Don't Be Lazy!

Broiled Salmon with Wasabi Sauce

2012-09-30T16:42:00.001-07:00

Well well well look who's back! I'm so sorry for my absence and there are too many excuses to share but the best one is....I got engaged!! So fun, crazy, and overwhelming! But I'm back in the swing of things and ready to rock it out in the kitchen. Had to tell myself "don't be lazy!". So it's Sunday, I've worked out, cleaned, grocery shopped, watched my fantasy team get a beatdown (thanks for the big 3 pts. Julio Jones, cause I'm sure you are reading this) and I decide it's time to cook (rather than write up a lesson plan!). "The Bear" aka dad would be proud because it's salmon for dinner! This is the first salmon dish I ever made back in the day and it's based off a recipe that many, many, many years ago I ate at an ex's house. I had always refused to eat salmon but the awkward eating at your significant other's house will force you to eat a lot of things you wouldn't for the sake of not looking like a total beyotch! This recipe is so easy and yummy it is sure to win anyone over who thinks they don't like salmon. I get all the flavors of delicious salmon sashimi but with the warm, crust from the grill or oven. Be careful with your wasabi though unless you like burning off your tastebuds!

Ingredients
1 (1/2 lb) fresh salmon filet
1 tbsp. olive oil
1 tbsp. low sodium soy sauce
1 tsp. prepared wasabi
Salt & pepper

Wasabi Sauce
2 tbsp. olive oil mayonnaise (or whatever you have)
Juice of 1/2 lemon
1 tbsp. soy sauce
2 tbsp. prepared wasabi (start with 1 tbsp. depending on your spice level)

Let's get this party started!! Start my mixing the olive oil, soy, wasabi, and salt and pepper for the marinade and spooning over the salmon.

Let the salmon marinate in the refrigerator for about 30 minutes. While it's marinating, mix up the wasabi sauce. Mix the mayo, wasabi, lemon juice, and soy. You can make this sauce a few hours in advance to save time.

Preheat your broiler (or grill) to high. Place the salmon on a foil lined baking sheet (or just foil if you are grilling) and spoon half of the wasabi sauce over.

Broil for 7-8 minutes depending on thickness until the salmon is opaque in the center. Serve up over the veggies of your choice and drizzle with the remaining sauce. Enjoy!!

Now I need to take care of my mega sweet tooth!

Chicken with Honey-Beer Sauce

2012-08-27T16:30:00.000-07:00

I know this sounds like a diet spoiler but let me start off by telling you that this is under 5 grams of fat per serving and 250 calories. Honey and beer, people! This recipe comes from the latest issue of Cooking Light's Brilliant Budget Eats. Cheap and healthy are my favorite words in cooking! This recipe costs $2.36 per serving and takes less than 20 minutes to prepare! Who doesn't love that? It was actually even cheaper for me because chicken was buy one get one free this week. By slicing the chicken into two thinner breasts you can really stretch your budget. This is sure to become one of your staple weekday meals!

Ingredients (2 servings)
1 large boneless, skinless chicken breast sliced into 2 thin halves
1 tsp. vegetable oil
Salt & Pepper to taste
1 1/2 tbsp. diced shallot
1 clove of garlic, minced
1/4 cup of beer (use whatever you have in the refrigerator, I had some leftover Stella Artois)
1 tbsp. lower sodium soy sauce
1/2 tbsp. honey
1 tbsp. fresh parsley leaves

Heat a skillet over medium high heat. Add oil to coat bottom of pan. Prep ingredients and slice chicken breasts into portions. Season chicken with salt and pepper.

Add chicken to the pan and saute for 4-5 minutes per side depending on the thickness of the chicken.

Chop shallots and garlic while the chicken sautes. When chicken is done, remove from pan and add garlic and shallots to the pan. Lower heat to medium low. Don't worry about the dark pan, it will create flavor with the sauce.

Cook the garlic and onions for about 1 minute or until translucent. In a bowl combine beer, soy sauce, mustard, and honey together for sauce.

Yay BEER!!! The rest for the chef of course.

Add the sauce to the pan with the garlic and shallots. Bring the mixture to a boil, scraping the pan to get the dark bits of flavor off the bottom.

Cook 3 minutes or until the sauce reduces.

Return the chicken to the pan and turn to coat in the sauce. Garnish with fresh parsley.

Serve it up with your favorite fresh side. I plated mine with 2 pieces of chicken for presentation but one piece and a healthy side will make the perfect size meal. Enjoy!

Grilled Mahimahi with Hot Sauce Buerre Blanc

2012-08-13T16:13:00.000-07:00

This sounds super fancy but it's really just grilled mahi with grown up hot sauce, but once you taste it...WOAH it's so much more than that! Classic, simple, southern summer dish. I got this recipe from Hugh Acheson's A New Turn in the South cookbook which I happened to run across during my weekly trip to the library (I love that place, can't help it!). Mahimahi was on sale this week and all the other ingredients are pantry and fridge staples. Win! Mahi is a great grilling fish and picks up whatever flavor you put on it. When I was little my dad tricked me into eating mahi by telling me it was chicken. I totally fell for it and even told him it was the best chicken I ever had (I was like 8, I didn't exactly have a refined palate). Try it out with your kids...or any picky eater in your house. The original recipe serves the fish up over a fresh cucumber salad but I'm not in love with cucumbers so I chose a fresh, peppery arugala base with a squeeze of lemon. I have been on such a fish kick lately and with delicious, healthy meals like this I don't see it ending! Get out there and grill...summer ain't over yet!

Ingredients
2 mahimahi filets
1/2 shallot, minced
1/4 cup cider vinegar
1/2 stick cold, unsalted butter
1 - 1 1/2 tbsp. hot sauce (Frank's or Texas Pete work best)
1 tbsp. fresh lemon juice
1 tbsp. olive oil
Salt & Pepper to taste

Preheat the grill over high heat. Season the mahimahi with olive oil, salt, and pepper.

While the grill is heating start the sauce. Mince the shallot and add to a small saucepan with the cider vinegar and lemon juice.

Place over medium heat and allow the sauce to reduce. In the meantime, start grilling! Grill fish over high heat for about 3 minutes per side. Start skin side down.

Flip baby flip. 3 more minutes.

When the fish is done put to the side to rest. Finish up your sauce by adding the hot sauce over low heat and slowly whisk in cold butter.

When the sauce comes together season with a pinch of salt. Look at that color!

