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Eggplant Rollatini

Eggplant Rollatini
Eggplant Rollatini

 

 

 

 

 

 

 

 

Eggplant Rollatini

Eggplant rollatini, “rollatini” not being a truly  Italian word, some suggest involtini, however this word in Italian implies a small bite ie: an hors d’ oeuvres, but rollatini is certainly a stand alone main dish.

As with it’s name there are certainly many variations to the recipe.  It is after all a recipe so feel free to experiment, nothing is written in stone!

This version is a simple to make.  You can certainly prepare a homemade sauce if you want, and you can add or delete whatever you want to the filling

“To peel or not to peel, that is the question”, and of course the answer is up to you.  For years I peeled all my eggplant but in an adventurous mood I prepared a few dishes with unpeeled eggplant and was surprised to find that the skin is quite delicious.  In this recipe unpeeled makes a nice presentation to the dish.  However in the example we made the eggplants available at our local market weren’t that great so I peeled them.

A slight aside we forgot to take a finished photo because it smelled so good and we were so hungry.

Ingredients for Eggplant Rollatini

  1. 3 -4 Large Eggplants sliced into 1/8 – 1/4 inch lengthwise slices
  2. 2 Tbs vegetable oil for pan
  3. 18 ounces ricotta cheese
  4. 1/2 pound grated mozzarella cheese
  5. 1/4 cup grated Parmesan cheese + 1/4 – 1/2  cup for topping
  6. 1 large jar your favorite sauce
  7. salt & pepper
  8. 1 Tbs dried oregano
  9. 2 eggs

Directions for Eggplant Rollatini

Preheat oven to 375°

Take the sliced eggplant and salt both sides to remove excess water and avert a bitter taste, place into a colander and allow to drain for about 15 minutes.  Then take the eggplant, rinse off the salt and pat dry.  Each eggplant should leave you with a few small slices from the sides that won’t be large enough to roll, take these and finely dice them and in a small fry pan with a little olive oil and 1 clove of garlic sauté until tender, place cooked eggplant into a bowl and allow to cool.

Take a large cast iron fry pan and put on medium high heat, brush lightly with oil and place a few of the eggplant slices at a time into the pan  and allow to slightly char on both sides, remove to a wire rack to cool and continue to cook all the eggplant slices.

While the eggplant cools in a large bowl place the ricotta, mozzarella, 1/4 cup of Parmesan, the salt and pepper, the oregano, and eggs,and the sautéd diced eggplant and mix thoroughly.

Take the eggplant and place a spoonful of the filling on the thin end and roll gently up.  Place in a baking pan, seam side down, that has a little sauce spread on the bottom to keep the eggplant from sticking to the pan.  Continue until all the slices are done and in the pan.*  Spoon sauce over the top of the rolls and sprinkle the Parmesan over the top.  Bake for 45 minutes to an hour.  Remove from the oven and allow to rest for 5 minutes before serving.

* if you have left over filling you can use it, by adding more cheeses and making baked ziti or some other cheesy recipe the next day

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

I’m torn! Love the cheeses and love the sauce, but really why would you think it goes with vegetables?  Stuff it in a steak and I’m in!  3 paws for the lack of meat

 

Capture 3a

 

 

 

 

 

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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

 

Eggplant Rollatini
Serves 6
an easy to prepare great tasting main course
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 3 -4 Large Eggplants sliced into 1/8 - 1/4 inch lengthwise slices
  2. 2 Tbs vegetable oil for pan
  3. 18 ounces ricotta cheese
  4. 1/2 pound grated mozzarella cheese
  5. 1/4 cup Parmesan cheese + 1/4 - 1/2 cup for topping
  6. 1 large jar your favorite sauce
  7. salt & pepper
  8. 1 Tbs dried oregano
  9. 2 eggs
Instructions
  1. Preheat oven to 375°
  2. Take the sliced eggplant and salt both sides to remove excess water and avert a bitter taste, place into a colander and allow to drain for about 15 minutes. Then take the eggplant, rinse off the salt and pat dry. Each eggplant should leave you with a few small slices from the sides that won't be large enough to roll, take these and finely dice them and in a small fry pan with a little olive oil and 1 clove of garlic sauté until tender, place cooked eggplant into a bowl and allow to cool.
  3. Take a large cast iron fry pan and put on medium high heat, brush lightly with oil and place a few of the eggplant slices at a time into the pan and allow to slightly char on both sides, remove to a wire rack to cool and continue to cook all the eggplant slices.
  4. While the eggplant cools in a large bowl place the ricotta, mozzarella, 1/4 cup of Parmesan, the salt and pepper, the oregano, and eggs,and the sautéd diced eggplant and mix thoroughly.
  5. Take the eggplant and place a spoonful of the filling on the thin end and roll gently up. Place in a baking pan that has a little sauce spread on the bottom to keep the eggplant from sticking to the pan. continue until all the slices are done and in the pan. Spoon sauce over the top of the rolls and sprinkle the Parmesan over the top. Bake for 45 minutes to an hour. remove from the oven and allow to rest for 5 minutes before serving.
Notes
  1. If you don't use all the filling save it for the next day add a little more cheese and use in baked Ziti or some other cheesy recipe!
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
 

