Herb Roasted Eggplant Slices

Herb Roasted Eggplant Slices

1 medium to large eggplant, sliced into 1/2 inch slices
enough olive oil to coat both sides of eggplant slices
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon mustard powder
1 teaspoon ground rosemary or thyme
1/2 teaspoon white pepper
3/4 teaspoon salt
1 teaspoon herbs de provence
fresh herb of your choice (optional)

Preheat oven to 400 F. Line a sheet pan with foil. Arrange eggplant slices on foil. Now brush each slice with olive oil. I brush one side of all the slices, then turn them over and do the other side. Mix all the herbs in small dish except the herbs de provence and any fresh herbs. Sprinkle herb mixture on one side of each of the slices. Add the herbs de provence over each slice and any fresh herbs. Bake for 20 to 25 minutes till eggplant slices are soft. The slices will be soft, with a spatula gently remove them from the pan to serve. A quick and easy snack. Gary doesn't like eggplant, so more for me. Ha!

Pepper Jam Oven Baked Chicken Thighs

Pepper Jam Baked Chicken Thighs

All I did was bake four boneless skinless chicken thighs (which I cut in half) for 20 minutes at 350 F. Then I poured a jar of my pepper jam room temperature over the top and baked the thighs for another 20 minutes. Serve over rice, mashed potatoes or grits. Instant goodness.

Cabbage Casserole

Cabbage Casserole

1 small head Napa cabbage, core removed and chopped medium
1 onion chopped small
4 eggs beaten slightly
1 cup sour cream
1/2 cup flour
1 teaspoon baking powder
1 teaspoon corn starch
6 ounces of mozzarella or muenster cheese grated
4 large garlic cloves minced
1 teaspoon fennel seed ground
1 teaspoon paprika
1 teaspoon mustard powder
1 tablespoon dried parsley
4 ounces of asiago cheese grated
salt and pepper to taste

Chop cabbage into bite sized pieces, removing the core and any very hard sections. Pour cabbage into a large mixing bowl. Chop onion and mix into cabbage. Add mozzarella or muenster grated cheese to cabbage and toss. Oil an 9 x 13 inch baking dish. Pour cabbage onion cheese mixture into the baking dish. In a smaller bowl beat eggs slightly, add sour cream, flour, baking powder, corn starch, garlic and remaining herbs and spices. Reserve the asiago cheese. Pour liquid mixture over the cabbage and mix gently. Sprinkle grated asiago cheese over the top. Bake in a 350 F oven for 50 minutes or until top is slightly browned. If top is getting too brown, cover with aluminum foil. Let sit for 10 minutes before serving. Cut into squares to serve.

Stewed Apples

Stewed Apples

6 tart apples, peeled, cored, and chopped into cubes
4 tablespoons butter
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon brandy
1 tablespoon cornstarch
1 tablespoon water for corn starch

Several grocery stores have some bargains on bagged apples. The ones I used were organic from the state of Washington.  Peel, core, and cube apples and soak them in lemon water to prevent browning. Meanwhile melt butter in sauce pan. Add brown sugar cook over medium heat till blended. Add cubed apples and spices and salt. Continue cooking over medium heat till applese soften. Add brandy and cook for a couple of minutes longer. Mix the cornstarch with the water, blending well. Add cornstarch mixture to apples and cook till mixture is thick. You can leave the peels on but I like the soft and creamy texture without the skins.