Make sure to keep the sauce warm or the butter will harden the sauce.

Arrange the fish over top a handful of fresh arugala squeezed with lemon. Top the fish with the buerre blanc and serve!

Grilled Summer Vegetable Skewers

2012-08-01T18:03:00.001-07:00

I believe that putting anything on a skewer makes it instantly summery and fabulous! Right now I have more tomatoes in my garden than I even know what to do with. I ate a caprese salad as a late night snack last night, for reals. Anyway, this is a method recipe so use what you like or have. I adore zucchini so I put it in just about everything. And grilling is my favorite way to eat vegetables as someone who would have rather starved than eat any in my past. I served these skewers with my Grilled Tuna and Basil Chimichurri but it's the perfect side for any cook out you might be having this summer. If you don't have a grill you can also do this under the broiler or on the grill pan. Try topping with some cheese for an extra decadent dish! Fire up the grill!

Ingredients:
1 zucchini
2 fresh tomatoes
1/4 white or red onion
1/8 cup balsamic vinegar
Salt, Pepper & Garlic powder to taste
Drizzle of olive oil
3-4 fresh basil leaves, minced
Metal or wooden skewers (if using wood be sure to soak for atleast 30 minutes)

Heres my yummy veggies waiting for me. I cannot get over how sweet and juicy the tomatoes from my garden are. There really is such a difference in fresh, local produce.

Chop veggies into similar sized pieces. I quartered the tomatoes and onion, and chopped the zucchini in 1/2 inch rounds. Look at those colors!

Skewer your veggies however you like. I did a zucchini, tomato, onion pattern. Don't overload them or they will fall off on the grill.

Top with fresh minced basil and drizzle with balsamic vinegar and olive oil.

Grill for 10 minutes over medium to high heat, turning every few minutes. Basically keep an eye on them the whole time to make sure they aren't burning or escaping from the skewer. As they cook they will soften and make it more difficult to turn.

Side note: Here is the crazy storm I was working with while I was grilling. Thank god for a covered patio!! Did I mention I love storms? And palm trees?

Remove from the grill and serve however you like! I served under my grilled tuna recipe but there are no limits to what this would work with. Sprinkle with parmesan, feta, or mozzarella for even more flavor! The chimichurri from the tuna is such an awesome condiment to spoon over the warm veggies if you love garlic. And who doesn't love garlic?

Grilled Tuna with Basil Chimichurri

2012-08-01T17:36:00.002-07:00

My garden runneth over and I need to use it or lose it! Basil is the herb that just keeps livin' (Matthew McConaughey style). I'm not complaining but I have to start getting creative! This dish is so fresh and easy, especially for those of us trying to watch our weight. Tuna is my favorite fish ever and this chimichurri adds so much flavor. It would be great on anything! Steak, chicken, veggies...oh the options! I served this over delicious grilled, garden fresh summer veggies (recipe is on deck!). Can you think of a better no carb dinner? And since it's all on the grill you can keep your house nice and cool. Feel free to use whatever veggies you have in your garden or on sale in your grocery store this week. The chimichurri would be great on almost any meaty fish (mahi mahi sounds amazing)! Let's get cookin'!

Ingredients:
1 yellowfin tuna steak
Salt, Pepper & Garlic powder to taste

Basil Chimichurri
1/2 cup loosely fresh packed basil
1/4 cup fresh parsley
1/4 cup olive oil
1 tbsp. red wine vingear
1 clove of garlic
1/8 tsp. red pepper flake
Salt & pepper to taste

Chop basil, parsley and garlic to a small mince.

In a bowl, combine minced basil, parsley, garlic, salt, pepper, olive oil, vinegar, and red pepper flake.

Lightly toss together.

For a finer mince, toss in the food processor and pulse a few times to combine.

Refrigerate for atleast 30 minutes to allow the flavors to mulch.

On to the tuna! Since the chimichurri has so much flavor there isn't much you need to do to the tuna. Lightly season with salt, pepper, and garlic powder. Rub about 1 tbsp. of chimichurri to coat both sides of the tuna.

Preheat the grill over high heat. Grill the tuna for 2-3 minutes per side depending on how rare you like it. I like it rare! (I forgot to take a picture on the grill. My mom called and I didn't have a free hand...blame her!)

Remove the tuna from the grill and let it rest for a minute. Top with the rest of the chimichurri and serve over grilled veggies. Or whatever you are enjoying that night :)

Restaurant style if I do say so myself! It's too easy!

Roasted Corn on the Cob with Jalapeno Butter

2012-07-18T17:39:00.000-07:00

You are probably asking yourself is there anything this girl doesn't use jalapenos in? And the answer is I put them wherever they fit in! What can I say? They grow in my garden so I always have them on hand, fo' free! And I love them. This recipe is a ode to a corn that I have had out except not really that similar. They deep fried it and it didn't have jalapenos. But it's a similar idea...in theory. Fresh, sweet corn on the cob is a summer essential! It's also crazy cheap! It doesn't need much work either. All you need it melting butter dripping off your chin as you bite in and you are in heaven! Such a great summer cook out side dish. You can also grill it (minus the husk) and get a nice char on the corn. Either way it's fabulous! Enjoy!

Ingredients

3-4 fresh ears of corn on the cob (husk and silk intact) Note: I only made 1 cob but there was plenty of extra butter

1/2 stick butter

1 jalapeno

1/2 tsp. garlic powder

1 tbsp. fresh lemon juice (or lime but I only had lemon)

Salt & Pepper to taste

Optional: parmesan cheese, cilantro or parsley

Preheat the oven to 350 degrees. No boiling water necessary, yay!! Assemble your ingredients like this...

Place the corn and jalapeno directly on the oven rack and bake for 30 minutes or until soft. The husk will keep the corn from drying out and burning.

While the corn is roasting allow the butter to soften at room temperature. No picture necessary.

Once the jalapeno and corn are softened remove from oven. The jalapeno finished a few minutes before the corn but it depends on size. In a food processor (or bowl), blend together softened butter, diced jalapeno, lemon juice, salt, pepper, and garlic powder until smooth.

Start to...

Finish!

The husk on the corn will be slightly brown and firm.

Peel the husk and silk back from the cob. The husk and silk will peel right away from the corn.

Coat the corn with the jalapeno butter and sprinkle with parmesan cheese and cilantro (optional).

This side dish goes well with almost anything! Seafood, chicken, steak, it compliments it all! Don't forget the coleslaw (my fav!) for the perfect summer plate.

