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

Pork Tenderloin with Caramelized Onions – Quick and Easy – 30 Minutes –

Pork Tenderloin with Carmelized onion red wine topping-13-poppopcooks.com-pork tenderloin recipes-quick and easy recipes-gluten free recipes

Pork Tenderloin with Caramelized Onions…..

………….sounds complicated and like a lot of work but you will put this quick and easy weeknight meal together just like that – “quick and easy”. It involves a little multi tasking but it’s still quick and easy. Please watch this very short video and let me know – jack@poppopcooks.com – should I or should I not keep on including them in the recipes.

Cut the silver skin off the tenderloin with a sharp knife.

Put a skillet on at medium high and swirl in enough olive oil to coat the bottom of the pan. Cut the tenderloin in half. Lightly sprinkle it on all sides with salt and pepper. Put the tenderloin in the pan and ………..

Pork Tenderloin with Carmelized onion red wine topping-2-poppopcooks.com-pork tenderloin recipes-quicksand easy recipes

………..turn it occasionally as it cooks to get it seared on all sides. While the pork tenderloin is cooking cut the onion into strips and chop the garlic.

When the pork tenderloin is firm to a poke with your finger or reads  145°F on an instant read meat thermometer remove them to a plate to rest. Reduce the heat to medium and put the onions strips in the skillet. Lightly salt and pepper. Stir them often as they soften and get caramelized. 

Pork Tenderloin with Carmelized onion red wine topping-5-poppopcooks.com-pork tenderloin recipes-quick and easy recipes-gluten free recipes

Put another skillet on at medium high and swirl in enough olive oil to coat the bottom. Put in the string beans and sprinkle with salt and pepper. Turn a few times as they cook. When they start to get limp add the garlic and squeeze in some lemon juice. Mix it all up and cook until the garlic is turning gold on it’s edges.

Pork Tenderloin with Carmelized onion red wine topping-8-poppopcooks.com-pork tenderloin recipes-quick and easy recipes-gluten free

 Then add the grated parmesan cheese and stir to coat the beans.

Pork Tenderloin with Carmelized onion red wine topping-11-poppopcooks.com-pork tenderloin recipes-quick and easy recipes-gluten free recipes

Meanwhile add the red wine to the onions and simmer until it is reduced and thickened a little.

Pork Tenderloin with Carmelized onion red wine topping-9-poppopcooks.com

Slice up the pork tenderloin and top with the caramelized onion. While things were cooking I “baked” some sweet potatoes in the microwave. Enjoy your Pork Tenderloin with Caramelized Onions Red Wine Topping and your parmesan crusted string beans and your “baked” sweet potatoes and……..

Pork Tenderloin with Carmelized onion red wine topping-13-poppopcooks.com-pork tenderloin recipes-quick and easy recipes-gluten free recipes

……..the rest of that red wine. Bon Appetit!!!

Print Recipe
Pork Tenderloin with Caramelized Onions Red Wine Topping BigOven - Save recipe or add to grocery list Yum
Pan Seared Pork Tenderloin alongside Strignbeans Sautéed with garlic and Parmesan cheese plus microwave "baked" sweet potatoes
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
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Cuisine American
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. Cut the silver skin off the tenderloin with a sharp knife. Put a skillet on at medium high and swirl in enough olive oil to coat the bottom of the pan. Cut the tenderloin in half. Lightly sprinkle it on all sides with salt and pepper. Put the tenderloin in the pan and turn it occasionally as it cooks to get it seared on all sides. While the pork tenderloin is cooking cut the onion into strips and chop the garlic. When the pork tenderloin is firm to a poke with your finger or reads 145°F on an instant read meat thermometer remove them to a plate to rest. Reduce the heat to medium and put the onions strips in the skillet. Lightly salt and pepper. Stir them often as they soften and get caramelized.
  2. Put another skillet on at medium high and swirl in enough olive oil to coat the bottom. Put in the string beans and sprinkle with salt and pepper. Turn a few times as they cook. When they start to get limp add the garlic and squeeze in some lemon juice. Mix it all up and cook until the garlic is turning gold on it's edges.Put another skillet on at medium high and swirl in enough olive oil to coat the bottom. Put in the string beans and sprinkle with salt and pepper. Turn a few times as they cook. When they start to get limp add the garlic and squeeze in some lemon juice. Mix it all up and cook until the garlic is turning gold on it's edges. Then add the grated parmesan cheese and stir to coat the beans.
  3. Meanwhile add the red wine to the onions and simmer until it is reduced and thickened a little.
  4. Slice up the pork tenderloin and top with the caramelized onion. While things were cooking I "baked" some sweet potatoes in the microwave. Enjoy your Pork Tenderloin with Caramelized Onions Red Wine Topping and your parmesan crusted string beans and your "baked" sweet potatoes.
    Pork Tenderloin with Carmelized onion red wine topping-13-poppopcooks.com-pork tenderloin recipes-quick and easy recipes-gluten free recipes
Share this Recipe
Powered by WP Ultimate Recipe

