Food

Eggplant Parm

Sorry I’ve been slacking on my recipe posting! Last night I made an awesome eggplant Parmesan for my boyfriend who had never eaten eggplant before (how crazy is that!).

Here’s what food stuffs ya need:

  • 1 eggplant
  • Milk
  • Breadcrumbs (I used panko breadcrumbs with some Italian seasoning mixed in)
  • Olive oil
  • Marinara
  • Parmesan cheese, grated
  • Mozzarella cheese, grated

Here’s what supplies ya need:

  • Baking sheet
  • Bowl
  • Plate
  • Casserole dish (Pyrex) – preferbly a large 9 x 13 inch one
  • Small saucepan if you want to make pink sauce instead of using marinara

I preheated my oven to 375 degrees. I then started out with a HUGE eggplant. I cut it into slices about 1/3 – 1/4 inch thick. Then I put some olive oil on a baking sheet. I dunked each slice in milk and then coated the slices in the panko/Italian seasoning mixture. I put these bad boys on the oiled baking sheet and baked for 25 minutes.

Once the eggplants are nice and tender, it’s time to make the sauce. I like pink sauce better so in a saucepan I threw some half and half and a bit of Parmesan into my marinara sauce.

Increase the oven temp to 400.

Then I coated the bottom of my baking sheet with sauce. Then layer eggplant, sauce, and cheeses. Keep going until the pan’s all full. Then I topped it with some breadcrumbs and fresh parsley from my itty bitty porch planter! Ahh city living…

Bake this on 400 for about 40 minutes or until the breadcrumbs begin to brown and the sauce is bubbling nicely.

ENJOY!

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xx

Always,

Allie

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Food, Recipe

Yummy breakfast!

Breakfast

I made this delightful breakfast the other morning because breakfast is easily my favorite meal of the day. And snack time…

Here’s how:

2 slices of toast, toasted to a perfect medium brown

2 slices of bacon (usually I do turkey bacon, but I haven’t had real bacon in so long that I just had to…)

2 eggs fried over easy

A little bit of chopped scallion on top of the eggs

A slice of white American cheese (or whatever you prefer) on top of each egg

Put a top over the eggs for the last minute of frying so that the cheese melts

A handful of fresh raspberries on the side

A nice big glass of fresh orange juice

Let me know what you think!

xx

Always,

Allie

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banana

I made a Bluth frozen banana! It wasn’t hard (at all) but I figured if the Bluth’s can keep money in the banana stand then it must be an idea worth trying. I’ve heard that frozen bananas are a thing some places but obviously the Jersey Shore is more of a ice cream and Flavor Freeze’s kinda place.

I wish I made these in bulk. Here’s how to do it (in case you can’t Google it yourself):

1. Peel a ripe banana

2. Shove a stick in it

3. Put in the freezer (I wrapped mine in some tin foil) for about 3-ish hours.

4. While it’s in the freezer, melt some semi-sweet chocolate chips with about a teaspoon of vegetable or canola oil.

5. Take the banana out of the freezer and cover it in melt-y, delicious chocolate.

6. Put sprinkles on it – preferably rainbow

7. Put the sprinkled, chocolate covered banana back into the freezer and try your hardest to leave it in there for at least an hour or two.

8. Eat that sweet, cool Bluth-y goodness.

xx

Always,

Allie

Food, Recipe

How to: Frozen banana

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Food, Recipe

Making veggies fun

Lately I’ve been trying to eat healthier because going to the gym isn’t easy when you live 20 mins away, are taking five classes, and are working 15 hours a week (spending about 6 hours a week on the train to and from work).

So I’ve been trying to cook vegetables that are not of the frozen variety. The other day I bought some organic carrots and a zucchini. I haven’t had zucchini in forever. But I saw this recipe on a fabulous veggie-lovin’ blog (via Pinterest) and I can’t wait to make it later:

1. Preheat oven to 425 degrees

2. Cut your veggies into 3-inch sticks, making sure they are even in thickness.

3. Line a baking tray with baking paper and a light layer of olive oil.

4. SEASON – go with the usual salt & pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.

I think I’m going to use paprika and crushed red peppers!

Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.

5. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

I mean, look at how good these look:

I can’t wait to tell y’all how they turn out!

xx

Always,

Allie

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