Green Tomato Omelet

 

1 pound firm green tomatoes

1/3 cup cornmeal

6 large eggs

¼ teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh chives

1 teaspoon fresh thyme leaves

3 tablespoons olive oil

2 garlic cloves, minced

 

Slice the tomatoes into ½ inch thick rounds; the slices will be different sizes.  Dredge each slice in cornmeal and set aside.  Beat the eggs in a bowl with the salt, pepper, parsley, chives and thyme.

Warm the oil in a 10 or 12 inch skillet on medium heat.  Add the tomatoes and fry for about 2 minutes on each side, until golden but not brown.  The tomato slices should be firm; they’ll continue to cook in the eggs.  Remove from the skillet and drain on paper towels.

Without wiping out the skillet, cook the garlic for less than a minute.  Pour in the egg mixture and cook covered, on medium low heat for about 2 minutes.  Arrange the tomato slices on top and cook for about 5 minutes, until the bottom is firm and browned.

Flip the omelet:  Run a spatula around the outside edges and then under the omelet.  Carefully slide the omelet onto a plate.  Then flip the plate over the, depositing the omelet back into the skillet tomato side down.  Cook for 5 minutes, or until the bottom is firm.  Position a serving plate upside down, on top of the skillet and, holding it down with your palm, flip the skillet over to release the omelet onto the plate tomato side up.  Let the omelet sit for a minute or two, then cut into wedges.

Mushroom Croustades

 

No matter how many of these you make, they will disappear fast!  This recipe makes 4 to 4 ½ dozen.

Filling:

3 tablespoons minced green onions

4 tablespoons melted butter

½ pound minced mushrooms

2 tablespoons flour

1 cup heavy cream

½ teaspoon salt

1/8 teaspoon cayenne pepper

2 teaspoons parsley

2 tablespoons chives

2 tablespoons water

2 tablespoons lemon juice

Croustades

1 loaf, firm, square bread, sliced

¼ cup butter melted

Filling: Saute green onions in butter.  Add minced mushrooms and cook for 10 to 15 minutes, or until moisture is gone.  Remove from heat and add flour, stirring until well blended.

Add heavy cream, bring to a boil and simmer for 2 minutes.  Remove from heat and add salt, pepper, parsley, chives soaked in 2 tablespoons water and lemon juice.  Mix well and cool.  Using a small spoon, fill the baked croustade cups.  (Can be frozen at this stage).  Bake and serve.  350 for 10 minutes – 12 to 15 if frozen.

Chicken Honey Nut Stir Fry

 A simple, yet elegant chicken dish.  

2 teaspoons peanut oil

2 stalks celery, chopped

2 carrots, peeled and diagonally sliced

1 1/2 pounds skinless, boneless chicken breasts, cut in strips

1 tablespoon cornstarch

3/4 cup orange juice

3 tablespoons soy sauce

1 tablespoon honey

1 teaspoon minced ginger

1/4 cup cashews

1/4 cup minced green onions

Heat 1 teaspoon of the oil in a wok over high heat.  Add the carrots and celery and stir fry for 3 minutes.  Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 minutes more.

In a small bowl, dissolve the cornstarch into the orange juice.  Mix in the soy sauce, honey, and ginger.  Add this sauce to the wok and cook over medium heat until thickened.  Top with cashews and green onions.

I serve this over rice.

Black Bean and Ham Soup with Sweet Potatoes

 

2 tablespoons olive oil

3 medium red or yellow onions, chopped

4 cloves garlic, sliced

1 large green bell pepper, cored, seeded and diced

2 medium size sweet potatoes, peeled and cut into 1 inch cubes

1 ½ cups canned crushed tomatoes

¾ teaspoon each ground cumin and coriander

½ teaspoon each ground ginger and salt

¼ teaspoon cayenne pepper

3 ½ cups water

1 cup cooked white or brown rice

4 cups cooked black beans (or 2 cans, drained and rinsed)

6 ounces cooked ham, cut into matchstick strips

3 tablespoons lime juice

Heat the oil in a 5 quart Dutch oven over moderate heat for 1 minute.  Add the onions and garlic and saute, stirring frequently until limp, about 5 minutes.  Add the green pepper and saute, stirring occasionally, until tender, about 5 minutes more.  Stir in the sweet potatoes and tomatoes and cook, uncovered, until slightly thickened, about 4 minutes.

Mix in the cumin, coriander, ginger, salt and pepper.  Add the water and bring to a boil over high heat, then cover, reduce heat to low and simmer until the sweet potatoes are tender, about 20 minutes.

Stir in the rice, bean, and ham.  Cook, uncovered, until heated through, about 5 minutes.  Stir in the lime juice.

DELICIOUS!