Posted on

Rum & Coke Pound Cake

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Rum & Coke Pound Cake

 

I’m always on the look out for inspiration and ideas to create new recipes, and strolling around the net the other day while researching pound cake I came across a number of different recipes that utilized carbonated beverage of various flavors into the cake.  Certainly an interesting addition but one I was hesitant to try.  Then the other night while watching the TV I saw a commercial for rum and the idea began to work itself out in my head.  I think the addition of rum to any number of recipes is a bonus  The result is this recipe for rum & coke pound cake, which came out rather well, even if it’s not a traditional pound cake which was simply one pound each of sugar, butter, flour and eggs.  Slightly less ingredients here, but still a moist dense cake.

Ingredients for Rum & Coke Pound Cake

  1. 1 1/2 cups softened butter
  2. 3 cups of granulated sugar
  3. 5 eggs
  4. 3 cups all purpose flour
  5. 1 pinch salt mixed into the flour
  6. 1 cup minus 2 Tbs Coca-Cola
  7. 2 Tbs Myers Dark Rum

Directions for Rum & Coke Pound Cake 

Preheat oven to 325° with the rack in the center of the oven.

Take a bundt pan and lightly grease and flour the inside.* (see notes at end of directions)

In the bowl of the mixer place the softened butter and cream it until it is light and fluffy.Then with the mixer on medium slowly add the sugar about a 1/2 cup at a time allowing each addition to completely combine before adding the next.

add sugar about 1/2 cup at a time
add sugar about 1/2 cup at a time

 

 

 

 

 

 

 

 

Once the sugar is combined begin to add the eggs one at a time waiting until each egg is completely combined before adding the next. **

 

add the eggs one at a time
add the eggs one at a time

 

 

 

 

 

 

 

Once the eggs have been added, with the mixer on low begin to add the flour and continue to mix until all the flour is incorporated.  Now slowly add the rum and coke, allowing the liquid to thoroughly combine between each addition.  Pour into the prepared bundt pan

Place into the center rack of the oven and bake for about 70 minutes until a tooth pick stuck into the center of the cake comes out clean.  Invert on a wire rack and remove from pan and allow to completely cool .

 

*  You can also use 2 5 X 9 inch loaf pans, dividing the batter equally between both, and adjusting the cooking time to 90 minutes or less

** All the big shot cooks on the telly break their eggs directly into the items they are cooking.  It’s a good way to get shell into the product.  A better way is to break each egg one at a time into a small bowl to insure you don’t have any shell broken off.  You can then add them one at a time to the recipe or for larger quantities of eggs put them into a larger bowl to hold.

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Here are a few items to help make this recipe:
Nordic Ware Pro Cast Original Bundt Pan, 12 Cup
Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish
KitchenAid KP26M1XNP5 Professional 600 Series 6-Quart Stand Mixer, Nickel Pearl

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

I have to admit, YES I am a cake junkie so there’s really no surprise that I give this one 5 paws.

 

IMG
 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

Rum & Coke Pound Cake
a moist delicious dessert
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Ingredients
  1. 1 1/2 cups softened butter
  2. 3 cups of granulated sugar
  3. 5 eggs
  4. 3 cups all purpose flour
  5. 1 pinch salt mixed into the flour
  6. 1 cup minus 2 Tbs Coca-Cola
  7. 2 Tbs Myers Dark Rum
Instructions
  1. Preheat oven to 325° with the rack in the center of the oven.
  2. Take a bundt pan and lightly grease and flour the inside.* (see notes at end of directions)
  3. In the bowl of the mixer place the softened butter and cream it until it is light and fluffy.Then with the mixer on medium slowly add the sugar about a 1/2 cup at a time allowing each addition to completely combine before adding the next.
  4. Once the sugar is combined begin to add the eggs one at a time waiting until each egg is completely combined before adding the next. **
  5. Once the eggs have been added, with the mixer on low begin to add the flour and continue to mix until all the flour is incorporated. Now slowly add the rum and coke, allowing the liquid to thoroughly combine between each addition.
  6. Place into the center rack of the oven and bake for about 70 minutes until a tooth pick stuck into the center of the cake comes out clean. Invert on a wire rack and remove from pan and allow to completely cool
Notes
  1. * You can also use 2 5 X 9 inch loaf pans, dividing the batter equally between both, and adjusting the cooking time to 90 minutes or less
  2. ** All the big shot cooks on the telly break their eggs directly into the items they are cooking. Its a good way to get shell into the product. A better way is to break each egg one at a time into a small bowl to insure you don't have any shell broken off. You can then add them one at a time to the recipe or for larger quantities of eggs put them into a larger bowl to hold.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
Posted on

