Saturday, December 12, 2015

Baked Eggplant

Ingredients:
2 medium eggplants 
Olive oil
Kosher salt
Garlic powder
Black pepper
Parmesan cheese
Equipment:
Knife
Baking sheet
Pastry brush

Instructions:

1. Heat the Oven: Preheat oven to 400°F.
2. Prepare the Eggplant: Cut the stem end and bottom off the eggplant, then cut it in half lengthwise. Score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about an inch apart, then turn the eggplant around and cut again so you have a diamond pattern.
3. Brush with Olive Oil: Brush the eggplant flesh with a bit of olive oil and put it face-down on a baking sheet. Season with salt, pepper, garlic powder. 
4. Roast the Eggplant: Roast for 35-40 minutes, or until the back of the eggplant looks collapsed and puckered.
5. Let the Eggplant cool for 10 minutes, sprinkle with parmesan cheese, enjoy! 
 Can scoop it out of the peel use in dips, makes a great side dish, or can be eaten by itself.

Wednesday, December 9, 2015

Crockpot Spinach Tortellini



This recipe is different from the original recipe I found on line, so here's my version.


Ingredients:

1- 8 ounce bag of frozen tortellini
1- 1 lb bag of frozen spinach
1- 28 ounce can of italian style diced tomatoes(I use Dei Fratelli includes herbs, olive oil, sea salt)
2 cups of chicken broth(I use chicken bouillon powder with water for broth)
1- 8 ounce package of cream cheese
1 lb of sausage(I've used smoked polish or Italian sausage, both taste great!)
1 small pinch of crushed red pepper


Directions:
Brown the sausage, dice it in pieces
Cut up the cream cheese 
Put all ingredients into the crockpot(I dump tomatoes first and put the broth in last) 

Cook;
On low of 5-6 hours or on high for 4 hours.

This dish freezes really well, I let it completely cool off, place in containers 1 inch from the top and then freeze. Doing it this way keeps freezer burn from developing on top. I use it within 4-6 months.


Friday, November 7, 2014

Coconut Ginger Chicken in the Crock Pot

                                       

