Yummy Broccoli Salad

Mom suggestion today is a summer salad perfect for 4th of July.

The flavors in this salad are perfect together.  I owe this recipe to my sister-in-law Lynn who prepares this all the time for our summer BBQ's.  I cannot get enough of it, it's that good!

I will say it's healthy too since it does have broccoli, who cares if it has bacon and mayo, that is where all the flavor comes from and you will still have the health benefits broccoli has to offer.

Be sure if you take this to a BBQ, keep it cold or if you have a food chiller plastic container that would be perfect.

Thank you Lynn for all the love and support you have given us during a very difficult time and also thanks for this great recipe!  It's sweet, it's salty, it's crunchy, it is perfectly delicious!!

2 Heads Broccoli, Broken up into bite size pieces
1 lb Bacon, Fried crispy and crumbled
2 Cups Mayo (Preferably Hellman's)
2 Tablespoons White or Apple Cider Vinegar
1/2 Cup Sugar
8 Ounce Bag Shredded Cheddar

Combine all the ingredients and refrigerate until ready to serve.  The longer it sits the better it will taste.

Delicious Oven Baked Sweet Potatoes

Tis the season for sweet potatoes, this is such an easy recipe, yet the results are amazing.  My grandparents always had sweet potatoes baking in the oven during the fall and winter months.  Anyone who came to visit them would smell the aroma at the front door than their nose would lead them to the wall oven where they were cooked and ready to eat.  We would grab a plate, search out the butter and gobble it down.  As the years went on, I would follow that tradition but I added a couple of other ingredients to go with the butter.  I promise your taste buds will be singing!

Ingredients:

Sweet Potatoes or Yams
Butter
Brown Sugar
Cinnamon

Preheat oven to 350

Bake the potatoes for about an hour or until fork tender.

Slice them down the center but don't cut in half completely.

Add a slice of butter, teaspoon brown sugar, cinnamon to taste.

Serve alone for a snack or with your favorite comfort food.  Told you it was easy, you tell me how delicious!

Broccoli Rabe with Linguini

At 16 years old I had my first summer job at a restaurant.  I had the breakfast and lunch shift so I had to be at work by 6:00 am.  I lived 45 minutes away so my Aunt Sandy and Uncle Sam let me stay at their home  for a closer commute, they lived 5 minutes away.

She made this one night for dinner and I was in love, I've been making it ever since.  Of course as the years went by I made my own special changes to enhance the flavor.  The best part about this recipe, it is a one pot meal, you literally add the pasta to the same pot you cooked the broccoli rabe.

Thank you Aunt Sandy for the great recipe and for allowing me to sleep a little later in the morning during the summer months I worked in your town.  Aunt Sandy is my grandmother's baby sister, there are 14 siblings between them, my grandmother being the oldest.  Yes, my great-grandmother had 16 children in all, God bless her.  By the way, she lived to be 104, as they say, hard work will never hurt you.

Here's what you need to serve 4:

2 Large Heads Broccoli Rabe - Washed Thoroughly, large stems removed, cut in half
1 Small Red Onion, Chopped
1 Full Head of Garlic, Chopped
Extra Virgin Olive Oil
1 Large Can Chicken Broth
Red Pepper Seed, to taste
Handful of Pignoli Nuts, Optional
Salt and Pepper to taste
1/4 - 1/2 Cup Parmesan Cheese
1 1/2 Pounds of Linguini Fini or Favorite Pasta

In a large pasta pot pour enough oil in pan about an inch from the bottom over medium heat.  Add the chopped onion and saute for 5 minutes.  Add the garlic and saute for a minute more.  Add the broccoli, salt, pepper, nuts, red pepper, stir well until wilted.  Add the chicken broth and enough water to cook the pasta, about 3 cups since you will be cooking the pasta right in this pot.

Once all the ingredients come to a slow boil, add the pasta in the pot increasing the heat to medium high in order the keep the pot boiling.  This will give the pasta an incredible flavor.  When pasta is almost tender, check for seasoning, may need to add salt at this time.

When pasta is finished, scoop out the pasta into a pasta bowl, pour over the broth and broccoli, top with parmesan cheese and stir well.  Serve immediately with warm, crusty Italian bread.

Delicious Grilled Asparagus

Nothing taste better then fresh asparagus, especially when it is seasoned and grilled.  I just cannot get enough of it.  There is no better time then now to try it since it's asparagus season and the weather is warm enough to enjoy grilling.  Grilling brings out the gentle sweetness of this great and healthy veggie!  The best part is you only need a couple of ingredients and the results are simply delicious!

