Home Grown Peanuts

This was a real treat. My husband made fun of me for trying to grow a row of peanuts, but it turned out to be one of the only productive things that came from our garden this year. I actually pulled the plants to throw them away after being highly disappointed in our garden and I was delightfully surprised to find peanuts on the roots. I dried them on the bush for a week or two, then pulled and roasted them last night (350* for about 25-30 minutes.) My husband wants rows of them every year now. They were easy and a lot of fun!

Ham & Cheese Frittata

This picture doesn't do it justice. Very moist and flavorful. 

Ham & Cheese Frittata

1 Tbs olive oil 

4 eggs, beaten

2 slices deli ham, chopped finely

1 slice Swiss cheese

1/4 onion or 1/2 shallot, diced

Salt and pepper to taste

1/4 cup cheddar cheese, shredded

Herbs (preferably fresh thyme)

Preheat oven to 375*  Heat olive oil in an oven safe pan (such as a cast small cast iron).  Sauté onions and heat ham through. Break Swiss up and place over ham and onions. Immediately pour beaten eggs over mixture and gently stir a couple of times within a minute.  While the egg is still wet, lightly dust with salt and pepper and top with cheddar cheese. Place in the oven for 5-10 minutes (depending on how done your eggs are when you put it in the oven) until cheese is golden and bubbly. The frittata may bubble up a little.  Remove from oven and top with fresh or dried thyme. Let it set a moment and then loosen from the pan with a spatula and slide it onto a plate. Cut just before serving. Serves 2 but you can add more eggs to serve more. 

Corn, Tomato & Avocado Salad/Salsa

I've used this as a salad and dip with tortilla chips.  Very fresh and tasty!

Grilled Corn, Avocado & Tomato Salad with Honey Lime Dressing

Mom via internet

2 ears fresh corn, husk & silk removed

Lime, juiced

3 Tbs vegetable oil

1 Tbs honey

1/2 tsp salt

1/2 tsp fresh ground pepper

2 cloves garlic, finely minced

1/4 tsp cayenne pepper

1 pint grape tomatoes, diced

1-2 ripe avocado, diced

1/4 cup cilantro, chopped

Grill corn over medium heat turning as necessary for 10 to 15 minutes (or boil for 9).  Cool enough to handle and cut corn off cobs.  I like to take the back side of the knife and rake it over the cob after I cut the kernels off.  It gets my favorite part of the corn out of the cob, the sweet little bits trapped inside.  Place in a medium size mixing bowl and set aside.  In a small mixing bowl or salad dressing bottle mix lime, oil, honey, salt, pepper, garlic and cayenne.  Add tomatoes, avocado and cilantro to corn and pour dressing over the colorful veggies.  Gently mix and serve as a side dish or appetizer with tortilla chips.    

Grilled Corn, Avacado & Tomato Salad with Honey Lime Dressing

Mom via internet

2 ears fresh corn, husk & silk removed

Lime, juiced

3 Tbs vegetable oil

1 Tbs honey

1/2 tsp salt

1/2 tsp fresh ground pepper

2 cloves garlic, finely minced

1/4 tsp cayenne pepper

1 pint grape tomatoes, diced

1-2 ripe avocado, diced

1/4 cup cilantro, chopped

Grill corn over medium heat turning as necessary for 10 to 15 minutes (or boil for 9).  Cool enough to handle and cut corn off cobs.  Place in a bowl and set aside.  In a small mixing bowl or salad dressing bottle mix lime, oil, honey, salt, pepper, garlic and cayenne.  Add tomatoes, avocado and cilantro to corn and pour dressing over the colorful veggies.  Gently mix and serve as a side dish or appetizer with tortilla chips.    

Shrimp, Chorizo & Grits

This is a treat my father-in-law makes when we go visit...oh, so freakin good!

Shrimp with Cheddar Grits and Chorizo

I think my father-in-law got this from the Fort Worth Star Telegram

3 cups chicken broth

1 Tbs butter

1 cup quick-cook grits or polenta

1/2 cup cheddar cheese, shredded

Salt and pepper to taste

1/2 lb bacon, diced

1 onion, diced

8 oz choirizo

1/4 cup dry white wine

3 tomatoes, diced

1/2 lemon, juiced

1/2 lb raw shrimp, peeled

1/4 cup chives or green onions, chopped (garnish)

Salt and pepper to taste

Grits/Polenta:  

Combine broth and butter in medium saucepan and bring to boil over high heat.  Reduce heat to medium-low and gradually whisk in the grits or polenta.  Cover and cook for 5 to 8 minutes or according to package directions.  They should be thick and a little glossy.  Remove from heat and season with salt and pepper to taste.  Gently stir in cheddar cheese but do not over mix.  Try to leave ribbons of melted cheddar in tact.  

