Turnip Green Stew

When we lived in Meridian, MS we had some of the best neighbors.  Buster and Jewel was an elderly couple that lived across the street and became like grandparents to our family.  I remember the first time we met Mrs. Jewel, she was so excited to tell us about her church and how much they loved the pastor. She was so convincing that we visited the church.  We loved the church too and ended up joining and serving for three years until Brandon received orders to Charleston, SC. 

Mrs. Jewel loved sharing recipes, shopping deals or anything else that she thought would be of interest to me. This was one of those recipes. She told me it was the best turnip green recipe she had ever eaten. She was right about the church so I was certain that these greens would be great.  It is now one of my favorite recipes.  Mrs. Jewel is so wise.  

The recipe makes a lot, so for our family of four I typically prepare only 1/2 the amount. These greens go great with a side of buttered cornbread!

Buon Appetito!

Turnip Greens Stew

prep: 5 minutes

cook: 30 minutes

yield: 6 to 8 servings

calories: 114

fat: 5.1

• 
  2 cups chopped cooked ham 
• 1 tablespoon vegetable oil 
• 3 cups chicken broth 
• 2 (16-ounce) packages frozen chopped turnip greens
• 1 (10-ounce) package frozen diced onion, red and green bell peppers, and celery
• 1 teaspoon sugar 
• 1 teaspoon seasoned pepper

1. Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes.
2. Collard 'n' Black-eyed Pea Stew: Substitute 1 (16-ounce) package frozen chopped collard greens for turnip greens. Prepare as directed, and cook for 15 minutes. Add 1 (16-ounce) can black-eyed peas, drained, and cook 10 more minutes.

Freezer Friendly Bacon-Wrapped Chicken

This is one of my favorite go-to freezer friendly dishes.  These moist Bacon-Wrapped Chicken breasts are stuffed with onion and chive cream cheese then wrapped in bacon.  My family always gobbles them up.

This recipe reminds me of the first time we invited an Italian family (Davide and Ester and their two kids) over for lunch after church.  My older son, Graham, had gotten to know Davide through his involvement in the youth group.  They seemed like such a sweet family, and we really wanted to get to know them better.

Davide and Ester speak very good English, but sometimes communication could still be a little challenging, but I guess that can be true even when both parties speak English as their first language.  At the time, we all attended chapel services on base.  The chapel offered two Sunday morning services.  We typically attended the earlier service, and Davide and Ester attended the later service.  When I invited them for lunch I explained that we would attend the early service, but let them know if they wanted to attend the late service they could meet us at the house.  Davide said they would attend both services and meet us after church; at least that is what I thought he said.  Attending two Sunday morning services didn't make a lot of sense to me, but who am I to judge, and besides it would give me enough time to have lunch ready.  Much to my surprise they met up with us after the early service and were ready to go.

Typically when entertaining I like to get everything ready before the guests arrive so that I can relax and enjoy my guests.  I definitely don't like to put my guests to work especially the first time I have them over.  However, I had lots to do before we could eat so I reluctantly asked Ester to help prepare the Bacon-Wrapped Chicken.  We had a great time in the kitchen together, and she loved learning to cook American style.  I think we had more fun cooking than we would have had just sitting and talking.

We became very good friends during our time in Italy.  At our going away party Ester was wearing a lovely turquoise necklace, which is one of my favorite colors.  I told her that I thought it was really cute.  As she was getting ready to leave she insisted that I have her necklace.  I was so touched by her thoughtfulness, but told her that I could not take her necklace.  Ester is sweet but stubborn, and she wouldn't hear of it.  After some persuasion, I accepted the gift. I love it.  Every time I look at it or wear it I think of sweet Ester.  She will always be in my heart regardless of how many miles or years separate us.

Freezer Friendly Bacon-Wrapped Chicken

yields: 12 servings

12 boneless skinless chicken breasts halves

2 cartons (8 ounces each) whipped cream cheese with onion and chives

2 Tbsp butter (I typically leave out the butter.)

Salt to taste

12 bacon strips 

1. Flatten chicken breasts to 1/2 inch thickness. 
2. Spread 3 Tbsp cream cheese over each. 

1. Dot with butter and sprinkle with salt; roll up. 
2. Wrap each with a bacon stip. 
3. Place seam side down, in a greased pan. 

1. Bake, uncovered, at 400 degrees for 35-40 minutes or until juices run clear. 
2. Broil 6 inches from the heat for 5 minutes or until bacon is crisp. 

Freeze these uncooked. 

