Friday, August 19, 2011

Mexican Vegetable Soup

City- Data
Here is a link to a great site I belong to on Facebook.. This soup looks incredible and I can't wait to try it. Come on winter, I miss my soups!
Especially the spicy ones!

Thanks to chilicheesefries. net

Wednesday, May 25, 2011

Tomato, Potato and Mozzarella Bake

Serves: 4

You will need:
•8 cups water

•3 russet potatoes, sliced 1/4 inch

•3 tomatoes, sliced 1/4 inch thick

•8 ounces mozzarella, sliced 1/4 inch thick

•2 cloves garlic, minced

•2 tablespoons grated Romano cheese

•kosher salt and pepper to taste

•extra virgin olive oil for drizzling

1.Preheat oven to 350 degrees.

2.Bring water to boil, add potatoes and parboil for 5 minutes. Strain. (Note: you want these to be a little underdone so that they wont get too mushy when you bake them in the oven).

3.In a large casserole dish, layer potato, tomato, mozzarella. While you will only have one layer, you’ll want to overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil.

4.Bake 20-25 minutes. Cheese will be melted and slightly golden. Serve hot.

Tuesday, March 1, 2011

“25 Soup Blogs That Will Bowl You Over”

Cindy Cullen was nice enough to send me this link to “25 Soup Blogs That Will Bowl You Over” Here it is for you to enjoy!

Wednesday, February 9, 2011

Tortilla Espanol

Tortilla Espanol
Vegetarian Cooking for Everyone

1/2 cup olive oil
2 lbs. whole or red potatoes, peeled and very thinly sliced
1 large onion, thinly sliced or diced
Salt and freshly milled pepper
6-8 eggs, beaten

Warm 5 tablespoons of the oil in a very wide skillet. (Madison suggests nonstick or cast iron here, but I have had fantastic success with a well heated regular skillet with properly heated oil.) Add the potatoes and cook over medium heat, stirring frequently, until they're cooked through and golden, about 20 minutes. When done, the potatoes will have lost their opaque white centers. Separate any slices that stick together so that they will cook evenly. When done, transfer the potatoes to a bowl with a slotted spoon. If there's no oil remaining in the pan, add another tablespoon and saute the onions until they're lightly browned. Add them to the potatoes and season well with salt and pepper. Pour in the beaten eggs.

Wipe out the pan with a towel and then return it to the stove and add 2 tablespoons of oil. Pour in the egg mixture, smooth down any potatoes that stick up, and cook over low heat until golden on the bottom, about 10 minutes. Invert the omelet onto a plate, slide it back into the pan and cook until set, a few minutes. Invert onto a plate again, cut into wedges and serve.

Variations include adding 2 tablespoons of rosemary to the potatoes while they are cooking or add 1/2 cup of grated smoked cheese such as mozzarella, Gouda or cheddar. I like mine with salsa and tortillas.

Saturday, January 29, 2011

My Studio

About to make big changes in the studio. I can hardly wait. It will take a lot of work to get it as I want it, but it will be well worth it in the end. I just plain need more room!
fondly, Nancy

Thursday, January 6, 2011

Breakfast Potato Casserole


6ouncespotoatoes, frozen hash brown one package
1/3cuponion, chopped
1/4cupgreen bell pepper, chopped
8ounceswhole kernel corn, canned (one can), drained
1/2cupcheddar cheese, shredded
5largeeggs, beaten
1dashcayenne pepper, red pepper, ground

*substitute: 3 c Frozen shredded hash brown Potatoes. (do not thaw.)

Heat oven to 350 degrees F.

Cover potatoes with water and drain as directed on package except omit salt.

Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches. Top with onion, bell pepper, corn and cheese.

Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika.

Bake 35 to 40 minutes or until knife inserted in center comes out clean.

More free recipes