Chicken, Shrimp, and Rice Stew

This flavorful stew boasts both rich hearty flavors yet tastes light and fresh all at the same time. Using basmati rice that has been broken into very small pieces by a food processor, it becomes a thickening agent for this dish, turning soup into a creamy stew in minutes.

Ingredients:

- 1 lb. boneless skinless chicken breast, cubed

- 1 tsp. salt

- 1/2 tsp. pepper

- 2 Tbs fish sauce

- 2 Tbs olive oil

- 1/2 of a large onion, chopped small

- 2 tsp. garlic, minced

- 1 tsp. ground ginger

- 1 cup basmati rice

- 8 cups water

- 1 cup bok choy, chopped

- 3/4 cup bok choy leaves, chopped
- 2 cups frozen  peas

- 1 lb. medium to large cooked shrimp, (cut in half)

- 3/4 cup cilantro, chopped

- 1/2 cup scallions, chopped small

- 2 tsp. fresh lime juice, optional

Place chicken in a large bowl. Sprinkle with salt, pepper, and drizzle with fish sauce. Set aside.

In a mini food processor, spice grinder, or coffee grinder, add basmati rice. Process until the rice is broken into very tiny pieces. Set aside.

Heat a large stock pot or dutch oven on the stove over medium heat. Add olive oil. Add onions, garlic, and ginger. Cook until fragrant and the onions and garlic begin to brown (about 2 minutes). Add the chicken. Stir until chicken is browned and almost done, with a touch of pink still left in the middle of each piece. (Continuing to cook the soup will finish cooking the chicken). Add rice and water, stirring often, so the rice doesn't stick to the bottom of the pot. Increase the heat to high, bring to a boil, and cook about 5 minutes. Reduce heat to medium, and continue cooking until rice is tender and liquid has thickened. Stir in bok choy, bok choy leaves, and peas. Cook until the chopped bok choy are tender. Add shrimp, cilantro, scallions, and lime juice. Cook until heated through. Enjoy! 

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"The only real stumbling block is fear of failure. In cooking, you've got 

to have a what-the-hell attitude." - Julia Child

Chilled Sweet Corn Soup

Who wants hot soup when it's 100 degrees outside? This chilled corn soup is very refreshing and creamy, and can be topped with just about anything you'd like. I topped mine with fresh basil pesto as well as bacon and sour cream. 

Ingredients:

- 4 large ears of sweet yellow corn, cooked and shucked (about 3 cups corn)

- 2 Tbs unsalted butter

- 1/2 cup yellow onion, chopped

- 2 garlic cloves, chopped

- 1/2 tsp. coarse salt

- 1/2 tsp. pepper

- 1 cup water

- 2 Tbs olive oil

- 1 tsp. white wine vinegar

Toppings of your choice: bacon, sour cream, pesto, corn relish, etc. 

Cut kernels from corncobs and place in a bowl. Using a grater, scrape pulp from corncobs into another small bowl. Discard cobs.

Melt butter in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper and let cook until tender, about 4 minutes, stirring often. Add water and reserved corn pulp. Bring to a boil and then reduce heat and let simmer 4 minutes. Transfer to a blender and add olive oil. Remove center piece from blender lid to allow steam to escape. Hold a towel loosely over the lid to prevent any hot liquid from splashing on you. Process until smooth. Pour mixture into a bowl, add vinegar, and stir. Cover and place in the refrigerator until chilled. Spoon into small bowls and top with your favorite toppings. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"H.O.P.E - Hold on. Pain ends." - Anonymous

Sheet-Pan Salmon

Melted butter, garlic, Italian seasoning, and herbs are only part of what makes this meal magnificent! Even if you don't like to cook, this is so easy it will make your family wonder if you've been taking cooking classes. :) 

Ingredients:

- 1 pound asparagus, ends trimmed
- 1 pound baby red potatoes, thinly sliced
- 2 Tbs olive oil, divided
- salt and pepper to taste
- 6 Tbs melted butter
- 1 Tbs minced garlic
- 2 tsp. Italian seasoning
- 1 Tbs lemon juice
- 2 pounds of fresh wild caught salmon, skin on
- Old Bay seasoning to taste, optional
- fresh parsley for garnish

