Zucchini & Roasted Red Peppers
Side Dish or Over Pasta
It’s Sunday! Pasta Sunday to be exact! Yes, a favorite side dish layered over angel hair for a quick Pasta Sunday Dinner. Deliciously Vegan!
Maseca Hot Pockets
Quick and Easy Hot Pockets. Make this easy tortilla filled treat … fry or deep fry. Chicken, ham and jalapeño Monterey Jack Cheese filling is my favorite but try any number of fillings. You don’t need a tortilla press unless you have a need for perfectly round tortillas. For this recipe perfectly round will make little difference. You just need a rolling pin, waxed paper or plastic wrap. I benefited from a very thin metal blade spatula too. BTW these Mexican Style Hot Pockets are great cold too! Thank you Carly for the Hot Pocket idea!
Why a waffle panini?
This panini is inspired by a friend who loves roasted red pepper sandwiches … that simple … that good. Not even a panini when he puts his together … yep, he’s a pretty good cook and the whole thing works. I love the toasted sandwich, panini. And I’ve seen this in vogue use of a waffle iron … making a waffle meal of turkey, dressing and mashed potatoes to cakes and other desserts.
And since I have yet to invest in a panini press and I’ve lost, in my most organized kitchen, my Le Creuset grill I decided to use my waffle iron. Aside from the waffle look the results are the same as a panini press, delicious!
Eggplant Parmesan and More
Eggplant Parmigiana
These beauties, pictured two summers ago … but I can tell you I’m up for a good crop this year too. I love eggplant but only if it’s tender … not chewy and tough as it can be if certain steps are skipped when preparing. I know there are those who swear the salting process is not necessary but I’ve tried to skip this one, you guessed it, with chewy tough results. So get out your colander, salt 1/4 inch eggplant slices heavily on both sides and place into the colander for draining for at least 30 minutes. Pat liquid and dust off salt with paper towels (or rinse with cool water and pat dry) and you are good to go. An old dish that never grows old.
Instant Beef Bourguignon
Well, Maybe Not Instant But Pretty Close
Having success with this quick dish is to avoid substitutions of lesser cuts of beef … Definitely use fresh mushrooms, smoky applewood bacon and caramelize caramelize. I’ve tried to economize with other than filet mignon but the quickness of this dish requires a tender cut. Are you thinking why smother a filet mignon? I don’t consider quality red wine and cognac a bad addition to $25 a pound beef. Give this a try when you wish to impress.
And for those purists who just can’t do this to a filet mignon try this.
Broccoli Chicken Salad
or
Broccoli Side Salad without Chicken
This salad is as beautiful as it’s nutritious and delicious! Revised from the good old days of raisins and sunflower seeds to a main dish with chicken. But works as a side dish without the chicken if you prefer. Crunchy multi-flavor with a sweet-n-sour dressing. Perfect for the barbecue season ahead!
Enjoy!
Filipino Adobo Chicken Wings
Here’s another chicken recipe from my special friend. It may be an easy recipe but the flavors are many … And oh so delicious. Did you try her Tinolang Manok Recipe? Amazing!
Tinolang Manok
Delicious Chicken Soup
Doesn’t this look fabulously delish! I wish I had some this very minute. A shy friend of mine made this for my mother. (See her food photo, next page. She advised me that noodles are really not part of this dish.) I say shy because she’d rather remain anonymous. And since she has yet another recipe for me, Filipino Adobo Style Chicken, I must respect her wishes.
Both recipes, the second coming up later today, are amazing and so healthy too.
Santa Maria Beans
It’s pretty obvious beans are a favorite of mine and my family … well, at least most of the family anyway. This is the time of year for barbecue and tri-tip. In the sunny Santa Barbara area of California Santa Maria barbecued tri-tip and poquito beans are on the menu. Add these beans to your barbecue for a tasty side dish. I like to cook these as a main dish too.
Old Fashioned Tamale Pie
Here’s my mother’s original Tamale Pie Recipe. I couldn’t help but make some changes … like decreasing the cup of oil to 1/3 cup, not noticeably either, and decreasing the tablespoon of salt to 2 teaspoons. I can’t imagine this recipe with a tablespoon of salt! The 3 tablespoons of chili powder take this to a mildly hot dish. Decrease if you aren’t into it. I’ve also beefed up the texture with medium ground cornmeal and I stick to a high quality stone ground cornmeal.
I know you won’t confuse this with Tortilla Pie but for a little more Mexican food authenticity try it, here. Or if you’re looking for an updated Tamale Pie recipe with cheese try this, here. Although this Old Fashioned Tamale Pie doesn’t have cheese it isn’t missed … And I’m into cheeses. It’s delicious!