Eggplant Parmesean

On a cold fall evening, nothing beats a warm dish of comfort food. One of our favorites is eggplant parm. It's not too often that it makes it into this final form since the first part of the prep- the breaded cooked pieces- never seem to make it into the pan for the sauce. Why? Because everyone walking by takes "Just one!" piece and eats it! Kind of like sneaking a meatball. Well, last night I was able to swat hands away and the final outcome? Lots of "Mmmmm!"

I make this "old-style", meaning, I don't measure anything! So below is a guess-ti-mation of ingredients.

The recipe:

1 large eggplant (about 1-1/2 lbs.)
3 eggs
4 C. Seasoned Breadcrumbs
1-1/2 C. Romano cheese (Locatelli)
3 Tbsp. parsley
1 Tbsp. basil
generous shake of garlic salt
1/2 C. Olive oil
2 C. spaghetti sauce
1 C. Mozzarella cheese

In a pie plate, beat egg. In separate pie plate mix bread crumbs, cheese and spices. Mix. Slice eggplant in 1/4 inch slices. I prefer to keep the skin on, but if you do not like that, you can peel before slicing. Dip each slice on both sides in the egg and then in the bread crumbs. Be sure to cover both sides. In frying pan, place about 2 tablespoons of olive oil to coat the bottom of pan- as you make your way through the eggplant pieces, continue to add oil a little bit at a time so the eggplant does not stick.

Place eggplant in pan (which has been heated over medium heat) being careful not to crowd the pan. Cook until golden brown (about 5 minutes) and then turn over to brown on other side. When cooked, place on plate to cool. It's ok to pile on top of each other-pieces will be transferred to a baking dish (I used an 8x2x2 glass pan). Cook entire eggplant. You may find you may need more breadcrumb mixture, egg or oil. Adjust accordingly.

When eggplant is cooked, begin to layer in ungreased pan, just overlapping the edges of each piece. When complete cover with about 3/4 cup of sauce. Add another layer of eggplant. Cover with 3/4 cup sauce. Sprinkle a generous handful (about 1/2 cup) shredded mozzarella cheese and about a tablespoon of Romano cheese. Add final layer of eggplant, sauce to cover and rest of Mozzarella cheese and sprinkle of Romano cheese. Cover with foil and bake in 350 degree oven for 30 minutes. Let stand about 15 minutes before cutting and serving!

Quick Easy Pasta

Tradition in our house is that every Sunday we enjoy pasta. I make a fresh pot of red sauce, salad and good hearty bread to dip into salt & peppered olive oil. It is delicious and easy.

This past Sunday, I went to take out of the freezer what I thought to be sauce, only to open the container and see that it was yogurt! I did not have sauce to serve on Sunday! What was I to do??

No worries...I made a quick easy pasta with tomatoes, basil, beans, garlic and onion....a few shaves of Romano cheese and we had dinner!

The Recipe:

1 box Linguini (or any pasta you like)
1 can Cannelinni Beans (White Kidney Beans), drained and rinsed
1 can diced tomatoes
5 fresh plum tomatoes, diced
1/4 red onion, diced
2 cloves garlic, minced
2 Tbsp Olive oil
salt and pepper
2 Tbsp. Parsley, dried or fresh
5 large leaves fresh basil, chopped

In pot, bring salted water to a boil and cook pasta according to directions. Reserve about a cup of the water for pasta bowl.

Meanwhile, in fry pan, cook onion and garlic in olive oil until tender. Add canned diced tomatoes and all spices. Cook for 10 minutes. Add beans. Heat through. When pasta is done, add reserved liquid to serving bowl. Add drained pasta. Top with frypan ingredients and toss in fresh tomatoes. Top with a couple of basil leaves and shaved Romano cheese.

                                                      

Easter Greetings!

I have been juggling schedules and unfortunately, the recipes have not been added as I would have liked! So, I am going to try a few different ideas, and hopefully a more consistent entry will be found a few times a week rather than once a month! It also will help that dad returns from Florida soon and Sunday coffee will resume. Yay!

One thing, well, actually a few things, I missed from Easter dinner today were ham, roasted sweet and regular potatoes. My kids are boycotting the meat and you can't cook one without the other (at least the meal I was missing) so we ate lasagna instead. I haven't made this dish in a while because the kids didn't like it, but yesterday after cleaning up there was only a half tray left after hearing "yeah, pretty good mom. Didn't think I would like it." Ah, there is hope for the return of ham on Easter!

So, today I will share the lasagna recipe that was the meal that turned the taste buds of some finiky eaters!

