No Fry Eggplant Parmesan Recipe – 30 Minutes

No Fry Eggplant Parmesan-3-poppopcooks.com-eggplant parmesan recipe-baked eggplant-eggplant-eggplant recipes-eggplant parmigiana

Eggplant Parmesan can be…..

…..done a few different ways resulting in various levels of time needed and mess made.

A long time ago I was working as a grunt in an Italian restaurant and meet this cook named Sal. He was always complaining about the Italian food here in America and how so much of it wasn’t the “real thing”. On the subject of eggplant parmesan, or as Sal called it “parmigiana di melanzane” .

He said, “Real Italian cooks bake the eggplant for parmigiana not fry it.”

At the time I just wrote it off as another one of his rants.

Then, years later, I saw Mario Batelli do it this way on his television show. So I had to try it and it is now the way that I do it all the time.

Quicker, less mess and just the right texture. Not crunchy and not mushy.

Set the oven at 400°F/205C. If you are not using a nonstick cookie sheet then line your cookie sheet with aluminum foil and spray or wipe it with olive oil.

Cut the ends off of the eggplant and peel them. Some cooks leave the skin on but we don’t like the taste of the skin. Then slice into about 1/2 inch thick slices.

Using a little more than your gut tells you to, salt and pepper both sides of the eggplant slices and lay them out in the cookie sheet.

About 8 minutes or until slightly browned a little and just starting to get soft. The time will vary with different eggplants do to how ripe they might be.

BTW – when you are picking out your eggplant get the ones with the the least – or hopefully none – skin blemishes and lightest in weight.

Lightly cover half of the slices with tomato sauce – you could use  fresh or canned tomatoes in a pinch – and top with the mozzarella. Lay the naked slices on top of the well dressed slices and this time after the mozzarella sprinkle some dried basil  and grated parmesan cheese. Lightly drizzle with olive oil.

No Fry Eggplant Parmesan-poppopcooks.com-eggplant parmesan recipe-baked eggplant-eggplant-eggplant recipes-eggplant parmigiana

In the resulting bare spot in the pan spread out your veggie of choice for today. Broccoli or string beans will work. We like asparagus for this.

Give the asparagus the same tomato sauce, cheese, basil and olive oil topping that you gave the top eggplant layer. Into the oven for for about 8 minutes or until the cheese is done the way that YOU like it. 

No Fry Eggplant Parmesan-2-poppopcooks.com-eggplant parmesan recipe-baked eggplant-eggplant-eggplant recipes-eggplant parmigiana

Then buon appetito!! Enjoy your No Fry Eggplant Parmesan. 

No Fry Eggplant Parmesan-3-poppopcooks.com-eggplant parmesan recipe-baked eggplant-eggplant-eggplant recipes-eggplant parmigiana

Chianti of course!!

 

Print Recipe
No Fry Eggplant Parmesan BigOven - Save recipe or add to grocery list Yum
Eggplant parmesan done with baked eggplant slices instead of fried.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Set the oven at 400°F/205C. If you are not using a nonstick cookie sheet then line a cookie sheet with aluminum foil and spray or wipe it with olive oil. Cut the ends off of the eggplant and peel them. Then slice into about 1/2 inch thick slices. Using a little more than your gut tells you to, salt and pepper both sides of the eggplant slices and lay them out in the cookie sheet. About 8 minutes or until slightly browned a little and just starting to get soft. The time will vary with different eggplants do to how ripe they might be.
  2. Lightly cover half of the slices with marinara sauce - you could use sliced tomatoes in a pinch - and top with the mozzarella. Lay the naked slices on top of the well dressed slices and this time after the mozzarella sprinkle some dried basil and grated parmesan cheese. Lightly drizzle with olive oil.
  3. In the resulting bare spot in the pan spread out your veggie of choice for today. Any stalky kind of green will work. We like asparagus for this. Give the asparagus the same tomato sauce, cheese and basil topping that you gave the top eggplant layer. Bake in to the oven for for about 5 minutes or until the cheese is done the way that you like it.
  4. Then buon appetito!! Enjoy your No Fry Eggplant Parmesan.
    No Fry Eggplant Parmesan-3-poppopcooks.com-eggplant parmesan recipe-baked eggplant-eggplant-eggplant recipes-eggplant parmigiana
Share this Recipe
Powered by WP Ultimate Recipe

Chicken Pasta Primavera – Quick and Easy – 25 Minutes

Chicken Pasta Primavera-8-poppopcooks.com-pasta primavera-pasta primavera recipe-chicken primavera-pasta primavera with chicken-Italian pasta recipes

Chicken Pasta Primavera is a…..

