November Cooking Club

November is just around the corner, so it's time to start preparing for another cooking club! I (Erin) will be hosting in November and have been split between two themes, but I have thought hard and decided to do a Southern theme, so bring on the grits, fried chicken, butter and cream... I thinks it's the rebel dietitian inside me.

My inspiration: Paula Deen

Since we will probably be busy at the end of the month with Thanksgiving and other holiday planning, lets plan on having it November 10 at 7:30.

Appetizer: Jill- Roasted Pecans

Main Dish: Erin (Chicken Pot Pie)

Drink: Mickelle- Horchata

Side (Bread): Torrie (not sure yet)

Side (Vegetable or salad): Sarah (Collard Greens)

Side: Amber (Southern Sweet Potatoes)

Dessert (Pie???): Pumpkin Pie - Amy Rose

Dessert: Kristen-- Pecan Pralines


Horchata
1 Cup uncooked white long grain rice
5 Cups Water
1 Cup Milk
1/2 TBS vanilla extract
2 Cinnamon Sticks
1/2 Cup rice

Blend 2 cups of water with rice and the cinnamon sticks until roughly blended. Add the remaining water, milk, sugar, and vanilla and blend for 1 minute. Strain the rice out and chill for 4-5 hours. Serve with ice.


Southern Sweet Potatoes

3 cups canned sweet potatoes
3/4 cup sugar
1/4 cup butter, softened
1 tsp vanilla
2 eggs
1/3 c milk
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 cup flour
1/4 cup butter

Mix together sweet potatoes and next 5 ingredients (through milk) until creamy. Put in greased 8 x 8 pan. Mix together brown sugar, pecans, flour and cut in butter with pastry blender until crumbly. Sprinkle over sweet potatoes. Bake at 350 for 25-30 minutes.

Collard Greens

2 bunches collard greens, stemmed
2 teaspoons vegetable oil
1/2 red onion, sliced
3 slices bacon, cut crosswise into 1/4-inch strips
2 tablespoons cider vinegar

Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces. Transfer to a large bowl of cold water; swish to remove grit. Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.
Heat oil in a very large skillet over medium-high heat. Add onion and bacon; cook until onions are translucent, about 4 minutes. Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.
Raise heat to high; add vinegar. Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.
Add stock; reduce heat. Simmer, covered, until greens are just tender, 12 to 14 minutes. If making ahead, refrigerate, covered; reheat over low heat.

Paula's Pecan Praline Morsels
2 c. whole pecans
1/2 c. packed light brown sugar
4 T heavy cream

1) In a medium bowl, combine all ingredients.
2) Spread into a square baking pan, sprayed with cooking spray. Bake at 350 for 20 minutes, or until coating is dry and slightly crystallized, stirring once (only!).
2) Remove from oven to cool and stir once more. If not serving immediately, store in an airtight container.

Chicken Pot Pie

I'm not going to post the recipe as I followed the recipe here, including the homemade cream of chicken soup!