Old-Fashioned Chow-Chow Relish - The Loveless Cafe

What is Chow-Chow Relish?
This relish has long been a favorite on pinto beans in the South.  It originated from using end of the season vegetables in the garden.  It also has some roots from the Pennsylvania Dutch.  I remember my Mom making this growing up.  She would make quarts and quarts of the stuff and we would eat it straight from the jar.
I just recently returned from an amazing trip to Nashville and made at stop at the Loveless Café.  In one of the stores, Jams and Hams, were all sorts of delish preserves, peppered bacon and Chow-Chow relish.  I picked up a jar and quickly polished it off!  Of course, one jar was not enough so here's the recipe straight from the Loveless Café for you to make at home.  It's great on hamburgers, hot dogs and great added to deviled eggs.  There is no canning involved as this will keep 2-3 weeks in the fridge.  If you want to process it - 12 minutes will do the trick.

Ingredients
2 cups diced green bell pepper 2 cups diced sweet red bell pepper 1-1/2 cups diced firm green tomatoes 2 cups diced sweet onion 1-1/2 cups diced green cabbage 1 Tbsp. kosher salt 3/4 cup granulated sugar 1/2 cup apple cider vinegar 1/4 cup water 3/4 tsp. dry mustard 1-1/2 tsp. mustard seed 1/2 tsp. crushed red pepper 1/4 tsp. celery seed 1/4 tsp. turmeric 1/4 tsp. ground ginger

Directions
In a large non-reactive skillet, bring water, salt, sugar and spiced to a simmer.  Add vinegar and bring to a boil before adding all vegetables.
Stir to coat all the vegetables, reduce heat to medium and continue to cook and stir for approximately 5-10 minutes or until vegetables become tender.
Transfer to glass jars, let cook and refrigerate.  Will keep for 2-3 weeks in the fridge.  If you want to process this in a water bath, process 12 minutes.
You can add any mixture of veggies that you like to this recipe.  Mom added cauliflower and green beans.

Recipe - The Loveless Café

Nashville, Tenn.
Prep Time: 15 mins.
Cook Time:10 mins.
Makes 2 16 oz. jars

Porcupine Meatballs & Tomato Gravy

Porcupine Meatballs is one of those "oldie but goodie" recipes that are rarely found in any cookbooks today.  This recipe was popular in the 50's, and it's listed in my Mom's old cookbook from that time period.  Mom used tomato soup quite a bit back in the day for her delicious Tomato Soup Meatloaf and Polish Stuffed Cabbage.  I always have tomato soup on hand for a quick meal.  When my boys were growing up, I always made them elbow macaroni with tomato soup - it's still their comfort food today.

You will need:
1-1/2 lbs. lean ground beef 1/2 cup raw rice, rinsed 1/3 cup chopped onion 1/3 cup chopped green pepper 1/4 tsp. garlic powder Salt and Pepper to taste 1 large egg, slightly beaten 1 can Campbell's Tomato Soup 1 can water 2 tsp. Worcestershire Sauce
Directions:
Preheat oven to 350 degrees F.  Mix first seven ingredients in a medium sized bowl until well combined.  Form into golf-ball sized meatballs and place in baking pan.  Mix tomato soup with water and Worcestershire Sauce.  Pour over meatballs.  Cover with foil and bake 1 hour.  Uncover and bake 15 minutes longer or until sauce thickens.
Serve with a nice side salad or steamed veggies.
Enjoy! Prep Time:  15 minutes Cook Time:  1 hour 15 minutes Servings:  Makes about 15 meatballs

Cranberry Honey Glazed Walnut Chicken Salad

This is not your typical chicken salad.  Inspired by a local restaurant, I came up with my own version of the best chicken salad I have ever made.  Just take a few minutes to glaze your walnuts and this salad comes together in minutes.  Serve on pita bread, in a wrap or as a simple salad on romaine leaves.

Honey Glazed Walnuts
1-1/2 cups chopped walnuts 1 Tbsp. unsalted butter 3 Tbsp. honey
Melt butter in a medium size saucepan.  Add walnuts and honey and stir until fragrant and thickened, about 3 to 4 minutes.  Spread out on parchment paper or lightly sprayed foil to cool.  

