Swamp Soup

It's been awhile since I posted. I had to cut my collards. I have two, both huge. Cut one today. It's a lot of work. I love them but next year I think I'll just buy a bag when I want them. The bags are pre-washed.

I saw this recipe  on a FB soup group. I love soup and it sounded like something I would like. Didn't use andouille, had leftover ham from easter.

I know it doesn't look very appetizing but it taste great!

 Ingredients:

2 (14 ounce) fresh chopped collard greens ( you can also use turnip greens- that was used in the original recipe)

1 small onion- chopped very fine

1 package dry Knorr Vegetable Soup mix

1 15 ounce can northern beans

1 15 ounce can black beans

10 cups chicken broth

1 pound smoked Andouille sausage - cut into small pieces

1 package real bacon bits

1 teaspoon Tabasco

1 teaspoon garlic powder

Directions:

Cook onions in a non-stick 5 pt. pot until transparent and tender. Add the quartered  sausage to the pan and cook just a little bit, stirring occasionally. Add the rest of the ingredients, stir and bring to a boil-reduce heat & simmer until heated through and through and the green peas in the dry Knorr you added are done.

Substituting turkey or chicken sausage works fine. With the low sodium chicken broth and turkey or chicken sausage - it's healthy and good!

Instant Pot Black-Eyed Pea, Pork and Collard Green Soup

⅓ cup sweet onion, diced

3 cloves garlic, minced

1 tablespoon olive oil

64 ounces chicken stock or broth

1 ham bone or hock, (with meat still on bone)

1 cup cooked pork ( I had leftover pork tenderloin)

1/4 cup cooked bacon ( used the package bacon)

3 cups collard greens, chopped

¼ cup rice

1 pound dried back-eyed peas, rinsed and drained

1 teaspoon sea salt

½ teaspoon black pepper

⅛ teaspoon cayenne pepper

Directions:

Sauté onion and garlic in IP on the sauté setting.

Pour in chicken stock, black-eyed peas, collard greens, rice,  salt, black pepper and cayenne pepper. Stir. Add in ham bone, chopped pork and bacon.  Lock lid and make sure valve is closed. Set to Manual High Pressure for 30 minutes.

When done let natural release for 10 minutes then manually release. Serve

All the foods that bring good luck in the New Year!

Kimchi-Creamed Collard Greens

 

Ingredients:

3 tablespoons extra-virgin olive oil

1 large onion, cut into 1/4-inch dice

1/2 pound bacon cut into 1/4-inch dice

2 pounds stemmed collard greens, leaves cut into 2-inch pieces

1/4 cup sherry vinegar

1 tablespoon  pure maple syrup

2 cups chicken stock

2 cups water

1/2 teaspoon crushed red pepper

Salt

1 cup heavy cream

1 cup kimchi, finely chopped

Directions:

In a large pot, heat the oil. Add the onion and cook over moderate heat, stirring, until golden brown, 7 minutes. Add the bacon and cook, stirring, until the fat has rendered, 10 minutes. Add the collards and cook over moderately high heat, stirring, until it begins to wilt, 4 minutes. Add the vinegar and boil for 1 minute. Add the sorghum syrup, stock, water, crushed red pepper and a large pinch of salt. Cover and cook, stirring a few times, until the collards are very tender, 1 1/2 hours

Meanwhile, in a small saucepan, simmer the cream over moderate heat until reduced by one-third, 10 minutes. Add the kimchi and remove from the heat.

When the collards are done, stir in the kimchi cream. Season with salt and serve.

Cut a few of my collards and knew I wanted to try this. So happy I did- it's VERY GOOD! Will be making this again.

Black-Eyed Peas and Greens for the Instant Pot

 

Ingredients:

Sauté ingredients:

1 tsp  oil 

1 medium to large onion, thinly sliced

3 cloves garlic, minced

1 cup  diced red pepper

1 small jalapeño 

next add the 4 ingredients listed below to the IP along with the sauté ingredients

2 tsp  smoked paprika

1–2 tsp chili powder

1 1/2 cups dried black-eyed peas, soaked overnight and drained

1 1/2 cups chicken broth, plus more as needed

The tomatoes and greens are in the second pressure cook

 1  can fire-roasted tomatoes with green chiles

2 cups  chopped greens (such as kale, collards )

Salt to taste

These go in the IP next

Directions:

For the sauté, use the sauté setting over normal, or medium heat, and heat the oil (if using). Add the onion and sauté until transparent, 5 minutes. Then add the garlic and peppers and sauté for a minute more.

