Stacey's Savory & Sweet Home Cooking

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Baked Stuffed Eggplant

Posted by Stacey @ Savory & Sweet on June 11, 2013 at 9:55 AM Comments comments (0)

Recipe Makes 8 Halves.

4 Graffiti Eggplants, cut in half length wise

1 Pint of Golden Cherry Tomatoes

1 Pint of Cherry Tomatoes

1/2 Half Small Yellow Onion, chopped

2 Cups Shredded Mozzarella Cheese

1/4 Cup Parmesan Cheese

2 Cloves of Garlic, minced

1 Tablespoon Fresh Basil

2 Tablespoons EV Olive Oil

Salt & Pepper


Preheat oven to 350 degrees.

Wash & dry eggpplant and tomatoes. Cut both ends of the eggplant off, and cut in half length wise. If you do not like the skin, you can peel it off.

(I used graffiti eggplant just because it was longer and skinnier than the normal purple eggplant. If you use the other kind, you may need to adjust recipe for more filling.)

Using a spoon, scoop out the middle part of the seeds. Set that 'meatier' part aside (to be used in filling), and scrap the rest of the seeds out making a little boat for the filling. Thow away the scrapped out seeds.

Oil  the bottom of a casserole dish. Place the scooped out eggplants in dish, and season with salt and pepper liberally.

Chop up the 'meatier' part of the eggplant that was spooned out into smaller than bite size pieces. Put in bowl. Cut both kinds of  tomatoes in half, chop the onion, mince the garlic and add to the bowl as well. Sprinkle with 1 cup of the mozzarella cheese and 1/4 cup of the parmesan cheese. Chiffonade the basil and add to filling mixture. Season with salt and pepper.

Spoon enough filling into each eggplant and lightly press it in so it doesn't fall out. Once filled, sprinkle the top of them with the remaining mozzarella cheese.

Bake for 20-25 minutes, until cheese is melted and eggplant is soft.

I served mine with bow tie pasta w/ butter and lemon.

Enjoy!


Spinach and Artichoke Farfalle

Posted by Stacey @ Savory & Sweet on June 12, 2012 at 9:35 AM Comments comments (0)

Think spinach and artichoke dip as a pasta dish. All those great creamy, cheesey and garlicky flavors mixed with fresh spinach, marinated artichokes and tomatoes. So. Good.


(This recipe was loosely inspired by Lauren's Latest Spinach & Artichoke Lasagna. Recipe:http/www.laurenslatest.com/spinach-artichoke-lasagna-florentine-style/)

Ingredients

1lb Box Farfalle Pasta

3 Tablespoons Extra Virgin Olive Oil

6oz Jar Marinated Artichoke Hearts, chopped

1 Large Tomato, de-seeded and chopped

1 Medium Onion, chopped

2 Cloves of Garlic, finely chopped

4 Cups of Fresh Spinach

3 Oz Cream Cheese

1/2 Cup Grated Parmesan Cheese

2 Tablespoons Butter

2 Tablespoons Flour

2 Cups of Milk

1 Tablespoon Prepared Pesto (optional)

1/2 Tablespoon Salt

1/2 Tablespoon Pepper

1 Teaspoon Fresh Parsley, chopped - garnish

Directions

In a large, deep saute pan, on medium heat, add oil and saute artichokes, tomato and onion with salt and pepper. Cook until onion softens and becomes translucent. Add in garlic and cook for a few minutes until fragrent. Lower heat and let veggies simmer together.

In a sauce pan on medium heat, add butter and melt. Whisk in flour, and continue to whisk for 2 minutes. Add in milk and continue whisking until it thickens. Stir in cream cheese, parmesan cheese and pesto (optional). Stir well to combine until cream cheese melts. Add salt & pepper to taste.

Pour sauce into pan w/ veggies. Add in spinach to the same pan and stir until all of the spinach wilts.

Boil water and cook pasta per direction on box, about 12-13 minutes. Drain pasta when done, and add to pan with the sauce/veggies. (Or vice versa if it won't fit.) Mix pasta well to coat with sauce.

Garnish with fresh parsley and/or a sprinkle more of parmesan cheese. Enjoy!!