You won't be able to stop munching on these!
Chicken Salad
2 cups cooked, cubed chicken 1 tsp. Dijon Mustard 1 tsp. lemon juice 1/2 cup mayonnaise 1/2 cup dried cranberries 1/2 cup Honey Glazed Walnuts Salt and Pepper to taste
Mix all ingredients in a medium bowl and chill.

Enjoy!

CrockPot Chicken 'n' Dumplings

Warm up during this cold snap with a steamy bowl of old-fashioned Chicken "n" Dumplings.  It really doesn't get any easier to make this tasty comfort food.  

Ingredients:
1 can condensed cream of chicken soup 1 can condensed cream of celery soup 3-1/2 cups low-sodium chicken broth 1 medium onion, chopped 1 cup shredded carrots 3 boneless, skinless chicken breasts 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 2 Tbsp. unsalted butter 1 can Pillsbury Crescent Roll Sheet Chopped fresh parsley Additional freshly ground black pepper
Directions:
Spray 6 quart slow cooker with cooking spray.  In slow cooker, mix both soups, broth and onion and carrots.  Arrange chicken in slow cooker.  Sprinkle with salt and pepper and dot with butter.
Cover, cook on LOW setting for 5-1/2 hours.  Uncover, shred chicken using two forks and return chicken to slow cooker.
On work surface, unroll crescent roll dough.  Cut into 1" x 3" strips.  Place strips in stew, pressing gently with back of spoon to submerge into liquid.  Cover and cook on HIGH an additional 30 minutes or until dumpling are cooked through.  Sprinkle with addition pepper.

Stuffed Pizza Meatloaf

I love creating new recipes using what I have left in the fridge.  This Stuffed Pizza Meatloaf has a few delicious surprises inside.
A while back I was looking for recipes using Ritz crackers for an article I was doing.  A neighbor gave me a recipe for Elvis' favorite meatloaf using Ritz crackers in place of breadcrumbs.  That's where the crackers come in.  This meatloaf was also made with sour cream instead of eggs.  I was really surprised that the sour cream makes for the most tender meatloaf!  I had everything for the Elvis meatloaf but I also had some leftover pizza sauce and cheese.  The last ingredient - frozen mozzarella sticks.  And the Stuffed Pizza Meatloaf was born.

Ingredients:
1-1/2 lbs. 85% lean ground beef 1/4 cup chopped onion 1 clove garlic 1/2 tsp. crushed red pepper flakes 1 Tbsp. olive oil 1 cup Ritz or Town House crackers (about 20) 2 Tbsp. Worcestershire sauce 1/2 cup sour cream 1 cup pizza sauce, divided 1 cup shredded mozzarella cheese, divided 6 frozen mozzarella sticks 1 tsp. salt 1/2 tsp. black pepper
Directions:
Preheat oven to 375 degrees F.  In the bowl of a small food processor, add crackers, garlic and red pepper flakes and pulse into fine crumbs.  In a small skillet, heat 1 Tbsp. olive oil.  Add cracker mixture and toast lightly over medium heat.  Set aside.

In a medium bowl, combine ground beef, crumb mixture, salt, pepper, Worcestershire sauce, 1/3 cup pizza sauce, 1/2 cup mozzarella and sour cream.  Mix well to combine.  Spray a large piece of foil with cooking spray.  Flatten out meatloaf into a 9" x 6" rectangle.  Arrange mozzarella sticks side by side.

Form into a loaf shape enclosing mozzarella sticks.  Place in 8 x 12 baking dish.  Bake for 30 minutes.  After 30 minutes, top with remaining pizza sauce and return to oven for 20 minutes more.  After 20 minutes, add remaining mozzarella and return to oven until cheese is melted and bubbly. Let cool at least 15 minutes before slicing.

This a new family favorite!  I hope you'll give it a try! MORE MEATLOAF RECIPES: Grandma's Tomato Soup Meatloaf Cheesy Porcini Meatloaf

Marie Callender's Sweet Momements - Dutch Apple Pie & Holiday Sweepstakes!

