Eggplant Parmesan

Here we go! Dinner #2 from my Prattville Farmers' Market ingredients.

1 eggplant
1 zucchini
1 jar or pasta sauce
1 box of angel hair pasta
1 lb Italian sausage
1 1/2 cups corn meal
1/2 Tbs garlic salt
1/2 cup milk
2 eggs
1/4 cup diced onions
1 Tbs vegetable oil
Grated Parmesan and oil for frying

Chop the zucchini and onion and saute' until tender. Add in the sausage and brown the drain and return to pan. Add sauce and let simmer.
Slice the eggplant and set up your battering station. A bowl for the dry ingredients and one for the wet. For the dry mixture stir together the corn meal and garlic salt. For the wet, mix the milk and eggs together. Start warming up your frying pan. You will need about 1/4 inch worth of oil in the pan.

Dip eggplant slices into dry batter then the wet and repeat. This will thicken the crust. 
Fry on about an 8 (med-high) for a couple of minutes on each side. Start cooking your noodles now. By the time all of the eggplant is finished your angel hair pasta should be also. 

Assemble however you like. We add the grated Parmesan on after it's all cooked. You could change this up a bit by adding Parmesan into the dry batter before you fry OR by adding then baking the dish to melt it.
Once again we had delicious bread from Wild Yeast!

Stuffed Scalloped Squash

3-4 scalloped squash
1 lb hamburger meat
1 can cream of mushroom
1/2 white onion -chopped
1 cup Colby Jack cheese -shredded
1/2 clove of garlic -minced
1 Tbs vegetable oil

 This recipe is a result of our trip to the Farmers' Market this morning in Prattville. The squash is from Blankenship Farms and the fresh bread is from Wild Yeast Kitchen. I have a lot more fresh veggies just waiting for me. Expect more recipes!

Step 1: Clean and prep your squash. Cut the top off  the squash and clean out the inside by scooping the seeds out. Preheat oven to 375.

 Step 2: Brown the onions in the oil. Add hamburger and brown. Drain fat and return to skillet. Pour in 1/2 cup of cheese, the minced garlic, and cream of mushroom and mix until all cheese is melted.
Step 3: Fill the squash with the filling, top them with the remaining cheese and place the tops back on. Bake for 45-50 minutes or until squash is tender.

Take it out of the oven and prepare for a fantastic treat!
We had extra stuffing, so I baked it with cheese on top and we used it to dip our fresh homemade bread in. SO GOOD!

Cornbread Fried Chicken

With a name like that...come on. You know you want some.
This is what you need:
  • 1/2 cup flour
  • 2 cups of corn meal (see brands in photos below)
  • 3 Tbs garlic salt
  • 1Tbs pepper
  • 1 cup milk
  • 2 eggs
  • 1 lb chicken breasts 
  • 3 cups vegetable oil 
  • frying pan with a lid
You should be able get 3 large chicken breasts in 1 lb. Split them in half so you have 6 thin breasts. This will make it easier to cook them through without burning the crust.
To batter the chicken make a dry/wet batter. To do this you will mix together the flour, meal, salt, and pepper. USE THIS KIND OF CORN MEAL:Arnett's Or Alabama King. Yes, I am yelling because it is important.

Then mix the milk and eggs for the wet portion of the batter. You want to double the batter. Dip in this order: Wet-Dry-Wet-Dry. Now you have a thicker batter and when your grease is hot(set on 8 or med-high) cook on each side for about 6-7 minutes or until the chicken is thoroughly cooked.
This recipe happened by accident. I ran out of flour and mixed in corn meal and added enough garlic salt for a good flavor and viola! I was patting myself on the back for this one. I also asked myself "Why have I not thought of this before?" Hope you like it! If you don't please have your taste buds checked.