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Salsa

Spicy Salsa

Spicy Salsa
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Servings
8 servings
Servings
8 servings
Spicy Salsa
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Combine jalapenos, cilantro, and oil in blender and blend until well chopped or dice by hand.
  2. Add garlic, oregano, cumin, salt, and pepper and pour into a large bowl.
  3. Break up the tomatoes, but do not over-chop them.
  4. Add tomatoes to the mixture of jalapenos, cilantro, and oil along with the vinegar, onion, and sweet peppers.
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Zucchini-squash

Zucchini-Pepper Mock Lasagna

Zucchini-Pepper Mock Lasagna
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Zucchini-Pepper Mock Lasagna
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Ingredients
Servings:
Instructions
  1. Preheat oven to 325°F. Prepare a small casserole or baking dish by pouring the 1 Tbsp. of olive oil and lining the bottom. Set aside.
  2. Thinly slice (1/4 inch or less) the onion, mushrooms and pepper and place in a fry pan. Allow to simmer until veggies are soft, about 7 - 10 minutes. Remove from heat and add spice.
  3. Thinly slice the zucchini (or yellow squash) lengthwise. IF you have a "mandolin" slicer it is best. But careful hand slicing will result in paper thin slices. Using the pan, layer zucchini, pepper/onion mix, mushrooms and mozzarella cheese. When all the vegetables are added, pour in wine and top with parmesan cheese.
  4. Place in center of oven for 15 - 20 minutes, or until cheese has melted. Add a sprinkling of nuts and parsley to the top for texture and color (if desired).
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Salsa

Mild Salsa

Salsa
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Salsa
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Ingredients
Servings:
Instructions
  1. Combine jalapenos, cilantro, and oil in blender and blend until well chopped. Add next five ingredients to blender and mix on low speed. Pour into large bowl.
  2. Break up tomatoes, do not over chop.
  3. Add to pureed chili mixture along with tomato puree, onion and sweet pepper.
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Eggplant

Grilled Eggplant

Grilled Eggplant
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Grilled Eggplant
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Ingredients
Servings:
Instructions
  1. Take a shallow pan or dish (even a cookie sheet will do, so long as it has sides on it) and pour Olive Oil, red wine and seasoning into it. Mix seasoning so that it is evenly distributed. Cut eggplant into slices 3/4 to 1 inch thick and place in pan to soak up oil. After 5 minutes, turn the slices so they absorb as much liquid as possible, adding oil if necessary.
  2. Place on grill over medium - medium low heat. Allow 3-5 minutes a side until eggplant becomes tender. Serve with a dipping sauce, sprinkle with Parmesan cheese or plain.
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