Recipes

[Zhills]

Southern Skillet Fried Okra

Ingredients 

• 1-2 lbs. fresh okra
• 1 cup corn meal
• ¼ cup flour
• Salt and pepper
• 4 tablespoons butter
• ½ cup canola oil

Instructions 

• Wash okra and pat dry, then slice into 1/2-inch pieces, discarding the tops.
• Mix together cornmeal, flour, salt, and pepper.
• Dredge okra in cornmeal and shake off excess.
• Melt 1 tablespoon butter and about 4 tablespoons oil in skillet on medium-high. When the oil is hot, add some of the okra and cook on one side until nicely browned, then flip to the other side. Don’t crowd the pan!
• Turn the heat down a little and continue cooking and stirring around a little until okra is nicely browned on all sides. Watch it because it will brown quickly!
• Repeat until all the okra is fried. Add oil and butter as needed.
• Remove from skillet with slotted spoon and place on paper towels to drain.

Next ingredient: Starts with P

[kate2357]

Trifecta - pasta, peas pancetta. I love this dish. I use Barilla tortellini and I don't use the mint.

CREAMY PASTA WITH PANCETTA AND PEAS - From Vika Linka

INGREDIENTS
 4oz PANCETTA or good quality bacon
1 clove garlic
1 lbs PASTA or tortellini
salt
1 1/2 cups double/heavy cream
1/2cup Parmesan cheese freshly grated
1 tbsp fresh mint chopped
1/2 cup PEAS frozen or fresh
pepper

INSTRUCTIONS

Set the pasta cooking in a large pot of salted water according to package directions. 

Meanwhile cook the pancetta in a frying pan with one whole clove of garlic until the pancetta renders fat, then discard the garlic. (Drain excess fat if using fatty bacon or pancetta.)

Add half the mint, cream and Parmesan cheese and heat the cream gently over low heat until the cheese is melted, add the frozen peas and cook for 1 minute longer. Add salt to taste and take it off the heat. 

Drain the cooked pasta while reserving ½ cup of pasta water. Add the pasta to the pan with the sauce, add the other half of the mint. 

Toss the pasta in the sauce until well coated, add a splash of reserved water if the sauce is too dry.

Add more salt and pepper to taste. 

NEXT INGREDIENT: STARTS WITH Q

[Zhills]

@kate2357  What type of pasta is that?  Thanks!

Next ingredient starts with a Q

[kate2357]

---

@Zhills wrote:

@kate2357  What type of pasta is that?  Thanks!

Next ingredient starts with a Q

---

@Zhills 

From the video it looks like she uses small pasta shells. Which would be a great pasta to capture a lot of the sauce.

Next ingredient starts with a Q

[JeanLouiseFinch]

      

 

NEXT INGREDIENT STARTS WITH 'R'

[kate2357]

Lemon Raspberry Cheesecake Bars - From My Incredible Recipes

⁸

Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp. melted butter

For the cheesecake:
16 oz. full fat cream cheese softened
1 lemon zested
1 1/4 cup granulated sugar
1/4 cup sour cream
1/4 cup all-purpose flour
1 1/2 tsp. vanilla extract
2 large eggs

For the filling:
1 can RASPBERRY pie filling

Instructions
Preheat oven to 350F and line a 8x8 inch baking pan with parchment paper and set to the side. Combine graham cracker crumbs, sugar, and melted butter together in a small bowl and stir. Press into the baking pan to create the crust and bake for 8 minutes. While crust is cooling, beat together cream cheese, lemon zest, sugar, sour cream, flour, and vanilla extract.

Beat in the eggs last and pour mixture into the pan.

Spoon raspberry pie filling in small circles around the cheesecake and use a knife to make swirl designs.

Bake for 35 minutes and let cool completely before chilling in the fridge for 2-3 hours.
Slice & Enjoy!

NEXT INGREDIENT: Starts with S

[sabatini]

South of the Border CaSSerole    (Jo Cooks) 

Equipment

• 9x13-inch Casserole Dish

Ingredients

• 2 cups long grain rice uncooked
• 3 chicken breasts cooked and shredded (about 1½ lbs)
• 20 ounce red enchilada sauce
• 16 ounce refried beans
• 1 cup white cheddar shredded
• 11 ounce corn kernel drained (1 can)
• 1 cup Monterey Jack cheese shredded
• ¼ teaspoon salt
• ¼ teaspoon black pepper freshly ground
• 1 tablespoon fresh cilantro or parsley for garnish

Instructions

• Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.
• Prep the oven: Preheat oven to 350°F.
• Combine everything together: In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and white cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9x13-inch casserole dish. Top with remainder of cheese.
• Bake: Transfer the casserole dish to the oven and bake for about 20 to 30 minutes or until cheese melts and is bubbly.

Next Ingredient: Starts with a T

[kate2357]

@JeanLouiseFinch 

That salad recipe looks very tasty. I need to try that salad dressing soon.

@sabatini 

I love Jo Cooks and that recipe is tasty.

Next Ingredient: Starts with a T

[sabatini]

@kate2357, I think we both use similar sites. 👍 I may make that casserole tomorrow, but will probably use Mexican rice, fresh corn, whole pinto or black beans & some type of tomato. LOL!

ETA: Next ingredient starts with a 'T'

[sabatini]

---

@Zhills wrote:

@kate2357  What type of pasta is that?  Thanks!

Next ingredient starts with a Q

---

Hi @Zhills. Though I'm not sure about that particular pasta, I wanted to mention this.

Home Goods, World Market, etc., often have different, fun pastas to try. This is currently one of my faves, & seems a little similar to @kate2357's. Purchased at Home Goods. 🙂