Eggplant Sandwich
This is so good!! Gotta try it, also you can bread the eggplant with crumbs and egg then fry or bake!!

1 whole eggplant
1 teaspoon olive oil, plus more for brushing
Salt and pepper
1 baguette
1 bunch cilantro leaves
2 red bell peppers
2 green bell peppers
2 tomatoes
1 red onion
1/4 cup feta cheese
1/4 cup goat cheese
2 tablespoons fresh chopped oregano leaves

Instructions
Preheat the oven to 375 degrees F.

Slice the eggplant into 15 pieces, brush with olive oil, place on cookie sheet, and sprinkle with
salt. Bake for 25 minutes and let cool.

Cut the baguette into 1/3's and slice in 1/2 for sandwiches. Slice green and red peppers, discarding
stems and seeds. Slice the tomatoes and red onion and set aside. Mix goat and feta cheese together,
set aside. In separate bowls place oregano, salt, pepper and olive oil.

Spread goat and feta cheese mix on one side of baguette and brush other side lightly with olive oil.
Spread 5 pieces of eggplant on baguette, generous amounts of red and green peppers, tomatoes, red
onion, and cilantro. Lastly, sprinkle with oregano, salt, and pepper.

Grilled Steak and Potato Kebabs!!

Grilled Steak and Potato Kebabs!
servings 4

For the chimichurri, puree:
2 c. fresh mint leaves
1 c. fresh parsley leaves
1/2 c. extra virgin olive oil(or whatever oil you have on hand)
2-3 cloves garlic
2 T. each of red wine vinegar and fresh lemon juice( can use bottled also)
1 1/2 t. gd. sumac or minced lemon zest
1-2 shallots
1 t. red pepper flakes

salt and black pepper to taste

For the kebabs, Toss:

6-8 red or yellow new potaatoes, ends removed , cut into 24 (1/2 in thick) slices
4 T. olive oil, divided(or whatever oil you have)

1 1/4 lb. beef tenderlion or top sirlon, cut into 2 inch chunks

Preheat grill for two zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil(I just cooked the potatoes first then the meat)

For the chimichurri, puree all ingredients in a food processor, and season with salt and black pepper; set aside.

For the kebabs,toss potatoes with 2 T. oil; thread six potatoes onto each of four skewers so potatoes lay flat. Toss beef with 2 T. oil. Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper. Grill potatoes, covered, over medium heat until brown and soft, about 7 minutes per side.
Add beef kebabs to grill; cook, covered over medium high heat, to desired doneness(about 3 minutes per side for medium rare). Rest kebabs 5 minutes. While resting, brush kebabs with chimichurri. Serve remaining chimichurri on the side.

*Serve on a nice green salad with some type of lettuce, tomato and red onions sliced thinly. Dressed with an Italian dressing or Vinaigrette.

Grilled Potatoes and Zucchini

We went over to our second daughter and her husbands home for a bbq and they grilled some great potatoes and zucchini. Here's the recipe!

Grilled Potatoes

potatoes cut in a bit bigger than usual wedges
Kabsa Masala seasoning or whatever seasoning you want
olive oil
onion pd.
parsley
cumin
Cut the potatoes in the wedges and toss with the olive oil and seasonings, salt and pepper.
Grill till they are done.

When done set in a pan wrapped with foil in a warm oven.

Zucchini Wedges

zucchini-cut in long wedges(big enough so they won't fall through grill)
olive oil
salt and pepper
onion pd.
cumin
Cut up zucchini in the wedges
Cover with olive oil, salt, pepper, cumin and onion pd
Grill on the bbq till done.
Try to grill them when most everything is done since they won't take as long as the potatoes.
Enjoy!!!!

Oven Roasted Green Beans

Oven Roasted Green Beans
I think I got this from cooks illistrated! They are so good! Forgot to take a picture. Next time I will!


Pre-heat your oven to 450°F
1 pound green beans, snap those ends right off
1 tablespoon olive oil
Table salt and ground black pepper

Adjust the oven rack to the middle position. Line baking sheet with aluminum foil. Spread beans on baking sheet. Drizzle with oil and use hands to toss green beans to coat the evenly with the oil. Sprinkle with 1/2 teaspoon salt, toss to coat. Distribute in one even layer. Roast 10 minutes.

