Lydia's Fall Kitchen

 

Is fall here yet?

These warm temperatures have me second-guessing myself. Is fall really around the corner? I am ready for those cooler temperatures to come on in, and I hope that these recipes will hurry that process up. The first recipe up for discussion is Turnip Green Soup. Now, don't turn your nose up just yet; I promise it is fine! Pair it with your favorite cornbread, and—ta-da!—you have a great meal on your hands.

Turnip Green Soup:

  • 1 (27 ounce) can turnip greens (seasoned)

  • 1 (16 ounce) can reduced-sodium chicken broth (or more, as needed)

  • 1 (10 ounce) can Rotel tomatoes & chilies

  • 1 (16 ounce) can navy beans, rinsed and drained

  • 1 (15 1/2 ounce) can black-eyed peas, rinsed and drained

  • 1 (15 ounce) can pinto beans, rinsed and drained or (15 ounce) can kidney beans

  • 1⁄2lb smoked sausage, diced

  • 1 large onion, chopped

  • 2 tablespoons margarine or 2 tablespoons oil

  • garlic salt

  • Creole seasoning

  • salt and pepper

  • Tabasco sauce

  • crushed red pepper flakes, to taste (optional)

Directions

  • Chop, slice, dice, or drain everything first.

  • To a large pot, add the first six ingredients over medium-low heat.

  • In the meantime, saute the sausage and onion in the margarine until the sausage is lightly browned and onion is desired tenderness. Add it to the turnip pot on stove. Add desired seasonings to taste.

  • Simmer uncovered for about 30 minutes, adding more chicken broth or tomato juice if needed for consistency.

One of my new favorite traditions is my parents coming over, and we have Thursday night dinner together. More often than not, we cook at my house, but we will occasionally meet for dinner at a local restaurant. My favorite dinners are where we gather around our dining room table, bring out extra chairs, eat off paper plates, talk about our "highs" and "lows" of the day, and share a meal together. My mom found a recipe that the boys love and fills their bellies. I hope you enjoy it as much as we do. 

Dorito Casserole 

  • 1 pound ground beef

  • 1/2 large onion, chopped

  • 1 packet original taco seasoning

  • 1/2 cup water

  • 1 cup tomatillo salsa

  • 1/2 cup sour cream

  • 1 can black beans, rinsed and drained

  • 1 can corn, drained

  • 4 cups crushed Doritos

  • 2 cups shredded mexican-blend cheese

Directions

  1. Preheat oven to 375F and spray a 2-quart baking dish with cooking spray.

  2. Brown ground beef over medium heat until almost no pink remains. Add chopped onions; saute 3-4 minutes or until soft. Add taco seasoning and water, stirring well. Cook for a couple of minutes until slightly thickened. Add salsa and sour cream; stir well. Add black beans and corn; stir well and remove from heat.

  3. Place half of crushed Doritos into bottom of baking dish, taking care to completely cover the bottom. Add half of taco mixture, then top with 1 cup of the cheese. Repeat with remaining Doritos, taco mixture then ending with cheese.

  4. Bake for 15-20 minutes or until bubbling and cheese is melted and starting to brown. Remove from oven and top with desired toppings. Serve immediately with extra salsa and sour cream on the side.

A couple of weeks ago, I had some sweet potatoes that were about to ruin. I do not like wasting food, much less fresh produce. So, I quickly ran to google "How to grill sweet potatoes on a blackstone?." Ya'll! RUN to the store and get you some sweet potatoes! It is so easy to grill them on a griddle. I am glad to add the recipe to the rotation of my favorite recipes. Here is a step by step process of how to prepare your sweet potatoes for the grill. 

Grilled Sweet Potatoes

  1. Wash your sweet potatoes.

  2. Slice thin.

  3. Submerge them in water in a microwaveable bowl.

  4. Cook for 5 minutes in microwave.

  5. Drain.

  6. Pre-geat griddle to a medium heat and add EVOO (Extra Virgin Olive Oil).

  7. Pour tender sweet potatoes on grill and add "Everything but the bagel" seasoning to potatoes.

  8. Grill until crispy.

Here is where the fun part comes in. The night I was cooking my sweet potatoes, Sheet Pan Dinner was on the menu too. I added fresh mushrooms, brussel sprouts (peel leaves off for a crispier texture), purple onion, my already tender sweet potatoes, and one-pound of deer sausage or whatever protein you prefer. Toss all of your veggies and protein in the EVOO and seasoning and you are good to go. If you don't have a griddle, you can easily do this on a cookie sheet in your oven!

 
 
 
Lydia Edwards