This springtime ‘hash’ celebrates the fresh flavors of the garden and the delightful fragrance of rosemary. It’s such a delicious accompaniment to eggs and bacon that you won’t even miss potatoes!

It’s also great as a dinner side dish, too, especially with the addition of a little minced garlic.

The proportions of this recipe are not crucial, so feel free to adjust and improvise.

Here’s how to make the delicious and savory Rosemary Summer Squash and Green Pepper Hash:

Ingredients:

2 Tbsp olive oil
2 large yellow squash, chopped
1 medium green pepper, chopped
1 large leek, trimmed and chopped
1 tsp finely minced fresh rosemary leaves
1/4 tsp salt
1/8 tsp white pepper
Pinch of cayenne

PREPARATION:

Heat the oil in a large skillet. Saute the squash, green pepper, and leeks until just softened. Add the remaining ingredients and cook an additional five minutes.

Serves 4.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow to read this week’s Fish For Friday Recipe of the Week: Cornmeal Crusted Soft Shell Crab Po’Boys.

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Whether it’s filling a sandwich or topping a burger, Pimento Cheese is a Southern favorite. Here, the three main ingredients of Pimento Cheese (Diced pimento, shredded cheddar, and mayonnaise) create a breakfast dish that looks as good as it tastes!

You can use a milder cheddar if you prefer. Some folks here use Hoop Cheese, which in the South refers to a red-wax coated hard yellow cheese that is cut in wedges from a large round.

It’s also known as Rat Cheese, because it looks just like the quintessential cheese wedge from countless Saturday morning cartoons and illustrations. (At least I hope that’s the reason!)

Here’s how to make the Southern Style Pimento Cheese Eggs:

Ingredients:

6 eggs
1-1/2 Tbsp mayonnaise (preferably Duke’s)
Pinch each of salt, white pepper, and cayenne
1/2 cup diced pimento (or diced roasted red peppers)
3/4 cup shredded sharp cheddar

PREPARATION:

Whisk together the eggs, mayo, salt, white pepper, & cayenne until thoroughly blended. Mix in the diced pimento and shredded cheddar.

Pour into a hot buttered pan and cook until the bottom is set; finish under the broiler until top is firm.

Serves 4.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

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Spring is here in all its verdant glory, and our thoughts turn to fresh vegetables at the farmers market, fresh herbs from the garden, and casual outdoor dining. Nothing could be finer than to breakfast in the gentle Carolina sunshine in the morning, so this week we’ll be presenting three recipes for a Southern Springtime Breakfast.

A fresh, homemade Southern biscuit, made from scratch, is a culinary treasure and absolutely worth the time and effort it takes to do it right. However…one may be willing to make the effort, but may not have the time.

Having a roll of refrigerated biscuit dough on hand is a good idea; you can use them to satisfy a serious biscuit jones in a hurry, and you can do other fun things like make these wonderful fry breads.

An important cooking note: these things fry up very quickly – about 15 seconds per side (no kidding!) Also, don’t expect them to sizzle and pop and sound like they’re frying, because they won’t. It’s going to sound like the oil isn’t hot enough. Don’t be fooled! As soon as you put one in, count to ten and start checking!

Here’s how to make the Easy Southern Fry Bread Biscuits:

Ingredients:

1 roll (16.3 oz) Pillsbury Grands Southern Style Biscuits
Oil for frying (preferably something neutral like canola or vegetable oil)
Salt (optional)

PREPARATION:

Separate the biscuits and gently stretch and flatten them out into thin rounds (try to get them as thin as possible without tearing them.)

Heat about 1/4 inch of oil in a skillet until hot (about 360 degrees). Lay a biscuit in the oil and count to ten. Check the underside; when the edges are golden brown, flip it over and count again. Remove and drain on paper towels. Sprinkle lightly with salt, if desired.

Serves 4.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

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These tasty tacos combine the spicy flavor of chipotle-marinated chicken with sauteed vegetables and a tangy cabbage & jalapeno topping. They don’t need sauce, but I’m sure a little tomatillo salsa wouldn’t hurt them. Try them for a quick and out-of-the-ordinary weeknight dinner.

You can find chipotle mojo in the Latino or International Foods section of the supermarket. The Goya version is very good.

BTW, If you don’t own or can’t find your taco holders, you can make good use of that taco shell box before it goes into the recycling. Just tape up the open side, cut the box down the middle lengthwise, cut some deep V notches in each half, and voila: Your very own disposable taco shell holder!

Here’s how to make the Chipotle Mojo Chicken With Marinated Mushrooms and Peppers:

Ingredients:

1 lb boneless skinless chicken breast tenders (or whole breast cut into 1 inch strips)
3 Tbsp chipotle mojo marinade
2 cups finely shredded cabbage
1 - 2 pickled jalapenos, cut into fine shreds
1 Tbsp cider vinegar or white wine vinegar
3 Tbsp olive oil, divided
1/2 of a medium green bell pepper, diced
1/2 of a medium onion, diced
1 cup marinated vegetables (mushrooms, red peppers, etc), diced
1 large clove garlic, minced
8 taco shells (I had Taco Bell Nacho flavored shells on hand, but any yellow or white corn shell would be good.)
4 oz cheddar or jack cheese, grated

PREPARATION:

Mix the chicken with the chipotle mojo and set aside for 15 minutes. Mix the cabbage and jalapeno with the vinegar and two or three tablespoons of the marinade from the vegetables (or some plain olive oil); set aside.

Heat a skillet over medium-high heat. Add two tablespoon of the olive oil, then add the chicken pieces to the hot pan. Let the chicken cook on one side until nicely colored, then turn over and cook the other side until just done. Remove the chicken from the pan and keep warm.

In the same skillet, add another tablespoon of olive oil and saute the green pepper and onion for a few minutes. Add the marinated vegetables and the garlic. Saute for an additional minute and remove from the heat. Check for salt.

Drain the cabbage/jalapeno mix. Divide the chicken between the taco shells, then top with the sauteed vegetables, grated cheese, and cabbage mix.

Serves 2 - 4.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow to read our newest recipe on HuggingtheCoast.Com, Easy Southern Fry Bread Biscuits, which is part of this week’s special Southern Springtime Breakfast Series.

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