Oven-Fried Eggplant! SO YUMMO!

Well, the rain came and went.  Yesterday it poured just about all day long.  We really needed the rain here in New Jersey, and the temps were chilly!  Enough of that, and bring on the sunshine, we still have Summer to enjoy!

I've been enjoying our veggie garden, so far we've pick one beautiful Eggplant, and a bunch of other veggies...but today it's about the Eggplant!

1 large eggplant from my garden!

More eggplant will be ready soon. I love gardening, you would never think I'm a New York City girl!

I love Eggplant and make a great Eggplant Parm!  Traditionally, Eggplant would be fried, I use to always fry it up when I was a girl living at home.  My mom would ask me to do the honors, and I loved it....and ate a lot of it too.

I came up with "baking eggplant" years ago.  It's easy, and so much better for you.  The eggplant come out of the oven crispy, and delicious. 

Oven-Fried Eggplant

1 large Eggplant (the eggplant from my garden wasn't very thick, and it was so tender!)
2 eggs
2 cups Italian Style Bread Crumbs or more if needed, hey I NEVER MEASURE when I COOK!
About 1/2 cup Canola Oil or Olive Oil whatever you have on hand

Peel and slice the eggplant thin

Dip the eggplant in the eggs.....Remember one hand for wet....

Then in the bread crumbs....the other hand for dry!

So I did it with the same hand.... I had to take the picture!

Put them on a well greased cookie sheet... Sorry didn't take pictures of me putting the eggplant on a cookie sheet...you know how to do that, right? :)

Brush with the Canola oil.....

Bake in 400 degrees oven on the bottom rack for about 15 minutes until brown on top, then turn over and cook until crispy about another 5 minutes.  At this point my smoke alarm goes off every time!

This is what it looks like when they come out of the oven

Sorry no pretty picture, we ate them all too fast!

So delicious, so crispy!  Complete YUMMO!

Eat them all up, it will be hard not too....or make Eggplant Parm!  Enjoy!



Summer Bean and Barley Salad....And My Flowers!

 I'm joining my Sister's Blog Linky Party again, "Foodie Friends Friday Linky Party.  Go check out her blog,  Walking on Sunshine.   I'm sharing a couple of my favorite recipes, along with many other foodie bloggers. So please head on over to Walking on Sunshine, and join the fun!

What a hot week it surely was here in good old New Jersey!  The thermometer read 99 degrees yesterday at 12 noon.  Then the thunderstorms starting rolling through, and I mean ROLLING!!!  One after the other, the house shook, and the rain poured.  The flowers and grass outside are so happy and well watered, and I'm glad since it's been so very dry around here.

I love to garden, and take really good care of my flowers.  Here are some pictures of my flowers, this is not all of them, I need to take more pictures of the rest of my gardens. 

The picture above is our new outside light we just put up, and a really pretty planter I planted.....I just love this look!




One of my flower pots on the deck!



More flower pots......



My Hosta Garden!

My Herb Pot!

A new flower garden my Hubby made for me this year!

Our Perennial flower garden off the deck!

I love Barley.  Have you ever tried it?  My Mom use to make a delicious "Beef and Barley Soup", when I was growing up, and I loved it.  I have found a new love for Barley, you can cook it just like pasta in boiling hot water, but for about 40 minutes, instead of like 7 minutes for pasta.  Barley is a grain and needs to cook longer, but when it's done, it's so delicious, so tender, and perfect for a Summer salad, or better yet a Summer Bean and Barley Salad.



Doesn't this look DELICIOUS!!!

Barley is very how on the glycemic index, you know foods that are low in carbs, and won't raise your blood sugar.  This is perfect for me.  I like to substitute Barley for rice in dishes and you know, I do not miss the rice at all.

Try this salad, you will love it, and start eating Barley!

