Granitas

Strawberry Watermelon Granita

Granita: semi-frozen dessert made from sugar and water and various flavorings.

Put metal baking pan in freezer to chill while preparing the mixture.

1½ cups strawberries (I used previously frozen)

3 cups cubed seedless (or remove the seeds) watermelon

½ cup sugar

1 Tbsp lime juice

Blend ingredients until smooth.  Pour into metal baking pan and place in freezer for one hour.  No longer, no less, exactly one hour.  Remove and use a fork to mash down any big chunks.  Return to freezer for 2 more hours.  Scrape surface until flakey with a fork, like shaved ice.  Scoop in bowls and serve.  Just like homemade SNO-CONES but when you add cool whip to it, it’s even better! 

© Crackerberries 2013

Club Pedro

Club Pedro

1 lb ground beef

1 medium onion, chopped

10 oz diced tomatoes with green chili peppers

1 tsp fresh ground pepper

1 avocado, sliced

6 slices cheddar cheese

6 flour tortillas

1 tomato sliced

Shredded lettuce

Brown ground beef in skillet and drain off liquid.  Add onions and tomatoes with chili peppers and cook until onions are tender.  Divide burger mixture into tortillas and top with sliced avocado.  Roll and top with one slice cheese.  Serve with shredded lettuce and sliced tomatoes.  Serves 6

© Crackerberries 2013

Tuna and Bean Salad

Tuna & White Bean Salad

1½ cups white beans (rinsed and drained)

5 oz tuna packed in water

2 cups iceberg lettuces, chopped or torn

¼ cup chopped/sliced red onion

1 tomato, chopped

3 tbsp red wine vinegar

1 tbsp extra virgin olive oil

¼ tsp basil

¼ tsp pepper

Salt and pepper to taste

Combine tuna and beans together in bowl with onion; toss to blend. 

In small jar with screw on cover combine vinegar, olive oil, basil and pepper and shake well. 

Divide lettuce and tomato on two salad plates.  Spoon tuna mixture over top and drizzle with dressing; salt and pepper to taste.  Serve with bread sticks.

© Crackerberries 2013

Egg Plant Provolone

Egg Plant Provolone Stuffed Chicken Breasts

9 oz chicken breast; cut in half lengthwise and pounded to 1/8 inch thickness

1 clove garlic, minced

2 thin slices provolone cheese

1 cup egg plant, sauté for 5 minutes in hot skillet sprayed with cooking oil

10 oz diced tomatoes with green chili peppers

1/8 cup Italian style bread crumbs

1 tbsp soy sauce

Salt & pepper

Salt and pepper each side of chicken breast.  Place a slice of cheese and ¼ cup egg plant on each half of the chicken.  Roll and secure with toothpicks.  Place the rolled chicken breasts in small saucer and add soy sauce.  Roll the breasts to cover and let stand in fridge for one hour. 

Preheat oven to 350°

Roll the soaked chicken in bread crumbs and place in lightly greased hot cast iron skillet.  Cook over medium high heat for three minutes per side.  Place in oven and cook at 350° for 20 minutes. 

In small sauce pan combine tomatoes and remaining egg plant and heat till hot.  Spoon over chicken and serve with favorite side dish.

© Crackerberries 2013

Vegetable Pasta

Egg Plant & White Bean Pasta

FOR BEANS:

1¼ cup dry great northern beans

24 oz chicken broth

½ tsp celery salt

½ tsp Italian seasoning

½ tsp chili powder

½ tsp red pepper flakes

Soak beans overnight.  Drain and rinse.  Place beans, broth and seasonings in crock pot on low setting.  Cover and cook for 6 hours.  Do not remove the cover during cooking.  After 6 hours, stir, cover and let cool for two hours.

FOR EGG PLANT:

4 cups peeled and cubed eggplant (about 1 lb)

¾ cup chopped celery and leaves (I used the tops)

¾ cup chopped red onion

2 tbsp cooking sherry

2 tbsp fresh chopped basil

3 cloves garlic, minced

1 pint stewed tomatoes

½ cup rotini pasta

Combine celery, onion, and garlic in lightly sprayed Dutch oven and cook on medium high just until aromatic.  Add tomatoes, basil, sherry, egg plant and two cups of the beans (not drained).  Bring to boil, reduce heat; cover and simmer for 30 minutes, stirring often. 

Cook pasta according to package directions.  Drain and add to egg plant mixture.  Serve with side salad and bread sticks.

Yield:  6 one cup servings

© Crackerberries 2013

Sesame Breadsticks

Sesame Breadsticks

¾ cup warm water

2½ tsp toasted sesame seeds, divided

1 tsp active dry yeast

½ tsp salt

1 tsp honey

1½ tsp vegetable oil

2 cups all purpose flour

1 tbsp melted butter

Combine all ingredients except 1½ tsp of the sesame seeds and butter, in bread machine and chose the dough selection.  Once the cycle is finished, turn dough out on lightly floured surface and spread into rectangle.  Cut into 16 quarters.  Roll each quarter into strips and place on lightly greased cookie sheet.  Sprinkle with remaining sesame seeds.  Bake 400° for 20 minutes.  Brush with melted butter and serve immediately.

© Crackerberries 2013

Eggs Benedict

Poor-man Eggs Bennie

4 eggs

4 slices whole wheat bread

1 tomato, sliced

¼ cup plain low fat yogurt

1 tbsp mayonnaise

½ tsp lemon juice

½ tsp dried basil leaves

Salt & pepper to taste

Spray medium skillet with non-stick cooking spray.  Fill skillet half full with water and bring to a boil.  Reduce heat to simmering.  Break one egg into measuring cup.  Holding the lip of the cup to the water as close as possible, carefully slide egg into simmering water.  Repeat with remaining eggs. 

Meanwhile, toast bread, slice tomatoes and place one slice on each piece of toast.

In small sauce pan, combine yogurt, mayonnaise, basil and lemon juice and heat just until it starts to bubble, stirring constantly.  Remove from heat and set aside.

Simmer eggs uncovered 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard.  Remove eggs with slotted spoon and place on top of tomato on toast; spoon yogurt mixture over top and sprinkle with salt and pepper.

© Crackerberries 2013