Eggplant – about 3 pounds sliced lengthwise in ¼ inch slices 8 oz fresh mozzarella ripped into 1 inch pieces 1 cup flour 2 cups extra virgin olive oil – EVOO – can use virgin oil Parmigiano Reggiano – 1 cup freshly grated Tomato sauce – recipe below Salt sliced eggplant and leave with a… Continue reading Authentic Italian Eggplant Parmesan Melanzane di Parmigiana
GRITS AND POLENTA Many folks ask us to define the differences between grits and polenta. As we noted, most grits, in the American South, are traditionally made from dent corn. In Italy, most polenta is made from flint corn. Italians began to cultivate flints from the Caribbean around 1500 and developed a then new European… Continue reading What’s the difference between Polenta & Grits?
Salmonella bacteria cannot grow at over 130 degrees- did you know that? Does the FDA think everyone is ignorant or what? This is good to know. Too many paranoid cooks out there ruining food! read this article explaining salmonella bacteria etc. http://www.yourdoctorsorders.com/2013/06/dont-overcook-healthy-cooking/
This is so much better than the sugary sauce out of the bottle! Well you can get a semi decent one for 8 or more dollars. I was in a hurry, had no car to buy groceries and I had no fresh garlic so I just took my trusty crushed tomato sauce and added granulated garlic,… Continue reading Really! 1 Minute Fabulous Homemade Tomato Sauce!
Click this link to see how! http://baconmethod.com/
Maple roasted Brussel Sprouts with Bacon and Dates Restaurant quality and Only 5 ingredients! Who knew Brussels sprouts could that taste Amazing! I used to hate them! Caramelized and crispy, these maple infused sprouts gain a nutty maple bacon flavor from the roasting process. Can be an appetizer by stabbing with toothpicks or a main… Continue reading Maple roasted Brussel Sprouts with Bacon and Dates – 5 ingredients!- Amazing and Easy!