Feeds:
Posts
Comments

Posts Tagged ‘Cheese’

eggplantparm

I can count on one hand the number of times Brandon has requested eggplant for dinner…that would be zero. So imagine my shock when last week he said, “We should have eggplant parmesan for dinner sometime soon.” That was all the encouragement I needed. It was on the menu for dinner this week. I was extra lucky because I went to visit my parents last weekend in Atlanta and came home with great looking Japanese eggplant from the Delkalb Farmers Market.

Now, my greatest problem with eggplant paremesan is how unhealthy it is. The breading and eggplant soak up so much oil if you saute it. I decided to make it my mission to make a tasty baked eggplant parmesan. I think it turned out really well. The breading was crispy and the eggplant was cooked perfectly. Also, it didn’t take too long. I skipped the step of double baking (baking the prepared eggplant with the sauce and cheese). Instead I just added the cheese to the top of the eggplant the last few minutes it was baking and heated sauce on the stovetop and spooned it over the eggplant.

I served Brandon’s over pasta but had mine on its own along with a salad. Both serving methods were great!

Baked Eggplant Parmesan
(Recipe source Bakin’ and Eggs)

Ingredients:

2-3 Japanese eggplants or 1 large eggplant
2 tablespoons kosher salt
1/2 cup all purpose flour
Salt and pepper, to taste
2 eggs, whisked together
1 tablespoon water
1 1/2 cups plain bread crumbs (I used a mixture of regular and panko)
1 tablespoon Italian seasoning
1/4 cup shredded parmesan
Cooking spray
3 tablespoons olive oil
4 ounces mozzerella cheese, sliced thinly
2 cups marinara sauce

Directions:

If you’re using Japanese eggplant, cut in half horizontally and then cut each half into 3-4 strips (about 1/4 inch thick). If you’re using traditional eggplant, slice into rounds (about 1/4 inch thick). Place sliced eggplant into a large colander and sprinkle with kosher salt. Let sit for about 30 minutes (eggplant will “weep” some of the water it is holding).

Preheat oven to 400 degrees. Prepare a baking sheet by lining it with foil and placing a wire rack on top. Spray rack with cooking spray.

Heat marinara sauce in a saucepan over medium-low heat.

Wipe salt off of eggplant. Line up three shallow dishes on workspace. Place flour in first dish. Season with salt and pepper. Place eggs and water in second dish. Place bread crumbs, Italian seasoning and shredded parmesan in third dish.

Dredge each eggplant slice in flour, then egg wash, then breadcrumbs. Arrange on prepared baking sheet with rack. Brush tops of each slice with olive oil.

Bake for 15 minutes. Flip eggplant slices and bake for another 10-15 minutes. Eggplant should be tender and easy to pierce. Add cheese to top and continue to bake for about 5 more minutes. If needed, broil cheese for a minute or two to brown.

Remove from oven. Serve over pasta or on its own. Spoon marinara sauce over eggplant slices.

Read Full Post »

baconwrappedchicken

Bacon…cheese…chicken…BBQ sauce…all wrapped up together and grilled. What’s not to love about that combination? Brandon got the idea for this chicken from the Egghead forum a few months ago when I put him in charge of figuring out what to do with chicken breasts for dinner. I was super impressed by how great he did creating this. If you’re a bacon lover, this is a MUST try on the grill during the upcoming warm months.

Grilled Bacon Wrapped Cheese Stuffed Chicken
(Recipes source Bakin’ and Eggs, inspired by the Egghead forum)
Printable Recipe: Grilled Bacon Wrapped Cheese Stuffed Chicken

Ingredients:

2 boneless, skinless chicken breasts
6 slices of bacon
6-8 slices of cheese – mozzarella, cheddar, colby jack – anything you like! (off of a block of cheese, if you’re using pre-sliced for sandwiches 2 slices)
2 tsp barbecue sauce, plus extra for serving
Grilling rub of your choice (we use the Dizzy Pig’s Raging River)
Toothpicks, soaked in water (optional, to prevent excessive  burning while grilling)

Directions:

Preheat grill to 350 degrees.

