Farm to Table Friday: Eggplant, Tomato, Zucchini, Potato

From Bailey
Chicken Eggplant Sorrentino

For many years I worked at an Italian restaurant, and one of my favorite dishes was Chicken Sorrentino, This delicious dish comes to mind anytime I have an eggplant in the house. It’s very easy to make and very tasty!

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Ingredients
These amounts are for four chicken breasts, feel free to increase or decrease as needed

  • 4 Chicken Breasts
  • 1 medium Eggplant
  • 8 slices of Prosciutto
  • 1 jar of Spaghetti Sauce (I like to use homemade, but pre-made works in  a bind)
  • 1 cup fresh Mozzarella Cheese
  • 2 Eggs
  • 2 cups Panko or other Breadcrumbs
  • Salt, Pepper, and Italian Seasoning

Start by slicing the eggplant longways into long slices. You’ll want them less then 1/2 inch thick, you’ll need one slice for each of the chicken breasts.  Put the eggs in a bowl and whip them up, put the breadcrumbs with a couple of dashes of the salt, pepper and Italian spices on a plate and mix it up. Dip each slice of eggplant in the egg then coat generously with the breadcrumbs. Put each breaded eggplant slice on a non-stick cookie sheet and bake in a 350 degree oven. Bake them about 10 minutes, then flip and bake about 10 minutes more. The breadcrumbs should brown.

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While the eggplant is baking dice up 1/2 green pepper and a small onion as well as about 5 cloves of garlic. Coat the bottom of a large deep pan with olive oil and heat it up, add the garlic then the peppers and onions and saute. Add most of the sauce and get it all simmering. Then add the chicken breasts and put a lid on the pan to cook the chicken through. After the tops of the chicken breasts appear white, flip them and let them cook to 165 degrees internal temperature.

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When the eggplant is done, remove it from the oven. When the chicken is done put two pieces of prosciutto on top of each breast. Then layer a slice of eggplant on top of that. Then put some of the mozzarella cheese on top and finally cover it with a bit of the sauce. Put the lid back on the pan and cook until the cheese melts. When the cheese melts they are ready to serve and enjoy!

From Megan
Cheesy Veggie Bake

We got quite a few different kinds of veggies this week, so I was looking for a good way to incorporate as many as I could. Then I remembered that I had seen this recipe on Pinterest, and decided I had to try it! It was super easy to make, and very yummy!

Ingredients

  • 1 medium Yellow Onion
  • 1 tbsp minced Garlic
  • 1 medium Zucchini $0.71
  • 1 medium Yellow Squash $0.85
  • 1 medium Potato $0.91
  • 1 medium Tomato $1.65
  • 1 tsp dried Oregano
  • Olive Oil
  • Salt & Pepper
  • 1 cup shredded Cheese (I used a mix of mozzarella and parmesan)

Step One: Preheat the oven to 400 degrees. Dice the onion and set aside. Thinly slice the other veggies.

Sliced Veggies

Step Two: Sauté the onion and minced garlic in olive oil until softened (about five minutes).

Step Three: Spray the inside of an 8×8 square baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and oregano.

Veggies in Pan Stacked Veggies

Step Three: Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15 minutes.

Veggies with Cheese Cheesey Veggie Bake

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All Purpose BBQ Rub Recipe

This rub is great in marinades, on meat before it goes on the grill and in combination with bbq sauce. The amounts are estimated. This makes a large amount of rub, we like to store it in glass jars, and it’s great to share!

Combine in a large container:

1/4 c. kosher salt

1/4 c. brown sugar

1/4 c. white sugar

1/4 c. paprika

1/4 c. chili powder

2 Tablespoons garlic powder

3 Tablespoons Celery Seed

3 Tablespoons Mustard Powder

3 Tablespoons Cumin

1 1/2 Tablespoons White Pepper

1 1/2 Tablespoons Black Pepper

Mix them all up and you are ready to go!

BBQ Rub

Chicken Fettuccine Fauxfredo

A few years ago, my dairy-loving husband developed a lactose intolerance (poor guy), and we’ve since tried to limit the amount of dairy in our diet. Not long ago, he mentioned to me how much he missed being able to eat alfredo, which prompted me to hunt for a good dairy-free alfredo recipe. Using this recipe for inspiration, I set out on an adventure to make some “fauxfredo”!

Fauxfredo IngredientsChicken Fettuccini Fauxfredo

  • 1 package of fettuccini
  • 1 lb. of diced chicken breast
  • 1 can of Coconut Milk
  • 1/2 cup Nutritional Yeast (we had a hard time finding this in a store, so we ordered it online)
  • 1 tbsp. minced Garlic
  • 1 tsp. dried Basil
  • 2 tbsp. torn fresh Basil
  • Salt (I used course, kosher salt) and fresh ground Black Pepper
  • Olive Oil
  • 1 tbsp. cornstarch

Step One: Prepare pasta according to package directions. While your pasta is cooking, begin to prepare your chicken. Pour some olive oil in a large pan or skillet and heat until shimmering. Add your chicken and your fresh basil, season with some salt and pepper, and cook on medium high heat.

