Green Beans with Slivered Almonds

This dish I made it for Thanksgiving, I was kind of got tired of the same green beans with french fried onions so I decided to make it different. Very easy.

I used about a little over a pound of string beans removed the strings and washed them. Then I placed them in a foil pan, (I use a lot of the foil pans when I cook a lot of food). Then I used a cup of water and mixed it with one envelope of the Lipton Recipe Secrets, Savory Herb with Garlic flavor mixed it in the green beans and topped it with Slivered Almonds and I baked it at 350 degrees for about 30 minutes or until green beans are tender.

LinKev's Eggplant Parmesan

1 large eggplant
3 eggs beaten
1 1/4 cup of seasoned bread crumbs
2/3 cup grated parmesan cheese
8oz fresh mozzarella cheese cut in thin slices or shredded mozzarella
1 cup of sauce of you choice
salt to sprinkle
vegetable oil to fry add more if needed




Wash and slice eggplant to 1/8 inch thick circles.
Sprinkle with salt on one side and stack them up with the salt side up.
Let stand for about 10 minutes.
Heat enough oil in a skillet
Beat eggs in a small bowl in a flat dish mix bread crumbs and parmesan cheese. Dip eggplant both sides in egg and then in bread crumbs mixture and place in hot oil, cook until both sides of eggplant is browned, once cooked place in a lined paper towels plate.
Preheat oven at 400 degrees.
In a big enough baking dish spread a little sauce all around, line the eggplant on top of the sauce then spread a spoonful of sauce on top of eggplant, add a slice of mozzarella cheese and bake for about 10 minutes or until cheese is melted.


Serve on sandwich rolls, or over spaghetti with sauce

Tomato and Grilled Veggie Stack

I saw this recipe on one of the BHG magazine and I thought it looked good..

It's layers of tomatoes, grilled eggplant, fresh mozzarella and fresh basil..

Click on photo to be directed to this recipe

Broccoli and Garlic Penne Pasta Recipe Card

I you like this recipe, you can print it out!! It should print out as a 4x6 recipe card..

First SAVE AS: to your computer, then you can print it out..

Mom's BOBBA (Mom's Peppers, Onions and Potatoes)

My mom always used to make this as a side dish, the smell of the peppers and onions made you more hungry. Brings back so many memories. Miss you mom.. :)

This is one of my husband's favorite, when I usually make this I add more potatoes.

Ingredients



2 large onions sliced 
2 garlic cloves  minced
2 red, 2 green and 2 yellow round peppers cut in strips
10 small or 5 large potatoes cut into bite size pieces
salt and black pepper to taste 
a dash of paprika
crushed red pepper flakes to your taste (optional)
olive oil to cook






Directions:



In a deep skillet heat oil on medium heat add garlic and onions cook until lightly browned remove from skillet and place in a seperate bowl.
In the same oil add a little more if you need to, add peppers and cook until tender, remove from skillet and place in the same bowl.
Finally add the potatoes cook until tender, then add the cooked onions and peppers to the potatoes.
Now add paprika, salt, black pepper to taste and crushed red pepper flakes stir well and simmer stirring occasionally for about 10 minutes..

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

Linkev's pasta salad

I decided to make a different pasta salad that you can have warm too. So I came up with this. I love it warm, but my husband likes it cold. If you try it you decide how you like it.

2 medium onions sliced thin

1 yellow squash 

1 zucchini 

1 pint grape tomatoes

1 lb Barilla tricolor pasta 

1 jar alfredo sauce

2 tablespoons garlic powder

1 tablespoon paprika

1 tablespoon adobo

salt and black pepper to taste

virgin olive oil

Grated Parmesan cheese to garnish

Cook pasta according to directions. Drain and rinse with cold water place in a bowl add the alfredo sauce and stir well.

Cut onions into thin slices, rinse the zucchini and yellow squash and cut into small wedges, rinse grape tomatoes and cut in halves.

In a large skillet on medium to high heat oil enough to coat bottom, saute' onions until they begin to be translucent, 

add the zucchini and the yellow squash, cook for about 5 to 8 minutes. 

Add the grape tomatoes

Add all the spices  salt and black pepper to taste, stir well and cook stirring occasionally until vegetables are tender.

When done add the vegetables in the pasta mix well, 

top with grated cheese, you can serve it warm or refrigerate before serving.

You can also substitute the alfredo sauce to Italian dressing, add about 1/4 to 1/2 cup it depends of how strong the dressing is.

 This dish of pasta salad was made with the Italian salad dressing.


Enjoy!!

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

Summer Vegetable Bake

Recipe by Audrey

Thank you for sharing

Click on photo to be directed to this recipe

Carrot cupcakes

Click on photo to be directed to this recipe

Carrot cupcakes are quick to prepare desserts, they are delicious, great for breakfast and are, also, a very good and hearty snack for children.

Mom's Cooked Lettuce

Ok, I don't know how many of you know this. But where I come from cooked lettuce and also drinking it's juice it's good to cleanse your stomach. My mom used to boil lettuce at least a few times a month for us. We weren't happy about it, but she used to say to us that it cleans our stomach and we should eat some. It does work, and you feel better once you eat it regularly. Anyway it's so easy to make, and it's healthy. You just need a head of romaine lettuce, water, salt and olive oil to drizzle on top.


In a pot boil about 4 to 5 cups of water add salt to taste, wash the lettuce good take out the wilted leaves cut the lettuce in big bite size and add it to the boiling water cook it for about 10 to 15 minutes. Don't drain it, drizzle with olive oil.
Make sure you drink the juice too.

