Grilled Eggplant™

This is perfect side dish for summer.

1 large eggplant (sliced)
4 T approx. olive oil
1 clove garlic crushed chopped
1/8- 1/4 tsp each: salt, pepper
1/2 tsp fresh lemon juice

Cut eggplant into slices.  Peel, crush and chop garlic. 

In a bowl combine: eggplant slices, salt, pepper, olive oil, garlic, lemon juice. Toss to coat eggplant slices.

Heat grill to medium high, reduce heat to medium. Place eggplant slices on grill. Grill on 1 side for 7-8 min approx. Flip eggplant over and grill on other side for 7- 8 min or until done.

Serves 4. 

Chicken Piccata™

This is an easy version of chicken piccata.

1 lb boneless skinless chicken breasts
1/4 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
1 - 1  1/2 T fresh lemon juice (adjust to taste)

1/2 c dry white wine
1 clove garlic, crushed and chopped
1/2 tsp dried parsley

In a dish combine: flour, salt, pepper. Mix with fork.

Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin. 

Dredge chicken lightly in flour mixture.

Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 4 - 5 min. Flip over and cook chicken on other side for 4 - 5 min or until done.
Remove chicken from skillet and place on serving plate to let rest.

While skillet is on medium heat, carefully add wine, lemon juice, parsley and garlic to skillet. Reduce heat to medium low. Stir sauce with whisk for 5- 7 min or until reduced.  

Spoon reduced sauce over chicken.


Serves 4

Once In A Blue Lagoon ™

There's nothing better than a lemonade on a hot day. This is an adult version.

2 c prepared lemonade
1 -3 oz vodka (adjust for taste)
1 oz triple sec
Blue food coloring 
Ice
lemon slices (garnish)

In a cup combine triple sec and 1 drop food coloring. Stir to dissolve.

In a blender combine: lemonade, ice, vodka, triple sec. Blend for 20- 40 seconds or until well blended. Garnish with lemon slices.

Serves 2. 

Recipe To Help Oklahoma

Once again, we are all reminded that life can be fleeting and when disasters strike, it affects us all.

Prayers, thoughts for the residents of Oklahoma as they continue to clean up from an E-5 tornado that struck the state earlier this week. 

On the left side of this website are links to organizations under the heading of Recipe To Pay It Forward. These organizations are helping in the relief efforts. Any help would be greatly appreciated.

Thank you for caring.

Cooking With Heide Turns 5. Thank You Readers

Today marks a very special post. 

Cooking With Heide is 5.

What an amazing 5 years it has been.  

Thank you readers for allowing to share my recipes with you.   I hope these recipes have inspired you to be creative,  have fun in the kitchen and that anyone can cook healthy, satisfying dishes.

Mixed Berry Green Salad ™

This is a great salad for spring. I've used pre washed mixed greens for the salad. I've used fresh berries but you can use frozen instead. I've also used Gorgonzola cheese, but you can use your favorite bleu cheese.

2  - 3 c mixed salad greens 
1/2 c each: chopped red onion, sliced strawberries, blackberries
1- 2 oz Gorgonzola cheese

Peel, rinse and chop onion, set aside.

Rinse, pat dry, and slice strawberries set aside. Rinse and pat dry blackberries, set aside.  If using frozen berries omit this step.

Put salad green in large bowl. Top greens with onion and berries, toss to mix. Top salad with cheese and and place in refrigerator until ready to serve. 

Serves 4 - 6.

Baked Tortilla Chips

Who doesn't love tortilla chips. This is a great recipe for baked tortilla chips. 

8 - 10 corn tortillas
1/8 tsp lime juice
1/8 - 1/4 tsp salt (adjust to taste)
1/3 c oil (canola or vegetable)
Pinch of red pepper flakes (optional)
Non stick cooking spray

Preheat oven to 350 F

Spray 1 - 2 baking sheets with non stick cooking spray.

In a measuring cup combine: oil, salt, red pepper flakes, lime juice, stir to mix. 

Brush both sides of corn tortillas with oil mixture. Cut corn tortillas into 6 - 8 wedges with a clean kitchen scissors. 

Place wedges on baking sheet and place into oven. Bake for 6- 7 min. Remove baking sheet from oven and flip wedges over. Bake on the other side for 6-7 min or until crisp. Repeat cooking process with remaining baking sheet. 

Drain tortillas chips on a paper towel lined plate. 

Makes 60 - 80 tortilla chips.