Pasta with Asparagus and Bacon PRINTABLE RECIPE ▼ 4 to 6 SERVINGS Enjoy a delightful dish of asparagus with pasta, perfect for a light and satisfying meal. Your favorite pasta is cooked to al dente, then it's tossed with a sautéed mixture of fresh asparagus, garlic, and bacon. Finish with a sprinkle of parmesan cheese and a touch of lemon zest for a burst of flavor. This simple yet delicious recipe showcases the vibrant taste of asparagus in every way! This recipe offers bold flavor with few ingredients and is quick to prepare. You can use any type of pasta (the picture above features spaghetti), and there are optional add-ons to elevate the dish even more. Facts about Asparagus • Since asparagus is available year-round, you don't have to wait until spring to enjoy this and other recipes that contain fresh asparagus. I like the freshness that it brings to this dish. • A great source of nutrients like folate, vitamin C, and vitamin K. • Asparagus contains antioxidants and fiber. • There are green, purple, and white varieties. • It can be steamed, baked, broiled, or grilled. • You eat the stem of the plant, not the foliage or berries. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Pasta with Asparagus & Bacon Ingredients: • ½ pound pasta, cooked and drained • 5 garlic cloves, cut in half • 3 Tbsp of a good olive oil • 3 Tbsp butter • 1 lb. fresh asparagus, cut in 2-inch pieces • 6 strips of bacon, cooked and cut into 1-inch pieces ( How to cook bacon ) • ¼ cup shredded or shaved Parmesan cheese • Sea salt and cracked pepper to taste Instructions 1. In a large skillet, place the olive oil and butter; heat on medium until the butter melts. Sauté the garlic quickly for 1 minute; add the asparagus and cook for an additional 6 to 8 minutes or until tender crisp. 2. Pour over the hot pasta; sprinkle with bacon and cheese; season with salt and pepper. Serve immediately. Options: • Add 1 cup of halved cherry tomatoes 5 minutes into sautéing the asparagus and finish cooking. • Sprinkle the finished dish with ¼ cup sliced kalamata olives and chopped pimentos from a jar. • Replace the bacon with Prosciutto, so good!

Laura Lee Alice Cooks is about simple Southern recipes and comfort cooking. It's all about maintaining an easy Southern lifestyle so you can enjoy each moment. Recipes Recipes We use seasonal fruits and vegetables, pantry staples, and basic whole foods in our recipes. We try to keep canned foods to a minimum, except for the ones we do. Freezing, fermentation, dehydrating, and freeze-drying are also part of our normal activities, depending on the season. Appetizers Appetizers Beef Beef Beverages Beverages Breads Breads Brunch A table offering a variety of food for brunch. Chicken Chicken Recipes Condiments & Dressings A sampling of condiments & dressings. Fish & Seafood Recipes Fish & Seafood How To.... DIY ideas to make your life easier. Pasta Recipes A dish of delicious macaroni and cheese. Pork Pork Salads & Slaws Salads & Slaws Sauces Sauce Recipes Soups & Chowders Soups & Chowders Vegetables Vegetables

Laura Lee Alice Cooks is about sweet tea, good food, gardening, family and friends. A Southern lifestyle is positive, simple and easy-going. Home Comfort Foods Sally's Brownies A white plate stacked with decadent chocolate brownies. Chicken and Dumplings_edited_edited A pot filled with flavorful and puffy Chicken and Dumplings. Southern Potato Soup A bowl filled with creamy potato soup with small pieces of vegetables and bits of ham. Macaroni and Cheese Creamy macaroni and cheese in a white bowl. Loaded Carrot Cake Loaded carrot cake cupcakes with spiraled cream cheese frosting. Pasta with Asparagus and Bacon LLA Basic Coleslaw Recipe Our Best Baked Beans Crab Cakes Trending Desserts Most Requested Recipes To play, press and hold the enter key. To stop, release the enter key. How to make our extraordinary Chicken Stock or Bone Broth! > To play, press and hold the enter key. To stop, release the enter key. Recipes are like stories; they can change from person to person. Everyone has their idea of how a recipe should be, even though it may have changed from the original. We will never know the true author of the original recipe, regardless of what some may say. That's why I go back and look through the oldest cookbooks that I can find. Sometimes it's not the recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within the pages. That's where the real story is, finding those simple Southern recipes. -Mac

