A Hungry Southern Belle

Zucchini Cannelloni with Fresh Tomato Sauce

Casey (Editor in Chief) — Wed, 03 Oct 2018 14:14:35 +0000

Good morning y’all from the Hungry Southern Belle kitchen! It’s October 3rd!!! For all of our fellow Mean Girls fans, October 3rd and Wednesdays are always big days ha!!

We tried a new recipe last night from the Weight Watchers site. Don’t let the Weight Watchers reference scare you! This recipe was super yummy and will most definitely be a permanent addition to the Hungry Southern Belle kitchen! For those of you who who may be counting points, it’s a whopping 2 points per serving. For those of you who just love delicious and nutritious food, all you need to know is that this is worth a try for sure! This would make a lovely side dish to accompany your choice of protein.

I did make a few Hungry Southern Belle chef edits while preparing this dish which I will note below. The full recipe is included below.

Enjoy y’all!!!!!

Zucchini Cannelloni with Fresh Tomato Sauce

(This recipe by Anne Burrell from OWN YOUR KITCHEN was adapted for Weight Watchers with permission. Original recipe from www.weightwatchers.com)

Ingredients:

4 medium uncooked zucchini
1 tsp extra virgin olive oil
2 clove(s), medium garlic clove(s), smashed
1 pinch crushed red pepper flakes
¹⁄₄tsp kosher salt, plus extra for salting water
1cup(s) part-skim ricotta cheese
1cup(s) grated Parmesan cheese, Parmigiano-Reggiano suggested
2.5 oz basil, 1 bunch, cut into chiffonade, divided
1 tsp extra virgin olive oil
¹⁄₂medium uncooked onion(s), diced
1 tsp kosher salt, divided
1 pinch crushed red pepper flakes
2 clove(s), medium garlic clove(s), finely chopped
3 large fresh tomato(es), beefsteak variety, cored, seeded, diced
5oz arugula, baby variety

Instructions:

Slice off one side of each zucchini to expose a long, wide, flat area; reserve removed pieces.
Using a mandoline, cut zucchini into 24 long, 1/8-inch-thick slices (6 from each zucchini).
Dice reserved zucchini. (You only need 1 c diced zucchini for the filling; use the rest of the diced zucchini in another meal such as in a salad, soup or stir-fry.)
Preheat oven to 350° F. Bring a medium saucepan of water to a boil.
Meanwhile, coat a large saute pan with oil; toss in 2 smashed garlic cloves and crushed red pepper for the filling. Bring pan to medium-high heat. Cook, stirring frequently, until garlic is golden and very aromatic, 1-2 minutes; remove and discard garlic. Add 1 c diced zucchini and season with salt; cook, stirring often, until zucchini begins to soften, 3-4 minutes. Transfer zucchini to a medium mixing bowl; let cool. (HUNGRY SOUTHERN BELLE EDIT: I didn’t remove the garlic before adding the zucchini. I let all the flavors cook together.)

Working in batches, boil zucchini slices until they begin to soften, about 1 minute. Use a slotted spoon to remove slices from pot; lay them out on a baking sheet (or two) to cool.
When diced zucchini mixture is cool, stir in ricotta, Parmesan and half of basil; season to taste.

Pat zucchini slices dry with paper towels; lay them on a work surface. Spoon 1 ½ Tbsp ricotta mixture on the end of each zucchini slice; carefully roll up zucchini and return to baking sheet(s).

To make sauce, coat a large saute pan with oil and toss in onion; season with 1/2 tsp salt and crushed red pepper. Heat to medium; cook, stirring often, until soft and aromatic, 6-8 minutes. Toss in chopped garlic; cook, stirring frequently, 1-2 minutes more. Stir in tomatoes and remaining 1/2 tsp salt; cook for 8- 10 minutes more. Toss in remaining basil; set sauce aside.

