Ugly Bean Dip

UGLY BEAN DIP
If you've never tried ugly bean dip, you really should.  It is addictive.  Olivia sometimes makes her's with Ken's Sweet Onion Dressing instead of using ranch as the recipe calls for and she reports it is quite delicious.  Since tailgating season is upon us, this would make a great addition to you lineup.

I think it is even good on top of a burrito or a taco.  If you like it as much as I do, you could even just eat it in a soft tortilla or wrapped in a lettuce leaf.  Yes, it is really that good.  I've found it keeps well for a few days also.  I think it gets a little better after it sits and the flavors have had a chance to "swap howdies." If you have a carry-in to attend this fall, this makes a great thing to take because it doesn't dry out or get "tired" looking.  Hope you like it!
Nanette

UGLY BEAN DIP

1 can Shoe Peg corn, drained
1 green pepper, chopped fine
1 can jalapeño, chopped fine
1 tsp. garlic powder
1 tsp. chili powder
1 can black beans, rinsed and drained
1/2 red onion, chopped fine
2 roma tomatoes, chopped
3/4 c. ranch dressing

3/4 c. Italian dressing
1 tsp. pepper

2 Table. cilantro, finely chopped

Clean, drain and chop specified ingredients and mix with dressing. Cover well!  Let chill at least 6 hours. Serve with tortilla chips.

LEMON GREEK YOGURT CHICKEN

LEMON GREEK YOGURT CHICKEN
I marvel sometimes at how Olivia can put in a full day's work at her chosen profession and then come home and make, what some would consider "Sunday dinner," on any day of the week.  Part of the answer lies simply in her unabashed passion for cooking, but the other comes from some savvy planning and making multiples of certain dishes so they can be frozen and enjoyed in the future.

This zesty lemon greek yogurt chicken is an example of what  I'm talking about. Olivia used preserved lemons (if you haven't tried making them, you should).  You could just as easily use lemon zest for this recipe.  Olivia makes a triple batch, marinates one in the refrigerator overnight for use the next day then puts the other two in the freezer for future use.  I haven't tried this recipe, but she says the marinade forms a bit of a crust that is really delicious.  Hope you like it!
Nanette

LEMON GREEK YOGURT CHICKEN

INGREDIENT

• 
  1cup Greek yogurt
• 2teaspoons lemon zest
• 2tablespoons lemon juice
• 1garlic clove, crushed
• 1⁄2teaspoon ground cumin
• 
  1teaspoon ground coriander
• 1⁄2teaspoon red pepper flakes
• 1⁄2teaspoon black pepper
• 1⁄2teaspoon salt
• 2lbs boneless skinless chicken

DIRECTIONS

1. Mix the yogurt with the seasonings place in a plastic bag with the chicken. Marinate overnight.
2. Grill, sauté, or bake until lightly browned and cooked through.
3. Serve with rice or pasta and salad and enjoy!

SPICY ITALIAN CABBAGE

SPICY ITALIAN CABBAGE
In the fall when people are harvesting the last of the garden, you can usually find an abundance of cabbages.  This recipe is a variation Olivia came up with of a favorite side dish of ours at a local Italian restaurant.  It is subtle yet flavorful.  It makes a great accompaniment to just about anything--not just Italian food!  Give it a try!
-Nanette

SPICY ITALIAN CABBAGE

1 small head of cabbage, core removed and sliced
1 red onion, sliced
garlic, chopped
red pepper flake
salt
pepper
feta cheese

1)  Saute onion, red pepper flakes, and garlic over medium heat for just a few minutes.
2)  Add in the cabbage, and cover the pan with a lid.  Cook until the cabbage is wilted.
3)  Salt and pepper to taste.  Spoon up the servings of hash.  Sprinkle with feta cheese and serve.

CARAMEL APPLE CAKE

CARAMEL APPLE CAKE
This fabulous apple cake recipe came from the September 2015 issue of Southern Living Magazine and it is a winner!  I made it this week to take to a friend's house as a dinner dessert.  I must admit I did not have apple brandy to use in the sauce so I substituted apple juice and it worked just fine.  My husband and I are particularly fond of Gala apples.  Olivia recently purchased some for me at the Wakarusa Produce Auction (if you live in Northern Indiana and have never attended, you really should--it is awesome).  The apples did well sauteing them with butter.  They held up and really were tender yet crisp.  If you are looking for a delicious autumn dessert that is really pretty too, try this cake recipe.
-Nanette

Ingredients

CAKE   

1 1/3 cups firmly packed light brown sugar

3/4 cup butter, softened    

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3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon table salt

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

3/4 cup buttermilk

Shortening    

APPLES

2 pounds McIntosh apples (about 6 apples, 6 to 7 oz. each)

