Category Archives: Vegetable

Eggplant Parmesan~ Berenjena Parmesano

Eggplant Parmesan or Berenjena Parmesano has only been on my menu for a few short years. Although I have lived in New York state for many, many years, I was always partial to the chicken version of this recipe. Out to dinner at one of my favorite Italian restaurants one night and my friend raved about their eggplant parmesan dish, so I had to try it. It was quite tasty, so I had to prepare my own version, especially with a homemade bolognese style sauce. Great thing about this recipe, besides that the eggplant was baked instead of fried, is that my husband enjoyed it as much as I did. Makes things alot easier when planning a dinner menu. We enjoyed eggplant parmesan for a few days and even stored 2 slices in the freezer for later. I do love traditional flavors of classic Italian recipes, but I also love adding my own touch when cooking at home.  

Eggplant Parmesan
Eggplant Parmesan

Ingredients

1 cup flour
4 eggs, lightly beaten
2 1/2 cups seasoned bread crumbs
1/2 cup grated parmesan cheese, plus 1 cup separate
1 tablespoon dried Italian seasoning, plus more for garnish
1 teaspoon crushed red pepper flakes
1 large eggplant, peeled and sliced into about 8 slices(about 1/2 inch thick)
Olive oil
5 cups of bolognese sauce or your favorite red sauce
12 fresh basil leaves, sliced or torn, optional
12 slices os Spanish chorizo from the deli, optional
Oregano , fresh or dried
2 cups shredded  mozzarella

Even when not using homemade breadcrumbs, I like to add some of my own spices to the store bought seasoned breadcrumbs. Try adding garlic powder, paprika, annatto, red pepper flakes...
Even when not using homemade breadcrumbs, I like to add some of my own spices to the store bought seasoned breadcrumbs. Try adding garlic powder, paprika, annatto, red pepper flakes…

 

Breaded eggplant comes out light and crispy from the oven.
Breaded eggplant comes out light and crispy from the oven.

 

Reheat leftovers in a dry nonstick skillet. It will crisp up without any added oils.
Reheat leftovers in a dry nonstick skillet. It will crisp up without any added oils.

 

Directions

1. Preheat the oven to 375 degrees F.

2. Prepare your breading station: In one shallow dish, add the flour. In the second dish add the eggs. In the third dish, combine the bread crumbs, 1/2 cup parmesan cheese, 1 tablespoon Italian seasoning and 1 teaspoon crushed red pepper flakes.

3. Line a large baking sheet with parchment paper and drizzle with olive oil, set aside. Peel and slice the eggplant. Dredge in flour, dip in egg, then cover with bread crumb mixture. Transfer to lined baking sheet. Repeat until all done with the breading. Drizzle the tops of eggplant with more olive oil.

4. Bake for about 30 minutes, turning over after 15 minutes. Remove from oven and set aside. In a bowl, combine the mozzarella and parmesan cheese, set aside.

5. In a large baking dish, add 2 1/2 cups to the bottom and spread out evenly. Add the breaded eggplant on top of sauce.  If using deli sliced Spanish chorizo, add it on top of eggplant. Add the remaining sauce, basil, oregano and mozzarella/parmesan mix. Sprinkle with more Italian seasoning and bake for about 30 minutes. The last few minutes of baking, turn broiler onto high and cook the eggplant just until cheese browns up in spots. Never leave the broiler unattended. Yields 4  servings.

 

Chorizo Bolognese Sauce~Salsa Boloñesa
Chorizo Bolognese Sauce~Salsa Boloñesa. Click onto picture for sauce recipe.

*Click onto picture for sauce recipe.

Eggplant Parmesan with a deli slice of Spanish chorizo and homemade Chorizo Bolognese Sauce
Eggplant Parmesan with a deli slice of Spanish chorizo and homemade Chorizo Bolognese Sauce

Lemon Pepper Chicken with Butternut Squash Cakes

Lemon Pepper Chicken w/ a  Tangy Honey Mustard-Lemon Sauce. Browsing through some of my older recipes, I came across this great chicken recipe.  I am always looking for that tasty chicken recipe to add to my weeknight menu and I really like this one. I have to say the lemon in the seasoning and in the sauce really stand out to make this a flavorful dish that you will want to repeat often. I would like to try this same flavor combo for chicken wings, fish and shrimp as well. I will keep you posted!  