Just before you add tomatoes to pan for sauce, put zucchini rolls in oven; bake 10 minutes to warm through. (HUNGRY SOUTHERN BELLE EDIT: I put the completed tomato sauce in the bottom of a baking dish and placed the prepared zucchini rolls on top. I then placed in the oven at 350° F for approximately 20 minutes until the edges of the zucchini just started to curl.)

Serve zucchini rolls over a bed of arugula, topped with tomato sauce; garnish with basil (optional).

Serving size: 2 rolls plus 2 1/2 Tbsp sauce

The post Zucchini Cannelloni with Fresh Tomato Sauce appeared first on A Hungry Southern Belle.

Grilled Fish & Poblano Tacos with fresh Gremolata

Casey (Editor in Chief) — Tue, 21 Aug 2018 17:54:08 +0000

Hi y’all from the Hungry Southern Belle house! I hope this post finds all of our friends and followers having enjoyed a fabulous summer. It’s almost our favorite time of year – COLLEGE FOOTBALL SEASON!!!! Woo hoo! We can’t wait to cheer on our Auburn and Clemson Tigers respectively.

We recently tested a delicious recipe courtesy of the Clean Eating magazine. The flavors from the gremolata (a mix of chopped herbs, garlic and fresh lime zest) was perfect with the grilled cod, poblano peppers and avocados! We even had some of the grilled poblano peppers left over that I turned into a lovely creamy poblano soup. Yumm!!! Enjoy y’all!

Grilled Fish & Poblano Tacos with fresh Gremolata

Ingredients:

6 tbsp fresh cilantro

¼ cup fresh flat-leaf parsley

3 cloves garlic

½ serrano chile, halved and seeded

2 tsp finely chopped lime zest + 3 limes, quartered, for serving

12 6-inch corn tortillas

4 poblanos (4 oz each), each cut into 3–4 large pieces, stemmed and seeded

4½ tbsp olive oil, divided

3 avocados, halved and pitted

1¼ tsp sea salt, divided

¾ tsp ground black pepper, divided

1½ lb skinless cod fillets

1 tsp ground coriander

Preparation:

1. Prepare gremolata: On a cutting board, chop cilantro, parsley, garlic, chile and lime zest together (or pulse together in a food processor). Refrigerate.

2. Preheat a grill or grill pan on medium. Since it was a rainy day when I first tried out the recipe, we used our Cuisinart Griddler. Grill tortillas until grill-marked, about 2 minutes per side.

3. Brush poblanos with 2 tbsp oil and halved avocados with 1 tbsp oil. Grill avocados on high, cut side down, until grill-marked, about 2 minutes. Grill poblanos until crisp-tender, about 5 minutes per side. Season poblanos with ½ tsp salt and ¼ tsp pepper. Thinly slice poblanos crosswise and thinly slice avocados.

4. Reduce heat on grill to medium. Brush cod with remaining 1½ tbsp oil, sprinkle with coriander, ¾ tsp salt and ½ tsp pepper, and grill until marked and flaky, 4 to 5 minutes per side. Transfer to a cutting board and flake into large chunks.

5. Divide avocados, poblano, flaked fish and gremolata among tortillas. Serve with lime wedges.

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Overnight Blueberry French Toast

Casey (Editor in Chief) — Mon, 11 Jun 2018 19:54:54 +0000

Have you ever had a recipe that you would consider one of your signature dishes? A recipe so legendary that when people find out you’re going to be making it that they will purposefully wait to eat before seeing you?

Well y’all – I’ve introduced you to Bob and Roberto in the past (my 4 Cheese Gourmet Mac & Cheese and my Mushroom Leek Risotto with fresh shaved truffles). There is now another recipe to add to that famed list – Overnight Blueberry French Toast.

