Tag Archives: Recipes

Grow Your Own Eggplants

Eggplant Caprese Stack

Were eggplants part of your garden plan? Here’s a tasty recipe for an Italian appetizer that will help you utilize your harvest.

Ingredients

•    Seggplant caprese stackalt and freshly ground black pepper
•    1 eggplant, sliced about ¼ in. thick
•    8 tablespoons extra-virgin olive oil + more for drizzling
•    2 eggs, whisked
•    1 cup of Italian-seasoned breadcrumbs
•    8-oz. fresh buffalo mozzarella, sliced about ¼ in. thick
•    1 large beefsteak tomato, sliced about ¼ in. thick
•    Handful of fresh basil leaves

Preparation
Slice your eggplant and lay the slices out in a single layer on a paper towel. Sprinkle the slices with salt and let them sit for about 10-15 minutes, until they start to release water.

Pre-heat a large sauté pan to medium-high and add 4 tablespoons of extra virgin olive oil.
Pat the eggplant slices dry with another paper towel and prepare the egg and breadcrumb dipping stations.

Place whisked eggs with a bit of salt and pepper in a bowl together and place the breadcrumbs separately on a large plate. Dip the eggplant slices one at a time in the egg mixture and then in the breadcrumbs. Shake off the excess breadcrumbs and place on a sheet pan.

Once you are finished coating the eggplant slices you are ready to fry the first batch in your heated sauté pan. Saute the slices for about 3-4 minutes on each side. Place them on a paper towel lined sheet pan or plate once they are finished cooking. Once you are through frying the first half of your slices, you can begin to fry the second batch. Be sure to add the extra 4 tablespoons of extra virgin olive oil to the pan before frying the second batch.

Once you have finished frying all the eggplant you are ready to assemble your stacks. Begin with a layer of fried eggplant, add a layer of mozzarella, a basil leaf, and a tomato slice. Repeat this step 2 or 3 times depending on how high you’d prefer your stack to be.

Once you are finished assembling your stacks, drizzle a bit of extra virgin olive oil over each stack and finish with a bit of salt and freshly ground black pepper. Serve warm, or at room temperature!

Yields: approx. 4 servings

Pasta Carbonara With Spring Peas

Pasta Carbonara with Spring Peas

Ingredients
• Salt
• ¾ pound angel hair pasta (regular or whole grain)
• 1 tablespoon extra-virgin olive oil
• 2 large garlic cloves, minced
• 6 oz. of pancetta, cut into ¼ inch cubes
• ¾ cup heavy cream
• 4 large room temperature egg yolks
• Freshly ground black pepper
• ½ cup of grated Parmesan cheese, plus more for serving
• ¾ cup frozen spring peas

Preparation
Bring water to a boil for the pasta. Salt the water. Warm the peas in the microwave just until heated through, reserve for later.

Over medium heat, in a large deep skillet, heat the oil then add the garlic. Sauté for 3 minutes until tender. Add the pancetta to the skillet and cool over medium heat until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta and garlic to a bowl.

Pour off all but 2 tablespoons of the fat from the skillet. Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium size bowl. Whisk in the egg yolks and 1/2 cup of the parmesan cheese.

Add the pasta to the boiling water and follow the cooking time on the package. Drain the pasta, return it to the pot , add the cream mixture, and toss quickly so as not to scramble the eggs. Add the pancetta and reserved peas. Season with salt and pepper and toss in the sauce to coat everything. Transfer to bowls.

Serve immediately.

Yields: approx. 4 servings

Assorted squash

ALL ABOUT SQUASH: Squash Varieties

Squash Varieties

Originating in Mexico and Central America, people have been eating squash for more than 7,500 years. Native Americans shared squash seeds in different varieties with European explorers, who then took the new crop back to their lands to grow. Continue reading

source: gimmesomeoven.com

Mint Puppy Chow Recipe

Ingredients

  • 9 cups of rice square cereal
  • 1 1/2 cups mint chocolate (chips or bars)
  • 1/2 cup butter
  • 2 cups powdered sugar

Preparation

Empty cereal into a large mixing bowl. Melt butter and mint chocolate and combine evenly. Pour melted butter and chocolate over the cereal and mix gently, until the chocolate is spread evenly throughout the cereal. Place cereal/chocolate mixture into a large plastic bag and pour the powdered sugar over the top. Shake the mixture until the mix is thoroughly coated.

