Having a Little Foodie in my life doesn't prevent me from hearing the dreaded "yuck I don't want that for dinner" or the always pleasant "this taste too spicy", the difference is that when I hear these phrases I acknowledge Little Foodies words and then I let her know that she will still be joining us for dinner; Little Foodie eats what we eat, no special kid meals at our house .
Last night for dinner I thought I was being clever creating a new version of french fries, Eggplant Fries which Little Foodie did like a lot but she was not impressed with the Pesto Chicken Salad because the garlic made it "too spicy". You can't please everyone all of the time!
1 Med. Size Eggplant
Peel Eggplant and cut into thick slices, the size of steak cut french fries; place the fries in a strainer and rinse and sprinkle on a good amount of salt, this is suppose to take the bitterness out of the eggplant, let the eggplant sit for an hour.
Preheat the oven to 350 degrees, Create a coating station, place the cracked/beaten egg in a dish in another dish mix together some bread crumbs, garlic powder, salt, paprika and shredded parmesan cheese. Dip the egg plant first in the egg then in the bread crumb mixture then place on an oiled baking sheet. Once all eggplant is coated place in the oven and bake for 30 minutes, flipping the fries over after 15 minutes to crisp up each side. Enjoy dipped in a little marinara sauce!!
Pesto Chicken Salad
2 Grilled Boneless Skinless Chicken Breasts
2 T. of Mayo
2 Cloves of Garlic
Pesto (I made homemade Lemon Basil Pesto)
Cut the chicken breast into bits size chunks. Mix the chicken with the mayo, salt and pepper to taste, minced garlic and about 2 T of pesto. Enjoy on some homemade bread!!