Green Bean Salad

May 25, 2015 by

A fast and very tasty side dish for a bbq. Something different then the regular thing. This green bean salad won’t take you but 10 minutes to fix it. It always taste better the next day.

Ingredients
  • 4 cups of green beans
  • 1 cup of cherry tomatoes
  • ½ chopped red onion
  • 1 cup cubed cheese of your choice
  • Italian Salad dressing
Instructions
  1. Clean the green beans and chop the ends of. If you have it available at your local grocery store get the bag with the beans that are already washed and the ends cut off. Put water in a pot, wait till it boils and add the green beans. Boil for 5 minutes. Put the beans in the colander and rinse with cold water.
  2. While the beans are cooking, rinse the cherry tomatoes and slice in half.
  3. Get the cheese of your choice, I like to use pepper jack or mozzarella cheese. Cut up in small cubes.
  4. Chop up the red onion. Put all the veggies in a bowl and pour the Italian Salad dressing over. Put the lid on the bowl and shake it up. Best to make it a day ahead.

Green Bean Salad
 
Prep time
Cook time
Total time
 
A fast and very tasty side dish for a bbq. Something different then the regular thing. This green bean salad won't take you but 10 minutes to fix it. It always taste better the next day.
Author:
Recipe type: Side Dish
Cuisine: Universal
Serves: 6
Ingredients
  • 4 cups of green beans
  • 1 cup of cherry tomatoes
  • ½ chopped red onion
  • 1 cup cubed cheese of your choice
  • Italian Salad dressing
Instructions
  1. Clean the green beans and chop the ends of. If you have it available at your local grocery store get the bag with the beans that are already washed and the ends cut off. Put water in a pot, wait till it boils and add the green beans. Boil for 5 minutes. Put the beans in the colander and rinse with cold water.
  2. While the beans are cooking, rinse the cherry tomatoes and slice in half.
  3. Get the cheese of your choice, I like to use pepper jack or mozzarella cheese. Cut up in small cubes.
  4. Chop up the red onion. Put all the veggies in a bowl and pour the Italian Salad dressing over. Put the lid on the bowl and shake it up. Best to make it a day ahead.

 

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Tomato Pie

May 22, 2015 by

Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It’s not necessary to use these tomatoes, any tomato will do.

Ingredients

  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • 1/3 cup Parmesan cheese
  • Salt and pepper
Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish.
  3. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don’t like a “juicy” pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain
  4. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  5. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.Bake 30 minutes, or until topping and crust are golden brown.
Tomato Pie
 
Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It's not necessary to use these tomatoes, any tomato will do.
Author:
Recipe type: Dinner/Side Dish
Cuisine: Universal
Serves: 8
Ingredients
  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • ⅓ cup Parmesan cheese
  • Salt and pepper
Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don't like a "juicy" pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  3. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.
  4. Bake 30 minutes, or until topping and crust are golden brown.
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Eggplant Parmesan

Apr 25, 2015 by

First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil.  Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.

Ingredients
  • 1 eggplant
  • ½ cup of flour
  • ½ cup of bread crumbs or Panko
  • 1 egg for the egg wash and 1 for the ricotta mix
  • 1( 8oz) container of ricotta cheese
  • 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
  • 8 oz. (1 cup) Parmesan cheese shredded
  • Basil chopped (Wanda used Fresh Italian parsley finely chopped)
  • Pasta Sauce
  • Olive oil (I use extra virgin)
  • 1 tbsp Italian seasoning
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375º. Wash and slice the eggplant. Place the sliced eggplant on a rack and sprinkle with salt, rest for about ½ hour. The salt helps draw moisture out of the eggplant. Dry each slice with paper towel.
  2. Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour –> egg –> bread crumbs. Sprinkle with olive oil each slice.  Place it in the oven and bake for 15 minutes, turn over the eggplant slices and bake again for 15 min.
  3. In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
  4. Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, Mozzarella and Parmesan. Repeat the eggplant layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ºF for 30 minutes. Allow to set about ten minutes before serving.