For the first pressure cook, add the smoked paprika, chili powder and black-eyed peas and stir. Add water but do not stir. Put the lid on the Instant Pot and cook at high pressure for 3 minutes. Let the pressure release naturally.

For the second pressure cook, open the lid carefully. Add the tomatoes and greens. Return to high pressure for 1 more minute, then turn the valve to release manually. Add salt to taste.

To serve, you can add as much hot sauce as you want to the pot or pass it at the table so diners can add it themselves.

For the best chance of luck every day in the new year, eat 365 black-eyed peas on New Year's Day. * When served with greens (collards, mustard or turnip), black-eyed peas represent coins and greens represent paper money

Puff Pastry with Collard Pesto

The recipe from  Food Network magazine.




Ingredients:

1 box puff pastry
Collard pesto ( see recipe below)
egg


Directions:

Roll out a sheet of thawed puff pastry into a 12 by 14 rectangle on a floured surface.

Unfold the first sheet of puff pastry and roll it into a rectangle

Spread the pesto over the puff pastry

Roll the puff pastry into a log, trim the ends so that they are even, and cover with plastic wrap. Refrigerate for at least 20 minutes. Repeat with the second sheet of puff pastry.


Remove the logs and cut into slices. Lay slices on a lined baking sheet spiral-side up. Bake at 375 degrees F for about 18 minutes or until flaky and golden brown. Serve warm or at room temperature 




Collard Pesto *

½ small bunch collard greens, center ribs and stems removed
Kosher salt
½ cup olive oil
¼ cup toasted pecans
2 tablespoons apple cider vinegar
½ teaspoon honey
¼ teaspoon crushed red pepper flakes

Freshly ground black pepper

Cook collard greens in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, oil, pecans, vinegar, honey, and red pepper flakes in a food processor until a coarse purée forms; season with salt and pepper.

* Use any type of pesto you prefer. Since I have plenty of collards to use this recipe is perfect for me. Want to try kale next.

Slowcooker Black Eye Pea & Collard Green Soup

 Ingredients:

2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
pinch red pepper flakes
1 onion, chopped
3 large carrots, sliced
3 stalks celery, chopped
10 c water
15 oz. can no salt added diced tomatoes
6 oz. can no salt added tomato paste
2 Tbs lower  soy sauce
2 Tbs lime juice 
1 Tbs brown sugar
1 tsp fresh garlic -minced
fresh black pepper to taste
1 16 ounce can black eyed peas- drained

6 c packed collard greens, stems removed -Note:If you don't like or can't find collards, feel free to substitute your favorite greens. Quicker-cooking greens such as spinach should be added right at the end of cooking. 

Directions:

Add all of the above to slowcooker. 

Cook on high for 5 to 6 hours.

Great New Year Soup- greens and black eye pea for good luck.

Baked Hummus and Spinach* Dip

 I love subbing ingredients and collards make an excellent substitution for spinach.


The middle stem of the collard leaf is cut out. Good addition to my compost pile. Next step was to soak the leaves in the sink to remove any dirt. Placed the washed collards in large pot with a steamer basket. The collards are done when they are a dark green and wilted.

I know many people cook collard differently but this works for me and it has no salt or fat.

When the collards are done- drain. Once they are cool to the touch squeeze the excess water out of them.

Place the collards into a food processor and pulse.

Ingredients for the Hummus

3 cups cooked or canned chickpeas, drained, liquid reserved

1 or 2 garlic cloves

¼ cup olive oil, or to taste

¼ cup tahini, or to taste

3 tablespoons lemon juice, or to taste

Salt and pepper - to taste

Put the chickpeas with ½ cup of their cooking liquid (or water) in a blender, add the garlic, oil, and tahini, and sprinkle with salt and pepper. Puree for 2 minutes. The mixture should be very smooth. You might need to add more cooking liquid, oil, or tahini as you like until the consistency is like a smooth dip or thick soup. 


