Eggplant Braid

I was experimenting with a lot of recipes involving mushrooms. I added the eggplant as a wow factor and believe me this recipe is a wow factor!

Eggplant Braid
Created recipe on 11/11/2009

Eggplant Braid

1 large eggplant – peeled and cubed approx 1-1/2” cubes
1 large onion – peeled and diced
2 cloves of garlic – peeled and minced
1 – 10 oz spinach – washed and dried well
1 – 8 oz Creimini or baby portabella mushrooms brushed off with damp towel and sliced
1 medium tomato – seeded and diced
2 Crescent Roll tubes
Salt and pepper to taste
2 Tablespoons butter
2 Tablespoons Olive Oil
¼ cup breadcrumbs (plain or seasoned)
½ cup fresh Parmesan Cheese divided to ¼ cup each
1 cup grated Mozzarella cheese divided to ½ cup each
1 egg – for egg wash – to make the dough golden brown
½ cup walnuts or pine nuts (optional)

• About 2 tablespoons of butter and 2 tablespoons of olive oil – melt in a large pan over medium heat

• Sauté the onions for about 5 to 7 minutes depends on the stove – until they are caramelized a very deep brown color

• Add the garlic and eggplant and mushrooms to the onions around the 4 minute mark so the eggplant, mushrooms and garlic becomes almost caramelized also – you will have to judge on the texture, taste it and then salt and pepper to taste should take no more than 15 minutes – maybe

• Add spinach at the last minute and sauté until semi-wilted

• Add ¼ cup Parmesan Cheese and ½ cup shredded Mozzarella cheese and ¼ cup breadcrumbs– fold into mixture (the breadcrumbs will help prevent the vegetable juices from becoming too runny)

• Remove from heat and cool completely (because the crescent rolls will be too hard to manage if the filling is hot or warm)

• Prepare the crescent dough into one large square

• Cut 2” strips up to 3” on each side of square to leave a 6” dough path for filling

• Put the cool eggplant filling down the center of the crescent dough

• Sprinkle tomatoes on top with the rest of the cheeses – Parmesan and Mozzarella

• Bring one strip of the dough and twist gently to the middle and meet with the other strip and pinch dough together

• Continue all the way until the filling is braided – remember the filling will show because the dough does not cover it completely

• Mix egg with 1 tablespoon of water and brush over the dough

• Sprinkle with nuts on top

• Bake 350 degrees for 20 to 25 minutes until crust is golden brown and all the cheeses are completely melted

• Serve with a salad

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Lori’s Taco Dip

This dip is my sister’s favorite thing to eat. Very easy to make and a huge hit at parties. My friend Lori gave this recipe to me years ago and we love it!

Lori’s Taco Dip, created on 06/30/2008

1 package 8 oz of cream cheese softened
1 16 oz container of sour cream
1 package of Taco Bell Seasoning Mix

Mix the cream cheese and sour cream together well and then add the taco seasoning mix.

1 head of chopped Romaine Lettuce
2 to 3 tomatoes seeded – removing the seeds help prevent the dip from becoming watery – or – 1 container of grape tomatoes halved and halved again
1 large can of black olives sliced
2 to 3 green onions chopped
1 package 16 oz of sharp cheddar cheese

Layer dip as follows:
Sour Cream mixture on the bottom of serving platter
Lettuce
Cheese
Tomatoes
Black olives
Green onions

Serve with Tostitos Scoops it is much easier to use the scoops than the flat tostitos

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Lettuce Wraps

 

Lettuce Wraps
C
reated on 09/28/2007

2 ripe avocados
3 Roma tomatoes, diced
1/2 jalapeno pepper, diced (optional)
2 tbsp yellow onion, diced
3 cloves fresh garlic, minced (use the Garlic Press from Pampered Chef)
1/4 cup fresh cilantro chopped
1 corn cob (cut kernels off) (organic)
2 tsp fresh lime or lemon juice
6 – 8 large romaine lettuce leaves

In bowl, mash avocado using fork or potato masher, add remaining ingredients mix well. Spread 2 – 3 tablespoons of mixture onto lettuce leaves and wrap. Enjoy!

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