Thursday, May 24, 2012

2 Mac Salads

Hi everyone you are probably wondering 2 Mac Salads whats that all about well I made 2 Macaroni salads at the same time and it worked out well so I thought I would pass it along to whomever was interested. 
You also might be thinking there is only 2 of u why do u need 2 big macaroni salads in the house at the same time- well for some strange reason sinus pressure has been making my jaw hurt and I am on soft food.  So one is for me (the tuna mac)and one is for DH (the mexican mac)- he has to pull a double then he will be in a bike ride the next day so he needs to carbo load.  
What made it easy to do at the same time well I had the chopping board right next to the sink and the two bowls so it was chop and drop- open cans rinse and drop and both shared some ingredients.
I also had 2 pots on the stove with the combined pasta in them cooking
whole wheat and reg of each kind.

And both salads were so filling we didn't even need to eat anything else so these could be main dish meals.

Ok onto the recipe for 
Simple Tuna Salad
This is a picture of the ingredients +* 3 items not pictured in first picture but listed 
1/4 cup mayo with olive oil
salt & pepper to taste
* 1/2 a small jar of pimentos. 
* The chopped greens of 3 spring onions 
* 1/2 cup chopped fresh parsley
2 cloves garlic grated through one of those long narrow hand held graters
(this 47 yr old mind can't remember the name of lol)
2 foil packs Bumble Bee Albacore Tuna in water- drained
I can cannellini beans (white kidney beans) drained and rinsed
I can no salt added sweet young peas drained (can use thawed frozen peas)
1/2 bag Dellalo Organic whole wheat pasta shells cooked to taste drained, rinsed
and cooled
1/2 bag semolina pasta shells cooked to taste drained rinsed and cooled

Mix all ingredients gently together


And voila
Shown with red Sirachi (sp) the asian hot sauce with the picture of the rooster on it.

And now for DH's Mexican Mac Salad
(which happens to be vegetarian)
ingredients are Salt, Pepper,& Dried Cilantro to taste
1/4 tsp  dried ground cumin
1 can rinsed drained black beans
EVOO
Lemon Juice
1/4 cup chopped tamed pickled jalapeno peppers
1/2 small jar pimentos
2 cloves grated see recipe above lol
1/2 bag Dellalo organic whole wheat Orzo pasta cooked drained rinsed and cooled
1/2 box regular Orzo cooked drained rinsed and cooled
1/2 cup chopped radishes
1/2 ear of raw yellow or white corn cut off of cob
The chopped greens of 3 spring onions



add a lil bit of Maggie and her plastic foot LOL






Mix all ingredients gently together with EVOO ( i just give it a gloss) maybe 1/8 cup at the most I pour a lil and mix until it glosses over
and a few splashes of lemon (dh doesn't like lime very much but it is good in here)
 and voila
 show served with Sirachi sauce 


Both are somewhat healthy because of the high protein whole wheat pasta (I have to combine with the regular pasta so dh will eat it)  There is a small amount of olive oil mayo used and small amount of EVOO  both have great beans for protein and veggies.

Hope u enjoy
xo RaNae


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Saturday, May 19, 2012

Oven Fried Eggplant Parmesan

Well I am sure not many of y'all know this but I am of half Italian Herritage- I know I look Irish or German but those only play a minor part lol.  My Mom God Rest Her Soul was a first generation Italian American- meaning my Grandparents were Immigrants through Ellis Island/Statue of Liberty in the very late 1800's considering my Mom was born here  in  America in 1919 and was in the middle of 9 siblings.
So with all that I got the Italian Cooking Gene lol.
Now my Moms eggplant parmesan is the best!!!   She would season it and bread it and fry it in olive oil then layer it in baking dishes swamped in marinara and 3 different cheeses-i.e. mozzarella, smoky provolone and parmesan and it would come out this steaming ooey gooey comforting tangy melt in your mouth slice of heaven.
Well I love the stuff and the stuff loves my hips... her way.
What I have done here is lighten it up- less cheese and  no frying in oil instead I oven fry them and frankly they turn out pretty darn good b carful though u can over do it with these- they are almost like veggie pizza sliders- U can fold em up and eat em like lil pizzas lol- one right after the other YIKES lol
mmm mmm good
I hope u enjoy


