Chicken & Eggplant Parmesan

I am sure that I have told you that I am 100% Italian so when I found this recipe, I absolutely fell in love with it. The first time I made it, I doubled it. It was quite a success. It is the perfect marriage of two of my favorites -- Chicken Parmesan and Eggplant Parmesan. What could be better? I can't think of a single thing at the moment. The smell in my kitchen last night was swoon worthy!

At most restaurants, if you ordered either Eggplant or Chicken Parmesan you would probably get a side dish of some type of spaghetti. I am definitely a spaghetti lover. I will eat almost any shape pasta. But last night, I tried something different. I found a recipe on the http://www.cauliflower.com/ website for something called Cauliflower Mashed Potatoes. The recipe on the website was a little off so I changed it to make it easier to understand. I asked B how he liked them and he said they were delicious. He also told me that cauliflower is one of his favorite vegetables. I can't believe that I didn't already know this since we have been married for over 17 years. Even D liked the Cauliflower Mashed Potatoes. I didn't tell him that there was anything different in them but I would have if he had asked. I'm 99% sure your family will love these recipes.

Chicken & Eggplant Parmesan

4 Servings

1 small eggplant ( about 1 pound), cut into 1/4 inch rounds

4 tablespoons olive oil

1 teaspoon salt

Fresh-ground black pepper

1 pound boneless, skinless chicken breasts (about 3)

2 cups canned crushed tomatoes in thick puree

1/2 pound fresh mozzarella, cut into thin slices

1/3 cup grated Parmesan cheese

1/4 cup lightly packed basil leaves

1. Heat the broiler. Arrange the eggplant in a single layer on a large baking sheet. Coat both sides of the eggplant with 2-1/2 tablespoons of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Broil, turning once, until browned, about 5 minutes per side. Turn off the broiler and heat the oven to 425 degrees Fahrenheit.

2. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon pepper and add to the pan. Partially cook the chicken for 2 minutes per side and remove from the pan. When cool enough to handle, cut the chicken crosswise into 1/4 inch slices.

3. Oil an 8-inch square baking dish. Put one third of the eggplant in a single layer in the dish. Top with half of the chicken, half of the tomatoes, half of the mozzarella, one third of the Parmesan, half of the basil, and the remaining 1/4 teaspoon of salt. Repeat with another third of the eggplant, the remaining chicken, tomatoes, and mozzarella, another third of the Parmesan, and the remaining basil. Top with the remaining eggplant and sprinkle with the remaining cheese. Drizzle with the remaining 1/2 tablespoon oil. Bake for 20 minutes and let sit for 5 minutes before cutting.

Cauliflower Mashed Potatoes

Ingredients

5 Pounds cauliflower florets, cleaned

5 Pounds Idaho russet potatoes, peeled

8 Ounces (2 sticks) butter

1/2 Cup heavy cream or milk

Salt and pepper to taste.

Method

1. Fill a large stockpot with water, add a pinch of salt and bring to a boil.

2. Add cauliflower and blanch 2 to 3 minutes until bright white in color.

3. Remove with a slotted spoon, let cool then chop the cauliflower and set aside.

4. Add potatoes to water, boil until fork tender about 25 minutes.

5. Drain water and add chopped cauliflower to potatoes.

6. Use a potato masher and mash the combination for 2 minutes.

7. Add butter and melt evenly. Add cream and season. Mixture will be lumpy.

The Creative Cook

Cinco de Mayo

In keeping with the Cinco de Mayo, Mexican theme, I made Mexican Lasagna last night. Both my boys enjoyed it. I have to say that it was pretty good. There is no comparison to the Italian version of lasagna but has a nice taste. I made this recipe a few years ago for a friend who had just had twins. She made a point of letting me know how much her family enjoyed it. I suppose, if you just had twins you would enjoy any meal that someone made for you. Just thinkin.

This recipe comes from The Dinner Doctor Cookbook by Anne Byrn. She has a similar style to Sandra Lee from Semi-Homemade on the Food Network. Yes, she cuts corners but all the recipes I have tried from her cookbook have gone over well with my family and friends. So, as they say, "try it, you'll like it."

Anne says of this Mexican "Lasagna" recipe that she didn't come up with it herself, but that it "made the circuit". I guess she means that it has been passed around for a while. The only trick she mentions is that you need to use the correct size corn tortillas as your glass pie pan but if you have a 9 inch pan and 10 inch tortillas, just go ahead and cut them to size. No problemo.

Mexican "Lasagna"

To Prep & Cook: 15 Minutes
To Bake: 20-25 Minutes

Vegetable oil cooking spray for misting the skillet
1 pound ground beef round
1 jar (12 ounces) chunky salsa
6 corn tortillas (10 inches each)
1 can (16 ounces) refried beans, fat free if possible
1 cup reduced-fat sour cream
1 package (8 ounces; 2 cups) pre-shredded Mexican-style 4 cheese blend
Chopped fresh tomato and chopped scallions, for garnish (optional)

1. Preheat the oven to 400 degrees Fahrenheit.

2. Mist a large skillet with vegetable oil cooking spray, and place over medium-high heat. Crumble in the ground beef and cook, stirring and breaking up the lumps with a wooden spoon, until the beef browns all over and is cooked through, 4 to 5 minutes. Stir in 1/2 cup of the salsa. Set the beef mixture aside.

3. Spread the remaining salsa on the bottom of a 10-inch glass pie pan. Top it with 3 of the tortillas. Spread half of the beans over the tortillas. Spread half of the meat mixture, then 1/2 cup of the sour cream, then 1 cup of the cheese. Top with the remaining 3 tortillas and repeat the layers, ending with all but 1/4 cup of the remaining cheese. Cover the pie pan loosely with aluminum foil.

4. Bake the "lasagna" until it is hot throughout and the cheese has melted, 20 to 25 minutes. Remove the "lasagna" from the oven, let it rest for 5 minutes, then cut it into wedges or spoon servings onto plates, garnished with the remaining 1/4 cup cheese and the chopped tomato and scallions, if desired.


Sorry but I didn't take any pictures of this dish.

The Creative Cook