Sauerkraut (fermented cabbage) PRINTABLE RECIPE ▼ MAKES 1 QUART If you grew up in the country, you're probably familiar with the process of making kraut. I remember my grandmother taking handfuls of shredded cabbage and making a layer in a large crock, sprinkling salt over it, adding another layer of cabbage, more salt, and so on, until the crock was almost full. Then came an upside-down plate that would fit inside the crock, a large clean rock to weigh everything down and finally a large square of muslin that was put over the top and then tied with a string to hold it in place. That was to let in the necessary air and keep everything clean. Favorite Things from the Kitchen How to Clean Cabbage: 1. Start by removing the outer leaves, which are often damaged, dirty, and may contain pesticide residues. 2. Cut the cabbage in half and take out the core. Shred or chop the cabbage according to your recipe's instructions. 3. In a large bowl, add the cabbage pieces, sprinkle lightly with salt and ¼ cup of vinegar. Fill the bowl with water and swish the cabbage to clean it, then pour out the water. Rinse the cabbage thoroughly under running water. Finally, drain it using dish towels or a salad spinner to eliminate excess moisture. Use as directed. Sauerkraut Slaw This easy recipe is ideal for beginners, requiring only cabbage and salt. Cabbage is not only readily available year-round but also keeps well when refrigerated, making it a practical option to have on hand. Once you grasp the basic technique, the options for variations are limitless. Find the tools for fermenting here . Fact About Sauerkraut: • It's a fermented cabbage that supports gut health through probiotics, aids digestion with fiber, and provides immune-boosting nutrients like vitamin-C. • Antioxidants are one of the greatest benefits that help against cell damage, as well anti-inflammatory properties. • Naturally low in fat and calories. • The fermentation process, called lacto-fermentation , uses lactic acid bacteria to break down sugars in the cabbage, resulting in a sour, tangy flavor and the production of probiotics. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it How to Ferment Cabbage Makes 1 quart Ingredients • 1 head of cabbage, about 2 lbs, washed • 1 Tbsp sea salt, use non-iodine • 1 tsp spice, optional, caraway seeds (my favorite), celery or dill You will need a wide mouth quart jar, fermentation pipe with ring or fermentation lid, and a jar lid and ring. Instructions 1. Rinse the head of cabbage; remove and discard any damaged or discolored leaves; peel off a whole leaf and set aside. 2. If shredding by food processor: Cut the head into wedges that will fit in the chute; cut out and discard the core on each piece. With processor running, push each wedge down the chute to be thinly sliced. You may have to empty the bowl once or twice. If shredding by hand: Cut the head of cabbage into quarters; starting at the end opposite the core, slice across the grain into thin strips. I leave the core to make it easier to handle. Keep slicing until the entire cabbage is done. 3. Place the shredded cabbage in a large bowl and sprinkle with the tablespoon of fine sea salt. Method 1: Mix and squeeze the cabbage to force out the juice, while continually mixing Do this until it looks wilted and has produced liquid. This may take five minutes or more. Method 2: Once the cabbage and salt are in the bowl are mixed, start gently pounding the cabbage with a Pickle Packer . Continue until it produces liquid and looks wilted. 4. Cover the bowl with a dish towel and let it set for 4 hours. 5. Add the cabbage mixture to the jar, packing down a layer at a time. As you do so, the liquid that you've made will rise to the top. Fill the jar to the shoulder, no more! If you have it, take the cabbage leaf and cut it to fit inside of the jar; place a clear weight on the leaf and press until all the cabbage is below the brine. Wipe the rim of the jar then add a Pickle Pipe with a ring. Write the date on a piece of tape, leaving room for more writing, and put it on the jar. Set the jar aside in a dark place. 6. Start checking the jar after 2 weeks. The warmer it is, the faster it will ferment. The cabbage will be almost translucent; the flavor shouldn't be salty anymore but slightly tangy. The flavor will get better as it ages. 7. Once it's done, seal the jar and refrigerate for storage. Or, you can also using the boiling water method.; pint jars 20 minutes, quart jars 25 minutes. Remove bubbles; use ½-inch headspace.