Eggplant Parmesan
 
Prep time
Cook time
Total time
 
First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil. Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.
Author:
Recipe type: Dinner
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 1 eggplant
  • ½ cup of flour
  • ½ cup of bread crumbs or Panko
  • 1 egg for the egg wash and 1 for the ricotta mix
  • 1( 8oz) container of ricotta cheese
  • 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
  • 8 oz. (1 cup) Parmesan cheese shredded
  • Basil chopped (Wanda used Fresh Italian parsley finely chopped)
  • Pasta Sauce
  • Olive oil (I use extra virgin)
  • 1 tbsp Italian seasoning
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375º. Wash and slice the eggplant . Place the sliced on a rack and sprinkle with salt , rest for about ½ hour. The salt helps draw moisture out of the eggplant. then dry each slice with the paper towel. Spray the baking sheet with non-stick cooking spray and lay the slices on it.
  2. Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour –> egg –> bread crumbs. Sprinkle with olive oil each slice. Turn each slices over and repeat the same procedure. Place it in the oven and bake for 15 minutes.
  3. In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
  4. Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, mozzarella, Repeat layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ºF for 30 minutes. Allow to set about ten minutes before serving.

 

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Chicken Pot Pie

Mar 21, 2015 by

Forget those frozen Chicken pot pies. Making them yourself is not that hard. Before you know it you be making on a regular base.

 

Ingredients
  • 4 tablespoons butter
  • ¼ cup onion, chopped
  • ¼ cup celery, chopped
  • ¼ cup carrot, chopped
  • 2 tbsp flour
  • 2½ cups milk
  • 1 tbsp “Better Than Bullion” chicken base
  • 2 cups chicken, cooked and shredded
  • ½ cup frozen peas
  • ¼ tsp white pepper
  • ½ teaspoon thyme
  • 1 sheet frozen puff pastry
  • 1 egg, beaten slightly with a fork
Instructions
  1. Let the puff pastry thaw, so it’s easy to unfold.
  2. Preheat oven to 400 degrees. Melt the butter over medium heat add the onion, celery, carrot and salt. When the vegetables are translucent add the flour and cook for about 2 minutes. Whisk in the milk.
  3.   Add 1 tsp better then bouillon, add the thyme and white pepper. Bring to a boil. Turn heat to low then add the chicken and peas. I forgot to make a pic adding the peas 😉
  4. Pour chicken mixture into a 9 x 9 baking dish. Cut puff pastry into 12 equal strips. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern. Using a pastry brush, brush egg onto the top of the puff pastry. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color.  Cool for 5 minutes before serving.

 

Chicken Pot Pie
 
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Author:
Recipe type: Comfort Food
Serves: 6
Ingredients
  • 4 tablespoons butter
  • ¼ cup onion, chopped
  • ¼ cup celery, chopped
  • ¼ cup carrot, chopped
  • 2 tbsp flour
  • 2½ cups milk
  • 1 teaspoon "Better Than Bullion" chicken base
  • 2 cups chicken, cooked and shredded
  • ½ cup frozen peas
  • ¼ tsp white pepper
  • ½ teaspoon thyme
  • 1 sheet frozen puff pastry
  • 1 egg, beaten slightly with a fork
Instructions
  1. Preheat oven to 400 degrees. Let the puff pastry thaw, so it's easy to unfold.
  2. Melt the butter over medium heat add the onion, celery, carrot and salt. When the vegetables are translucent add the flour and cook for about 2 minutes. Whisk in the milk add 1 tsp better then bouillon. Bring to a boil. Turn heat to low then add the chicken and peas.
  3. Pour chicken mixture into a 9 x 9 baking dish.
  4. Cut puff pastry into 12 equal strips.
  5. Lay puff pastry strips over chicken mixture, weaving it together to form a lattice pattern.
  6. Using a pastry brush, brush egg onto the top of the puff pastry.
  7. Bake for 30-35 minutes. The puff pastry will be a deep golden brown color.
  8. Cool for 5 minutes before serving.