Summer Bean and Barley Salad

2 stalks of celery chopped small
1/2 red onion minced
1 whole cucumber peeled and chopped small
1 can Red Kidney Beans drained and rinsed
1 can Garbanzo Beans (Chick Peas) drained and rinsed
1/2 cup grape tomatoes quartered
3 TBS chopped fresh Parsley
1 cup cooked Barley

In a stock pot bring water to boil, salt it and add the uncooked Barley just like you were cooking pasta, cook for about 1/2 hour stirring once in a while.  After 20 minutes test the barley taste one, and see how soft it is, does it have to cook longer, or is it soft.  Barley should be soft, but not mushy.

Cooked Barley!

Drain the water and rinse the barley in cold water, you do not want it hot at this point. 

In a big bowl, add all the chopped veggies, beans, parsley, and add the barley. 

I usually make my own Italian Dressing, but I also use Good Season's Italian Dressing the kind in the packets where you add the oil, vinegar and water, it's really good!

Homemade Italian Dressing

1 cup of olive oil or canola oil
1/4 cup cider vinegar or balsamic vinegar
1 tsp, oregano
1 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1 tsp. ground pepper
1 TBS sugar
1 TBS spicy brown mustard (yes it makes the dressing!)

Mix all the ingredients together with a whisk, or put in a jar and shake really well. Now taste it, what does it need, more salt, pepper, or sugar?  Add it, always taste your food!

Toss the Bean Salad with about 1/4 cup of the Italian Dressing, chill for about 1 hour.  Enjoy!



YUMMO!

Creamy Lemon Oatmeal Squares!

I'm linking this recipe up with The Better Baker's Weekend Potluck! Go take a look-see!

Last week was Vacation Bible School at our church.  We've been participating, until Wednesday night, when my little boy broke out in HIVES and a RASH all over his body!  So, we had to miss the last two days, and it was a bummer! 

Davey was on an antibiotic for nine days, he had an ear infection two weeks ago.  On day nine, that is when the rash and hives broke out.  I took him to the doctor on Thursday morning, and sure enough an allergic reaction to the med's.  He was pretty miserable, today my little boy is doing better, hoping this will be over very soon.

So last week we couldn't go in the pool because of the rash, and it's been hot outside, we were in the house for the most part, in the air condition.  I decided to do some baking and it doesn't take being stuck indoors to make me want to bake, I do enjoy it, and my family enjoys eating my creations.....but I wanted to try something new. 

I found this recipe on Pinterest, do you go on Pinterest?  I just love it, the recipes are the best, and easy....just what I am into.  If you do, follow me, Liz Behr Somma, it's fun!  Try this recipe, it's easy, and I'm sure you have all the ingredients in your pantry.  Enjoy!

Creamy Lemon Oatmeal Squares

• 1-1/3 cup All-purpose Flour
• 1/2 teaspoon Salt
• 1 teaspoon Baking Powder
• 1 stick (1/2 Cup) Butter, Slightly Softened
• 1 cup Brown Sugar (lightly Packed)
• 1 cup Oats
• 1 can (14 Ounce) Sweetened Condensed Milk
• 1/2 cup Lemon Juice I used fresh lemons
• Zest Of 1 Lemon

PREHEAT OVEN TO 350 DEGREES.

Mix butter and brown sugar until well combined in electric mixer, this makes it so easy!

Add oats and flour to butter/sugar mixture and mix to combine.

Press half of crumb mixture into the bottom of an square pan (I baked mine in a 9x13 pan, but I suggest a smaller one so it's thicker and more creamier)

Mix together Sweetened Condensed milk, lemon juice, careful with the seeds, and zest.

Spread onto the bottom layer of the crumb mixture.

Top with the other half of the crumb mixture, but don't press.

Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.  Serve this cool!  YUMMO!

Posted by Ree on March 25 2010

Homemade Calzones!

Making Calzones are really very easy. I make my own pizza dough, it's easy when you have a Kitchen Aid Mixer. You just dumped all the ingredients in the bowl, using the dough hook, the dough is ready within minutes. 

I like to add pepperoni, cooked meatballs, or cooked sauage to the Calzones.  I have even tried sauteed zucchini once, and they were very delicious! 

