Feeding Our Families and Friends

Recipes We Love. Some Personal. Some Admittedly Stolen.

Suky’s Rockin’ Eggplant

1 eggplant
1/2 a small to med onion chopped
2 tbs chopped parsley chopped
2 tbs chopped cilantro chopped
1can rotel tomatoes drained
1/4 of a roasted pablano pepper (skinned and seeded) chopped

Cut the eggplant in half width wide place on a greased baking sheet flesh side down bake at 350 until tender
Saute onions until soft add in pablano and parsley and cilantro When done add to the tomatoes

When the eggplant is done scrap out the flesh into the bowl with tomatoe mixture Or (into the bowl of a food processor) Mix well and blend with stick blender until smooth put them in oven save dish sprinkle with bread crumbs and a little EVOO and bake until bread crumbs are brown.

Asian Chicken Salad
Again this is a Recipe from Julie B. That I believe we used also at a Thanksgiving Dinner. And one she found online. I have used leftover chicken from a rotisserie chicken, I have gone to the deli and had them slice me off a thick slice of roasted turkey and cubed it up and I have roasted my own chicken breast for this salad.

1 chicken breast
1c miracle whip salad dressing
2tbs soy sauce
1 package coleslaw mix the kind you find in your produce section
1 can of mandarin oranges drained
1/4 cup raisins or crasins or a mix
1 bag of chow mien noodles
1/2 c cashews

Mix soy sauce and miracle whip together
toss with all ingredients let set for at least an hour to meld the flavors (not necessary but tasty) except cashews and chow mien noodles add those before serving. Makes a great side dish or a stand alone meal.

Squash Casserole

A few years ago I had Thanksgiving with a dear friend Julie B. and her family. She made this fantastic squash casserole. She found the recipe online somewhere and it has become a favorite of my family. I mix it up a little. The recipe originally called for toasted bread. I use bread crumbs and sometimes Stove Top Stuffing mix. It also calls for bell peppers but can be made without it.
One of our favorite things to do is roast a bunch of vegetables in the oven with some olive oil and Penzy’s sandwich sprinkle, and I have used the leftovers of this combo to make this casserole as well.

So here we go basic recipe

Boiled and mashed squash, onions and bell peppers about 3 cups worth mashed up (drain most of the water)
1 cup REAL Mayonaise
1-2 eggs beaten (start with one you can add the other if you think you need it.
1/4 to 1/2 cup cheese (reserve a little for top if you want I don’t usually)
1 cup bread crumbs (the original recipe said 3-4 slices toasted bread)
Salt to taste
red pepper (optional)
any other spices you think might be good. It’s completely adaptable (I have used curry)

Mix all the ingredients together bake 300 for 30-40 minutes

Like I said it works well with all types of vegetables so if you have left overs heat them up mash them up and make. I have used broccoli, with, asparagus tips, cherry tomatoes, red onions, all kinds of different squash. And different spice blends you think you and yours will love.

It comes out very souffle like.

I LOVE IT

Mrs. Hockmeyer’s Banana Bread Recipe

This is a new personal favorite of ours. Everyone loves it and it makes great mini muffins too. Which is the mark of a great recipe. because sometimes when you make a recipe it is not always good in mini muffin for they get too dry NOT THIS ONE!!! Go on try it I dare ya!!!!

Ingredients

* 3 or 4 ripe bananas, smashed
* 1/3 cup melted butter
* 1 cup sugar (can easily reduce to 3/4 cup)
* 1 egg, beaten
* 1 teaspoon vanilla
* 1 teaspoon baking soda
* Pinch of salt
* 1 1/2 cups of all-purpose flour

Method

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve
Fiesta Chicken
2 cans black beans
1 jar salsa
chicken pieces of your choice. (I use boneless skinless thighs.)
1 can corn (if you like)

Lightly brown chicken in a few tbl of olive oil, dump cans of black beans and salsa and cook until chicken done shred chicken and serve over rice with your choice of toppings.

Pumpkin Spice Cream Cheese Spread
courtesy of Pinch My Salt Blog

4 oz. cream cheese, softened
3 tablespoons brown sugar
2 tablespoons pure maple syrup
1/4 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract

1. In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.
2. Add pumpkin, spices and vanilla and beat til smooth.
3. Refrigerate for at least an hour.
4. Enjoy!

Use as a dip for apples slices, a “frosting” for pumpkin spice cupcakes, use on your morning bagel etc. If you think of something new let me know!!!!!

Chipotle Flourless Chocolate Cake Recipe

Ingredients

* 10 oz. of semisweet chocolate, roughly chopped
* 7 tablespoons of unsalted butter, cut into pieces
* 5 large eggs, room temperature
* 1 cup of sugar
* 1/2 teaspoon of cinnamon
* 3/4 teaspoon of chipotle chili powder
* Dash of cayenne pepper
* Pinch of salt
* Powdered sugar for dusting (optional)

Method

1 Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray (I love Pam for Baking cooking spray, myself).

2 Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.

3 Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.

4 Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve.

Curry Cauliflower Soup

1-2 yellow diced onions
4-5 Yukon gold potatoes cubed
1 head cauliflower chopped
1 tsp curry powder or more
1 tsp cumin
1 pinch cayenne or more
salt and pepper
lemon juice for 1 lemon
1 box veggie broth
milk or evaporated milk

In olive oil, saute the onions about 5-7 minutes. Add the spices and the potatoes and saute another 5 minutes. Add the chopped cauliflower. Then add the broth and a bit of water–you need to cover everything. Bring to a boil and then turn down to a simmer and cover. If you are in a hurry this will take about 40 minutes to cook, otherwise I let it simmer all day. Puree with the stick blender and then add the lemon juice and enough milk to change the color and make it creamy. Taste and add more salt/pepper/cayenne as needed.

Spring Black Bean Salad

2 cups black beans
1 cup corn
1/2 green bell pepper
1/2 red bell pepper
5 green onions
1/3 cup green stuffed olives
black olives (to taste)
fresh parsley (to taste)
salt & pepper (to taste)
lemon juice (to taste)
olive oil (to taste)

Directions:

1. If cooking the beans, have them previously ready; if using can, drain and rinse well; same procedure for corn.
2. Wash peppers well and dice into bite-sized pieces; chop green onions, parsley, and olives.
3. Mix all ingredients together and let the flavors meld in the fridge. Serve cold.


Pound Cake

1 c. butter or margarine (or 1 stick each)
3 c. sugar
6 egg yolks
add 1 small package of sour cream
3 c. cake flour (one at a time)
1/4 tsp. vanilla

Cream butter and sugar. Set aside egg yolks. Add sour cream, flour and vanilla. Beat egg yolds and fold in above mixture.

Bake at 300 degrees for 1 1/2 hours or until knife comes out clean.

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