I love eggplant. In fact, it might just be my favorite vegetable. Although, I don't order it when I go out to eat because every time I have gotten it at a restaurant it is just so saturated with oil, and it's usually disgusting. Who wants to eat an oily, spongy mess?? Actually, the truth of the matter is I don't really care for fried foods period. One time I tried making general chicken at home, and by the time I was done frying up all the little chicken pieces I was so grossed out I barely ate any of it. Maybe it's just that I don't care for frying foods at home....I don't know, but I do know that I don't like fried eggplant! When I finally decided to cook up some eggplant at home I made up my mind right away that I wasn't going to fry it. I knew I could bake it and that it would turn out way more appetizing. I am so glad that I attempted to bake it because it really is soooo much better this way! I do believe I have become an eggplant snob....I pretty much only eat it when I make it. If the only time you've eaten eggplant is when you've gone out to eat, I am pleading with you to give it another chance and try making it at home. Once you do I bet you will love it! Maybe not as much as I do, but you get the point .☺ Baked Breaded Eggplant 1 very large eggplant, or 2 smaller ones 1 large egg 2-3 cups (start with 2 and add more if needed) of seasoned breadcrumbs Olive oil Garlic Salt to taste Preheat oven to 375. Line 2 baking sheets with aluminum foil and coat each pan with olive oil (it’s easier if you spread it around with your fingers). Peel and slice eggplant about a ¼ inch thick. In a small bowl whisk together the egg with about a tablespoon or two of water. Pour 2 cups of seasoned bread crumbs on a plate and set aside. Dip each piece of eggplant in the egg mixture and then dredge in the bread crumbs and set onto the baking sheets. Once you’ve finished this process you will need to drizzle a little olive oil on top of each piece of eggplant. Place in oven and cook for about a ½ hour, turning each slice of eggplant after 15 minutes. When it's done it should be a nice golden brown, so increase your cooking time if need be. When it comes out of the oven I sprinkle a little garlic salt over all of them. Serve hot or cold, either way it's yummy! Serves 4.

Curry powder, mango chutney, and ground beef accent this Southeast Asian-inspired dish that features cabbage as the main event.

This was so good! Once again, I pinned it, I tried it and I liked it! I read all about it at add a pinch, she raved about how great it was. I agree, it IS a tasty beef recipe, one I will make again for sure! Balsamic Roast Beef add a pinch 1 3-4 lb. boneless beef roast 1 c. beef broth 1/2 c. balsamic vinegar 1 Tbsp. Worcestershire sauce 1 Tbsp. honey 1 Tbsp. soy sauce 1/2 tsp, red pepper flakes 3 cloves garlic,chopped Put the roast in the crock pot. Mix the rest of the ingredients and pour on top. Cook on low 6-8 hours. Shred and serve on buns.

I remember the first time I tried okra a few years ago at the first southern restaurant I'd visited. It was steamed and served with tomatoes and onions. Okra's flavor and texture wasn't something I liked all that much and I wasn't too interested in trying it again, but as it's happened with other vegetables, preparing it differently has changed my perspective. This always happens when they're prepared tempura style or when they're dehydrated. Lately I've started to buy vegetable chips that are actually really delicious and a great option for a nutritious snack. With that in mind, I decided to try them in a different way, one that I knew I would like more, so today I share my okra chips recipe.

Stacey shares a simple and delicious recipe for mushroom bruschetta. It is really easy to make and so perfect for an appetizer this fall.

S’mores are one of my favorite things on this planet…literally. If something is s’mores flavored you better believe I’m going to be trying it. I’ve posted several s…

Why did I wait so long to make this again? I tried this out about two years ago, so I knew it that we liked it but I still wanted to try something new with tilapia. Well, I’m glad I didn̵…

My DH was excited when I found this recipe in *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. The English translation of *Plokkfiskur* is *Mashed Fish* but I found that title more than a little off-putting for something that is so favored here & opted to use the Icelandic word. Per the intro, "In early times when Icelandic housewives served poached haddock (or other white fish) w/boiled potatoes several times a wk, there were usually leftovers & they were typically incorporated into this simple & very popular dish. Today people buy fresh fish just to make this dish & it is even sought after & found in upscale restaurants." (Times have been estimated, but this recipe begins w/the fish & potatoes already cooked so that time is not reflected) *Enjoy* ! - *Edited to Add* on 10/3: When visiting w/an Icelandic friend tonite Re this recipe, she said this dish is also popular in a gratin form that adds cheese (usually Gouda) to the mix, tops it w/extra cheese & then finishes it in the oven to heat thru & melt the cheese. *Yum* !

