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Stuffed Eggplant

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Recipe courtesy of https://allrecipes.com

Ingredients for Stuffed Eggplant:

  • 1 (1½ pound) eggplant, halved lengthwise
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 1 cup sliced fresh mushrooms
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • 1 cup tomato-basil pasta sauce
  • 3/4 cup Italian seasoned panko bread crumbs, divided
  • 1/2 cup grated Parmesan cheese, divided

 

Instructions

  1. Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
  2. Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.
  3. Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
  4. Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese.
  5. Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
  6. Bake in the preheated oven until eggplant is tender, 45 to 50 minutes.
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Sweet Potato Oranges

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Recipe courtesy of https://allrecipes.com

Ingredients for Sweet Potato Oranges:

  • 6 medium oranges
  • 3 cups cooked, mashed sweet potatoes
  • 1 cup white sugar
  • 1 cup unsalted butter, softened
  • ¼ cup orange juice
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated orange zest
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • ½ teaspoon all-purpose flour

 

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Cut 1/2 inch off one end of each orange and spoon out flesh. Place orange shells into a deep casserole dish.
  3. Mix sweet potatoes, white sugar, 1/2 cup softened butter, orange juice, eggs, vanilla, and orange zest in a large bowl with an electric mixer until smooth. Spoon into orange shells.
  4. Combine remaining 1/2 cup butter, brown sugar, pecans, and flour in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and butter melts, 3 to 4 minutes; spoon mixture over oranges. Add 1/2 inch water around orange shells in the casserole dish.
  5. Bake in the preheated oven for 30 minutes.
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Baked Feta & Tomato Portobellos

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Recipe courtesy of https://allrecipes.com

Ingredients for Baked Feta & Tomato Portobellos:

  • 4 (4- to 5-inch) portobello mushrooms
  • 2 tablespoons extra-virgin olive oil 
  • 2 1/2 teaspoons minced garlic 
  • 1 teaspoon chopped Calabrian chiles 
  • 1/2 teaspoon dried oregano 
  • 4 ounces tiny cherry tomatoes, halved if large 
  • 2 ounces feta cheese, crumbled into large pieces 
  • 1 tablespoon chopped fresh basil 
  • 1/4 teaspoon salt 
  • 1 tablespoon balsamic glaze

 

Instructions

  1. Preheat oven to 475°F. Using a spoon, gently scrape out and discard gills and stems from mushrooms, being careful to leave sides intact. Wipe tops with a damp paper towel. Place the mushroom caps, stem-side down, in a 2- to 3-quart baking dish. Bake until liquid has released, about 10 minutes.
  2. Meanwhile, stir oil, garlic, chiles and oregano together in a medium microwave-safe bowl. Microwave on High until sizzling, about 15 seconds. Add tomatoes; toss until evenly coated.
  3. Remove the mushrooms from the oven; carefully transfer, stem-side down, to a paper-towel-lined plate. Wipe the baking dish clean and blot the mushrooms as dry as possible. Coat the baking dish with cooking spray. Return the mushrooms to the baking dish, stem-side up, blotting excess liquid with a paper towel. Evenly divide the tomato mixture among the mushrooms. Top with feta and drizzling with any remaining oil mixture.
  4. Bake until the tomatoes have burst and the feta is soft, 10 to 13 minutes. Sprinkle the mushrooms evenly with basil and salt; drizzle with balsamic glaze.
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Strawberry Barbecue Beef

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Recipe courtesy of https://allrecipes.com

Ingredients for Strawberry Barbecue Beef:

  • 8 ounces strawberries, hulled and halved, plus 1 pound strawberries, hulled and chopped, divide
  • 2 tablespoons water
  • 2 tablespoons ketchup
  • 2 teaspoons light brown sugar
  • 2 teaspoons plus 2 tablespoons chopped fresh basil, divided, plus more for garnish
  • 2 teaspoons plus 2 tablespoons white wine vinegar, divided
  • 2 teaspoons minced garlic, divided
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon plus 1 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 to 1 1/2 pounds beef flank steak
  • 1 cucumber, peeled, seeded, and chopped
  • 2 tablespoons finely chopped red onion

 

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line the bottom and sides of a rimmed baking sheet with parchment paper to catch all the cooking liquid. Arrange halved strawberries on baking sheet.
  2. Roast in the preheated oven until fragrant, soft, and caramelized, about 20 minutes.
  3. For sauce, transfer roasted strawberries and their juices to a small saucepan. Stir in water, ketchup, brown sugar, 2 teaspoons basil, 2 teaspoons vinegar, 1 teaspoon garlic, white pepper, and 1/8 teaspoon salt. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 20 minutes. Remove from heat, let cool slightly, then transfer sauce to a food processor or blender. Blend until smooth.
  4. Preheat an outdoor grill to medium-high heat, 375 to 400 degrees F (190 to 200 degrees C). Oil grill grates. Sprinkle 1/4 teaspoon salt and the black pepper over steak. Grill steak, covered, 10 minutes. Turn steak and brush lightly with sauce. Continue cooking, brushing with sauce every 3 minutes, about 10 minutes more. An instant-read thermometer inserted into thickest part should register 130 degrees F (54 degrees C) for medium-rare or 140 degrees F (60 degrees C) for medium.
  5. Transfer steak to a cutting board; cover loosely with foil and let rest 10 minutes. (After resting, temperature should register 135 degrees F (57 degrees C) for medium-rare or 145 degrees F (65 degrees C) for medium.)
  6. For salsa, toss together chopped strawberries, cucumber, onion, the remaining 2 tablespoons each basil and vinegar, and the remaining 1 teaspoon each garlic and salt in a medium bowl. Chill salsa, covered, up to 4 hours.
  7. Thinly slice steak. Serve with strawberry salsa and garnish with additional basil.
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Stir Fried Pasta with Veggies

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Recipe courtesy of https://allrecipes.com

Ingredients for Stir Fried Pasta with Veggies:

  • 8 ounces spaghetti
  • 2 cloves crushed garlic
  • 2 tablespoons olive oil
  • 1 onion, sliced into thin rings
  • 2 skinless, boneless chicken breast halves – cut into bite-size pieces
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups julienned carrots
  • salt to taste
  • ground black pepper to taste
  • 2 tablespoons soy sauce

 

Instructions

  1. Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
  2. Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
  3. Toss pasta with vegetables, and serve warm.
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Easy Fruit Cobbler

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Recipe courtesy of https://allrecipes.com

Ingredients for Easy Fruit Cobbler:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¾ cup white sugar
  • ¾ cup milk
  • ¼ cup butter
  • 2 cups sliced fresh peaches

 

Instructions

  1. Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
  2. Blend together flour, baking powder, sugar, and milk.
  3. Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.