Caponata - Sicilian Eggplant Relish

This rich, savory relish will keep for weeks in your refrigerator

if there's any left over. 

Ingredients:

2         medium eggplant, sliced and then diced
1/2      c. olive oil
2         large onions
2         c. celery
16       oz. can tomatoes, strained and chopped
           salt and pepper to taste
2         T. sugar
4         T. vinegar
1/4      c. green (salad) olives
               capers to taste

Directions:

1 - Slice eggplant and squeeze dry with paper towels. Dice into one-inch cubes. Brown in hot oil 10 minutes, until soft and brown.
3 - During last 3 minutes of browning, add onions.
4 - Then add tomatoes and celery and simmer for 15 minutes.
5 - Add vinegar, sugar, salt and pepper, olives and capers.
6 - Simmer 20 minutes longer over low heat.
7 - Tastes best when  served at room temperatures on crackers or crusty Italian bread.

Easy Cheesy Ratatouille

Makes: 6 to 8 servings

Ingredients:

1         eggplant, peeled and cut into 1-inch cubes
1         onion, diced
1         red pepper, diced
1         zucchini, cut into 1-inch cubes
1/4 c.  sun-dried tomato vinaigrette
14       1/2 oz. can diced tomatoes
1/4 c.  grated Parmesan cheese
1 c.     shredded mozzarella cheese

Directions:
1 - Saute vegetables with vinaigrette in a large oven-safe skillet over medium heat.
2 - Add tomatoes with juice; cook for 15 minutes.
3 - Sprinkle with cheeses.
4 - Bake, uncovered, at 350 degrees for 15 minutes or until vegetables are tender.

Hoppel Poppel

The ultimate recipe, one skillet breakfast.

Makes: 6 servings

Ingredients:

1/2      stick butter
1 1/2   pounds boiled potatoes, cut into 1-inch chunks (see note 1)
3/4      cup chopped onion
1/2      teaspoon salt
1/4      teaspoon black pepper
1/2      pound smoked kielbasa, sliced into 1/4-inch pieces
6         eggs 1/2  (see note 1)
2         tablespoons room temperature water

Note 1: Substitute a can of white potatoes & use 10 eggs.

Directions:
1 - In a large skillet over medium-high heat, melt butter. Add potatoes and onion, season with salt and pepper, and sauté 10 minutes until golden, stirring occasionally. Stir in Kelbasa and cooked meat (see note 2) and heat 5 minutes, stirring occasionally.
2 - In a medium bowl whisk eggs and water an water; pour over the potato and meat mixture. Carefully stir until eggs are set. Served immediately.

Note 2: To make the breakfast a little different feel free to use cooked pork, roast beef, chicken, or whatever else is in the fridge. 

Serving Suggestions: Serve with English muffins or toast with jelly.

Smoked Sausage Skillet

A simple recipe that can be prepared fast.

Start to finish: 20 min.

Makes: 4-6 servings

Ingredients:

1    pkg. smoked sausage, diagonally sliced thin
2    cloves garlic, crushed
1/4     cup olive oil
1     large red bell pepper, sliced thin
1    small yellow onion, sliced thin
1    pkg. frozen broccoli, thawed
1/2     cup chicken broth (or water)
1/2     cup tomato sauce   
2    cups instant rive   
1/2    cup shredded mozzarella cheese

Directions:
    Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Herbed Artichoke Chicken

A Gluten-free Crock-Pot recipe

Makes: 6 servings

Ingredients:

1 1/2   pounds boneless skinless chicken breasts
1         can (14 ounces) whole tomatoes, drained and chopped
1         can (14 ounces) artichoke hearts in water, drained
1         cup gluten-free chicken broth
1         small onion, chopped
1         cup kalamata olives, pitted and sliced
1/4      cup dry white wine
3         teaspoons quick-cooking tapaioca
1         teaspoon curry powder
1         tablespoon chopped fresh Italian parsley
1         teaspoon dried sweet basil
1         teaspoon dried thyme
1/2      teaspoon salt
1/2      teaspoon black pepper          

Directions:
Combine chicken, tomatoes, artichokes, broth, onion, olives, wine, tapioca, curry powder, parsley, basil, thyme, slat and pepper in a Crock-Pot slow cooker; mix well.
Cover; cook on LOW 6 to 8 hours pr on HIGH 3 1/2 to 4 hours.

Tips: For a 5-, 6- or 7- quart Crock-Pot slow cooker, double all ingredients, except the chicken broth and white wine. Increase the gluten-free chicken broth and white wine by one half.

Serving Suggestions: Joan served the meal with rice and peas.

Honey Mustard Barbecue Pork Tenderloin

A simple recipe that can be prepared fast.

Prep: 15 minutes

Makes: 6 servings (4 oz. each)

Ingredients:

2    12-oz. pork tenderloin, trimmed
8    oz. jar honey mustard (Sweet Baby Ray)
1    cup barbecue sauce (Sweet Baby Ray)
2    tsp. garlic-herb seasoning blend

Directions:
Coat a large skillet with nonstick cooking spray or 1 Tbsp. vegetable oil; heat over medium-high heat. Add tenderloins' one at a time; cook until browned on all sides. Drain any fat. Place tenderloins in a3 1/2 to 4-qt. slow cooker. For sauce, combine ingredients; pour over meat. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours. Transfer meat to a platter. Strain sauce; skim off fat. Slice meat; drizzle with some sauce. Pass remaining sauce.

Serving Suggestions: Joan served the pork with broccoli and sweet potatoes plus grape tomatoes with olives and cucumbers.