Category: American

Chicken Marbella-Classic Silver Palate Chicken Dish Unveiled

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Chicken Marbella is one of those dishes that became incredibly popular during the late 1970s and 80’s. This very famous dish is said to have been created by Shelia Lukens and published in the original Silver Palate cookbook.

I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better. This would be the perfect side dish, British Style Oven Roasted Potatoes- Crunchy Outside, Creamy Inside 

Want to try another classic dish, Beef Bourguignon, Classic French Beef Stew with Red Wine

Or this classic dish, Classic Beef Stroganoff Recipe from Mount Nelson Hotel, Cape Town

Looking for another one pan recipe One-Pan Chicken and Vegetable Recipe

In the mood for French bistro style, Coq au Vin: A Bistro Favorite Made Simple

What’s an interesting fact about this dish?

It’s often confused with Chicken Marengo, which which was a dish created for Napoleon by his personal chef after the Battle of Marengo.

Ingredients 

4 lbs Chicken Thighs, boneless and skinless 

1/3 cup Olive Oil

1/3 cup Red Wine Vinegar 

1/3 cup Capers

1/2 cup Green Olives, pitted

1/2 cup Kalamata Olives, pitted

6 cloves Garlic, crushed 

6 Bay Leaves

1 Tbsp Oregano

1 cup Prunes, quartered or you can substitute raisins. 

Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty. 

1/2 cup White Wine. 

Preparation:

Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off. 

Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve. 

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School

Looking for a list of the recipes I cook again and again, My Favorite Recipes

Classic Silver Palate Chicken Dish Unveiled

This is one of those dishes that became incredibly popular during the late 1970s and 80’s 
This is a very famous dish said to have been created by Shelia Lukens and published in the original Silver Palate cookbook. It was very popular in the 80’s. 
I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better. 
Print Recipe Pin Recipe
Prep Time 5 hours
Cook Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs Chicken Thighs boneless and skinless
  • 1/3 cup Olive Oil
  • 1/3 cup Red Wine Vinegar
  • 1/3 cup Capers
  • 1/2 cup Green Olives pitted
  • 1/2 cup Kalamata Olives pitted
  • 6 cloves Garlic crushed
  • 6 Bay Leaves
  • 1 Tbsp Oregano
  • 1 cup Prunes quartered or you can substitute raisins.
  • Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty.
  • 1/2 cup White Wine.

Equipment

  • Pyrex Baking Dish

Method
 

  1. Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off.
  2. Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve.

Notes

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Moist Turkey Recipe: Brining Secrets Revealed

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I’ve made a lot of turkey over the years, but this one was vastly better. I was surprised how much the meat took on the flavor of the aromatics and even the slightest hint of lemon.

I had heard for years what a difference brining can make, but for some reason I just never tried it out. I didn’t realize what I was missing. This was by far the moistest turkey I ever made.

A super handy tip.

To avoid overflowing your brining pan, here’s a super easy tip. Take your brining pot and put the turkey into the pot with the wrapping still intact. start adding water 4 cups at a time and then you’ll know how much brine you need. Very handy.

Ingredients:

1 6 lb Turkey Breast Crown 

Brine:

Water, fill the pot about 1/2 way up. 

3 -4 Tbsp of Salt

7-8 Fresh Rosemary stems

7-8 Fresh Thyme stems

2-3 Bay Leaves

1 Tbsp Black Peppercorns, whole

3-4 Garlic cloves, lightly smashed 

1 Lemon, peel only. 

Vegetables:

These will be on the bottom of the roasting pan, so no need to chop them finely. 

Carrots, peeled and chopped into large pieces. 

Celery 

Onions 

Garlic, whole

Parsnips, peeled and chopped into large pieces. 

Fresh Thyme 

1/2 cup Broth, vegetable or chicken

1/2 cup White wine

Preparation:

Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once. 

Then drain the brine and using the  same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the  turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables. 

Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours.  You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect. 

Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides. 

