Recipes

Cheesy Mexican Potato Casserole

Makes 6-8 servings

Ingredients

8-oz. shredded pepper jack or Mexican cheese blend

1/2 pkg. Market Pantry shredded hashbrowns

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup frozen chopped onion

1 jar (4-oz.) chopped green chiles

Instructions

Heat oven to 350°F. Set aside 1/2 cup shredded cheese. Combine all remaining ingredients in large bowl; mix well.
Pour into 8×8″ glass baking dish.
Bake 50-55 minutes or until center is hot and edges are golden brown. Sprinkle reserved cheese over top of potatoes. Return to oven for 1-2 minutes or until cheese is melted.

TurleyFamily2025-04-26T21:13:47+00:00March 10th, 2025|

Fried Okra

Ingredients

Okra

Salt

Pepper

Cornmeal

Oil

Instructions

If frozen, run cold water over in colander to break up. Mix salt, pepper and cornmeal and coat. Put in skillet in 1/2″ oil. Cook on med-hi. Stir gently with flat whisk. When browned, drain on paper towel. (Takes about 15 mins)

TurleyFamily2025-04-26T21:13:16+00:00March 10th, 2025|

Creamed Corn

Ingredients

Cornstarch or flour, if needed

Freezer roll of cream style corn (white or yellow)

Milk

Butter

Salt

Pepper

Instructions

Cut off just the outside layer of kernel off the husk, then the middles, then scrape. Put in iron skillet with milk, several tbsps butter, salt, and pepper. Cook down until it thickens (add flour or cornstarch if needed)

TurleyFamily2025-04-26T21:12:49+00:00March 10th, 2025|

Spinach Kugel

Serves: 6

Ingredients

2 pounds fresh spinach, finely chopped

1 pound cottage cheese

4 eggs, beaten

1 tsp salt

1/4 tsp nutmeg

1 1/2 tbsp fresh lemon juice

1/4 tsp black pepper

1 cup fine bread crumbs, divided

Paprika for garnish

Instructions

Preheat oven to 375°F. Lightly grease a 9-inch-by-13-inch baking dish and set aside. In a large mixing bowl, combine all ingredients except 1/4 cup of bread crumbs. Mix well and transfer to prepared pan.. Sprinkle top with reserved bread crumbs and paprika. Cover tightly with foil and bake for 35 minutes. Uncover and bake for 10 minutes more. Cut into squares and serve hot, warm, at room temperature or cold.

TurleyFamily2025-04-26T21:12:23+00:00March 7th, 2025|

Lemon Tart

Serves: 6

Ingredients

Crust:

1 1/3 cups all-purpose flour

Pinch of salt

1/2 cup (1 stick) butter, at room temperature

6 tbsp sugar

Grated zest of 1/2 lemon

Grated zest of 1/2 orange

2 large egg yolks

1 tsp vanilla extract

Lemon Curd:

Juice of 12 lemons, plus the grated zest of three of the lemons

1 tbsp unflavored gelatin

1 1/2 cups sugar

12 large eggs

10 large egg yolks

Sweetened whipped cream for decoration (optional)

Instructions

Make the crust: Sift the flour and salt together. In a bowl, with an electric mixer, combine the butter, sugar and zests. Mix until just combined. Add the egg yolks 1 at a time. Add the vanilla. Add the flour mixture. Mix until just combined. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 325°F. Roll out the dough to about a 1/8-inch thickness and fit into a pan edge. Fold extra dough in. Prick all over with a fork. Place a piece of parchment paper over the dough and weigh down with rice, beans or pie weights. Bake for 10 minutes. Remove the parchment (and weights) and bake for 15 minutes or until golden brown. Set aside to cool.
Meanwhile, make the lemon curd: Measure out 1/4 cup lemon juice and place in a small bowl. Sprinkle the gelatin over the juice and set aside to soften.
In a large heat-proof bowl, combine the remaining lemon juice, the lemon zest and sugar. Set over a saucepan of simmering water and let the mixture warm, whisking occasionally.
In a medium bowl, whisk the whole egg and egg yolks together well. Slowly whisk 1 cup warm lemon-sugar mixture, beating well. Pour the egg mixture into the lemon-sugar mixture, still over simmering water. Cook ,whisking constantly, until the mixture thickens, 10-12 minutes. Whisk in the gelatin. Remove from the heat and let cool.
With a pastry bag fitted with a large plain tip, pipe the lemon curd into the tart shell. Change to a large star tip, and pipe rosettes along the edge of the tart. Add whipped cream if desired.

