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Thursday, August 21, 2014

Eggplant Bruschetta

Another one of my husband's creations.   Delicious!  But the eggplant doesn't hold for too long so this is best served right away.  It's optional to drizzle a tiny bit of balsamic vinegar on each one when they are done but we preferred the taste without.  

1 eggplant, sliced (about 1/2"-3/4" thick)
1 tomato sliced
Fresh mozzarella cheese
1 TBS Olive Oil
Balsamic Vinegar (optional)

1.  Slice the fresh mozzarella and lay on a plate lined with paper towels.   Cover with additional paper towels and let sit for at least 30 minutes to draw out the moisture.  

2.  Slice the tomatoes and also lay on a plate lined with paper towels.  Sprinkle a dash of kosher salt on each slice and let sit for 10-15 minutes to also draw out the moisture. 

3.  Lightly brush the eggplant slices with olive oil.   Heat grill on medium.  Add the eggplant.  Gently turn over after 2-3 minutes.   Should take no more than 5 minutes total. 

4.  Remove eggpant from grill.  Turn on broiler on stove.   Spray a cookie sheet lightly with cooking spray.  Add the eggplant and then add a tomato slice and then the mozzarella. 

5.  Broil close to the heat for 2-4 minutes or until the cheese is slightly browned and bubbly.   Once done, remove from heat.  You can optionally drizzle the balsamic vinegar on them before serving.   Enjoy! 

Tuesday, August 12, 2014

Watermelon, Feta & Bacon Stackers

My husband's new favorite weekend hobby is coming up with fun appetizers and I am NOT complaining!  This was so refreshing and light tasting.  Perfect summer appetizer.  Look pretty fancy too!  This recipe made 6 stackers. 

Watermelon cut into cubes.  About 2" deep and maybe 2.5" wide (give or take, doesn't have to be exact)
1 1/2 cup crumbled feta cheese (more or less to taste)
6-8 fresh mint leaves, grated finely
6 strips of bacon

1.  Make bacon according to directions until crispy.

2.  Meanwhile cut watermelon into cubes.   Once cut, hollow out about a 1/2" of the top of each one.

3.  Sprinkle the feta into the hollowed out portion of watermelon.

4.  Sprinkle with the grated mint leaves.

5.  Once bacon is done and patted to get off excess grease, break into half and place on top of the watermelon feta cubes to form an X.

6.  Sprinkle a bit more feta on top of the bacon.   Enjoy!

Fried Ravioli (with marinara dipping sauce)

No words to describe this masterpiece!  Simple to make and cheap ingredients.  You could serve this as an appetizer while entertaining for less than $10 (I had most ingredients on hand so I only spent $5).    This is the kind of appetizer that everyone will want you to make over and over again.  Super delicious.  You can make as little or as much as you want.  I was shocked at how crispy they came out.  They tasted better than some of the ones I get in restaurants sometimes. 

One bag of frozen cheese filled ravioli (we used the smaller ones)
2 cups of Italian seasoned bread crumbs (may need more if you are making a full bag)
2 large eggs, beaten (we used egg whites)
2 TBS grated parmesan cheese
One jar of your favorite marinara sauce
2 cups of Olive Oil (or whatever oil you prefer)

1.  Beat the eggs in a bowl.

2.  Place the breadcrumbs in a separate bowl.

3.  Pour the oil into a frying pan and turn on medium - high heat (closer to high side but not all the way up on high).   Wait for the oil to heat.    You will know when it is ready to use when the food sizzles when it touches it. If it doesn't sizzle, WAIT longer or else the food will get soggy.

4.  Dip the frozen ravioli into the eggs and then coat with breadcrumbs.  GENTLY place each breaded ravioli into the frying pan after you coat them.   Again, they should sizzle right away in there.    Be careful not to put too many ravioli in at once.  If you are doing a full bag, you may need to do it batches.  

5.  Turn the ravioli over gently with tongs after a minute or two and fry until golden brown (about 3-4 minutes usually but just watch for their color to change).

6.   Immediately remove the fried ravioli with tongs and place on a paper towel lined plate.   Let sit for about 5 minutes.

7.   While the ravioli sit, warm up your marinara sauce, however you prefer.  Once warm, place about one cup into a bowl for dipping.

8.  Sprinkle the ravioli with the grated parmesan and ENJOY!