2. Add purée to a medium saucepan over medium heat, heat through while stirring constantly. Add the lemon juice

Collard  Dip:

1/2 recipe for hummus (above)
2 cups collards( or spinach)


1 cup shredded cheese


Preheat oven to 375˚
Place spinach in the food processor and pulse a few times until spinach is shredded.
Next, make hummus according to directions.
Combine hummus, half of cheese, and spinach is a small casserole dish. Sprinkle with cheese

Bake for 20-25 minutes. Cheese should be melted and hummus hot. 

Asian Stir-Fried Collard Greens

I pulled the last collard plant this week.  The IP is a great way to cook them but I wanted to try another recipe.  

This is REALLY good!

Ingredients:

1/3 lb bacon- sliced

1 onion- sliced

4-5 garlic cloves- minced

1/4 cup peppers- diced

1 Tbsp ginger- grated

1 Tbsp crushed red pepper flakes

32 oz fresh shredded collard greens

1 Tbsp sesame oil

1/4 cup soy sauce

2 Tbsp fish sauce

1 Tbsp sugar


Directions:

In a large heated skillet, fry bacon until crispy.

Add onion, garlic, peppers, ginger and crushed red pepper to the skillet. Stir fry until onion ares translucent.



Add collard greens. Stir-fry for about 10-12 minutes on medium-high heat.

 Add remaining ingredients and a little water or chicken broth if needed. Cook for an additional minute or so

Collard Greens with Bacon- Instant Pot Recipe

The only thing that did well in my garden this season was  collards. Love this recipe.


Ingredients:

2 tablespoons olive oil
5 slices bacon, cut into 1/2 inch pieces
1 onion, thinly sliced
2 large bunches of collards- remove stem and chop
1 cup chicken broth
1/4 cup apple cider vinegar
2 teaspoons honey
2 teaspoons sweet smoked paprika
1 teaspoon kosher salt
1/2 teaspoons pepper

Directions

Select saute and heat olive oil.

Add bacon and cook until golden and crisp about 7 minutes. Transfer bacon to a paper towel lined dish and set aside.

Add garlic and onion to instant pot( saute setting) until onion is translucent- about 4 minutes.

Add the  collards in bunches, allowing to wilt slightly.

Add the rest of the ingredients.

Secure lid and place on manual with high pressure for 6 minutes.

Allow to naturally release for 5 minutes, then remove the lid.

Sweet Potato and Collard Hash- Instant Pot Recipe

Gabe bought me an Instant Pot. I'm not someone who approaches change or something new with a smile. 

The IP was a positive change in regards to Gabe helping me cook. We have made BBQ  Ribs,  Turkey Stock. Hot Chicken Wings. Everything has been very good so far.

My collard greens from the garden are huge, the weather is quickly warming up and I need to use them before they bolt. This recipe is delicious and know what recipe most of the greens will be going into.

Ingredients:

2 tablespoons olive oil
1 cup finely diced red onion
2 medium sweet potatoes, peeled, small diced
1 bunch collards, stemmed and roughly chopped
1/2 teaspoon smoked sweet paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup chicken stock


Directions:

1- Heat olive oil in the pressure cooker on the saute setting. Add the onion and garlic and cook until almost translucent- about 4 minutes. Add sweet potatoes and cook until golden- about 5 minutes. Add collards in bunches and cook until wilted- about 5 minutes. Add paprika, cayenne, salt and pepper- for one minute.

2- Add chicken broth ( you can use water but I find the broth gives it extra flavor).

3- Cook on Manual  with high pressure for 6 minutes. Use quick release and remove lid.

4-Return the pressure cooker to saute to recrisp the outside of the potatoes and reduce any extra liquid- about 3 minutes.

Note: I know many may not own an pressure cooker. I no longer buy cookbooks and need to keep recipes I find, thus I will be adding more IP recipes when I find a good one. 

