Kale Chips
Ingredients:
One bunch of fresh kale
olive oil spray (or Pam spray)
salt, garlic, pepper
Preparation:
Preheat oven to 300F. Wash kale and make sure there are no worms on it. Dry it COMPLETELY. Line a cookie sheet with aluminum foil, and place dry kale on top, in a shallow layer. Spray olive oil on evenly (but not generously) until a slight shine is on the kale. Lightly season with salt, pepper, and garlic. Place on middle rack of oven and set timer for intervals of 3 minutes, checking each time. When the kale turns brown and crispy, it is ready. If there are any softer pieces of kale, leave it in the oven and wait for them to finish. Any soft/wet kale will ruin the rest of the batch if they are taken out too early.
Tuesday, October 22, 2013
Monday, September 30, 2013
Sage Sausage and Gravy
This is a Southern staple; without sausage and gravy, farms would not be plowed, homes would not be built, and sermons would not be given. It is the heartiest of all breakfasts that fueled the South.
Sage Sausage and Gravy
Ingredients:
1 lb. sage sausage (bulk)
1/3 cup flour
3 1/2 cups whole milk
Salt and pepper
Biscuits, prepared and warm
Preparation:
Brown the sausage in a large skillet, making sure to crumble the sausage as it is cooking. Reduce heat to medium-low. Pour in about half of the flour and allow the sausage grease to soak it up. Continue to gradually add flour until all is gone. Stir and cook for 2 minutes. Add milk, and stir constantly.
Allow the gravy to thicken by keeping it on medium-low heat and stirring it. Expect this to take several minutes. Add salt and pepper to taste (more pepper than salt), and continue to cook and stir until the gravy is thick. Add more milk if gravy becomes too thick.
Cut biscuits in half and spread open on a plate. Spoon gravy (generously!) onto biscuits, and serve hot.
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Sage Sausage and Gravy
Ingredients:
1 lb. sage sausage (bulk)
1/3 cup flour
3 1/2 cups whole milk
Salt and pepper
Biscuits, prepared and warm
Preparation:
Brown the sausage in a large skillet, making sure to crumble the sausage as it is cooking. Reduce heat to medium-low. Pour in about half of the flour and allow the sausage grease to soak it up. Continue to gradually add flour until all is gone. Stir and cook for 2 minutes. Add milk, and stir constantly.
Allow the gravy to thicken by keeping it on medium-low heat and stirring it. Expect this to take several minutes. Add salt and pepper to taste (more pepper than salt), and continue to cook and stir until the gravy is thick. Add more milk if gravy becomes too thick.
Cut biscuits in half and spread open on a plate. Spoon gravy (generously!) onto biscuits, and serve hot.
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Andouille Spaghetti Squash
I tried this sauce recipe for the first time last night and LOVED IT! The sausage, tomato sauce, and squash went together perfectly and created a slightly spicy, tangy, low-carb dish!
Andouille Spaghetti Squash
Ingredients:
1 lb. Andouille sausage, thawed
1 extra large spaghetti squash
1 jar of favorite pasta sauce
1/2 onion
3 cloves garlic
salt, pepper, garlic powder
Preheat oven to 450F. Wash and cut the spaghetti squash in half. Scoop out the seeds. Drizzle with olive oil and thoroughly coat with salt, pepper, and garlic powder. Line a baking sheet with foil and place the squash open-side down on the sheet. Bake for 40 minutes, or until tender on the inside. The outside may still be a little hard.
While the squash is baking, cook sausage in a large skillet on medium heat until it is brown. Dice onions and garlic and add to skillet. Saute for 5 minutes. Add pasta sauce and turn heat to simmer. Allow flavors to marry until the spaghetti squash has finished cooking.
When the squash is done, take a fork and carefully "string" the fibers of the squash into a dish.
Spoon sauce onto individual servings of squash. An extra large spaghetti squash will make 2 entree servings, or 4 side-dish servings.
