Lasagna

I hardly ever make lasagna because it is such a process. But one night I was craving it big time. Heck I had been craving it for a couple of weeks, so I decided to make it…so this is how I do lasagna…

So start with the meat sauce. (I did mine this time with fresh tomatoes).

So you will need:
9 Roma tomatoes, cored and cut an X in the bottom of tomato
28 oz can of whole peeled tomatoes (I used San Marzano, of course)
6 oz can of tomato paste
Lasagna noodles
1 large yellow onion, chopped
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3 garlic cloves, minced
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(about) 1/2 a pound of spicy Italian chicken sausage (or you could just use spicy Italian Sausage)
(about) 1 pound ground beef
Olive oil
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Start by filling a pot with water and bringing to a boil.
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Add the tomatoes and boil 10-12 minutes, or until the skins split or lift
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While the tomatoes boil grab another pot or dutch oven and place it on burner and turn to medium heat and coat the bottom of the pan with olive oil
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add the chopped onion to the pan
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saute for about 7 minutes stirring a couple of times, so the onions don’t burn. Then add the garlic
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saute the garlic for about a minute or two, stirring into onions

Then add the meat
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ground the meat up into small chunks.
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cook until meat is browned though
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Next add the can of whole peeled tomatoes to a blender or use a hand blender and blend them into a sauce

Then add the sauce to the meat
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Next the tomatoes that are boiling, go ahead and remove them and add them to an ice bath
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Peel the skins off, then add them to a blender or use a hand blender and blend them into a sauce as well
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add that sauce to the meat
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Then add in 1 Tbsp of balsamic Vinegar
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add in the tomato paste
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Then add in about 3/4 cup of red wine
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1 tbsp brown sugar
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stir everything together

Now add the spices

I added these all on taste
Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt
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Stir everything together and let the sauce simmer for a bit
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Next fill a pot with water and bring to a boil and follow instructions on box for the lasagna noodles
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Heat your oven to 350 degrees

and once the pasta noodles have boiled, drain them and now you can assemble your lasagna

So grab a baking dish, I think mine is a 12″ x 9″ Rectangular Baking Dish.

Next grab the cheeses you will use:
I used shredded mozzarella
Grated Parmesan Romano blend
15 oz container Ricotta cheese

and grab everything else to assemble the lasagna with, sauce
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Mix the ricotta and 1 egg together in a bowl, and set aside

So take some meat sauce and add a little amount to just cover the bottom of the baking dish
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Then do a single layer of lasagna noodles
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Then smear a thin layer of the ricotta cheese over the noodles
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Then sprinkle a thin layer of mozzarella cheese and Parmesan cheese
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Then another layer of meat sauce
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Noodles, cheese
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repeat until you have used all noodles (you may have a few left over) cheese, sauce

for the last layer do noodles then ricotta cheese, then sauce and top the sauce with any cheese left over. I added Parmesan cheese only because I ran out of Mozzarella.
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Cover lasagna with foil and bake in 350 degree oven for 35 minutes.

When done baking, remove foil and the cheese should be all melted and gooey

Let the lasagna cool for 10 minutes before serving
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Recipe