Ash and I volunteer every couple of months or so to host the Hospitality Room breakfast at our church. This breakfast is for not only our church members but more importantly for the Recovery Ministry program participants who are currently recovering from drug and alcohol addiction. Our church provides transportation to local recovery program homes so that the men and women who live there can come for a breakfast, Sunday School and then worship. For some of these participants, this breakfast might be their only big meal of the day. Ash and I felt called immediately to support this program in whatever ways that we could. I feel like God blessed me with the love and passion of cooking for others, so hosting the breakfast seemed like a natural first place to start. I don’t know that I could have truly imagined the countless ways that we would be blessed in return. This special time on Sunday mornings has become a way to connect with those members of our congregation that we might not have otherwise had the opportunity to meet. The entire group of church members and program guests sit as one and experience fellowship over a shared meal. Truly a blessing from God!

Whenever I am planning a menu for one of the breakfasts, I always want it to include something hearty, nourishing and most important, YUMMY! So there will usually be a couple of overnight sausage (or ham), egg, cheese and hashbrown casseroles, cheese grits, fresh fruit, juice and milk but most importantly – OVERNIGHT BLUEBERRY FRENCH TOAST! This has become a favorite of many, including our retired associate pastor at the church. One church member just shared me with this week that she is renaming the dish, Blueberry Magic! LOVE IT!

So y’all, if you want to offer a yummy dish to a visiting friend or to one of your own fellowship type gatherings, might I recommend this recipe for a delicious Overnight Blueberry French Toast. Enjoy y’all!!!

Overnight Blueberry French Toast (a.k.a. Blueberry Magic)

(recipe as originally shared by the Taste of Home)

Ingredients:

12 slices day-old white bread, crusts removed (I like to use a crusty French or Italian baguette)
2 packages (8 ounces each) cream cheese
1 cup fresh blueberries (or more if you so desire)
12 large eggs, lightly beaten
2 cups 2% milk
1/3 cup maple syrup or honey

FOR THE SAUCE:

1 cup sugar
1 cup water
2 tablespoons cornstarch
1 cup fresh blueberries
1 tablespoon butter
Dash of fresh lemon juice

Directions:

1. Cut bread into 1-in. cubes; place half in a greased 13×9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.

2. Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.

3. Remove from the refrigerator 30-45 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted in center comes out clean.

4. Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. The blueberry sauce can be served on the side but I prefer to drizzle it on top of the french toast before serving. It adds an extra yumm factor when served.

**Side note – you can play around with the fruit that you use in this casserole. I’ve used fresh cranberries with a hint of orange juice in the sauce. You can also use pomegranates, raspberries, blackberries etc. etc.**

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One Pot Spicy Beef Bowls

Casey (Editor in Chief) — Wed, 16 May 2018 18:52:26 +0000

Hey y’all from a rainy rainy rainy Atlanta!!! Whew! I certainly don’t want to complain as our flowers and yard love the extra love but my morning and evening commutes sure don’t love the extra water on the roads! It’s days like today where I am thankful for easy and healthy recipes that I can whip up in a jiffy!

Speaking of easy and healthy recipes, I was recently chatting with a friend who loves to bake yummy goodies but is learning to love the cooking side of the kitchen. She said that she finds it challenging to find recipes that don’t have a laundry list of ingredients and too many steps. I thought that this recipe for One Pot Spicy Beef Bowls would be a perfect one for both needs – easy/healthy and less than 10 ingredients. You could easily substitute the lean ground beef with ground chicken breast or ground turkey breast or even as a vegetarian/vegan offering with tofu.

Here you go y’all! Enjoy!!!

One Pot Spicy Beef Bowls

(Serves 4 if super hungry or 6 if pairing with a salad etc.)

Ingredients:

1 pound lean ground beef (90/10)
1/2 red onion, chopped
1 cup dry quinoa
1 (15 oz) can black beans, drained & rinsed
1 cup salsa (we prefer HOT but you can use whatever flavor preference works best for you!)
2 cups reduced sodium chicken broth
2 teaspoon cumin
2 teaspoon chili powder

Instructions:

Coat large skillet or stock pot with cooking spray. Add lean ground beef and cook until “just” browned.
Add chopped red onion and cook until fragrant and almost translucent.

Add cumin and chili powder and stir until ground beef is coated.