Moist Turkey Recipe: Brining Secrets Revealed

I’ve made a lot of turkey over the years, but this one was vastly better. I was surprised how much the meat took on the flavor of the aromatics and even the slightest hint of lemon. 
I had heard for years what a difference brining can make, but for some reason I just never tried it out. I didn’t realize what I was missing. This was by far the moistest turkey I ever made.
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 2 hours 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1- 6 lb Turkey Breast Crown
Brine:
  • Water fill the pot about 1/2 way up.
  • 3 -4 Tbsp of Salt
  • 7-8 Fresh Rosemary stems
  • 7-8 Fresh Thyme stems
  • 2-3 Bay Leaves
  • 1 Tbsp Black Peppercorns whole
  • 3-4 Garlic cloves lightly smashed
  • 1 Lemon peel only.
Vegetables:
  • These will be on the bottom of the roasting pan so no need to chop them finely.
  • Carrots peeled and chopped into large pieces.
  • Celery
  • Onions
  • Garlic whole
  • Parsnips peeled and chopped into large pieces.
  • Fresh Thyme
  • 1/2 cup Broth vegetable or chicken
  • 1/2 cup White wine

Equipment

  • Heavy Pot with Lid

Method
 

  1. Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once.
  2. Then drain the brine and using the same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables.
  3. Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours. You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect.
  4. Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides.

Notes

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Quick Puff Pastry Dessert with Bananas and Pecans

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I like this puff pastry dessert because it’s easy to pull together and looks like a lot more work than it is. If you can find a top quality puff pastry like Dufour, it really does improve it, But in a clench I’ve used Pepperidge Farms.

Want to try an Ina Garden inspired tart, Easy Ina Garten-Inspired Apple Tart Recipe

Ingredients:

Puff pastry, cut into slightly larger diameter than pan. 

4 Bananas, sliced about 1/4 inch. 

5 Tbsp/75 gr Butter

1/2 cup/100 gr light Brown Sugar, packed.

1/2 cup/50 gr roasted chopped Pecans. 

What do you need to do before anything else?

Most puff pastry is frozen, so before you begin anything you must take it out to defrost. Just follow the directions on the box for timing. I usually find 20-30 minutes is plenty of time.

Looking for another dessert option, Delicious Desserts: Steel Magnolias Inspired Cake

Preparation:

Melt butter in a sauce pan. Add brown sugar and make caramel. This is easy to do as long as you keep stirring and don’t use a high heat. You’ll know it’s done when it starts to turn brown and has that wonderful caramel smell. Add pecans and reduce heat to keep it from burning.

Lay out your puff pastry on your parchment lined baking sheet. I find a half sheet pan is ideal for this recipe.

Pour your caramel and pear mixture onto your puff pastry and arrange bananas in a single layer.

Take the extra puff pastry and tuck it over the edge to create a lip and pinch the corners as shown in the pic above. Put it into preheated 350F/180C oven for 30 minutes. Allow to cool slightly and cut and serve. It’s wonderful with butter pecan or vanilla ice cream.

Quick Puff Pastry Dessert with Bananas and Pecans

I like this puff pastry dessert because it’s easy to pull together and looks like a lot more work than it is. If you can find a top quality puff pastry like Dufour, it really does improve it, But in a clench I've used Pepperidge Farms.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 30 minutes
Servings: 6
Course: Dessert
Cuisine: Continental
Ingredients Equipment Method Notes

Ingredients
  

  • Puff pastry cut into slightly larger diameter than pan.
  • 4 Bananas sliced about 1/4 inch.
  • 5 Tbsp/75 gr Butter
  • 1/2 cup/100 gr light Brown Sugar packed.
  • 1/2 cup/50 gr roasted chopped Pecans.

Equipment

  • Half Sheet Baking Pan

Method
 

  1. Melt butter in a sauce pan. Add brown sugar and make caramel. This is easy to do as long as you keep stirring and don’t use a high heat. You’ll know it’s done when it starts to turn brown and has that wonderful caramel smell. Add pecans and reduce heat to keep it from burning.
  2. Lay out your puff pastry on your parchment lined baking sheet. I find a half sheet pan is ideal for this recipe.
  3. Pour your caramel and pear mixture onto your puff pastry and arrange bananas in a single layer.
  4. Take the extra puff pastry and tuck it over the edge to create a lip and pinch the corners as shown in the pic above. Put it into preheated 350F/180C oven for 30 minutes. Allow to cool slightly and cut and serve. It’s wonderful with butter pecan or vanilla ice cream.

Notes

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Easy Chicken Lasagna Recipe with No Boil Noodles

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Not sure when I thought up Chicken Lasagna, but I think it was after I saw the bags of rotisserie chicken that have been taken off the bone from the roasted chickens at Costco and I thought I could do something with that. The meat has a lot of flavor and its white meat only and very moist.