 

Chicken with citrus cream sauce

 

1 ½ pounds boneless chicken breasts, cubed

1 onion, finely chopped

3 tablespoons flour

3 tablespoons butter

1 cup chicken broth

1 each, lime, lemon, and orange sliced in half

1 cup heavy cream

1 teaspoon orange marmalade

Salt and pepper

1 package (10 oz.) Pepperidge Farm frozen puff pastry shells, baked according to package directions

Coat chicken pieces with flour.  In a large saucepan, saute in butter until half cooked, about 2 to 3 minutes.  Remove chicken and set aside.  Saute onion, adding a little more butter to pan.  Squeeze half of the lemon, lime, and orange into onion mixture.  Cook, while stirring, until sauce reduces slightly.  Add chicken broth and marmalade.  Increase heat while stirring, reduce liquid to half.  Add heavy cream and reserved chicken.  Cook, stirring constantly until sauce thickens and just begins to boil.  Season with salt and pepper.  Serve in warm pastry shells.  Slice remaining citrus fruit into wedges and use as a garnish.

 

Apple Cheese Bread

This is a new recipe I tried recently and really like.

1 stick of butter, softened

1/2 cup sugar 

2 large eggs

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups grated Granny Smith apples

3/4 cup grated Cheddar

1/2 cup chopped nuts

Preheat the oven to 350 and grease a 9 x 5 loaf pan.  In a large bowl, cream the butter and sugar together until fluffy.  Beat in the eggs one at a time.  In a medium bowl, whisk the flour with the baking powder, baking soda, and salt.  Add the flour to the butter mixture and stir until well mixed.  Stir in the apple, Cheddar and nuts.  Spoon into prepared pan.  Bake one hour or until a toothpick inserted in the center of the loaf comes out clean.  Cool in the pan for 10 minutes and then remove to a rack to continue cooling.

Apple and Artichoke Chicken Breasts

 

2 tablespoons oil

4 boneless, skinless chicken breasts

1 onion, sliced

1 garlic clove minced

Fresh sliced mushrooms

1 can (14 oz.) artichoke hearts

1 (14 oz.) can chicken broth

2 apples, peeled, cored, and sliced

1 cup dry white wine

1 tablespoon cornstarch

2 tablespoons cold water

Pasta, cooked and drained

Heat oil in a large skillet over medium high heat.  Add chicken and cook, turning once until browned on both sides, 8 to 10 minutes.

Add onion, garlic, and mushrooms.  Saute until onion is soft and tender, 5 minutes.

Add artichoke hearts, chicken broth, apples, and wine.  Simmer until apples are tender, about 10 minutes.

Add cornstarch to cold water and mix well.  Add to skillet and stir.  Continue simmering until sauce thickens.  Serve over pasta.

 

Cranberry Pork Chops

I stock up on fresh cranberries when they are in the store around the Thanksgiving and Christmas holidays and freeze them to use throughout the year.  Now that they are in the store again, I found I still have two packages frozen.  So I dug up this old recipe that I haven't made in awhile.  It is delicious!

6 pork chops, about 3/4 inch thick

cooking oil

2 cups fresh cranberries

3/4 cup sugar 

salt and pepper

1/3 cup water

Brown the chops in the oil.  Add remaining ingredients and bring to a boil.  Reduce heat, cover and simmer about 1 hour.  Add more water as needed.

I'm writing a cookbook!

No, you won't find it on Amazon or any other website or in a bookstore.  It's in the early stages of development and will probably take me six months to a year to complete.  I will take the completed work to Kinko's on a flash drive and ask them to copy on 3 ring punched stiff paper and then it'll go in a binder.  I will make a copy for each of my sons, another relative who has already "reserved" a copy, and a copy or two for myself.  I believe good recipes should be handed down in families.

Quite some time ago, several years or more, actually, the idea struck me.  I have hundreds of really great recipes.  My cooking skills have evolved from pathetic to top notch over the last half century.  I was not raised in a home where good cooking and variety of meals could be found.  But once I got out into the world and discovered all the wonderful cuisines, my interest and skills in cooking sprung to life!

I'm excited about gathering all these recipes and putting them into one volume.

Eggplant and Tomato Skillet Dinner

This one embraces three words every cook wants to hear!  Quick, Easy, and DELICIOUS!

2 tablespoons olive oil

1 onion, chopped

2 small eggplants, peeled and chopped in 1/2 inch pieces

1 clove (or more!) garlic, minced

1 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon chili powder

4 roma tomatoes, chopped

2 tablespoons butter

2 tablespoons basil

Saute the onion in olive oil till onion is translucent.  Add remaining ingredients, stir to combine.  Reduce heat, cover skillet and cook until the eggplant and tomatoes are soft, about 15 minutes, stirring occasionally.

This one is a winner!  As usual for me,  I don't measure the spices, just sprinkle over the mixture till your "inner voice" says, "that's good!"

Juicing and Smoothies

I want to talk about juicing and making smoothies.  I have long been a fan of both these methods of getting more fruits and vegetables in your diet.

First, the difference between the two.  Smoothies are made in my Vitamix.  You can use a regular blender but I found out right away that the Vitamix is much more powerful and efficient for hard products like beets or carrots.  With smoothies, you get fiber.  Not so with juicing, which removes everything except the juice.

