Eggplant Parmesan

We received 2 eggplants from the food co-op last Saturday so what better to use them for than Eggplant Parmesan? I pulled this recipe off of allrecipes.com but I altered it slightly. It turned out much better than I anticipated. Even if your not an eggplant fan, give it a try. You might like it!

2 eggplant, thinly sliced (1/4" - 1/2" thick)
2 eggs beaten
2 2/3 cup italian bread crumbs (I just used plain and added some italian seasoning)
4 cups spaghetti sauce
8 oz. shredded mozzarella cheese
1/3 + 1/4 cup grated parmesan
1/4 tsp. dried basil

Preheat oven to 350 degrees. Place bread crumbs and 1/4 cup parmesan in a gallon size plastic bag. Dip eggplant in egg and then place in the bag. Once you have coated all the eggplant with egg toss them all together in the ziploc bag. (This makes for easy cleanup.) Place on a baking sheet lined with foil and cook for 7 minutes. Turn slices over and bake for an additional 7 minutes.

Cover bottom of 9 x 13" pan with spaghetti sauce, just enough to cover. Place eggplant slices on top of sauce then top with mozzarella cheese and parmesan cheese. Bake in oven for 35 minutes. Serve on top of angel hair pasta.

(The original recipe calls for you to layer the eggplant on top of each other, alternating with sauce and cheese. I didn't think that was necessary so I just layered sauce, eggplant, sauce, cheese. I froze the other half of the breaded eggplant for a later time.)

Pork of Love

After not wanting to BBQ Pork, but needing dinner fast, I found this recipe in the Favorite Brand Name All- new Best-Loved Recipes of all Time cookbook! Dave and I both LOVED it! I don't usually like hot fruit, like in pies, but I acutally LOVED the apples! Here it is...

4 Pork chops, 1/2 inch thick (ours might have been thicker and they were fine)

1 TBSP Oil (I used olive oil)

2 medium Apples Cored and Cut in eight wedges (I used our apple slicer and it was perfect)

1 Cup Apple Juice

2 cups Cornbread Stuffing ( I didn't know if I should cook it before adding or not, so I did... when you try it don't, just add the dry stuffing in at the end. --Soggy stuffing was okay, but could have been better.)

1/4 cup chopped Pecans ( I didn't add these, but I am sure it would be good)

SPRINKLE chops with salt and pepper. Heat oil in large skillet on medium-high heat. Add chops and apples; cook until chops are browned on both sides.

STIR in apple juice. Bring to a boil. Reduce heat to low; cover and simmer 8 minutes or until chops are cooked through. Remove chops from skillet.

STIR stuffing mix and pecans into skillet. Return chops to skillet; cover. Remove from heat. Let stand for 5 minutes.

PREP TIME: 10 minutes
COOK TIME: 20 minutes

(Makes 4 servings)

Zucchini Citris Bread

I found this recipe the other day on allrecipes.com and it was amazing. The little touch of lemon was so tastey in the bread. I am posting this mostly for my own reference so I can come back and find it when I need it more quickly!!

2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3 eggs
1 cup white sugar
2/3 cup vegetable oil
1 1/3 cups grated zucchini
3/4 teaspoon lemon extract

DIRECTIONS
Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan. Sift together flour, baking soda, baking powder, salt and cinnamon.
In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for two more minutes. Mix in lemon extract and zucchini. Fold in flour mixture until evenly moistened; do not overmix. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Kinnersley's Famous Bean Dip

Okay I will try to start to post here more often.  Here is one of my favorite recipes.... I usually just throw things in, taste and add what I think in needs,  so these sizes are approximate, so start with a little less and then see how you like it. 

Bean Dip

1 Small can of Refried Beans (Rosarita Refried are the best, but you can get any kind and add more spices)

2 TBSP of brown sugar ( I like more to make it sweeter, my mom does left)

2 TBSP of Ketchup

1 to 1.5 Tsp of minced onion (or a couple of shakes of onion salt)

1 cup of cheese

Melt together in pan on Medium heat

Serve with tortillia chips, tortillias and cheese or 7 layer dip (see below)

7 layer dip

1st layer - Bean Dip

2nd layer - Sour cream

3rd layer - Gaucamole made from 2 avacados and a packet of Gauc mix

4th layer-  Shredded cheese

5th layer - Olives and diced tomatoes