Granola Bars

2 cups old fashioned oats
3/4 cup brown sugar
1/2 cup wheat germ or i use ground flax seed
3/4 tsp cinnamon
1 cup flour ( i use whole wheat)
3/4 cup raisins
3/4 tsp salt

1/2 cup honey
1 egg - beaten
1/2 veg oil
2tsp vanilla

oven - 350
grease 9x13 pan

mix first 7 ingredients
make a well and add remaining ingredients
mix and pat into pan

bake 30-35 mins

cut after they have cooled a bit and are still a little warm.

enjoy!

Jerk Marinade for beef, chicken, pork, shrimp, veggies

This isn't super duper spicy, so could be a winner for the whole family.   You can also make kabobs with this. I got this from a caribbean cooking class I took 7 or 8 years ago.  Serve with fried plantains and rice and beans or a salad.

marinade for 1 1/2 to 2lb london broil ( can also use flank steak, chicken breast, shrimp)

4 scallions chopped (mostly white part)
4 garlic cloves chopped
1 scotch bonnet pepper, seeded and minced ( I usually wear gloves when I do this, because I'm a wimp)
1 tsp. thyme
1 tsp. allspice
1/2 tsp. cinnamon
1/4 tsp. nutmeg
5 crumbled bay leaves
3 tablespoons vegetable oil
2 teaspoons salt ( you can use less if you want)
1/2 tsp. black pepper
2 tablespoons soy sauce

blend everything in a food processor or blender until it's a smooth paste.  Place your meat and veggies (if doing kabobs, etc) in plastic bags and add marinade ( I usually separate the veggies into another bag and portion out the marinade accordingly).  Marinate in the fridge for 4 hrs or up to overnight.

Grill

Fried Plantains (fun to make!!)
4 large green plantains
oil for frying ( I sometimes use olive oil--- you don't need a huge amount, just enough to cover the chunks)
salt (you can use table salt or kosher)

Peel plantains and cut into 1 inch slices ( chunks) .  Heat the oil at medium low heat.  When ready, fry the slices until they're golden, turning a few times.  Take the slices out of the skillet and.... flatten on a wooden cutting board with the skin of the plantain until it looks sort of smashed and chip- like.  Add to the skillet again and fry until lightly brown and crispy.  Drain on paper towels and season with salt.  I eat them plain, but you can serve them with hot sauce or tomato sauce as well.

Easiest pumpkin muffin recipe

Box of yellow or white cake mix
1tsp oil
1can pumpkin puree
1tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clover or allspice

Combine ingredients
Grease cupcake pan
Bake 350
15 minutes for mini
20 for regular (I think. Normally make mini)

Best cake recipe ever!

Polenta Pound Cake ( from Deborah Madison's Vegetarian Cooking For Everyone)

1/4 lb unsalted butter
1 cup sugar
zest of 1 lemon, finely grated
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup sour cream or plain yogurt
1/2 cup plus 2 tablespoons cornmeal
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup pine nuts
powdered sugar



350 degree oven
Butter and flour a loaf pan

cream the butter sugar and lemon zest until light and fluffy.  Add eggs one at a time, then the flavorings and sour cream.  Stir in the cornmeal followed by the flour, baking powder and salt.

spoon batter into pan, smooth the top and scatter pinenuts over the top and press in gently.  cook until top is firm to the touch, golden brown and cake tester comes out clean, about 1 hr.  serve dusted with powdered sugar.

I also serve this cake with balsamic strawberries:  slice up a couple of containers of strawberries (even the bland tasting ones taste yum after this---- add about a teaspoon of sugar and a small drizzle of balsamic vinegar.  let it sit at room temp for like half an hour--  you'll be amazed at how delicious it is!!

Awesome Scones

So easy, and you'll feel like Julia Child serving them--:)

From my fave of all time cookbook:  Vegetarian Cooking For Everyone by Deborah Madison

Ginger Cream Scones
1/2 cup to 1 cup of candied ginger, chopped to the size of a raisin.  I also use raisins, dried cherries, dried blueberries, currants

2 cups flour
2 teaspoons baking powder
1 tablespoon sugar, plus more for sprinkling on the top
1/2 teaspoon salt
4 tablespoons butter, cut into small pieces
2 eggs
1/2 cup plus one tablespoon cream
1/2 teaspoon vanilla


Preheat oven to 425.  Lightly butter a sheet pan (or use parchment paper to line a sheet pan and butter that).

