WHAT'S FOR DINNER...SOME RECIPES YOU MAY FIND UNIQUE...AND FEEL FREE TO POST YOURS AS WELL!!!
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
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
CHOCOLATE OREO CHEESCAKE
Ingredients:
12 Oreo Cookies finely crushed (I recommend regular for those of your who suffer from high blood pressure and are diabetic-since I've heard the Double Stuff brand raises cholesterol levels)
4 8 oz. pks. cream cheese, softened
1 cup sugar
1 tbsp vanilla
1 pkg (8 squares) Baker's semi-sweetb chocolate melted
4 Eggs
20 Oreo cookies, chopped
Press crushed cookies into a metal springform pan. Bake at 325 F for 10 minutes to set crust.
Mix Cream cheese, sugar and vanilla on medium speed until well blended. Add melted chocolate and blend. Slowly mix in eggs on low. stir in chopped cookies.
Bake at 325 F for 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing the rim. Refrigerate until cold then eat.
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STRAWBERRY SHORTCAKE
Ingredients:
Topping:
Fresh or thawed frozen strawberries
Sugar to taste
Whipped cream
Poundcake:
2 sticks of margarin or butter
3 Cups Sugar
6 Eggs
3 Cups cake flour
1 cup whipping Cream
1 tbsp Vanilla
1 tsp. Lemon extract
Cut strawberries and mix in a bowl with sugar. Let sit in the refrigerator until it forms a juice.
Preheat oven to 300 F.
Cream sugar and butter. Add eggs 1 at a time. Add 1/2 of flour and mix. Add whipped cream and mix. Add remaining flour and mix. Add Vanilla and lemon extracts. Bake for 1 hr and 15 minutes or until cake is golden. Let cool then slice and serve with strawberries and whipped cream.