Vegetables

Corn Maque Choux Recipe

January 30, 2014 by Lisa Pinney

Maque choux is a traditional dish of southern Louisiana.
It is usually served as an accompaniment; however, it can also act as a base for a main meal and use focal ingredients such as bite-sized portions of chicken, crawfish or shrimp.
We think it is most delicious!

Corn Maque Choux

6 slices bacon, cooked and crumbled

1 TBSP bacon drippings

2 TBSP butter

1 cup chopped onion

1/2 cup red bell peppers

1/2 cup green bell peppers

1 tsp salt

1/2 tsp pepper

1 pinch Creole seasoning

3 cloves garlic, minced

1/2 cup beef broth

20 oz frozen corn or fresh if you like

Crumble the cooked bacon and set aside.

Melt butter with the bacon drippings in a large skillet.

Stir in onion, peppers and seasonings.

Cook about 8 minutes.

Stir in garlic and cook 2 more minutes.

Mix in beef broth and corn and bring to a boil.

Cover the saucepan and reduce heat to low;

simmer about 20 minutes.

Stir in crumbled bacon and serve. **********
Fry the bacon and set aside…Add the butter to the bacon drippings…

Add the peppers…

and the onion…
cook 8 minutes or so…

and add the minced garlic and seasoning
and cook a couple of minutes more…

Mix in beef broth….

and corn and bring to a boil.

Cover and reduce heat to low;

simmer about 20 minutes.

Add the crumbled bacon…

Enjoy!

Corn Maque Choux Recipe

Author: Lisa Pinney

Ingredients

6 slices bacon, cooked and crumbled

1 TBSP bacon drippings

2 TBSP butter

1 cup chopped onion

1/2 cup red bell peppers

1/2 cup green bell peppers

1 tsp salt

1/2 tsp pepper

1 pinch Creole seasoning

3 cloves garlic, minced

1/2 cup beef broth

20 oz frozen corn or fresh if you like

Instructions

Crumble the cooked bacon and set aside.

Melt butter with the bacon drippings in a large skillet.

Stir in onion, peppers and seasonings.

Cook about 8 minutes.

Stir in garlic and cook 2 more minutes.

Mix in beef broth and corn and bring to a boil.

Cover the saucepan and reduce heat to low;

simmer about 20 minutes.

Stir in crumbled bacon and serve.

Lisa’s Favorite Squash Casserole Recipe

December 13, 2013 by Lisa Pinney

In the summer months, I love fresh yellow squash and onions,

but during holiday time,

I long for a hot and cheesy squash casserole.

Sharing my favorite recipe for it today…

so easy to put together and the results are just delicious!

**********

Lisa’s Favorite Squash Casserole

1 tablespoon vegetable oil
1/ 2 stick butter
6 medium yellow summer squash, peeled and diced
1 large onion, diced
1 cup shredded Cheddar
1/2 cup sour cream
1 tsp Morton’s Nature Seasoning
1 sleeve Ritz crackers, crushed
1 stick butter, melted

Preheat the oven to 350 degrees.

Spray a 2-quart casserole dish with nonstick spray.

Heat the oil in a large skillet over medium heat; add the butter. Saute the squash and onion until soft.

Transfer to a bowl and stir in the cheese and sour cream.

Add seasoning.

Place in the prepared casserole dish and

sprinkle the cracker crumbs evenly over the top.
Pour melted butter over the cracker crumbs.

Bake for 25-30 minutes or until the top is golden and bubbly.

**********

The delicious ingredients…

Peel and cut up the squash…

Add the diced squash and onions to your skillet with the butter…

Saute’ until the squash and onions are tender..
drain…

Add the sour cream…

and the shredded cheese…

Top it with the crushed cracker and the stick of melted butter…
Bake at 350 degrees for 25-30 minutes…
Vegetable heaven! 🙂
Enjoy!

Lisa’s Favorite Squash Casserole Recipe

Author: Lisa Pinney

Ingredients

Scale

Instructions

Preheat the oven to 350 degrees.

Spray a 2-quart casserole dish with nonstick spray.

Heat the oil in a large skillet over medium heat; add the butter. Saute the squash and onion until soft.

Transfer to a bowl and stir in the cheese and sour cream.

Add seasoning.

