Perfect for an afternoon snack, side dish or start to a killer eggplant parn, these little fried coins are crunchy, bright and packed with flavor.
Wash, peel and slice eggplant into 3/4-1' rounds. Place the rounds on heavy papertowels and sprinkle generously with Italian seasoning, Flip and repeat. Place more towels over the eggplant and let sit for 20 minutes (to absorb the moisture). We use a cutting pboard to hold them down to really dry them out.
Preheat 1/2 of veggie/canola oil in low sautee pan.
Dredge and batter eggplant: first in flour, then in beaten egg, then in unseasoned panko. Double the egg and panko process if you like them super crunchy.
Fry in hot oil until golden brown on each side (roughtly 2-3 minutes). They will absorb lots of this oil, so add more as necessary.
Place on paper towels when done frying to absorb the excess. Serve with hot marinara (check out that easy recipe, too!), or use to build a delicious eggplant parmesean.
Warm & filling, this classic is always a family favorite. Serve over mashed, garnished with fresh parsley, and beside a warm seasonal fire - yes! Snuggle up and enjoy! Our recipe is a little extra work, but promises lots of extra favor!
Beef options for stewing are higher in fat such as chuck, short rib, oxtail, point brisket or bottom sirlion.
Cube your selected beef into larger bite-size (1") pieces. Season generously with Italian seasoning and toss in flour to coat. In a deep saute pan, sear the meat in hot oil in small batches. Place in slow cooker.
Do not clean the pan but pour off any excess oil. Add large cut vidalia onions, 1" carrots, button mushrooms, and a handful of whole clove garlic. Saute to coat - they will burn quickly so don't walk away. When starting to char, add white wine to deglaze pan - scrape all those good flavors off the bottom! Red wine is fine, if you're looking for a heavier flavor. Add to slow cooker.
Add in chicken or beef stock - enough to be about 2" depth. Mix, and cover tightly for 8-10h low, 4-5 high.
Here's a way to use up those Fall Farmer's Market veggies! Not a quick recipe but definitely worth the effort.
Get out your mandoline!
Preslice all your veggies! Thin, 1/8"
Zucchini, eggplant (peeled), summer squash, sweet onion, red onion, Roma tomatoes and red pepper.
Pick 1 large bunch of basil leaves.
Prep your baking pan: I use a clear glass 9X13. Coat bottom with olive oil, 1 small can of tomato paste, Italian Seasoning, and 6 cloves of fresh smashed & chopped garlic.
Now the building! As you can see in the pic, the veggies are organized in a lovely rainbow patttern. Pack as ticghtly as possible, tuckingin the basil leaves at the way end. If you like it cheeeeezy, add occasional small mozzerella slices or pearls.
Drizzle with olive oil, more Italian seasoning. Cover with a fitted sjheet of parchment paper and place in oven @375. Bake until bubbling all the way through. Roughly 1 hour. Remove parchement and broil fresh parm or mozz on top. Let rest for 15-20 minutes to allow veggies to absorb all the flavors. Serve with fresh grilled chicken or steak tips.
It's Wednesday night, you should've gone grocery shopping, and you have no idea what's for dinner. Here you go! Warm, filling, and fridge-clearing!
All those 1/4 boxes of pasta left? Use those! Texture issues got you cringing? Just go for the classic elbow noods.
While your pasta is cooking, saute up your ground meat with a little oil and Italian seasoning. We prefer turkey, but beef or sausage are welcomed, too. Got some extra chicken sausage or keiblasa? Go ahead and toss that in too! Small diced onions for a little sweet and crunch? Go for it. It's your mishmash!
Strain off excess fat and set aside. Strain pasta when al dente, rinse with cool water to stop the cooking process. Return to pot. Coat with EVOO and Italian seasoning then add in meat.
Sauce: One large can of crushed tomato, 1 large can of strained diced tomato. Mix in with a pinch of sugar over a med-low stove top until bubbly and warm. Serve in a heaping bowl with a mozzerella or parmesean, parsley garnish! Enjoy!
Get the sub rolls ready! This savory saute is filling, simple, and delish!
Prep veggies of choice - sweet onions, red, green, orange peppers, smashed fresh garlic, and fresh basil.
Thin slice keibasa into coins. We use Hillshire Farms smoked, but you're welcome to use chicken sausage, or sweet/hot italian.
Saute sausages in a hot oil until golden and cooked throughout. Set aside. Add onions to pan and saute 2-3 minutes - then add in peppers, garlic. Saute until veggies are tender but still crisp (@5minutes). Return sausages to pan, add basil, and stir to mix. Add Italian seasoning to taste.
Serve with sub rolls and cheese of choice.
Set it and forget it recipe!
2 lb of ground meat
2c. unseasoned panko
2ea whisked eggs
1c fresh grated parmesean
4 tbs Italian Seasoning
Mix thoroughly, roll into 1" balls.
You MAY pre-cook on a pan at 375degrees for 7-10 minutes to sear, but not nescessary.
2 cans crushed tomato
1 can fine diced tomato (optional)
2 tbs Italian seasoning
2 tbs sugar
Place meatballs in crockpot (recommmend PAM spraying ro avoid burning and sticking). Pour sauce mixture over meatballs. Set slow cooker to 6-8 hours low, or 4 hours high. Serve with al dente pasta (coated in EVOO and Italian obviously) or with sub rolls.
Don't forget the exrtra parmesean garnish!