 

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Curried Chicken Salad with Peach Chutney

Mar 8, 2015 by

I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn’t have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn’t use almonds I used pecans. When you make it, it will even taste better the next day.
Ingredients
For the Peach Chutney:
  • 1 can sliced peaches in juice (14 oz)
  • ¾ cup diced red pepper
  • ¾ cup diced onion
  • ¼ raisins
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ cup cider vinegar
  • ¼ cup honey
  • 1½ cup water
  • salt and pepper to taste
For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • ½ cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • 1/3 cup chopped pecans
Instructions
  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by 1/3. Taste should be sweet and sour, that takes about an hour. Cool to room temp.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

Curried Chicken Salad with Peach Chutney
 
Prep time
Cook time
Total time
 
I am a big fan of diners drive in and dives. And saw this recipe and I just had to re create this Curried chicken Salad with Peach Chutney. I didn't have all the ingredients what I saw on the show but replaced them with what I thought was right. I did not use sugar I used honey. I didn't use almonds I used pecans. When you make it, it will even taste better the next day.
Author:
Recipe type: Salad
Ingredients
For the Peach Chutney:
  • 1 can sliced peaches in juice (14)
  • ¾ cup diced red pepper
  • ¾ cup diced onion
  • ¼ raisins
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ cup cider vinegar
  • ¼ cup honey
  • 1½ cup water
  • salt and pepper to taste
For the chicken Salad:
  • Chicken breast
  • 1 cup plain yogurt
  • ½ cup mayonnaise
  • 1 to 2 teaspoons curry powder (to taste)
  • 4 green onions sliced
  • ⅓ cup chopped pecans
Instructions
  1. Season the chicken breast with salt and pepper. Put in a 350F preheated oven for about 20min.
  2. Combine all the ingredients for the chutney and simmer until the liquid is reduced by ⅔. Taste should be sweet and sour. Cool to room temp. That takes about 1 hour.
  3. Shred the chicken. On the show they took a third of the chicken and pulse in a food processor until finely ground, I left that part out.
  4. Combine the curry yogurt/mayo, ground chicken, and chicken chunks, with the green onions and chopped pecans. Stir in one cup of the peach chutney. Taste add more chutney as needed. Serve between bread slices with lettuce and tomatoes.

 

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Celery Root Salad

Jan 12, 2015 by

This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.

Ingredients
  • 1 celery root
  • ½ tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper
Instructions
  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won’t turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the “matchsticks”. They should be “limp” Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.
Celery Root Salad
 
Prep time
Cook time
Total time
 
This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.
Author:
Recipe type: Side Dish/Appetizer
Cuisine: Dutch
Ingredients
  • 1 celery root
  • ½ tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper
Instructions
  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won't turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the "matchsticks". They should be "limp" Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.

 

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Pickled Purple Onion

Dec 23, 2014 by

These Pickled Purple Onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.

Ingredients
  • 1 Purple onion
  • ½ cup sugar
  • ½ tsp sea salt
  • ½ tbsp cumin seeds
  • ½ cup red wine vinegar
  • ¼ cup water
Instructions
  1. Slice the Purple onion thin. Put the vinegar, water, sugar, salt and cumin seeds in a pot and bring to a boil, add the onion and bring it to a boil again. As soon it gets to a boil turn off the heat and let it cool down. Store in the refrigerator.

Pickeled Purple Onion
 
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These pickled purple onions are very easy to make. They are great on sandwiches, or salads. And you can keep them for a couple of months in the refrigerator.
Author:
Recipe type: Condiment
Cuisine: American
Ingredients
  • 1 Purple onion
  • ½ cup sugar
  • ½ tsp sea salt
  • ½ tbsp cumin seeds
  • ½ cup red wine vinegar
  • ¼ cup water
Instructions
  1. Slice the Purple onion thin. Put the vinegar, water, sugar, salt and cumin seeds in a pot and bring to a boil, add the onion and bring it to a boil again. As soon it gets to a boil turn it off and let it cool down. Store in the refrigerator.

 

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Sundried Tomatoes

Dec 21, 2014 by

There are three ways you can dry them, by, the sun, by the oven or the dehydrator. We all call them the same it doesn’t matter how you dry them, you still call them Sundried tomatoes.