There are two types of juicers, fast force and masticating.  The fast force is much faster but you get more pulp and less juice.  The masticating juicers are more expensive but extract more juice and supposedly last longer than the fast force type.  For years, I have used the Breville top of the line fast force model.  It has served me well after much use.  I recently bought a Tribest Green Star Juicer, after weeks of scouring the internet reading reviews and articles on the different masticating juicers.  I really, really didn't want to spend the big bucks that it cost.  But after several weeks or more of using it, I'm glad I did.  In the long run, I will save on produce because the Tribest extracts more juice from less fruits and vegetables than the fast force Breville.  You can feel the difference in the dryness of the pulp coming out of the Tribest versus the wet feel of the pulp from the Breville.

I LOVE the Tribest.  The only negative I have is the cleaning.  It is tedious to clean, but not difficult.  There are more pieces to clean than with the Breville.  There is a slight learning curve in using it.  Assembly and disassembly, from the standpoint of having more pieces to connect, can be a challenge.  I am just now getting to the point where I can do an assembly and take down without the instruction manual in front of me!

Another advantage of the masticating juicers, you can store part or all of the juice in the refrigerator for a day or two, in an airtight bottle or container.  I often get quite a lot of juice - more than I want to drink at one time, so this feature is good for me.

Recipes?  Truthfully, with the Vitamix, I simply dump whatever veggies and fruits I want to use into it.  Add a small amount of water if I think it needs it and let 'er rip!  Usually, it is something like spinach (or kale or beet roots) and a banana, apple, and kiwi fruit.  Almost any combination you use provides a very tasty and nutrition packed drink.  Sometimes if you look at the things you put in, you may think, "this isn't going to be good."  Trust me, it will!

For juicing, I have a handful of very good cookbooks with 5 star recipes so I tend to follow a recipe.  One of these - it's hard to say which is my favorite, they are all excellent - is The Juice Lover's Big Book of Juices.  It's funny.  The day I bought it, I sat down and went through it ooing and ahhing over all the recipes and I marked many that I wanted to try.  I got past the first three.  I've made each of them so many times that I just never got to the rest!  Now that's the sign of a great recipe! 

Bottom line, juicing and smoothies provide your body with more nutrition than what most people would eat  in a day. It provides variety.  I grew up with the usual eggs, bacon, toast for breakfast, a sandwich or soup for lunch, and meat, potatoes and a vegetable for dinner.  How boring!

Here are just two of my favorite recipes.  I've found with the Tribest, I can cut back on the amounts given.

Beet Slinger:  1 beet, 3 apples, and 6 large carrots

Veggie Starlet:  2 apples, 1 beet, 4 carrots, 2 celery stalks, and 4 sprigs of fresh parsley

The above recipes, in my Tribest, yield 12 to 16 ounces of juice, closer to the 16.

Baking Yeast Bread

I have been baking yeast breads for decades.  For the last 4 or 5 years or so, I drifted away from it.  Not because I lost interest, just Life 101 always seemed to get in the way.  I forgot about how baking homemade bread can drastically improve your mental state and well being.

Let's start at the beginning.  In my early 20's I bought a book on baking bread - still have it and the one, of all my other bread cookbooks, I go to most often.  It is the 1963 version of the Better Homes and Gardens Bread Cookbook.  The first loaf I made was better suited to being a baseball bat than a loaf of bread.  I was devastated.  But I persevered.  With each success, I ventured on to different types of bread.  I have made white bread, whole wheat bread, cinnamon swirl loaf, a phenomenal raisin nut braid that makes two braids that is to die for!

When my twin sons, John and Michael, were in kindergarten, I decided to make the cinnamon swirl loaf for the first time.  It was still warm from the oven when they came home from school that day.  I gave each of them a slice of it and John just kept shoving it into his mouth as if he was afraid someone would take it away from him!  That loaf didn't last long in our house!

Here is my favorite recipe for whole wheat bread.  It makes two wonderful loaves.  Now stop saying you "don't have time" to devote to making bread.  Find the time.  You will be doing yourself a big favor.

1 package active dry yeast and 1/4 cup water

2 1/2 cups hot water

1/2 cup brown sugar

3 teaspoons salt

1/4 cup shortening

3 cups whole-wheat flour

5 cups all purpose flour

Soften the yeast in 1/4 cup warm water (110 degrees)  Combine hot water, sugar, salt, and shortening.  Cool to lukewarm.

Stir in whole wheat flour and 1 cup of the all purpose flour.  Beat well.  Stir in softened yeast.  Add enough of the remaining flour to make a moderately stiff dough.  Turn out onto a lightly floured surface and knead till smooth and satiny.  About 10 to 12 minutes.

Shape dough into a ball.  Place in lightly greased bowl, turning once to grease surface.  Cover.  Let rise till double - about 1 1/2 hours.  Punch down.  Cut into 2 portions.  Shape each into a smooth ball.  Cover and let rest 10 minutes.