  • So you will need:
  • 9 Roma tomatoes, cored and cut an X in the bottom of tomato
  • 28 oz can of whole peeled tomatoes (I used San Marzano, of course)
  • 6 oz can of tomato paste
  • Lasagna noodles
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • (about) 1/2 a pound of spicy Italian chicken sausage (or you could just use spicy Italian Sausage)
  • (about) 1 pound ground beef
  • Olive oil
  • 1 Tbsp of balsamic Vinegar
  • 3/4 cup of red wine
  • 1 tbsp brown sugar
  • Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt, to taste
  • shredded mozzarella cheese
  • Grated Parmesan Romano blend
  • 15 oz container Ricotta cheese
  • 1 egg
  • Start by filling a pot with water and bringing to a boil.
  • Add the tomatoes and boil 10-12 minutes, or until the skins split or lift
  • While the tomatoes boil grab another pot or dutch oven and place it on burner and turn to medium heat and coat the bottom of the pan with olive oil
  • add the chopped onion to the pan
  • saute for about 7 minutes stirring a couple of times, so the onions don’t burn. Then add the garlic
  • saute the garlic for about a minute or two, stirring into onions
  • Then add the meat, ground the meat up into small chunks.
  • cook until meat is browned though
  • Next add the can of whole peeled tomatoes to a blender or use a hand blender and blend them into a sauce
  • Then add the sauce to the meat
  • Next the tomatoes that are boiling, go ahead and remove them and add them to an ice bath
  • Peel the skins off, then add them to a blender or use a hand blender and blend them into a sauce as well, add that sauce to the meat
  • Then add in 1 Tbsp of balsamic Vinegar
  • add in the tomato paste
  • Then add in about 3/4 cup of red wine, 1 tbsp brown sugar
  • stir everything together
  • Now add the spices
  • I added these all on taste
  • Herbes de Provence, Basil, Oregano, Garlic Salt, Freshly ground black pepper and salt
  • Stir everything together and let the sauce simmer for a bit
  • Next fill a pot with water and bring to a boil and follow instructions on box for the lasagna noodles
  • Heat your oven to 350 degrees
  • and once the pasta noodles have boiled drain them and now you can assemble you lasagna
  • So grab a baking dish, I think mine is a 12″ x 9″ Rectangular Baking Dish. (not 100% sure)
  • Next grab the cheeses you will use
  • I used shreeded mozzerella
  • Grated Parmesan Romano blend
  • 15 oz container Ricotta cheese
  • and place the sauce next to baking dish
  • Mix the ricotta and 1 egg together in a bowl, and set aside
  • So take some meat sauce and add a little amount to just cover the bottom of the baking dish
  • Then do a single layer of lasagna noodles
  • Then smear a thin layer of the ricotta cheese over the noodles
  • Then sprinkle a thin layer of mozzarella cheese and Parmesan cheese
  • Then another layer of meat sauce, Noodles, cheese
  • repeat until you have used all noodles (you may have a few left over) cheese, sauce
  • for the last layer do noodles then ricotta cheese, then sauce and top the sauce with any cheese left over. I added Parmesan cheese only because I ran out of Mozzarella.
  • Cover lasagna with foil and bake in 350 degree oven for 35 minutes.
  • When done baking, remove foil and the cheese should be all melted and gooey
  • Let lasagna cool for 10 minutes before serving

Pizza Puffs

Recipe #GIMMESOMEOVEN

Whenever I make this recipe I never do just 1 batch, I always double or triple it.

(so this is the recipe doubled for you)

For the original recipe go here

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon dried oregano
1 1/2 cups milk (I used lactose free)
2 eggs
8 oz. mozzarella cheese, shredded (about 2 cups)
8 oz. pepperoni, diced (about 2 cups) (I used mini pepperonis)
2 cups pizza sauce (because I double sometimes triple dip) (homemade is ALWAYS best)
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Preheat your oven to 375 degrees. Grease two 24-cup mini muffin pans
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In a large bowl, whisk together the flour,
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baking powder
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and the oregano;
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Then whisk in the milk
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and eggs.
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Then add in the mozzarella
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and pepperonis
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I also added in 1/2 an onion, chopped up into small chunks
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Then I also added in chopped pancetta (about a cup)
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I also added in a teaspoon of garlic salt
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Then push the batter aside and let it hangout alone for 10 minutes, Don’t stir it yet, just let it hangout

Then after the 10 minutes stir everything together really well
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divide the batter among the mini-muffin cups
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Bake until puffed and golden, 20 to 25 minutes.
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Now for my sauce! (I don’t believe in store-bought sauce, when it’s SO easy to make)

So for my sauce I used:
29 oz can tomato sauce
6 oz can tomato paste
Salt & Pepper, to taste
Dried Herbs De Provence
Dried Basil
Onion Salt
Garlic Salt
Red Pepper flakes
2 garlic cloves, minced
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Start by mincing up your garlic
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Then grab a sauce pan and place it on burner and heat to medium heat

Then coat the bottom of the pan with a little olive oil
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add the minced garlic
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cook and stir garlic until there is a strong smell of garlic, or for about a minute

Then add the sauce
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Then add all the seasonings, (I didn’t measure any of these, I just did them on taste) (If I were to guess how much of each, I would say a teaspoon of each)
Dried Herbs De Provence
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Dried Basil
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Onion Salt
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Garlic Salt
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Red Pepper flakes
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Then add in the tomato paste
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and stir everything together
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Let simmer stirring occasionally for about 20-25 minutes.

