Stuffed Eggplant
I served this entree with corn on the cob.
Yield: 2 Servings
Ingredients
2 small eggplant
1/4 cup olive oil
1/2 cup ground beef
2 garlic cloves. minced
1/4 cup breadcrumbs
1/4 cup green pepper; chopped
1/4 cup onion; chopped
4 cherry tomatoes, chopped
Salt and pepper to taste
2 tablespoons chopped fresh basil
½ cup shredded mozzarella
Directions
Cut a thin slice off the top of each eggplant. Set the tops aside. Scoop out eggplant flesh, leaving 1/2 inch shells. Chop the flesh into small
cubes. Lightly salt the inside of the eggplant shells.
Heat the oil in a medium skillet.
Add all the ingredients except the mozzarella and saute until the meat is cooked and the eggplant is tender. Pour the mixture into a small bowl to cool slightly. Stir in the mozzarella. Fill the two eggplants equally with the mixture. Place the tops on. Place the stuffed eggplant in a baking dish coated with cooking spray.
Bake in a 350-degree oven F for 45 minutes or until the eggplant shells are tender.
Beef Brisket Enchiladas
Ingredients
8 flour tortillas
2 cups shredded cooked beef brisket {or any leftover beef}
1 cup fresh corn off the con
1 cup drained canned black beans
1-10 oz package red enchilada sauce
2-8 oz packages of green enchilada sauce
3 cups shredded cheddar cheese, divided
Directions
Preheat the oven to 400 degrees F.
In a mixing bowl combine the beef, corn, beans, 1 cup of cheddar cheese, and red enchilada sauce.
Spray a 9×13 inch baking dish with cooking spray. Pour one package of green enchilada sauce into the bottom of the baking dish.
Place the tortillas on kitchen towels. Evenly distribute the beef mixture onto each tortilla. Roll each tortilla up and place it in the baking dish.
Cover the tortillas with the second package of green enchilada sauce. Cover the dish with foil and bake for 30 minutes. Remove the foil and cover the yop of the tortillas with the remaining shredded cheddar cheese. Return the pan to the oven and bake for 15 minutes. Let sit for 5 minutes before serving.
Mediterranean Cantaloupe Salad
Serve with heated pita bread.
Ingredients
¼ cup sweet onion, finely chopped
3 tablespoon lemon juice, freshly squeezed
2 teaspoon honey, or more, depending on the sweetness of your melon.
½ teaspoon paprika
¼ teaspoon each salt and pepper Half a cucumber, peeled and diced
1 medium cantaloupe, peeled, halved, seeded, and cubed (3 – 4 cups)
1 small orange bell pepper, diced
3 tablespoon fresh mint leaves, finely chopped,
3 tablespoon green olives
½ cup feta cheese, crumbled
Directions
Combine red onion and lemon juice in a large bowl. Let stand while you prepare the cantaloupe.
Add honey, paprika, cayenne pepper, and salt to the red onion mixture.
Add cantaloupe cubes and the remaining ingredients to the bowl.
Toss to combine all ingredients.
Yogurt Marinated Chicken Breasts
Leftover chicken makes a delicious chicken salad.
Ingredients
1 cup Greek Plain yogurt
2 tablespoons lemon zest, finely grated
1 1/2 tablespoons fresh lemon juice
2 tablespoons fresh oregano, finely chopped
2 tablespoons fresh parsley, chopped
2 wholes clove garlic, peeled and diced
1/4 teaspoon salt
1/8 teaspoon pepper, freshly ground
2 whole bone-in chicken breasts
Directions
Combine Yogurt, lemon peel, juice, oregano, parsley, garlic, salt, and pepper in a dish large enough to contain the chicken.
Add the chicken, turn it in the sauce and cover with plastic wrap. Refrigerate for several hours or overnight.
Place chicken on a rack in a baking pan and bake in a preheated 375-degree F oven for 45 minutes or until cooked.
Summer Squash Pie
Ingredients
1 unbaked pastry shell (9 inches)
1 large egg, lightly beaten
1 cup milk
2-1/2 cups sliced zucchini (1/4 inch slices)
2-1/2 cups sliced yellow summer squash (1/4 inch slices)
1 small red onion, sliced thin
1 tablespoon Greek seasoning with salt
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
Directions
Preheat the oven to 400degrees F°
Fit the pastry into a pie pan and crimp the edges.
Spread the mozzarella cheese on the bottom of the pastry.
Mix the squash, and onion, with the Greek seasoning, egg, and milk. Pile into the pastry shell. It will look like you have too much but that is ok.
Place the pie on a cookie sheet and bake for 1 hour. Sprinkle the cheddar over the top of the pie and return the pan to the oven for 5 minutes. Remove the pan to a rack to cool for about 20 minutes before serving.