Shape into loaves.  [For the beginner:  With your hands or a rolling pin, shape into a rectangle.  Roll to about 1/2 inch thick and about 8 inches wide.]  Place in two greased  8 1/2 x 4 1/2 x 2 1/2 inch loaf dishes/pans.  Let rise again till double - about 1 1/4 hours.  Bake in preheated oven at 375 for about 45 minutes.  Cover with foil, if necessary, the last 20 minutes.  Makes 2 loaves.

Notes:  (1) This recipe is old, old!  The size given for the loaf pans is kind of dated.  Just use two loaf pans you can find at the store or on Amazon. (2)  I prefer Bob's Red Mill products.  I use their yeast and their flours and have good luck with them.  There are other quality brands out there.  (3)  Over the years, I had good and not quite so good luck with getting dough to rise properly.  I recently bought a proofer.  All it is, is a flat bottom with a wire rack and a cover.  It has a small pan in the bottom that you put water in, plug it in, set the temperature desired and put your dough in to rise - first in a bowl, and for the second rise in two loaf pans.  I highly recommend it.  The company is Brod & Taylor - www.brodandtaylor.com

Now put your laptop down and go gather your items to start baking bread! 

Spinach and Garbanzo Beans

In looking back over my last several posts, one might think I am vegetarian.  Not true!  I have a lot of vegetarian recipes that I enjoy, but make no mistake, I am a life long meat eater!

I like this one for its nutritional value and ease of preparation.  This serves 4 to 6, but I adjust for myself with one or two leftovers.

1 large onion, thinly sliced

2 tablespoons extra virgin olive oil

1 1/2 cups dried chickpeas, soaked overnight

1 pound fresh spinach

1/2 cup minced dill

juice of 2 lemons

salt and freshly ground black pepper

Saute the onion slices in the olive oil over medium-low heat until they are soft but not browned, about 10 to 15 minutes.  Drain the chickpeas and add them to the onions, turning to coat with the oil.  Cover with water and simmer gently until the chickpeas are tender, about 40 minutes.  Add extra boiling water, as needed.

Meanwhile, rinse the spinach well and cut away the stems.  When the chickpeas are tender, add the spinach along with the dill and continue cooking slowly until the spinach is tender, about 10 minutes.  At the end of cooking, add the lemon juice and adjust seasonings.  

I serve this over brown rice.

Roasted parsnips and sweet potatoes with caper vinaigrette

This one comes from Yotam Ottolenghi's cookbook, Plenty.  While I can't pronounce his name, I am intrigued by his cookbooks and his flair for the unique.  He isn't a true vegetarian.  But he got that reputation from being asked once to write a vegetarian column for a newspaper.  His other two cookbooks, Plenty More and Simple are excellent resources.

This recipe is easy to put together and the blend of flavors is delightful.

4 parsnips

4 medium red onions

2/3 cup olive oil

4 thyme sprigs

2 rosemary sprigs

1 head of garlic, cut in half crosswise

salt and pepper

2 medium sweet potatoes

30 cherry tomatoes, cut in half

2 tablespoons lemon juice

4 tablespoons capers

1/2 tablespoon maple syrup

1/2 teaspoon Dijon mustard

Preheat the oven to 375.  Peel the parsnips and cut into two or three sections, depending on the length.  The cut each piece lengthwise into two or four.  You want pieces roughly 2 inches long and 1/2 inch wide.  Peel the onion and cut into wedges.

Place the parsnips and onion in a large mixing bowl and add 1/2 cup of the olive oil, the thyme, rosemary, garlic, 1 teaspoon salt and some pepper.  Mix well and spread out in a large roasting pan.  Roast for 20 minutes

While this is cooking, trim both ends of the sweet potato.  Cut them into (with the skins) into half and then each half into wedges.  Add the potatoes to the pan with the parsnips and onion.  Stir well.  Return to the oven for another 40 to 50 minutes.

When all the vegetables are cooked through and have taken on a golden color, stir in the halved tomatoes.  Roast for another 10 minutes.  Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, and remaining 2 tablespoons of oil and 1/2 teaspoon salt.

Pour the dressing over the roasted vegetables as soon as you take them out of the oven.  Stir well and adjust seasoning if needed.

Serves 4

Kale and Sweet Potato Soup

This is a great tasting soup that I make throughout the fall and winter.

One bunch of fresh kale, chopped

One or two sweet potatoes, peeled and chopped

One or two cups dried garbanzo beans 

One large can tomatoes, including juice

Large chopped onion

Approximately 2 quarts (or more) chicken broth

Salt and pepper to taste

Prepare the garbanzo beans by soaking overnight, then cooking for 45 minutes.  Combine all ingredients in a large pot.  Bring to a boil, then simmer for an hour or more.

Eggplant Pie

Unlike a lot of people, I really like cooking with eggplant!  I could write a cookbook filled with eggplant recipes and call it "Eggplant Heaven!"  Here is my recent addition to my eggplant recipe collection.  Try it!