Use your imagination, making Calzones are so easy, you will be amazed how easy, and satisfying they are!  Serve them with a most delicious salad, and your meal is complete!  Enjoy!

The Dough - for 4 Calzones

1 1/4 cups warm water (warm water, NOT HOT)
2 TBS sugar
2 Tsp. Active Dry Yeast

In a bowl add the water, then the sugar and yeast...mix with a fork and let sit for 5 minutes until it gets all foamy, this is called "Proofing the Yeast".

Yeast all foamy

To the Kitchen Aid Mixing bowl add:
4 1/2 Cups Bread Flour (I use Bread Flour, but you could use Regular too)
2 TBS oil (I use olive)
1 tsp salt
Yeast Mixture already foamy

With the Dough Hook attached, mix on low. Increase speed, and mix until all the mixture forms a ball around the dough hook, you may have to scrap the sides of the bowl down with a spatula.

Dough hook with dough around it

Now look is the dough forming a ball around the dough hook like the picture above? Or does it look like a "cake batter" in the bowl? If it looks like a batter, add 1/4 cup more flour, you want all the dough mixture to be wrapped around the dough hook, that means it's done kneading. Or, there may be extra flour on the bottom of the bowl, then you need to add a little more water. Take the dough out of the bowl, and work it a little with your hands, if sticky add some more flour to your hands. Put in a well oiled large bowl, let rise for one hour.

Dough all risen and ready to spread!

These are the tricks to bread making, if you don't have a Kitchen Aid Mixer, you can use this same method, just the OLD FASHIONED way.....knead with your HANDS!!!!

When the dough is done rising, it will double in size, punch down. Divide it into 4, and let sit for about 5 minutes, will be elastic and easy to spread. On a big board with your fingers, start spreading the dough into a circle, it will spread easily.

Making the Calzones

2 cups Ricotta Cheese
1 cup Mozzarella Cheese
Pepperoni, cooked meatballs, cooked sausages, sauteed Zucchini (that's what I have below)

On a floured board spread out the dough into a circle (doesn't have to be perfect) with your hands.  Add about 1/2 cup of the Ricotta on one side and top with about 1/4 cup of mozzarella cheese and whatever kind of topping you wish, I used sauteed Zucchini in the picture below.

Fold the dough over.....

 Seal the sides together making sure the filling doesn't come out. Crimp the sides together and seal with a fork.

All ready for the Oven! Using a sharp knife, carefully cut air holes in the top.  Bake in a 400 degree oven for 20 minutes!

Now you are ready to cut into it and eat.  Serve with your favorite tomato sauce!  YUMMO!

MY Potato Salad

 I'm joining a Linky Party, "Foodie Friends Friday Linky Party" at my sister's blog, Walking on Sunshine.  I'm sharing a couple of my favorite recipes, along with many other foodie bloggers. So please head on over to Walking on Sunshine, and join the fun!

It sure feels like Summer!  It's been hot and dry, just the way I like it....in the Summer.  I wouldn't mind a rain shower a couple times a week....in the evening.  It hasn't rained here in a while, and the grass is brown and dry, something very common in the Summer, here in New Jersey. 

Potato Salad, a great Summertime side dish.  It's perfect for picnic's, BBQ's, and get-togethers.  I make this delicious Potato Salad, often. It;'s kind of like a "deviled egg" potato salad.  I use mayo, Italian dressing, and mustard in the dressing.  The flavor is perfect, and everyone RAVES over MY Potato Salad.  You will love this, try it!

Potato Salad

5lb of Red Potatoes scrubbed
4 stalks celery chopped small
1 medium red onion minced
5 hard boiled eggs chopped

1. In a large stockpot add the potatoes and enough water to cover.  Bring to a boil, and cook for about 20 minutes until the potatoes are cooked through and a large knife goes through the potato easily, without any resistance.  Drain all the water, and let cool, or do this the day before.