"In the childhood memories of every cook, there's a large kitchen, a warm stove, an apple pie and a mom."   With the holidays quickly approaching, it's time to start thinking and planning meals for the upcoming get-togethers with family and friends.  It seems that everyone is so busy these days, that sometimes holidays are the only times to bring everyone together for a delicious meal and spend some quality time together.   We all have many fond memories spent together with family.  It doesn't get much better than families gathering together around a big table, laughing over old stories, enjoying good times, hilarious tales of cooking misadventures and savoring nostalgic memories and the twinge of sadness for that special person who can no longer sit with us.   Meal planning and preparation can be exhausting for a large crowd, but when you begin to smell the familiar aromas coming from the kitchen, you are attached to the smells and tastes and sounds of those special days.   Apple pie baking has to be one of my favorite food memories that embrace the best of times.  We had an apple tree in our back yard and all of us would sit for hours (it seemed) peeling apples for pies.  Marie Callender's delivers homemade quality pies without compromise. Their special signature touches give you one less thing to think about when serving dessert at any gathering or special occasion.  The desserts take the stress out of preparing the sweet ending to your meal.  

  Marie Callender's Dutch Apple Pie is made with 100% Fuji apples, a made from scratch crust, and a brown sugar streusel topping that is baked to perfection.   As much as I love cakes, I have to admit that I prefer a piece of pie over cake any day.  There is just something about a perfectly flaky, buttery crust filled with cinnamon-spiked apple goodness that makes everything else right in the world.  And then, when you serve it warm with a scoop of vanilla ice cream......   Get that nostalgic and sentimental feels and savor every precious, sweet moment with Marie Callender's Desserts. Visit Marie Callender's on Facebook and Pinterest What does the scent of fresh baked apple pie remind you of?  Leave a comment for a chance to win a $100 Visa Gift Card

Sweepstakes:

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Pastina for One

This dish has to fall in to the category of Comfort Food Favorites. Sometimes it's the only thing that will do when you are feeling sad or tired or just stressed out a little and need some comfort.   You could also go back to some fond memories of childhood if you had this growing up.
Simply, pastina, butter and cheese and your favorite bowl and spoon.

1 cup low sodium chicken broth 1/4 cup Pastina Grated Cheese Unsalted butter
Bring chicken broth to a boil over medium heat.  Add pastina and cook, stirring occasionally, until most of the chicken broth is absorbed, 5-6 minutes.  Fill up your favorite bowl.  Top with a pat of butter, parmesan cheese and freshly ground black pepper.

So go ahead, make your self a bowl.   You'll feel better!
Another comfort food favorite are my sister's meatballs!
Barb's Melt in your Mouth Meatballs with Gravy

Barb's Melt-in-your-Mouth Meatballs with Onion Gravy

My sister gets full credit for this recipe.  She didn't feel like making meatloaf one night, and decided to make meatballs instead.  Wallah! (Her exact words).  These meatballs are so tender and moist - that they DO melt in your mouth.  Simmering in the flavorful onion gravy is the trick.  Serve with mashed potatoes or buttered noodles for a delicious Fall dinner. A Classic Comfort Food Favorite!

Barb's Melt-in-your-Mouth Meatballs
2 Tbsp. olive oil 2 Tbsp. unsalted butter 1-1/2 lbs. lean ground beef (or turkey) 1 Tbsp. minced onion 1 garlic clove, minced 2/3 cup Italian Style Bread Crumbs 1/3 cup milk 1 large egg 1 tsp. Dijon Mustard 1 tsp. Worcestershire Sauce 1/4 cup grated Parmesan cheese Salt and Pepper Chopped parsley for garnish
For the Gravy:
1 medium onion, sliced thin 1 clove garlic, sliced thin 2 heaping Tbsp. flour 2 cups low sodium beef broth 1 tsp. Gravy Master (optional)
Directions:
In a large saute pan, heat butter and olive oil over medium heat.  Combine ingredients for meatballs and mix by hand until combined.  Form meatballs (about the size of a golf ball) and fry until golden brown on all sides, about 10 minutes.  Remove meatballs from skillet.  
Add onions and garlic to drippings and saute until onions are translucent and beginning to brown, about 10 minutes.  Add flour to onion mixture and stir to combine with onions.  Cook until flour begins to brown slightly, about 2-3 minutes.  Add beef broth and Gravy Master.  Bring to a simmer until gravy begins to thicken.  Add meatballs to the pan, cover and simmer on low 25-30 minutes.  Add salt and pepper to taste.  Garnish with fresh parsley.