Another tip to save time:

Additionally, a pre cooked rotisserie chicken would be fine. But, here’s a tip, always save the carcass to make some chicken stock later.

It’s super easy to pull together and makes great left overs for the week, that is if there’s any left. After a few dry runs I’m really happy with the results. 

Looking for another one pan option, Ultimate Comfort Food: Tuna Casserole in 30 Minutes

Fancy some Mac and Cheese, Homemade Mac and Cheese: A Guide to Creative Cheesy Goodness

Here’s another old school casserole, Chicken Marbella-Classic Silver Palate Chicken Dish Unveiled

And for something a bit more spicy, Chili Mac-A Tex Mex Favorite

And here’s my favorites I cook on rotation, My Favorite Recipes

Here’s an important tip to make this come together.

Because you need a lot of moisture to soften the noodles, there are two things you need to do. Soak the noodles in some hot water, and make sure you mix the three cups of soup with 3 cans of water. That’s it!

Ingredients 

1 box No Boil Lasagna Noodles 

3 cans Cream of Mushroom soup, mixed with 3 cans of water or broth.

1 Tbsp Poultry Seasoning, Beau Monde seasoning or mixture of garlic powder, onion powder, celery salt and black pepper. 

3 cups cooked Shredded chicken 

1 1/2 cups Carrots, chopped. 

1 1/2 cups Peas

1/2 Onion, chopped

1 Tbsp Olive oil 

Freshly ground Black Pepper

Parmesan Cheese, or any cheese mixture you desire. 

Preparation:

Begin by soaking the lasagna sheets in some hot tap water, and sautéing the onion, peas and carrots to soften them slightly. 

Prepare your cream of mushroom soup mixture and add your dry seasoning and black pepper and finally your cooked chicken and begin to assemble your lasagna. 

First add a layer of soup chicken mixture to bottom of the Pyrex baking pan, then veggies, cheese, another layer of lasagna and so on. 

Finish with a final layer of lasagna, the rest of the soup chicken mixture and last of the cheese. Cover with aluminum foil and into a preheated 350F oven for 45-55 minutes. Remove and allow to rest covered for 10 minutes before serving. 

Easy Chicken Lasagna Recipe with No Boil Noodles

Not sure when I thought up Chicken Lasagna, but I think it was after I saw the bags of rotisserie chicken that have been taken off the bone from the roasted chickens at Costco and I thought I could do something with that. The meat has a lot of flavor and its white meat only and very moist.
It’s super easy to pull together and makes great left overs for the week, that is if there’s any left. After a few dry runs I’m really happy with the results. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box No Boil Lasagna Noodles
  • 3 cans Cream of Mushroom soup mixed with 3 cans of water or broth.
  • 1 Tbsp Poultry Seasoning Beau Monde seasoning or mixture of garlic powder, onion powder, celery salt and black pepper.
  • 3 cups cooked Shredded chicken
  • 1 1/2 cups Carrots chopped.
  • 1 1/2 cups Peas
  • 1/2 Onion chopped
  • 1 Tbsp Olive oil
  • Freshly ground Black Pepper
  • Parmesan Cheese or any cheese mixture you desire.

Equipment

  • Pyrex Baking Dish

Method
 

  1. Begin by soaking the lasagna sheets in some hot tap water, and sautéing the onion, peas and carrots to soften them slightly.
  2. Prepare your cream of mushroom soup mixture and add your dry seasoning and black pepper and finally your cooked chicken and begin to assemble your lasagna.
  3. First add a layer of soup chicken mixture to bottom of the Pyrex baking pan, then veggies, cheese, another layer of lasagna and so on.
  4. Finish with a final layer of lasagna, the rest of the soup chicken mixture and last of the cheese. Cover with aluminum foil and into a preheated 350F oven for 45-55 minutes. Remove and allow to rest covered for 10 minutes before serving.

Notes

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One-Pan Chicken and Vegetable Recipe

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Sometimes it’s nice to have a dish that allows you to clean out the fridge and use up the bits and pieces. Having a one pan meal is always an advantage for easy clean up

This recipe is perfect for that, as you can substitute any root vegetable and change the herbs by whatever’s around. I’ll share my recipe here, but feel free to experiment.

Ingredients:

1-2 lbs of Chicken, bone in. Whatever you prefer, but I had drumsticks. Thighs would also be very good.

Potatoes, halved. I used one bag of baby Yukon Gold.

3-4 Parsnips, peeled and chopped roughly. Carrots could work as well.

