Eggplant Parm

1/2 c Italian style bread crumbs (not panko!)
1/4 tsp each pepper and salt
2 tbsp parm
1/4 c mayonaise
1 whole eggplant, one peel strip removed from four sides and then sliced into 1/4 inch slices

preheat oven to 400. Mix together the first 4 ingreds in a shallow bowl. Spread mayo on both sides of each slice of eggplant and then dredge in bread crumb mix. Lay on a non-stick piece of foil on a baking sheet. Bake for 10 minutes or until lightly browned. serve immediately.

we had this with pasta and marinara. Yummy veg only dinner! serves 4-6.

Thai-Curry Chicken Soup

6 cups chicken broth

3 tablespoons maple (pure) syrup or packed brown sugar
2 tablespoons soy sauce
2tablespoons rice vinegar
2teaspoons curry powder
1 small red bell pepper, coarsely chopped (1/2 cup) optional
1 small jalapeño chile, seeded, finely chopped (1 tablespoon) or 1 tsp chipotle chili powder
2 cups chopped  cooked chicken
2 tablespoon chopped fresh cilantro, if desired
chopped green onions
2-4 cups shredded cabbage
3-4 carrots shredded

add all ingredients to a pot and bring to a boil, reduce heat and simmer until veggies are tender, about 20 minutes. Serve hot with cilantro and green onions over the top! I had also added other leftover items that I have had in my fridge, rice, noodles, other veggies, anything you think would be a good pseudo-chinese soup. It's really yummy and the heat of this can be adjusted easily. this serves as many as you want it too!!

Roasted Potato and Leek Soup

3-4 med/large potoates, sliced thin
2-3 leeks, halved washed and sliced like celery
olive oil
salt and pepper

heat oven to 450. on a baking sheet arrange leeks and potatoes sprinkle w/ oil salt and peper and roast until golden brown.

3-4tbsp butter
1/4 c flour
1 tbsp minced garlic, 3 cloves chopped
6 c chix broth
1/4 c white cooking white
1/2-1tsp white peper
1/2 c sour cream
1/4 c shredded parmesan

while potaotes/leeks are roasting melt butter in soup pot. Add garlic and brown until golden. Add flour and white pepper and let cook until flour/butter/garlic/pepper mixture is bubbly. Add the broth slowly stirring it in until it's smooth. Add the leeks/potatoes and mash a bit with the potato masher. Add the wine and sour cream and parm. Bring to a low simmer and allow the flavors to meld a bit. Serve warm with crusty bread and maybe some this sliced onions on top.

Chicken and Noodle with Cajun Seasoning

3 skinless, boneless chicken breast halves cut in large chunks
2 teaspoons Cajun seasoning (I didn't really measure mine, but I probably used less than this)
1 tablespoon olive oil
1 can cream of chicken soup
1/2 cup white cooking wine or chicken broth/stock
1 can chopped green chiles
1 teaspoon lime juice
1/4 cup pasta water
1/2 box angel hair pasta

Season the chicken with the Creole seasoning.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Add the lime juice over the chicken. Deglaze with the wine. Stir the soup, chiles and remaining Cajun seasoning in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Meanwhile cook a half box of angel hair pasta. When pasta is one minuet from being done from the box directions transfer to the pan of simmering chicken mixture. Add in the pasta water and cook until the mixture is hot and bubbling and thoroughly incorporated. serves 4 generously.

Original Recipe before I changed it!

Easy Bacon and Pasta

2 eggs
1 1/4 cup Parmesan cheese, grated
1 box spaghetti, i break mine in half
1 tablespoon olive oil
4 slices bacon
1 tablespoon garlic, minced
Salt and pepper, to taste
1/4 tsp ground chipotle pepper

In a medium-size bowl, beat together eggs and 1 cup cheese. Set aside.
In a large pot of boiling salted water, cook pasta according to package instructions. Drain, reserving 1 cup cooking water in a measuring cup. While the pasta cooks, heat oil in a large skillet over medium-high heat. Add bacon and cook until crisp, about 5-6 minutes. Add minced garlic and cook 1 minute more. Add drained pasta to the skillet, tossing to coat, I also added 1/2-1 c pasta water and let it simmer away until absorbed. Lower heat to med low. Stir 1/2 cup reserved cooking water into the egg and cheese mixture, stir vigorously til smooth. Pour mixture into skillet, tossing to coat. I added more pasta water at the point and stirred vigorously Season to taste with salt and pepper. Serve hot!!

link to original recipe which I altered somewhat.