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Vegetables Fried Okra I am very fortunate to have a small country store not far from our home that stocks a mass array of cooking basics and seasonal fresh produce. Usually we grow our okra but if the weather hasn't cooperated, we tend to gravitate to this place. Most of the okra they sell is usually 2 to 3 inches in length, but never over 4 inches. Okra is one of the vegetables that you either love it or hate it! We happen to love it, especially fried this way and it freezes beautifully. After slicing the ok ra and soaking it in buttermilk, this recipe will go quickly. I prefer to fry in peanut oil, canola oil or a mixture; they tend to drain better and it have a higher flash point, which is one reason we also use them to fry turkeys during the holidays. Ingredients 1 lb. fresh okra 2 cups good buttermilk 1 cup self-rising flour 1 cup self-rising cornmeal 1¼tsp salt ¼ tsp ground red pepper or black pepper Cooking oil (Canola oil, peanut oil or a mixture) Instructions 1. Pour buttermilk into a medium bowl. Trim okra, cutting off tips and stem ends; cut into scant ¾- inch pieces. place into buttermilk, gently stir, cover and chill for about 45 minutes. 2. In the meantime, pour oil about 2 inches deep in a large pot, like a Dutch oven. Start heating to 375 degrees when okra comes from the fridge. 3. Combine flour, cornmeal, salt and pepper in a medium bowl. Remove okra from buttermilk with a slotted spoon or strainer; discard buttermilk. Place the okra, in small batches, in the flour mixture; shake off excess flour. Fry in small amounts for 4 minutes to a golden brown; drain on several layers of paper towels. Watch carefully when frying as it can quickly overcook. Tips • Gently shake okra after frying to remove excess oil before placing on paper towels. • Small batch frying prevents the temperature of the oil from dropping too low. • If freezing, cook okra until light brown, drain, then slightly cool and place in freezer on baking sheets until frozen. Quickly pour into bags and freeze. Reheat in frying pan with scant amount of oil until done. • For more heat, add another ¼ teaspoon red pepper. Did You Know? • Self-rising products produce a lighter coating because of the baking powder they contain. • Peanut oil in about 90% saturated fat. That is why it is mostly used in Asian cooking in small amounts. • Canola oil is low in saturated fat and also contains omega-3 fatty acids.

Fish & Seafood Beer Battered Fish This is another super simple recipe with minimum ingredients. It can also be used as a batter for other things such as chicken (I do chicken nuggets) or vegetables. The recipe is easily doubled or tripled. It goes great with our Cole Slaw and fried potatoes. Ingredients • 1½ cups Batter Mix (recipe below) • 1 pound fish fillets, fresh or thawed if frozen • ¼ cup lemon juice • ¾ cup beer • Peanut oil or oil of choice Prepare Batter mix. Instructions 1. Pat fish dry; coat with Batter Mix, about ½ cup total. Lay on rack. 2. Combine remaining Batter Mix, lemon juice and beer; mix well. 3. Dip fish in batter and fry in hot oil until golden brown; drain. 4. Serve with Tartar Sauce . Batter Mix The baking powder keeps the batter light and crispy. Ingredients • 1½ cups plain unsifted flour • 2¼ tsp baking powder • 1 tsp salt • ¾ tsp baking soda Instructions Combine all ingredients with a whisk in a medium bowl. Options 1. Use thin slices of chicken instead of fish. 2. Add ¼ teaspoon cayenne pepper to dry batter.