Amazing Shrimp Concoction:  

Cook the bacon in a large saute pan over medium-high heat for 5 to 7 minutes, stirring occasionally until bacon is crisp.  Stir in the onion and squeeze the chrizo out of the casing into the hot bacon grease.  Cook for 5 minutes breaking the chrizo up using a wooden spoon.  Add the wine, tomatoes and lemon juice and cook for 1 minute. Stir in the shrimp and cook for an additional 5 minutes or just until the shrimp are pink and opaque.  Be careful not to overcook the shrimp.  Remove from heat.  Salt and pepper (fresh ground pepper) to taste.  Stir in chives or green onions.  

Serve this amazing shrimp sauce on top of the cheese grits/polenta mixture and top with additional cheddar (if available), chives/green onions and freshly ground pepper. 

Apple Brownies

I have two different recipes below that are outstanding! Neither of which have actual butterscotch in them, but both called Butterscotch Brownies.  

One has apples and is a hearty, cake like brownie.  It's very moist and makes me feel like I'm getting some fruit and nuts in my diet.  The second is just a standard blond brownie that is out of this world.  I especially like the standard recipe because it makes a small batch, it's quick, easy and I usually have all the ingredients on hand for a last minute go to dessert.  

Apple Butterscotch Brownie

Southern Living

1 cup pecans, chopped

2 cup brown sugar

2 sticks butter, melted

2 eggs

2 tsp vanilla

2 cup all purpose flour

2 tsp baking powder

1/2 tsp salt

3 cups apples (about 1 1/2 lbs), peeled and diced 

Preheat oven to 350*  Bake pecans in a single layer for 8-10 minutes stirring halfway through.  Stir together brown sugar, butter, eggs and vanilla.  Stir together flour, baking powder and salt in separate bowl and then mix with wet ingredients until blended.  Stir in apples and pecans. Pour mixture into a greased 13x9 pan and spread evenly.  Bake for 35-45 minutes or until baked throughout.  Cool completely and cut into bars.  

Butterscotch Brownies

Aunt Lydia

1/2 stick butter, melted

1 cup brown sugar

3/4 cup self-rising flour

1 egg

1/2 cup walnuts or pecans, roughly chopped

Preheat oven to 350*  Mix ingredients and spread evenly into a 8x8 pan.  Bake for 25 minutes.   

Cheese Ravioli With Fresh Pesto & Roasted Tomatoes

Fresh Pesto

2 cups basil leaves

1/2 cup olive oil

1/2 cup Parmesan, grated

1/2 cup nuts (pecans, walnuts, pine nuts, etc.)

Salt & pepper to taste

In a food processor pulse until well blended to your desired texture.

Roasted Tomatoes

2 cups whole grape tomatoes

1/4 cup olive oil

Salt & fresh ground pepper to taste

Preheat oven to 425*  Drizzle tomatoes with olive oil, salt and pepper.  Roast for 25-30 minutes.

I love these little pods of sweetness!  I use them in salads, as a side dish, on homemade pizzas, with pasta, etc.

Cheese Ravioli with Fresh Pesto & Roasted Tomatoes

1 bag frozen Cheese Ravioli (Most grocery stores have a house brand that is only $2-$3)

1/4 cup pesto

1/2 cup roasted tomatoes

1/4 cup bacon pieces (optional)

Cook Ravioli according to package.  While pasta is still hot gently fold in pesto trying not to break ravioli up too much. Then, gently fold tomatoes in and top with bacon (optional).  

Coconut Peach Upside Down Cake

Coconut Peach Upside Down Cake

I got this online years ago and tweaked just a little.  

6 Tbs butter

2/3 cup brown sugar

1 1/3 cup flaked coconut

1-16 oz can sliced peaches, drained

1 cup all-purpose flour

3/4 cup sugar

1 1/4 tsp baking powder

1/4 tsp salt

1/4 cup shortening

1 egg

1/2 cup milk

1/2 tsp vanilla

Preheat oven to 375*  

Melt butter in bottom of a 9" cast iron.  Stir in brown sugar and coconut and spread across the bottom of the pan.  Arrange peach slices over the coconut.  

Mix flour, sugar, baking powder and salt in a mixing bowl.  Add remaining ingredients and mix on low with electric mixer until everything is combined.  Scrape the sides and mix on high for 2 minutes.  Spread batter over peaches and bake for about 40 minutes or until baked throughout.  Cool in pan for 2 minutes before turning out onto serving plate.  The syrup may run, so make sure your serving plate has a small lip around it.