Chipotle Chicken

Dec 26, 2015 by

To make the Chipotle Burrito or Burrito bowl. I use the Chipotle chicken and the Chipotle Barbacoa beef. Here is the recipe for the Chipotle Chicken.

Ingredients:
1 tray of boneless, skinless chicken thighs
1 (7 ounce) can chipotle sauce
½ teaspoon chili powder
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons cumin powder
¼ cup oil
1 red onion, quartered
3 tablespoons lime lime juice
1 tbsp garlic
2 tbsp honey
Preparation:
  1. Add the Chipotle sauce and the other marinade ingredients into a bowl.
  2. Pierce the chicken multiple times so the chicken absorbs the marinade. Add the chicken to the bowl and marinade it at least for a couple of hours. Preferably overnight.
  3. Grill on medium high. You can do it on an outside or indoor grill. If you have pannini grill that works fine as well.

 

Chipotle Chicken
 
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Total time
 
Author:
Recipe type: CopyCat
Cuisine: TexMex
Ingredients
  • 1 tray of boneless, skinless chicken thighs
  • 1 (7 ounce) can chipotle sauce
  • ½ teaspoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons cumin powder
  • ¼ cup oil
  • 1 red onion, quartered
  • 3 tablespoons lime lime juice
  • 1 tbsp garlic
  • 2 tbsp honey
Instructions
  1. Add the chipotle sauce and the other marinade ingredients into a bowl.
  2. Pierce the chicken multiple times so the chicken absorbs the marinade. Add the chicken to the bowl and marinade it at least for a couple of hours. Preferably overnight.
  3. Grill on medium high. You can do it on an outside or indoor grill.
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Chipotle Cilantro Lime Rice

Dec 26, 2015 by

Chipotle is one of my favorite fast food chains. Chipotle Cilantro Lime Rice is one of their ingredients for a burrito bowl. I am adding shortly but slowly the dishes you need for the Famous Chipotle Burrito or Burrito Bowl. Starting of with the rice.

Ingredients:

  • 2 cups basmati or long-grain rice, rinsed
  • 2  tsp salt
  • 1 bay leaf
  • 1 teaspoon olive oil or rice bran oil
  • 1/4 cup chopped cilantro
  • 2 tbsp lime juice

Instructions:

  1. To cook basmati rice on the stove top, bring 8 cups water to a boil in a large pot. Add the rice, 2 tsp salt, and the bay leaf. Stir and return to a boil. Boil uncovered for 12 minutes. Remove bay leaf. Use a strainer to drain the rice and rinse with hot water. Pour into a large bowl. Stir in the chopped cilantro and the lime juice.
  2. To cook long-grain rice on the stove top, bring 4 cups water to a boil in a large pot. Add rice, 2 teaspoons salt, bay leaf, and the oil. Reduce heat to low, cover, and cook for 15 minutes. Remove bay leaf. Stir in the cilantro and the lime juice. 

 

Chipotle Cilantro Lime Rice
 
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Chipotle is one of my favorite fast food chains. Chipotle Cilantro Lime Rice is one of their ingredients for a burrito bowl.
Author:
Recipe type: CopyCat
Cuisine: Tex Mex
Ingredients
  • 2 cups basmati or long-grain rice, rinsed
  • 2 tsp salt
  • 1 bay leaf
  • 1 teaspoon olive oil or rice bran oil
  • ¼ cup chopped cilantro
  • 2 tbsp lime juice
Instructions
  1. To cook Basmati rice on the stove top, bring 8 cups water to a boil in a large pot. Add the rice, 2 tsp salt, and the bay leaf. Stir and return to a boil. Boil uncovered for 12 minutes. Remove bay leaf ,use a strainer to drain the rice and rinse with hot water. Pour into a large bowl. Stir in the chopped cilantro and the lime juice.
  2. To cook long-grain rice on the stove top, bring 4 cups water to a boil in a large pot. Add rice, 2 teaspoons salt, bay leaf, and the oil. Reduce heat to low, cover, and cook for 15 minutes. Remove bay leaf. Stir in the cilantro and the lime juice.
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Saucijzenbroodjes

Sep 6, 2015 by

Dutch Sausage Rolls (Saucijzenbroodjes). Spiced meat rolled in puff pastry, a delicious appetizer or snack.  If you don’t feel like mixing up the meat you could change it up with Italian Sausage then you have saucijzenbroodjes with an Italian twist.

