Eggplant Parmesan

I'm always leary of recipes with eggplant because they usually don't turn out well for me. That said, since Dr. Sweetpea's favorite Italian dish is Eggplant Parmesan, I searched for a no fail Eggplant Parmesan recipe search and found it! It's not surprisingly from America's Test Kitchen and just absolutely addictive. Plus, I think the Eggplant Parmesan is healthier since the eggplants are baked and not fried. Dr. Sweetpea kept telling me that it's better than anything he has tried at restaurants. The only things I did differently than what was in the recipe is I used our store bought marinara sauce and used a very deep 9X9 inch baking dish. I'm definitely keeping this in our regular rotation.

 

Eggplant Parmesan

(Source: America's Test Kitchen)

    Eggplant

    2 pounds globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds

    1 tablespoon kosher salt

    8 slices high-quality white bread (about 8 ounces), torn into quarters

    1 cup grated Parmesan cheese (about 2 ounces)

    Salt and ground black pepper

    1 cup unbleached all-purpose flour

    4 large eggs

    6 tablespoons vegetable oil

  

   Tomato Sauce

    3 (14.5-ounce) cans diced tomatoes

    2 tablespoons extra-virgin olive oil

    4 medium cloves garlic, minced or pressed through garlic press (about 1 generous tablespoon)

    1/4 teaspoon red pepper flakes

    1/2 cup fresh basil leaves chopped

    Salt and ground black pepper

    8 ounces whole milk mozzarella or part-skim mozzarella, shredded (2 cups)

    1/2 cup grated Parmesan cheese (about 1 ounce)

    10 fresh basil leaves torn, for garnish

FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups). Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside. Wipe out bowl (do not wash) and set aside.

Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.

Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.

FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds. Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups). Stir in basil and season to taste with salt and pepper.

TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/2 cup Parmesan and remaining mozzarella. Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.

 

Oven Roasted Chicken with Basmati Rice Pilaf

I love buying chicken thighs when they're on sale at the grocery. They're super delicious grilled or roasted in the oven. Plus, they are perfect for easy weeknight meals. Seriously, these oven roasted chicken thighs with Basmati Rice Pilaf took less than 1 hour from start to finish. Now that's what I call easy weeknight cooking. As I was taking the chicken thighs out of the oven, Dr. Sweetpea walked through the door after a long day of work and devoured the chicken thighs and the rice in no time flat. This is definitely on our regular weeknight menu rotation. Dr. Sweetpea, approved!

Basmati Rice Pilaf with Dried Fruit and Almonds

(Source: Once Upon a Chef)

1 1/2 cups basmati rice

3 tablespoons unsalted butter

1/2 cup finely chopped yellow onions, from one small onion

1/2 teaspoon cumin

1/2 teaspoon ground turmeric

1/4 teaspoon cinnamon

2 cloves garlic, minced

2 1/4 cups water

1 1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup dried fruit, such as currants, raisins or finely chopped dried apricots

1/4 cup sliced or slivered almonds, toasted until golden

Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.

Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.

Oven Roasted Chicken Thighs

(Source: America's Test Kitchen)

8 (6- to 8-ounce) bone-in chicken thighs, trimmed

1 1/4 teaspoons salt

Pepper

Vegetable oil spray

Adjust oven racks to middle and lowest positions, place rimmed baking sheet on lower rack, and heat oven to 450 degrees. Using metal skewer, poke skin side of chicken thighs 10 to 12 times. Season both sides of thighs with salt and pepper; spray skin lightly with vegetable oil spray. Place thighs skin side down on preheated baking sheet. Return baking sheet to bottom rack. If preparing sauce (see related recipes), place foil packet on middle rack. Roast chicken until skin side is beginning to brown and meat registers 160 degrees, 20 to 25 minutes, rotating pan and, if preparing sauce, removing foil packet after 10 minutes. Remove chicken from oven and heat broiler. While broiler heats, flip chicken skin side up. Broil chicken on middle rack until skin is crisp and well browned and meat registers 175 degrees, about 5 minutes, rotating pan as needed for even browning. Transfer chicken to platter and let rest for 5 minutes. While chicken is resting, finish sauce, if using. Serve chicken, passing sauce separately.

Ground Chicken Tacos

This is a super lean but tasty chicken taco recipe that Dr. Sweetpea and I absolutely love right now. The tacos are healthy, flavorful, simple, and perfect for a weeknight dinner. Definitely going on our regular rotation.

Ground Chicken Tacos with Creamy Salsa

(Source: Sunny Anderson)

2 tablespoons olive oil

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1/2 cup chopped onion

Kosher salt and freshly ground black pepper

2 cloves garlic, grated on a rasp or minced

2 teaspoons ground cumin

1/2 teaspoon coriander

1/4 teaspoon cayenne pepper

1 tablespoon (1 packet) sazon seasoning

1 pound ground chicken

2 teaspoons flour

1 cup chicken stock

12 taco shells, kept warm in a 200 degree oven

Shredded lettuce, for serving

In a large saute pan with straight sides over medium-high heat, heat the olive oil. Add the red and green bell pepper, onion and then season with salt and a few grinds of black pepper. Saute until the vegetables are tender then add the garlic, cumin, coriander, cayenne pepper, and sazon seasoning. Cook for a minute or so then add the ground chicken and cook, breaking up the chicken with a wooden spoon while stirring. Make sure to really break up the ground chicken on this step so there are no large clumps.

