Traditional And Trendy Cooking

Sunday, March 26, 2017

Preheat oven to 400 degrees
Slice cherry tomatoes in half, put in bowl
Add 2 tbsp olive oil, balsamic vinegar, 2 cloves of minced garlic, 1/4 cup fresh basil and salt & pepper to taste
Stir and set aside
Slice little potatoes in half, put in (2nd) bowl
Add 2 tbsp olive oil, 3 gloves of minced garlic, dried thyme, dried basil, dried oregano, parmesean cheese and salt & pepper to taste
Stir and set aside
Place chicken on half of a baking sheet lined with parchment paper
Add 1oz of mozzarella to each piece of chicken
Add potato mixture to the other half of the baking sheet
Add tomato bruschetta mixture on top of the tomatoes and mozzarella
Bake for 20-25 min

If using a pie crust:

Spray round pie plate with oil
Place pie crust in the pie plate and fix edges nicely (as if you were making a real pie)
Poke a couple holes in the bottom of the pie crust
Bake pie crust for 10 minutes or until golden

Cook and crumble sausage, drain and set aside
Combine and beat eggs and egg beaters together
Add shredded mozzarella and cheddar
Add milk and stir
Add frozen spin, kale and onions
Mix in cooked sausage
Pour fritatta mixture into a round pie plate, or in cooked pie crust (if using a pie crust)
Bake for 45-60 minutes, until the center of the fritatta is set
Let cook a little before cutting and and serving

Cook and crumble Italian sausage, drain and set aside
Preheat oven to 375 degrees
Butter baking dish or dutch oven, set aside
In a large saute pan, heat EVOO
Add onion, celery, salt and pepper to saute pan and saute until soft and translucent
Add mushrooms and cook until soft
Add chestnuts until they get warm
Transfer veggie mixture to a very large bowl
Add sausage to large bowl
Add focaccia croutons and stir in a 1/2 cup of chicken stock at a time and mix well
Add as many croutons and as much chicken stock you like, depending on your preference
Transfer stuffing mixture to a large baking dish or dutch oven
Cover with aluminum foil and bake for 20 min
Remove foil and bake until the top of the stuffing is golden brown and crisp (about 25 more min)
Let rest for 10 min before serving

1/2 cup (dry) (organic) old fashioned rolled oats
1/2 cup milk (or can substitute with 1/2 cup water or 1/4 cup milk and 1/4 cup water)
1/8 cup chopped walnuts
Cinnamon to taste (depending on how much you like it, I like a lot!)
1/2 tbsp of honey
1/2 apple or 1/8 tbsp. raisins or both!

Add rolled oats, milk/water, chopped walnuts, cinnamon and honey to a mason jar or container and stir
Chop apple into small pieces (if adding apples)
Top the oats mixture with the chopped apple or raisins
Cover and refrigerate over night

Eat it as is, or heat in the microwave for 1 to 3 minutes, depending on how thick you like your oats! Add more water if needed.

Preheat oven to 350 degrees
Lightly grease a 9x5 inch loaf pan
In a large bowl, combine flour, baking soda and salt
In a separate bowl, cream together butter and brown sugar
Stir in eggs and mashed bananas until well blended
Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Preheat oven to 350 degrees F
Line a 9x13 inch baking pan with parchment paper
In a large bowl, combine pumpkin, milk, eggs, sugar and spice
Mix well, and pour into a 9x13 inch pan
Sprinkle dry cake mix over the top, then drizzle with melted butter
Top with walnuts
Bake at 350 degrees for 1 hour or until a knife inserted near the center comes out clean