Preheat oven to 450 degrees. Grease a sheet pan with cooking spray. Place potatoes in a bowl and drizzle with one tablespoon olive oil, adding salt and pepper to taste. Drizzle remaining olive oil over asparagus and season to taste with salt and pepper. In a small bowl, whisk together melted butter, garlic, Italian seasoning, and lemon juice. Place salmon in the center of the pan and sprinkle with Old Bay seasoning (optional). Surround salmon with baby potatoes and asparagus. Drizzle butter mixture on top of salmon (and a little on the veggies). Place in oven and bake 20 to 25 minutes. Remove and add fresh parsley. Serve and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Throw kindness around like confetti." - Anonymous

Skillet Chicken with Creamy Sun-Dried Tomato Sauce

Turn a dish into a "creamy" meal and you'll always have my vote! This smooth sauce with fresh herbs makes this dish taste like it came straight from a top restaurant! "Laura's Restaurant"! 

Ingredients:

- 3, 6 oz. boneless, skinless chicken breasts

- 2 1/2 Tbs olive oil

- salt and pepper to taste

- 1/2 cup diced onions

- 2 cloves of garlic, minced

- 1 1/3 cups + 1 Tbs chicken broth

- 1/2 cup sun-dried tomatoes (in oil) - finely chopped

- 1/4 cup fresh basil, plus more for garnish

- 2 tsp. corn starch

- 1/4 cup heavy cream

- 1/3 cup shredded parmesan cheese

Place a long sheet cling wrap on top of a cutting board. Place chicken on top of plastic wrap and lay another piece of wrap over the top of the chicken. Pound chicken to an even thickness using the flat side of a meat mallet (or in my case, a cast iron skillet). Season both sides of chicken with salt and pepper. Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken and cook for about 4 to 5 minutes on each side (until chicken is cooked through).  Transfer to a plate and place another plate over the chicken to keep warm. Set aside.

Turn heat down to medium. Heat remaining 1 tablespoon olive oil in skillet. Add onions and sauté for a few minutes. Add garlic and sauté a minute longer. Pour in 1 1/3 cup chicken broth, while scraping bottom of skillet to release browned bits. Place sun-dried tomatoes and 1/4 cup basil in a blender and blend until tomatoes are chopped fine; or you can chop tomatoes and basil with a knife. Add mixture to the skillet and stir. In a small bowl, mix remaining 1 tablespoon of chicken broth with corn starch. Add to skillet, stirring constantly. Add cream and parmesan, stirring until cheese has melted. Remove from heat, and add chicken to the skillet mixture, spooning sauce over chicken. Garnish with more fresh basil and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"Count your blessings, not your troubles." - Anonymous

Baked Mahi Mahi over Creamed Spinach

With these easy-to-find ingredients and a few minutes to throw it together, your family will enjoy an amazing dinner that will leave you looking like a true chef!

Ingredients:

- 1, 10 oz. package frozen chopped spinach, thawed and drained
- 1 pound fresh or frozen Mahi flillets (thawed if frozen)
- 2 Tbs butter
- 2 green onions, diced
- 2 cloves garlic, minced
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. Old Bay seasoning
- 3 Tbs flour
- 1 cup 1% milk
- 6 to 8 halved cherry tomatoes
- 1 Tbs parmesan cheese
- 1/4 tsp. paprika

Preheat oven to 350 degrees. Line spinach in an 11" x 7" baking dish. Place Mahi fillets evenly on top of spinach. In a medium sauce pan, heat butter over medium-high heat. Add green onions, garlic, salt, pepper, and Old Bay seasoning. Cook for 1 to 2 minutes. Sprinkle the flour in the pan and gradually add milk, whisking to combine. Cook until mixture begins to thicken. Pour mixture over fillets. Add tomatoes, and sprinkle evenly with parmesan and paprika. Bake, uncovered, for 25 minutes. Remove and garnish with fresh parsley or cilantro. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Don't worry, God has gone before you and prepared the way. 

Keep walking." - Anonymous

Lenten Appetizer and Entrée Recipes

 

No-stress delicious Lenten appetizer and meal recipes for you 

to enjoy and share!

