Pickled Okra

One of Keely's newfound foods is pickled okra. You'll often see it as a garnish for a Bloody Mary. You'll also find them on cheese and charcuterie boards in area Nashville restaurants. After talking about how she loves them, I mentioned, "You do know your grandma has been puttin' up pickled okra for years." Well, evidently she didn't. And just like that, we both added an item to our bucket list. And almost just as quickly, we checked it off.

To begin, I headed to the Franklin Farmer's Market one Saturday morning to buy fresh okra. Love that place! Be sure to choose the smaller stalks; that is, no more than about 4 inches long.

Next up: Savory Spice Shop in downtown Franklin. We have so many wonderful shops on Main Street. This one, by far, tops my list of favorites. I bought peppercorns, coriander seeds, dill seeds, cumin seeds as well as Kosher salt. I trusted store owner Hollie when she advised me to not make a substitute for this type of salt.

Next: Call Mom. That's when I learned that Mom doesn't include all of the seeds I mentioned above. She only uses a garlic clove, red chile pepper, dill seed, and okra in each of her jars. Admittedly, I left the garlic clove out since I didn't want to go back out and shop some more. Next time, I'll include it. Although I still wanted to use the variety of seeds, I did like Mom's 1:2 ratio of the vinegar to water. I found that most recipes used a 1:1 ratio. Keely agreed it didn't have as strong of a vinegar-y, pickled taste, which we both preferred. Also, Mom said she always uses the white distilled vinegar. (I noticed lots of variation in the type of vinegar used in the various recipes on the internet.) She insists the white distilled vinegar is what makes the okra so crunchy. Yes, crunchy. Okra has a bad rap. The misconception is that it is always slimey. Here, though, the texture is similar to a nice, crunchy dill pickle.

The recipe below makes 4 pints. Keely and I made two batches, and we were quite pleased with the way they turned out. The only thing we want to change is to make them a little hotter. So, next time, we'll be splitting the red chile peppers in half. They've already come in handy for making our own cheese and charcuterie boards at home. Last night, they came in handy for garnishing a tray of mini sandwiches for girls' night out. I'm betting they'll come in handy for last minute hostess gifts, too!

Cheese and charcuterie board makes for a perfect appetizer.

Use pickled okra to garnish sandwich trays.

Pickled Okra

Ingredients:

• 1-1/2 to 2 pounds young, small to medium okra pods
• 4 small red chile peppers (Note: Split in half if you want to increase the heat.)
• 1 teaspoon whole peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon dill seeds
• 1 teaspoon cumin seeds
• 1 teaspoon red pepper flakes
• 12 sprigs fresh dill
• 4 cloves garlic, whole (Note: Next time, include. We left this out.)
• 2 cups white distilled vinegar
• 4 cups water
• 1/3 cup kosher salt

Directions:

1. Prepare 4 pint-sized canning jars. Some people can by using a water bath method, which is supposed to be safer by killing any bacteria that’s supposed to be killed, but I don’t. Here’s what I do: Heat clean mason jars on a cookie sheet in a 300 degree oven. At the same time, boil the jar lids and rings. (Always use new jar lids, but the rings and jars are reusable.) 

2. Prepare okra. Wash and trim the stem to 1/2 inch. Set on towel to dry.

Wash okra and set on towel to dry.

3. Prepare liquid. Bring the vinegar, water, and salt to a boil.

4. Fill jar. Remove 1 sterilized jar from oven. Place 1 chile pepper, 1/4 teaspoon each of peppercorns, coriander seeds, dill seeds, cumin seeds and red pepper flakes, 2-3 sprigs of dill, and 1 clove of garlic in the bottom of the jar. Fill jar with okra, standing them up vertically, alternating stems up and down.

Fill jar with pepper, variety of seeds, and dill.

Keely adds okra, alternating stems up and down.

5. Add liquid. Pour the boiling liquid over the okra in the jar, leaving about 1/4 inch head space. Using tongs, remove a lid from the boiling water. Blot the lid on a towel and then place on top of the jar, pressing down gently. Screw on the band snugly. Repeat for all jars.

The filled jars are going to be hot, so pick them up with a towel or pot holder and transfer them to a towel lined counter to cool. Once cooled, make sure that each lid is sealed. If the lid pops back when you press it, then the jar is not properly sealed. This should be rare. If this happens, simply refrigerate the jar and begin using it. Set in a cool dry place for 2 weeks.

