Easy Southern Style “Healthier” Collard Greens

collard green

If anyone ever asked what I have learned about food in the Southwest is BBQ and collard greens. Truthfully,  I have never heard of collard green before I came to Texas (excuse my ignorance), and when I got here, I hesitated to even try it.  I remember trying collard greens in one of the many Southern food places  in Central Texas, and it was okay. I think I even bought the canned one from the nearby grocery store one day.  Surprisingly, later on, I decided to buy the frozen one.

I didn’t know how to cook it for a while until my friend said to juice it. Weird, I thought. But, I went ahead anyway to see what I could juice it with, hence, I was looking the recipe for it. Then, I found this recipe. As usual, I modified it to fit my taste palette and what I had in my pantry. It came out pretty good. Next time, I would try using crock pot to simmer the greens. Hmm.. yum!

Oh, the recipe doesn’t come with the recipe of pork chop as in the picture that accompanied my dinner (sorry!). It was a simple pork chop with a store-bought bread crumbs with cheese mix if you are wondering.  🙂

What you need:

  • 1 tablespoon olive oil
  • 4 slices maple flavor turkey bacon (“healthier”) or  if you use regular turkey bacon, add about 1 tsp of brown sugar.
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • salt according to your taste
  • pepper to taste
  • 1 can of chicken broth (about 2 cups)
  • a pinch or two red pepper flakes
  • 1 medium size package of frozen collard greens (“easy”) OR 1 pound fresh collard greens, cut big pieces

1. Heat oil in a large pot over medium-high heat. Add garlic until fragrant, then put in the chopped onion until translucent.  Add in bacon, and cook well. Remove mixture of bacon, garlic, and onion from pan. Add collard greens, and fry until soft. Or if you are using fresh ones, until they start to wilt.

2. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Now, I won’t be hesitant to try collard greens again. In fact, after this recipe, I like it! Enjoy.


Easy Pleasy Chicken Cordon Bleu For Two

I was in the mood for something rather fancy, but something that won’t break my savings. I wasn’t in the mood of eating out either since we just went grocery shopping few days ago. So, I was thinking about easy and fancy at the same time…

This was inspired by my grandmother’s recipe. I remember she used to make special deboned stuffed chicken with liver pate, and we always loved it.

I saw in the fridge that we still have one of those liver and cheese cold cut, and turkey cold cut. I’m thinking fancy, but using what I already have at hands, and healthier, maybe? Using the turkey instead of ham? Why not?!

This what I came out with:

2 chicken breast
Garlic salt to season
Garlic powder to season, and to mix with the flour
Paprika to season, and to mix with the flour
2 slices Liver and cheese cold cut (Oscar Myers have it)
2 slices Manchego or swiss cheese (I bought slices from local grocer that has slices of Manchego)
2 slices ham or turkey (I used turkey)
1/4 cup flour
2 tbs and 2 tsp dry white wine
1/4 chicken bullion
2 tbs butter to fry the chicken (I used Smart Balance)
1 packet of hollandaise sauce (or you can make your own sauce using flour and milk)- I sticked with easy

Pound the chicken breasts with tenderizer as flat as you can. If the breasts are too thick, cut a slit or pocket in the middle. Season the breasts with garlic salt and paprika evenly. Place the filling- liver and cheese, turkey, and cheese slices in the pocket or lay them flat on the chicken breasts so you can roll them. Use toothpicks to hold the roll or to close the pocket.

Mix the flour with paprika and garlic powder. Coast the rolled chicken breasts with the flour mix.

In the medium high heat, melt the butter in a sauce pan. Brown chicken breasts on all sides. When they are brown, pour the wine and put in chicken bullion. Make sure that the chicken bullion dissolves. Reduce heat and cover. Let it simmer for 30 minutes.

Meanwhile, make the packet of hollandaise sauce mix in separate sauce pan. When it is done, keep it in a low heat until the chicken is done.

Plate the chicken breasts. If you like, pour a little juice on top on each (I did it), then pour the hollandaise sauce on top. Then, serve them whole or in slices (fancier ;))! ENJOY!!!

Ps. My husband and I love them!!

Flavorbliss Quickie Carne Guisada

This version of Carne Guisada came about because I have leftover uncooked stew meat and didn’t know what to do with it. Since hubby was craving for some Mexican food, and I didn’t feel like going out to eat, I created this quickie recipe.

It only took me about 1/2 an hour to cook it, and it’s surprisingly flavorful and easy!! Very quick and easy version than the real Tex-Mex/ Mexican/ real version of Carne Guisada. But, it works for me! I didn’t want to wait for 10- 18 hours before I could enjoy the meal although some people recommend to use crockpot.

Since the thought of making this dish only came out a few hours before hand, I really didn’t know that making it, requires 10- 18 hours stewing on a pot! So, I created this method. Give it a try, and be sure to let me know if it works for you and you like it! Any comment is welcomed.

Serves 2

1/2 lb cubed meat/ stew meat
unseasoned powder meat tenderizer
2 packets of taco seasoning
1 tsp cumin
2 tsp garlic powder
1 tsp oregano
salt to taste, if you need more
1/4 can of 6 oz. canned tomato paste
2 tsp cornstarch- dilute with a little water
2 tbps oil to fry
1 cup of water

Sprinkle the meat with the unseasoned powder tenderizer. Set aside for at least 1 hour. Marinade meat with taco seasoning for at least 2 hour.

When the meat is marinated, put 2 tsps oil in a frying pan. Quickly stir fry the cubed meat until they are evenly brown. Stir in just enough water to cover meat. Next, put in tomato paste, and mix well until it comes to a boil.

Cover, and simmer for about 1/2 hour. Add all the remaining seasoning- oregano, garlic powder, cumin, additional salt, if needed, and diluted cornstarch. Mix well. Set aside for about 5 minutes or until the gravy becomes thicker.

Remove from heat, and enjoy!! You can also add potatoes if you like, and side of beans. Yumm!!