Oven Roasted Beet salad

6 beets (can be assorted colors)
1/4 cup cubed feta cheese
2 teaspoons lemon juice
2 teaspoons honey
salt/pepper to taste

Heat oven to 350 degrees. Wrap beets in aluminum foil and place on a baking sheet. Bake beets for 2 hours.  Cool and dice.
Place beets in a small dish and gently stir in feta cheese.
Dress with honey, lemon, salt and pepper.

Baked Pattypan Squash

6-8 green or yellow pattypan squash
Parmesan cheese
Salt
Pepper
1-2 tablespoons Olive Oil

Cut pattypan squash in half.  Salt and pepper to taste. 
Coat baking pan with olive oil.
Put squash, cut side down on pan.  Slide around to coat with olive oil.
Once coated, place squash on pan with cut side up.  Place grated Parmesan cheese on top of each half squash.
Bake in a 350 degree oven until tops are browned.

Parmesan Crusted Chicken

From the Hellman's Chicken Challenge

INGREDIENTS

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs (I would use a dry pancake mix instead of the bread crumbs)

INSTRUCTIONS

1. Preheat oven to 425°.
2. Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

SERVES: 4 PREP TIME: 10 Minutes COOK TIME: 20 Minutes

Calories 370, Calories From Fat 210, Saturated Fat 4g, Trans Fat 0g, Total Fat 23g, Cholesterol 100g, Sodium 390g, Total Carbohydrates 2g, Sugars 1g, Dietary Fiber 0g, Protein35g, Vitamin A 2%, Vitamin C 2%, Calcium 8%, Iron 6%


Read More http://www.kevinandamanda.com/whatsnew/#ixzz1ZShqAsCD

Spinach, feta and raisin casserole

2 one pound packages of frozen spinach
1/2 cup golden raisins (use less or more as desired)
4 ounces feta cheese , diced
Pepper
Butter to grease casserole dish
Parmesan cheese

Place spinach in microwave and cook until defrosted.  Drain in colander and press until all the water is released. Spinach must be dry.  In a large bowl, mix spinach with raisins, and diced feta. Season with pepper.  Place in greased casserole.  Top with grated Parmesan cheese to cover.
Bake in a 350 degree oven until cheese on top is bubbling.

Noodle Pudding

1 lb package noodles
2 lbs. cottage cheese, large curd
8 eggs
1 container sour cream
1 teaspoon vanilla extract
1/4 cup raisins
1 tablespoon butter plus enough to grease casserole

Boil noddles according to package directions. Grease a large oven-proof casserole dish.
Preheat oven to 350 degrees.
Beat eggs. Add sour cream, vanilla, raisins and butter.
Drain cooked noodles. Add to egg mixture.
Bake in 350 degree oven until browned on top, 45 minutes to one hour.

lentil salad

1 pound french lentils
1 onion, diced fine
1 large pickled red pepper (sold in a jar), diced fine
1 orange or yellow pepper, diced fine
2 cloves garlic, crushed
salt/pepper
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1 teaspoon sugar if balsamic is not sweet enough
1 tablespoon extra vigin olive oil

Boil lentils until semi-firm.  Drain, place in serving bowl and add onions and peppers. Let cool.
Add balsamic vinegar, salt, pepper, garlic, mustard, and olive oil.
Best served the next day after flavors mellow. You may need to add more balsamic vinegar.

Apple Cake with Honey Sauce

http://projects.washingtonpost.com/recipes/2006/09/13/apple-cake-honey-sauce/

Holiday brisket

One large brisket 3-5 pounds
1 or 2 large onions
1 cup ketchup
3/4 cup water
3 tablespoons brown sugar
3 tablespoons lemon juice
Salt and pepper for brisket
1-2 tablespoons olive oil

In a large dutch oven, heat oil.  Season brisket with salt and pepper and brown on both sides.
Remove from heat and place brisket on a separate plate.
Mix all ingredients together except onions.
Place sauce ingredients in dutch oven.  Stir in onions.  Place brisket on top of mixture.
Spoon sauce over brisket top. Cover dutch oven.
Put in a 325 degree oven for three hours.