Remove baking sheet and mix up beans. Put back in oven and continue baking 10-12 minutes until the beans are dark golden brown in spots and have started to shrivel.

Adjust seasonings with salt and pepper.

Per Cooks Illustrated: Wrinkles aren't always a sign of overzealous cooking. For roasted green beans shriveled exteriors indicate a successful transformation from bland and stringy to tender and flavorful.

My Homemade Herbed Stuffing Mix

Homemade Herbed Stuffing Mix
I use about 25-30 slices of bread(i save my ends and old bread and freeze till i make this)
2 t. onion pd.
2 1/2 t. Garlic (from garden)
4 T. Dried parsley flakes (dried from garden)
1 t. Ground sage (dried from the garden)
4 T. Instant minced onion (dehydrated from garden)
2/3 c. Vegetable oil
pepper

Heat the oven to 300. Cut the bread up into cubes.
Place the bread cubes in a single layer on two cookie sheets.
Toast this in the oven for about 45 minutes, stirring occasionally.
While the bread is toasting mix up the oil and the minced onion, onion pd., parsley, garlic, sage and pepper.
Take out the toasted bread cubes from oven. I put the cubes in a bowl, and pour the liquid mixture on cubes, toss lightly. Now put the seasoned bread cubes into a large airtight container. Be sure to label. Store in a cool, dry place. Use within 4 months. Makes about 10-12 c of Stuffing Mix.

heres the recipe:

1 1/2 t. instant chicken bouillon(you can use canned also, leave out the 3/4 c. water then.)
3/4 c. boiling water
1 cube butter or marg
4 lg. stalks celery, finely chopped(from the garden)
7 c. stuffing mix

Dissolve bouillon in boiling water. Melt butter in a frying pan. Saute celery until tender. In a large bowl, combine stuffing mix, bouillon water and celery. Toss lightly . I use for stuffing trukey or chicken! also can preheat oven to 350 degrees and put mix in lightly buttered casserole. Bake 30 min. I sometimes add broccoli, cranberries, mushrooms, etc use your imagination!!! experiment!
this is an inexpensive recipe! you can grow the herbs, vegetables and make the bread!

debbie

Family Style Green Beans!

Family Style Green Beans
8 oz. fresh green beans or the pkg kind
2 slices bacon, cut up
1 med. Onion cut into thin wedges about 1 cup
1/2 c. sliced fresh mushrooms
1 1/2 c. chopped tomatoes or one can of 14.5 oz. diced tomatoes
1/4 t. salt if you do not use canned tomatoes only

Get bean ready and cook till tender'
Fry bacon till crisp, set aside
Cook onion in the fat and add mushrooms, and tomatoes
Cook till done, I add the green beans last
Heat all together till nice and hot
To serve put on plate and sprinkle bacon on top

My Shish Kobobs!!

This is how I make my Shish Kabobs!

I start out by marinating the meat for a day. For this recipe I used a chuck roast and chicken breasts and cut
them up in squares. Tossed them in a Ziploc bag with homemade bbq sauce for the beef and homemade teriyaki sauce for the chicken!

The next day i cut up Vegetables, mushrooms, garlic, red and green peppers, cherry tomatoes, limes, red onions, and a pineapple(leaving the skin on). The vegetables are from my garden, so the meal wont be costing very much!! If you want, you can also marinate the vegetables for an hour or so, any longer they seem to break down and get soft.

Soak the skewers for a few hours if you remember!!

When everything is all ready and assembled on your counter start kabobing!

After everything is skewered i run my sauce brush over the meat and vegetable with some of the marinade!

Now you can either grill the kabobs or cook them in the oven. My grill is broke(dh says i used it to much! hahah!) so i had to cook mine in the oven and our smoker. For the oven i cooked at 35o degrees for 25-30 minutes, and put it on broil at the end to get it crispy and carmelized looking for about 5 min. watching carefully!

*During the cooking time I spread some marinade over the kabobs a couple more times as they were cooking.
Gee i just realized I forgot to take a done picture!!hahahah next time!!

debbie

Antipasto Potato Salad

This is a great side dish!! We serve it with briskett and baked beans!