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Andouille Spaghetti Squash
Ingredients:
1 lb. Andouille sausage, thawed
1 extra large spaghetti squash
1 jar of favorite pasta sauce
1/2 onion
3 cloves garlic
salt, pepper, garlic powder
Preparation:
Preheat oven to 450F. Wash and cut the spaghetti squash in half. Scoop out the seeds. Drizzle with olive oil and thoroughly coat with salt, pepper, and garlic powder. Line a baking sheet with foil and place the squash open-side down on the sheet. Bake for 40 minutes, or until tender on the inside. The outside may still be a little hard.
While the squash is baking, cook sausage in a large skillet on medium heat until it is brown. Dice onions and garlic and add to skillet. Saute for 5 minutes. Add pasta sauce and turn heat to simmer. Allow flavors to marry until the spaghetti squash has finished cooking.
When the squash is done, take a fork and carefully "string" the fibers of the squash into a dish.
Spoon sauce onto individual servings of squash. An extra large spaghetti squash will make 2 entree servings, or 4 side-dish servings.
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Monday, September 2, 2013
Grilled Okra
Grilled Okra
Ingredients:
Okra, 2 pints
3 tbsp. olive oil
garilc powder, salt, and pepper to taste
Preparation:
Preheat grill to medium heat. Wash and dry okra. Toss with olive oil in a large bowl. Add seasonings and toss again. Place a large piece of aluminum foil over grill, and evenly distribute okra on top. Grill for 8-10 minutes, stirring often. The okra will have light brown caramel colored spots on it when done. Be careful, it burns easily.
Monday, August 19, 2013
Southern Ratatouille
This recipe is perfect for summertime harvests: fresh squash, zucchini, eggplant, and more combine to make this easy dish.
Ingredients:
2 eggplant
3 yellow squash or zucchini
2 cloves fresh garlic, minced
1/2 onion
1 can of diced tomatoes or 2 fresh tomatoes
1 tbsp. olive oil
Preparation:
Saute garlic, onion and squash in olive oil for 3-5 minutes. Once it starts to cook, add eggplant. Continue to saute for 10 minutes. Add tomatoes. If using fresh tomatoes, cook until water evaporates. If canned, cook for 5 mintues. Serve over rice or noodles. I like quinoa, as the hearty flavor of the grain complements the ratatouille.
Ingredients:
2 eggplant
3 yellow squash or zucchini
2 cloves fresh garlic, minced
1/2 onion
1 can of diced tomatoes or 2 fresh tomatoes
1 tbsp. olive oil
Preparation:
Saute garlic, onion and squash in olive oil for 3-5 minutes. Once it starts to cook, add eggplant. Continue to saute for 10 minutes. Add tomatoes. If using fresh tomatoes, cook until water evaporates. If canned, cook for 5 mintues. Serve over rice or noodles. I like quinoa, as the hearty flavor of the grain complements the ratatouille.
Monday, August 12, 2013
Indian Inspired Eggplant
This dish was quite surprising. Usually, I am not a fan of Indian food or sauteed eggplant, but the two went hand-in-hand. Over a bed of basmati rice (this also tasted fabulous with quinoa), this was the perfect combination with a grilled chicken breast.
Indian Inspired Eggplant
Ingredients:
3 large eggplant
2 tbsp. olive oil
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 can diced tomatoes
1/2 cup plain yogurt
1 pinch red pepper flakes
1 tsp. salt
Preparation:
Saute onion in oil until tender. Mix garlic paste, curry powder, and tomatoes into the saucepan, and cook about 1 minute. Stir in yogurt. Cube eggplant and cook in a separate skillet along with red pepper flakes and salt. Saute until tender, about 10 minutes. Combine both pans. Cover and continue cooking for about 5 minutes. Remove cover, reduce heat to low, and continue cooking for about 5 minutes.