- Brown Butter Lobster Bisque

- Creamy Caribbean Sweet Potato Soup

- Chickpea Vegetable Stew

- Shrimp and Broccoli Rolls with Peanut Sauce

- Oyster Soup

- Shrimp Fried Cauliflower Rice

- Lobster Roll Tacos

- Lobster Cup Sensations

- Spaghetti Squash Shrimp Scampi

- Tuna Ceviche

- Pan-Seared Tuna Steak

- Poached Lobster Tails in Spicy Ginger Broth

- Shrimp and Potato Corn Chowder

- Creamy Potato Leek Soup

- Swordfish and Scallops with Creamed Purple Cauliflower

- Mahi Mahi with Pink Peppercorn Tropical Salsa

- Crab Cakes

- Sheet Pan Salmon

- Roasted Red Pepper and Ricotta Soup

- Creamy Purple Potato Soup

- Baked Mahi Mahi over Creamed Spinach

- Breakfast Enchiladas

- Tomato Basil Corn Salad with Miso Shallot Dressing

- Sweet Potato and Quinoa Pilaf

- Sesame Soy Scallops

- Flounder Mediterranean

- Salmon in Smoky Tomato Sauce

- Tuna and Roasted Potato Salad with Avocado Buttermilk Dressing

- Tomato Basil Pasta Soup

- Tomato Zucchini Soup

- Creamy Butternut Squash Soup

- Parmesan-Topped Asparagus Soup

- Avocado Soup with Jumbo Lump Crab

- Tomato Asiago Frittata with Sauteed Arugula and Mushrooms

- Mustard Green Pesto Egg Sandwich

- Tabbouleh Salad

- Spinach Ricotta Dumplings

- Crab Salad

- Ginger-Glazed Mahi Mahi

- Mayo and Panko Mahi

- Penne Pasta with Asparagus and Pistachios

- Avocado Egg Cups

- Eggplant Mozzarella

- Orange Marmalade Shrimp Salad

- Butter-Basted Seasoned Rockfish

- Apple Cranberry Salmon Salad

- Orange-Glazed Salmon with Citrus Salad

- Smoked Salmon Salad with Dill Mustard Lemon Sauce

- Mixed Greens and Mushroom Frittata

- Honey Grilled Shrimp with Creamy Cole Slaw

- Apple Kale Salad

- Fabulous Fish Tacos

- Sweet Potato and Chickpea Cakes with Avocado Salsa

- Bourbon and Brown Sugar Salmon

- Seasoned Scallops with Quinoa

- Watermelon Caprese Salad

- Spinach Lasagna Roll-Ups

- Flounder Florentine

- Lobster Risotto 

- Mini Quiche(minus the bacon)

Chickpea Vegetable Stew

This hearty warm stew only looks like it's packed with fat and calories. Instead, it's packed with lots of vegetables, nutrition, and wonderful taste!

Ingredients:

- 1 Tbs olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 3 large garlic cloves, minced
- 2 cans of chickpeas (drained and rinsed)
- 6 cups organic vegetable broth
- 1 tsp. paprika
- 2 Tbs white miso (fermented soybean paste. Most grocery stores carry this.)
- 4 carrots, peeled and chopped
- 3 cups chopped cauliflower
- 1/2 cup chopped turnips
- 1 small bunch of kale, optional (I made mine without)
- Salt and pepper to taste, or your favorite seasonings. I put a little Creole powder in mine to give it a tiny "kick".

Add olive oil to a large stockpot over medium-high heat. Once heated, add the onions and celery. Cook for 5 to 7 minutes. Add garlic and cook for another minute. Add the chickpeas, broth, and paprika. Bring to a boil then reduce heat. Let simmer 10 minutes. Turn off heat. Place miso in a small bowl and add about 1/2 to 3/4 cup of the hot broth. Stir or whisk until miso has melted and add to the stockpot. Use an immersion blender to puree; or place half of the soup into a blender and puree. Pour into a bowl and add remaining soup from stockpot into the blender. Once smooth, transfer both back into the stockpot, turn heat to medium and add carrots, cauliflower, and turnips. Cook until vegetables are tender. Add seasonings to taste and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"A good deed brightens a dark world." - Anonymous

Coconut Almond Energy Balls

These brightly flavored balls, made with lemon juice and zest, are a great pick-me-up for a quick and healthy energy snack.

Ingredients:

- 3/4 cup raw almonds
- 1/2 cup shredded unsweetened coconut
- zest from 2 lemons
- 2 Tbs fresh lemon juice
- 2 Tbs raw organic honey
- 1 Tbs melted organic coconut oil
- 1/8 tsp. ground turmeric
- 1/2 tsp. flax seed or flax powder
- coconut, pepitas, walnuts (or anything that sounds good to you), chopped very small in a food processor or spice grinder, for rolling balls in.