Add quinoa, black beans and salsa and stir well.

Add chicken broth and bring to a simmer. Simmer until quinoa is cooked through.

Serve in bowls topped with fresh cilantro. We also added shredded cheddar and greek yogurt.

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A rebirth of spirit and FOOD!!!

Casey (Editor in Chief) — Mon, 07 May 2018 18:23:47 +0000

“Spring is far more than just a changing of seasons; it’s a rebirth of the spirit.” ~ Toni Sorenson

Hey y’all from the Hungry Southern Belle house! So…two years have gone by and just like the changing of the seasons with a rebirth of spirit, there’s been a rebirth of our beloved food blog. Don’t y’all worry! We’ve still been busy cooking, trying out new restaurants, traveling etc., but life has a way of keep us busy and didn’t allow for the time for me to write. I’m back now though and super excited to share a few new of our favorite recipes that we made for our Easter dinner (recipes courtesy of www.epicurious.com).

ON THE MENU:

Cider-Brined Mustard Pork Loin
Asparagus with Tarragon Sherry Vinaigrette
Sweet Potatoes with Bourbon and Maple

Cider-Brined Mustard Pork Loin

INGREDIENTS:

For the brine:
- 1 cup kosher salt
- 1/2 cup (packed) light brown sugar
- 2 tablespoons black peppercorns
- 2 tablespoons coriander seeds, lightly crushed
- 2 tablespoons mustard seeds
- 12 thyme sprigs
- 2 bay leaves
- 4 cups apple cider, divided
- 1 (5-pound) boneless pork loin (tied if desired)
For the pork:
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup country Dijon mustard
- 1/3 cup (packed) light brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons thyme leaves
- 2 cups apple cider

PREPARATION:

Make the brine:
1. Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
2. Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
Roast the pork:
1. Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
2. Place rack in lower third of oven; preheat to 400°F.
3. Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10–12 minutes.
4. Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
5. Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50–70 minutes.
6. Transfer to a cutting board and let rest at least 15 minutes before slicing.

Asparagus with Tarragon Sherry Viniagrette

INGREDIENTS:

- 1 1/2 lb medium asparagus, trimmed
- 1 tablespoon Sherry vinegar
- 2 teaspoons minced shallot
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons finely chopped fresh tarragon
- 1 large egg, hard-boiled

PREPARATION:

1. Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
2. Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
3. Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

Sweet Potatoes with Bourbon and Maple

INGREDIENTS:

- 1 1/2 cups strong hot coffee
- 9 tablespoons pure maple syrup
- 3 tablespoons (packed) dark brown sugar
- 1/2 teaspoons instant espresso powder
- 1/3 cup bourbon
- 9 tablespoons unsalted butter, divided
- Kosher salt and freshly ground black pepper
- 5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2″-3″ pieces
- 3 tablespoons olive oil
- 1/2 cup chopped smoked almonds (or toasted almonds)

PREPARATION:

1. Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
2. Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.
3. Arrange racks in upper and lower thirds of oven; preheat to 425°F.1 Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. DO AHEAD: Potatoes can be roasted 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
4. Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce alongside for those who want more.

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Homemade Almond Milk

Casey (Editor in Chief) — Thu, 28 Apr 2016 19:02:24 +0000

Hi y’all! Is everyone looking forward to a wonderful weekend? The weather has been gorgeous in Atlanta and there are all sorts of fun festivals going on around town. We love to spend as much time outdoors before the sweltering heat gets here, so having convenient and easy recipes that I can make ahead to save time on the weekends is a must!

I go through a lot of almond milk in our house. After reading a number of the news reports about the quality of the almond milk on the market, I found that some of the most popular brands have actually a very low percentage of almonds and mostly consist of water, sugar, sunflower lecithin, and carrageenan. If you aren’t familiar with carrageenans, a little bit of google research found the following.

“Carrageenans or carrageenins are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. It is important to note that Carrageenan is not digestible and has no nutritional value. It is often used because it thickens and emulsifies products and it is often found even in organic and “natural” products.”

