What do you do when you buy 2 large eggplants? You make my recipe for eggplant dip which is a healthy alternative to hummus or artichoke dip, can be served to a vegan person or someone who is gluten free!
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cheese
Tomato and Ricotta Cheese Tart
Are you looking for a great appetizer or side dish that everyone will love? With tomato season coming to an end, I knew to share this fabulous recipe with you!!!
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Bruschetta on Goat’s Cheese
Bruschetta is my new favorite appetizer! A few weeks back I posted a bruschetta on feta recipe that has become very popular, probably because tomatoes are in season and the recipe was super easy to make!…
Hasselback Potatoes with Bacon & Cheese
Do you know what a “Hasselback Potato is”? I didn’t until I spoke to my sister for inspiration on a new recipe, she recommended me looking it up, when I did, it didn’t take much for me to convince myself to try it out!
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Baked Tamale Pie with Polenta
Tamale pie can be made so many different ways, most of the recipes I had found use tortilla as the tamale part and layering it like a lasagna. For my recipe, I use prepared polenta instead of the tortilla as traditional tamales use masa.
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Homemade Creamy Tarragon Dressing
Recently my best friend Melissa asked me what my favorite homemade salad dressings were as she wanted to experiment with making homemade dressings at home versus purchasing them. Funny thing is, I grew up with only homemade dressings, Italian dressings (although we never measured the ingredients, we only eye balled our salad dressings directly on the salad). Because of the modern day convenience I began to purchase all my salad dressings instead of making them, what a mistake. Thanks to Melissa (what are best friends for after all) I began to experiment and tried this homemade creamy tarragon dressing…YUM!
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Mock Pesto with No Nuts
On my honeymoon, 20 years ago with my ex, we went to Italy as part of the honeymoon as it was really important for me to have my ex meet my grandmother. My ex and I ended up staying there for 1 week and it was such a magical time for me as I got one on one time with my grandmother. During that time my grandmother taught me many of her recipes, one of which was a “mock pesto dressing”. I had never thought of making pesto any other way than the traditional way with basil, pine nuts, parmesan cheese and olive oil but my nonna taught me several different ways to make pesto and they were all delicious!
This recipe is super easy, basically all your ingredients go in a food processor, I started with parsley, garlic clove, parmesan and lemon zest
added my basil
turn on food processor, in a slow stream add olive oil, here is how this pesto looks in a jar
this is a great recipe for a mock pesto that does not include nuts (making it cheaper to make as well as healthier), my recipe uses the parsley with the basil which gives it a layer of flavors so the nuts are not missed. This recipe for pesto without nuts is great for pastas, it can be used as a salad dressing if mixed with a little more oil, I use it sparingly on green beans and it’s great for any recipe that calls for pesto. Let me know what you think of my recipe!
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Thank you again ~ Patty Limatola-Tanenbaum
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Mock Pesto with No Nuts
Ingredients
- 1 cup Parsley, Italian or regular
- 1 lemon, zested and juiced
- 1/2 cup Basil, fresh
- 1 small Garlic Clove
- 1/3 cup Parmesan Cheese
- 1/3 - 1/2 cup Olive Oil
Directions
- Combine the parsley, lemon zest, garlic clove and juice of one lemon, parmesan cheese and basil to a food processor.
- Turn processor on and stream in olive oil (add more or less based on your preference of consistency). Place prepared pesto in refrigerator. Enjoy!
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Healthy Baked Eggs with Pesto
WOW…it has been almost 2 years since I last did baked eggs in a tin recipe and while I loved by baked eggs two years ago, I love these baked eggs even more. Why is that you may ask, well, I have had some healthy issues recently and decided to change my eating habits wherever I could. My original recipe included cheese, prosciutto, scallions and other choice ingredients, for this recipe I simplified and made it a little healthier, I used ham (or turkey), a small amount of pesto and that’s it! It’s the same concept as my original recipe and here is how I did it!
Just like my other recipe for baked eggs, I placed a piece of turkey (and ham) and used it as my holder for the baked eggs
I put a 1/4 teaspoon of pesto in each cup and using a toothpick I swirled it around, this way there would be flavor in every bite
in the ham baked eggs, I put some chopped sun dried tomatoes and swirled it around as well
for the turkey I used artichoke hearts (all of the ingredients I had at home)
a little black pepper and this is how my tray looked prior to baking…no cheese for this recipe as I was keeping it really healthy!
and after 18 minutes
I removed the baked eggs from the pan…the ham cooked up a lot better than the turkey as you can see from the photo, even with the same baking times
I had a soft yolk, so when I would reheat they would cook up again
According to my program from MacGourmet, each serving is under 150 calories, total fat is under 5g and protein is 13 grams…not too bad for a delicious and easy breakfast! This healthy recipe for baked eggs is high in protein thanks to the mean and egg, low in carbs as there is no cheese or fatty meats. I would not omit the pesto as you need it for flavor since there is no cheese but if you wanted to omit the sun dried tomatoes or the artichoke hearts that would be fine.
