Olive, Artichoke, Eggplant Linguine

Two of my favorite ingredients are olives (of any kind) and artichokes (prepared any way). I saw this recipe and knew that I had to try it! Its a very light pasta dish. My husband said that it had a little bit of a fruity hint to it. Perfect for Spring!

Olive, Artichoke, Eggplant Linguine

2 tablespoons olive oil

1 chopped red onion

2 crushed garlic cloves

1 teaspoon fresh lemon juice

4 baby eggplants (quartered)

2 1/2 cups canned peeled tomatoes with juice

2 teaspoons sugar

2 tablespoons tomato paste

1 14 oz. can artichoke drained and halved

1 cup of pitted black olives

12 oz. linguini (I used angel hair pasta)

salt and pepper to taste

fresh basil leaves (optional)

• Heat 1 tablespoon of olive oil in large saucepan over medium heat.  
• Add onion, garlic cloves, lemon juice, and eggplant. Cook for 5 minutes or until eggplant is lightly brown. 
• Combine tomatoes with juice, sugar, and tomato paste and pour over the eggplant. Cover pan, reduce heat to low, and cook for 20 minutes. (I started to cook my pasta a couple of minutes before the next step) 
• Add artichokes and black olives to pan and continue to simmer for 5 minutes. 
• Drain and rinse pasta. Toss pasta with remaining olive oil.
• Toss the eggplant mixture with the pasta. Add salt and pepper to your taste. Garnish with fresh basil leaves. (I did not add the basil leaves but I sprinkled parmesan cheese on top once served)

                                                                           Enjoy!!

http://www.kingcounty.gov/healthservices/health/nutrition/recipes/MainCourse/Linguine.aspx

Braised Balsamic Chicken

I made and served this dish within 25 minutes. We needed a quick meal tonight. Fortunately this recipe did not taste like I threw it together. Would definitely recommend to any family on the go!

Braised Balsamic Chicken

6 boneless, skinless chicken breasts

Ground black pepper

1 teaspoon garlic powder

2 tablespoons olive oil

1 thinly sliced onion

1/2 cup balsamic vinegar

1 14.5 ounce can diced tomatoes

1 teaspoon basil

1 teaspoon oregano

1 teaspoon rosemary

1 teaspoon thyme

Heat olive oil in pan. Season chicken with pepper and garlic powder. Brown chicken with onions. Pour tomatoes and vinegar over chicken and season with basil, oregano, rosemary, and thyme. Simmer for 15 minutes or until chicken juices run clear.

I cut this recipe in half. I used the other half of the tomatoes to cooked green beans. It went perfect with the chicken! Enjoy!

 

http://allrecipes.com/Recipe/Braised-Balsamic-Chicken/Detail.aspx

Black Bean Burger

A couple of weeks ago I met one of my friend's girlfriend. I found that she has a love for food and children! If you don't know me well, those are two of my biggest passions! When I am not working with children I am usually in my kitchen cooking! :)

Well this new friend of mine introduced me to a couple of recipes. I tried her black bean burger recipe tonight. It is super simple and has a kick to it. I served mine with salsa on top and the flavors went great together!

Black Bean Burger
1 (14 oz) can black beans
1 small onion
2 gloves garlic crushed (or 1/4 teaspoon minced or powdered garlic)
2 teaspoons cajan seasoning
1/2 cup seasoned bread crumbs
1/4 cup egg substitute (or 1 egg)

Place onion and garlic into a food processor. Pulse until finely chopped. Add drained black beans to processor. Transfer the black bean mixture to a mixing bowl and add cajan seasoning, bread crumbs, and egg substitute. Mix together and shape into 4 patties.

You can grill for 5 to 7 minutes on each side or boil 10-12 minutes on each side. If you choose to broil the burgers, line a baking sheet with foil and spray with non-stick cooking spray.

I hope that you enjoy! Easy, yummy, and fast clean up!!

Lemon and Parsley Tilapia

This dish was really easy to make and tasted divine! The tilapia was so light, flaky, and filled with flavor. If you have never eaten a lot of fish or do not like a "fishy fish." Tilapia is perfect choice!

