BAKED PORTOBELLO FRIES W/BASIL AIOLI SAUCE (A Cozy Kitchen blog) 1/2 cup of bread crumbs (store bought or homemade) 2 tablespoons of grated Parmesan cheese or Pecarino Pinch of red crushed pepper flakes (or a pinch of cayenne) 1/8 teaspoon of garlic powder 1/8 teaspoon of oregano Salt and Pepper 2 portobellos (stems removed) 2 large eggs, beaten For Basil Aioli: 2 Tbsp. olive oil 1/4cup packed basil leaves 1/2 tsp. lemon juice 1 medium garlic clove, pressed Pinch of salt 1/2cup mayonnaise, either homemade or commercial Directions for Portobello Fries: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes or cayenne, garlic powder, oregano, salt and pepper. In a small to medium bowl, beat the two large eggs. Cut the portobello mushrooms into 1/4" slices. One by one, dip the slices in the beaten eggs and transfer to the bread crumb mixture, being sure to coat the mushrooms thoroughly. Place the bread crumb covered mushrooms on the baking sheet and bake for 10-15 minutes, checking on them after 10 and flipping them to ensure thorough baking. Directions for Basil Aioli: In the jar of a blender (or a small food processor), combine the olive oil, basil, lemon juice, garlic, and salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife. Mix the mayonnaise with basil mixture in a small bowl. Chill.

A simple summer time favorite for the grill. Scrub potatoes - new potatoes are a favorite but others will do. Leave the skins on. Cut in approximagely 1 inch squares. With the little new potatoes I usually quarter, or cut in 6 parts if they are large. Cube a large onion, or peal many tiny onions and add if you like onions. Use a large sheet of heavy duty aluminum foil - I like to use the wide roll and tear off about 20 - 22 inches of it. Spray the dull side with cooking spray. Heap on potatoes - making sure that the pile is small enough that you will be able to wrap the sides of the foil over and fold together, and then fold the ends under a couple of times. Before closing the foil, sprinkle liberally with dried dill weed. Sprinkle with course ground pepper. Sprinkle with garlic or onion powder, salt, or seasoned salt if desired. Top with margerine pats. I use about a third of a stick of margerine to a foil packet. Fold and close the foil. Wrap in a second layer of heavy duty foil, same size as the first. Put on the grill, turning every 5 minutes or so, and cook about 20 minutes or until the potatoes are soft. Note: Potatoes (and onions) can be pre-cooked for a few minutes in the microwave before wrapping in foil, but if you do so they won't brown and get the nice crispy edges when on the grill (but will cook in half the time). I like them best without being pre-cooked in the microwave. This is a favorite for eating with any grilled meal.

Chile Rellenos Casserole I make this all the time! Great to bring to a potluck! Filling 1 lb bulk breakfast sausage, like Jimmy Dean 1 lb hamburger 1 large yellow onion 1/2 tsp seasoning salt 4 TBL tobasco sauce or cajun hot sauce 5 eggs 1/4 c all purpose flour 1/4 tsp seasoning salt 1 32oz can whole green chilies 1 lb grated cheddar cheese Brown the meat onions, add salt. Then line a large 9 x 13 casserole or baking pan with the whole green chiles. Open each chile and remove any seeds before lining the dish and go up the sides with the chilies. Then dump the meat & onion mixture on top of the lined pan. Now in a large mixing bowl whisk the flour, eggs salt & hot sauce together. Pour over the meat mixture. Cover with foil. Bake @ 375 for 40minutes. Remove from oven and top with grated cheese, bake another 5 minutes.

I almost feel bad posting a store-bought bread recipe, but I just don't have the talent. I sure admire you gals that do, though. NEVER TO BE FORGOTTEN GARLIC BREAD (mimiÂs cyber kitchen) 1 unsliced loaf French bread 6 T. butter 1 whole head of fresh garlic, peeled and chopped fine 7 t. sesame seeds 1/4 c. parmesan cheese 1 1/2 c. sour cream 2 c. Monterey jack cheese, cut into 1" cubes 2 t. lemon pepper (opt) 2 t. parsley 2 c. chopped steamed broccoli Cut loaf in half lengthwise. tear out soft center of bread in chunks, leaving crust intact. Put crust shells on a foiled covered cookie sheet. Melt butter in a large skillet, stir in garlic and sesame seeds. Cook for 1-2 minutes. Stir in torn bread chunks, and cook until golden brown and butter has been absorbed. Remove from heat. In a very large bowl combine sour cream, jack cheese, parmesan, parsley and lemon pepper. Stir in cooked broccoli and toasted bread (garlic bits too!). Mix well and spoon back into bread shells. Bake at 350 for 30 minutes. (I usually cover it the first 20 minutes with foil, then remove and continue uncovered 10 more minutes.)