On a separate note: for my other baked eggs recipe, I baked the eggs at 400 degrees at a shorter time, this time I baked them at 350 for a little longer and I preferred them this way as I wanted a softer yolk.
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Thank you for visiting my site.
If you enjoyed this recipe, please leave a comment and if you enjoy my site, please subscribe. To subscribe, go to the box listed on the top of the page “Subscribe Via Email” and input your email address.
When you subscribe, you will be emailed a link to confirm the subscription, be sure to click on that link to activate your account.
Thank you again ~ Patty Limatola-Tanenbaum
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Healthy Baked Eggs
Ingredients
- 6 large Eggs
- 6 slices of Deli Meat (I did chicken and ham)
- 1 1/2 teaspoons Pesto, divided by the 6 eggs (1/4 teaspoon each)
- 3 Artichoke Hearts (optional)
- 3/4 teaspoon Chopped Sun-dried Tomatoes (optional)
Directions
- Preheat oven to 350 degrees.
- Place a slice of meat in each cupcake holder, crack your egg directly into the deli meat.
- Place 1/4 teaspoon of pesto in each cup and using a toothpick swirl the pesto so that when it's baked through, each bite will have a taste of the pesto.
- Bake for 18-22 minutes, if you prefer your yolks like a hard boiled egg than bake for 22 minutes. Enjoy!
Optional - add artichoke hearts to 1/2 of the eggs and chopped sun-dried tomatoes (in 1/4 teaspoon increments) to 3 cups.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Pasta with Eggplant
When was the last time you ate a great pasta dish or made pasta at home? Seems like everyone I know is on a gluten free diet or change of life, excluding pasta all together. That being said, I recently had some friend over and wanted to show them a super easy recipe for pasta with eggplant…I figured the eggplant made the dish sound a little healthier than other options and my friends were game for it so why not?
I used to make an eggplant pasta for the kids and I as it was always super easy to make and just forgot about it until family reminded me, here is how I made this recipe for pasta with eggplant.
I cut the eggplant into small pieces
put the cut eggplant in a pan with a little oil
cut roma tomatoes
added them to my pan with my eggplant, added a little tomato paste as well
and while the pasta was cooking I let all the flavors cook together
added my pasta
tossed and added some water from the pasta, then parmesan cheese
yum! it was done!!!
As you can see the sauce becomes creamy once I added the pasta water, leaving just the right balance of pasta, eggplant and cheese. I did use fresh mozzarella which makes all the difference, if you are using the hard mozzarella, I would use shredded as it will not melt the same way. This pasta dish can be made in less than 30 minutes for those in a rush and it looks very impressive if I say so myself.
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Thank you for visiting my site.
If you enjoyed this recipe, please leave a comment and if you enjoy my site, please subscribe. To subscribe, go to the box listed on the top of the page “Subscribe Via Email” and input your email address.
When you subscribe, you will be emailed a link to confirm the subscription, be sure to click on that link to activate your account.
Thank you again ~ Patty Limatola-Tanenbaum
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Pasta with Eggplant
Ingredients
- 2 whole Eggplants, chopped in cubes
- 1 tablespoon Olive Oil
- 1 clove Garlic
- 3 whole Roma Tomatoes, chopped
- 2 tablespoons Tomato Paste
- 1 ball Fresh Mozzarella (or 1/2-1 cup shredded)
- 1/2 cup Parmesan Cheese, grated
- 1 pound Pasta
- water from pasta
Directions
- Cook pasta according to package details.
- In a saucepan, add oil and eggplant, cook for 5-6 minutes, add garlic, tomatoes and tomato paste. Cook for an additional 5-7 minutes (the sauce will be thick).
- To the sauce pan add cooked pasta, fresh mozzarella (or shredded) and mix well, add about 1/4 cup of pasta water, continue to add 1/4 of pasta water until you get the consistency you desire. Top with parmesan cheese, add more water if needed and serve.
Recipe belongs to Patty @MmGood.com, please contact me to use for personal use
Chicken Spaghetti Baked Casserole Recipe
Last Friday I was in charge of making pasta for my daughter’s soccer game. For all the home games the team asks parents to volunteer and bring a pasta dish that they can sell and the money goes back to the school team. It always puts a lot of pressure on me as everyone knows that I am Italian and that I went to culinary school.
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