Add all the ingredients to a food processor and pulse until combined, scraping down the sides as needed. Transfer to a bowl and roll mixture into balls. Roll balls in coconut, walnuts, etc. Store in fridge, covered, for up to 10 days.

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"Celebrate every tiny victory." - Anonymous

Torn Chicken with Bok Choy and Miso Vinaigrette

This addictive dish, full of greens and proteins, is one for the books! The miso vinaigrette takes this dish to a whole new level of flavor. A definite "must try" recipe!

Ingredients:

- 4 cups cooked Jasmine rice, (2 cups dry rice)
- 3 Tbs olive oil, divided
- 3 small bok choy, halved lengthwise
- salt and pepper to taste
- 1/4 cup plus 2 Tbs miso vinaigrette (recipe below)
- 2 cups shredded rotisserie chicken, or baked chicken breast
- Basil for garnish

Preheat oven to 375 degrees. In a medium bowl, mix 1 cup cooked rice with 1 tablespoon olive oil. Spread on a large rimmed baking sheet. Bake for 15 to 20 minutes, until crisp.

Meanwhile, in a large skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. Add the bok choy, cut side down, and season with salt and pepper. Cook until browned on the bottom, 2 to 3 minutes. Flip and cook until crisp-tender, about 2 to 3 minutes longer. Transfer to a plate.

In a bowl, toss the crispy rice with the remaining 3 cups of cooked rice and 1/4 cup of the vinaigrette. Transfer to shallow bowls and top with the bok choy and chicken. Spoon the remaining vinaigrette over the chicken and bok choy and garnish with basil. Enjoy!

MISO VINAIGRETTE

Ingredients:

- 3 Tbs red wine vinegar

- 1 minced garlic clove

- 1 tsp. Dijon mustard

- 1/4 tsp. salt

- 1/4 tsp. pepper

- 1/2 Tbs white miso, optional

- 1/2 cup olive oil

Combine all ingredients in a jar and shake well.

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"You can preach a better sermon with your life than 

with your lips." - Anonymous

Korean-Style Pork and Rice

Great taste! Easy to make! Savory gochujang adds a deep flavor with a mild heat taste. Look for it ion the Asian Food aisle. 

Ingredients:

- 2 Tbs Avocado oil (or sesame oil)
- 12 oz. lean ground pork
- 3/4 cup finely chopped yellow onion
- 1/3 cup chopped green onions
- 4 garlic gloves, finely chopped
- 1/3 cup water
- 1 to 2 Tbs gochujang sauce (to your desired heat level)
- 2 Tbs soy sauce (or soy-free Coconut Aminos)
- 1 Tbs light brown sugar
- 2 Tbs fresh cilantro, chopped
- 2 Tbs rice vinegar
- 1 package Uncle Ben's precooked brown rice
- lime wedges

Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, stirring to crumble. Add onion, green onions, and garlic. Cook for 4 minutes. Add water and cook for 1 minute, scraping the skillet to loosen the brown bits. Remove from heat and add gochujang sauce, soy sauce, brown sugar, cilantro, and rice vinegar. Heat rice according to packaged instructions and serve pork over rice. Garnish with lime wedges. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"... and I say to myself, what a wonderful world." - Louis Armstrong

Lobster Roll Tacos

"I'm already looking forward to having these again" was my husband's response after he finished his lobster roll tacos. These magnificent tacos have a taste can only be magnified by the seasoned butter sauce that is drizzled on top, sprinkled with fresh cilantro. Superior taste that is fresh and flavorful!

Ingredients:

- 2, 5 oz. lobster tails
- 1 tsp. white vinegar
- 4 Tbs. butter
- 1/2 tsp. Old Bay seasoning
- 1 tsp. lime zest
- juice from 1/2 of a lime
- 1 Tbs minced shallotss
- 2 Tbs scallions, chopped
- 2 Tbs fresh cilantro, chopped

In a large sauce pan, add enough water that will cover lobster tails. Add vinegar and heat water over medium-high heat. When water comes to a boil, place lobster tails in pan. Let boil for about 6 to 7 minutes, until shells turn bright red and meat is tender when pierced with a fork. Remove tails and submerge in an ice bath to stop the cooking, for about 5 minutes. Carefully remove meat from tails and cut into bite-size pieces. Set aside.

