Goat Cheese roll-ups

A family favorite.  Serve as is, or on a bed of brown rice. This recipe was inspired by a Rachel Ray recipe Ingredients 3 whole chicken breasts, cut CAREFULLY in half, so you get six THIN breasts. In other words, cut each horizontal. 1 10oz box of chopped frozen spinach, defrosted 1 block of herb/garlic goat cheese (1/2 cup?) 1 Lemon Toothpicks Olive Oil 2 tsp minced garlic 1/2 diced onion (we like valdia) 1 tsp ground thyme 1/2 tsp crushed red pepper 2 Cups chicken broth 1/4 cup flat-leat (italian) parsley 3 TBS diced roasted red peppers (we buy them in jars, but you could use fresh) Corn starch Directions Preheat your oven to 350°. De-thaw spinach. Microwave for a few minutes and spend some time getting all the moisture out. We don’t use the whole block....

Sunday Dublin Corned Beef and Cabbage

This is yet another Foley classic. Nothing fancy, just the basic recipe, always served on March 17. Amazingly simple to prepare and full of flavor. We serve it with home-made italian herb bread. We also cook two briskets so we have lots of left-overs, generally a couple lunches and several sandwiches. Doesn’t freeze well because the potatoes and carrots turn to mush. We use a lot of carrots because they’re always in demand. Ingredients 5 LB corned beef brisket (we’ve been using Murphy’s for years), keep the spice pack 1 large onion, cut into bite-sized pieces 3 heaping TBS minced garlic 10 carrots peeled and cut in 1″-2″ lengths 4 large potatoes peeled and cubed 1 TBS thyme 1 head of cabbage, cut as you like, but not too small...

Foley Lasagna

Again, a Foley classic. And again, something we’re writing here on our blog so our kids that will be soon heading off to the ‘real world’ have a place to find the recipes they grew up on. This is very simple, and it’s great. Obviously, you cooked the classic Foley Spaghetti sauce. So you’ve got a lot of sauce left over. If you haven’t, look below for our Spag Sauce. Like this recipe, it’s a simple recipe based off years of experience. Pre-heat your oven to 350° Ingredients Sauce. See Foley Spaghetti Sauce Lasagna noodles 1 Large container of small curd cottge cheese 16 oz pack of shredded motzarella cheee A pile of fresh grated parmesan cheese Directions Cook the noodles. For us, we cook 12 regular noodles and 9 rice...

Foley Classic Spaghetti

Oh, this is the big one. It’s simple, but it’s ours. At least in term of “Foley”  Recipes I grew up on this sauce. It’s one of the few my parents passed on. It’s amazingly simple, and I can’t believe anyone buys their sauce from a jar. My folks altered it in the few years before I left home, but the following sauce mostly an unaltered version. Granted, we altered it a bit, to. So there you go. Actually, I have no idea of what the recipe is. I just always ‘cooked it. Still, very simple. New ingredients include ground chicken and roasted tomatoes…but you’ll get the idea. Use hamburger if you’d like. Key here is that it makes a LOT of sauce.. This recipe is to make 1 meal for four, then to make a...

Corn and Black Bean Salad

Salad before the spinach is added This is a great side because it has everything you need as a side. We serve it with fish, either Mahi Mahi, Grouper or Salmon. If you’re a vegetarian, this dish by itself is a great meal. Ingredients Olive oil 1 medium sweet onion 1 fork-full minced garlic 1 tsp ground cumin black pepper (we like the McCormick Medely grinder) 1 red bell pepper, cut as you like. 1 cup frozen corn 1/2 cup veggie or chicken stock/broth 1 can black beans 2 tablespoon cilantro, fresh or dried 1 bag of spinach. We like baby spinach. Juice of a lime (optional) Directions In a LARGE skillet het the olive oil and add the onion, garlic, cumin and grind in some pepper. Cook till onion is translucent. Add the red bell pepper and corn. When the corn is...