Roasted Cauliflower

From Michael Ruhlman's blog

I would eliminate the butter, use olive oil and sprinkle with parmesan cheese.

Roasted Cauliflower

Roasted Cherry Tomatoes

Several pints of yellow cherry tomatoes (or any color cherry tomato)

Sea salt
Ground pepper
Olive oil

Line an oven baking pan with aluminum foil. Coat with a tablespoon or two of olive oil.

Place cleaned cherry tomatoes on baking pan and season with salt and pepper.
Put in a pre-heated 375 degree oven. Drain liquid from pan after baking for about 15 minutes.
Tomatoes are done when brown.

Cape Cod Chopped Salad on the Food Network

Cape Cod Chopped Salad on the Food Network

Oven Roasted Asparagus

1 bunch asparagus

1-2 tablespoons olive oil
sea salt

pepper

1-3 tablespoons Parmesan cheese

Preheat oven to 425 degrees. Pour olive oil onto a roasting pan. Roll asparagus in olive oil and season to taste with salt and pepper. When coated, arrange asparagus in a single layer. Top with parmesan cheese.

Bake until cheese is melted and slightly brown.

Greek eggplant salad

2 eggplants
feta cheese
juice of 1/4 lemon
1 large garlic clove
salt
pepper

Pierce and bake eggplant in a 425 degree oven for an hour. Let cool thoroughly. Scoop out eggplant pulp and discard skin.
Cut eggplant into small pieces.
Add as much diced feta cheese as you like.
Add the juice of 1/4 lemon and a minced clove of garlic. Season with salt and pepper.

Baked falafel

2 large cans chick peas, drained
bunch of swiss chard
1 red pepper, diced
1 onion, diced
2-3 carrots
lemon juice
cumin
2 cloves garlic, crushed
salt/pepper
olive oil for greasing pans

Cut swiss chard into strips and blanch in boiling water. Drain well.
Put chick peas and carrots into bowl of food processor and puree.
Add all other ingredients except olive oil.

Put aluminum foil on cookie sheets. Grease with olive oil. Heat oven to 375 degrees.
Take a scoop of mixture and form a ping-pong size ball. Place on cookie sheet.
Bake until brown and crisp.

Chips with Shrimp Cevice Dip from Pam Anderson via Pioneer Woman

Recipe: Tortilla Chips with Shrimp Ceviche Dip
Prep Time: 10 Minutes | Cook Time: | Difficulty: Easy | Servings: 12


Ingredients
■2 pounds Cooked Salad Shrimp, Halved If Larger Than A Small Dice
■1 Medium Seedless Cucumber, Cut Into Small Dice
■2 Avocados, Cut Into Small Dice
■8 Medium Scallions, Sliced Thin
■2/3 cups Chopped Fresh Cilantro
■1 cup Ketchup
■2 Tablespoons Tabasco Sauce
■1/2 cup Lime Juice
■1/4 cup Extra Virgin Olive Oil
■Tastes-Like-Fried Tortillas Or A Bag (16 Oz. Size) Tortilla Chips, To Serve
Preparation Instructions
Mix all ingredients in a medium bowl. Cover and refrigerate. Serve with Taste-Like-Fried Tortillas or tortilla chips for dipping.

Makes 1 heaping quart.

Limoncello on the Food Network

Limoncello on the Food Network

Childhood Treat English Muffin Pizzas

Package of Thomas' English Muffins
Heinz ketchup or any tomato sauce
Oregano
Powdered garlic
Pepper
Borden's American Cheese

On a foil-lined broiler tray, place halved English Muffins. Place a slice of American cheese on each half. Spoon ons ome ketchup or tomato sauce. Sprinkle oregano, powdered garlic and a bit of black pepper on top.

