Cheesy Eggplant Parmesan

Cheesy Eggplant Parmesan ready for the oven!

Eggplant Parmesan with Spaghetti is just so good!  In days past I enjoyed ordering this entree when we dined at an Italian restaurant.  Then, I decided to stop eating the batter dipped fried Eggplant slices.  It's not that they were not totally delicious, I didn't want to eat fried foods.  Now, I enjoy preparing this entree, but I bake it.  Actually, double bake the Eggplant.  Whenever I bake a batch, extra portions are packaged/ labelled/ dated for our freezer. It's a great take- out dinner from my kitchen!

I've been baking this for a while, but now I've also changed my original recipe.  When preparing it, place a combination of Ricotta Cheese + Mozzarella Cheese on top of the Eggplant round after placing the Eggplant in the baking dish.  Then, top with a second round of Eggplant.  That extra yummy taste of  creamy Ricotta Cheese sandwiched between Eggplant slices!

Bake a batch!  It's so good!      
  
Cheesy Eggplant Parmesan

Ingredients:
2 Eggplants
Olive Oil for baking & sauteing
Basil
1 Cup Ricotta Cheese-  can be low fat or fat free
8 ounces Shredded Mozzarella Cheese
Tomato Sauce- (16- 20 ounces)
(1) 6 ounce can Tomato Paste
Garlic Powder
Oregano
1 Green Pepper (chopped) and/ or 1 Zucchini Squash (chopped)

Method:

1. Preheat oven to 450°F. 
2. Line a large cookie pan with foil, spray with PAM.
3. Wash & dry all vegetables.
4. Cut each Eggplant into 1" rounds.  ***Cut an even number of rounded slices. 
5. Place each Eggplant round on cookie sheet. 
6. Drizzle a small amount of Olive Oil for baking & sauteing on top of each round.
7. Then, lightly sprinkle with Basil. 
8. Bake Eggplant for 20 Minutes in 450°F. 

 After Eggplant has been removed from oven, lower oven temperature to 350°F.

***While Eggplant is baking:

1.  Spray a large baking dish with PAM.
2.  Combine & mix Tomato Sauce & Tomato Paste in a bowl.
3.  Place a small amount of sauce mixture in baking dish, covering bottom of dish.
4.  In another bowl, combine 1 Cup Ricotta Cheese and about 3 ounces of Mozzarella Cheese.
   
   After Eggplant comes out of the oven:
   
5.  Place half of baked Eggplant rounds in baking dish.
6.  Place Cheese mixture on top.
7.  Place an Eggplant round on top of cheese.
8.  Top with Sauce mixture.
9.  Sprinkle on Mozzarella Cheese.
10.  Add chopped Green Pepper and/ or chopped Zucchini to baking dish around Eggplant.
11.  Cover the vegetables with all the remaining sauce mixture.
12.  Bake for 30- 35 Minutes until Eggplant is soft.
13.  Serve with Spaghetti & a Veggie Salad. 

This is a delicious dinner using fresh vegetables!  No longer do I miss ordering Eggplant Parmesan at an Italian restaurant.  :)

Enjoy!
Yummy!

  

Baked Seafood Casserole

Baked Seafood Casserole
with Scallops, Shrimp & Haddock

Baked Seafood Casserole!  Oh, yum!  For many years whenever this entree was on the menu at a seafood restaurant I thought well, maybe, mmm, but not today.  I'd order the Broiled Seafood Platter.  Well, that changed a couple of years ago.  We were at the Rock Harbor Grill at the Cape (Cape Cod, MA).  The restaurant was totally packed with couples & families on a September weekday evening.  Everyone was chatting & enjoying their dinners.  Once again one choice on the menu was Seafood Casserole.  I took the plunge & decided to try it.  Let me tell you- it was so yummy!  From that day on I bake Seafood Casseroles at home!  No need to enjoy this delicious entree only at a restaurant.  Why did it take me so long to taste it???
   
The first time I was thinking about baking this, I realized that the much needed individual baking dishes were not in my cabinet!  It was time to get 4 pieces of colorful Fiestaware.  It's been on my wish list.  I needed individual casserole dishes, so the time had come to purchase some.  They sure work well when baking a Seafood Casserole!    

After looking at so many recipes for this yummy dish, I decided to include 3 types of seafood that are easily available to me.  Uncooked Shrimp is always in my freezer & only needed to be defrosted.  Scallops & a piece of Haddock can be purchased quickly.