Toss the ginger (or whatever dried fruit you're using) with 1 tablespoon of flour.  Mix remaining flour with the baking powder, sugar and salt, then cut the butter in with your fingers until the mixture resembles meal.  Combine eggs, cream and vanilla, then stir it into the flour mixture along with the ginger.  Turn the dough onto a floured board and lightly knead 8 to 10 times.  Pat or roll the dough in to a circle about 1/4 inch thick.  Brush the top with remaining cream and sprinkle with sugar.  Cut into wedges ( i think i usually get about 8 big ones, but you can do up to 12) and bake directly on the sheet pan until glazed with gold ( about 15 mins) serve warm.

Most Delicious Pasta Sauce and Meatballs Recipe Ever!!

This recipe is courtesy of my dear friend Sarah.  This is a family recipe from her Dad.  Sooo delicious!!

1 1/2 lbs ground beef ( I also use turkey-- but try to get it 85% lean, or it will end up tasting like a hockey puck)
1 egg
2 slices of bread (make breadcrumbs in a mini-chop or blender)
Spices:  salt, pepper, onion powder, oregano-- about 1 TSP each
2 or 3 TBSP grated cheese
2 or 3 garlic cloves minced

Make meatballs from the above.

2 garlic cloves minced
enough oil to cover bottom of large pan

Saute garlic in olive oil until soft-- Add meatballs and brown slowly over medium heat-- turn to keep them round.  Don't overcook!

Add to pot:
1 28 oz can of crushed tomatoes
1 28 oz. can of tomato puree
1 or 2 TBSP sugar ( I usually use 1 and taste later to see if it needs more)
1 TSP of the above spices (salt, pepper, onion powder, oregano)
I also add a generous slosh of red wine

Bring to a boil, then simmer on low heat for 2 hours.

Kelly's Awesome Breakfast Smoothies

A great way to get in some fruits and veggies w/out a battle! I usually serve in a non see-thru cup as my kids have a problem with ingesting anything green.

Pour leftovers in popsicle molds, freeze and serve for a treat.

1 banana

Frozen or fresh strawberries ( ½ cp or so) eyeball it

Scoop of almond butter (trader joes has cheapest)

Handful of spinach. Fresh  or frozen

Almond milk (I use unsweetened vanilla)

#2

Frozen pineapple

Spinach

Avocado

Raw unsweetened coconut

Almond milk

#3

Mangos

Pineapple

Banana

Spinach or kale

Almond milk

#4 PB&J

Banana

Blueberries

Scoop of peanut butter

Spinach (optional)

Almond milk

Kelly's Eggplant Parmigiana

EGGPLANT PARMIGIANA

I eyeball the measurements in this so I don’t have accurate measurements but this is how I make it.  You have to judge for yourself how much to make, depending on how many you are feeding.

Here are the basics. 

• 1 Large jar of your favorite marina or spaghetti sauce (you can make your own if you are into it but I find it so easy to just use the prepared stuff).
• 1 or 2 eggplants
• flour – all purpose - for dredging
• 2 eggs
• olive oil
• Italian bread crumb
• Salt and pepper
• Mozzarella cheese shredded
• Grated Parmesan cheese
• Fresh Parsley chopped

Peel and cut eggplant into ½ inch rounds.  Place them on paper towel.  Sprinkle with salt and let them sit awhile.  When they sort of “sweat” wipe them off with a paper towel.  (This takes away bitterness)

*Wisk together 2 eggs and 1 tbl olive oil.

Dredge eggplant in flour and shake off excess. 

then

*Dredge the eggplant in the olive oil mixture

then

Dredge in Italian bread crumbs.

Put the EP slices on a rack and let them dry for about 20-30 minutes. (Important Step)

Put olive oil or vegetable oil in skillet to cover bottom.  Make it pretty hot.  Add the eggplant and cook over medium heat on each side until brown.  ( I drain them as I remove from the skillet on a paper bag, covered with paper towels.)

To prepare for the oven:

Coat a pan maybe 15 x 10 or so with ½ of the tomato sauce.

Arrange the eggplant in the pan overlapping some.

Mix the mozzarella cheese and grated Parmesan cheese together and sprinkle on the top.  (I like a lot of cheese)

Sprinkle parsley on the top

Bake in a preheated oven 425 degrees until bubbly maybe 15 minutes or so.

BINGO! YOU HAVE YUMMY EGGPLANT PARMIGIANA THAT IS NOT SOGGY!

