Showing posts with label mozzarella. Show all posts
Showing posts with label mozzarella. Show all posts

Wednesday, August 27, 2014

Eggplant Parmesan

Every time we eat at Olive Garden, I order Eggplant Parmesan. My husband does think I'm crazy. My kids have tried it and like it but they always order something else. Well, I have been receiving eggplant from my farm share lately so I decided to try making it for the kids. My son even at the leftovers the next day. I really liked this recipe a lot. I really can't think of a better way to use up my eggplant.
My poor lonely eggplant! 
Eggplant Parmesan
2 medium eggplants, peeled and cut in 1/2 inch slices
2 tsp salt
1/2 cup flour
4 tsp olive oil, divided
1 cup milk
2 tsp butter
1 cup dry bread crumbs
1 tsp oregano 
3/4 cup Parmesan cheese, shredded
1jar of marinara sauce
 8 oz. mozzarella cheese, slice into thick pieces

Directions:
  1. In a colander, place the sliced eggplants.
  2. Sprinkle the eggplant with salt and allow to sit for 30 minutes.
  3. Preheat oven to 350 degrees F. 
  4. Rinse and pat dry.
  5. On a plate, sprinkle the flour. Set aside.
  6. In a bowl, mix 2 tsp olive oil with the milk. Set aside. 
  7. On a plate, combine the bread crumbs with the oregano and Parmesan cheese. Set aside.
  8. In a large baking dish, pour the marinara sauce. Set aside.
  9. Dip the eggplant into the flour mixture. Shake any excess flour off.
  10. Dip the eggplant into the milk mixture.
  11. Dip the eggplant into the bread crumbs to coat. 
  12. Heat a large skillet over medium heat.
  13. Add the olive oil and 2 tsp butter.
  14. Add the coated eggplant and cook until golden brown.
  15. Place the golden eggplant into the baking dish. 
  16. Top the eggplant with slices of mozzarella cheese. 
  17. Bake the eggplant for 10 minutes. 
  18. Top with some of the marinara sauce before serving. 
Recipe adapted from Recipelion.

One year ago...............................I made Lemon Bars.
Two years ago.............................I made PB American Beauty Cake.
Did you already know......................
-Eggplant is classified as a fruit.
-Eggplant does contain small traces of nicotine.
-In ancient Asia, some aristocratic would dye their teeth black by using the skin of eggplant. (It is said to prevent tooth decay.)

Friday, April 19, 2013

Fried Cheese Stick

My oldest daughter loves fried mozzarella sticks. She loves them. I actually think she could live off apples and fried mozzarella sticks. So, she decided to make her own. I suggest she should try other cheeses. She decided cheddar and it takes like a very rich grill cheese. The mozzarella sticks were wonderful with the gooey inside. They are very rich and delicious. 
Cheddar sticks
Fried Cheese Sticks
1 cup vegetable oil
1 cup all purpose flour
2 eggs, lightly beaten
1 cup bread crumbs
2 Tbsp dried oregano (or Italian seasoning)
4 oz. mozzarella cheese
4 oz. cheddar cheese

Directions:
  1. Heat the vegetable oil in a pot over medium heat. 
  2. Place the flour spread out onto a plate.
  3. Place the two eggs in a bowl next to the flour plate.
  4. Place the bread crumbs with the oregano onto another plate next to the egg bowl.
  5. Slice the cheese into 1 inch strips.
  6. Dip the cheese one at a time into the flour and coat on all sides. 
  7. Dip the floured cheese strip into the beaten eggs to lightly coat.
  8. Dip the egg dipped cheese strip into the bread crumbs and coat well.
  9. Carefully add the cheese strip into the heated oil. 
  10. Cook for about 1 minute and then carefully turn the cheese stick over. 
  11. Cook the cheese stick on the other side for about one minute or until golden brown on all sides. If the oil becomes too hot, turn it down or the cheese will escape the bread coating.
  12. Remove the golden cheese sticks from the heated oil and place on a lined paper toweled plate.
  13. Allow the cheese stick to cool for a few minutes before serving since they will be very hot. 
Recipe created by Allie of Sweet Morris.

One year ago............................I made Burritos.
Mozzarella Sticks
Did you already know..............
-Mozzarella cheese originates from Southern Italy.
-The cheese was historically made from the milk of the Mediterranean buffalo then later from cow's milk.
-In the U.S., fried cheese sticks are usually served as an appetizer.

Monday, March 4, 2013

Macaroni and Cheese

To save time and hassle, I pick out my children's clothes for the week. I line them up on top of their dresser. Then they just have to put it on and head to school. My youngest daughter doesn't always like my combination so she will switch it. My son just doesn't think about it. Well, I hadn't realized but I had inadvertently placed his sister's pants in his pile. He wore her pants all day to school. When I arrived home from work, I noticed the hearts on the jean's pocket. So I asked, "Why are you wearing your sisters pants?" He took them off looked at them and put them back on. Then he replied, "Because you gave them to me to wear." True it was my fault. However,  I had to ask him, "After knowing that you are wearing your sister's pants, why are you continuing to wear them?" "Because they look good on me," my son replied. He looked like a male country singer in tight jeans. I will admit that his shirt did cover up the hearts on the pockets. Every since, I have been careful on sorting the kids clothes. 
Macaroni and Cheese
12 oz. package of macaroni noodels
1 1/2 cups heavy cream
2 cups milk (I used skim.)
1 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 cups Fontina, grated
1 cup Parmesan, grated
1 cup mozzarella cheese, grated

Directions:
Preheat the oven to 450 degrees F.
Grease a 13x9 glass baking dish with butter. Set aside.
In a large bowl, combine the Fontina, Parmesan, and mozzarella cheese. Set aside. 
In a large pot, bring salted water to a boil before adding the noodles. Cook the noodles for about 5 minutes so it is still al dente. 
In a large bowl, whisk the heavy cream, milk, flour, salt, and pepper.
Stir in half of the cheese mixture to the milk mixture.
Drain the noodles and add the hot noodles to the milk mixture. Toss to coat.
Transfer the noodles to the baking dish. 
Sprinkle the remaining cheese over the noodles.
Bake the macaroni and cheese for about 20 to 25 minutes. The cheese should be melted and browned on top.
Remove from the oven and allow to cool for 10 minutes before serving.

Recipe adapted from Giada De Laurentiis.

One year ago........................I made Tiramisu with homemade Ladyfingers.
Did you already know..........
-Giada De Laurentiis was born in Rome, Italy.
-She is the granddaughter of film producer Dino De Laurentiis.
-After receiving her anthropology degree at UCLA, Giada De Laurentiis attended Le Cordon Bleu in Paris.