2. Peel the COOKED potatoes, I use the back of a small spoon, this makes it so much easier!  Slice the potatoes into chunks.

3. In a large bowl add the sliced potatoes, chopped celery, minced red onion, and chopped hard boiled eggs. 

The Dressing

1 cup of Italian Dressing - I use Good Seasons Packets where you have to mix it with the oil, vinegar and water......or I make my own
1 & 1/2 cups Mayonnaise
3 TBS Spicy Brown Mustard
2 tsp salt
1 tsp black pepper

4. Mix all the ingredients together with a whisk, add to the Potatoes and mix really well.  Taste it what does it need, more salt, or pepper?   Is it dry?  Does it need more Italian Dressing?  Always taste your food. Refrigerate for 2 hours or overnight.  Enjoy!  So YUMMO!

Doesn't that look YUMMO!

Make this for your next Picnic!

Beef Enchiladas

I'm linking this recipe up with The Better Baker's Weekend Potluck! Go take a look-see!

It's been a very busy week.  This whole week our church is having VBS, Vacation Bible School.  We are active in VBS, my Hubby is helping in Wood Shop, Becca is helping with Recreation, Davey is in the 2nd grade class, and I'm helping in Crafts.  Over 300 children are participating....a great turn-out, we are loving it, and the fellowship is wonderful!

I've been cooking Beef Enchiladas now for years. They are easy, and so delicious. They remind me of a Mexican Lasagna. Yes, now don't faint..... I use the canned refried beans, canned enchiladas sauce, and even a packet of taco seasoning mix, they are so helpful, easy for a busy mom like me, and for a very busy week here at home.

To make this all taste so delicious and "fresh" I do use fresh Cilantro. I love fresh Cilantro, I even grow it with my herbs, it's so convenient to pick it, chop it up and add it to many dishes.  Cilantro makes all Mexican dishes taste so "fresh", even if you are using canned ingredients.  Make this recipe, so delicious, so satisfying!  YUMMO!

Beef Enchiladas

2 pounds Ground Beef, 85% lean
1 can Refried Beans
1 can Black Beans (drain, and rinsed from their liquid)
1 large can Enchiladas Sauce (red or green, the green is hard to find!)
1 packet Taco seasoning mix
2 tsp Cumin
2 TBS of fresh Cilantro
1/4 cup water
1 package of shredded Cheddar Cheese, about 12 oz
1 package of the medium Flour Tortilla's, about 10 in a pkg
1 small can of chili's only if you like it hot...I tend to leave this out because my kids won't like it

1.  In a skillet brown the meat and then drain all the fat, I drain the meat using a colander. Then return the meat back to the skillet. Add the water, taco seasoning mix, cumin, refried beans, rinsed black beans, chiles and cook for another 5 minutes and mix it really good to combine.

Doesn't this look so delicious!

2. In a 9x13 greased casserole dish, put about 1/2 cup of the Enchiladas Sauce, then take the Floured Tortilla's and spread about 2 TBS of the beef mixture in the middle of each tortilla, and then top it with a sprinkling of cheese, but save about 1 cup of the cheese for the topping at the end.

3. Roll them up, and put them in ONE LAYER in the casserole dish on top of the enchiladas sauce. Continue doing this until all the beef mixture is gone, and the floured tortillas are used up, you will have about 10, squeeze them in the casserole dish again, only one layer.

 4. Top with the remaining Enchiladas Sauce, and cheese, sometimes I even top it off with the meat mixture if I have any leftover.  Bake uncovered in a 350 oven for 1/2 hour.  Enjoy!

Garnish - Sour Cream and Salsa....and a Most Delicious Salad!

Blueberry Pancakes!

We've finally felt some relief from the heat.  It's been so HOT here in New Jersey, in the upper 90's, and it hasn't rained in two weeks!  Our grass is starting to burn up, that crunchy sound when we walk on it.  We've been watering our garden's every day, especially our veggie garden, it looks really good, and the Zucchini are finally growing!!!