2-3 cloves of Garlic

1 cup Riesling. Again, you can sub wines here, but I find a slightly sweeter profile works well.

4 Tbsp Butter

5-6 springs of fresh Thyme. Rosemary or tarragon would be a good sub here.

Sat and Pepper

Preparation:

Preheat the oven to 400F/204C. Arrange the potatoes and parsnips in the pan and arrange the chicken, skin side up, on the top. Add generous salt and pepper.

A glass baking dish filled with seasoned chicken drumsticks on a bed of halved baby Yukon Gold potatoes and chopped parsnips, garnished with fresh thyme.

Melt the butter garlic and thyme together and pour over the chicken. Pour the wine around the edges. Bake for 1 hour or a bit more until the chicken is done and nicely browned. Remove the chicken and give the vegetables a good stir and serve.

Note: If you feel the pan is getting too dry, just add bit more wine.

One-Pan Chicken and Vegetable Recipe

Sometimes it’s nice to have a dish that allows you to clean out the fridge and use up the bits and pieces. Having a one pan meal is always an advantage for easy clean up
This recipe is perfect for that, as you can substitute any root vegetable and change the herbs by whatever’s around. I’ll share my recipe here, but feel free to experiment.
Print Recipe
Prep Time 6 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1-2 lbs of Chicken bone in. Whatever you prefer, but I had drumsticks. Thighs would also be very good.
  • Potatoes halved. I used one bag of baby Yukon Gold.
  • 3-4 Parsnips peeled and chopped roughly. Carrots could work as well.
  • 2-3 cloves of Garlic
  • 1 cup Riesling. Again you can sub wines here, but I find a slightly sweeter profile works well.
  • 4 Tbsp Butter
  • 5-6 springs of fresh Thyme. Rosemary or tarragon would be a good sub here.
  • Sat and Pepper

Equipment

  • Pyrex Baking Dish

Method
 

  1. Preheat the oven to 400F/204C. Arrange the potatoes and parsnips in the pan and arrange the chicken, skin side up, on the top. Add generous salt and pepper.
  2. Melt the butter garlic and thyme together and pour over the chicken. Pour the wine around the edges. Bake for 1 hour or a bit more until the chicken is done and nicely browned. Remove the chicken and give the vegetables a good stir and serve.
Note: If you feel the pan is getting too dry, just add bit more wine.

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    Old-Fashioned Cuppa Cuppa Cake Recipe — A Southern Classic

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    Old-Fashioned Cuppa Cuppa Cake is a beloved Southern dessert made with equal parts flour, sugar, and milk layered with fruit and baked until golden brown. Popularized by the movie Steel Magnolias, this easy cobbler-like dessert can be made with peaches, berries, or even canned fruit cocktail for a simple old-fashioned treat.

    Why is it called Cuppa Cuppa Cake?

    Many people first heard about Cuppa Cuppa Cake in the 1989 film Steel Magnolias. In the movie, Truvy Jones, played by Dolly Parton, describes the recipe as ‘a cuppa flour, a cuppa sugar and a cuppa fruit cocktail with the juice.’ Although home cooks have created many variations over the years, the simple equal-parts concept remains the heart of this classic Southern dessert.

    Looking for an amazing banana cake recipe, Banana Cake Recipe: Tips for Perfect Baking

    Or a classic Southern pecan pie, Grandma Ethel’s Best Pecan Pie Recipe

    Looking for a list of recipes I come back to again and again, My Favorite Recipes

    Ingredients

    2 tablespoons Butter or non dairy substitute 

    1 cup All-purpose Flour

    1 cup Sugar, 1 Tbsp set aside. 

    1 tablespoon Baking Powder

    1/4 teaspoon Salt

    1 cup Milk or non dairy substitute. 

    1 teaspoon Vanilla extract

    2 cups chopped Peaches. One large 15 oz can, drained, is about right. Or, 2 cups fresh berries.

    Preparation:

    Preheat oven to 350F/175C. I’ve found an 8 inch Pyrex pie dish works best. Grease the sides with the butter and then into the microwave to melt the rest. 

    Combine all ingredients except the peaches/berries. Pour 1/2 of the fruit into the pie dish and pour the mixture into the baking dish and then put the rest of the peaches/berries on top. 

    Dust with the tablespoon of sugar and bake for 350F/175C for 35-45 minutes. Check after 35 minutes. If it jiggles when you shake it, it’s not done. Normally I need 45 minutes for it to set completely. Finish with broiler if needed.

