Kale and Spinach Au Gratin Opt

Kale and Spinach Au Gratin

Kale and Spinach Au Gratin

We love a creamy cheesy vegetable dish, especially on a holiday. This Kale and Spinach Au Gratin dish can be made up a day ahead so you can enjoy more of the day with family and friends.

Ingredients
  

  • 1 Bundle of Kale washed and stripped from the stem
  • 1 Large Bag of Spinach
  • 2 Medium Vidalia Onions Rough cut
  • 6 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 Cup White Wine
  • 1.5 Cups Heavy Cream
  • 2 Cups Parmesan Cheese
  • 1 Cup Milk
  • 1 Teaspoon Lemon Zest
  • 1/2 Teaspoon Nutmeg
  • 1 Teaspoon Cayenne Pepper
  • Salt and Pepper to Taste

Instructions
 

  • Blanch the kale and spinach in boiling water for 30 seconds, this keeps its green color and prevents is from looking brown
  • Transfer to a bowl of ice water
  • When cooled strain the greens and squeeze out all the excess water
  • Melt the butter in a saucepan
  • Add the onions and some salt and pepper
  • Cook over medium-low heat until onions are translucent and caramelized (25-30 minutes)
  • Roughly chop the drained greens and set aside
  • Preheat the oven to 350 degrees F
  • In a bowl mix together the cream, milk, nutmeg, cayenne, and lemon zest (set aside)
  • When the onions are caramelized add in the flour stirring
  • Add in the wine stirring well and increase the heat to medium
  • Add in the cream mixture and let simmer for 2-3 minutes stirring often
  • Add in 3/4 of the parmesan cheese reserving 1/4 for the top
  • Place the greens in a casserole dish open and release them from their squeezed state no one wants to eat. a wadded ball of greens
  • Pour the creamy mixture over the greens and stir with a wooden spoon or rubber spatula so you don't scratch your casserole dish
  • Sprinkle the remaining cheese on top add salt and pepper to taste
  • Bake covered for 30 minutes then uncover for another 10 -15 minutes until brown on top
Tried this recipe?Let us know how it was!

I love a creamy cheesy vegetable dish, especially on a holiday. This Kale and Spinach Au Gratin dish can be made up a day ahead so you can enjoy more of the day with family and friends.

Ingredients

  • 1 Bundle of Kale (washed and stripped from the stem)
  • 1 Large Bag of Spinach
  • 2 Medium Vidalia Onions (Rough cut)
  • 6 Tablespoons of Butter
  • 3 Tablespoons of Flour
  • 1 Cup of White Wine
  • 1 and 1./2 Cup of Heavy Cream
  • 2 Cups of Parmesan Cheese
  • 1 Cup of Milk
  • 1 Teaspoon of Lemon Zest
  • 1/2 Teaspoon of Nutmeg
  • 1 Teaspoon of Cayenne Pepper
  • Salt and Pepper to Taste

Instructions

  1. Blanch the kale and spinach in boiling water for 30 seconds
  2. Transfer to a bowl of ice water
  3. When cooled strain the greens and squeeze out all the excess water
  4. Melt the butter in a saucepan
  5. Add the onions and some salt and pepper
  6. Cook over medium-low heat until onions are translucent and caramelized (25-30 minutes)
  7. Roughly chop the drained greens and set aside
  8. Preheat the oven to 350 degrees F
  9. In a bowl mix together the cream, milk, nutmeg, cayenne, and lemon zest (set aside)
  10. When the onions are caramelized add in the flour stirring
  11. Add in the wine stirring well and increase the heat to medium
  12. Add in the cream mixture and let simmer for 2-3 minutes stirring often
  13. Add in 3/4 of the parmesan cheese reserving 1/4 for the top
  14. Place the greens in a casserole dish open and release them from their squeezed state no one wants to eat. a wadded ball of greens
  15. Pour the creamy mixture over the greens and stir with a wooden spoon or rubber spatula so you don’t scratch your casserole dish
  16. Sprinkle the remaining cheese on top add salt and pepper to taste
  17. Bake covered for 30 minutes then uncover for another 10 -15 minutes until brown on top

Corn Muffins with Almond and Coconut Flour Photo_Fotor

Corn Muffins w/ Almond and Coconut Flour

When researching African foods, I became excited when I saw corn as an option. Fast forward to thoughts of corn and so many southern foods where corn bread and hush puppies are popular. And this recipe is in honor of South Africa. In fact, there have been bumper crops of corn in South Africa this year. Yea for 2020 getting it right!  

Now, many of you have figured out that I try to mix up healthy foods with yummy foods. So, not to disappoint my audience (insert roar of the crowds) I have created a muffin in which I used almond and coconut flours. Some of us do better with less gluten in our diets, and I am one of those people. 

I did try making these with just almond flour and they came out well. It just was not the sweetness I desire in corn muffins. Rather than add more sweetener, I decided to try coconut flour. That gave these just the right amount of sweet. You can use all almond flour and they will be fine. Just add a little more sweet. And if you can tolerate sugar, you could use it instead of erythritol and stevia. The next time I make these, I am going to try creamed corn. 

