Recipes

Southern Tomato Pie


The following recipes have been featured on The Hines-Sight Blog

Easy White Bean and Kale Soup
Southern Corn Bread Recipe Used in my Home
Easy Baked Tenderloin
Southern Baked Beans with a Twist  Two Great Dip Recipes with Avocado
Farm-Fresh Hot Sausage Dip
Easy No-Mayo Pasta Salad
Summer Gazpacho Recipe
Sparkling Lavender Lemonade Recipe
Power Smoothie Recipe
Spinach and Grape Quinoa Salad Recipe
Beth Shaw's Immunity Soup
3 Recipes Using Kale
Roasted Chicken Legs with Potatoes and Kale
Sweet Potato and Sausage Soup with Kale 
Sauteed Kale with Beans, Onions, Mushrooms and Cherry Tomatoes
Quick Easy Bleu Cheese Spinach Dip Frozen Themed Party Food
Carolina Inn's Spooky Dragon Cocktail 
Summer Italian Salad Recipe
Potluck Potatoes for a Crowd
Basic Fat Burning Soup Recipe
Spa Facial DIY Recipe
Washington Duke Inn Kentucky Derby Cocktails
Rainbow Fruit Tray
Wintry Green Salad with Cranberries and Citrus
Holiday Baking: Apple Cream Cheese Bundt Cake
Perfect Party Ham Roll Appetizer and S'mores Buffet
Easy Entertaining: Dates Stuffed w/ Manchego and topped with Pistachios and Honey
5 Back to School Recipes
Weeknight Chicken and Rice with Basil and Tomato
Easy Caribbean Bean Salad
5 Great Recipes for Summer
Banana Yogurt Split with Coconut and Berries
Taco Pizza and Guacamole Salsa ( A Taco-Themed Dinner Party)
Heart Healty Tex-Mex Pilaf
Deviled Eggs with a Little Twist
Easy, Kid-Approved Cheeseburger Skillet Meal
Smoked Salmon and Dill Strata
A Busy Mom's Homemade Chicken Noodle Soup
In-the-Money Greens Soup
Festive Cabot Cheddar Tree
Buckeye Brownies
Italian Pine Nut Salad
Carolina Crossroads Crispy Oysters on the Half Shell
Cackalacky Game Day Dip
Healthy Sweet Potato and Apple Chicken Sausage Skillet Meal
Four Quick and Easy Back-to-School Meals
Sloppy Joe Loaves
Pita Pizza Pockets
Pasta with Broccoli and Tofu
Pasta with Zucchini, Tomatoes, Bacon, and Feta
Southern Tomato Pie
Healthy Ratatouille (Guest Recipe)
Simple and Delicious Stir-Fry Sauce
Grandma Powell's Homemade Ice Cream
3 Whole Recipes Your Family Will Love (Guest Recipes)
Pizza Stuffed Chicken Breasts
Buffalo Blue Cheese Burgers
Baked Broccoli Mac and Cheese
Southern Party Food: Creamy Pasta Salad
Reunion Food: Southern Shoe Peg Corn Salad
Marinated Asparagus
The 15-Minute Fresh Pasta Skillet Meal
Back Porch Scampi: An Easy 20-minute Meal
The Easiest Baked Ziti Ever
Carolina Crossroads Roasted Beet Salad
Bok Choy on the Side
Black Bean and Cheese Enchiladas
Heart Healthy Winter Minestrone
Hines Mac and Cheese
Bacon and Mushroom Savory Pie
Southern Chicken Tetrazzini (Tree-Trimming Meal) 
Itsy Bitsy Spider Cookies (Betty Crocker recipe)
Peasant Stew (Crockpot Meal) 
Maple Mustard Pork Chops with Caramelized Apples 
Mandi's S'More Cupcakes (Guest Recipe)
Michele's Tuna Salad Wraps (Guest Recipe)
Karen's Pasta Salad (Guest Recipe)
A Raleigh BBQ (Cooking with Lawrys Menu) 
Carolina Corn Salad
Five Points Flank Steak
Grilled Fennel, Radicchio, and Vidalia Onion, the Raleigh Way
Capital City Herb Butter with Whole Wheat Flat Bread 
Grover's Feta and Shrimp Pasta Salad  
Pizza Spaghetti Casserole
Joey's Best Grilled Burgers
Ann Street Decadent Brownies
Irish Potato Soup
Grandma's Vegetable-Beef Soup
Saucy Shrimp with Bow-Tie Pasta
Summer Squash, Zucchini Medley with Shoe Peg Corn

