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!

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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.

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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.

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

Enjoy!

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Kaitlyn’s family famous sausage roll

 

This is technically not a roll, more of breakfast hot pocket of sorts. Anyway this is one of my favorite breakfast dishes and is the ultimate crowd pleaser! It taste what I’ve been told as biscuits and gravy but better. It’s super simple, delicious and cheap to make! Serves 8.

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Ingredients

  • 2 rolls of low-fat crescent rolls (they don’t have to be low fat but it’s what I use and I think they taste the best!)
  • 1 package of cream cheese
  • 1 roll of breakfast sausage ( I usually get mild)
  • poppy seeds

Instructions

  1. Preheat oven to what is listed on the crescent roll package.
  2. Put sausage in skillet and begin to cook.
  3. Cook sausage throughly and then turn down heat of stove and add in your cream cheese.
  4. Melt the cream cheese till it’s fully blended with the sausage.

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5. On a non stick baking tray roll out one package of crescent rolls. It should be a long rectangle and make sure there are no holes in the dough.

6. Spread the sausage and cream cheese mixture over the crescent rolls evenly.

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7. Take the second crescent roll and place over top. Fold in edges so it looks like a giant hot pocket. I also pinch  together the top so there are no holes.

4AD804F6-BB31-45CD-B5D8-BA1F353AC2738. And lastly cover your now beautiful giant sausage pocket with poppy seeds.

9E89FFE4-F28F-4512-AF07-B140FDD12C0A9. Place in oven and bake until golden, about the same time as instructed on the crescent roll package. Check the middle with a fork, stick in the middle to make sure the dough is not raw before removing from the oven.

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10. Sliced up and enjoy with family and friends !

Old Fashioned Banana bread

This banana bread recipe was given to me from my Mamaw (oh yes very midwest) and as you can see in the photo above the recipe is pretty old. The recipe itself is easy and the bread comes out super moist and delicious.

 

Ingredients

  • 1/2 cup butter or oleo
  • 1 1/2 cup sugar
  • 1 cup banana
  • 4 tbsp milk
  • 1 tsp baking soda
  • 2 cup flour
  • 1 tsp salt
  • 1 tsp vinegar (which you’ll mix with the milk)

 

Instructions

  1. Preheat over to 425 degrees.
  2. Put flour, salt and baking soda in medium bowl
  3. Mix together butter, sugar, eggs and banana
  4. Add in flour mixture
  5. In a cup add in your 4 tbsp of milk and your 1 tsp of vinegar and mix. Once stirred together, add to the rest of yoru ingredients.
  6. Mix everything until smooth and pour into a bread pan. i added some sliced almonds to my bread.
  7. Put in the oven and bake for about 25-30 minutes, check that it doesn’t get too done. You will know its ready when you put a toothpick in the middle and no batter is stuck to it.
  8. Let your bread cool, then slice and enjoy!

Oven baked chicken wings!

I originally was going to grill my chicken wings on my charcoal grill…but due to a windy afternoon I improvised with the oven…I do not regret this! These wings are crispy,  juicy and honestly you’d thought they came right off the grill!

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Ingredients

  • 1-2lbs of chicken drumettes or chicken wings
  • Dry Rub seasoning: Garlic powder, garlic salt, pepper, cayenne, onion powder, chili powder and Italian season
  • 2TBSP of olive oil
  • 1 large ziplock bag

Instructions

  • First lets get out chicken wings seasoned so they can soak up the seasoning for about 15-20 min prior to cooking.
  • Put drumettes or wings in ziplock bag. Proceed to add in olive oil and seasonings.
  • Zip bag and shake to spread and evenly coat chicken.
  • Preheat oven to 475.
  • Get a large baking sheet and cover with tin foil to save from a messy clean up.
  • Place chicken on foil tray, evenly spread out.
  • Put in oven once read, bake for about 15 min on one side, then pull out and flip chicken. Place back in oven for 15 min. (If you think your chicken doesn’t’ look cooked, keep in oven longer–you  never want undercooked chicken!)
  • Pull chicken out again, reflip so that the ski and then set your oven to broil.
  • Place chicken back in oven and let broil for about 5-10 minutes. You just don’t want to burn  your chicken to keep an eye on it. Once it looks good to your liking pull out.

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  • Serve and enjoy!

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Oven ‘Fried’ Chicken

It’s crispy, its crunchy…you’ll hate that its soo good! This is an easy recipe to make on the week day or weekend and enjoy with family!

