Eggplant Parmesan

In all honesty, I have only ever eaten eggplant once in my life. I had it last year when I made ratatoulli! So trying eggplant in a different form, I wasn’t too sure how this recipe would turn out.

I can say that I actually impressed myself and have a new favorite recipe that is light, crisp and delicious. The entire recipe cost me $10 and it makes about 5-6 servings. I really recommend trying this out, impress yourself, impress your friends and enjoy an awesome meal!

9513d99e-d84e-4cb6-91e3-5a65118f94c6.jpeg

Ingredients

  • 1 large eggplant
  • 1-2 cups of flour
  • 1-2 cups of fine Italian bread crumbs (I like to use Kroger)
  • 4 eggs
  • 2-4 tbsp of grape seed oil (highly recommend over olive oil for this frying)
  • Parmesan cheese shredded
  • Whole milk mozzarella shredded (available at Kroger)
  • Tomato sauce canned or see recipe below
  • Salt, pepper, garlic powder, garlic salt, crushed red pepper
  • Deep medium size baking dish
  • Frying pan

Fresh tomato sauce recipe

  • 1 can of whole peeled tomatoes
  • 1 small can or half of a large can pureed tomatoes
  • Fresh basil
  • Fresh parsley
  • dried thyme
  • dried oregano
  • 1 clove garlic, minced
  • half a small onion finely diced
  • Salt, pepper, garlic powder, garlic salt, crushed red pepper

Tomato sauce instructions

  1. Cut up/smash the whole tomatoes. Pour all  juice from jar and pieces into a sauce pan.
  2. Add your pureed tomatoes
  3. Saute your finely diced onion and minced garlic in a pan, till they’re soft but not browned.
  4. Finely chop your basil and parsley. About 1-2 tbsp each.
  5. Add in your onion/garlic mixture and begin seasoning with your thyme, oregano and additional seasonings.
  6. Taste taste taste! Get the sauce to your liking and keep on low heat so that it can cook while you begin your eggplant.

Eggplant Parmesan Instructions

  1. Peel your eggplant and then cut vertically into thin strips.
  2. Place the strips on paper towel and sprinkle with salt then cover with more paper towel. This process helps get all the moisture out of the eggplant so it wont’ be mushy. Let the eggplant rest for an hour, this is when I made my tomato sauce and prepared the rest of my ingredients.

4f87b650-45ac-44ad-ae97-a7b78143d94c.jpeg

3. Once you’ve hit your hour mark, rinse off the salt from your slices and pat dry with paper towel.

4. Cut the vertical slices in half, so you have almost like squares. This will allow easy placement and stacking in the baking dish and makes serving easier.

5. We are now going to prepare our batter station with 3 separate bowls. An egg wash bowl, a flour bowl and then an Italian bread crumb bowl.

6. Whisk together 4 eggs so that the egg wash is smooth.

7. Take a slice of egg plant, dip into the egg wash–shake off any access then dip into the flour so that its lightly coated and shake off any access. Dip your slice back into the egg wash and into the bread crumbs.

8. Have a frying pan ready with 1-2 tbsp of the grape seed oil. Place your slice into the HOT pan and let brown on each side. About 3 min each side. I usually put 4-5 slices in at a time. More oil may be needed the more you fry.

9. Repeat batter process and fry all pieces.

10. Preheat oven to 350 degrees.

11. Place a layer of your slices into the baking dish. Cover with sauce and cheese then add another layer of eggplant. Repeat stacking until done. Top with sauce and cheese then bake for 30 minutes.

12. Cook your spaghetti as directed.

5ea87a1f-6e72-491c-b156-8be5605d267c.jpeg

Place your eggplant serving on top of your spaghetti, garnish with some parsley and serve with a nice dry white wine.

Enjoy!

A01025C4-6E4A-4045-A055-E6815C0AC86A

 

Acorn Squash casserole

Its fall and that means squash is out and ready for the picking. I personally had never had acorn squash before, but decided to try it out. It has a similar flavor to a sweet potato but not as dense.

This recipe is super easy, cheap and delicious! I literally can’t get enough of this and will probably be making this agian here soon.

177A090E-A5BC-4EDE-9415-B5B4B559885E

Ingredients

  • 1 acorn squash
  • 1 package of mild breakfast sausage
  • 2 cans of  chili ready tomatoes (tomatoes with green peppers)
  • 1 small sweet onion
  • 1 glove of garlic
  • 1 cup of brown rice
  • 1 cup of italian blend cheese
  • italian bread crumbs about 1 cup and 1/2
  • 3 tbsp of butter
  • about 3 tbsp of olive oil
  • Salt, pepper, garlic powder and some garlic salt, dried tarragon (or italian seasoning is fine also)
  • a little chopped parsley for garnish

Instructions

  1. Preheat your oven to 400 degrees.
  2. Cut your acorn squash in half, scoop out seeds. Spread olive oil on the inside of the both sides of the acorn squash, then salt n pepper evenly.
  3. Put squash on tin foil inside a casserole dish or a baking sheet–place in oven and cook for 40-50 minutes. The squash should be easily pierced with fork and tender–when ready.

7972dcd2-1bcb-46a7-8644-786fa3de9ace.jpeg

4. At about 20 minutes, chop onion and mince garlic. Put in skillet and add in sausage. Cook on medium until sausage is cook, season with garlic powder adn salt n pepper.