Antipasto Potato Salad

2 lbs. small red-skinned potatoes, unpeeled!
1 can (15 oz.) artichoke hearts, drained and rinsed(icut them in half)
1/2 C. ripe olives, sliced (can use different types of olives)
thinly slice a red onion, about ¼ of it
2 T. chopped fresh parsley from the garden!
2 oz. pepperoni or salami, sliced (opt.)
I also sprinkle some parm. Cheese all over it!
a little basil or savory is good in here also! experiment with the herbs you have

Dressing
1/3 C. white wine vinegar
1/2 t. dried oregano or fresh
1/2 t. kosher salt or just plain salt
1/2 t. black pepper
1/4 t. mustard
3 T. olive oil or vegetable oil
2 garlic cloves, peeled, minced

Bring you potatoes to a boil and simmer about 20 minutes or until potatoes are tender. Drain the potatoes, cool slightly and cut into quarters. Cut the artichoke hearts into quarters.

In a large bowl, place the potatoes, artichokes, olives, onion, parsley and pepperoni. Toss gently.

In a bowl, whisk together all the dressing ingredients.

Pour the dressing over the salad and toss to coat. Serve the salad warm or cover and chill until serving time.
Makes 8 servings. yummm

My French Fries!!

My French Fries!!!

Now this is what i do to make french fries! we like them a bit crispy!

i use:

white potatoes

yams

or
sweet potatoes

paper bag- to drain the fries on
salt- to put on the fries when done
oil- to fry the potatoes in!
fryer- to fry the potatoes in!

1. I have a little fryer with a basket so i use that. i pour some canola,vegetable, corn or peanut oil in my basket to the line. Set the temperture to 325

2. Next I cut up a bunch of potatoes or yams or sweet potatoes, you can peel them or leave the skins on , i cut with a knife. but if you have a french fry cutter or processor use that! its faster!

3. I lay all the potatoes on a flour sack towel and kinda dry them out, they seems to fry better when their dry and not damp.

4. when the oil is ready i put a handful in the basket, basket into the oil for about 2-3 min. i dont want them crisp or fully cooked yet, so i take them out and either drain them in the basket over the oil or just toss them on the paper bag to rest. depends on how many i'm making.

5. now i wait for about 15 min. go fry your fish and chips or cook your steak or change your laundry or get on the internet for 15 min! before you go increase the temp. of the oil to 375!

6. after the 15 min. i put the potatoes back in the basket and lower them down into the oil again for about 4-5 min. i fry until they are chrispy lookin and nice and brown!

7. lift the basket out, dump them on the paper bag and salt them! now they are ready to eat ! nice and brown and crispy!

ohhhh there so good! i serve them with ketchup or mayo and a bit of ketchup mixed together!
These are good with hamburgers, on top of steaks, with fish, a side for chicken use your imagination!!!

*this can also be done with just a pot! use tongs or splotted spoon to take out the fries.

debbie

My HomeMade Canning Beans

Canning Beans

I use pinto, kidney, navy, and turtle beans.
10 lbs. of pinto beans will process about 21 quarts

The day before canning I clean and start soaking my beans in lots of water. Soak them overnight. (10-12 hr.) You can use 5 gallon bucket to soak or whatever you have

Next day: toss any beans that are floating. Rinse the beans with water.

Pack the beans loosely in jars, leaving a 1 ½ in. head space. Be sure not to over pack them! The lids will buckle.

You can add 1 t. salt to each quart if you want to. You can even add bits of bacon or onion to the middle of jars.

Add warm water to the beans leaving 1 ½ in. headspace. Use a spatula to get out all the air pockets.

Put on your lid as directed in our canner guidelines

Process for 1 hour and 30 minutes at 10 lb pressure (pints are 1 hour 15 minutes) at 10 lb. pressure.

When you take out the beans they may look a bit different than you expect, but this is normal. When they cool and seal they will look better. When they are cooled a bit it helps to shake the beans around if they look like they are in a clump at the bottom.

I use these for chili, baked beans, taco salad, bean soups, etc.very convenient.

My Chinese ColeSlaw!!

