It is November and finally getting chilly out, although, we are still pulling green tomatoes off the vines. Late summer and autumn are blending together. The leaves were beautiful but only for a short time this year.
I’ve realized I really need to be more creative and come up with different ways to eat green tomatoes than simply frying them but they are soooo good. We did mix it up and serve them for breakfast with cheese grits, biscuits, eggs, and Billionaire’s Bacon. What’s Billionaire’s Bacon, you ask?! Let me tell you! First of all, I’ll just say up front that we only allow ourselves to eat this a few times a year and usually it is for a special occasion such as a holiday or as in this case, for special house guests. We use Benton’s bacon made right here in Tennessee and known around the world for it’s deliciousness. Pat the bacon dry with paper towels to remove excess moisture. Then rub the slices with brown sugar! Next, bake in the oven on 400 for 8 minutes on each side. This delicacy is like a party in your mouth. Bacon candy!
With the cooler weather, I’ve been craving comfort food and we’ve already started making soups and chili. I made Mac & Cheese with sauteed mushrooms and onions. The addition of vegetables to Mac & Cheese is my sorry attempt to make traditional Mac & Cheese healthier. I will tell you that mushrooms contain many minerals and vitamins and a great deal of protein. They also stimulate the immune system and help prevent cancer. Maybe not so much when smothered in cheese and layered with pasta, but… And onions are amazing in their health benefits! They help fight infection, regulate blood pressure, and also help fight cancer (at least in their raw food state!). I served it with sauteed spinach and peas to up the vegetable count and increase the goodness. See recipe below.
Mac & Cheese
2 cups macaroni (I use Montebello brand)
3-4 cups grated cheese (I use combination of sharp cheddar & gruyere)
1 tsp butter (to coat bottom of baking dish)
1 tsp salt
1-2 tsp hot sauce
2 tsp dry mustard
2 cups milk
Saute the onions and mushrooms in olive oil. Set aside. Cook pasta until al dente. Drain and blanch with cold water. Cover bottom of buttered baking dish with 1/2 of pasta. Mix in 1/2 of the sauteed mushrooms and onions. Spread 1/2 of the cheese over. Repeat. Beat eggs, milk, and spices together. Pour over. Bake at 375 for about 30 minutes.
We’ve also been eating lots of beans! We had some left over mashed sweet potatoes so we made potato cakes, placed those over a bed of raw spinach, and topped with some Cuban style black beans! I also bought some Adzuki beans. I always see these but wasn’t exactly sure how to use them. I did some research. Turns out these are of Asian origin and most of the recipes I found were for Asian dishes. We decided to make them with more of a jerk style seasoning. Grant cooked them in some homemade chicken stock. He then browned some pork chops and placed on top of the beans and finished them off in the oven. He served them with spinach rice. Delicious. The Adzuki beans are a little nuttier and sweeter than Pintos.
A couple weeks ago, we welcomed a pedal steel guitar back into our house! Grant missed his and has decided to play it again. YAY!
And speaking of pedal steel guitars, we had another Red Barn Round-Up a week ago and were fortunate to have the amazing Chuck Mead provide our musical entertainment! Chuck is a big fan of the Red Barn Round-Up and we sure are a big fan of his.
He had a stellar band, as always, which included Martin Lynds on drums, Mark Miller on bass, and the legendary Carco Clave on pedal steel. Carco is an amazing steel player who has performed with Asleep at the Wheel, BR549, Little Jimmy Dickens, Tex Ritter, Merle Travis, Dale Watson, and so many others. Grant was fortunate to get to play with him down on Lower Broadway when we first moved to town.
Chuck has a new album out. You can hear some of his new songs and purchase the new album here!
We saw another amazing show at the Ryman a couple weeks ago, too- DON WILLIAMS! He retired four years ago but with his new Country Music Hall of Fame status, he decided to come out of retirement for a few shows. Even suffering with bronchitis, he managed to give an excellent performance. The sold out crowd was ecstatic and joined in to help him out on many songs. He is a gentle giant indeed!
I made apple pies for Jamey Johnson (or at least his crew- I never actually saw him eat any) who played a benefit for the Normandy Volunteer Fire Department that our friend Nikki, owner of the River Cafe, organized! GO NORMANDY! And I made some pear pies for the Round-Up. Still working on finding the best cookie recipes and trying to perfect my own buttermilk pie recipe. Meanwhile, I am trying to recover from all those Reese’s cups I overdosed on due to lack of Trick-or-Treaters! Happy Fall Y’all!
i love you when you’re in the kitchen room, teacher.
That mac-n-cheese recipe makes you my hero today, and don’t even start with that bacon thing, jaysus…
ahh, that makes me feel so good cause you are one of the foodies i look up to! thank you!