Eggplant “Lasagna

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The noodles here are the eggplant.

Ingredients:

3 Italian eggplants, sliced and salted

1 lb. ground beef

Marinara sauce

Prosciutto

Shredded mozzarella cheese

Parmesan cheese

Directions:

Preheat the oven to 350.

Grill the eggplant slices and set aside.

Brown the beef. Add seasonings. Add the marinara sauce.

Butter a casserole dish.

Cover the bottom with a layer of eggplant.

Put a single layer of prosciutto over the eggplant.

Cover with the meat mixture.

Cover with mozzarella cheese.

Finish off with another layer of eggplant.

Sprinkle some more mozzarella cheese on top. Add some parmesan cheese.

Place it in the oven for about 15 minutes or until the cheese begins to turn golden.

 

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Creamy Salmon

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Ingredients:

2 salmon steaks

1 shallot, finely chopped

1/2 c. parsley, finely chopped

1/4 c. white wine

3 T. butter

1/2 c. heavy cream

Half a lemon

Directions:

Cover the salmon with some olive oil, salt and pepper. Grill it until done.

Meanwhile, in a sauce pan, melt the butter. Add the shallots and cook them until beginning to brown. Add the white wine and reduce a bit. Add the juice of one lemon, the cream, and the parsley. Cook until the flavors have melded together.

Spoon this sauce over the salmon.

Stuffed Peppers (Mexican Style)

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These were delicious and healthy, too!

Ingredients:

4 green bell peppers

1 lb. ground beef

Taco seasoning

1 small onion, diced

Mexican cheese, shredded

Directions:

Preheat the oven to 350.

Cut the top off the peppers and clean out the inside. Reserve the top for later.

Place the peppers in a microwave safe dish. Microwave on vegetable setting until softened.

Chop the remaining top into small pieces.

Saute onions and chopped peppers in some olive oil. Add the ground beef and cook until cooked through, breaking up the pieces as its cooking.

Add the Mexican seasonings, salt, and pepper.

Spoon the meat mixture into the microwaved peppers. Top with the cheese.

Place in the oven for about 15-20 minutes until the cheese is melted and the peppers are soft.

Avocado & Pineapple Salad

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This sounds like a weird combination but it’s actually really refreshing and tastes great. I even tried to add some crumbled blue cheese and it was pretty good, too.

Ingredients:

Fresh pineapple, cut into chunks

Avocado, cut into chunks

Red onion, sliced

Lemon or lime juice

Directions:

Combine all the ingredients. Add some salt, pepper, and olive oil.

Saffron Chicken

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This recipe called for plain yogurt, but to my dismay, I realized I bought a flavored yogurt instead of plain yogurt, so I needed to improvise at the last minute! So…I used a little milk instead of the yogurt and it turned out great!

Ingredients:

A pinch of saffron threads

1 T. warm water

1/4 c. milk

1 medium onion, chopped

1/2 c. lemon juice

Package of chicken parts (with bones)

Butter

Directions:

Dissolve the saffron in the warm water for about 5 minutes. Stir in the onions, milk, lemon juice, salt and pepper. Place them in a Ziploc bag. Add the chicken and marinate for a few hours.

Heat the grill to high. Place the chicken on the grill and sear them on all sides. Turn down the heat and continue cooking the chicken until the inside registers 165.

Melt some butter and add another pinch of saffron. Pour the melted butter over the chicken and serve.

Chicken Thighs with Lemon & Prosecco

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These were great and very easy to make!

Ingredients:

1 pkg. boneless, skinless chicken thighs

1/2 c. flour

1 leek, thinly sliced

1/3 cup julienned sun dried tomatoes

4 garlic cloves, minced

1 lemon, sliced

1/4 c. prosecco

1/4 c. chicken broth

3 T. butter

Fresh parsley

Directions:

Heat some oil in a Dutch oven. Combine salt, pepper, and flour in a Ziploc bag big enough to hold the chicken. Add the chicken and mix well.

Shake off the excess flour from the chicken before placing them in the dutch oven. Cook for a few minutes. Add the leek and flip the chicken. Add the tomatoes and garlic and cook for a few more minutes. Add the lemon slices.

Add the prosecco and stir to scrape up the browned bits on the bottom. Stir in the broth, increase the heat to high and bring to a boil. Reduce the heat and simmer until the liquid has reduced by about half.

Reduce the heat to low. Stir in the butter until melted. Sprinkle with parsley and season with salt and pepper to taste.

 

Grilled Peaches

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We made this, in addition to strawberries, and served it as a shortcake over angel food cake. This would be equally delicious served over ice cream!

Ingredients:

4 ripe peaches, cut in half and pit removed

3 T. butter

2 T. sugar

1 T. cinnamon

2 T. liqueur, such as Grand Marnier, Amaretto, or Cointreau (optional)

Directions:

Combine the butter, sugar, and cinnamon in a bowl. Let it sit out for the butter to soften.

Rub some oil over the peaches. Grill them, cut side down, until they are soft.

Turn the peaches over and place the butter mixture into the center of the peach. Cover the grill and let the butter melt.

Remove from the heat, being careful to save as much of the butter mixture as possible. Cut the peaches, drizzling all the butter mixture on top. Add the liqueur if desired. Serve over shortcakes (with a dollop of whipped cream and some toasted slivered almonds) or over some ice cream.