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

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

Pineapple-Avocado Salsa

This is a sweet, refreshing fruity salsa, perfect for summer entertaining.  Pineapple balances perfectly with tart lime and creamy avocado.  You can serve this as an appetizer with fresh tortilla or plantain chips, or part of a main meal over grilled chicken or shrimp.  Heck, you could even add some tequila in place of the pineapple juice!

Ingredients:
2 cups fresh pineapple, diced reserving juice 1 Tbsp. lime juice 1 Tbsp. honey 1 Tbsp. extra-virgin olive oil 1 small jalapeno, seeds removed and diced 1/2 red onion, minced 1 medium avocado, peeled, pitted and diced 1/4 cup cilantro, minced Salt and Pepper to taste
Directions:
In a medium bowl, mix pineapple,  3 Tbsp. pineapple juice, lime juice, honey, olive oil, jalapeno, and red onion.  Add avocado and cilantro and gently mix to combine.  Refrigerate 30 minutes to blend flavors.
Serve with freshly fried tortilla chips.

Bavarian Bread Dumplings - Semmelknödel

Most countries and cultures put dry, leftover bread to good use.  All forms of bread can be brought back to life with a little liquid and is a great way to stretch a dish.  The first recipe that comes to mind is Thanksgiving stuffing.  You have to have stale bread for stuffing!  Panzanella salad, French Toast and bread pudding are just a few recipes and they all say one thing - soul-satisfying comfort food.  Just the word "dumpling" creates a thought of home style Chicken and Dumplings. 
Growing up, I can remember stale bread on the counter that was usually "for the birds", but the bread was never wasted.  It still reminds me of a simpler time when something like a loaf of bread was sacred and valuable.  
These traditional bread dumplings from Austria and Bavaria are great for sopping up rich gravy from any meat dish.  They are very similar in texture to "stuffing".

Ingredients
5 kaiser rolls - stale and thinly sliced and cubed 3 Tbsp. unsalted butter 1/2 cup onion, minced 2 cups milk 1/4 cup minced parsley 1/4 cup flour Breadcrumbs (if needed) 1/2 tsp. freshly grated nutmeg 3 eggs, lightly beaten Salt and freshly ground black pepper to taste Hot gravy
Directions:
Transfer bread cubes to a large bowl.  Heat butter in a medium skillet over medium-high heat.  Add onion, and cook, stirring occasionally until golden brown; transfer to the bowl with the bread.  Add milk to the same saucepan and bring to a simmer.  Pour over bread.  Add parsley, flour, nutmeg and eggs.  Season with salt and pepper and using your hands, mix until evenly combined.  If the mixture is too wet, add breadcrumbs until the mixture can be formed into a ball.
Bring an 8-qt. pot of salted water to a boil over high heat.  Moisten hands with cold water and form bread mixture into 2" balls.  Carefully add dumplings to boiling water.  When dumplings float to the top, lower heat to a simmer and cook until firm; about 15 minutes(uncovered).  Using a slotted spoon, drain on paper towel and transfer to a serving platter.  Serve in bowls with plenty of hot gravy.

Makes about 12 dumplings. ~Adapted from Saveur

Easy Homemade Sauerkraut

I've searched the internet for ways to make homemade sauerkraut the old-fashioned way - in a fermenting crock.  Frankly, I don't have the patience to wait!  It was hard enough waiting for my Naturally Fermented "Crock" Garlic Dill Pickles to be ready!  This recipe is so simple - there is some waiting time - but I think it's worth it.  The kraut is not as crispy as the bagged kraut from the supermarket, but it has the same great "pucker".  I've been eating this straight from the jar.  You can make one jar or 50!

Ingredients: Cabbage Canning Salt Sugar White Vinegar Pint or Quart Ball Jars You'll want to be sure that your jars and lids are sterilized so I always begin by washing and scalding them in boiling water or run them through the dishwasher. Next, set your water on to boil.  How much water you need depends on how many jars of sauerkraut you are preparing While the water is boiling, coarsely chop the cabbage.

Pack the chopped cabbage into the prepared jars.  You want the cabbage to be in there tight but leave an inch or two of head room.  Don't pack the cabbage too tight because you need the water to filter through the cabbage.  

Add 1/2 tsp. canning salt, 1/2 tsp. sugar and 1 Tbsp. white vinegar to each jar. Pour boiling water into jar within 1/2" of the top.  Push down cabbage with a wooden spoon to remove any air bubbles.  Wipe off rim of jar with a clean, damp cloth. FOR QUART JARS, DOUBLE INGREDIENTS.