The hardest part is having to wait for 2 weeks!

Peach Caprese Salad

I'm really glad that my nephew Silas decided to complete pharmacy school at UT's satellite campus in Nashville. If he lets me, this gives me three years to spoil him. And so it began last night.

Scott and Tina are in town to help him move. While the guys stayed behind to chill, Tina and I hit the farmer's market as well as my favorite Savory Spice Shop in downtown Franklin. Our finds made for a fantastic dinner. We enjoyed grilled chicken, fresh green beans, corn on the cob, and peach caprese salad, my favorite new side! Silas took care of dessert by bringing us Gibson's doughnuts from Memphis. Dear Lord. I see now what the hype is all about.

Back to the peach caprese salad. I had never heard of this variation. Watermelon, yes. Peaches, no. I'm glad Tina likes to experiment because this unexpected twist on the conventional caprese salad is something I will do from now on. The freestone peaches from the farmer's market were amazing. Tina simply combined those with her own home-grown tomatoes, mozzarella balls, then drizzled with balsamic dressing. This one's a keeper!

Ingredients:

• Tomatoes, chopped or sliced
• Peaches, chopped or sliced
• Mozzarella balls
• Basil (fresh)
• Balsamic dressing

Directions:
Arrange first three ingredients on a platter. Top with fresh basil. Drizzle with balsamic dressing.

Frito Corn Salad

Last Saturday, Steve and I headed to Huntsville, TN (Dad's old stompin' grounds) to attend what is hopefully the First Annual Lawson Reunion. I can only remember visiting Scott County twice in the last 30 years. Sadly, both times were for funerals. One reason I love reunions is that you can visit with family under much happier circumstances. The main reason I loved this one in particular is that I met family members for the very first time! With great-grandparents who had more than a dozen kids, it was no surprise that we have cousins galore!

We are all descendants of William and Lucretia Lawson. You may recognize the picture below as I've written about them before on this blog.

William and Lucretia Lawson with 10 of their children. All weren't present!

The day included lots of laughter, tears, reminiscing, and of course . . . great food. On the first table, you could find fried chicken, biscuits, rolls, sour dough bread, cheese ball and crackers, deviled eggs, potato salad, and drinks.

More side dishes overflowed onto a second table: frito corn salad, dumplings, green beans, macaroni and cheese, mashed potatoes, candied yams, and chips.

My Aunt Marilyn

Then, don't forget the desserts. They filled up yet another table! Cupcakes, poppy seed bread, orange cake, brownies, cookies, and banana pudding.

The food was delicious! Now, let's go back to the side dishes. From where I was sitting, the most requested recipe was my cousin Cindy's frito corn salad. So good! It reminded me of my niece Hayley's recipe for chili corn salad that is already in the family cookbook. However, Hayley often served her version as an appetizer dip using Fritos Scoops. Whether you make this as a side or as an appetizer, it is sure to please!

My cousin Cindy

Frito Corn Salad

Ingredients:

• 2 cans of corn, drained
• 1 small bunch of green onions, diced
• 1 red bell pepper, diced
• 1 cup of mayonnaise
• 2 cups of shredded sharp cheddar cheese
• 1/2 bag of Fritos chili cheese flavored corn chips

Directions:
Mix first five ingredients together. Chill. Before serving, fold in the corn chips.

Just a few more snapshots from the day:

I was so grateful for Angie (Lawson Rush) organizing this reunion so I gifted her with a copy of our family cookbook.

I was especially touched to find my first grade photo in my great grandma's wallet! That's my Aunt Rose on the other side.

Joann is the only living sibling. Shown here with adorable Olivia.

Laura's descendants: My Aunt Marilyn and her crew (Cindy, Grant, McKinley, Tom, and Pierce) as well as Dad and some of his crew (KK and Steve, Mom, and Scott).

Neva's descendants. Front row: Emily Fults, Cleavous (Neva's husband), Kaylynn Stephens. Back row: Jimmy and Melissa Fults, Freddie Lowe (oldest son of Neva's), Sharon Lowe, Danielle Lowe Stephens, Logan Fults

Joann and her family (Tammy, Amanda, and Olivia)

Willie's descendants: Angie (Lawson) Rush and Greg Rush, Beckie (Lawson) Overbey and Stan Weaver

Ledford's descendants (Roger and Rita Lawson)

Frankie's descendants: Greg and Becky, Gary, Maggie, Tara and Hayley

All the veterans of the family: Greg and Angie (Lawson) Rush, Dad (Ralph Harness), Freddie Lowe, Roger Lawson, and Steve Moore

Freddie gave the most heartfelt blessing. Ever.