Place pan under an oven broiler and broil until cheese melts.
Watch carefully.........this can go from melted to a burned mess quickly.

Black Bean Salad

2 cans black beans, drained and rinsed
1 can corn, drained
1 jalapeno, chopped fine
1/4 cup cilantro, chopped
1/4 cup purple onion, minced
1/2 cup red pepper, chopped

Dressing:

1/4 cup basalmic vinegar
1/4 cup canola oil
2 cloves minced garlic
2 TBSP. brown sugar or agave nectar
salt and pepper

Mix the first six ingredients in a large bowl. In a small bowl combine the dressing and mix well until the sugar dissolves. Pour over the bean mixture and refrigerate overnight.

Skirt Steak on the Food Network

Skirt Steak on the Food Network

Roasted Peppers with Feta Cheese

Assortment of peppers, red/orange,yellow,green
Raisins
Balsamic vinegar
Agave nectar
Feta Cheese, cubed

Place peppers on a roasting pan. Bake in a 450 degree oven, turning peppers as they blacken. When all sides are charred, remove from oven.
Soak raisins in several tablespoons of balsamic vinegar. When plump, add a teaspoon or two of agave nectar.
When peppers have cooled, remove seeds and peel. Cut into strips. Drain well. Toss with raisins.
Place cubed feta cheese in a casserole dish. Spread peppers and raisins over the
feta. Before serving, warm briefly in a microwave until Feta is warm.

Baked lamb chops

2 lamb chops
bread crumbs, enough to cover chops
grated orange zest
olive oil, enough to make bread crumbs moist
salt
pepper
cumin

Coat both sides of lamb chops with bread crumbs that have been mixed with all other ingredients. Bake at 450 degrees for 10-15 minutes.

Hamentashen

For dough:

1 cup Crisco
1 cup sugar
2 eggs, beaten
1 teaspoon baking powder
1 teaspoon vanilla
pinch of salt
1/4 cup orange juice
3 1/2 cups flour

Filling:
Canned poppy seed filling
Strawberry jam
Prune butter

Mix all ingredients for dough,except flour. Add flour, one cup at a time.
Blend until well mixed and smooth.
Divide dough into two separate pieces. Smooth. Wrap in plastic wrap. Refrigerate for one hour.

Take dough out of refrigerator and, on a well-floured surface, roll out until about 1/4 inch. Cut circles from rolled dough.
Fill each cirle with a teaspoon or so of filling. Fold ends of cirlce over filling and pinch to form a triangle.

Bake in a 350 degree oven until edges turn light brown, about 12 to 15 minutes.

Meatballs

1 1/2 pounds ground beef
3/4 cup dry bread crumbs
1 small onion, finely chopped
1/2 cup water
1 egg
1 tblspn.dried parsley
1 1/2 tblspn. salt
1/2 tspn. dried oregano
1/4 tspn. pepper

Mix all ingredients. Shape into 1 1/2 inch balls.
Put on an ungreased baking pan, about 15x 10x 1 inch.
Bake in 350 degree oven until light brown, 15 minutes.

Put meatballs into tomato sauce (see recipe).Simmer 15 minutes.
Cook pasta, drain. Place pasta on platter and top with meatballs & sauce.

Tomato Sauce

1 can crushed tomatoes
1 can tomato paste
1 small can tomato sauce
1/2 tspn. dried basil
1/2 tspn. dried oregano
1 tspn. salt
1 tspn. sugar
1 clove garlic, crushed

Place all ingredients in saucepan and simmer for 15-20 minutes.

Chicken Salad

1 lb chicken breasts, cut into tenders
1/2 cup mayonnaise
2 tblspns. chutney (peach or mango)
1/4 tspn. curry powder
1/4 cup dried cranberries
1/2 onion,diced
1 tblspn. toasted almonds

Cook chicken tenders in chicken broth on low heat for 10 minutes
Cool and slice. Add all other ingredients.