Simple Pancakes

Prep:  5 min
Cook:  15 min
Servings:  8 pancakes

1 1/4 c. Self-rising Flour
1 c. whole milk (2% will work, but don't use 1% or skim)
3 Tbsp sugar
Pinch of salt

Whisk together in a bowl.  Get the griddle or nonstick pan hot.  Dip out 1/4 cup of batter per pancake.  When surface is very bubbly and edges are formed, flip gently and brown the other side.  Be careful not to get the pan too hot or you will burn the outside before the middle is done.

*Sauteed Squash, Zucchini, Onions, and Portobello Mushrooms

• 1 Yellow Squash 
• 1 Zucchini 
• 1 med Yellow Onion 
• 5 baby Portobello Mushrooms 
• 4 Tbsp Unsalted Butter 
• Dash Lemon Pepper 
• Dash garlic powder 
• Dash Sea Salt
• Dash Umami, optional 
• Water, as needed

Melt butter in pan and add thinly sliced veggies.  Add lemon pepper, salt, garlic, and umami.  Sauté for a few minutes and add a little water to continue simmering until veggies are tender.

*Rice Pilaf

• 2 c. uncooked white rice
• ½ stick unsalted butter 
• 1 large yellow onion
• 2 Tbsp minced garlic from jar 
• 4 c Chicken broth 
• 2 Tbsp Dried Mixed Vegetables 
• 1 Tbsp parsley 
• ½ tsp sea salt
• ½ tsp MSG, optional
• ⅛ tsp turmeric
• ⅛ tsp paprika 

Sauté onions and garlic in butter.  Add chicken broth and seasonings. 

Bring to a boil.  Add rice.  Return to boil and reduce heat to low.  Simmer covered for about 20 minutes or until rice is tender and liquid is absorbed.

*Southern Style Collards

Prep: 10 min

Cook: 30-40 min

• 14 oz frozen chopped collards
• 1 med yellow onion
• 1 Tbsp minced garlic from jar
• 3 strips thick bacon 
• 4 c water + 4 tsp Better Than Bouillon Chicken 

(You may also use any chicken broth you like.  If you have low sodium, you will need to add more salt.)

• 1 tsp sugar 
• Dash Red Pepper Flakes 
• Dash extra sea salt

Chop bacon into small bite-size pieces.  Dice onion in small pieces.  If using fresh garlic instead of jarred, mince about 3 cloves very fine.  Place bacon, onion, and garlic in a nonstick pot, or more preferably, an enamel coated cast iron pot. 

Begin cooking on high heat.  When onions are almost translucent (about 4-5 minutes) add collards, chicken broth, sugar, salt, and red pepper flakes.  Return to a boil.  If using cast iron, reduce heat to low and continue to simmer until done.  If using a regular pan, leave on medium heat to maintain a good boil.  Probably 30-40 minutes.  Be careful not to overcook. 

You may want to taste them around 15 minutes to see if you need any more salt.  Check again at 30 minutes to see if they are almost done.  Once you have cooked them a couple times, you will know how long they take on your stove so you won't have to check as much.

Once done, serve with cornbread and pepper sauce (if you like them to have a bite!).  Enjoy!

*Shrimp and Crab Bisque

• 1 can Tomato Soup 
• 1 can Cream of Potato Soup 
• 1 can Cream of Shrimp Soup 
• 2 lrg Green Onions 
• 3 c. Half and Half 
• 2 lrg Red Potatoes, diced and boiled w/salt and Tony's 
• 12 oz Imitation Crab Meat 
• 3/4 tsp Tony Chachere's Seasoning 
• 1 tsp minced garlic, from jar 
• Dash of Black Pepper

Place all ingredients, except potatoes, in a crockpot and cook on high 1 hr and 30 minutes.  Add potatoes that have been pre-boiled and seasoned at the 1 hour mark.

Hemi's Shrimp & Crab Étouffée

1 can Cream of Mushroom Soup
1 can Cream of Potato Soup
1 can Rotel Tomatoes
2 c. Half and Half
8 oz. Velveeta
1 can Whole Kernel Corn
1/2 med. Yellow Onion
1/2 stick Unsalted Butter
1 lb shrimp, cooked, peeled, and deveined
1/2 pkg Imitation Crab Meat, chopped
Salt, to taste
Black Pepper, to taste
Tony Chachere's Seasoning, to taste (I used 3/4 tsp)
Extra potatoes, optional

Boil shrimp and set aside.  Lightly dust shrimp and crab with Tony's and let sit while the rest is cooking.

Sauté onions in butter.  Put in crockpot.

Pre-melt Velveeta in the microwave. Place in crockpot. Add soups, Rotel, and half and half.  Add 3/4 tsp Tony's.

Heat on high about 45 minutes stirring frequently.  Add cooked shrimp and crab. Heat another 15 minutes.  Turn heat down to warm. 

Serve over white rice.