Weekly

Eggplant Pomadora

I thought to cook this Eggplant due to the Carabba's commercial and let me tell you this meal is soooo! good. If your only making it for two people you will have four pieces left over. I did freeze two separate servings (the skin was kinda tough when we thawed the eggplant out and cooked it but it was still good).

Ingredients:
1 Eggplant sliced top to bottom (for six pieces)
3 cups Italian breadcrumbs
2 beaten eggs
2 cups marinara sauce (I used Publix Premium six cheese)
4 slices of fresh mozzarella
1 tbsp of butter
1 tbsp olive oil

Directions
Heat pan with butter and olive oil on med high heat. Place marinara in pot and heat on low to med, (this will be hot by the time everything is ready. Dip eggplant in egg and then bread crumbs and lay on wire rack or pan till oil is ready. Once ready lay pieces in oil (going away from you so not to splash oil on you). Let cook for about four – five minutes on the first side, take tongs and pick up part of eggplant and see if it’s golden brown if so flip over the eggplant. Ladle marinara over eggplant until slightly covered and place two pieces of cheese on each piece of eggplant, then put under the broiler for about two – three minutes it should be melted and ready to plate.

Porta Bella Burger & Sweet Potato Fries

When these mushrooms are fresh they are as meaty as a regular burger and in some circles they are better. Heidi and I were at The Fresh Market (which the vegetables are so good), but we picked up a loaf of Asiago bread, which we turned into the bun. If you have Fresh Market or a food store which caters to higher end foodies these are the places to get great ideas for dinners. Just walk into the meat and poultry sections and see what they are doing and then add your own twist.

Ingredients
Asiago bread loaf
2 Portabella caps
½ cup of Rosenberg blue cheese
1 tbsp cilantro lime pesto
1-cup spinach
2 slices of romaine
Olive oil


Directions:
Take the gills out of the mushroom and rinse cap, after that is done drizzle olive oil into cap.
Cut loaf into pieces that will cover cap and cut through the middle so you have a top and bottom. Drizzle olive oil over bread.
Heat Grill over high heat. Once reached place cap bottom side down and cook for four minutes and flip. Lace blue cheese evenly throughout cap and turns down grill to low – med and cook for 6-7 minutes.
Heat a sauce pan over med- high heat and place 1 tbsp of olive oil in pan, Place spinach in pan and keep stirring for about two minutes or until wilted.
Place Buns on grill and toast oil side down for a minute. Once buns are done spread pesto on bottom side of buns and then add spinach and on top bun place lettuce and then mushroom cap

Chorizo Quiche

This dish occurred when Heidi took inventory of the fridge, freezers,and pantry. I wanted to put Venison into the quiche but Heidi said she would rather eat at the greazzy spoon cafe (we really don't have that place, so I gave in. I did want to sleep in my (our) bed that night. It is a good idea to take inventory of your food you would be surprised how much you really have. One of the magazines I was reading is talking about having a two week no shopping challenge. Beside maybe buying fresh vegetables it would be interesting to see what you come up with. If you have anything interesting send it to me and I may just post it.

Ingredients

1 Piecrust
3 links of chorizo
1 zucchini (sliced)
1 yellow squash (sliced)
2 cups of leaf spinach
5 eggs beaten
1-cup goat cheese




Directions
Take a fork and poke the piecrust several times in the bottom
Heat oven to 325 degrees, once heated place piecrust into oven for five minutes and then remove. Take chorizo out of casing and crumble into hot pan should only take a couple of minutes to cook. Once chorizo is cooked place all ingredients into piecrust except cheese. Cook for about 20-25 minutes, pull out and place cheese around the quiche and put back into oven for additional minutes.