Recipe from- Southern Recipes For The Modern 7 in 1 Electric Pressure Cooker

Spicy " Cream" Greens- Gluten Free

I used collards in this recipe but you could use spinach.

The recipe does not contain flour and the cream cheese was low fat.   

Gabe left about 2 ounces of cream cheese in the fridge and I wanted to use it in something. I knew adding the Thai Garlic Chili sauce would jazz it up but I wanted some protein. Tahini  has 20% complete protein and high in B vitamins. 

It's not my grandma's creamed spinach but it's healthy and really good.

Ingredients:

1 1/2 cups cooked greens

2 ounces light cream cheese

1 tablespoon Tahini 

1 teaspoon Thai Garlic Sauce


DIRECTIONS:

1.  Steam fresh washed collards ( you could also use spinach)

2. Once cooked, place in a colander to drain. Allow collards to cool and when cool enough to handle squeeze excess water from them.

3. Add cream cheese, tahini, chili garlic in food processor and blend until smooth.

4. Add collard green and pulse and few time until green are chopped and cream cheese mixture is incorporated into the greens.

5. To reheat green place in a microwave for 2-4 minutes,

FAT-BUSTING VEGETARIAN COLLARD GREENS SOUP- Vegan

This soup is absolutely delicious! As you can tell by the photo below my collards are doing great. No need to find people to give some to, I'll be eating them up in no time.

As usual I adapted the recipe. I cooked the soup in the crockpot. The direction for stovetop are on Eat Healthy Eat Happy where I found the recipe.





Ingredients:

1 Tbs olive oil
2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
pinch red pepper flakes
1 onion, chopped
3 large carrots, sliced
3 stalks celery, chopped
10 c water
15 oz. can no salt added diced tomatoes
6 oz. can no salt added tomato paste
2 Tbs lower  soy sauce
2 Tbs lime juice 
1 Tbs brown sugar
1 tsp fresh garlic -minced
fresh black pepper to taste
1 c dried lentils
6 c packed collard greens, stems removed -Note:If you don't like or can't find collards, feel free to substitute your favorite greens. Quicker-cooking greens such as spinach should be added right at the end of cooking. 




Directions:

Add the oil to a medium size skillet and saute onions and celery for about 8-10 minutes.

Add to your slowcooker the chopped carrots, paprika, chili powder, cumin, red pepper flakes, tomatoes, tomato paste, soy sauce, lime juice, garlic, brown sugar, pepper, lentils,onion and celery from the skillet and all the water. Stir to combine.



Add the collard greens which were de- stemed or you can use collard which they sell in bags.

Make sure everything is thoroughly combined.

Place lid on slowcooker and cook on high for 4 hours.  

Featured 3/2/17 on Marilyns Treats

Featured 3/9/17 on Foodie Friday and Everything Else

SANDY'S CHICKPEA AND SPINACH STEW (vegan)

Ingredients:

1 tbsp olive oil
1 large yellow onion, chopped
1 tsp salt
2 cloves garlic, minced
2 tsp cumin
1 tsp ground ginger
1/4 tsp cayenne pepper
15 oz diced tomatoes (I used fire-roasted), undrained
45 oz chickpeas (3 cans), rinsed and drained
1 cup vegetable broth
10 oz fresh baby spinach( I subbed collard greens)
1 tbsp fresh lime juice

1/4 cup fresh cilantro, chopped

Directions:

Heat the olive oil in a large pot over medium-low heat. Add the onion and salt. Stir and let simmer until onions are translucent, about 10 minutes. Add the garlic, cumin, ginger and cayenne. Stir to combine and cook for another 2-3 minutes. Add the tomatoes (with juice), chickpeas and broth. Stir and let cook for another 5 minutes.

Using an immersion blender, potato masher or large fork. You want to have a combination of mashed and whole chickpeas.

 Add the spinach to the pot, folding the leaves . If you need to add a little bit of water to loosen things up, no problem—try adding it a few tablespoons at a time. Reduce heat, cover and let simmer for 10 minutes.


