Recipe Ideas from your friends at Catawba Country Fresh

RECIPES FROM THE CHICKS
Bacon Parmesan Fritatta
A tasty, healthy alternative to the quiche and lower in calories. We sometimes call them 
"Fridge Fritattas" because you can use almost anything in the fridge as an ingredient--
mushrooms, diced ham, black olives, bell peppers, jalapenos, corn tortillas, diced purple 
onions, etc.
Ingredients
6-7 eggs
2T half & half
4-6 strips of cooked, crisp bacon
1/2-3/4 cup of grated Parmesan
1/2 cup white cheddar, flaked
2 green onions, diced
cook's choices from the fridge

In a medium non-stick pan, fry bacon crisp and cut/break up into small pieces
Pour off all but 1 teaspoon of grease
Whip eggs & milk, then fold in bacon, Parmesan
Pour into skillet, then top with cheddar and green onions
Cook on stovetop at low temp until start to see signs of firmness in eggs near top. 
Place under broiler to finish off ~ 5 minutes or until brown. 
Use spatula to loosen from skillet and slide out on plate.
Cut with pizza cutter into wedges.

RECIPES FROM THE GARDEN
Garden Fresh Pork Loin Sandwich
We're not talking some wimpy, flat, boring sammich out of two pieces of white bread with a wish in the middle. We're talking a good, hearty meal. 
Ingredients
Garden fresh tomato
Smoked pork loin, sliced very thin
1T butter
Catawba Country Fresh Slaw 

Get 1T of butter until hot in a medium skillet and fry the sliced pork loin until until brown on both sides
While the pork is browning, take two good size pieces of a hearty bread--all grain, mixed rye. something with some character, please! Drizzle olive oil and Mrs Dash Garlic & Herb or garlic powder on the bread and toast to desired warmness/toastiness. 
Slice the tomato thin and let rest on a folded paper towel to absorb moisture. 
Once the bread is toasted and the loin is browned, layer some slaw, tomatoes, loin and finish off with some more slaw. You better cut this one in half, 'cause you ain't gonna be able to keep this monster together, otherwise. 
Enjoy!

Catawba Country Fresh Slaw
 1 head garden fresh cabbage
1/4 cup red wine or apple cider vinegar
approx 1/2 cup mayo. (please don't ruin this with Miracle Whip)
2t sugar
2t black pepper
1/2t salt
(optional 1/2 cup salsa, 2t cumin)

Quarter cabbage, core, thin slice quarter 3-4 times lengthwise, then crosswise to dice. 
In a large bowl, add cabbage, sugar, pepper, salt, vinegar and mix. 
Add mayo starting with 2T, then mix and add 1T at a time until desired consistency/creaminess. 

Optional Mexican Slaw
Add salsa and cumin for a spicy Mexican twist. 

RECIPES FROM THE SMOKER

Gary’s Not So Secret Chicken Pot Pie
1 cup frozen peas or fresh peas from garden
1 cup fresh sliced carrots
1 cups frozen green beans or fresh from garden, cut into 1” lengths
1 cup sliced mushrooms
2 x 9” frozen pie crusts or homemade crusts
1 can cream mushroom soup
1 can cream celery soup
¼ cup cream or half/half
1T onion powder
1t garlic powder
1t dried parsley:
2 cups diced chicken. Leftover smoked chicken breast work great for this and adds a nice smokey twist.

2 quart round casserole dish

Preheat oven to 400F
Microwave veggies for about 2.5 min on high, just to take the edge off and slightly cook them. They’ll cook the rest of the way in the pie. Mix the remaining ingredients of the filling in a large bowl and microwave until hot, but not completely cooked. 
Press one of the 9” pie crusts into the casserole dish. Trim off excess.
Fill with hot filling. 
Top with remaining crust and scrap crust.Form vent holes in the top of crust.
Cover edge of crust with foil trim.
Bake at 400F for 1 hour. Remove foil after 30 min.



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