Fried Rice

4 c. leftover rice well chilled and dried some
1/4 c canola oil
1 tbsp garlic
mixture of chopped veggies of your choice I use what is on hand
pkg onion soup mix
2 tbsp soy sauce
1/2 c water
chicken (optional) cooked and chopped or shredded
2 eggs well beaten

In a large skillet heat oil over med/high heat add the veggies chopped and allow to soften but not brown. Add the garlic and stir til it is aromatic, becareful not to brown. Add rice. Let it warm all the way through, breaking up hunks as you let it fry. Add the mixture of water, soy sauce and onion mix. Pour it through the whole mixture. When the rice has obsorbed the liquid nearly make a well in the center and add the eggs, let them cook and solidify a bit then mix them in the with rice . Keep turning and frying until it reaches a crispyness that you prefer. We like ours to have some crispy pieces. Serve hot! Depends on how much rice you have on how much this will serve.

Beef and Potatoes Quickie Supper

1 lb ground beef
1 pkg hot italian sausage (caseings removed)
2 cans cream of mushroom soup
1 cup cooking wine
1 onion chopped
1 tbsp chopped garlic
1/2 tsp thyme
3/4- 1 cup sour cream
sauteed mushrooms (optional)
2 cans sliced potatoes or 2 russet potatoes par boiled and sliced
2 tbsp butter
3tbsp wozzy sauce

Brown beef and sausage over med-high heat. Meanwhile in separate pan saute onions in butter til translucent(if adding mushrooms, they go in now too!). When the onions are softened and the butter is beginning to brown, not the onions the butter, add the garlic and saute but do not allow to brown. In crock pot--you can also do this in a large pot (which is much quicker and I was really busy today so I was using what I had to save time and have a hot meal ready when we all got home!) mix together the 2 cans of mushroom soup, wozzy, wine, thyme, and sauteed onions and garlic. Add the browned meats to the mixture (after draining the oil off of them!) and stir it all up. Put on low and let it simmer for 3-4 hours. then add the sour cream and mix thoroughly. Then add the potatoes and mix. Turn pot up to high and heat for about 20-30 more minutes or until hot throughout. Serve with homemade rolls, and a green vegg.

Maple-Pretzle Pork

about 10 thin cut pork chops
1/3c - 1c pure maple syrup
1-2 c crushed pretzles or pretzle crackers (crush them very well)

Preheat oven to 375. In a bowl place the pork chops and add the maple syrup until covered. In a pie plate or a dish place the pretzle crumbs. Line a sheet tray with aluminum foil. Take the maple coated chops one at the time and dip them into the pretzle crumbs until fully coated. Place on the sheet tray. Bake for 20 minutes and then turn up the oven to 425 for around 5 minutes.

Pork and Apples In The Crock Pot

This was yummy, kids and adults enjoyed alike.

8 boneless pork chops
1 onion sliced thin or chopped
4 granny smith apples, peeled cored and sliced thin like the onions
1 c chicken broth
1/3 c orange juice
1/4 tsp ground red pepper (cayenne)
1/2-3/4 tsp ground mustard
1 tbsp canola oil
2 tbsp butter
salt and pepper (for seasoning chops before browning and seasoning the food throughout)
1-2 tbsp apple cider vinegar
2-3 tbsp brown sugar

In a med saute pan, add the oil and half the butter and brown the chops in batches, about 2-3 minutes per side. Place in bottom of the crock pot. In the same pan add other half of butter and the apples and onions. saute until they begin to pick up some of the color of the pork. Add to the top of the chops in crock pot. To the saute pan add the oj, broth, mustard, brown sugar, and season to taste, scrape up any remaining brown bits and allow to mix thoroughly. Pour sauce over top of onions, apples, and chops mixture. Turn crock pot to high and cook 2-3 hours or until the chops are tender and cooked through. I added the cider vinegar at this time after tasting and also seasoned with salt and pepper. At this point I removed the chops and mixed a slurry of 1/4 c cold water to about 2-3 tbsp corn startch and added it to the pot. Stiring until thickened (happend fast). I added the chops back into the pot and then allowed to hang out and cool a bit. I served over mashed potatoes, this would go well with any veggie, but remember there are lots of apples in this. And it was yummy!

