Caramelized Onion Dip

 

Caramelized Onion Dip

Ingredients:
1 TBS olive oil
1 large onion (sweet)
2 cloves garlic
1 TBS butter
2 tsp onion bouillon 
1/2 tsp Worcestershire sauce
1 TBS fresh parsley, chopped
1 cup sour cream
Garnish with chopped scallions and coarse pepper 

Directions:
1.  Heat oil in a medium-size skillet on med/high temperature.  Stir in the sliced onions.  Cover to sweat the onions to soften, stirring occasionally.  Cook the onions until nicely browned and soft.  Stir in the garlic and cook 5 mins.
2.  Melt the butter in the skillet.  Stir in the bouillon, Worcestershire, and parsley.  Cook for 3 mins.
3.  Add the sour cream and onion mixture to a food processor.  Puree until smooth.  Add to a serving bowl.  Top with coarse pepper and chopped scallions.  Serve with chips or vegetables.

Egg Quiche Muffins

 

Egg Quiche Muffins

Ingredients:
8 eggs, beaten
1/2 cup milk 
2 TBS scallions, chopped
1/4 cup red bell peppers, diced fine
1/4 cup shredded carrots, chopped
2 TBS grated cheese
1/2 cup shredded cheese
2 TBS fresh parsley, chopped
1 cup bread, cubed

Directions:
1.  Preheat oven to 350 degrees.  Grease the inside of a cupcake tray (12 count)
2.  Beat eggs in a large bowl.  Whisk in the milk.  Stir in the scallions, peppers, carrots, cheeses, and parsley.  Season with salt and pepper.  Fold in the bread.  Fill each cupcake well with the egg mixture, dividing into 12 portions.  Bake for approx. 20 mins.  

Makes 12 egg muffins

Lemon Crab Stuffed Mushrooms

 

Are you grilling steak this weekend?  These have always been a family favorite.  These mushrooms are great to make for gatherings or as a side dish to any meal.  We don't always have crab on hand but if you love tuna, go ahead and use it in this recipe.  

Ingredients:
12 large mushrooms, stems removed
4 ozs cream cheese, softened
1 clove garlic, minced
4 TBS lemon juice, divided
1/4 cup black olives, chopped fine
2 TBS fresh parsley, chopped fine
1/2 cup seasoned bread crumbs
4 ozs crabmeat, reserve juice
4 TBS butter, melted

Directions:
1.   Preheat oven to 350 degrees.  
2.  Remove any dirt from the mushrooms with a dry towel.  Remove stems.
3.  In a medium-size bowl add the cream cheese, garlic, 2 TBS lemon juice, olives, and parsley.  Mix well. I like using a fork to incorporate the flavors into the cream cheese.   Season with salt and pepper, to taste.  Add in the bread crumbs, and work them into the cream cheese.  Combine the crabmeat, making a stuffing.    
4.  Divide the filling evenly amongst the mushrooms by adding the filling inside the center of each mushroom.  Press to pack.  Top off the mushrooms with any filling that might be leftover.  
5.  Melt the butter and stir in the remaining 2 TBS lemon juice.  Brush the butter on top of each mushroom.  Bake for approx. 30 mins or until the stuffing browns on top.  

Spiced Pumpkin Butter

 Spiced Pumpkin Butter

When I think about butter I think about that creamy spreadable stuff you slather of toast.  Well, you can smear this delectable pumpkin butter on just about anything you want.  It is sweetened with maple syrup and brown sugar and spiced with my homemade pumpkin pie spice.  It is then reduced with apple cider, simmering over low heat until a thick creamy consistency.  This recipe has multiple uses.  Eat alone, as a spread, whisk into a cheese sauce for pasta, add to your favorite quick bread or even stir some into your risotto for unbelievable results.  

Ingredients:

2 cans pumpkin (pure)

1/2 cup apple cider

1/4 cup pure maple syrup 

6 TBS brown sugar

2 tsp pumpkin pie spice

2 tsp lemon juice

1/8 tsp salt

Directions:

1.  Add all ingredients to a medium-size saucepan.  Heat the pan on med/high temperature, stir.  When pumpkin starts to boil reduce temperature to low.  Stir and simmer until thickens, approx. 30 mins.

Note:  I use a nonstick pan.  

Tater Tots

 Homemade Tater Tots

I have been wanting to make these for some time now.  When I first looked up some recipes I found all kinds of delicious recipes.  Some were plain, some spicy, some made with leftover mash, and some with shredded potatoes.  I wanted my texture to resemble a tater tot what we are all familiar with. You know the ones,....the ones sold in a bag found, in the frozen food section of the grocery store.  

Where did the tater tot come from?  Tater tots were invented in 1953 when an American frozen food company experimented with leftover slivers of cut-up potatoes.  