Pound out chicken breasts (in a plastic bag or between two sheets of wax paper) to about 1/4 inch thickness. Coat the top of chicken with grill rub. Turn over so rub side is down on work surface. Spread one teaspoon of barbeque sauce in a thin layer over each chicken breast. Layer cheese in the middle of the chicken. Roll chicken tightly. Wrap with bacon, using as many slices of bacon as you need and using toothpicks to hold bacon in place.

Grill for 20-25 minutes, turning every 4-5 minutes or until internal temperature of chicken breast has reached 165 degrees.

Remove toothpicks and serve with barbecue sauce on the side.

Yield: 2 servings

Read Full Post »

This is an easy breakfast casserole that you can whip up on a weekend morning for a delicious breakfast or brunch. Brandon had been asking me to make his aunt’s “breakfast pizza” for years. I’m not exaggerating. I finally gave in and had him describe it to me. It was definitely less pizza and more casserole. I did some research online and through a variety of sources came up with this. While I’m not sure if it’s an exact replica of  “breakfast pizza” he enjoyed it and we’ll be making it again.

Crescent Breakfast Casserole
(Recipe source…kind of came up with this one on my own after online research)
Printable Recipe: Crescent Breakfast Casserole

Ingredients:

8 oz. can of crescent rolls (I used reduced fat)
8-10 slices of bacon, fried and crumbled OR your choice of breakfast meat (ham, sausage, etc.)
6-8 eggs, beaten
2 cups shredded cheese (jack, cheddar, colby – whatever you have on hand)
2-3 tbsp milk
salt and pepper, to taste
cooking spray

Directions:

Preheat oven to 400 degrees and prepare a 13 x 9 or 11 x 9 baking dish with cooking spray (use 6ish eggs if you’re using the 11 x 9 and 8ish if you’re using the 13 x 9).

Line the prepared baking dish with unrolled crescent roll dough, letting it come up the sides a bit. Press together seams.

Layer the crumbled bacon and cheese over the crescent dough. Beat eggs with milk, salt and pepper and pour over bacon and cheese.

Bake for about 25-30 minutes or until the center is set. Let cool for a few minutes and then cut into squares and serve.

Read Full Post »

tommozzsalad

We’re back from the cruise! We enjoyed a fun and relaxing week in the Caribbean. We spent every day exploring the best beaches on the islands we visited and enjoyed lunch and rum punch at beach bars. I went on a bit of a “tour de fish sandwich.” I must say the tastiest one I had was in Barbados at a little place called Carib Cafe. We’re going to attempt to recreate it at  home soon so be on the lookout!

My parents so kindly offered to keep Sullie while we were gone. Our flight got in Sunday evening and my dad had dinner waiting for us when we picked her up. He made an amazing pasta dish from Cook’s Illustrated. He sent me home with a ton of leftover fresh basil. One of Brandon’s favorites is Tomato, Fresh Mozzarella and Basil Salad so I decided to get all the ingredients for it on my weekly shopping trip. We’ve been able to enjoy it as an appetizer/salad this week. I thought I’d share this easy and flavorful dish.

Tomato, Fresh Mozzarella and Basil Salad
(Recipe source Bakin’ and Eggs)

Ingredients:

SALAD
Cherry or grape tomatoes, cut in half
Fresh mozzarella, diced
Sprig/bunch of fresh basil, julienned
Salt and pepper, to taste

BALSAMIC VINAIGRETTE
1 tbsp honey
2 tbsp balsamic vinegar
2 tbsp olive oil

Directions

You’ll notice I didn’t give quantities for the salad. You really can adjust the amounts to your hunger/taste. For example, I like a little more basil than Brandon and he probably likes more cheese (hey, he’s a man!).

In a small bowl, whisk together the honey and balsamic vinegar. Once incorporated, slowly whisk in the olive oil.

To assemble the salad. Layer the tomatoes, cheese and basil in a small dish/plate. Season with salt and pepper and then drizzle the balsamic vinagrette over it.

Read Full Post »

« Newer Posts

Follow

Get every new post delivered to your Inbox.

Join 428 other followers