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Categories
Tag Archives: onion garlic
Mexican Style Eggplant Casserole
Roasted eggplant layered with homemade Mexican style tomato and chili pepper sauce featuring onions and black olives. Seasoned with cumin and garlic salt, the eggplant and spicy sauce are layered with cheddar cheese and baked in a hot oven until hot bubbling and brown on top. This Mexican style casserole can be served any time of day, as a main course, or as a compliment to an entrée. Perfect to enjoy year round, it is especially nice during the early fall when eggplant is in peak season, fresh, and often less expensive.
The eggplant slices can be salted, placed in a colander, and the excess moisture drained off. The process removes any bitterness that may be found in the slices. Pat the slices with a damp cloth and use as directed in the recipe. You can place the eggplant on paper towels while preparing other ingredients to remove additional moisture. Homemade tomato sauce really makes this dish shine. If you serve the casserole with sour cream, keep the sour cream refrigerated and drop a dollop of chilled sour cream on individual servings.
Chicken Marsala For You
There are so veal recipes that work great with boneless skinless chicken breasts, but Chicken Marsala is a personal favorite. Chicken Marsala presents the rich flavor of sauteed onions blended with the taste of two sweet wines. Whether it’s an intimate dinner for two or for four: I hope you enjoy chicken Marsala as much as I have.
2 boneless skinless chicken breasts
Flour
Salt and pepper
Olive oil
1 onion –sliced
2 cloves of garlic — crushed
1/4 cup Chablis
1/2 cup Marsala
Flatten the chicken breasts to 1/4″ thickness. Cover them with wax paper and beat them with a meat mallet. No mallet? Use a rolling pin. No rolling pin? A 750 ml wine bottle will do. Sprinkle both sides of each breast with flour, salt and pepper. Set aside.
Mediterranean Vegetable Lasagna
Eggplant and zucchini slices are combined with cherry tomatoes, red and yellow bell pepper, white onion, garlic, and baked until golden brown and tender. The roasted and seasoned vegetables are layered between lasagna noodles with a delicious white Parmesan cheese sauce, and shredded mozzarella cheese. Topped with additional cheese and baked until brown around the edges and sauce is bubbling.
Delicious served as a main dish, a side Greek salad with vinaigrette, pita bread and tzatziki sauce.
Mediterranean Style Roasted Vegetable Lasagna
Ingredients:
1 Large Eggplant, skin rinsed and rough chopped into 1″ pieces
2 medium Zucchini, skin rinsed and rough chopped into 1″ pieces
1 pound Cherry Tomatoes, blanched and peeled
1 small Red Bell Pepper, seeded and cut into bite-sized pieces
1 small Yellow Bell Pepper, seeded and cut into bite-sized pieces
1 large White Onion, sliced and cut into 1″ squares
2 large Garlic Cloves, crushed
2 tablespoons Fresh Basil, leaves torn so that they stay quite visible
1/4 cup Extra Virgin Olive Oil
2/3 cup Pitted Black Olives, chopped
2 tablespoons Capers, drained
3/4 cup Mozzarella, grated