Add lime juice and cilantro and stir well. 

 adapted from Allrecipe's Magazine



Featured 2/26/17 on Smell Good Sunday #9

Collard Greens* Fritters- gluten free

 Love collard greens and always looking for new recipes. I wanted to try this since it has no flour or bread crumbs. 



Ingredients:

1 (16 oz) package frozen chopped collards***
1 medium onion, finely chopped (6 oz)
1 tablespoon minced garlic
3 large eggs 
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup grated Parmesan cheese
1 tablespoon butter
1 tablespoon olive oil 

Directions:

Prepare fresh collards or take the 16 ounce box or package of collard greens in a saucepan with ¼ cup water.

 Bring to a boil, lower heat to medium-high and cook 3-5 minutes, until thawed.

Drain the collards well, either by pressing on them in a colander, or by placing the collards inside a clean kitchen towel** squeezing hard to get rid of as much water as you can from them.


Place the the drained collard greens, onion and garlic in a large bowl. Mix well.

In a small bowl, whisk the eggs with the salt and pepper. Add the egg mixture and the Parmesan to the collards mixture, mixing well with a fork or a spatula to combine.

In a nonstick skillet over medium-high heat, heat the olive oil and butter. 

 Use 2 tablespoon per fritter , pressing down gently to flatten.

Cook 3-4 minutes on each side, until well-browned and crisp.

 Briefly drain on paper towels before serving.

* As mentioned above. Spinach could be used in place of collards.

** A white towel will get discolored when used to drain the water from the collards. I buy inexpensive towels from a dollar store.

*** I used fresh collards which I prepared by washing, taking out the stem  then steaming.  Once collards are cooked I let them cool before handing them. When cooled I place collards in the towel and squeeze out excessive fluid. I then add to a food processor and chop. Remove from food processor and measure out  16 ounces. 

Recipe adapted from Healthy Recipes

New Year Stew

Black Eyed Peas - Most Southerners will tell you that it dates back to the Civil War. Black-eyed peas were considered animal food.The peas were not worthy of General Sherman's Union troops. When Union soldiers raided the Confederates food supplies, legend says they took everything except the peas and salted pork. The Confederates considered themselves lucky to be left with those meager supplies, and survived the winter. Peas became symbolic of luck.

Collard Greens-  Collard greens (or any greens) sub for cabbage in the south because that's what we grow here in the late fall. The southern tradition: each bite of greens you eat is worth $1,000 in the upcoming year.

Pork-   a symbol of prosperity and gluttony.

Recipe from Tasty Kitchen

Ingredients:

2 whole Bunches Collard Greens, Washed, Stemmed, And Rough Chopped
2 whole Smoked Ham Hocks 
1 pound Cooked Ham, Diced To About 1/2"
7 cups Water
3 cans (15 Oz) Black eyed Peas, Rinsed
1 can (14 Oz) Chicken Broth, Low Sodium
2 stalks Celery, Washed And Sliced To 1/4"
1 whole Medium Onion, Diced
1 Tablespoon Worcestershire Sauce
1-½ Tablespoon Garlic Salt
2 teaspoons Creole Seasoning 

Directions:

In a large Dutch oven add water, ham hocks, garlic, salt, creole seasoning, and chopped collards. Heat over med/high heat, bring to a boil.

Cover and reduce heat to med/low and simmer for about an hour. Make sure you stir occasionally.

Add the remaining ingredients except for the black eyed peas.

Bring the heat back to med/high and simmer covered for 15- 20 minutes. After the 20 minutes reduce the heat and continue to simmer for another 20 minutes.

Remove the cover, increase heat to med/high and add the black eyed peas.

Simmer for another 20 minutes. Allow the broth to thicken.


Turn off the heat and let it rest for about 10 minutes.

Remove ham hocks with tong and set aside.  Shred the meat and return to stew.

Serve with cornbread

Cornbread-Corn bread represents pocket money or spending money.  The tradition stems from the color of the bread. It's color represented "gold" or "coin" money. Plus, it goes well with collard greens, peas and pork.

