Easy Eggplant Parmesan

                                                
If you've never tried eggplant, you're probably wondering "Whaaaaat???" But, this dish is just yummy, crispy, flavorfully, delicious!!!! Aaaaand... it's super easy, so there's really no reason NOT to try it!

1 med. eggplant, (preferably more long than fat.)
2 C. dried bread crumbs (plain or italian style)
1 egg, beaten with 1 tbsp. milk or water
1/2 c. Parmesan cheese (from the can is fine)
1 tsp. garlic powder
Salt

1 can or bottle of favorite store bought spaghetti sauce (or homemade, of course!)

Slice eggplant in rounds about 1/2 inch thick. GENEROUSLY salt each side of each slice and place on papertowel. Let sit for 10-15 minutes. Mix garlic powder, parmesan cheese and breadcrumbs together and place in bowl or large plate. When beads of water form oun outside surface of eggplant, wipe off with papertowel. Heat large skillet with 1/4 C. oil until drop of water crackles and sizzles when sprinkled in oil. (Lower heat to med-high so as to not burn) Dip eggplant slices in egg mixture and then in breadcrumbs. Place in oil and cook for 3 minutes each side until golden brown. Remove from pan and place on paper towels.

Layer 3 or 4 slices on a plate, gently resting on the edge of eachother and cover with spaghetti sauce. Sprinkle with fresh parmesan and serve with noodles of your choice!

Blarney! A Full Irish Dinner!

(Dublin Coddle)

My family *H-A-T-E-S* corned beef and cabbage. So, what do I serve on St. Paddy's day when all the world is wearin' o' the green? I serve a traditional Irish meal- something they'd actually eat in Ireland. (Did you know Corned Beef and Cabbage isn't really served in Ireland, except for to the tourists?)

Though this isn't an Erin original, it is absolutely delicious, and the men-folk in my household gobble it up! No, I don't tint it green, but you can always serve green kool-aid and mint brownies!

Dublin Coddle (4-6 servings)
1 pound Pork Sausages (not country sausages, but they will work in a pinch)
1/2 pound thick sliced bacon, chopped into cubes (get bacon from the meat counter!)
2 C. stock or water
2 pounds red or white potatoes, peeled and sliced in to 1/2 inch thick rounds
2 onions, thinly sliced
2 Tbsp. fresh parsley, chopped
salt and pepper

add sausages, bacon, and stock to a large saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes. Remove meat to a bowl and reserve the broth.

Spread one-third of the potatoes on the bottom of a stovetop or oven-safe casserole dish. Ad a layer of half the onions, sprinkl with salt and pepper. Cut sausages in thick slices and spread a layer of sausage and a layer of bacon, then repeat the process. Finish off with a layer of potatoes. Season with salt and pepper and pour saved broth on top.

Cover and place in oven and bake at 350 deg. F. for 1 1/2 hours. Remove lid the last 15-20 minutes to brown the top.

(Colcannon)
Colcannon (serves 6)
2 lbs. russet potatoes
4 slices thick bacon (from meat counter, NOT pre-packaged!)
1 Tbsp. Olive Oil
1 leek, chopped
1 onion, chopped
2 cloves chopped garlic
2 C. shredded cabbage
1/3 C. butter
1 C. hot milk
1/2 tsp. salt
dash pepper

peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes utnil potatoes are tender when pierced with a fork.

meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drin. Crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp and tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.

When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to remove moisture. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately or place in a serving dish and keep warm in 200 deg. F. oven for up to 1 hour.

(*recipes found on busycooks.about.com and whats4eats.com)

Cinnamon Raisin or Cranberry Orange Biscuits

By Erin Taylor

I used to work at Hardee's restaurant. About the only good thing about it was the smell of their yummy warm Cinnamon Raisin biscuits in the mornings. Here is my version, and a twist with dried cranberries and orange! Try them and see which one your family loves best! (Use the variations for the cranberry orange version.)

2 1/2 C. Bisquick mix
3/4 C. milk
1/4 C. butter
1/4 C. sugar
1/2 C. raisins (variation: dried cranberries)
1 tsp. cinnamon (variation: 1/2 tsp. ground cloves)
1 tsp. vanilla (variation: orange extract and 1 tbsp. grated orange peel)

Preheat oven to 425 degrees, Mix all ingredients together and drop by heaping spoonfulls onto cookie sheet. Bake for about 15 minutes until golden brown on top. Glaze and serve. Makes about 8.

Glaze:
1 C. powdered sugar
3 tbsp. milk (variation: orange juice concentrate)
1/2 tsp. vanilla
1 tsp. butter, softened
dash cinnamon

Cheddar Bay Biscuits (like Red Lobster!)

Erin Taylor style!


I can NOT stay away from the garlic cheddar biscuits at Red Lobster, so of course I had to figure out a way to make them at home! These are as close as I could get to the real thing... yummmmmm!

2 1/4 cups Bisquick® mix
2/3 cup milk (may need more if dough is too stiff.)
1 C. grated cheddar cheese
1/2 C. butter, softened
1 Tbsp. chopped Garlic
1 Tsp. chopped basil (dried is fine)

Preheat oven to 350 degrees. Mix all ingredients until incorporated. Drop by big spoonfulls onto cookie sheet. Place in oven and bake for about 15 minutes or until golden on top. Remove and brush with butter and sprinkle a little garlic salt on top. Serve warm!!!

Grilled Veggie Paninis

by Erin Taylor
(picture courtesy of The Food Network)

This is a great summer treat, but in the cold winter you can still enjoy it indoors. If you've got a George Forman grill, it works great for grilling up these tasty sandwiches. It's a little time intensive to prepare the veggies, but well worth it!

1 med. eggplant, sliced in 1/4" circles
3 med. zucchinis, cut in half, then sliced lengthwise at about 1/4" thickness
2 red peppers, (cut top and bottom off, then slice in quarters)
1 med. sweet onion, sliced in 1/4" slices
Large button mushrooms- (about 2 C. whole, sliced into 4 slices)
2 med. tomatoes, sliced
1 loaf, pre-sliced sour dough bread, OR hoagie buns with a bit of the top sliced off
cheese of your choice (Mozzerella, Cheddar, Monteray Jack, Grueyere, Pepper Jack...all good!)

Pre-grill veggies (or broil in oven until browning and soft) and place in container until ready to assemble sandwiches. Heat up table-top grill and brush outsides of bread or bun with olive oil or butter. Place favorite cheese on bottom slice, then layer eggplant, zucchini, red pepper slice, onions, tomatoes and mushrooms. Top with a little more cheese. Place on grill and close lid. Let lid slowly sink down as it smashes the sandwich and warms it up. After about 3 minutes gently apply pressure to grill to smash down the sandwich and seal in all that flavor!

Remove from grill and place on plate. Serve with Garlic Parmesan sauce (below) to spread on the sandwich, or dip in it.

Garlic Parmesan Sauce

1/2 C. light Mayo
3 Tbsp. Sour Cream
1/4 C. milk
1 Tbsp. chopped garlic
2 Tbsp. parmesan cheese (from can)
1 tsp. salt and fresh ground pepper
1 tsp. chopped basil
1 Tbsp. ketchup