Eggplant Parmesan

Eggplant Parmesan

Recipe from Mike’s Famous, featured on Throwdown with Bobby Flay.

Ingredients

· Oil

· 2 large eggplants

· All-purpose flour

· 4 eggs

· bread crumbs

· 1 quart marinara sauce

· 8 ounces sliced mozzarella cheese

· 4 ounces grated Romano cheese

Directions

Preheat oven to 350 degrees and heat oil in large pan.

Peel the eggplant and slice into ¼ inch thick slices. Coat each side of the eggplant with flour. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat each side. Then taken your bread crumbs and do the same to coat both sides. Once the oil is hot, put the eggplant in the hot oil and fry until golden brown.

Once all the eggplant has been fried, get a rectangular baking pan and start layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano.

Place the eggplant into the oven and cook for 20-25 minutes.

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Menu: Sept 18 - Oct 1

Friday dinner: Chicken and dumplings

Saturday breakfast/lunch: egg in a hole and fruit; leftovers

Saturday dinner: AF Ball

Sunday breakfast/lunch: cereal and fruit; leftover chicken and dumplings

Sunday dinner: Eggplant Parmesan

Monday dinner: Southwest Egg Rolls

Tuesday dinner: Tortellini w/ fresh veggies

Wednesday dinner: Leftover southwest egg rolls

Thursday dinner: waffles and eggs (freeze leftover waffles for later)

Friday dinner: Meatloaf (I'm cutting the recipe in half) and green beans

Saturday breakfast/lunch: whole-wheat carrot cake

Saturday dinner: steak kabobs with zucchini, onions, and potatoes

Sunday breakfast/lunch: fruit and leftover waffles

Sunday dinner: Leftover meatloaf/kabobs

Monday dinner: Southwestern chicken sandwiches (I'm kinda making this up based on a sandwich I had at a restaurant a few weeks ago.)

Tuesday dinner: red beans and rice

Wednesday dinner: Italian Sausage, spinach, and tomato pasta toss

Thursday dinner: Grilled cheese with squash

Waffles - My favorite recipe!

Ingredients

· 2 cups all-purpose flour

· 4 teaspoons baking powder

· ¼ teaspoon salt

· 1 ½ cups milk

· 6 tablespoons oil

· 2 eggs, separated

Directions

1. Preheat waffle iron. In large mixing bowl, sift together flour, baking powder and salt. Stir in milk, oil, and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.

2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.

Spice up this recipe by adding a little vanilla and/or cinnamon!

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Lemonade Ice Tea

Another recipe courtesy of Southern Living, July 2009 meeting. I'm copying the whole recipe here, but I'm not going to follow it exactly. Mainly, no mint because we're not into minty stuff outside of toothpaste. :)

Ingredients:

3 cups water

2 family-sized tea bags

1 (1 oz) package fresh mint leaves (about 1 cup loosely packed)

1/2 cup sugar

4 cups cold water

1 (6 oz) can frozen lemonade concentrate, thawed

Garnish: fresh citrus slices

Directions:

Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.

Remove and discard tea bags and mint. Stir in sugar until dissolved.

Pour tea into a 3 qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.

Bourbon-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup bourbon.

Spiced Dark Rum-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup spiced dark rum. Makes 9 cups.

***Update (9/7): Made it this past weekend using rum. I left out the mint. I also used 3 tea bags instead of two. I also used a little less sugar than called for. Still very sweet (and I *love* southern sweet tea since it's what I grew up on), so if you're not into sweet teas feel free the cut that sugar down. Great tasting and didn't have that alcohol taste (at least not to us).

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Barbecue Shrimp and Grits

Recipe taken from Southern Living magazine, July 2009 issue. I'm probably going to make a version of this (and obviously not as much!).

Makes 6 to 8 servings.

Barbecue Shrimp:

Ingredients

2 lemons, cut into wedges

1 cup butter, melted

1 cup ketchup

1/2 cup Worcestershire sauce

4 garlic cloves, chopped

2 bay leaves

1 tsp. dried rosemary

1 tsp. dried thyme

4 lb unpeeled, large raw shrimp (21/25 count)

French Bread

Smoked Gouda Grits

Directions:

Preheat oven to 400*. Stir together first 9 ingredients. Place shrimp in a broiler pan; pour lemon mixture over shrimp. Bake at 400* for 35 minutes or just until shrimp turn pink, stirring every 10 minutes. Discard bay leaves. Serve with lemon wedges, French brea, and, if desired, Smoked Gouda Grits.

Smoked Gouda Grits:

Ingredients:

6 cups low-sodium chicken broth (or can use water)

2 cups milk

2 tsp. salt

1/2 tsp. pepper

2 cups uncooked quick-cooking grits

8 oz smoked Gouda cheese, shredded

3 Tbsp. butter

Directions:

Bring chicken broth, milk, salt, and pepper to a boil in a medium saucepan over medium-high meat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 5 minutes or until thickened. Stir in cheese and butter until melted.

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Update (9/6): Had this tonight for dinner! Boy was it WONDERFUL! DH loved it too, which really surprised me. I fixed 20 oz shrimp and cut the ingredients for the sauce by 1/4. I oddly enough don't have a broiler pan, but it worked out great in my glass pie pan. Only took 20 minutes to cook the shrimp. For the grits, I only used 1/2 cup of uncooked instant grits and cut the other ingredients accordingly. I don't keep gouda around the house, so I used just a small handful of cheddar cheese in the final grits. Yum! The meal was very filling for DH and I so we have almost half the shrimp left. We'll make more grits trying a different cheese tomorrow so we can finish off the shrimp. :) What a winning recipe!