I like the "allrecipes.com" website because I read the reviews from people who have made the dish, and it ranks the recipe according to how many stars are given by fellow cooks. Also, it's usually pretty accurate, but do read the reviews. I never really follow recipes exactly (except when baking), so I did what others recommended in this recipe: Add some grated parmesan reggiano (large packs from Sam's/Costco are great values... I freeze anything I don't use immediately) to the Italian Bread Crumbs, and cook for about 20 - 30 min. so there's a bit of "crispiness" to each slice of baked eggplant. I use a lot more cheese than required on the recipe, and I cheated by using "Ragu Chunky Vegetable" sauce.
I had some leftovers for lunch; if I had more ragu sauce, I would have put an extra spoonful on top to make it pretty and more savory since the battered eggplant absorbs a good bit of liquid.
On another note, my family WILL have dinner tonight that I actually prepared last night: Crock-Pot Chicken Nachos. It's something they will actually eat, so for those of you who were worried that they might die of malnutrition from lack of food prepared by mother-dear, don't worry... tonight was a "gimme".
Here's the picture of what it looks like in the crock-pot, and I'll add the recipe afterwards.
Crock-Pot Chicken Nachos: Easy-to-make... Family Satisfaction Rating: 10
Skinless, boneless chicken breasts... about 6 large or so
1 -2 cans Rotelle Diced Tomatoes
1 cup salsa of your choice or, if you don't have salsa, chopped tomatoes, fresh or canned or boxed
1/2 onion, chopped
Cilantro, if you'd like
Cumin, Salt, Pepper to taste
As you can see, this is a great recipe for items you have on hand in the pantry or fridge. Put all ingredients in the crock-pot, turn to high, and cook for about 4 -5 hours. Shred meat, and simmer on low for another hour or so.
Serve with soft tortillas, baked tortillas, queso cheese dip, jalapenos, salsa... whatever you'd like.
Enjoy!
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