Pinto Beans

Try this recipe for a meatless meal.  Rice and pinto beans served with cornbread make a complete protein.

• 1 pound dry pinto beans, sorted and rinsed
• 1 smoked ham hock
• 1 10-ounce can diced tomatoes and green chilies
• 1 green bell pepper, chopped
• 1 celery rib, chopped
• 1 onion, chopped
• 1 dash hot sauce
• 1 teaspoon salt  
• 1/2 teaspoon black pepper
• hot cooked rice

Cover beans with water and soak overnight. Drain.
Place beans in a large Dutch oven, and add water to cover.
Add ham hock.
Bring to a boil, and cook, uncovered, 30 minutes.
Add remaining ingredients and cook 55 minutes or until beans are tender.
Remove a cup on beans from pot, blend until creamy.
Return to pot, stirring to combine. 
Serve over rice.

Tip:
Pinto beans freeze well.  

Scalloped Potatoes

A traditional recipe for a rich, creamy side side.  Try scalloped potatoes for an easy yet impressive dish. 

• 4 medium potatoes, pared and sliced 1/8-inch thick
• 3 tablespoons butter
• 1 small onion, thinly sliced
• 3 tablespoons flour
• 1 1/2 cup milk
• salt and pepper to taste

Place half the potatoes in a greased 1 1/2-quart shallow baking dish.
Dot with half the butter.
Add half the onions.
Sprinkle with half the flour.
Season with salt and pepper.
Repeat with remaining ingredients.
Pour milk over potatoes.
Bake covered for first half of baking period, in a 400-degree oven for 1 to 1 1/2 hours or until potatoes are tender and brown crust is formed over top.

Printable Recipe

Hissy Fit Dip

Rumor has it that the first time this recipe was served at an SEC tailgating party it was so popular that it was gone before one Southern belle got to taste it. She was so upset that she pitched a hissy fit.  So be sure to make plenty of this cheesy, creamy dip and save the hissy fits for a bad call on the field. 

Hissy Fit Dip

• 16 ounces sour cream
• 8 ounces cream cheese, at room temperature
• 8 ounces Velveeta, cubed
• 1 cup American cheese, shredded
• 1 pound pork sausage, cooked, drained and crumbled
• 1/4 cup green onion, finely chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon ground sage
• 1/4 teaspoon curry powder
• 1/8 teaspoon cayenne pepper
• dash of garlic powder

Combine all ingredients; stirring until well blended.
Pour into a greased baking dish.
Bake in a preheated 350-degree oven for 1 hour.
Serve with chips.

Hissy Fit Dip is great served hot or at room temperature.

Printable Recipe

Turkey and Brie Sandwiches with Pears

A turkey sandwich recipe with sweet pears and peppery arugula that is deliciously different.

• focaccia bread
• brie cheese
• pear slices
• sliced turkey
• arugula
• fig preserves

Cut focaccia bread into sandwich portions.
Slice in half.
Layer brie, pear slices and turkey between bread slices.

Wrap each sandwich in foil.
Bake in a 350-degree preheated oven for 10 minutes or until cheese melts.
Spread fig preserves on top slice.
Add arugula.
Serve warm.

Make your own focaccia  bread with this easy recipe.
Focaccia Recipe 

Arugula and Spinach with Grilled Peaches Salad

A recipe for peppery greens topped with the perfect sweetness of a grilled peach.

• 3 large peaches, peeled and halved
• 1 tablespoon canola oil
• Salt and pepper to taste
• 6 cups arugula and spinach mix
• 1/2 cup freshly grated Parmesan Cheese
• peach vinaigrette 

Gently toss peaches in canola oil.
Salt and pepper to taste.
Grill, covered with grill lid, 2 minutes on each side or until charred.
Serve over arugula and spinach.
Top with Parmesan cheese.
Serve with peach vinaigrette .

Peach Vinaigrette Recipe

Peach Vinaigrette

Making salad dressing at home is so easy.  Try this Southern peach dressing recipe for a bit of sweetness and tang.

• 1 large peach, peeled and chopped
• 6 tablespoons canola oil
• 2 tablespoons Champagne vinegar or white vinegar
• 2 tablespoons honey
• 1/4 teaspoon salt 
• 1/8 teaspoon pepper                

Process  peach, oil, vinegar and honey in a blender until smooth.
Add salt and pepper.
Chill until ready to serve.

Shrimp Bisque

A creamy rich bisque recipe that creates a soup with intense shrimp flavor. 

• 1 pound shrimp in shells
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 green onions, chopped
• 1 clove of garlic
• 1/2 teaspoon salt
• water
• 2 tablespoons butter
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 1/2 cups heavy cream
• smoked paprika

Peel, devein and chop shrimp coarsely, reserve shells
Chill shrimp until later.
Place shrimp shells, carrots, celery, garlic and salt into a 1-quart saucepan.
Cover with water.
Bring to a boil.
Reduce heat and simmer for 30 minutes.
Pour broth through strainer, discard solids.
Melt butter in saucepan.
Add tomato paste and flour.
Cook 2 minutes.
Add reserved shrimp stock, stirring to blend.
Bring to a boil.
Reduce heat to a simmer.
Add heavy cream.
Simmer 10 minutes.
Add shrimp to bisque.
Simmer 10 minutes.
Serve, garnish with a sprinkling of smoked paprika.

Printable Recipe

Tip:
Shrimp stock can be made anytime you have shrimp shells.  It can be frozen up to 3 months.  Use to add another level of flavor to other seafood dishes.