5 Cheese Eggplant Lasagna

Adapted from: http://allrecipes.com/Recipe/Eggplant-Lasagna/Detail.aspx?event8=1&prop24=SR_Title&e11=eggplant%20lasagna&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

There are so many ways to have lasagna without the pasta.
As I was looking for simple pasta free Recipe, that I can adapted and make it gluten free for people with Celiac disease as well as gluten intolerance. This Recipe stood out to me, as You will see what I have replace some of the ingredients with.

Serves: 8

1 tsp. Olive oil, for brushing
2 eggs
2 Tbsp. water
1 c. Grated Parmesan cheese
1 c. Italian bread crumbs
2 lg eggplants, peeled & sliced into 1/2 rounds
2 Tbsp. olive oil
1 lb. Chorizo sausage * ( any Chorizo will work)
2 c. Mozzarella Cheese
2 c. shredded cheddar cheese
2 c. Provolone cheese
2 c. Pepper Jack cheese
48 oz. Tomato sauce
Course Himalayan salt & Freshly ground pepper (to taste)

Directions:

1. Preheat oven to 375.Greasing down 2 baking sheets and a 9x13-inch baking dish with 1 tsp.oil.

2. In a shallow dish whisk eggs & water. blending together Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.

3. Dip eggplant slices into egg batter, then press each gently into bread crumb mixture. Gently tapping away any excess crumbs. Arrange slices on the prepared baking sheets.

4. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake for the same additional minutes.

5. Removing eggplant from the oven and increase temperature up to 400.

6. Heat 2 Tbsp. oil in a dutch oven skillet over medium-high heat and stir in Chorizo sausage. Season with salt and freshly ground pepper. Cook plus stir until Chorizo is browned and crumbly, giving about 10 minutes or more. Drain excess grease with a paper towel, under nether a colander . placing chorizo back into the pot, and stir in tomato & chorizo mixture; bring it to a simmer and set sauce off to the side.

7. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with Chorizo on top of eggplant layer. Sprinkle 1/3 of each cheese on top of sauce layer. Repeating with each cheese, finishing up the lasagna with a layer of cheese of choice.

8. Bake for 10 to 15 minutes until cheese is melted and the sauce is bubbly. allowing to Cool for 5 minutes before slicing.

Chicken Pizza Burger

When coming up with this burger, I thought what an ultimate way to eat you're pizza and have you're burger to. While thinking two in one.

Serves: 5

6-3/4 lean turkey bacon,crumbled
13 oz. ground chicken
10 slices Mozzarella cheese
7/8 (6.8 oz.) Tomato sauce
1/2 tsp. Italian seasoning
1/8 tsp. garlic powder
1/4 tsp. Course Himalayan salt
1/8 tsp. freshly ground pepper
1/4 tsp. freshly minced onions
1 bell pepper, chopped

Directions:

1. Preheat fry pan for medium heat with oil.

2. combining chicken as well as turkey bacon together, and gently form into patties.

3. placing patties into the fry pan, and allow to cook until fully cooked all the way through.

4. Blending together Onions, Italian seasoning,Crushed red pepper, salt and pepper, garlic powder into a medium sized pot, and allow to cook for about 5 minutes or more until steaming hot-(Warning Please be careful). pour the sauce over the burger, and apply the cheese to seal the deal.

Sriracha- cheddar popcorn

serves: 6

1 Tbsp. Sriracha popcorn seasoning
1 tsp. Freshly ground pepper
1\2 c. Grated cheddar cheese
1\4 tsp. Course Himalayan salt
2 Tbsp. Vegetable oil
1\2 c. Unpopped popcorn

Directions:

1. Combine sriracha ,pepper, cheddar, salt in a small bowl.

2. Heat oil in a medium saucepan, add popcorn to the pan; cover and cook for 2 minutes shaking the pan constantly. When popping slows down, remove from heat . Allowing to stand for 1 minute until popping stops. Stir in half mixture, toss until completely Incorporated.

Living Better Bonus:
For a quick solution, add the mixture to the heated oil minus cheese. Leaving cheese to be applied to the very end.