Farm Stand Chicken The most difficult aspect of making dinner for many a harried mom is preparing a meal that appeals to the majority of family members. I am not one of those moms who will make a different dinner for each person, but I still try to make something that will be enjoyed by everyone. At least most of the time. I have been testing a new dinner philosophy in our house for the past few months. With 5 family members, each person brings their own likes and dislikes to the table. In my menu planning, I try to make meals that appeal to those with more sophisticated tastes as well as those that have less adventurous palates. My solution - each meal has something for everyone. Not every family member will eat all parts of the meal, but no one will go away hungry. My meals are generally easy to prepare, but are not usually the typical meatloaf or baked chicken. I try to spice it up a bit. An added bonus is that the Mom/Chef has to do a minimal amount of work to get dinner on the table. Tonight's dinner is a prime example - Farm Stand Chicken with Parmesan and Olive Oil Pasta Farm Stand Chicken consists of sauteed chicken breasts topped with a melange of sweet corn, chopped tomatoes, scallions, and a sprinkling of grated sharp cheddar cheese. The cheese and vegetable topped chicken is popped in the oven to make it all melty and good. For those family members adverse to most vegetables (No Thank You Boy), the plain chicken with some A-1 sauce was a welcome sight. For the more adventurous remaining family members(this evening it included the myself, My Middle One and My Oldest), we enjoyed the chicken with all the accouterments. A relatively mild side dish of Parmesan and Olive Oil Pasta was tonight's accompaniment to the chicken. The pasta consisted of thin spaghetti cooked and drained and tossed with a generous drizzle of olive oil, a big handful of freshly grated Parmesan and seasoned to taste with salt and pepper. For the spicy eaters, a sprinkle of red pepper flakes were added. The pasta-eating family members gobbled it up. Depending on the alignment of the moon, the shifting tides, and the general level of hormones, the taste preferences of my family members can change on a daily basis. Today was a relatively calm day at the dinner table. Maybe everyone was just really hungry. Thumbs up for tonight's meal. Everyone got to eat something they liked. The Mom/Chef liked that everyone ate some part of dinner. The Mom/Chef liked that it only took about 30 minutes to prepare. Give my method a try. It's just dinner. Farm Stand Chicken serves 4 4 boneless, skinless chicken breasts salt pepper 1/2 cup flour 1/2 cup seasoned bread crumbs 2 eggs olive oil 1 cup corn, fresh, canned, or frozen/thawed 1 cup tomato, diced 2 scallions, sliced thin drizzle of olive oil about 1/2 cup cheddar cheese, or substitute your favorite cheese, grated Preheat oven to 375 degrees. Season the chicken breasts with salt and pepper. Set aside. Combine flour and bread crumbs in a shallow dish. Beat eggs in another shallow dish. Heat about 2 tablespoons of olive oil in a large saute pan. Dredge chicken in flour mixture and then in egg and saute for about 3 - 4 minutes per side until nicely browned. Remove from pan and place on a paper towel lined plate. If chicken is not cooked through at this point finish cooking in a preheated oven for about 5 - 10 minutes. In a small bowl, combine corn, tomato, scallions, a drizzle of olive oil, and a little salt and pepper. Place chicken breasts on a baking sheet. Top each one with about 1/4 of the corn mixture and 1/4 of the grated cheese. Bake in oven for about 5 - 8 minutes or until cheese is melted. Note: This meal can be made ahead of time. Saute the chicken, let cool and package for the frig. Mix up the corn mixture and keep in the frig. At dinner time, preheat the oven, assemble the chicken breasts and bake. Viola! It's just dinner.

Great recipe for texas roadhouse cinnamon butter. hey heather ty for the stars and hope ya liked...its just a try at the recipe..i have never worked there but like to try to make copy cat recipes from places i go...again hope ya enjoyed

Tried a delicious new salad dressing recipe this week. Liked it so much that I made it again already ( and doubled it this time). Super simp...

You could serve this as a side dish (larger squares) or cut them up into smaller cubes and serve it on an appetizer tray.

I saw this recipe in All You magazine and it reminded me that I really liked these. It had been a long while since I had made them, so I decided to try again. I thought it would make a good tutorial because they’re quick and easy. I’m always looking for good, nutritious snacks for […]

This Homemade Salsa Recipe is healthy, fresh, and ready in just a few minutes. Just like you'd find at your favorite Mexican restaurant (but so much better!), learn how easy it is to make fresh and delicious salsa right at home and enjoy it with tortilla chips, tacos, and all your other favorite Mexican recipes.

