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.
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
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
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.
3 large eggs or 4 medium
¼ cup cooked black beans
1 Green onion, chopped
Paprika, just a sprinkle on top of the eggs when first put in the pan
1 tsp. Parmesan cheese, grated
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.
Baked Chicken Tenders
I love chicken fingers but don’t love all the oil to fry them with. I have come up with my version but baked in the oven. Using paprika and Parmesan cheese with the bread crumbs really enhances the flavors. I use an Italian seasoned bread crumbs, if you have home made all the better.
This is a very easy dish to put together and I served them over lentils with sauteed peppers.
1 lb. chicken tenders
1 cup bread crumbs
1/8 cup Parmesan cheese, grated
1 tbsp. paprika
Salt and pepper
Season the chicken tenders with salt and pepper. Place the bread crumbs, Parmesan, pepper, and paprika on a plate and mix well.
Beat the eggs in a bowl.
Place the chicken tenders in the egg, turning to coat all sides. Remove the tenders allowing the excess egg to drip off. Place the chicken tenders in the bread crumb mix and turn to make sure all sides are coated. Place the chicken tenders on a baking sheet that has been sprayed with olive oil. Bake the chicken tenders in a 370 oven for 20 minutes, turning half way.
Portabella Mushroom Avocado
My inspiration for this dish came from Where Frugality and Food Collide with Delicious Consequences and the Portobella Pizza’s recipe
I thought tonight I would combine a couple of my recipes into one new one. I took my vegetable galore and avocado chicken recipe and used these to come up with a new dish, mushroom avocado.
This is a vegetarian delight using portabella mushrooms, avocado and vegetable galore. You get the meatiness of the mushroom combined with the creaminess of the avocado for a delightful treat.
2 portabella mushrooms
Salt and pepper
Mozzarella cheese, shredded
Parmesan cheese, grated
Remove the stems and the gills from the portabella mushrooms. Brush both sides with olive oil. Place top side down on a baking sheet. Season the portabella with salt and pepper. Fill the center of the portabella with the vegetable galore. Place 3 or 4 slices of avocado on top. Cover with mozzarella cheese and bake in a 350 oven until the cheese melts and starts to brown. Dust with a little Parmesan cheese and serve.
I really don’t make this enough. A simple dish with tons of flavor. Use fresh parsley in your cheese mixture for the best results.
4 cups Ricotta cheese
½ cup Parmesan cheese, grated
3 cups Mozzarella cheese, shredded (reserve 2 cups for topping)
1/2 cups Spinach, chopped
1/2 cup Parsley, chopped
16 Manacotti pasta
1 jar Pasta sauce
Cook manicotti pasta until andante. Remove from the water and let cool. Preheat oven to 375. Mix ricotta, Parmesan cheese, mozzarella cheese, egg, spinach, and parsley together. Place the mixture into a piping bag. Fill each manicotti with the cheese mixture. Place manicotti in a baking dish that has a little pasta sauce in the bottom. Cover the manicotti with the pasta sauce and top with mozzarella cheese. Cook until the cheese starts to brown. Let manicotti rest before serving.
This year I have been lucky enough to have grown some spinach in my garden. I can tell you there is a huge difference in taste and texture when compared with your typical store bought spinach. I will now make sure I grow this every year in my garden.
1 large bunch of your favorite spinach
2 strips of bacon cut in small slices (a small piece of sausage or salami will work as well)
Salt and pepper
Grated parmesan cheese
Cook the bacon in a medium hot skillet. When crisp drain most of the bacon grease and add the spinach on top of the cooked bacon. Season with salt and pepper. Fold the spinach over itself till it starts to wilt. Remove from pan and serve with grated parmesan cheese on top.
6 Turkey cutlets
2 Tbsp. Olive oil
Salt and Pepper, black fresh ground
1 Cup Italian style bread crumbs
¼ Cup Parmesan cheese, grated
1 Tsp. Paprika, Hungarian
1 Tsp. Chili powder
1 Tsp. Garlic powder
Place the bread crumbs in a wide dish and season with salt, pepper, Parmesan cheese, garlic powder, paprika, and chili powder. Beat 2 eggs in a bowl and set aside. Heat the olive oil in a skillet on medium heat. Season the turkey cutlets with salt and pepper. Dredge the cutlets in the eggs letting excess run off. Place the cutlets in the bread crumb mixture and cover both sides. Place the cutlets in the hot oil and cook till brown on both sides. Serve with mashed potatoes and steamed vegetables.