My Chinese ColeSlaw!

slice up enough cabbage for about 3 c. , toss in a bowl!
cut up very small, some red onion about 1/4 cup, also toss in bowl!
grate up 1 carrot enough to give the cabbage some color and toss in bowl!
crunch up a ramon noodle package put in separate bowl and set aside. be sure to take out the packet!

pour in a jar w/lid:
3/4 c. oil
1/4c. rice vinegar
1T. sugar or more
the ramon noodle packet
a splash of balsamic vinegar if you want! good flavor

now put lid on and shake!!!!!

open jar and pour over cabbage mix and toss in the ramon noodles, set in frig for an hour to meld the flavors together!
you can also leave out the noodles and put them on when you serve the coleslaw to keep it crunchy!
serves 3 or 4

MY HomeMade Canning or Freezing Peppers!!!

Heres a recipe i use for my jalapenos and banana chiles, and even my sweet peppe

MY Canning or Freezing Peppers!!!

some carrots slices or the baby carrots
onion slices
1/2 t. salt per pint
1 clove garlic, cut up
winegar and water in equal amounts

1. i prick the chiles in a couple places. Pack them into clean pint jars.add a few carrot slices and onion pieces. add salt and garlic but you dont have to.
2. cover ingred. with equal amounts of vinegar and water, leave about 3/4 in. headspace.Be sure to wipe th rim of jars with a clean cloth. put the lids on and tighten a bit only.
3. process for 15 min. in hot water bath canner.
4. take out and enjoy!!

also heres a way to freeze them!!

Before freezing peppers, wash them good and steam blanch them using a tall pot, about 1/3 full of boiling water, and a metal strainer.
Set the peppers in the strainer, set the strainer in the pot, and now put the lid of the pot to hold in most of the steam.
After six minutes of steaming, dunk the peppers in a bowl of ice water and stir them around until they are thoroughly chilled. This stops the cook of the peppers.
Once the peppers are well chilled, drain them, dry them off, put them in a plastic freezer bag, and freeze them.

Canned and Store canned Sauce!!

i have lots of tomatoes every year in the garden so i use this recipe: not sure where i found this recipe.
Tomato Sauce

about 40 pounds tomatoes

5 cups chopped onions

12 cloves garlic, minced

1/2 cup olive oil

2 tablespoons oregano

6 bay leaves

1/4 cup salt

1 tablespoon black pepper

1 1/2 tablespoons sugar, i also use honey

3 teaspoons crushed red pepper (oppt.)

Bottled lemon juice or citric acid



Wash tomatoes; remove core and blossom ends. Cut into quarters; set aside. Saute onions and garlic in olive oil in a large saucepot. Add tomatoes, oregano, bay leaves, salt, black pepper and sugar. Stir in crushed red peppers, if desired. Simmer 20 minutes, stirring once in a while. Rtake out the bay leaves. Press mixture through a sieve or food mill; discard seeds and peels. Cook pulp in a large, uncovered saucepot over med-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by 1/2 for a thick sauce. add 2 tablespoons lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon lemon juice or 1/4th teaspoon citric acid to each pint jar. ladle hot suace into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process pints 35 minutes, quarts 40 minutes, in a boiling-water canner. Yields about 14 pints or 7 quarts.


i also can just tomatoes and use this recipe to make the sauce, you can also use canned tomatoes from the store.


Spaghetti Sauce from Canned Tomatoes



1 Tbs olive oil

1 onion, diced up

3 cloves garlic, minced

1 30 ounce can tomatos pureed

1 15 ounce tomato sauce

1 Tbs sugar(i use honey also and i ususally add more than 1T.)

(a bit of chocolate tastes good also!) oppt.

1 tsp Italian seasoning mix (recipe below)

1/4 tsp red pepper flakes (oppt.)

1/4 cup red wine

( you can also put some diced tomatoes or whole tomatoes in)

Heat the oil and saute the onion until soft. Add the garlic and cook a few minutes, stirring frequently. Add the tomato puree, sauce, sugar, Italian seasoning, red pepper and wine. Simmer 30 minutes or more over very low heat, stirring now and then.I use this for spaghetti and meatballs, eggplant Parmesan, and pizza, anything with noodles


Italian Seasoning Mix

6 T. dried oregano

2 T. dried marjoram

4 or 5 t. garlic powder

4 T. dried basil

2 T. onion powder



Combine all ingred and store in a container, i use jars. Shake up before you use!