Friday, January 15, 2021

Good Food Good Friends - Greens!

This week in our GFGF group the focus is on greens.  Greens are so good for us!  It is what we call soul food here in the south.  Right now we all need to be loading up on our vegetables and building our immune system.  They are very nutritious and loaded with lots of Vitamin K and other minerals.  

My all time favorite greens are collards.  I also love turnip greens, mustard greens, spinach, and lettuces.  For this post, I decided to make and share some collards. Nothing fancy, but oh so delicious! I am going to utilize my instant pot because it works really well for these.  You could also cook them in a pot on the stove, but you would need to increase cooking time.

After cooking, the liquid left behind is called pot likker.  So good to sop up with a nice piece of cornbread.  Cornbread is a must have to go with these greens, as is some good hot pepper sauce drizzled on top.  

Check back in two weeks for shell beans.

Olive oil 
1 prewashed bag Collards
4 slices bacon, cut into two inch pieces
1 T minced onion
2 cloves garlic
4 cups chicken broth
1 T apple cider vinegar
1 tsp sugar
1 tsp red pepper flakes
Salt and pepper

On the saute setting, cook bacon in a teaspoon olive oil until almost done.
Add remainder of ingredients.  Seal instant pot and set manual time for 30 minutes on high pressure.  Let naturally release for fifteen minutes.

Enjoy!  Do not forget to serve with cornbread!

    Friday, January 1, 2021

    Good Food Good Friends - Candied Carrots and Yams

     Happy new year!   Hoping 2021 will be a better year for everyone!

    Carrots were the focus of our food group this week.  Since it is New Year’s I decided to incorporate some carrots into my menu and that was not hard to do!   Here in the south we have a tradition that you eat lots of black-eyed peas and turnip greens or collard‘s on New Years for good luck!  My menu this year consisted of roast beef, collards, black-eyed peas, and carrots with yams.  The marshmallows on top of my carrots and yams looked beautiful when I removed from the oven but melted quickly when I scooped onto my plate.   It did not hurt the taste however.   They were oh so good!  We ate everything for New Year’s Eve and today we will have leftovers while we watch some football!  

    Check out the other group members to see delicious dish they made.


    5 carrots peeled and cut into chunks
    5 yams peeled and cut into chunks
    1/2 stick butter
    1cup brown sugar
    1 teas. Pumpkin pie spice
    1 teas. Cinnamon
    Marshmallows for topping

    Boil or roast the yams and carrots until slightly tender.  Then top with sugar and spices and pats of butter.  Cover and bake for 35-40 minutes on 350.  Remove lid, add marshmallows and broil until lightly browned.  Serve immediately.

    Friday, December 18, 2020

    Good Food Good Friends - Holiday Green Vegetables

    This week in our group we could choose a green vegetable.  Something that might go well as a side with your holiday meal.

    Can you believe it is only ten days until Christmas?  What a year this has been.  

    In our family, we always make green bean casserole.  Its just what we love.  But for this post, I chose to do a broccoli dish.  We actually loved it.  I hope if you try it you will too!  It is easy!

    For chicken broth, I have been using Orrington Farms broth base for quite some time and I love it.  Because it is a dry mix, I just mix with hot water and I always have broth on hand.
    You can order from Amazon.

    In two weeks, we will make something special with carrots.  Check back then.  If you would like to join our group, please let me know.

    Other team members are:

    Broccoli Rice Casserole
    1 10 oz. bag frozen broccoli florets
    1 (8.5 oz) pouch cooked basmati rice
    1 cup spinach artichoke dip
    1 cup chicken broth
    1/4 cup shredded parmesan cheese

    Preheat oven to 375F.  Combine all ingredients in a 2 quart baking dish.  Cover with foil and bake 25 to 30 minutes or until hot and bubbly.  Remove foil and stir.  Bake five more minutes and serve hot.

    Wishing you all a very blessed Christmas!