Ingredients
  • 1 slice of bread
  • 1/b lb ground beef (preferably 97% or 93%)
  • ½ lb ground pork
  • 2 eggs
  • 1 slice of bread
  • 2 tbsp milk
  • ½ cup of bread crumbs
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • fresh parsley (optional)
 
Instructions
  1. Preheat the oven to 400F and take the puff pastry out of the freezer so it can thaw out. Soak one slice of bread in the milk, squeeze the milk out of the bread and then add to the ground beef and ground pork. Add one egg and the bread crumbs to the meat fixture.
  2. Add the salt, curry, nutmeg, chili paste and parsley. Mix well.
  3. Get a baking sheets and put a silpat on it, that way you don’t have to spray your baking sheet. If you don’t have a silpat use nonstick spray. Unfold the pastry puff sheets, put the ground meat mixture in the middle and top off with the other puff pastry sheet. With a fork press the edges. With the pizza cutter cut 3 rows and then half it again, you should have 6 saucijzenbroodjes. Beat egg yolk with water and brush egg mixture over the rolls. Put in the oven and bake for 20 min. Use the remaining beef pork mixture for meatballs.
Saucijzenbroodjes
 
Author:
Recipe type: Snack/Appetizer
Cuisine: Dutch
Ingredients
  • 1 slice of bread
  • 1/b lb ground beef (preferably 97% or 93%)
  • ½ lb ground pork
  • 2 eggs
  • 1 slice of bread
  • 2 tbsp milk
  • ½ cup of bread crumbs
  • ½ tsp salt
  • ½ tsp curry powder
  • ½ tsp nutmeg
  • ½ tsp chili paste or pepper
  • fresh parsley (optional)
Instructions
  1. Preheat the oven to 400F and take the puff pastry out of the freezer so it can thaw out.
  2. Soak one slice of bread in the milk, squeeze the milk out of the bread and then add to the ground beef and ground pork. Add one egg and the bread crumbs to the meat fixture.
  3. Add the salt, curry, nutmeg, chili paste and parsley. Mix well.
  4. Get a baking sheets and put a silpat on it, that way you don't have to spray your baking sheet. If you don't have a silpat use nonstick spray.
  5. Unfold the pastry puff sheets, put the ground meat mixture in the middle and top off with the other puff pastry sheet. With a fork press the edges. With the pizza cutter cut 3 rows and then half it again, you should have 6 saucijzenbroodjes. Beat egg yolk with water and brush egg mixture over the rolls. Put in the oven and bake for 20 min. Use the remaining beef pork mixture for meatballs.
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Roti

Aug 29, 2015 by

Ingredients
  • 4 cups all purpose flour
  • 2 tbsp yeast
  • 1¼ cup water milk mixture (warm 110F)
  • 1 tbsp melted butter
  • olive oil
Instructions
  1. Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
  2. Roll the dough out on a floured surface. Put some oil in a hot pan and “fry” the bread on both sides.

Roti
 
Prep time
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Recipe type: Bread
Cuisine: Suriname
Ingredients
  • 4 cups all purpose flour
  • 2 tbsp yeast
  • 1¼ cup water milk mixture (warm 110F)
  • 1 tbsp melted butter
  • olive oil
Instructions
  1. Add the yeast, water milk mixture and the butter to the flour. Mix well and let it stand for about an hour. After it rises make balls the size of a large egg.
  2. Roll the dough out on a floured surface. Put some oil in a hot pan and "fry" the bread on both sides.

 

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Bok Choy

Aug 29, 2015 by

Bok Choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Bok Choy is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.

