Creative Cooks

Slow Cooker Collard Greens
Prep Time 10 mins Cook Time 8 hrs Total Time 8 hrs 10 mins Servings: 8

Ingredients

2 Meaty Smoked Ham Hocks, or smoked turkey wings, legs, necks
1 lg Onion, chopped
4 cloves Garlic, minced
1 lb Collard Greens, cleaned & chopped
1 teaspoon Seasoned Salt
½ teaspoon Red Pepper Flakes, optional
5-6 cups Chicken Broth, low sodium
1-2 Tablespoon Apple Cider Vinegar (ACV)
1 teaspoon Sugar*
Garnish
Hot Sauce

Instructions
Add the ham hocks, onion, garlic, collards, seasoned salt, red pepper flakes, and broth to a 6 qt or larger slow cooker.

Cook on Low for 8-10 hours, or High for 5-6 hours, stirring once halfway through, and again an hour before serving.

Remove the ham hock (or other meat) and remove the meat from the bone. Then add the meat back in to the slow cooker. Stir.

Add the ACV and sugar. Stir, then taste and adjust salt or other seasoning.

Serve with some hot sauce, and corn bread or biscuits to sop up the pot likker (liquor).

Recipe Notes
You can also use Bacon, or a leftover meaty ham bone.

Be sure to remove the rib in the center of each leaf as those are tough and too fibrous.
*The greens can sometimes be a little bitter. Sugar helps with this, as does a little salt and/or lemon juice.

Tom Yum Kha Soup
PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 35 MINUTES SERVINGS: 4

Ingredients

US
20 oz whole shrimps with heads and shells
3 stalks lemongrass minced (use 3 tablespoons lemongrass paste from a tube if stalks are hard to find)
4 Thai bird's eye chilies smashed (Serrano chiles can be substituted, or just use red pepper flakes for heat)
6 garlic cloves smashed
10 kaffir lime leaves torn (can use lime zest instead)
1 piece galangal sliced (you can use fresh ginger as a substitute however it will yield a different flavor)
1 cup low sodium chicken broth
5 cups water

For the Soup
1 medium onion cut into wedges ½ inch thick
8 oz oyster mushrooms sliced
2 tomatoes cut into wedges
2 tsp sugar
6 tbsp fish sauce
5 tbsp lime juice
½ cup fresh coriander/cilantro leaves for garnish
3 tbsp Thai roasted chili paste
⅔ cup coconut milk

METRIC
600 g whole shrimps with heads and shells
3 stalks lemongrass minced (use 3 tablespoons lemongrass paste from a tube if stalks are hard to find)
4 Thai bird's eye chilies smashed (Serrano chiles can be substituted, or just use red pepper flakes for heat)
18 g garlic cloves smashed
10 kaffir lime leaves torn (can use lime zest instead)
1 piece galangal sliced (you can use fresh ginger as a substitute however it will yield a different flavor)
240 ml low sodium chicken broth
1.2 ml water

For the Soup
1 medium onion cut into wedges ½ inch thick
200 g oyster mushrooms sliced
2 tomatoes cut into wedges
8 g sugar
90 ml fish sauce
75 ml lime juice
15 g fresh coriander/cilantro leaves for garnish
45 g Thai roasted chili paste
150 ml coconut milk

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Russian Napoleon Cake (Napolyeon Tort)
Prep: 40 mins Cook: 80 mins Chill: 7 hrs Total: 9 hrs Servings: 9 servings

Ingredients

For the Pastry Layers:
2 ounces (1/4 cup) unsalted butter, softened
1 tablespoon granulated sugar
1 cup sour cream, at room temperature
2 large egg whites, at room temperature, stiffly beaten
1 tablespoon vodka
1 pinch kosher salt
2 1/2 cups (180 grams) all-purpose flour