Pasta Al Fresco

Posted by Stacey @ Savory & Sweet on May 30, 2012 at 9:05 PM Comments comments (1)

Some of the best dinners come from simply walking around the grocery store and picking out the freshest, best looking produce, and then building the dish from there. That's how I ended up here. It started as a vegetarian dish, but I have to refrain from calling it so, due to the chicken broth used. But, feel free to use vegetable broth in it's place. Heck, even switch out the veggies to what looks best or what is on sale at your favorite store. The possiblities are endless! :D

And don't judge. I happen to love Stop & Shop. They happen to have a really great produce section and that chicken broth was only $1.00! For organic! Not everything has to be Gucci and Prada. ;)

Ingredients

1 Box Rotelle Pasta

1lb Asparagus, cut to bite size pieces

1 Cup Cherry Tomatoes, cut in half

2 Portobello Mushroom caps, thinly sliced

1 Shallot, finely chopped

2 Cloves of Garlic, finely chopped

Juice of 1 Lemon

Zest of 1/2 of a Lemon

16oz Chicken Broth

1/4 Cup Grated Parmesan Cheese, plus more for garnish

1 Teaspoon Dried Basil

3 Tablespoons of Butter

1/2 Tablespoon of Extra Virgin Olive Oil

2 Teaspoons Salt, more or less to taste

2 Teaspoons Pepper, more or less to taste


Directions

First, chop asparagus, tomatoes, mushrooms, shallots and garlic and leave aside.

In a large skillet, on medium heat, melt butter and add oil. Stir in asparagus, mushrooms, tomatoes, salt & pepper, and saute for about 10-15 minutes.

Once asparagus has slightly softened, add in shallot and garlic. Stir and cook for a few minutes.

Pour in chicken broth and add the zest of half of a lemon and all of the juice. Stir in a 1/4 cup of grated parmesan cheese and stir well. Add in basil and some more salt & pepper to taste. Bring to boil and reduce to simmer. Cover to let asparagus cook until tender.

Meanwhile, In a large pot, boil water for pasta and cook pasta for about 10 minutes.

Drain pasta and combine with the veggies and sauce.

Serve with a sprinkle more of grated parmesan cheese and/or some more lemon zest.




Antipasto Skewers

Posted by Stacey @ Savory & Sweet on May 29, 2012 at 10:50 AM Comments comments (1)

I was introduced to this idea while being served some hors d'oeuvres at a friends wedding, and I was in love. This takes the classic flavors of an antipasto and turns the ingredients into an easy and practical appetizer. You can even add some rolled up slices of capicola and prosciutto for a more heartier skewer.


Ingredients

1 Pint Cherry tomatoes, cut in half (sundried tomatoes would be a great subsitute as well!)

1 Cup Marinated Kalamata Olives, cut in half

4 Medium Size Balls of Fresh Mozzarella, cut into 12 pieces each

1 Small Jar of Marinated Artichoke Hearts, each piece chopped in half

1 Cup Balsamic Vinaigrette Dressing

25-30 8" Wood Skewers

Directions

Cut tomatoes, olives and artichokes in half and the fresh mozzarella into 12 pieces (per ball).

Skewer one piece of each ingredient so there are about three pieces of each on one skewer. (My order went tomato, mozzarella, olive, artichoke and ended with a tomato on top)

Place skewers in a container long enough for them to lay down. Pour the balsamaic vinaigrette over all the skewers, and let them marinate for 30 mins to an hour before serving.

*(Optional - you can sprinkle some finely chopped basil before serving.)

Mediterranean Pasta Salad

Posted by Stacey @ Savory & Sweet on May 29, 2012 at 9:10 AM Comments comments (1)

It's easy to make, the flavors are fresh and it looks colorful and inviting! You will need to make this for your next cook-out!


Ingredients

1 box Penne Rigate Pasta

1 Roasted Red Pepper, finely chopped

1 Green Bell Pepper, finely chopped

1 Small Can of Sliced Black Olives, drained

1 Cup Feta Cheese, crumbled

1 16oz bottle Kraft Tuscan House Italian Dressing

Directions

Boil water and cook pasta for 10-12 minutes.

While pasta is cooking, finely chop and combine both peppers, olives and feta cheese into a large bowl.

When pasta is done, drain water and add to bowl. Pour in dressing and stir well to combine.

Refrigerate before serving.