Asparagus has many health benefits too, including:

1. Can detoxify our system
2. Has anti-aging functions
3. Can protect against cancer
4. Reduces pain and inflammation
5. Can prevent osteoporosis and osteoarthritis
6. Reduces the risk of heart disease
7. Can help prevent birth defects
8. It is loaded with nutrients:  Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into the cells.

When buying asparagus, look for crisp, straight, bright green stalks with compact tips.  Prepare the asparagus by first breaking off the heavy end of each spear when it snaps easily and wash well since it is an underground plant you will need to remove the sand or grit.  One pound will make 4 servings.

Season the asparagus with extra virgin olive oil, enough to make them shine and sprinkle liberally with Italian seasoning, my favorite is a Good Seasons Italian packet, rip it open and shake it on.

Heat the grill on high and lay the asparagus the opposite way of the grates so they won't fall through.  They are cooked after about 5 minutes or until crisp tender, don't overcook.

Delicious Eggplant Parmesan

Here is another delicious recipe for utilizing fresh veggies at the produce stand. The stands are loaded with eggplant right now, so it's the perfect time to make it.

This recipe is pretty basic but what makes a real difference is adding Provolone Cheese. For easier preparation, make the marinara sauce ahead of time.

Ingredients:

2 Medium Eggplant, peeled and sliced into 1/2 inch slices
1 Cup all-purpose Flour
4 Tablespoons Milk
Canola or vegetable oil for frying
Salt and pepper to taste
2-3 eggs, beaten
2 Cups or more Italian Style Bread Crumbs
1 Lb Provolone Cheese, shredded
Marinara Sauce

Preheat oven to 350

Directions:

Sprinkle eggplant slices with salt and place in a colander for 1 hour to draw out excess water.

Pat the slices dry with a paper towel. Place in a ziplock bag with flour to coat. Beat eggs and milk with a fork in bowl and season with salt and pepper. In another bowl have the breadcrumbs. Remove the eggplant from flour shaking off excess flour and add to egg/milk mixture then dredge in bread crumbs, patting down bread crumbs. Transfer to a dish and repeat until all eggplant is breaded.

In a large skillet pour in oil to a depth of about 1 inch. Heat oil over medium high heat. When oil is ready the eggplant will sizzle when added to the oil. Fry eggplant slices until golden brown, about 2-3 minutes per side, then drain on apper towel. Repeat until all are fried.

Cover the bottom of 9 X 13 pyrex or oven safe plate with a thin layer of sauce. Place a layer of eggplant on top of the sauce and sprinkle with provolone cheese. Contine to layer eggplant and cheese, not the sauce until all the eggplant is used. Cover the top with a generous protion of sauce, top with remaining cheese and bake for 45 minutes to an hour. If cheese starts to brown too much, cover with foil. Remove from oven and allow to cook for 10 minutes. Cut and serve with favorite pasta.

Chimpotta (Eggplant Appetizer)

With all the wonderful, fresh Jersey produce out, it's the perfect time to make this, trust me you won't be sorry. My mother-in-law Jerry prepares this all the time and it's one of my favorites. I love you mom, thanks for everything you do for us!

Serve as a vegetable or an appetizer with fresh semolina bread and watch it disappear!



Ingredients:

4 Jersey Cubinal Pepper, Cut up, Seeds removed
1 Jersey Large Eggplant, Cut into Cubes
3 Jersey Zucchini, Washed and Sliced
1 28 Oz can Italain Style San Marzano Whole Tomatoes in Juice, Mashed
5 Cloves Garlic, Chopped
1 Large Vidalia Onion, Chopped
1 Jersey Red Tomato, Chopped
Mild and Light Olive Oil
Salt and Pepper to taste

Directions:

In a large frying pan over medium high heat add enough olive oil to just cover bottom of pan. When oil is thoroughly heated add the chopped peppers and saute until peppers are tender. Season with salt and pepper. Pour into a large bowl and set aside.

To the frying pan adding more oil if necessary. Add the onion and zucchini and saute until tender again adding salt and pepper to taste. When tender add the zucchini and onions to the bowl with the peppers.

Back to the frying pan again adding more oil if necessary add the eggplant and Jersey tomato adding salt and pepper again to taste and saute until tender. Add to the bowl with other vegetables you set aside.

Wipe out frying pan with paper towel add a small amount of oil, enough to saute the garlic. Add garlic and saute for one minute. Add the can of San Marzano tomatoes, add salt and pepper to taste and simmer for 15 minutes.

Add the bowl of vegetables you set aside to the frying pan and simmer another 15 to 20 minutes, check for seasoning and serve!