    Friday, December 4, 2020

    Good Food Good Friends - Cabbage

    Hope everyone had a great Thanksgiving!  I had birthday followed by huge Thanksgiving feast, followed by birthday party of my adorable yummy four year old granddaughter!  I was fooded out (is that a word) the early part of this week, but I am ready to eat again now!  

     Okay so how many of you watch the precious videos of Brenda Gantt cooking?   Oh my goodness what a joy she is to watch.   I was inspired by her this week when I watched her make cabbage casserole.  I had never heard of it, but my dear friend in Atlanta, Carol, told me how much she liked it so I gave it a try.

    It is easy to put together.  The first night we did not like it much, but the following nights it grew on us and it seemed to get better and better.  For me, however, I think I will stick to plain, boiled cabbage from now on.  There was just something not right for me with cheese mixed with cabbage!  Everyone should try it though.  Might just be your favorite comfort food ever!

    Our members:



    • 1 small head green cabbage
    • 1 chopped Sweet onion
    • 8 tablespoons butter
    • salt and pepper
    • 1 (10-ounce) can condensed cream of chicken or cream of mushroom soup
    • 1/3 cup mayonnaise


    • 3 tablespoons melted butter
    • 1 cup shredded sharp cheddar cheese
    • 1 sleeve Ritz crackers coarsely crushed


    • Preheat oven to 350 degrees F. Lightly grease a 2-quart casserole dish.
    • Coarsely chop the cabbage. Melt butter in a large nonstick pan. Add cabbage and onion and cook 8 to 10 minutes, stirring frequently, or until it is partially cooked down. 
      Season to taste with salt and pepper. 
    • Transfer cabbage mixture to prepared baking dish.
    • In a small bowl, stir together soup and mayonnaise. Spread mixture over cabbage.
    • In a bowl, stir together melted butter, cheese, and cracker crumbs. Sprinkle over casserole.
    • Bake for 30 minutes or until topping is browned.

    Friday, November 20, 2020

    Good Food Good Friends - Roasted Parmesan Cauliflower

    Thanksgiving has always been my favorite holiday and it is just around the corner!   Why is it my favorite?  First, it is an opportunity for me to reflect on all the good in my life and be thankful.  Thankful for my family, friends, good health, and another day to celebrate just being here!  Second , it is the one day of the year that I get to eat the most delicious foods and nibble all day long if I choose!  It is also my birthday.  I was born the day before and this year it falls that way again.  At my age, I am past needing recognition of my day, parties, cakes, presents, though they are very much appreciated if they do happen to come my way.  Just so happy to be starting another year!  Wishing you all a blessed Thanksgiving filled with peace, joy and love.

    Our vegetable this week in our GRGF group is cauliflower.  I was excited because it is one of my favorites.  I made a very simple recipe and it was oh so mouth watering good.   Roasted in the oven in my Le Creuset cast iron dutch oven.  I am sure any oven proof pot with a lid would be fine.

    Our next vegetable in this group will be cabbage and we will post about it on December 4th.   If you would like to join our group leave a message below.  Our current members are:


    One head cauliflower, leaves removed
    3T. Olive oil
    2 T. Dijon mustard
    4-5 garlic cloves
    1/3 cup chicken broth
    1/4 cup white wine
    1 teas. Italian seasoning
    Sea salt and black pepper


    • Preheat your oven to 400F. 
    • In a small bowl, whisk the Olive Oil with garlic and seasonings.
    • Brush the cauliflower all over with the garlic oil mixture, then place it into a dutch oven pot or baking dish. Pour in the broth and wine, then place the lid on or cover and transfer it to the oven.
    • Bake/roast in the preheated oven for 30 minutes, then take the lid off, baste with liquid, sprinkle parmesan on top, and bake for additional 10-12 minutes until cauliflower is fork tender.

    Friday, November 6, 2020

    Good Friends Good Food - It Is Time for Pumpkin!

