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Confetti Corn

13 Aug

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This is not my recipe.

It is the Barefoot Countess’s.

Her books are fabulous.

My friend Susanne made this and I had to come home and make it myself.

It’s almost too easy.

2 tablespoons oil

One medium chopped onion

One red or orange chopped pepper

2 tablespoons butter

The kernels from six ears of cooked corn

The recipe called for uncooked corn but I had leftover corn.

1 1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh basil and chives for garnish

Heat the oil and cook the onion and pepper till it is soft

Add the corn, salt, pepper and cook till warm.

Add the basil and chives

This is so good.

Thank you Ina.

My family loved it.

 

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Zucchini Cheese Pie

30 Jul

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This is such a pretty pie and delicious.

Two sheets of frozen puff pastry

One pound Ricotta cheese

3 eggs

6 ounces parmesan cheese

12 ounces mozzarella cheese

Two tablespoons only fresh chopped basil leaves

4 medium to small zucchini

4 medium to small yellow squash

Two tablespoons oil

1/2 teaspoon garlic powder

6 cloves of sliced garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Unfold the puff pastry and roll into an even rectangle.

Connecting the two sheets.

Bake on a non stick pan in a 350 degree oven for 15 minutes.

Mix the cheeses, eggs and basil.

Leave about a 1/2 inch border around the cheese mixture.

Spread  the mixture over the cooled crust

Heat the oil in a large fry pan

Take out your mandolin and slice the vegetables into thin strips.

Add garlic to the pan and slightly brown

Add the squash and zucchini strips

Add the salt and pepper and cover on simmer for five minutes. Just to soften the squash

Take the squash off the heat as soon as it becomes pliable. Do NOT over cook.

Roll the strips into little roses and place on the cheese filling. Use just a little pressure to keep the strips in place.

Alternate the green and yellow squash.

Melt three tablespoons seasoned butter and paint the tops of the zucchini and squash.

Drizzle the remaining butter over everything.

Bake at 350 degrees on the bottom shelf in the oven for forty to fifty minutes.

This is the prettiest vegetable pie you will ever eat.

If you don’t feel like rolling all that squash just layer the vegetable strips but make sure you still butter the top before you bake it.

 

Eggplant Towers

13 Jul

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I love eggplant and always look for new recipes.

Three medium size eggplants.

One cup grated parmesan cheese

One cup Panko bread crumbs

2 tablespoons chopped parsley

One teaspoon garlic powder

1/2 teaspoon salt and black pepper

2 eggs

One tablespoon greek cucumber yogurt sauce for every slice of eggplant

One large basil leaf for every slice of eggplant

One thin slice of tomato and red onion for every slice of eggplant.

1/2 teaspoon garlic herb cheese for every slice of eggplant.

One  1 1/2 thick slice fresh mozzarella cheese for every slice of eggplant.

Fresh basil

Balsamic glaze drizzle

Heat the oven to 425 degrees

Take your baking sheet with a silpak and drizzle it with oil

Slice the eggplant into 1/2 inch slices

Beat the eggs and add 1/4 cup of water and beat again

Mix the cheese, Panko, salt, pepper, garlic powder and parsley all together

Dip the sliced eggplant into the egg then into the crumb mixture.

Place on the oiled baking sheet

Bake for 15 minutes and if they are brown turn them over to crisp the bottom.

Try not to eat all of them right out of the oven.

The next step is all assembly.

Eggplant, mozzarella cheese, tomato, basil, onion, cucumber yogurt sauce, eggplant and herb cheese with another basil leaf on top.

Drizzle with balsamic glaze.

Serve them as a side, salad or sandwich.

The balsamic glaze is important because it is the only real strong flavor.

The eggplant can be made ahead of time so the assembly goes much faster.

I have added fresh spinach, arugula and different cheeses.

Let your imagination go wild.

 

 

 

 

Zucchini, Shallots, Basil and Feta

23 Mar

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My son made this the other night and I had to make it myself.

One or two zucchini either sliced or spirallized

Three sliced shallots

One tablespoon oil

1/8 teaspoon garlic salt

8 sliced basil leaves

Heat the oil

Add the shallots

Cook till almost soft

Add the zucchini and stir fry for two minutes

Do not overcook, keep it a little crunchy

Add the garlic salt, feta and basil

Take off the heat

This is delicious as a side or in crusty Italian bread.

Poach an egg or two and place them on top with some hot sauce.

Kung Pao Brussel Sprouts

22 Mar

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Doesn’t this sound good.

I followed the recipe exactly.

OMG!

