Swiss chard, onion and radish


Swiss chard, onion and radish

I have a good looking crop of Swiss chard growing in my garden so it’s time to make something with them.  I am combining the Swish chard with onion and radish.  The radish gives it a little kick.

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Ingredients:

1 bunch Swiss chard, trim from the stem

5 radishes sliced in small pieces

1 yellow onion, chopped

1 tbsp. coconut oil

Pinch of pepper flakes

Salt and pepper

Directions:

In a skillet over medium heat melt the coconut oil then add the red pepper flakes, onions and radishes and stir until the onion softens.  Add the Swiss chard and cook, turning often until the chard starts to wilt.  Season with salt and pepper.

Pasta Salad


Pasta Salad

I love a good pasta salad with any meal but I do not like mayonnaise.  That’s right I am a mayo hater and proud of it.  This salad is made with a good extra virgin olive oil and veggies.  Use whatever veggies you like to change up this salad every time you make it.  Enjoy.

Ingredients:

½ red pepper, chopped small

1 green onion, chopped

1 zucchini, chopped small

2 pickle slices, chopped

2 green olives (queens), chopped

2 Kalamata olives, chopped

¼ red onion, chopped small

1 lb. pasta, cooked (use your favorite kind

1 tbsp. Parmesan cheese, grated

Salt and pepper

Oregano fresh, chopped

Directions:

Combine the first seven ingredients and mix together.  When the pasta is cooked and cooled add it to the vegetable mixture and combine.  Coat the pasta with olive oil.  Add the Parmesan cheese and mix.  Season with salt and pepper and add the oregano.

 

Black Bean and Green Onion Omelet


Black Bean and Green Onion Omelet

This morning I was looking in my refrigerator saying “who wants me to cook them today”, yes I talk to my food, I bet you do too.  So what jumps at me, leftover black beans, green onions, and eggs.  See what happens when you talk to your food, you get great answers.

Ingredients:

3 large eggs or 4 medium

Olive oil

¼ cup cooked black beans

1 Green onion, chopped

Paprika, just a sprinkle on top of the eggs when first put in the pan

Black pepper

1 tsp. Parmesan cheese, grated

Directions:

Heat the olive oil in a medium skillet over medium heat.  Place the black beans and green onion in the pan and cook for one minute.

Mix the eggs using a fork or whisk.

Add the eggs to the skillet, season with pepper and paprika and cook on one side until the eggs are no longer runny.

Sprinkle a tsp. of Parmesan on top to the eggs, fold over and cook for 30 seconds.  To serve, slice in half, serves two.

Tortilla Pizza


Tortilla Pizza

When I first posted this recipe I did not post a photo, so now I am correcting this.  Enjoy

8 Wheat or flour tortillas

8 tbsp Marinara sauce

Shredded mozzerella cheese

Pepperoni

Sliced onion

Sliced pepper

Any of your favorite pizza toppings

Preheat your oven to 400 degrees.  Sprinkle a baking sheet with the corn meal to keep the pizzas from sticking.  Place the tortillas on the baking sheet.  Place 1 tablespoon of the marinara sauce on each tortilla.  Spread the sauce to the edges.  Put on your topping of choice.  Cover the tortillas with the shredded cheese.    Sprinkle cheese with the chopped oregano and basil.  Cook until the cheese begins to turn brown, about 10 minutes.

Serves 4

Chicken Tenders


 

Chicken Tenders 

Ingredients:

1 Lb     Chicken tenders

1 tbsp. Olive oil

2 clv    Garlic, chopped

½         Yellow onion, sliced

2          Roma tomatoes, chopped

Salt and pepper

3          Mushrooms, sliced

½         Chili, chopped (optional if you want some heat, I do)

 

Directions:

Heat oil in a medium skillet and add the chicken, season with salt and pepper.  Brown on both sides and remove to a plate.  Add onions, garlic, and chili to the skillet and cook and stir often till soft, don’t burn the garlic.  Add the tomatoes and cook until tomatoes break down.  Put the chicken back in the skillet, add mushrooms, stir and cook on simmer for ten minutes.  Serve with Brussels sprouts with artichoke hearts.

Pasta ala Daddy


Pasta ala Daddy

Ingredients:

2 Italian Hot Sausage cut in chunks
1 med Onion chopped
3 cloves Garlic
1/2 Red pepper, chopped
1 lb Dry Pasta
4 cups Water
1 jar Pasta Sauce
¼ lb Shredded Cheese, Mexican or Italian Blend
½ tbs Salt
1 tbs Pepper
1 tbs Tarragon
2 tbs Olive Oil
1 tbs Oregano
1 tbs Basil

Directions:

Cook pasta in 4 cups water adding 1 tbs of olive oil.  Drain when done and set aside.  Heat a large skillet over high heat and add 1 tbs olive oil.  Add onions, peppers and sausage, cook for a few minutes till sausage is browned on all sides.  Drain most of the grease and return to heat.  Add garlic, salt, pepper, tarragon and pasta sauce.  Bring to a simmer.  Place pasta in skillet with the sauce mixture and combine.  Place contents in an oven proof casserole dish and cover the top with shredded cheese.  Sprinkle basil and oregano on top of the cheese.  Place casserole into the broiler and cook till cheese browns.  Let stand for a few minutes to set up before serving.

Serves 6