    Delicious Desserts: Steel Magnolias Inspired Cake

    The story behind this recipe is that it was featured in the movie Steel Magnolias and Truvy, played by Dolly Parton, is asked about a cake she brought to the shower and she says, ” it’s easy, a cuppa flour, a cuppa sugar and a cuppa milk.” While that’s not all that’s in it, it is easy to make a delicious. And as a non baker, even I can make it.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Servings: 6
    Course: Dessert
    Cuisine: American
    Ingredients Equipment Method

    Ingredients
      

    • 2 tablespoons Butter or non dairy substitute
    • 1 cup All-purpose Flour
    • 1 cup Sugar 1 Tbsp set aside.
    • 1 tablespoon Baking Powder
    • 1/4 teaspoon Salt
    • 1 cup Milk or non dairy substitute.
    • 1 teaspoon Vanilla extract
    • 2 cups chopped Peaches. One large 15 oz can drained, is about right. Or, 2 cups fresh berries.

    Equipment

    • Pyrex Pie Dish 8" Pie Dish

    Method
     

    1. Preheat oven to 350F/175C. I’ve found an 8 inch Pyrex pie dish works best. Grease the sides with the butter and then into the microwave to melt the rest.
    2. Combine all ingredients except the peaches/berries. Pour 1/2 of the fruit into the pie dish and pour the mixture into the baking dish and then put the rest of the peaches/berries on top.
    3. Dust with the tablespoon of sugar and bake for 350F/175C for 35-45 minutes. Check after 35 minutes. If it jiggles when you shake it, it’s not done. Normally I need 45 minutes for it to set completely. Finish with broiler if needed.

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    How to Cook Delicious Collard Greens

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    Greens are a very Southern thing. There are some that love them and some that aren’t so fond. After making and eating a lot of greens, I understand why. When they are bad, they can be really unpleasant. 

    I have to say that this recipe produced the best greens I’ve ever had. They were just perfect. The two things I instantly noticed in Grandma Grace’s recipe was cooking the meat with the broth and then adding the greens and the vinegar during the cooking process, rather than afterwards. Grace says, “the vinegar cuts the bitterness of the collards”. 

    Ingredients: 

    3 Ibs Collard Greens, to skip the process of washing and soaking whole greens, just buy the chopped greens in the bags. They are pre-washed and ready to go. I still pick them over to remove any larger stems. 

    1-2 smoked Ham hocks or smoked turkey leg. If unavailable, any smoked meat will do. I used smoked pork necks one time. 

    2 boxes Chicken Broth, about 8 cups. 

    1 Vidallia or sweet Onion

    1 Red Bell pepper, chopped

    1/3 cup Apple Cider Vinegar

    2 Tbsp Garlic, minced

    1 tsp Red pepper flakes

    Salt, I like to wait until the greens have cooked a bit before I add the salt. 

    Preparation:

    Add all ingredients, except the greens and the salt and cook on medium low heat until the meat is falling off or easily comes off the bone. When ham hocks are done remove them and put in a bowl to cool.

    Using a slotted spoon look to see if there are any pieces of bone in the broth. Then, I add the collards a bit at a time into the broth and mash them down. 

    Bring to a boil and then turn to down to med/low, cover and cook for two hours. checking liquid and stirring occasionally. 

    After the ham hocks are cool, remove the meat and chop finely and add to the collards. I add the salt at this time and cook for about another 30 minutes to an hour.

    How to Cook Delicious Collard Greens

    I have to say that this recipe produced the best greens I’ve ever had. They were just perfect. The two things I instantly noticed in Grandma Grace’s recipe was cooking the meat with the broth and then adding the greens and the vinegar during the cooking process, rather than afterwards. Grace says, “the vinegar cuts the bitterness of the collards”. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 2 hours
    Servings: 8
    Course: Side Dish
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 3 Ibs Collard Greens to skip the process of washing and soaking whole greens, just buy the chopped greens in the bags. They are pre-washed and ready to go. I still pick them over to remove any larger stems.
    • 1-2 smoked Ham hocks or smoked turkey leg. If unavailable any smoked meat will do. I used smoked pork necks one time.
    • 2 boxes Chicken Broth about 8 cups.
    • 1 Vidallia or sweet Onion
    • 1 Red Bell pepper chopped
    • 1/3 cup Apple Cider Vinegar
    • 2 Tbsp Garlic minced
    • 1 tsp Red pepper flakes
    Salt, I like to wait until the greens have cooked a bit before I add the salt.