Enjoy! ~Barb's Creation

Roasted Beef Bone Broth

There is nothing like a homemade broth.  Store bought simply can't compare.  It is richer and more flavorful and adds lip-smacking goodness to soups, sauces and gravies.  You know when you have a big pot of homemade soup on the stove, it's comforting and a nourishing meal for your family. Bone broth is typically made with bones and contain a small amount of meat adhering to the bones.  Bones are roasted first to improve the flavor of the broth.  

Bone broths are rich in protein, minerals and rich in gelatin which may support skin health.  Gelatin also supports digestive health.  
Bone broths are also inexpensive to make.  Using the bones from leftover roast chicken or turkey with some veggies, you can make quarts of stock for pennies!  If you have a pressure cooker, you  can cut the cooking time in half.
Roast Beef Bone Broth 4 lbs. beef marrow bones (shank and marrow) 2 carrots 2 celery stalks 1 onion coarsely chopped 2-4 cloves garlic 1/2 bunch parsley  1 bay leave 1/4 tsp. black peppercorns
Preheat oven to 450 degrees F.  Drizzle bones with extra virgin olive oil and sprinkle with salt and pepper.

Roast for 30 minutes, turning halfway through cooking time.  Cut carrots, celery and onion roughly into 3" pieces.  Add to pan along with the garlic cloves.  Roast an additional 30 minutes, turning halfway through cooking time or until bones and veggies and browned and caramelized.

At this point, your kitchen smells like you are roasting a Prime Rib Roast!
Transfer to a large stock pot and add cold water to cover (about 3 quarts).  Add 1/2 cup water and scrape up browned bit from roasting pan - Get every bit!  Add liquid to pot.  Add parsley, bay leaf and peppercorns.  Bring to a boil, reduce heat and simmer 3-4 hours, skimming foam and fat from surface and add additional water if needed to keep bones covered.  Strain and cool.
Use Bone Broth for:
French Onion Soup Make-Ahead Golden Turkey Stock Next Day Turkey Soup with Crispy Stuffing Croutons V-8 Vegetable Soup
Can be made 2 days ahead or frozen for 3 months. Makes 3 qts.

Fresh Home-Pressed Tomato Juice

What else can you do with all those juicy tomatoes?  Your neighbor gives you some to add to the bowl on your counter and you dread the thought of peeling and cooking down the tomatoes for hours to make a fresh sauce.  The alternative is to make yourself some delicious, fresh tomato juice.  There is no peeling necessary - just the help of a food mill.  For breakfast, add a squeeze of fresh lemon juice and some freshly ground black pepper or fix yourself a spicy Bloody Maria.
Fresh Tomato Juice
3 lbs. fresh tomatoes (about 12 medium) 1 rib celery, including leaves 1/2 medium Vidalia onion 1 tsp. salt 1 tsp. sugar
Wash tomatoes.  Cut into quarters.  Remove core and add to a heavy saucepan.  Add celery and onion and simmer about 30 minutes, or until tomatoes break down. Pass through a food mill to remove skin and seeds. To each quart of juice, add 1 tsp. each of salt and sugar. Chill at least 4 hours or overnight.

Makes 1 quart
BLOODY MARIA
2 wedges lime 2 Tbsp. Old Bay Seasoning or celery salt Kosher salt and freshly ground black pepper 12 oz. Blue Agave blanco tequila 3 Tbsp. freshly squeezed lime juice 2 tsp. Worcestershire sauce 1/2 tsp. hot sauce (or to taste) 2 tsp. balsamic vinegar 1 Tbsp. prepared horseradish 4 cups fresh Home-Pressed tomato juice Celery stalks or scallions
To prepare the glasses, rub the rim of each glass with a lime wedge.  On a saucer, combine the Old Bay Seasoning or celery salt, 1 tsp. salt and 1/4 tsp. black pepper.  Invert the glass and dip the rim of the glass into the mixture.  Set aside.
Combine tequila, lime juice, Worcestershire, hot sauce, balsamic vinegar, horseradish and tomato juice.  Add a pinch of the Old Bay salt mixture and stir well to combine.

