This is one of my recipes I created when I was not sure if I wanted eggplant parm or old fashioned lasagna so I combine them both and used the eggplant in between instead of pasta.
Preheat oven to 350 degrees.
Break 4 eggs in a bowl, whisk it, add some salt and pepper and set aside. Take the bread crumbs, place it in a dish, sprinkle some Parmesan cheese and mix it up and set aside. Take your eggplant rounds and dredge each into the egg first then the bread crumbs.
Once you coated each eggplant slice evenly, in a large skillet, pour the oil and make sure it is about 1/2 inches in the bottom. Heat the oil until it begins to smoke slightly, place with a tong a few slices and cook until golden brown about 2 mins. Make sure to remove from oil and place on baking sheet with a paper towel on it to drain the oil. Once the eggplant is all fried up, set it aside.
In a warm medium skillet, pour in the olive oil let it warm up, toss in the onion and garlic, salt and pepper to taste and cook until they begin to sweat. Place the ground beef and ground sausage and cook the meat into small chunks as it cooks, until there is no more pink, about 10 minutes. Drain the excess grease and set aside.
In a bowl, mix the ricotta, spinach, 1 egg, fresh basil, Italian seasoning, nutmeg, salt and pepper to taste and Parmesan cheese until thoroughly combined.
Putting it all together
Take a large, deep casserole dish, spread spaghetti sauce, and arrange the eggplant in two or three rows depending on how your dish is. Place some slices mozzarella cheese the short way, across the eggplant and pour the meat mixture next and then pour some spaghetti sauce. Then place the ricotta cheese mixture and then repeat again eggplant, sliced mozzarella cheese, meat mixture, spaghetti sauce, ricotta cheese mixture until you reached the top. Top it all with the remaining mozzarella slices and top with spaghetti sauce. Sprinkle some Parmesan cheese and mozzarella cheese on top and cover with aluminum foil.
Bake at 350 degrees, in a preheated until the casserole is bubbling and the cheese is melted. Cook for 30 minutes then remove the foil and let the cheese brown a little for another 10 minutes. Let the lasagna stand for 10 minutes and serve.
Here is one of my recipes that I am asked to make during the holidays and it is also one of my favorites as well.
For the shells:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but firm. Drain and let the pasta cool.
In a large bowl, add spinach, ricotta, Asiago cheese, 1/2 of the Parmesan cheese and 1/4 of fontina cheese, salt, pepper and nutmeg, Italian seasoning and egg. Stir to combine. Stuff the shells with about 2 tbsp. Of the mixture into each shell and place the stuffed shells in a large, buttered baking dish.
For the sauce:
Melt some butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer, add 1/2 cup of Parmesan cheese, 1/2 cup of fontina cheese, can of tomatoes, basil, salt and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the Parmesan and Asiago cheese. Bake at 350 degrees until golden on top for about 25 minutes. Remove from the oven and enjoy.
Here is a simple appetizer that combines classic bruschetta and shrimp cocktail for your next party.
1. Roughly Chop the Shrimp, add olive oil, onion, garlic, cocktail sauce, diced cucumber, salt and pepper to taste, Italian seasoning, basil, tomatoes, lemon juice, vinegar and mix it all up. Leave that to the side.
2. Cut up the bread, and lightly butter each side and place on a cookie sheet and toast both sides until lightly golden brown. let it cool down for a few minutes once out of the oven.
3. Take the toasted bread and add the Shrimp Bruschetta mixture and if you want you can drizzle some olive oil over each pieces and that's it. Just some sprinkle parmesan cheese and serve.
Here is a recipe for my Roasted Cauliflower Chowder.
1. Put the cashews in a bowl and cover with hot water and let soak for at least 2 hours.
2. Preheat the oven to 425 degrees and chop the cauliflower into florets, peel and chop the potatoes, parsnips, carrots, and arrange on a baking sheet and drizzle 1 1/2 tablespoons of olive oil. season with salt and pepper.
3. Cut the top of the garlic bulb, drizzle olive oil and season with salt and pepper. Wrap the bulb in tin foil and place it on the baking sheet with the vegetables.
4. Roast for 20-25 minutes until the vegetables is starting to become slightly brown and the potatoes are soft but they don't have to be too soft because it will be blended later. make sure the garlic is not burning.
5. Once the vegetables and garlic is roasted, allow them to slightly cool and add them to a high powered food processor. Squeeze the garlic out of its skin and add to the blender.