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Fermented Salsa PRINTABLE RECIPE ▼ 4 to 6 SERVINGS I like salsa just as it is, but I like fermented salsa even more. Fermentation is a natural process that uses naturally occurring beneficial bacteria and yeast. Together, they transform certain foods into a slightly tangy and very nutritious delight. And it only takes a day or two! You can make your own salsa, or you can buy it in the produce section of your grocery store where it's made fresh. Do not use the salsa that comes in jars. Tools you will need: • Jars: I like to use pint jars unless I am doing a large quantity. I also like to use the large mouth jars; just makes it easier. • Airlock lid: This is very important and necessary. Above I show two kinds- an airlock lid (left) and a pickle pipe with a ring (right). I have used airlock lids for several years, especially when I make kraut but they are unavailable right now. I will be trying out the other one soon. • Weights: For years I used small smooth rocks but now I use glass weights . They make the job so much easier. • You will need some type of a tamper, but I use a wooden spoon and press down on small layers as I go along. When I am about an inch from the top of the jar, I add the glass weight and press down one final time and put on one of my airlock lids. • You can buy the whole fermentation kit here . It's the best way if you're starting out. • All you need for Fermented Salsa are fresh salsa (our recipe below) and sea salt. I use about one scant level teaspoon of sea salt for each cup of salsa. You need the salt to draw the moisture from the vegetables. • Pack into jars, tamping down as you go, until you reach about an inch from the top. Place the glass weight on top of the salsa and press down until you see the juice. It's important that all the salsa is submerged below the weight. • Ferment for up to two days, tasting after the first day until the taste suits you. When done, take out the weight and screw on a solid top. It will keep in the refrigerator for several months. Check often for spoilage-mold on top, bad smell or funky taste. • The jar does not have to be full to be able to ferment. The ingredients just have to be covered by liquid and topped with a glass weight. • Fermented Salsa boosts your immune system and is full of probiotics, enzymes, plus vitamins that will support your gut health. LAURA LEE ALICE COOKS PIN PRINT Don’t love it Not great Good Great Love it Fermented Salsa This recipe should make about 1½ pints, depending on amount of ingredients. I use one scant level teaspoon of salt per cup of salsa. Ingredients • 2 cups chopped tomatoes (2 to 3 medium to large) • ½ to 1 whole onion, ½-inch dice (depending on taste) • 1 small green bell pepper, ½-inch dice • ½ to 1 whole jalapeno, ¼-inch dice • ¼ chopped cilantro, ½-inch dice • Juice of ½ lime or lemon • ¼ tsp black pepper • 3 level tsp sea salt Instructions 1. In a large bowl, combine all the ingredients and let sit for about 10 minutes to release the liquid. Not necessary if making regular salsa. 2. Place 2 spoonfuls at a time in the jar, tamp down, repeating until salsa is one inch from the top or the jar. Make sure there is liquid on top before placing the glass weight. Using the airlock top or the pickle pipe with a band, seal the jar. 3. Ferment for 1 or 2 days until it reaches desired taste. It may take longer; taste daily until you like it. Remove the fermenting top and replace with a regular top; refrigerate.

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Baked Chicken Breasts PRINTABLE RECIPE ▼ Whether you're preparing food for two or twenty, this is THE simplest recipe for baked chicken breasts. I cook my chicken this way several times a month. I use it not just for baked chicken but for chicken salad or any recipes that require cooked chicken. Tips for the Best Baked Chicken • Buy chicken breasts totally covered with skin. Mine in the photos did not have a lot but were still moist. • If baking more than two breasts, allow for extra baking time. • Set the chicken out of the fridge 30 minutes before baking. • Chicken cooked with the bone and skin have more flavor. • By salting the skin a few hours ahead of baking makes for a crispier skin. • I do not cover the chicken before placing it in the fridge.