Julie's Broiled Chicken Thighs

Broiled Chicken Thighs

8 bone-in, skin-on chicken thighs

6 T. table salt

½ c. sugar

Dissolve the salt and sugar in one quart cold water in a large bowl, stockpot or Dutch oven.  Immerse the chicken thighs in the brine and cover.  Refrigerate until fully seasoned, about one hour.  Remove the chicken from the brine, rinse well, and dry thoroughly with paper towels.  

Meanwhile, adjust an over rack to the lowest position and the other rack to the upper-middle position (the top rack should be about five inches from the heating element and the bottom should be 13 inches away); heat the broiler.  Line the bottom of the broiler pan with foil and fit with the slotted broiler pan top.  

After removing the chicken from the brine, make three diagonal slashes in the skin of each piece of chicken (do not cut into meat).  Season both sides of the chicken pieces with pepper and place, skin-side down, on the broiler pan top.

Broil the chicken on the bottom rack until just beginning to brown, 12 to 16 minutes.  Using tongs, turn the chicken skin-side up and continue to broil on the bottom rack until the skin is slightly crisp and the thickest part of the meat registers 165 degrees on an instant-read thermometer, about 15 minutes.  

Move the pan to the upper rack; broil until the chicken is dark spotty brown and the skin is thin and crisp, about one minute.  Serve immediately.

Julie's Chicken Cordon Bleu

CHICKEN CORDON BLEU

double chicken breasts (about 7-ounces each), skinless and boneless
Kosher salt and freshly ground black pepper
8 thin slices deli ham
16 thin slices Gruyere or Swiss cheese
2 teaspoons fresh thyme leaves
1/4 cup flour
1 cup panko bread crumbs
1 teaspoon olive oil
2 eggs
2 teaspoons water

Preheat oven to 350 degrees F. Lay the chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Take care not to pound too hard because the meat may tear or create holes. Lay 2 slices of cheese on each breast, followed by 2 slices of ham, and 2 more of cheese; leaving a 1/2-inch margin on all sides to help seal the roll. Tuck in the sides of the breast and roll up tight like a jellyroll. Squeeze the log gently to seal. 

Season the flour with salt and pepper; spread out on waxed paper or in a flat dish. Mix the breadcrumbs with thyme, kosher salt, pepper, and oil. The oil will help the crust brown. Beat together the eggs and water, the mixture should be fluid. Lightly dust the chicken with flour, then dip in the egg mixture. Gently coat in the bread crumbs. Carefully transfer the roulades to a baking pan and bake for 20 minutes until browned and cooked through. Cut into pinwheels before serving.

Julie's Angel Hair Pasta with Shrimp in Lemon Cream Sauce

Angel Hair Pasta with Shrimp in Lemon Cream Sauce "This pasta is a Clark family favorite as we grew up in the Bay Area in California and developed a fondness, and some wonderful family recipes, for fresh shellfish. From our house to yours. Enjoy" Marla Clark! 2 tablespoons butter  2 cloves garlic  1 pound peeled, uncooked shrimp (medium or large)  Juice of 2 lemons  1 teaspoon lemon zest  1/2 teaspoon white pepper  1 teaspoon dried oregano  1 cup cream  Freshly grated good quality Parmesan cheese  1 pound angel hair pasta, cooked  Freshly milled black pepper to taste

METHOD In a large sauce pan, over medium heat, melt butter. Lightly brown garlic, 1 - 2 minutes, then add shrimp. Cook for 1 - 2 minutes, then add lemon juice, lemon zest and oregano and continue to cook until shrimp turn pink (another 2 - 3 minutes). Reduce heat to low and gently stir in cream. Heat for 2 - 3 minutes and serve over angel hair pasta with freshly grated Parmesan cheese. Add freshly milled black pepper, as desired. Serves 4 - 6

Lemon Wine Cream Sauce

"This is a delicious sauce with fish or chicken. The key is to keep the heat very low and to whisk for a long time." ... Victoria Farmer

Ingredients: 

1/2 stick butter 

1 Tablespoon flour 

1 cup heavy cream 

1/4 cup lemon juice, freshly squeezed 

1/4 cup dry white wine 

salt and pepper (to taste) 

In a medium saucepan, place the butter and heat it on low until it is meted and hot. Add the flour and whisk it in for 5 minutes.

Add the heavy cream and whisk it in. Add the lemon juice and wine; whisk them in for 8 minutes or until the sauce thickens. Add the salt and pepper and stir them in.

