Tuesday, February 18, 2020

Baked Eggplant Parmesan Recipe

A classic Baked Eggplant Parmesan with breaded eggplants, marinara sauce, and hot bubbling mozzarella and parmesan. it is the ultimate Italian food . 

Make sure to serve this with another classic like my Caprese salad or Italian salad for the right meal!

Baked Eggplant Parmesan Recipe
Baked Eggplant Parmesan Recipe

Eggplant Parmesan may be a classic Italian casserole consisting of breaded and fried eggplants, marinara, and much of mozzarella cheese and parmesan, obviously. It’s just like the vegetarian version of chicken parmesan.

Eggplant parmesan actually tastes really almost like chicken parmesan. The eggplant itself features a mild flavor so it doesn’t happen an excessive amount of during this dish.

Baked Eggplant Parmesan Recipe


  • 2 eggplants
  • 3/4 cup all-purpose flour
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup Italian breadcrumbs
  • One cup Panko breadcrumbs
  • 2 large eggs
  • 2 tbsp milk
  • 1 Garlic clove pressed
  • 1/4 cup Olive oil
  • 2 cups marinara or spaghetti sauce
  • 8 ounces of fresh mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 cup freshly chopped basil for garnish


  1. Slice eggplants into 1/4 inch slices then lay them on a baking sheet lined with paper towels and generously season with salt. Let them sit out for about 30 minutes to 1 hour to release bitter juices.
  2. Meanwhile, combine 3/4 cup all purpose flour, 2 tsp salt, and 1/4 tsp black pepper in a small bowl and set it aside.
  3. In another bowl combine 1 cup Italian breadcrumbs and 1 cup Panko breadcrumbs,
  4. In a third bowl combine 2 large eggs, 2 pressed garlic clove, and 2 tbsp milks
  5. Now begin dredging the eggplant in the flour Mixture, then the eggs, then the bread crumbs.
  6. Add 1/4 cup olive oil to a skillet, bring it to medium-high heat and brown both sides of the eggplant slices.
  7. Spread a thin layer of marinara or spaghetti sauce over the bottom of a baking dish. Mine was 9x13
  8. Now place the eggplants in a single layer into the baking dish and add 1 cup of marinara sauce on top. Then add 4 oz freshly sliced mozzarella on top along with 1/4 cup grated Parmesan.
  9. Now add another even layer of the fried eggplants on top and cover them with another cup of marinara, and the remaining 4 oz mozzarella cheese and 1/4 cup grated Parmesan.
  10. Bake the eggplant Parmesan in the oven at 400 degrees Fahrenheit for about 20 minutes. Then top it with some freshly chopped basil and enjoy

Sunday, February 16, 2020

Creamy Sundried Tomato Fettuccine

This creamy sundried tomato fettuccine goes to be your new favorite comfort pasta dish!

It’s an enormous guilty pleasure. I feel slightly better about the whole situation because I can’t ever eat the entire thing so really, it isn’t that bad, right?

Creamy Sundried Tomato Fettuccine
Creamy Sundried Tomato Fettuccine

Sundried tomatoes packed in oil or dried?
I have used both but to stay it on the “lighter” side, i like to recommend using dried.

The dried sundried tomatoes find yourself absorbing the liquid anyway and obtain reconstituted.

Certainly, you'll use those packed in vegetable oil but make certain to empty it off well!

Creamy Sundried Tomato Fettuccine


  • 3/4 pound dried fettuccine
  • 1 cup reserved pasta water
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1/2 cup sundried tomato halves, sliced
  • 1: 14.5 ounce can of petite diced tomatoes, drained
  • 1 tablespoon tomato paste
  • 2-3 tablespoons granulated sugar
  • 1/2 cup plain non-fat Greek yogurt
  • 1/4 cup light sour cream
  • 1 1/2 cups baby spinach
  • Salt & pepper, to taste
  • Crushed red pepper flakes, optional


  1. In a large stockpot, bring water to a boil, add 1 tbsp. of olive oil then add your fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
  2. In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
  3. While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
  4. Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
  5. Swiftly whisk in the Greek yogurt and sour cream mixture. You'll want to slowly add it in but whisk fast to get it all incorporated well. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
  6. Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted, you may add in the cooked pasta and turn off the heat.
  7. Toss to coat the pasta. If the mixture seems too thick, this is where you can slowly add the reserved pasta water (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
  8. You may top with crushed red pepper flakes, if desired.
  9. Serve hot.

Cheeseburger Pie Recipes

Cheeseburger Pie is super easy and delicious! This yummy recipe is filled with cheesy beefy flavor that everybody loves.

