Eggplant Steaks Parmigiana

This is super yummy!
I didn't have the Parm-Reg. , lemon zest or the pesto and it still tasted great!
Ingredients

• Extra-virgin olive oil (EVOO), for frying
• 1 cup flour
• 3 eggs, lightly beaten
• 1 cup breadcrumbs
• 1 cup grated Parmigiano-Reggiano, divided
• 1/4 cup (about a handful) parsley, chopped, plus extra for garnish
• Zest of 1/2 lemon (1 teaspoon)
• 3 cloves garlic, finely chopped or grated
• 2 medium eggplants
• Salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 1 28-ounce can San Marzano tomatoes
• 1/2 cup store-bought or homemade pesto
• 3/4 to 1 cup shredded provolone (I used sliced prov.)

Preheat oven to 375ºF.

Heat 1/4 cup of the EVOO in a large skillet over medium-high heat.

Line up three pans (or shallow dishes) on your counter: Fill the first with the flour, the second with the eggs, and the third with a combination of the breadcrumbs, grated Parmigiano-Reggiano, parsley, lemon zest and garlic. Beat the eggs with a splash of water.

Cut the ends off each eggplant and slice a small piece off one side to give you a flat side to rest the eggplant on. With the flat side of each eggplant down so it doesn't roll, slice them each lengthwise into four thick slices each (eight slices total). Season the slices with salt and freshly ground black pepper and coat each of them with the ingredients in your pans/shallow dishes -- first in the flour, then in the egg, then in the breadcrumb mixture, making sure to thoroughly coat the surface of each slice with each ingredient.

Once all of your slices are breaded, carefully lay them into the hot oil and fry them until golden brown on both sides, 2-3 minutes per side. (You will need to work in batches to finish cooking all of the eggplant.) As they finish shallow frying, lay them on a baking sheet and place them in the oven to stay warm. When all the eggplant is fried, finish cooking through, about 10-12 minutes, until they're tender when you poke them. Once they're out of the oven switch on the broiler.

While the eggplant steaks finish cooking in the oven, place a small sauce pot over medium-high heat with the can of San Marzano tomatoes. Mash up the tomatoes with a potato masher or wooden spoon, season with salt and pepper and stir in the tomato paste. Once the tomatoes come up to a bubble simmer for 5 minutes, then remove from the heat. Stir in the pesto.

To finish the dish, on the baking sheet stack one eggplant steak topped with a little sauce then another steak, add another ladle of sauce, and one slice or one quarter of the provolone. Brown the eggplant stacks under the broiler to melt the cheese, about 1 minute. Serve immediately, garnished with parsley.

Creamy Rice Pudding

3/4 cup uncooked white rice

2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins (optional)
1 tablespoon butter
1/2 teaspoon vanilla extract

Directions


1.In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

2.In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Grilled Chicken Souvlaki Gyros

 

Description:

Grilled chicken marinated in lemon and fresh herbs, served gyro-style on pita bread with tzatziki sauce, tomato, onion, and feta cheese

Yield:

4 servings

Ingredients:

Chicken souvlaki ingredients:
1 pound boneless skinless chicken breast or tenders, cubed for skewers
2 cloves garlic, minced
1/2 teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons fresh oregano, chopped
1 teaspoon fresh thyme
1 teaspoon salt
1/2 teaspoon lemon pepper seasoning, optional
Oil
Tzatziki sauce ingredients:
1/2 cup grated peeled cucumber (seeds removed and juice drained*)
1/4 cup greek yogurt or plain yogurt
1/4 cup sour cream
1 tablespoon chopped oregano
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon salt
For serving:
4 pita rounds (regular pita bread or whole wheat pita bread)
2 tomatoes, sliced
4 slices of red onion
1/4 cup crumbled Feta cheese, optional
Lettuce (whole leaves or shredded), optional

Instructions:

1. Soak bamboo skewers. Toss the chicken chunks with the garlic, lemon zest, lemon juice, oregano, thyme, salt, and lemon pepper seasoning in a large bowl or Ziplock bag. Allow to marinate for 15 minutes.
2. While the chicken is marinating, make the tzatziki sauce by mixing the cucumber, yogurt, sour cream, oregano, lemon zest, lemon juice, and salt in a bowl.
3. Preheat grill on HI for 10 minutes (or prepare coals for charcoal). While grill is heating, put chicken on skewers and drizzle or spray with a little oil.
4. Reduce grill heat to medium and grill chicken with lid closed, rotating skewers every 5 minutes or so, until chicken is done (about 10-15 minutes depending on the size of the chunks and your grill).
5. Serve hot grilled chicken "gyro-style" -- with the pita bread, prepared tzatziki sauce, tomato slices, onion slices, and feta and/or lettuce if using.

