Monthly Archives: March 2020

Homemade Salsa

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Homemade Salsa

Course Appetizer, Side Dish
Cuisine Mexican
Keyword Vegetarian

Equipment

  • Cutting board
  • Knife
  • Small bowl
  • Mixing Spoon

Ingredients

  • 1 cup cherry tomatoes
  • 1 cup green pepper
  • 1 cup yellow onion
  • 1/4 teaspoon parsley
  • 1/4 teaspoon lime juice
  • Pinch salt
  • Pinch pepper

Instructions

  • Wash off all your vegetables
  • Using knife, chop 1 cup of cherry tomatoes on cutting board
  • Put chopped tomatoes in bowl
  • Chop 1 cup of green pepper and add to bowl
  • Chop 1 cup of onion and add to bowl
  • Chop 1/4 teaspoon of parsley and add to bowl
  • Optional: You can put vegetables in small blender to get a smoother salsa
  • Add a pinch of salt to bowl
  • Add a pinch of pepper to bowl
  • Using spoon stir up all ingredients

Collard Greens

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Collard Greens

Course Side Dish
Keyword Vegetarian

Equipment

  • Can Opener
  • Pot
  • Spoon
  • Cutting board
  • Knife

Ingredients

  • 1 can collard greens
  • 1/2 onion small, brown
  • 1 clove garlic
  • 1 cup apple cider vinegar
  • 1 tablespoon butter

Instructions

  • Chop off both ends of your onion. Peel the onion and throw the peel out
  • Slice your onion in half (hot dog style)
  • Slice one half of your onion into slices and set the sliced onion aside
  • Take one clove off of your garlic head
  • Using your palm crush the garlic
  • Chop up garlic into minced garlic
  • Using a can opener, open the can of collard greens
  • Turn on hot plate or stove burner to medium heat and get pot
  • Add collard greens to pot
  • Add 1 tablespoon of butter
  • Add 1 cup of apple cider vinegar
  • Add sliced onions to pot
  • Add garlic to pot
  • Add a pinch of salt and paper
  • Stir collard greens with large spoon
  • Let collard greens warm up in pot until onion is soft
  • Turn off the hot plate or burner

Italian Peas

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Italian Peas

Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Equipment

  • Skillet
  • Cutting board
  • Knife
  • Spoon

Ingredients

  • 2 tablespoons olive oil
  • 16 ounces green peas frozen
  • 1 onion chopped
  • 1 tablespoon chicken stock
  • 2 cloves garlic minced
  • salt and ground black pepper to taste

Instructions

  • Heat olive oil in a skillet over medium heat.
  • Stir in onion; cook until softened, about 5 minutes.
  • Stir in garlic and cook for 1 minute.
  • Add frozen peas and stir in stock.
  • Season with salt and pepper.
  • Cover, and cook until the peas are tender, about 5 minutes.
  • Turn off th burner

Greek Style Green Beans

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Greek Style Green Beans

Course Side Dish
Keyword Vegetarian

Equipment

  • Cutting board
  • Knife
  • Large Pan
  • Spoon

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup onion
  • 1 can green beans
  • 2 potatoes medium
  • 2 tomatoes medium
  • 2 tablespoons parsley
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  • Wash tomatoes and potatoes
  • Take 1/2 cup of onion and chop into thin slices
  • Slice potatoes into square pieces
  • Slice omatoes into thin slices
  • Turn hotplate or hotplate onto medium heat
  • Add 1/4 cup olive oil to pan
  • Add 1/2 cup onions to pan
  • Stir onions until they are soft
  • Add potatoes to pan
  • Open canned green beans and drain liquid from can
  • Add green beans to pan
  • Add 1/-4 cup olive oil to pan and stir all ingredients with olive oil
  • Heat for 3 minutes
  • Add tomatoes to pan
  • Add 2 tablespoons parsley to pan
  • Add 1 teaspoon sugar to pan
  • Add salt and pepper to pan
  • Add hot water to pan, just enough to cover beans
  • Put lid on pan
  • Cook for 40 minutes on low
  • No water should be left in the pan after 40 minutes is up
  • Turn off oven once pan is removed

