Crispy, Crunchy Eggplant

If you love fried green tomatoes, but can't find any green tomatoes in your area...Or you've become allergic to tomatoes...this is the recipe for you.  I always thought that I wouldn't like eggplant, but I went out on a limb and tried it...and now, I'm a huge fan....so, here's what you'll need....

1-2 Large purple eggplants
1 cup of vegetable oil
1 bag of Seasoned Louisiana Fish Fry**
Salt
Pepper

Prep time: 15 minutes
Cook Time: 20-30 minutes

Directions:
Preheat oven to 400 degrees
Remove stem from the eggplant, and proceed to peel the purple skin off.
After removing the stem and skin, slice the eggplant in 1/4 of an inch slices**
Brush slices on both sides with oil OR dip slices in oil, sprinkle with salt and pepper, then dredge each slice in fish fry
Shake excess fish fry off and place slices onto a baking sheet
Bake for 20-30 minutes, the slices should be slightly crispy (Some slices may crisp faster than others, if so, be sure to remove them so that they don't burn).

Remove from oven, allow to cool.

Crispy, Crunchy Eggplant can be served as a side dish or as a snack. If serving as a snack, the slices taste great when dipped in Ranch dressing or Marinara sauce.

** If Louisiana brand fish fry is not available in your area, use the fish fry of your choice. You can also combine Yellow Corn Meal, seasoned salt, salt, and pepper.  Use that mixture to dredge the eggplant slices.

**The thinner the eggplant is sliced, the crispier and crunchier each slice will be.  You are the judge of the thickness of each slice.

I hope that you enjoy, and remember.....

Love what you eat and eat what you love,
Shea

Chicken Tortilla Soup

For a warm, quick, and fulfilling meal, this soup it the way to go...here is what you'll need....

1 Package boneless skinless chicken breast or chicken breast tenders (cubed)
1/2 Yellow onion (chopped)
2 cloves of chopped garlic
1 8oz can of Chicken Broth
1 8oz can of Stewed tomatoes
1 8 oz can of Rotel tomatoes
4 tablespoons of butter
1 package of shredded sharp cheddar cheese
Chopped cilantro leaves
Salt
Pepper
Lime juice and zest
1 bag of tortilla chips (any brand)


Directions:

Chop (cube) chicken breast tenders, add salt and pepper to taste.  Melt 2 tablespoons of butter in a skillet, brown cubed chicken breast tenders and remove from the heat.  In a medium sized pot, melt other 2 tablespoons of butter, add onion and saute until translucent.  Add chopped garlic, Rotel tomatoes (drain water), chicken broth, and stewed tomatoes, salt, and pepper.  Allow to simmer for 20-25 minutes, then add cooked chicken pieces.  Allow to simmer for 10 more minutes. Remove from heat. 

When plating, spoon soup into a bowl, then add some shredded cheddar cheese on top, crushed tortilla chips, chopped cilantro, and lime juice & zest to taste.

Enjoy!

Love what you eat and eat what you love,
Shea

Grilled Cheese...Like You've Never Had It


Don't let the combination of ingredients scare you when making this dish.  I promise, if you like just one of these ingredients alone, you'll absolutely LOVE them together!!! So, with that being said, here's what you'll need.....

1- 12oz package of whipped cream cheese
1- Medium red onion (I love red onion)
5- slices of bacon
4- slices of White Wheat bread
**1- cup of chopped walnuts (can be substituted with chopped figs or dates)
1 1/2 teaspoons regular sugar
3 tablespoons butter (room temperature)
1 tablespoon cooking oil

Prep Time: 15 minutes
Cook Time: 20 minutes
Should serve 2-4 people (adjust amount of ingredients to serve more people)

**If allergic to nuts, delete the walnuts from the recipe and it will still taste wonderful!*

Directions:
Prep work:  Cut onion in half, slice thinly, and add 1/2 teaspoon of sugar. Cut bacon slices in half.