Lemon Pepper Chicken with  a Tangy Mustard/Lemon Sauce
Lemon Pepper Chicken with a Tangy Mustard/Lemon Sauce

For Sauce
2 tablespoons olive oil
2 shallots, minced
4 cloves garlic, minced
pinch of crushed red pepper flakes
2 tablespoons flour
2 cups chicken broth
1/4 cup dijon mustard
4 tablespoons honey
1 teaspoon dried thyme
1/8 cup flat leaf parsley, chopped finely
Juice and zest of 1 lemon
2 tablespoons butter
1 to 2 tablespoons hot sauce (I used cholula)
Salt and pepper, to taste

 

Lemon Pepper Chicken with Butternut Squash Cakes
Lemon Pepper Chicken with Butternut Squash Cakes


For Chicken
2 pounds boneless chicken breast or thighs (fillet the chicken open into two pieces, so it’s no thicker than 1/2 inch)
Salt to taste
Garlic powder
Coarse Lemon Pepper seasoning (no salt mix)
1 1/2 cups flour
1/2  teaspoon tumeric
Canola oil for frying

Directions

1. Prep the chicken first. After you slice it, seasoning with salt, garlic powder and lemon pepper on both sides. Transfer it to a baking dish and set aside.

2. In a large skillet, preheat the two tablespoons of olive oil to medium heat. Add the shallots, garlic, and red pepper flakes and cook for 2 to 3 minutes. Add the flour and cook for another minute. Add all of the remaining ingredients for the sauce, except for the fresh cilantro or parsley. Cook sauce for 10 to 15 minutes or until it thickens. Taste for salt, add in the parsley, cover and remove from heat.

3. Preheat oven to 200 degrees F. In a large skillet, preheat 2 cups of canola oil to medium heat for 6 to 7 minutes. In a shallow dish, combine the flour,1/2 teaspoon turmeric, and 1/2 teaspoon of salt. Dredge the chicken through the flour, making sure it’s coated evenly. Fry in hot oil for about 3 minutes per side or until golden brown. Transfer chicken to a baking sheet lined with a wire rack. Keep chicken warm in low temperature oven while you prepare the butternut squash cakes.

4. Rewarm sauce when ready to serve. Ladle chicken with sauce, garnish with fresh parsely and lemon slices. Yields up to 6 servings. Butternut Squash Cakes recipe to follow.

Lemon Pepper Chicken with Butternut Squash Cakes
Lemon Pepper Chicken with Butternut Squash Cakes

 

For Butternut Squash Cakes

4 cups butternut squash (after it has been chopped in a food processor)
1/2 gouda or manchego cheese, grated
1/2 cup parmesan, grated
1/3 cup red onion, finely diced
1/4 cup parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon chipotle powder
2 eggs, lightly beaten
2/3 cups flour

Butternut Squash Cakes
Butternut Squash Cakes

 

Directions

1. Combine all of the ingredients in a medium bowl. Stir well to combine. Add some olive oil to your hands and form 12 small cakes. Place on baking sheet lined with wax paper and chill for 1 hour.

2. In a large skillet, preheat 1/3 cup olive oil to medium heat for 3 to 5 minutes. Carefully add a few cakes to the pan and fry for 2 to 3 minutes per side or until golden brown. Transfer to a baking sheet that is lined with a wire rack. Keep warm in low temperature oven with chicken until done with all the cakes.  Yields up to 12 small cakes.

