1 cup chopped onion
1/2 cup chopped bell pepper
1 tbsp. cooking oil
1 tbsp. butter
1 package frozen corn
1 can rotel diced tomatoes (hot or mild)
1/4 tsp sugar
Salt, pepper and Tony's Creole Seasoning
Saute' onion and bell pepper in cooking oil and butter. When soft, add frozen corn and let it stick to the bottom of the pan. Once the corn is thawed, add tomatoes and let it all fry down. You can use fresh corn off the cob. Add a little water at a time and smother until corn is tender and tastes good. Add salt and pepper. If you used mild Rotel, add a little Tony's to taste. pur into an 8 x 8 csserole dish and refrigerate overnight. Remove from fridge and allot it to reach room temperature. Heat covered with foil on 350 until warm throughout.
You can double the recipe to make a full 9 x 11 casserole dish. The dish announces the arrival of Thanksgiving.
Green Apple Collard Greens by Carrie McCully - Star of Upcoming - Chef Hunter on The Food Network & Headliner in Santa Monica Show - February 20, 2011
This is a twist on my grandmother’s truly southern collard greens.
2 lbs. Fresh collard greens, cut in 1/2-inch pieces
1/2 cup Pancetta, chopped
1 slices Green apple, diced
1 diced White onion
2 cloves Garlic, peeled and thinly sliced
2 tbsp. Apple cider vinegar
Pinch of salt and red pepper flakes
1. In a heavy bottom Dutch oven sauté with a small amount of light extra virgin olive oil the pancetta and garlic until golden brown and onions until they sweat lower heat and add sliced green apple and sauté until they soften.
2. Add collard greens to the pot with 1 quart of water. Mix together, cover and steam until tender, about 20 minutes.
3. Add apple cider vinegar, salt and red pepper flakes to taste. Toss and serve.