Beet and Feta Cheese Salad

I tried this recipe recently and wanted to share it with you.  I would recommend chilling the salad before eating.  This is a nice refreshing recipe.

4 beets, cooked and sliced (or 1/2 small can of beets, sliced)
¼ cup chopped red onion
3 tbsp. olive oil
1 tbsp. herbed vinegar (I used regular white vinegar)
1 tsp. dried thyme
1 tsp. dried marjoram
½ tsp. dried rosemary
¼ cup crumbled Feta cheese

In a salad bowl, toss beets and red onion together.  Set aside.

In a small jar with a tight-fighting lid on a small bowl, combined oil, vinegar, thyme, marjoram, and rosemary.  Shake or whisk together until well mixed.

Pour dressing over beets and onion. Toss gently to mix.  Sprinkle with Feta cheese.

Substitute:  One can beets (540 mL) sliced beets for fresh beets.

Add:  2 cups sliced pears or apples; or 1 cup chopped orange wedges.

Source: The Healing Herbs Cookbook, Pat Crocker, Pg. 93


Update:  I made this salad again tonight but I made a couple of changes.

I added:

  • 1 apple cut into small pieces
  • 1 tbsp. mall drizzle of red wine vinegar

Since I had used regular white vinegar (not herbed vinegar which I don’t have) the first time and I tried red wine vinegar this time and it was delicious.


Hasselback Eggplant

1 eggplant
1 can Primo® Rich and Zesty Garden Tomato and Mushroom Sauce
mozzarella cheese, sliced
1 teaspoon salt
½ teaspoon pepper
2 garlic cloves, minced
olive oil
¼ cup Panko
2 tablespoon Parmesan cheese, grated
1 teaspoon salt
½ teaspoon pepper
Optional:  sliced black olives, small slices of sweet red pepper


  1. Preheat oven to 375°F/190°C.
  2. Cut eggplant lengthwise, keeping it connected at the stem.
  3. In a baking dish, sauce and spread to cover the bottom.
  4. Place the eggplant directly on the sauce.
  5. Slice the mozzarella into thin slices. Alternate basil and cheese in each eggplant slice.
  6. Sprinkle salt, pepper, garlic, and olive oil and cover with foil and bake for 50 minutes until eggplant is tender.
  7. In a small bowl, combine panko, cheese, salt, and pepper.
  8. Place the Panko mixture on top of the eggplant and bake uncovered for another 5 minutes. Or until the breadcrumbs are golden brown.
  9. Cut into your desired piece and enjoy!

Original recipe source: Buzzfeed,

Before baking


Ready to eat!

IMG_6243 (2)

Personally, I’m not a fan of the skin on the eggplant so I cut it off.  Next time I will peel the skin before making this.

With the leftover eggplant (because it’s only me eating this) I cut up the leftover after peeling the skin and stuffed cannelloni for tomorrows dinner.  I will add some sauce around the cannelloni and sprinkle with Parmesan cheese and bake according to the cannelloni instructions.

PS  I apologize for the messy pictures.



Baked Parmesan Zucchini

IMG_2174Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!


  • 4 zucchini, quartered lengthwise (as you can tell I cut the zucchini n slices)
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves


  1. Preheat oven to 350 degrees F. Coat a cooling rack with non-stick spray and place on a baking sheet; set aside.  (I put olive oil in a glass baking casserole, then added the breaded zucchini and mixed it all up with the olive oil, adding a little more olive oil on top.)
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  4. Serve immediately, garnished with parsley, if desired.

Note:  These were soooo good that I ate them all in one serving.  (I halved the recipe because I only had 2 zucchinis.

Adapted from Cooking Classy and iFOODreal.


Broccoli Cheddar Bites


These bites can be eaten as a snack or with any meal.

1 large bunch of broccoli florets
2 eggs, lightly beaten
**1/2 cup, packed, torn fresh bread (no crust)
1/4 cup grated onion
1/4 cup mayonnaise
1 cup (4 oz. 114g) packed, grated sharp cheddar cheese
1 1/2 teaspoons lemon zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 cup milk
1/2 cup Bisquick

Preheat oven to 350F.

Place 1-inch of water in a pot with a steamer basket.  Steam the broccoli florets for 5 minutes, until just tender.  Rinse with cold water to stop the cooking.  Finely chop florets.  You should have 2 to 2 1/2 cups.

**Place the beaten eggs and torn bread in a large bowl.   Mix until the bread is completely moistened or

* Omit the bread and instead blend 1 cup milk, 2 eggs, and 1/2 cup Bisquick

Add the grated onion, mayonnaise,  cheese, lemon zest, salt, and pepper. Stir in the minced broccoli.

Preheat oven to 350F.  Coat the wells of 2 mini muffin pans (1 dozen wells) with olive oil (so the bites don’t stick).  Bake for 25 minutes until cooked through and lightly browned on top.

If you don’t have mini muffin pans, you can cook by greasing a baking sheet and spoon large dollops of the mixture onto the pan.  Baking time is the same.

Source:    The original recipe is from http://www.simply  I have altered the recipe.











Eggplant Parm Bites

I really enjoyed these eggplant parm bites – a change from making my usual eggplant parmesan.


2 cups vegetable or peanut oil for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
2 eggs, lightly beaten
1 1/2 cups bread crumbs (I used Panko flakes)
1 cup grated Parmesan cheese
1 eggplant, cut into 1-inch cubes
3 tablespoons chopped fresh parsley for garnish
coarse salt  (for finishing)
1 cup marinara sauce for dippng

In a small pot, heat 3 inches of oil until it reads 350F on a thermometer.  Line a large plate with several layers of paper towels.

Prepare three shallow bowls, in the first, whisk the flour with the salt, black pepper, and cayenne to combine.  In the second bowl whisk the eggs.  In the third mix the bread crumbs (or Panko flakes) with the Parmesan to combine.

Working in batches, dip the eggplant pieces first into flour, then into egg, and then into crumbs.  Continue until all the eggplant pieces are coated.

Fry the eggplant pieces until they’re golden brown, 6 to 8 minutes.  Remove them from the oil and transfer to the prepared plate.  Drain on the paper towels.

Garnish with parsley and coarse salt and serve immediately with a side of warm marinara sauce for dipping.

Source:  PureWow



Garlic Mushroom Kebobs

20150822_1611501/4 cup balsamic vinegar
2 tablespoons olive oil
3 cloves garlic, pressed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt
Freshly ground black pepper
1 lb. cremini mushrooms
2 tablespoons chopped fresh parsley

Preheat oven to 425F.

Whisk together balsamic vinegar, olive oil, garlic, oregano, basil, salt and pepper.

Add mushrooms and let sit 10-15 minutes.

Spray cookie sheet. Put mushrooms on skewers and put in oven for 15-20 minutes.

Remove when golden brown.


Zucchini Boats

Zucchini stuffed with tomatoes, feta cheese, and basil make a tasty side dish.

2 medium 2-inch-wide zucchiniSD7708
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon minced shallot
1 cup quartered grape tomatoes
1/2 cup feta cheese, preferably fresh
1/4 cup thinly sliced fresh basil

  1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
  2. Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes.
  3. Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, feta cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zucchini.

Makes 4 servings.

Source:  Adapted from an Eating Well recipe.

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