1 medium spaghetti squash
1/2 stick of unsalted butter
Salt and pepper to taste
1/4 cup chopped parsley
1/4 cup grated Parmesan cheese
Bake the spaghetti squash in a 350 degree oven for about an hour. Prep the squash by poking several slashes through the outside with a paring knife. Place on a cookie sheet and bake. Once cooked, remove and cut the squash in half. Scoop out all the seeds. Using a fork, scrape the flesh into long spaghetti shreds and place in a bowl for later.
Melt a stick of butter in a large pan or wok over medium heat. Place the spaghetti squash into the pan and sautee lightly until heated through, tossing often. Just before finishing, season with salt and pepper and some freshly chopped parsley and give everything one more toss. Freshly grate with Parmesan cheese. Serve as a hot side dish. Patter Fam Marinara can be spooned over the top as well.
1 1/2 cup finely chopped onion
4 celery ribs finely chopped
1 red bell pepper chopped
1 green bell pepper chopped
2 T butter
4 cups vegetable stock
2 cup basmati rice
Salt and pepper to taste
Saute onion, celery and peppers in butter over medium high heat for 2 minutes
until slightly softened. Add the rice and stir. Cook for about 1 minute stirring
constantly. Add the chicken broth, salt and pepper. Bring to a boil. Reduce heat
to a simmer and cover. Cook for 15 minutes or until all the liquid is absorbed.
Makes 12 - 14
3 ½ cups bread flour or AP Flour
1 T sugar
1 1/2 cup hot water
1 packet of dry yeast
2 tsp. salt
2 T olive oil
In one cup of hot water, dissolve 1 T sugar then add the packet of yeast stirring
slightly. Set aside to blossom for 5 minutes. Mix all the dry ingredients (flour,
sugar, salt) together in a large bowl. Add the yeast/water mixture once it has
bloomed. Drizzle 2 T olive oil over the dough and mix with a large spoon or in a
food processor until a dough ball forms and the dough pulls away from the side.
Turn out on a floured surface and knead until it forms an elastic ball 3-5 minutes.
Place in a greased bowl. Cover with plastic wrap and set in a warm place for one
hour to rise.
When ready, pull off a tennis ball sized pieces of dough and form it into a round
shape. Place dough balls into a round cake pan with sides touching.
Bake in the oven at 450 degrees for 15-18 minutes or until the tops are browned.
Remove from oven and let cool slightly before serving.
3 cans black beans
8 fl. oz. Bottle Patter Fam Sweet BBQ Sauce
4 fl. oz. black strap molasses
3 strips of Bacon, chopped in ½” pieces
Rinse the black beans. Place all ingredients in a 10” cast iron skillet and bake in a
450 degree oven for 30 minutes or until bubbly on top.
Serves 10 to 12
2 oz. olive oil
2 T Butter
1 yellow onions finely chopped
2 green bell peppers, seeded and diced
2 cups frozen or fresh corn kernels
4 cloves garlic minced
2 cups Basmati rice
2 – 8 oz. tomato sauce
4 cups chicken stock or water
2 tsp. salt
½ tsp. black pepper
2 tsp. cumin (optional)
Heat the olive oil and butter in a large wok pan over medium heat, then add the
onions, green peppers, and celery and saute until soft, about 3 minutes. Add the
garlic and cook for another minute while stirring. Add the rice and stir together to
mix. Add the tomato sauce and the chicken stock carefully. Season with the salt
and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and
simmer for 15-20 minutes, until the rice is done.
1 tablespoon bacon drippings
1 tablespoon olive oil
4 pounds pork loin roast
1 onion chopped
5 garlic cloves peeled and minced
1 quart chicken broth
1 tablespoon salt
1½ tablespoons Cumin
1 teaspoon Cilantro
1 teaspoon of your favorite chili powder
1½ tablespoons Oregano
14.5 ounces can chopped tomato, undrained
15 chile peppers chopped
½ cup water
¼ cup cornstarch
Simply season the pork roast with salt and pepper. Place in a large Dutch oven, cover and roast in a 350-degree oven until done. About 3 hours. Remove the roast from the pan and let cool and then shred the meat with two forks. Set aside.
Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 10 minutes. Add the garlic and cook until fragrant.
Add the shredded meat, tomatoes, chicken broth, salt, spices, tomatoes, chili powders and chilies. Bring to a boil and then simmer on low for 2 hours. In a bowl combine water and cornstarch and stir until combined. Towards the end, we like to add a little of this to thicken the soup.
Serve over the top of burritos or your favorite Mexican dish or in a bowl topped with sour cream with warm tortillas.
2 cans red beans
1 ½ cups Basmati Rice
1 T Olive Oil
1 T Butter
3 cups water or chicken stock
½ cup finely diced bell pepper
½ cup finely diced frozen onion
¾ tsp. Turmeric
¼ tsp. Cumin
In a medium saucepan heat 1 tablespoon of olive oil over low heat. Sauté finely
diced bell pepper and onion until slightly softened. Add turmeric and cumin and
heat for about 30 seconds. Add the water, salt and butter and bring to a boil.
Add the rice and stir will. Cover and reduce heat to a low simmer for 15-20
minutes or until all the water is absorbed.
Stir in Red Beans and let sit for 5 minutes to warm through.
6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
Corn starch for dusting
1 tsp. garlic powder
1 tsp. black pepper
1/2 teaspoon cayenne pepper
3 pounds fresh okra sliced 1/2-inch thick
1 cup buttermilk
Heat oil in a large, heavy-bottomed skillet or deep fryer to 375 degrees F.
In a medium bowl, combine cornmeal, flour, garlic powder, black pepper, and
In another bowl place 1 cup of corn starch. Toss sliced okra in the corn starch and
shake off excess.
Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.
Carefully add okra to the hot oil and cook until golden brown. (It may be necessary
to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve
1/2 head of cabbage shredded
1 carrots grated
1 T Dijon mustard
1/2 T Apple Cider Vinegar
1/2 tsp. ancho chili powder
1/2 T Lemon Juice
1/4 cup white granulated sugar
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. celery seed
Combine all ingredients in a large bowl and mix until sugar is dissolved and ingredients are thoroughly combined. Chill in the refrigerator at least 1 hour before serving.
6 Orange bell peppers
Salt and pepper to taste
3 cups wild rice cooked
2 roma tomatoes seeded, juiced and finely diced
1 cup queso fresco cheese
Preheat oven to 425 degrees. Cut tops off of peppers, remove the seeds and reserve the tops. Rub the inside of the peppers with olive oil and season with salt and pepper. In a bowl combine the cooked wild rice, diced tomatoes and crumbled queso cheese. Spoon into the jack-o-lantern peppers to the top and then replace the pepper tops. Place the peppers in a baking dish with about ½” of water. Cover with a sheet of foil that’s been sprayed with cooking spray. Bake 40 minutes. Serve hot out of the oven.