Ok, I know what you are thinking because the same thought crossed my mind when I saw this recipe on FIXATE. WTF?! But I couldn't knock if I hadn't even tried it...and guess what?! I TRIED IT AND I LIKED IT! (parents, you will get that reference) Liked it so much that as I type

Whether your kids are adventurous eaters or are going through a picky phase, you'll find plenty of vegetarian recipes to please everyone at your table.

Turai is full of nutrients but liked by few only. One of the ways to make turai likable is to stuff it.Here i am using khas khas seeds to stuff it which is again rich in dietary fibres and potatoes which is liked by all. So try this healthy and tasty stuffed vegetable.

I've only made this once, but it was very good and will make it again. I served it with garlic bread, but garlic sticks and a side salad would also be nice. I got this from our local news paper. I liked it because the ingredients are simple, (I make my own pasta sauce), and it's quick to prepare leaving you with a hot, satisfying warm meal. Thanks for trying this.

Adapted from Alton Brown

Great low cal meal!

I've only made this once, but it was very good and will make it again. I served it with garlic bread, but garlic sticks and a side salad would also be nice. I got this from our local news paper. I liked it because the ingredients are simple, (I make my own pasta sauce), and it's quick to prepare leaving you with a hot, satisfying warm meal. Thanks for trying this.

This hearty dish is a great make-ahead option (thank you, slow cooker!) for your next family gathering or tailgate party. Adjust the sweet and spicy flavors as desired. The slaw can be part of the sandwich or served on the side.

This pasta dish features prosciutto and peas in a creamy Parmesan cheese sauce.

We love these easy Breakfast Egg Muffins. They're individual breakfast casseroles, made with simple ingredients that you likely have in your kitchen. Delicious, budget-friendly, and filling!

An easy, healthy and delicious family friendly soup, perfect for pizza lovers!

Whenever I think broccoli, I think of my favorite line from An American Tale where Fievel the mouse is befriended by Tiger, the big "bad" cat... Tiger: "Listen, I like mice." [Fievel cries] Tiger: "Oh, no. Not like that. You see, I don't eat red meat at all. I'm a vegetarian. Oh, a little fish now and then, but what I really like is a nice piece of... shh... brrrocc-o-li!" My best friend made a broccoli cheese soup last month for our holiday get-together's soup night, and my oldest daughter loved it. So, I got thinking about how to go about veganizing it without a lot of processed cheese substitute. Soon after a blog I follow ("Oh She Glows") popped up with just such a recipe. I've made it a couple times now, and I don't think I've changed too much from the original recipe. So...man your battle stations! Er...grab your knife!? Because there's a lot of chopping to do! Chop and set aside: 1 cup of celery (about 3 stalks) 3 potatoes, peeled (if organic, I wouldn't bother, just give a good scrub) 4-5 cups broccoli florets In a soup pot: 2 tsp evoo 1 onion, chopped 3 garlic cloves, minced Saute for about 5 minutes, then add the previously chopped veggies and cook another 5 minutes. Add, and simmer til the potatoes are tender - about 15 minutes: 3 cups vegetable broth 2 Tbsp "nooch" (nutritional yeast) 1/4 tsp cayenne pepper Ladle about 3/4 of the veggie mixture into the blender or food processor til relatively smooth. I like some texture in my soup, but it's up to you how far you take it. Pour back into the soup pot and stir. Now we'll move on to the cheesy component. Cheez Sauce: 1 Tbsp Earth Balance butter 2 Tbsp all-purpose flour 1-1/2 cups unsweetened, unflavored almond milk 3/4 cup nooch 1-1/2 Tbsp dijon mustard (or cheap yellow mustard if the contents of your fridge are like mine) 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp each salt and pepper 1/4 tsp cayenne pepper Melt the butter in the saucepan. In a measuring cup, mix milk and flour til dissolved and add slowly to butter, and whisk. When it gets nice and hot, whisk in the remainder of the ingredients. Mix cheez sauce into the soup pot. Add salt, pepper, and paprika to taste. This soup, IMO, calls for some nice, salty, buttery crackers! But since I didn't have any in the pantry, I made some "toast croutons" (ok...I really just wanted to use my new toaster oven...) Oh, and my daughter loves this veganized version just as much! Score! I made another dish tonight too, so that we'll have something to warm up tomorrow night after two basketball games...but I'll share that one with you another time. Stay tuned!