Chicken Kiev

 

Chicken Kiev
Chicken Kiev  

 

 

 

 

 

Chicken Kiev

Chicken Kiev, a wonderful breaded cutlet with a compound butter in the center.  It’s a great dish that’s easy to make with a few tricks, will come out perfectly every time.  Like many recipes the origins are muddied and the exact recipe up for debate.

The tricks are simple, pound the cutlet thin, roll tightly,freeze slightly to firm up before breading, and start and end  the cooking process flap side down.

You can use any number of flavorings to use in the butter, the choice is yours.

Chicken Kiev Compound Butter Ingredients and Directions

This recipe can serve up to 4, I like to serve extra butter on the side to put on top of the chicken when serving.

  1. 1/4 pound butter softened to room temperature.
  2. Juice of 1/2 a lemon
  3. 1 clove garlic finely diced
  4. 1 tsp dried tarragon
  5. 1 tsp dried parsley
  6. 1 tsp salt
  7. 1 tsp pepper

In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture.  Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.

compound butter ingredients
compound butter ingredients

 

 

 

 

 

 

 

compound butter log
compound butter log

 

 

 

 

 

 

 

 

Chicken Kiev Ingredients

  1. 1 chicken breast per person, butterflied and pounded thin
  2. 2 Tbs compound butter per breast
  3. 2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
  4. Flour seasoned with salt and pepper
  5. Panko bread crumbs
  6. Salt and pepper
  7. Cooking oil

Directions for Chicken Kiev

The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn’t leach out during the cooking process.  

Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface.  Put the chicken on it and cover with a second piece.  Pound until about 1/8 of an inch in thickness. Lightly salt and pepper both sides of the chicken.

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 Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly.  Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.

Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third.

Preheat oven to 350°

 Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.

In a frying pan with about 1/2 inch of oil brown the chicken flap side down first.  Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

If it’s chicken I’m in !!!!  5 paws for détente and the chicken

 

IMG

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Chicken Kiev
Serves 4
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Prep Time
30 min
Cook Time
50 min
Total Time
1 hr 20 min
Ingredients
  1. Compound Butter
  2. 1/4 pound butter softened to room temperature.
  3. juice of 1/2 a lemon
  4. 1 clove garlic finely diced
  5. 1 tsp dried tarragon
  6. 1 tsp dried parsley
  7. 1 tsp salt
  8. 1 tsp pepper
  9. Chicken Kiev1 chicken breast per person, butterflied and pounded thin
  10. 2 Tbs compound butter
  11. 2 eggs scrambled with 2 Tbs water & seasoned with 1 tbs Worcestershire
  12. Flour seasoned with salt and pepper
  13. Panko bread crumbs
  14. Salt and pepper
  15. Cooking oil
Instructions
  1. Compound Butter
  2. In a bowl place the butter and other ingredients and mash into a thoroughly combined mixture. Once combined place onto a piece of plastic wrap and roll into a tight log, and place into the freezer.
  3. Directions fro Chicken Kiev
  4. Preheat oven to 350 degrees
  5. The biggest trick to a successful chicken Kiev is to pound the chicken thin and wrap the butter tightly so it doesn't leach out during the cooking process.
  6. Place a piece of parchment paper or plastic wrap sprinkled with a little water on a sturdy surface. Put the chicken on it and cover with a second piece. Place the butter about 1/3 of the way down the chicken and pull chicken over the butter, then fold in the sides and roll tightly. Place onto a sheet pan or plate flap side down and put into the refrigerator or freezer to firm up.Pound until about 1/8 of an inch in thickness. Right before cooking take 3 bowls, in one place the flour, the eggs in a second,and the panko in the third. Roll the chicken into the flour, dip to cover in the egg wash and place into the panko and bread completely.
  7. In a frying pan with about 1/2 inch of oil browned the chicken flap side down first. Once completely browned on all sides, place into a baking dish and bake for 30 -45 minutes until done.
Notes
  1. Make extra butter and place small coins on top of chicken when serving.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/