Category Archives: Dinner

Eggplant Parmesan


  •  2 large or 3 small eggplants
  • flour and cornmeal, or preferred breading
  • 2 eggs
  • Mozzarella cheese
  • Parmesan cheese
  • Tomato sauce (preferred – Prego traditional)
  • vegetable oil



  1. Preheat the oven to 350
  2. Skin the eggplant and slice it into quarter inch thick pieces
  3. In a bowl, crack the eggs and stir them
  4. In a second bowl, mix cornmeal with flour (1:1 ratio)
  5. In a pan on the stove, heat up oil that is about a quarter of an inch deep
  6. Dip each eggplant slice in the egg, then coat it in the cornmeal and flour mix.
  7. Place it in the oil until it is golden brown, being sure to flip it to get both sides.


8. In a large pan, coat the bottom with a single layer of eggplant. In order to fill in the spaces between eggplant slices, cut up a slice. Try to leave as few openings as possible.
9. Add a layer of sauce, spreading it around with the spoon.
10. Finally, add a layer of cheese. Sprinkle the mozzarella on first, and then add the Parmesan.
11. Repeat steps 8-10 so that you have two full layers.


12. Bake for 30-35 minutes and enjoy!

Italian Potatoes

Courtesy of Liz Ackley


  • Potatoes
  • Italian seasoning
  • Garlic (any form)
  • Salt
  • Pepper
  • Olive Oil


  1. Preheat the oven to 375
  2. Cube the potatoes
  3. Lightly coat the potatoes with olive oil
  4. Put the potatoes on a cookie sheet
  5. Sprinkle on the Italian seasoning, garlic, salt, and pepper
  6. Bake for 1 hour

Spicy Garlic Lime Chicken


  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp dried thyme
  • 3 tablespoons lime juice
  • 4 boneless, skinless chicken breast halves
  • butter and olive oil for cooking


  1. Mix the spices together, and coat the chicken in the mix.
  2.  In a pan, heat up butter and olive oil on medium heat.
  3. Add lime juice and saute the chicken for about 6 minutes on each side

Satay Chicken with Thai Peanut Sauce


  • Chicken:
    • 1 pound skinless, boneless chicken thighs, cut into small pieces
    • 1 clove garlic, minced
    • 2 teaspoons minced fresh ginger root
    • 1 tablespoon fish sauce
  • Peanut Sauce:
    • 1 13.5 oz can of full-fat coconut milk
    • 2 oz (approximately 1/4 cup) of Thai red curry paste
    • 3/4 cup creamy peanut butter (preferably without sugar, but you can also just put less sugar in)
    • 1/2 tablespoon salt
    • 3/4 cup sugar
    • 2 tablespoons apple cider vinegar or white vinegar
    • 1/2 cup water
  1. Toss chicken, garlic, ginger, and fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
  2. While the chicken is marinating, make the peanut sauce.
  3. Mix all of the ingredients in a medium heavy-bottomed pot and bring to a very gentle boil over medium-low heat, whisking constantly.
  4. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
  5. Take the pot off the heat, and let it cool.
  6. If you have a grill, put the chicken on skewers and grill on medium heat for 4-6 minutes a side. Otherwise, broil the chicken in a pan for about 25 minutes.
  7. Serve the chicken with the peanut sauce. You can freeze extra peanut sauce for another day.