Easter Pie

Ingredients:

for crust

• 1/4 of a cup of butter
• 1/4 of a cup of solid white vegetable shortening
• 1 1/2 cups of all purpose flour
• 2 tablespoons of granulated sugar
• 1/2 teaspoon of salt
• 1/2 teaspoon of baking powder
• 2 eggs, slightly beaten

for filling

• 1 1/2 lbs of ricotta
• 2 tablespoons of flour (optional)
• 1 1/4 cup of granulated sugar
• 1/4 teaspoon of salt
• 1/2 teaspoon of lemon zest (grated lemon peel)
• 1/2 teaspoon of orange zest (grated orange peel)
• 6 eggs
• 1/2 cup of semisweet chocolate morsels
• 1/2 cup of diced citron
• 1/4 teaspoon of cinnamon
• pinch of nutmeg
• 1 tablespoon of vanilla

Directions:

Prepare crust – cut shortening into dry ingredients, until mixture resembles small peas. Add eggs, mix together until smooth, and all flour is absorbed. Refrigerate dough for about 1 hour.

Roll out on lightly floured surface to 1/8 in thickness. Place dough in 10 in pie plate, and crimp around edge. Refrigerate dough while preparing filling. Save scraps of dough for crisscross topping on pie.

Prepare filling – beating ricotta with sugar, add flour, salt, and zests. Beat until smooth. In a separate bowl, beat eggs for 5 minutes, until thick, and lemon colored. Fold eggs into ricotta. Add chocolate, fruit, and seasonings.

Roll out remaining dough to 10″x2″. Cut with sharp knife into 6 10″ strips 1/3″ wide. Carefully weave 3 strips across the length of the pie, and 3 strips across its width over the filling. Bake at 350º for 60-75 minutes, until the top is slightly brown. Test by poking center with fork, or toothpick, which should come out clean.

Eggplant Parmigiana

Ingredients:

• 1 lb of eggplant, sliced thin
• 2 eggs, lightly beaten
• 1/4 of a cup of flour, seasoned with S&P.
• 3/4 of a cup of unflavored breadcrumbs
• 3/4 of a cup of grated parmesan or romano cheese
• 1/4 of a cup of fresh garlic, minced
• 1 garlic clove, crushed
• salt, and black pepper, to taste
• 1 lb of mozzarella cheese, shredded
• additional mozzarella for topping
• Oil for frying (Olive oil preferred)
• basic marinara sauce

Directions:

Combine breadcrumbs, cheese, parsley, garlic, salt, and pepper. First dip eggplant into flour, then egg, and then the breadcrumb mixture. Fry* in heated oil, until a light golden brown. While cooking the eggplant, line an oven save pan with marinara, then stack eggplant, mozzarella, and sauce, one layer at a time. Once complete, bake at 400º for approximately 25 minutes. Topp with additional cheese (grated, and or mozzarella), if desired. Serve hot with your favorite pasta dish.

*Can also bake at 400, instead of frying

Jack’s Boneless Chicken Wings (Chicken Bites)

Ingredients:

• 2 pounds of chicken breasts, sliced (or tenders)
• 1 cup of flour, seasoned (salt, pepper, chili powder)
• Oil for frying
• 1/8 cup of Jack Daniel’s Whiskey
• 1 tablespoon of butter
• 1 tablespoon of flour (you can use the seasoned four)
• 2 cups of chicken stock
• 6 oz of hot sauce (I like franks, or Burman’s from Aldi)
• 1/4 cup of brown sugar (alt: maple syrup, agave, or another sweeter)
• Salt, and pepper

Directions:

Heat a medium sized pan with oil. Dredge chicken in the seasoned flour. Sauté the chicken a few pieces at a time until golden brown, and fully cooked. Set aside on cooked. Once all cooked, add butter, and flour to pan to create a roux. Cook for another 30-45 seconds. Add in the JD, allow alcohol to cook off. Add stock, and hot sauce. Place chicken back into mix. Let reduce, while turning chicken, and stirring. Add in sweeter. Season to taste. Want it hotter? Add red pepper, chili powder, or more hot sauce to make it spicer. Serve hot with ranch, or blue cheese.