Bacon fig jam

Bacon fig jam.  The epitome of food trends.  Every year when my fig tree throws its fruit, I am challenged with how to use all of my bountiful crop.  Balsamic fig vinaigrette for salads, carmalized onion, fig and goat cheese tart, fig ice cream...I could go on.  And now, jam.  With bacon.  Ok.  

1/2 pound of bacon, chopped

Medium onion, chopped

5 cloves of garlic, chopped

16 figs, chopped

2 tbsp. Sriracha

2 tbsp. maple syrup

3 tbsp. brown sugar

1/2 tsp. all spice

1/2 tsp. paprika

1/4 cup apple cide vinegar

Fry bacon until crisp.  Remove fom pan, but leave bacon grease.  Sauté onions, garlic and figs in bacon grease.  Return bacon to the pan.  Add the remaining ingredients.  Reduce on low heat stirring continuously.  Let cool, then add to blender to purée.  Serve with toasts or crackers.  Or add to sandwiches, burgers or baked potatoes.  

Creamy collards dip

Craving:  spinach and artichoke dip. Problem:  no spinach, no artichoke.  Enter the improvisational chef.  Collard greens and tomatoes made a really tasty substitute.

1/2 bag frozen collard greens

Can of diced tomatoes

Medium onion, diced

3 cloves of garlic, diced

1/2 stick salted butter

Block of cream cheese

Handful of shredded mozzarella cheese

Two tablespoons of sour cream

Tablespoon Worcestershire sauce

Salt, onion powder, garlic powder, cayenne pepper to taste

Soften onions and garlic in butter in a large skillet.  Add frozen collards and drained tomatoes.  Simmer until flavors unify.  Add cream cheese, cheese and sour cream.  Season and fully combine.  Serve warm.

Southwestern Corn Soup

Southwestern Corn Soup

1/4 onion, chopped
2 garlic cloves, chopped
1 can chopped tomatoes and pepper blend, drained (Mexican style)
2 cans of cream style corn
1 can of chicken stock
Flour
Tortilla corn chips
Cumin
Chili powder
Salt and pepper

Saute onion and garlic in canola oil over medium high heat until golden. Lower heat to medium low, add can of tomatoes and stir. Add cans of creamed corn and stock. Bring to a simmer. With a ladle, carefully remove 1/4 cup of broth into a small bowl. Add flour and stir with a fork until thick paste is formed. Add paste back to the soup mixture to thicken. Mix in two handfuls of crushed tortilla corn chips. Bring soup back to a simmer, 5-10 minutes. Season with cumin, chili powder, salt and pepper. Turn off heat and let cool, 5-10 minutes. With a stick blender, puree soup mixture. Serve with crema Mexicana, queso and tortilla chips.

Mmmm, Granola

Maple Pecan Granola

I love granola. But, I am particular, so I made up my own. If you favor crunchy, simple deliciousness, then you must give this recipe a try. Feel free to substitute any nuts you may have on hand. Same goes for the raisins, any dried fruit will do. I've sprinkled mine on plain yogurt (Atlanta Fresh is the best!), strawberries, and drizzled with some local honey. Now for breakfast, I feel like I am treating myself to dessert!

Ingredients

• 2 cups rolled oats
• 1/2 cup almonds, chopped
• 1 cup pecans, chopped
• ¼ cup flax seed
• 1/2 cup shredded sweet coconut
• 1/4 cup dark brown sugar
• 1/4 cup maple syrup
• 1/4 cup canola/vegetable oil
• 1 cup raisins

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil. Combine both mixtures and pour onto sheet pan. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed. Store in an airtight container.

Enjoy!

Pasta Margherita

Pasta Margherita

1 TBSP Olive oil

4 cloves garlic, chopped

1 large tomato, chopped

2 TBSP balsamic vinegar

2 TBSP red wine

4 basil leaves, chopped

Medium ball of fresh mozzarella, cubed

Balsamic Glaze, for garnish

Salt

Fettuccine

Heat olive oil over medium heat in a saucepan. Add garlic and sauté until golden. Add tomatoes and sprinkle with salt. Stir. Gradually add balsamic vinegar and red wine. Lower heat, toss in chopped basil. Plate serving of salted fettuccine. Top with cubed mozzarella, and cover with sauce mixture. Heat from sauce will warm the cheese. Garnish with balsamic glaze and fresh basil. Enjoy!

Beyond the Sea

Crab salad

1 package of imitation crabmeat, shredded

2 TBSP mayonnaise

1 stalk of celery, chopped

1/8 onion, finely chopped

1 tsp cider vinegar

Celery salt, salt and pepper to taste

~Mix all ingredients together. Serve with crackers.

This is a simple snack, and relatively healthy. The crab is low in fat and high in protein. I use olive oil mayonnaise to reduce calories. Enjoy!

