Tag: videoxzip

Helen’s Eggplant Bake

Eggplant
Eggplant
This is an old favorite recipe that my Aunt Helen gave me at least 45 years ago. I have always enjoyed it and haven’t changed a thing about it over the years.

Ingredients

  • 1 medium eggplant, sliced in 1/2 inch slices
  • 3/4 cup melted butter
  • 3/4 to 1 cup bread crumbs
  • 1 large tomato, sliced
  • 1 large onion, sliced
  • 1/2 teaspoon salt
  • 1 teaspoon basil
  • 4 oz fresh mozzarella cheese
  • 2 Tablespoon freshly grated parmesan cheese

Directions

Layer eggplant, tomato, and onion. Drizzle with 1/4 cup butter, salt, and basil. Cover and bake for 20 minutes @ 400 degrees. Remove from oven, top with mozzarella cheese, mix the Parmesan, 1/2 cup butter, and breadcrumbs and sprinkle over the top of mozzarella. Return to oven for 10 more minutes.

Corn Tomato Chowder

Corn Tomato Chowder
Corn Tomato Chowder
I got this favorite recipe from my dear friend, Carol. She is an amazing cook and eating at her house is always a treat. This is a nice easy soup for a cool fall evening.

Ingredients

  • 3 Teaspoon olive oil
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 1 Teaspoon
  • 1 can diced tomatoes (plain or with chilies or with basil and garlic)
  • 1 can chicken broth
  • 1 cup water
  • 1 can whole kernel corn, drained
  • 2 chicken breasts, cut into bite size pieces
  • 1/4 cup heavy cream

Directions
Saute the onions, peppers, chicken, and Cajun seasonings until the the chicken is cooked through. Add tomatoes, broth and water, cover and bring to a boil. Stir in the corn and cream and heat through.

Lemon Dijon Vinaigrette

As stated in an earlier post, I prefer homemade salad dressings over store bought dressings. Not only are they easy, but they are inexpensive, too. Here is one of my favorite recipes for a vinaigrette. It is not only good on a salad of fresh greens, but also on potato salad or a vegetable salad.

Ingredients

  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Freshly ground pepper

Directions
Mix all ingredients together and blend well.

Easy Oven Chow Mein

This was an old favorite recipe of my family’s that I made a lot when the kids were young. It is easy and needs only a salad or vegetable to complete the meal.

Directions

  • 1 pound ground beef
  • 1 cup chopped onion
  • 2 cups chopped celery
  • 1 cup uncooked rice
  • 1/3 cup soy sauce
  • pepper to taste
  • 2 cups boiling water
  • 1 can cream of mushroom soup or 1 cup milk
  • 1 small can mushrooms (optional)

Directions
Brown ground beef, add remaining ingredients and place in a casserole dish. Cover and bake @ 350 degees for 1 hour, stirring occasionally. Remove the cover for last 15 minutes of cooking.

Whole Wheat Pancakes

Whole Wheat Pancakes
Whole Wheat Pancakes
This is an old favorite recipe of mine. I love whole grains and these pancakes are tasty, healthy and hearty. Of course, they are best with real maple syrup too!

Ingredients

  • 3/4 cup whole wheat flour
  • 2 tbsp wheat germ
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 tbsp honey
  • 1 egg, lightly beaten
  • 1 tbsp oil

Directions

  1. Mix dry ingredients.
  2. Add milk, honey and oil, stirring just until moistened.
  3. Cook on preheated griddle.

Categories
My Favorite Recipes

Halibut with Asian Cilantro Sauce

Halibut with Asian Cilantro Sauce
Halibut with Asian Cilantro Sauce
I really love this sauce and this is my favorite recipe for a sauce for fish. It is excellent with halibut, but would be good on other types as fish as well. You can bake the halibut any way you like. I prefer to lightly season mine with salt, pepper and paprika and bake in a convection oven. It is important not to overcook fish, so I always use a meat thermometer and cook it until the internal temperature reaches 145 degrees. Convection oven cooking works great for fish.

