Our Lucky Collards

By Shannon Boatwright

img_1063It’s the new year, and we’re all eager to kick start our year with positive thoughts, wishes and goals of good health, abundant happiness, and financial security. One of my traditions is to cook a new year meal that “promotes” and “represents” all these things. Black eyed peas, collards, pork chops/ham, cornbread, and grapes are the staples for our good luck meal. My favorite is the collards. I always like to buy my collards from local farmers: they’re the best, the real deal, and even the most affordable.

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Over the years, family members and friends have taught me all sorts of tips and tricks to making the best collards ever. These tricks range from making sure to wash the collards 3 times (I wash mine 4 times and use some vinegar when I do the last two washes), to cutting the collards into the shape of dollar bills (I like to pretend mine are $100 bills), to putting chunks of ham in the collards as they cook.

I like to cook two batches. For one (my favorite), I just use chicken broth, good ole Lawry’s seasoning, fresh garlic cloves, salt, and pepper. This year we actually had some leftover ham, so I put some ham chunks in as they cooked to add to the flavor. The other batch I make super spicy, with pepper, crushed red pepper, garlic salt, and whatever our favorite hot sauce is at the time –whether it’s Sriracha hot sauce or Tapatio’s hot sauce.  The collards are always my favorite part of the meal because it’s something I typically end up cooking literally only once a year.

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This year I scored a total win with my parents. I actually got my Dad, who has always claimed to not care for any cooked greens, to try my collards. I had to do a little convincing, but he loves spicy things, and I think when he saw my spicy collards cooking, he couldn’t resist. Let’s just say, I got him to come around, and he officially admitted that he likes my collards! Plus, my Mama declared that my regular collards were the best she’d ever had!

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Though there has been a bit of a collards shortage this year due to the hurricanes and cold weather, you can still find some. And guess what, if you didn’t get your good luck new year meal in yet, it’s still January, so you’ve got time! I’d love to hear about any cool, good luck foods you and your family eat to bring in the new year, so do share!

Here’s to a new year full of wealth! Wealth in health, happiness, and money!

Once Upon a Time…

By Rhonda Woods

Hello Everyone!

“Once upon a time…” is a game my granddaughters like to play while riding with me.  We all take turns adding to the story, and as you can imagine, their stories always include a mermaid or princess.  What fun and memories we are making!  The older three were with me this past weekend for some Nana spoiling.  The sleepover included running, squealing, laughing, playing, and ice cream cones.  I even took them bowling.  Yep, that’s right, I took them bowling by myself!  Adventurous, right?  None of this would princess-869721_960_720have been possible without my constant prayers for peace and God’s merciful grace answering those prayers.  I have faith that my life story will have a ” …. and she lived happily ever after” page.

My family, friends, and students have been happy to see me as I once was- energetic, confident, and “large and in charge!”  With two weeks of school left in the first semester, my tasks included finishing up quizzes, tests, and exams and a faculty/staff lunch.  The students stayed busy helping me freshen up the commercial kitchen for the new semester and preparing foods for practice labs.  Between the two classes, the students made Waffle Iron Brownies, Cinnamon Rolls, Buttermilk Biscuits, Chocolate Covered Strawberry or Red Velvet Cheesecake Bites, Shrimp Scampi, Crab Cakes with Red Pepper Remoulade, and Low Country Boil.  I bound their final projects: a cookbook complied of recipes used during the 18-week course. It was a proud moment for both the students and I when I handed each of them their own personal creation.  Most will keep this special memento for years to come and will use the prized standardized recipes.  Former students from my 18-year culinary arts instructing career still have theirs and keep in touch.  I thank God several times a day for this peace and renewed spirit that makes life enjoyable again after a year and a half of sadness, anxiety, exhaustion, and overcoming regrets.

So, let me share some of the recipes prepared by my students the past two weeks.  I hope you will enjoy them as much as they did.

May God bless you and your family as He continues to bless ours.