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Indian Inspired Eggplant
Ingredients:
3 large eggplant
2 tbsp. olive oil
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 can diced tomatoes
1/2 cup plain yogurt
1 pinch red pepper flakes
1 tsp. salt
Preparation:
Saute onion in oil until tender. Mix garlic paste, curry powder, and tomatoes into the saucepan, and cook about 1 minute. Stir in yogurt. Cube eggplant and cook in a separate skillet along with red pepper flakes and salt. Saute until tender, about 10 minutes. Combine both pans. Cover and continue cooking for about 5 minutes. Remove cover, reduce heat to low, and continue cooking for about 5 minutes.
Friday, August 9, 2013
Paleo Granola
So, recently, I have attempted the Paleo Diet. I stuck with it for a week, but fell off the bandwagon. Now, I am ready to start again! It's tough to find paleo recipes that are delicious. However, I stumbled across a recipe for paleo granola (without oats!) that is to die for. I know what you're thinking. Granola? Without oats? This chick is nuts! Now, I may be crazy, but I promise you that once you try this stuff, you won't believe how delicious it is! This recipe can also be easily altered by adding different nuts, dried fruits, or spices.
Paleo Granola
Ingredients:
2 cups raw almonds, sliced, if available
1 cup raw pumpkin kernels (pepitas)
1 cup raw pine nuts, pecans, macadamias, sesame seeds, sunflower kernels, or any other raw nut that you like (Note: as long as you have 4 cups of nuts, you will be fine. The almonds make a great base for the granola, however)
1/4 cup dried coconut
1/4 cup virgin, cold-pressed, unrefined coconut oil
4 ounces pure honey (I likeHoneycomb Heroes!)
3 tsp. vanilla extract
1 tbsp. cinnamon
Dark chocolate chips, if desired
Preparation
Preheat oven to 275F. In a microwave-safe bowl, combine honey, coconut oil, vanilla extract, and cinnamon. Microwave for 45 seconds. Add all nuts and dried coconut to honey mixture, and coat evenly.
Line a baking sheet with parchment paper. Spread granola mixture evenly onto sheet, about 1/4" thick.
Bake for 20 minutes, then turn oven to 350F and bake for 2-3 minutes, until golden brown. Remove from oven and sprinkle chocolate chips on top. Cool until hardened. Break granola into pieces and place in individual containers.
*Store in a safe place, because once people figure out how good this stuff is, there won't be any left for you ;)
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Paleo Granola
Ingredients:
2 cups raw almonds, sliced, if available
1 cup raw pumpkin kernels (pepitas)
1 cup raw pine nuts, pecans, macadamias, sesame seeds, sunflower kernels, or any other raw nut that you like (Note: as long as you have 4 cups of nuts, you will be fine. The almonds make a great base for the granola, however)
1/4 cup dried coconut
1/4 cup virgin, cold-pressed, unrefined coconut oil
4 ounces pure honey (I likeHoneycomb Heroes!)
3 tsp. vanilla extract
1 tbsp. cinnamon
Dark chocolate chips, if desired
Preparation
Preheat oven to 275F. In a microwave-safe bowl, combine honey, coconut oil, vanilla extract, and cinnamon. Microwave for 45 seconds. Add all nuts and dried coconut to honey mixture, and coat evenly.
Line a baking sheet with parchment paper. Spread granola mixture evenly onto sheet, about 1/4" thick.
Bake for 20 minutes, then turn oven to 350F and bake for 2-3 minutes, until golden brown. Remove from oven and sprinkle chocolate chips on top. Cool until hardened. Break granola into pieces and place in individual containers.
*Store in a safe place, because once people figure out how good this stuff is, there won't be any left for you ;)
Monday, August 5, 2013
Smoked Pork Ribs
Word. That's about all that I can say about these ribs. Word! If you have a smoker, I'm sure that you know just how well it makes everything taste. If you don't have a smoker at home, I HIGHLY suggest that you look into getting one (or borrowing one from your neighbor...). If you can get your ribs from your local farmer at the farmers' market, DO IT!! The flavor and tenderness of the meat will be of a much higher quality than that you find in the grocery store. This is because the hogs are usually grass-fed, free-range, don't consume a diet based on grain/corn, and aren't caged up against other pigs 24/7. Happy pigs make happy ribs! Haha. Anyways, these ribs can very well be made in the oven. You can find that recipe here: Oven Ribs.