Grain-Free Chorizo Stuffed Peppers

Don't you just love chain emails?  You know the ones. They instruct you to share an email with 10 people if you are not ashamed of Jesus, or share an email with 10 friends and you will have good luck, but if you don't share BEWARE!! I usually don't participate in chain emails. I really think they are stupid, a waste of time, and downright annoying. That is, unless it is a recipe chain email. I am always looking for new recipes so the prospect of receiving ones that are tried and true was enticing, and I fell victim to the possibilities. I really wasn't sure if anyone would participate, but I sent out emails to 20 of my closest peeps who were supposed to email 20 of their closest peeps who were supposed to email me recipes. Confused yet? I was surprised by the response and actually received several good recipes. This "Stuffed peppers" recipe was one of them. It came from a fitness trainer on our base in Italy. Funny thing is I didn't even know her but had seen her picture around base advertising her services. She shares her Italian experiences on a blog that you can see here. 

At the time, I was fasting from grains as I was praying through an issue, so this grain-free recipe came at the perfect time. Typical stuffed pepper recipes call for rice, but this recipe uses cauliflower "rice" instead, so out of curiosity decided to give it a try. Chopping the cauliflower very finely in a food processor gives it the consistency of rice. I actually think I now prefer using it in stuff peppers instead of rice. The cauliflower is light and doesn't lead to bloating or the heavy feeling that can result from rice. I enjoyed this dish so much that I ate it for leftovers for about 3 days until it was gone. 

This recipe calls for Chorizo which is a spicy Spanish pork sausage. If you don't want to use sausage you could use lean ground beef or turkey instead.

I hope you enjoy it as much as I do! 

Buon Appetito!

Grain-Free Chorizo Stuffed Peppers

source: Erin Work, http://www.mi-scusi-italia.blogspot.com/

yield: 6 servings 

nutritional facts calculated using sausage, 1/2 cup of cheese, and no sour cream 

calories: 461

fat grams: 30.3

3 or 4 large bell peppers (I like to use red)
Small head of cauliflower
1lb (or 1.5lb depending on the package) chorizo sausage
Small onion, chopped
1-2 Tbsp Olive oil
14.5 oz can crushed tomatoes
salt pepper
Cheese (optional)
sour cream (optional)

1. Preheat oven to 450.
2. In a food processor, chop the cauliflower to a "rice" consistency (or chop the heck out of it using a knife and cutting board).
3. Wash and cut the tops off the peppers, removing seeds and inner membranes.
4. Heat a large skillet to medium-high heat, add 1-2 Tbsp olive oil, and begin to sauté the onions. 
5. Add chorizo to the skillet and stir until meat is browned.
6. Add the cauliflower "rice" and crushed tomatoes to the skillet, cooking at an aggressive simmer for 10 minutes or until cauliflower is cooked.
7. Add salt and pepper to taste.
8. Place the hollowed bell peppers on a foil-lined baking sheet, and scoop chorizo mixture into the peppers.
9. Bake for 30 minutes, sprinkling with cheese for the last 5 minutes if desired. 
10. Serve with cheese and sour cream.

Smothered Hamburger Steaks and Onions

Hamburger steak is a typical southern recipe. Dressed up hamburger patties with gravy makes for some delicious comfort food, and since ground beef is inexpensive you don't have to worry about busting your grocery budget. I know you all have a grocery budget, right? This dish is low carb making it a perfect choice if you are trying to limit carb consumption.

I first came across this recipe several years ago when I was doing a lot of freezer cooking.  It has become one of our favorite family recipes. For those that don't care for onions, the onions are sliced and can be easily picked out.

Buon Appetito!

Smothered Hamburger Steaks and Onions

yield: 6 servings

calories: 336

fat gram: 10

2 pounds lean ground beef

2 tsp salt

1/4 tsp pepper

1/2 cup cold water

1/4 cup fine dry bread crumbs

1 large onion, sliced

Beef gravy (bottled, canned, or mix) I like to use 2 packages of McCormick brown gravy mix following directions on package. 

Mix all ingredients except onions and gravy. Shape into patties (I like to make 4 oz. patties) and brown in greased skillet. Turn; add onions. Add gravy; cover and simmer 30 minutes. Serve with rice or mashed potatoes. 

To freeze, prepare patties. Place a sheet of wax paper between patties. Place in a freezer bag and store in freezer for up to 6 months. You can also freeze leftovers in a freezer bag. If freezing raw meat, when ready to cook simply thaw and cook per recipe instructions. If freezing leftovers, simply thaw and reheat in microwave or on stove.