The recipe:

3 Cups sauce
2 lb. Ricotta cheese
2 eggs
4 Tbsp parsley ( I used dried)
1 Tbsp garlic salt
1/ 4 C grated Romano cheese (Locatelli)
1 pkg no-boil lasagna noodles ( I used Barilla)

In bowl, mix all ingredients except sauce and noodles. In 10x13" glass pan, layer 3-4 noodles on bottom of pan. Spread about 1 Cup of cheese mixture over noodles, being sure to go to edge of pan to seal in noodles (otherwise they won't cook). place another layer of noodles. Top with another cup (or more if needed) to cover the noodles. Top with sauce. Then remaining cheese mixture, and final layer of noodles. Top with sauce and sprinkle a light layers of grated cheese on top. Cover with foil and cook 50-60 minutes in 375' oven. Let pan sit for about 20 minutes before serving so the lasagna can set.

Hope you had a wonderful holiday!
 

Bean Burritos

I have been so caught up with Olympic Fever, that I have not posted anything on here for quite a while! Sorry about that.

Since I am feeding my sport fix right now, easy recipes are definitely being made to feed everyone else! In fact, Cracker Chicken is in the oven as I type. This has me thinking of another easy meal that we like to have...it's one of those recipes that can be made in a flash and if there are any leftovers, can be easily made into another meal or hearty snack.
The original recipe for Bean Burritos according to my recipe card shows baking at the end. I have not done this step in years, but will share the recipe in its entirety in case you opt to do that. It is good either way!

The Recipe:

1/2 Medium onion, finely chopped
2 cloves garlic, minced
1 (19oz.) can Black Beans, undrained
1 Cup Salsa
2 TBSP Cilantro (fresh), chopped (if dried, 1 TBSP)
1 tsp Chili powder
1 tsp Cumin
2 TBSP Canola (or vegetable) oil
4 Burrito size tortillasft
3/4 Cup shredded cheddar cheese
Sour Cream (optional)

In medium skillet, heat oil over medium heat. Add onion and cook until tender. Add garlic and cook 1 minute. Stir in beans (and liquid), 1/2 Cup salsa, cilantro, chili powder & cumin; bring to boil. Reduce heat to low and simmer 10 minutes. Meanwhile, preheat oven to 350 degrees. Spray 8" square baking dish with non-stick spray.  Spoon 1/2 Cup bean mixture into center of tortilla and roll. Put seam side down in dish. Repeat. Sprinkle with cheese. Bake 8-10 minutes, until cheese is melted. Serve with remaining salsa and sour cream.

Again, I have not baked these. I actually place the cheese inside, roll and serve as is. You can have the sides and even include guacamole if you like. I usually have about 1 1/2 cups of this left over and I will make nachos the next day by placing tortilla chips on plate, top with bean mixture and cheese. Cook in oven or microwave until cheese is melted.

Butternut Squash Soup

This recipe is for those cold days where you are craving a good soup to warm you up.  This goes great with a salad or sandwhich and is perfect for lunch or light dinner. The great thing about this creamy soup is there is no cream in it! This is one of many on the list of favorites in our house.

The Recipe:

1 - 2 Butternut squash, peeled, seeded and cut into big cubes**
4-8 Cups chicken broth
1 onion chopped
4 Tbsp butter
1-2 tsp. dill (optional)
pinch of nutmeg, garlic powder & pepper
Croutons (garlic flavor)

** If you need to save time on the peeling and cutting, grocery stores now carry pre-cut squash in the produce section.

Boil squash in chicken broth until mushy. Remove squash from broth with slotted spoon and put in blender or food processor. RESERVE ALL BROTH. Meanwhile, saute onion in butter until tender. Pour cooked onions and butter into blender or FP with cooked squash and add 1 cup of reserved broth. Puree until smooth. Slowly add puree to rest of broth. Add a pinch of dill (opt), nutmeg, pepper & garlic powder. Stir and heat through. Serve with garlic croutons.

Mexican Pork Roast

This recipe is from a friend I met in Northeast PA many years ago.  Back then, computers were getting fancy, so blogs were not as popular. Having family recipes put into book form was. My friend Lisa compiled recipes from brothers, sister, mom and grandma and created The LaFrance Collection. Many good recipes in this book, but one that I make the most often is this pork roast. It is perfect for a special family meal or to serve at a dinner party. Very, very good.