6. Drain and rinse the cashews, adding them to the blender along with the hummus and quinoa. Pour liquids, miso, salt and pepper to taste, paprika, ginger, curry and parsley blend on high until smooth and creamy. Taste and adjust seasoning if desired.
7. Transfer the mixture to a pot and let it simmer for 20 minutes.
Prep Time: 15 minutes
Cook time: 45 minutes
Serves: 4 Servings
For lunch, I made a Hummus Pizza using Naan bread, garlic hummus, sun dried tomatoes, crumbled feta cheese and sliced cucumbers with a yogurt cucumber dill dressing. I toasted the naan bread first and loaded it up with goodness.
I love this pasta sauce because it is so simple and it has so much flavor and this is one of my favorites that I always make at home when I have time. Here is the recipe:
To make the Pesto: In a blender, add arugula, 6 cloves of garlic, basil, 2 cups of parmesan cheese, pine nuts, and a dash of salt and pepper. while blending you can slowly drizzle olive oil into it until it is smooth. Set aside.
To make the Garlic Butter Shrimp: In a large sauté pan, melt 1 tbsp. of butter and add the shrimp and season with salt and pepper and the creole and Italian seasoning. Scoop out the shrimp when they are pink and set aside. In the same pan, add 4 cloves of minced garlic, wine and cook for about 2 minutes and then add the chicken broth and let it cook for 6 minutes. add the rest of the butter and 2 cups of parmesan cheese, pesto add the shrimp back into the pan. and set aside.
Make your pasta according to the box, but make sure to keep it al dente and once your pasta is ready toss it into the pan and combine the shrimp wit the pasta and pesto sauce. You can add more parmesan if you like and now all you need is the rest of the wine in a glass to enjoy this delicious dinner and maybe some garlic bread.
Stuffed Cabbage was a favorite staple in my Polish Home, but the way my mom made them never was compatible to my diet, so I tweaked it a little and it still came out delicious. I hope you try this recipe and enjoy one of my favorite dishes from home.
1. Preheat oven to 350 degrees.
2. Take the cabbage and steam it for 15 minutes until it is soft enough to peel the leaves off. Once the cabbage is steamed, you can start peeling the leaves off, leave he outer leaves to use for the bottom of your casserole dish. so that the cabbage rolls don't burn. Once you peeled the leaves off, let them cool down and dry a bit.
3. To make your sauce - In a medium sauce pan, add the olive oil, garlic and onion and cook that until the onion is translucent, then add crushed tomatoes, some parsley and oregano (save some parsley and oregano for the filling), salt and pepper to taste. Let that simmer on low heat while you make the filling.
4. To make the filling - In a large mixing bowl, add ground beef, turkey, 2 eggs, the riced cauliflower, parsley, oregano, 1/2 cup of the tomato sauce, and salt and pepper to taste. Mix it well with your hands to blend it evenly.
5. To make the cabbage rolls - Prepare a large casserole dish, layer the outer leaves along the bottom of the dish. Start stuffing your leaves, take a leaf, lay it curved side up and add a small handful of filling and roll them up tight like you would a wrap or a burrito and place them in dish. Once all the cabbage rolls are stuffed and placed in your dish, pour the tomato mixture into the casserole dish (you can leave some sauce to use as a topping) and cover with foil and bake at 350 degrees for one hour.
I was playing around with a few of my favorite flavors and ingredients to blend a shake together that would taste amazing and be so good for you in so many ways. With all the health benefits from each ingredient I felt like I covered every health issue that I needed to feel good.
Blend all the ingredients together in a blender. (use a ninja/bullet blender if you can but any blender will work).
Let the mixture stand for 3 minutes so the chia will thicken it a little and enjoy.
Growing up this was one of my favorite salads that my mom makes, and it goes so well with a pork or chicken along with a nice glass of white wine. Here is the recipe:
1. Wash all vegetables, and start peeling and slicing the cucumbers, slicing the scallions, slice the avocado.
2. Take the lettuce and roughly rip it apart with your hands and place in a salad bowl.
3. Combine the cucumbers, scallions, with the lettuce and mix.
1. In a blender combine, sour cream and vinegar, olive oil, juice of half a lemon, dill, and salt and pepper to taste.
2. Blend on high for 1 min.
3. Pour mixture over the salad and toss the salad and enjoy.