    Equipment

    • Large Pot

    Method
     

    1. Add all ingredients, except the greens and the salt and cook on medium low heat until the meat is falling off or easily comes off the bone. When ham hocks are done remove them and put in a bowl to cool.
    2. Using a slotted spoon look to see if there are any pieces of bone in the broth. Then, I add the collards a bit at a time into the broth and mash them down.
    3. Bring to a boil and then turn to down to med/low, cover and cook for two hours. checking liquid and stirring occasionally.
    4. After the ham hocks are cool, remove the meat and chop finely and add to the collards. I add the salt at this time and cook for about another 30 minutes to an hour.

    Notes

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    Southern Style Green Beans Recipe with Pancetta

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    I’m a big fan of southern style green beans . I like the flavor and texture of “snaps” as we used to call them. This is a little more fancy than my grandma made, but the same smoky, meaty flavor is all there.

    What makes these Southern style “snaps” so good:

    The secret here is the pancetta. However if you can’t find pancetta, then normal bacon will work too. Also the little bit of chili flake really makes them pop.

    if you want another perfect Southern side dish to accompany the green beans check out How to Cook Delicious Collard Greens

    Ingredients:

    1/4 cup diced Pancetta (Italian uncured bacon) or Bacon

    1/2 sliced Onion

    4-5 Garlic cloves, whole

    1/4 cup White wine, optional 

    1/4 cup Vegetable/Chicken broth 

    1 bag of trimmed Green Beans, rinsed. 

    1 tsp Salt

    1/4 tsp Chili Flakes

    Few grinds of black pepper 

    Preparation:

    Sear your pancetta until golden brown and add your onions and garlic to soften. Deglaze with the wine and then add green beans and rest of ingredients. 

    Stir and cover and cook gently for as long as desired. I like them very soft, so it’s a more southern style. That’s about 1 1/2 hours. Serve with slotted spoon as is or spoon over mashed potatoes with the “pot likker”.

    Note: You can also add potatoes and let them cook along with the green beans. 

    Note: If you like a sweet and sour flavor, add 1 Tbsp Vinegar and a tsp of Sugar.

    Southern Style Green Beans Recipe with Pancetta

    I’m a big fan of southern style green beans . I like the flavor and texture of “snaps” as we used to call them. This is a little more fancy than my grandma made, but the same smoky, meaty flavor is all there.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Servings: 6
    Course: Side Dish
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1/4 cup diced Pancetta or Bacon
    • 1/2 sliced Onion
    • 4-5 Garlic cloves whole
    • 1/4 cup White wine optional
    • 1/4 cup Vegetable/Chicken broth
    • 1 bag of trimmed Green Beans rinsed.
    • 1 tsp Salt
    • 1/4 tsp Chili Flakes
    • Few grinds of black pepper

    Equipment

    • Heavy Pot

    Method
     

    1. Sear your pancetta until golden brown and add your onions and garlic to soften. Deglaze with the wine and then add green beans and rest of ingredients. Stir and cover and cook gently for as long as desired. I like them very soft, so it’s a more southern style. That’s about 1 1/2 hours. Serve with slotted spoon as is or spoon over mashed potatoes with the “pot likker”.
    2. Note: You can also add potatoes and let them cook along with the green beans.
    3. Note: If you like a sweet and sour flavor, add 1 Tbsp Vinegar and a tsp of Sugar.

    Notes

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    Easy Ham and Egg Breakfast Muffins

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    These are easy to make and very tasty. They are low carb and filling. You have numerous options for what to put inside, but just make sure your ham lining is a drier ham. Or if normal sliced ham, dap with paper towels to remove the moisture. You want the eggs to roast, not steam.

    I’ve also made them with smoked salmon, cream cheese and chives and they are wonderful.

    Ingredients:

    Olive Oil

    6- Eggs

    6 slices of Parma or other dry Ham

    6 Tbsp grated Parmesan, Gruyere or other cheese.

    Roasted Peppers, sliced.

    Salt and Black Pepper

    6 cup non stick Muffin Tin

    Preparation:

    Preheat oven to 400F, while you prepare the muffins.

    Grease the tin with a bit of olive oil. Line the individual muffins with the ham. A bit on the bottom and some around the sides. Add in the grated cheese and roasted peppers.