When my children were little, they loved tater tots.  They were the perfect size that fit into their tiny hands.  I would put an array of different sauces on the table, which allowed them to dip into and experiments with all the separate flavors.  Of course, their favorite dipping sauce was ketchup.  

Next, I wasn't sure if I wanted to stay with the original plain shredded potato tot.  I am an adventurous person and figured, hey if they don't come out right I can redo them.  So, I decided to make an adult tater tot, since I have no kids in the house to consider.  My choice was bacon, onion, garlic, and cheddar cheese.  I would use the cheddar cheese to help with the binding.  

Now, will I bake them or fry them?  I love fried foods.  This day I made the tots I happen to make other fried food the same day.  So, I decided to bake them.  How well will my tots stay together?  Should I use egg as another binder?  These were all questions that I had for myself to answer.  I knew I had to do a little experiment.  I made my mixture and then molded a couple tots together.  I placed them in my little toaster oven for 15 mins.  After letting them cool a bit I realized the bottom of the tot was crispy but the top was a lot softer.  I knew this would work in my convection oven at a higher temperature.  

And this is how my amazing tater tot recipe was born.

Ingredients:
2 large russet potatoes, peeled
2 TBS grated cheese
4 bacon strips, cooked and chopped fine
1 TBS chives
1 cup cheddar cheese
1 tsp garlic powder
1 tsp onion powder

Directions:
1.  Peel potatoes and place them in a pot.  Cover potatoes with water.  Parboil the potatoes until they become almost soft in the center.  Note:  You do not want them all the way cooked.  Remove potatoes from the pot and let them cool.  With a box grater, shred them on the large shredder.  Add the potatoes to a mixing bowl. 
2.  Season the potatoes with salt and pepper.  Add grated cheese, bacon, chives, cheddar, garlic, and onion powders.  Fold to incorporate into the shredded potatoes.
3.  Preheat oven to 400 degrees. (I used my convection oven).  Fill a small cookie scoop with the filling.  Place in the center of your palm, gently squeeze the tot, and then mold into a tater tot shape.  Place the tot on a large baking sheet lined with parchment paper.  If you do not have parchment paper just spray your baking sheet with cooking spray really well.  Repeat the molding process for the remaining tots.
Bake for approx. 25 mins or till desired crispiness.  

Fried Ravioli with Toasted Pignoli Nuts

 You can find Fried Ravioli on the menu, at just about any Italian Restaurant.  It can be served as an entree with marinara sauce or as an appetizer.  I usually cannot order this dish because it is not made gluten-free. Well today, I had the opportunity to make this delicious dish using Celentano Gluten Free Cheese Ravioli. I thawed the ravioli, tossed in gluten-free flour, then into the beaten egg.  I then coated the ravioli with seasoned gluten-free finely ground, bread crumb.  A little sprinkle of parmesan cheese, toasted pignoli nuts, and a side of marinara sauce and basil pesto was certainly a huge hit. 

Ingredients:
2 bags Celentano Ravioli, thawed 
1 cup flour
2 eggs, beaten
1 cup seasoned bread crumbs
cooking oil
2 TBS grated cheese
2 TBS Pignoli or pine nuts, toasted
1 jar marinara sauce
1 jar basil pesto

Directions:
1.  Place frozen ravioli on a baking sheet lined with paper towels until completely thawed.  
2.  In a small bowl add the flour, in a separate bowl add beaten egg, then add the bread crumbs in a third bowl.  (If crumbs are thick you can pulse them to make them finer).
3.  Heat oil in a medium-size skillet on med/high temperature.  
4.  Add ravioli to the flour bowl.  Cover completely.  Next, take the floured ravioli and place it into the egg.  Cover completely.  Let as much egg drip off the ravioli as you can.  Then coat the ravioli with the bread crumbs.  Add the ravioli to the hot oil and fry on both sides until light/medium golden color.  I work with a few portions of ravioli at a time.  Note:  They brown quickly.  Drain fried ravioli on clean paper towels until ready to serve.  Sprinkle with grated cheese.  
5.  Toast pinenuts in a preheated oven at 350 degrees for 2-3 mins or until lightly golden.  You might not want to walk away from the oven with this step since pinenuts burn really quickly.

Serve with warm marinara sauce and warm basil pesto sauce.  

Pane Cotto "Cooked Bread"

 Pane Cotto is translated as "cooked bread".  It is considered Italian Peasant food.  (Do not mistake this for Panna Cotta, which is a "cooked cream" dessert). What is Peasant Food?  Peasant food dishes are specific to a particular culture, made from accessible and inexpensive ingredients. There are so many wonderful Italian dishes I grew up eating.  Pane Cotto was one of them.  It is a good way for Italians to use up stale Italian bread.  This dish is prepared with sauteed escarole, onions, garlic, and white beans flavored with broth and cheese.  It is all tossed and then baked for a delicious side dish or appetizer, served with crackers.  This is dish is so easy to make and a good way to use up extra ingredients.