     It’s that wonderful time of the year across America when people are packing up their bikinis, getting out their sweaters, and decorating with all things pumpkin.  To me it’s the coziest time of the year!  However, here in Florida it is still quite warm.   I don’t mind because I know I do not have a harsh cold winter ahead of me!  

    There were so many wonderful recipes to choose from when it comes to pumpkin.  There are pies and cookies, breads and cakes, and let’s not forget those delicious lattes.  I chose to do some mini-pies.  A bit larger than tarts, but not as large as a regular pie.  Please, no judgment on my crusts!  I have never learned the art of crimping pie crusts.  My friend Kayte gave me a wonderful recipe for them several years ago and it is still my go-to.  Now if I could only master the crimping!  For this recipe, I used Pillsbury's pie crusts.

    These are so delicious.  If you love pumpkin pie, you will love these.  Nothing difficult about making them.  I used ramekins for baking, but you could also use a large muffin cup pan or small tart pan.   Why did I not think of that?  Anyway, with Thanksgiving just around the corner, we enjoyed a little preview of what is to come.

    Pie Filling:

    1 box refrigerated pie crust (2 crusts in a box)
    1 (15 oz) can pureed pumpkin
    2 eggs
    1 (14 oz) can sweetened condensed milk
    1 Tbsp pumpkin pie spice
    1/4 tsp table salt
    whipped cream for topping


    Preheat your oven to 425°F. Spray a 12-cup muffin tin with non-stick spray.
    Cut rounds of pie crust dough and insert into ramekin or muffin tin.

    In a bowl whisk together the pumpkin, pumpkin pie spice, sweetened condensed milk, eggs and salt.

    Pour the pumpkin mixture into each crust. Make sure not to fill completely to the top.

    Bake at 425 for 15 minutes, then lower the heat to 350 and bake another 20-25 minutes until a knife inserted in the middle comes out clean.

    Let the pies cool in the pan for at least 30 minutes, then pop them out. Top with whipped cream and a sprinkle of cinnamon.

    If you would like to join our group, leave a message below.

    Friday, October 23, 2020

    Good Friends Good Food Zucchini

    We are focused on zucchini this week in my Good Friends Good Food group.  I had a hard time choosing a recipe because zucchini is one of my favorites and there are so many ways that you can use it!   I thought about muffins and zucchini bread - both favorites especially this time of the year!  But then I narrowed it down to two chicken dishes and I ended up making both of them this week!   For
    purposes of this group and this blog I chose to highlight the chicken zucchini casserole.    I found a recipe on Pinterest that really sparked my interest and then I tweaked it a bit to make it more to our liking.  And liking we did!   Honestly this was so good and we enjoyed the leftovers just as much as the first dinner.  I will definitely be putting this in our dinner rotation.  It is the perfect weeknight dinner.  I found it easy to make and only uses a few ingredients.  I cooked my chicken breasts quickly in the instant pot and then chopped them up .   Diced up the zucchini . Then you just make a quick sauce and mix with the stuffing .  With Thanksgiving just around the corner, the stuffing really got me in the mood

    I cannot wait to see what the other ladies in my group came up with for their zucchini dish.   

    In two weeks we will be making pumpkin dishes.  Can you believe October will be over in just a week!  With Covid still hovering over us, please have a safe and fun Halloween!

    If you would like to join our group, leave a message below.

    Chicken Zucchini Casserole

    • 1 (6 ounce) package cornbread stuffing mix
    • 1/2 cup butter (melted)
    • 2 large zucchini (diced small)
    • 3 boneless skinless chicken breasts (cooked and cubed)  (I cooked in my instant pot for five minutes)
    • 1 (10.75 ounce) can cream of chicken soup
    • 1/4 cup frozen chopped onions (or chop your own)
    • 1/2 cup sour cream


    1. Preheat oven to 350 degrees F.
    2. In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
    3. Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
    4. Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
    5. Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown

    Good Food Good Friends - Greens!

    This week in our GFGF group the focus is on greens.  Greens are so good for us!  It is what we call soul food here in the south.  Right now ...