The recipe:

4-5 lb. boneless center cut pork roast
1/2 tsp. salt
1/2 tsp. garlic salt
1 tsp. chili powder (divided)
1/2 C. apple jelly
1/2 C. ketchup
1 Tbsp. vinegar

Preheat oven to 325'.  Place pork, fat side up on roasting rack in large pan.  Combine salt, garlic salt and 1/2 tsp. chili powder and rub into roast. Cook in oven for 2-2 1/2 hours, or until done.  In small saucepan, combine jelly, ketchup (I use only Heinz brand), vinegar ( I use apple cider vinegar) and remaining 1/2 tsp. chili powder. Bring to a boil, reduce heat and simmer uncovered for 2 minutes.  Pour mixture over the top of the cooked roast and cook additional 5 minutes.

Cracker Chicken

This recipe originated from a Pittsburgh Steeler's cookbook that my husband had when we met. The cookbook is full of favorite recipes from the "Steel Curtain" days. I do not have it readily available at the moment, but when I do find it, I will let you know which player's spouse had shared the original recipe of "Poppy Seed Chicken".

I started making this recipe when the kids were young and soon found that poppy seeds are expensive! So, I tweeked the recipe a little. It is the most requested special birthday dinner from daughter and now son. When they see me putting this together, they always exclaim "YES! It's Cracker Chicken night!".

The Recipe

2 Boneless Chicken Breast halves, cooked and cut in bite-sized pieces
1 can Campbell's Cream of Chicken Soup
1 (8 oz.) container sour cream
3 Tbsp. butter, melted
1 sleeve Ritz Crackers, Crushed (in sleeve)

Cook Chicken Breast. If you have left over chicken, this works well too. Place cut chicken in bottom of 9x13' pan.

In separate bowl, combine soup and sour cream. Crush crackers in their sleeve (makes easy for clean up!). Pinch off about a 1/4 of the sleeve(will use this as topping) and pour the remainder in the soup mixture. Melt butter and pour about 2 Tbsp. in the soup/cracker mixture (keep last Tbsp for top). Mix all together.  Spoon mixture over the chicken and spread out to cover chicken. Top with remaining crushed crackers and melted butter.

Bake in preheated 350' oven for 30 minutes. Serve over rice.

** I have used many combinations with this versitle recipe! If I do not have Crm. of Chicken soup, I have substituted Cream of Mushroom. No Ritz? I've used Town House or Club Crackers. No butter? I've used margarine. We like to eat this over rice, but you can also serve over egg noodles if you prefer that. We also like to have with peas, but again, any vegetable will do.

Pork & Sauerkraut

Happy New Year!  I got a call from my father last night around 7:30pm requesting us to not call at midnight to say Happy New Year, for he would be in bed. We both laughed and wished eachother a good night. But before we hung up, he asked the question "so, what are you having for dinner tomorrow?" My answer was "Pork & sauerkraut of course!"

Tradition has it in Pennsylvania Dutch country that eating this dish on New Years Day will bring one good luck for the year. How could you pass that up?

Something you will notice with PA Dutch dishes: most are very basic and boiled! This recipe is no exception.

I wish you a year of good fortune!

The Recipe:

2-3 lb. Center cut boneless pork roast
1 (32 oz) Silver Floss Shredded Sauerkraut (in the glass jar)
Salt & Pepper

Place pork roast in pot with about 2 cups water. Cover  with entire jar of sauerkraut. Salt & pepper. Place lid on pot and simmer for 4 hours.

A must on your dish? Mashed potatoes! 

Crockpot Macaroni & Cheese

As the holiday approaches, I make sure to keep this recipe handy for an easy, quick meal. The past two years, I have made this dish the day AFTER Christmas Day when the house has had a chance to play with all the new toys and I don't have to think about what to make. Add a green salad and you are good to go!

This recipe comes from Paula Deen, quick and very, very yummy!

The Recipe:

1/2 Stick butter
2 Cups Sharp Cheddar, shredded (I use white cheddar)
1 Can Cheddar Cheese soup ( I use Campbell's)
1/2 tsp. ground mustard
1/2 tsp. salt & pepper
1 Cup milk (I use skim)
1/2 Cup sour cream
3 eggs, beaten
2 Cups cooked elbow macaroni (measure out dry)

Cook macaroni according to package directions. Lessen cooking time by 1-2 minutes so pasta is not too soft. While pasta is cooking, prepare rest of recipe.

In saucepan, melt butter then add shredded cheddar. Stir until melted together. Add to crockpot. Stir in soup. Add sour cream. Stir well. Add mustard, salt & pepper (I found 1/2 tsp was a little much, so I just add a few shakes), milk and eggs. Mix well.