…….Quick and Easy weeknight meal that you can put together with just about any vegetables that you have on hand.

Primavera translated from Italian means springtime but Pasta Primavera originated by an Italian chef in New York City in the 1970’s.

Enough history let’s get your Chicken Pasta Primavera going.

Put the chicken tenders in the microwave to thaw out while you cut up the vegetables. When I rooted around in the fridge I found some broccoli, asparagus, string beans, carrots, tomatoes, garlic, some mushrooms leftover from our last batch  of chicken marsala and some onions. But, literally, any vegetable or vegetables will work.

Put a large skillet or sauté pan on at medium high and swirl in some olive oil. While it’s heating up cut up the chicken tenders. When the pan is hot, put in the chicken and sprinkle it with some salt and pepper.

Put a pot of salted water on for your pasta and cook the pasta while you put together to Primavera part. If the pasta is al dente before the veggies are cooked just drain it and drizzle a little olive oil in. Stir it to get the pasta covered with the oil and put it on an idle back burner to keep warm while it waits its turn.

When the chicken has browned add all the veggies except the tomatoes and garlic. Stir it a few times as everything cooks.

Chicken Pasta Primavera-poppopcooks.com-pasta primavera-pasta primavera recipe-chicken primavera-pasta primavera with chicken-Italian pasta recipes

After about 3-4 minutes or when the veggies just start to get a little soft throw in the tomatoes and the garlic. Add the chicken broth or white wine, squeeze in the juice from a lemon and toss in the rind and stir it all together. When the liquid starts to simmer lower the heat to medium and simmer for a couple of minutes.

Chicken Pasta Primavera-2-poppopcooks.com-pasta primavera-pasta primavera recipe-chicken primavera-pasta primavera with chicken-Italian pasta recipes

Add the grated parmesan and stir it in to your Chicken Pasta Primavera then….

Chicken Pasta Primavera-3-poppopcooks.com-pasta primavera-pasta primavera recipe-chicken primavera-pasta primavera with chicken-Italian pasta recipes

…..serve it up!!

You just prepared  your Quick and Easy Chicken Pasta Primavera like a chef!!

Chicken Pasta Primavera-8-poppopcooks.com-pasta primavera-pasta primavera recipe-chicken primavera-pasta primavera with chicken-Italian pasta recipes

A chilled bottle of Pinot Grigio pairs up real good with Chicken Pasta Primavera.

 

Print Recipe
Chicken Pasta Primavera BigOven - Save recipe or add to grocery list Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Put a large skillet or sauté pan on at medium high swirl in some olive oil. While it's heating up cut up the chicken tenders. When the pan is hot, put in the chicken and sprinkle it with some salt and pepper.
  2. Put a pot of salted water on for your pasta and cook the pasta while you put together to Primavera part. If the pasta is al dente before the veggies are cooked just drain it and drizzle a little olive oil in. Stir it to get the pasta covered with the oil and put it on an idle back burner to keep warm while it waits its turn.
  3. When the chicken has browned add all the veggies except the tomatoes and garlic. Stir it a few times as everything cooks. After about 3-4 minutes or when the veggies just start to get a little soft throw in the tomatoes and the garlic. Add the chicken broth or white wine, squeeze in the juice from a lemon and toss in the rind and stir it all together. When the liquid starts to simmer lower the heat to medium and simmer for a couple of minutes.
  4. Add the grated parmesan and stir it in to your Chicken Pasta Primavera then serve it up!!
    Chicken Pasta Primavera-8-poppopcooks.com-pasta primavera-pasta primavera recipe-chicken primavera-pasta primavera with chicken-Italian pasta recipes
Share this Recipe
Powered by WP Ultimate Recipe

Garlic Lemon Butter Chicken with Gnocchi – 25 minutes

Garlic Lemon Butter Chicken with Gnocchi-5-poppopcooks.com

You might take a little less then 25 minutes or you might take a little more. But, you will be pretty pleased with how fast you can get it ready to serve. I timed myself and it was on the plates and I was taking pics at 23 minutes. You can still keep within 25 minutes as you multi task and get the Asparagus Wrapped in Prosciutto on the table with your Garlic Lemon Butter Chicken with Gnocchi.