Savory Pies~ Warm Out of the Oven

For this blog post today, I wanted to share a few of my favorite savory pie recipes. Pot pies, deep dish pie, shepards pie….How can you be born and raised in New York state and not know what the term “Hot Pie” refers to?? Exactly what happened to my husband Richard. We were out at one of our favorite Italian restaurants a few years back and they are popular for there “Hot Pie” or at least that what the sign outside said, ha ha! After a tasty meal there one night, he asked the waitress, “So, what kind of hot pie do you have?” The waitress looked at him with this confused look on her face, not understanding his question…. I quietly whispered in his ear…”It’s pizza sweetie…pizza”. True story. To this day he dreams of that hot pie, lol! Ok, ok…so I owe you the Shepard’s Pie recipe and pictures. It’s MIA for now…#toomanyrecipes #foodbloggerproblems

 

 

Loaded Veggie Pot Pie with Cornmeal Crust ~

Loaded Veggie Pot Pie
Loaded Veggie Pot Pie

For Cornmeal Crust
1 1/4 cups all purpose flour
3/4 cup fine cornmeal
1/2 teaspoon salt
1 stick, plus 2 tablespoons unsalted butter, sliced into small cubes
1 large egg yolk
2 tablespoons cold water

Cornmeal Crust Veggie Pot Pie
Cornmeal Crust Veggie Pot Pie

For Roasted Vegetable Filling
2 chayotes squash
4 carrots
4 stalks celery
2 medium russett potatoes
4 tablespoons olive oil, plus 2 more for saute
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon smoked paprika
Salt and fresh cracked pepper, to taste
1/2 cup sweet onion, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup frozen corn
6 cups vegetable or chicken broth
2 tablespoons red wine vinegar
3 tablespoons cornstarch
3 tablespoons water

Loaded Veggie Pot Pie Filling
Loaded Veggie Pot Pie Filling

You will need 1 more egg, plus 1 tablespoon water to make the eggwash to brush the tops of the crust.

Directions

1. To the food processor, add the flour and cornmeal and salt, pulse a few times. Add the butter, pulse a few more times to mix in the butter. Beat the egg yolk with 2 tablespoons of cold water and add to the crust mixture. Pulse a few more times, but do not over process. Pour crust mixture out onto a lightly floured surface and work with hands until dough forms. Cover with plastic wrap and set aside.

2. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper, set aside. For the filling, you want to dice all of the fresh vegetables into uniform size. Add them to a large bowl, toss them with the thyme, marjoram, smoked paprika, salt, pepper and olive oil. Transfer to the baking sheet and roast for 30 minutes, turning halfway through cooking time.

3. In a large pot, heat 2 tablespoons of olive oil to medium heat. Add the onions and garlic and cook for 5 minutes. Add the broth and red wine vinegar ,bring to a boil, taste for salt and pepper. In a small bowl, mix the cornstarch and water until smooth. Whisk it into the simmering broth until it thickens. Add in all of the roasted veggies, frozen peas and corn. Cook for 5 minutes.

4. You will need 6 large ramekins that can hold at least 2 cups of filling. Divide the filling into the ramekins. Using a knife, divide the pie crust into 6 equal portions. Roll out on a lightly floured surface, just big enough to fit over the filled ramekin. Before adding the crust, using a little water, wet the edges of the ramekin. Beat the egg with tablespoon of water, brush the tops of crust and use a fork to pierce the tops. Bake for 30 minutes or until golden brown. Let sit for 10 minutes before serving. ields 6 servings.

Loaded Veggie Pot Pie with a Cornmeal Crust
Loaded Veggie Pot Pie with a Cornmeal Crust

Notes: This recipe was adapted from food network. You could add some cooked chicken for a heartier pot pie if you like. I just used whatever I had available in my pantry. It needed something spicy, lol! next time.

 

Chipotle Deep Dish Pie

Chipotle Deep Dish Pie
Chipotle Deep Dish Pie, click onto picture to see the recipe
Chipotle Deep Dish Pie
Chipotle Deep Dish Pie, click onto the picture to see recipe

 

Veggie Poblano Pizza

Veggie Poblano Pizza
Veggie Poblano Pizza, click onto picture to see recipe

 

Salsa Verde Carnitas Tamale Pie

Salsa Verde Carnitas Tamale Pie
Salsa Verde Carnitas Tamale Pie

 

Kickin’ Sloppy Joe and Cheddar Pie

Kickin' Sloppy Joe and Cheddar Pie
Kickin’ Sloppy Joe and Cheddar Pie

 

Smoky Shrimp Flatbread with Spanish Chorizo

Smoky Shrimp Flatbread with Spanish Chorizo
Smoky Shrimp Flatbread with Spanish Chorizo