Caprese Noodle Salad

When the new year rolled around, I decided to join a group of ladies in our community and complete Whole30, a nutritional program "designed to change your life in 30 days." It started out sounding pretty easy:  simply eat real food for 30 days. This means no processed foods (ingredients you can't pronounce), no sugar, no dairy, no grains, no legumes, no alcohol, etc. What does that leave? Mostly fruits, vegetables, and meat. This commitment came when I was unaware of my surprise Europe trip. So, I completed a Whole15 instead. (Life's too short not to enjoy crepes in Paris.)

When I returned, I decided to start again. I'm over half way there and feeling great. It has certainly changed the way I cook. No more rich casseroles. No more decadent desserts. No more of my homemade sour dough bread or cinnamon rolls. . . at least for me. On a positive note, I'm enjoying new foods and new recipes.

One of my favorite new kitchen gadgets is a julienne peeler. With this new tool, I've learned how to turn zucchini into noodles (a.k.a. zoodles), a healthy substitute for pasta! Who knew?

I enjoyed a plateful of "spaghetti," ladened with veggies instead of carbs. I just sauteed the zucchini noodles in a little bit of olive oil with salt and pepper. (Most people would add garlic, too.) Then, top it with your favorite spaghetti sauce. It was so good and so good for you!

Tonight, I tried a different variation. I'll be making this caprese noodle salad over and over again. So easy. So good. So healthy. Perfect for a potluck. Perfect by itself. Perfect as a side with a turkey burger. Mmmmmm.

Have you ever been given large zucchini from gardeners with too much produce? In the past, I never knew what to do with them although I did appreciate the good 'ole Southern gesture.

"There are no happier folks than plant lovers and none more generous than those who garden." --Ernest "Chinese" Wilson

I'm so ready for spring. . .  for gardeners to plant their seeds. I will happily be cheering them on and accepting any and all overflow!

Caprese Noodle Salad

Ingredients:

• 2-3 zucchini (to yield about 3 cups julienned)
• 1/2 cup cherry tomatoes, quartered
• 1/8 cup basil, thinly sliced
• 1/8 cup extra virgin olive oil
• Sea salt and black pepper to taste

Directions:
Chop the ends off of the zucchini. Remove skin (optional). Using a julienne peeler, peel down to the center seedy section to make long noodles. Toss with remaining ingredients. Makes approximately 2 servings.

Source: Adapted from Practical Paleo

Established by Dallas and Melissa Hartwig (of Whole9) in April 2009, the Whole30^® is our original nutritional program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system.
Certain food groups (like sugar, grains, dairy and legumes) could be having a negative impact on your health and fitness without you even realizing it. Are your energy levels inconsistent or non-existent? Do you have aches and pains that can’t be explained by over-use or injury? Are you having a hard time losing weight no matter how hard you try? Do you have some sort of condition (like skin issues, digestive ailments, seasonal allergies or fertility issues) that medication hasn’t helped? These symptoms may be directly related to the foods you eat—even the “healthy” stuff.
- See more at: http://whole30.com/step-one/#sthash.mMpIQ6P1.dpu

Established by Dallas and Melissa Hartwig (of Whole9) in April 2009, the Whole30^® is our original nutritional program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system.
Certain food groups (like sugar, grains, dairy and legumes) could be having a negative impact on your health and fitness without you even realizing it. Are your energy levels inconsistent or non-existent? Do you have aches and pains that can’t be explained by over-use or injury? Are you having a hard time losing weight no matter how hard you try? Do you have some sort of condition (like skin issues, digestive ailments, seasonal allergies or fertility issues) that medication hasn’t helped? These symptoms may be directly related to the foods you eat—even the “healthy” stuff.
- See more at: http://whole30.com/step-one/#sthash.mMpIQ6P1.dp