Hines Pasta with Tofu, Broccoli, and Cheese
From We Need to Get Out of Town, April 1, 2011


16 ounces of mini Farfalle (Bow-tie) pasta
1 package of Frozen broccoli florets or 2 cups of fresh broccoli florets
1 package of Extra Firm Tofu, diced
1 cup of shredded Parmesan cheese or cheddar cheese if you prefer
6 Tablespoons of olive oil

Heat two tablespoons of oil in pan or wok. Saute tofu until lightly browned. 
Cook pasta as directed. 
Steam broccoli.
Combine tofu, pasta, and broccoli in large serving bowl with cheese
Toss with 4 Tablespoons of olive oil.  It is best to toss pasta between each spoonful so that the pasta can get coated evenly.
Sprinkle dish with Parmesan cheese on top to serve.


*You could also try this dish with shrimp or chicken or any pasta of your choice.  We prefer the mini bow-ties in our family.  My daughter can pick them without us having to cut them. It just makes it easy to serve.


Grandma Powell's No Crust Coconut Pie
From Weekend Rewind Post, February 6, 2011

4 eggs beaten
1 3/4 cups of sugar
1/2 cup of self-rising flour
1 six ounce bag of frozen flaked coconut
2 cups of sweet milk (condensed)
1 teaspoon vanilla
1/4 cup of margarine or butter melted

Pre-heat oven to 300 degrees. Beat eggs, blend sugar and flour together, and stir into eggs.  Add remaining ingredients.  Pour mixture into a greased pie pan.  Grandma used butter to grease her pyrex pans.  Bake for 30 to 40 minutes or until brown.

Slow-Cooked Southwestern Beef

From "A Second Helping, Please!" Post
From: "A Dash of Down East--a second helping" by The Junior Guild of Rocky Mount, NC

1 3 to 4 pound chuck roast
Salt and pepper to taste
4  14.5 ounce cans diced tomatoes with green chiles  (As I type this for you, I realized I only used two cans because sometimes I misread the recipe before going to the grocery store, but my version  with two cans was very tasty)
2 yellow onions, chopped (I only used half an onion, and also some Onion Onion from Tastefully simple)

Place roast in large crockpot and cover with remaining ingredients.  Cook for at least 6 hours (the longer the better), or until meat has shredded and all the liquid has absorbed into the beef.

Serve in Tortillas with lettuce, tomato, cheddar cheese, chopped onion (optional), and sour cream or toppings of your choice.

If you are a non-beef eater, I think the recipe would also work great with chicken breasts.
Hines-Sight Blog was granted permission to share this recipe from this cookbook

Rainbow Inspired Capellini with Alfredo Sauce

From "The Rainbow Connection" Post
The great thing about this recipe is that you can use the pasta of your choice, and add as many vegetables as you like to complete your rainbow.  Suggestions in addition to what I used include: Zucchini, Squash, Mushrooms, Asparagus, Eggplant, and Red or Green Bell Pepper

8 ounces of uncooked angel hair or capellini
1 1/2 tablespoon olive oil
1/2 clove of garlic
1/4 to 1/2  onion, chopped
1 orange bell pepper, chopped
1 cup of broccoli flowerets
1 cup of cauliflowerets
1 cup of baby carrots, chopped
1 cup of frozen peas, rinsed to separate
1/2 cup of grape tomatoes, halved
14 to 16 ounce Jar of Trader Joes's Alfredo Sauce or another store bought brand
A dash of basil, oregano, salt, and pepper to season
1 tablespoon of shaved parmesan cheese

Heat oil in skillet over medium heat.  Cook garlic, onion, orange bell pepper, broccoli, cauliflower, carrots, peas in oil for six to eight minutes.  Stir frequently until vegetables are crisp-tender.  Add dash of salt, pepper, basil, and oregano for seasoning.

Add jar of Alfredo Sauce to vegetables when they have cooked to your liking.  Add grape tomatoes.  Stir mixture til vegetables are covered, and sauce and tomatoes are warm.  

Cook Capellini according to directions.   Serve Alfredo Vegetable mixture on top of pasta.  Sprinkle each plate with shaved paremesan cheese.

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