A Baked Seafood Casserole is so easy to make!  The seafood is placed in the bottom of buttered individual serving/ baking dishes.  Add a little shredded Cheese.  Crush hint of salt Ritz Crackers & combine with Worcestershire Sauce, Garlic Powder & melted Butter to sprinkle on top.  Bake in the oven for 45 minutes & the yummy Seafood Casserole is ready.  How easy can this be?  Absolutely delicious, too!

Tender Baked Seafood
under the Bubbly Topping

Baked Seafood Casserole
     2 servings

Oven Temperature:  350°F            Time: 45 Minutes

Ingredients:
6 small Scallops
8 medium uncooked Shrimp, peeled & deveined
about 2/3 lbs. Haddock fillet
3-4 ounces shredded Cheese (Mozzarella or Cheddar Combo)
15 with a hint of salt Ritz Crackers, crushed
3 Tablespoons melted Butter/ Margarine
1/3 teaspoon Garlic Powder
1/2 teaspoon Worcestershire Sauce

Method: 

1. Butter individual baking dishes.
2. Remove shells from Shrimp, devein.
3. Cut Haddock Fillet in half.
4. Rinse seafood under cool running water, drain.
5. Place Scallops & Shrimp in baking dishes.
6. Place Haddock on top, folding narrow ends under.
7. Cover with shredded Cheese.
8. In a small bowl combine crushed Ritz Crackers & Garlic Powder.
9. Add Worcestershire Sauce & melted Butter/ Margarine, combine all.
10. Spread half of Topping Mixture on seafood in each baking dish.
11. Bake at 350°F for 45 Minutes.

***I placed the individual baking dishes on a cookie pan before baking.  It prevented any possible spills when taking out of my oven.  :)

We enjoyed this Seafood Casserole at dinner, again tonight.  Working quickly, it took about 30 Minutes to prepare before baking.  This is one great entree!  Don't wait to order it at a restaurant!  It's that good!  Served with Rice & a veggie, yum! 

Have you baked a Seafood Casserole? 

Enjoy!
Yummy!

           

Grilling the Sockeye Salmon!

Gas Grill ready to use!

Sunday's sunny sky led to our outdoor thermometer reading
84°F!  It was Sockeye Salmon time!  Grilled "wild caught" Sockeye Salmon is delicious and definitely a fave entree when our weather is warm.  This week my grocery store (Big Y) is carrying the fresh fillets.  Needless to say a fillet found its place in our fridge.  The previously frozen "wild caught" Sockeye Salmon fillets also grill very well.

This entree is one of the first foods that I posted about...and I still grill this delicious seafood the same way.  No fancy topping nor sauce is needed to enhance the wonderful taste of a serving of Sockeye Salmon!  Often, we read that Salmon is a great source of Omega-3.

Served with a veggie salad and a microwaved "Baked" Potato or a Pasta Salad, this is one tasty dinner!

Fillet placed in Grilling Container.

  
Grilled Sockeye Salmon

Ingredients:
Salmon Fillet
Olive Oil for sauteing & baking
Paprika

***My Grilling Basket is a VERY handy tool.  It is sprayed with PAM before placing on the heated grill.

Method:

1. Heat grill.
2. On a large dish pour about 2 Tablespoons Olive Oil for sauteing & baking.
3. Sprinkle about 1/8 teaspoon Paprika on the Olive Oil.
4. Rinse Salmon Fillet under running cold water.
5. Place fillet on Olive Oil/Paprika skin side up.
6. Turn fillet over and coat other side with Oil mixture.
7. Place fillet on/in grilling basket/container that has been sprayed with PAM.
8. Grill on one side and then grill other side. 
9. Grilling time - A 1 lb. piece requires 5 - 7 Minutes on each side.

***The amount of needed grilling time depends on the size of the piece of Salmon Fillet and also on the Grill.

Today raindrops are falling, so our grill will not be used.  However, this delicious, healthy. colorful seafood will find its place on our dinner table, again, soon!

Enjoy!
Yummy!

                   

Shredded Pork Rolls – Yum!

After having a yearn for and then making Cole Slaw, it brought back memories. A few years ago my family stopped in The Village Smokehouse in Brookline, MA (near Boston). My sons had Pulled Pork Sandwiches and Cole Slaw. Pulled Pork was new to me and it looked so good served on a bun. The aroma was great!

After returning home I located a recipe on-line that Sara Moulton had presented on her cooking show. Now, Sara Moulton has introduced me to some good recipes! After making her Shredded Pork I knew that I would surprise my sons!

