1 bunch broccoli
3 eggs, beaten by hand
1/3 cup Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt
2 Tbsp. flour
Steam or boil broccoli - drain, chop small. Beat 3 eggs, add cheese, salt, pepper, garlic powder, flour and broccoli. In a frying pan with oil add by scoops - just like pancakes - fry both sides - pat butter - serve.
I through in the cheese and spices without measuring and I used garlic salt instead of powder... They turned out GREAT and the BEST part was my son gobbled them up! From now on I'll use this recipe as a base but throw in my own ingredients such as butter nut squash or sweet potatoes!
This something my mother always used to make... I'll have to tweak my recipe once I find out exactly what she did but for now it was quite delicious.
2 eggs scrambled
3 cups of cooked rice (amount varies)
1 cup of cooked peas
3 spring onions chopped
1 cup cooked ham chopped (optional)
Soy Sauce to taste
Heat a bit of oil in the wok and add your cooked rice and toss on medium heat. Add the rest of the ingredients, except the soy sauce, stirring until well blended. Then add your soy sauce a little bit at a time giving it color and tasting as you go until you are happy with the flavor.
*Note... I think this would turn out even better if I used peanut oil and dash of sesame seed oil in the end. These are true flavors of Asian dishes and I know I love 'em! But if all you have on hand is vegetable oil... that's fine too!
*Update! I made this again this week and added sesame seed oil to the vegetable oil I was already using plus continued to add the sesame seed oil throughout the process of adding the rest of the ingredients... MMmmmm! It turned out SUPER delicious!! :D Oh! And get the sesame seed oil from the Asian section in your food mart... the one sitting next to the olive oil's is way more expensive!
For this part I just tore up some fresh spinach into bite size pieces... I added sliced fresh strawberries, candied walnuts and crumbled goat cheese. Yum!
1/2 cup sugar
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/4 teaspoon worcestershire
1/4 teaspoon paprika
1 tablespoon of minced red onion
Pour all ingredients into a blender and puree till combined. Pour generously over salad and enjoy!
So this is a very special recipe that I made to sure to ask my mom before sharing... Nothing has topped this banana bread in my eyes. And most people that I make it for agree. A funny little thing about this recipe... my sister has the exact recipe and it never works for her! She doesn't even try it any more and uses a different recipe. So as you're making it... put a little love and magic into it and it should work for you! ;)
2 1/4 cups of sifted all purpose flour
3/4 cups sugar
1 teaspoon salt
1 tablespoon baking powder
1 teaspoon baking soda
4 bananas mashed
1/4 cup milk
1/4 cup vegetable oil
Prepare the dry and wet ingredients in separate bowls. Add the dry ingredients to the wet a little bit at a time stirring in the flour mixture well each time. After everything is combined put the batter into your preferred greased pan... You can usually do four small tin loaves, or one large loaf pan, and you can even do muffins! Whichever you choose don't fill the batter all the way to the top, only fill about 1/3 of the way. Put into a 350 degree oven. Bake time will vary... as a general rule of thumb for loaves I set the timer for 25 minutes then eyeball it from there... and for muffins I start with 18-20 minutes and eyeball it from there. Remember... you can always check to see if baked goods are ready by sticking a toothpick right in the middle and if it comes out clean.... It's done! :) Enjoy!
1 yellow onion diced
20 (or so) corn tortillas chopped
1 28 oz. can of Las Palmas Green Chile Sauce
1 package of shredded cheese of your preference (I like to use the fiesta style mix)
In a large skillet warm up a good amount of oil over medium high heat. Once the oil is ready you can begin putting about a handful or so (depending on how large of a skillet you are using) of the chopped corn tortillas in the skillet. Make sure to keep your distance and be careful of oil popping out at you. As long as your tortillas and the utensils you are using are dry you shouldn't have a problem. With tongs continue to check the tortillas and remove them from the oil once they get slightly crispy... remember we're not making tortilla chips... you just want a little bit of a crispy texture to them. Have a large oven proof casserole dish on hand and transfer the corn tortillas from the oil to the dish. Continue doing this until all the tortillas are done. You might need to add more oil and I like to put a little dash of salt on the tortillas after each transfer...when they are OUT of the oil.
Once the tortillas are done you will want to distribute almost all of the cheese throughout the casserole dish, make sure to leave enough cheese to top it off. Use your tongs to make sure the cheese gets distributed evenly. Next open your can of Las Palmas and even pour over your casserole, after the can is empty I like to give a good shake to the dish to make sure the sauce seeps down into all the little spaces and holes. Top it off with cheese and pop the dish in to a 425 degree oven for about 20 minutes and ENJOY! (ps... I like to top each serving off with shredded lettuce and a dollop of sour cream!)