Meanwhile, in a large skillet, heat butter and Old Bay seasoning over medium heat. After the butter is melted, add lime zest, juice, and shallots. Cook for 2 minutes or until shallots are tender. Add lobster to skillet and gently stir until lobster is heated through. Remove lobster with a slotted spoon and place in taco shells. Top with desired amount of butter sauce and sprinkle each lobster taco with scallions and cilantro. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Life's a beach! Relax and eat more lobster." - Anonymous

Prosciutto and Parmesan Spaghetti Squash

Talk about savory! Talk about healthy! Talk about delicious! And all in one dish! 

Ingredients:

- 1 spaghetti squash
- 2 Tbs olive oil, divided
- 1 oz. thinly sliced prosciutto
- 1/2 cup yellow onion, chopped
- 1/2 Tbs diced garlic
- 2 cups summer squash or zucchini, chopped
- 1 1/2 cup multi-colored cherry tomatoes, halved
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. white balsamic vinegar
- 1/2 cup chopped fresh parsley
- 1/4 cup grated parmesan cheese

Pierce the spaghetti squash with a knife or fork several times and place in the microwave. Cook for 5 minutes. Remove and let cool slightly. Cut spaghetti squash length-wise and, using a fork, scrape out the seeds and spaghetti. Discard seeds, and set spaghetti portion aside. 

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add prosciutto and cook until crisp. Remove, crumble, and set aside. Add remaining 1 tablespoon olive oil to skillet along with onion and garlic. Cook for 2 minutes. Add summer squash and cook for another minute. Add tomatoes, salt, pepper, and vinegar. Cook for 2 minutes. Remove skillet from heat and add spaghetti squash, parsley, and parmesan. Divide into bowls and top with chopped prosciutto. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here. 

"Sometimes we just need to give it to  God and go to bed." - Anonymous

Chicken Vegetable Soup with Homemade Bone Broth

Let's talk collagen! Collagen is the most abundant protein in the human body and is the substance that holds the whole body together. It is found in the bones, muscles, skin and tendons, where it forms a scaffold to provide strength and structure. Source: Medical News Today

Bone broth is one of the world's best sources of natural collagen. Protecting joints, strengthening the gut lining, maintaining healthy skin, hair, and nails, and supporting immune system function are just some examples of what collagen does for you. A lot of people, including my husband at one time, take glucosamine for pain and arthritis in joints. By drinking one cup of bone broth a day gives you more collagen than the supplements and it also includes other great minerals that glucosamine does not have. Taking glucosamine supplements to help with joint pain has been common knowledge for years, but it turns out that bone broth has glucosamine too. 

Bone broth is very easy to make. You can use chicken bones as well as turkey, wild caught fish, duck, etc. When I buy a rotisserie chicken, I save the bones in my freezer until I'm ready to make my stock. There are quite a few ways and suggestions of how to make your stock, what ingredients to use, and how long it should be cooked. Read here for one way to make your bone broth. My recipe differs in that I don't let it simmer quite as long but the thick gelatinous broth, once it's cooled, is one indication that you have got some good healthy broth. My quick and easy recipe is below:

Ingredients:

- 1 or 2 pounds of bones from rotisserie chicken

- 1/2 cup onions, roughly chopped

- 1 clove of garlic, simply cut in half with the skins on

- pinch pepper

- 1 Tbs apple cider vinegar (which helps extract the minerals from the bones without leaving a vinegar taste)

NOTE: Most recipes include roughly chopped carrots, celery, and herbs to their stock. I incorporate all of that after my stock is done and I'm ready to make a good soup, because when your stock is done you need to strain it to remove all the bones. I find there are so many little cooked-down bones that it's too time consuming to remove the carrots and celery alone. For me, the garlic and onion with the bones still provides a fantastic taste.

Add the bones, onions, garlic, and pepper to a large dutch oven or stock pot. Add enough water or low-sodium/no-sodium chicken broth to cover and bring this to a boil. Let boil for 10 or so minutes and turn down to simmer. Simmer for 3 hours. (The longer you simmer, the more collagen is extracted from the bones. That's why a lot of recipes say to put all ingredients in a crock pot and let simmer overnight.) You may need to add water as it begins to evaporate. The bones provide such good flavor, it shouldn't taste watered down. You can always add seasonings when you make your soup or drink your bone broth. 