Then serve a nice little bowl of sauce with your pizza puffs and dip away!
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Recipe

  • (so this is the recipe doubled for you)
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon dried oregano
  • 1 1/2 cups milk (I used lactose free)
  • 2 eggs
  • 8 oz. mozzarella cheese, shredded (about 2 cups)
  • 8 oz. pepperoni, diced (about 2 cups) (I used mini pepperonis)
  • 2 cups pizza sauce (because I double sometimes triple dip) (homemade is ALWAYS best)
  • Preheat your oven to 375 degrees. Grease two 24-cup mini muffin pans
  • In a large bowl, whisk together the flour, baking powder and the oregano;
  • Then whisk in the milk and eggs.
  • Then add in the mozzarella
  • and pepperonis
  • I also added in 1/2 an onion, chopped up into small chunks
  • Then I also added in chopped pancetta (about a cup)
  • I also added in a teaspoon of garlic salt
  • Then push the batter aside and let it hangout alone for 10 minutes, Don’t stir it yet, just let it hangout
  • Then after the 10 minutes stir everything together really well
  • divide the batter among the mini-muffin cups
  • Bake until puffed and golden, 20 to 25 minutes.
  • Now for my sauce! (I don’t believe in store-bought sauce, when it’s SO easy to make)
  • So for my sauce I used:
  • 29 oz can tomato sauce
  • 6 oz can tomato paste
  • Salt & Pepper, to taste
  • Dried Herbs De Provence
  • Dried Basil
  • Onion Salt
  • Garlic Salt
  • Red Pepper flakes
  • 2 garlic cloves, minced
  • Start by mincing up your garlic
  • Then grab a sauce pan and place it on burner and heat to medium heat
  • Then coat the bottom of the pan with a little olive oil
  • add the minced garlic
  • cook and stir garlic until there is a strong smell of garlic, or for about a minute
  • Then add the sauce
  • Then add all the seasonings, (I didn’t measure any of these, I just did them on taste) (If I were to guess how much of each, I would say a teaspoon of each)
  • Dried Herbs De Provence
  • Dried Basil
  • Onion Salt
  • Garlic Salt
  • Red Pepper flakes
  • Then add in the tomato paste
  • and stir everything together
  • Let simmer stirring occasionally for about 20-25 minutes.
  • Then serve a nice little bowl of sauce with your pizza puffs and dip away!

Enchilada Quesadillas

I got the inspiration for this recipe from here

I also used this recipe to season the chicken breasts with

3 skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. smoked paprika
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Start by preheating your oven to 350 degrees

Then place the cumin, chili powder, garlic powder, black pepper, salt, oregano and paprika in a bowl
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and mix it all together
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season both sides of the chicken breasts, very generously with the seasoning and place in a baking pan
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bake in oven for about 35-45 minutes or until the chicken breast reach the internal temp of 165 degrees, then pull the chicken out of the oven and let it rest for about 10 minutes and let it cool a little as well.

after you have let it sit for a few, then chop the chicken up into small pieces, set aside
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for the dang quesa-dilluh! (Like how it’s said in the movie Napoleon Dynamite)

Flour Tortillas
2 tbsp Olive Oil
1 whole Red Onion, Thinly Sliced
¼ teaspoons Salt To Taste
⅛ teaspoons Black Pepper To Taste
1 whole Yellow Bell Pepper, chopped into small chunks
1 whole Red Bell Pepper, chopped into small chunks
1 small can of Enchilada Sauce
(the refried beans were for normy and his quesa-dilluh)
1 avocado, chopped into small pieces
1 tomato, chopped into small pieces
1/2 cup Black Olives, Chopped
1/2 cup Green olives, chopped (I don’t feel these actually went, but adding them here because they are in the pictures)
1 cup Shredded Monterey Jack Cheese
¼ cups Fresh Cilantro, Chopped
jalapenos
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Start by heating the enchilada sauce in a small sauce pan to low heat, and while that warms up cook the onions and peppers. You can do the beans at this point too.