Crab Bruschetta

2012-07-16T17:43:00.001-07:00

Crab, crab, I love crab! I used to HATE tomatoes, totally hate, pick them out of everything. I used to hate most things actually. What happened!! Now I'm the bottomless pit. I got obsessed with bruschetta last year and was eating it a few times a week (so unnecessary, really). The addition of crab meat steps up this effortless appetizer. When I make standard bruschetta I use fresh mozzarella but for this recipe I think it takes away from the flavors. Then there's the whole Food Network no seafood and cheese rule, which I clearly don't abide by. I have had this appetizer at a few restaurants around town and it never fails me. You will be the star of the party if you serve or bring this app. Or make your special someone feel fancy with a cozy night in and a bottle of wine. They will love it and you will too!

Ingredients
1/2 of a baguette, sliced into crostini
1 tomato, seeded and diced
1 garlic clove
1 tbsp. fresh chopped basil
1-2 tbsp. Olive oil
2-3 tbsp. Balsamic Vinegar
Fresh Lump or Backfin Crab Meat (I use about 1 tbsp. per crostini
Salt and Pepper to taste

Preheat the broiler to the highest setting, mine is 500 degrees. Slice the baguette into crostini, about 1/2 inch thick. Place the crostini onto a foiled lined baking sheet and drizzle with olive oil. Bake for 1-2 minutes or until golden brown. Don't walk away!

While the crostini are broiling seed and dice the tomato.

Place the diced tomato in a bowl and cover with balsamic vinegar, salt and pepper.

This is my go-to for tomatoes!!

Flip the crostini and broil for another 1-2 minutes. When the crostini comes out of the oven and is still hot, rub with the peeled garlic clove.

Please ignore my raggedy nails.

Top the garlicky crostini with 1 tbsp. of crab meat each (or as much as you want). I like a lot!

Spoon the balsamic tomatoes over the crab and garnish with fresh chopped basil.

Nom nom nom!!!

I suggest you shovel this as fast as possible to avoid sharing! Pair with a fresh, crisp Sauvignon Blanc (is there anything better??) and you have yourself a perfect, light and fancy appetizer. You know you want a bite...

Crab Quesadilla

2012-07-08T15:15:00.000-07:00

Go make yourself a dang quesadilla!! I am apologizing in advance for the crab extravaganza that is about to happen on the blog but it was on sale this week and who doesn't love crab! I will try to space out the recipes to not overload you. Quesadillas are just about the easiest thing to make so this isn't really a recipe, just a throw together using more or less of what you like. Back in my waiting tables days we had this on the menu and I used to eat it a lot after (or during) my shifts. I think they may have used crab dip as the filler though instead of just the meat. You really need to use REAL crab meat, not "krab". It's just not the same and it's very noticeable when there are only a few ingredients. Since I haven't been able to steam and pick any crabs yet this summer this will hold over my craving, with a lot less work. Don't forget the Old Bay!!!

Ingredients
1 whole wheat tortilla (for a larger quesadilla use 2)
Pepperjack cheese
Cheddar cheese
1-2 serrano peppers, seeded and chopped (or use a jalapeno)
1/4 tomato, seeded and diced
1/4 cup crab meat (I used a mixture of backfin and lump because that's what was on sale. Lump is the very best of the best but use what works for your budget. I also use a hefty amount so adjust as you see fit.)
1 tbsp. Old Bay seasoning

Heat a grill pan over medium heat. You could also use a skillet or the oven. Start by topping half the tortilla with a layer of pepperjack cheese and cheddar cheese. Top with peppers and tomatoes.

Add a layer of crab to cover the cheese. There's never enough crab. Be sure to check the crab for pieces of shell.

Sprinkle liberally with Old Bay seasoning.

Add some extra cheese and peppers to the other side of the tortilla. This will help the quesadilla stick together. Coat the grill pan with cooking spray and grill the tortilla for 1-2 minutes per side.

Turn the heat down and place a layer of foil over the pan to melt the cheese. Once you get nice grill marks and the cheese is melted remove from the heat and sprinkle with MORE Old Bay!!! Serve up with sour cream, guacamole, or salsa. Or all of the above!

I ate this will Skyping with Chin and he was very jealous! He made me hold it up to the camera so he could have a "bite". Love it!

Crunchy, Cheesy Zucchini Bake

2012-07-08T14:11:00.000-07:00

One of the first green vegetables I started eating was zucchini. Now I adore it! It's so versatile and inexpensive, I always have it on hand. I usually grill it with balsamic which is delicious in itself but I wanted to do something different. This recipe is a healthier, easier, crunchier version of a traditional squash casserole. It's cheese and crunch, who doesn't like that. I think that Chin (other name for the boy, FYI) might even try this. He ate zucchini for the first 6 months or so of dating and then one day decided he didn't like it. I guess more accurately he never liked it, he was just trying to be nice. Men. I recommend making extra of this. You will eat more than you expect. Especially because it's semi guilt free!!

Ingredients
2 zucchini, sliced into half moons
1/8 cup parmesan cheese
1/4 cup part skim ricotta
1/4 cup mozzarella cheese (extra for topping)
1 clove of garlic, minced
1 tsp. fresh lemon thyme, minced
1 tbsp. fresh basil, minced (extra for garnish)
Salt & Pepper to taste
1/2 tsp. red pepper flake
1/4 cup mozzarella cheese (reserve some for topping)
1/8 cup panko breadcrumbs
Cooking spray

Start by slicing the zucchini into half moons. Chop the thyme, basil and garlic.

In a mixing bowl combine zucchini, herbs, cheeses, garlic, salt, pepper, and red pepper flake.

Preheat the oven to 375 degrees. Add the zucchini mixture to a sprayed casserole dish.

Top with panko and extra mozzarella cheese.

Bake for 35-40 minutes then turn the broiler on for 1-2 minutes to create a crust of panko and cheese. Garnish with fresh basil.

I served it up with some delicious barbecue chicken. Classic American dinner!