After 3 hours, strain the broth to remove all of the bones, onion, and garlic. Once it's cool, you can freeze it up to a year or place it in the refrigerator for about 5 days.  When you remove the broth from the fridge, you will notice a layer of fat that has risen to the top. Your broth should be jiggly and gelatinous. If it is not, you might not have used enough bones or simmered it long enough to extract the gelatin.

Once you're ready to make your soup, just heat the broth up with your favorite ingredients. I have used carrots, celery, onion, broccoli, cauliflower, edamame, and chicken. Makes for one healthy pot of soup!

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Bon Appetite! 

"Every cook praises his own broth." - Anonymous

Creamy Potato and Leek Soup

Only recently have I started cooking with leeks. Freshly diced in my salads, sautéed with other healthy vegetables, and in soups such as this one. So creamy and incredibly flavorsome. What's even better is it's very easy to make!

Ingredients:

- 4 cups chicken stock

- 2 russet potatoes, peeled and cut into large pieces

- 2 leeks (whites only), thoroughly washed and chopped

- 1 stalk celery, roughly chopped

- 1 bay leaf

- 1 tsp. fresh thyme

- salt and pepper

- 1/2 cup heavy cream

In a large sauce pan or dutch oven, add all of the ingredients down to and including a little salt and pepper (to taste). Boil until potatoes are soft, about 15 minutes. Remove bay leaf. Let set 5 minutes to cool slightly. Using an immersion blender, blender, or food processor, add half of the soup mixture and blend until it's smooth. (Release the lid slightly when blending hot liquids so the steam can escape. Hold a towel over the top.) After blended, add the remaining soup mixture and blend until smooth. Transfer to a medium sauce pan, add heavy cream and let simmer 5 to 10 minutes to thicken slightly. Remove to soup bowls, garnish with chives or thyme and Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"To change the world takes time; to change yourself 

takes courage." - R. S. Lowel

Eggplant Meatballs

I had eggplant meatballs at a restaurant recently and couldn't believe how fabulous they tasted. What a healthy way to enjoy one of our favorites dishes, spaghetti and meatballs!

Ingredients:

- 1 medium to large eggplant

- 1 egg, slightly beaten

- 1/2 cup canned cannellini beans, rinsed and drained (you can also use navy beans)

- 1 tsp. diced garlic

- 1/2 cup finely chopped fresh basil

- 1/2 cup finely grated parmesan cheese

- 1/2 tsp. salt

- 1/4 tsp. pepper

- 1 cup Panko breadcrumbs (use Italian Panko if you would like more Italian flavor)

- Olive oil mister or nonstick pan spray

- Spaghetti sauce (homemade or store bought)

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and place eggplant on top. Use a fork or a knife to prick eggplant about 4 to 6 times. Place eggplant in oven for 30 minutes. Remove and cool for about 20 minutes. Leave the oven on. Slice eggplant in half lengthwise and scoop out the flesh, removing as many seeds as possible. Discard flesh. Chop the eggplant into very small pieces and place in a medium bowl. Add the rest of the ingredients, down to and including Panko. Combine ingredients. Line a baking sheet or baking dish with foil and spray cooking spray on foil. Roll eggplant mixture into balls (about the size of a golf-ball) and place them on the baking sheet or dish. Lightly mist them with the olive oil or baking spray and put them in the oven, baking them for 20 minutes or until they are golden brown and a bit firm. Remove, and enjoy with your favorite spaghetti sauce. If you'd like a printer-friendly version of this recipe, Click Here.

"It's really simple... be good to each other." - Anonymous 

Easy Flatbread Pizza

This simple recipe can be changed up according to your desired taste. Fast, easy, and oh so fine! :) 

Ingredients:

- Whole grain baked Naan flatbread
- diced green onion
- Pizza sauce
- fresh spinach
- shredded or cubed chicken breast
- diced pineapple
- fresh mozzarella
- pepper

Toast the naan bread until slightly crisp. Preheat the broiler on high. Combine diced green onion with some pizza sauce and spread on the bread. Top with spinach, chicken, pineapple, and fresh mozzarella. Set pizza on a pizza pan and put under broiler until mozzarella begins to melt. Remove, sprinkle with a little bit of pepper and enjoy! If you'd like a printer-friendly version of this recipe, Click Here! 

