Wednesday, June 24, 2015

Grilled Eggplant Salad

2 - 3 tablespoons olive oil
1 large or 2 medium sized eggplants cut into round slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled (or more if you love goat cheese like we do)
1/3 cup basil, thinly sliced
2 tablespoons chopped mint (optional) My family does not like the mint, only the basil)
2 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
 Preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.

Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper. Serve warm or at room temperature.

Thursday, June 18, 2015

Cheesy tomato cups

3 packages frozen filo dough cups
1 cup real mayonnase
1 cup chopped bacon (fried and crumbled)
1 1/2 cups shredded Monterrey jack and cheddar cheese blend
1 can Rotel tomatoes, well drained.

Mix all ingredients except filo cups together in a bowl.  Fill cups while they are still in their trays.  Remove cups and place on a sheet pan.  Bake at 350 degrees for 15-20 min or until bubbly and beginning to brown a little on top.    Serve warm.