Fiesta Guacamole

Posted by Stacey @ Savory & Sweet on May 15, 2012 at 9:35 AM Comments comments (0)

This is the BEST version of guacamole that I've ever had. Who knew that it would have come from a detox recipe book...ssshhhh! It's pretty much like a party in your mouth, hence the name, Fiesta Guacamole!! ;)


Ingredients

2 Avocados

1/2 Jalapeno, seeded & finely chopped

2 Tomatoes, seeded (gutted) & finely chopped

3 Cloves of Galic, minced

1/2 Red Onion, finely chopped

1 Lime, juiced

1 Tablespoon Cilantro, chopped

2 Teaspoons Salt, more or less to taste

2 Teapsoons Pepper, more or less to taste

Directions

Have a medium size bowl ready to put all ingredients in.

Slice avocado length wise, pull halves apart, and scoop out the seed with a spoon. Run the spoon along the edge of the avocado to remove the skin. Chop the avocado into small, bite size pieces.

Chop jalapeno, garlic, tomatoes, cilantro and onion and add to bowl.

Squeeze the juice from one lime into the mixture and sprinkle salt & pepper to taste.

Use a potato masher and mash avacado mixture untill desired consistency. I like mine with some chunks of avocado, and the potato masher seemed to be the best tool to use for this!

Mashed Potatoes w/ Herbed Goat Cheese

Posted by Stacey @ Savory & Sweet on April 25, 2012 at 6:30 PM Comments comments (0)

Herbed goat cheese just happened to become one of my new favorite yummy "it" things. I used it in a pasta dish, spread some on crackers, and it's possible that I may have eaten a few spoonfuls just as is. Don't judge. ;) This dish was just done in natural succession. I became obsessed with an item and I needed to spruce-up a boring side dish. Turns out that the goat cheese made the mashed potatoes super creamy without having to use a ton of butter or milk.


Servings: 2 heaping portions


Ingredients

1lb White potatoes (about 6-8 small size), cut into fours

3 Tablespoons Chavrie Herbed Goat Cheese (about 1/2 the package)

2 Tablespoons Butter

1/4 Cup milk

1 Tsp Salt

1 Tsp Fresh Ground Pepper


Directions

Boil un-peeled, cut potatoes until fork tender, about 20-25 minutes. Drain and return into pot. Off heat, add cheese, butter, milk, salt and pepper. Using a potato masher, press, stir and mash ingredients untill well combined.





Eggplant & Mushroom Linguine w/ Ricotta

Posted by Stacey @ Savory & Sweet on April 6, 2012 at 8:05 PM Comments comments (2)

This is kind of a deconstructed version of eggplant parmesan, but with mushrooms...and linguine. Another hearty meal that also rings in under $20 and feeds at least six. Better yet, it's super delicious.



2 Whole Eggplants (I used graffiti for it's appearance, but taste-wise it doesn't matter.) thinly sliced

1 Box Linguine Pasta

2 Portobello Mushroom Caps, thinly sliced

1 Small Onion, chopped

2 Cloves of Garlic, chopped

1 28oz can San Marzano Whole Tomatoes

1 28 oz can Tomato Sauce

1 Tablespoon Tomato Paste

1/2 Cup Parmesan Cheese

1/2 Cup Shredded Mozzarella Cheese

1/4 Cup Ricotta Cheese

6-8 Leaves of Basil, chiffonade

1/2 Tablespoon Salt

1/2 Tablespoon Fresh Ground Pepper

1 Tablespoon Garlic Powder

1 Tablepoon Onion Powder

1/2 Teaspoon Sugar

2 Tablespoons Olive Oil

2 Tablespoons Butter


In a large pot, on medium heat, add oil and butter. Saute mushrooms, onions and eggplant until eggplant is soft. Add salt & pepper and garlic. Let garlic cook for about 1 minute. Add whole tomatoes and with a spoon break the tomatoes up into pieces, then add sauce. Sprinkle in garlic & onion powder, parmesan cheese, sugar and a little bit more salt & pepper to taste. Stir in basil and turn heat down to low. Boil water for pasta and cook linguine for about 9-10 minutes. Drain and add to pot with sauce and stir well to comine. Serve with a sprinkle of mozzarella on top and a dollop of ricotta cheese. I like to stir in the ricotta before I take my first bite!