Ingredients
  • 1 bunch of baby bok choy
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1/8 tsp red pepper flakes
  • pinch of salt
  • 1 tbsp soya sauce
Instructions
  1. Cut, wash and rinse the baby bok choy. On this picture I did cut out the core. With baby bok choy that is not really necessary, it’s totally up to you. I use my salad spinner to make the bok choy as dry as possible.
  2. Mince the garlic, add 2 tbsp olive oil to your hot wok or skillet. Cook for 30 seconds. Add the red pepper flakes. Make sure you don’t burn the garlic. Then add the baby bok choy. Stir Fry for about 1 min. Add the salt and the sweet soya sauce. Serve over rice and a sunny side up fried egg. Prick the egg yolk and mix with the bok choy.
Bok Choy
 
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Cook time
Total time
 
Bok choy, also known as leafy Chinese cabbage, is one of the popular vegetable in mainland China, Philippines, Vietnam and other East-Asian regions. At the same time, this humble Brassica family leafy-vegetable has captured attention of the western world for its sweet, succulent nutritious leaves and stalks. Bok choy is one of the popular very low calorie leafy vegetables. Nonetheless, it is a very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants.
Author:
Recipe type: Side Dish Vegetable
Cuisine: Asian
Serves: 2
Ingredients
  • 1 bunch of baby bok choy
  • 2 tbsp olive oil
  • 2 cloves garlic
  • ⅛ tsp red pepper flakes
  • pinch of salt
  • 1 tbsp soya sauce
Instructions
  1. Cut, wash and rinse the baby bok choy. On this picture I did cut out the core. With baby bok choy that is not really necessary, it's totally up to you. I use my salad spinner to make the bok choy as dry as possible.
  2. Mince the garlic, add 2 tbsp olive oil to your hot wok or skillet. Cook for 30 seconds. Add the red pepper flakes. Make sure you don't burn the garlic. Then add the baby bok choy. Stir Fry for about 1 min. Add the salt and the sweet soya sauce. Serve over rice and a sunny side up fried egg. Prick the egg yolk and mix with the bok choy.
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Olive Garden’s Salad Dressing

Aug 22, 2015 by

Now you know when I have Olive Garden’s bread sticks I got to have some Olive Garden’s Salad with Olive Garden’s Salad dressing.

 

Ingredients
  • ¼ cup apple cider vinegar
  • 1 package Italian Dressing Seasoning Mix
  • ¾ cup of olive oil
  • ½ tsp honey
  • ¼ tsp black pepper
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp Italian Seasoning
  • 1 tbsp Mayonnaise
  • ¼ cup water
  • 2 tbsp Parmesan Cheese
Instructions
  1. Combine all ingredients in a bowl. Whisk briskly so that there are no clumps of mayo. Keep refrigerated.

Olive Garden's Salad Dressing
 
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Now you know when I have garlic bread sticks I got to have some Olive Garden's Salad with dressing.
Author:
Recipe type: sauce
Cuisine: American/Italian
Ingredients
  • ¼ cup apple cider vinegar
  • 1 package Italian Dressing Seasoning Mix
  • ¾ cup of olive oil
  • ½ tsp honey
  • ¼ tsp black pepper
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp Italian Seasoning
  • 1 tbsp Mayonnaise
  • ¼ cup water
  • 2 tbsp Parmesan Cheese
Instructions
  1. Combine all ingredients in a bowl. Whisk briskly so that there are no clumps of mayo. Keep refrigerated.

 

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Olive Garden’s Bread Sticks

Aug 21, 2015 by

There are only a few things that I like at Olive Garden. One of them is the bread sticks. I finally I am able to make them at home and I must say they are goooooddd. Here another great Copy Cat Recipe

Ingredients
  • 1 cup warm water (110F)
  • 1¼ tsp active dry yeast
  • 2 tbsp sugar, divided
  • 3 – 3¼ cups all-purpose flour
  • 1½ tsp salt
  • 3 Tbsp olive oil
Instructions
  1. Add yeast and 1 tsp of the sugar to the warm water, mix until yeast dissolves. Allow to rest for 10 minutes.
  2. In the bowl add 1½ cups flour, yeast mixture, 1 tbsp sugar, 1½ tsp salt and 1 tbsp olive oil, mix on low to combine.
  3. Add in remaining 1½ cups flour and knead mixture for 7 minutes on medium high on my kitchen aid machine I have it on 8, until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining ¼ cup of flour, if needed. Turn the oven on to 170F. Take the dough out of the bowl and add some olive oil put the dough back in the bowl and turn over so the dough is greased on both sides. Cover with a towel or plastic wrap. Turn the oven off and put the bowl with the dough in the oven and let it rise for about 1 hour. It should be doubled.
  4. Once risen, punch and divide it into 12 equal parts. Roll each piece of dough into a rope and transfer to a greased cookie sheet or use silpat. Cover and let the dough rise again for 1 hour. Spray the top of the bread with some olive oil, that will help them to get them golden. Bake bread sticks at 425F for 10-12 minutes.

