What’s cooking with Tina!

August 29, 2006

Soups and Vegetables:Roasted Eggplant

Filed under: Garlic,Olive Oil,Onions,Pepper,Salt — Tina @ 6:50 pm


1 large eggplant

4 small tomatoes

1 large onion

1 Tablespoon minced garlic

1 Tablespoon ground coriander

1 teaspoon dried thyme

1 teaspoon pepper

1/2 teaspoon salt

1 cup chicken broth

1/2 cup olive oil

1/2 cup red wine vinegar

thyme and coriander sprigs for garnish


1. Preheat oven to 500 degrees.

2. Cut the eggplant into 1-inch cubes, leaving skin on.

3. Cut tomatoes into eighths; seed and core. Cut onion

into eights; separate layers.

4. Place all the prepared vegetables in a large mixing


5. Sprinkle garlic, coriander, thyme, pepper and salt on

top. Gently toss.

6. Pour chicken broth, olive oil and red wine vinegar over

the vegetable mixture. Toss gently until completely

coated and well mixed.

7. Spoon vegetables into shallow 9×13-inch pan coated with

vegetable oil spray.

8. Roast for 1 hour, stirring gently every 20 minutes.

Garnish with thyme and coriander.

SERVES: 4 – 6

August 25, 2006

Turkey or Chicken Tortilla Pizza


  • 1 ts Dried basil
  • 1 ts Dried oregano
  • 1/4 ts Garlic powder
  • 3 ts Olive oil
  • 6 8-inch flour tortillas
  • 3/4 c Shredded Mozzarella Cheese
  • 1 pk (6-oz) Turkey or Chicken Breast; diced
  • 1sm Green or red bell pepper -diced
  • 3/4 c Diced tomatoes; seeded


  1. In custard cup combine basil, oregano and garlic powder with olive oil.
  2. Lightly brush both sides of each tortilla with oil mixture; top with 2 tablespoons cheese.
  3. Heat oven to 400-degrees F.
  4. Sprinkle equal amounts of turkey or chicken, green pepper and tomatoes over tortillas.
  5. Place directly on rack in middle of oven; bake 8 minutes until crisp. (For a softer tortilla, microwave each pizza individually on medium-high for 2 minutes.)

Mac Skillet Dinner

Filed under: Chicken,Olive Oil,Pecan Nuts,Pepper,Salt,Sugar,Syrup,Vinegar — Tina @ 1:29 am

For the maple glaze:

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1/4 cup maple syrup
  • 2 tablespoons diced pecans, toasted
  • white pepper to taste

For the grilled chicken:

  • 4 skinless, boneless chicken breasts, 3 to 4 oz. each
  • 1 tablespoon olive oil
  • salt and pepper

Cooking Instructions
For the maple glaze:

  1. In a small saucepan, heat the cider vinegar and sugar over medium heat until the mixture boils and the sugar dissolves.
  2. Add the maple syrup and bring it to a boil.
  3. Lower the heat and simmer for 1 to 2 minutes to thicken.
  4. Remove from heat and stir in the toasted pecans.
  5. Season with salt and pepper to taste.

For the grilled chicken:

  1. Preheat the grill to medium-high.
  2. Sprinkle the chicken breasts with salt and pepper and drizzle with olive oil.
  3. Place the chicken on the grill and cook for about 5 to 6 minutes per side, until the juices run clear.
  4. Place the chicken on a serving platter and brush it with the maple-pecan glaze.

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