If you want to buy a better quality almond milk that actually contains (*call me crazy*) almonds, you end up paying a pretty penny. I did a lot of research and combined a couple of my favorite recipes into this gem! The final product offers a delicious, creamy AND inexpensive make at home almond milk! You’ll be thanking me later Enjoy y’all!

Homemade Almond Milk

(serves @ 5 cups)

Ingredients:

1 cup raw almonds, soaked overnight in cool water (or 1-2 hours in very hot water)
5 cups filtered water (less to thicken, more to thin)
2 dates, pitted, or other sweetener of choice (omit for unsweetened)
1 tsp vanilla extract or one vanilla bean, scraped (omit for plain)
pinch sea salt

Instructions:

Add your soaked almonds, water, dates, salt and vanilla to a high speed blender and blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds.

Strain using a nut milk bag, thin dish towel or cheesecloth. If using a cheesecloth or dishtowel, simply lay a clean dish towel over a mixing bowl, pour over the almond milk, and carefully gather the corners and lift up. Then squeeze until all of the liquid is extracted.) If using a nut milk bag, slowly pour almond milk into bag over bowl and squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers).

(This seriously makes me giggle every time I look at it!)

Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to a few days, though best when fresh. Shake well before drinking as it tends to separate.
You can also make other flavors, including strawberry, banana or chocolate!

Notes:

*Nutrition information is a rough estimate for 1/2 cup of 10 total servings.

Nutrition Information:

Serving size: 1/2 cup Calories: 30 Fat: 2.4g Saturated fat: 0g Carbohydrates: 1g Sugar: .7g Sodium: 19mg Fiber: .7g Protein: 1g

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Italian Turkey Burgers

Casey (Editor in Chief) — Mon, 25 Apr 2016 19:20:25 +0000

Hungry Southern Belle is back…back again. Yes she’s back…so tell a friend! Hey y’all!!!! Long time, no writing from me. Geez! I am so very sorry to all of my loyal followers for not posting sooner. While chatting with my Mom and Dad last night at our weekly family dinner, they asked when I was going to write again. That’s when I realized that I hadn’t posted since NOVEMBER 2015!!!!! Oh my goodness y’all!

I suppose a quick update is in order on what has kept our HSB house busy since November. As most of you know, Clemson had a STELLAR year and we were able to take advantage of traveling to Charlotte, NC for the ACC Championship, to Miami, FL for the Orange Bowl and to Phoenix, AZ for the National Championship. We had an amazing time and were able to capture so many priceless memories. GO TIGERS! (and well Auburn… there’s always next year WAR EAGLE!)

That brings me to the biggest and most exciting update! Riche and I were married on January 16, 2016 in St. George’s, Grenada. We had the most amazing time and there are so many stories to share. A fun little tid bit, I managed to break my foot while we were in Miami for the Orange Bowl just two weeks shy of our wedding. No biggie! I just decorated my air cast and kept on going!

We got back to Atlanta and into the swing of things and next thing you know, tax season is behind us and here it is almost May and I’ve shared none of the super yummy recipes we’ve been testing in our Hungry Southern Belle kitchen. I didn’t even know where to begin in selecting a recipe for my first post back. I know that my hubby (oh how I love saying that!!!) loves burgers. We also focus on eating well and working out. So a good compromise was this delicious recipe for Italian Turkey Burgers. The addition of fennel seeds makes these burgers reminiscent of Italian sausage. I topped them with fresh basil and tomato for a wonderful summer main course. I hope that you all enjoy them as much as we did!

So thanks again for waiting around for us to get back into the swing of things. Now we’re back and have lots of yummy recipes to share. Until next time, enjoy y’all!!!