It should be called Kung Waooooooooo Hot.

It was so hot I could barely eat it.

This is the changed edible recipe.

For those who like it really hot, look at the February 2015 edition of Bon Appetite.

2 pounds of brussel sprouts

2 tablespoons canola oil

Slightly season with salt and pepper. Do not use alot of salt because there is soy sauce in the rest of the recipe.

1 tablespoon cornstarch

One tablespoon water

One tablespoon sesame oil

3 cloves minced garlic

2 tablespoons minced ginger

2 tablespoons hot chili paste

1/4 cup low sodium soy sauce

3 tablespoons sugar

2 teaspoons rice vinegar

1/2 cup water

1/3 cup unsalted peanuts

You can use the hot dried chiles de arbol that was in the original recipe but this was hot enough for me without them.

I used two peppers as a garnish.

Preheat the oven to 425 degrees.

Toss the brussel sprouts with the oil, salt and pepper.

Roast for about 20 minutes, turning once.

Mix the cornstarch with the 1 tablespoon of water and set aside.

Heat the sesame oil in a pan and add the garlic and ginger and cook for a couple of minutes.

Add the chili paste and cook for two more minutes.

Add the soy sauce, sugar, vinegar and 1/2 cup water and bring to a boil.

Let this reduce a little.

Stir in the cornstarch mixture.

Continue cooking and stirring until the sauce starts to thicken.

Taste the sauce, it may need more soy sauce.

The sauce does thicken as it sits.

Add the brussel sprouts  and make sure they are coated with the sauce

Add the peanuts on top.

I served this over the leftover egg roll filling.

 

 

Arugula, Mushroom, Basil Salad

28 Feb

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I love basil.

I love anything I can make with basil.

I was watching the Chew on TV and Michael Symon made this with chicken.

I turned off the show and made it immediately with just a couple of changes.

4 big handfuls of arugula

40 basil leaves. Yes, I said forty leaves.

2 diced scallions, just the green part.

One baguette cut into one inch cubes

3/4 cup olive oil divided

Two cloves minced garlic

1/4 cup Parmesan cheese

10 ounces sliced baby bella mushrooms

10 ounce package white sliced mushrooms

1 Tablespoon thyme leaves

salt and pepper

4 tablespoons red wine vinegar

1 1/2 tablespoon honey

One tablespoon Dijon mustard

Toss the bread with the 1/4 cup oil, garlic, cheese and a sprinkle of salt and black pepper

Pan fry the bread till it is toasted and crunchy

Place in a salad bowl

Add the arugula, basil and scallion greens to the bowl

Put 2 tablespoons oil in a large skillet that you used to toast the bread.

Add one package of mushrooms in a single layer

Sprinkle with 1/2 of the thyme

Don’t touch them for 5 minutes or until the bottoms are crisp.

Turn over and brown the other side

Sprinkle with salt and pepper

Pour them over the salad

Do the same with the next box of mushrooms

Pour over the salad

Put the remaining oil in the skillet

Add one tablespoon of Dijon mustard, the red wine vinegar and honey.

Mix well and taste

I added a little more vinegar and honey but taste and adjust to your liking.

Pour the warm dressing over the salad

Add some extra cheese curls on top

This is so delicious.

The original recipe had grilled Dijon mustard chicken on top.

Thank you Michael Symon for a great lunch.

 

 

 

 

 

Vietnamese Vegetable and Noodle Salad

20 Feb

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This recipe I found on Pinterest.

It was from foodie crush.com

I added just a couple of things

6 ounces  rice vermucelli noodles, cooked and set aside

3 shredded carrots

One seeded cucumber

One sliced red pepper

1 1/2 cups clean and washed bean sprouts

One cup thin sliced cabbage

6 diced green onions

1/2 cup chopped cilantro

Mix everything together

Put everything in a paper towel and squeeze dry

Keep it in a towel till you are ready to dress it.

Dressing;

1/2 cup fish sauce

1/2 cup rice vinegar

3 tablespoons sugar

4 cloves minced garlic

1/4 teaspoon crushed red pepper

1/2 lime juiced

1/2 lime garnish

Put everything in a food prosessor and blend well.

Put the salad in a big bowl and mix with the dressing.

This salad gets really soggy so serve it right away once you have dressed it.

I just put the shredding blade on my food processor and shred all the vegetables except the bean sprouts and put them in a bowl.

Then change blades to make the dressing.

Sugar snap peas and jalapenos would be a good garnish.

I would put this salad on any sandwich.

Wrap the salad in rice paper for a meatless roll.

Toss it with any grilled meat or shrimp.