Place in the prepared casserole dish and

sprinkle the cracker crumbs evenly over the top.
Pour melted butter over the cracker crumbs.

Bake for 25-30 minutes or until the top is golden and bubbly.

Lisa’s Favorite Squash Casserole Recipe

Author: Lisa Pinney

Ingredients

Scale

Instructions

Preheat the oven to 350 degrees.

Spray a 2-quart casserole dish with nonstick spray.

Heat the oil in a large skillet over medium heat; add the butter. Saute the squash and onion until soft.

Transfer to a bowl and stir in the cheese and sour cream.

Add seasoning.

Place in the prepared casserole dish and

sprinkle the cracker crumbs evenly over the top.
Pour melted butter over the cracker crumbs.

Bake for 25-30 minutes or until the top is golden and bubbly.

Healthy Detox Soup Recipe

January 15, 2013 by Lisa Pinney

Make this delicious soup this week and enjoy–

it’s healthy and just maybe it will get you jumping!

(Just a little trampoline humor – See bottom of post)

Healthy Detox Soup

1 ¼ lbs. lean ground beef, turkey or chopped chicken–

cook and drain; set aside.

If you are vegetarian, this soup is great without the meat!

1 large onion, peeled and chopped

1 large red, orange and/or green pepper, seeded and chopped

1 large zucchini, chopped

8 oz. mushrooms, chopped

2 cloves garlic, peeled and chopped

1 bottle (46 oz.) vegetable cocktail juice

1 can (15 oz.) black beans, rinsed and drained

1 can (14 oz.) crushed tomatoes

1 Tbs. fresh lime juice

1 Tbs. ground cumin

1 Tbs. Morton’s Nature Seasoning

1/4 cup each fresh cilantro and parsley leaves, chopped

If you’re adding the meat: In saucepan over medium-high heat, cook oil 30 sec. or until heated. Add beef, turkey or chicken.

Cook 5 min. or until cooked through, stirring occasionally.

Remove from skillet and drain.

In same saucepan, cook onions, peppers, zucchini,

mushrooms and garlic 5 min. or until vegetables

are crisp-tender, stirring occasionally.

Stir in drained and rinsed black beans,

tomatoes, lime juice and spices.

Stir in cilantro and parsley.

Add the meat back in at this point and the V8 juice.

Cover; bring soup just to a simmer (do not let boil).

Reduce heat to medium-low.

Let simmer 20 min., stirring occasionally.

Cover; let simmer 5 min. more.

Soup can be stored up to 5 days in the refrigerator or frozen.

I cooked all mine as above and placed in the crock pot all day to be warm and delicious when we got home from work.

Serving size: 2 to 3 cups (makes 10 to 12 cups)

The Cast of Ingredients…

Saute’ the onions…

Mushrooms…

The beautiful chopped peppers…

Zucchini…

And garlic 5 minutes until all are crisp tender…

Next, add the drained and rinsed black beans…

And the tomatoes…

The fresh lime juice…

The cumin…

The Nature’s seasoning (or salt and pepper to taste)…

Chop the beautiful cilantro and green onions…

Throw them in next…

If you’re making it in a pot, add the cooked meat next…

I am letting mine simmer all day in my crockpot,

so I’m adding my ground beef in first…

And then added veggies and my V8…

This is gorgeous!

This lovely, healthy meal was waiting

when we got home from work!

We also took the left overs for lunch all week
and the flavor just got better and better!

Noah, was helping Grandma in the kitchen today.

He’s picking out something good from the pantry:)

It has been about 2 weeks since I’ve seen him and Kaia and

I was having major Grandma withdrawals!

Apparently Noah was too…
“Let’s get cooking, Grandma, what’s the hold up!”

We then went to their house in the afternoon
to build the trampoline–late Christmas present! 🙂

Noah is organizing the poles…

He’s getting the hardware ready…

Impromptu building inspection!

“Looks pretty good under here! “

“This is gonna be fun!”

Kaia taking a roly poly break 🙂

Amy’s such a sweet Mama 🙂

Cute even though it’s blurry!

There’s no picture of the finished trampoline…
technical difficulties and widely scattered darkness–especially 🙂

Healthy Detox Soup Recipe

Make this delicious soup this week and enjoy–

it’s healthy and just maybe it will get you jumping!

