Baked Eggplant Parmesan

I love Eggplant Parmesan and so does my niece, Lauren. We were in the mood for some last week-end and I madeMauri-1 plenty so the extras could be frozen and brought out for lunches.

Baked Eggplant Parmesan

2 eggplants (weight approximately 1 to 1.5 pounds each)
2 eggs (beaten)
1 cup coconut flour
1/2 cup Parmesan Cheese
1 teaspoon fresh ground pepper
1 Tablespoon minced garlic
40 oz. Marinara sauce or Spaghetti sauce
2 to 3 Tablespoons of Olive Oil
16 oz. Provolone Cheese (or Mozzarella Cheese) (Sliced or grated)
Parmesan cheese for topping

Wash eggplants, and slice 1/4 inch thick. Salt the slices and let sit for 30 minutes.eggplant parmesean
Preheat the oven to 375 degrees. Rinse off eggplant slices and dry with paper towels. Mix together coconut flour, 1/2 cup Parmesan cheese, ground pepper and minced garlic in a 1 gallon bag. Take the 2 eggs and beat them together in a bowl. Take the eggplant slices and put them through the eggs, and then shake them in the flour mixture until coated. Repeat until all eggplant slices are coated.

Take 2 cookie sheets and Coat them with Olive Oil. Put them in the pre-heated oven and bake for 15 to 20 minutes, turning once.

Remove the baked eggplant slices from the oven and allow to cool until they can be handled. Reduce oven heat to 350 degrees. Take a 9″ X 13″ casserole dish. Put Sauce on the bottom of the dish, cover with eggplant slices, cover the eggplant slices with sauce and then the sliced or grated Provolone/Mozzarella Cheese. Repeat layers one or 2 times ending with cheese. You can do 2 layers and have a smaller dish (8″ X 8″) with 2 layers of Eggplant Parmesan that you can have for another dinner. You can put this together and bake within 24 hours.

Bake in a 350 degree oven for 35 to 40 minutes. Top with grated Parmesan cheese.

Thanks to my sister, Fredda, who took the picture of the Eggplant Parmesan.

Enjoy! Until next time…From our Butcher Block to your Table.

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Smoky Mac and Cheese

The Butcher’s birthday was this past Sunday. We celebrated all week. I made the Butcher’s favorite dishes. One of his all time favorites is macaroni and cheese. I am not a fan so I don’t usually make it. I knew I had to step up to the IMG_8114rplate for his birthday. I searched online but didn’t really see a recipe that was “over the top”. I came up with my own concoction and the Butcher raved about it. It’s a good thing because the recipe made enough to feed an army.

Smoky Mac and Cheese

1 pound of elbow macaroni  (or pasta of your choice)
1 1/2 to 2 cups of half and half or whole milk
1 to 1 1/4 pounds of freshly grated smoked provolone and mozzarella cheese (available at your local meat market)
3 Tablespoons of Butter
1 small onion, diced
2 Tablespoons of flour
1/2 teaspoon of salt
1 teaspoon of pepper
Optional toppings crumbled fried bacon and cut diced green onionsmac and cheese

Cook pasta according to package directions, drain well and set aside. Warm milk in a saucepan over low heat. Place the butter in a roaster pan and place over medium heat. When the butter is melted add the onion and saute for 5 to 6 minutes. Reduce the heat under the roaster pan to low and stir in the flour, salt and pepper. Whisk constantly until the flour, onions and butter are mixed. Gradually stir in the warmed milk. Gradually introduce the cheese to the warmed milk mixture one handful at a time. Continue stirring the mixture until the cheese is completely melted. Add the pasta and stir until it is completely covered with the cheese mixture. If you wish you can add crumbled fried bacon and diced green onions to the macaroni and cheese.

Hope you enjoy this recipe. This will easily provide 10 meal servings or 20 side dish servings. The leftovers are great heated up.

Until next time…From our Butcher Block to your Table.

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No Bake Coconut Cookies

I hope everyone is doing well as we are transitioning into Spring. With the coming of warmer weather the thoughts of swimsuits have been dancing in my head. I had been so good when I was eating Paleo. I got to my ideal weight. I Mauri-1thought I was invincible. I thought I could eat anything and not gain weight. I found out that was not true. I have put on an extra 7 pounds. I know that is not the end of the world but when you are 5 feet 1 inch tall there is not a lot of room for error. My friend Brittany and I have agreed to encourage each other as we take off those unwanted pounds. I am going back on the Paleo friendly diet. I need my sweets. This recipe is perfect. It satisfies the sweet tooth and it is really healthy. I will keep you posted on the weight loss. Enjoy these treats whether you are watching your weight or not.

No Bake Coconut Cookies

3 1/2 cups of unsweetened coconut (Note you can use 2 cups of rolled oats and 1 1/2 cups of coconut if you want)
2/3 cup honey (available at your local meat market)
1/2 cup coconut oil (available at your local butcher shop)
1 cup almond butter (available at your local meat market)No bake coconut cookie
2 teaspoons vanilla extract (available at your local butcher shop)
6 tablespoons dark cocoa powder (available at your local meat market)
Optional–coconut sugar and Himalayan pink salt to sprinkle on top

Line 2 baking sheets with parchment paper.

Put the coconut flakes in a bowl (add oats if you are using in the recipe and mix with the coconut).
In a medium pot over medium heat, combine the honey, coconut oil and almond butter. Stir continuously until the mixture is melted and mixed evenly.

Remove from the heat and add the coconut flakes (and oats mixture) stirring continuously. Add the vanilla extract and the cocoa powder and stir until the mixture becomes thick.

Drop heaping tablespoons of the mixture onto the cookie sheets. If desired, lightly sprinkle with the coconut sugar and sea salt on top of each cookie. Place the cookie sheets in the freezer for at least 20 minutes.

Take the cookies out of the freezer. Place in a Ziplock bag to store. You can store in the freezer or the refrigerator.

You will be amazed how many “cookies” this recipe will make.  Until next time…From our Butcher Block to your Table.

This recipe was adapted from Dr. Axe.

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Sausage Potato Soup (Olive Garden Copy Cat)

I am not embarrassed to tell you that when we go out to eat at Olive Garden I will get at least 2 servings of this soup–maybe 3. This is in addition to my dinner entree. Well, now that I can make this at home I no longer have to make a Mauri-1spectacle of myself in public. Experiment with this and add ingredients that will make it special for your family.

Sausage Potato Soup

1 1/2 pounds hot Italian Sausage (out of casings) (available at your local meat market)
4 TBLS minced garlic
1 Large onion diced
10 slices of bacon (available at your local butcher shop)Sausage Potato Soup
48 oz. low sodium chicken broth
2 1/2 cups of potatoes cut in cubes
12 oz. whipping cream (or half and half or evaporated milk)
3 cups of chopped kale
salt and pepper to taste

Brown sausage over medium heat in a skillet. Cook for 10 to 15 minutes over low. place cooked sausage in the bottom of the slow cooker. Wipe out the bottom of the skillet and add the bacon to the skillet and fry over medium heat. After 3 minutes add the diced onion and continue to cook. Drain the bacon and onions. Add the onions to the crock pot. Chop up the bacon and add to the crock pot. Add all other ingredients with the exception of the cream and kale. Cook on low for 4 to 6 hours. Add cream and kale and Sausage Potato Soup 2cook for additional 20 minutes.  You will be glad for leftovers.

Hope you enjoy this as much as we did.  This was adapted from Recipes that Crock.

Until next time…From our Butcher Block to your Table.

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