Sweet and Savory Apple Pancake Bake

Here is the original recipe that inspired my version of this meal:

2 apples chopped into small bites
1/2 red onion chopped
1/2 pound of bacon (frozen for a bit and then sliced into thin bits for browning)
1 1/2 c baking mix
1 1/2 c milk
1 c. liquid eggs
4 tbsp brown sugar (divided)
4 tbsp real maple sugar (divided)
2 c. shredded cheddar
2 apples peeled and then diced

Spray two pie pans with baking spray and preheat oven to 375. Place the diced apples into the pie plates, one apple per plate. add the brown sugar to the apples and mix until well coated. In a separate bowl mix the eggs, baking mix and milk until  together, may be a bit lumpy. pour the baking mixture over the apples adding an equal amout to each pie plate. meanwhile brown the bacon in a pan, rending as much fat as possible (this means you brown on a low setting). Drain the bacon on towels and add the red onion to the hot oil and slowly carmelize the onion in the bacon drippings. Then add two tbsps each of the maple syrup to the pie pans of apple mixture. When the onions are browned and tender sprinkle half into each pie plate. Do the same with the bacon. I stirred each pie plate at this point to make sure everything was evenly distributed and that the maple syrup didn't just sink to the bottom. Then add the cheddar (half in each pie plate) and press it until it sinks under the batter. Bake in the oven for 30 to 35 minutes or until it is golden and a tooth pick or knife inserted into the middle comes out clean. Slice into eight pieces each and serve warm with more real maple syrup.

This is like a big apple/bacon/cheddar pancake...We enjoyed it!

Pasta with Carmelized Onions, Parmesan and a Balsamic glaze

1/2 pkg angle hair pasta cooked to pkg directions
1-2 onions slices in half and then thinly slices into half moons
1-2 tbsps brown sugar
salt and pepper
1/2 c balsamic vinegar
butter
Parmesan cheese

In a skillet melt several tbsp butter and add the onions, brown sugar, salt and pepper. Allow to brown slowly on med/low heat, stirring often until they turn a carmel color and are sweet and gooey. Meanwhile in a small skillet add the balsamic vinegar and simmer until reduced by half and becoming a syrup like substance. When the onions are done add to the pasta (which you have added a little butter to stop from sticking to each other) with a generous amount of parm. Finish the balsamic sauce with a touch of butter and pour over all the pasta/onions. Serve immediately. YUMMMY!!!!!

Bake Marinated Chicken Fingers

equal parts of a vinegar and an oil (I usually use olive oil and have tried both cider and balsamic vinegar)
salt and pepper
1 tsp ground garlic
1 tsp dried thyme
Other dried spices as your tastes prefer (I have done celery seed, poultry seasoning, etc)
1-2 tbsp mustard (dijon, grainy, or other mustard you prefer)
1 pkg chicken breasts or tenderloins
ziplock or other pkg to marinate in

mix the first 6 ingreds until well blended. Add the chicken and turn to coat each piece. Place in fridge for 8 hours or over night. Preheat oven to 375 and place the chicken on a baking sheet lined with foil. Bake for 15-25 minutes or until chix is golden and tender and cooked through. Eat and enjoy!

Chicken Noodle Soup

This is my version.

2 large chix breasts cut into small bites
5 med-large carrots chopped
1-1 1/2 c. chopped celery
1 large onion chopped
1 1/2-2 c. pasta (something swirled or twisted)
3-4 tbsp butter
3-4 tbsp flour (wheat flour works great here)
Cayenne pepper to flavor the meat
Garlic salt to flavor the meat
1/2 -1 tsp thyme
1/2-1 tsp celery seed
4 c broth
2 c water

In large pot melt butter until it sizzles. Add chix and allow to brown. Add th cayenne and garlic salt to taste. Add the flour stirring and scraping up te brown bits. Allow it to cook some and brown a bit more. Add the veggies and stir t coat them a little with the flour mix. Add the seasoning until aromatic. Add the water and broth and bring to a boil. Cover and lower heat and allow to simmer for 15 minutes. Add the pasta and bring back to a boil. Cook 10-15 minutes longer or until pasta is cooked. I season this by smell and so often have to check the flavor near the end. It is good the next day too, but you usually have to add some water to thin it out some!

Green Taco Soup

1 lb ground beef
1 large can baked maple flavored beans
1 jar green salsa 16 or more ounces
2 cups beef broth
assorted veggies chopped to bit size (tomatoes, carrots, onions, corn)

brown beef and drain. add beef and remaining ingredients to crock pot and turn on low for 8 ours or hign for 2-3 hours. Serve with a side of corn bread. Yummy and easy!

Stuffed Pepper Soup

2 pounds ground beef
2 quarts hot water
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
1/2 c -3/4 c uncooked quick barley
2 cups chopped green peppers (I do a large chop, 3/4 inch pieces)
1/4 cup packed brown sugar
Salt to taste (I don't add any more at this point)
2 teaspoons beef bouillon granules
1 teaspoon fresh cracked pepper

Directions
In a large pot, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender. Yield: 10 servings.


The original Recipe.