Spinach*** Balls

My garden produced an abundance of collard greens last winter. I love subbing ingredients plus it was a great way to use up the collards I froze. 

Yesterday I added Buffalo Chicken Deviled Eggs. Since Thanksgiving is around the corner I wanted to add another appetizer. The balls can also be a side dish.  Make a cheese sauce in any cheese you prefer. Prepare the balls, add the sauce and bake. Easy! 





The recipe is from my Aunt who worked in the Brightwaters, NY school district. 



Ingredients:

2 (10 ounce packages) frozen chopped spinach, thawed & squeezed dry*
1 cup dried boxed stuffing mix (crumbled) **
4 large eggs
3/4 cup grated Parmesan cheese
1/2 teaspoon thyme
1/4 cup melted butter
1 clove garlic, crushed

salt & pepper to taste

Directions:

In a medium sized bowl, mix spinach with remaining ingredients. Refrigerate for 20 minutes. Roll into 1-inch balls. Place onto cookie sheets.

Bake 15 to 20 minutes at 350 degrees.  Serve warm.

The balls also taste great dipped in a cheese sauce or make up your favorite sauce to dip them in.

* Since I used collards I measured 2  10 ounce cups 


**I used 3 cups of bag herb seasoned classic stuffing ( not cubed)

*** I used frozen collards instead of spinach

Hoppin' John Stew with Cauliflower Rice

This recipe is from an old Rachel Ray magazine. It was sitting in one of my recipe piles and I thought - why did I save this one? I'm not a fan of rice. 

See, there's always a reason not to toss those old recipes! Got to think outside of the box (smile).

Ingredients:

2 tablespoons extra virgin olive oil
1 large onion chopped
4 cups chicken broth
1 bunch collard greens- remove stems and chop leaves coarsely
1 teaspoon dried thyme
2 15.5 ounce cans black eye peas- rinsed
1 1/2 cups cauliflower-  pulsed in the food processor till you get the consistency of rice. 
3 tablespoons cider vinegar
Cajun seasoning to taste 

Directions:

In a large saucepan, heat the olive oil over medium heat.

Add the onion and cook stirring occasionally until softened.

Stir in the broth, collard green and thyme and bring to a boil.

Reduce the heat to medium/low and simmer for 15 minutes.

Add the black eye peas and the cauliflower rice. Cook for an additional 7-10 minutes on med/low heat.

Stir in the vinegar and season to taste.

This is really good! Great for those meatless meal nights

Thai Chickpea Collard Wraps with Peanut Sauce

Since I don't have a garden I planted a few things in large pots. My plants are doing great and I enjoyed the collards in this unique recipe.



Recipe adapted from Eat Spin Run Repeat

Ingredients:

Wraps:

4 large collard leaves, washed and patted dry
1/2 cup carrots- shredded or cut into julienne strips
1/4 of a ripe mango, remove the peel and cut into julienne strips
1/2 cups seedless cucumber- julienne
2 tablespoon Thai basil or cilantro ( Thai basil is growing in my little greenhouse and I used it. The cilantro does not taste like  the Thai basil but is a good substitute )
1 finely minced Thai Birds eye chili ( used one seeded habanero)

chickpea mixture:

1 clove garlic- minced
1 teaspoon minced fresh ginger
1 teaspoon green curry paste ( didn't use- I used chili garlic sauce)
1 tablespoon rice vinegar
1  cup cooked chickpeas- rinsed and drained ( I used low sodium chickpeas)

peanut sauce:

2 tablespoons natural peanut butter ( used Skippy peanut butter)
pinch of chili flakes
2 teaspoons lime juice
1 teaspoon rice vinegar
1 teaspoon honey
water to thin if needed

Directions:

Cut the carrot, mango, cucumber, Thai basil (or cilantro), and bird's eye chili ( I used haberano).

Wash the  collard greens and dry. Use a knife and carefully cut out if the leaf has a large stem. Don't cut the leaves in half - only remove as much as you need to remove the stem. 