Ingredients:
2 heads escarole, cut and washed
2 TBS olive oil
1 medium onion, diced
3 cloves, garlic, minced
6 TBS butter (reserve 2 TBS)
1/4 tsp red pepper flakes
1/4 cup grated cheese (plus 2 TBS)
1/3 cup salami, chopped
2 cups chicken broth
2 cans cannellini beans, drained
1 lb bread, cubed (reserve 2 cups). 
2 cups mozzarella cheese, shredded

Directions:
1.  Cut the stem off escarole.  Cut into bite-size pieces.  Wash well.  Add to a large pot filled with water.  Boil until escarole becomes soft, approx. 20 mins.  Drain
2.  In a large skillet heat oil on med/high temperature.  Stir in onion and cook for 5 mins.  Stir in garlic, season with salt and pepper,  and cook for another 3 mins.  Add 4 TBS of the butter and red pepper flakes.  Stir until butter is melted.  Add in the escarole, 1/4 cup of grated cheese, salami, broth, and beans.  Stir to combine well.  
3.  Add contents in the skillet to a large mixing bowl and fold in the cubed bread.  (Reserve 2 cups of bread for the topping).  Pour into a large, grease baking dish.  Sprinkle mozzarella cheese over top, pressing the cheese down into the casserole.
4.  To Make Bread Topping:  Add 2 cups bread, 2 TBS melted butter, 2 TBS grated cheese, salt, and pepper.  Toss to coat the bread.  Add the bread over the top of the casserole.  Press the bread gently into the casserole but not all the way down.  You want to allow the top pieces to toast while it bakes.  
5.  Bake in a preheated 350-degree oven for approx. 30 mins., or until the desired brownness.  

Note:   I used gluten-free bread, which tends to be drier.  If you do not use Italian bread and choose to use a softer type of bread, the bread can be slightly toasted.  This will allow the liquids to absorb into the bread.

Thai Summer Shrimp Rolls with Plum Peanut Sauce

                             

Thai Summer Rolls with Plum Peanut Sauce:

3 TBS peanut butter, creamy
2 tsp ginger, minced
1 tsp rice vinegar
2 TBS plum sauce
3 TBS honey
2 TBS sweet chili sauce
2 TBS tamari (soy sauce)
1/4 cup crushed peanuts, for garnish

Directions:
1.  Whisk all ingredients (except peanuts) together in a bowl.  Add peanuts to top, as a garnish
Note:  I like making a double batch for extra if needed.

Thai Summer Roll Ingredients:
10 Rice paper wraps, large

1- jumbo shrimp, cooked (tails off)

1/4 cup Thai basil leaves

8 ozs rice noodles, thin and cooked
20 cucumbers, thinly sliced

1 cup lettuce, chopped fine

Directions for Rolls:

1.  Add hot water to a heat-safe bowl.  (water temperature should be as hot as your hands can handle).

Have a cutting board or large dinner plate handy.  Place one rice wrap into hot water.  Make sure to emerge completely into the water.  Swish around for approx. 30 seconds to 1 min until rice paper becomes soft.  Remove from water and place on cutting board or plate.  Gently pat dry the top of rice paper with a dry paper towel.  (This step helps prevent ingredients from sliding around).

2.  Build the layers of your rolls by placing approx.  one shrimp on softened rice paper 3 inches from the edge closest to you.  Then add basil.  Add approx. 1/2 cup of noodles on top of the shrimp, then add cucumber slices and then lettuce.

3.  From the edge closest to you fold over rice paper over ingredients, tucking underneath to hold.  Fold in edges and secure.  Tightly roll up to the end of rice paper.  

Notes:  It will take a few times until you get the hang of it.  I find if I keep a small bowl of water handy it helps to wet my hands while rolling.  Also, a bit of water helps to separate noodles while dividing.

Bacon Jalapeño Country Style Ribs

 

Get your bbq guests excited when they see you grill up these bad boy ribs.  They have everything going for them from the sweet, the heat, to the saltiness.  Just marinate the ribs overnight and assemble minutes before grilling.  The sauce can be made several days in advance.  

