Appetizers and Vegetables
Two recipies this time.
The first is inspired by annoying stuff that has happened to me while shopping and what you can do about it. The second is a simple throw-together for 'movie night' or what you might take to party that are in fact inspired by a very popular restaurant appetizer, but are designed to feed a larger crowd.
Breaded Eggplant
Everyone knows that breaded veal or chicken or pork is lovely pounded flat and breaded and skillet/pan fried. In fact, who doesn't love a good bit of Veal parmasagna, which before the cheese and marinara is prepared in this fashion. However, minus the pounding one of the best vegetables you can use for this purpose is eggplant. Yep, good old purple eggplant.
Where the real twist to this recipie came in was when I bought a package of vegetable crackers. They were Breton brand vegetable crackers and I guess in my haste to pick up a package, I grabbed a package that had been on the unforunate end of "top of the warehouse box handld'. The crackers were ruined and my reciept from shopping had long been thrown away. So this recipie was created.
Ingreedients:
1 large purple eggplant, peeled and chopped into 1/4 inch rounds
1 half package of vegetable crackers, crushed into breadcrumbs
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. pepper
1 tsp. Mrs. Dash
3 tbsp. olive oil
2 eggs, beaten
1 tbsp butter
1. Peel and slice eggplant
2. Combine eggs and butter in one bowl, whisk until blended
3. Grind crackers, garlic powder, salt, Mrs. Dash, pepper and salt until blended.
4. Take each slice of eggplant, dip in butter and egg mix then coat with cracker mix.
5. Fry eggplant in pan or in skillet with oil at 350 degrees.
6. Serve with marinara and cheese if desired.
Jalepeno Popper Spread:
Ever had a Jalapeno popper? Well, if you like 'em, this is it in dip form.
- 2 (8 ounce) packages cream cheese, softened
- 1 cup mayonnaise
- 1 (4 ounce) can chopped green chilies, drained
- 2 ounces canned diced jalapeno peppers, drained
- 1 cup grated Parmesan cheese
1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Bake for 30 min. at 375. Serve with tortilla chips or pita bread.
The first is inspired by annoying stuff that has happened to me while shopping and what you can do about it. The second is a simple throw-together for 'movie night' or what you might take to party that are in fact inspired by a very popular restaurant appetizer, but are designed to feed a larger crowd.
Breaded Eggplant
Everyone knows that breaded veal or chicken or pork is lovely pounded flat and breaded and skillet/pan fried. In fact, who doesn't love a good bit of Veal parmasagna, which before the cheese and marinara is prepared in this fashion. However, minus the pounding one of the best vegetables you can use for this purpose is eggplant. Yep, good old purple eggplant.
Where the real twist to this recipie came in was when I bought a package of vegetable crackers. They were Breton brand vegetable crackers and I guess in my haste to pick up a package, I grabbed a package that had been on the unforunate end of "top of the warehouse box handld'. The crackers were ruined and my reciept from shopping had long been thrown away. So this recipie was created.
Ingreedients:
1 large purple eggplant, peeled and chopped into 1/4 inch rounds
1 half package of vegetable crackers, crushed into breadcrumbs
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. pepper
1 tsp. Mrs. Dash
3 tbsp. olive oil
2 eggs, beaten
1 tbsp butter
1. Peel and slice eggplant
2. Combine eggs and butter in one bowl, whisk until blended
3. Grind crackers, garlic powder, salt, Mrs. Dash, pepper and salt until blended.
4. Take each slice of eggplant, dip in butter and egg mix then coat with cracker mix.
5. Fry eggplant in pan or in skillet with oil at 350 degrees.
6. Serve with marinara and cheese if desired.
Jalepeno Popper Spread:
Ever had a Jalapeno popper? Well, if you like 'em, this is it in dip form.
- 2 (8 ounce) packages cream cheese, softened
- 1 cup mayonnaise
- 1 (4 ounce) can chopped green chilies, drained
- 2 ounces canned diced jalapeno peppers, drained
- 1 cup grated Parmesan cheese
1. Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2. Bake for 30 min. at 375. Serve with tortilla chips or pita bread.