This dinner was super easy. The only thing I did not like was that it got pretty dry as far as left overs goes. Adding a little water, salt & pepper helped but I would prefer to just eat it fresh off the oven and be done with it.
I have had 3 boxes of Strawberries in my fridge just waiting for me to come upon a perfect Strawberry recipe and even though this is a great recipe as a refreshing summer sparkling beverage, nothing tops my Aunt Cindy’s Strawberry Cake. Maybe I will try to make that soon and pretty the blog up with some mouth watering pictures. So this recipe was found in Cooking Light. The original recipe calls for Pinot but I didn’t have any on hand and I don’t care to drink during the week
because I can’t hang anymore.
I substituted the wine for Club Soda (kid friendly drink…hello!). You can find the original recipe HERE. Enjoy! It was delicious and I am certain I will have this with wine this summer 😉 Quick note: pour the club soda very slow and tilt the glass like you are pouring tap beer, my glass got very foamy because I poured too fast 😦
My Mother showed me how to make these today. So easy. So delicious. So close to my heart. My Nana used to make these all the time, I love that we have these special meals to put together and remember her by.
With only three, yes you heard me right THREE ingredients…
Peppers stuffed with a mixture of eggplant, eggs and cheese. YUM.
3 green peppers
2 sticks of cheese (you can mix it up however you like here, we used monterey jack and sharp cheddar.
Cut peppers in half. Pour enough vegetable oil on your baking pan to generously cover, oil the bottoms of the peppers by rolling them in the pan. Peel eggplant and slice into 1/2 pieces and steam until soft. In a bowl beat eggs until combined. In a separate bowl shred cheese. Once eggplant is done, drain and let sit in strainer for a few minutes to drain juice then mash. Combine eggplant, egg and cheese and beat on low until combined. Spoon mixture into peppers and cook for 1-1 1/2 hours on 350 until top browns . ENJOY!
I can’t believe it’s taken me this long to make this meal. I’ve seen it a hundred times before online and here I am telling you all you should really make this once a week for dinner, it’s so good! The name describes it well because all the ingredients are pretty much just thrown together and tastes just as yummy as the traditional lasagna. This recipe gets an 8 in my book for easy and delicious!
I looked up a basic Lo Mein recipe and added my own twist to it. I wanted to show the graduation of dressing it up, it was very flavorful (next time I would cut back on the soy sauce) and had a nice bite to it thanks to the crushed red pepper flakes. Recipe after the pretty pictures 🙂
Veggie Lo Mein
1/2 Cup low sodium soy sauce
2 Tbsp Canola oil
2 Tbsp Sesame oil
2 Tbsp Rice Vinegar
2 Tbsp crushed red pepper
2 Tbsp Cilantro
1/4 cup shredded Carrots
1/2 cup steamed Broccoli
garnish with fresh Cilantro
Combine oils, vinegar, crushed pepper and cilantro and dress thin spaghetti, top with broccoli, carrots and cucumber. Toasted Sesame seeds were not on hand and I wish I bought some because they would have definitely added to the flavor. Enjoy!