Country Collard Greens with Kale…………….

My father was born and raised in Kentucky. He loved country cooking. His mother taught him to make the best greens ever. We had them often, with dinner. For those of you who don’t know, when I say greens,    I’m talking about collard greens or kale greens or sometimes it’s a combination of those greens. My personal favorite is a mix of collard greens, kale, turnip and mustard greens….all cooked together with bacon, ham hock, or a smoked turkey leg or wing. My mom and dad always used ham hocks in their greens. It gives so much flavor. A lot of people cook their greens with a bit of vinegar cooked right in the pot. But my dad always had a bottle of hot pepper vinegar on hand. He would fill a jar with sliced jalapenos, serranos or some other kind of chili pepper and fill it with vinegar. When the vinegar ran low, he would just keep adding vinegar to the chili peppers in the jar. Who knows how long he kept adding vinegar before he would replace the chili peppers…….months…maybe years!!! Who knows!!  🙂 We would sprinkle this wonderful, hot vinegar on our greens. It’s hard for me to eat them any other way. So good….so, so, good. We usually had some homemade cornbread, to go along with it. Such a great combo. Think I will go heat some up now.

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Country Collard Greens with Kale

1 lb pkg collard greens (I buy them prewashed and chopped in a package)
1 bunch kale, pulled off the stem
½ small onion, chopped
4 slices smoked bacon or a ham hock, or smoked turkey leg or wing
2 cups chicken stock
1 cup water
Couple splashes of red wine vinegar (optional)

If you are using bacon, chop it up in bite size pieces and fry it in a large pot with the onion. Add everything else and cook for 2-3 hours on low to medium heat until tender and no longer bright green. If you are using ham hock or turkey leg, just throw it in with the greens, stock and water. This cooks up great in a crock pot too.

Hot Pepper Vinegar

Fill a small jar, with freshed sliced jalapenos or serrano peppers. Pour vinegar over the peppers, filling the jar. The longer it sits, the more flavor your vinegar will have. As you use your vinegar, just keep adding vinegar to refill. This is great sprinkled on greens, salads, broccoli, corn. Good stuff.




Chewy Chocolate Oatmeal Cookies…..


Oatmeal is good for us right? Oats are fiber, aren’t they? Well, we all know that we need our fiber. 🙂 So, since these cookies have lots of oats in them, it is a healthy cookie! YES!! ok, well maybe they aren’t really healthy, but let’s pretend. 🙂
This cookie is deliciously chewy and chocolatey. Some of the oats are ground into a flour, giving it some good chewiness but without so much oat texture. It’s a serious chocolate cookie and loaded with chocolate chips.  I made half  with toasted almonds, half without. Both are great. Just have a big ol glass of ice cold milk and you are good to go! And you will feel healthy. 🙂

Just a little tip when making cookies……as you see in the picture, I put one scoop of dough on top of the other and slightly moosh down. This will prevent a thin, flat cookie. Sometimes, I will make 3 balls of dough and kind of overlap them together. That works too.

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Chewy Chocolate Oatmeal Cookies

1 stick of butter, room temp
3/4 cup brown sugar
1/4 cup sugar
1 egg
3/4 cup + 2 tblsp flour
1/4 cup unsweetened cocoa
1/2 tsp baking soda
1/2 tsp salt
1 cup oats
1/2 cup ground oats (just put 1/2 cup oats in the food processor and pulse till you have a fine powder)
1/2 cup mini chocolate chip
1/4 cup chopped toasted almonds, walnuts or pecans

Heat oven to 350. Cream the butter and sugars together till very fluffy, about 2 -3 minutes. Add in egg. Add flour, cocoa, baking soda and salt. Don’t over mix. Add oats and oat flour. Add chips and nuts. Put 2 scoops(total of 1/4 cup dough), one on top of the other, onto an ungreased cookie sheet . Or you can roll 1/4 cup of dough into a ball, tear in half and place one piece on top of the other. Slightly press mounds down. Bake at 350 degrees for 10 minutes. DO NOT OVER BAKE THESE. They will look a bit under done, but should still look set.

OH! by the way, these make a great ice cream sandwich.

Beef Stroganoff……………


Beef stroganoff has been a favorite dish of mine forever. Although I do like it with noodles….the traditional way……I prefer mine over rice. Mm-m-m-m, all that rich sauce poured over rice….mushrooms, beef….yum. This is an easy dish to put together. I love serving it to guests. I think your guests and family will love this, too. Serve it with some good red wine and ohhhhhhhhhh, good stuff. You will just want to slurp up every little bit of the sauce. But don’t slurp…rude…no slurping.

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Beef Stroganoff

1 lb sirloin, thinly sliced (it’s easier to slice really thin if the beef is slightly frozen)
1/2 stick of butter
1 lb fresh mushrooms, sliced (it will look like too much, but they shrink up)
1/2 of a medium sized onion, sliced
1  8 oz container of sour cream
3  tblsp Worcestershire sauce (A MUST)
2  cups of beef or chicken stock, mixed with 2 tblsp flour
1/2  cup white or red wine
salt and pepper to taste

Cooked rice or egg noodles

In a large skillet, melt 1/2 stick of butter. Add beef slices and onion. Fry until onions are semi soft. Add mushrooms, Worcestershire, chicken/beef stock, wine, salt and pepper. Allow it to simmer for about 20 minutes. Add sour cream. Allow to cook for approx. 10 minutes. Serve atop rice or noodles.