Fill cocktail glasses with ice and fill with your fresh Bloody Maria mixture.  Garnish with celery stalks or scallions.  Garnish are not limited to celery stalks.  Garnish contenders include dill pickle spears, pickled jalapeno slices, green olives, lemon slices, bacon, basil and hard-boiled eggs.

Enjoy!

Quick Zesty Garlic Dill Pickles

Quick pickling is a fast way to have tangy, crispy and crunchy pickles in as little as an hour without any special equipment.  Besides eating pickles straight from the jar as a snack, serve with sandwiches or cheese and meat trays.  I do a lot of pickling during the summer months and take advantage of all the best garden and farmer's market veggies before they go bad.

Ingredients:
Kosher or pickling salt 6 Kirby or small cucumbers, trimmed and halved 8 sprigs fresh dill 1 jalapeno, sliced 2 cups water 1 cup distilled white vinegar 1/2 slivered onion 6 cloves garlic 4 tsp. Kosher salt 1 Tbsp. dill seeds 2 tsp. black peppercorns 2 tsp. mustard seeds

Sprinkle kosher or pickling salt over cucumbers in a colander; set aside to let drain 20-30 minutes.  Rinse salt from cucumbers and blot dry with paper towels; tightly pack in a clean jar, crock or glass bowl with dill springs and jalapeno.
Boil water, vinegar, onion, garlic, 4 tsp. salt, dill seeds, peppercorns and mustard seeds in a medium non-reactive saucepan, 5 minutes.  Pour mixture over cucumbers; let cool to room temperature.  Cover container and chill until cold.  Ready to serve!  Refrigerate up to 1 month. 

  Enjoy! \

Crouton-Crusted Chicken Caesar Salad

In this recipe for Chicken Caesar Salad, the chicken is almost as crunchy as the croutons!  The secret to a crusted chicken breast that's crisp on the outside and juicy on the inside.  This salad can be made easily on a work night.  Make extra and take for lunch the next day.

Ingredients:
2 large skinless, boneless chicken breast (6-8 oz. each) 1 cup coarsely chopped Texas Toast Croutons (any variety you like)  I used Garlic and Butter. 1 tsp. kosher salt 1/4 tsp. black pepper 1 Tbsp. unsalted butter 1 Tbsp. extra-virgin olive oil 1/2 cup of your favorite Caesar Dressing plus 2 Tbsp. Freshly grated Parmesan cheese 1 large head Romaine Lettuce Extra croutons for garnish
Directions:
Process croutons until coarsely chopped.  Transfer to paper plate or shallow dish. Trim excess skin and fat from chicken.  Slice each breast in half lengthwise.  Place chicken in a plastic bag with a little water inside.  Lightly pound to an even thickness.  Season with salt and pepper. Dip both sides of prepared chicken into 2 Tbsp. Caesar Dressing.  Transfer the chicken to the dish containing crumbs.  Pat crumbs on both sides of chicken - it's OK if some crumbs fall off.
Heat oil in large non-stick pan.  Lay chicken in the pan.  Saute chicken until golden, 3-4 minutes.  Carefully flip chicken and saute until completely cooked.   Slice romaine lettuce in half and remove core.  Slice into thin shreds.  Place in colander and rinse well with cold water.  Dry well with paper towel and refrigerate until ready to prepare salad.  I leave a piece of paper towel in with the lettuce while it's chilling to absorb excess moisture.

Slice chicken breast into strips or cubes.  Toss chilled romaine with Caesar Dressing - just enough to coat the lettuce.  Add chicken and croutons.  Drizzle with a little extra dressing and grate plenty of parmesan cheese on top.