Cheeseburger Pie
“This is that the BEST savory pie ever”, says my boyfriend, Matty. He loved this recipe such a lot that he ate almost the entire pie himself. i used to be ready to snag a bit and let me tell you, he’s right. It’s delicious!

Cheeseburger Pie Recipes
Cheeseburger Pie Recipes

I love the mouthwatering flavor of the meat and cheese. It really does taste sort of a cheeseburger. So good.

If you're trying to find a simple pie recipe, this Impossible Cheeseburger Pie is for you.

Cheeseburger Pie Recipes


  • 1 lb lean ground beef
  • 1 cup onion, chopped
  • 1 cup cheddar cheese, shredded
  • 1 cup milk
  • 2 tbsp onion soup mix
  • 1/2 cup Bisquick
  • 2 eggs


  1. Preheat oven to 400F.
  2. Add ground beef and onion to a large skillet and cook until beef is browned and onion is softened. Drain grease. Spread mixture in a 9-inch grease pie pan.
  3. Sprinkle cheese over meat.
  4. Add milk, onion soup mix, Bisquick and eggs to a medium bowl and whisk together to combine. Pour mixture in pie plate.
  5. Bake for 25 minutes. Let cool a few minutes before serving.

Mediterranean Couscous Salad

Meet my favorite couscous salad, featuring pearled couscous and colorful summertime produce. This Mediterranean-style salad is light, refreshing, and overflowing with colorful rounds of thinly sliced raw zucchini and yellow squash. That’s right, raw squash! It’s so good.

This salad is simply the type of meal I’m craving during this hot summer weather, and it might be perfect for your Fourth of July parties. 

Mediterranean Couscous Salad
Mediterranean Couscous Salad

Raw squash is sort of tasty, totally underutilized, and a pleasant alternative to cucumber. The trick for this recipe is to slice the squash into very thin rounds, so it offers a young , lightly crisp texture.

This couscous salad with raw squash and bold Mediterranean flavors may be a simple summer entremots. Close up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio or Sauvignan Blanc for dinner.

Mediterranean Couscous Salad

  • 1 ⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)
  • ⅓ cup pine nuts
  • ⅓ cup extra-virgin olive oil
  • 2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons)
  • 1 large shallot, finely chopped (about ½ cup)
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 pint grape or cherry tomatoes, quartered
  • 4 ounces feta cheese, crumbled (½ cup)
  • ⅓ cup pitted and thinly sliced Kalamata olives
  • 1 medium zucchini, sliced into super thin rounds
  • 1 small yellow squash, sliced into super thin rounds
  • ⅓ cup (⅔ ounce) chopped fresh basil or flat-leaf parsley
  1. Cook the couscous until al dente, according to package directions. Drain off any excess water.
  2. Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant (be careful not to let them burn). Transfer them to a bowl to cool.
  3. In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.
  4. Add the couscous to the bowl and toss to coat with the dressing. Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini and squash, and basil. Stir to combine.
  5. Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness. For the best flavor, refrigerate for 30 minutes before serving. This salad will keep well, covered and refrigerated, for up to 4 days.

Friday, February 14, 2020

Chicken Breasts Stuffed With Prosciutto, Spinach & Mozzarella

These flavor-packed chicken breasts full of prosciutto, spinach and mozzarella cheese bring a simple but elegant dinner! Topped with paprika and Parmesan cheese, this stuffed chicken is certain to be a hit!

This stuffed chicken though. You’ll be impressed with yourself once you serve these babies up.

Chicken Breasts Stuffed With Prosciutto, Spinach & Mozzarella
Chicken Breasts Stuffed With Prosciutto, Spinach & Mozzarella

The salty bite from the prosciutto and therefore the gooey, melty mozzarella really make these something special.

The mozzarella cheese also acts as a binder and helps hold the spinach and prosciutto together, tucked neatly inside these stuffed chicken breasts.

And that paprika and Parmesan combo on top helps these get beautifully browned within the oven. My husband actually thought they’d been broiled!