Serve with tomato slices dressed with Ranch dressing and
Air- Fried Mushroom Caps
Air Fryer Crispy Breaded Mushrooms
Ingredients
6=8 large cremini mushrooms
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
1/4 cup milk
1/2 cup panko breadcrumbs
Directions
Clean the mushrooms and remove any long stems.
Make 3 dipping stations: a plate for flour, salt, and pepper, a bowl for the egg and milk (whisked together), and a bowl for the breadcrumbs.
First coat the mushrooms in the flour. Then dip them in the egg mixture, shaking off any excess. Then roll them in the breadcrumbs. Complete the breading process for all the mushrooms.
Place the mushrooms on a tray. Spray evenly with oil.
Set the mushrooms in the air fryer basket, spaced out a bit. Air Fry at 400 degrees F (200C) for10-12 minutes, depending on your preferred level of crispiness, carefully shaking the basket at the halfway point.
Pizza Dough
Ingredients
1 (.25 ounce) package of instant yeast
1 teaspoon honey
1 cup warm water (110 degrees F/45 degrees C)
3 cups bread flour
1 tablespoon olive oil
1 teaspoon salt
Directions
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight.
When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza. Turn the oven to 450 degrees F and let the oven heat for 30 minutes.
Topping Ingredients
Tomato Mixture
1 ½ cups chopped Italian tomatoes
½ teaspoon salt
½ teaspoon dried Italian seasoning
1 tablespoon olive oil
1 small garlic clove, minced
Pizza Topping
1 tablespoon olive oil
1 medium onion, thinly sliced
Kosher salt
1 small clove of garlic, minced
2 medium yellow squash, trimmed and thinly sliced into circles
8 oz sliced mozzarella cheese
1 cup coarsely grated mozzarella
¼ cup grated Parmesan cheese
1 teaspoon dried oregano
Crushed red pepper flakes
Directions
Combine the tomato mixture ingredients in a mixing bowl and set aside.
Spread the squash slices on a kitchen towel and sprinkle lightly with salt. Let rest for 20 minutes and then squeeze the water out of the squash. Place in a bowl and add the onion, garlic, and oil. Mix well.
To assemble the pizza
Spray or oil the pizza pan and spread the dough to the edges. Place the sliced mozzarella on top of the dough. Spread the tomato mixture over the cheese. Spread the squash mixture over the tomatoes. Top with shredded mozzarella, Parmesan cheese, oregano, and crushed red pepper.
Bake the pizza on the bottom rack of the oven for 15-20 minutes.
Ingredients
2 bone-in pork chops, 6 oz each
1 teaspoon garlic powder
1 tablespoon ground chipotle pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons flout
2 tablespoons extra virgin olive oil, divided
1 small bell pepper, seeded and sliced
Half a medium onion sliced
¼ cup salsa
Directions
Preheat the oven to 350°F.
Combine the flour, chipotle pepper, garlic, salt, and black pepper. Press the mixture on all sides for the pork chops.
Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high. Add the pork and cook until brown, about 3 minutes. Turn the pork chops over and transfer the skillet to the oven.
Bake for 15-20 minutes or until the internal temperature reaches 145°F. The cooking time will vary depending on the thickness of the pork chops.
Remove the chops to a serving plate. Add the remaining oil, peppers, and onions to the skillet and cook until softened. Stir in the salsa and heat. Top the pork chops with the sauce. Serve with mashed potatoes and a vegetable.
Or make my Potato Stuffed Cabbage serve with the pork chops.
Fennel Salad
Ingredients
Salad
1 orange zested, peeled, and cut into segments
1 medium fennel bulb, trimmed and thinly sliced crosswise
1 celery stalk, thinly sliced on the bias
2 radishes, thinly sliced
1/4 cup pitted Kalamata olives, drained
1/2 cup sliced red onion
Dressing
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon grated orange zest
1/4 cup extra-virgin olive oil
Salt and freshly ground Black Pepper
Directions
Combine the salad ingredients in a medium salad bowl. Whisk the dressing ingredients together and pour over the salad. Toss gently.
Air Fryer Lamb Chops
Ingredients
4 loin lamb chops 1 1/2″ wide
4 teaspoons whole grain mustard
1/2 teaspoon olive oil
1 teaspoon chopped fresh rosemary
½ teaspoon crushed black pepper and 1/2 teaspoon of coarser sea salt
Directions
Preheat the air fryer to 350 degrees F
Sprinkle the lamb with salt to taste.
Combine the remaining ingredients and brush on the lamb.
Place lamb chops in the air fryer basket with some room in between.
Cook for 15 minutes for medium-rare (turning at 8 minutes.)
You can use a thermometer to test for doneness.
Serve with Tzatziki Sauce and warm pita bread.