Adapted from: Kalyn's Kitchen

Chicken Souvlaki

2012-07-01T17:03:00.000-07:00

Holy hiatus! Where have I been? Sick (again, thanks preschool), work, school, life! Time to get back to bloggin! There is so much to catch up on. Man oh man is it hot outside. I don't know if you've heard, ha! I just finished up a super savings shopping trip. I saved $57 and spent $41. Love it!! Anywho...I love this recipe because I get to use ingredients fresh from my garden. My cucumbers are taking over the porch and climbing the railings. They are huge! Tomatoes are popping up everywhere! The dill is a small forest, and sometimes I catch Peyton snacking on it. Souvlaki also reminds me of college. We had this greek place next to the gas station across from my house (Dave's Taverna for my JMU peeps) and it was open until 2 or 3 in the morning. Typical college kids that we were, shoveling souvlaki and spanakopita in our faces like calories didn't exist. And they took the money from your college ID! I always went for the souvlaki or the cheesesteak. Oh it brings me back!! Life was so easy back then. I can't even imagine doing that now! I'd have to spend the entire next day in the gym! The first time I made this recipe I ate it for 4 days straight. It's that good! Of course it has my staple, nonfat greek yogurt. I can't help it if it works in every recipe! This dish is a great beat the heat meal and is even better cold the next day. Super healthy, flavorful, and simple! My favorite things! Ahhh it's good to be back :)

Ingredients
2 boneless, skinless chicken breasts
2 white or whole wheat pitas
Low-fat feta cheese (I got the block rather than crumbled and it's so much better, try it!)
Tomatoes, chopped

Marinade
2 tbsp. nonfat greek yogurt
1 tsp. fresh chopped garlic
1 tsp. dried oregano
2 tsp. red wine vinegar
2 tbsp. olive oil
Juice of 1/2 a lemon
Salt & Pepper to taste
1 tsp. fresh chopped dill

Tzatziki Sauce
5 oz. nonfat greek yogurt (I used to rest of the container after making the marinade)
1 tsp. fresh chopped garlic
1/4 cup diced, seeded cucumber
Juice of 1/2 a lemon
2 tbsp. fresh chopped dill
2 tsp. red wine vinegar
Salt & Pepper

Let me start by bragging about my garden! I can't tell you how much I love picking fresh veggies from right outside my door.

Ok ok...start by mixing the marinade for the chicken. Combine the greek yogurt, garlic, oregano, vinegar, olive oil, lemon, dill, and salt and pepper. Add the chicken, coat on both sides and refrigerate for at least 1 hour.

While the chicken is marinating combine the ingredients for the tzatziki sauce. Gently mix the yogurt, dill, lemon, garlic, red wine vinegar, cucumber, and salt and pepper.

Allow the sauce to refrigerate for a few hours to let the flavors come together.

Preheat the oven to 350 degrees. You could also grill the chicken but right now it's way to hot for me to stand over the grill. Or stand outside. Place the chicken on a foil lined (no clean up) baking sheet.

Bake for 25-30 minutes depending on the thickness of your chicken. The yogurt makes the chicken nice and tender. Now time to assemble.

Soften the pita bread by tossing it in the oven for a minute or microwave for a few seconds. Slice the chicken into thin slices, top with feta cheese, tomatoes, and tzatziki sauce. Roll it up with foil to keep it from dripping all over you.

Opa!! This makes me think of John Stamos in the greek yogurt commercials. Or Full House. I'm pretty weird.

Adapted from: A Bitchin' Kitchen

Roasted Potatoes with Creamy Dill Sauce

2012-06-17T18:13:00.001-07:00

Let's see what we have in the kitchen. These next few posts are part of a side dish extravaganza!! Basically me using all the things in the kitchen I have been meaning to use and didn't want to go bad. These simple recipes make the most basic dinner special and delicious! They are also healthy!! Roasted potatoes are a great healthy substitute for a mayonnaise based potato salad or a creamy, cheesy mashed potato (not that I don't love both those things). Being that it's beach season I have to find ways to lighten up the things I love, and also the things that fall in my budget. I tried this recipe out because I have a forest of dill growing in my garden and needed a way to use it before it overtook the planter. On top of that the potato I had was on it's last leg and I REFUSE to waste food. Of course I had to throw greek yogurt in there because I am now obsessed with it! I was not disappointed! I could not believe how delicious this was. Crunchy, creamy, fresh, and bright!! Loves it! Throw it in the oven and wait for the goodness :)

Ingredients (serves 2)
1 russet potato, sliced into 1 inch cubes (would also be great with fingerling potatoes, or red bliss)
1-2 tbsp. olive oil
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1/4 cup plain nonfat greek yogurt or sour cream
1-2 tbsp. fresh dill, chopped
Juice of 1/2 a lemon
1 clove of fresh garlic, minced

Start by washing a russet potato and cutting it into 1 inch cubes (skin on). Preheat the oven to 375 degrees. Toss the potatoes in olive oil, salt, pepper, and garlic powder. Add the potatoes to a foil lined baking sheet in a single layer.

Bake the potatoes for about 15 minutes and turn.

Bake for another 15 minutes (time will depend on how thick your slices are). While the potatoes are baking combine greek yogurt, lemon, dill, and garlic. Once the potatoes are finished toss in the yogurt sauce.

Garnish with fresh dill. Serve up and dig in!!! It's like a warm, crunchy potato salad. Who doesn't love that!

The BEST Wedge Salad

2012-06-13T18:11:00.001-07:00

Have I told you lately that I love you, wedge salad?! I have no idea why I love wedge salads so much. I am not a huge fan of iceberg lettuce but for some reason this salad just makes me happy. It's so easy that I'd hardly call it a recipe. Basically just assembly and mixing (if you make the dressing yourself). It doesn't look like it but it makes a HUGE salad. Add some protein and you have a complete meal. I love to get this salad when I go out and have appetizers and don't want a big entree. It's not necessarily healthy (thanks blue cheese and bacon). This "recipe" is insanely simple and allows you to use what you have on hand or what you like best. I love using balsamic tomatoes because they add a freshness and acidity to the creamy salad. Making the dressing from scratch makes all the difference on this salad. It adds that something special to a few simple ingredients. Viola!!

Ingredients
1/4 of an iceberg lettuce head (wedged with the core removed)
1/2 of a tomato, seeds removed and diced (marinate with balsamic vinegar to cover)
Matchstick carrots (I <3 them, use as much as you like)
Real bacon pieces (See above)

Blue Cheese Dressing Ingredients
1/4 cup lowfat buttermilk
1/4 cup mayonnaise
1 tsp. apple cider vinegar
Dash Worcestershire
Dash of Hot Sauce
1/4 cup of blue cheese
Salt and Pepper to Taste
1 garlic clove, minced

Try and stay with me for these difficult steps :) Mix the ingredients for the dressing together in a mason jar and shake. Refrigerate for atleast 30 minutes to let the flavors come together.