Eggplant Rollatini

Posted by Stacey @ Savory & Sweet on March 14, 2012 at 9:50 PM Comments comments (0)

Under all that melty cheesey goodness are little rolled up eggplant packages stuffed with, what else? More cheesey goodness! If you don't like eggplant after one bite, there is absolutely no hope for ever liking it in the future. Which, unfortunately, will be your loss. :( More for me! :D


For The Sauce

2 Tablespoons Olive Oil

1 Whole Medium Onion chopped

4-6 Cloves Garlic chopped

2 Cans 14.5 oz Diced Tomatoes

1 Can 28 oz Tomato Sauce

1 Can 28oz Tomato Puree

½ Cup Grated Parmesan Cheese

2 Tablespoons Tomato Paste

2 Tsp Sugar

1 Tablespoon Salt

2 Tsp Pepper

6-8 Leaves Fresh Basil

 

For Eggplant & Filling

2 Medium size eggplant, thinly slice length-wise

1 Large container whole milk ricotta cheese

1 Cup grated parmesan cheese

1-1/2 Cup finely shredded mozzarella cheese

1 Tablespoon chopped parsley (fresh or dried)

1 Egg beaten

1 Tsp salt

1 Tsp Fresh ground pepper


                          *Note - Be careful when slicing eggplant! Need slices to be no thicker than 1/2". Use of a mandolin would be best. If you have thicker slices, boil in water for a few minutes so they are bendable.

For Sauce: Using a 4 Quart pot, on medium heat, add oil and onions. Once onions are translucent, add garlic and let sauté for a few minutes. Add drained diced tomatoes. Stir and let simmer for a few minutes. Add sauce, puree, paste, and parmesan cheese. Bring to slight boil and reduce to simmer. Add sugar, salt and pepper to taste. Chiffonade basil, add to sauce and stir.

                   Preheat oven to 350 degrees. In a large bowl, combine ricotta cheese, mozzarella, parm, egg, parsley, salt & pepper. Have a 9x13 baking dish ready. Take slices of eggplant and put a couple of spoonfulls and spread a layer over the slice. Roll slice and place seam side down in baking dish. Make sure rolls do not touch. Once dish is filled, pour sauce over rolls, but do not cover. Sprink the rest of the shredded cheese on top. Bake 20 mins untill cheese is melted. 

Eggplant Parmesan

Posted by Stacey @ Savory & Sweet on March 14, 2012 at 9:35 PM Comments comments (0)

If this doesn't make you fall in love with eggplant, nothing will.

For Sauce

2 Tablespoons Olive Oil

1 Whole Medium Onion chopped

4-6 Cloves Garlic chopped

2 Cans 14.5 oz Diced Tomatoes

1 Can 28 oz Tomato Sauce

1 Can 28oz Tomato Puree

½ Cup Grated Parmesan Cheese

2 Tablespoons Tomato Paste

2 Tsp Sugar

1 Tablespoon Salt

2 Tsp Pepper

6-8 Leaves Fresh Basil

For Eggplant & Filling

 2 Medium size eggplants sliced to 1" coin size

1 Large container whole milk ricotta cheese

2 Cups grated parmesan cheese

2 Cups finely shredded mozzarella cheese

2 Tablespoons chopped parsley (fresh or dried)

3 Eggs beaten

1-1/2 Cups bread crumbs

1/3 cup oil

1 Tsp salt

1 Tsp Fresh ground pepper


For Sauce: Using a 4 Quart pot, on medium heat, add oil and onions. Once onions are translucent, add garlic and let sauté for a few minutes. Add drained diced tomatoes. Stir and let simmer for a few minutes. Add sauce, puree, paste, and parmesan cheese. Bring to slight boil and reduce to simmer. Add sugar, salt and pepper to taste. Chiffonade basil, add to sauce and stir

For eggplant and filling: Preheat oven to 350 degrees. First 2 beaten eggs in one bowl and bread crumbs in another. Take eggplant  slices and dip in eggs then bread crumbs, coating each slice well. Once all slices are breaded, Heat large skillet med-med high heat w/ oil. Fry eggplant until golden brown on each side. Leave on paper towel to drain excess oil and set aside. In a large bowl combine ricotta cheese, 1 beaten egg, parmesan cheese,1 cup of mozzarella salt and pepper. In a 9x13 baking dish put a layer of tomato sauce to cover the bottom. Place slices of eggplant next to each other to make another layer. Spoon 1/3 of the cheese mixture and spread evenly. Repeat layers untill tomato sauce is on the last layer. Sprinkle the rest of the mozzarella cheese on top, and bake for 30 mins until bubbly and golden brown.