Rib Ingredients:
8 country-style ribs, 
1 cup La Lechonera Natural Mojo
4 jalapeno peppers
8 cheddar cheese pieces
1 lb bacon
1 cup peach bbq sauce

Directions:
1.  Season ribs with salt and pepper.  Place in a zip bag with one cup of marinade.  Refrigerate  4 hrs or overnight.  
2.  Preheat oven to 350 degrees.  Add the ribs and marinade to a baking dish.  Bake for 1 hour.
3.  Heat grill on high heat.  Slice jalapeno peppers in half, lengthwise.  Remove seeds.  ( I like to wear gloves while removing the seeds).  Place on the grill and char on both sides, approx. 10 mins.  Remove from the heat.  
4.  To assemble ribs:  Place a piece of cheese (2x1 inch) inside a half slice of jalapeno.  Place cheese side down on top of the rib.  Wrap a slice of bacon around the rib, securing the jalapeno pepper.  (Note:  You might need two slices of bacon depending on the thickness of the rib).  Add a piece of foil to the grill.  Place the ribs on the grill and char on all sides until the bacon is crispy.  Brush with bbq sauce, to your liking.  

Summer Peach BBQ Sauce Recipe:

Ingredients:
3 peach, ripe (peeled and sliced)
1 cup La Lechonera Natural Mojo
8 ozs tomato sauce
6-8 TBS brown sugar
2 TBS Worcestershire sauce
1 TBS ginger, minced
1/4 cup molasses
1/8 tsp cayenne pepper, optional

Directions:
1.  Add all ingredients to a medium-size saucepan.  Cook on med/high temperature for approx. 30 mins., or until liquid is reduced by half and starts to thicken.  Season with salt and pepper.  
2.  Puree the sauce with an immersion hand blender, or food processor.  Return back to the burner and cook a few minutes longer if you want the sauce to be thicker.  The sauce will thicken as it cools.

Note:  I like to start with less sugar and add later to sweeten more.  Also, I like to do this with the hot pepper, as well.  

Marinated Sour Orange Chicken Salad

 

Marinated chicken makes the best chicken salad.  The results you get are super moist
chunks that are so tender, you can cut with a fork.  It is packed with a complete balance of earthy from the goat cheese, savory from the dill, sweet from the dates, tangy from the orange, and crunchy from the celery and almonds.  Serve this salad for lunch, as a sandwich, or whip it up into an appetizer.  Serve with pretzels, corn chips, or toast triangles.  Either way, you serve it, it will be the hit of any get-together.

Ingredients:
4 large chicken breasts (skinless/boneless)
1 cup Sour Orange Marinade (La Lechonera)
1 cup mayonnaise
4 ozs goat cheese, softened
1/3 cup red onion, chopped fine
1 TBS orange zest
6 dates, chopped fine
1/2 cup celery, ( 1 stalk), chopped fine
2 TBS fresh dill, chopped fine
1/4 cup slivered almonds

Directions:
1.  Season the chicken with salt and pepper, on both sides.  Place the chicken breasts into a large sealable bag, with the mojo.  Place on a plate with a slight lip to prevent any liquid to leak out of the seal.  Refrigerate for at least 4 hours or overnight.  Remove the chicken from the bag.  Pat dry with paper towels.  Grease a 13 x 9-inch baking dish with cooking spray.  Place the chicken into the pan.  Cover with aluminum foil.  Bake in a preheated 350-degree oven for 40 mins.  Remove the chicken from the oven and let cool.  Chop the chicken into small shredded pieces.
2.  In a medium-size mixing bowl whisk together the mayonnaise and goat cheese.  Stir in the onion, zest, dates, celery, and dill.  Taste and season with salt and pepper, if needed.  Fold in the almonds.  Serve warm or chill in the refrigerator, covered.

Serves 8 people

Mojo Chili Shrimp

Mojo Chili Shrimp w/Cilantro Lime Sauce

Ingredients:
1 cup La Lechonera Mojo Sauce
1-2 TBS Harissa Paste (see recipe below)
2 Tbs butter
1 1/2 lbs jumbo shrimp (peeled and deveined)
Cilantro, for garnish
Lime wedges

Directions:
1.  Add Mojo to a large skillet.  Heat on med/high.  Reduce until liquid is almost cooked down.  Approx. 20.
2.  Add harissa paste (homemade or store-bought) and butter.  Stir until combined.
3.  Add shrimp, stir.  Saute until shrimp is done.
Serve with your favorite sauce



Harissa Paste Recipe:

Ingredients:
10 tsp chiles de Arbol powder
2 tsp guajillo chili powder
2 tsp ancho chile powder
1 TBS ground cumin
2 tsp ground coriander
5 cloves garlic, minced
2 TBS tomato paste
2 tsp smoked paprika powder
2/3 tsp salt
2 TBS lemon juice
2 TBS white wine vinegar
3/4 cup olive oil (Good quality)

Directions:
1.  Add all ingredients, except oil to a small non-stick skillet, mix well.
2.  Turn on burner to low.  Slowly add oil to the mixture in skillet about 2 TBS at a time, stirring and folding into a paste.  I use a rubber spatula.  Heat until all oil is used up.  This process should only take between 1-2 mins.  Do not walk away or your paste will burn.  Store in a sealed container in the refrigerator.