 Chef Woods

Cheese Cake Bites

Yields 30-36

Tools and Utensils:

  • Gallon-sized plastic freezer bag or food processor with blade
  • Large metal spoon
  • Medium mixing bowl
  • ½ sized sheet pan
  • Waxed/parchment paper
  • Measuring spoons
  • Microwavable container
  • Fork

Ingredients:

  • 1 lb sandwich cookies (30 large cookies)
  • 8 oz. cream cheese, softened
  • 8-12 oz. chocolate candy coating, (bark), melted
  • Garnishes (as needed):
  • Chopped nuts, sprinkles, melted white chocolate

For Chocolate Covered Red Velvet Cheesecake Bites: 

  • 20 oz. vanilla sandwich cookies
  • 8 oz. cream cheese
  • 1 T cocoa powder
  • 1.5 t. butter flavoring
  • 2 t. red food coloring
  • 10 oz. chocolate candy coating, (bark), melted

For Chocolate Covered Strawberry Cheesecake Bites: 

  • 1 lb vanilla sandwich cookies
  • 8 oz. cream cheese
  • 1 T. + 2 t. sugar free strawberry jello mix
  • 1 t. strawberry extract
  • 8 oz. chocolate candy coating, (bark), melted

Procedure:

  1. In a food processor or gallon freezer bag, crush sandwich cookies to make crumbs.
  2. In a medium mixing bowl, combine cookie crumbs and cream cheese to form soft dough.
  3. Line a half-sized sheet pan with waxed/parchment paper.
  4. Portion dough into 30-36 pieces with a tablespoon.
  5. Roll each portion into balls.
  6. Place formed dough on the waxed paper lined pan, cover with plastic wrap and refrigerate or freeze until firm.
  7. In a double boiler, or microwave, melt chocolate candy coating.
  8. Dip chilled cheesecake bites in the melted chocolate and place back on waxed paper lined pan.
  9. Sprinkle with optional chopped nuts or sprinkles before the chocolate hardens, or drizzle with melted white chocolate.
  10. Place the finished cheesecake bites in mini muffin papers.
  11. Refrigerate finished cheesecake bites in a covered container until ready to serve.

Waffle Iron Brownies

Tools and Utensils:

  • Waffle Iron
  • Medium mixing bowl
  • Small mixing bowl
  • Small microwavable bowl
  • Dry measuring cups
  • Measuring spoons
  • Whisk

Ingredients:

  • 1 ¼ c. Flour
  • ¼ c. Cocoa
  • ¾ c. Sugar
  • ¼ t. Salt
  • 2 Eggs
  • 1 T. Water
  • ½ c. Melted margarine
  •  1 t. Vanilla
  • Pan spray
  • Toppings:
    • Ice cream,
    • Chocolate or Caramel Syrup,
    • Powdered Sugar or Whipped Cream/topping,
    • Maraschino Cherries

Procedure:

  1. Preheat Waffle Iron to 350°
  2. In a medium mixing bowl, measure and combine flour, cocoa, sugar, and salt.
  3. In a small mixing bowl, measure and combine eggs, water, melted margarine, and vanilla.
  4. Stir liquid ingredient mixture into the dry ingredient mixture, until smooth with a whisk.
  5. Lightly spray waffle iron with pan spray.
  6. Portion batter on the griddle, ¼- ½ c., depending on the size of your waffle iron.
  7. Bake the brownie batter for 1 minute or until firm enough to remove.
  8. Server warm with the suggested topping.

 

If You Can’t Win the Game, Win the Tailgate

By: Stacy Thompson

As football fans, we like to believe that we have control over the ultimate outcome of a game — gotta wear that lucky shirt, lucky hat or lucky socks; if watching on TV, gotta sit in the lucky seat. Obviously, the actions or inactions of the fans have little to do with the play on the field, but that knowledge doesn’t make losing a game any easier or tolerable. On the flip side, there are those that don’t really follow football or care whether the home team wins or loses but simply enjoy the great southern tradition of football tailgating. So whether you are an ardent fan or dedicated socializer, I hope you enjoy these quick and easy tailgate recipes to make your Saturday a blast. Just add burgers, dogs or BBQ and you’ll easily win the day regardless of the score of the game!