Hope you enjoy this recipe.

Corn Muffins With Almond Flour

This recipe is in honor of South Africa. It uses almond and coconut flour.

Ingredients
  

  • 1 Cup Almond Flour
  • 1 Cup Coconut Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/3 Cup Erythritol
  • 1/4 Teaspoon Stevia
  • 1/2 Cup Almond Milk
  • 1/2 Cup Water
  • 3 Large Eggs
  • 12 Ounces Corn canned drained corn or frozen, cooked corn

Instructions
 

  • Preheat the oven to 400 degrees F
  • Spray a 12-hole muffin pan with cooking spray
  • Mix dry ingredients in a medium mixing bowl
  • Beat eggs, milk, and water and stir into the dry mixture
  • Add the corn and mix well. (Dough will be more compact than typical cornbread dough)
  • Spoon into muffin pan (These will fill a hole to the top)
  • Bake about 30 minutes until a little brown on the edges.
  • Remove from the oven and let cool.

Notes

These are a dense muffin. When you pack these in the pan, you will find they remain this way.  To make a lesser full muffin, try making 24 muffins and half filling the muffin pans. I use silicone muffin pans to eliminate sticking.
Varying oven temps could cause these to be ready sooner or later than estimated.
Add-ins: Try fiesta corn, or fresh off the cob corn. Jalapeno peppers could be added but be sure and pre-cook before adding. Coconut flour tends to absorb liquids, and therefore it is better to pre-cook added ingredients.
Calories: 94 (10 grams carbohydrates; 4 grams fiber)
Tried this recipe?Let us know how it was!
opt Accra Banana Frit

Accra Banana (aka African Banana Fritters)

Accra Banana (aka African Banana Fritters)

Within the kitchens of West Africa, Accra Banana stands out as a sweet, and quick bite that can be enjoyed at any time of the day. Along with bananas, cassava or yucca root is blended together to create a tasty treat that is crunchy at first bite, and tender on the inside! School children purchase this snack during school times, but it is also enjoyed as an appetizer or pairing with other flavorful sauces! 

Ingredients
  

  • 6 Ripe to Overripe Bananas
  • 3 Pounds Grated Cassava This can be bought from the store or grated yourself
  • 1 Cup Garri substitute with cornmeal
  • 1 Teaspoon Brown sugar optional depending on desired sweetness
  • 1 Teaspoon Ground Cinnamon
  • 2 Teaspoons of Salt
  • Vegetable Oil for Frying

Instructions
 

  • Peel and cut bananas into chunks, and then place in a bowl
  • Mash bananas until they form a paste
  • Combine grated cassava, cinnamon, brown sugar, garri (or cornmeal) and salt to the mashed bananas. Mix well!
  • Place oil in a deep frying pan. Heat pan for about 7-8 minutes on medium-high heat. It is ready when you drop a tiny bit of the mixture in the oil, and it sizzles! Depending on your stove, this may be a heat setting of 7 out of 10, or 350-degree F
  • With a tablespoon of the banana-cassava mixture, form either small balls of about 1 inch in size, (or you can go crazy and make larger 2-3 inches mini patties)
  • Gently drop the balls in the oil (be careful of oil splatter). Repeat this process until you have enough for your guests
  • Cook until the fritters are at your desired brownness (about 10 minutes). Turning every few minutes or so.
  • Take the Accra Banana out of the oil when it is done, and place on paper towels or newspaper to absorb the excess oil
  • Serve the Accra Banana by itself, or with tea or coffee
Tried this recipe?Let us know how it was!
new Bacon infused burbon jello shots opt

Apple Cider Bourbon Bacon Jello Shots

Apple Cider Bourbon Bacon Jello Shots

You had me at bacon, however, add in fall apple cider and bourbon and I want to scream, Yes, Please!
I made these for our adult Halloween Trick or Treat event in our neighborhood and it went over really well. Rumor had it that my jello shots were the hit of the hood. Try it for your next Autumn event this is perfect for Friendsgiving!

Ingredients
  

  • 10-12 Ounces of Good Bourbon I used Makers Mark
  • 1 Package of Unflavored Gelatin
  • 1 Cup Apple Cider
  • 2 Tablespoons Brown Sugar
  • 1/4 Cup Cold Water
  • 1/2 Cup Boiling Water
  • 4 Slices Bacon for infusing the Bourbon
  • 3/4 Pound Bacon Thick-Sliced Quality bacon for candying see our recipe for Candied Bacon, this will be used for the tasty garnish on the top of the jello shot.