Peel the outer leaf of the lettuce off and cut the head of lettuce in half.

Remove the core by cutting diagonally around it and slice the halves into quarters.

Top the wedge with some of the dressing. Use more then you think you need because the wedge has a lot of layers! I know...FAT KID!

Add the tomatoes, carrots, and bacon.

Add a little more dressing to complete the look! I don't know if this should even be called a salad but yummmmm! Just don't eat it before every meal.

Buffalo Chicken Wontons

2012-06-10T16:00:00.001-07:00

Rainy Sunday! Time to play catch up! I actually made this recipe awhile ago after making my Baked Pork Eggrolls and Asian Chicken Burgers. This was the result of some of the remaining ingredients but I promise you it's super spicy and delicious! Who doesn't love making something yummy with what you have sitting in the fridge. In my opinion if it has buffalo sauce, it's cool with me! You could get fancy and make your own blue cheese but I had the bottle stuff in the fridge so I went with that. I'm not a celery fan so I chose not to add it but if you're fan go for it! These would be a great party appetizers or a perfect snack for a rainy movie night. Sure to please!

Ingredients
1/2 tsp. olive oil
1/2 tsp. butter
1/2 tsp. garlic
1/2 lb. ground chicken (you could also use boneless skinless breasts but I had ground on hand)
1/4 cup buffalo wing sauce
2 tbsp. (1/3 less fat) cream cheese (or greek yogurt)
1/4 cup blue cheese crumbles (divided)
Salt and Pepper to taste
Eggroll wrappers sliced in half on the diagonal (or wonton but I had eggroll)
Blue cheese or ranch dressing for dipping

In a skillet over medium heat, saute garlic in olive oil and butter. Add ground chicken and cook until chicken is no longer pink. Season with salt and pepper. Add the buffalo sauce and cook for 1-2 minutes to heat through.

Add the cream cheese or greek yogurt to make the mixture creamy and cut some of the heat. Sprinkle with half the blue cheese crumbles and remove from the heat.

Preheat the oven to 400 degrees. Allow the mixture to cool for 5-10 minutes. Place a spoonful of the mixture into the center of the wrapper and sprinkle with extra blue cheese crumbles.

Fold the sides together and seal the top. With wet fingers pinch all seals together to create a bundle.

Bake on a foil lined baking sheet for 10-12 minutes or until brown. Flip halfway through. Allow to cool for a few minutes before serving. They are hot, hot, hot!!

Serve up with blue cheese or ranch. Garnish with some extra wing sauce to up the spice :) Parsley would have been pretty but as usual I was STARVING!

Make sure you have a cold beverage on the side!

Chicken Enchiladas

2012-06-07T16:53:00.001-07:00

Have I mentioned I love mexican food? Mainly because I love cheese, and carbs. Why!!!?? Before B moved to Madagascar (joke) we used to get Mexican every Thursday night. Best cheap date night ever! I have actually never ordered an enchilada from a mexican restaurant. I get so caught up in tacos that I overlook them. I really need to branch out! I have made them at home several times and I want to be best friends with them. Me + Chicken Enchilada = Love. I always thought they were really hard to make but oh no! I used the leftover chicken from my Herb & Jalapeno Chicken Breast but you could also use a store bought rotisserie chicken or a boneless skinless chicken breast. This is the best of 2 meals with one main ingredient. Throw in the greek yogurt instead of sour cream, roll it up, bake and eat! I also use store bought enchilada sauce because it's delicious and cost me $0.89. You cannot buy the ingredients to make it for that cheap. Budget without sacrificing flavor! On a completely unrelated note: I have a large hornet locked in my spare bedroom right now. It flew in the house, I tried to spray it...missed and now here we are. I'm terrified to open the door. Just wanted to share that tidbit.

Ingredients (makes 4 enchiladas, I can only eat 2...at a time)
1 cup cooked, shredded chicken (I use the leftovers from my Herb & Jalapeno Split Chicken Breast)
4 corn tortillas
1/2 (10 oz.) can red enchilada sauce (divided)
1/2 tbsp. vegetable oil
1/4 cup diced white onion
1/4 cup plain greek yogurt (extra for garnish)
As much cheddar cheese as your heart desires
Chopped parsley or cilantro to garnish

In a nonstick skillet cook the onions in the vegetable oil until they are soft and translucent. Once the onions are ready add the chicken and half the enchilada sauce to heat through.

When the chicken is just about ready add the greek yogurt and cook for 1-2 more minutes. The yogurt adds some creaminess and pulls the mixture together.

Remove the chicken from the pan and warm the tortillas until pliable in the pan drippings. Once the tortillas are ready fill with the chicken mixture and top with cheddar cheese.

Roll 'em up baby!

Preheat the oven to 400 degrees. Add the rolls to a foil lined baking pan that has also been sprayed with cooking spray. Top with the remaining enchilada sauce and more cheese, please!

Bake for about 20 minutes until the cheese is melted and the tortillas begin to brown. Remove from the oven and allow to cool before serving. Top with parsley or cilantro.

It's hard to take a pretty picture of an enchilada. Especially when you are salivating! I added some more greek yogurt and some guacamole. Creamy, spicy goodness!!!

A-Z Asparagus & Zucchini Pasta

2012-06-02T18:58:00.002-07:00

See what I did there? A-Z? I didn't even plan that! I made this the other night out of randomness in the fridge and pantry after a long run. I was starving and ready to carb load! Being a grad student I have to be creative with what I have on hand but being a foodie I need to eat well. Some nights I am starving and just want to eat junk and I have to push myself to make something. Anything! Pretty much anything you make at home is going to be better than fast food (not that I don't indulge myself every now and then). This recipe can be adapted to whatever you have on hand. Add chicken, more veggies, pancetta, oh my! I normally try to make most of my sauces and things from scratch but I also weigh price issues to see what is the best deal (and doesn't sacrifice taste). For this recipe I used the new Philadelphia Cooking Creams (1/3 less fat) because it was on sale and I had a coupon!! I can't turn away from a deal. Budget budget budget! Putting it all together I'd say this recipe was under $5, and I was FULL. After a long day the simplest recipes are the most satisfying. And no fast food/take out guilt after!

