Buttermilk Pie

Buttermilk Pie

1 3/4 cups of granulated sugar
2 tablespoon of all purpose flour
3 large eggs
3/4 cup of buttermilk
1 teaspoon of vanilla flavor
1 unbaked 10-inch basic pie crust shell

Preheat oven 350 degrees. In a large mixing bowl combine all the ingredients mentioned above except the buttermilk. Stir in the buttermilk last. After whisking until batter is completely smooth then pour into pie shell and bake until top is lightly brown and the center sets, about 25 minutes. Remove from the oven and cool at room temperature. Slice the pie into individua; servings. garnish with a fresh fruit or powdered sugar.

Sweet and Savory Ricotta Lasagna

Sweet and Savory Ricotta Lasagna

1 package of ground beef
2 large can of puree' tomatoes
1/2 cup of shredded carrots
2 garlic cloves minced
1/4 cup of finely diced celery
1/2 cup of finely diced onion
3 cups of ricotta cheese
1 cup of parmesan cheese
2 eggs
2 family size packages of mozzarella cheese
salt and pepper
2 8oz ronzoni oven ready lasagna  

Brown the ground beef in a dutch oven until cook thoroughly. Drain excess grease. add the carrots, garlic, celery and onion to meat. Then add the 2 can of tomato puree and reduce to medium heat for 1 hr and stir every 15 minutes and then reduce to simmer for 1 hr. Meanwhile in a separate bowl combine 3 cups of ricotta cheese with the 1 cup of parmesan cheese and 2 eggs. Whisk until smooth, add salt and pepper to taste. Layer in casserole dish start with lasagna noodles(oven ready-no need to boil), then ricotta mixture then the sauce and sprinkle the mozzarella cheese. repeat this process(2 more times) and then top with mozzarella cheese!  Bake on 350 degrees for 1hr and then allow to sit for 1hr before serving, this allow to be able to serve into perfect squares.

Spicy Grilled Eggplant and Pasta

Spicy Grilled Eggplant and Pasta

1 large eggplant
1/4 cup olive oil
1 lemon
1 teaspoon dried oregano
1/2 to 1 teaspoon ground pepper
salt and peper to taste
1 medium onion, peeled and halved 6 Roma tomatoes, halved
1 tablespoon olive oil
salt and pepper to taste
1/2 pound of penne pasta 1/4 cup of parmesan cheese
6-8 fresh basil leaves




Slice eggplant into 1/4 to 1/2 thick rounds. Drizzle olive oil and squeeze lemon juice over eggplant.; let it sit for several minutes until absorbed. Sprickle oregano, red pepper, salt and pepper over slices. Lightly brush tomatoes and onion with olive oil. Grtill over medium-high heat until slightly charred (8-10 minutes, turning once). While eggplant , onion and tomatoes are cooking, cook pasta in salted water until just done, but still a bit firm. Slice eggplant and onion into bite size pieces. Remove peel from tomatoes, if desired crush slightly. Toss pasta with tomatoes. Add eggplant and onion; toss and sprinkle with parmesan cheese and roughly torn basil leaves.

Maple Oven Baked Salmon:

Maple Oven Baked Salmon:

1 1/2 lb of salmon
1/3 cup of soy sauce
1/3 cup of maple syrup
1/4 cup of olive oil


salt and pepper to taste

lightlys season with salt and pepper on both side, whisk soy sauce, maple syrup and olive oil in a boil and pour on salmon and bake for 350 degrees for 30 minutes until flaky

Introduction

This blog is catered to the modern stay at home mother or the working woman who finds her kitchen as her safe haven. This is blog will consist of classic recipes with my own twist. Hope yo enjoy and feel free to review any recipes you try!!