Place heated lids on top of jar and seal.  Place in a cool dark place for 7-14 days.  Some juice may leak out of the top, but this is ok.  Place the jars on a small tray if you have one.  Cabbage will turn from green to a whitish-yellow.  Once kraut is ready, process in water bath for 20 minutes.  Kraut will be ready to eat in two weeks.

Refrigerate after opening. ~Adapted from Aunt Genny's Sauerkraut Note:  There seems to be some question as to whether this is pickled cabbage or fermented sauerkraut.  According to the dictionary, "Fermentation is the conversion of a carbohydrate such as sugar into acid"  With this definition, this recipe is the fermentation that occurs when you set the jars aside for the 7-14 days.  The combination of the cabbage, sugar, vinegar, salt and hot water causes the reaction, the same reaction you get in a crock, just on a smaller scale. ~The Country Farm Home

Sauerkraut Pierogi Skillet

Out of all the pierogi that I make, the sauerkraut is our favorite.   This is a quick way to get all the flavors of sauerkraut pierogi without having to make the dumplings.  I've seen quite a few recipes for "lazy sauerkraut pierogi" using spiral macaroni and mushroom soup.  You could add some sauteed mushrooms to this dish - but no soup -! I used my Mom's Sauerkraut recipe, but you could use it plain or add a bit of bacon!

1 - 12 oz. pkg. No Yolks dumpling noodles (or noodles or your choice), cooked according to package directions. 1 recipe Grandma's Sauerkraut 1 medium onion, chopped 1 stick unsalted butter Freshly ground black pepper Sour Cream (optional)
Prepare Grandma's Sauerkraut.  If it is a little too much sauerkraut for you, save some for hot dogs! In a large skillet, melt butter over medium heat.  Add chopped onion and saute until light golden brown, about 5-7 minutes. Add cooked noodles, sauerkraut, 1/2 cup of sauerkraut juice and stir well to combine.  Season with freshly ground black pepper and a dollop of sour cream.

Makes a great side dish with pork chops!

Creamy Broccoli & Cheese Casserole #TeamAnnies

For 25 years, Annie's has been nourishing families with simple, down-to-earth foods that taste great and are easy to love!

I have become part of Team Annie's, a fun social community where fans get special access to the world of Annie's and can share their love for Annie's delicious products (did someone say Mac & Cheese?!)

A lot of folks are trying to go Organic today.  I've come up with a delicious recipe for a Creamy Broccoli & Cheese Casserole that is sure to become a favorite for everyday meals or Holiday dinners!

1 lb. fresh broccoli florets

1 can Healthy Request Cream of Mushroom Soup

1 large egg, beaten

1/2 cup Olive Oil Mayonnaise

1 Tbsp. minced onion

1 cup sharp Cheddar Cheese, grated

1 cup Annie's Cheddar Squares, crushed

Place broccoli in a medium bowl with 1/4 cup water.  Cover with plastic wrap and cook 4 minutes in your microwave until broccoli is tender-crisp.

Combine soup, egg, mayonnaise, onion and cheese.  Mix until well combined.  Add to broccoli and stir until evenly mixed.  Top with crushed Cheddar Squares.  Bake at 400 degrees F. for 20 to 22 minutes until bubbly and crumbs are light golden brown.

Annie's Homegrown Cheddar Squares have no artificial flavors or synthetic preservatives.  Delicious baked snack crackers with 6g of Whole Grains per serving!  So they are great for snacking and add crunch and flavor to any recipe!

Enter to try Annie's Homegrown!

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Spinach-Bacon Mac & Cheese

Tired of the same old mac & cheese?  Crisp applewood smoked bacon and chopped spinach really adds another dimension to our comfort food favorite.

1 lb medium shell macaroni 1 10 oz. pkg. frozen chopped spinach, thawed  4 thick slices applewood smoked bacon 3 Tbsp. unsalted butter 4 tbsp. flour 4 cups milk 4 cups shredded sharp Cheddar Cheese 1/4 cup grated Parmesan Cheese
Heat oven to 350 degrees F.

• Cook macaroni as directed on package adding spinach for the last minute.  Drain. Cook bacon in large saucepan until crisp.  Remove bacon reserving 1 Tbsp. drippings.
• Add unsalted butter to drippings.  Add flour; cook and stir until bubbly.  Gradually stir in milk.  Bring to a boil, stirring constantly.  Cook for 3 to 5 minutes.
• Stir in 3 cups Cheddar and Parmesan and cook and stir until melted.  Add bacon and macaroni mixture.  Mix well.
• Spoon into 1-1/2 quart casserole.  Top with remaining Cheddar Cheese and a few bits of bacon.  Bake 20 minutes or until cheese is melted and bubbly.

Potatoes Gratin

A casserole of creamy potatoes beneath a layer of bubbly cheese. Few things are more satisfying than a crusty gratin, straight from the oven. These are not your everyday potatoes - save this recipe for a special occasion! You could replace the half and half with whole milk for everyday meals.

