Eggplant Parmesan

 There are a several different ways to make eggplant parmesan. Some people fry it up in the oven, some grille it outside or on the stove top and some (me) fry it in their electric skillet or deep fryer.   Each way tastes great and gives you a variety of  flavors and textures, but I still prefer to make it like my Mom and Gramma made, breaded and fried in oil until golden and crispy.  It's definitely not the healthiest way, but let's face it, if you're like me, you probably only make eggplant Parmesan a few times a year anyway so why skimp???  Go for it!  Maybe you might opt to take a smaller piece, skip dessert or jog an extra mile, but trust me, you won't be disappointed and some where up there Gramma Palumbo is giving you two thumbs up!




Ingredients:

* 3 Large Eggplants sliced lengthwise.  Salt the eggplant slices and let drain in a colander for 1 hour.  Dry them with paper towels.

*  Hand full of Panko bread crumbs ( I use Emeril's plain ).

*  1 large slightly stale loaf of Italian bread ( fill your food processor 1/2 way with bread and pulse until you get the size you like.  I like my crumbs on the bigger side.  Preheat the oven to 300 degrees F. Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry .

*  5-6 eggs ( beat with fork and add a couple tablespoons water ).

*  Parmesan Cheese freshly grated ( big hand full for bread crumb mixture and more for layering the eggplant.

*   Mozzarella cheese for top.

*  Big batch of your best homemade Marinara Sauce.

Directions are below.....


Start by cutting off the top and bottom and
then slice eggplant lengthwise, salt it  and let drain for 1 hour

Pat dry on paper towels.

Homemade toasted bread crumbs mixed
with a hand full of panko and a hand full
of grated Parmesan cheese.

Dredge front and back in flour.

Dredge front and back in egg wash.

Coat front and back with bread crumb mixture

Fry both sides in oil until golden brown and crispy.

Drain on paper towels.

Layer of sauce in your 9x13 pan.

Layer of eggplant.

Cover eggplant with sauce and fresh Parmesan cheese....keep stacking.



Continue to layer.  Top off the final layer with sauce and grated mozzarella.
Bake at 375 until hot, bubbly and cheese is melted.
( Takes about 30 minutes)

Pot Roast Panini

 

This is a great recipe if you have left over rump roast or pot roast, but if you have the time, it's best to start from scratch and use the paste recipe below.  Before cooking, I smeared the roast in a homemade spicy paste, browned it on all sides and threw it in the crock pot all day.   The balsamic onions are a must, giving you a burst of sweet and tangy flavor with every bite!!

Ingredients

• FOR THE ROAST:
• 2-½ pounds Beef Bottom Rump Round Roast
• 3 Tablespoons Olive Oil
• 2 cups Beef Stock
• 2 Tablespoons Tomato Paste
•  
• FOR THE RUB:
• 2 cloves Garlic, Minced
• 2 Tablespoons Dijon Grainy Mustard
• 2 Tablespoons Lemon Juice
• 2 Tablespoons Olive Oil
• 2 Tablespoons Worcestershire Sauce
• ½ teaspoons Thyme, Dried
• 1 teaspoon Basil, Dried
• 1 teaspoon Parsley, Freshly Chopped
• 1-½ teaspoon Salt
• 1 teaspoon Ground Pepper
•  
• FOR THE BALSAMIC ONIONS:
• 3 Tablespoons Olive Oil, Or Enough To Coat Bottom Of Medium Skillet
• 2 whole White Onions ( Large) Thinly Sliced
• Salt And Pepper, to taste
• 3 Tablespoons Sugar, White
• ⅓ cups Balsamic Vinegar
•  
• FOR THE SANDWICH ASSEMBLY:
• 8 slices Sourdough Bread
• 4 slices Sharp Cheddar Cheese
• Butter for Top and Bottom of Each Sandwich

Preparation Instructions

For the pot roast:

In a medium sized mixing bowl, mix all of the rub ingredients together. Then rub it liberally (you don’t need to use all of it) on all sides of the uncooked roast. Set the remaining pot roast rub to the side.
In a medium skillet on medium heat, add olive oil. Once the oil is hot add the pot roast and brown it on all sides (it doesn’t have to be all the way cooked, just nicely browned and seared on all sides). Remove it from the skillet and set aside.
Into the bowl with the remaining rub mixture, add 2 cups of beef stock and two tablespoons of tomato paste and set aside.
Place pot roast in the crockpot and pour remaining rub mixture over the top. Cook in the crockpot on high for approximately 3-4 hours or until tender. Or you can cook it on low for about 6-8 hours. With about an hour and a half left on the roast, you can start the onions. When you can easily shred the beef with two forks, you’ll know it’s done. Shred the beef when slightly cooled.

For the balsamic onions:

Heat oil in a large skillet over medium heat. Once hot, add the onions, salt and pepper. Cook for about 20 minutes stirring occasionally. Add the sugar and reduce heat to low and continue to cook for about 10 minutes. Add the balsamic vinegar and simmer on low for about one hour longer, stirring frequently until onions dry out slightly.