The next time my younger son was home for a mini vacation, I made Sara’s recipe. On the afternoon he headed back to the city, we had Shredded Pork topped with a dollop of Sour Cream on a Water Roll. It was easy and it tasted so good before we got in our car and headed south for the train station. This became a tradition - the best!

Below is Sara Moulton’s recipe that my family has enjoyed now for many years. I use Garlic Powder and Dehydrated Onions, so I combine Step #1 and Step #2 and omit the Olive Oil.

Shredded Pork – Sara Moulton

Ingredients
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 tablespoons cider vinegar
1/4 cup ketchup
2 tablespoons ketchup-style chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
3/4 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (12-ounce) pork tenderloin, halved crosswise – ( I also cut in large chunks.)

Directions
1. Cook onion and garlic in oil in a 3 to 4-quart heavy pot over moderate heat, stirring, until golden, about 8 minutes.
2. Stir in remaining ingredients except pork, and simmer, covered, 10 minutes.
3. Add pork and simmer, covered, turning occasionally, until tender, about 45 minutes.
4. Transfer pork with tongs to a cutting board.
5. When pork is cool enough to handle, shred lengthwise with your fingers or 2 forks and add to sauce. Simmer, stirring, just until pork is heated through.
6. Serve on a Water Roll topped with Sour Cream.

Have you ever tried it? When everything is in the pot simmering, your kitchen will smell so good! An extra napkin or two is needed, but it is worth it! We will be enjoying this before the Super Bowl! I already made the Cole Slaw!

Enjoy!

Yummy!

Ricotta Rollups

When the weather gets a tad chillier I enjoy baking dinner in my oven. The aroma of tomato sauce combined with herbs coming from my warm kitchen smells great! An entrée made of noodles and tomato sauce is always eaten quickly. Do you find that this is true in your family?

Manicotti is full of flavor, but it does take time to fill those shells. However, Ricotta Rollups are easy to prepare, because Lasagna noodles are used rather than shells. A dinner of delicious Ricotta Rollups served with a salad and Parmesan Toast (click on links) is scrumptious!

Enjoy!

Yummy!

Baked Haddock

Sometimes, Plan B is used in preparing dinner. Two nights ago I was planning on making Grilled Haddock. However, the afternoon just flew by and the Haddock had already been purchased. As much as my family enjoys Grilled Haddock, it was much easier to bake the tender fish in my oven.

The preparation was simple. Preheat the oven to 350°F. After rinsing the fish in cold water it was placed in a foil lined shallow baking pan that had been sprayed with PAM. A little Olive Oil was drizzled on top of the fish followed by sprinkles of Paprika. The Haddock was baked for 20 minutes. (It was done when the fish flaked easily with a fork.)

Our dinner of Baked Haddock with the addition of microwaved “Baked Potatoes” and Salad was quick, easy, nutritious and tasted delicious! Plan B worked very well!

Yummy!

Enjoy the Labor Day Weekend!

This is the weekend that reminds us fall will be approaching. Very shortly, Football, Cross Country, and Soccer will get our attention. The mornings will also be chillier.

However, this weekend we have an opportunity to enjoy a few days and use our grills at dinnertime. For my family it started last night with Grilled Swordfish. Tonight, we enjoyed Grilled Haddock along with Tangy Tortellini Salad and a fruit salad. Luscious London Broil will be enjoyed another evening over the weekend. Enjoy the remaining relaxing days of summer.

Have a Great Labor Day Weekend!

Grilled Swordfish Served at Home?

One evening many years ago we were enjoying delicious Grilled Swordfish Dinners at a charming restaurant while on vacation in Maine. The meal was so appetizing! While enjoying every bite, it occurred to me that Grilled Swordfish would be easy to prepare. It is very easy! Only Olive Oil and Paprika are needed. It requires the same method as preparing Grilled Sockeye Salmon.

Pour about 2 TBS. of Olive Oil on a large dish. Sprinkle a little Paprika on top. Rinse the Swordfish Steak under cold running water. Then, place it on the Olive Oil/Paprika. Turn the Swordfish over to coat the other side and then place it on the hot grill. The grilling basket (container) is optional. We do not use it while grilling Swordfish. The fish is turned over one time during the grilling process. The amount of needed grilling time depends on the size of the piece of Swordfish and the grill. A 1 lb. piece requires about 5 minutes and 30 seconds on each side.

Served with cold salads, dinner is ready quickly! Enjoy! Yummy!

Remember the unexpected guest?