Olive Garden's Bread Sticks
 
Prep time
Cook time
Total time
 
There are only a few things that I like at Olive Garden. One of them is the bread sticks. I finally I am able to make them at home and I must say they are goooooddd. Here another great CopyCat Recipe
Author:
Recipe type: CopyCat/Bread
Cuisine: American and Italian
Serves: 2 hrs 12 min
Ingredients
  • 1 cup warm water (110F)
  • 1¼ tsp active dry yeast
  • 2 tbsp sugar, divided
  • 3 – 3¼ cups all-purpose flour
  • 1½ tsp salt
  • 3 Tbsp olive oil
Instructions
  1. Add yeast and 1 tsp of the sugar to the warm water, mix until yeast dissolves. Allow to rest for 10 minutes
  2. In the bowl add 1½ cups flour, yeast mixture, 1 tbsp sugar,, 1½ tsp salt and olive oil, mix on low to combine.
  3. Add in remaining 1½ cups flour and knead mixture for 7 minutes on medium high on my kitchen aid machine I have it on 8, until the dough is smooth and elastic. The dough should pull away from the sides of the bowl but still be slightly sticky. Add remaining ¼ cup of flour, if needed. Turn the oven on to 170F. Take the dough out of the bowl and add some olive oil put the dough back in the bowl and turn over so the dough is greased on both sides. Cover with a towel or plastic wrap. Turn the oven off and put the bowl with the dough in the oven and let it rise for about 1 hour. It should be doubled.
  4. Once risen, punch and divide it into 12 equal parts. Roll each piece of dough into a rope and transfer to a greased cookie sheet or use silpat. Cover and let the dough rise again for 1 hour. Spray the top of the bread with some olive oil, that will help them to get them golden. Bake bread sticks at 425F for 10-12 minutes.

 

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Green Bean Salad

May 25, 2015 by

A fast and very tasty side dish for a bbq. Something different then the regular thing. This green bean salad won’t take you but 10 minutes to fix it. It always taste better the next day.

Ingredients
  • 4 cups of green beans
  • 1 cup of cherry tomatoes
  • ½ chopped red onion
  • 1 cup cubed cheese of your choice
  • Italian Salad dressing
Instructions
  1. Clean the green beans and chop the ends of. If you have it available at your local grocery store get the bag with the beans that are already washed and the ends cut off. Put water in a pot, wait till it boils and add the green beans. Boil for 5 minutes. Put the beans in the colander and rinse with cold water.
  2. While the beans are cooking, rinse the cherry tomatoes and slice in half.
  3. Get the cheese of your choice, I like to use pepper jack or mozzarella cheese. Cut up in small cubes.
  4. Chop up the red onion. Put all the veggies in a bowl and pour the Italian Salad dressing over. Put the lid on the bowl and shake it up. Best to make it a day ahead.

Green Bean Salad
 
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A fast and very tasty side dish for a bbq. Something different then the regular thing. This green bean salad won't take you but 10 minutes to fix it. It always taste better the next day.
Author:
Recipe type: Side Dish
Cuisine: Universal
Serves: 6
Ingredients
  • 4 cups of green beans
  • 1 cup of cherry tomatoes
  • ½ chopped red onion
  • 1 cup cubed cheese of your choice
  • Italian Salad dressing
Instructions
  1. Clean the green beans and chop the ends of. If you have it available at your local grocery store get the bag with the beans that are already washed and the ends cut off. Put water in a pot, wait till it boils and add the green beans. Boil for 5 minutes. Put the beans in the colander and rinse with cold water.
  2. While the beans are cooking, rinse the cherry tomatoes and slice in half.
  3. Get the cheese of your choice, I like to use pepper jack or mozzarella cheese. Cut up in small cubes.
  4. Chop up the red onion. Put all the veggies in a bowl and pour the Italian Salad dressing over. Put the lid on the bowl and shake it up. Best to make it a day ahead.