Once the chicken is cooked through, sprinkle the flour over the top and stir while cooking to allow the flour to blend into the chicken for a few minutes. Add the chicken stock then raise the heat to a simmer and cook until the stock thickens a bit, about 4 to 5 minutes. Serve in warm taco shells topped with shredded lettuce and a dollop of Creamy Salsa.

Creamy Salsa

4 Roma tomatoes, seeded and chopped

1/2 cup chopped fresh cilantro leaves

1/4 cup finely chopped red onion

1 jalapeno, seeded and finely chopped

1 scallion, finely chopped

1 cup sour cream

1 tablespoon hot sauce (recommended: Frank's Red Hot)

1/2 teaspoon garlic powder

2 teaspoons fresh lime juice

Kosher salt and freshly ground black pepper

Combine the tomatoes, cilantro, red onion, jalapeno, scallion, sour cream hot sauce, garlic powder, and lime juice in a medium bowl. Stir to combine, then season with salt and pepper to taste, and refrigerate at least 1 hour before serving.

Greek Pizza

I haven't posted a lot for the month of February but I definitely have been cooking up a storm! There definitely have been some flops but I'm still chugging along and trying out new recipes. Some won't have pictures to accompany the recipe this month, but I promise, if I post the recipe, it's delicious. Today's is quite easy. It's another homemade pizza recipe but with different toppings. I also tried a different pizza crust as well, and loved it! Dr. Sweetpea devoured his entire pizza in one sitting, it's that good :o)

(Source: tv show but I don't remember what it was)

Your favorite Pizza Dough (our current favorite will be listed below)

Pizza Sauce

Crumbled Feta

Shredded Mozzarella

Thinly Sliced Roma Tomatoes

Sliced Black Olives

Dried Oregano

Red Pepper Flakes

After the pizza dough has been rolled out, and pizza sauce spread on the dough, do the following: Sprinkle mozzarella over the crust, then layer thin slices of tomatoes on top of the shredded cheese, sprinkle feta on top, then some black olives, dried oregano, and then red pepper flakes. Bake in oven at 450 for about 20 minutes or until done. 

Pizza Dough

(Source; Laura Vitale)

1 1/3 cups warm water (110 degrees F)

2 1/2 teaspoons sugar

1 (0.25 oz) envelope active dry yeast

2 tablespoons extra-virgin olive oil, plus more for brushing

3 teaspoons salt (I use 1 1/2 teaspoons)

3 1/2 cups all-purpose flour

Add the warm water in a small bowl and sprinkle over 1 teaspoon of the sugar and the yeast; set aside so the yeast can proof. Oil two bowls with a little olive oil and set aside. In the bowl of a stand mixer fitted with a dough attachment, mix together the olive oil, salt, 3 1/2 cups of the flour and the remaining 1 1/2 teaspoons sugar. Stir the yeast in the water to make sure it’s all dissolved and add it to the flour mixture. Mix on medium-low speed until everything is combined. Increase the speed to medium and allow the machine to knead the dough, adding more flour if necessary, until it is smooth and comes away from the side of the bowl, 6 to 7 minutes. Divide the dough in two pieces and roll each into a ball. Place a ball in each of the oiled bowls seam-side down, and brush the tops with a little oil to stop them from drying out. Cover the bowls with plastic wrap and place in a warm place (inside a microwave or a turned-off oven works best) until it doubles in size and when poked with a finger, the indent remains (it doesn't spring back), about 1 1/2 hours. Once the dough has risen, use immediately or store in the refrigerator for up to 24 hours.

Lemon Lime Jello Salad

I came across this jello salad while browsing Pinterest the other day. It sounded interesting, and since Dr. Sweetpea loves anything with lime jello, I gave it a try. As odd as the combination sounds, it's actually really really tasty. That said, none of the pictures turned out very well, so I decided to not post a picture with this recipe. I still wanted to post the recipe so I have it somewhere to reference when we make it again. Definitely a different type of dessert, but it's very tasty. 

Lemon Lime Jello Salad

(Source: Pinterest and Myblessedlife.net)

1 (3 oz) box lemon jello

1 (3 oz) box lime jello

1 cup hot water

1 (8 oz) package cream cheese, softened

2 cups cold water

1 (20 oz) can crushed pineapple, drained (I actually didn't drain mine)

1 (14 oz) can sweetened condensed milk

1/2 cup mayonnaise

1/2 – 1 cup chopped nuts (I omitted the nuts)

In a large bowl mix both packages of jello with hot water, stir well.  Beat in softened cream cheese at low speed until it’s melted and incorporated into the jello mixture.  Add cold water and stir.  Add pineapple, sweetened condensed milk and mayonnaise, mix well.  Sprinkle nuts on top and chill until firm.