In a cast iron skillet, heat the olive oil over medium heat. Add the sliced onions and season with salt and pepper to taste,
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cook the onions over medium high heat stirring every few minutes until the onions are translucent and browned on the edges a little, 10-12 minutes. When the onions are done cooking pull them out and set aside and use the same pan to cook the diced peppers in. I like my peppers still crunchy so I only cooked them for about 5 minutes. Then I added the onions back to the skillet and turn heat off. (I cooked the onions by themselves because I don’t know why? You can skip that step and just cook the onions 1st, then throw the peppers in).
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At this point, I have a panini press and I plugged it in and got it warmed up while I made my quesadilla

spread 1-2 tablespoons of enchilada sauce over each of the tortillas.
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then add the onions and bell peppers to half of the tortilla
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Then add the chopped chicken
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I didn’t measure, I just added what looked good to me

Then add the cheese
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and then the olives
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Then fold the other part of the tortilla over the part with all the yummies and place on Panini press, or you could bake it, or place it in a skillet and place another pan over it to help hold it together.
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I closed the Panini press and just cooked it till the cheese was melted and there are nice panini press (grill looking) marks on the tortilla. How I could tell the cheese was melted is I heard it melting on the press and heard it sizzling.

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Remove Quesadilla from Panini press and place on a plate and let it cool for a couple of minutes
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Then use a pizza cutter and cut into slices, big or small, whatever your heart desires
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I garnished mine with pickled jalapeno
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I did chop up cilantro, tomatoes and avocado to top mine with as well, I also had a little bowl of the extra enchilada sauce on the side to dip my quesadilla in as well.

You could add salsa and sour cream too. I skipped the sour cream, trying to eat healthy.

Ratatouille

I have ALWAYS wanted to make Ratatouille and I finally did!

I didn’t have a round dish, so I used scare!

I don’t really care for egg-plant but still ate it and didn’t mind it in this at all!

Recipe

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
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1 cup tomato puree
¼ tsp. oregano
¼ tsp. crushed red pepper flakes
2 tablespoons olive oil, divided
1 small eggplant, such as Italian or Chinese
1 zucchini
1 yellow squash
1 long red bell pepper
Few sprigs fresh thyme
Salt and pepper
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Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish,
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approximately 10 inches across the long way. Drop the sliced garlic cloves
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and chopped onion into the sauce,
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stir in oregano,
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crushed red pepper flakes,
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one tablespoon of the olive oil, and season the sauce generously with salt and pepper.
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Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.

On a mandolin, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.
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Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.
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Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper.
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Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.
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Cover dish with a piece of parchment paper cut to fit inside. (I used foil)
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Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.
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Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

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here is that recipe for you again:

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree
¼ tsp. oregano
¼ tsp. crushed red pepper flakes
2 tablespoons olive oil, divided
1 small eggplant, such as Italian or Chinese
1 zucchini
1 yellow squash
1 long red bell pepper
Few sprigs fresh thyme
Salt and pepper

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. Trim the top of the red pepper and remove the core.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside.

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

Enjoy!

Chicken Tortilla Soup

Recipe

For the soup:
1 pound boneless, skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. paprika
1 Tbs. olive oil, divided
1 large red onion, diced
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2 cloves garlic, minced
1 red bell pepper, diced
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1 jalapeno pepper, diced
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1 lime, juiced and zested
1/2 cup cilantro, chopped
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) can green chilies
1 (14.5) oz can diced fire roasted tomatoes
1 Tbs. tomato paste
32 oz low sodium chicken broth
Salt & Pepper to taste

for garnish
sliced limes
diced avocado
Tortilla chips
salsa
chopped fresh cilantro
shredded cheese
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Preheat oven to 350 degrees. In a small bowl, mix the cumin, chili powder, garlic powder, black pepper, kosher salt, oregano and paprika.
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Brush both sides of each chicken breast with light coating of olive oil.
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Sprinkle a small amount of the spice mixture onto both sides and each chicken breast
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and transfer to a non-stick baking sheet. Roast the chicken in the oven for 20-25 minutes, turning once, until the chicken is cooked through. Allow the chicken to cool for 10 minutes,
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and then shred. (I cubed mine).
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While the chicken cooks, heat the remaining olive oil over medium heat in a large Dutch Oven.
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Add the onions
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and garlic,
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along with a pinch of salt, and saute for 3-4 minutes until the onions are very fragrant and they begin to soften. Add the bell pepper, jalapeno pepper,
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lime juice
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and zest and cilantro
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and stir well. Cook for another 3-4 minutes until the peppers begin to soften. Add the remaining spice mixture, black beans,
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green chilies,
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diced tomatoes
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and stir well.
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Cook for about 6 minutes until all the vegetables are tender. Add the tomato paste and stir to combine.