Ingredients

  • 2 cups loosely packed cilantro leaves
  • 2 tbsp fresh lemon juice
  • 1 tbsp minced, peeled, fresh ginger
  • 1 green onion, chopped
  • 1 jalapeno chili pepper, chopped
  • 3 tbsp olive oil
  • 1 tsp Asian sesame oil
  • 1 tsp soy sauce
  • salt, to taste
  • 2 – 8 oz halibut fillets, cooked

Directions
Place all ingredients except halibut in food processor and puree. Serve over cooked halibut.

Craisin Spinach Salad

This is a really easy and tasty salad recipe. It is always a hit at potlucks. It will become one of your favorite recipes.

INGREDIENTS

  • 1 tbsp butter
  • 3/4 cup almonds, blanched and slivered
  • 1 lb spinach, rinsed and torn into bite size pieces
  • 1 cup Craisins
  • 2 tbsp toasted sesame seeds
  • 1 tbsp poppy seeds
  • 1/2 cup sugar
  • 2 tsp minced onion
  • 1/4 tsp paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup olive oil

Instructions

  1. In a medium saucepan, melt butter over medium heat.
  2. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
  3. In a large bowl, combine the spinach with the toasted almonds and Craisins.
  4. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar and olive oil.
  5. Toss with spinach just before serving.

Roasted Beet Salad with Oranges and Pecans

I was at a potluck and this salad was served.It has become a favorite recipe when I want to make something unique. Everyone always requests the recipe. It is wonderful and perfect for this time of the year when the beets are ready to be harvested.

Ingredients

  • 2 lbs red beets, peeled and diced
  • olive oil
  • salt
  • 1/2 small red onion, thinly sliced
  • 1 large navel orange, quartered and sliced crosswise
  • 1/2 cup flat leaf parsley, coarsely chopped
  • 4 ounces feta cheese
  • 1/2 cup pecans, toasted
  • 4 handfuls salad spinach or other greens

Dressing

  • 4 – 5 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • 1 small clove garlic
  • pinch pepper

Instructions

  1. Toss beets in olive oil to coat lightly.
  2. Spread them over a baking dish, sprinkle with salt and roast @ 375 degrees for 30 to 35 minutes, so they are tender but still firm.
  3. Remove from oven and cool.
  4. In a large bowl, combine beets, oranges, feta, parsley, onions, and pecans.
  5. Mix dressing ingredients and pour over salad and toss.

Serve on a bed or spinach or other greens.

Best Ever Lasagna

Best Ever Lasagna
Best Ever Lasagna
I think I got this recipe off the web, but have no idea who originally posted it. It is excellent. Although it takes a little time to put together, your family and friends will love you for it! It is my favorite recipe for lasagna.

Ingredients

  • 1 lb sweet Italian sausage, cut into bite size pieces and casing removed. (Turkey sausage works well too.)
  • 3/4 lb. lean ground beef
  • 1/2 cup onion, chopped
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (12 ounce) can tomato paste
  • 1/2 cup water
  • 2 tbsp white sugar
  • 1 1/2 tsp dried basil
  • 1/2 tsp fennel seeds
  • 1 tsp Italian seasonings
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 4 tbsp chopped fresh parsley
  • 12 lasagna noodles, cooked
  • 16 ounces ricotta cheese
  • 1 egg, beaten
  • 3/4 lb mozzarella cheese, sliced (fresh is best)
  • 3/4 cup grated parmesan cheese

Directions

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until browned.
  2. Stir in crushed tomatoes,tomato paste, tomato sauce, and water.
  3. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, 2 tbsp parsley.
  4. Simmer covered for about 1 1/2 hours, stirring occasionally.
  5. In a mixing bowl, combine ricotta cheese, egg, remaining parsley and a dash of salt.
  6. Spread 1 1/2 cups meat sauce in bottom of 9×13 inch pan.
  7. Arrange 1/2 of noodles lengthwise over meat sauce.
  8. Spread with 1/2 of ricotta cheese mixture.
  9. Top with 1/3 of mozzarella slices.
  10. Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese.
  11. Repeat layers and top with remaining mozzarella and Parmesan.
  12. Cover with foil that has been sprayed with cooking spray.
  13. Bake @ 375 degrees for 25 minutes, remove foil and bake for 25 minutes more.
  14. Cool for 10 minutes.