Ingredients

·       1 eggplant

·       1 big tomato (or 2 medium sized tomatoes)

·       1 shallot

·       2 garlic cloves

·       2 table spoons of pine nuts (actually, I use pumpkin seeds)

·       a handful of basil

·       breadcrumbs

·       1 egg

·       mozzarella cheese

·       cherry tomatoes

·       black olives

·       grated cheddar cheese

Instructions

·       Cut the eggplant into fine pieces.

·       Steam the pieces for 10 minutes.

·       Chop the shallot and the garlic finely.

·       Mix the eggplant, pine nuts and basil 

·       Add breadcrumbs and the egg and make a creamy dough out of it.

·       Slice the tomato and make a layer on the bottom of the pan.

·       Spread the eggplant dough over the tomatoes.

·       Place the remaining tomato slices on top of the dough.

·       Finish with grated cheddar cheese, halved cherry tomatoes, halved olives and mozzarella.

·       Bake for 30 minutes in a preheated oven at 350°F.

 

Make Veggies Fun!

We all know we need lots of fruits and vegetables in our lives.  But how to do it in innovative and desirable ways?  In my house, I frequently make smoothies and homemade juices.  

There are other ways too.  Try these.

Begin with four cups of your favorite vegetables - or get adventurous and try new ones.  Consider:

green beans

broccoli

carrots

asparagus

mushrooms

onions

cauliflower

You can combine different ones or use only one.  Cook in boiling for 30 seconds to 1 minute.  Remove from water and place in bowl of ice to cool.  Then pat dry.

Next, whip up one of the following marinades.  Combine the ingredients in a saucepan and heat until steaming.  Pour over the vegetables, stir to coat well and refrigerate for at least 2 hours

Rosemary-Garlic Marinade:  

1/4 cup extra virgin olive oil

3 tablespoons red-wine vinegar

2 sprigs fresh rosemary

1 large clove garlic, crushed

1/2 teaspoon salt

1/4 teaspoon pepper 

Orange-Oregano Marinade:

1/4 cup extra virgin olive oil

3 tablespoons cider vinegar

2 strips orange zest

2 sprigs fresh oregano

1/2 teaspoon salt

1/4 teaspoon pepper

Nut Loaf

I had every intention of making banana nut bread today.  When I began gathering ingredients, I found I only had one egg, rather than the 2 called for in the recipe.  Damn!  Wasn't of the mindset to run to the store at that moment.  My eyes wandered to the facing page of the old cookbook.  Best Nut Loaf.  Hhmm.  Never made that one before and it only calls for one egg!  What a pleasant surprise.  It is delicious.

3 cups flour

1 cup sugar

4 teaspoons baking powder

1 1/2 teaspoons salt

1 beaten egg

1 1/2 cups milk

2 tablespoons salad oil

3/4 cup chopped nuts

Combine the dry ingredients.  In a separate bowl, mix together the egg, milk, salad oil, and nuts.  Pour these into the dry ingredients and mix well.

Pour into prepared loaf pan and bake at 325 for 1 hour and 15 minutes, or until golden brown. 

Blueberry Sour Cream Coffee Cake

This one, fresh out of the oven, is delicious!

1 cup butter, softened

2 cups sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

1 and 5/8 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup blueberries

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 cup chopped nuts

1 tablespoon confections sugar (for dusting)

Preheat oven to 350.  Prepare bundt pan.

Cream together butter and sugar until fluffy.  Combine flour, baking powder and salt.  Stir into batter just until blended. 

Fold in blueberries.  Spoon half the batter into pan.

In small bowl, mix brown sugar, cinnamon, and nuts.

Sprinkle half this mixture over batter in the pan.

Spoon remaining batter over the top, then rest of of the nut mixture over the top.

Use a spatula to swirl the sugar layer into cake.

Bake 55 to 60 minutes.  Cool in pan on wire rack.  Invert onto plate.

Dust with confectioners sugar. 

Cabbage Pie

This is one of my newer recipes.  Very good!

4 large eggs

1/4 cup sour cream

1/4 cup mayonnaise

1/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon cornstarch

6 cups finely sliced cabbage (about half of a medium head)

1/2 teaspoon salt

2 tablespoons dill

2 tablespoons green onion

4 oz. (1 1/2 cups) grated mozzarella

Preheat oven to 375 and butter a 9 inch pie plate.

In medium bowl, add 4 eggs, 1/4 cup sour cream, 1/4 cup mayo and whisk.

In small bowl, stir together 1/4 cup flour, 1/2 teaspoon baking powder, and 1/2 teaspoon cornstarch.  Whisk flour into batter until smooth.

Place cabbage in mixing bowl and sprinkle with salt.  Scrunch cabbage for 30 seconds to soften.  Stir in 2 tablespoons green onion and 2 tablespoon dill.

Spread cabbage mixture over bottom of pie pan. Pour batter over top.

Sprinkle with the mozzarella.

Bake 35 minutes or until top is golden.