Established by Dallas and Melissa Hartwig (of Whole9) in April 2009, the Whole30^® is our original nutritional program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system.
Certain food groups (like sugar, grains, dairy and legumes) could be having a negative impact on your health and fitness without you even realizing it. Are your energy levels inconsistent or non-existent? Do you have aches and pains that can’t be explained by over-use or injury? Are you having a hard time losing weight no matter how hard you try? Do you have some sort of condition (like skin issues, digestive ailments, seasonal allergies or fertility issues) that medication hasn’t helped? These symptoms may be directly related to the foods you eat—even the “healthy” stuff.
- See more at: http://whole30.com/step-one/#sthash.mMpIQ6P1.dpuf

Established by Dallas and Melissa Hartwig (of Whole9) in April 2009, the Whole30^® is our original nutritional program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system.
Certain food groups (like sugar, grains, dairy and legumes) could be having a negative impact on your health and fitness without you even realizing it. Are your energy levels inconsistent or non-existent? Do you have aches and pains that can’t be explained by over-use or injury? Are you having a hard time losing weight no matter how hard you try? Do you have some sort of condition (like skin issues, digestive ailments, seasonal allergies or fertility issues) that medication hasn’t helped? These symptoms may be directly related to the foods you eat—even the “healthy” stuff.
- See more at: http://whole30.com/step-one/#sthash.mMpIQ6P1.dpuf

Established by Dallas and Melissa Hartwig (of Whole9) in April 2009, the Whole30^® is our original nutritional program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you put an end to unhealthy cravings and habits, restore a healthy metabolism, heal your digestive tract, and balance your immune system.
Certain food groups (like sugar, grains, dairy and legumes) could be having a negative impact on your health and fitness without you even realizing it. Are your energy levels inconsistent or non-existent? Do you have aches and pains that can’t be explained by over-use or injury? Are you having a hard time losing weight no matter how hard you try? Do you have some sort of condition (like skin issues, digestive ailments, seasonal allergies or fertility issues) that medication hasn’t helped? These symptoms may be directly related to the foods you eat—even the “healthy” stuff.
- See more at: http://whole30.com/step-one/#sthash.mMpIQ6P1.dpuf

Turkey Veggie Tray

As I'm thinking about what to take to Mom's for Thanksgiving next week, I smile as I remember Keely's contribution from last year. Yep. Little things like this make me happy.

While I love all of the traditional, rich side dishes, it was nice having at least one healthy option. I'm hoping this fella makes a return this year!

Cheese Baked Grits

Last year, Keely and I made brunch for Mom for Mother's Day. I wanted to do something similar for Dad this year. This time, though, we ended up having a larger crowd. Vicke's and Scott's families joined in the celebration.

This was the first time I remember when we had a large family gathering where the focus was on breakfast foods. Yum! I made the same two breakfast casseroles as before: my Aunt Marilyn's Easy Breakfast Casserole  (already in the family cookbook) and Bacon Asparagus Strata.

 

Other sides included: homemade cinnamon rolls, Vicke's hashbrown casserole, Mom's biscuits with country ham and her homemade apple butter, fresh fruit salad, and pumpkin chocolate mini muffins. Most of these are already in the family cookbook, too.

 

  

  

 

My favorite? Tina's cheese baked grits.  Honestly, these are the best! Scott's been saying that for years as it's a tradition in his family for Tina to serve these every Christmas morning.  Although this recipe is in the family cookbook, this was my first time to taste such a treat. I've never had cheese grits with a kick. Tina's special ingredient is red pepper flakes. These are too good to serve just once a year. I'm hoping that she agrees to make them a part of our Father's Day tradition from here on out. Come to think of it, I might make them this weekend! 

 

Cheese Baked Grits

Ingredients:

• 1 quart (or 4 cups) milk
• 1-1/3 sticks butter
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 teaspoon crushed red pepper
• 1 cup quick cooking grits
• 1 cup shredded cheddar cheese
• 1/3 cup grated parmesan cheese

Directions:

Bring milk and 1 stick of butter to a slow boil. Stir in grits, cover, reduce heat and cook 3-5 minutes, stirring occasionally. Remove from heat; add salt, pepper and red pepper. Beat hard with electric beater for 5 minutes, no less, until creamy. Pour into oiled 9x13 pan. Refrigerate until firm. Cut in rectangular pieces. Pour remaining 1/3 cup melted butter over grits. Sprinkle with cheddar cheese and parmesan cheese. At this point, the grits can be refrigerated for 24 hours. Next morning, bake at 400 degrees for 25 - 30 minutes until browned. Serves 6-8.