The Easiest Breaded Eggplant EVER!

I have been completely obsessed with this recipe for the past month! A friend opened my eyes to the deliciousness that is eggplant and I'm a huge fan now! Apparently, all other eggplant I've ever tried was cooked wrong.

All you need to make this is:

Eggplant (thinly sliced)

Eggs

Progresso Italian Bread Crumbs

Whip the eggs before you begin.

Then, coat the eggplant in egg.

Next, coat the slide with bread crumbs.

Now, toss it in the oil. Let it simmer until you can see that the crumbs are turning golden. Then, flip it over and do the same for the other side.

Once both sides are golden brown, lay the slices on paper towel to cool and sprinkle with some grated parmesan cheese.

You can eat these like chips, or dip them in marinara sauce, or make an entree out of it! I layered my breaded eggplant on top of spinach and artichoke egg noodles with fresh tomatoes and basil. It was so scrumptious!

Do you have any fabulous eggplant recipes you love making? I'm dying to learn more!

Vegetarian Campfire Pasta Recipe

VEGETARIAN CAMPFIRE PASTA

from EAT+SLEEP+MAKE

Ingredients:

1 lb. Linguine

Extra Virgin Olive Oil

3 Cloves of Garlic

Dried Oregano

Dried Basil

Pink Himalayan Sea Salt

Fresh Cracked Black Pepper

1 Pack Cherry Tomatoes

1 Pack Sliced Baby Bellas

1 Bunch Fresh Basil

Shredded Italian Cheese (your preference - I like a Parmesan, Asiago and Romano mix)

Step 1: This part you do at home, pre-camping.  Make your pasta, drain it and place back in pot.  Add about 1/4 cup of Extra Virgin Olive Oil and press the 3 cloves of garlic into the pot.  Add about 1 tablespoon of Oregano and Basil.. Salt and Pepper to taste.  Mix it up and let it cool.  Once it's cool, place in a large ziplock bag and refrigerate until you leave.  You'll need to keep this in a cooler until you're ready to cook it at the campsite.

Step 2:  Once you're ready to cook, cut 4 pieces of foil, pretty large, drizzle some olive oil on it, then ration out the baby bellas.  Drizzle a little more olive oil on top of the mushrooms.

Step 3:  Portion the pasta out over the mushrooms.  Drizzle a little more olive oil over the pasta.  You want to try and make sure the mushrooms are between the pasta and the foil on that bottom because the pasta can burn.  Now sprinkle some of your shredded cheese over the pasta.

Step 4:  Close up your foil cocoon.  I usually cut 4 more squares of foil to put over the packets and roll the sides together.  You want a little bit of air in the packets, so don't roll them too tight.

Step 5:  Place the packets on your fire or camping stove for about 5 minutes.  The pasta will warm up quickly... the length of cook time depends on how well done you want the mushrooms.  I like mine slightly raw.  

Step 6:  Open one end of your packs and empty onto a plate.

Step 7:  Add your garnish!  I love adding diced cherry tomatoes, chopped fresh basil and some more Italian cheeses.

Step 8:  DEVOUR IT!

This time, I paired mine with a simple Arugula Salad with Greek Vinaigrette.  It was the perfect crisp compliment.  And of course, wine is a necessity!  My favorite is Mirassou's Pinot Noir.  Also, for those that cannot live without meat, a great way to add protein to this dish is to roast some Italian sausage over the fire, cut it up and toss it into the pasta.  Easy peasy!

What are your favorite camping recipes?? I'm always looking for new, delicious stuff to try!

Get the printable recipe HERE

Cranberry & Feta Cole Slaw Lettuce Wraps (Vegetarian, Organic & Gluten Free!)

Today I'm going to share with you a delicious (and very pretty, if I may say so) cole slaw recipe.  This is perfect for holiday gatherings or even just for no reason at all!  I chose to use all organic products. And not only is this organic and vegetarian, but it is also gluten-free.

Measurements:

1/2 cup Cranberries

6 cups chopped Cabbage

1 Carrot

1/3 cup Mayo

1 tablespoon Honey

Fresh Ground Black Pepper (to taste)

1 teaspoon Celery Seed

1/2 Squeezed Lemon Juice

Feta

1 teaspoon Raw Sugar

1 - Slice and dice your cabbage and carrot

2 - In a food processor, chop up your cranberries and Raw sugar.

3 - In a bowl, mix your cranberry/sugar into the mayo, lemon juice, and honey.

4 - Pour cranberry/mayo mix onto cabbage and carrots.  Add celery seed and black pepper - MIX.

5 - Once your cole slaw is done, clean and lay out one leaf of butter lettuce.  Fill it with your cranberry cole slaw, drench with feta and wrap it.

6 - Enjoy!

   

Check out our link party page to see where we link up each week!

Mac & Cheese Bar Dinner Party (+ my super awesome mac & cheese recipe!)

