Glorious Holiday Meals
March 21, 2012
This time of year is full of busy days for most of us. We have shopping to do and big meals to plan, just around the corner. But who says that all the food-joy has to be reserved for the Thanksgiving table? With our NEW, richer Southern flavorin mind, we thought we'd put together an "in-between the Holidays" menu that's quick and easy for any busy family cook, any night of the week.Both meat-lovers and vegetarians at the table will love our Sensibly Seasoned Vegetarian Gumbo. Made with fresh vegetables and our lower-sodium seasoned Red Beans and Tomatoes, Okra & Corn, this is a quick and healthy vegan Southern gumbo.We've seen recipes for Chicken Florentine that go on for pages and require 24 hours of preparation time. Our Southern Chicken Florentine is surprisingly simple and only tastes like it took 24 hours to prepare. Being busy absolutely doesn't mean you have to forgo fancy Florentines.Surprise the family with our Greens and Sausage Cheese Bake. Choose from among your favorite Glory greens as a foundation, and get ready for second helpings. All the seasonings you need for this easy delicious dish are already in the can.For dessert, our Glory's Sweet Potato Pie always hits the sweet spot. Its tasty secrets are in our Sweet Potato Casserole, already perfectly spiced and ready for the oven.And what about side dishes? As always, serving flavorful side dishes is as simple as heating your favorite Glory product and taking it straight to the table. You know your family's preferences better than anyone, so simply choose their favorites of our southern greens, or perhaps string beans, corn, carrots, or cabbage. Healthy, convenient, flavorful, and ready to serve. What could possibly be easier?Read on to see the recipes, and prepare for truly glorious holiday meals, all season long.
Sensibly Seasoned Vegetarian Gumbo
- 1 teaspoon fresh jalapeño, minced
- 1/4 cup white onion, diced 1/4"
- 1/4 cup red bell pepper, diced 1/4"
- 1/4 cup green bell pepper, diced 1/4"
- 2 cups vegetable broth
- 2 cups low-sodium vegetable juice cocktail
- 1 can Glory Foods Sensibly Seasoned Red Beans
- 1 can Glory Foods Sensibly Seasoned Tomatoes, Okra & Corn
- 1/4 teaspoon black pepper, ground
- 2 cups white rice, cooked
- Place the jalapeño, onion and peppers in a 3 to 4 quart saucepan. Heat and start stirring. Add about 1/4 cup of the vegetable broth and bring to a boil. Stir the vegetables occasionally until softened.
- Add remaining vegetable broth, vegetable juice, Glory Foods Sensibly Seasoned Tomatoes, Okra & Corn, Glory Foods Sensibly Seasoned Red Beans, and ground black pepper.
- Heat gently until the gumbo comes to a boil. Reduce heat and simmer for 10 minutes.
- Serve with a heaping 1/4 cup of white rice in each bowl.
Southern Chicken Florentine
Serves: 4Size: 1/2 Chicken Breast 5-6 oz
- Florentine Mix1 14.5 oz. can Glory Foods Turkey Flavored Turnip Greens, drained and squeezed lightly till dry, chopped roughly.
- 1/2 7 oz. can mushroom stems and pieces, drained
- 2 tablespoon parmesan cheese, grated
- 2 tablespoon prepared alfredo sauce
- 1/2 teaspoon garlic, chopped
- 1/2 egg yolk
- 2 10-12 oz. chicken breasts, skinless, split, trimmed; pound to 1/2" thick
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- 1 14.5oz. diced tomatoes, in juice with onions and garlic
- 2 tablespoon parmesan cheese, grated
- Mix all the ingredients for the Florentine mix until well combined and refrigerate.
- Pre-heat oven to 425°
- Season each half breast with the salt, pepper and paprika.
- Apply 1 to 1 1/2 tablespoons of the Florentine Mix to the skin side of each half breast forming approximately a half inch layer on top of each breast and leaving a half inch border of exposed meat.
- Place one can of tomatoes in a 8"x12" or slightly larger baking dish. Place the prepared chicken into the baking dish. Add the remaining can of tomatoes placing the tomatoes and liquid around the chicken, not over the top.
- Place the chicken in the oven and cook for 30-35 minutes for an internal temperature of 165 degrees
- Plate the chicken breast and spoon the diced tomatoes and juice from the baking dish over the chicken, garnish with the grated parmesan and serve.
Greens and Sausage Cheese Bake
- 1 27 oz can Glory Foods Seasoned Greens (choose between kale, mustard, turnip, collard greens, or mixed), drained
- 1 1/2 cup chicken or vegetable broth, divided
- 1 cup half-and-half
- 4 tablespoon butter
- 1/4 cup flour
- 1/3 cup parmesan cheese, grated
- 1/2 cup ricotta cheese (whole milk or part skim)
- 3 tablespoon dry bread crumbs
- 2 oz mozzarella cheese, shredded (about 1/2 Cup)
- 1 lb turkey sausage, diced
- Salt and black pepper to taste
- Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees.
- Heat the 1 cup of broth and half-and-half in a sauce pan, just until bubbles form around the edge of the pan.
- In a large skillet, melt the butter over low heat. Add the flour and cook, stirring, for one minute.
- Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened.
- Whisk in the grated parmesan and ricotta cheeses. Stir in the greens and diced sausage into the cheese sauce and pour the mixture into the prepared baking dish.
- Sprinkle with the bread crumbs and then sprinkle the grated mozzarella cheese over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned.
- Serve immediately.
Glory’s Sweet Potato Pie
- 1 15 oz. can Glory Foods Sweet Potato Casserole
- 3 tablespoon melted butter
- 2 large eggs
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 1 9" pie shell, uncooked and frozen
- Preheat oven to 400 degrees. Set rack to center of the oven and place a cookie sheet on center rack.
- Combine all liquids in a large mixing bowl.
- Blend in the cornstarch and mix.
- Add Glory Foods Sweet Potato Casserole and mix thoroughly until smooth.
- Pour mixture into the prepared pie shell.
- Place filled pie shell in oven on the cookie sheet.
- Bake for 10 minutes.
- Reduce heat in oven to 300 degrees and bake for approximately 40 minutes.
- Test the filling. The filling is cooked when the tip of a knife inserted in the center is clean when removed.
- Bake until filling is set.
- Carefully remove the pie from the oven. Allow to cool.
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