Category Archives: Vegetables

FAUX LOADED POTATO CASSEROLE

 faux-loaded-potatoes_10
I have seen this recipe around for years but I kept thinking that it couldn’t possibly be good.  The faux comes in because you substitute healthier cauliflower for the carb-laden potatoes.  In my mind,the couldn’t possibly be a good trade.  How many people really like cooked cauliflower?
The change came while visiting my daughter.  I watched as she scooped the wonderful cauliflower-cheese-bacon-onion Faux Loaded Potato Skins from a muffin tin and slid it on to a plate and said “try this mom.”  They tasted amazing!
Since then, I have made faux loaded potato skins several times and finally decided that a casserole version would be much quicker and easier.
faux-loaded-potatoes-4
I hope you will give it a try.  Since cauliflower doesn’t have a strong taste, it easily takes on the flavors of the bacon and cheese.  It can also be easily modified for your taste buds and diet choices.
 faux-loaded-potatoes-3
loaded-faux-potatoes-2
INGREDIENTS
  • 1 medium size head fresh cauliflower, cut into florets (or 1 lb bag of frozen cauliflower) cooked.
  • 3/4 cup of sour cream
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese (or cheese of choice)
  • 6 slices of cooked bacon, cut into very small pieces  (or use bacon bits)
  • 3-4 green onions
  • 1 tomato, diced
INSTRUCTIONS
  1. Preheat oven to 350
  2. Cook cauliflower (boil or microwave)
  3. In a blender or food processor, chop the cooked cauliflower for a few seconds until it resembles rice. Set aside.
  4.  In a medium mixing bowl,  sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper.
  5. Stir in the cauliflower.
  6. Place in medium baking dish and sprinkle remaining cheese and bacon on top.
  7. Bake for 20 minutes.
  8. Before serving add a dollop of sour cream if desired and sprinkle the remaining green onions and tomato on top.

 



SOUTHERN DEEP FRIED SQUASH

Southern deep fried squash 1

This is a summer staple at my house for dinner.  I make this fried squash  4 to 5 times a week and my daughter always request it when she comes to visit.  Even my 11 month old grandson loves it.

This is more of a “this-is-what-I-use-and-have-never-measured-it” recipe.  If you are unsure the first time you make this, go half flour and half bread crumbs.  Next time you will feel more comfortable just dumping.  You can’t go wrong either way.

I dip my squash in ranch dressing that I make with Hidden Valley Ranch or Walmart brand mix.  I make it by the dressing recipe using mayonnaise and milk instead of the sour cream dip recipe.  I’m sure it’s good either way.

Bacon Ranch Corn Salad

Bacon Ranch Corn Salad

 

I love corn salad.  It is one of those great recipes that you can’t make wrong.  I start with a can of corn and add whatever I happen to have on hand.  Put a dollop of mayonnaise  with a little powdered ranch dressing and add it to your vegetables, and you have bacon ranch corn salad!

As with most of my recipes, I don’t measure.  I cut up my vegetables and just dump them in a bowl with my corn.  Here is what I put in my corn salad…..add what like and leave out what you don’t.

corn salad 5_edited-1

INGREDIENTS

  • 2 cans of whole kernel corn, drained
  • 2 cups of grated cheddar cheese (or whatever you prefer)
  • 3/4 cup of mayo
  • 2 tsp of powdered ranch dressing
  • 1/2 cups green or red onion, chopped
  • 1/2 – 1 cups of bell pepper, chopped
  • 1/8 cup  bacon bits or about 4 slices of cooked bacon
  • 1 med tomato
  • About 1/8 cup cilantro (optional)
  • Chili cheese corn chips

Game Day Recipe Roundup

Gooseberry Patch Game-Day Recipe Round-Up

Black Eyed Pea Salad

black eyed pea salad

At the state park where I work, we have a restaurant that serves great country-style meals.  On the menu, you will find this Black Eyed Pea Salad.  It’s a staple for southern cooking and I love it even though I don’t like cooked black eyed peas.

 I have changed the recipe to suit my taste, like using one can of green beans and one can of black eyed peas instead of two cans of black eyed peas in the original recipe. I guess this could be called Black Eyed Pea / Green Bean Salad.  That”s the great thing about recipes is that you can add or remove  what you like or don’t like.

Here is the recipe I use when making this salad…..

INGREDIENTS:

1 can of black eyed peas, drained
1 can of  green beans, drained
1/2 cup red onion, chopped
1/2 cup green and/or red bell pepper
1/4 cup vegetable oil
1/4 cup  sugar
1/4 cup vinegar
1/2 tsp salt
black pepper and garlic to taste

Note – You can also add a large diced tomato .

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