Put the chicken tenders in the microwave to thaw – if needed- or if you prefer move them from the freezer to the fridge before you leave for work. Put a skillet on at medium high with a couple of tablespoons of extra virgin olive oil and set the oven at 500°F. Cut the stump ends off of the asparagus, rinse off the spears and wrap them each with a slice of the Prosciutto. If the spears are thin just wrap 2 or 3 of them with the Prosciutto. Slices of bacon will also work just fine if you don’t have any Prosciutto. Line a baking pan or cookie sheet with aluminum foil and spray or drizzle it with it with olive oil. Spread out the wrapped spears in the pan and put it in the oven. It should take about 10 – 15 minutes. When the prosciutto gets crisp on top turn them over and let the other side get crisp. When all of the prosciutto is crisp it’s done. If the chicken isn’t ready yet just turn the oven off and let the asparagus rest and keep warm. This is one of our favorite side dishes.

Asparagus Wrapped in Prosciutto-poppopcooks.com

 

As soon as the asparagus is in the oven. Salt and pepper the chicken tenders and put them in the skillet. Sear both sides.

Garlic Lemon Butter Chicken with Gnocchi-2-poppopcooks.com

 

While they are cooking cut up the parsley and the garlic and have the gnocchi, cooking white wine and lemon standing by.

Garlic Lemon Butter Chicken with Gnocchi-poppopcooks.com

 

Add the butter and when it has stopped foaming put in the chopped garlic, white wine, parsley and the gnocchi. Squeeze in the lemon juice and toss in the rind. The chicken will finish cooking as the wine reduces and the gnocchi cooks. Mix everything together a few times as it all cooks.

Garlic Lemon Butter Chicken with Gnocchi-4-poppopcooks.com

 

It will take about 5 minutes for the gnocchi to puff up and get soft, but not mushy, then it all will be ready to enjoy. Spoon the sauce all over the chicken and the gnocchi and slide that side dish of prosciutto wrapped asparagus in next to your Garlic Lemon Butter Chicken with Gnocchi.

Garlic Lemon Butter Chicken with Gnocchi-5-poppopcooks.com

Asparagus Wrapped in Prosciutto-poppopcooks.com

 

You could treat yourselves to chilled bottle of Italian Pinot Grigio or Verdicchio white wine and some of Poppop’s easy homemade bread to dip in the sauce because you deserve it!

Print Recipe
Garlic Lemon Butter Chicken with Gnocchi - 25 minutes BigOven - Save recipe or add to grocery list Yum
Chicken tenders and gnocchi sautéed in a garlic, lemon and white wine sauce.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Put the chicken tenders in the microwave to thaw - if needed- or if you prefer move them from the freezer to the fridge before you leave for work. Put a skillet on at medium high with a couple of tablespoons of extra virgin olive oil and set the oven at 500°F. Cut the stump ends off of the asparagus, rinse off the spears and wrap them each with a slice of the Prosciutto. If the spears are thin just wrap 2 or 3 of them with the Prosciutto. Slices of bacon will also work just fine if you don't have any Prosciutto. Line a baking pan or cookie sheet with aluminum foil and spray or drizzle it with it with olive oil. Spread out the wrapped spears in the pan and put it in the oven. It should take about 10 - 15 minutes. When the prosciutto gets crisp on top turn them over and let the other side get crisp. When all of the prosciutto is crisp it's done. If the chicken isn't ready yet just turn the oven off and let the asparagus rest and keep warm. This is one of our favorite side dishes.
  2. As soon as the asparagus is in the oven. Salt and pepper the chicken tenders and put them in the skillet. Sear both sides.
  3. While they are cooking cut up the parsley and the garlic and have the gnocchi, cooking white wine and lemon standing by.
  4. Add the butter to the pan and when it has stopped foaming put in the chopped garlic, white wine, parsley and the gnocchi. Squeeze in the lemon juice and toss in the rind. The chicken will finish cooking as the wine reduces and the gnocchi cooks. Mix everything together a few times as it all cooks.
  5. It will take about 5 minutes for the gnocchi to puff up and get soft, but not mushy, then it all will be ready to enjoy. Spoon the sauce all over the chicken and the gnocchi and slide that side dish of prosciutto wrapped asparagus in next to your Garlic Lemon Butter Chicken with Gnocchi.
    Garlic Lemon Butter Chicken with Gnocchi-5-poppopcooks.com
Recipe Notes

Of course you could use boneless skinless breasts or thighs instead of tenders,. Just adjust the cooking times as needed.