5 tbsp. unsalted butter 2 cloves garlic, minced Kosher salt to taste 6 large waxy potatoes (such as red bliss) 2 cups half and half Freshly ground black pepper to taste Pinch of freshly grated nutmeg 1 cup grated cheese (Swiss, Provolone, Parmesan)
Heat oven to 400 degrees F.  Grease an 8-inch square baking dish or gratin dish with 1 tbsp. of the butter and set aside.  
Peel potatoes and rinse to remove any dirt from the skin.  Using a mandoline, slice potatoes into 1/8 - 1/4 inch rounds.
In a large saute pan, melt remaining 4 tbsp. butter.  Add sliced potatoes, garlic and half and half.  Season with salt pepper and nutmeg.  Cook stirring occasionally, until the potatoes are just tender and the mixture has thickened, about 8-10 minutes.

Transfer the mixture to the prepared baking dish, smoothing the top.  Sprinkle the cheese over the gratin and bake until golden brown and bubbly, 15-20 minutes.  Let cool slightly before serving. Adapted from Saveur

Vidalia Fried Onion Rings

There are so many delicious things to look forward to in the summer.  Fresh garden tomatoes, watermelon, sweet corn, and sweet Vidalia Onions.  Nothing like a thick slice, raw on a juicy grilled burger!
I have tried doing a batter fried onion ring many times, but none compared to this recipe!  That's how good this one is.  The batter was light and crisp and the seasoned flour gave them such a great flavor!  The coating did not fall off and remained crispy even though they had cooled off slightly.  You could keep them warm in a low oven if you are making a large batch.  

Ingredients: 1 large Vidalia Onion 1-1/2 cups buttermilk Kosher salt and freshly ground black pepper Cholula (or other hot sauce) to taste, but at least 1 Tablespoon 1-1/2 cups all-purpose flour 1/4 cup yellow cornmeal 1/2 tsp. cayenne pepper 1/2 tsp thyme leaves 2-3 cups canola or peanut oil
Directions: Slice off the top and root end of the onion and peel off outer skins.  Slice into 1/2 to 3/4 inch thick slices and separate into rings.
In a large bowl, combine the buttermilk, 1-1/2 tsp. salt, 1 tsp. pepper and the Cholula.  Add the onions and toss well to make sure everything is coated.  Cover and refrigerate and let marinate several hours or overnight.
In a large zip lock bag, combine the flour, cornmeal, 1 tsp. salt, 1/2 tsp. pepper the cayenne and the thyme. Set aside.
When ready to fry, pour the oil into a heavy skillet and heat to 350 degreesF (using a thermometer if you have one).  
Lift the rings out of the buttermilk and place in the seasoned flour.  Shake gently until well coated.  Working in batches, drop onion rings into hot oil and fry until golden brown, flipping over until all sides are golden brown.  Remove from the oil and place on a plate lined with paper towel.

Cavatelli with Broccoli

This classic combination almost always shows up at parties or in any Italian buffet. It's great warm or even at room temperature.

1 (16 oz.) package frozen cavatelli 1 head fresh broccoli florets or 1 (12.oz) package frozen broccoli florets 1/4 cup olive oil 6 oz. chicken stock 3 cloves garlic, finely chopped 1/2 cup onion, chopped 1 cup grape tomatoes, halved 1 Tbsp fresh basil, chopped 1 Tbsp. fresh Italian parsley, chopped Oregano to taste Crushed red pepper to taste Salt and freshly ground black pepper Grated Parmesan or Romano cheese
Steam or boil broccoli until just tender, but not soft.  Heat oil in a medium saute pan and lightly saute garlic and onions until golden.  Add chopped tomatoes and continue to saute.  Add chicken stock and spices.  Bring to a boil, reduce heat to low and simmer 10 minutes.
Cook cavatelli according to package direction or until desired doneness. Toss with broccoli and tomatoes and sprinkle with grated Parmesan or Romano Cheese.

Spinach & Mushroom Crustless Quiche + Flavor Bombs Giveaway!

Love to cook, hate to prep, or just don't have time? Chef Giovannina Bellino has created the perfect solution! FLAVOR BOMBS! Flavor Bombs are an all natural, fresh frozen cooking base to start or finish a dish. They can be used in sauces, stews and soups, in meatballs or meatloaf, as a marinade or even as an herb dip. This is the next best thing to sliced bread!

I chose to try the Soffritto Flavor Bomb which contains onions, Extra Virgin Olive Oil, garlic, basil, parsley an salt and pepper to make this delicious Spinach & Mushroom Crustless Quiche. All I had to do was thaw the spinach!
Flavor Bombs come in five exciting and delicious flavors that enhance the flavor and cooking experience of everyday dishes!
Visit FLAVOR BOMBS for photos, recipes and video instructions!

