We all have them.  Yes, ALL of us.  Those friends that do it openly without shame.  They are even shameless enough to do it in public.  They eat MEAT! Well I've finally discovered the kryptonite to my carnivorous compadres.  It's my chicken parmesan.  In a very short while you will have a delectable dish that will have them asking for the Reynold's Wrap.  Here's what you'll need:

Hardware:

• 1 Saucepan
• 1 Medium Skillet
• 2 stockpots/dutch ovens
• 2 plates (1 plate lined with two or three paper towels)
• 1 medium bowl

Ingredients:

• 1 bag of thawed boneless skinless chicken breasts (Wal-Mart has a really inexpensive bag)
• Ragu Pasta Sauce (Your choice, but I love the sun-dried tomato and basil)
• 1 bag of chicken breader
• 1 carton of buttermilk
• 1 box of spaghetti pasta
• 1 bag of shredded parmesan cheese
• 1 pack of sliced pepperoni 
• 1 bag of stir fry vegetables (Peppers, onions; can be found in frozen food section)
• Italian Seasoning
• 1 gallon of canola oil
• Parsley 

Directions:

1. Fill Dutch Oven/Stockpot halfway with canola oil, and warm oil over medium heat (Oil will be ready when a drop of water on the oil causes oil to sizzle).
2. Fill second dutch oven/stockpot halfway with water, and bring to a boil; add pasta
3. Fill saucepan with pasta sauce and pepperoni, and warm over low heat.
4. Warm skillet over low to medium heat, and coat skillet with canola oil.
5. Add chicken breader to plate and buttermilk to a bowl and place next to stockpot/dutch oven with oil.  
6. Dip chicken in buttermilk, making sure to bathe the entire chicken breast in the buttermilk.  Drain slightly, and then coat each side with breader.  Add breaded chicken breast to the hot oil.  Add no more than two pieces of chicken to stockpot/dutchoven at a time.  Allow chicken to cook for 7 to 10 minutes, or until golden brown (Remove chicken from stockpot/dutch oven onto second plate with the papertowels to absorb excess oil.  With a knife, slightly cut the chicken breast at it's thickest part.  Meat should not be pink!)  
7. While chicken is cooking, cook the vegetables in skillet.  Season with Italian Seasoning.  Remove from skillet, and place vegetables in the pasta sauce along with pepperoni.  
8. Remove pasta from boiling water after 3-5 minutes; drain and run hot pasta under cold water for a few seconds.  
9. Remove the pasta sauce from heat, and that's it!

Layer your plate with pasta, then add a nice crispy chicken breast over the pasta, and then coat the chicken breast with that amazing pasta sauce/pepperoni/vegetable mixture.  Top it off with some shredded parmesan cheese, parsley, and VOILA, you're ready to eat!

SN: A great salad, garlic bread, and white or red wine will go well with this dish!

I'm a sucker for treating myself well; and that includes pleasing my palette.  This simple manicotti recipe will do just that.  In less than 60 minutes you'll have a delectable dish for you, friends, and/or family.  For the meat lovers, I recommend adding 1 lb ground beef, turkey, or chicken to your sauce.  Enjoy!

Ingredients

• 1 pint part-skim ricotta cheese
• 8 ounces shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
• 2 eggs
• 1 teaspoon dried parsley
• salt to taste
• ground black pepper to taste
• 1 (16 ounce) jar spaghetti sauce
• 5 1/2 ounces manicotti pasta

Directions

1. Cook manicotti in boiling water until done. Drain, and rinse with cold water.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
4. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
5. Bake 45 minutes, or until bubbly.

Share your recipes with burnthecloset by emailing them to burnthecloset@gmail.com!

In an attempt to elevate your mind and 

broaden your horizons, I thought I’d share

some of my favorite dishes with you.  

In a nod to my fellow vegetarians

and individuals that aspire to integrate

more vegetables in your diet, you’ve got 

to try this simple recipe. Please your palette

when you sink your teeth into this

Makhouda D'aubergine (Crustless Tunisian Eggplant Frittata)

with a fresh salad and your favorite wine.

SERVES 4 -6 

Prep Time: 45 min

Cook Time: 2 hrs

Ingredients  

•      1 large globe eggplant

•      salt, for sprinkling

•      1/4 cup olive oil           

•      1 medium onion, finely chopped              

•      1 red bell pepper, seeded, de-ribbed and diced              

•      8 large eggs          

•      1 handful chopped fresh parsley (about 1/2 cup packed) or coriander or cilantro leaf

•      4 garlic cloves, minced

•      8 ounces gruyere cheese, cut into 1/4-inch cubes

•      1/2 cup dried breadcrumbs

1 Teaspoon Tunisian Spice Blend (Bharat) or a mixture of:

•      1/2 teaspoon black pepper, 1/4 teaspoon cinnamon and 1/2 teaspoon rosewater

•      about 3/4 teaspoon fine salt

•      harissa, to taste (North African hot pepper paste) (optional) or cayenne pepper 
        to taste (optional)

•      lemon wedge

Directions  

1.     Peel and cut the eggplant into 1/2-inch dice.

2.     Sprinkle generously with salt and place the cubes in a colander to drain for 
        about 20 minutes.

3.     Rinse and pat dry with paper towels.

4.     Preheat the oven to 400ºF/200°C

5.     In a large skillet over medium heat, heat the olive oil and cook the 
        eggplant, onion, and pepper, stirring occasionally until golden 
        and soft, about 20-25 minutes.

6.     Transfer this mixture to a colander to drain off as much of the oil as possible.

7.     In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs.

8.     Add the eggplant mixture.

9.     Season with the bharat, salt, and a small spoonful of the optional harissa 
        or cayenne pepper.

10.   Grease a 2-quart soufflé dish

11.   Pour the egg mixture into the dish and bake in the middle of the 

        oven until golden brown and  puffed in the center, 40-45minutes 

       (a knife inserted into the center should come out clean).

12.   Let cool for 10 minutes before unmolding onto a serving platter 

       (you can also just leave it in the dish).

13.   Cut into wedges or squares to serve.

14.   Serve hot or at room temperature with lemon wedges on the side.

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