Smoked Pork Ribs
Ingredients:
1 rack pork ribs
salt, pepper, garlic powder
Preparation:
Coat ribs thoroughly with seasonings. Add any other seasonings or rubs, if you like (usually, the salt, pepper, and garlic make the meat simple yet delicious).
Prepare the smoker by filling the water reservoir with water and placing your PRE-SOAKED wood chips in. Spray racks of smoker and preheat to 325F. Maintain this temperature throughout smoking. Place ribs in preheated smoker and cook for about 3 hours.
Smoked Pork Ribs
Ingredients:
1 rack pork ribs
salt, pepper, garlic powder
Preparation:
Coat ribs thoroughly with seasonings. Add any other seasonings or rubs, if you like (usually, the salt, pepper, and garlic make the meat simple yet delicious).
Prepare the smoker by filling the water reservoir with water and placing your PRE-SOAKED wood chips in. Spray racks of smoker and preheat to 325F. Maintain this temperature throughout smoking. Place ribs in preheated smoker and cook for about 3 hours.
Oven Ribs
Here is the simple yet delicious recipe for oven ribs. If you have a smoker, then I highly suggest that you use that. Here is the recipe for smoking your ribs: Smoked Pork Ribs.
If you don't have a smoker at home, I HIGHLY suggest that you look into getting one (or borrowing one from your neighbor...). If you can get your ribs from your local farmer at the farmers' market, DO IT!! The flavor and tenderness of the meat will be of a much higher quality than that you find in the grocery store. This is because the hogs are usually grass-fed, free-range, don't consume a diet based on grain/corn, and aren't caged up against other pigs 24/7. Happy pigs make happy ribs!
Oven Ribs
Ingredients:
1 rack ribs
salt, pepper, garlic powder
Your favorite BBQ sauce
1 large oven bag
Preparation:
Preheat oven to 300F. Coat ribs thoroughly with salt, pepper, and garlic powder. Place in oven bag and place them on a baking sheet. Poke 4 1" holes in the bag. Bake for 2 1/2 hours.
Turn oven to 400F.
Remove from bag and place on a cooking sheet. Baste ribs with your favorite sauce. Return to 400F oven for about 10 minutes, or until the sauce somewhat dries up.
If you don't have a smoker at home, I HIGHLY suggest that you look into getting one (or borrowing one from your neighbor...). If you can get your ribs from your local farmer at the farmers' market, DO IT!! The flavor and tenderness of the meat will be of a much higher quality than that you find in the grocery store. This is because the hogs are usually grass-fed, free-range, don't consume a diet based on grain/corn, and aren't caged up against other pigs 24/7. Happy pigs make happy ribs!
Oven Ribs
Ingredients:
1 rack ribs
salt, pepper, garlic powder
Your favorite BBQ sauce
1 large oven bag
Preparation:
Preheat oven to 300F. Coat ribs thoroughly with salt, pepper, and garlic powder. Place in oven bag and place them on a baking sheet. Poke 4 1" holes in the bag. Bake for 2 1/2 hours.
Turn oven to 400F.
Remove from bag and place on a cooking sheet. Baste ribs with your favorite sauce. Return to 400F oven for about 10 minutes, or until the sauce somewhat dries up.
"Dessert" Acorn Squash
Once again, here I am making something that reminds me of fall. Seriously, I just can't wait. Here is the recipe for turning an ordinarily so-so acorn squash into something sweet and delicious.
"Dessert" Acorn Squash
Ingredients:
1 acorn squash (serves 2)
2 tbsp. honey (wildflower honey is best! check out Honeycomb Heroes!)
2 tbsp. pure maple syrup (it is important not to use the fake stuff from the grocery store!)
