June 7, 2010


Printed from COOKS.COM

□   6 bone-in chicken thighs, skin removed
□   1/2 tsp. seasoned salt
□   1/4 tsp. paprika


□   1 tbsp. canola oil
□   1 onion, diced
□   2/3 cup vinegar
□   1/2 cup ketchup
□   1/4 cup packed light brown sugar
□   1 tbsp. spicy brown mustard
□   6 sandwich buns

Heat grill to medium-high.Sprinkle chicken on all sides with seasoned salt and paprika. Place chicken on grill. Cook, turning once for 18 minutes or until no longer pink in center.
Make sauce; heat oil in saucepan over medium heat. Add onion, cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Remove chicken from grill, let cool.
Using 2 forks, shred meat from bones. Add shredded chicken to sauce, heat through. Divide chicken with sauce evenly among buns.
Submitted by: Sherry Monfils


Printed from COOKS.COM

□   1 tablespoon extra-virgin olive oil, divided
□   2 large onions, chopped
□   1 can (about 4 ounces) sliced mushrooms, drained
□   3 cloves garlic, minced
□   1/4 teaspoon dried, Italian seasoning
□   1 can (15 ounces) mixed greens, drained
□   1 can (15 ounces) 100% pumpkin
□   1 container (15 ounces) ricotta cheese, preferably whole milk
□   3/4 cup freshly grated Parmesan cheese, divided
□   1/2 teaspoon kosher salt
□   1/4 teaspoon ground, black pepper
□   1/8 teaspoon grated nutmeg
□   1 cup Alfredo sauce
□   15 lasagna noodles (about 3/4 pound), cooked according to package directions

Preparation time: 20 minutes Cook time: 1 hour and 15 minutes
Preheat oven to 350°F.Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Add onions and sauté until golden brown, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add garlic and Italian seasoning, and cook for 1 minute. Stir in the greens and heat through; set aside.
Mix pumpkin and ricotta cheese in a large mixing bowl. Stir in Parmesan cheese, salt, black pepper and nutmeg until well combined.
Grease the inside of baking dish with the remaining teaspoon of olive oil. Spread 1/2 cup Alfredo sauce over the bottom of the baking dish. Top with 3 noodles, covering the bottom of the dish. Spread 1/4 of the pumpkin mixture over the layer of noodles and scatter 1/4 of the green mixture over the pumpkin. Repeat layers of noodles, pumpkin and greens, until you have 4 layers of each. Top with the remaining 3 noodles; spread the remaining 1/2 cup Alfredo sauce over the top. Cover with a sheet of foil and bake for 45 minutes until bubbling around the edges. Remove foil; top with remaining Parmesan cheese and return to the oven for about 15 minutes, until lightly browned.
Rest for 15 minutes and cut in 12 to 18 squares.
Servings: 12 to 18

Nutritional Information Per Serving:Nutrition Information Per Side Dish Serving (for recipe yield of 18): Calories 180; Total fat 7g; Saturated fat 3. 5g; Cholesterol 20mg; Sodium 300mg; Carbohydrate 20g; Fiber 2g; Protein 8g; Vitamin A 90%DV*; Vitamin C 4%DV; Calcium 15%DV; Iron 6%DV
Nutrition Information Per Entrée Serving (for recipe yield of 12): Calories 270; Total fat 11g; Saturated fat 5g; Cholesterol 30mg; Sodium 440mg; Carbohydrate 30g; Fiber 4g; Protein 12g; Vitamin A 130%DV; Vitamin C 8%DV; Calcium 20%DV; Iron 10%DV
* Daily Value

Butter Beans with Ham

PREP 1 hour
SERVES: 6 to 8

Lima beans, or butter beans as they are known here in South Louisiana, are often cooked casserole-style with different smoked meats. This recipe, however, is from my grandmother and she preferred to cook butter beans slowly, cream-style.
  • 1 pound fresh butter beans
  • 1/2 cup shortening or bacon drippings
  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1 cup red bell peppers, chopped
  • 1/4 cup garlic, diced
  • 1/2 pound smoked ham, cubed
  • 2 smoked ham hocks
  • 1 cup green onions, chopped
  • 1/2 cup parsley, chopped
  • salt and cracked black pepper to taste
Rinse beans, removing any that are hard or discolored. The beans will cook faster if they are soaked in cold water overnight in the refrigerator. When ready to cook, rinse beans once again in cold water. In a 2-quart saucepot, melt shortening or bacon drippings over medium-high heat. Add onions, celery, bell peppers, garlic and smoked ham. Sauté approximately 5 minutes or until vegetables are wilted. Add ham hocks and cook 5 additional minutes. Add lima beans and enough cold water to cover beans by approximately 2 inches. Add green onions and bring to a rolling boil. Reduce to simmer and allow to cook for 30 minutes, stirring occasionally to keep vegetables from scorching. Continue to cook, stirring occasionally, until beans are tender, approximately 1 hour. Season to taste using salt and pepper. Using a metal spoon, mash approximately 1/4 of the beans against the side of the pot to create a creaming effect. Garnish with parsley. Beans should be tender and of a butter consistency when ready to serve. Butter beans may be served on top of cooked white rice or as a side vegetable.

Collard Greens with Bacon

Collard Greens with Bacon
Chef's tip: don't overcook the bacon.
 It should be barely brown around the edges and still somewhat raw-looking in the middle.


  • 4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 Tbsp sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Several dashes hot sauce
  • 1/4 cup apple-cider vinegar
  • 2 pounds collard greens, stems removed,
  •  sliced into 3-inch-wide strips (can substitute kale or chard)
  • 1 cup chicken broth (or water)*


1 Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.
2 Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.
3 Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.
Serves 6 to 8.
found on: Simply recipes