George V. Reilly

Southern Greens Recipes

Some recipes from the back of a bag of Trader Joe's Southern Greens Blend (Mustard Greens, Turnip Greens, Spinach, and Collard Greens).

Simple Greens -- Serves 4

1 lb Mustard Greens, Turnip Greens, Spinach, and Collard Greens
1 clove garlic, minced
1 onion chopped
1/2 cup chopped green onions
2 Tbsp. olive oil
1 cup vegetable broth
1 cup tomato juice
- Salt, pepper, and marjoram to taste
- Grated Parmesan cheese

Saute garlic and onion in olive oil in a pot large enough to hold greens. Add vegetable broth and tomato juice. Bring to a boil.

Add greens and seasonings. Cover and cook over low heat for 35 minutes or until tender. Sprinkle with parmesan cheese and serve.

Mediter­ranean Greens -- Serves 3-4

1 lb Mustard continue.

Classic Deli Cole Slaw Dressing

I found this recipe for dressing on the back of a bag of cole slaw.

1/2 cup mayonnaise
1/2 tsp. sugar
2 tbsp. milk
1 tbsp. ground celery seed
2 tbsp. cider vinegar
1 lb cole slaw

Mix sugar, ground celery seed, and milk into mayonnaise. Add cider vinegar and whisk until smooth. Add to cole slaw.

Barbecue University

One of my favorite shows is back on the TiVo. Barbecue University is Steven Raichlen's show about all kinds of grilling and barbecue techniques and recipes.

I love this recipe for Afghan Game Hens, although I always substitute chicken(s) for the game hens. This recipe convinced me to buy a rotisserie. It's been a huge hit whenever I've served it up. It's not the easiest meal to prepare, so I don't do it often. Note: I cook the marinaded onions in a pan and serve them with the chicken. Yum!

Beer Can Chicken, on the other hand, is very easy. It also works well in the oven. Last year, I continue.

Mustard-Mushroom Soup

I made this recipe for Thanks­giv­ing. It was a big hit.

Mustard-Mushroom Soup recipe from CDKitchen.com:

In­gre­di­ents

Directions

Melt butter in heavy large saucepan over medium-high heat and cook until lightly browned. Add mushrooms and cook until liquid evaporates, stirring frequently, about 10 minutes. Add stock, Sherry and mustard and simmer briskly 10 minutes. Season with salt and pepper. Add cream and warm through. Serve im­me­di­ate­ly.

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