Egg Plant Provolone

Egg Plant Provolone Stuffed Chicken Breasts

9 oz chicken breast; cut in half lengthwise and pounded to 1/8 inch thickness

1 clove garlic, minced

2 thin slices provolone cheese

1 cup egg plant, sauté for 5 minutes in hot skillet sprayed with cooking oil

10 oz diced tomatoes with green chili peppers

1/8 cup Italian style bread crumbs

1 tbsp soy sauce

Salt & pepper

Salt and pepper each side of chicken breast.  Place a slice of cheese and ¼ cup egg plant on each half of the chicken.  Roll and secure with toothpicks.  Place the rolled chicken breasts in small saucer and add soy sauce.  Roll the breasts to cover and let stand in fridge for one hour. 

Preheat oven to 350°

Roll the soaked chicken in bread crumbs and place in lightly greased hot cast iron skillet.  Cook over medium high heat for three minutes per side.  Place in oven and cook at 350° for 20 minutes. 

In small sauce pan combine tomatoes and remaining egg plant and heat till hot.  Spoon over chicken and serve with favorite side dish.

© Crackerberries 2013

Vegetable Pasta

Egg Plant & White Bean Pasta

FOR BEANS:

1¼ cup dry great northern beans

24 oz chicken broth

½ tsp celery salt

½ tsp Italian seasoning

½ tsp chili powder

½ tsp red pepper flakes

Soak beans overnight.  Drain and rinse.  Place beans, broth and seasonings in crock pot on low setting.  Cover and cook for 6 hours.  Do not remove the cover during cooking.  After 6 hours, stir, cover and let cool for two hours.

FOR EGG PLANT:

4 cups peeled and cubed eggplant (about 1 lb)

¾ cup chopped celery and leaves (I used the tops)

¾ cup chopped red onion

2 tbsp cooking sherry

2 tbsp fresh chopped basil

3 cloves garlic, minced

1 pint stewed tomatoes

½ cup rotini pasta

Combine celery, onion, and garlic in lightly sprayed Dutch oven and cook on medium high just until aromatic.  Add tomatoes, basil, sherry, egg plant and two cups of the beans (not drained).  Bring to boil, reduce heat; cover and simmer for 30 minutes, stirring often. 

Cook pasta according to package directions.  Drain and add to egg plant mixture.  Serve with side salad and bread sticks.

Yield:  6 one cup servings

© Crackerberries 2013

Sesame Breadsticks

Sesame Breadsticks

¾ cup warm water

2½ tsp toasted sesame seeds, divided

1 tsp active dry yeast

½ tsp salt

1 tsp honey

1½ tsp vegetable oil

2 cups all purpose flour

1 tbsp melted butter

Combine all ingredients except 1½ tsp of the sesame seeds and butter, in bread machine and chose the dough selection.  Once the cycle is finished, turn dough out on lightly floured surface and spread into rectangle.  Cut into 16 quarters.  Roll each quarter into strips and place on lightly greased cookie sheet.  Sprinkle with remaining sesame seeds.  Bake 400° for 20 minutes.  Brush with melted butter and serve immediately.

© Crackerberries 2013

Eggs Benedict

Poor-man Eggs Bennie

4 eggs

4 slices whole wheat bread

1 tomato, sliced

¼ cup plain low fat yogurt

1 tbsp mayonnaise

½ tsp lemon juice

½ tsp dried basil leaves

Salt & pepper to taste

Spray medium skillet with non-stick cooking spray.  Fill skillet half full with water and bring to a boil.  Reduce heat to simmering.  Break one egg into measuring cup.  Holding the lip of the cup to the water as close as possible, carefully slide egg into simmering water.  Repeat with remaining eggs. 

Meanwhile, toast bread, slice tomatoes and place one slice on each piece of toast.

In small sauce pan, combine yogurt, mayonnaise, basil and lemon juice and heat just until it starts to bubble, stirring constantly.  Remove from heat and set aside.

Simmer eggs uncovered 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard.  Remove eggs with slotted spoon and place on top of tomato on toast; spoon yogurt mixture over top and sprinkle with salt and pepper.

© Crackerberries 2013

Stewed Beans and Dumplings

STEWED BEANS & DUMPLINGS

Dumplings:

3 oz cheddar cheese, shredded

2/3 cup frozen corn

½ cup all purpose flour

¼ cup Italian style bread crumbs

¼ cup corn meal

1 egg

½ cup cottage cheese

2 tbsp chicken broth

3 Chile peppers, thinly sliced

Mix all ingredients and use small ice cream scoop to make mini dumpling balls.  Place in single layer on large plate and set in fridge until ready to cook.

Stewed Beans:

3½ cups of various beans*, drained

1 cup chopped bell pepper

2 tsp dried basil

2 tsp vegetable oil

¼ tsp pepper

3 cloves garlic, minced

12 oz tomato sauce

Sauté pepper and garlic in hot oil for about 5 minutes; add remaining ingredients and heat to boiling.  Reduce heat.  Carefully slide dumpling balls onto beans in simmering stew.  Do not drop directly into liquid.  Cook uncovered for 10 minutes.  Gently shake pot to prevent sticking.  Cover and cook an additional 15 minutes until dumplings are firm.  Let stand 5-10 minutes before serving.

• I make this recipe using up all the leftover beans that I have.  At the end of a package I put them in a jar until there is enough for a whole pot of beans.  (Red kidney, pinto, great northern, Jacob’s cattle, soldier, yellow eye, etc.).

© Crackerberries 2013

Herbed Chicken Breasts

Herbed Chicken & Veggies

12 oz boneless skinless chicken breast cut into 3 oz pieces
¼ cup flour
1 tsp dry basil leaves
1 tsp dry oregano leaves
1 tsp paprika
¼ tsp ground marjoram
¼ tsp pepper
2 tbsp canola oil
1 cup chicken broth
1½ cups frozen green beans
2 carrots cut into fourths
1 small onion, quartered
2 baking potatoes, peeled and quartered
1 tbsp corn starch
1 tbsp cold water

Mix flour, basis, oregano, paprika, marjoram and pepper. Coat chicken with flour mixture. Heat oil in non stick Dutch oven until hot; cook chicken until light brown on all sides, (15 minutes).

Remove chicken and wipe out pan. Add broth, carrots, onions, green beans and potatoes, then lay chicken on top. Heat to boiling; reduce heat, cover and simmer 30-35 minutes until veggies are tender.

Remove chicken and vegetables and place in warming dish. Mix cornstarch and cold water together and add to liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Serve with chicken and vegetables.


© Crackerberries 2013

Roasted Pecans

Spicy Pecans

6 tbsp butter

2 egg whites

1 tbsp sugar

¼ tsp kosher salt

½ tsp cayenne pepper

1 tsp cinnamon

1 tsp cardamom

3 cups pecan halves

Line baking sheet with foil; preheat oven to 325°.

In medium bowl, beat egg whites until frothy.  Stir in sugar, salt and spices and mix until well combined.  Toss pecans in mixture. 

Spread in even layer on pan.  Bake 25-30 minutes, gently stirring once half way through, until golden brown, and nuts appear dry. 

Let cool completely and store in air tight container.

© Crackerberries 2013