Southern Caviar

  • 2 cans black-eyed peas
  • 2 cans shoe peg corn
  • 2 cans Ro-tel tomatoes
  • 2 large bell peppers, chopped
  • 1 can black beans
  • 12 small green onions, chopped
  • 3 ripe tomatoes, chopped
  • 1 tsp garlic powder
  • 1 tsp garlic salt
  • 1 tsp parsley flakes
  • 16-ounce bottle Zesty Italian dressing

Mix all ingredients and chill overnight. Serve with Tostitos scoops.

 

Sweet Southern Slaw

  • 1 (16-ounce) bag coleslaw mix (finely shredded)
  • 2 tablespoons finely diced onion
  • 2/3 cup mayonnaise
  • 3 tablespoons vegetable oil
  • 1/2 cup white sugar
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon poppy seeds

Mix coleslaw and onion. Whisk remaining ingredients and toss well. Chill before serving.

 

Southern Deviled Eggs

  • 7 large eggs, hard-boiled and peeled
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • 1 pinch each of salt and pepper

Cut eggs lengthwise. Place yolks in a small bowl, mash, and add remaining ingredients. Mix well. Fill egg whites with mixture and garnish with paprika or pimientos.

 

Krispy Kreme Casserole

  • 9 Krispy Kreme glazed doughnuts, day old
  • 2 large eggs
  • 2 egg yolks
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Preheat oven to 350 degrees. Grease a 2-quart baking dish. Cut donuts into 1/2 inch pieces. Whisk together remaining ingredients and pour over donuts. Let sit for 2 hours. Bake for 60 to 75 minutes until middle is firm.

Kids and Celiac Disease

 By: Rachel Sircy

Disclaimer: Our bloggers are not health experts. Contact your physician if you have questions about celiac disease or if you are thinking about starting a new dietary program.

Those affected by celiac disease may wonder what the risk is for our children. Here are a few things to consider:

1) According to the Center for Celiac Disease at the Children’s Hospital in Philadelphia, children with a first degree relative (mom, dad, sibling) who have celiac disease should be tested. They recommend that a blood test for celiac disease be done after the age of three and after the child has been exposed to gluten for at least one year. Remember that if you don’t have gluten in your system, you can’t have a reaction to it. The tests for celiac disease are trying to measure an immune response to gluten. If you’ve already put your child on a gluten-free diet, your child’s test will be negative even if they have celiac disease.

2) Even if you have celiac disease, or your child has another first degree relative with CD, it does not necessarily mean that your child will have celiac disease, though they are more at risk to have the disease.  Some people (myself included) have wondered if it’s worth it to introduce gluten into the diet of an at-risk child. It’s really your call, but consider this: your child may one day want to get off of the gluten free bandwagon. It might be good to find out sooner rather than later if that is an option for them.

Also, there are other health issues that are associated with celiac disease. If your child goes undiagnosed for CD, they may still develop some of these other issues such as diabetes, lactose intolerance, or even coronary artery disease. If you choose to put your child on a gluten free diet without having them diagnosed, just keep in mind that doctors will not be looking out for any medical problems that are related to celiac disease.

3) In young children with celiac disease, you may have to watch for contamination from gluten-containing play things like play dough or chalk, etc. Normally, celiacs don’t have to worry about anything that merely touches the skin (gluten can only affect celiacs if they eat it).  However, since young children are prone to eating things they shouldn’t (like play dough, chalk, etc.), it might be a good idea to stock GF art supplies

4) Signs and symptoms of celiac disease in children (and adults) include the following: chronic diarrhea or chronic constipation; abdominal pain; vomiting; bloating/gas; fatigue; damaged or discolored tooth enamel; blistery, itchy skin rashes; iron deficiency anemia; short stature. According to everything I’ve read, irritability is the first sign that appears in young children. Consistently cranky children are often sick children. Asymptomatic children with genetic risk factors should also be tested because many celiacs do not show any signs of the disease in its early stages.