5. Cook cup of rice as instructed.

6. When rice is ready add rice and cans of tomatoes to sausage filling, cook on low as the squash is finished cooking.

7. When squash is ready, scoop out of shells, chop and add to the skillet.

8. Season your filling and squash to your liking.

9. Pour ingredients into a medium casserole dish, sprinkle cheese over top and then your bread crumbs.

10. Melt butter in microwave until its liquid, pour over bread crumbs. Sprinkle a little garlic salt evenly over top of casserole.

11. Place casserole in oven and cook for about 20 minutes until the top is crispy.

12. Serve and enjoy!

064dda49-d0bf-4854-81fc-0bb43db5b728.jpeg

42AF9A2E-549F-4718-BFD5-C32125A54C8C

Savory Galette

I was searching for a recipe where I could use all my leftover veggies in my fridge so they wouldn’t go to waste but also didn’t want to go to the store to buy more ingredients. This galette is literally a savory pie crust filled with the toppings of your choosing!! It’s amazing!

6CE787F2-353B-4666-BE06-83496DEA9059

Ingredients for galette crust

  • 1 1/4 cup flour
  • 1/4 tsp salt
  • 1 stick cold butter
  • 1/4 cup and then some of cold water

Ingredients for filling

  • 1/2 cup chopped sautéed mushrooms
  • 1/2 cup parmasan
  • 1/4 cup feta cheese
  • 1 tomato sliced
  • basil chopped
  • parsley chopped
  • thyme
  • 1 clove garlic
  • 1/2 cup raw spinach
  • heavy cream
  • extra seasonings: salt, pepper ,garlic salt, garlic powder, red pepper flakes

Instructions

1- Preheat oven to 400 degrees.

2- Mix together your flour, salt and cold butter. I mixed by hand but you can also use your electric mixer. You want the butter to where it’s in small pieces.

3- Slowly add in your water until  it’s blended. You may need to add in more water to blend  it.

4- Add in some fresh herbs, extra salt, Pepper and any other seasonings you’d like. I added thyme, garlic salt, garlic powder and pepper to my dough.

5- Flour a smooth surface, and begin rolling out dough into a circle/oval.

6- Once ready put on a nonstick baking sheet.

453E4A8F-4F30-41C8-B9C5-9FA9F0006AF3

7- Your filling can literally be anything but I started with sautéing mushrooms and garlic in a little olive oil.

8- So your tomatoes don’t get your crust soggy first put a base. I started with feta cheese, and a little Parmesan.

600B54D5-12E3-4D34-B919-CA4C3D7F795F

9- Then add on your mushrooms, spinach and tomato slices. I mixed my tomatoes with fresh basil and parsley, then seasoned with salt pepper and crushed red pepper; before adding to the galette dough.

10- Finally fold in the edges and  make your crust as large or small as you’d like.

11- Wash your crust with heavy cream, and sprinkle with Parmesan. (If you don’t have heavy cream you can also do an egg wash)

B675D07D-000B-4676-AD13-969C7F135386

12 – Bake in the oven for 30-40 minutes. Be sure to check on it to ensure your crust isn’t burning.

13- Serve and enjoy !

 

 

Creamy tomato sauce pasta

This was a last minute…what do I have in my fridge to make something delicious. Cooking takes about in total 25 minutes, 30 including prep.

BC9A1621-F385-4937-897F-378D5F1A2FC0

Ingredients

(These ingredients are for a 1-2 person serving)

  • 1  chicken breast
  • 1/2 package of Farfalle
  • 4 TBSP of Cream Cheese
  • 1 1/2-2 cups of tomato juice
  • 1 cup cherry tomatoes sliced in half
  • 1 cup fresh spinach, slightly chopped
  • 1/2 cup sweet onion, diced
  • Salt/pepper/garlic powder/garlic salt/crushed red pepper/Italian seasoning

Instructions

  1. Preheat your oven to 425 degrees.
  2. Dry your chicken off with a paper towel, season with salt/pepper and Italian seasoning.
  3. Put your chicken in a foil tent adn place in oven. The chicken will cook for 20-25 minutes.
  4. Next you’ll need a skillet with a lid and a large sauce pan to boil water for your pasta.
  5. Fill your sauce pan with water as package reads for pasta and get that boiling. Add pasta when ready.
  6. In your skillet, turn the heat to medium high and add your tomato juice and cream cheese. Whisk together until the cream cheese has melted and dissolved, creating a creamy sauce.
  7. Add in your spinach, onion and tomatoes–stir and then cover with lid and let it bring to a boil.
  8. Turn heat down to medium-low and let it cook covered. Add your seasoning as needed and  stir occasionally. Your tomatoes should begin to burst and become tender, your spinach should wilt and onions tender–thats the end goal.

E697923D-3957-4D7F-9085-A5E5D26D5760

9. Once your pasta is ready, drain and add to your sauce.

10.Stir in pasta and mix sauce to fully coat pasta. Adjust seasoning as needed. You may need to bring the temp back up to a medium high,  to keep sauce and pasta hot. Cover with lid and let cook for about 4-5 minutes while you’re chicken is finishing.

11. Be sure to make sure your heat isn’t burning your sauce or pasta tho!

12. Pull chicken from oven and carefully unwrap foil tent. Put chicken back in for about 4-5 minutes uncovered. (This should run simultaneously with your pasta/sauce finishing cooking)

13. Pull chicken from oven, slice and serve over your pasta. Feel free to garnish with a little Parmesan or parsley–and enjoy!

BFAEDDE8-A984-49B2-A877-D05E3C358AFC