Add drained, cooked macaroni and stir well.

Cook on low 3 hours. Last 30 minutes of cook time, add a little (1/2 Cup) of shredded cheddar to top. DO NOT STIR. Cover and cook rest of time.

My husband likes to add a few drops of Tabasco sauce for a little kick before digging in!

Glazed Pork Chops "A-La Anthony"

You will find many recipes with the title "A-La Anthony" on this blog.  Growing up, we ate many a dish with this tag line- because my dad could whip up a dish and make it taste amazing; and it's all out of his head. A reason why I started this blog- so I could get them written down!

So, the latest dish? The topping on pork chops.

The Recipe:

4 bonless pork chops, 1" thick
1 Granny Smith apple, cored and sliced (thick slices)
1 Tbsp cinnamon
1/2 stick butter
1/4 C brown sugar
2 shots Lairds Apple-Jack Whiskey

In fry pan, cook pork chops in 1-2 Tbsp olive oil, salt & pepper each side. While cooking, in separate pan, melt butter. Add apple slices and cook until slightly tender. Add cinnamon and brown sugar. Cook 5 minutes. At end, add Applejack whiskey and cook 5 minutes (to cook off alcohol).

Top cooked porkchops with apple mixture and serve.

Ham and Green Beans with Potatoes

 My father has kept up tradition and makes this dish from time to time. When I walk through his door and smell it cooking, I am immediately transported to the small dining room in my grandparents house. This was a dish that I had frequently while sharing a meal with my NaNa and PapPap. The simplicity is what makes it so good.

The recipe:

3lb Smoke Ham (no bone) Dad says THE best ham to use is Cumberland Gap. A close second is Hormel Cure 81.
2lb Fresh Green Beans, cleaned and snipped or 2 bags of already cleaned beans (usually can find with carrots, lettuce)
4-5 potatoes

Place ham in stock pot and cover completely with water. Bring to a boil. Turn heat down to simmer and cover with lid. Cook for 2 hours 30 minutes.

Peel and quarter potatoes. Add to pot along with green beans. Cover and continue to simmer for 1 hour.

Break ham apart and serve a few pieces with beans and potatoes with a little juice. That's it!


Recipe left over Extra!


Ham BBQ "Cottage" Style

Shred left over ham.
Add:
3Tbsp sweet pickle relish
1/2 C ketchup
1/4 C water
small squirt of mustard

Heat on stove until hot.

Broccoli & Spaghetti

This past Sunday, I revived the "Sunday Coffee" with Dad. I started this weekly ritual when my husband and I first moved back to the area. One: to catch up on family goings-on and two: to take a small break from the craziness of two young toddlers. An hour, cup of coffee and a story or two was just what I needed to get me through the day.

As the kids got older and our family got busier, "Sunday Coffee" started to drift until it stopped all together. I think my dad and I both missed our weekly visits.

One common subject that my father and I can talk endlessly about is food. Where to find the best supermarket deal, what secret ingredient to add to this or that, etc. That is why this blog was started; to share what we enjoy.

So, first recipe up from my childhood is Broccoli & Spaghetti. I ate this ALL the time as a kid and I'm surprised that I haven't made it for my kids because they love broccoli.

I don't have pictures yet, but when I make this dish, I will take some and add to the post.

Recipe for Broccoli & Spaghetti:

2 boxes frozen chopped broccoli
1 box spaghetti
Olive oil
Locatelli Pecorino Romano Cheese

Boil water in stock pot with a touch of olive oil (my father only uses Bertolli). Add spaghetti and broccoli and cook together until pasta is finished. Drain pot making sure to leave about 5% of water in pasta. Add generous amount of olive oil (about 1/4 C.) salt & pepper. Heavy on salt, very light on pepper.

Place in bowl and add generous sprinkle of cheese.

My father likes Bertolli oil and I tend to use Fillipo Berrio, but we both agree that there is NO other cheese to use in ANY dish other than Locatelli. The flavor is salty and a little nutty and is divine on any dish calling for grated cheese.

Chicken Chili

The days of fall are slowly turning into winter. The leaves are almost off the trees and soon, November will become gray and dreary and cold.

One recipe that is very versitle and freezes like a dream is a staple in our house (and big fall party).  This recipe only takes 30 minutes to make and tastes better the next day. Add a simple green salad and bread of your choice and you have a nice hearty meal that will warm you up on those cold days!