**All of the above information info was taken from the “Kid Central” page of BeyondCeliac.org, which is a pretty good resource. Also helpful is the Mayo Clinic website.

Recipe: Easiest. Cookies. Ever. (Flourless Peanut Butter Kiss Cookies)

Ingredients:

  • 1 cup peanut butter (smooth works best, but crunchy will do)
  • 1 cup granulated white sugar
  • 1 tsp. baking powder
  • 1 egg
  • 1 bag Hershey’s Kisses (dark chocolate are our favorites on this, but milk chocolate is also good)

Directions:

  1. Unwrap Kisses and place in fridge, and preheat oven to 350 degrees.
  2. Cream peanut butter and sugar into a bowl.
  3. Beat in baking powder.
  4. Add egg and mix until well combined.
  5. Roll into balls (smaller is better), roll balls in white sugar, and place on cookie sheets covered with parchment paper. Press/flatten balls with fork.
  6. Bake 10 minutes, let rest 5 minutes on baking sheet, then cool on a plate.
  7. While cookies are still warm, press a kiss in the middle of each cookie.
  8. Try not to eat them all in one sitting.

4 Healthy Recipes to Try This Independence Day

By: Kristen Nida, Guest Contributor

Hosting a Fourth of July celebration this year? You’ll have to try these four quick and easy recipes for your holiday festivities. Not only do they take little time to prepare, leaving you more time to enjoy with your family and friends, but they are also healthy!

Barbecue Pulled Chicken: A Fourth of July cookout isn’t complete without barbecue.
This BBQ pulled chicken recipe is a unique reinterpretation of pulled pork that slow-cooks chicken in tangy tomato sauce. Whether served over mashed potatoes or served as a sandwich, it is sure to be a hit. Click here for the recipe.

Creamy Spinach Dip: This healthy, fresh take on classic spinach dip is irresistible.
The low-fat ingredients in this tasty recipe will save you over 80 calories in each serving. This versatile dip can be served with pita chips, fresh vegetables, or even spread over a sandwich. There is an option for everyone! Click here for the recipe.

Red, White & Blue Popsicles: This easy, 3-step recipe is as quick to prepare as it is tasty to eat.
Juicy raspberries and blueberries are in season and this recipe takes full advantage of that. The natural sweetness of these fruity popsicles is unbeatable and the colors scream Independence Day, perfect for the occasion. Click here for the recipe.

S’mores Banana Ice Cream: The lightest, quickest “ice cream” you will ever prepare!
S’mores, bananas, and ice cream are each so delicious on their own. The only way to make them better is to combine them into one tasty treat! The best thing about this recipe is it takes only four minutes to create this dessert for your family and friends to enjoy. Click here for the recipe.

Superbowl Snacks

By: Stacy Thompson

Football

At the writing of this blog, I may be really, really happy about the competitors involved in Super Bowl LI (if it’s the Packers/Patriots) or just looking forward to a good game. But for many people, the biggest game in the National Football League doesn’t signify the game between the two best teams, but something much greater, much more lasting. Not just the commercials, my friends, but the food served before, during and after the big event!