Lemon and Parsley Tilapia

1 small lemon

4 tablespoons soften butter

1 tablespoon freshly chopped parsley

3/4 teaspoon salt (I used less)

1/8  teaspoon black pepper

1/4 cup chopped green onions with tops included

4 tilapia fillets  

Preheat oven to 400 degrees. Zest lemon and squeeze 1 tablespoon of juice (I used the juice of the entire lemon). In a bowl combine lemon zest, lemon juice, butter, parsley, salt, pepper, and chopped green onions.

Butter (I used olive oil) a 12x8 inch baking pan. Place fish in pan and pour the butter mixture over the fillets. Cook for 15 minutes.

Enjoy!

(southernfood.about.com posted by Diana Rattray)

Spanish Chicken

Hello and thanks for checking out my cooking blog! If you have made some of the dishes that I posted, I hope that you have enjoyed them!

I am always looking for new recipes. I have learned to search or go through my recipes before I hit the store. Therefore I have all the ingredients I need for the week AND I have found that it helps my lower my grocery costs. Just have to stick to the list!

So I have tried several new recipes this week but my favorite by far is Spanish Chicken! I found the recipe on Cooks.com. Kevin told me that I can add it to the list of favorite dishes.

Spanish Chicken

3 to 4 lbs. of chicken (the recipe calls for it to be cut up but I just used whole boneless chicken breasts)
1/2 can beer (Kevin helped me pick out a dark beer)
6 oz. can tomato paste
Small jar of stuffed green olives
Salt, garlic salt, paprika, and pepper to taste

Season chicken with salt, garlic salt, paprika, and pepper. Put the chicken into a crockpot. Combine tomato paste and beer and pour over the chicken. Drain olives and pour over chicken. Cover crockpot with lid and cook 7 to 9 hours on low.  Serve over rice or noodles.

I choose to serve the chicken over egg noodles with spinach as a side. It was delicious!

Quiche!

I know it has been some time since I have posted a new recipe! I apologize! I have not been cooking and baking as much as I have wanted. I'm trying to get into my kitchen groove once again!

As the days are finally warming up, I wanted to try something really light for dinner. Tonight I made chicken salad, turkey and spinach quiche, and sliced tomatoes! Everything turned out supper yummy but the most amazing thing by far was the quiche. I received this recipe from a dear friend who works at Hallmark with me. She came over a couple of weeks ago and shared many of her favorite recipes with me. The quiche recipe was one of them! It is the BEST quiche i've ever had! You must try it!

3 eggs
1/4 cup milk
1/2 cup sour cream
1/2 lb. grated medium cheese
Filling of choice (be as creative as you want to be)
Pie Crust

Pie Crust
1 cup flour
1/2 cup butter chunked
1/2 teaspoon. salt
2 tablespoons cold water

Pie Crust
Cut butter into flour and salt until it forms crumbs. Add water and stir until dough forms. Put into a greased pie plate and press into the plate to form a crust.

Mix together eggs, milk and sour cream to pie crust
Layer
1/2 the meat
1/2 the cheese
All the egg mixture
1/2 the meat
1/2 the cheese
Bake 350 for 30+ minutes

Cook so the top is not runny and the eggs are cooked!

Enjoy!

Childhood Favorite!

Growing up, everyone in my family had favorite dishes that my Mother would make. My personal favorite was Capered Chicken! When Mom told me that she was making it, I felt like time slowed down while I waited!! I just could not wait until the table was set and we could finally eat! So here is my favorite Brown recipe!

3-6 pieces of chicken

3/4 cup of flour

pinch of salt and pepper

2 tsp olive oil

capers

milk

cream of mushroom soup

Preheat oven to 350 degrees. Heat olive oil in pan over medium heat. Combine flour, salt and pepper on a plate. Pour 1 cup of milk in a bowl. Dip chicken in the milk and then into the flour mixture. Then brown the chicken on both sides.  While chicken is browning combine cream of mushroom soup and one can of milk. Place chicken in baking pan and cover with the cream of mushroom soup. Sprinkle capers to your liking on top. Cook uncovered in oven for 20-25 minutes or until chicken is cooked all the way through.

Personally for me the more the capers the better!! Super yummy with mashed potatoes or rice with the cream of mushroom on top! Enjoy