Slowly stir in the chicken broth

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and add the cooked chicken
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and bring the soup to a boil. Cover, reduce to a simmer and cook for another 15 minutes. stirring occasionally. Add salt & pepper to taste.

Serve!

(I served mine with chopped tomatoes and sliced avocados)

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Adobo Salmon

So I make this rub (Adobo) for pork Roast and I’ve done it on chicken too, so I was like hmmm why not try it on salmon? so here we go…

Here is the recipe I use for Pork Roast, but this time for Salmon

I didn’t measure I just went with it…It wasn’t as good as it tastes on the pork. But it wasn’t horrible.

So I used 4 pieces of Salmon 2 8oz Pieces, and 2 6oz pieces 8oz for Normy and 6oz for me
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Started with 4 garlic cloves smashes and minced (one clove per piece of Salmon was my thinking)
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I added the garlic to a small bowl that had dried oregano (about a tablespoon) and some olive oil (guessing a couple of tablespoons)
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Then I added balsamic vinegar (about a tablespoon), and salt (1 teaspoon), pepper, to taste and 1/2 a packet of sazon

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I mixed it all together and then rubbed it on the salmon pieces
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preheat oven to 425 degrees and place salmon on foil lined pan, and bake for 10-12 minutes, I like my salmon a little raw on the inside so you may want to check it after 12 minutes and see if its done enough for you.
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serve warm
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Fisherman’s Soup Recipe with Tilapia, Shrimp, Tomatoes & Capers

recipe

•1 tbsp grape seed oil
•1 medium onion, chopped
•3 cloves garlic, minced
•1 red bell pepper, seeded & diced
•1 large carrot, diced
•1/2 tsp dried oregano
•1/8 – 1/4 tsp dried (crushed) chile flakes
•1/2 cup chopped flat-leaf parsley
•1/2 cup dry white wine
•1 can (28 oz.) petite diced tomatoes (juices included)
•3/4 cup vegetable broth
•1/2 tsp kosher salt
•1 1/4 lb. firm white fish (such as tilapia), cut into 1-inch pieces
•1/2 lb. medium shrimp, shelled
•2 tbsp capers
•Salt & pepper, to taste
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1.Heat the olive oil in a large saucepan set over medium heat.
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2.Add the onion,
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garlic, red bell pepper and carrot.
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Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.

3.Add the oregano
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and chile flakes,
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and cook for 1 minute.
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Add the parsley
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and white wine,
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and cook for 1 additional minute.
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4.Add the tomatoes
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and vegetable broth,
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and bring to a simmer.

5.Add the tilapia pieces and cook,
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stirring occasionally, until the fish is almost cooked through, about 4 minutes.

6.Add the shrimp
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and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes.
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Remove from heat, stir in capers
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and season to taste with salt and pepper. Serve.
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Here is that recipe for you again:

•1 tbsp olive oil
•1 medium onion, chopped
•3 cloves garlic, minced
•1 red bell pepper, seeded & diced
•1 large carrot, diced
•1/2 tsp dried oregano
•1/8 – 1/4 tsp dried (crushed) chile flakes
•1/2 cup chopped flat-leaf parsley
•1/2 cup dry white wine
•1 can (28 oz.) petite diced tomatoes (juices included)
•3/4 cup vegetable broth
•1/2 tsp kosher salt
•1 1/4 lb. firm white fish (such as tilapia), cut into 1-inch pieces
•1/2 lb. medium shrimp, shelled
•2 tbsp capers
•Salt & pepper, to taste

1.Heat the olive oil in a large saucepan set over medium heat.
2.Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.
3.Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.
4.Add the tomatoes and vegetable broth, and bring to a simmer.
5.Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.
6.Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir in capers and season to taste with salt and pepper. Serve.