    Gently crack the egg into the tins, trying not to let it overflow. Sprinkle with salt and black pepper and top with a little more grated cheese, if desired.

    Place on a baking sheet and into the oven for 15-17 minutes. You will know they’re done when they don’t jiggle with a slight shake of the baking sheet.

    Remove from oven and let them rest for a minute and gently remove with a spoon by loosening around the edges. Serve immediately.

    Easy Ham and Egg Breakfast Muffins

    These are easy to make and very tasty. They are low carb and filling. You have numerous options for what to put inside, but just make sure your ham lining is a drier ham. Or if normal sliced ham, dap with paper towels to remove the moisture. You want the eggs to roast, not steam.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings: 6
    Course: Breakfast
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • Olive Oil
    • 6- Eggs
    • 6 slices of Parma or other dry Ham
    • 6 Tbsp grated Parmesan Gruyere or other cheese.
    • Roasted Peppers sliced.
    • Salt and Black Pepper

    Equipment

    • Muffin Tin

    Method
     

    1. Preheat oven to 400F, while you prepare the muffins.
    2. Grease the tin with a bit of olive oil. Line the individual muffins with the ham. A bit on the bottom and some around the sides. Add in the grated cheese and roasted peppers.
    3. Gently crack the egg into the tins, trying not to let it overflow. Sprinkle with salt and black pepper and top with a little more grated cheese, if desired.
    4. Place on a baking sheet and into the oven for 15-17 minutes. You will know they’re done when they don’t jiggle with a slight shake of the baking sheet.
    5. Remove from oven and let them rest for a minute and gently remove with a spoon by loosening around the edges. Serve immediately.

    Notes

    Enjoy my recipes, Join the Kitchen

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    Best Glazed Salmon Recipe with Butter and Honey

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    This salmon was truly amazing. I found so many recipes online, but this one seemed to really bring out the best of the salmon. Butter for richness, honey for sweetness and garlic and thyme for a savory element and a little brightness for the chili flakes.

    What I really enjoy about this recipe

    This glazed salmon is really good the night it’s cooked, but it’s also great the next day. Flake it into salads, or just eat it cold right out of the refrigerator. Multiple meals from one recipe.

    Looking for a perfect side dish to serve with your salmon, try this British Style Oven Roasted Potatoes 

    Ingredients:

    2 lb Salmon filet. Skin on or off is fine.
    2 Lemons thinly sliced, and a 1/4 saved for after cooking.
    4 Tbsp Butter, melted
    2 Tbsp Honey
    1 clove Garlic
    1 tsp Thyme
    1 tsp Chili Flakes

    Preparation:

    Salt and pepper both sides of the salmon filet. Lay on a bed of sliced lemons. Prepare your glaze in a small saucepan as shown below. Spoon over the glaze and brush it on.

    Into a preheated 350F oven for 20 – 25 minutes and then turn on broiler for 3-5 minutes, and broil until the glaze sets. Squeeze on the reserved lemon quarter and let it rest for 5 minutes and serve.

    Best Glazed Salmon Recipe with Butter and Honey

    This salmon was truly amazing. I found so many recipes online, but this one seemed to really bring out the best of the salmon. Butter for richness, honey for sweetness and garlic and thyme for a savory element and a little brightness for the chili flakes.

    What I really enjoy about this recipe

    This glazed salmon is really good the night it’s cooked, but it’s also great the next day. Flake it into salads, or just eat it cold right out of the refrigerator. Multiple meals from one recipe.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 25 minutes
    Servings: 8
    Course: Main Course
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 lb Salmon filet. Skin on or off is fine.
    • 2 Lemons thinly sliced and a 1/4 saved for after cooking.
    • 4 Tbsp Butter melted
    • 2 Tbsp Honey
    • 1 clove Garlic
    • 1 tsp Thyme
    • 1 tsp Chili Flakes

    Equipment

    • Griddle or Sheet Pan

    Method
     

    1. Salt and pepper both sides of the salmon filet. Lay on a bed of sliced lemons. prepare you glaze in a small saucepan.
    2. Spoon over the glaze and brush it on.
    3. Into a preheated 350F oven for 20 – 25 minutes and then turn on broiler for 3-5 minutes, and broil until the glaze sets. Squeeze on the reserved lemon quarter and let it rest for 5 minutes and serve.

    Notes

    Enjoy my recipes, Join the Kitchen

    Tried this recipe?

    Let us know how it was!