(Just a little trampoline humor – See bottom of post)

Author: Lisa Pinney

Ingredients

Scale

1 ¼ lbs. lean ground beef, turkey or chopped chicken–

cook and drain; set aside.

If you are vegetarian, this soup is great without the meat!

1 large onion, peeled and chopped

1 large red, orange and/or green pepper, seeded and chopped

1 large zucchini, chopped

8 oz. mushrooms, chopped

2 cloves garlic, peeled and chopped

1 bottle (46 oz.) vegetable cocktail juice

1 can (15 oz.) black beans, rinsed and drained

1 can (14 oz.) crushed tomatoes

1 Tbs. fresh lime juice

1 Tbs. ground cumin

1 Tbs. Morton’s Nature Seasoning

1/4 cup each fresh cilantro and parsley leaves, chopped

Instructions

If you’re adding the meat: In saucepan over medium-high heat, cook oil 30 sec. or until heated. Add beef, turkey or chicken.

Cook 5 min. or until cooked through, stirring occasionally.

Remove from skillet and drain.

In same saucepan, cook onions, peppers, zucchini,

mushrooms and garlic 5 min. or until vegetables

are crisp-tender, stirring occasionally.

Stir in drained and rinsed black beans,

tomatoes, lime juice and spices.

Stir in cilantro and parsley.

Add the meat back in at this point and the V8 juice.

Cover; bring soup just to a simmer (do not let boil).

Reduce heat to medium-low.

Let simmer 20 min., stirring occasionally.

Cover; let simmer 5 min. more.

Soup can be stored up to 5 days in the refrigerator or frozen.

I cooked all mine as above and placed in the crock pot all day to be warm and delicious when we got home from work.

Healthy Detox Soup Recipe

Make this delicious soup this week and enjoy–

it’s healthy and just maybe it will get you jumping!

(Just a little trampoline humor – See bottom of post)

Author: Lisa Pinney

Ingredients

Scale

1 ¼ lbs. lean ground beef, turkey or chopped chicken–

cook and drain; set aside.

If you are vegetarian, this soup is great without the meat!

1 large onion, peeled and chopped

1 large red, orange and/or green pepper, seeded and chopped

1 large zucchini, chopped

8 oz. mushrooms, chopped

2 cloves garlic, peeled and chopped

1 bottle (46 oz.) vegetable cocktail juice

1 can (15 oz.) black beans, rinsed and drained

1 can (14 oz.) crushed tomatoes

1 Tbs. fresh lime juice

1 Tbs. ground cumin

1 Tbs. Morton’s Nature Seasoning

1/4 cup each fresh cilantro and parsley leaves, chopped

Instructions

If you’re adding the meat: In saucepan over medium-high heat, cook oil 30 sec. or until heated. Add beef, turkey or chicken.

Cook 5 min. or until cooked through, stirring occasionally.

Remove from skillet and drain.

In same saucepan, cook onions, peppers, zucchini,

mushrooms and garlic 5 min. or until vegetables

are crisp-tender, stirring occasionally.

Stir in drained and rinsed black beans,

tomatoes, lime juice and spices.

Stir in cilantro and parsley.

Add the meat back in at this point and the V8 juice.

Cover; bring soup just to a simmer (do not let boil).

Reduce heat to medium-low.

Let simmer 20 min., stirring occasionally.

Cover; let simmer 5 min. more.

Soup can be stored up to 5 days in the refrigerator or frozen.

I cooked all mine as above and placed in the crock pot all day to be warm and delicious when we got home from work.

Healthy Veggie Salad Recipe

January 7, 2013 by Lisa Pinney

Resolutions, yes, I make some every year!

I even have a “pin board” on Pinterest called “Shape Up 2013!”

Boy I hope it does its job!

This year, I’m trying to incorporate much more

healthy food recipes into my life.

Many, many more vegetables!

Maybe every Monday on my blog will have to be

“Healthy Recipe Monday!”

My son Daniel and his sweet girlfriend Paige are vegetarians–

he and I have many food discussions!

Stay tuned for maybe 2014–Daniel and I want to have a

YouTube show that features my recipes and then

him turning them into something healthy! 🙂

They gave me two cookbooks for Christmas–
a Southern Pie cookbook and a Vegan one.
Doubly blessed!

This recipe is for you Paige!

And for my Aunt Betty who keeps threatening me

with her gym bill!

