Tri Traveling Foodie

This is a simple recipe that is baked in one casserole dish. This makes for easy clean up afterwards. Baked Eggplant: 2 cups of tomato sauce (see Basic Homemade Tomato Sauce Recipe -December 2012) 1 medium eggplant seasoned bread crumbs (approx. 1 cup) 1 cup of half and half (you can use skim milk also) Preheat oven to 350 degrees. Spray a baking sheet with olive oil spray. I usually don't use olive oil for this step because it can get greasy. Slice 1 medium size eggplant. Each slice should be about 1/4 inch thick. Have a bowl filled with half and half, and a pie plate filled with seasoned bread crumbs. Dip each piece of eggplant in the half and half until fully coated, then into the bread crumbs. Lay the eggplant slices on the baking pan and cook for 15 minutes on one side, flip them, and cook for another 15 minutes until the slices are soft. Parmesan Potatoes: 4-5 medium size red potatoes 1/2 red onion 2 tsp garlic powder (or more if you are a garlic lover

Did you know Guacamole was invented by the Aztecs? This avocado spread dates back to the 1500's. This lovely dish is also very healthy for you because avocados are a real super food.  You can read more on the history of Guac here: http://www.burritophile.com/articles/2006/02/quick-history-of-guacamole.php Ingredients: 3 ripe avocados (I prefer Hass) 1 medium size tomato diced 1/2 red onion large handful of cilantro Salt to taste Juice of 1 lime (optional) Directions: In a food processor, blend the juice of the lime, cilantro and and onion. Cut and scoop the avocado into a small bowl. Add the diced tomatoes and the mixture from the food processor to the bowl. Then add salt to taste (approx. 1-2 tsp) Using a fork or a large spoon, mix everything together well and mash down the avocados. Voila! Avocados can become brown very quickly just take the pit of the avocado and place it in the guacamole and it will never go brown. This is a very handy tip when you  have g