Cheaters Toffee Easy to make candy. Enough to fill a small cookie tin. Saltine crackers 1 1/4 cup brown sugar 1 1/4 cup butter 12 oz. package semi-sweet chocolate chips chopped pecans Pre-heat the oven to 400 degrees. Line a covered cookie sheet that has sides with parchment paper and spray lightly with cooking spray. […]
Stuffed Chicken This is a super easy recipe that looks elegant and tastes great. Feel free to substitute different ingredients like mushrooms, pesto and sundried tomatoes. Serves 4. 4 chicken breasts, skin on 4 oz cream cheese 2-3 cloves garlic, minced ¼ onion, chopped small 1 tbs butter Olive oil Salt and pepper ½ […]
Pear and Blue Bites A nice blend of savory and sweet. Feel free to sub in goat cheese, feta or Roquefort for the blue cheese. 1 medium head endive 1/3 cup crumbled blue cheese ¾ cup diced pears, cut small 1/2 tsp fresh squeezed lemon juice 1 tbs olive oil Wash and trim the ends […]
Minestrone Soup A good soup/stew for using the last of the harvest and cleaning out the veggie drawer. Great for a chilly night or a sick household. Use whatever veggies you have on hand to substitute. If it’s too chunky add extra stock or water. 4 cups veggie or chicken stock 1 large can tomatoes […]
Toasted Pumpkin and Squash Seeds Don’t toss those pumpkin or squash seeds. Toast them for a tasty treat, or add to soups and salads. Great for fiber, prostate health and parasites. Preheat oven to 300 degrees. Take rinsed pumpkin or squash seeds and blot dry with a dish towel. Put into a bowel and add […]
Roasted Garlic whole garlic heads (bulbs) do at least 2-3. olive oil Preheat oven to 350 degrees. Slice off the pointed top of the garlic bulb, down about a ½ inch, exposing the cloves. Put the garlic head in a small ovenproof dish. Pour olive oil over the top of each bulb and let it […]
Slow Roasted Tomato Soup with Goat Cheese and Basil Crème Looks and tastes great and high in antioxidants. Take the slow roasted tomatoes from the above recipe and puree in a blender. Season with salt and pepper to taste. Heat on low in a saucepan. If too thick you can add water, chicken broth or […]
Peach, Goat Cheese and Prosciutto Bruschetta Great as an appetizer or snack, elegant and easy. 10 slices of baquette bread, slice fairly thin, brushed with olive oil 1 large or 2 small to medium ripe peaches 4 oz goat cheese or feta Freshly ground black pepper 6 thin slices of prosciutto Good balsamic vinegar Honey […]
Slow Roasted Tomatoes Preheat oven to 325. Cut 3 lbs of fresh tomatoes into 2-3 inch pieces and place in bowl. Season with a pinch of sugar, olive oil, salt, pepper, minced garlic cloves and dried herbs of choice. Toss gently. Place tomatoes on a rimmed cookie sheet, in a single layer, and drizzle with […]
Stuffed Zucchini – serves 4 Great way to use up all that zucchini. 4 medium zucchini – not large! ½ medium onion, finely chopped 4 garlic cloves, chopped ¼ cup bell pepper, whatever color, diced small, use spicier peppers if you like 1 tbs butter Olive oil ¼ cup dried fruit, raisins, currants, apricots or […]
Watermelon Arugula Salad – serves 4 1 cup seedless watermelon cubed or cut with a melon baller 1/3 cup goat cheese 1/3 of a red onion, sliced very thin 4 cups of arugula 2-3 stalks of fresh basil; leaves stacked and cut in small strips Pine nuts (optional) Vinaigrette ½ cup plus 1 tbs canola […]
Fennel, Cannelini and Tuna Salad – easy and no cooking for those hot summer nights. 1 15 oz can cannellini beans, rinsed and drained 1 small fennel bulb ½ cup thinly sliced red onion 1 can tuna, packed in oil Juice of one lemon 1 tbs olive oil ¼ cup Italian parsley, chopped 2-3 sprigs […]