(Lettuce - The lettuce is green because it contains the potent antioxidant and photochemical known as chlorophyll. Lettuce contain things that are great for your colon and your body in general such as, fiber, beta and alpha carotene, B vitamins, calcium, potassium, iron, and many other nutrients. In general the more green and dark colored the lettuce you eat the better it is for your overall health and your colon.)

Freaky Hand in Dip

Here's the original recipe

http://www.cookingandcooking.com/Recipes/Freaky_Hand_Dip.htm

Halloween is the ideal time to have some fun with the food you serve. Ingredients   1 cup sour cream   3 long carrots, washed and unpeeled   1 1/2 teaspoons garlic powder   1 tablespoon dried dill   1 tablespoon mayonnaise   garlic cloves or almonds (using as fingernails)   salt & black pepper to taste Preparation Combine sour cream, mayonnaise, garlic powder,  dried dill salt and pepper in a bowl. Mix well and set the dip aside. Cut carrots into 3 inches and 5 inches height (using as fingers). Carefully trim a flat area at the "fingertip" of each carrot. Slice garlic cloves or almonds into the shape of fingernails. Use a small amount of dip to stick the sliced garlic cloves  or almonds to the tips of the carrots. Place carrots in dip, fingernails up, in the shape of a hand. Serve with veggies or cracker. Makes 1 hand.

LinKev's Zucchini, Squash, Spinach Soup

I love spinach so I decided to make a zucchini soup with the spinach and I also added some Yellow Squash.

12 cups of water
6 chicken boullion cubes
1 beef boullion cube
3 medium zucchini peeled diced small
2 medium yellow squash diced small
3 medium onions cut in thin slices 
3 medium potatoes peeled and diced small
1 (14. 5 ounce) can diced tomatoes)
Salt and black pepper to taste 
4 to 6 fresh basil leaves
1 cup fresh baby spinach washed
3 teaspoons garlic powder
olive oil to drizzle
grated Parmesan cheese to garnish.






In a large pot on high heat bring water to a boil then add the chicken and beef boullion.


Lower the heat to medium and add all the ingredients except for the olive oil.


Cook on medium heat until potatoes are tender about 30-45 minutes...Drizzle with olive oil and serve while hot. 


Sprinkle portions with  grated parmesan cheese when serving.


Mom used to serve it sometimes with the small ditalini or serve it with the italian bread...

LinKev's Chicken Soup Recipe

My husband wanted me to make homemade chicken soup. He always likes plain food that's how he grew up.

So when I made the chicken soup I only boiled the chicken with bones then I took the bones out added a little salt carrots and celery and that was it. Well one day I decided to make it my way, he kinda didn't like the idea that I spiced it up but when he tried my chicken soup, he never went back to the old chicken soup.

Ingredients:

2 1/2 pounds of boneless skinless thighs (about 10 pieces)
6 Knorr chicken bouillon cubes
1 Knorr beef bouillon cube
2 stalks celery chopped small 
8 oz. of baby carrots cut small
1 tsp onion powder
1 and 1/2  tsp paprika
1 tablespoon garlic powder
dash of black pepper to taste
water
olive oil to drizzle 
Directions:

Add water to a big pot then add the chicken make sure it covers the chicken 3 inches over, cook for about 30 minutes if you notice that there is white foam on top remove it with a slotted spoon. After 30 minutes remove chicken with a slotted spoon and place it in a bowl and let the chicken cool. Lower the heat and add the bouillon cubes, garlic powder. onion powder, paprika and black pepper. Meanwhile cut the celery and carrots and add to the pot by now chicken should be cool, shred the chicken and return it to the pot. 
Simmer for about 20 minutes or until carrots are tender. 
When done drizzle a little olive oil on top and then stir.

Serve with egg noodles and Pillsbury buttermilk biscuits.

Linkev's Pizza Frittata

This pizza frittata can be for any meal, you can substitute any toppings for the pizza frittata, like pepperoni, mushrooms, black olives,peppers, hamburg, chicken, and so on. I personally like the ricotta cheese with the spinach and tomatoes combination.
Make sure if it's hamburg or chicken you cook them before you add them to the eggs or if it's onions, peppers, mushrooms you saute' them.

Ingredients for frittata

12 eggs
2 tablespoons water or milk
salt and black pepper to taste
1/4 cup of ricotta cheese 
6-8 slices of fresh mozzarella or
1 cup of shredded mozzarella cheese
1/2 cup of chopped fresh baby spinach
1 tomato thinly sliced
2 teaspoons plus one tablespoon olive oil
1 medium onion thinly sliced

Ingredients for sauce
1 14.5 oz can of diced tomatoes drained
2 teaspoons olive oil
3 garlic cloves thinly sliced
6 to 8 large basil leaves chopped
1/4 teaspoon salt
1 teaspoon sugar

Preheat oven at 350°


In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil). heat 2 teaspoons olive oil over medium heat and saute' onions remove and set aside. In a large enough bowl beat the eggs add water or milk, salt and pepper to taste. add one tablespoon of olive oil to the same skillet and heat over medium heat add the eggs, reduce heat to low, cook for about 3 minutes then add the ricotta in teaspoonfuls all around the eggs, add the chopped spinach and tomatoes, once you see that the eggs are set around the edges,(make sure you are not burning the bottom) then tranfer in the oven and bake for about 12 minutes or until eggs are cooked.

Meanwhile in another nonstick skillet heat the olive oil saute' garlic
until soft add the can of tomatoes, basil, salt and sugar, simmer for about 5 minutes, break up tomatoes with a fork.
Spoon sauce over the frittata and top with mozzarella cheese, return to oven and cook until mozzarella cheese is melted.