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Posts Tagged ‘easy’

Stuffed Eggplant

I had a 6 year stint as a vegetarian, and during that time I found there are very few things that are meat-free and very hearty.  Eggplant has that quality and I am always trying for new ways to prepare it see here, this new recipe is simple and delicious.  Sampling from stuffed mushrooms this halved and hollowed eggplant is filled with the remaining eggplant, mushrooms, onions, garlic, cheese and bread crumbs and baked.  This is a really simple, filling, and delicious recipe you have to try.

Ingredients

1 Medium to Large Eggplant

2 C. Sliced Mushrooms

1/2 Onion Chopped

4 Garlic Cloves Minced

1/2 C. Seasoned Panko Crumbs

1/4 C. Parmesan Cheese

1/2 C. Shredded Mozerella

2 Tbs. White Wine

1 TBS Rosemary

1 tsp. Time

Salt/Pepper

Olive Oil

Heat oven to 375* Half eggplant and hollow out leaving about 1/2″ still remaining, set aside pulp and remaining eggplant.  Lightly oil and salt a cookie sheet placing eggplant skin down on the sheet, bake for 10-12 minutes.

Meanwhile, chop eggplant, mushroom, onion, and garlic.  Season with salt, pepper, herbs, and lemon zest.  Heat olive oil in a large skillet and cook stuffing until tender.  Gradually add in the white wine to get all the little bits on the bottom on the skillet and cook for another two minutes.  In a small bowl combine cheeses, and bread crumbs.  Spoon a quarter of the mixture into each eggplant shell, top with a quarter of the breadcrumbs.  Use the remaining filling to fill both halves, and do the same with the cheese/crumb mixture.  Top lightly with olive oil.  Reduce heat to 350* and bake for about 25 minutes.  Enjoy!

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Salmon and Broccoli Rabe

 

A friend of mine has been harassing me to post the easiest  and fool proof salmon and broccoli rabe recipe.  Most people are intimidated my broccoli rabe but, it’s really so easy and so delicious!

Ingredients 

* Salmon Fillet

*Olive Oil

* 1/2 fresh lemon

* Italian Seasoning

* Salt/Pepper

* A couple thinly sliced Onions

* One Bunch Broccoli Rabe

* 4 Cloves Garlic

Preheat oven to 400*, place fillets on foil and lightly drizzle with olive oil.  Season with about a teaspoon of italian seasonings, and a pinch of salt and pepper.  Top with thinly sliced onion (zucchini ribbons, or heirloom tomatoes are also delicious) and squeeze the juice from one wedge of lemon.  Close up the foil and bake for about 15 minutes.

For the broccoli rabe bring, water in a large saucepan to a rapid boil.  Meanwhile trim the stems off the broccoli rabe and roughly chop the rest.  Once the water is boiling add in broccoli rabe, salt the water and cook for about 5-6 minutes be careful to to overcook as it will become bitter.  When done cooking strain, rinse with cool water, and wring out to remove excess water.  Take the sauce pot and over medium heat, heat about 2 tablespoons of olive oil.  Add chopped garlic, and broccoli rabe saute for about 3-4 minutes.  Voila!

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August was crazy, and as a result I have been neglecting my blog.  The only way I could properly redeem myself would be an insanely delicious, and easy recipe.  These cupcakes take your favorite chocolate cupcake recipe (even those from a box) and add an unexpected surprise.  

Ingredients 

For the Cupcake

-Favorite Chocolate Cupcake Mix

-1 package Mini Milky Ways

For the Icing

1 stick unsalted butter

2 ounces Semi-Sweet Chocolate

1/2 Cup Unsweeted Cocoa Powder

1/3 Cup Milk

1 Box Confectioners Sugar

Prepare batter and scoop into cupcake pans, drop one mini milky way into each cupcake and bake as usual.  

 Icing: Cut butter and chocolate into pieces and place in a saucepan.  Heat over medium heat stirring constantly until melted, then add cocoa powder stirring until smooth.  With a mixer add powdered sugar and milk in alternating batches.  Place mixture in a pipping bag and frost when cupcakes are cool.  Top with chopped Milky ways!

It’s just that easy and the results are out of this world!!

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Black Bean Quinoa

Quinoa, is a food that is rather new to me, its super good for you and has a taste quality similar to that of  couscous, and pastina.  It is cooking similar to rice 2 cups of water for ever 1 cup of quinoa, but finding what to pair it with was a little tough.  So while I become familiar with this super food I surfed the internet for a recipe that was not going to taste too dietetic.  I came across this black bean quinoa recipe on epicurious found here .  The additions that I made were: fresh corn on the cob, 1 green pepper, and the juice of  1 lemon.  If you are looking away to add this protein rich food into your diet but not sacrifice and flavor try this out.  Before too long I’m sure you’ll see some Tracey original quinoa recipes soon!

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Everyone who knows me knows that I am kind of a baking snob.  I extremely rarely bake things from a box, and when I do it can’t be as simple as adding the ingredients listed.  These little treats can be made in your mini cupcake pan, or in a 8×8 pan.

Make boxed brownies as indicated, fill greased mini muffin pan half way.  Top with the following cream cheese mixture.

1 8 oz. Brick of Cream Cheese

1 Egg

1/3 C. Sugar

3/4 C. mini chocolate chips

Pinch of salt.

Bake at 350* for 20 minutes, cool and refrigerate.

These are delicious warm but enjoyed much more cold!

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1 Recipe: 2 Meals

 

I am the biggest procrastinator of going to the food store.  I feel like it forces me to be as creative as possible in the kitchen.  This recipe I found for Sauteed Chicken with a Tomato Relish and Spinach here was something I could whip up.  I used a can of diced tomatoes and frozen spinach the meal all and all wasn’t bad although I would use fresh spinach or broccoli rabe as opposed to the frozen kind.  The meal had left overs so tonight I took them and created another little dish which in my opinion is better then the first.  I took the left over chicken and relish and added orzo pasta.  Just to spruce up the dressing a tad I added additional olive oil, lemon juice, pepper and basil.  How easy is that?

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New York’s temperatures have been brutal this week.  Cooking is something that is last on my list, between heating up the kitchen and all the fuss ‘ more trouble then its worth.  Anything on the grill that requires minimal preparation is for me!  Take chicken cutlets tweak them a little and cook them on the grill!

ingredients

Boneless Skinless Chicken Breast Trimmed and Pounded

Olive Oil

Seasoned Bread Crumbs

Parmesan Cheese

Salt and Pepper

Pre-heat your grill for medium heat.  Combine bread crumbs, cheese in a shallow bowl.  Brush chicken with olive oil sprinkle with salt and pepper.  Dip into bread crumbs.  Grill for a few minutes on each side until cooked thoroughly.  Enjoy the crispy goodness!

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