Simple Italian Cooking - The Best Eggplant Parmesan Recipe

My wife and I tend to get disappointed when we dine out anymore. Other than a choice few restaurants we dine in the vast majority of the time. We do this a lot because I know I can make it better and healthier at home in my own kitchen. Having managed Italian restaurants in the past, I have come to enjoy simple Italian cooking and have come up with what my wife, family, and friends consider to be the best eggplant Parmesan recipe ever! Couple this recipe with a simple roasted red pepper sauce and a simple pasta side dish and I guarantee a meal better than most of the Italian restaurants in town!

Parmesan Ingredients
1 -- Eggplant. You are looking for the best cylindrical shape you can here.
2 -- Large Eggs
1 and half -- Cups Italian Bread Crumbs
1- Cup all purpose flour
18 -- Slices Mozzarella Cheese (the fresher the better)
2 -- Tablespoons water
1/2 -- Cup Extra Virgin Olive Oil
1/2 -- Cup Parmesan Cheese

Sauce Ingredients
1 -- Red Bell Pepper
1 -- 16oz Can Diced Tomatoes
1/4 -- Cup Chopped, Fresh Basil
2 -- Teaspoons Dried Oregano

Putting it All Together
Halve and deseed the red bell pepper. Brush the surface of both halves lightly with olive oil. Place under a broiler until the skin starts to char (do not blacken!) and bubble.

Roughly chop the pepper and place in a blender with the diced tomatoes, half of the basil, and the oregano. Blend until well mixed and then place in a sauce pan, covered under low heat.

Heat olive oil in a deep frying pan until hot enough to pop a small drop of water (safely). Preheat oven to 425. Wash and slice the eggplant into quarter inch or thinner rounds. Vigorously mix the eggs with the water to make a "wash". Put flour and bread crumbs into separate, "dredgeable" pans (I use pie pans).

Dredge the eggplant first through the flour, egg wash, and the bread crumbs (follow this order). Fry the eggplant in the hot olive oil and set aside on paper towels when lightly browned.

In a baking dish put a light coat of the sauce you were heating on the bottom. Stack the eggplant and the Parmesan alternately (Should be about 3-4 rounds high with eggplant on top). Place in the oven and bake for 15 minutes or until cheese has melted and bubbly.

Serve lightly covered with sauce and garnished with Parmesan and basil. You should be able to yield 6 servings and have some eggplant left over that you can slice thinly, fry, and toss with freshly grated Parmesan as an appetizer later.

How to make a simple meal with the brand Almondine Chicken breast (and good for diabetics, too!)

The recipe for Chicken Breast Almondine is fast, simple and healthy. You can use this meal ready in about half an hour, after a long day. Serve on brown Rice salad with steamed broccoli or something and you have a meal that you can be proud of your family, without much work or clean-up feed. It is diabetic friendly if you have diabetes in the family. This is a great way for diabetics to enjoy a little 'Rice. Most doctors say it is important to eatAlmonds that have a big heart healthy diet in moderation. So this is a good way to go to work in your diet. In fact, this dish is all heart healthy. Chicken, garlic, almonds, mushrooms, all the best for the food! Bypass the fast-food drive-thru and secure your family this tasty, healthy meal instead.

BREAST OF CHICKEN Almondine

2 tablespoons butter

1 clove garlic, finely chopped

1 / 2 teaspoon salt

1 tablespoon cornstarch

1 / 4 cup toasted almond slivers

4 skinless, bonelessChicken breast

1 package (8 ounces) sliced ​​fresh mushrooms

1 can (10 ounces) condensed chicken broth

1 / 2 teaspoon pepper

Parsley for garnish, if desired

Start preparing for about 40 minutes before serving.

Melt in a skillet over medium heat butter and brown chicken breasts, garlic, mushrooms and sliced ​​almonds, stirring occasionally, until golden brown. With salt, pepper and chicken broth. Cook, covered, for 30 minutes or until chicken is tender. Mix the cornstarch with alittle water, stir in the liquid in the pan. Cook, stirring constantly, until thickened. Dish garnish with parsley, if desired.

Have fun!

Simple And Easy Mexican Rice Pudding

Mexican Rice pudding is a sweet, sticky dessert. In Mexico, they call this Arroz Con Leche. When it involves a sweet and tasty comfort food, this is one dessert that has been around for a long time. Many people enjoy eating it. Although, you can find Rice puddings in precooked packages or cans, they will never be able to stand toe to toe with the delicious flavors and aromas of real homemade foods.

Rice pudding can be served as a breakfast food, as a quick and simple meal or as a dessert. Many people eat it for breakfast; it is delicious and is a meal that will stay with you. It is not something you can eat and then find yourself hungry within a short time. As a dessert, it makes for a great after meal treat. In addition, of course, when you have leftover rice pudding in the refrigerator you can reheat it or eat it cold.

Add a little variety by including other ingredients to enhance the flavors you are craving. For instance, some families enjoy adding raisins, bananas, or oranges to this recipe. Another delicious idea is adding various garnishes or sauces to the top of the rice pudding before serving.

Recipe for Mexican Rice Pudding

What You Need

1 quart whole milk
1 cinnamon stick
¼ teaspoon freshly grated nutmeg
1 cup rice
1 can condensed milk
½ cup sugar
¼ teaspoon salt
2 teaspoons vanilla flavoring or extract

How to Make It

Heat 1 quart whole milk in a medium size saucepan over medium heat. Add the cinnamon stick and freshly grated nutmeg to the milk and bring it to a boil.

After reaching a boil, add rice and then allow it to simmer, while stirring the mixture occasionally to prevent sticking for approximately 30 minutes or until the grains become soft.

After doing so, remove the cinnamon stick and then stir in the condensed milk, the ½ cup sugar, and the ¼ teaspoon of salt.

Allow this to simmer a bit longer to help reduce the liquid. As this happens, the mixture will gain the consistency of pudding.

Add the 2 teaspoons of vanilla and mix until thoroughly blended.

Pour the rice pudding into a decorative container and cover with the lid or while using plastic wrap, since this will prevent a thick crust from forming over the top of the pudding. Set in the refrigerator and allow the pudding to chill for approximately 4 to 5 hours before serving.

This is a simple and basic pudding that is easy to make and everyone seems to enjoy it. It is very popular with the children. Since it is easy to make do not be surprised if your children want to learn how to prepare this dish on his or her own. Learning to cook is a natural ambition for just about anyone. Learning to cook delicious meals, snacks, and treats is much easier when you have great recipes to follow.