Share this Recipe
Powered by WP Ultimate Recipe

Asparagus Linguine and Steak – 25 Minutes

Asparagus Linguine-7-poppopcooks.com

Asparagus Linguine and Steak – You can do a lot of different variations of this quick and easy meal. Steak, Pasta and Asparagus were what we had on hand so this is what turned out to be tonight’s quick and easy weeknight meal.

Put a pot of salted water on high for the pasta and a skillet with half of the olive oil on medium for the asparagus. Cut the thick ugly ends off the asparagus and cut the stalks into thirds. Rinse them off real well in a strainer. Shake the excess water off and put them into the skillet. Chop up the garlic cloves. When the pasta water starts to simmer add the pasta and stir it right away to get it all down into the water. After the asparagus has just begun to get soft add the butter and the garlic.

Asparagus Linguine-2-poppopcooks.com

 

Let the garlic cook in the butter for a minute then stir it all together. Using tongs or grabbers lift the linguine out of the pot and put it in the skillet. Don’t worry about it being too firm. It’s going to finish cooking in with the asparagus. Toss occasionally as it all finishes cooking.

Asparagus Linguine-4-poppopcooks.com

 

Put another skillet on at medium high with the rest of the olive oil for whatever meat you’re going to have with your Asparagus Linguine. We went with some beef tenderloin steaks. Salt and pepper both sides and when the skillet gets hot cook for 2-4 minutes a side depending on how you like it done. When you poke it with a finger the firmer it is the closer to well done it is.

Asparagus Linguine-3-poppopcooks.com

 

When the meat is almost done add the grated parmesan to the linguine and asparagus then toss it all together. Hold a little parmesan back for garnish.

Asparagus Linguine-5-poppopcooks.com

 

Serve up your Asparagus Linguine.

Asparagus Linguine-7-poppopcooks.com

 

And your steak, or whatever meat YOU choose. If you want to you can spoon a little of the garlic and oil on the steak with a little chopped parsley.

Asparagus Linguine-6-poppopcooks.com

 

A nice Italian red like a Sangiovese or a Barbera d’Asti isn’t expensive and goes great with this quick and easy weeknight dinner.

 

Print Recipe
Asparagus Linguine and Steak - 25 Minutes BigOven - Save recipe or add to grocery list Yum
An asparagus pasta primavera using fresh asparagus and served with streak.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Put a pot of salted water on high for the pasta and a skillet with half of the olive oil on medium for the asparagus. Cut the thick ugly ends off the asparagus and cut the stalks into thirds. Rinse them off real well in a strainer. Shake the excess water off and put them into the skillet. Chop up the garlic cloves. When the pasta water starts to simmer add the pasta and stir it right away to get it all down into the water. After the asparagus has just begun to get soft add the butter and the garlic.
  2. Let the garlic cook in the butter for a minute then stir it all together. Using tongs or grabbers lift the linguine out of the pot and put it in the skillet. Don't worry about it being too firm. It's going to finish cooking in with the asparagus. Toss occasionally as it all finishes cooking.
  3. Put another skillet on at medium high with the rest of the olive oil for whatever meat you're going to have with your Asparagus Linguine. We went with some beef tenderloin steaks. Salt and pepper both sides and when the skillet gets hot cook for 2-4 minutes a side depending on how you like it done. When you poke it with a finger the firmer it is the closer to well done it is.
  4. When the meat is almost done add the grated parmesan to the linguine and asparagus then toss it all together. Hold a little parmesan back for garnish.
  5. Serve up your Asparagus Linguine.
    Asparagus Linguine-7-poppopcooks.com
  6. And your steak, or whatever meat YOU choose. If you want to you can spoon a little of the garlic and oil on the steak with a little chopped parsley.
    Asparagus Linguine-6-poppopcooks.com
Share this Recipe
Powered by WP Ultimate Recipe