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Ingredients

  • 1-2 cups flour
  • 2 cups Italian bread crumbs ( I used Kroger brand)
  • Chicken legs, thighs or breast
  • 1 stick butter
  • 3 eggs
  • 2 TBSP milk
  • 1 TBSP hot sauce
  • Salt, pepper, cayenne, paprika
  • Oven safe baking dish or tray (you’ll want deep enough for butter to not spill out)

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Instructions

  1. Begin by making your egg wash. Combine eggs, milk and hot sauce until completely mixed.
  2. Preheat oven to 400 degrees.
  3. Pour your flour into a bowl/container and season with salt, pepper and any additional seasonings. Pour your bread crumbs also into a separate container.
  4. You’ll have 3 bowls or containers setup for this next process. And have your baking dish ready.
  5. Dunk your chicken into the flour mixture, shake off excess, dip into the egg mixture, then dunk into your bread crumbs and set in dish.
  6. Continue this until all your chicken has been properly coated.
  7. Melt your stick of butter in the microwave so that its liquid. Pour butter over chicken and into dish.
  8. Place your chicken in the oven for 20 minutes, pull out and flip and cook for an additional 20-30 minutes.
  9. Your chicken should be golden brown and a temperature at or above 165.
  10. Serve and enjoy!

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Hollandaise sauce

Hollandaise is a sauce that should be velvety, tangy, and something you can’t stop eating.

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Ingredients

For 1-3 servings

  • 2 egg yolks
  • 1 stick of butter PLUS 2 slabs aka 2 tbsp
  • 1 Tbsp of Lemon juice
  • salt and pepper
  • (pinch of cayenne if you like heat)
  • 1 Tbsp of water

For 4-5 servings

  • 3 egg yolks
  • 2 sticks of butter plus 2tbsp aka slabs
  • 1 Tbsp of Lemon juice
  • salt and pepper
  • (pinch of cayenne if you like heat)
  • 1 Tbsp of water

Instructions

The best way to cook hollandaise is having several  sauce pans –1 small, 1 medium

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  1. Crack  eggs, put egg yolks in your medium sauce pan—discard the egg whites and shells.
  2. Take your stick or sticks of butter, cut into slabs and place in sauce pan. Set sauce pan to the side for now.
  3. In the medium sauce pan that is now holding your egg yolks….add in your 1 tbsp of water and 1 tbsp of lemon juice.
  4. You will now put this on your stove….if you have gas put it on low…and move it slowly to medium, if you have electric you can set it to medium since it will take longer to cook. THE GOAL — slowly warm up your sauce.
  5. As you put your sauce pan on the stove you will add in 1 slab of cold butter…this is  one of your 1 tbsp of butter that you’ve left behind.
  6. This will slowly melt….like slowly 3-5 minutes. The goal is not to 1–not over whisk…and 2–not curdle our eggs by making it too hot. So watch it pan, begin slowly whisking/stirring your butter into the egg yolk mixture. If for any reason your eggs begin turning into scrambled….your pan is too hot and you need to start over. (It happens…)
  7. As your egg yolk mixture is melting your cold butter–turn to melting the rest of your butter in the small sauce pan. You will put the small sauce pan over low heat and make the butter frothy. Once the butter becomes frothy and totally melted—- REMOVE FROM THE HEAT.

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8. Back to the medium pan, your butter should have melted by now and your sauce become thick….if it hasn’t …no worries! Slowly add in small amounts of lemon juice and up the temperature–carefully. You will know the sauce becomes thick because it will coat your whisk every so lightly. If its still soupy add in more lemon juice and keep it on the heat. Once the mixture becomes slightly thick–remove from heat!

9.Remove the medium sauce pan from the heat and add in your last tbsp of butter. As you whisk together you should notice it melting easier. Your medium sauce pan will remain off the heat, FYI.

10.Once melted, slowly pour in your melted butter and whisk….this should thicken the sauce a bit more.

11. Once all butter is poured in and whisked…add in your salt/pepper and cayenne if wanted. Taste, taste, taste–season till you’re happy and then serve immediately.

FYI the sauce can’t be  kept on the heat cause it will curdle and you can’t keep the sauce past like an hour because it will separate. SO SORRY YOU WILL NEED TO EAT RIGHT AWAY…ITS AWFUL I KNOW.

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