Chicken Cooking

Step Two: Put the coconut milk, nutritional yeast, dried basil, and some salt and pepper in a bowl. Blend (I used an immersion blender) until well mixed. My sauce stayed pretty liquid-y at this point, so I poured it over the chicken (which was done at this point), added a tbsp. or cornstarch dissolved in a tbsp. of warm water, and stirred over low heat until heated through and creamy.

Fauxfredo Sauce

Step Three: Strain your pasta and pour into a serving bowl. Pour your chicken and sauce over the pasta, toss to coat, and enjoy!

Chicken Fettuccini Fauxfredo

While this didn’t taste *exactly* like alfredo, it was pretty stinking close! Best of all? It not only got the “husband seal of approval” for satisfying his alfredo craving, but it’s much healthier than regular alfredo! Win/Win! Do you have any favorite dairy-free recipes?

Happy Cooking!
~ Megan

Chicken and Pasta in Chardonnay Tomato Sauce

Have you ever been in the mood for pasta, but the thought of red sauce just seemed too heavy? Sure, you could use a different sauce, but then you’d miss out on that yummy tomato flavor. Never fear – I have the solution to your pasta dilemma!

When I’m looking for a lighter take on traditional tomato-based pasta sauces, I like to make a Chardonnay Tomato sauce to serve with chicken and pasta! This dish still has the richness of the tomato flavor, without the weight of a traditional red sauce. The wine adds a freshness that makes this dish perfect for warm weather!

Chardonnay Tomato Pasta with Chicken

  • 1.5 lbs of cubed Chicken BreastIngredients
  • 1.5 cups of quartered Campari Tomatoes (or whole grape tomatoes)
  • Minced Shallots (to taste)
  • Minced Garlic (to taste)
  • 187mL of Chardonnay
  • Extra Virgin Olive Oil
  • Concentrated Chicken Stock
  • Salt & Pepper
  • Pasta

Step One: Add olive oil, shallots, and garlic to a pan. Heat until fragrant, then add the chicken. While you are doing this, begin boiling a pot of salted water for the pasta of your choice.

Garlic and Shallots

Step Two: Add the wine to the chicken, and cook until the wine reduces by half.Chicken and Wine

Step Three: Add the tomatoes and the condensed chicken stock (I used two stock packets), and continue to cook, stirring regularly, until the stock has dissolved and the tomatoes are mostly disintegrated. Your sauce should have a deep pink color.

Tomatos and Chicken Chicken Stock Gel White WIne Tomato Chicken

Step Four: Remove the tomato/chicken/wine mixture from heat and set aside. Strain your pasta and place in a bowl. Pour the tomato/chicken/wine mixture over the pasta and stir to coat.

    White Wine Tomato Pasta

Step Five: ENJOY!

For a different take on this, use whole grape tomatoes instead of quartered Campari tomatoes – the sauce will be lighter, with the chardonnay and chicken really taking the spotlight. The tomatoes will hold more of their shape for satisfying bite-sized pops of flavor.

Happy Cooking!
~Megan

Coconut Curry Chicken

We’ve instituted a new tradition at our house – slow cooker Saturdays! Since we are usually gone for longer than the time required for a standard crockpot recipe during the week, Saturdays seemed like the perfect day to try out some new crockpot recipes!

Up first? Coconut Curry Chicken! I used this recipe as inspiration, and was quite pleased with the results.

Coconut Curry ChickenCoconut Curry Chicken 2

  • 2 lb boneless skinless Chicken Breasts
  • 5 Carrots, peeled and diced
  • 1 Onion, peeled and diced
  • 2 tbsp Minced Garlic
  • 1 Bell Pepper, seeded and chopped
  • 1 can Tomato Paste
  • 1 can Coconut Milk
  • 2 tsp Salt
  • 1 tbsp Curry Powder
  • 1 tbsp Garam Masala
  • 1 tsp crushed Red Pepper Flakes

– Cut the chicken into cubes and put in the crockpot (I recommend using a crockpot liner for easier cleanup).

– Combine EVERYTHING ELSE in a food processor or blender until smooth, then mix with the chicken.

– Cook on low for about 7 hours, and voila! You’re done!

This recipe is super easy – perfect to throw together on a Saturday morning! As an added bonus, your house will smell amazing while this is cooking! I served my coconut curry chicken with rice and naan, and will definitely be making this again in the near future!

Happy Cooking,
Megan