Our local grocery store had a sale on fresh New Jersey Blueberries, I bought 6 packs, put them on cookie sheets, froze them, and then put them all in a big Ziploc bag.  We love blueberries in our house, and we love Blueberry Pancakes!

Here's a great recipe for my Blueberry Pancakes, when I have the time, I do like to make pancakes from scratch, and this recipe is easy.  I do use Bisquick from time to time.....don't faint, I know, but Bisquick makes really delicious pancakes. 

Try this recipe you will love it!

Blueberry Pancakes

2 cups all-purpose flour                                      
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar

2 large eggs, lightly beaten

3 cups buttermilk

4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

1 cup of Blueberries

Heat griddle on High. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Don't over mix!

In a small bowl add the blueberries, and with a fork squish them slightly, kind of making them a little mushy, but not too much. Add this to the pancake batter, and stir.

Butter the griddle, and pour the pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minutes.

On the hot griddle!

All ready to get turned!

Repeat with remaining batter. YUMMO!

So YUMMO!

Rustic Peach Pie

We had a wonderful Fourth of July!  The food was great, the weather was hot and sunny, and visiting with my family was even better!  I hope you all enjoyed your holiday, now Summer is officially here!

I've been making Pie for a very long time now.  I have mastered pie crust, and when you have a good pie crust recipe, you can make any kind of pie you want.  I have a very Easy Pie Crust Recipe that I've shared with you many times.  It's a No fail pie crust, it comes out flaky, and delicious. I would NEVER by one of those refrigerated pie crusts, they are expensive, but I use to many years ago until I tried this recipe. 

This recipe is for a Rustic Peach Pie, and it's easy, so if you're intimidated by rolling out a pie crust and crimping the edges, this Rustic Peach Pie is for you! 

No Fail Pie Crust

2 & 1/4 cups all purpose flour
1 cup shortening
1 tsp salt
1 egg
water
1 tsp. vinegar

In a large bowl put the flour and salt, and shortening, then using a pastry cutter or 2 knives cut the shortening into the flour and salt.

Using a liquid measuring cup, break one egg into it, and then fill it to the 1/2 cup line with ice cold water, and add 1 tsp vinegar.....YES vinegar......it will be fine you'll see.

 Mix it with a fork, then add it to the flour/shortening mixture and mix together with with a fork, then get your hands in there and gather the dough together don't be afraid, this pie dough recipe you can work the dough and it will still be flaky!

Form into a round disk, if it's too wet, add a little more flour, too dry, add very little water....it will be sticky, but not overly sticky.....all depends on the day and humidity.......wrap in plastic wrap and put in the frig for about 1/2 hour, or you can even leave it in there for 2 days, or freeze it for whatever pie you want.  I do believe it rolls out easier when it's not chilled for a long time, so 1/2 hour really should do the trick.

Rustic Peach Pie

1 recipe of No Fail Pie Crust
6 Peaches sliced thin
1/4 cup sugar
2 tsp cinnamon
2 TBS flour
1/2 stick of butter cubed

Slice the peaches (you don't have to peel them) into a big bowl add the sugar, cinnamon, and flour.

Take the pie dough out of the frig, and cut the disk in half, you only need half of the pie dough for this recipe, or if you want to double the recipe, go for it!

Shape the half disk into a ball then flatten with your hand.  Roll 1/2 the disk of pie dough out on a floured surface, sprinkle the flour on the surface first, then put the pie dough down, sprinkle a little more flour on top of the dough, and using your rolling pin start rolling with into a 9 inch circle. Before you add the filling, transfer the dough to a foiled line or parchment line cookie sheet.

Rolling out Pie Dough

Put the Peach filling in the center of the pie dough, dot the filling with the cubed butter.and simply fold the sides over the filling. 

Filling in the center of the pie dough!

Fold the sides over!

Make an Egg Wash: Combine 1 egg yolk and 2 TBS water in a small bowl, brush the top of the pie and bake in a preheated 350 oven for 45 minutes.  Let cool and EAT!  YUMMO!