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...
Five thing Salmon
Salmon, before cooking it in the oven This is a favorite, I make it least once a month. I call it five thing because whenever I make it I say “OK, five things…” The amounts vary, usually done by eye, but we’ll try to quantify here. Change as you’d like. The Five Things 1) Olive Oil, about 1/4 cup, maybe less 2) Soy Sauce, about 1/4 cup 3) Lemon juice, 3 or 4 tablespoons. 4) Garlic. We used jarred minced, about 1 big fork full 5 Dill weed. We use dried, springle to cover lightly. Salmon is a given, we usually by at least two pounds with the skin cut off. It’s a lot, but we always have a plan for the leftovers. See our Salmon Melts, which will most likely come up in a couple days. We cooked on the grill or in the oven. If we do...
Southern Green Beans
We love our green beans, and they show up every couple weeks at a minimum and go great with most meals. Very simple, but you’ll need a little hardware. And Kudos to Grandmom Janet that helped us get them right. Ingredients: 1 pile of green beans 1/2 sweet onion, diced. Usually we have some pre-diced onion in the freezer. 1/4 red bell pepper, diced. Usually we have red bell pepper pre-diced in the freezer. 1 pack of Jamon (ham) seasoning, or a chicken bullion cube (broken up, use Knorrs) 2 Tbs diced ham or bacon (optional) we include this if we have some laying around. Dash of poultry seasoning Instructions Snap the ends off the beans. Wash them. In a pressure cooker (top not on yet), heat up 1 cup of water (filtered, if possible) with your red bell pepper,...
Foley Mashed Potatoes
This is an old family recipe, so shhhhh, don’t tell anyone else. Don grew up on these potatoes, and it’s on the top five (of about five) recipes he got from his folks and still serves to this day. We have this about once every two or three months, almost always with home-made fried chicken or baked ham. It’s incredibly simple. Serving is for 4 people. ANY left-overs should be used for hash-browns with ham omelets. Ingredients 4 medium potatoes, or 3 large. Baking variety. Pealed. Cut in 1/2 inch slices. 1 tsp Poultry Seasoning (more or less, never really measured…make it heaping) 3 Tbs margarine 1/4 tsp fresh ground pepper (guessing here, that sounds about right 1/4 cup milk. Directions Put the potatoes in boiling water for about 30...