Tag Archives: garlic

Chili Relleno Bake

1/2 lb. Ground Beef
1/2 lb. Pork Sausage
1 cup chopped Onion
2 cloves minced Garlic
2 (4 oz.) cans whole Green Chilies
2 cups shredded Cheddar Cheese
4 Eggs
1/4 cup Flour
1 1/2 cups milk
1/2 tsp. Salt
1 tsp. Tabasco Sauce

Brown meats, onion, and garlic together. Drain fat. Spray 9×9 baking dish with oil and line bottom of pan with one can of chilies, cut into 2 inch pieces. Top with 1 1/2 cups of the cheese. Put meat mixture on top of cheese and top with remaining green chilies. Beat together eggs, flour, milk, salt and Tabasco until smooth. Pour over chilies. Bake uncovered at 350 degrees for 45 minutes. Top with cheese.

– From Nana’s Recipe Collection

Green Beans with Water Chestnuts

4 cups cut fresh green beans (2-inch pieces)*
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
2 tablespoons olive or vegetable oil
1/3 cup sliced water chestnuts
1/4 teaspoon Italian seasoning
1/4 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese

Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender but still a little crisp.

Saute mushrooms, onion and garlic in oil until tender. Stir in water chestnuts and seasonings and cook just until heated through. Drain beans and stir into skillet. Sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.

* This also works with frozen green beans, but not as good with canned green beans.

Chicken Rice Casserole

6 boneless skinless chicken breast halves
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth*
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley

Preheat oven to 350°.

Brown Chicken in oil in large skillet for about 4 minutes on each side; remove from pan and set aside. In the same skillet, saute the peppers, onion, mushrooms and garlic until onions are translucent. Stir in the rice, broth, corn, salt and pepper and bring to a boil.

Put the rice mixture in a 9×13 baking dish, coated with non-stick spray. Top with chicken. Cover and bake for 20 minutes. Uncover and bake a few minutes longer, making sure the chicken is done.** Sprinkle with almonds and parsley. Yield: 6 servings.

Notes: *Can use two bouillon cubes with 2 cups water.
**You can tell if the chicken is done by piercing it with a knife or fork. If the juice is pink, it is not done. The juice must run clear for it to be done.

Beef & Mushroom Teriyaki Stir-fry

1/2 cup Soy Sauce
1/4 cup Water
2 Tbsp. Sugar
2 med. Onions, sliced
1 tsp. minced Garlic
3/4 tsp. ground Ginger
2 lbs. Round Steak, cut into thin strips
1 lb. fresh Mushrooms, sliced
1/4 cup Oil
2 cups shredded Cabbage
1 can Bean Sprouts
1 can Water Chestnuts, drained and sliced

Combine soy sauce, water, sugar, vinegar, garlic and ground ginger.  Add beef to marinade.  Cover and refrigerate for 2 hours.  In wok, or 12 inch skillet, heat oil, add mushrooms, saute 2 minutes, add cabbage, saute 5 minutes.  Add beef and marinade, stir fry 5 minutes.  Add bean sprouts and chestnuts, cook 5 minutes longer.  Serve over rice. 

-From Nana’s Recipe Collection

Fresh Basil Pesto

1/4 cup pine nuts, toasted
4 cups packed fresh basil leaves
4 cloves garlic
1/2 cup extra-virgin olive oil
1 cup grated Parmesan or Romano cheese
1/2 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. black pepper

Combine pine nuts, basil, and garlic in a food processor, gently pulsing until mixed.

Slowly add the olive oil in a constant stream while the food processor is on, stopping occasionally to scrape down the sides with a rubber spatula.

Add the grated cheese, lemon juice, salt, and pepper and pulse again until blended.

Refrigerate in tightly covered container or freeze.

Notes: Try substituting sunflower seeds, if pine nuts are not available.

If you do not have enough basil, use 2 cups basil and 2 cups fresh spinach leaves.

Pesto is great to have on hand for last minute hors d’oeuvres. It can stand alone as a dip and also works as a spread for pizzas and sandwiches. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

I freeze in muffin pan cups, then wrap individually and put in freezer bag. – Wendy

You can also freeze in ice cube trays, then store in plastic bags up to 6 months. Take out only as much as you need when you need it.

Baked Cherry Tomatoes

1 quart cherry tomatoes
garlic cloves, peeled and sliced, to taste
2 tablespoons snipped chives
1/4 cup olive oil
juice of 1 lemon
coarse ground black pepper
salt (I use coarse sea salt)

Place the tomatoes in a baking dish. Add the garlic, chives, oil, and lemon juice. Toss. Sprinkle with black pepper and bake in a 350 degree oven for 20-30 minutes, until the tomatoes have burst open and the garlic is tender. Remove from oven and sprinkle on salt to taste. Serve hot, warm, or chilled as a side dish.

Serves 4-6