Spinach & Mushroom Crustless Quiche 
8 oz. fresh mushrooms, sliced 1 package Soffrito Flavor Bombs, thawed or frozen 1 (10-oz.) box frozen chopped spinach, thawed 4 large eggs 1 cup milk 2 oz. crumbled Feta cheese 1/4 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese Salt and freshly ground pepper to taste.
Preheat oven to 350 degrees F.  Thaw and drain spinach.  In a medium saute pan, pop Soffrito Flavor Bomb out and add to pan.  Let melt over medium low heat.

Place the sliced mushrooms in the pan and increase heat to medium-high.  Saute the mushrooms until they release all of their moisture, about 5-7 minutes.

Spray a pie dish with non-stick spray.  Spread the spinach onto the bottom of the pie dish.  Top with sauteed mushrooms and feta cheese.
In a medium bowl, whisk together the eggs until fairly smooth.  Add the milk, parmesan and a dash of salt and pepper.  Whisk to combine.  Pour mixture into the pie dish over the spinach, mushroom and feta.  Sprinkle with shredded mozzarella and a sprinkling of paprika for color (optional).
Bake until puffed and golden brown and the center is solid, 40-45 minutes. Slice and serve warm or at room temperature.

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~Recipe adapted from Budget Bytes ~I received this product for review

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Savory Grilled Corn Nibblers

Summer corn is now in season!  Jersey Corn can be so sweet, that is amazing simply boiled, and topped with salt pepper and butter!  For a Mexican twist, we added some savory spices, along with a touch of brown sugar to melted butter for a delicious sweet and savory summertime corn!

4 ears fresh corn (if you are making more than 4 ears just double the ingredients) 4 Tbsp. unsalted butter 1/2 tsp. paprika 1/4 tsp. cayenne pepper or chili powder 1/2 tsp. ground cumin 1/2 tsp. brown sugar 1 clove garlic, minced Salt & Pepper 1 lime juiced and additional slices for garnish Chopped cilantro or parsley (optional)
Bring a large pot of water to a boil.  Add fresh corn and simmer for 5 minutes. In a small sauce pan, add butter, spices and minced garlic and simmer over low heat to cook garlic slightly, about 2-3 minutes.  Add lime juice.
Cut each corn in half.  Brush with butter mixture.  Grill until lightly charred, 3-4 minutes.

Drizzle with remaining melted butter.  Add corn cob skewers and serve hot. Serve with lime wedges or slices.
Recipe Source:  J. Borys

Bacon Cheddar Baked Beans

When you have time, there is nothing like homemade baked beans!  Slow-baked and full of flavor, these beans will be the hit of any party!  They can be made ahead and finished the next day layered with peppers, onions and cheddar cheese.  

1 lb. navy beans, soaked overnight and drained (reserving 2 cups liquid) 6 slices bacon, chopped into 1-inch pieces 1 small onion, diced 1 12-ounce bottle Heinz Chili Sauce 1/2 cup packed dark brown sugar 3 tsp. Dijon Mustard 1/2 tsp. cayenne pepper 2 Tbsp. unsalted butter 1 small yellow onion, sliced 1 small red bell pepper, cut into medium julienne 1 small green pepper, cut into medium julienne Salt and freshly ground black pepper to taste 2 cups sharp Cheddar cheese grated Preheat oven to 300 degrees F.  Fry bacon pieces until crisp, reserving 1 Tbsp. drippings.  Drain beans (reserving 2 cups liquid) and rinse well under cold running water. Place the beans in a large pot or casserole.  Add the bacon pieces, reserved drippings, diced onion, chili sauce brown sugar, mustard, cayenne pepper.  Bring reserved 2 cups bean liquid to a boil and add to beans.  Stir well to combine.  Cover tightly and bake 3-5 hours or until the beans are tender and the liqujid has reduced to a thick sauce.  Check occasionally during the last few hours of baking and add additional boiling water, if needed.  When cooked, let the beans cool completely.

These are perfectly delicious just as they are now, but let's bring them over the top! While the beans are cooking, prepare the finishing ingredients:  heat the butter in a large saute pan over medium heat.  Cook the sliced onion, both peppers and season with salt and pepper.  Cook about 15 minutes until quite soft. To finish the beans, ladle 1/3 of the beans in the bottom of a casserole dish.  Top with 1/2 of the onion-pepper mixture.

Then half of the cheese

Season with salt and pepper.  Repeat this layer again and top with the last 1/3 of the beans.

Bake at 350 degrees covered, for 30 minutes to one hour or until the beans are bubbling hot.