Sunday, September 25, 2011

Buffalo Chicken Dip


One bottle of ranch dressing
One bottle of Frank's Original Red Hot Sauce
One brick of cream cheese
Three cans of chicken breast
Four cups of shredded cheddar
Chips for Dipping


Combine all the ingredients in the crock pot.  Cook on high for three hours, stirring frequently.  Serve with tortilla chips!  Buon appetito!

** Leftover Idea**
Reheat and Serve in burritos ;)

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Monday, September 19, 2011

Eggplant Parmsean


  • 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
  • 5 cups fresh breadcrumbs
  • 1 tablespoon dried oregano
  • Freshly ground black pepper
  • Olive Oil for frying
  • Flour for dredging
  • 6 large eggs, beaten
  • 2 tablespoons whole milk
  • 7 cups or two jars of your favorite marinara sauce
  • 2/3 cup grated Parmesan, divided
  • 1 pound fresh mozzarella, thinly sliced


Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the juices weep from the eggplant, about 1 hour.
Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.  The more water you get out the better they will fry
In a large bowl, mix together the, breadcrumbs, oregano, and season with pepper.
In another medium bowl, whisk the egg and milk together. Dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.)
Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant.
Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil.  We are going to layer it like a lasagna.  Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately.  Buon appetito!!

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