Eggplant Parmesan-picture heavy post

After getting my new fryer I decided to make some Eggplant Parmesan.

This is the way I do it. It might not be the "correct" way but it turns out very tasty.

This is the Ingredients we'll be using.

One medium sized eggplant, a jar of your favorite spaghetti sauce, Parmesan cheese, Italian panko crumbs an onion, mushroom, some peppers and celery. You can do this without the extra veggie's I just really like the texture they add.

First chopped up all the veggie's into small pieces and set them aside. While I'm doing this I have the fryer heating up.Then slice the eggplant into little medallions chopping it up.
I made an egg mix of three eggs and some milk whipped it and then you cover the eggplant with the egg mixture.

Then in a separate container i mixed panko crumbs a bunch of Parmesan cheese and about a quarter cup of flour. You put the eggplant from the egg mixture into the crumbs turning it so it is well covered.
Then set it flat on a pan lined with paper towel.

I let them sit a moment so the egg mixture kind of dries on them with the crumbs. Then you fry them in the fryer or a pan of oil till dark golden brown. At this point i set the oven preheating to 350.

hmmm fryed eggplant is yummy. I could eat these just with some fry sauce lol

Take the paper towel out of the pan and lay the eggplant medallions flat. Cover them with the chopped vegetables.

Once you have the chopped veggie's liberally covering, cover that mix with some more Parmesan cheese and some salt and pepper to taste. Once seasoned pour the spaghetti sauce over the top of that.


I added more Parmesan on top of the sauce cause my husband is a cheese fiend.

I then added liberal covering of cheddar cheese to the top and baked it for 30 minutes in the oven.
Once finished you have a savory, gooey, crispy, cheesy dish.

Very tasty and filling.

Brand New Toy! Eeeeeeeeh!

Yes my very own Oster Fryer!
I love making special home made fried foods but always made do with just doing it in a pot on the stove. My problem is my stove has uneven heat. So the first time i made jalapeno poppers half were burned. Then i tried making onion blossoms and it wouldn't get hot enough and they ended up mushy.
Oh but those days are behind now cause I got a fryer woot!





Here you can see it nice and shiny just out of the box.
It was very easy to assemble and hook up. The direction were clear and concise with a few good recipes included.

I decided to break it in making one of the dishes my hubby loves but I rarely make. Which is Eggplant Parmisan. I'll post the how to on it later.

As to the fryer it worked beautifully. It's a 3 Liter capacity. The basket in it is big enough I could put several slices in at once without them touching. I'm looking forward to making some more stuffed Jalapeno poppers and scones.
So far this baby has worked beautifully and I would definitely recommend it.

I got mine at Target, but also saw them available at walmart.

Muir Fresh Harvest Bundle

So I'm excited to share about the new thing I'm trying out. I found out about it from another Utah food blogger and it really seemed to fit just what i needed. Probably many of you out there who like me have been interested in trying farmer co-op but find the up front fees way to expensive. Plus I find it a downer that co-op only works for harvest season which means winter you get nothing.
This is different!
You get a bundle of mixed fresh produce every two weeks all year round. You order each individually so there is no up front fee, and it is very affordable at only 35 dollars plus tax. If you're interested check out there site Muir Fresh

Here is what i got in my first bundle.

Minneloa Tangerines (2 lb,)

Mangos (2)

Red Grapes

Pineapple

Fuji Apples (8)

Vegetable Express, SLC, UT- Root Vegetable Medley (2#)

Banana Fingerling Potatoes (2#)

Baby Spinach (10 oz)

Green Onions

Italian Fresh Parsley

Shallots (5)

Pumpkin Seeds

Purple Sticky Rice

A little close up of the pumpkin seeds and the exotic purple rice. The seeds we broke into the moment we got home and started snacking on them. I liked them even better then sunflower seeds. I don't think i'll get to cook with them cause hubby and my sister already eaten most of them just as they are.

I also made a fabulous gumbo/stew using the purple rice.
I put in my crock pot some cream of mushroom soup, chicken, and herbs. Then when i got home with the bundle i added about a cup and a half of the purple rice, some of the potatoes, onions, and shallots. The rice turned everything including the chicken super dark purple and thickened it a bunch. It made it look almost like a chili then a soup. The flavor was amazing. Everyone had seconds and thirds.

Tonight we had pasta where i added some of the the root medley. It also was a hit. I liked the texture of the parsnips and squash in the root medley. It was my first time trying parsnips before and I was surprised that i liked them so much.
Definitely a fantastic bundle. Now to figure out what to do with all the fruit.
I'm sure the apples will get sliced up with cheese.
It's a favorite snack that my mom got us hooked on.

Quick and Easy Meat Pie

My hubby is a mailman. Which means very long days out in the elements.
Last week when it was cold and raining I decided he needed to come home to some comfort food. Nothing better then coming home to the smell of baking in the air.
So I made this meat pie as a little bit of warm comfort for him. It's really very simple and fast to make. You can make it combining ingredients you can keep in stock in your pantry or freezer all the time.