2 tbsp. brown sugar
2 tbsp. butter
small handful pecans
Preparation:
Preheat oven to 400F. Cut acorn squash in half and scoop out seeds. Combine honey, syrup, sugar, and butter together in a small bowl and microwave for 15 seconds, or until butter has melted and all ingredients are combined. Stir well. Add pecans and coat with mixture. Coat acorn squash (the inside flesh) with butter mixture and then evenly distribute pecans. It is okay if the squash have a puddle of the butter mixture inside of them. Bake for 1 hour until squash is tender with a fork. Add extra brown sugar on top and broil until crispy, if you'd like to add a surprising and sweet crunch to the squash!
"Dessert" Acorn Squash
Ingredients:
1 acorn squash (serves 2)
2 tbsp. honey (wildflower honey is best! check out Honeycomb Heroes!)
2 tbsp. pure maple syrup (it is important not to use the fake stuff from the grocery store!)
2 tbsp. brown sugar
2 tbsp. butter
small handful pecans
Preparation:
Preheat oven to 400F. Cut acorn squash in half and scoop out seeds. Combine honey, syrup, sugar, and butter together in a small bowl and microwave for 15 seconds, or until butter has melted and all ingredients are combined. Stir well. Add pecans and coat with mixture. Coat acorn squash (the inside flesh) with butter mixture and then evenly distribute pecans. It is okay if the squash have a puddle of the butter mixture inside of them. Bake for 1 hour until squash is tender with a fork. Add extra brown sugar on top and broil until crispy, if you'd like to add a surprising and sweet crunch to the squash!
Saturday, August 3, 2013
Spaghetti Squash with Fresh Garlic Tomato Sauce
Fall is upon us! This cooler than average weather has gotten me in the mood for sweet potatoes, fall squash, and everything pumpkin. Mmmmm! Tonight, I made this delicious spaghetti squash with a fresh garlic and tomato sauce. Try this for a low-carb, ultra healthy side or main dish with meat!
Spaghetti Squash with Fresh Garlic Tomato Sauce
serves 4 side dishes, 2 main dishes
Ingredients:
1 large spaghetti squash
1 quart canned/stewed tomatoes
6 cloves fresh garlic (the fresh garlic is important, as it adds more flavor)
Olive oil
Salt, pepper, garlic powder
Preparation:
Preheat oven to 450F. Wash and cut the spaghetti squash in half. Scoop out the seeds. Drizzle with olive oil and thoroughly coat with salt, pepper, and garlic powder. Line a baking sheet with foil and place the squash open-side down on the sheet. Bake for 40 minutes, or until tender on the inside. The outside may still be a little hard.
While the squash is baking, pour the stewed tomatoes in a pot on medium heat. Mince and add garlic (this dish is relatively garlic-y, so if you don't like it that much, add less). Salt and pepper to taste. Cook on medium heat for 5 minutes, and then turn to low until squash has finished baking.
When the squash is done, take a fork and carefully "string" the fibers of the squash into a dish.
Spoon tomato sauce onto individual servings of squash.
I didn't even remember to take the final picture before I began digging in!! ;)
Spaghetti Squash with Fresh Garlic Tomato Sauce
serves 4 side dishes, 2 main dishes
Ingredients:
1 large spaghetti squash
1 quart canned/stewed tomatoes
6 cloves fresh garlic (the fresh garlic is important, as it adds more flavor)
Olive oil
Salt, pepper, garlic powder
Preparation:
Preheat oven to 450F. Wash and cut the spaghetti squash in half. Scoop out the seeds. Drizzle with olive oil and thoroughly coat with salt, pepper, and garlic powder. Line a baking sheet with foil and place the squash open-side down on the sheet. Bake for 40 minutes, or until tender on the inside. The outside may still be a little hard.
While the squash is baking, pour the stewed tomatoes in a pot on medium heat. Mince and add garlic (this dish is relatively garlic-y, so if you don't like it that much, add less). Salt and pepper to taste. Cook on medium heat for 5 minutes, and then turn to low until squash has finished baking.
When the squash is done, take a fork and carefully "string" the fibers of the squash into a dish.
Spoon tomato sauce onto individual servings of squash.