Hot out of the oven.....Teflon

*Note: Please continue to read this blog article.
Living Better Cafe is bring you Fresh out of the oven news that you're going to love.
I say more good reasons to love L.B.C, not only are you revising original recipes. You're also making them more healthier for you, while saving money.
I have brought you fresh news about food as well as news behind cookware. As yet again I am bring you more news after news on different varies in your kitchen, as this week I am going beyond Polytetrafluoroethylene. you're probably wondering who's flipping flapjacks right? as they say if you can't pronounce the word don't bother, don't worry I have got you covered. Polytrafluoroethylene is really Teflon, and yes and no I have as well haven't tried to twist my tongue around this long word. we already have it shorten for us so trying to say this long word is out of base, unless you really want to go for it. The Teflon chemical, known as C8 or PFOA, and the secrecy surrounding the safety of replacement chemicals. Which is very hazards to our health which causes Cancers including kidney and testicular cancer, high cholesterol and obesity. The chemical as well are found inside widely uses of food wrappers and outdoor clothing. Along with products found for cleaning around you're home. So when it come's to looking for a non stick cookware cast Iron is the best solutions, if properly taken care of can also react as a nonstick. As you can find Teflon inside of fabrics labeled stain or water repellent.Just hearing the sound of these thing's really makes me want to hit the pause button on Life, as I truly hope you're super concern about yours as I am concern for you. So the next time you're in the supermarket shopping for cookware, please stop and think just because it's non stick, think of what else it can be doing you're body as there is a much better solution to cooking.

Sunflower seed Brittle

Adapted from:http://www.food.com/recipe/sunflower-seed-brittle-32129

Note: When coming up with these unique twist on brittle, I was thinking its about time to reincorporate health while indulging the taste of sweet,and it's purely nut free for those who are allergic to tree nuts.

Serves: 3/4 lb

1 Tbsp. Margarine
1 c. Unsalted sunflower seeds
1 c.Pure cane sugar
1 c. Flax seeds
1/4 tsp.Course Himalayan salt

Directions:

1. In a small saucepan melt butter.

2. Add in the sunflower seeds, flax seeds and salt and blend well.

3. As you make sure to keep the mixture warm.

4. In a heavy dutch oven skillet melt the sugar over medium heat, as you are stirring constantly.

5. when the sugar turn golden brown, then quickly stir in the seed mixture.

6. Pouring onto a baking sheet and spread with wooden spoon or spatula into equal sized square, about "10" squares.

7. Allowing them to cool until they are firm.

8. once completely cool break into pieces, and enjoy!

*Note: to store away extra pieces, I firmly suggest wrapping them in side wax paper then applying plastic wrap, and place in a cool dry places for individually wrapping. If not individually wrapping store inside an air tight container, away from heat.

Outback Bourbon chicken

Adapted from: http://allrecipes.com/recipe/bourbon-chicken/

Serves: 8

8 Skinless, boneless chicken breast halves
2 tsp.Ground ginger
1/2 tsp.Soy sauce * tamari
1/4 c.Dried minced onion flakes
2 tsp. Ancho chile powder
1 Tbsp. Pasilla chile powder- 1 tsp.crushed red pepper flakes
1 c. Packaged brown sugar
2 tsp. Garlic powder
3/4 c. Bourbon
1/2 tsp. Cayenne Pepper
pinch each of Himalayan salt


Directions:

1. Place chicken breasts in a 9x13 in prepared baking dish. In a small bowl combine ginger, soy sauce, onion flakes, sugar, bourbon, and garlic powder, ancho chile powder, pasilla chili powder plus crushed pepper, Cayenne pepper, Salt. Mix together and pour mixture over chicken. Covering dish and place in refrigerator. Allowing to marinate up to 1 hour overnight.

2. preheat oven to 325.

3. If marinated overnight, remove the dish from the refrigerator and remove the cover. Bake in the oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Thai Grilled Tuna salad

Adapted from: http://allrecipes.com/recipe/asian-sesame-seared-or-grilled-tuna-gluten-free/?scale=6&ismetric=0

serves: 6
6 (6 oz.) Tuna steaks
1 Tbsp. 1-1/2 tsp. sesame oil
3 cloves garlic, minced, or ( for extreme flavor, add more)
3 Tbsp. grated fresh ginger
3 Tbsp. chopped fresh basil
1 cup Thai-style peanut sauce
1/4 c.- 2 Tbsp. soy sauce * Tamari
3 Scallions, sliced thinly, divided
3 Tbsp. sesame seeds, or to taste
1 Tbsp. -1-1/2 tsp. Vegetable oil
3 Tbsp. rice wine vinegar
Cayenne pepper to taste
Himalayan Salt to taste


Directions:

1. Whisking together Vinegar, sesame oil, peanut sauce, soy sauce, ginger, Scallions, basil, and garlic in a bowl until marinade is completely blended well. Placing tuna steaks in the marinade and refrigerate for at least 1 hour or so.

2. . Removing tuna from the marinade -(don't reuse the marinade). sprinkling sesame seeds onto the tuna, and press the sesame seeds into the tuna until coated completely.

3. using a frying pan, heat vegetable oil over high heat until oil gets hot; cooking tuna until completely cooked, 30 seconds to 5 minutes per side.

4. Transfer onto a paper towel to absorb excess oil, sprinkling with just a pinch of Himalayan salt, Cayenne pepper. Slice and serve over a salad with your favorite salad dressing.