Peace,
I'm often being asked for recipes on this site, so I decided to start a blog including a few dishes that you may find unique adding on as I see fit...and I have included some that are child friendly and that you can make with your own children...enjoy!
LASAGNA ROLLS
8 lasagna noodles, uncooked (wheat noodles are wonderful for this recipe)
1 cup shredded Monterey Jack cheese
1 container ricotta cheese
1 can chopped green chiles, drained
1/2 teaspoon chili powder
1/8 teaspoon salt
1 jar salsa
DIRECTIONS:
Cook lasagna noodles according to package directions.
Combine cheeses and next 3 ingredients, stirring well.
Spread cheese mixture over one side of each noodle.
Roll up noodles, jellyroll fashion, beginning at narrow ends.
Place lasagna rolls, seam sides down, in glass baking dish.
Cover and bake at 350 degrees for 25 minutes or until thoroughly heated.
To serve, spoon salsa evenly over rolls.
CHEESY SCALLOPED CABBAGE
2 ½ lbs. Cabbage thinly chopped
3 Medium Carrots grated
1 onion chopped finely
6 tbsp. Butter
3 tbsp. wheat flour
1 tsp. Seasoned salt (or to taste)
½ tsp. Pepper (or to taste)
1 ½ cups milk
2 cups cheddar cheese
½ cup breadcrumbs
½ tsp. Marjoram (or to taste)
½ tsp. Thyme (or to taste)
1. Preheat oven to 350.
2. Boil Cabbage and Carrots until just tender (do not overcook).
3. In a separate pan saute onion in 3 tbsp. Butter.
4. Mix Flour, Salt and Pepper into the Onion.
5. Slowly mix in Milk.
6. Drain Cabbage and put ½ into a 2 qt. casserole dish.
7. Cover with ½ of Onion mixture.
8. Cover with ½ (1 cup) of cheese.
9. Repeat adding Cabbage, Onion and Cheese in layers.
10. Melt 3 tbsp. Butter.
11. Add breadcrumbs, Thyme and Marjoram.
12. Cook until golden brown.
13. Sprinkle over last layer of cheese.
14. Bake uncovered 30-40 minutes or until cabbage is tender.
Makes approximately 8 servings.
SALMON BURGERS
1 14.75 oz. canned Salmon (drained)
2 carrots finely grated
2 Eggs (beaten)
1/4 cup bread crumbs (kosher)
1/4 cup dried potato flakes (kosher)
1 small onion (finely diced)
1 small green pepper (finely diced)
1 clove garlic (minced)
Salt to taste
Pepper to taste
Old Bay Seasoning to taste
Cayenne Pepper to taste (optional)
Oil
Combine all ingedients and form into patties 1/2 in thick. Cook in oil for about 5 minutes on each side or until done. Serve on wheat buns. Yields about 4-5 burgers.
JALAPENO FAJITA FISH WRAPS (a recipe for those who love Tex-Mex food)
4-6 Servings
Ingredients:
Aluminum Foil
1 pack of Jalapeno Cheddar Tortillas
4 Talapia Fillets
1 medium onion
1 red pepper
1 green pepper
Chilli peppers (amount and type to taste)
Cheddar Cheese
Pepper Jack Cheese
2 cups seasoned rice (cooked)
Olive Oil
Sea Salt
Cayenne pepper
Tony Chacherie's seasoning blend (or whatever seasoning blend you like)
Preheat oven to 375.
Slice peppers and onion into strips then saute in Olive Oil until tender. Set aside. Season Talapia with salt, cayenne and seasoning blend to taste then sautee until done. Cut the fish into bite sized pieces.
Rip 4-6 pieces of aluminum foil and set a tortilla on each one. Divide peppers, fish, rice and cheeses evenly on to each tortilla. Wrap the tortilla up similar to a burrito then wrap in aluminum foil. Put into oven for 10-15 minutes to melt cheese. Uncover and serve with a garden salad.
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PEACH COBBLER (The quick version when I don't feel like messing with fresh peaches lol)
Ingredients:
1/2 cup butter
1 cup white sugar (kosher)
3/4 cup self-rising flour
3/4 cup milk
1 (29 ounce) can sliced peaches
Cinnamon (to taste)
Nutmeg (to taste)
Preheat oven to 350 degrees. Place butter in a 2 quart baking dish and put in oven until melted.
In a bowl mix sugar and flour. Slowly stir in milk until incorporated. Pour carefully over melted butter in dish.
Mix peaches with cinnamon and nutmeg. Spoon peaches and syrup over batter.
Bake in preheated oven 35 to 45 minutes, until crust is puffed and golden. Crust will cover peaches.
FRUIT SMOOTHIES
1 frozen banana
1.5 cups frozen strawberries (other berries can be used if you prefer)
3/4 cup frozen peaches
2 tbsp Sugar (or whatever sweetener you like)
Skim Milk or Pomegrenate Juice
Add fruit and sugar into a blender. Add juice or milk until it covers the fruit. Blend. Continue to add liquid until you reach the desired consistency. Milk will give you a taste similar to a homemade milkshake. Pomegranate juice will give you an extra fruity flavor and will help to build your immune system.
*Frozen pineapple and Mango also work well when using Orange Juice
Posted By: Siebra Muhammad
Monday, September 5th 2011 at 4:56PM
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