Asparagus with Parmesan and Eggs

I did this one night a few months ago when no one knew what they wanted to do for dinner and I was starving. I had some asparagus in the fridge and some eggs.So I went through my cookbooks for a recipe. I was pleasantly surprised with the yummy mixture of the two. It was amazing! No Pictures for this one though.

From Cookbook Mama Mia- Italian Food like Mamma used to make -Frank Bordoni
Prep Time: 10 mins
Cooking Time: 20 mins

Ingredients:
2lbs fresh asparagus
salt
6 tbsp. Butter
2 oz. Freshly Grated Parmesan Cheese
2 tbsp. Olive Oil
4 Eggs

1. Preheat the oven to 375. Trim the coarse, whitish ends from the asparagus spears. Boil the asparagus in salted water for about ten minutes. If you can keep the heads above the surface of the water, then do; steamed, they have a better chance of remaining intact.

2. Grease the bottom of a flat, ovenproof dish with a third of the butter. It should be large enough to accommodate the asparagus in two layers only.

3. When the asparagus has cooked, arrange it in the dish. Sprinkle the Parmesan over the top and dot with the remaining butter. Bake until the cheese and butter form a light brown crust-about ten minutes.

4. In the meantime, fry the eggs carefully. You must not break the yolks. (Which I did but it was still yummy!) To serve, divide the asparagus into four portions on heated plates. Slide a fried eggs over each portion. The crusty, cheesy asparagus is dipped in the egg yolks and eaten without cutlery.( I used a fork!)

Roasted Eggplant Parmesan

I know I have made eggplant Parmesan before but this one has less hassle and is healthier for you! I changed the recipe to my liking but I am sure the regular recipe would be just as good. I served this with asparagus and melted mozzarella cheese over the asparagus. Yum!  I also served this with a dinner roll covered with pasta sauce and melted mozzarella cheese on top.

Ingredients:

• Eggplants           For 2 servings: 1 medium        For 4 servings: 2 medium         
• Olive Oil                                    2 teaspoons                     4 teaspoons
• Marinara Sauce or Pasta Sauce       1 Cup                                 2 Cups
• Part-Skim mozzarella cheese           2 ounces                             4 ounces

Preheat the oven to 400.
Trim both ends from each eggplant and slice them crosswise into 8 circles of equal thickness. (I also peeled them first and got rid of the skin!) Brush a baking sheet with half the olive oil , arrange the slices on it in a single layer and bake for 20 to 25 mins, or until the slices are browned on top and tender in the center.

Reduce oven temperature to 375.
Brush an 8x8 (or 9x13) baking pan with the renaming oil and arrange 4(or 8) eggplant slices in a single layer in the bottom of the pan. Spoon half the marinara or pasta sauce evenly over the eggplant and top with half the mozzarella. Add a second layer of eggplant slices directly over the first to form sandwiches. Top with remaining sauce and cheese.
Bake for 20 to 25 mins, or until the cheese is browned and bubbling. Serve immediately.
Per Serving 248 calories.

Oven-Barbecued Chicken

Okay this recipe is out of my new cookbook Healthy Cooking for two (or just you). And this recipe you actually make your own barbecue sauce. I was so worried when making the sauce! It just didn't taste right to me but once it was baked onto the chicken it was delicious! And healthy apparently. This cookbook has the calories and everything you need to know right under each recipe. It was simple and easy to follow. The recipes has two options: two servings and four servings and tells you how much you need for both. I did 4 servings and we had no leftovers which honestly was nice. No wasted food! I cooked Asparagus for the first time too with the meal and added some rolls. I'll post on how I cooked the Asparagus after I post the recipe.

Oven-Barbecued Chicken

Ingredients                                                    For 2 servings           For 4 servings

Bone-in chicken legs with thighs                                 2                                 4

(I just got the thighs)

Ketchup                                                           2 tablespoons              1/4 Cup

Brown Sugar                                                    1 1/2 teaspoons           1 tablespoon

Dijon Mustard                                                  1 teaspoon                   2 teaspoons

Grated lemon rind                                             1/2 teaspoon                1 teaspoon

(buy a lemon and grate it. the rind is the skin)             

Lemon Juice                                                     1 tablespoon               2 tablespoons

( I just bought lemon juice. I didn't want to juice the lemon    

Directions:

1.Preheat the oven to 350 degrees. Line a baking sheet with heavy foil.

2.Remove the skin from the chicken and set aside.

3.In a small bowl, whisk together the ketchup, brown sugar, Dijon mustard, lemon rind and lemon juice.

4. Arrange the chicken in a single layer on the prepared pan, brush it with the sauce mixture and bake it on the middle shelf of the oven  for 45 mins, or until the chicken shows no trace of pink near the thighbone when pierced with a sharp knife.  212 calories per serving

How to Saute Asparagus:

Melt 1-1/2 teaspoons butter and 1-1/2 tablespoons olive oil in a 10-inch skillet over medium heat. Add asparagus and saute, stirring often until crisp-tender, about 10 mins.Serve and Sprinkle with Parmesan cheese.

I hope you enjoy this recipe! Please feel free to use it <3 Happy Cooking!

Hello did you miss me?

So I know its been forever but I am back. I haven't been cooking much anymore because of no time and when I do the recipes I used make way too much food! I ended up throwing away half of the food and well I am not made of money. So I bought two new cookbooks that are recipes just for two people. I am suppose to be getting them Friday so I am thinking of cooking for Jeremy Friday or this weekend. <3 So please check back Sunday for a new recipe. I have been spending most of my time doing Photography. Check out my gallery!
http://mrschibi.deviantart.com/gallery/

I also have added a slide show of my photos at the bottom of the blog too. So go check that out. Alright that's all for now. So check back Sunday for a  new recipe!

Oh so Yummy Pumpkin Bars.

I made these years ago but decided to make them again for a family dinner.  I forgot how amazing they tasted! Everyone said they were delicious and longed  for more. I have been requested to make them again for Thanksgiving. I recommend you try to make them for your family! 

Paula Dean Pumpkin Bars

Ingredients

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.