Recipe:

1 Tbsp Olive Oil
1 Large Onion, chopped
1-2 Garlic cloves, minced
2 Boneless Chicken breast halves, cut in bite-size pieces
1 15oz. can White Kidney Beans (Cannelini)
1 15oz. can Chick Peas (Garbanzo Beans)
1 15oz. can Great Northern Beans
1 4oz. can Chopped Green Chilles
1 Chicken bullion cube
2 tsp. Ground Cumin
1 Small can Shoepeg Corn
1 lime
Salt & Pepper

Ok...to make the chili:

In a medium size sauce pot, put in olive oil ( lately I use Fillipo Berrio Extra Virgin Olive Oil), chopped onion, minced garlic, cut chicken and 2tsp. ground cumin. Cook over medium heat until chicken is cooked, stirring occassionally so not to stick to the bottom.

Once chicken is cooked, add all the canned beans (do not rinse the beans! Add the whole can contents). I use whatever beans are on sale at the store; even the generic store brands. I find that these taste the same no matter what you use (unlike Black Beans where you can tell the difference between brands). Add can of chopped Chilles, bullion cube, salt & pepper.

Now for the corn: I prefer to use Green Giant Shoepeg corn in the small can. It is sweet and crisp and adds a very nice flavor to the chili. It can be pricey but it is the best one. I have used regular corn in a pinch and it works fine too.

Last but not least, roll your lime on the counter or cutting board. Place under your palm and put slight pressure as you roll it back and forth. This will loosen up the pulp in the fruit and make it easier to squeeze the juice out. (hint: this works with all the citrus fruits!) Slice lime in half and squeeze each into the chili. Stir all ingredients together.

Bring Pot to a gentle boil and then turn heat down to simmer.  Cook for 30 minutes. You can serve this with shredded Monterey Jack Cheese and red hot sauce if you want.

Sausage and Peppers

I know I wrote that my dad is "the cook"....but I have learned that I enjoy cooking as well. I still enjoy baking more than cooking, however, I can make a mean main course if I do say so.

I thought about waiting until later to post this first recipe, but...I was inspired by the daily Google picture for today (honoring Sesame St. 40th anniversary) to bake cookies. Yesterday they had Big Bird's legs as the "L", which did not inspire me to make chicken...Cookie Monster on the other hand is one of my favorite characters and I LOVE this picture; Kudos Google Creative team!

OK- so sausage and peppers. This recipe is so incredibly easy to make. It's one of those that screams "If I can do it...you can do it!"

In my trial and errors, I have found what tastes best is to use both hot and sweet sausage and every color pepper with only a few green ones mixed in. The pictures that will follow were taken as I prepared to make this for a party of 100. It's A LOT of sausage, but the ratio to peppers and onions will be the same even if you are making a smaller batch.

To make this recipe, I used (8) 1lb. packages each of hot links and sweet links. That's 16lbs of sausage.  In a large roasting pan, brown sausage in a 350' oven, stirring every 15 min. or so. While that is cooking, you want to wash and cut in strips (about 1" thick) your peppers. I used (6) peppers of each color- red, orange and yellow and only (3) green. Then cut up onions (2lb. bag) in the same size strip. Throw all together into a big bowl.

You should have slightly more onion than peppers. If not, add 2-3 more onions.

Once the sausage is browned, there is a very easy way to show guests which is hot and which is sweet. At this point, I cut all the links in half (across, not lengthwise). I then split the sweet in half, lengthwise, careful not to cut all the way through. Once this is done, add all the peppers and onions.

The ratio of sausage to peppers should look like this.

Then I add (1) large can (28oz.) of tomato sauce. (I use Hunts brand). Just pour over the top, no need to stir just yet. Then shake on salt and pepper. I would say I add about 2 tsp. of each to this size recipe.

You can see in this picture how much pepper and salt and sauce is on top. This is before it is put in the oven.

Cook this in the 350' oven for about 45-60 minutes, stirring every 15minutes or so. The water from the peppers and onions will mix with the juice from the sausage and sauce and will give you enough "sauce". This will be done when the peppers are soft- if you picked them up with a fork they would droop over the sides.

That's it. So easy. If you need a smaller batch- I would probably break it down like this:

For every package of sausage links I would use (1) green pepper, (2) of red, yellow and orange; If the peppers are huge, then I would half the quantity. Use 5-6 onions. The sauce is the tricky one...if one package of sausage, I would use the tiny can, 2 packages, the medium size can, 3 pkgs use 1 medium & 1 small can, 4 pkgs 2 medium cans and 5 or more 1 big can of sauce.

I just made this the other night and did not add the sauce and it was still really good. I think the secret is the multi-color peppers.

Now time to make cookies!!