Roasted Butternut and Gala Apple Bisque

Roasted Butternut and Gala Apple Bisque

Butternut squash, roasted
Gala apple, roasted
1 tsp. olive oil
1/2 sweet onion, chopped
3 TBSP. pumpkin butter
1 cup milk
1 cup half & half
1/2 cup whipping cream, whipped
1/4 tsp. salt
1/4 tsp. cinnamon

Cut butternut squash in half, remove seeds. Drizzle with olive oil and sprinkle with salt and cinnamon. Place on baking sheet face down. Roast at 400 degrees for 50 minutes. Cut Gala apple in half. With 20 minutes left to roast the squash, place apple on baking sheet in oven, cut side down.
Remove and let cool.

In a large saucepan, saute onion in olive oil. Rough chop roasted squash and apple, add to saucepan. Lower heat to medium low. With metal spoon, mix and mush squash, apple, onion and pumpkin butter. Puree with a stick blender until smooth. Slowly mix in milk, then half & half, then whipped cream. Add salt and cinnamon and simmer on medium low, covered for 10 minutes. Serve topped with remaining whipped cream.

Ragu di Carne

I absolutely love the slow cooker. I cook everything I can in there. What can be easier than throwing in all of your ingredients and not doing anything until you are ready to eat? Hours later, all of the flavors are nicely married together. Perfecto!

Ragu di Carne
Tbsp. olive oil
1/2 onion, chopped
1/2 head garlic, diced
1/2 red pepper (or 3 mini peppers), chopped
1 lb. ground meat
2 tomatoes, diced
2 Tbsp. tomato paste concentrate (from the tube)
1/2 bottle red wine
1 tsp. onion powder
1 tsp. garlic powder
salt and pepper
Fresh basil, chopped

Add the ingredients to the slow cooker in the order they are listed, highest setting. Chop as you go to allow some uncovered cooking time. When all ingredients are added, cover and lower to medium heat. Let cook, 5-8 hours. Serve over pappardelle or another thick pasta with fresh Parmesan cheese. Enjoy!

A Taste of the Southwest

So simple to make, but the layers of flavors make it seem much more complex. Try it out at your next cookout, its sure to be a crowd pleaser.

Southwestern Pasta Salad

1 Box of Spiral Pasta
1 Can of Yellow Corn
1 Can of Black Beans
Half of an Onion
A Bunch of Cilantro
1 tsp. Chopped Jalapeño Peppers (in a jar)
Ranch Dressing (approximately ½ a bottle)
1 Tbsp. Lime Juice
¼ tsp. Coriander
¼ tsp. Chili Powder
½ tsp. Cumin
Salt (to taste)

Boil pasta. Stir all of the other ingredients together in a large boil. When pasta is cooked and cooled, mix with the rest of the ingredients. You can use homemade ranch dressing if desired. Top with more cilantro. Serve.

And the Oscar Goes to...Asian Cabbage Slaw

Poor coleslaw, always plays a forgettable supporting role next to the leading lady. But this side is tasty enough to take center stage at your next cookout. Its light and crispy, and the Siracha adds quite a kick.















Asian Cabbage Slaw

Slaw
1 bag of Shredded cabbage
2 carrots, julienned
1 cucumber, julienned
4 green onions
A bunch of cilantro

Dressing
2 tbsp soy sauce
1 tbsp honey
1 tbsp lime juice
15 drops fish sauce
1 bottle rice wine vinegar
2 tbsp olive oil
Siracha, about 1 tbsp or to taste
½ tsp coriander
Salt to taste

Mix all of the slaw ingredients together in large bowl. Whisk all dressing ingredients together in separate bowl. Pour over slaw. Let marinate in refrigerator.

Aubergine Batons

Eggplant, beets, cilantro, brussel sprouts. People either love them or hate them. Me, I love them all, even canned beets. This recipe for Fried Eggplant Sticks will win over even the most discriminating eaters. They are light and crispy with a soft center and the Cajun mayo offers the perfect jolt of flavor. You may want to sprinkle them with some extra cajun seasoning, such as Tony Chachere’s. And make sure to fry them over high heat to get them extra crispy, if not you run the risk of them being a little limp, which to some might be as unappealing as canned beats…

Fried Eggplant Sticks
6 cups vegetable oil
1 large, long eggplant (about 2 pounds)
1 teaspoon salt
1 cup flour
2 large eggs
1/2 cup milk
Heat the oil in a large, heavy sauté pan.
Peel the eggplant and cut in half lengthwise. Cut each half into 1/4-inch thick slices (like long French fries). Toss the slices with the salt to coat evenly. Beat the eggs and milk in a shallow bowl. Lightly dredge the eggplant slices in the flour to coat, shaking off any excess. Dip the coated strips into the egg wash, then back into the flour. In batches, fry the eggplant strips in the hot oil until golden, turning with a long-handled spoon as they cook to brown evenly, about 2 minutes.

Cajun Mayo
Mayo
Lea & Perrins
Dijon Mustard
Lemon Juice
Hot Sauce
Salt
Cajun Seasonings