Baked Teriyaki Chicken

Here is a GREAT new recipe I found for some boneless skinless chicken thighs that I had and some chicken breast that I addded to make a full meal.

and here is what I actually did with it!

1 c soy sauce
1/2 -3/4 c white sugar
1/3-1/2 cider vinegar
2 tsp minced garlic
3 tbsp corn starch
3 tbsp cold water

In a sauce pan over med/low heat I heated these ingreds. And then when they had thickened and darkened and tasted right. I coated the thighs and breats that I had already put in a greased 9x13. I simply poured enough over to cover both sides of the chicken, which wasn't too much. I then covered it with foil and placed it in a 425 oven for 30 minutes. I then removed the cover and baked another 20 minutes after turning the chicken over. I then shredded it and served it with some pasta I had made with some of the left over sauce! This was SOOO good and even had a ton extra! We could also have kept the teriyaki sauce in the fridge for prob a week or so, serving over just about anything. Such a versitile sauce! Remember this is not super sweet, but if you are uncomfortable with that much sugar make it with splenda, I bet it would be just as good, although you will probably have to up the corn starch amount. Happy eating!

Tried and Enjoyed

Tried This recently and really enjoyed them! We Hope you do too! It's not my recipe, but I cannot find the link to the recipe. I am not trying to steal the credit at all!

Crock pot pork with red cabbage

Ingredients:

• 4 cups shredded red cabbage
• 1 onion, chopped
• 1/2 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 pound boneless pork shoulder roast

Preparation:

Combine cabbage, onion, brown sugar, and vinegar in 4 to 4 quart slow cooker. Sprinkle roast with salt and pepper and brown in heavy skilllet, about 5-6 minutes total, turning until browned on all sides. Place pork in slow cooker; cover, and cook on Low for 7-8 hours. Serves 6.

New Recipe: Penne with Ricotta and Bacon

1 pound penne
8 slices bacon (about 1/2 pound)
½ large onion, sliced
15 ounces whole-milk ricotta cheese, at room temperature
10 fresh basil leaves, chopped
1 tsp chopped fresh garic or one garlic clove chopped
sprinkle of crushed red pepper flakes

1.In a large pot of boiling salted water, cook the penne until al dente. Reserve one ladle of cooking water, then drain the pasta and transfer to a serving bowl. In a medium skillet, fry the bacon until crisp and transfer to a plate, leaving the bacon fat in the skillet. Add the onions to the skillet and cook until golden, about 10 minutes. Stir the onions and ricotta into the pasta along with the reserved pasta cooking water. Crumble the bacon and sprinkle it over the pasta, here I would actually add an additional step, I would pour everything except the basil into a baking dish and bake at 350 for 15-20 minutes until it is nice and hot. I would even top it with a little parm or mozzarella. After taking it from the oven I would top with the basil then.

I tried this first exactly to the specification on the web page, but after sitting down and it getting cold I was ready to make a few changes. I woud also not mind subbing in dried basil flakes into the ricotta instead of fresh. My kids didn't like the wilted salad in their pasta and picked all of it out, which is not usual for them. This recipe is very filling, we had left overs and everyone was stuffed after one serving, I even ate less than I thought I would, not because it wasn't good. I also WOULD NOT add any extra salt.

Here's the original recipe!

Tomato and Celery Salad

8- 10 small vine grown tomatoes or 1 large garden fresh tomato
heart of the celery stalk (the yellowish interior with a sweeter taste) or 1 stalk celery chopped
1/4 tsp seasoning salt
1/2 ground black pepper
1/8 tsp ground garlic powder

cut tomatoes into quarters and add to bowl. Mix in celery (leaves don't matter if you are usuing the heart of the celery. Stir this up to mix. Add salt and other seasonings, mix well and serve immediately. makes 2-3 servings. This is great as a snack for one person too, but it would def be too much for me to eat so I would cut it down a bit. You could also double if you have more of everything, it would probably be good with a little red onion too, or a shallot or two. Just some ideas that are rolling around in my head. Easy and good compliment to a pasta/meatless meal without a tomato sauce (which gives me serious indigestion--hate to admit it, but tomato sauce and me disagree).

White Wine Vinaigrette Dressing

1/3 c White wine vinegar
1/3 c. Olive Oil
1/2 tsp groud garlic powder
2 tsp white sugar (or splenda)
ground coarse salt
ground black pepper

Made this last night for a salad dressing. It was a hit. So here is my version of the recipe I found online (which is basically where I find my recipes for stuff I have when I need to make something specific). You just dump all this into a container which you can shake up and then enjoy over salad or pasta or whatever.