 

Stuffed Chicken Breasts

This is a really nice dish and easy to prepare

4 Skinless boneless chicken breasts about 1 1/2 lb.

1 Tsp Italian seasoning 

1 Tsp Garlic Powder

1 Tsp Smoked Paprika

Sea salt and pepper

12 Asparagus stalks end trimmed

1 oz Tomatoes chopped up

4 slices Mozzarella Cheese (I also like to use Swiss)

1 Tbsp Olive Oil

Instructions

Preheat your oven to 400 F.

Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, pepper.

Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.

Add 3 sprigs of asparagus and a couple of pieces of tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.

Close the pocket with a toothpick. Heat oil in skillet.

Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. Bake the chicken for 15-20 minutes.

 

Healthy veggie spread

This is a great cracker spread.  You can mix finely chopped vegetables/herbs of your choice with neufchafel cheese.

1 8 oz. pkg of neufchafel cheese

Any or all of the following, all finely chopped:

    carrots

    bell pepper

    red onion

    fresh dill

    cilantro

    fresh spinach

    beets

a splash of soy sauce

Combine well and spread on crackers

Apple Coffee Cake

This one comes from Ellie Krieger's cookbook, Comfort Food Fix.  She takes comfort food recipes and redesigns them to be more healthy.  This particular one caught my eye and did not disappoint!

1/2 medium Golden Delicious apple, cored and finely chopped

Nonstick cooking spray

1 cup all purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts

2/3 cup packed light brown sugar

2 tablespoons unsalted butter at room temperature

2 tablespoons canola oil

2 large eggs

1 teaspoon vanilla extract

1 cup nonfat plain yogurt

Place the apple in a microwave safe bowl, tightly cover with plastic wrap, and microwave on high until softened, about 90 seconds.  Set aside.

Preheat the oven to 350.  Spray an 8 inch baking pan with cooking spray.

In a large bowl, whisk together the flours, baking soda, and salt.  In a small bowl, stir together the granulated sugar, cinnamon, and walnuts.  In a large bowl, beat the brown sugar, butter, and oil until well combined.  Beat in the eggs until well combined.  Beat in the vanilla and yogurt.  Add the flour mixture in two batches, stirring until just combined after each addition.

Pour half the mixture into the prepared pan and spread evenly.  Sprinkle half the nut mixture over the batter and top with the apples, gently pressing them into the batter.  Spoon the rest of the batter into the pan, smoothing the top.  Sprinkle the remaining nut mixture over the batter, pressing gently. 

Bake until a toothpick inserted into the middle comes out clean, about 35 minutes.

Allow to cool slightly before serving.

Avocado and Tropical Fruit Salsa

This is one of my new favorites.  I love the combination of flavors.

2 cups finely diced tropical fruit, such as kiwi, pineapple, mango and papaya

2 avocados, cut into 1/4 inch pieces

1/4 cup chopped cilantro

1/4 cup finely chopped red onion

1 jalapeno, seeded and finely chopped

2 tablespoons fresh lime juice, or to taste

salt and pepper

In a medium bowl, gently toss together all the ingredients.  Taste and adjust seasonings.

Cabbage Salad with Red and Green Apples

This makes a delicious and eye catching dish.  Warning!  There won't be any leftovers.

1 medium head of cabbage, shredded - about 8 cups

1 large red apple, unpeeled, cored, and diced

1 large green apple, unpeeled, cored, and diced

1 cup toasted, slivered almonds

1 cup dried cranberries

1/2 cup mayonnaise

1/2 cup sour cream

1/2 teaspoon salt

1/2 teaspoon pepper

In a large bowl mix the cabbage, the apples, almonds, and cranberries.  In a small bowl, combine the mayo, sour cream, and salt and pepper.  Combine the mayo mixture with the cabbage mixture.  Refrigerate for 2 hours before serving.

Note:  If I don't have slivered almonds on hand, I have used chopped walnuts.

Baked Eggplant Slices

 

This is a quick and easy recipe that is both great tasting and high in nutrition.

3 – 4 tablespoons olive oil

1 large eggplant, cut in 1/2 inch slices, crosswise

2 large tomatoes, sliced thick

Few fresh basil leaves, shredded

4 oz. mozzarella, sliced

Salt and pepper

 

Preheat oven to 375.  Brush baking sheet with a little oil – or use parchment paper.

Arrange eggplant slices on greased baking sheet.  Brush slices liberally with oil.  Season with salt and pepper.  Place a slice of tomato on top of each eggplant and sprinkle with shredded basil.

 

Top with cheese and another light brushing of oil.  Bake 15 minutes or until eggplant is bubbling and golden

 

Infused Water

I had never heard of infused water till recently.  Now I'm hooked!  There is no recipe and each batch you make can be different.

Basically, begin with a jug of water.  My container is a half gallon.  Here are some of the ingredients you can slice and put in it, but create your own with other items.  Let it chill in the refrigerator at least 2 hours, but even better, overnight.

limes

lemons

oranges

kiwi fruit

cucumber

cantaloupe

strawberries

blueberries

fresh mint leaves

It makes a very refreshing drink and the smell as you drink it is amazing.