Ingredients
1 cup whole wheat penne pasta
1/4 cup Italian Herb & Cheese Philly Cooking Cream (1/3 less fat)
1/2 tsp. minced garlic
1 tbsp. olive oil
5-10 asparagus spears, chopped into 1-2 inch pieces
1/2 zucchini, shredded (I used a mandoline)

Optional Garnish:
Parmesan cheese
Fresh chopped basil
Bacon pieces

Boil water for pasta. Cook the pasta until al dente, about 6-7 minutes. Keep a small amount of the cooking water to thin the sauce. Prep asparagus, zucchini, and basil.

While the pasta is cooking add the olive oil, garlic, and asparagus to a skillet. Cook the asparagus until soft. This will vary depending on the thickness, mine were pretty thin.

Once the asparagus are just about cooked, add the zucchini long enough to warm through, only a minute or two.

Add the cooking cream and a teaspoon or two of the cooking water to thin the mixture. Toss in the hot pasta to coat. Plate it up and garnish with parmesan cheese, fresh basil, and some bacon pieces (I can't help myself!). How easy!! Less time than it would take you to pick up something. I think you might be able to sneak this to your kids or a picky man :)

Herb and Jalapeno Split Chicken Breasts

2012-05-31T16:50:00.001-07:00

Woah what a week!! Alliterations aside...oops I did it again. I am straight up exhausted and I'm pretty sure I won an all time eating contest with myself last night (damn tacos and queso)! After my first full time week back at preschool with my new class of three year olds (dear lord HELP ME!) and trying to fit in work outs I feel like I have been dragged through the mud, beat up, and deprived of sleep and nutrients...none of which actually happened. Back to business. I did a lot of cooking at the beginning of the week so I'm playing catch up right now. This chicken is so tasty and such a great value. It was on sale for $0.99 per pound so I got 3 HUGE split chicken breasts for less than 3 dollars! There is such a difference with a split chicken breast and a boneless skinless. Split chicken (or chicken on the bone) takes more time to cook but has so much more flavor! It's also usually cheaper because of the bone, making it more intimidating. I only cooked one and it had so much meat that I was able to shred it from the bone and save for chicken enchiladas I am making tomorrow. If you have never ventured into chicken on the bone you must try! It can be done so many ways, on the grill or in the oven. Basically throw in on the heat and walk away until it's done. I started by grilling the chicken but halfway through I ran out of propane (of course!!) so I finished in the oven. Either way it's delicious, moist, and full of whatever flavors you infuse it with. You will not look at chicken the same way.

Ingredients
1 split chicken breast (just under 1 lb.)
1 tbsp. butter
Juice of 1/2 a lemon (or lime)
1/2 tsp. minced garlic
1 tsp. (each) fresh minced basil, lemon thyme, and parsley (this is what I have in my garden so use whatever you have on hand)
1/4 of a jalapeno, finely diced (remove seeds if you don't like it hot)
Salt & Pepper to taste

Combine the butter, lemon juice, garlic, and herbs in a bowl. Season the chicken breast on both sides with salt and pepper.

Gently pull the skin of the chicken up and slide the knife against the breast to loosen the skin (but NOT remove it).

Take the butter and herb mixture and rub into the pocket under the skin.

Heat the grill to high (or the oven to 400 degrees). Once the grill is preheated lower to medium high and place skin side up.

Grill for about 25 minutes and flip over. I like to cook mainly skin side up to avoid grill flare ups so I just turn for long enough to cook the fat in the skin. If you are using the oven you don't need to flip. It's going to take about 45 minutes to cook through. I use a meat thermometer to check (looking for about 160 degrees) or cut it open and make sure there is no pink.

Wawawooie (as B would say)! The herbs and jalapeno give the chicken a spicy and juicy flavor that speaks for itself. Here's all the chicken I was able to shred from the leftovers. Stay tuned for chicken enchiladas (Friday!?).

New Orleans Style BBQ Shrimp

2012-05-27T20:43:00.001-07:00

I don't want to trick you but this has NO barbecue sauce. Can I tell you how many times I had to type barbecue to get the spelling right? Hello Master's in Early Childhood Education, what are you teaching me! And where is the "Q" in barbecue. So misleading! I saw this recipe on my usual Friday night routine of watching "Diners, Drive-ins, and Dives" on Food Network...yeah that's right, that is what I do on Friday nights! Usual side note: I am watching My Big Fat American Gypsy Wedding on TLC right now. Are you watching this!? You need to. This episode is in SC and I have to go there. So OFF TOPIC!!! Back to reality. We have amazing shrimp here in South Carolina. They are absolutely huge and reasonably priced. There are so many ways to make "skrimps" and I was trying to push out of the box of peel 'n eat, and shrimp tacos. I heart them both but wanted to switch it up. This recipe is so easy, maybe 10 minutes total. I used it more as an appetizer because I only got a 1/4 lb of shrimp to fit my tiny, tiny budget and fear of wasting good food. To stretch your budget serve over grits, rice, pasta, or mixed veggies. It's phenomenal. I don't know if you can make shrimp taste "bad" anyway. Ask Bubba Gump.

Ingredients (1 appetizer portion)
1/4 lb. large shrimp (shells on, deveined)
2 tbsp. butter
1/2 tsp. garlic
1-2 tsp. hot sauce (I use Frank's)
1-2 tbsp. Worcestershire Sauce
1/2 tsp. low sodium soy sauce
1 tsp. fresh lemon thyme
2 tsp. fresh parsley, mined (divided, half for garnish)
Juice of 1/2 a lemon
Salt and Pepper to taste

Start by prepping the shrimp. Remove the legs and devein by running a knife across the belly to remove the grimy stuff. Keep the shell on for flavor! Sorry I couldn't take a picture of the procedure...I'm only one person!

Start the sauce by sauteing the butter, garlic, hot sauce, Worcestershire, soy sauce, herbs, lemon, and salt and pepper over medium low heat. I started tasting, and tasting, and just eating after a few.

Add the shrimp and cook for 2-3 minutes per side or until the shrimp begin to turn pink and curl up.

Side One

On the flip side

Once the shrimp have finished cooking, remove from the skillet and pour the remaining sauce over top. Garnish with fresh parsley and lemon juice. Remove the shells and tails to eat of course! I guess if you didn't already know that you would learn pretty fast.

And here's the aftermath. Yes I did lick the plate. Nothin' but shells and tails y'all.