I didn't even remember to take the final picture before I began digging in!! ;)
Monday, July 15, 2013
Garden Fresh Bruschetta
Garden Fresh Bruschetta
Ingredients:
8-10 Roma tomatoes (about 3 cups chopped)
2 tbsp. roasted garlic (recipe can be found here)
2 tbps. minced onions, if desired
1 tbsp. salt
3 tbsp. olive oil
6-8 leaves of finely chopped basil
Baguette toast for eating
Preparation:
Finely chop the tomatoes and salt. Add onions if desired. Stir. Let sit for 15 minutes. Drain well. Add roasted garlic and basil leaves. Stir. Let sit for 15 more minutes for flavors to blend. Add more salt if necessary. Serve on top of toasted baguette slices.
Oven Roasted Garlic (aka Crack)
Oven Roasted Garlic
Ingredients:
Garlic cloves left in paper, any amount desired
Olive oil
Preparation:
Preheat oven to 350F. Take the cloves of garlic out of the garlic bulb and leave the outer paper on them. Coat with olive oil until glistening. Place in a glass or ceramic pie pan in the oven. Roast for 25-30 minutes until garlic is starting to brown and is very aromatic. Remove from oven, let sit until cool enough to handle. When cooled, the paper on the garlic will come off very easily.
Friday, July 5, 2013
Summer Fruit Mini Cheesecakes
These are the perfect little dessert to add to your arsenal to impress all of your friends at your next BBQ or cookout.
Thanks to my good friend Katrina Z. for the recipe and photo!!
Summer Fruit Mini Cheesecakes
Ingredients:
16 oz. cream cheese, softened (not the low-fat kind, sorry!!)
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 Oreo cookies (or other cookies that you like! You can also use brownies here)
Summer fruit of your choice: blueberries, blackberries, raspberries, fresh pitted cherries, melon, kiwi fruit, etc.
Preparation:
Preheat oven to 350F.
Beat cream cheese, sugar, and vanilla in a mixer until it is blended. Add eggs and mix.
Line a muffin tin with paper cups. Place a cookie (or brownie or cake, etc.) at the bottom. Top with cream cheese mixture.
Bake 20 minutes or until cream cheese has set. Cool and then refrigerate until cold. top the mini cheesecakes with berries and fruit.
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Thanks to my good friend Katrina Z. for the recipe and photo!!
Summer Fruit Mini Cheesecakes
Ingredients:
16 oz. cream cheese, softened (not the low-fat kind, sorry!!)
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 Oreo cookies (or other cookies that you like! You can also use brownies here)
Summer fruit of your choice: blueberries, blackberries, raspberries, fresh pitted cherries, melon, kiwi fruit, etc.
Preparation:
Preheat oven to 350F.
Beat cream cheese, sugar, and vanilla in a mixer until it is blended. Add eggs and mix.
Line a muffin tin with paper cups. Place a cookie (or brownie or cake, etc.) at the bottom. Top with cream cheese mixture.
Bake 20 minutes or until cream cheese has set. Cool and then refrigerate until cold. top the mini cheesecakes with berries and fruit.
Tuesday, July 2, 2013
The South's Best Coconut Pecan Pie
Mmmmmm, coconut pecan pie. This is a southern favorite with a twist and a taste of the tropics!
Thanks to Kathy M. for the recipe!
Coconut Pecan Pie
Ingredients:
1 stick of real butter
1 1/2 cup sugar
1/2 cup buttermilk
1 tsp. vanilla extract
4 eggs
1 cup sweetened coconut
3/4 cup chopped pecans
1 unbaked deep-dish pie crust
Preparation:
Preheat oven to 375F.
Beat first 6 ingredients together. Add pecans and pour into pie crust.
Bake for 45-55 minutes. Use a pie guard if pie browns too quickly.
Thanks to Kathy M. for the recipe!
Coconut Pecan Pie
Ingredients:
1 stick of real butter
1 1/2 cup sugar
1/2 cup buttermilk
1 tsp. vanilla extract
4 eggs
1 cup sweetened coconut
3/4 cup chopped pecans
1 unbaked deep-dish pie crust
Preparation:
Preheat oven to 375F.