Alabama White Sauce

Use this as a marinade, for basting, or as a dip. I’m told every self-respecting BBQ joint owner in Alabama has their own secret recipe for Alabama White Sauce! 

2 cups mayonnaise 

1 cup distilled white vinegar 

½ cup apple juice 

2 teaspoons prepared horseradish

2 teaspoons black pepper 

2 teaspoons fresh lemon juice 

1 teaspoon salt 

½ teaspoon cayenne 

Combine all ingredients

Strawberry Appetizer

 This is an absolutely delicious dessert/appetizer.  Put these on a platter in front of guests and watch them disappear in the blink of an eye!

12 large fresh strawberries

3 ounces cream cheese, softened

2 tablespoons confectioner sugar

1 tablespoon sour cream

Cut the leaf off the strawberries, creating a flat surface.  On the other end, cut two perpendicular slices, going almost to the bottom.

Carefully stuff the strawberry with the cream cheese mixture.

Better make extra. . . these won't last long!

Strawberry - Blueberry Pasta Salad

This is a newer salad recipe I ran across.  It really is good and easy to prepare.

8 oz. cooked pasta

4 cups strawberries and blueberries.  Slice the strawberries

2 cups fresh spinach

1/4 of a small red onion, sliced

4 oz. feta cheese

Dressing:

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon pepper

Combine the cooked pasta, the berries, spinach, and onion.  Mix together the dressing ingredients and combine with the salad.  Sprinkle the feta cheese over the top.  Chill before serving.

Cranberry Cheese Bread

This is a quick bread I make often.  My daughter in law, many years ago, gave me this for Christmas.  I loved it and asked for the recipe.  Turns out it is in my old Betty Crocker Cookbook.

2 cups all purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon soda

2 teaspoons grated orange peel

2 tablespoons Crisco

juice from one orange

1 1/2 cups grated cheddar cheese

1 egg beaten

1 cup cranberries, halved

1/2 cup chopped nuts

Preheat oven to 350.  Grease loaf pan.  Measure flour, sugar, baking powder, soda, salt and peel into bowl.  Cut in Crisco.  Add water to juice to measure 3/4 cup, mix in with cheese and egg.  Stir in cranberries and nuts.  Combine all ingredients and pour into loaf pan.

Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.  Let cool on wire rack for 10 to 15 minutes, then turn out onto plate.  Best if not served for 8 hours.

Old Fashioned Tuna Custard Pie

My long time blog followers know I have a ton of cookbooks!  Although I haven't counted all of them in recent years, they number probably somewhere around 300 plus or minus!  I never set out to collect cookbooks.  I was raised in a home where the dinner menu was bland and repetitive, probably no more than 5 or 6 different recipes all the years I was growing up.  As I got older, I gradually saw that there are so many different cuisines and recipes.  I was captivated!  Admittedly, when I first married, I was not a good cook by any stretch of the imagination.  I could scramble eggs or fry a hamburger.  A roast hung out in my freezer for weeks (okay, months) because I didn't know what to do with it and didn't want to ruin it! But I persevered!  Today I love going through cookbooks in my collection and looking either for something I've never cooked or an old one that I haven't made in many years.  This tuna custard pie is one I had forgotten about but one that was a part of my repertoire back in the 70's and 80's.

1/2 lb bacon

1 small onion, sliced

1/4 lb Swiss cheese, slivered

1 9 inch pie shell

1 small can tuna

3 eggs, beaten

1 1/4 cup light cream

1/2 teaspoon salt

Dash of hot sauce

Nutmeg

Fry bacon until crisp, drain and crumble.  Reserve bacon drippings.  Fry onion in reserved drippings until tender.  Place cheese in pie shell.  Top with bacon, onion and tuna.  Mix eggs with cream, salt and hot sauce.  Pour over tuna mixture.  Sprinkle with nutmeg.

Bake at 425 degrees for 15 minutes.  Reduce temperature to 325 and bake for 25 to 30 minutes, or until knife inserted into center comes out clean.

Brussels Sprouts

Yeah, I know, brussels sprouts would hardly make anyone's list of favorite vegetables.  But with a little creativity, they really can be a tasty and healthy food.  Try this one.

3 tablespoons extra virgin olive oil

1 pound brussels sprouts, trimmed and sliced thin

2 shallots, sliced thin

salt and pepper

1 cup chicken broth

1 cup heavy cream

3/4 cup frozen peas, thawed

1 pound whole wheat rotini

1 cup Parmesan, grated, plus extra for serving

1/2 cup walnuts, toasted and chopped

(I prefer to use a cast iron skillet for this)  Heat oil in a 12 inch skillet over medium-high heat.  Add brussels sprouts, shallots, salt and pepper and cook until they begin to soften, about 3 to 5 minutes.  Stir in broth and cream, cover, and simmer about 3 more minutes.  Remove from heat and stir in peas.  Cover and let sit about 2 minutes, till heated through.

Meanwhile, bring a pot of water to boil.  Add pasta and 1 tablespoon salt.  Cook, stirring often, until al dente.  Reserve 1/4 cup cooking water, then drain pasta and return it to the pot.

