If you are looking for an appetizer to make for the upcoming holidays, I’ve got a great one to share. This recipe for Easy Baked Brie With Sun-Dried Tomatoes, Garlic And Parsley, is not only easy to make, but includes some delightful combinations of melted brie cheese, sun-dried tomatoes, garlic and parsley. I’ve already made it twice already for a couple of parties and it was a big hit. Give it a try if you are a person that likes cheese are looking for a simple, delicious recipe.
Easy Baked Brie With Sun-Dried Tomatoes, Garlic And Parsley
Preheat the oven to 350ºF.
In a small bowl, combine the sun-dried tomatoes and garlic with some of the oil from the tomatoes. Place the wheel of brie on a cookie sheet lined with parchment paper. Spread the sun-dried tomatoes and garlic on top of the cheese. If you like red pepper flakes and would like to add a little zip, sprinkle a few pepper flakes over the top of the mix. Bake in the oven for 10 minutes, or until the cheese is soft and a little gooey on the sides. Remove from the oven. Sprinkle on the chopped parsley on the top. Serve with garlic bread or crackers.
In this blog, I wanted to share a recipe for some easy sausage spinach vegetable lasagna that I made over the weekend. This recipe is a favorite of my family and I make it quite a bit, especially in the fall and winter months, when your body craves more comfort foods. It combines a healthy dose of vegetables including spinach, mushrooms, peppers, tomatoes, onions and olives that not only are good for you, but provide a host of vitamins and nutrients your body needs. I also put in some options if you have a gluten sensitivity, or prefer a vegetarian version. Give it a try if you are looking for a new recipe to try for dinner.
Easy Sausage Spinach Vegetable Lasagna
1 small box lasagna noodles (1/2 lb or approximately 9 noodles). You can use a gluten-free variety if you have issues with gluten.
1 24 oz. jar spaghetti sauce I used a local brand called Anna Lisa Spicy Pasta Sauce I got at Whole Foods that had no sugar or preservatives added. I really like this brand, but you can use any variety you like.
1 container cottage cheese You can also use ricotta cheese
2-3 cups shredded mozzarella or cheddar cheese I usually shred my own to avoid the added cellulose in cheese and other pre-packaged foods used to prevent caking. It is derived from wood pulp. Yes-wood pulp.
1 pound Italian sausage
You can also leave this out if you prefer to make a meatless version of lasagna
Fill a large pot with boiling water and add the lasagna noodles. Turn down heat a bit and boil the noodles for 10 minutes and then strain off the water and set aside.
In a large skillet, brown the Italian sausage. Add the garlic, onion, green pepper and mushrooms. Stir the mixture until the vegetables are slightly browned. Add in the olives and the salt, pepper and cajun seasoning to taste and stir. Add the spaghetti sauce to the meat and vegetable mix and stir to combine all of the ingredients. Add the tomatoes to the top and stir, just so they become warn and then remove from the heat.
Grease a 13″ x 9″ cake pan with olive oil. Place 3 noodles on the bottom of the pan. Then spoon about 1/3 of the meat and vegetable sauce over the noodles. Grab a handful or so of the spinach and place it on top of the sauce. Next scoop about 1/3 of the cottage cheese on top of the spinach and then add a layer of the mozzarella or cheddar cheese.
Repeat these steps 2 more times to create 3 layers total.
Pre-heat oven to 350 degrees. Place the prepared pan of lasagna in the oven and bake for 30-40, or until slightly crisp on the top. Remove from the oven and let set and cool for another 30-45 minutes. Serve warm with a fresh garden salad.
In this post, I wanted to share a recipe for some Chocolate Zucchini Cake I made over the weekend.