Beat first 6 ingredients together. Add pecans and pour into pie crust.
Bake for 45-55 minutes. Use a pie guard if pie browns too quickly.
Sunday, June 30, 2013
Low Fat Eggplant Parmigiana/Eggplant Pizzas
This is so yummy, and it stems off of my other recipe, Oven Fried Eggplant. With a little extra work, you can make an easy, low carb, low fat entree.
Low Fat Eggplant Parmigiana/Eggplant Pizzas
Ingredients
Eggplant, any amount desired
Italian bread crumbs (choose a larger can if you have a lot of eggplant)
3 eggs
3/4 cup milk
Cooking spray
Pasta sauce of your choice
Cheese (I really like fresh mozzarella)
Basil, if desired
Preparation
Preheat oven to 400F. Spray a large cooking sheet with cooking spray.
Wash and cut eggplant into 1/4 inch slices.
Mix eggs and milk together, adding salt.
Dip the slices of eggplant in the wash and then thoroughly coat them with the bread crumbs. Place on baking sheet. Do this until all of the eggplant slices are coated. Spray the tops of the eggplant with cooking spray. Place in oven for about 25 minutes, or until slightly browned and crispy looking.
Top cooked eggplant slices with tomato sauce, cheese, herbs, or other desired toppings. Return to 400F oven for about 5-8 minutes, until cheese is melted and bubbly.
*To make eggplant parmigiana, layer eggplant, then sauce, and then cheese in a casserole dish (this may take several layers of each, depending on how much eggplant you made). Continue to bake at 400F for about 15 minutes until the inside is very hot and the cheese on top is bubbly.
It's that simple!!
Low Fat Eggplant Parmigiana/Eggplant Pizzas
Ingredients
Eggplant, any amount desired
Italian bread crumbs (choose a larger can if you have a lot of eggplant)
3 eggs
3/4 cup milk
Cooking spray
Pasta sauce of your choice
Cheese (I really like fresh mozzarella)
Basil, if desired
Preparation
Preheat oven to 400F. Spray a large cooking sheet with cooking spray.
Wash and cut eggplant into 1/4 inch slices.
Mix eggs and milk together, adding salt.
Dip the slices of eggplant in the wash and then thoroughly coat them with the bread crumbs. Place on baking sheet. Do this until all of the eggplant slices are coated. Spray the tops of the eggplant with cooking spray. Place in oven for about 25 minutes, or until slightly browned and crispy looking.
Top cooked eggplant slices with tomato sauce, cheese, herbs, or other desired toppings. Return to 400F oven for about 5-8 minutes, until cheese is melted and bubbly.
*To make eggplant parmigiana, layer eggplant, then sauce, and then cheese in a casserole dish (this may take several layers of each, depending on how much eggplant you made). Continue to bake at 400F for about 15 minutes until the inside is very hot and the cheese on top is bubbly.
It's that simple!!
Oven Fried Eggplant
In a world where everything can be deep fried, from a stick up butter to a beer, it's hard to achieve that perfect texture and taste of fried eggplant without all of the grease and calories. This recipe does just that; it is crunchy on the outside and warm and moist on the inside!
Oven Fried Eggplant
Ingredients
Eggplant, any amount desired
Italian bread crumbs (choose a larger can if you have a lot of eggplant)
3 eggs
3/4 cup milk
cooking spray
Preparation
Preheat oven to 400F. Spray a large cooking sheet with cooking spray.
Wash and cut eggplant into 1/4 inch slices.
Mix eggs and milk together, adding salt.
Dip the slices of eggplant in the wash and then thoroughly coat them with the bread crumbs. Place on baking sheet. Do this until all of the eggplant slices are coated. Spray the tops of the eggplant with cooking spray. Place in oven for about 25 minutes, or until slightly browned and crispy looking.
It's practically gone!!
