If you need a last minute dish to take, serve or eat, this Black Bean Salad is just the ticket. Made with mostly pantry staples, it’s a quick fix and a real crowd pleaser. Continue reading
This Southwest Sweet Potato Casserole is unlike any you have tried before. Gone are the marshmallows and sugars and in their place are tomatoes, cheese and spices.
Serve up some hidden vegetables in this Italian Pasta Casserole with Zucchini. Continue reading
I am throwing in a new recipe, in between all of those from my extinct Just Me, Gluten Free site. Savory Butternut Whip is perfect for Autumn. Smooth butternut squash with a tiny bit of bacon thrown in for good measure. Continue reading
This is a sponsored post written by me on behalf of Fresh From Florida. All opinions are 100% mine.
Living in Florida has turned me into such a locavore. I get a huge kick out of seeing the little “Fresh from Florida” signs all over the produce department next to fruits and vegetables that I know the rest of the country hasn’t even started planting. These are things I rarely paid attention to even just a couple of years ago. You can imagine what it’s like to have strawberries in February or tomatoes in March. Now that it’s May, it’s corn on the cob season and that means enjoying some good ole Southern Creamed Corn made with Florida Sweet Corn.
Once you have had homemade creamed corn, you will never, ever in a million years, buy it canned again. There is no comparison. In fact, on the night I made this for dinner, my son happened to notice the corn cobs in the kitchen garbage right before bedtime. He came to me and said, “I knew that had to be fresh corn tonight, it was just so delicious.”
Southern Creamed Corn
8 ears fresh corn, husked, corn sliced from the cob
1 Tbsp agave nectar or honey
1 Tbsp flour (I used gluten free all-purpose flour mix)
1 tsp salt
1/4 tsp ground black pepper
1 cup half and half
1/2 cup water
2 Tbsp bacon fat or olive oil
2 Tbsp butter
In a large bowl, toss the corn with the agave, flour, salt and pepper. Combine the half and half with the water and add to the corn. In a large skillet or Dutch oven, heat the bacon fat or olive oil. Add the corn mixture to the pan. Cook, covered over medium-low heat for 30 minutes. Remove from heat and stir in the butter.
Looking for more great recipes updated with the seasons? Check out Fresh From Florida on Facebook and Fresh From Florida on Twitter. Also, look for the Fresh From Florida logo when you are out shopping for produce or dining at local restaurants.
Creamed Spinach like you find at Boston Market or Ruth’s Chris Steakhouse is super simple to make homemade.
I love spinach. You can serve it to me raw or cooked, fresh or frozen (canned is more meh, but I will eat it), fancy or unadorned. I love it hidden or in plain sight. And even though I grew up watching Popeye reruns after school, I liked before I knew it could make me have bulging forearms. Actually, I am a little glad that I never ate enough to get those bulging forearms, but still, I love my spinach! Continue reading
The University of California, Davis, in partnership with the Frozen Food Foundation, conducted a study that revealed that frozen fruits and vegetables are most often (or generally) nutritionally equal to – and in some cases better than – their fresh counterparts. For the study each fruit and vegetable was analyzed under the following conditions: frozen (analyzed within 24 hours of harvest and after 10 and 90 days of storage in a freezer) and fresh-stored (analyzed within 24 hours of harvest and after three and 10 days of storage in a refrigerator) Continue reading
I am all about trying new things, but like I said in my last post, sometimes it takes baby steps for me or my kids to like things. Kale straight up is one of those things that the kids balk at. They like Kale Chips, I think because of the crunch and salt. A dish that starts with the word Kale, though, sends up red flags in their brains. Continue reading
I am not usually a turnip fan. My mother used to serve them plain, mashed with butter. I hated their strong flavor. Now that I am a grown up, thought, I can appreciate that turnips have redeeming value. They are full of vitamins, dietary fiber, even calcium. So I am trying to like them, through baby steps. Continue reading
Where did the last month go? It’s Improv Challenge time again and this time we are cooking up Sausage and Mushrooms. This was an extra fun theme for me because I have a few mushroom haters in my family, so I got to make something just for the grown-ups! In a big family, it’s a treat not having to share. Continue reading
I have become a huge locivore since moving to Florida. The fresh produce that we enjoy all year long is amazing. While the rest of the country is still fighting snow and ice, we are enjoying fresh summer squash and tomatoes! It always puts a smile on my face when I see the Fresh From Florida signs in the grocery store next to vegetables that, in other parts of the country, won’t be in season for another five or six months! Continue reading
Years ago, when I was hitting the library each week for new cookbooks to read, I found a recipe for Cheesy Potatoes in Down Home with the Neely’s that I copied and started making. It was divine. Over the years, I have adapted it to fit my cooking style and this is what it is today. It is a winner. Continue reading
I simply love the amazing growing season here in Florida. We have vine ripened tomatoes in February! And while it does seem that I am boasting a bit about our fine winter produce, remember that in the middle of the summer, we will be miserable. The summer heat, humidity and possible hurricanes sort of make up for the harsh winter you might be going through right now. Continue reading
Before I moved to Florida, kale was not something that I purchased. Ever. I always assumed that it was bitter and that I would not like it. Had I stayed out west, I might have kept that attitude for the rest of my life. However, here in the southeast part of the United States, kale is a staple. It is sold fresh, frozen and even canned. Greens are everywhere. Continue reading
If I have cheese flowing through my veins, than my husband has mashed potatoes in his. He could eat a bowl full every single day and never, ever get tired of them. I have such a hard time, as a food blogger, making him boring old mashed potatoes. So he gets them in the form of twice baked potatoes, mashed potato pies, and these Loaded Bacon and Cheese Mashed Potatoes Continue reading
I found a similar-to-this-recipe in the January All You magazine and just had to make it, gluten free of course. I have discovered that frittatas are one of the best ways to get my kids to eat their vegetables. And they can be a wonderful meatless meal. Continue reading
Welcome to Day #5 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.
Sick of cream of mushroom soup and fried onions in your green bean casserole? This original version is miles away from tradition. With goat cheese and a honey-balsamic sauce, this may get your taste buds up and dancing. It is definitely my new favorite.
- 3 cans cut green beans, drained (or two small packages frozen)
- 2 onions, sliced thinly
- 1 red bell pepper, chopped
- 1½ Tbsp bacon fat (or olive oil)
- 1 tsp balsamic vinegar
- 1½ tsp honey
- 2 oz log goat cheese
- 4 oz cream cheese
- ¼ tsp ground white pepper
- ½ tsp salt
- Parmesan cheese for topping
- In a large skillet, saute onions and pepper in bacon fat.
- Stir in balsamic and honey and cook for 1 minute.
- Add green beans.
- If using frozen, you will have to stir and cook for longer.
- Cut cheeses and stir into skillet until creamy.
- Season with salt and pepper.
- Transfer mixture to a 9x13 pan and top with Parmesan.
- Bake at 375 degrees for about 20-30 minutes or until bubbly.
It has only been recently that I could say I love sweet potatoes. Growing up, I associated them with winter squash, turnips and rutabaga. Yellow mashed vegetables were all yucky. Oddly enough, I didn’t even taste one until I was an adult. I had a one by one centimeter taste of marshmallow topped brown sugar infused sweet potato casserole. It was enough to reinforce my disdain. Continue reading