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Patty’s Cheese Squares

21 Oct

Cheese Squares

My sister Patty would make these squares and bring them to our Moms. They would disappear.

The great thing about them is that you can use broccoli, spinach, asparagus or whatever other vegetable you like.

Today I decided to use broccoli because I had a lot leftover.

One pound of  cooked , chopped broccoli

One pound of cottage cheese

1/2 pound of  cheddar cheese

1/4 pound muenster

1/2 pound mozzarella cheese

1/4 pound american cheese

1/8 cup flour

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

6 well beaten eggs

Mix everything together.

Grease a deep dish 9 x 9 pan

Place the filling inside.

Bake at 400 degrees for  at least a 1/2 hour or until it is set in the middle.

This is a great recipe for using leftovers like chopped steak or pork.

I have sautéed onion and peppers with the vegetables or meat.

Just keep the basic egg, cheese, flour and condiments and you can add anything you want.

If you are using spinach make sure it is squeezed dry.

These can also be made in mini or regular muffin tins just adjust the time.

Use muffin tin liners to avoid a messy clean up.

If you want to really go wild, use crispy bacon, cooked sausage or diced ham.

Very forgiving recipe.

These freeze nicely.

 

 

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Cheese Crisps

14 Oct

Cheese Crisps

I always wanted to make these cheese crackers.

Since I was having a pretty healthy meal I decided to make these tonight.

They are crisp, cheesy and salty.

One cup of parmesan, asiago or cheddar cheese.

1/2 tablespoon flour

1/8 teaspoon corse black pepper

Mix everything together.

Heat a non stick skillet and coat with some  olive oil.

Place about three tablespoons of the cheese mixture in the pan and make sure it is nice and thin.

Wait until you see the outside edges turn brown then turn over with a spatular and cook the other side.

They should be golden brown, thin and crispy.

Serve with your salad or vegetables.

I served them with steamed broccoli and salad.

These crackers are a great change from the ever so delicious homemade croutons.

 

Potato Pie

9 Sep

Potato Pie

This is a takeoff  from the delicious potato knishes that you buy in any New York deli.

William Sonoma sells this great pie maker.

I make everything in it and today I made the potato pies.

One package of frozen empanada puff pastry

Five cups of mashed potato. Leftover potatoes are stiffer and drier so they  make a better filling.

Two large chopped onions

Two minced garlic cloves

One teaspoon of black pepper.

Salt to taste

Three tablespoons of butter

Saute the butter,garlic and onions till the onions are soft and light brown.

Mix them into the mashed potatoes and taste to see if you need more salt.

Add the pepper and combine well.

Heat the pie maker and place  one circle of dough into each well.

Fill each well with about a cup of the potato mixture.

Top with another circle of dough.

Cook until the crust in nice and brown.

Serve right away or put on a cookie sheet to heat up later.

I have frozen these pies and they are still pretty good.

A true New Yorker eats these with mustard.

My husband used to dip them in ketchup.

Something different then regular mashed potatoes and much prettier.

Zucchini with tomatoes and capers

21 Jul

Zuchinni with tomoatoes and capers

My Mom used to make this basic recipe with every vegetable she grew in her garden. Every meal was delicious.

Three or four tablespoons oil

One large diced onion

Two cloves of chopped garlic

One teaspoon garlic powder

8 small sliced zucchini about eight inches long.

One can of Rotelle spicy diced tomatoes

One  small can of tomato paste

3 teaspoons of capers with the brine

Saute the oil, onions and garlic till soft.

Add the zucchini and raise the heat to medium high.

You don’t want the zucchini to steam you want it to stir fry.

Then add the tomatoes, garlic powder, paste and capers.

Cook till everything is combined.

Garnish with fresh basil.

Don’t add any salt till you taste it at the end because the tomatoes and capers  should have  enough salt in them.

This is delicious on its own but could be mixed with a little pasta like small shells.

I had homemade macaroni and cheese, grilled chicken and a big green salad with balsamic dressing.

Marinated Mushrooms

17 Apr

marinated mushrooms

My Mom used to make these all the time and I love them.

Too, too easy.

3 cups white vinegar.

6 cloves of garlic

5  eight ounce boxes of mushrooms.

1/2 teaspoon red pepper

1/2 teaspoon salt

1/2 teaspoon garlic powder

2 tablespoons oil

2 tablespoons apple cider vinegar

1/2 cup chopped fresh parsley

Boil white vinegar with the garlic cloves

Add the sliced mushrooms and bring to another boil

Let boil for three minutes and drain in a strainer.

Add everything else and let sit for 24 hours.

Great to serve with the meal or an appetizer