The Cooking Channel: Swiss Chard Tartar Sauce Recipe

Is your Swiss Chard growing anything like ours?

Swiss Chard

 

Swiss chard

If so, your harvest is plentiful and you need something to do with it.

swiss chard harvest

I’m sure I’ll have many other recipes to share with you, with Swiss Chard as an ingredient, as I make the most of this nutritious, healthy and beautifully colored vegetable.  Well, today I decided to make a Swiss Chard Tartar Sauce.  It’s great with fish sticks, fish and/ or on a fish sandwich.  Here’s how I prepared it.

You will need:

1 small to medium size Swiss Chard leaf (1 cup chopped fine)

1/2 cup Miracle Whip

2 tblsp Sour Cream

1 1/2 tblsp Pickle Relish

3 tsp Minced Garlic

1 1/2 tsp Lemon Juice

2 tsp Fresh Dill (chopped)

2 tsp Fresh Cilantro (chopped)

Sprinkle of Pepper

How to mix:

Add everything to a small bowl with the exception of your Swiss Chard, Fresh Dill, Cilantro & Pepper.  Mix all of these ingredients well.

Swiss Chard Tartar Sauce

After all of these ingredients are mixed well add in one at a time your chopped Dill  (mix it in), Cilantro (mix it in) and Swiss Chard (mix it in) and mix well.  Lastly sprinkle with pepper and mix pepper in.  Place in fridge to chill and serve with your fish, fish sticks or on a sandwich.

Swiss Chard Tartar sauce

This was such a delight to add to our fish.  This will definitely be a summer staple while Swiss Chard is growing bountifully in the garden.  Do you have Swiss Chard growing in your garden this year?  If so, what are your plans for it?

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

More Posts - Website - Twitter - Facebook - Pinterest - YouTube

Print this entry

Garden to Table: Cooking with Garden Herbs

These past weeks I’m enjoying the herbs we have in the garden more and more.  We’ve been harvesting almost daily, dehydrating and storing in containers.

Last week I harvest some basil

image

Some thai basil

image

And lemon balm

image

I picked a little less than a handful of everything. Cleaned it, and added it to 1 cup of olive oil and mixed it in the blender. 

image

I used this herbal mix to marinate some chicken breast that I sliced into halves and cut into strips.  I placed the chicken in a plastic bag, poured the herb mix on top and marinated over night in the refrigerator.

image

Now, I cooked this chicken two different ways and I prefer one over the other.

One way was I cooked some in a cast iron skillet to put on top of a salad.  This was my preference.

image

The other way was putting some individual servings with vegetables in small corningware dishes.  Then cooking them in the oven.

image

I received more flavor by cooking it on top of the stove in a skillet.  The freshness and flavors in the herbs were tasteful in every bite.

Have you been cooking with your fresh garden herbs?

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

More Posts - Website - Twitter - Facebook - Pinterest - YouTube

Print this entry

Help Mama Cook: Collard Greens & Cornbread Casserole Recipe

Dinner: Collard Greens & Cornbread Casserole

Ingredients:

  1. Approximately 3 cups of Collard Greens (mine were from the garden, blanched and frozen (thawed or prepping). I didn’t cook them prior to adding them to my recipe. I’d suggest pre-cooking half the time you’d originally cook them if they’re from the market.)

Collard Greens

       2. 2 boxes Jiffy Corn Muffin Mix

       3. 1 Can Cream Mushroom

       4. 3 tbl spoons Ricotta Cheese

       5. 2 tbl spoons sour cream

       6. 3 eggs

       7. 1 Cup Shredded Colby Jack Cheese

       8. 1 Cup Shredded Chihuahua Cheese

       9. Handful Chopped Fresh Parsley

Preparations:

  1. Preheat oven 350 degrees
  2. In one bowl mix your 2 boxes of jiffy corn muffin mix according to instructions
  3. In another bowl mix collard greens, cream of mushroom, ricotta cheese, sour cream, eggs, shredded Colby jack cheese, shredded Chihuahua cheese and chopped parsley.
  4. Spray 13 x 9 Pyrex dish with non stick spray.
  5. Pour half of your mixed jiffy muffin mix in the bottom of pyrex and spread evenly.
  6. Next, pour collard green mixture on top.

