Sicilian Style Eggplant Casserole and Cheese Pastry Puffs

Sicilian Style Eggplant Casserole and Cheese Pastry Puffs

Posted on by Jenny MacBeth

A delicious twist to Eggplant Parmesan.

The best market place in Pittsburgh is the Strip District. There’s never a dull moment with lots of diversity from the food to the people. You can’t help but want to peruse the wares of the outdoor vendors. You can find everything from Yinzer pride souvenirs, to fresh foods, to hipster cafés, to down-home diners. Fabulous good stuff!

The streets get packed on the weekends. Especially, on a bright sunny day no matter the temperature. Be prepared for a crowd. I love the outdoor market feel. There is no other place like it in the city. When you’re shopping in the Strip you’re really a part of Pittsburgh’s history.

My family and I go to the Strip at least once a month. We go early to find free parking. If you are willing to pay for parking, then you won’t have any problems. We grab breakfast at Pamela’s or Deluca’s, both serve awesome diner food, before heading out to shop for seasonal yummies.

One place we always hit is Stan’s Produce Market. He pretty much gives it away; very cheap yet great quality produce. It definitely beats sub-par grocery produce. I spent a total of $19 on two large eggplants, a large bag of carrots, three avocados, a bunch of leeks, onions, basil, a jar of already peeled garlic, and a few other things. That’s just craziness. That is why I dedicate this recipe to Stan’s Produce Market in the Strip. You inspired me to make this because I couldn’t pass up a good deal.

No beer in this eggplant casserole recipe, but that doesn’t mean you can’t have one. I am!

You’ll Need

2/3 cup of all-purpose flour
2/3 cup of Italian bread crumbs
2 Sicilian style eggplants, peeled and sliced
4 large eggs
3 cups of tomato sauce (I use my Alternative to Canning Tomato Sauce)
1/2 cup of Basil, roughly chopped. I just pull apart with my fingers.
1 cup of Parmesan cheese, grated
8 – 10 slices of fresh mozzarella balls
Lemon zest, about half of a lemon
Olive oil, as needed
Sea salt and ground pepper

Let’s get started…

Put your tomato sauce in a sauce pan and cook over medium heat. If you are using my Alternative to Canning Tomato Sauce recipe, and it is frozen, there is no need to thaw it. Just take it from freezer to pot, and cover to help speed up the process.

Add lemon zest to the warming sauce. Not much is needed at all. I do a little less than half of a lemon. As my friend Leslie says, “It seems to brighten the flavors.”

Slicing

While your sauce is heating, slice your eggplant (about a quarter inch thick).

Mixing

Mix together the flour and bread crumbs in a flat dish. Beat the eggs in a separate flat dish. Coat each eggplant slice in your flour mixture then dip each one in egg wash.

Frying

Heat the olive oil in a skillet over medium-high heat. Transfer coated eggplant into the hot skillet, and fry for 30 seconds on each side. Transfer to a paper towel.

Layering

Spread a layer (about 1 cup) of warm sauce on the bottom of a 9×13 baking dish.

Top with a layer of fried eggplant slices. I overlap each slice.

Sprinkle basil over the eggplant (about 1/4 cup per layer).

Add a layer of Parmesan (about1/2 cup per layer).

Repeat one more time; giving you two layers.

Top it off with about nine slices of fresh mozzarella; sporadically placed.

Baking

Bake at 350 degrees for about 45 minutes, uncovered

Let it cool for 10 minutes before slicing.

Cheese Pastries, The PUSHER

As Glen’s father, Ed, would say, “You need a pusher.”

Pusher Definition: A bread-like substance, such as, muffin, biscuit, or crusty bread, to help you push your food onto your fork.

Ha! I agree.

While your eggplant cools a little, cook your pastries.

For Pastries, You’ll Need

Pepperidge Farm Puff Pastry Sheets (two sheets per box)
2/3 cup of Asiago cheese, grated (or any cheese you like)
1/2 of lemon, zested
2 cloves of garlic, crushed
Olive oil (about 2 tablespoons for drizzle)

Pastry Instructions

Thaw according to the instructions on the box. I usually set it out on the counter while I make the eggplant.

Coat a cookie sheet with cooking spray. Leave pastry sheets folded and place on the cookie sheet. Cut pastry sheet about one inch wide, and separate with a little space between each one.

Drizzle olive oil over the pastries. Sprinkle the cheese and garlic over the top. Finally, take your lemon and zest sporadically over the pastries. Don’t worry about being neat with the ingredients. – The olive oil will soak up the flavors; infusing the pastry while it cooks.

Bake at 400 degrees for about 10 minutes.

Done! Serve with a green salad and a Peroni Red. Your family is going to love it. Glen does not like Eggplant Parmesan and said, “This is amazing. I love the textures.” I believe the secret is in the fresh produce and the lemon zest. A little zest brightens the flavors. That goes for life in general.

Depending on how big you cut the slices, the eggplant can serve 6 to 8 people. The Pusher makes about 18 -20 individual pastries.

