Chicken & Eggplant Parmesan, Asparagus Almondine and Garlic Bread

05 January 2011

Oh what a classy table we put out. This is Bodie with our feast. We stuck a power-outage candle into a beer bottle for added class. The dishes here are eggplant and chicken parmesan, asparagus almondine, spaghetti and garlic bread. This was sort a bigger feast, and took about two to three hours to make, with prep. Also, in most of these recipes I do not include salt and pepper, but you can add them to your liking. Personally, I don't add much salt when cooking, but you can do as you like!



Chicken and Eggplant Parmesan 
- chicken breasts or eggplant, sliced (we made both)
- eggs 
- bread crumbs
- mozzarella cheese (I used big mozzarella balls)
- olive oil
- rosemary, thyme, oregano, and other spices if you want
- parmesan cheese (grated)
- red sauce (you can make your own or use a can)

First, get a large pan and put some olive oil in it on low heat. Then, put the eggs in a bowl and beat them, and then put bread crumbs on a plate next to it. If you have an eggplant, slice it into circular pieces. Dip the chicken and or eggplant first into the egg and then into the breadcrumbs on both sides. then put them into the pan and sautee until golden brown. After, put your chicken/eggplant into a baking dish, and put slices of mozzarella on top. then you can add the spices and pour the red sauce over it all. After, sprinkle the parmesan cheese on top and broil it until the cheese is melted and everything is golden brown.


Asparagus Almondine
- butter or margarine
- asparagus (you can also use green beans instead, but see notes on green bean prep)
- sliced almonds
- lemon juice if desired
- minced garlic (about 2 cloves) if desired

Put the asparagus in the pan with the butter or margarine and a little bit of water. Let it absorb all the water, then add the almonds, lemon juice, and garlic. Saute until golden brown. Note: If you are substituting green beans, you need to use a spoon or your fingers to remove each tip, pulling it as far as possible (there will be little strings hanging off the tip) so that water can get in and they can get juicy.

Garlic Bread
- french bread
- margarine or butter
- minced garlic, or if you prefer, a mixture of onion and garlic powder
- aluminum foil

Cut open the french bread sandwich-ways, and spread lots of butter or margarine in it. Sprinkle garlic on otop. Put it in the aluminum foil and bake on 350 until it begins to get golden edges. Then turn it to broil and leave the oven door cracked. This is very important because otherwise it will get too hot. Don't step away from it at this point as it can burn easily, but watch it until it's the perfect color.

Pasta
- pasta (we used spaghetti)
- salt
- olive oil

Put water, a bit of olive oil (you dont need a lot just like a teaspoon or so) and a pinch of salt into a big pot and boil it on high. Then add the pasta, stirring occasionally until cooked. One good way to tell if its cooked or not (that my father taught me) is to throw it at a wall. If it sticks, it is done. If not, it needs more time. This of course may or may not work depending on the type of walls in your kitchen, but otherwise run it under cold water and give it a taste or follow the instructions on the package if there are any.

1 comments:

Anonymous at: 30 March, 2011 12:15 said...

Yum, looks beautiful. Did you cook the chicken in the frying pan, then? and it might be sliced thin? It is all beautiful.

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