 

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Tomato Pie

May 22, 2015 by

Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It’s not necessary to use these tomatoes, any tomato will do.

Ingredients

  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • 1/3 cup Parmesan cheese
  • Salt and pepper
Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish.
  3. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don’t like a “juicy” pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain
  4. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  5. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.Bake 30 minutes, or until topping and crust are golden brown.
Tomato Pie
 
Just in time for the season. If you like tomatoes like I do, you will love this tomato pie. In this tomato pie recipe I used Kumato tomatoes. It's not necessary to use these tomatoes, any tomato will do.
Author:
Recipe type: Dinner/Side Dish
Cuisine: Universal
Serves: 8
Ingredients
  • 1 Sheet Puff Pastry
  • 6 Kumato Tomatoes, sliced
  • ½ onion
  • 3 garlic cloves, minced
  • 4 tbsp. extra virgin olive oil, divided
  • 1 tbsp. Dijon mustard
  • 3 oz. Mozzarella Cheese
  • ½ oz. fresh basil chiffonade
  • 1 tbsp. vinegar
  • ½ cup fresh bread crumbs
  • ⅓ cup Parmesan cheese
  • Salt and pepper
Instructions
  1. In a small pan, sauté the onion and garlic in 1 tablespoon of olive oil until translucent, add the 1 tbsp mustard and set aside.
  2. Put the puffed pastry sheet in a pie dish. Layer in half of the sliced tomatoes, and season with salt and pepper. If you don't like a "juicy" pie, put you sliced tomatoes in a colander and sprinkle with salt. Set them aside for about 1 hours so the liquid can drain. Spread the onion mixture over the tomatoes. Add the mozzarella cheese and half of the basil. Layer the remaining tomatoes, and season with salt and pepper. Drizzle 1 tbsp of olive oil and vinegar over the tomatoes, top with the remaining basil.
  3. In a small bowl, combine bread crumbs, 2 tbsp of olive oil, and Parmesan cheese. Sprinkle over the tomatoes.
  4. Bake 30 minutes, or until topping and crust are golden brown.
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Black Bean Burger

May 18, 2015 by

The first time I tasted a vegetarian burger was at Lenny’s. And I must say I didn’t miss the meat at all.  I actually liked it a lot. Not to say that I am becoming a vegetarian, I still like meat. I figured it can’t be to hard to make one, and here is my version of a Black Bean Burger.

Ingredients
  • 1 bag of dried black beans
  • 1 tbsp chicken base
  • 5 cups of water
  • 1 egg
  • ½ cup of bread crumbs
  • 1 (4 oz) can of chiles
  • 1 tbsp cumin
  • 1 tbsp chili
  • 2 tbsp hot sauce
  • ½ chopped onion
  • hamburger buns
  • mayo
  • tomato
  • pickles
  • lettuce
  • cheese of your choice
Instructions
  1. Rinse and wash the dried beans. Put them in your crock-pot, add 5 cups of water, 1 tbsp of chicken base and the package of seasoning what came with the dried beans. Cook on low for 12 hrs or high 6 hrs. After the beans are cooked I used 4 cups of the cooked beans. The rest you can use for something else like soup. If you don’t want to wait that long use 2 (14 oz) can black beans, but do rinse them
  2. Put the cooked beans in the food processor. Add to the smushed beans 1 egg, the breadcrumbs, chiles, cumin, chili, hot sauce and the chopped onion to the beans.
  3. Shape 6 patties, you can either grill them or fry them in a skillet. Remember you just have to brown them the beans are already cooked.
  4. Toast the hamburger buns, spread some mayo on the buns and top with the burger, cheese and the rest of toppings. You be surprised how good a vegetarian burger can be.