Quick and Easy Meat Pie Recipe
Ingredients:
pie dough enough for two crust pie
jar of Alfredo sauce
half a package of goat cheese
1/4 cup of milk
package of country sausage (or whatever meat you'd like)
bag of frozen veggies (pea and carrot type mixes give the best texture)
cheddar cheese cubed
some rosemary salt and pepper to lightly season the sauce

Directions
1. You can make your own pie crust but for simplicity sake I bought pre-made Pillsbury dough that comes in a pack with two already rolled out circles of dough. Put one on the bottom of your pie dish making sure it goes up to the edge of the dish on all sides. These are very convenient and only cost a few dollars. You can keep them in your freezer as well until you need them.

2. I mix the Alfredo sauce, milk and goat cheese in a glass container and put in the microwave for a minute or two to melt the cheese. Then stir all together and poor into the prepped pie dish and crust. Sprinkle rosemary salt and pepper over the sauce. Then liberally mix in the meat and vegetables. Then for an additional touch I scattered across the top some cubed tillamook sharp cheddar.

3. Then pull out the second circle of dough. I laid mine out and using a cute little cookie cutter cut two pieces out. These will be air vents for the pie. You can just as easily poke or do a few slashes across the top. I personally like the decorative element. You just take the two pieces you cut out and lay them on the top of the crust. (can you tell it was a carrot shape cutter I turned upside down.)
Then carefully drape this crust over your pie and firmly seal the edges using a fork or your fingers to form a little scallop edge.
4. Lightly brush the top of the prepped pie with some milk (or you can do an egg wash) and put in a 350 degree oven for 40 to 50 minutes. (Might be less if you have a hotter running oven)
If your edges start to burn before the pie is done simply put some foil around the edge of the pie.

TADA Meat Pie!!!
Hubby and his brother both had thirds they liked it so much. The goat cheese adds a wonderfully creamy flavor, the meat makes every man happy and the flaky crust ties it all together. This is the perfect winter or rainy day comfort dinner.

Chicken Mulligatawny Steam Buns

Have you seen Anna the Reds Bento blog? She is absolutely amazing. I could stare at her creations all day long. One of the recipes of hers that I swear by is her steamed pork buns.
I've tried them before with beef and pork and both times were a slam dunk. This time I decided to take photo's to show you how they are made. You can get the recipe HERE.
I prefer the yeast version dough its more moist and fluffy and has a great texture.

For this set I decided to get creative and make a chicken filling based loosely on the flavors of chicken mulligatawny soup.
Filling ingredients are :
shredded chicken
garlic
mushrooms
cabbage
2 small organic apples very finelly chopped
I put all these into my processor and zapped them so it has a very fine texture

I also did 1 portion of sauce to doubled dough and filling on the recipe.
The last time I made these I felt the sauce was a little to strong and overpowered the flavors of the filling. This portion was perfect for us and had the best flavor.

I made my filling while the dough was rising and then left both with covered talls until the dough was ready.

You cut your dough into portions I roll up a piece in my hand into a ball then lay it on the cutting board or counter and poud it with the lower palm of my hand until you have a flat circle.

Put about a table spoon of filling, or as much as you want in the center of your flattened circle.
You can be somewhat liberal with it because you do stretch the dough over it.

Then gently tug up the outer edge of the circle up and around the filling making a little pocket.

Once all the outer edge is up grab it and pinch the sides together. I do it from two direction so that you is extra secure. This will hold your filling inside.

You then using your hands round it into nice little bun ball shapes. I like to place mine with the pinched edge down. Don't they look fabulous! (don't mind the ugly seventies style plate)

Set up your double boiler for steaming and put a circle of wax or parchment paper on the bottom to help keep the buns from sticking to the pan. Place the buns in the pan close together, cover and steam.

Once they are done steaming take them out and they are ready to be served and devoured. They should have raised in size and become fluffy with a almost chewy like texture to them.

TASTY! Try your own and have fun with the filling. You could pretty much do this with any meat vegi filling you like. I've even done them with just chunks of cheese in the middle (my husband loved) and it tastes great with cheddar!

Stuffed Jalapeno Poppers

Okay so we are blessed to live a block from a little nursery owned by a cute old man and his wife that live across the street. He is a farmer and often will sell their fresh produce at the nursery for very cheap. Everything is garden grown and organic and absolutely amazing to taste. A while back they had these jalapeno's there and I had to buy some. I myself am not a huge fan of jalapenos except in one way (jalapeno poppers!) but my husband loves them. So I made them into stuffed jalapeno poppers, and now you can too! It's rather easy just a bit of prep involved.

you will need
Jalapenoes- I did 10 to try it out
tomato
cream cheese
garlic
rose mary
good dipping glass of milk
bowl with flour
bowl with crumbs of your choice

Aren't these just lovely. The red one turned out to be super spicy and I don't think it was actually an jalapeno, ooops.
Step 1: rinse the jalapenos thoroughly slice up the side and trying not to split it in half scoop out all the innards. I also rinsed the inside to make sure to get out all the seeds.