TurleyFamily2025-04-26T21:10:40+00:00March 7th, 2025|

Rajas Poblanas

Serves: 6

Ingredients

6 poblano chiles, seeds and veins removed

1 tbsp avocado oil

1 white onion, julienned

1 cup Crema Mexicana*

Salt, to taste

Corn tortillas

Instructions

Preheat broiler. Place poblanos on a baking sheet. Roast under broiler, carefully flipping with tongs until charred on all sides, about 5 minutes. Place charred poblanos in a bowl and cover with plastic wrap and cooled enough to handle, about 15 minutes.
Remove skin from chiles. Slice them lengthwise into strips 1/2-inch thick.
Heat the oil in a large skillet over medium-high heat. Sauté the onion just until soft; do not brown.
Add the chile strips (rajas) and the crema Mexicana. Cook the chile mixture until heated through, about 5 minutes. Season with salt.
Serve immediately with warm corn tortillas.

TurleyFamily2025-04-26T21:37:44+00:00March 7th, 2025|

Garlic Mushrooms Cauliflower Skillet

Prep Time: 5 mins | Cook time: 20 mins

Ingredients

4 tbsp butter, or ghee

1 tbsp olive oil

1/2 onion, chopped

1/2 head cauliflower, cut into florets

1 pound mushrooms, cleaned

2 tbsp beef or chicken broth

1 tsp fresh thyme leaves, chopped

2 tbsp fresh parsley, chopped

4 cloves garlic, minced

Salt and Pepper, to taste

Instructions

Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the onion until softened (about 3 minutes).
Add the mushrooms and cook for about 4-5 minutes on all sides. Make sure the mushrooms render as much moisture as possible. Brown them a little more if necessary, to avoid the side dish becoming soggy at the end. Keep an eye on it so they don’t burn either.
Once mushrooms are well browned, add cauliflower florets. Cook until golden and crispy on the edges, about 8-10 minutes. Veggies must be well browned.
Pour in the vegetable stock and cook for 2 minutes, to reduce the sauce slightly.
Add thyme, 1 tbsp of parsley, and garlic. Cook the mushrooms and cauliflower for half a minutes, until fragrant. Season generously with salt and pepper, to taste, sprinkle with remaining parsley, and serve immediately.

TurleyFamily2025-04-26T21:37:19+00:00March 7th, 2025|

Southern Living Squash Casserole

Servings: 8 | Prep time: 1 1/4 hrs

Ingredients

3 lbs sliced yellow squash

1 small onion, chopped

1 1/2 tbsp salt

16 saltine crackers

1 1/2 cup (6 oz.) sharp cheddar

1/2 cup mayonnaise

1 large egg, lightly beaten

2 tbsp butter, melted

1/4 tsp pepper

1/8 tsp salt

Instructions

Cook first 3 ingredients in boiling water to cover in a Dutch oven 25 minutes or until squash is very tender. Drain well, then mash with a fork.
Crush 10 crackers and stir into squash mixture. Stir in 1/2 cup cheese and next 5 ingredients. Spoon mixture into a lightly greased 11-x-7″ baking dish.
Crush remaining 6 crackers and sprinkle over casserole. Sprinkle 1 cup cheese evenly over casserole.
Bake, uncovered at 350°F for 30 minutes or until cheese melts and casserole in bubbly.

TurleyFamily2025-04-26T21:11:54+00:00March 7th, 2025|

Baked Cheddar Eggs and Potatoes Recipe

Yield: 4 servings | Prep: 20 mins | Bake 15 mins

Ingredients

3 tbsp butter

1 1/2 red potatoes, chopped

1/4 cup minced fresh parsley

2 garlic cloves, minced

3/4 kosher salt

1/8 tsp pepper

8 eggs

1/2 cup shredded extra-sharp cheddar cheese

Instructions

Preheat the oven to 400°F. In a 10-inch ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With back of spoon, make four wells in the potato mixture; break two eggs into each well.
Bake 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute or until cheese is melted.

TurleyFamily2025-04-26T21:24:42+00:00March 7th, 2025|

Breakfast Quiche

Ingredients

1 prepared crust

12 bacon strips, cooked and crumbled

1 cup cheese (can use blend amounting to 1 cup)

1/3 cup onion

4 large eggs

2 cups milk

3/4 tsp salt

1/4 tsp sugar

1/8 tsp cayenne

Instructions

Preheat the oven to 450°F. Prepare crust in pie pan. Prick all over with a fork. Cover edges with a pie shield or a piece of foil, folded into quarters with a circle cut out of the open end. Bake for 10 minutes. Reduce heat to 375°F.
Pour “dry” ingredients into crust.
Whisk together wet ingredients and seasonings.
Pour over filling
Bake for 30-35 minutes or until knife inserted in center comes out clean.
Let stand for 10 minutes before cutting.

TurleyFamily2025-04-26T21:23:32+00:00March 7th, 2025|