Spread the mixture out on wax paper to harden.

*Add dark chocolate and broken candy canes to the melted chocolate for extra flavor.

Mint Tea With Lime Recipe

Mint Tea with Lime Recipe

Ingredients

  • 2 Quarts water
  • 8 Green (or black) tea bags
  • 1 bunch fresh mint (about 1 ½ cups)
  • ½ cup lime juice
  • Sugar (as desired)

Preparation

Heat water until it is just about to boil, add sugar if desired. Remove water from heat, place tea bags and mint leaves in the water and allow it to seep for about 12-17 minutes. Once the tea has reached the desired strength, remove tea and mint and chill.
Add lime juice to taste immediately before serving.

source: averagebetty.com

Peanut Butter S’more Recipe

Ingredients

• Large Marshmallows
• Graham Crackers
• Large Chocolate Peanut Butter Cups (or a jar of creamy peanut butter and milk chocolate bars)
Preparation

Gently roast a large marshmallow on a long fire-safe fork over a fire. When the marshmallow is sufficiently warm and golden-brown, place the marshmallow on a graham cracker. Stack a large peanut butter cup on top of the marshmallow followed by another graham cracker and enjoy!

A spoonful of creamy peanut butter and bar of milk chocolate can also be used in lieu of the peanut butter cup.

Herbed Macaroni and Cheese

Herbed Macaroni and Cheese Recipe

Ingredients

  • Salt
  • 1 pound macaroni (regular or whole grain)
  • 3 tablespoons butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • About 2 1/2 cups whole milk
  • Freshly ground black pepper
  • ¼ cup basil, thinly sliced
  • 1 tablespoon chives, cut into small bits
  • 1 tablespoon dried thyme
  • 2 tablespoons Dijon mustard
  • 1 cup sharp white cheddar cheese, divided
  • 1 cup Gruyère cheese, divided
  • 1 cup shredded Parmigiano Reggiano cheese, divided

Continue reading

source: bonappetit.com

Pumpkin Whoopie Pie Recipe

Ingredients

For the Cookies

  • 3 cups flour
  • 2 cups brown sugar
  • 1 1/2 cups cooked pumpkin
  • 1 cup vegetable oil
  • 2 eggs
  • 1 1/2 tablespoons cinnamon
  • 1/2 tablespoon ginger
  • 1/2 tablespoon cloves (ground)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla

For the Filling

  • 2 cups 10X confectioners sugar
  • 1/2 cup shortening
  • 1 egg white
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla

Preparation

Preheat the oven to 350°F.

Cookies: Combine the oil and brown sugar in a mixing bowl, add the pumpkin and eggs until they are all mixed into a thick paste. Add the rest of the ingredients and combine until thick and doughy. On a lightly greased baking sheet, drop large teaspoon-sized amounts of dough at even spacing throughout the pan. Bake the cookies at 350°F for about 10 to 12 minutes, until the cookies are firm.

Filling: Thoroughly combine egg white, milk, and vanilla in a new bowl with half of the confectioners sugar. Then add the shortening and the remaining confectioners sugar. Mix until the filling is smooth and fluffy.

Once the cookies have sufficiently cooled, spread an equal amount of filling between two cookies to form the whoopie pie.

Serve immediately.

Yields: approx. three dozen whoopie pies

source: fullforkahead.com

Herb Cheese Crostini Recipe

Ingredients

  • Salt
  • Freshly ground black pepper
  • 1 French baguette, sliced into 1/3 in. slices
  • 1 stick of non-salted butter, room temperature
  • 1 Tbsp. fresh thyme, roughly chopped
  • 1 Tbsp. fresh basil, roughly chopped
  • 2 Tbsp. fresh chives, roughly chopped
  • 1/3 cup of grated white sharp cheddar cheese
  • ¼ cup of grated Parmesan cheese

Preparation

Place the butter, herbs, salt, pepper, and cheese into a food processor. Pulse until blended to the consistency of your choice.

Remove the herb-cheese mixture from the food processor and pack the mixture into a ramekin. Cover the ramekin with a piece of plastic wrap and refrigerate for an hour.

Preheat over to 500 degrees.

Remove the ramekin from the refrigerator and spread the herb-cheese on each slice of bread and place on a sheet pan in a single layer. Bake the bread for 6 minutes. Serve immediately.

Yields: approx. 4 servings