White Pizza

2012-05-27T18:15:00.001-07:00

Happy Memorial Day Weekend!! I keep seeing people on Facebook writing "Happy MDW" and the blonde in me was like what is that!? Duhhhh! I have been cooking up a storm this weekend and have lots of updates coming! So stayed tuned! We have a tropical storm that is "supposed" to hit us tomorrow. I say "supposed" because I never believe it til I see it, just sayin' weather man! Food is the word of the weekend! I'm fresh from the grocery store with some great deals and have been cleaning out the fridge. This pizza has been one of my favorites forever. I adore pizza but sometimes the red sauce gives me heart burn. For some reason white pizza just doesn't seem as filling to me. I know it is, and it has probably twice as much cheese but I guess it's me tricking myself into believing it. This pizza was a complete throw together, "I don't know what I'm hungry for" meal and I have been eating the leftovers all day! It would be great with any veggies or chicken you have on hand but as usual I use what I have on hand and you should too! :)

Ingredients
1 store bought pizza crust (I used the one in the tube b/c that's all they had that day)
1 tbsp. butter
1 tsp. garlic (divided in half)
1/4 cup part skim ricotta
1 tsp olive oil
1 tsp. fresh minced thyme
1 tsp. fresh minced basil (extra for garnish)
1/4 tsp. red pepper flake
Salt and Pepper to taste
1/2 - 1 cup shredded mozzarella
Parmesan cheese to garnish

Don't hate on pizza crust in the tube! It's great! Unroll the pizza crust and top with garlic butter (melt butter with 1/2 tsp. of garlic). Combine the ricotta, olive oil, garlic, herbs, and spices together and spread on the crust. Preheat the oven according to the directions for your crust (mine was 400 degrees).

Top with shredded mozzarella (add some fresh if you have it one hand). Sprinkle some parmesan cheese to up the cheese factor, because there is never enough.

Bake the pizza according the your directions. Mine was about 14 minutes. Look for the cheese to bubble and start to brown. Garnish with fresh basil and start the eating extravaganza!

Quick and easy! Of course I dip in Ranch dressing but it would also be delicious with a drizzle of balsamic. Pizza Pizza!

Container Garden - We have tomatoes!!

2012-05-22T18:20:00.002-07:00

Side note from the food we have our first 2 lil baby green tomatoes from the container garden! I'm so excited and proud!! Here are the pics:

Spicy Tuna Tacos

2012-05-22T18:16:00.002-07:00

I'm back from my brief hiatus!! Sorry! I was crazy busy at work and then I got sick. Throat infection, only eating soup sick so there wasn't a whole lot to share food wise. It has been a fun week! HA! To lighten myself up from the fact I laid on the couch the whole weekend I decided to make one of my favorite tacos from Taco Boy on Folly Beach. These are so yummy but they cost about $4 each ("market price" is code for SURPRISE!). I got this 1/2 lb of tuna for about $5 and it wasn't even on sale! I used to do these with a wet marinade but decided to try the blackening seasoning and I really loved it, and it's so easy! These are also great with mahi mahi or whatever is local, and fresh to your area. Again, it's a guide for you to play around to suite your own taste. This is SPICY!! So be ready and adjust to your taste buds. I'll help you along the way. Letsssssss go!

Ingredients
1/2 lb. ahi tuna steak
2 tsp. paprika
1 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/2 tsp. Old Bay seasoning
1/2 tsp. garlic powder
1/4 head red cabbage, sliced thin
1/8 cup Japanese white sauce (I use Terry Ho's)
2 tbsp. low sodium soy sauce
1/2 tsp. prepared wasabi
Corn Tortillas
Lime wedges

Start by preparing the blackening seasoning in a small bowl. Combine the paprika, cayenne, pepper, oregano, old bay, and garlic powder and stir together. Coat the tuna with the seasoning and allow to marinate for 30 minutes.

In a medium high skillet sear the tuna for about 2-3 minutes per side for rare.

While the tuna is searing slice the red cabbage into thin strips. Whisk together the white sauce, soy sauce, and wasabi together for the dressing. If it sounds too spicy you can omit the wasabi or add in a dollop of sour cream.

Remove the tuna from the pan and allow to rest for a minute or two. Warm the tortillas in the pan to soften. Slice the tuna into thin slices.

Seriously! It's beautiful

Add the tuna to the corn tortillas. I use 2 tortillas per taco because I tend to overload them. Spoon some sauce over the tuna and top with red cabbage. Add some additional sauce if you are feelin' in and garnish with lime wedges. This is such a great summery, fresh, and light meal that looks like it took a lot of time and effort!

Asian Chicken Burgers with Wasabi Coleslaw

2012-05-13T16:51:00.000-07:00

Happy Mother's Day!! I am a dog mom and he gave me lots of puppy kisses for mother's day :) Nerd alert! I hope you made something special for your mom or yourself! Sunday is my grocery day so I always get to eat well on Sunday nights, and don't get me started on Sunday night tv. Season finale of Mob Wives, Real Housewives, and Sister Wives!!! Can you tell I'm in a long distance relationship?? Get it together...ground chicken was on sale this week and I was determined that I could find something delicious to do with it although the idea of a "chicken burger" didn't exactly make me drool. I ate so bad this weekend and really felt physically bad because of it. My stomach was off, I felt bloated and unhappy. I forced myself onto that treadmill this morning to get back to reality. Don't be lazy!! It's amazing how much your body reacts to eating well and working out. Once you start your body will crave it! I promise you that chicken burgers, if done right, are fab! I expected a dry, flavorless patty but it was moist and spicy and the addition of COLESLAW was like angels singing! It made the burger have a spice and crunch that sent it right over the edge. Coleslaw goes with everything in my world. You will not be disappointed by this healthy alternative to a greasy burger (although delicious in moderation). Simple alternatives to classic meals with make you feel satisfied and you won't feel like you are missing out!

Asian Chicken Burger Ingredients (makes 2 burgers)
1/2 lb. ground chicken
2 tsp. minced ginger
1 tbsp. scallion, diced
1-2 cloves garlic, diced
1/2 juice of a lime
1/2 cup panko breadcrumbs (start with less and slowly add to bring mixture together)
1 egg yolk
Pea sized squirt of prepared wasabi
2 tbsp. teriyaki marinade
1-2 tsp. low sodium soy sauce
1/4 tsp. salt, pepper
1 tbsp. fresh minced parsley
2 store bought kaiser rolls, or hamburger rolls of your choice

Wasabi Coleslaw
1 cup tri color coleslaw mix
1/4 cup mayonnaise
1-2 tsp. prepared wasabi (start with less and adjust according to your level of heat)
1-2 tsp. lime juice
2 1/2 tsp. red wine vinegar
1/4 tsp. sugar
Salt and Pepper to taste

In a mixing bowl, combine all the ingredients for the burger (minus the roll obviously) and lightly mix together. Be careful not to overmix or the chicken will become gummy. This mixture will be sticky and softer then a traditional hamburger. Form the patties and refrigerate for 30 minutes to 1 hour to allow the patties to thicken up and come together.

