EGGLPANT PARMESAN

1 tablespoons olive oil
1 onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/2 teaspoon red pepper flakes
3 roasted red peppers, peeled, seeded and chopped
1 (28-ounce) can crushed tomatoes
3 tablespoons freshly chopped basil leaves
1 tablespoon oregano
Salt and freshly ground black pepper
Honey, to taste

Breadcrumbs (we used Panko)
1 tablespoon oregano
1 tablespoon thyme
Salt and freshly ground black pepper
6 large eggs, beaten
2 tablespoons water
1 eggplant, cut into 1/2-inch-thick round slices
All-purpose flour, for dredging
Vegetable oil, for frying
Mozzarella, thinly sliced
Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.
Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.
Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2-inch of oil in a large straight-sided saute pans over medium heat. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Stack eggplant slices and top with red sauce and fresh mozzarella.

ANOTHER VERSION

1 eggplant, sliced with skin on

2 eggs, beaten

¾ cup parmesan cheese

¾ cup flour

½ teaspoon salt

½ teaspoon pepper

Combine parmesan, flour, salt, and pepper in small bowl.  Place beaten eggs in another small bowl.  Coat each eggplant with egg and then dip into flour mixture.  In a lightly greased frying pan, grill and turn until golden brown.  Serve as an appetizer and dip into marinara or as a main dish with pasta and marinara sauce.

SOUR CREAM JALAPENO CHICKEN

We have a bush full of jalapenos and so I have been desperate to find recipes where I can use some of them since these start to get a little old after a while. If you live within earshot of me and would like some jalapenos, please let me know!

This recipe was actually really delicious and below is my version of it.

2 slices of bacon
2 chicken breasts
1 jalapeno
1 small can diced green chilies
flour
chili powder
cumin
red pepper
kosher salt
garlic powder
1/2 cup sour cream
cheddar cheese

Preheat the oven to 400. Place chicken breasts between two pieces of plastic wrap and flatten with a mallet to help them cook more evenly. Heat bacon in a medium man until crispy and then mince. Seed the jalapeno and chop finely. Next, combine flour, chili powder, cumin, red pepper, kosher salt and garlic powder. Take 1/3 of this mixture and combine with 1/2 cup sour cream, the bacon, chilies and jalapenos. Use the rest of the spices to coat the chicken breasts. Heat your skillet to medium-high, then added a couple tablespoons olive oil. Quickly sear both sides of the chicken until the spice mixture browns into an intense flavor. Remove the chicken breasts to a small baking dish and cover with the sour cream mixture as well as some shredded cheddar cheese. Bake for 10-15 minutes.

PEACH GALETTE

Since we have generous friends with generous peach trees, I have been trying to come up with creative ways to consume them all.

I found this recipe and took a shortcut - a pre-made pie crust. Seriously so simple and so delicious.

1 pre-made pie crust
6 peaches, peeled
2 pats of butter
Sugar

Slice peach halves and fan on top of dough. Fold edges inward to contain the peaches. Top with a sliver of butter and a healthy sprinkling of sugar. Bake in a 400 degree over for 20-25 minutes or until golden brown.

SPICY BEEF PIES

Adapted from Big Daddy.

1 pound ground beef
1 medium onion, finely diced
1 tablespoon minced garlic
1/2 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon coarse ground black pepper
1 teaspoon salt
1 jalapeno, finely diced
1/2 cup bread crumbs
1/2 cup beef broth
1 beaten egg
1 teaspoon curry powder
1 tablespoon water
2 packages pre-made pie crust


Special equipment: 3-inch cookie cutter

Preheat the oven to 400 degrees F.

Brown the ground beef in a large saute pan over medium heat. Add the onion, garlic, paprika, thyme, black pepper, and salt. Stir together, and then add the jalapeno. Remove from the heat, and add the bread crumbs and the beef broth. Stir well to combine and set aside to cool completely.

In a small bowl, whisk together the egg, curry powder and water. Set aside.

On a work surface, flatten the pie crusts and cut out 3-inch rounds using a cookie cutter.

Add a hearty tablespoon of the beef mixture onto each round. Fold over and press the edges with your fingers. Crimp the edges with a fork. Transfer the patties to a baking sheet and brush the tops with the egg mixture. Bake in the preheated oven for 30 minutes.

Arrange on a serving platter and serve.

*We found they need some kind of dipping sauce...still in search of that!

CURRY CHICKEN SKEWERS

Wooden skewers
2 pounds boneless chicken breast, cut into chunks
3 tablespoons minced garlic
1/2 cup sliced green onions
2 tablespoons chopped cilantro leaves
2 tablespoons minced lemongrass
2 tablespoons curry powder
1 tablespoon soy sauce
1 tablespoon honey
1 lime, juiced
1 tablespoon smoked paprika
1/4 cup chicken stock
1 teaspoon coarsely ground black pepper
2 tablespoons canola oil
Steamed white rice, for serving

Soak wooden skewers in water for at least 30 minutes.

In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.

Preheat the grill to medium.

Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve with white rice.

BAKED CHIPOTLE BEEF TAQUITOS

Recipe adapted from OurBestBites.com

3 cups cooked, shredded beef roast
4 oz diced green chilies, undrained
1 minced chipotle pepper in adobo sauce
3 t adobo sauce from the canned chipotle peppers
1 t garlic powder
1 t coriander
1/2 t cumin
1 t chili powder
zest from one lime
1 T fresh lime juice
1 package Queso Fresco (about 12 oz)
white corn tortillas
olive oil or cooking spray
kosher salt
sour cream & guacamole for serving

Preheat oven to 425 degrees.

Slice any larger pieces of roast across the grain so the beef is shredded into 1/2-1 inch pieces.
Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef. We actually made half chicken and half beef and liked them both.

Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10)

Working with one tortilla at a time, crumble about 1T queso fresco in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture. Tightly roll and place seam-side down on a lightly sprayed baking sheet. Continue to roll until all of the tortillas are filled.

Use cooking spray, olive oil spray, or lightly brush olive oil on the top of each taquito. Sprinkle with kosher salt. Place in the pre-heated oven and bake for 20-25 minutes or until golden brown on the edges.

Serve warm with sour cream and guacamole. Makes about 20 taquitos.

KEBABS

We tried this recipe but added a few more veggies. Yum.