This salad is really good–it’s very healthy and it’s

supposed to give you lots of energy.

I really love the original “broccoli salad” but
we Southern cooks ruin the healthiness of
the broccoli with a lot of mayo and sugar.

I really didn’t miss it in this salad.

Well, here goes week one…

you know, they say, the best way

to eat an elephant is one bite at a time…

Mmm...elephant…is that white or dark meat?? ;)

*******************************************************

Healthy Veggie Salad

You’ll need these healthy ingredients:

2 heads broccoli (1 bunch), stems removed
1 head cauliflower, stems removed
2.5 cups shredded carrots
1/2 cup sunflower seeds
1/2 cup raisins
4-6 TBSP fresh lemon juice, to taste
kosher salt and pepper to taste
3-4 TBSP Pure maple syrup

In a food processor (or chop by hand) process
the broccoli (no stems) until fine.

Now process the cauliflower (no stems)

until fine and add into bowl.

Do the same with the carrots.

Stir in the sunflower seeds, and raisins.

Add lemon juice and seasonings to taste.

Drizzle with maple syrup to taste–I added about 3-4 TBSP.

The healthy participants…

Take your broccoli…

And turn it into this…

Take your cauliflower…

And do the same thing..

Next, the carrots…

Add it all to a huge bowl…

Add the sunflower seeds…

and the raisins…
I threw in regular raisins and golden…
just because I had both…

Lemon juice…

And the lovely maple syrup…

Beautiful and Yummy!

Enjoy!

Loaded Baked Potato Casserole Recipe

November 4, 2012 by Lisa Pinney

When Jessica was with us earlier in the year, we had a lot of fun growing veggies and herbs in containers on the deck.

She taught me a lot about having your own garden

and cooking with fresh ingredients.

On many occasions, I would come home from work at night

and eat some of the leftover veggies dishes she had whipped up.

On one such night, I opened the refrigerator and

a container with a purple hue caught my eye.

“Mmmm, Jessica must have cooked something

with blueberries,” I surmised.

I opened the container and it looked like

a blueberry bread pudding…maybe…

I grabbed a spoon and took a big bite,

expecting a taste of sweet blueberry deliciousness.

“Yuk!”

You know how it is when you’re expecting a certain taste and

you totally get something that tastes NOTHING like it…

I wander to her room…

“Jessica, what in the world is this stuff in this container?”

“The purple potatoes we got at the farmer’s market,” she replied.

“They’re awful! I stated—

you know,
like any good Mom would do…
sheesh…

“What did you do to them?”

“Nothing.
I cooked them and seasoned them

with a little garlic,” she stated.

“Ok, it makes sense now!

Where’s the butter…

the sour cream…

the cream cheese…

the heavy whipping cream?”

I ask.

“They are healthy, Mom.
They don’t contain any of that stuff.

You just taste the potato,” she informed me.

Well, that’s when I found out I apparently don’t like potatoes….

just saying…

Jess taught me how to make many good and healthy recipes this year, but I think I’m going to win the potato war. 🙂

I had the kids over Sunday after church and fixed a

new recipe for a loaded baked potato casserole.

It was amazing!

(Don’t look Jessica!)

Hope you enjoy 🙂

**************************************************

Baked Potato Casserole

1 lb potatoes of your choice–I used the golden potatoes-–

they are my favorite!

1 stick of butter

8 oz cream cheese

1 cup sour cream

8 slices of bacon, fried and chopped

2 cups shredded Monterrey Jack cheese

1/3 cup chopped green onions

Peel potatoes and dice. Boil 20 minutes until tender.

Drain and return to pot. Flake slightly with a fork.

Throw in the stick of butter, cream cheese and sour cream.

Place the lid back on the pot and let sit for a few minutes

until the ingredients are softened.

Stir and add 1 1/2 cups of the shredded cheese and the chopped bacon (reserve a small amount of bacon to place on top).

Pour into a casserole dish and top with

remaining 1/2 cup cheese and reserved bacon.

Bake 25-30 minutes at 350 degrees.

The Cast of Characters

You don’t have to peel the potatoes if you don’t want to–
especially if you use the golden ones or the red potatoes…

But I decided to semi-peel them….

Wish I hadn’t…

I remembered I don’t like peeling potatoes…at all…

That’s the handsome mechanic’s job…

But he was at work…sigh..