Delish.Haven, 38 Carter Street, Everett, MA (2026)

07/07/2024

Eggplant and Ground Beef Lasagna

Ingredients:

1 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon olive oil
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 egg
1 (15 ounce) container ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
9 lasagna noodles

Directions:

Preheat oven to 375°F (190°C).
Arrange eggplant slices in a single layer on a baking sheet. Brush with olive oil and bake in the preheated oven until tender, about 15-20 minutes.
In a large skillet over medium heat, cook ground beef until browned. Add onion and garlic, and cook until onion is tender. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 20 minutes.
In a medium bowl, beat the egg. Stir in ricotta cheese and Parmesan cheese.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
Spread a thin layer of the meat sauce in the bottom of a 9x13-inch baking dish. Layer with 3 lasagna noodles, half the ricotta mixture, half the eggplant slices, half the mozzarella cheese, and half the remaining meat sauce. Repeat layers.
Cover with aluminum foil and bake in preheated oven for 30 minutes. Remove foil, and bake for an additional 10 minutes. Let stand 10 minutes before serving.

Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 85 minutes

Kcal: 432 kcal | Servings: 8 servings

07/07/2024

Baked BBQ Baby Back Ribs
Tender Baked BBQ Baby Back Ribs with Homemade Sauce
Ingredients:

2 racks baby back ribs
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 cup barbecue sauce
Directions:

Preheat oven to 300°F (150°C).
Remove the thin membrane from the back of the ribs.
In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper.
Rub the spice mixture evenly over both sides of the ribs.
Wrap each rack of ribs in aluminum foil and place them on a baking sheet.
Bake in the preheated oven for 2 1/2 to 3 hours, or until the ribs are tender and the meat pulls away from the bones.
Remove the ribs from the oven and unwrap them from the foil.
Preheat the grill to medium-high heat.
Brush the ribs generously with barbecue sauce.
Grill the ribs for about 5-10 minutes on each side, or until the sauce is caramelized and sticky.
Slice the ribs between the bones and serve with extra barbecue sauce on the side.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes

Kcal: 450 kcal | Servings: 4 servings

07/07/2024

Eggplant Parmesan Casserole

Ingredients:

2 large eggplants, sliced into 1/4-inch rounds
1 tablespoon salt
1 cup all-purpose flour
3 eggs, beaten
2 cups Italian seasoned bread crumbs
3 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 cup olive oil

Directions:

Preheat oven to 350°F (175°C). Place eggplant slices in a colander and sprinkle with salt. Let stand for 30 minutes, then rinse and pat dry.
Dredge eggplant slices in flour, dip in beaten eggs, and coat with bread crumbs.
Heat olive oil in a large skillet over medium heat. Fry eggplant slices until golden brown, about 2 minutes per side. Drain on paper towels.
Spread a layer of marinara sauce in the bottom of a 9x13-inch baking dish. Layer with eggplant slices, marinara sauce, mozzarella cheese, and Parmesan cheese. Repeat layers until all ingredients are used, ending with a layer of cheese.
Bake in preheated oven until bubbly and golden brown, about 25 to 30 minutes. Garnish with fresh basil before serving.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 60 minutes

Kcal: 410 kcal | Servings: 6 servings

07/07/2024

Flourless Chocolate Cake

Ingredients:

1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

Directions:

Preheat oven to 300°F (150°C). Grease one 10-inch round cake pan and set aside.
In a small saucepan over medium heat, combine the water, salt, and sugar. Stir until completely dissolved and set aside.
Melt the bittersweet chocolate in a double boiler, stirring until smooth. Add the butter and continue stirring until smooth.
Remove from heat and transfer the chocolate mixture to a large bowl. Beat in the hot sugar-water mixture.
Add the eggs one at a time, mixing well after each addition.
Pour the batter into the prepared cake pan.
Place the cake pan in a larger pan filled with hot water, reaching halfway up the sides of the cake pan.
Bake for 45 minutes. The center will still look wet.
Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes

Kcal: 342 kcal | Servings: 16 servings

07/07/2024

Easy Vegetable Beef Soup with Ground Beef

Ingredients:

1 pound ground beef
1 small onion, chopped
2 cups water
3 1/2 cups (one 28 ounce can) diced tomatoes
1 (10 ounce) package frozen mixed vegetables
4 cubes beef bouillon
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

In a large pot over medium heat, cook the ground beef until browned. Drain off excess fat.
Add the onion and cook until softened, about 5 minutes.
Stir in water, tomatoes, mixed vegetables, beef bouillon cubes, basil, oregano, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 198 kcal | Servings: 6 servings

07/07/2024

Crispy Garlic Chicken Fried Delight

Ingredients:

2 cups all-purpose flour
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon paprika
1 teaspoon salt
1 cup buttermilk
2 eggs
4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
Vegetable oil for frying

Directions:

