Roasted Brussels Sprouts

1 lb Brussels Sprouts - end trimmed and sliced in 1/2
2 tbsp EVOO
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
1/4 Cup Water
1/4 Cup Balsamic Vinegar
1/2 Parmesan Cheese (Or an Italian Mix)

In a cast iron skillet or oven proof pan, heat on the stove to high.  Add the EVOO, then layer in the sprouts, cut side down.

Sprinkle w/ salt, pepper, garlic powder.  Cook until bottom of sprouts are caramelized brown.  About 4 minutes.

Reduce heat to medium.  Add water and vinegar.  Cook until liquid is reduced.  Place in oven.

Cook about 10 minutes.  Sprinkle cheese over sprouts and cook about 3 more minutes or until cheese is melted and browned.

Enjoy.

Ricotta Gnocchi

2 Cups Ricotta Cheese

1/2 Cup Parmesan Cheese - Grated

1 1/2 tbsp EVOO

2 Large Eggs

1/2 tsp Pepper

1 1/2 Cups Flour (+ 1/2 cup)

In a large bowl combine the ricotta, parmesan cheese, EVOO, eggs and pepper.  Slowly stir in the flour 1/3 at a time.  It should combine into a ball.  Add the extra flour gradually if it doesn't.

On a floured surface, roll out the dough into a ball.  Cut into 4 quarters.  Roll each quarter into a log about 1" thick and cut into 1" squares.

In a pot of boiling, salted water, add in the gnocchi.  When they rise to the top they are done.

At this point you can put them into your favorite sauce, but I like a bit of a bite on my gnocchi so I toss them in a pan w/ butter and brown them on both sides then add then to tomato sauce or pesto.  Enjoy.

Parmesan Herb Bread

2 Onions - Sliced
2 tbsp EVOO
3/4 Cup Sour Cream
1/2 Cup Vegetable Oil
2 Eggs - Beaten
1 3/4 Cups Flour
1/2 Cup Parmesan Cheese - Grated
1 tbsp Sugar
1 tsp Rosemary - Chopped
1 tsp Thyme- Chopped
1 1/2 tsp Baking Powder
1 tsp Lemon Zest
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Baking Soda

Over med/low heat in a large pan, caramelize onions for about 30 minutes.  In a bowl, whisk sour cream, vegetable oil and eggs.  In a separate bowl whisk together flour, parmesan, sugar, rosemary, thyme, baking powder lemon zest, salt, pepper and baking soda.

Add in the onions and fold the wet ingredients into the dry and mix to combine.

Pour mixture into a 9x5" loaf pan that has been lined with parchment paper on the bottom and all sides (let the sides hang out a little longer to make it easier to remove) and sprayed with cooking spray.

Cook in a preheated 350 degree oven for about 40-50 minutes or until a toothpick comes out of the center clean.  Let cool about 1 hour then remove.  Enjoy.

Eggplant Parmesan

2 Large Eggplant - Peeled & Sliced about 1/2" thick
3 Eggs - Beaten
1 Cup Flour
3 Cups Sundried Tomato Basil Wheat Thins - Use a blender or food processor to turn into crumbs
3 Cups Tomato Sauce - I make my own but your favorite brand is fine
1 Cup Ricotta Cheese
1/4 Cup Basil - Torn
9 Slices Mozzarella Cheese - About 1/4" thick
1/2 Cup Parmesan Cheese - Shredded
Canola Oil - or Vegetable Oil

Over a wire rack placed over a cookie sheet place the sliced eggplant.  Generously salt both sides and set aside for 1 hour.  The salt will draw out the bitterness in the eggplant and make all the difference in the world in the taste.  After an hour, rinse the eggplant under water to remove the salt and pat dry with a paper towel.

In a pan over med/high heat add about 1/4" of oil and heat to the point if you dropped a tiny bit of flour in it would sizzle.  Working quickly and in an assembly line take each slice of eggplant and dredge in the four, tapping off any excess.  Then dredge in the beaten egg and then the wheat thins and place in the pan.

Fry on each side about 1-2 minutes or until golden and browned then place on either a wire rack to drain or on paper towels to drain off any excess oil.  Repeat process until all are fried, adding oil as needed.

In an 8x8" pan place a ladle full of tomato sauce on the bottom and move around to cover bottom of pan.  Layer in a single layer of eggplant.  Cut to fit if necessary.  Ladle another tomato sauce layer, sprinkle 1/3 of the basil over the eggplant.  Repeat 2 more times to make a total of 3 layers.

Divide the ricotta cheese over the eggplant in dollops, place the slices of mozzarella cheese over that and the remaining tomato sauce.  Sprinkle the top with the parmesan cheese.

Place in a preheated 350 degree oven.  I put it on a cookie sheet in case there was spillage.  Cook for 35-40 minutes when the top should be a nice bubbly brown.  Let sit about 15 minutes before serving. Should serve about 4-6 servings.