Crock Pot Greens recipe

Crock Pot Greens

Bacon, diced                                                               2 strips

Onion, sliced                                                               1 large onion

Garlic, sliced                                                               6 cloves

Greens*, your choice, cut into ½ inch pieces             16 cups

Red chili flakes                                                           1 tsp

Sugar                                                                           1 TBSP

Kosher Salt                                                                  2 TBSP

Black Pepper                                                               2 TSP

Chicken or Vegetable Stock                                        1 quart

Water                                                                          2 cups

1.     In a sauté pan over medium high heat cook the bacon until half done, then add the onion and garlic. Cook until the onions are tender and lightly browned

2.     Triple was the greens and chop them into ½ inch pieces, place in large crock pot

3.     Add the cooked bacon-onion mixture to the top of the greens

4.     Add the chili flakes, sugar, salt and pepper to the greens

5.     Add the stock and water, cover

6.     Cook on low for 8 hours (I have cooked these over night and it works great)

7.     Adjust seasoning if needed before serving

8.     Serve with your favorite entrée and little pepper vinegar

*Greens – I like collards, turnip, mustard or kale – use one variety or mix and match for great flavors. I use Collard and kale since that what I had left in the garden

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Rolling in the Greens!!! Final winter crop harvest.

Well here is the final harvest for the winter crops - collards and kale. Both slow cooked for 6 hours in the crock pot (sorry I am too busy to tend a dutch oven on the stove)  Recipe to follow - this is easy simple and oh so delicious greens to make

"Winter" weather - means warming side dishes

Chicken Roasted Vegetables

Well the temperature has finally fallen here on the Gulf Coast to 50ish during the day, at least for a few days. Which means fall/ winter hearty cooking is happening in the Kitchen. It is time for soups, stews, braises and all those comforting dishes that signal a change of season. This has to be one of my favorite food times of year, as long as I don't have to shovel snow!

The other evening Linda cooked one of her classic roast chickens for us to enjoy with a lovely glass of Cahors Red from France.  My job was to make the sides - but I did not work to hard, so I let the chicken do the cooking. The recipe will follow - I diced up some onion, fingerling potatoes, celery root and crimini mushrooms, tossed them in olive oil with salt, pepper and thyme. Placed the entire mixture in the bottom of the roasting pan under the chicken that was on the rack above. Allowed everything to cook the full 1 hour the chicken roasted, removed the chicken. Placed the roasting pan on a medium high burner, added a 1/2 cup white wine and deglazed the pan, scrapping the good bits until the wine had almost evaporated. Transfer everything to the serving dish and "boom"one side was done, with out a lot of work. ;-)

RECIPE

1 C         Mushrooms, quartered
1/2          Medium Onion, large dice
12 ea       Fingerling potatoes, large dice
1/2 C       Celery root, large dice
1 T           Olive Oil
1/2 t         Thyme, fresh
To Taste   Kosher Salt & Blk Pepper
1/2 C        White wine

Place all the ingredients into a large mixing bowl, toss to coat and distribute evenly.
Place mixture in an even layer in the roasting pan under the roasting rack for the chicken.
Place prepared chicken on rack, roast for 1 hour
Remove chicken and let it rest
Place the roasting pan with vegetables over a medium high burner, stir add white wine, deglaze the pan until almost all the wine is evaporated
Transfer to a serving dish

WHAT IS NEW IN POTATOES?

WHAT IS NEW IN POTATOES?

Having fun with a new variety of fingerling potatoes – these are so buttery good cooked only with olive oil miss the calories. Give these a try next time you are grilling.

1 bag    Cinacia Crimson Goldfinger

2 T       Olive Oil

1 t        Diamond Crystal Kosher Salt

½ t       Black Pepper Fresh Ground

2 ea.    Fresh Rosemary Sprigs, chopped

1.     Split the fingerling potatoes lengthwise, add to a medium size pan, cover with water.

2.     Bring to a boil and cook until fork tender, remove and drain.

3.     In a bowl, toss with olive oil, salt and pepper while still warm.

4.     Over a medium hot grill place the fingerlings cut side down and grill for 3 to 5 minutes.

5.     Turn and cook on the skin side for an additional 4 minutes, the potato should be hot throughout.

6.     Return to a large bowl and toss with fresh rosemary, place on plate/ platter and serve.

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