Chicken Breasts Stuffed With Prosciutto, Spinach & Mozzarella

  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 4 thin slices prosciutto
  • 1/2 cup chopped fresh spinach
  • 4 (6 oz.) boneless, skinless chicken breasts
  • 1/2 cup shredded mozzarella cheese
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon paprika
  • 1/4 cup grated Parmesan cheese
  1. Preheat oven to 375. Line a baking sheet with parchment paper and set aside.
  2. Butterfly each chicken breasts and lay open like a book. (See how to butterfly chicken breasts for more details and step-by-step photos.)
  3. Sprinkle the inside of each chicken breasts with the salt, pepper and garlic powder.
  4. Lay a piece of prosciutto on one side of each chicken breast. Top with 2 tablespoons chopped spinach and 2 tablespoons mozzarella cheese each.
  5. Fold chicken breasts to close them up and lay on parchment-lined baking sheet.
  6. Drizzle the tops of the chicken breasts with olive oil then sprinkle with 1/4 teaspoon paprika each and 1 tablespoon Parmesan cheese each.
  7. Bake at 375 for 30-35 minutes, until chicken breasts are cooked through.

Carrot Cake Roll Recipe

This delicious Carrot Cake Roll recipe is everything you're keen on about classic carrot cake with cheese frosting rolled up into this cute dessert!

This recipe is everything you're keen on a few traditional pumpkin roll — the delicious cake , a decadent cheese filling, all bundled up together in one cute roll — but this one is formed with an incredible carrot cake rather than pumpkin. And once I say carrot, I mean many carrots. 

Carrot Cake Roll Recipe
Carrot Cake Roll Recipe

As I discussed in my step-by-step tutorial for a way to form a pumpkin roll, this recipe is additionally surprisingly easy to form . So if you're keen on carrot cake, grab some fresh carrots, and let’s rock and roll this cake!

To make the carrot cake roll, begin first by making your carrot cake base. Like any cake roll, you don’t need plenty of batter for the cake part. Just mix it up, then spread it call at a parchment-covered jelly roll pan (like this one). Bake until it’s cooked through.

Carrot Cake Roll Recipe

  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 eggs
  • 1/2 cup cane sugar (or granulated white sugar)
  • 2 tablespoons avocado oil (or vegetable oil)
  • 1 teaspoon vanilla extract, homemade or store-bought
  • 2 cups shredded carrots (about 2–3 medium carrots)
  • 1 batch cream cheese filling (see below)
  • 1/4 cup powdered sugar for rolling
  • 1 cup powdered sugar, sifted
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  1. Preheat oven to 375°F.  Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking.  (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it.  You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)
  2. Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined.
  3. In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the oil, vanilla and shredded carrots, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
  4. Spread the batter evenly into prepared pan.  Bake for 10 to 13 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface.  Then slowly, roll the cake — rolling from the short end to the short end — until it is completely rolled up.  Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
  5. While the cake is cooling, make the cream cheese filling (see below).
  6. When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides.  Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
  7. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like.  Then slice* and serve.
  8. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 3 days.
  1. Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water.  (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

No Knead Olive Bread

A crusty, artisan, easy to form greek olive bread with garlic and fresh oregano. No kneading required!

SO! I’m getting to say a couple of quick things about this delicious no knead olive bread then imma pass out.

No Knead Olive Bread
No Knead Olive Bread

First off, like its delectable predecessors, this bread requires NO kneading! All the artisan bread flavor and none of the trouble. Solid win amiright?

Secondly, UM OLIVES! have you ever ever known the wonder of a crusty outside, soft inside artisan bread with hunks of kalamata and castelvetrano olives? If you havn’t, get. On. It. I added a pinch of garlic powder and a few fresh oregano to actually bring out the Greek olive flavors.

Thirdly just trust. It’s delicious, it’s easy peezy, and I’m falling asleep while typing soooo I gotta bounce. No knead olive bread recipe coming right up!

No Knead Olive Bread


  • 3 cups all purpose flour
  • 1 3/4 teaspoon coarse salt
  • 1/2 teaspoon active dry yeast
  • 1 1/2 cups warm water
  • 1/2 cup 1pitted castelvetrano olives, roughly chopped
  • 1/4 teaspoon white sugar (for activing the yeast)
  • 1/2 cup pitted kalamata olives, roughly chopped
  • 1 tablespoon fresh oregano, roughly chopped
  • 1/8 teaspoon garlic powder


  1. Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
  2. In a large bowl, whisk together flour, chopped olives, garlic, oregano, and salt. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with plenty of bubbles on the surface.
  3. When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking.
  4. Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Place it onto a piece of parchment paper, sprinkle the top of the dough with more flour, and cover with saran wrap while you wait for your pot to heat up.
  5. Remove the saran wrap and place both the parchment paper and the dough into the heated pot so that the parchment lines the bottom. Place on a middle rack and cook, covered, for 30 minutes. Remove the cover and cook another 10-15 minutes, until bread is golden. Cool on a wire rack.