One Skillet Chicken Dinner – 25 minutes or less

One Skillet Chicken Dinner-8-poppopcooks.com

One Skillet Chicken Dinner – You will have the whole meal done and on the table in 25 minutes or less.

Put a skillet on at medium high and add enough olive oil to coat the bottom. Using a dishwasher safe cutting board cut up the chicken breast or tenders into about 1″ chunks. Add them to the skillet and stir them around a little. Sprinkle with salt, pepper, garlic powder and dried basil.

One Skillet Chicken Dinner-2-poppopcooks.com

Stir the chicken around a few times as it cooks. While it is cooking rinse the string beans, trim off the stumpy ends and cut them in halves or thirds. Chop up the onion.

One Skillet Chicken Dinner-3-poppopcooks.com

Add the veggies, the gnocchi and the tomatoes to the skillet.

One Skillet Chicken Dinner-4-poppopcooks.com

Mix it all together. Bring it up to a fast simmer and lower the heat just enough to maintain the simmer. Light up the broiler. Stir everything in the skillet a few more times as it all cooks. When the pasta – gnocchi – has softened to the nibble test top it all off with a layer of shredded mozzarella then a layer of grated parmesan. Some dried parsley and even some red pepper flakes if want.

One Skillet Chicken Dinner-5-poppopcooks.com

Put the skillet under the broiler until the cheese has cooked to the point that YOU want it.

One Skillet Chicken Dinner-6-poppopcooks.com

Then serve up your One Skillet Chicken Dinner.

One Skillet Chicken Dinner-8-poppopcooks.com

With a nice Sangiovese or Chianti. Bon Appetito!

Print Recipe
One Skillet Chicken Dinner BigOven - Save recipe or add to grocery list Yum
Chicken, veggies and pasta all in one skillet.
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
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
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 skillet on at medium high and add enough olive oil to coat the bottom. Using a dishwasher safe cutting board cut up the chicken breast or tenders into about 1" chunks. Add them to the skillet and stir them around a little. Sprinkle with salt, pepper, garlic powder and dried basil.
  2. Stir the chicken around a few times as it cooks. While it is cooking rinse the string beans, trim off the stumpy ends and cut them in halves or thirds. Chop up the onion.
  3. Add the veggies, the gnocchi and the tomatoes to the skillet.Mix it all together. Bring it up to a fast simmer and lower the heat just enough to maintain the simmer. Light up the broiler. Stir everything in the skillet a few more times as it all cooks. When the pasta - gnocchi - has softened to the nibble test top it all off with a layer of shredded mozzarella then a layer of grated parmesan. Some dried parsley and even some red pepper flakes if want.
  4. Put the skillet under the broiler until the cheese has cooked to the point that YOU want it. Then serve up your One Skillet Chicken Dinner.
    One Skillet Chicken Dinner-8-poppopcooks.com
Recipe Notes

You can use any kind of pasta instead of gnocchi. Gnocchi cooks in like 2-3 minutes and pasta in 8-10 minutes.