U will need 1-2 eggplants 
(the rest of the ingredients are in a couple pictures a couple below)
Wash and dry them
I leave skin on I grew up having it that way
Slice them evenly
this never happens for me LOL I end up with one pan of thick slices and one of thin slices
I toss my slices in lemon juice ( so they don't brown)
 then 
place paper towels down on your sheet pans and salt your eggplant slices on both sides to draw the moisture out of them let them sit for 1-2 hours


u will need 2-3 large eggs beaten
parmesan cheese
red pepper 
black pepper
either plain breadcrumbs and your own italian seasoning herbs 
or
italian bread crumbs
(I had only plain bread crumbs so I used italian seasoning)
Spray oil 
(I like to use olive but was out and used canola)
U will also need jarred or home made marinara of your choosing and fresh mozzarella cheese I use pearls pictured a couple below


Mix ya up a bowl of bread crumbs italian seasoning black pepper a dash of red pepper and parmesan cheese

Pre Heat your oven to 375
Stick 2 heavy duty sheet pans in to heat up
dry your egg plant slices  separate thick and thin slices onto 2 separate plates and then get out a heated sheet pan (b careful- been there done that) spray the pan and then in a quick manner dip your THICK slices one by one into the egg and then into the bread crumb mixture  (all thick slices hit one pan and thin slices on the other) once the pan is filled spray the tops of each slice with your spray oil- pop them into the oven and start on your pan os thin slices in the same manner as stated.


at this point I get out my mozza pearls and set them into a bowl so they come to room temp they melt easier 



when your slices look like this turn them over give the other side a light spray and pop back in till the other side looks like this then....

take them out spoon a lil marinara on each with some mozza pearls and pop them back into the oven till the cheese melts


and   VOILA  BELLISSIMA


this is my husbands plate he has hollow legs and bikes 150 miles a week
That is cappelini with vodka sauce







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Thursday, May 17, 2012

Skinless Southern Oven Fried Chicken

Ok Gang this recipe is for those of u that want fried chicken with a crunchy coating without the actual frying



1 cut up chicken on the bone no skin in plastic container
add 1 bottle Louisiana Hot Sauce 
cover with lowfat buttermilk


stir a bit 

cover and place in frig for 24 hours

drain the chicken in a collandar letting the buttermilk drip off of it
then place on wire rack above a sheet pan (see pic below)
have an additional heavy duty sheet pan ready
heat oven to 375
when oven is heated place additional sheet pan into oven to heat

get 3 bowls ready
1 bowl has panko bread crumbs
1 has white flour with enough paprika and old bay to make it pink
1 bowl has 2%milk
have extra on hand of all
This is a triple dip process
dip you chicken in the milk let it drip a second
place it in the flour bowl cover with flour shake off excess
and then
back into the milk and then again into the flour
then back into the milk 
then into the panko pressing the panko into the chicken
place on wire racked sheet pan till all chicken is done and giving the chicken a bit of time to rest- just a couple minutes after last piece is breaded
see a couple pics above


Next-I forgot to take pics of this remove your heated sheet pan from the oven(remember to use oven mitts- yup been there done that) and spray with nonstick cooking spray (I used canola oil spray)
place your chicken on the pan so each has space
then take your spray and spray each piece of chicken directly- this helps in the browning process.
My wings and legs came out around 38 minutes the others went to 45-50 minutes 
it all depends on big your pieces are(y'all know the size of some chicken breasts thesee days are DDD) LOL
mine were a small C (if only my actual boobie girls were LOL)
What u end up with is a tangy slightly spicy moist inside piece of oven fried chicken with a crunchy exterior that u can sink your teeth into.



Hope u enjoy
xoxo
RaNae

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