Corn Cakes With Fresh Corn

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Corn Cakes With Fresh Corn

Summer can mean a little bit more time in the morning. If you aren't rushing off anywhere, try these for breakfast, topped with maple syrup and yogurt. Sound better for later in the day? They also make a great side dish for lunch or dinner, topped with summer salsa.
Course Breakfast, Side Dish
Cuisine American
Keyword Vegetarian

Equipment

  • Large mixing bowl
  • Measuring spoons
  • Whisk or fork
  • Measuring cup
  • Small mixing bowl
  • Skillet
  • Spatula

Ingredients

  • 6 tablespoons yellow cornmeal
  • 2 tablespoons whole-wheat or white flour
  • 1/4 teaspoon baking soda
  • 14 teaspoon salt
  • 3/4 cups to 1 cup fresh or frozen corn kernels
  • 1 large egg
  • 1/4 cup buttermilk or low-fat plain yogurt
  • 2 teaspoons canola oil
  • 1 tablespoon low-fat plain yogurt and/or 1 tablespoon maple syrup for Breakfast
  • 1 tablespoon low-fat plain yogurt and/or 1 tablespoon summer salsa as a side

Instructions

  • Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.
  • Put the cornmeal, flour, baking soda and salt into the large mixing bowl and mix together with the whisk or fork. Set aside.
  • Put the corn, egg and buttermilk into the small bowl and stir well.
  • Carefully pour the contents of the small bowl into the large bowl and mix well with your whisk or fork.
  • Set the bowl aside for at least 15 minutes, and up to 2 hours.
  • Put the skillet on the stove, turn up the heat to medium and let it heat up for 1 minute.
  • Very carefully add the oil (the pan is hot and the oil might splatter).
  • Using the 1/4 cup measuring cup, scoop blobs of the corn batter onto the hot skillet.
  • Use the spatula to gently push the blobs down to flatten them.
  • Cook the pancakes until the edges start to turn light brown and firm up. This will take about 2 minutes.
  • Once the edges are firm, flip the pancakes over and cook them for 1 more minute.
  • When the pancakes are lightly browned on both sides, use your spatula to take them out of the pan.
  • Serve right away and add extra toppings for more flavor!

Twice Baked Potatoes

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Twice Baked Potatoes

Po-ta-toes
Course Side Dish
Cuisine American

Equipment

  • Bowl
  • Baking Pan or Tin Foil
  • Griddle
  • Cutting board
  • Knife
  • Spoon

Ingredients

  • 1 potato
  • Salt and pepper; to taste
  • 1 Tbs butter
  • 1 strip bacon
  • 1 spoonful sour cream
  • 1/4 cup cheddar cheese
  • dash milk optional
  • Green onions optional, chopped

Instructions

  • Gather ingredients
  • preheat oven to or toaster oven to 350.
  • Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
  • Cook on full power in the microwave for 5 minutes. 
  • Carefully, Turn the potato over, and continue to cook for 5 more minutes.
  • When the potato is soft, remove from the microwave, and cut in half lengthwise.
  • While potato is cooking, Turn on griddle or stove top.
  • Cook one slice of bacon on the stovetop or griddle, flipping once to make sure both sides are crispy about 4 minutes on each side.
  • When bacon is crispy, place on paper towel to cool.
  • Carefully, scoop out the inside of potato with spoon and place into a bowl. Be sure the potato skin doesn’t break.
  • Chop 1 green onion into small pieces.
  • In bowl with potato insides, add sour cream, cheddar cheese, green onion (optional), and salt and pepper (dash of milk to make creamy is optional)
  • Mix thoroughly
  • Place the potato shells on a piece of tin foil or baking sheet
  • Fill potato shells with potato mixture
  • Put in toaster oven or oven for 15 minutes, until warm, then take out using oven mitts
  • Turn off the oven or toaster oven

Old World Style Italian Turkey Meatballs

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Old World Style Italian Turkey Meatballs