Oven Fried Eggplant
Ingredients
Eggplant, any amount desired
Italian bread crumbs (choose a larger can if you have a lot of eggplant)
3 eggs
3/4 cup milk
cooking spray
Preparation
Preheat oven to 400F. Spray a large cooking sheet with cooking spray.
Wash and cut eggplant into 1/4 inch slices.
Mix eggs and milk together, adding salt.
Dip the slices of eggplant in the wash and then thoroughly coat them with the bread crumbs. Place on baking sheet. Do this until all of the eggplant slices are coated. Spray the tops of the eggplant with cooking spray. Place in oven for about 25 minutes, or until slightly browned and crispy looking.
Tuesday, June 25, 2013
Throw it Together Cheesy Macaroni
What can I say about this? I had it for the first time at a family get-together and fell in love. It's easy to make, and there are no formal instructions on how to make it. Thanks to my cousin Sandra for the "recipe!"
Throw it Together Cheesy Macaroni
Take 1 box of elbow macaroni and boil and then drain. Toss with 2 tbsp. of butter. Spray a 9"x13" pan with cooking spray, dump 1/2 of the noodles in and then later with a nice layer of shredded cheddar cheese. Cut up blocks of Colby jack cheese and place evenly on the layer of cheddar. Season with salt and pepper. Pour in whole milk until you can see it around the sides. Layer the rest of the cheeses and then both cheeses again. Cover and cook at 350F for about 35-40 minutes. Cook until all milk has cooked down and cheese is bubbly.
Crock Pot Lasagna
This may not be an entirely Southern dish, but throwing it in the crock pot around lunchtime and coming home to a house smells like food sure does remind me of the South!
Crock Pot Lasagna
Ingredients:
1 box regular lasagna pasta, uncooked
2 jars of your favorite pasta sauce
1 1/5 pounds ground meat (Italian sausage, hamburger meat, ground turkey all work great!)
1 medium onion
2 pounds ricotta cheese
4 cups mozzarella cheese
1/4 cup Parmesan cheese
2 eggs, beaten
1 tbsp. Italian seasoning
1 bag baby spinach
Preparation:
Fry and drain the hamburger meat and onions. Add sauce.
Mix ricotta, Parmesan, and 3 cups of mozzarella together. Add two eggs and Italian seasoning.
In a large Crock Pot, spray with cooking spray or line with a slow-cooker bag. Place 1/2 cup of meat sauce mixture in the bottom and spread evenly. Break noodles down to size to fit in the pot. Some pieces can be almost whole, some halves; the size does not matter. As long as you make a complete layer of noodles, it will turn out fine.
Add 1/3 of your cheese mixture in small dollops to cover the noodles.
Add 1/2 bag of baby spinach.
Cover with another layer of sauce. Repeat the layers until you have run out of ingredients: sauce, noodles, cheese, spinach.
When you have finished, top with remaining 1 cup of mozzarella cheese.
Turn Crock Pot on low for 3-4 hours, until the lasagna is bubbly hot throughout. The noodles will cook themselves.
Swiss Chard
A lot of people aren't familiar with this green. It's got a funny taste; a lot of people say that it's somewhere between a spinach and a beet leaf taste. Either way, it makes a very pretty dish packed with nutrients and vitamins.
Swiss Chard
Ingredients
1-2 bunches of swiss chard
several cloves of garlic
3 tbsp. olive oil
Preparation:
Wash the greens. Cut the pink stems up the leaves into small pieces. Saute over medium-high heat in garlic and olive oil until tender. Reduce heat. Add Swiss chard leaves. Cover and steam until the leaves reach desired tenderness.
Goes well with a balsamic vinaigrette
Swiss Chard
Ingredients
1-2 bunches of swiss chard
several cloves of garlic
3 tbsp. olive oil
Preparation:
Wash the greens. Cut the pink stems up the leaves into small pieces. Saute over medium-high heat in garlic and olive oil until tender. Reduce heat. Add Swiss chard leaves. Cover and steam until the leaves reach desired tenderness.
Goes well with a balsamic vinaigrette
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