In a large bowl, mix together flour, garlic powder, black pepper, paprika, and salt.
In a separate bowl, whisk together buttermilk and eggs.
Dip each chicken breast in the flour mixture, then in the buttermilk mixture, and again in the flour mixture, pressing to coat well.
Heat vegetable oil in a large skillet over medium-high heat. Fry chicken breasts in hot oil until golden brown and cooked through, about 6 to 8 minutes per side. Drain on paper towels before serving.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 490 kcal | Servings: 4 servings

07/07/2024

Creamy Polish Noodles Delight

Ingredients:

1 (8 ounce) package egg noodles
1 (16 ounce) container cottage cheese
1/4 cup butter, melted
Salt and pepper to taste

Directions:

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender but still firm to the bite, about 5 minutes. Drain.
Combine hot noodles, cottage cheese, and melted butter in a large bowl. Season with salt and pepper to taste. Mix well and serve immediately.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes

Kcal: 275 kcal | Servings: 4 servings

07/07/2024

Crispy Parmesan Crusted Chicken

Ingredients:

6 skinless, boneless chicken breast halves
2 eggs
1 cup grated Parmesan cheese
1 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup butter, melted

Directions:

Preheat oven to 350°F (175°C).
Beat eggs in a shallow dish or bowl. In a separate dish, mix together the Parmesan cheese and bread crumbs. Place the flour in a third dish.
Dredge each chicken breast in the flour, then dip in the beaten eggs, and coat with the Parmesan cheese and bread crumb mixture.
Place coated chicken breasts in a baking dish and drizzle with melted butter.
Bake in the preheated oven for 30-35 minutes, or until the chicken is no longer pink and the coating is golden brown.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 387 kcal | Servings: 6 servings

07/07/2024

Zesty Key Lime Delight Cake

Ingredients:

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package lime flavored Jell-O® mix
1 cup vegetable oil
3/4 cup orange juice
5 eggs
1 teaspoon lemon extract
1/2 cup Key lime juice
1/2 cup confectioners' sugar

Directions:

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a large bowl, mix the cake mix and lime gelatin mix. Stir in the oil, orange juice, eggs, and lemon extract. Beat on low speed until blended. Scrape the bowl, and beat on medium speed for 2 minutes.
Pour batter into the prepared pan.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean.
Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
To make the glaze: In a small bowl, mix together the Key lime juice and confectioners' sugar until smooth. Drizzle over the cooled cake.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes

Kcal: 353 kcal | Servings: 12 servings

07/07/2024

Strawberry Avocado Salad

Ingredients:

1 pint fresh strawberries, sliced
1 avocado, diced
1/2 red onion, thinly sliced
1/4 cup fresh cilantro leaves, chopped
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon honey
1 lime, juiced
Salt and pepper to taste

Directions:

In a large bowl, combine the strawberries, avocado, red onion, and cilantro.
In a small bowl, whisk together the olive oil, honey, lime juice, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Sprinkle the feta cheese on top before serving.

Prep Time: 10 minutes | Total Time: 10 minutes

Kcal: 200 kcal | Servings: 4 servings

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07/07/2024

Crispy Fried Chicken

Ingredients:

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon paprika
Salt and pepper to taste
2 quarts vegetable oil for frying

Directions:

Place chicken pieces in a bowl and pour buttermilk over them. Cover and refrigerate for at least 1 hour.
In a large resealable plastic bag, combine flour, paprika, salt, and pepper.
Heat oil in a deep-fryer or large skillet to 350°F (175°C).
Remove chicken from buttermilk, and place each piece into the flour mixture, shaking the bag to coat well.
Fry the chicken in the hot oil until golden brown and the juices run clear, about 8 to 10 minutes per side.
Drain on paper towels.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 30 minutes (including marinating time)

Kcal: 490 kcal | Servings: 6 servings

07/07/2024

Creole Shrimp Etouffee Delight

Ingredients:

3 tablespoons butter
1 tablespoon vegetable oil
2 pounds medium shrimp, peeled and deveined
1/4 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tablespoons minced garlic
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
2 bay leaves
2 teaspoons Worcestershire sauce
Salt and black pepper to taste
1/4 cup chopped fresh parsley
1/2 cup chopped green onions
Cooked white rice for serving

Directions:

Melt butter with vegetable oil in a large skillet over medium heat. Add shrimp and cook until pink, about 3 minutes per side. Remove shrimp and set aside.
Sprinkle flour over the oil and butter mixture in the skillet. Stir to combine and cook, stirring frequently, until the mixture is dark brown, about 10 minutes.
Add onion, celery, green bell pepper, and garlic. Cook and stir until vegetables are soft, about 10 minutes.
Stir in cayenne pepper, paprika, thyme, and oregano.
Pour in chicken broth and diced tomatoes. Add bay leaves and Worcestershire sauce. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Return shrimp to the skillet. Cook until shrimp are heated through, about 3 minutes.
Season with salt and black pepper. Garnish with parsley and green onions.
Serve shrimp etouffee over cooked white rice.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 330 kcal | Servings: 6 servings

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