Italian Turkey Burgers

Ingredients:

2 spray(s) cooking spray
1 pound(s) uncooked 93% lean ground turkey
1/3 cup(s) uncooked onion(s), chopped
2 tsp minced garlic
2 tsp fennel seed
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
4 item(s) reduced calorie hamburger roll(s)
4 spray(s) olive oil cooking spray
2 small fresh tomato(es), ripe, yellow and/or red, thickly sliced
1 cup(s) basil, fresh, leaves, torn or thinly shredded

Instructions:

Coat a grill or grill pan with cooking spray; preheat to medium-high.
In a large mixing bowl, combine turkey, onion, garlic, fennel seed, salt and pepper; form into four 1/2-inch-thick patties. Coat burgers and inside of rolls with cooking spray.
Grill burgers for 5 minutes; flip burgers and add rolls to grill. Grill open-face rolls until lightly charred, about 1 to 2 minutes; remove to serving plates. Grill burgers until cooked through, about 5 minutes more.
To serve, top grilled rolls with burgers and tomato slices; garnish with basil. Yields 1 burger per serving.

Notes:

Cook the burgers until a minimum internal temperature of 165°F.

For an extra hit of flavor, rub the bread with a cut garlic clove as it comes off the grill.

Try these burgers with arugula leaves instead of the basil.

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Twice-Baked Sweet Potatoes with Leeks and Sausage

Casey (Editor in Chief) — Tue, 24 Nov 2015 14:34:26 +0000

Good morning y’all from the Hungry Southern Belle house! Is everyone ready for Thanksgiving? We finished our menu planning and big grocery shop and are ready to start prepping, baking, roasting and cooking a delicious feast. If you are still in the final stages of menu planning, here is a special sweet potato treat that makes a fabulously filling main course dish or would make a fun side dish option served along side another protein like turkey or chicken. The original recipe (courtesy of Fine Dining) calls for savory ingredients but you could easily play around with the toppings and turn it into a cinnamon and sweet treat to delight your Thanksgiving guests. Enjoy y’all!

Twice-Baked Sweet Potatoes with Leeks and Sausage

(recipe courtesy of Fine Dining – Serves 4 as a main course; 8 as a side dish)

Ingredients:

4 small sweet potatoes (about 8 oz. each)
1 Tbs. olive oil
1/2 lb. bulk sweet Italian sausage (or link sausage, casings removed)
1 Tbs. unsalted butter
1 lb. leeks, white and light-green parts only, quartered lengthwise and thinly sliced (about 2 cups)
1 tsp. chopped fresh sage
1/4 tsp. chopped fresh thyme
Kosher salt
1/2 cup sour cream
1/4 cup grated Gruyère

Instructions:

Tip:

Sweet potatoes have thin, delicate skin that tears easily, so don’t scrape too hard when scooping them out. Leaving 1/8 inch of flesh in each shell will keep it from flopping closed.

Position a rack in the center of the oven and heat the oven to 375°F. Line a heavy-duty rimmed baking sheet with parchment or foil.

Poke the sweet potatoes a few times with the tip of a knife and arrange them on the baking sheet. Bake until completely tender when pierced in the fattest part with a skewer, 35 to 60 minutes.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, reduce the heat to medium, and cook, breaking it into small bits with the edge of a slotted spoon, until no longer pink, 5 to 6 minutes. Transfer to a plate and set aside.

Pour off all but 1 Tbs. of the fat and add the butter. When it melts, add the leeks, sage, thyme, and 1-1/2 tsp. salt. Cook, stirring stirring, until the mixture just starts to sizzle. Reduce the heat to low and cook, stirring frequently, until the leeks are very soft and starting to turn golden, 10 to 15 minutes.

When the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise and gently scoop the flesh into a medium bowl, leaving about 1/8 inch of flesh in the shells.

Mash the scooped flesh with a fork or potato masher until smooth. Stir in the sour cream and 1 tsp. salt. Fold the sausage and leeks into the mashed sweet potato and season to taste with salt.

Position a rack 6 inches from the broiler element and heat the broiler on high. Mound the filling into the potato skins and top with the cheese. Put the potatoes in a 9×13-inch baking dish and broil until the cheese is golden, about 4 minutes. Serve immediately.