For the sandwich assembly:

Lay out four slices of bread on a work space. Place one layer of sharp cheddar cheese on these slices of bread. Place a hefty handful of balsamic onions on top of cheese. Top onions with a handful of the shredded pot roast. Top with another slice of bread. Butter the top and bottom of each sandwich.
Heat your grill pan or panini maker on medium heat. Toast sandwich on both sides until golden brown and the cheese is melted.

Palumbo Rice Pudding

This rice pudding was a Palumbo kid favorite.  Other than a weekly bag of Oreo Cookies and Rocky Road ice cream, all of our desserts were homemade by mom.  This recipe is simple to make, uses basic ingredients and tastes great!!!
It'll taste extra great if you serve it with a dallop of whipped cream!

Printable Recipe

Ingredients:

1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp salt
2 eggs
4 cups milk
1 tsp vanilla
2 cups hot cooked rice
1/2 cup raisins ( I used Golden this time around)
2 tablespoons butter, melted.

Directions:

Mix sugar, cinnamon and salt in a large bowl.
Beat in eggs and slowly stir in milk and vanilla.  Stir in hot rice, raisins and melted butter.  Pour into a 13 " greased pan and bake at 350 degree oven for about 1 hour until knife comes out clean.

The Princess & The Pea Soup

   This is an old family recipe that I've been making for almost 30 years.  It's my mom's recipe which she always made when there was left over ham in the house. 

   Here it is..... simple in ingredients but rich in flavor. I doubled the ham this time and left out the cooked carrots because I hate cooked carrots.
My husband said it was right on the button and the Princess loved it!



The princess liked it!

More Please....







 Ingredients:

• 3 Tablespoons butter
• 1 1/2 Cups diced ham ( 1/2 lb)...... This time around I doubled and used 1lb ham.
• 3/4 Cups chopped onion
• 2 quarts chicken broth ( 8 cups )
• 1 lb dried split peas ( soak 3-4 hours or over night and then drain)
• 4 tsp salt
• 1/8 tsp pepper
• 1 cup sliced carrots

Directions:

Melt butter in kettle- add and saute onion and ham for 5 minutes stirring.  Stir in broth, drained peas and salt and pepper.  Bring to boil, reduce heat and boil gently ( covered) for 3 or 4 hours.  Add carrots and cook one hour longer.


 Print recipe


Melt butter, add and saute onion and ham for 5 minutes.





Add the drained peas.

Add the broth, bring to boil, cover and simmer for 3-4 hours.





Soups on!!!!!!





Chicken Casserole For A Crowd

If you need to make a casserole for a crowd and want to make it ahead of time, this is a great one.  You can make the entire thing but before baking , stick it in the freezer for a couple of weeks.  When ready to cook,  thaw to room temperature, cover with your  pie dough and stick it in the oven and for 40-50 mintues.  It has a great creamy texture with just a hint of wine.

 You should be able to feed at least 14 hungry people.
   

Ingredients:
~ 6 cups chopped cooked chicken.
~ One ready made pie crust.
~ 10 Tablespoons butter
~ 1 Large sweet onion diced
~ 2 Cups sliced mushrooms
~ 1/4 Frozen Peas
~ 1/2 Cup flour
~ 2 Tablespoons broth base
~ 3 (12 ounces) evaporated milk ( you will only use about 2 1/2 cans )
~ 1 Cup white wine
~ 3-4 Tablespoons fresh chopped parsley
~ 1 Cup shredded Parmesan cheese
~ 1 Cup chopped pecans toasted
~ Salt and Pepper to taste


Directions:

Melt butter in large frying pan, add onions and cook until translucent.  Add your mushrooms and saute until golden.  Sprinkle the flour evenly on top, cook for one minute stirring constantly.  Add your evaporated milk, ( put the first two cans in and then slowly add about half of the third can until you reach a  smooth consistency ), add two tablespoons broth base, parsley and one cup of wine. Cook, stirring for about 5 minutes until thickened.  Turn off heat and add your cut up chicken and frozen peas.   Spray your  9x13 pan with cooking or coat with 2 tsp butter. Add chicken mixture to casserole.
 Sprinkle with your  toasted nuts and Parmesan cheese. Cover with your pie crust. At this point you can either bake it or freeze it. 
 
 Bake in a 400 degree oven for 40 minutes until crust is golden brown. 

**If you have frozen the pie, thaw to room temperature and bake in a 400 degree oven for 40 minutes until crust is golden brown.

** To toast your chopped pecans, sautee in a small fry pan on medium heat until lightly toasted.  Watch them carefully because they cook quick and burn easily.

Print Recipe

2. Add your two cups of mushrooms and cook until soft.

1.  Saute your onion until translucent



3.  Add your flour and cook for one minute.

4.  Add your evaporated milk stir.

5.  Add your wine and broth base.

                

6.  Add your parsley and cook until thickenened.




7. Cut your cooked chicken into bite sized pieces .Add to mixture.

Enjoy!