Mac & Cheese Ingredients:

6 tablespoons of unsalted butter

Bread crumbs

5 1/2 cups milk

1/2 cup flour

2 teaspoons salt

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

4 1/2 cups grated sharp cheddar cheese

2 cups grated gruyere cheese

2 pounds of fusilli pasta

Garnishes:

Green Onions

Sharp Cheddar Cheese

Sauteed Mushrooms

Light Sour Cream

Parsley

Real Bacon Bits

Diced Grape Tomatoes

Mac & Cheese Instructions:

1. Preheat oven to 375 degrees
2. Butter a lasagna dish and set aside
3. Heat milk over medium heat.
4. Melt butter in a high-sided skillet.  When it bubbles, add flour, continuously whisking cook for 1 minute.
5. Add hot milk to flour/butter mixture, continue whisking until it bubbles and mixture becomes thick.
6. Remove from heat.
7. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups of cheddar cheese and 1 1/2 cups of gruyer cheese until melted and mixed.  Set aside.
8. Cook fusilli pasta 2-3 minutes less than suggested on package.
9. Add pasta to lasagna dish, pour cheese sauce on top and stir together.  
10. Top mac & cheese with remaining cheddar and gruyere cheeses, then with breadcrumbs.
11. Bake about 30 minutes.

Check out our Link Party Page to see where we link up each week!

Baked Cinnamon Sweet Potato Wedges

Up until this year, I always hated sweet potatoes.  Then I had one, singular sweet potato fry... and my world was changed forever.  Now, I will devour anything that contains sweet potatoes.  I took a swing at cooking them for the first time and upon realizing I didn't have any brown sugar in the house, I had to improvise.  I grabbed the cinnamon, crossed my fingers, and sprinkled away.  The outcome was amaaaaaazing.

Ingredients:

4 sweet potatoes (peeled and sliced into wedges/fries)

1/3 cup butter (sliced)

Cinnamon

Himalayan Pink Salt

Fresh cracked black pepper

1 - Preheat your oven to 450 degrees

2 - Peel and slice sweet potatoes into wedges/fry shape.

3 - Place slices of butter every inch or so on top of potato slices. 

4 - Add salt & pepper to taste

5 - Sprinkle cinnamon on top using fingers.

6 - Cover with foil and bake at 450 for 40 - 45 minutes

Now eat them and love them!!!

Check out our Link Party Page to see where we link up each week!

The Best Grilled Cheese Ever + Homemade Pesto

Obviously, you are all fully aware that I am a vegetarian and pretty much the only reason I don't call myself vegan is because of my undying love for cheese.  I love cheese so much that on my shirt for the Pittsburgh Marathon 5K this year I considered writing "I Run for Cheese" instead of some noble cause like most others.  I believe in honesty, people.  (I ended up leaving the "I run for ___" empty).  Anyway, this grilled cheese is going to rock your world. It's unreal.

Grilled Cheese Ingredients:

Fontina cheese

Whole grain bread

butter (or whatever you prefer to use to help toast the bread)

Tomato

Pesto

Pesto Ingredients:

One large package of basil

1/3 cup extra virgin olive oil

1/8 cup pine nuts

1 clove garlic

Himalayan Pink Salt

Fresh cracked black pepper

1/4 cup freshly grated parmesan cheese

Let's start with the pesto first:

1 - Put your basil, pine nuts and garlic in your food processor and pulse until all chopped up.

2 - Add the oil, then salt & pepper to taste. Pulse until smooth.

3 - Add in cheese and mix until incorporated. 

Now onto the Grilled Cheese!

1 - Keep your stove top on medium heat.  Melt better in frying pan.

 2 - Place slice of bread in pan with cheese on top.  Cover with a lid to trap the heat in so the cheese will melt.

3 - Once the cheese has started melting, place the tomato on the cheese. 

4 - Spread pesto on second slice of bread, then place on top of tomato. 

5 - Flip sandwich and cover again until bread is toasted.

Now dig in and enjoy! 

Check out our Link Party Page to see where we link up each week!

Vegetarian Stacked Tostada Pizza

This is by far one of my favorite vegetarian meals to make!  It's a little time consuming, but easy... and not to mention DELISH!

Ingredients:

5 flour tortillas (9-10 inches)

2 tablespoons extra virgin olive oil

1 diced sweet onion

2 minced garlic cloves

1/2 teaspoon ground cumin

2 cans black beans (drained and rinsed)

1 can of beer (12 oz)

1 small package of frozen corn (about 10 oz)

Green Onions

1-2 bags of shredded Mexican cheese (amount depends on you!)

You will also need a spring form pan.

1 - Preheat oven to 400 degrees

2 - Saute diced onion, garlic and cumin in a large sauce pan.  Salt & pepper to taste.  Cook until onions are soft.

3 - Add beans and pour in can of beer.  Bring to a boil, then reduce the heat and let simmer until almost all of the liquid is gone.

4 - Remove from heat and stir in the corn and 3/4 of the green onions.

5 - Place 1 tortilla in bottom of spring form pan.  If it is too big, trim the tortillas to fit with a knife.  Spread 1/4 of the beans filling on first tortilla, then cover with cheese.  Repeat this 3 more times.  You should have 4 layers. 

6 - On the top tortilla, cover with cheese.

7 - Bake for 20 minutes.

8 - Garnish with toppings of your choice!  We sprinkled more onions on top + cilantro + cilantro lime ranch dressing and salsa.  We also cut up some lettuce and tomato to compliment the dish.

Cut in wedges like a pizza/pie and dig in!

Check out our Link Party Page to see where we link up each week!