For the Custard Filling:
5 cups whole milk
10 large egg yolks, at room temperature
1 large egg white, at room temperature
2 1/2 cups granulated sugar
6 tablespoons all-purpose flour
8 ounces (1 cup) unsalted butter
1 tablespoon pure vanilla extract

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San Francisco Pork Chops
Prep: 20 min. Cook: 7-1/2 hours Makes 4 servings

Ingredients

4 bone-in pork loin chops (8 ounces each)
1 tablespoon canola oil
1 garlic clove, minced
1/4 cup soy sauce
1/4 cup red wine or chicken broth
2 tablespoons brown sugar
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice


Directions

In a large skillet, brown pork chops on both sides in oil; transfer to a 3- to 4-qt. slow cooker. Add garlic to drippings; cook and stir for 1 minute. Add the soy sauce, wine, brown sugar and pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
Cook, covered, on low 5-7 hours or until meat is tender. Remove chops. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Return chops to slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Serve with rice.

Shrimp Étouffée
Servings: 4 Active time: 20 mins Total time: 30 mins

Ingredients

1/2 cup extra-virgin olive oil
1 large white onion, finely diced
1 stalk celery, finely diced
1/4 cup finely diced red bell pepper
3 scallions, white and green parts, finely diced, plus more for garnish (optional)
2 tablespoons chopped fresh parsley, plus more for garnish (optional)
3 medium cloves garlic, minced (about 1 tablespoon)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 pounds peeled, deveined medium (41-50 count) shrimp, thawed if frozen
1/4 teaspoon cayenne pepper, or more as needed
1 teaspoon Creole seasoning, or more as needed
Cooked white or brown rice, for serving

Steps

1. In a Dutch oven or deep-sided pot over medium-high heat, heat the oil until shimmering. Add the onion, celery, bell pepper, scallion and parsley and cook, stirring, until softened and with onions just beginning to get translucent, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat.
2. In a small pot over medium heat, melt the butter. Add the flour and stir until smooth. Cook, stirring constantly, until the roux darkens to a light brown color, about 5 minutes. Remove the pot from the heat and continue stirring. The roux will darken off of the heat.
3. Add the roux to the vegetables and stir until fully incorporated.
4. Return the Dutch oven to medium heat. Add the shrimp, cayenne and Creole seasoning and stir to combine. Cover and simmer, stirring occasionally, until shrimp curl, turn pink and are cooked through, about 10 minutes. (The cooking time will vary with the shrimp size.)
5. Taste and season with more cayenne and Creole seasoning, if desired. Sprinkle with additional chopped scallions or parsley, if desired, and serve over cooked white or brown rice.

NOTES: This dish requires no stock. The moisture from simmering the raw shrimp will create the liquid needed for the rich sauce, which is thickened with a dark brown flour-based roux and seasoned with Cajun/Creole “trinity” of onions, celery and bell pepper. If the sauce is too thick, add water or stock, 1 tablespoon at a time, until it reaches the desired consistency.

One caution: It’s easy to overcook shrimp as cooking time will vary with the size and freshness of the crustaceans, so simmer the shrimp until they are pink and curled. Then, pluck out one to do a taste test.

If you’ve never made a roux, don’t be intimidated. It’s simple. Combine equal parts fat and flour over medium heat and stir constantly until it reaches the desired color. The darker the roux, the deeper the color and the richer the flavor of the sauce. This recipe is a great way to practice making a roux because it uses only 3 tablespoons of flour and 3 tablespoons of butter. If you go too far and scorch the roux, pitch it, and start again.