Ingredients
  • Roma Tomatoes
  • salt optional
Instructions
  1. Wash and clean the Roma Tomatoes cut them in half and take the seeds out. Don’t forget to take out the seam in the middle to.
  2. You can add salt to the tomatoes which will draw out the liquid or do it without. Spread them out on the screens of the dehydrator and turn it on. It took me 2 days. Next time I will try to do it in the oven. Store them in a container in your refrigerator.

Sundried Tomatoes
 
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There are three ways you can dry them, by, the sun, by the oven or the dehydrator. We all call them the same it doesn't matter how you dry them you still call them Sundried tomatoes.
Author:
Recipe type: Vegetable
Cuisine: Universal
Ingredients
  • Roma Tomatoes
  • salt optional
Instructions
  1. Wash and clean the Roma Tomatoes cut them in half and take the seeds out. Don't forget to take out the seam in the middle to.
  2. You can add salt to the tomatoes which will draw out the liquid or do it without. Spread them out on the screens of the dehydrator and turn it on. It took me 2 days. Next time I will try to do it in the oven. Store them in a container in your refrigerator.

 

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VegiRoni Salad

Jul 13, 2014 by

 

One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it’s delicious. VegiRoni Salad is one of my favorite salads now. You don’t have to add the Pico de Gallo you can eat it without it to. Your choice.

Ingredients

1/2 lb elbow macaroni, cooked ala dente (7min) that’s a half box.
1/2 cup white vinegar
1/2 cup sugar
1 cup finely chopped bell pepper
1 tbsp celery seed
1/2 tbsp of black pepper
1 cup of Hellmans mayo
1 cup of prepared pico de gallo
For the Pico de Gallo
1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Anaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice

Instructions

  1. Heat the vinegar and sugar until sugar is disolved.
  2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
  3. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and 1/2 tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
  4. To make the pico de gallo Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour.

 

VegiRoni Salad
 
Prep time
Total time
 
One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it's delicious. VegiRoni Salad is one of my favorite salads now. You don't have to add the Pico de Gallo you can eat it without it to. Your choice.
Author:
Recipe type: Salad
Cuisine: American
Serves: 8
Ingredients
  • ½ lb elbow macaroni, cooked al dente (7min)
  • ½ cup white vinegar
  • ½ cup sugar
  • 1 cup finely chopped bell pepper
  • 1 tbsp celery seed
  • ½ tbsp of black pepper
  • 1 cup of Hellmans mayo
  • 1 cup of prepared pico de gallo
For the pice de gallo
  • 1 mango
  • ⅓ cup chopped cilantro (if you don’t like cilantro use parsley)
  • 2 green onions
  • ½ small onion minced
  • 2 chopped tomatoes
  • 1 Anaheim pepper
  • ½ tsp pepper
  • ⅛ tsp salt
  • 2 tbsp lemon juice
Instructions
  1. Heat the vinegar and sugar until sugar is disolved.
  2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the
  3. vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
  4. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and ½ tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
  5. To make the pico de gallo Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour.

 

 

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Stuffed Eggplant

Jul 13, 2014 by

 

Ingredients

  • 1 large eggplants
  • 1/2 cup olive oil for frying
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tomatoes, chopped
  • 1/2 green bell pepper and 1/2 yellow bell pepper, seeded and chopped
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp curry powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 350 degrees F. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble ‘canoes’. Cut the center portion into small pieces, and set aside.
  2. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  3. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  4. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.

Stuffed Eggplants
 
Prep time
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Total time
 
Serves: 2
Ingredients
  • 1 large eggplants
  • ½ cup olive oil for frying
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tomatoes, chopped
  • ½ green bell pepper and ½ yellow bell pepper, seeded and chopped
  • 1 tbsp chopped fresh parsley
  • ½ tsp curry powder
  • ½ tsp paprika
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • ½ cup crumbled feta cheese
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
  3. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  4. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.

 

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Goat Cheese Salad

May 25, 2014 by

This Goat Cheese Salad Recipe I got from my sister Martha. Simple and tasty.

