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Saturday, February 25, 2017

Baked Eggs in Tomato Sauce

Has anyone noticed that these meals are getting easier and faster to make? That's the goal these days folks - somehow eat a delicious meal on a weeknight before 9pm. I'm aiming for a half hour or less these days so keep an eye out. This is from Fine Cooking magazine - it took about 10 minutes plus a few  more to bake. Also - this is the Italian version of pretty much the same thing I posted a couple of months ago...oops!

3 cloves garlic, minced
1 can chickpeas, rinsed
1 onion diced
28oz can crushed tomatoes
3-4 eggs
1/2 chunk of fresh mozzarella, sliced
Handful of basil, thinly sliced
You can add some sausage to this if you're looking for meat!

1. Preheat oven to 425.

2. Mash half of the chickpeas in a bowl with a fork.

3. Over medium heat in a large skillet, cook the onions until translucent. Add garlic, tomatoes, and mashed chickpeas. Bring to a boil and remove from heat.

4. Add the rest of the chickpeas and make depressions in the tomato sauce for each of the eggs. Crack eggs into the holes and place the mozzarella around it. Put in the oven to bake for 8-9 minutes - don't over do it! Remove from the oven when done and sprinkle with basil.

Chicken and Waffles

I didn't even know about chicken and waffles until a few years ago...I'm a New Englander. What a shame...the northeast needs to get its act together. I'll always order it if it's on the menu because I can't be bothered with frying chicken at home. But this recipe from Cooking Light is a healthier and easier version...and takes about five minutes (plus 10 mins baking time) with almost no cleanup. And the combo of the maple syrup, soy, and sriracha/sambal is amazing.

1/4 cup maple syrup
1 tbsp Sriracha or sambal oelek
1 tsp soy sauce
1/4 flour
1 egg
1 cup cornflakes, crushed
1/4 cup panko
1/4 tsp salt
1/4 paprika
1 package of chicken cutlets
4 Belgian waffles
1 tbsp melted butter
1/2 cup green onions

1. Preheat oven to 425 and place a rack on top of a large baking sheet.

2. Combine first three ingredients in a bowl.

3. Put the flour, salt, paprika in a bowl, beat the egg in another, and combine the panko and cornflakes in another.

4. Dredge each piece of chicken in the flour, then egg, then panko/cornflake mixture. Place on rack and drizzle with melted butter. Bake for 10 minutes.

5. Toast the waffles and serve with chicken and onions on top and drizzled with syrup.