Thanks for the yummy produce and great prices Stan.

bruschetta finished, photo by jenny macbeth

Bruschetta Dip. Great for Parties.

Posted on by Jenny MacBeth

WOW your friends with this cool and easy dip. It’s awesome for picnics.

This yummy idea was inspired by, Monica Sieber from Pittsburgh, PA. Thanks girl. We love it!

You’ll Need:

3 (14.5 oz.) cans of diced tomatoes

2 (8 oz.) bricks of cream cheese

8-10 garlic gloves, crushed

1 cup of fresh basil, chopped

2 Tablespoons of balsamic glaze

3 Tablespoons of extra virgin olive oil

Sea salt and pepper

Let’s get started…

Slightly drain the diced tomatoes.

Chop up the basil. I just love chopping fresh herbs. It makes our house smell so divine. Even our bunnies come running out to the kitchen to see what I’m making.

In a large bowl, toss in the tomatoes, basil and crushed garlic.

Add in the balsamic glaze and olive oil. Season with some sea salt and fresh ground pepper and mix.

Spread the cream cheese over the bottom of an eight inch round dish, or any type of shallow serving platter. Pour your mixture over the top of the cream cheese.

Slice down a baguette loaf. No need to toast the bread or bake the dip. It’s ready.

Hint: This dip tastes better the longer it sits, so you can prepare it the night before.

YUMMY!

Any cool ideas? Please share because this girl likes to eat.

Three Minute Gourmet Microwave Breakfast

Three Minute Microwave Gourmet Breakfast

Posted on by Jenny MacBeth

I don’t know about you, but I usually wait for the weekends to make a gourmet breakfast. No time to waste during the week. I usually hit the snooze button for the umpteenth time before I have to drag my butt out of bed.

Breakfast is my favorite meal of the day. I love it so much that I even eat it for dinner from time to time.

Here is a perfect recipe to get a yummy start before heading off to a busy day.

You’ll Need

1/3 cup All Whites or 2 large eggs
2 Tablespoons of milk
1 Tablespoon of real bacon bits, or baked ham lunch meat (optional)
1 Tablespoon of your favorite veggies. I used a green onion and mushroom
2 Tablespoons of your favorite cheese (shredded)
Salt and pepper to taste

Let’s get started…

In a small microwave safe dish, or a coffee cup, mix together eggs, milk, bacon, and veggies. Microwave on high for 1-1/2 minutes.

Sprinkle cheese on top and microwave until cheese is melted; about 10-20 seconds depending on how much cheese you use.

Recipe calories is 279, including bread.

While your eggs microwave, toast a slice of bread, and top it with your favorite fruit spread. I recommend a multi grain Tuscany style loaf. Yummy!

Tip: If you use bacon bits, or a salty meat, you may want to omit the salt until you taste it.

Done! Breath deep. It’s going to be a great day.

I would love to hear from you. Contact me because this girl likes to eat.

Bacon, Egg and Smoked Gruyere Sandwich

Posted on by Jenny MacBeth

Who doesn’t love breakfast for dinner? I was craving a good bacon, egg and cheese sandwich. After work, I headed over to the grocer and saw, “Apple Smoked Gruyere.” Boy, did that pull me in. -Snatched it and tossed it in the cart without a second look.

This is such a simple sandwich, yet you can do so much with it. Everything taste delicious with bacon.

Side note: Did you know that Bacon, Egg and Cheese has its own Wikipedia? It’s a popular food group.

A Cast Iron skillet is the secret ingredient to making yummy eggs and bacon. I love the bubbly-crispy edges you get around the egg white. It’s perfect every time.

For my bacon, I love apple smoked, or peppered, thick-cut bacon. I like all bacon, but I seem to buy those two flavors the most. I must be sucked into the marketing gimmick of “Apple Smoked.” It just sounds so heavenly, right?

You can make your sandwich anyway you want. Top it with all your favorites, but this is what I did.

For the bread I used leftover Pain de Campagne from the weekend. Whatever you use, make sure it’s nice and crusty. – A rustic bread helps make a plain sandwich gourmet.

Instead of lettuce, I used basil leaves and chopped up some chives. Using fresh herbs also helps make a plain sandwich pop.

And, the obvious…Bacon, eggs and grated Gruyere. – I just love saying Gruyere. I’m a big cheese fan, but this cheese is one of my all-time favorites. It melts so well, especially, freshly grated on top of the egg.

Just look at the edges of the egg start to bubble and get crispy. Moan-worthy.

Toast your bread and lightly butter. I used a normal toaster, but you can butter the bread and toss in the skillet, or even grill it.

Layer on your basil, tomato, bacon, egg and sprinkle with chives. Add your ‘cherry on top’ the grated Gruyere. Done!

This is dinner and not breakfast, right? I’d pair this Apple Smoked sandwich with a cold Woodchuck Cider. It has a light apple flavor that’s just the thing to wash it down. Enjoy!

How do you like your bacon, egg and cheese? Please share because this girl likes to eat.

Thanks for reading.