1/2 cup firmly packed light brown sugar

1 teaspoon cornstarch

1/4 teaspoon ground cinnamon

Pinch of table salt

2 tablespoons butter

ADDITIONAL INGREDIENT

Apple Brandy-Caramel Sauce

Preparation

1. Prepare Cake: Preheat oven to 350°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition; stir in vanilla.
2. Whisk together flour and next 4 ingredients in a medium bowl. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended after each addition. Spread batter in a greased (with shortening) and floured 9- x 2-inch round cake pan.
3. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean, shielding with aluminum foil after 35 to 40 minutes to prevent excessive browning, if necessary. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely (about 1 hour).
4. Meanwhile, prepare Apples. Cut apples into 1/2-inch-thick wedges. Toss together apples, 1/2 cup brown sugar, and next 3 ingredients. Melt 2 Tbsp. butter in a large skillet over medium-high heat; add apple mixture, and sauté 5 to 6 minutes or until crisp-tender and golden. Cool completely (about 30 minutes).
5. Arrange sautéed apples over cooled cake, and drizzle with desired amount of warm Apple Brandy-Caramel Sauce; serve with remaining sauce.

APPLE BRANDY CARAMEL SAUCE

Ingredients

1/2 cup firmly packed light brown sugar

1/4 cup butter

1/4 cup heavy cream

Pinch of table salt

1 tablespoon apple brandy

1 tablespoon powdered sugar

Preparation

Bring brown sugar, butter, cream, and salt to a boil in a small saucepan over medium heat, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat, and stir apple brandy. Whisk in powdered sugar; cool 15 minutes before serving.

SWEET AND SOUR MEATBALLS

SWEET AND SOUR MEATBALLS
This recipe is older than I am and that is OLD!  It is a favorite in our family and one Olivia used recently when she held an open house.  They are pictured to the left in the picture below.  Next time you need something easy for sandwiches or an easy dish for a tailgate party, try some of these.  You won't be able to tell there is grape jelly or chili sauce, but the combination is a delicious sweet and savory combination.  Make your own meatballs if this recipe doesn't seem quite "homemade" enough for you.  Enjoy!
-Nanette

SWEET AND SOUR MEATBALLS

1 - 16 oz. jar of grape jelly
1 - 12 oz. jar of chili sauce
1 - bag of precooked, frozen meatballs, thawed in the fridge overnight

Mix all ingredients in a crockpot lined with a crockpot liner.  Turn on low and heat until meatballs are warmed through and the sauce is incorporated.  Stir to combine well and serve!  These are delicious as an appetizer, on a crusty roll with a bit of crunchy Asian slaw, or served over rice.

BACON WAFFLE

BACON WAFFLES

Who doesn't like homemade waffles and who doesn't like bacon?  If you like both you are going to enjoy making bacon waffles.  It is a simple concept that makes the great taste of bacon permeate the entire waffle.  The addition of the bacon's crispy texture makes this a special treat.

If you like the idea of homemade waffles but rarely take the time to make them, make these ahead and freeze them for individual use later.  Just pop them in the toaster when you are ready to use them as you would any frozen waffle.  Enjoy!
-Nanette

BACON WAFFLE

1/2 pound bacon, cooked and crumbled
waffle mix of your choice (Olivia used Bisquick.)
ingredients your waffle mix requires
REAL maple syrup
softened butter

1)  Mix up a batch of your favorite waffle mix.
2)  Ladle the batter into a preheated waffle maker and sprinkle with the bacon.
3)  Cook as directed on your waffle mix.
4)  Top with a pat of butter and REAL maple syrup.

HEALTHIER POTATO HASH

HEALTHY POTATO HASH
This time of year everyone is looking for a inventive ways to use garden vegetables that are coming on strong.  This delightful potato hash combines some new flavor combinations that cut down on the carb loaded potatoes and incorporate healthier alternatives.  The hash is colorful and tasty.  It will be a great accompaniment to any of your grilled favorites.  You can really enjoy the addition of creamy feta and spicy jalapeno peppers!
-Nanette

HEALTHIER POTATO HASH

4 small red potatoes, diced
2 kohlrabi heads, peeled and diced
5 radishes, peeled and diced
1 red onion, chopped
2 sweet peppers, chopped
1 jalapeño, ribs/seeds removed and chopped
garlic, chopped
salt
pepper
Italian parsley, chopped
feta cheese

1)  Saute onion, both kinds of peppers, and garlic over medium heat for just a few minutes.
2)  Add in the red potatoes, kohlrabi, radishes, and pepper and sauté until the potatoes and kohlrabi are tender.  Add the salt and Italian parsley.
3)  Spoon up the servings of hash.  Sprinkle with feta cheese and serve.