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Vegetable-Chickpea Chili with Fried Almonds

Casey (Editor in Chief) — Mon, 23 Nov 2015 21:37:07 +0000

Happy Monday y’all from the Hungry Southern Belle house. The temps have definitely taken a dip in Atlanta which makes it a perfect time to test out a new chili recipe. This winner offers a delicious mix of flavors to heat you up on a cool night…especially with the added jalapeno pepper! This is a great vegetarian offering but also equally as tasty with added ground chicken or ground beef if you are looking for some extra protein and texture. This is a non traditional chili but a yummy one to add to your recipe book. Enjoy y’all!

Vegetable-Chickpea Chili with Fried Almonds

(recipe courtesy of Fine Cooking)

Ingredients:

3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced
1 large red onion, finely chopped
Kosher salt
1 to 2 Tbs. hot paprika
1 Tbs. chili powder
1 Tbs. ground cumin
1 28-oz. can whole peeled tomatoes
2 15-oz. cans chickpeas, drained and rinsed
2 cups fresh (or frozen) corn kernels (from about 4 medium ears)
1 medium red bell pepper, quartered, cored, and thinly sliced crosswise
1 medium jalapeño, thinly sliced crosswise into rounds
1/2 cup sliced or slivered almonds
1/4 cup small basil leaves
6 scallions (white and light-green parts only), thinly sliced; more for garnish
Sour cream, for serving (optional)

Instructions:

Heat 2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot, about 2 minutes. Add the garlic and onion, season with 1 tsp. salt, and cook, stirring occasionally, until the onion begins to soften, 3 to 5 minutes. Stir in the paprika, chili powder, and cumin, cook for 1 minute, and then add the tomatoes and their juice. Stir, smashing the tomatoes against the side of the pot to break them up slightly. Add 2 cups water and bring to a simmer. Stir in the chickpeas, corn, bell pepper, jalapeño, and 1 Tbs. salt and cook until the peppers have lost their raw crunch, 8 to 12 minutes (at this point, if the chili looks too thick, add an additional 1 cup of water).

While the vegetables cook, heat the remaining 1 Tbs. olive oil in an 10-inch skillet over medium-high heat. Add the almonds and cook, stirring constantly, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer them to a plate lined with paper towels and immediately season them with 1/2 tsp. salt.

Stir the basil and scallions into the chili. Serve the chili with a dollop of sour cream (if using), more scallions, and the almonds.

Make Ahead Tips

You can make the chili up to four days ahead; store it in an airtight container in the refrigerator. Reheat gently to serve.

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Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

Casey (Editor in Chief) — Mon, 16 Nov 2015 19:17:10 +0000

Good Monday morning y’all from the Hungry Southern Belle house! Fall is definitely in the air. Leaves are changing colors. The mornings are getting cooler and cooler. Everything pumpkin is in the stores. Ha! I mean literally y’all…if there is something that can be made into a pumpkin flavor, it’s being done. Don’t get me wrong. I love pumpkin but there comes a point where there’s too much of a good thing! In the case of the recipe that I made for family dinner last night however, the fresh pumpkin was AMAZING in the Pumpkin Enchilada Casserole. The natural sweetness of the pumpkin blended perfectly with the heat and richness of the red chili sauce. Top all of that off with a fresh and slightly spicy poblano salsa that included a nice crunch from the pepita’s and you have a dish that is DELICIOUS!!! This recipe would be a great addition for your Thanksgiving table or perfect for a weekend dinner by adding shredded turkey or chicken. Word of warning though for my fans that don’t like to spend a lot of time prepping – this recipe was quite labor intensive in terms of the number of steps. In fairness, the sauce and salsa could be made in advance and not all have to be done at the same time. In my case, I made everything all in one evening. The outcome was DEFINITELY worth the effort but in the vein of full disclosure, I thought I would prepare you for all of the steps. Enjoy y’all!!!

Pumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa

(recipe courtesy of Jeanne Kelley from Fine Cooking Issue 107)

For the Sauce:

3 oz. dried California chiles (about 10)
3/4 oz. dried ancho chiles (about 2)
6 large cloves garlic, peeled
2 tsp. dried oregano
1 Tbs. olive oil
1 Tbs. all-purpose flour
1 Tbs. light brown sugar
Kosher salt

For the Filling:

2 Tbs. olive oil
1 large yellow onion, cut into small dice
4 large cloves garlic, finely chopped
1 Tbs. ground cumin
3 cups 1/2-inch-diced peeled, seeded pumpkin
1/2 cup lower-salt chicken broth or vegetable broth
2 cups diced leftover skinless roast turkey or rotisserie chicken (optional)
Kosher salt

For Assembly:

Olive oil
Ten 6-inch corn tortillas
3 cups packed grated Monterey Jack cheese (3/4 lb.)
1 recipe Poblano-Pepita Salsa
Crema Mexicana or sour cream, for serving

For the Poblano-Pepita Salsa:

2 medium poblano chiles
1 lb. tomatillos, husked and rinsed
1/2 cup unsalted, roasted, hulled pepitas
1/4 cup packed chopped fresh cilantro
Kosher salt

Make the sauce:

Stem, seed, and rinse the chiles. Put the chiles, garlic, oregano, and 3 cups water in a 3-quart saucepan over medium heat. Bring to a boil and reduce the heat to low. Simmer, stirring occasionally, until the chiles and garlic are very tender, about 30 minutes. Remove from the heat, cover, and let stand for 30 minutes. Purée in a blender.

Heat the olive oil in a 4-quart saucepan over medium heat. Add the flour and stir until it begins to color, 2 to 3 minutes. Carefully stir in the chile mixture—it will spatter—and bring to a boil. Stir in the sugar and 2 tsp. salt. Keep warm.

Make the Filling:

Heat the olive oil in a 12-inch skillet over medium high heat. Add the onion and cook, stirring, until nicely browned, about 11 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add the pumpkin and stir to coat. Lower the heat to medium, add the broth, cover, and simmer until the pumpkin is just tender, about 10 minutes. Stir in the turkey (if using) and season to taste with salt.

Position a rack in the center of the oven and heat the oven to 350°F. Brush a 9×13-inch baking dish with olive oil. Spread 3/4 cup of the sauce evenly over the bottom of the dish. Heat a griddle or cast-iron skillet over medium-high heat and brush lightly with oil. One at a time, heat 5 tortillas until softened and pliable, about 1 minute per side. Arrange the griddled tortillas over the sauce in the pan (you can cut them to fit if necessary). Spread 1/2 cup sauce over the tortillas. Spoon the filling evenly over the sauce and top with 1 cup cheese. Drizzle 1/2 cup of the sauce over the cheese. Heat the remaining tortillas on the griddle. Arrange the tortillas evenly over the sauce, filling, and cheese. Spread the remaining sauce over the tortillas and sprinkle with the remaining cheese. Bake until the cheese bubbles and the casserole is heated through, 30 to 35 minutes. Let sit for at least 10 minutes before serving with the salsa and crema.

Make the salsa:

Char the chiles over a gas burner or under a broiler until blackened on all sides, 6 to 8 minutes. Transfer to a bowl, cover with plastic, and cool. Peel, stem, seed, and finely chop the chiles.

Heat a griddle or large cast-iron skillet over medium-high heat. Cook the tomatillos, turning occasionally, until dark brown in spots, 8 to 10 minutes. Transfer to a plate to cool.

Coarsely chop the pepitas in a food processor; transfer to a medium bowl. Without washing the food processor, add the tomatillos and process to the consistency of a chunky sauce. Transfer to the bowl with the pepitas. Stir in the chiles, cilantro, and salt to taste.

Make Ahead Tips

The sauce may be made 3 days ahead, the filling 2 days ahead, and the salsa 1 day ahead. Refrigerate separately. Return the salsa to room temperature for serving.

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