Tag: crispy

Italian Dishes · Vegetables

Crisp Parmesan Crusted Eggplant

cathysmahaLeave a comment

Eggplant Parmesan is my favorite Italian dish. I never make it at home because it seems like too much work. This recipe sounded easy and crispy, just the way I like it. I made the salad topping with kale vs. arugula and loved it. I also added pine nuts to the salad for added flavor and texture. This dish could easily be made into a traditional eggplant parmesan or service with a side of marinara. Yummy!

Crisp Parmesan Crusted Eggplant

INGREDIENTS:
  • For the Eggplant:
    • 4 tbsp. butter
    • 3 cups freshly grated Parmesan cheese
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 tsp. oregano
    • 1 tsp. garlic powder
    • 1 eggplant, sliced into 1/2 inch rounds
    • Olive oil and salt
  • Topping:
    • 2 tbsp. fresh chopped basil
    • 1/4 cup fresh chopped arugula (I used kale)
    • 1 clove minced garlic
    • 1/4 tsp. salt
    • pinch of pepper
    • 2 tbsp. olive oil
    • 1 tbsp. red wine vinegar
    • Optional: I added 1 tbsp. pine nuts
DIRECTIONS:
  1. Preheat the oven to 425 Fahrenheit. Add the butter to the parchment lined sheet plan and place in the oven for 2 minutes to melt.
  2. Make the parmesan cheese mixture by mixing together the parmesan, salt, pepper, oregano and garlic powder. Add it to the melted butter on the sheet pan. Mix together and pat it down.
  3. Add the eggplant, scored side down and gently push it into the cheese. Be sure to spread them out a bit. Drizzle the tops with olive oil and season with salt. Bake for 15-19 minutes, until the cheese is browned and crisp. Flip, then place back in the oven for 12-14 minutes until tender.
  4. Make the topping by adding all ingredients to a bowl and mix together.
  5. Add the eggplant to a plate and add the topping.

Recipe from starinfinitefood

Appetizers · Vegetables · Vegetarian

Crispy Brussel Sprout Chips

cathysmahaLeave a comment

Crispy Brussel Sprout Chips are so delicious. They were wonderful hot (sans dip since I didn’t have the ingredients) and later straight from the frig with Tzatziki dip. I often laugh because, as a kid, I wouldn’t have touched Brussel Sprouts with a ten-foot-pole. It wasn’t until mid-life that I actually ate them roasted and loved them. Never stop trying new things…you might be surprised!

Crispy Brussel Sprout Chips

INGREDIENTS:
  • 1½ lbs Brussel Sprouts, stemmed
  • 2 tbs olive oil
  • 1/4 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili pepper flakes
  • salt and pepper to taste
  • 1/2 cup freshly grated parmesan cheese
  • garnish with fresh parsley + more cheese
  • Dip: Lazy Tzatziki
    • 1 cup 5% Greek yogurt
    • 1 medium lemon juiced (or 1-2 tbs red wine vinegar)
    • 1 tbs olive oil
    • 1/2 heaping tsp garlic powder
    • 1 tsp dried mint (not fresh)
    • salt to taste
    • 2 tbps milk (to thin it out)
DIRECTIONS:
  1. Preheat your oven to 425° F. In this recipe I prefer not to line my sheet pan with parchment to get them crispy, but many people have stated that it didn’t work out for them so I urge you to do what feels right.
  2. Bring a pot of water to a boil. Add 2 tsp salt and your brussel sprouts to the pot. Boil until tender and bright green but not full cooked – about 7-8 minutes. Drain and dry the brussel sprouts.
  3. Add the brussel sprouts, olive oil, 1/4 cup parmesan cheese, garlic powder, onion powder, chili pepper flakes, salt and pepper to taste to a large bowl and toss to coat. Transfer the brussel sprouts to your baking sheet and use a small glass to smash them flat.
  4. House the freshly grated parmesan in a shallow bowl and take each brussel sprout and dip one side into the cheese. Place them cheese down on the baking sheet and bake for 20-25 minutes or until crispy and golden brown.
  5. Serve with fresh parsley and more freshly grated parmesan on top.
  6. Lazy Tzatziki: Whisk together all of the ingredients until smooth. Taste and adjust seasonings if needed. Optional (not shown): Add Sriracha to make this spicy!

Recipe from HungryHappens

Appetizers · Vegetables

Crispy Parmesan Cauliflower Bites with Creamy Onion Dip

cathysmahaLeave a comment

Crispy Parmesan Cauliflower Bites are absolutely delicious. This recipe is easy to prepare and great as an appetizer or as a side dish. I haven’t tried this with my grandkids buy I think they would eat it, too. I do love a roasted vegetable, and this one is over the top!

Crispy Parmesan Cauliflower Bites with Creamy Onion Dip

INGREDIENTS:
  • 1 small head cauliflower, cut into thinly sliced florets (about 1/2″ thick)
  • 3/4 cup freshly grated parmesan cheese
  • 2 1/2 to 3 tbps unsalted butter
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp pepper, divided
  • 1 tbsp olive oil
  • 2 tbsp chopped parsley (I used dried parsley)
  • For the dip:
    • 1/2 cup sour cream or Greek yogurt
    • 2 tbsp chopped parsley (I used dried parsley)
    • 2 tbsp chopped chives
    • 1/2 tsp onion powder
    • 1/4 tsp salt
    • pinch of black pepper
  • Toppings (optional): fresh chopped parsley
DIRECTIONS:
  1. Preheat over to 400 degrees Fahrenheit.
  2. Add the butter to a large casserole dish or cookie sheet and place in the oven while it preheats to melt.
  3. Add the parmesan cheese, oregano, garlic powder, 1/4 tsp salt and 1/4 tsp pepper to a small bowl. Mix to combine. Set aside.
  4. Add the cauliflower to a large bowl, then add the olive oil, remaining salt and pepper, and parsley. Toss to combine.
  5. Remove the casserole dish from the oven, add the parmesan cheese mixture to the bottom of the dish and spread evenly.
  6. Place the cauliflower florets into the dish, flat down. Sprinkle any of the remaining parsley or cauliflower bits over the top, then sprinkle a little bit more parmesan cheese.
  7. Place in the oven for 30-35 minutes until the parmesan on the bottom has browned. Remove the dish from the oven and allow to cool for a few minutes.
  8. While the cauliflower roasts, make the dip. Add the sour cream or yogurt to a small dish, then add salt, onion powder, parsley, chives and pepper. Mix to combine.
  9. Place the cauliflower on a plate, top with parsley and serve with the dip.

Recipe from StarInfiniteFood

Family · Meats · Mexican Dishes · New Favorite

Crock Pot Carnitas

cathysmahaLeave a comment

Pork Carnitas are a favorite while dining at local Mexican restaurants.  This recipe, made in the Crock Pot, made the work easy.  I chose to skip the final step in the recipe and it was delicious.  If you love the crispy pork, go for it.  The pork is great in tacos, burritos, bowls, nachos….your choice!

CROCK POT CARNITAS

2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil

  • Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork.
  • Place the pork in a slow cooker and top with the onion, garlic, and jalapeno.
  • Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
  • Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork.
  • In a large sauté pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.  (I skipped this step)

Recipe from FoodNetwork