Enjoy!
Prep Time:  15 mins. Cook Time 10 minutes Servings:  4 generous

Southern Italian Pasta Fagioli

Some recipes are one and done - but this one keeps you coming back for more!  An Italian comfort food favorite, Pasta Fagioli has been on many Italian tables on a weekly basis.  It's filling, nutritious, and if you can find the best ingredients, this is more than a simple pasta and bean soup.

San Marzano tomatoes, fresh rosemary and a wedge of Parmigiano Reggiano or Grana Padano can turn this soup into one of your favorite meals.

You can use whatever vegetables you would like.  I added one small zucchini.
Ingredients:
2 Tbsp. extra virgin olive oil 2 oz. pancetta, chopped 1-2 sprigs fresh rosemary 1 sprig fresh thyme 1 medium onion, finely chopped 1 small carrot, finely chopped 1 rib celery, finely chopped 4 large cloves garlic, minced Salt and pepper 2 - 15 oz. cans cannellini (white) beans 1 - 28 oz. can San Marzano tomatoes, crushed 2 cups water 1 quart low sodium chicken stock 1 cup dried ditalini or other small pasta Fresh basil leaves Grated Parmigiano Reggiano or Locatelli for serving Instructions:
Heat a stock pot over medium high heat and add oil and pancetta.  Brown pancetta bits lightly.  Add herb stems, chopped onion, carrot, celery and garlic.  Season with salt and pepper.  Add the beans, tomatoes, water and stock to pot and bring to a simmer.  Simmer covered for 30 minutes.  Bring soup to a boil and add the pasta.  Reduce heat to medium and cook soup, stirring occasionally, 8 to 10 minutes or until pasta is cooked.  Remove rosemary and thyme stems.  Add fresh basil, turn off heat and let soup rest for a few minutes.  Serve in warm bowls with plenty of cheese.

Enjoy! Prep Time:  15 minutes Cook Time:  45 minutes Servings: 4-6

Holiday Challah Rolls

Who has never heard of Challah?  It is a small part of long Jewish tradition.  Rich with eggs and butter (or oil) it is usually shaped into braids and coils.  Similar to French brioche and Polish Babka, it makes wonderful toast and this is the only bread I use for my Thanksgiving Caramelized Onion Challah Stuffing.  
These little beauties would great for Holiday bread, sliders, burgers and sandwiches.  With the help of a stand mixer, these rolls are a cinch to make.

Ingredients:
2 packages (4-1/2 tsps.) active dry yeast 1 cup warm water 1/4 cup sugar 1/4 cup unsalted butter, melted 4 egg yolks 3-1/4 cup bread flour 1-1/4 tsp. salt 1 egg, lightly beaten, for egg wash Sesame seeds, Poppy seeds or Sea Salt (optional)
Instructions:
In your Stand Mixer bowl, combine the warm water and yeast.  Stir and allow to rest in a warm spot for about 10 minutes, or until foamy and frothy.  Add flour, salt, sugar, butter and egg yolks and combine on low until dough comes together.  Increase speed to medium and knead the dough, with the dough hook, until it forms into a soft and smooth dough, about 5-7 minutes.  Add additional flour if needed, in small amounts, until dough is no longer sticky.
Form the dough into a ball and place it into a large bowl that has been oiled.  Turn to coat both sides.  Cover loosely with plastic wrap and allow to rest in a warm spot for about 1 hour, or until doubled in size.  Punch the dough down and allow to rest for another 45 minutes.

Turn out the dough onto a lightly floured work surface.  Knead a few times.  Cut into 15 even pieces.  Roll each piece into a rope about 7 inches long.  Tie into a knot and tuck the ends underneath.

Place the knotted rolls onto a baking sheet lined with parchment paper.  Cover with a clean towel and allow to rest while you heat up your oven.

Heat oven to 350 degrees F.  Brush the rolls with egg wash and sprinkle with toppings of your choice or no toppings at all!  Bake for about 25-30 minutes or until golden brown.  Cool for about 30 minutes.   Store in sealed plastic bag as you would bread.  Can be frozen after baked!

Enjoy! Happy Easter!

 Visit www.CountryCrock.com/recipes for recipes and meal inspiration.

Makes 15 Rolls