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Eggplant Appetizer What to do with eggplant has always been a question of mine. I used to really not like it. Mostly because I never knew what to do with it. Then I found this recipe, and seriously I can eat a whole eggplant myself!!!
Prep time: 5 minutes | Cook time: 30 minutes | Serves: 4
1 T Olive Oil
1-2 eggplant(s)
1 c dry bread crumbs
1 tomato chopped
1/4-1/2 c parm or mozz. cheese
1/4 c Italian dressing
4-5 fresh basil leaves
1. Preheat oven to 375c, grease baking sheet with olive oil
2. Peel eggplant, then slice in 1/8- 1/4 inch thick circles
3. In a small bowl whip together egg and water
4. Place breadcrumbs in separate bowl
5. Dip each eggplant slice in egg mix, then into breadcrumbs
6. One by one, place coated slices in a single layer on baking sheet
7. Top each piece with tomato, dressing, basil, then cheese
8. Bake in oven for 15 minutes
9. Change to broil, and cook 3-5 minutes, checking they don't burn
10. ENJOY!
Posted by Larissa at 2:58 PM 3 comments Labels: eggplant appetizer


Chocolate Peanut Butter Ice Cream Pie I love sweets, but with Dominican summer in full swing, sometimes turning on my oven to bake is just unbearable.  So, instead of baking, I make this delicious ice cream pie, adapted from a recipe I found in an old issue of Southern Living.  You must try it!
This recipe makes one 9" pie (or one pie in whatever dish you have!).



Posted by Clare at 4:16 PM 0 comments 


Braised Chicken Thighs with Pumpkin

I've always been a fan of the recipes in Real Simple.  They tend to have only a few ingredients, require minimal prep, and are usually ready in less than 30 minutes.  I used to make their Braised Chicken and Spring Vegetables all the time back in the states, and decided to try it tonight in my little island kitchen with a new twist: fresh pumpkin instead of the carrots and radishes.  The verdict: YUM!
Serves 4 | Hands-On Time: 15m | Total Time: 40m



Serve with salad and warm bread (the mini baguettes from IGA are delicious toasted with a little butter!).

Posted by Clare at 8:23 PM 0 comments Labels: chicken pumpkin


Potato/Veggie Casserole with Cumin Chicken

Ingredients & Cooking Instruction for the Casserole: 4 Potatoes
6 Carrots
1/3 Cup Cooking Oil
Lipton onion Soup Mix*
Butter or Margarine
Salt/Pepper to taste
Peel and cut potatoes, carrots, and onions. Put all ingredients in a casserole dish, then bake at 450 for 75 minutes (or until the potatoes and carrots are soft and onions have caramelized).  *Note: If you're able to find a packet of Lipton onion soup mix, I put the chopped potatoes into a gallon ziplock bag with one packet, a little water, and olive oil. I shook the bag up really well to make sure all the potatoes got covered and then let it sit in the fridge over night to absorb flavor. The Lipton onion soup mix is not essential to this recipe and can still be made without it.
Ingredients & Cooking Instruction for the Cumin Chicken: 4 Chicken Breasts
2 tsps ground cumin
2 tsp cooking Oil
salt/pepper to taste
Cut chicken breast into 1-2" pieces. Mix all seasoning together in gallon zip lock bag. Add the (uncooked) chicken into the bag and shake until all chicken is covered (I let it sit in the fridge overnight also). Then cook with oil in skillet over medium heat. Voila! A very easy, fairly inexpensive, delicious meal! There was enough casserole to last three days (family of two and a half). We ate it over steamed rice when we ran out of chicken and it was just as delicious! Enjoy.
Posted by Nikki at 2:48 PM 1 comments Labels: casserole, chicken, potatoes, veggies


What do you cook when you can't handle the heat?

It. is. HOT.  Really, really hot.  Just thinking of using my propane makes me want to crawl into an ice cold shower and then pass out under the AC for a few hours.  So, I'd love some ideas.  What's cooking in your kitchens in this crazy, summer heat?
Posted by Clare at 1:26 PM 4 comments Labels: summer cool recipes