Tzatziki Feta Sauce
ingredients
Half a large cucumber, peeled, seeded, and finely chopped
1 cup Greek yogurt
¼ cup crumbled feta cheese
1 large garlic clove, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon dried dill
Salt t
Directions
Sprinkle cucumber with ½ teaspoon salt. Let sit in a colander to drain for 10 minutes, then squeeze out excess water.
Combine yogurt, cucumber, garlic, oil, dill, feta, and ½ teaspoon salt in a bowl. Mix well.
Turkey Noodle Soup
Broth
Turkey bones {I had a large turkey breast carcass from a 7 lb turkey breast with some meat still attached}
1 carrot halv4ed
1 celery stalk, halved
1 small onion, halved
2 garlic cloves, halved
12 cups water
1 teaspoon salt
Soup
2 tablespoons olive oil
1 onion finely chopped
1 large carrot peeled and chopped
2 celery ribs with leaves, chopped
8-10 cups turkey broth
2 cups cooked turkey chopped or shredded
2 teaspoons fresh thyme minced, or 1/2 teaspoon dried
8 ounces noodles {I use whole wheat because they do not become soggy in soup}
Salt and freshly ground black pepper
Directions
Place the turkey bones and vegetables in a large Dutch Oven. Add the water and bring to a boil. Lower the heat to a bubbling simmer, partially cover the pot and cook for 3 hours. Strain the broth in a fine mesh colander and discard the solids, Add salt and refrigerate the broth until ready to make the soup.
Soup
Heat the oil in a large Dutch Oven and add the chopped vegetable. Saute until tender about 10 minutes. Add the prepared broth. You should have 8-10 cups. Bring to a boil. Add the seasoning and noodles. Cook the noodles in the soup for about 12 minutes. Add the chopped turkey. Taste and adjust salt. Serve in individual bowls or refrigerate for a later time.
Turkey Salad
Ingredients
3 cups leftover cooked turkey, chopped
1 medium onion, diced
2 celery stalks, diced
1 cup red grapes, halved
½ cup toasted and chopped walnuts
½ to ¾ cup mayonnaise
1 tablespoon chopped chives
Salt and pepper to taste
Directions
Combine the turkey, onion, celery, grapes, and walnuts in a mixing bowl. Add salt and pepper to taste. Stir in enough mayonnaise to moisten the ingredients. Sprinkle with chives. Serve or refrigerate until serving time.
Cooking Dried Beans
When the beans have finished soaking, drain and rinse them with cold water. Put them in a pot large enough to fit the number of beans you are using and cover with cold water by about 3 inches. Cover the pot with the lid and turn on the heat to medium. When the water comes to a boil, adjust the heat so that the cooking water simmers gently. Cook the beans until they are tender, 45 minutes to 1 hour. Taste them periodically to check for doneness. Drain and set aside.
Pasta e Fagioli {Pqwtqa And Beans
Ingredients
1 ½ cups dried cannellini beans, precooked
1/4 cup extra-virgin olive oil
1 cup diced carrot
1 cup diced celery
1 cup diced onion
2 large garlic cloves, chopped
1 tablespoon dried Italian seasoning
Two 26 oz containers of Italian chopped tomatoes
4 cups vegetable broth
1 Parmigiano-Reggiano rind
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
8 oz elbow pasta, cooked al dente
Grated Parmigiano-Reggiano, for sprinkling
Directions
In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the carrot, celery, and onion and saute until they begin to soften, making sure not to brown them. Add in the tomatoes and remaining ingredients except for the cooked pasta and grated cheese. Adjust the heat so that the mixture simmers very gently. Cover the pot and bring to a gentle boil, adjusting the heat as necessary. Cook for 45 minutes to 1 hour, or until the beans are fully tender, stirring periodically. Stir in the cooked pasta and heat for 5 minutes or until hot. Remove rind before serving.
Sprinkle each serving of soup with some grated Parmigiano-Reggiano and Italian bread.
2 servings
Ingredients
12 oz boneless ribeye steak or tour favorite steak
Kosher salt and black pepper
1 tablespoon butter
3 cups romaine lettuce
1/ 2 cup diced tomatoes
½ cup thinly sliced cucumber
¼ cup thinly sliced radish
¼ cup diced red onion
1/3 medium avocado, sliced or diced
1/2 cup blue cheese
Ranch Dressing
Directions
Dry the steak with paper towels. Heat a medium skillet until very hot. Add the steak and cook without moving for three minutes. Turn the steak over and season both sides with salt and pepper. Top with the butter,
Cook the steak until it reaches an internal temperature of 120 to 125°F (49 to 52ºC) for medium-rare, about 3 to 5 minutes.
Transfer the steak to a cutting board and rest for 10 minutes. Slice the steak into ¼-inch thick pieces. Cut smaller if desired.
Arrange all the salad ingredients, except the avocado, in two large individual salad bowls. Top with the sliced steak and sliced avocados. Serve with ranch dressing and warm dinner rolls.