Black Bean Burger
 
First time I tasted a vegetarian burger was at Lenny's. And I must say I didn't miss the meat at all. I actually liked it a lot. I figured it can't be to hard to make one, and here is my version of a Black Bean Burger.
Author:
Recipe type: Dinner/Vegetarian
Cuisine: Universal
Serves: 6
Ingredients
  • 1 bag of dried black beans
  • 1 tbsp chicken base
  • 5 cups of water
  • 1 egg
  • ½ cup of bread crumbs
  • 1 (4 oz) can of chiles
  • 1 tbsp cumin
  • 1 tbsp chili
  • 2 tbsp hot sauce
  • ½ chopped onion
  • hamburger buns
  • mayo
  • tomato
  • pickles
  • lettuce
  • cheese of your choice
Instructions
  1. Rinse and wash the dried beans. Put them in your crock-pot, add 5 cups of water, 1 tbsp of chicken base and the package of seasoning what came with the dried beans. Cook on low for 12 hrs or high 6 hrs. After the beans are cooked I used 4 cups of the cooked beans. The rest you can use for something else like soup. If you don't want to wait that long use 2 (14 oz) can black beans, but do rinse them
  2. Put the cooked beans in the food processor. Add to the smushed beans 1 egg, the breadcrumbs, chiles, cumin, chili, hot sauce and the chopped onion to the beans.
  3. Shape 6 patties, you can either grill them or fry them in a skillet. Remember the beans are already cooked, you just have to brown them.
  4. Toast the hamburger buns, spread some mayo on the buns and top with the burger, cheese and the rest of toppings. You be surprised how good a vegetarian burger can be.

 

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Eggplant Parmesan

Apr 25, 2015 by

First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil.  Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.

Ingredients
  • 1 eggplant
  • ½ cup of flour
  • ½ cup of bread crumbs or Panko
  • 1 egg for the egg wash and 1 for the ricotta mix
  • 1( 8oz) container of ricotta cheese
  • 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
  • 8 oz. (1 cup) Parmesan cheese shredded
  • Basil chopped (Wanda used Fresh Italian parsley finely chopped)
  • Pasta Sauce
  • Olive oil (I use extra virgin)
  • 1 tbsp Italian seasoning
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375º. Wash and slice the eggplant. Place the sliced eggplant on a rack and sprinkle with salt, rest for about ½ hour. The salt helps draw moisture out of the eggplant. Dry each slice with paper towel.
  2. Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour –> egg –> bread crumbs. Sprinkle with olive oil each slice.  Place it in the oven and bake for 15 minutes, turn over the eggplant slices and bake again for 15 min.
  3. In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
  4. Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, Mozzarella and Parmesan. Repeat the eggplant layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ºF for 30 minutes. Allow to set about ten minutes before serving.

Eggplant Parmesan
 
Prep time
Cook time
Total time
 
First time for me to prepare Eggplant Parmesan. And I must say it was really good. I am not a vegetarian but I don’t mind to eat a main dish without meat. Wanda was nice enough to share this recipe with me and now I am sharing this recipe with you. I did make a few changes to her recipe. I did not use parsley, instead I used basil. Breaded the eggplant instead of baking them “naked” 🙂 Thanks Wanda for the inspiration.
Author:
Recipe type: Dinner
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 1 eggplant
  • ½ cup of flour
  • ½ cup of bread crumbs or Panko
  • 1 egg for the egg wash and 1 for the ricotta mix
  • 1( 8oz) container of ricotta cheese
  • 8 oz. (1 cup) Mozzarella cheese (Wanda used cheddar cheese)
  • 8 oz. (1 cup) Parmesan cheese shredded
  • Basil chopped (Wanda used Fresh Italian parsley finely chopped)
  • Pasta Sauce
  • Olive oil (I use extra virgin)
  • 1 tbsp Italian seasoning
  • Salt & pepper to taste
Instructions
  1. Preheat oven to 375º. Wash and slice the eggplant . Place the sliced on a rack and sprinkle with salt , rest for about ½ hour. The salt helps draw moisture out of the eggplant. then dry each slice with the paper towel. Spray the baking sheet with non-stick cooking spray and lay the slices on it.
  2. Instead of frying the breaded eggplant slices, I baked the eggplant in the oven. Breading them the following way: flour –> egg –> bread crumbs. Sprinkle with olive oil each slice. Turn each slices over and repeat the same procedure. Place it in the oven and bake for 15 minutes.
  3. In the meantime, mix your ricotta cheese,basil or parsley and egg. Once the eggplant is cooked, then put the pasta sauce in the casserole dish.
  4. Layer the eggplant in the casserole dish and top with the ricotta cheese mixture, mozzarella, Repeat layers, ending with sauce, mozzarella and Parmesan cheese. Cover with foil and bake at 350ºF for 30 minutes. Allow to set about ten minutes before serving.