Krabby Salad

Growing up on the Long Island Sound in Connecticut, seafood was readily available.

I do not think there is any seafood I do not like.

I remember going crabbing with my Dad, down off the riverbanks.

  He would put the chicken on a string and try to catch Blue Crab.  Sometimes, 

he would just use traps.  Later, when we were finished for the day, 

we would go home, and Dad would clean the crabs and pick the meat.

I would just watch since I was afraid of getting attacked by the crabs. 

One of my Dad's favorite dishes was stuffed Flounder.  He would make

a crab stuffing with Milk Crackers.  Milk crackers were a big cracker.   I remember

eating them with a big glass of milk.  Unfortunately, they are not sold in stores anymore, 

so we just substitute with other crackers. 

After getting married and raising four children, there was not much time

for crabbing.  Also, money was very tight.  Buying picked crabmeat was not an option.

I remember being introduced to imitation crab meat in the '80s.  Imitation crab meat

is a white fish, shaped and cured to resemble the leg meat of snow crab.

It is a very affordable and delicious substitute for real crab.

There are many creative ways to prepare this less expensive alternative.

I have used it in stuffings, salads, dips, spreads, and soups.  Enjoy this

crab salad recipe.  Eat it alone, stuffed in a crepe or a fresh sliced tomato.

Ingredients:

16 ozs imitation crabmeat, chopped

3/4 cups Hellman's Mayo

4 ozs cream cheese, softened

1 TBS cider vinegar

1 TBS sugar

2 TBS green or red onion

3-4 TBS fresh cilantro or parsley, chopped

salt and pepper, to taste

Directions:

1.  Chop crabmeat.  

2.  In a mixing bowl, whisk together the mayo, cream cheese, vinegar, sugar, onions, and cilantro.  Fold in the crab meat.  Season with salt and pepper to taste.  Serve at room temperature or cold.

Note:  Serve as a dip with crackers or on a salad.  Delicious served inside of a crepe.

Spiced Apple Butter

Smokey, Spicy, Sweet, and Crunchy!  This will satisfy YOU when you have the MUNCHIES?
Warm, toasty turkey sandwich with ooey, gooey melted pepper jack cheese, and crunchy salty bacon.  Combine these ingredients, with this homemade version of spiced apple butter and you will have a winner.  Nothing spells "Fall" like what you are about to sink your teeth into.

Yes, you can purchase store-bought apple butter and it will do just fine.  For me, I like being creative and putting little spins, on my recipes.  When I think of "Fall", I think about all those "Fall time" spices.  What better way to use them but in a whole different recipe, than what we are used to.

What is Apple Butter?  Believe it or not, it does not contain any butter at all.  Apples are cooked down, pretty much like apple sauce, but longer.  It is simmered slow and long until the liquids are cooked out, creating a caramelization.  Can you taste it?  Now, go fill your kitchen with the aroma of this very versatile recipe.  Spread on a sandwich, crackers, or even your favorite meat for dinner.  It is worth every minute, making this recipe.


Turkey Apple Butter Sandwich

Ingredients:
4 slices Three Bakers Rye Bread
4 slices smoked turkey breast, thick
2 slices spicy pepper jack cheese
2 slices fried bacon, crispy
1 TBS homemade spiced apple butter, see recipe below

Directions:
1.  Assemble sandwich to your liking.  Toast your bread or press for the best results.


Spiced Apple Butter Ingredients:
6 Fuji apples, peeled and sliced (discard peels and cores)
2 cups water
3 TBS cider vinegar
1/4 tsp salt
1/2 tsp vanilla ( I used Madagascar vanilla)
1 piloncillo cone, or 1/3-1/2 cup brown sugar (piloncillo is unrefined sugar found in the spice section)
1-star anise or 1/2 tsp Chinese 5 spice powder
1 cinnamon stick
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground ginger

Directions:
1.  Add all ingredients to a large nonstick saucepan.  Cook on med/high heat until boils.  Reduce and simmer for approx. 90 mins, stirring every 10-15 mins.
2.  Remove cinnamon stick and star anise.  Puree with blender or food processor, until smooth.  Return to heat and simmer for an additional 30, stirring every 5-8 mins.  Apple butter will caramelize and turn a dark brown color.  Do not allow apple butter to stick or burn.
3.  Add apple butter to 3 (8 ozs) sterilized jars.  Store in refrigerator.  Jars can also be stored on the shelf by using the "Hot Water Bath" method.


Note:  This recipe can also be made in a crockpot or slow cooker.  See the manual for usage.

New England Style Clam Cakes

New England Style Clam Cakes

Thought I said Crab Cake, didn't you? No.....Clam Cake!

Clams were readily available over the years, in New England.  My Dad would buy bushels of them for family picnics in the yard.  Many times he would have some left over and make clam cakes or stuff into shells and bake.  This was very popular growing up and still is.