Do you remember making plans to do something and an unexpected guest arrived at your table? This afternoon during the thunderstorm we had a most unexpected guest at our outdoor table on our deck. Suddenly, the torrential rain fell. The gusty wind blew sticks out of the trees and a very huge limb landed across our deck, outdoor grill, picnic table and chairs. Yes, it was most surprising and it happened very quickly! Fortunately, everything was fine with the exception of needing the gigantic limb removed tomorrow. Usually thunderstorms move around us in our little corner of the Pioneer Valley in Western Massachusetts. Tonight we ordered out for dinner.

For those of you who prepared Grilled Sockeye Salmon, Grilled Haddock or Pan Seared Scallops – do you have a favorite of the three recipes?

Share your comments (click on word comments) with us.

Grilled Haddock

Our outdoor grill is used often during this hot humid weather. We do not wait until visiting the Cape to enjoy seafood! Grilled Haddock is easy to prepare and delicious to eat. The method of preparation is similar to preparing Sockeye Salmon when the salmon is grilled.

On a large dish pour about 2 TBS. Olive Oil. Sprinkle a little Paprika and Thyme on top. After rinsing a Haddock Fillet in running cold water, place on the Olive Oil/Paprika/Thyme. Turn the fish over to coat the other side.

A grilling container is definitely needed, because the Haddock will break apart while grilling. Once again, the amount of needed grilling time depends on the size of the piece of the haddock and the grill. A 1 lb. piece requires 5 – 7 minutes on each side. The fillet is turned over one time during the grilling process.

So easy and so good!  Have you prepared Haddock using this method?

Enjoy!

Yummy!

Grilled Sockeye Salmon

After toooo many humid days, it is so comfortable to be outdoors today! ;-) Wanting to spend more time outside is definitely an invitation to use the outdoor grill. Grilled Alaskan Sockeye Salmon is absolutely delicious! It does not need a fancy saucy topping, or any salty addition. The preparation is easy which is also a plus.

On a large dish pour about 2 TBS. Olive Oil. Sprinkle a little Paprika on top. After rinsing a salmon fillet in running cold water, place on the Olive Oil/Paprika. Turn the fish over to coat the side with skin. For grilling we use a metal grilling basket (container) to grill fish. By using it, no pieces fall into the grill. The amount of needed grilling time depends on the size of the piece of salmon and the grill. A 1 lb. piece requires 5 – 7 minutes on each side. The fillet is turned over one time during the grilling process.

Grilled Sockeye Salmon is definitely a healthy favorite of ours. Served along with a microwaved "Baked Potato", sauteed Summer Squash and sauteed Zucchini (Sauteed Combo) dinner will be eaten quickly. Yummy!

Have you prepared Sockeye Salmon using this method? How did your family enjoy it?

The Sauteed Combo (click on bolded words) can be enjoyed any time during the year, but tastes best in the summer. Zucchini and Summer Squash are now available at our local Pioneer Valley roadside vegetable stands. Local fresh produce to enjoy during the summer in Western Massachusetts served along with grilled seafood!

Enjoy!

Herbed Saucy Chicken

Sunday afternoon was humid following four days of cloudy, wet weather. Rather than use our outdoor grill for dinner, I decided to use a small kitchen appliance that I often use during the frigid cold snow filled winter months. The reliable Slow Cooker was taken out of my cabinet. My West Bend Slow Cooker is similar to a crock-pot. Its nonstick container sits on an electrical base and slowly cooks scrumptious meals as a fragrant aroma permeates throughout our home. Herbed Saucy Chicken was easy to prepare! After everything was placed in my slow cooker to cook, I worked on another project.

The preparation was simple! About one and one half pounds of boneless, skinless chicken breasts were rinsed with cold water, cut in half and then placed on the bottom of the slow cooker’s container. I sprinkled the desired amount of Oregano, Basil, Garlic Powder and Black Pepper on top. A little Chopped Onion and Parsley was added along with two Bay Leaves. One drained can of 14 ½ oz. Diced Tomatoes was placed on top of the Chicken. Then, one 24-ounce jar of Spaghetti Sauce was poured on the top. After the lid was placed on the Slow Cooker’s container I set the temperature on #5 High for 1 hour. After one hour, I reduced the setting to #3 for two and one half hours.

Dinner was taking care of itself. I use the slow cooker when I am working on other projects at home.


Later, this mouth-watering meal was served over “No Yolk Noodles”. A summer salad and Parmesan Toast complemented our meal. The chicken was very tender and so delicious! My husband rated our dinner two thumbs up! Yummy!