Brie Brew

Posted on by Jenny MacBeth

Off to the homestead for some family fun this Easter holiday. I already made my Stuffed Pepper Soup for my sister’s brunch, but after trying this delectable dip, I had to put it on my list of what to bring. Oh so yummy!

Last week, we had a work party and my friend Kimberly made a brie dip using 8 oz. of brie, 8 oz. cream cheese and a stick of butter. Real butter. None of that fake crap. We were in heaven thinking about all the yummies we could add to it.

I decided to add basil, garlic, sun-dried tomatoes, and of course, beer.

Everything tastes better with garlic, butter and beer. And, the smell of fresh chopped basil is so divine that I could chop it up all day long.

First, take your butter, cream cheese and brie (skin removed) and toss it in a pot. If you have a fondue pot, use it. However, since I’m traveling, I decided to do this stove top, and add to my fondue pot once I arrive at my sister’s.

Let the cheeses and butter melt together while helping it along with a whisk on a low-medium heat.

Chop it up!

I used about 4 garlic cloves, a bunch of basil (about 5-10 leaves), and a small handful of sun-dried tomatoes. I fuse it all together and chop. Stir it in with the melted cheese.

Now for the fun part. Make sure you save some for the recipe.

Whisk in a little beer at a time. You do not want it too thin. I used about 1/2 cup of Samuel Adams Boston Lager.

Cube it up!

Buy your favorite crusty bread and cut into perfect, little dipping cubes. I used a wheat Ciabatta bread. I love all the nooks. Better to soak up all that yummy cheesy goodness. You could also dip pretzel rods in it, cooked chicken, even strawberries. Do whatever your heart desires.

That’s it!

If you try it, let me know what you think. Especially, if you add in different ingredients because this girl likes to eat.

Thanks for reading.

serve the stuffed banana pepper as a meal or appetizer

Corona ‘Hot Stuff’ed Banana Peppers

Posted on by Jenny MacBeth

It was a co-worker’s Birthday, and he just loves my stuffed banana peppers. I thought I would make him a batch. A prepared dish can make the best gifts. Sure a sparkling bobble is nice, but homemade is by far my favorite gift of all. It warms me to know that someone took the time to create me something from their heart.

This is my sister, Deena’s recipe only I add in lemon juice, beer, and use sweet and hot sausage. The lemon brightens the flavor, and instead of using all hot sausage, I mix half and half with Italian sweet sausage. I also use my own homemade tomato sauce (see Alternative to Canning Tomato Sauce recipe).

You’re going to need three Coronas to help put out the heat.

You’ll Need

1-1/2 pounds of ground hot Italian sausage (If you like it hot, only use hot sausage and increase to 3 pounds)
1-1/2 pounds of sweet Italian sausage
2 cups of Italian bread crumbs
3 eggs
6-8 cloves of garlic, crushed
1.5 teaspoons of lemon juice
1 cup of sweet onion, diced
10 banana peppers
3 cups of tomato sauce
1 cup of Corona
2 (6.67 oz.) packages of Provolone cheese (about 16-20 slices)

Let’s get started…

Mixing

With your hands mix together both the sausages, bread crumbs, eggs, garlic, lemon juice, and onion.

Cutting

Before we start cutting, grab your beer. I have a funny side story to tell you about the above picture.

Glen wasn’t home to help take photos. I needed both hands to cut the banana pepper, and I wanted to demonstrate it for you. How could I possibly do that? After a few head scratches, I took my iPhone and placed it on a shelf overlooking my counters with the camera side down. Since the screen only recognizes human fingers, I had to figure out a way to take a picture without using my hands. I then took a rubber spatula and put the handle side in my mouth. With the rubber side, I pushed on the camera button on the screen. It wouldn’t work at first but soon discovered if you rub the camera icon from one side to the other, it will snap one off. I wish I had a picture of me. I’m a little crazy. Ha!

Okay, back to the recipe.

Slice the stem off of each banana pepper and discard. Using a small paring knife, cut around the vein and pull out the seeds as shown in picture above. Rinse peppers in cold water and pat dry with a paper towel. To help alleviate the fumes in your eyes, nose, and throat, cut it under cold water.

Stuffing

Hold the banana pepper in your fist at the top to help it from splitting. Carefully poke mixture in each pepper using one finger to help push it down. Don’t force it. It’s okay if it doesn’t make it to the bottom.

Once stuffed, add a ball at the top with mixture around the edges. The reason I do this is because I can not get the mixture all the way to the bottom of the pepper. It helps make it meatier.

Cooking

Preheat oven to 400 degrees.

Spray a 4-quart baking dish with cooking spray. Place your stuffed peppers in the dish. Stop drinking and mix your Corona and tomato sauce together. Pour over your hot stuffed peppers. Cover with foil and bake for one hour.

Reduce oven to 350 degrees, layer the Provolone on top, and bake uncovered for additional 15 minutes.

Done! Serve at a tailgate party or gift to a friend.

Tip: After handling banana peppers, wash your hands in lemon juice, soap and water. This will keep your hands from burning.