In medium skillet, heat cooking oil.  Add sugared onion and saute or grill.  Make sure you don't burn the onions.  After onions have cooked, remove them and add & melt 1 tablespoon of butter.  Add walnuts and remaining sugar.  Lightly toast walnuts in butter and sugar. Remove walnuts and dust the hot walnuts with an additional small sprinkle of sugar. While cooking the onions and walnuts, at the same time, you can cook bacon by frying in separate pan or baking in the oven.

Now that the onions, walnuts, and bacon are done, it's time to use the remaining ingredients. On two slices of the white wheat bread, add whipped cream cheese (enough to cover the slice).  Then layer on walnuts, grilled onions, and equal amounts of bacon slices to each piece of bread.  On remaining two slices of bread, add a layer of whipped cream cheese and top the other slices to make two identical sandwiches.

Melt remaining butter, add each sandwich and brown on each side (1-2 minutes), making a "grilled" cheese sandwich.  Remove, slice on the diagonal or slice each sandwich into four small squares, and eat while warm. 

Enjoy with a glass of red wine...my recommendation--2008 Menage a Trois Red. (Around $12-$15 per bottle)

Love what you eat and eat what you love,
Shea

Sassy Summer Salsa

A refreshing salsa to serve at an outdoor party, or to serve with grilled fish for an easy dinner.

5-Roma tomatoes
2-Tomatillos
1/4 cup of red onion
2 large cloves of garlic (minced)
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 teaspoon lime zest
1/2 cup fresh lime juice
1/4 cup olive oil
Kosher salt to taste
*Black pepper to taste (optional)
*Chopped jalepeno (optional)

Prep Time:15-20 minutes

Directions:

Chop tomatoes and tomatillos, season with salt.  Add other ingredients, mix together.  Chill in refrigerator for 30 minutes and serve.



*Depending on the number of people you're serving, you may have to alter the amount of ingredients.

Love what you eat and eat what you love,
Shea

Shrimp & Corn Bisque

You can make this very tasty dish without breaking the bank.  It's a quick fix for a special meal and more than likely, most of the items are already in your kitchen.....so here's what you'll need.....

1-14 oz bag of pre-cooked, frozen deveined shrimp with tales (31-40 count)
1 -11 oz can of White Shoepeg corn (reserve the water)**
1/4 cup of finely chopped red onion
2 teaspoons of chopped garlic
1- 12 oz can of chopped carrots (1/2)
1 1/4 cup water (to make stock)
1/2 cup milk**
2 tablespoons of all purpose flour
1 tablespoon of vegetable oil
2 tablespoons of unsalted butter
1 teaspoon of chicken bullion
1 tablespoon of Tony's Creole seasoning
1/4 cup of Cognac
salt to taste
pepper to taste
2 sauce pans (1 medium, 1 small)
**White Shoepeg corn can be substituted with Whole Kernel Corn
**(Milk can be substituted with heavy cream)

Prep time: 20 minutes
Cook time: 30-40 minutes

Directions:

Thaw shrimp and remove tails, add 1 1/2 cups of cups of water to small saucepan
Add shrimp tails, 1/2 tablespoon of Tony's Creole seasoning, salt & pepper to taste, bring to a boil then add chicken bullion.
Reduce heat and simmer for 10 minutes.

In medium saucepan, heat vegetable oil and butter, then add flour to make a roux.  Once the roux begins to brown (light caramel color) add  and saute onion and garlic.  Add salt and pepper to your taste. Once onions and garlic begin to slightly brown, add seafood stock from small pan.  Also add additional 1/2 tablespoon Tony's Seasoning, carrots, corn, and milk.  Bring these ingredients to a boil.  Once the boil has started, reduce the heat so that bisque can thicken.  While stirring, add cognac.  (If bisque is too thick, slowly add reserved corn water to your preferred consistency).  Allow to boil for about 5-7 minutes, then add shrimp.  (Shrimp can be chopped into pieces and also added whole).  Allow to cook for 8-10 more minutes, turn heat off and ladle into bowls.  Garnish with a pinch of black pepper.

Enjoy with a nice glass of inexpensive white wine.  

Love what you eat and eat what you love,
Shea