"These are soft, flavorful cheesy meatballs."
Course Appetizer, Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Equipment

  • Mixing bowl
  • Large pot
  • Mixing Spoon

Ingredients

  • 1 lb ground turkey or 1/2 lb ground italian pork sausage,and 1/2 lb ground sirloin
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1 large egg beaten
  • 3/4 cup of white unseasoned breadcrumbs
  • 1/2 cup water
  • 2 teaspoons garlic powder
  • 1/2 cup parmesan cheese grated
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried parsley
  • 2 teaspoons olive oil
  • 2 Large jars red pasta sauce

Instructions

  • Warm Pasta sauce in pot on stove (medium low temp)
  • Mix all other ingrediants together in the bowl
  • Form into golf ball size meatballs, or smaller if thats to your liking.
  • Slowly drop meatballs into pot of sauce and let simmer for 5 minutes
  • Cover the pot and let it simmer for 35 minutes.
  • Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.

Watermelon Feta Blueberry Salad

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Watermelon Feta Blueberry Salad

Sweet watermelon, plump berries and fragrant mint combine with rich feta cheese for a salad combination you will dream about!
Course Salad
Cuisine American
Keyword Vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Equipment

  • 2 Bowls
  • Whisk
  • Cutting board
  • Knife
  • Spoon

Ingredients

  • 1/2 (about 8-10 cups) watermelon seedless
  • 1 cup blueberries
  • 1/4 cup crumbled feta I used reduced fat
  • 4 teaspoons mint leaves chopped

For the dressing->

  • 1 small lemon or lime juiced
  • 2 teaspoons olive oil
  • 2 teaspoons honey
  • 1/4 teaspoon sea salt

Instructions

  • Chop the mint, juice the lemon, and cube the watermelon.
  • If the watermelon is whole, cut it in half and scoop the watermelon out then cube it.
  • Put the lemon in one bowl and the watermelon, mint, and cheese in another.
  • Add all the other dressing ingrediants to the lemon juice.
  • Whisk dressing together and lightly toss the salad.
  • Serve immediately.

French Onion Rice

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French Onion Rice

Rice is nice
Course Side Dish
Cuisine American
Keyword Vegetarian
Cook Time 45 minutes

Equipment

  • Cutting board
  • Knife
  • Baking Pan
  • Aluminum Foil

Ingredients

  • 1 cup white rice
  • 1 can French onion soup
  • 1 can beef broth
  • 1/2 cup butter

Instructions

  • Preheat the oven to 425 degrees
  • Add 1 cup rice to pan
  • Add 1 can French onion soup to pan
  • Add 1 can beef broth to pan
  • Cut the butter into slices
  • Add the butter slices on top of the rice pan
  • Cover the rice pan with the foil
  • Put the pan in the oven for 25 minutes
  • Remove the foil and continue baking for 20 minutes
  • Turn off the oven once the pan is removed

Mozzarella sticks

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Mozzarella sticks

Mozzarella…
Course Appetizer, Side Dish, Snack
Cuisine American

Equipment

  • Plate
  • Serving Spoon
  • Cookie Sheet
  • Mixing bowl

Ingredients

  • 2 pieces of Crescent roll
  • 1 Mozzarella Stick
  • 6 slices of pepperoni optional
  • 2 tablespoons of Marinara sauce

Instructions

  • Preheat toaster oven or oven to 375 degrees
  • Unroll 1 can (8 oz) PillsburyTM refrigerated crescent roll, Separate dough into 8 triangles
  • Put 2 triangles of dough on a plate
  • Using a spoon, put one Tbs of tomato sauce on each triangle (optional)
  • Place 3 slices pepperoni, slightly overlapping, on center of each triangle (optional).
  • Cut Mozzarella stick in half
  • Place half mozzarella stick on each dough triangles
  • Roll up, starting at shortest side of triangle and rolling to opposite point.
  • Place rolls, point side down, on ungreased cookie sheet.
  • Bake at 375F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet.
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