Eggplant Parmesan

So Chris first made this for me for Valentine's dinner this past Valentine's. I was quite impressed he came up with making Eggplant Parmesan for me and then even more impressed with how much I loved it! In fact, I've been thinking about making it a lot lately, I just need to remember to get more eggplant!

Instead of your traditional Eggplant Parmesan, this is a little different as it's layered almost like lasagna...and actually the last time I made it I had the idea to add a cottage cheese layer the next time I make it. I added it this time and it was delicious! Feel free to omit the cottage cheese layer if you like;)

Eggplant Parmesan
1 large eggplant, peeled and thinly sliced
3 eggs, beaten
1 1/3 cups Italian seasoned bread crumbs, approximately (I don't measure but just use as much as needed)
3 1/2 cups Rose sauce, (you can also use regular spaghetti sauce, but we prefer the rose sauce), approximately
1 1/2 - 2 cups shredded mozzarella cheese, approximately (again I don't measure but use as much as needed)
3 tbsp Parmesan cheese, approximately
1/8 tsp dried basil

Optional cottage cheese layer:
16 oz cottage cheese
1 egg

Preheat oven to 350 degrees F.

Dip eggplant slices in beaten egg, then in bread crumbs. Place in a single layer on a baking sheet that has been sprayed with PAM. Bake in the preheated oven for about 10 minutes on each side.

In a 9x9 inch baking dish (that has been sprayed with PAM) cover the bottom of the dish with a thin layer of spaghetti sauce. Then place a layer of eggplant slices in the sauce and sprinkle with the mozzarella and Parmesan cheeses. Repeat the sauce, eggplant, cheese layers, ending with the cheeses on top. Sprinkle basil on top.

Optional cottage cheese layer:
Add a layer of the cottage cheese mixture sprinkled with a little mozzarella cheese in place of one or two of the cheese layers.

Cover with tin foil and bake for 35 minutes. Then remove the tin foil and bake for another 10 - 15 minutes or until golden brown.

*Note: If you don't slice the eggplant thinly enough you might want to bake the dish for an extra 10-15 minutes, as you want to make sure the eggplant is tender before removing the tin foil and baking for the additional 10-15 mins.

Enjoy!

Grilled Red Peppers

Another BBQ recipe. We had steak for Father's Day and Chris's birthday and of course needed potatoes and then wanted a veggie and since I love red peppers I came up with this. That'll explain the last two posts;)

Grilled Red Peppers

red peppers, seeded and cut into large chunks

olive oil

Montreal Steak seasoning (or whatever seasoning you'd like)

Seed and cut red peppers and place in a ziploc bag along with the olive oil and Montreal Steak seasoning. Rub till the peppers are covered in the oil and seasoning. Using a basket or barbeque griddle. Make sure to watch these carefully as they don't take very long to cook on each side (probably about 5 mins on low).

*Note: You might want to experiment with how much of the seasoning to use, depending on your tastes. I would recommend starting off lightly the first time and then adding more the next time you make them if you'd like. I've made them twice and thought the seasoning was perfect both times.

Enjoy!

Red potatoes on the BBQ

Can you tell we BBQ a lot in the summer? Or that I love potatoes?

These are super duper easy and of course delicious...sorry I say that a lot!

Red Potatoes on the BBQ

red potatoes, washed and sliced

onions, sliced

butter or margarine

rosemary garlic spice

salt

Slice the potatoes and onions and layer in a large piece of tin foil sprayed with PAM. Put pieces of butter on the potatoes and sprinkle with the rosemary garlic spice (or whatever spices you'd like) and salt. Fold up the tin foil and BBQ (of course turning sides) till done.

Serve with a dollop of sour cream.

Serve with steak, chicken, etc.

Enjoy!

Chris's Grilled Potatoes and Veggies

Chris has a lot of specialties, but his grilled potatoes and veggies are definitely one of MY favourites! Beware that this is another one of those recipes that is not exact as far as amounts or measurements.









Grilled Potatoes and Veggies
potatoes, washed and cut
large red onion, cut
red, yellow, orange peppers, washed, seeded and cut
zucchini / Italian squash, washed and cut
olive oil/oil
seasonings as desired: rosemary garlic, salt, pepper, etc.

Combine veggies in a bowl with olive oil and seasonings. Put potatoes on a barbeque griddle and cook, flipping as needed to prevent burning. Once the potatoes start to soften, add the veggies and cook together till done.

Serve with BBQ chicken or steak, with a nice dollop of sour cream on the potatoes and veggies of course!

*Note: You can also bake these in the oven at 400 degrees till tender. Start with the potatoes, then add the veggies when the potatoes start to soften.

Enjoy!

Green Bean Dish

I started making this dish a number of years ago - don't ask me where I got the idea from, but I just remember making it all the time when I was single and basically living with Sandra and the girls. Being a fellow veggie lover, Sandra loved it as much as I did. I don't get to make it very often now that I'm married because Chris hates green beans and therefore won't eat it. However, if you like green beans I think it's pretty safe to say you'll like it!

I have to say I thought it was funny that my sister in law, Tamela was talking about a green bean dish at Christmas and when she gave everyone the recipe I realized that though there are a few differences it was basically the same as my green bean dish. I just thought it was funny because I've never heard of anyone else making anything like this before.

Just beware that this is definitely not a very specific recipe as far as measurements go!

Green Bean Dish
green beans (fresh or frozen, I usually use the frozen french style because they're easier to keep on hand and I like the french style the best with this dish)
1 onion, sliced
roasted almonds (sliced or whole)
olive oil
minced garlic
garlic powder
salt
pepper
soy sauce
grilled chicken *optional

Over medium-high, heat olive oil in a frying pan. Add the sliced onions and minced garlic and cook until the onions are about half cooked. Then add the green beans, almonds, salt, pepper, and garlic powder according to your taste. Continue to cook until the onions and green beans are cooked through, however not too much that they're mushy. Serve over rice, and sprinkle with soy sauce, again according to your taste.

*Note: When I make this for other people I add in grilled chicken as well.

*Note: I roast my own almonds by putting them in our little toaster oven for a few minutes. Just be careful not to cook them too long that they get overcooked and / or start to burn. If I'm using whole almonds, I cut them before I roast them.

*Note: The recipe Tamela gave me had a note that said "I also use this for mushrooms, asparagus and zucchini/squash".

Enjoy!