"Stop saying I wish and start saying I will!" - Anonymous

Sausage and Spinach Spaghetti Pie

A great recipe is one where you can add, substitute, or remove any ingredient you desire. This spaghetti pie was made with brown rice pasta, making it not only tasty, but gluten free as well!

Ingredients:

- 8 oz. uncooked spaghetti (I used gluten-free brown rice pasta)

- 2 eggs, lightly beaten

- 6 oz. mild Italian sausage

- 2 cups chopped tomatoes

- 3/4 cup chopped onions

- 6 oz. fresh spinach or power green mix

- salt and pepper to taste

- 1 cup shredded cheese (I used Mexican 4-cheese blend), divided

- cooking spray

Place an 8 or 9-inch round cake pan in the oven. Preheat oven to 500 degrees (while leaving the pan inside the oven).  In a large saucepan, bring water to a boil and add spaghetti. Cook about 8 minutes until almost done. Drain. Place eggs in a large bowl and add hot pasta, tossing to coat.

In a large skillet, cook sausage until browned, stirring to crumble. Add tomatoes, onions, and cook for 1 minutes. Add spinach, salt and pepper, and 1/2 cup of the cheese, cooking until most of the liquid is evaporated. Combine sausage mixture with spaghetti. Remove cake pan from the oven (using oven mitts) and spray with cooking spray. Add pasta mixture to the cake pan and sprinkle remaining 1/2 cup cheese on top. Bake for 18 to 20 minutes. Remove pan from oven and cut spaghetti pie into wedges. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"The best preparation for tomorrow is doing your 

best today." - H. Jackson Brown, Jr. 

Individual Lemon Cream Pies

I think some of the best recipes are the ones that are really easy to make with very few ingredients. This absolutely delightful dessert is perfect for parties, family gatherings, or for yourself! Indulge! 

Ingredients:

- Individual Keebler ready pie crust

- 8 oz. cream cheese, softened

- 1 can sweetened condensed milk

- 1/2 cup freshly-squeezed lemon juice

- zest from a lemon, optional

- yellow food coloring, optional

In a mixer, combine all of the ingredients except lemon zest. If you desire a more yellow color, feel free to add a few drops of yellow food coloring. After blended and smooth pour into mini shells and refrigerate. Enjoy!! If you'd like a printer-friendly version of this recipe, Click Here.

"The biggest communication problem is we do not listen to understand. We listen to reply." - Anonymous

Strawberry Cake Squares

This very popular cake is always in great demand around here! Made with fresh strawberries, it goes from being a sweet magnificent dessert to health food! :) 

Ingredients:

- 3 cups flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 cups sugar
- 3/4 cup vegetable oil
- 1/3 cup applesauce
- 4 eggs
- 4 cups strawberries, chopped small

Preheat oven to 350 degrees. Grease and flour 15x10 baking dish. In a large bowl, combine flour, baking powder, cinnamon, and salt. Set aside. In a mixer, blend sugar, oil, applesauce, and eggs. After blended, add flour mixture. Combine flour mixture and add strawberries. Pour into baking dish and bake for 30 to 35 minutes, or until a toothpick comes out clean when inserted in the middle. If you'd like a printer-friendly version of this recipe, Click Here.

"Action may not always bring happiness but there is no happiness without action." Benjamin Disraeli

Scallops with Warm Corn-Chorizo Salad

Melt-in-your-mouth scallops with this very savory warm salad is sure to delight your palate and keep you coming back for more. I am going to start making the salad by itself to have with other meals or just an egg on top! 

Ingredients:

- 2 Tbs olive oil, divided

- 5 oz. sweet Italian chorizo (or your favorite kind)

- 1/2 cup diced onions

- 2 tsp. minced garlic

- slightly charred corn from 4 ears of corn

- 6 cups packed baby spinach

- 1/2 lb. fresh scallops

- salt and pepper

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chorizo and cook for 5 minutes. Add the onions and garlic and sauté for 2 more minutes. Stir in kernels of corn (charred or uncharred) and the spinach. When the spinach starts to wilt, remove mixture from skillet to a bowl and set aside. Rinse and pat dry your scallops. Add salt and pepper to the scallops. Add remaining 1 tablespoon of olive oil to the skillet and turn up the heat to high. When skillet is very hot, add scallops and sear 1 to 2 minutes on each side. Serve over warm corn-chorizo salad. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

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