Stir in Brussels Sprouts mixture, parmesan and walnuts.  Toss to combine.  Adjust consistency with reserved water if needed.  Season with extra salt and pepper.

Chicken Parmesan Casserole

 This is a dish I make from time to time.  It tastes great and goes together quickly.

1 box linguini

1 tablespoon cooking oil

1 lb. chicken breasts, about 3

1 cup mozzarella

1 24 oz. jar marinara sauce

1 cup parmesan

1 tablespoon Italian seasoning

salt - pepper - crushed garlic

Cook the pasta and set aside.  Stir in the oil to keep from sticking.

Preheat oven to 350.  Cut chicken breasts in half horizontally.

Season with salt, pepper, and garlic.

Layer chicken on top of pasta in 13 x 9 inch baking dish.

Top the chicken with sauce, the sprinkle parmesan, and then mozzarella, and the Italian seasoning

Bake for 30 to 35 minutes.

Pork Chops Piquante

This is one of my oldie but goodie recipes that I've made over the years.

4 thick loin pork chops

2 tablespoons butter

1/2 cup finely chopped onions

1 1/2 cups tomato puree

1 cup dry white wine

pinch of thyme

1 bay leaf

salt and pepper

1/2 cup finely chopped parsley

2 garlic cloves, minced

2 teaspoons grated lemon find

Brown the chops on both sides in the butter in a skillet.  Transfer meat to a platter.  Pour off most of the fat.

Add the onions to the skillet and cook briefly, stirring until onions are wilted.  Add the puree, wine, thyme, bay leaf, and salt and pepper.

Return the chops to the  pan and turn them in the sauce.  Cover and cook for one hour, basting occasionally, until the meat is fork tender.

Mix the parsley, garlic, and lemon rind together and sprinkle over the chops.

Broccoli Cheddar Soup

There are a lot of broccoli cheddar soup recipes out there.  I like this one because it is delicious and easy to prepare.

2 bunches broccoli florets

1/2 cup cream cheese

salt and pepper

2 quarts chicken broth

Put the above in a crockpot and cook on high for two hours.

Add: 1 cup sour cream and 3 cups grated cheddar.  Cook on high for another ten minutes.

Using a hand blender, blend the ingredients.

That's it!

First time making granola

Had dinner with friends recently and Stacey had just taken a batch of granola out of the oven.  LOVE this stuff!

Here is the recipe.

1/2 cup oil

1/2 cup brown sugar

1/2 cup honey

1 tablespoon vanilla extract

1 teaspoon salt

Combine the above until thoroughly mixed.

5 cups old fashioned rolled oats 

3 cups your choice (any combination) of:  dried fruit, chopped nuts, seeds, grated coconut, raisins.  I added (in no particular amounts) dried cranberries, chia seeds, sunflower kernels, chopped nuts.

Mix well and spread into a large baking sheet lined with parchment paper.  Bake at 325 for 30 minutes.

Apple Broccoli Salad

I found this one recently and really like it.  It is full of nutrition and good taste.

4 cups fresh broccoli florets, chopped

1 small red onion, chopped

2 large carrots, grated

1 stalk celery, chopped

1 apple, unpeeled and chopped

1 cup fresh cranberries

1 tablespoon olive oil

Dressing:

1 cup plain yogurt (I used Greek yogurt)

3 tablespoons honey

3 tablespoons apple cider vinegar

1 tablespoon lemon juice

1 teaspoon fresh garlic

salt and pepper to taste

Combine the salad ingredients.  Then combine the dressing ingredients and mix well with the salad.

Delicious! 

Blueberry-Buttermilk Breakfast Cake

Another oldie that I dug up from my monster recipe collection!  This is really good.

1/2 cup butter at room temperature

2 teaspoons lemon juice

7/8 cup + 1 tablespoon sugar (see note below)

1 egg at room temperature

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 cups blueberries

Note:  7/8 cup = 3/4 cup + 2 tablespoons;  the extra tablespoon above is for sprinkling over the cake before it goes in the oven

Preheat oven to 350 degrees.

Cream the butter and lemon juice with 7/8 cup sugar.

Add egg and vanilla and beat till combined.

Whisk the flour, baking powder, and salt together.

Add flour mixture to batter a little at a time, alternating with buttermilk.  Fold in the blueberries.

Spread into a prepared 9 inch pan and bake for 35 to 45 minutes or until a toothpick inserted in the top comes out clean.

New ways with vegetables

 This is a fun way and easy way to put more vegetables into your diet.

2 large red bell peppers

1/4 tsp salt

pinch of sugar

1/2 tsp lemon juice

pepper to taste

Cute the pepper into large chunks, removing the white inside.

Steam for about ten minutes, or till they are very soft.

Puree in food processor.  Pour into a mixing bowl and add remaining ingredients.  Adjust for taste.

I spread this onto toast or a bagel.  Other ideas, top a baked potato, add to top of scrambled eggs.