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Rachel Maria’s Recipes

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Blueberry Croissant Pudding

Food & Home, Rachel Maria's Recipes

Summer is the perfect time, for all things, BLUEBERRY. (Ok, and corn, tomatoes, peaches, and strawberries…) But, since Chase loves blueberries, the most. And, since I recently created this recipe (inspired by Ina Garten’s Croissant Bread Pudding) using blueberries (in lieu of raisins), we’re going with it. This Blueberry Croissant Pudding is sure to be a big hit at your next summer barbecue. I promise!

Baked Eggplant Parmesan

Food & Home, Rachel Maria's Recipes

There are certain foods that taste just as good, when baked over fried! Eggplant parmesan is one of those foods! Unlike lasagna (with the no-boil pasta option, now available), eggplant parmesan is definitely more time consuming. Especially if you choose to fry the eggplant, first. But, in my opinion, baked eggplant parmesan is the way to go. It’s healthier, easier and quicker to make.

Baked Eggplant Parmesan

Have you been watching my food demos on Instagram, yet? If not, you may not know what you’re missing. I try to do a step-by-step tutorial in cooking, at least twice each week! Anyway, I made this yesterday. One eggplant, about ten inches long, was enough to feed Scott and myself at least three dinners worth. What I’m trying to say is that eggplant goes FAR when you’re making eggplant parmesan. I’d suggest one per 3-4 eaters. (That’d be having not much, if anything, left over.)

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