 Over medium heat cook the minced garlic and curry paste until fragrant in a large frying pan. Add to the pan the rice vinegar, ginger and chickpeas, and cook for 2-3 minutes or until chickpeas are warm and coated in sauce. Mash some of the chickpeas with the back of a fork, you don't want it smooth mash so it's crumbly. Stir the ingredients until all liquid is absorbed, then add the chickpeas to a bowl.

To make the sauce: Place all ingredients in a small bowl and stir together until smooth.

Take 2 collard green leaves and place one over the other so that that the parts where the stems were removed do not show. This will also help to reinforce the wrap.

Begin layering half of the fillings into the leaves in a horizontal line. (You can add the sauce here, or use it as a dipping sauce later). Be careful not to over-stuff the leaves or it will be difficult to roll.

Fold the outer edges inward and start to roll with the end of the leaves nearest to you. Then just roll up your wrap.

Place it steam side down and cut the wrap in half.

The dipping sauce can be added to the wrap when preparing it or placed in a small bowl which the wraps can be dipped. 

Featured 2/16 -Healthy Living Link party

Garlicky Spinach Cheese Squares

Going through food in the freezer I found a container of collard greens. If you follow the blog I went a little crazy and bought way to many collard greens when Hitchcock's had them on sale. I made my version of collard greens but had a tub left over in the freezer.

Gregory hates cooked vegetables and I know he wouldn't eat them. I couldn't bring them home. WHAT! YOU WANT TO BRING THAT? IT'S GOING TO MAKE A MESS! Yes, that's my honey.



Recipe was adapted from Friends For Weight Loss. I can tell you I'll be visiting that site once I get home. The Florida fat has to come off and now that I'll be home I can walk the beach again.

Ingredients:

4 tsp. butter

3 eggs ( next time going to use egg beaters)

1 cup  all purpose flour

1 cup fat free milk

1 tsp. salt

1 tsp. baking powder

1 pound shredded part skim mozzarella cheese

2 (10 oz.) packages spinach(Collard Greens)

1 tsp. chopped onion

1 garlic clove minced

1/4 cup parmesan cheese

Directions:

Defrost spinach and cook. Once cooked and cooled, squeeze out as much liquid as you can.

Melt the butter in microwave, set aside and let it cool.

Add eggs to large bowl and once butter is cooled beat well.

Add the flour, milk, salt, baking powder. When dough is mixed add the mozzarella and the Parmesan  and spinach, garlic and onion.

Pam a 9 x 13 dish and spread the mixture evenly.

Bake @ 350 35 minutes and cool for 45.

Baby Back Ribs & Collard Greens

We love ribs. Lucky to be so close to Sonny's and our favorite Pearl's is about a half hour away. Winn- Dixie was having a three day sale so headed over this morning to pick up my deals.

Baby Back Ribs were on sale for 2.99 a pound. I never bought ribs and I was off to my TOH recipe board to find a recipe. Avidcooks shared this wonderful recipe and it's a winner!

Take a broiler pan and fill the bottom section of the broiler pan about half full OF WATER. On the top section(the part with the slits in it) lay out your ribs. You may add a rub or sauce at this time or leave them plain. Cover the pan with foil and fold edges under to seal in the steam as they cook. Place in oven at 300 degrees for 2 1/2 to 3 hours. Remove foil carefully as steam will be very hot. Now all the grease is down in the bottom pan with the water and the ribs are completely cooked and tender. All you need to do is finish them up on the grill or under the broiler with sauce.
For grill: place ribs on grill and coat with favorite bbq sauce. Grill on each side just a few minutes until crispy.
For broiler: add bbq sauce and broil for a few minutes on each side. Watch closely because sugar in the bbq sauce will burn quickly

                                                 My first time making ribs and I nailed it!

I had my eye on the collards in Hitchcock's. I could not believe the size of those suckers!  Two huge bags for five dollars.

I love collards. I made collard chips last year and like can collards . Had to ask the gals over on TOH what to do with fresh ones. I soaked them and cut out the ribs.

Last winter I made a bunch of chicken broth and had some in the freezer down here. Thawed it out and cook the collards in the broth. Once cooked I cut them up and added garlic chili sauce. I added about two tablespoons and a splash of balsamic vinegar.