I had some home grown, garden fresh zucchini from a neighbor and another one from my daughter’s garden, so I figured I needed to do a little cooking and baking to enjoy their goodness. If you caught my last post, you may remember I spotlighted the health benefits of the zucchini. Zucchini’s are rich in vitamin C, vitamin A, potassium, calcium, fiber and more. They also contain other vital nutrients your body needs and craves, which help prevent disease and boost your immune system. I always look forward to the zucchini season, as they not only are good for you, they are great for grilling, frying and baking.
Last week, I enjoyed some sauteed zucchini, as well as made some zucchini bread. Over the weekend, I remembered I had a good recipe for chocolate zucchini cake, so I decided to get a little more baking on. I don’t bake as much as I used to, but I do like sweets from time to time. Remember—there is nothing wrong with eating sweets now and then. Michael Pollan, in his book Food Rules an Eater’s Manual, tells us “Eat all of the junk food you want, as long as you cook it yourself.”¹ Chances are you won’t eat it every day then. Anyway—his recipe is easy to make, contains some healthful ingredients and gets an “A” for satisfying those chocolate cravings. Give it a try if you like.
Chocolate Zucchini Cake
1/2 cup butter
1/2 cup oil
1-3/4 cup sugar
1 tsp. Vanilla
1/2 cup sour cream
1/2 cup high quality cocoa
1/2 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Salt
2-1/2 cups flour (You can use rice flour if you want it gluten free)
2 cups grated zucchini
3/4 cup chopped walnuts (You can also use pecans or almonds)
12 oz. bag good quality chocolate chips (I used one with one with a high cacao content for its good fat content)
In a mixer, mix the first 6 ingredients together. Add the dry ingredients, then add the zucchini. Mix well. Spread the mixture in a greased & floured, 13” x 9”. Top with nuts and chocolate chips. Bake at 325 degrees for 50 minutes. Cool and frost with chocolate frosting if desired. Serve warm, or cold.
Optional Frosting Glaze
1 cup semi-sweet or dark chocolate chips
2 tbsp coconut oil
Melt the chocolate chips and coconut oil in double boiler or similar, stirring until the chips are melted and a smooth texture. Remove from heat and allow to cool a bit.
Pour and spread over the cake. Allow to set for at a bit and serve.
1 jar pizza sauce (I used an organic brand, but use what brand you like.)
Handful of spinach
1 small purple onion (sliced)
1 medium size fresh tomato (sliced)
1-2 chicken breasts (cut in chunks, or cubes)
2 strips bacon
1 small can black olives (2.25 oz.)
1 small package shredded Mozzarella cheese or other favorite variety. (I usually buy a block of cheese and shred it myself.)
In a large frying pan coated with olive oil, saute the chicken and add the Cajun seasoning. Pour the mix in a bowl, when thoroughly cooked. Using the same pan, cook the bacon until crisp. Pat off any excess grease and cut the bacon into small pieces in the same bowl as the chicken. Line a cookie sheet with parchment paper. Place the 2 flatbread crusts on to the parchment paper. Spoon the pizza sauce over the flatbread. (I only used enough sauce to cover the flatbread, but add as much as you like.) Place the spinach on top of the flatbread to cover the crust. Next spoon the chicken, bacon mix on top. Season the mix with the basil and garlic seasonings. Add the shredded cheese over the top. Add the black olives and then the sliced onion.
Note: Feel free to add any other vegetables or other healthy ingredients you like and make it your own!
Bake at 350 degrees for 15 minutes. Add the sliced tomatoes and bake for an additional 5 minutes.
Let cool a bit and then serve warm alone, or add a fresh garden salad.
Here’s a good, recipe to try. It is easy to make, healthy and quite tasty.
Avocado & Tomato Salad
1-2 medium avocados, diced
4 medium tomatoes, diced
3 medium cucumbers, peeled and diced
1 small red onion, diced
2 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil or sunflower seed oil
salt to taste
fresh black pepper to taste
In a large bowl, combine the chopped vegetables.
Add the olive oil, or sunflower oil. Salt & pepper to taste. Serve alone, or as a side salad with other items.