Step 2: put cream chease in a bowl and microwave for 1 minute to soften it. Mix your chopped up tomato (mine was an orange tomato from the nursery that i put in my kitchen aid and blitzed, I lOVE YOU KITCHEN AID) with some chopped up garlic and herbs. Mix well.
Step 3: Assemble your station, jalapenos, bowl of filling, cup with milk for dipping, bowl with flour, and a seperate bowl with the crumbs.

all nice and lined up

Here is everything laid out and ready for assembly.

Step 4: Take a pepper and scoop the filling into the cavity inside. I was pretty liberal with it because i really liked the filling.

Step 5: Dip the pepper holding it by the step into the glass of milk and then roll it in bowl of flour until it is completely coated.
Step 6: Then again holding it by the stem dip in the milk again and roll in the crumbs until it is liberally coated. Then lay them out in the pan and let them dry. If you like a thicker crust you can do step 5 and 6 2 or 3 times to build up a thicker layer of the coating.
Step 7: Heat up some oil in a pot for frying these babies. Do not set the oil too high. Above you can see my first burnt version. The oil was way too hot. Take them out of the oil put on a plate and serve with your fav meal or eat as a snack. They can also be frozen and heated in the oven or microwave later.

We served ours up with some quesadilla's and man were they tasty!

Put a nice grin on the mans face! As he enjoys home made Jalapeno Poppers!

Learning to make Biscuits

So during this summers fun me and my cousin bubbles decided to surprise my husband with a home made squash soup and biscuits. If you noticed a recurring theme on this blog it's squash. My husband absolutely adores squash and pumpkins in just about any form of food.

When I was a child I loved cooking and baking with my mother and also my grandmothers. It is what sowed the seeds of my love of being in the kitchen.
It was so cool to instead of be standing beside my mother learning from her to find myself teaching my sister and cousin this summer. In some ways surreal to see myself saying or doing the same things that were said to me when I was little.

It really was enjoyable. I highly suggest if you've been nervous about teaching baking or cooking to your children to try it. To see the joy they have at seeing what they can make with their own hands and the joy of seeing others enjoying the treats they made is priceless!

Plus doesn't she look just darling wearing my Apron!!!

The funnest part for her was getting to handle the dough and roll it out. We used just a basic biscuit recipe that is in my great grandmother's recipe book.

Tenn. Home Biscuits Recipe
by, Deborah Lund

2 cups all-purpose flour
1/2 tsp. salt
3 tbsp. baking powder
4 tbsp. butter or margarine or oil or shortening (lol basically whatever you have on hand. we used oil)
2/3 cups of milk or water (we used milk)

Mix dry ingredients first. Then add butter or which one you use, and use a fork to mash it and mix it in. Then add milk or water all at once and stir quickly by hand. Form into ball and knead only a couple of times. Then form into biscuits. Bake at 425 degrees for 12 minutes.

It's a pretty simple recipe and yet dipped in the soup, or covered with honey butter or my personal favorite Nutella they are phenomenal.

Bubbles loved needing the dough and cut out all the biscuits herself.
Which turned out to be a good thing because hers turned out the perfect shape and size and mine always turn out lopsided.

See how nice and even hers looked.
While the biscuits were baking we worked on the soup.


Cream of Chicken and Squash Soup
by Angel Reid aka me

1/2 chicken or whatever meat you have on hand
1 squash (we used a butternut squash that was from an elderly gentleman's home garden)
2 potatoes
cornstarch or flour for thickening if you want i t
rosemary, parsley, and Bay leaves
1 cup of milk or cream
chicken or meat broth
half stick of butter


The day before on low I cooked the chicken in some water to make home made chicken stock. You could do this easily in a crock pot. Every so often I'd check to see how far down it boiled and add a little more water to it. After the chicken is well cooked i took it out and put it in the fridge to cool and use the next day.

The next day I halved the squash and scooped out the guts and seeds. Place it in a pan with a little water in the bottom and bake for about an hour at 350 degrees.

For the potatoes i just cooked them in the microwave for 4 or 5 minutes until soft because i was to lazy to bake or boil them.

When the squash is done you scoop the soft parts out of the rind, and put in the pot of stock, add the milk butter herbs, potatoes, and mash with a potato masher.

While that is simmering on medium on the stove, shred up the chicken you boiled earlier and chuck into the soup. I love how boiled chicken practically falls apart it shreds so easily. I also used fresh rosemary from a plant we have in our back yard. Let it simmer till everything is nice and hot stirring occasionally. If you like your soup thicker just add some cornstarch once its hot or flour to thicken it.


Oh look and the biscuits are done just as you finish with the soup! I love when things work out so perfectly! Don't they look delicious. We sprayed the tops with a little spray butter to get them nice and soft.

Tada shredded chicken squash soup with amazing biscuits.
Bubbles really did a fantastic job, and husband was super happy and surprised to come home to this hot and cozy meal.