Note: I didn't grill the chicken, but baked the whole breast  for an hour at 350 degrees and then sliced very thin. SO Yummy. We loved these!

Crab Cakes

I saw this one on TV and it looked really good. I haven't had time to make them yet but wanted to share.

Ingredients

nocoupons

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3/4 cup small diced red onion (1 small onion)
• 1 1/2 cups small diced celery (4 stalks)
• 1/2 cup small diced red bell pepper (1 small pepper)
• 1/2 cup small diced yellow bell pepper (1 small pepper)
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound lump crabmeat, drained and picked to remove shells
• 1/2 cup plain dry bread crumbs
• 1/2 cup good Mayonnaise
• 2 teaspoons Dijon Mustard
• 2 extra-large eggs, lightly beaten
• For frying
• 4 tablespoons unsalted butter
• 1/4 cup olive oil

Directions

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
 

NEW Chinese Chicken Salad

You know me... Chinese. Chicken. Salad. My three favorite words in that order:) I found a lovely new cookbook I happen to be completely in love with... This was my first experiment from the cookbook (Now Eat This)


1 cup Rockin Asian Stir Fry Sauce-see below- (or low calorie, low fat asian sauce)
Juice from 1 lime
1 tsp. chili garlic sauce
shredded chicken meat from 1 rotisserie chicken (abt 2 lbs- I think)
4 cups shredded red cabbage
4 oz. snow peas, strings removed
1/2 cup chopped fresh cilantro
1 can water chestnuts, chopped (this was my addition and I think it was a good choice)
2 Tb. black sesame seeds
6 Tb. tvp for crunch

In a large bowl, whisk together the Asian sauce, lime juice and chili garlic sauce. Add the shredded chicken, red cabbage, snow peas, cilantro, sesame seeds and water chestnuts. Toss the salad to combine. Chill in the refrigerator. Add TVP right before serving for crunch:)
Serves 4

carbs for salad:  19 grams
Sodium:  mg
fat: grams
Calories: 221
Fiber: 5 g
Cholesterol: 44 mg
Protein:
25 g
Rockin Asian Stir Fry Sauce
1 Tb. toasted sesame oil
1/4 cup chopped fresh ginger
6 garlic cloves, minced
1/2 bunch scallions, chopped finely
1 Tb. cornstarch
6 Tb. soy sauce
3/4 cup chicken broth
3 Tb. rice vinegar (I used apple cider b/c I was out)
1/2 cup reduced sugar ketchup
salt and pepper

Heat a large nonstick pan over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic, and scallions and saute, stirring often until very fragrant, about 2 minutes.

Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar, and ketchup and whisk to blend.

Whisk the cronstarch mixture into the saute pan an dbring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly until teh sauce has thickened. Abt2 mintues.

Store the sauce in a covered container in the refrigerator for up to 1 week, or until it crawls out (if you're a Pieper) haha!

Thanks again to this awesome cookbook... more to come from Now Eat This. (I'm in love!)

Carbs for sauce: 1gram, Sodium: 233 mg

Banana Oatmeal Cookies

1/2 c. whole wheat flour
1/4 c. white flour
1/3 c. combined oat bran and wheat bran (ground flax included if desired)
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. baking soda

Mix all dry ingredients.

1/2 c. butter
1/2 c. brown sugar
1/4 c. white sugar
1/2 Tbsp. vanilla
1 1/2 Tbsp. milk
1 lg. egg
2 mashed bananas

Blend well. Combine with dry ingredients.

Add 2 1/2 c. rolled oats
1/4 - 1/2 c. coconut
raisins or choc. chips or both
Bake 350 degrees for 15 minutes.

Stuffed Acorn Squash

Ingredients
1 (6 ounce) package broccoli and cheese flavored rice mix
1 pound turkey breakfast sausage (I used antelope sausage because that is what we have)
1 medium acorn squash, halved and seeded
1/2 cup chopped apple
2 teaspoons crushed coriander seed
1/2 cup shredded Monterey Jack cheese
Directions
1.Prepare rice mix according to package directions; cover, and set aside.
2.Place squash halves cut side down onto a plate. Cook the squash in a microwave oven for 5 minutes on High, until tender but firm.
3.In a medium skillet over medium heat, cook sausage until evenly browned; drain, and set aside.
4.In a large bowl, mix together the prepared rice, sausage, apple, and coriander. Stuff each squash half with the mixture.
5.Cover stuffed squash halves with plastic wrap, and heat in the microwave until squash is cooked through and soft, about 5 minutes. Remove plastic, and top stuffed squash with cheese. Continue to cook until cheese is melted, about 1 minute.

This is one of our favorites recently. It is fast and soo yummy!