Instructions
 

  • Start at least 1 day ahead of time by infusing the bourbon. To accomplish this crisp up the 4 slices of bacon and drop into a Mason Jar with the Bourbon.
  • Let it sit on the counter for 2 hours and then drop into the refrigerator until the next day.
  • Remove the jar from the refrigerator and scoop off the bacon fat that has congealed on the top. You now have a bacon-infused Bourbon. (Note that some of the Bourbon may have been absorbed by the bacon, not to worry we took that into account.)
  • Bring a half cup of water to a boil
  • Working quickly, mix the cold water and packet of gelatin together in a bowl
  • Add the boiled water then the brown sugar and lastly the cider, and Bourbon and stir together. (If you want to control the strength of the cocktail for those not quite yet Bourbon fans, you can always pour the bourbon mixture separate and make them a bit lighter.
  • Pour into the Jello Shot cups.
  • Next up is to make the Candied Bacon using our recipe. Cut the bacon into smaller bite-sized pieces before cooking it as this will sit in or on the shot glass. ( I cut my raw bacon in thirds )
  • It is at this stage that you can top the Jello Shot mixture with a piece of bacon. However. for the best flavor, cook the candied bacon 30 minutes before serving and top the cold jello shot with the warm candied bacon. I was unable to do this for the Trick or Treat event, but if I was having an indoor event I would definitely serve them with the bacon warm.
  • Place the filled shot cups in the refrigerator (I like to use shot glasses that have covers so that I can easily stack them in the refrigerator to set the mixture up. Keep refrigerated until ready to serve.
  • Enjoy!

Video

Notes

These will make 12-18 jello shots depending on the size of your cups and how much you fill them
Tried this recipe?Let us know how it was!
Sweet pot cass 1023

Sweet Potato Casserole w/Bourbon Bacon and Pecans

Sweet Potato Casserole

This is not your grandmother's sweet potato casserole, there are no little marshmallows and there is not a ton of sugar in this recipe. Instead, we let the sweetness of the potato shine with its friends: bourbon, bacon, and pecans are along for the ride.

Ingredients
  

  • 4 to 5 Previously Baked till soft Sweet Potatoes
  • 4 Tablespoons Butter melted
  • 1 Cup Brown Sugar Reserve half of a cup for the pecan bacon topping
  • 1/4 Cup Milk
  • 2 Eggs beaten
  • 2 Tablespoons Bourbon
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Cinnamon
  • Salt to Taste
  • 1/4 Pound Bacon Cooked and Chopped
  • 1.5 Cup Slightly Chopped Pecans
  • 1/3 Cup Flour
  • 6 Tablespoons Warm Bacon Fat
  • 1 Teaspoon Cayenne Pepper
  • 2-3 Tablespoons Mixed of Fresh Chopped Rosemary and Sage

Instructions
 

  • Preheat the oven to 350 degrees F
  • Place the cooled and peeled sweet potatoes in a large bowl
  • Mix in with the potatoes, the eggs, brown sugar, milk, butter, vanilla, cinnamon, and bourbon
  • Cook the bacon in a frying pan until crisp, remove the bacon and set aside
  • In another bowl add the pecans, flour, the reserved half cup of brown sugar, cayenne, the rosemary/sage mix, and the six tablespoons of bacon fat
  • Spoon the potato mixture into a 9X13 baking pan
  • Spread the pecan mixture over the top evenly
  • Bake for 35-40 minutes

Video

Tried this recipe?Let us know how it was!

This is not your grandmother’s sweet potato casserole, there are no little marshmallows and tons of sugar in this recipe. Instead, we let the sweetness of the potato shine with its friends: bourbon, bacon, and pecans are along for the ride.

Ingredients

  • 4 to 5 Previously Baked (till soft) Sweet Potatoes
  • 4 Tablespoons of Butter (melted)
  • 1 Cup of Brown Sugar (Reserve half of a cup for the pecan bacon topping)
  • 1/4 Cup of Milk
  • 2 Eggs (beaten)
  • 2 Tablespoons of Bourbon
  • 2 Teaspoons of Vanilla Extract
  • 1 Teaspoon Cinnamon
  • Salt to Taste
  • 1/4 Pound of Bacon Cooked and Chopped
  • 1 and 1/2 Cup of Slightly Chopped Pecans
  • 1/3 Cup of Flour
  • 6 Tablespoons of Warm Bacon Fat
  • 1 Teaspoon of Cayenne Pepper
  • 2-3 Tablespoons Mixed of Fresh Chopped Rosemary and Sage

Instructions

  1. Preheat the oven to 350 degrees F
  2. Place the cooled and peeled sweet potatoes in a large bowl
  3. Mix in with the potatoes, the eggs, brown sugar, milk, butter, vanilla, cinnamon, and bourbon
  4. Cook the bacon in a frying pan until crisp, remove the bacon and set aside
  5. In another bowl add the pecans, flour, the reserved half cup of brown sugar, cayenne, the rosemary/sage mix, and the six tablespoons of bacon fat
  6. Spoon the potato mixture into a 9X13 baking pan
  7. Spread the pecan mixture over the top evenly
  8. Bake for 35-40 minutes

This dish can be made one day ahead of time and cooked on the day of serving-Perfect for Thanksgiving!