Collard Greens Conrbread1

     7. Lastly, pour the rest of the muffin mix on top and spread evenly.

Collard Greens Cornbread2

      8.Place in oven for about 45 minutes or until done.

Collard Green Cornbread3

and serve…

Collard Greens Cornbread Casserole

Preparation time: 15 minutes

Cooking time: approximately 45 minutes

Number of servings (yield): 8

Rated:  ★★★★☆ 1 review(s)

Copyright © Help! Mama Remote
Recipe by Nicole Phillips

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

More Posts - Website - Twitter - Facebook - Pinterest - YouTube

Print this entry

Garden To Table: Stuffed Bell Pepper Wedges

Ingredients:

4 (Small) Bell Pepper

1/4 cup Ground Turkey (seasoned & cooked)

1/2 cup Quinoa (soaked overnight and cooked according to directions) You may use rice as a substitute

2 tbl spoon feta Cheese

1/2 cup Shredded Colby Jack for mixture and approximately 1 cup to put on top before placing in the oven

2 tbl spoon Ricotta Cheese

1 Egg

Olive Oil (approximately 2 tbl spoons)

Directions:

Preheat oven on 350 degrees

Mix all ingredients above in a bowl with the exception of the bell pepper and olive oil.  We’re going to make it simple… there’s no specific order, pour each ingredient in and mix together.

After you have mixed those ingredients let’s prepare your bell pepper.  Clean bell pepper if you haven’t yet.

prepare bell pepper for stuffed bell pepper wedges

Next, slice in half

Slice bell pepper in half

Slice your halfs in half creating wedges

bell pepper wedges cut

Now, remove the insides with your knife and rinse.

removed insides og bell pepper wedges

clean bell peppers wedges

Take an oven safe pan and oil it lightly with some olive oil or non stick cooking spray, I used the olive oil spray.  Begin to fill each wedge with your Quinoa and Turkey filling mix.

bell peppers filled

all peppers filled

bell peppers filled wedges

Take your leftover shredded cheese and sprinkle on top of each individual wedge.

shredded cheese on top of wedge

Lastly, before placing in oven drizzle olive oil on top of each wedge.  Place in oven for 25 minutes.  Remove from oven when time is up.

bell pepper wedges done

Let stand for 5 minutes, remove from oven safe cookware and serve.

serve bell pepper wedges

served bell pepper wedges 2

Enjoy

Put Yo Foot In It Good

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

More Posts - Website - Twitter - Facebook - Pinterest - YouTube

Print this entry

Garden to Table: Using a couple new seasonings on fried green tomatoes

Today I decided to use some new seasonings I picked up from the store. One of my staple seasonings is lemon pepper. I use lemon pepper in most of my meals. Nearly all of them -__-. Last week I picked up some new seasonings. I enjoy trying new seasonings and when I find some that I really enjoy I stick to them.

Yesterday I used these same seasonings on some baked chicken I made for dinner. With the multiple seasons layered and married together….. It was delicious!

We had some more tomatoes to harvest from the garden

20130715-153443.jpg

After slicing up the tomatoes

20130715-153611.jpg

I seasoned them with Weber’s Beer Can Chicken, McCormick’s Grill Mates Molasses Bacon and Lemon Pepper.

20130715-153700.jpg

I also used these same ingredients in my flour and cornmeal mix. Poured extra virgin olive oil in a skillet. Just enough to coat the bottom, breaded my sliced tomatoes in the mix and placed them in the hot oil.

20130715-154654.jpg

The only thing you would need to be concerned about is the oil turning dark quicker from all the different spices in the seasonings. If you’re well seasoned in making fried green tomatoes, you may see this as a plus. One of the reasons this would be a benefit is that it helps darken the tomatoes when using fresh oil.

Have you used any of the seasonings before?

Nicole

Helping Moms power on faith, Tune-In to family life, Flip through to do list, Turnip in the garden & tell you what’s on the Menu. Nicole is a wife, mother of 3 and a Chorkie. Blogging and vlogging about the things that she enjoys in life, her family, cooking, gardening, decorating, planning, crafts/diy, thrifting, giving roadside finds new life and more.

More Posts - Website - Twitter - Facebook - Pinterest - YouTube

Print this entry