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