 

Share this Recipe
Powered by WP Ultimate Recipe

Italian Mozzarella Rice

Italian Mozzarella rice-17-poppopcooks.com

Italian Mozzarella Rice — This dish is very, very good. I had never heard of it. Not from any of my Italian family and friends. Nor did I ever encounter it in my brief visits to Naples and Rome. But, I have this real good book of Italian recipes called Essentials of Italian Cooking by Marcella Hazan. She is from Italy and very good and down to earth in her instructions. Plus, she gives a brief history of the all the different dishes. This was kind of a tag at the end of the chapter on Risotto. She tells how to make the basic recipe with some shredded fresh basil leaves as the only addition. It’s become a regular with us and once you treat yourself and your gang to it I’ll bet that it starts showing up at your house too.

Cut the butter in to pats and spread it out so that it can get to room temperature quicker. Shred the mozzarella on the largest holes of the grater or just have some of that pre shredded stuff on hand or cut up the mozzarella into very small pieces.

Start the water in a sauce pan at high. When it starts to boil add the salt. Add the rice and immediately stir it for about 8-10 seconds. Cover the pot and lower the heat to a slow but constant boil. Cook it until the rice is al dente, sort of soft on the outside but firm on the inside when you sample some. It could take from 12-20 minutes depending on the kind of rice you are using and how chewy – or not-you like it. We’ve become addicted to Italian Arborio rice, especially for this dish.

Strain the rice and return it to the pot. Don’t put the pot back on the stove. Add the mozzarella and mix it together until the cheese gets stringy.

Italian Mozzarella rice-12-poppopcooks.com

 

Add the grated parmesan and mix until it has melted and is mixed in. Add the butter stir again to melt and mix it in. Serve it immediately.

It’s great just like that but you could add any veggies, meat or seafood that you want to give it some variety and have a one pot meal. Just add the extras to the pot in the minute or two before the rice is done and bring it back to a boil before Straining. If you add chicken, beef or bacon cook it before you add it to the rice. Shrimp and veggies, even if frozen,  will be cooked enough as the water returns to a boil.

We like it with frozen peas added to the pot just before the straining. Here it is like that as a side with some meatballs and salad.

Italian Mozzarella rice-15-poppopcooks.com

 

Here it is with some frozen peas and carrots plus some chopped fresh basil leaves as a side for some Lemon Chicken.

Italian Mozzarella rice-8-poppopcooks.com

 

And as an all in one pot with the shrimp and peas added when the rice is almost done. Then bring it back up to a boil and strain it. Then do the Mozzarella, Parmesan and butter. Serve up your Italian Mozzarella Rice! Topped with some freshly grated Parmesan. A nice Italian red like a Sangiovese or a Barbera adds a nice touch.

Italian Mozzarella rice-17-poppopcooks.com

 

 

Print Recipe
Italian Mozzarella Rice BigOven - Save recipe or add to grocery list Yum
Votes: 1
Rating: 5
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
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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. Cut the butter in to pats and spread it out so that it can get to room temperature quicker. Shred the mozzarella on the largest holes of the grater or just have some of that pre shredded stuff on hand or cut up the mozzarella into very small pieces.
  2. Start with the water in a sauce pan at high. When it starts to boil add the salt. Add the rice and immediately stir it for about 8-10 seconds. Cover the pot and lower the heat to a slow but constant boil. Cook it until the rice is al dente, sort of soft on the outside but firm on the inside when you sample some. Stir it a few times as it cooks. It could take from 12-20 minutes depending on the kind of rice you are using and how chewy - or not-you like it. We've become addicted to Italian Arborio rice, especially for this dish. Turn off the burner. Strain the rice and return it to the pot. Add the mozzarella and mix it together until the cheese gets stringy.
  3. Add the grated parmesan and mix until it has melted and is mixed in. Add the butter stir again to melt and mix it in. Serve it immediately.
Recipe Notes

If you add chicken, beef or bacon cook it before you add it to the rice. Shrimp and veggies, even if frozen, will be cooked enough as the water returns to a boil.

 

Screen Shot 2016-05-20 at 7.48.43 AM

Share this Recipe
Powered by WP Ultimate Recipe