While not everyone likes eggplant, Anita loves preparing it for family and friends that enjoy it. And it doesn't take much to make this vegetable dish restaurant worthy for any special event.
So, you love cooking and entertaining. You know what your family’s favorite dishes are, but perhaps those menu ideas just don’t seem special enough for company. With a little time and culinary fun, your regular favorites can be made to look restaurant quality.
Shrimp Fra Diavolo
1 lb. rigatoni or other short pasta
2 t. olive oil
1 med. Onion (3/4 c. chopped)
2 cloves minced garlic
¼ c. dry red wine
1 (14 oz.) can Italian Style Stewed Tomatoes
1 (8 oz.) can tomato sauce
1 T. Italian seasoning
½ t. crushed hot red pepper flakes or to taste
1 lb. peeled raw shrimp
Cook pasta. Meanwhile, in a large pan heat oil and cook onion, stirring 2 to 3 minutes or until softened. Add garlic and stir. Cook for 30 seconds. Add wine. Cook, stirring for 2 minutes. Add tomatoes with juice, tomato sauce and seasoning. Cook about 4 to 5 minutes until sauce comes to a boil. Add shrimp and stir. Cook about 3 minutes or until shrimp are just opaque throughout. Serve at once over hot, drained pasta. Sprinkle with Parmesan cheese.
ALW
Mediterranean Pork Chops
6 pork chops, 1 to 1 ¼ in. thick
3 T. butter
1 clove garlic, minced
1 ½ T. lemon juice
1 t. oregano
Melt butter in small skillet; add garlic and cook 1 minute. Remove from heat and stir in lemon juice. Place chops on grill cover low heat. Brush with half the butter mixture; sprinkle with half the oregano; cook 12 to 15 minutes. Turn chops. Brush with remaining butter mixture; sprinkle with remaining oregano; cook 12 to 15 minutes. Place chops on hot platter and pour remaining butter mixture over.
Crystal Perry
Baked Eggplant Medallions
2 thin eggplants
Salt and pepper
Marinara sauce
Mozzarella cheese, shredded
Basil leaves
Parmesan cheese
Olive oil
Slice eggplants about 2 inches in diameter. Place on baking sheet, salt and drain for about 30 minutes. Pat dry. Spray baking sheet with Pam, layer eggplant slices on sheet and sprinkle with olive oil. Bake at 400 degrees for about 10 to 15 minutes on each side, till brown.
In baking dish, spread sauce on bottom, layer half the eggplant slices. Top with sauce, shredded mozzarella cheese, and basil. Top each eggplant slice with another eggplant slice, sauce and mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350 degrees about 25 minutes, or until cheese is browned.
ALW
Post a Comment