Ideal Super Bowl commercials generally include a monkey, kid or Clydesdales (Career Builder/Monkey Office, The Force/Mean Joe Green/Like a Girl, and pretty much every Budweiser commercial ever, most of all the post-911 tribute). The commercials keep us in our seats through the breaks in play and sometimes are more entertaining than the game itself. Regardless, the food can bring a good game home or take minds off of the fact that the next football competition is many, many Sundays away…

So, without further ado, here are some suggestions for your Super Bowl menu:

CRISP AND SPICY SNACK MIX

Ingredients:

  • 2 cups crisscross of corn and rice cereal (such as Crispix)
  • 1 cup tiny pretzel twists or sticks
  • 1/2 cup wheat crackers (such as Wheat Thins)
  • 1/2 cup cheddar crackers (such as Cheez-It)
  • 1 1/2 tablespoons butter, melted
  • 1 tablespoon ginger stir-fry sauce (such as Lawry’s)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Cooking spray

Directions:

  1. Preheat oven to 250º.
  2. Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray. Bake at 250º for 30 minutes or until crisp, stirring twice.

HOT ARTICHOKE – CHILI DIP

Ingredients:

  • 1 (14 oz.) can artichoke hearts, drained & chopped
  • 1 c. grated Parmesan cheese
  • 1 c. mayonnaise or salad dressing
  • 1 (4 oz.) can diced green chili peppers, drained
  • 1/2 cup shredded Parmesan cheese
  • Triscuit crackers or tortilla chips for dipping

Directions:

  1. In a small bowl stir together artichoke hearts, Parmesan cheese, mayonnaise and chopped chili peppers. Transfer artichoke mixture to a casserole dish.
  2. Bake, uncovered, in a 350 degree oven about 20 minutes. Top with shredded parmesan cheese and broil until browned.
  3. Serve warm with crackers or tortilla chips.

CHILI RECIPE

Ingredients:

  • 1 lb. ground beef (season with salt/pepper)
  • 1 medium onion, diced
  • 1/2 large green pepper diced
  • 1/2 large red pepper diced
  • 1 can rotel – Mexican flavored diced tomatoes with chilies
  • 1 can black beans
  • 1 small can tomato paste
  • 1 can dark beer
  • 4 tablespoons ground chili powder
  • 2 tablespoons cumin
  • 1/2 square Bakers unsweetend chocolate
  • Garnish—sour cream, shredded cheddar cheese, green onions
  • Serve with or without rice

Directions:

  1. Brown beef, peppers, and onion. Drain off any grease.
  2. Stir in the rest of the ingredients. Add the beans last.
  3. Bring to a boil, and reduce heat to VERY low.
  4. Cook with the lid off for an hour. Then cook 1 hour with the lid on. Can be cooked in a slow cooker on low heat for 2 hours.

Buckeye Nuts

By: Rachel Sircy

buckeyes

If you ever want to get a hysterical laugh going in my family, especially around the holidays, just tell someone near to you that there are Buckeyes in the kitchen. This inside joke works best if my mother is just within earshot – my mother will become indignant and everyone else will start laughing.

The story behind this joke is the famous Christmas when our family was inundated with gifts of Buckeye candy from my mother’s friends. For those of you unfamiliar with this treat, Buckeye candy is made to look like the nut of a Buckeye tree. I don’t know how popular they are in South Carolina, but in my home state of Ohio (the Buckeye State) these chocolate peanut butter confections are the staple candy gift at the holidays. For some reason that Christmas my mother’s best friend and her husband decided to make countless dozens of them. When they realized they had more than they could handle, they foisted them off on us. We had candy coming out of our ears. My mother harassed the whole family and all of our guests that year trying to get us to eat the candy just so that she could be rid of it. By the end of the season we were so sick of chocolate we couldn’t stand to hear the word “Buckeye,” and still my mother harped, “Hey guys, if you have a sweet tooth, there are Buckeyes in the kitchen.” Nobody had anything resembling a sweet tooth for months after that Christmas.

Nevertheless, if you are looking for a delicious, easy to make edible gift, Buckeyes are great choice. The best part is that they are gluten free!

Since my family threw out all our recipes for Buckeye candy after the famous Buckeye candy incident of ’03, I am going to share a link to the Allrecipes website. This is a pretty authentic looking recipe and it will make quite a bit of candy.