Fried Cabbage and Bacon Slaw
Yield: serves 6-8

Ingredients

12 ounce package of smoked bacon
1 small head green cabbage, outer leaves removed and cored
1 small yellow onion, peeled, halved, and thinly sliced.
1 medium carrot, peeled and cut in small dice
salt and fresh cracked black pepper

Instructions

Cook the bacon until crisp, and drain. Reserve the grease, and crumble the bacon. Halve or quarter the cabbage and shred it finely.
In a large skillet or wok, heat 3 tablespoons of the bacon grease and sauté the onion and carrot for a few minutes until softened. Add 2 to 3 more tablespoons of grease, and add the shredded cabbage along with half of the cooked bacon, and stir fry until the cabbage starts to brighten in color, turn glossy, and soften. This will only take a few minutes, but you can customize your slaw by cooking it a little less or more than this. Season to taste with salt and pepper.
Serve the slaw hot or warm, topped with the rest of the crumbled bacon.
Leftover slaw stored in the refrigerator will stiffen due to the bacon grease. Bring the slaw to room temperature or heat it briefly in the microwave before serving.

Make it your own

Make it tangy - the flavor is amazing as is, but you can, if you like, hit the slaw with a little vinegar at the end of cooking. This gives it a nice tang.
Make it with other meats - leftover corned beef, ham, pancetta, or sausage.
Make it with red cabbage.
Make it with classic coleslaw spices - You could also use onion and garlic powder, celery seed, caraway seeds or a little mustard.

Chicken Artichoke Pasta
Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Servings 6

4 tablespoons olive oil
1/3 cup green onions chopped
1 tablespoon garlic chopped
1 pound boneless skinless chicken breast cut into bite size pieces
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/3 cup water
14 ounces artichoke hearts drained
1 cup heavy cream
1 1/2 teaspoons butter
10-12 ounces penne pasta cooked
3/4 cup fresh grated parmesan cheese

INSTRUCTIONS

Heat olive oil, onions, and garlic in a large skillet. Add chicken, salt, and red pepper flakes. Cook until chicken is cooked through.
Add water and scrape the bottom of the skillet. Add artichoke hearts and heavy cream.
Let reduce (cook 7 minutes until half as thick).
Remove from heat and stir in butter and parmesan cheese. Add pasta.
Serve with green onions, red pepper flakes, and parmesan cheese.

NOTES
Looking to mix it up? Try shrimp instead of chicken for a delicious alternative.
Or, for a vegetarian version, use mushrooms instead of chicken.
You can use marinated artichokes for even more flavor!

Creamy Peanut Butter Fudge
Prep Time: 5 mins Cook Time: 4 hrs Total Time: 4 hrs 5 mins Servings: 48 1-inch squares

1 cup butter
1 cup creamy peanut butter
1 teaspoon vanilla
3½ cups powdered sugar

Instructions

Microwave Directions

Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Stovetop Directions

Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Dog/Cat Paw Balm
Prep Time10 minutes Active Time10 minutes Additional Time4 hours Total Time4 hours hrs 20 minutes Yield: 4 ounces

Materials

2-½ cups water
2 tablespoons vitamin E oil
2 tablespoons coconut oil
1-½ tablespoons beeswax
1 tablespoon raw shea butter

Instructions

Place your storage containers where they will remain undisturbed for at least 4 hours to set.
Add water to a 2-quart saucepan.
Combine all other ingredients in a heat-proof glass measuring cup and place the cup into the saucepan, resting the handle outside the pan.
Heat over medium heat. Stir occasionally until the ingredients are fully melted, about 10 minutes.
Carefully remove the measuring cup using the handle or an oven mitt if it’s too hot.
Slowly pour the melted mixture into your containers, filling them about ¾ full.
Let sit undisturbed for at least 4 hours or until fully set.
Store covered in a cool area for up to 2 months.

Notes
STORAGE
Store in a cool, dry place for up to 2 months. Refrigerate for extended shelf life.

TIPS FOR BEST RESULTS
Only fill containers ¾ full to avoid spills.
Do not add essential oils, as many are unsafe for dogs.
Only use pure, additive-free ingredients.
Use dog socks or booties after applying to prevent licking.
Warm the balm between your fingers if it has been refrigerated.
This balm is also safe for cats and helps soothe hotspots or itchy skin.

LEFTOVERS
Leftover balm can be poured into smaller containers or molds for travel-size options.