There are many varieties of clam cakes.  You can make them like a croquette with mashed potatoes or like a fritter, deep fried.  

One of my favorite ways to make clam cakes is with a bread stuffing.  This recipe is so easy to make, and hardly takes any time at all. You can also purchase reusable clamshells, stuff and bake them.  They make great appetizers for party guests. Oh, and they freeze well, also.

I decided to make these into patties and serve as a main meal.  They were very tasty. Serve them with your favorite sauce (tartar, remoulade or

just a simple creamy dressing).  I also like a tropical or citrus salsa served on top.  It is very refreshing. If you like spicy, then spice it up!!!

New England Clam Cakes

Ingredients:

2 TBS oil

2 TBS butter

1 cup onions, chopped fine

1 cup celery, chopped fine

1 cup red bell peppers, chopped fine

2 cloves garlic, minced

6-8 slices Max O Mega Bread, cubed in small pieces

2-6.5 oz cans baby clams, drained.  Reserve 1 cup juice

½ cup cilantro, chopped (or parsley)

¼ cup grated cheese

2 TBS lemon juice

1 TBS sweet paprika

⅛ tsp salt

⅛ tsp pepper

Directions:

1. In skillet, heat oil and butter on med/high heat.  Add onions, celery and peppers. Saute until veggies are soft, approx. 12-15 mins.  Add garlic, stir. Remove from heat and put aside.
2. Add cubed bread to mixing bowl.  Add all remaining ingredients, toss.  Let sit for 5 mins, tossing occasionally to allow bread to soak up liquid.
3. Add sauteed veggies to mixing bowl.  Toss. Mold into patties
4. Place in skillet with hot cooking oil.  Cook for approx. 3-5 mins on each side, or until golden brown.  Remove and place on paper towels to absorb excess oil. Serve with favorite sauce or salsa.

Eggplant Stuffed Italian Meatballs or Polpette di Melanzane

Rollatini with a Twist

Easy Two Steps


Eggplant Ingredients:

Olive oil, for frying (approx 1/2 to 1 cup)
10 slices eggplant, sliced thin
1/2 cup flour
2 eggs, beaten
salt and pepper, to taste



Meatball Ingredients:

Olive oil, for frying
1/2 loaf Italian bread, soaked in water or milk, then squeeze dry  (I use gluten free bread)
2 eggs
3 cloves garlic, chopped fine
1/2 cup parmesan cheese (or Romano)
1/2 cup ricotta cheese
1/2 cup Italian Parsley, chopped
1/4 cup fresh basil, chopped
Salt and pepper, to taste
2 lbs ground beef (90 %)
3 cups favorite tomato sauce

Directions:

1.  In large skillet heat olive oil (start with 1/2 cup) Add more when needed.  Medium/high heat
2.  For Eggplant:  Peel eggplant and slice approx. 10 thin rounds, (1/4 inch).  Add two eggs to bowl and beat.  Add flour to separate bowl. 
3.  Dredge sliced eggplant in flour, then in egg, then in flour again.  Place in hot oil.  Repeat process for remaining pieces.  Fry approx 3 mins on each side or until brown, adding additional oil, if needed.  Place on paper towel to absorb excess grease.
4.  Meatball mixture:  Use same skillet, Add additional oil.  Heat medium/high. 
5.  In large mixing bowl add soaked bread, eggs, garlic, cheeses, parsley, basil, salt and pepper.  Mix well to combine.  Add ground beef, mix well again.
6.  Slice eggplant rounds in half. 
7.  Scoop approx. 1/4 cup meatball mixture into hands, roll into balls.  Press center of rolled meatball, creating a well.  Place 1/2 slice eggplant into center, folded to fit.  Wrap mixture around eggplant, enclosing eggplant.  Repeat process for remaining meatballs.
8.  Fry in hot oil for approx 4 mins on each side, rotating to completely brown.  Remove from oil when done and place on paper towels.  Let cool slightly.
9.  Add meatballs to favorite Italian Tomato Sauce.  Let cook in sauce for 20-30 mins. 

Note:  Can also be served with favorite pasta

Recipe makes approx. 20 meatballs

Coconut Lemony Eggplant Dip

SO DELICIOUS AND GO DAIRY FREE SNACKABLE RECIPE CONTEST

I created this recipe for the So Delicious Contest.  It is a dairy free and gluten free recipe.  You can eat it on flat bread, chips or serve it with a nice veggie platter.  Enjoy!

Ingredients
1 small eggplant
2-3 TBS Tahini paste  (sold in specialty section in grocer)
1 tsp coarse sea salt
1/2 tsp black pepper
1 lemon, juiced and zested
1 large clove garlic
3 TBS So Delicious Coconut Milk
1/2 cup cilantro leaves
1/4 tsp cumin
1/4 Paprika

Directions:
1.  Poke eggplant with knife or fork into eggplant making holes.   Drizzled with olive oil, baked 350 on cookie sheet for approx. 1 hour.  Remove from oven, slice in half.  Scrape meat from skin adding to food processor.