 

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Orange Chicken

Apr 19, 2015 by

Orange chicken Chun Pei Gai Pan is Traditionally a Hunan recipe contained what is called chun pei, or ‘old skin,’ to describe the dried citrus peel used in its preparation.  For restaurants outside of Asia, fresh orange peel is often used instead.
If you like take-out Orange Chicken then I am sure you will like this recipe.

Ingredients:
For the Sauce
  • 1 tbsp orange zest ( you should have enough of 1 orange) Use dried orange peel if needed
  • ? cup orange juice
  • 5 tbsp low salt soya sauce
  • 5 tbsp sugar
  • 5 tbsp rice wine vinegar (keep 1 tbsp separate)
  • 1 tbsp grated ginger
  • 2 cloves garlic
  • 1 tsp sambal oelek
  • 3 green onions
  • ½ tsp sesame oil
  • 1 tbsp cornstarch diluted with 2 tbsp water
For the chicken
  • 3 chicken breast cut in small pieces
  • ½ cup cornstarch
  • ½ cup all purpose flour
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 tbsp canola oil
  • ½ cup water
Instructions
  1. Zest the orange it should give you about 1 tbsp. Squeeze the orange and use the juice for the sauce. Add the sugar, soya sauce and rice wine vinegar. Set aside.
  2. In another bowl grate the ginger and garlic, add the sambal oelek. Cut up the green onions and add to the garlic ginger mixture. Add the rice wine vinegar and sesame oil. Set aside
  3. One more bowl add the cornstarch, flour, salt, black pepper, egg and oil and water . Whisk till you have a smooth batter.
  4. Add the chicken to the batter. Put canola oil to a deep skillet or wok. Make sure it’s hot enough to fry the chicken (375F). The chicken when it’s done is not going to be dark that’s because the cornstarch added to the batter. Fry for about 5 minutes.
  5. In another skillet or wok put 1 tbsp canola oil and fry the green onion mixture for a few minutes. Then add the orange mixture. To thicken the sauce add the diluted cornstarch.
  6. Pour over the fried chicken and toss till the chicken is covered in the sauce.

Orange Chicken
 
Prep time
Cook time
Total time
 
Orange chicken Chun Pei Gai Pan is Traditionally a Hunan recipe contained what is called chun pei, or ‘old skin,’ to describe the dried citrus peel used in its preparation. For restaurants outside of Asia, fresh orange peel is often used instead.
Author:
Recipe type: Main Dish
Cuisine: Cinese
Ingredients
For the Sauce
  • 1 tbsp orange zest ( you should have enough of 1 orange) Use dried orange peel if needed
  • ⅔ cup orange juice
  • 5 tbsp low salt soya sauce
  • 5 tbsp sugar
  • 5 tbsp rice wine vinegar (keep 1 tbsp separate)
  • 1 tbsp grated ginger
  • 2 cloves garlic
  • 1 tsp sambal oelek
  • 3 green onions
  • ½ tsp sesame oil
  • 1 tbsp cornstarch diluted with 2 tbsp water
For the chicken
  • 3 chicken breast cut in small pieces
  • ½ cup cornstarch
  • ½ cup all purpose flour
  • ½ tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 tbsp canola oil
  • ½ cup water
Instructions
  1. Zest the orange it should give you about 1 tbsp. Squeeze the orange and use the juice for the sauce. Add the sugar, soya sauce and rice wine vinegar. Set aside.
  2. In another bowl grate the ginger and garlic, add the sambal oelek. Cut up the green onions and add to the garlic ginger mixture. Add the rice wine vinegar and sesame oil. Set aside
  3. One more bowl add the cornstarch, flour, salt, black pepper, egg and oil and water . Whisk till you have a smooth batter.
  4. Add the chicken to the batter. Put canola oil to a deep skillet or wok. Make sure it's hot enough to fry the chicken (375F). The chicken when it's done is not going to be dark that's because the cornstarch added to the batter. Fry for about 5 minutes. In another skillet or wok put 1 tbsp canola oil and fry the green onion mixture for a few minutes. Then add the orange mixture. To thicken the sauce add the diluted cornstarch. Pour over the fried chicken and toss till the chicken is covered in the sauce.

 

 

 

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