                                Serves: 6-8

Ingredients:
4 garlic cloves, peeled
1 tablespoon ground ginger
1 small  onion, peeled, quartered
1 tablespoon coconut oil
2 tablespoons butter
2 1/2 lbs chicken thighs (boneless or skinless, cut into quarters)
2 (14 ounce) cans coconut milk (Don't Shake!!!!)
2 tablespoons starch
1 cup frozen vegetables, of your choice
~~~
SPICE BLEND
1/2 teaspoon ground pepper
1 tablespoon crushed red pepper
1 teaspoon salt



  1. Directions:

    1. 1
      Combine ingredients from the spice blend together and set aside.
    2. 2
      In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
    3. 3
      In a heavy skillet, heat coconut oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
    4. 4
      Move aromatics to one side of the skillet and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Transfer chicken and remaining spices/juices to the crock pot.
    5. 5
      Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup of coconut cream. Pour the coconut milk over the chicken; it should just barely cover the chicken.
    6. 6
      Place the slow cooker in the base and cook on low for 4 hours.
    7. 7
      After 4 hours of cooking, whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well.
    8. 8
      Add frozen vegetables of your choice. Cook for another half an hour or until you deem the vegetables hot.

Savory Bacon Wrapped Chicken Breast


Serves 4

Ingredients: 
12 strips of bacon
4 chicken breast halves, boneless and skinless
1 packages(3 ounces) cream cheese, softened
1 package of shredded cheddar cheese
4 garlic cloves, minced
1 teaspoon salt

Preparation:
Cook bacon in a large skillet over medium heat until cooked but not crisp. Place cooked bacon on a paper towel to drain. Wrap the chicken breasts in plastic wrap and pound to flatten to about 1/8 inch thickness.

Remove the plastic wrap. Spread the cream cheese & shredded cheese over one side of the chicken breast. Sprinkle salt and minced garlic on top. Roll up from the longest side and tuck the ends in.

Wrap the bacon around each piece of chicken and secure them in place with toothpicks. Place them in a greased 1 quart baking dish or place  them on the grill. Cook at 350 degrees until the chicken juices run clear and bacon crisps up. 

This should take 10 to 15 minutes in either the oven or the grill.

If cooking on the grill, metal skewers work best since bamboo tends to char.

If you want to use bamboo skewers, remember to soak them for at least an hour in water before using them.

Remove toothpicks and skewers before serving.

Sunday, September 14, 2014

Creamy Ranch Pork Chops & Potatoes~Crock Pot



Source: adapted from Persnickety Plates
Serves: 4-6

Ingredients
6 pork chops. Thick  cut.
6 medium  potatoes, chopped into large pieces
2 cans Cream of Chicken soup
1 package dry ranch dressing mix
A dash of garlic, pepper, salt (seasonings) 
1 cup milk
4 heaping tablespoons of corn starch 

Directions
Spray your slow cooker with non-stick cooking spray and put the potatoes on the bottom.

Place the pork chops on top of the potatoes.

Mix together the soups, ranch mix, milk, corn starch, seasoning into a large bowl.

Pour on top of the pork chops and cook on High for 8 hours. 

Use the extra sauce as gravy for the pork chops & potatoes.

Thursday, July 10, 2014

Crock Pot Mongolian Style Beef & Mushrooms


Servings: 4

Ingredients:
1 lb beef flank steak, sliced thinly across the grain
1 medium white onions (about 1 cup) or 1 medium yellow onion, sliced thinly (about 1 cup)
1/2 cup light soy sauce 
1/2 cup chicken broth
1 tablespoon minced garlic
2 tablespoons hoisin sauce
1 8 oz Package Mushrooms(slice into pieces)
1 tablespoon ground ginger
1/2-1 teaspoon red pepper flakes, to taste
1/4 cup cornstarch
1 cup cut scallion, in 1 . 5 inch pieces (green onions)
1/3 cup fruity white wine

Directions:

Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.

Combine the onion, soy sauce, broth, garlic, hoisin,  ginger, and pepper flakes, then put the mixture into the crock pot.

Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.

Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.

Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.

Stir, and serve over rice or noodles.

**Did not follow exact recipe I found on line adapted it. Photo was taken by me.



Thursday, December 5, 2013

Paleo Sausage Stuffed Peppers

What you need:

  • 1 pound of ground Italian sausage.
  • 5 assorted bell peppers. I went with 2 green, 2 red, 1 yellow.
  • 1/2 head of cauliflower, grated or chopped into a “rice” consistency.
  • 1 small (8 ounce) can of tomato paste.
  • 1 small white onion, medium dice.
  • 1/2 head of garlic, minced.
  • 1 small handfull of fresh basil, minced (or 2 tsp. dried).
  • 2 tsp dried oregano.
  • 2 tsp dried thyme.

How you make it:

1. Cut the tops off of your peppers and scoop out and discard the seed, yet do save the tops!
 
2. Process or chop about half a head of cauliflower into “rice” and put in a large mixing bowl.
 
3. Add your minced garlic, basil, and dried herbs, and onion to your cauliflower and mix by hand.
 
4. Use a very hot skillet to lightly brown your sausage. This step is entirely optional based on your motivational level. The sausage will cook just fine in your slow cooker, yet I personally like to hit it with a little sear to take the flavor up a notch.
 
5. Add your sausage and can of tomato paste to your bowl of seasoned cauliflower and mix by hand. Let the kids do this part, getting hands messy in necessary, a spoon just won’t cut it.
 
6. Fit as much of your sausage mixture into your peppers as you can. Place your peppers into your slow cooker and loosely place the pepper tops back on. If you have extra meat and cauliflower mixture, just jam in between your peppers and let it cook.

7.  Pre heat oven to 350, add a little water to bottom of baking pan, cover top of pan with foil bake at  for 1 1/2 hours. Or you can Cook on low for 6 hours in crock pot.

**I had some extra mixture left after stuffing all the peppers, I just dumped it in a separate baking dish, covered with foil and baked it along side the pan of peppers. It came out really great to use as a side dish another day or can even pour the mixture over pasta for another meal!