2.  Add remaining ingredients to food processor.  Pulse until completely blended.  

Note:  I toasted my flatbread in the oven on the "already" greased cookie sheet from roasting the eggplant

Vegetable Medley Tempura with Celery Dip

Veggie Ingredients:
1-2 cups peanut oil (or canola oil)
1 whole head Celery (with wide bottom), washed
1 large red onion, sliced in 1/2 inch rings
4 jalapeno peppers, sliced lengthwise
4 large portobello mushroom, wiped clean and sliced in half
1 sweet corn on cob, sliced into 1 inch rings

Tempura Batter:
2 cups flour ( I use my own blend of gluten free)
2 TBS baking powder
2 TBS sesame oil
1 cup cold seltzer
1 egg
1/8 tsp salt

Celery Veggie Dip:
2 garlic cloves
2 cups celery
1 cup bell pepper  ( I like half red and half yellow)
1/2 cup red onion
1 cup parsley
1/2 jalapeno
8 ozs cream cheese, room temperature
1 cup cottage cheese
1/8 tsp salt
1/8 tsp coarse pepper



Directions:
1.  Heat 1 cup oil in large cast iron skillet on medium/high heat.  Additional oil will be added as veggies cook.
2.  Make sure all veggies are washed and wiped dry before dipping into batter.  Start with celery.  Trim off tops with knife about 4 inches down.  Cut off bottom of celery head, approx. 4 inches from the bottom.  Cut remaining celery ribs into 3 - 4 inch pieces.  Prep remaining veggies.
3. In large mixing bowl add ingredients of batter, whisk. Dip veggies into batter, completely covering.  Add to hot oil and saute for approx. 1-2 mins, depending of the thickness of veggie.  Flip and saute the other side until brown.  Place on paper towel to drain excess oil.  Repeat process for remaining veggies, reserving celery leaves for last.
4.  Dip: In medium size bowl add garlic, celery, peppers, onions, parsley and 1/2 of a jalapeno (or less, according to likeness).  Pulse in medium size food processor to chop, but not puree.  Add cream cheese and pulse a few times to incorporate.  Add contents to small bowl.  Fold in cottage cheese.  Season with salt and pepper.  Refrigerate until ready to use.
5.  Trim out inside of celery stalk to create a bowl.  Add dip to the inside.  Serve in center of platter with tempura around it.  Place the celery tempura leaves on top

Serves 4-6

Italian Red Lentil Soup with Lemon and Basil Oil

Lentils

 

 

 

A few of my dishes I have made using lentils

 

 

The lentil is a bushy annual plant of the legume family, known for its lens-shaped seeds.  It is about 40 cm tall, and the seeds grow in pods, usually with two seeds in each.

 

 





Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year.



 

MY FAVORITE LENTIL

 

 

Petite red lentils, also known as petite crimson lentils, are small, round legumes with a light pink color. They are typically smaller than a pencil eraser and sold either split into halves or whole. Unlike most legumes, petite red lentils cook quickly since their exteriors are soft and easy for water to penetrate. Lentils contain significant amounts of nutrients in each serving and are an ideal addition to almost anyone’s diet.

 

 

Gluten Free

Toss with other grains, muffins, soups, pastas, meatloaf, burgers

 

Eating Petite Red Lentils

Before cooking lentils, you should wash them in warm water to remove dust and dirt. Submerge the lentils in a bowl of water and pick through them to remove any rocks or foreign objects. Once washed and picked, petite red lentils are useful in a wide array of dishes. Some recipes that use petite red lentils include soups, salads, pastas, sauces and casseroles. Pureed lentils can act as a thickener, as well.

 

 

Calories and Fat

A 1-cup serving of cooked petite red lentils contains 230 calories. That is 11.5 percent of an average daily recommended intake of 2,000 calories. While the caloric content might seem a bit high to some individuals, the fat content more than makes up for it at 0.75 grams and no saturated fat. Low-fat foods help prevent heart disease, clogged arteries and many conditions associated with obesity.

 

Carbohydrates and Dietary Fiber

Petite red lentils are rich in slow-digesting carbohydrates and dietary fiber that keep you feeling full and satisfied for two hours or more following a meal. One cup of cooked petite red lentils contains about 40 grams of carbohydrates, or about 18 percent of the average recommended daily intake. The dietary fiber content is about 57 percent of an average DRI at 15.6 grams per serving. Consuming foods high in dietary fiber, such as petite red lentils, lowers your risk of diabetes, heart disease and constipation.

