Parmesan and Herb Crackers

This recipe is a lot easier than you would think! I feel sort of like "Sandra Lee" from food network, because the main ingredient is store bought! hehe :)

Ingredients:
1 packaged pie crust (thawed, if previously frozen)
1/2 tsp salt
dried herbs (I used poultry seasoning, which is a blend of thyme, sage, and a few others)
1 Tbsp melted butter
2 Tbsp grated Parmesan cheese
1 shot glass (for making the cracker pieces...or other fun things not listed in this recipe)

I don't have pictures for the instructions, but they're so easy, you'll hardly need them!

Preheat the oven to 350.

-Start by laying out the pie crust on a cutting board or solid surface.
-Brush the melted butter onto the dough, just enough to lightly cover it.
-Then, sprinkle on the salt, herbs and cheese until the top is evenly coated.
-Using a rolling pin, roll over the dough so that the cheese and salt are pressed down into the dough.
-Lastly, carefully cut out circles using the shot glass, or any other small circle cutter, wasting as little dough as possible.
-Lay the pieces on a cookie sheet (they wont spread, so you don't have to worry about them being too close)
-Bake for 18 minutes, or until the tops are a golden color.
(These crackers are very flaky, so be careful as you bite into them!)

Enjoy!

Pumpkin Spice Meringues with Eggnog

The reason I have linked these two recipes together is because one calls for 3 egg whites and one calls for 3 egg yolks. Why not make them both at the same time? hehe!

Pumpkin Spice Meringues

3 egg whites
1/4 tsp Cream of Tartar
pinch of salt
3/4 cup powdered sugar
1/2 tsp pumpkin pie spice

Directions: Preheat the oven to 275

In a glass bowl (anything but plastic), beat egg whites, cream of tartar and salt until they form stiff peaks.

(not my picture, but good enough)

Slowly add in the powdered sugar and spice while continuing to whip with the beaters.  Place the mixture in a quart sized zipper bag and cut a small hole in one corner. Pipe small little droplets onto a greased baking sheet or one lined with parchment paper. Bake in the oven for about an hour, or until they seem to have stiffened (poke one!) Once these have cooled, they'll be much easier to pry off the baking sheet.  Store in the fridge, not on the counter, or they will get chewy!

Eggnog

3 egg yolks

1/4 cup granulated sugar

1 tsp vanilla

1/2 cup cream (I use fat free half & half)

2 cups milk

Cinnamon and nutmeg (to taste)

Directions: (so easy!!)

Mix the ingredients in a bowl with a fork in the order listed above.  Bring the mixture to a light bubble in a pan on the stove, no more than medium heat. Let cool, sprinkle with cinnamon, and serve in a mug with your meringue cookies!

Enjoy!

Chicken Adobo

So.... I've been a bit MIA for a while. Summer school and work has been keeping me busy lately! But rest assured, I have some new recipes to share! Also, you may have noticed the new color and layout. It's almost Autumn, and anyone that knows me knows that I adore Autumn. Some call it an obsession, including me.

Chicken Adobo

Ingredients:
4 Boneless, skinless, chicken thighs
1/4 cup low-sodium soy sauce
1/4 cup cider vinegar
1 clove garlic (chopped)
1/4 tsp ground ginger
1 bay leaf
pepper (to taste)...typically, Adobo calls for peppercorns, but I'm not a big pepper fan.
1 small onion (diced)
1 bunch of Swiss chard or Bok choy

 Start by marinating the chicken thighs in the soy sauce, vinegar, ginger, garlic, bay leaf, and pepper in a tightly sealed zipper bag.  Let stand in the fridge for at least 30 minutes.

Saute the onion in a large skillet with a small amount of oil until they are soft.

Next, add in the chicken and marinade and cook on medium heat until it begins to bubble. Turn the heat down and simmer until the chicken is cooked (about 15 minutes).

Meanwhile, chop up the greens into pieces, and add them in to the chicken

After the greens have wilted, plate the chicken on top of white rice with the veggies, and spoon the sauce from the skillet over the chicken.

 Enjoy!

Eggplant and Zucchini Parmesan Lasagna

This dish is somewhat time consuming (at least an hour), but it's very worth it once it's all done! I apologize for the lack of pictures...

Ingredients:
1 eggplant
1 large zucchini
1/2 - 3/4 cup flour (as needed)
3 eggs
2 Tbsp milk
1 cup bread crumbs
1/2 cup Parmesan cheese
1 tsp Italian Seasoning
Salt
vegetable oil

AND
1 jar of spaghetti sauce
1 cup of shredded mozzarella or Italian cheese blend
Parmesan cheese for topping

Directions:
-Start by slicing the eggplant and zucchini into 1/4 inch circular slices. Set in a bowl under a paper towel for about 30 minutes to let the moisture out (putting a little salt on them helps too). Pat the vegetables dry and place in a large bowl.
-Create an assembly line for breading the vegetables:
1. Bowl of veggie slices
2. Bowl of flour
3. Bowl with eggs & milk mixed together
4. Bowl with bread crumbs and Italian seasoning
Do this one slice at a time: First, dip into the flour to coat. Second, dip into the egg mixture to coat. Third, dip into the bread crumb mixture and place on a plate to the side.
- Once all of the veggies have been breaded, heat up a couple Tbsp of vegetable oil in a large skillet over medium heat. (enough to coat the bottom). Fry the breaded vegetables a few slices at a time, flipping over once the oil side has turned golden brown. Set on a plate covered with a paper towel to dry. Repeat this until all the veggies are done.
-Line a 13x9 baking dish with foil and spray with cooking spray. Preheat the oven to 350.
-Arrange the lasagna with a layer of breaded veggies, followed by a thin layer of spaghetti sauce, followed by shredded cheese. There should be approximately 3 layers of this. On top, sprinkle some Parmesan cheese.
-Place in the oven for about 25 minutes or until the cheese starts to bubble.

Here's the finished product!