Ingredients

For the Balsamic Vinaigrettes
1/4 cup extra virgin olive oil
1/4 cup balasamic vinegar
1 tbsp honey
1 tsp dijon mustard
1 large crushed garlic
1/4 tsp pepper
For the Bacon Wrapped Goat Cheese
Goat Cheese
Bacon strips
For the salad
In this case I used Spinach but you can use any you like, like Arugula
boiled eggs
Roma tomatoes
Pine Nuts or Walnuts

Instructions

1.   Combine all the ingredients for the balsamic vinegarette in a small jar and shake it. You can keep this for a while

2.   In a hot skillet put the pine nuts and toast them. Keep stirring otherwise they will burn. And there is nothing worse then some burned nuts.

3.    Wrap the bacon around the goat cheese and fry in the skillet till the bacon is done.

4.    Boil the water,  with a needle poke a small hole in the egg and when the water boils add the eggs to the water, boil for 7 minutes. Run under cold water and peel.
Put the salad greens on the plates top with the bacon wrapped goat cheese, sliced boiled eggs, roma tomatoes and the toasted Pine Nuts. Pour the Balsamic Vinaigrette over the salad.

 

Goat Cheese Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: salad
Serves: 2
Ingredients
For the Balsamic Vinaigrettes
  • ¼ cup extra virgin olive oil
  • ¼ cup balasamic vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • 1 large crushed garlic
  • ¼ tsp pepper
For the Bacon Wrapped Goat Cheese
  • Goat Cheese
  • Bacon strips
For the salad
  • In this case I used Spinach but you can use any you like, like Arugula
  • boiled eggs
  • Roma tomatoes
  • Pine Nuts or Walnuts
Instructions
  1. Combine all the ingredients for the balsamic vinaigrette in a small jar and shake it. You can keep this for a while
  2. In a hot skillet put the pine nuts and toast them. Keep stirring otherwise they will burn. And there is nothing worse then some burned nuts.
  3. Wrap the bacon around the goat cheese and fry in the skillet till the bacon is done.
  4. Boil the water, with a needle poke a small hole in the egg and when the water boils add the eggs to the water, boil for 7 minutes. Run under cold water and peel.
  5. Put the salad greens on the plates top with the bacon wrapped goat cheese, sliced boiled eggs, Roma tomatoes and the toasted Pine Nuts. Pour the Balsamic Vinaigrette over the salad.

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Fiesta Bean Salad

May 2, 2014 by

Fiesta Bean Salad

Fiesta Bean Salad is an easy cheap and colorful salad. When you make this one it’s best to make it a day ahead so it gives it some time to marinate.

Ingredients

  • 1 (15 oz) black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) white beans
  • 1 (15 oz) corn
  • 1 green bell pepper
  • 1 red onion
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • 1/4 cup chopped cilantro
  • 1/2 tbsp cumin
  • 1/2 tbsp black pepper
  • 1 dash hot sauce
  • 1/2 tsp chili powder

Instructions

  1. In a large bowl whisk together the olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.fiesta bean marinadefiesta bean marinade
  2. Open the cans of beans and corn. Rinse well. Add to the large bowl.fiesta bean salad storyboard1
  3. Cut up the vegetables and add to the beans.storyboard fiesta beanfiesta beans salad storyboard5
  4. Mix well and chill.
Fiesta Bean Salad
 
Prep time
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Fiesta Bean Salad is an easy cheap and colorful salad. When you make this one it's best to make it a day ahead so it gives it some time to marinate.
Author:
Recipe type: Salad
Cuisine: American
Ingredients
  • 1 (15 oz) black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) white beans
  • 1 (15 oz) corn
  • 1 green bell pepper
  • 1 red onion
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • ¼ cup chopped cilantro
  • ½ tbsp cumin
  • ½ tbsp black pepper
  • 1 dash hot sauce
  • ½ tsp chili powder
Instructions
  1. In a large bowl whisk together the olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.
  2. Open the cans of beans and corn. Rinse well. Add to the large bowl.
  3. Cut up the vegetables and add to the beans.
  4. Mix well and chill.
Notes
Fiesta Bean Salad is one of those dishes that taste better the day after. So my suggestion to you is make it a day ahead.
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