Protein

The protein content of lentils is comparable to that of one serving of meat, but generally healthier because they contain low levels of fat. In one cup of petite red lentils, you consume nearly 18 grams of protein. One 3-ounce serving of chicken breast contains 18 grams of protein, as well. However, the chicken breast also contains more than 3 grams of fat in comparison to the 0.75 grams in the serving of petite red lentils.

Vitamins and Minerals

With 358 micrograms per serving, petite red lentils are rich in folate, a vitamin your body requires to create new cells and produce iron. One serving also provides about 16 international units of vitamin A. The minerals in a cup of petite red lentils include 731 milligrams of potassium, 356 milligrams of phosphorus and 71 milligrams of magnesium.

 

 

Enjoy this recipe I have specially created for you

 



Italian Red Lentil Soup with Lemon and Basil Oil

Soup Ingredients:
4 TBS olive oil
3 Italian Sausage links
1 cup celery, chopped
1 cup onion, chopped
3 large garlic cloves, chopped
2 cups red lentil beans
1/8 tsp crushed red pepper flakes
1/4 dry sherry
32 ozs chicken broth
1/4 cup fresh parsley
1/4 cup fresh basil
2 Bay leaves
1/4 cup grated cheese
salt, to taste
1 cup water

Directions:
1.  In large skillet, add oil heat on medium heat.
2.  Add sausage links.  Cook until brown.  Remove from pan and slice.
3.  Add celery, onion, garlic and sauté until soft
4.  Add lentils and red pepper flakes stir.  Sautee for 5 mins.
5.  Add sherry to deglaze. Stir
6.  Add broth and spices.  Simmer for approx. 25 mins. 
7.  Add grated cheese, stir. 
8.  Add water if too thick.
9.  Remove bay leaves
10.Serve in bowl with drizzle of lemon oil and basil oil.  Add additional cheese, if desire.


Lemon Oil:
zest from one lemon, with juice
4 TBS olive oil
Puree together until smooth.  Add additional oil, if needed

Basil Oil:
6 large basil leaves
5 TBS olive oil
Puree together until smooth.  Add additional oil, if needed

Italian Guacamole with Pizza Strips

Mix together in medium size bowl:

1/2 cup roasted eggplant
2 avocados, cubed
1 garlic clove, chopped fine
1/4 cup sun dried tomatoes (packed in oil) drained
1/2 cup cannellini beans
1/2 cup artichoke hearts, chopped
1 TBS jalapeno peppers, chopped fine
2 TBS sweet basil, chopped
1 lime, zested and juiced
1/4 tsp sea salt
1/4 tsp course black pepper
1 large preparred pizza crust
3 TBS oil from sun dried tomatoes
2 TBS parmesan cheese


Directions:

1.  Cut a few slices of eggplant with skin (for color). Season with salt and pepper.  Bake in oven or toaster oven on 375 degrees until starts to brown. (Approx. 15 mins)  Let cool, dice and place in medium size mixing bowl.
2.  To mixing bowl add avocados, garlic, sun dried tomatoes, cannellini beans, artichoke hearts, jalapeno peppers, basil, lime zest, lime juice, salt and pepper.  Toss.  Serve warm or refrigerate.
3.  Spread oil from sun dried tomatoes on pizza crust.  Sprinkle parmesan cheese.  Season with salt and pepper.  Bake until crispy in 375 degree oven. (approx. 10 mins).  Slice into pizza rectangles. 

Mango Date Chipotle Wings

12 whole chicken wings
1 TBS olive oil, plus extra for brushing
1 stick butter
3 cloves garlic, chopped
1/2 cup red onion, chopped
1 tsp ginger root, grated
1/4 cup chipotle peppers in adobo sauce
1/4 cup dates, chopped
1 cup mango
1/4 cup cilantro, chopped
1 TBS lime zest, plus 2 TBS lime juice
1/4 tsp salt, or to taste
1 cup blue cheese dressing
1 bunch celery, sliced into 4 inch pieces

1.  Heat Grill to med/high.  Grease grill with olive oil
2.  Brush chicken with olive oil, completely covering.  Place chicken on grill.  Season with salt.  Grill for 10-12  mins on each side
3.  On side burner heat medium size skillet.  Add 1 TBS olive oil, butter, garlic, onion, ginger, chipotle (with adobo sauce) and date.  Sautee for 5 mins, stir. 
4.  Add mango, cilantro, lime zest and lime juice.  Season with salt, to taste.  Cook until mango gets soft.  Puree in food processor.  Add puree into medium size bowl.
5.  At grill with tongs, dredge each piece of chicken into mango puree, completely covering.  Add back to grill.  Repeat process for each piece of chicken.  Grill for 5-6 mins on each side or cooked and nicely browned.
6.  Serve with extra sauce, blue cheese dressing and celery sticks

Makes 4-6 servings.