Makes: approximately 2 cups.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com) 

Julie's Sloppy Joes

Sloppy Joes

1 lb. Ground beef

1 - 14 ½ oz. can diced tomatoes

1 c. ketchup

1 med. onion, chopped

1 c. diced celery

1 tsp. dry mustard

3 T. brown sugar

1 T. vinegar

½ tsp. Chili powder

4 T. worcestshire sauce

Salt and pepper

Brown meat; add remaining ingredients.  Simmer, uncovered, for 3 hours until celery is tender.  You can do this on the stove top or in a crock pot.  Serve on buns with shredded cheddar cheese.

Julie's Deep Dish "Pizza"

Deep Dish “Pizza”

1 ½ lbs. ground beef

½ c. chopped onion

1 – 6 oz. Can tomato paste

2 T. grated parmesan cheese

1 tsp. oregano

1 ¼ tsp. salt

½ tsp. pepper

10 refrigerated biscuits

1 tomato sliced

1 c. shredded mozzarella cheese

Brown ground beef and onion; drain.  Stir in tomato paste, 1 T. parmesan cheese, oregano, salt and pepper.  Simmer while preparing crust.  Separate biscuits; arrange in a greased 9-inch pie plate.  Press over bottom and up sides to form crust.  Spoon hot meat mixture into crust.  Arrange tomato slices over filling and sprinkle with mozzarella and remaining parmesan.  Bake at 350 for 20-25 minutes.  Cool 5 minutes. 

In place of, or in addition to, tomatoes, you can use whatever other pizza toppings you like:  green peppers, mushrooms, olives, etc.  

Stefanie's Parmesan Fish Sticks

Parmesan Fish Sticks

Recipe courtesy Giada De Laurentiis, 2008

Prep Time:

4 min

Inactive Prep Time:

--

Cook Time:

17 min

Level:

Easy

Serves:

4 to 6 servings

Directions

Fish sticks

Ingredients

• 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
• 1/2 cup all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 3 egg whites
• 1 cup grated Parmesan
• 1 cup seasoned bread crumbs
• Olive oil, for drizzling

Dipping Sauce

• 1/3 cup reduced fat mayonnaise
• 1/3 cup lowfat plain yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley or chives

For the Fish Sticks:

Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:

Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.

Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Cook's Note: The fish sticks can also be dipped in ketchup, marinara sauce, pesto, ranch dressing or vinaigrette

Raizel's Tater Tot Casserole

Tater Tot Casserole

1 med onion, chopped

1 T olive oil

2-3 cloves minced garlic

1 large red bell pepper, seeded & chopped

3 medium carrots, peeled & chopped

¾ c sliced mushrooms

1 lb. ground beef 

1/3 c chopped parsley

 1 ½ T onion powder

1 T paprika

1 bag frozen tater tots (2 lbs.)

2 (10.5 oz) cans cream of mushroom & garlic soup  (or can use plain cream of mushroom)

¼ t pepper

Preheat oven to 350.

Heat olive oil.  Cook onion over medium heat.

Add garlic, red pepper, carrots, mushrooms.  Cook until soft.

Add beef, parsley, onion powder, and paprika.  Cook until meat is fully cooked.

Put meat mixture in 13x9 baking dish.

In large bowl, mix tots and soup.

Top meat mixture with tot mixture.  

Bake 55-60 minutes.

Marissa's Enchiladas

Everybody loves this dish.  May be a little spicy for kids depending upon their palates.  But, I make my kids eat it anyway...or serve them some quesadillas.


Chicken enchiladas

Ingred.
1/2 lb. velveeta
can of rotel (you decide how spicy)
can of black beans (drained)
2-4 breasts of cooked chicken (or large can of chicken or 1 lb. cooked ground beef)
tortillas
enchilada sauce (you decide how spicy)



On low heat heat 1/2 lb. velveeta.

Add Rotel

Stir until melted then add following:

Add can black beans drained

Add shredded chicken (I use canned chicken or cut up roasted chicken)...sometimes I use 1 lb. ground beef instead

Simmer

Pour a little of the enchilada sauce into the bottom of the lasagna pan

Put filling into tortillas and roll up; then place in dish

When dish is full, pour enchilada sauce over entire contents, and sprinkle shredded cheese over top.  Bake at 350 degrees until cheese is melted/bubbling approx. 30 minutes (but keep eye on it).

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