While the burgers are chillin' whisk up the dressing for the slaw. Combine all the ingredients (minus the actual coleslaw). Taste as you go and adjust seasoning for your taste. Wasabi is a creeping heat that hits the back of your tongue so start slow and work up.

I like to keep the cabbage mixture and dressing separate until right before serving to keep it extra crunchy.

Once the burgers are ready to go preheat the grill or grill pan to medium high. Cook the burgers over medium high for 1-2 minutes on each side then lower the heat to medium low and cook an additional 3-4 minutes per side. The chicken should not have any pink but be careful not to overcook or it will dry out.

While the burgers are cooking broil the buns under the highest setting of your broiler until brown. Spread some of the wasabi dressing over each side of the bun while it's warm.

Mix the remaining dressing with the cabbage. Add the burger to the bun and top with coleslaw.

Goodness!!!! Check out the grand finale.

Such a yummy, light summer meal that the whole family will love!

Adapted from Food Network

Pantry Pork Chops

2012-05-10T17:48:00.002-07:00

I had a couple different names for this one but my dad chose pantry pork chops and I'll explain why. I am POOR right now y'all. Like the kind of poor when you have $50 until payday (which is next week) and you need gas in your car and bills need to be paid! Ahhh! Oh well! I had a lot of ideas about making stuffed pork chops with all these yummy ingredients but this girls bank account had other thoughts. So after staring at the fridge, closing it, walking away, going back and continuing to rifle through as if all of the sudden a secret garden would show up I pulled this together. I was not disappointed! This marinade is one of my absolute favorites, you know because I love balsamic. These pork chops were huge and so cheap! I have had them in the freezer for a little while when I got them for a ridiculously cheap price. They are such a great alternative to the standard chicken breast, although this recipe would be equally fabulous with it. You can still eat well on a budget!!! (Side note: This recipe was for 1 (sad face) so adjust for your serving size.)

Dijon & Balsamic Pork chops
2 tbsp. dijon mustard
1 tbsp. balsamic vinegar
1 tbsp. olive oil
1/2 tsp. minced garlic (or 1 clove)
Sprinkle of salt and pepper to taste
1 thick cut pork loin chop, butterflied
1 tbsp. fresh parsley to garnish

Mushroom Sauce Ingredients
1 cup sliced portobello mushrooms
1 tbsp. butter
1-2 tsp. olive oil
1/2 tsp. garlic
1/4 cup white wine
1/2 tsp. cornstarch
Salt and Pepper to taste

Combine the marinade ingredients and coat the pork chop in the marinade. Allow it to marinade for about 30 minutes, the longer the better. I like to save some marinade on the side for drizzling on the finished product.

My HUGE pork chop! Already butterflied!

Marinating isn't pretty but it's worth it!

Preheat the grill over high heat then lower to medium high and add the chops. Grill about 4-5 minutes per side depending on the thickness of the chop. Pork is very lean and can still have some pink, unlike chicken. You want it to be juicy, not dry, so keep an eye on it. You can also bake these or use an indoor grill pan.

While the chops are grilling make the mushroom "sauce". Heat a large skill and add butter, garlic, and olive oil. Over medium low heat add the mushrooms and let them slowly brown and soften.

When the mushrooms begin to brown season with salt and pepper to taste. Add the wine to deglaze the pan and reduce to a sauce. Once the wine reduces add the cornstarch to thicken and let it simmer over low heat until the pork chops are ready to serve.

Remove the pork from the grill and spoon the mushroom sauce over top. Garnish with chopped fresh parsley (directly from my garden, so it's FREE!). I use the leftover marinade for dipping and drizzling because I love it that much!! Here's the finished meal made solely from what's on hand. It's all about using what you have and not spending a fortune for a delicious meal. I love that feeling!

With some extra sauce :)

Eggplant Involtini

2012-05-09T17:27:00.001-07:00

Say what!!!! No carb lovers rejoice! It's like manicotti sans pasta. I am delirious right now...woah! Back working at the preschool plus starting the day with a run and the craziest spin class I have ever taken has made me a little loopy. Seriously, half the class quit in the middle. I really thought I would pass out after 45 minutes, but I made it! And I can't stop eating now. I made this recipe yesterday, I won't even get into the randomness of what I ate tonight. It was not "blogworthy". I'm also really excited to post this because I GOT A NEW CAMERA! I ordered it from QVC which is one of my secret behaviors. It's so bad I know but I can't help it. B was about to kill me when I told him but I am beyond thrilled with my purchase! As you probably know by now I make what I have on hand and what is on sale so this recipe was perfect after making my Grilled Veggie Sandwich and Homemade Marinara. I had half an eggplant left hanging out in the fridge and saw this recipe in a recent issue of Cooking Light. I adjusted the recipe to my taste and what I had but it is still super healthy and tasty! Perfect for your next Meatless Monday :)

Ingredients
6 thin slices of eggplant (about 1/2 small eggplant)
2 tsp. extra virgin olive oil
Salt and Pepper to taste
1/2 tsp. garlic powder
1/2 cup part skim ricotta
1 egg
1/2 lemon, juiced
1/4 cup shredded mozzarella, extra to garnish
1 tsp. or 1 clove minced garlic
2 tbsp. shredded parmesan cheese
1/2 cup marinara sauce
2-3 leaves of fresh basil, chopped or 2 tsp. dried basil

Preheat your broiler to its highest setting, mine is 500. Slice the eggplant vertically (about 1/8 inch thick). Place the slices onto a foil lined baking sheet and drizzle eggplant on both sides with olive oil, salt, pepper, and garlic powder. Bake for 4-5 minutes per side, depending on thickness.

Allow the slices to cool until they can be handled, about 10 minutes. In a food processor (or mixing bowl if you don't have one) combine ricotta, mozzarella, parmesan, garlic, lemon, and egg until smooth.

Fill the eggplant with the ricotta mixture and roll up to look like manicotti.

Place the rolls seam side down in a baking dish with a layer of marinara.

Add all the rolls and cover with marinara sauce. Sprinkle extra mozzarella and/or parmesan and bake in a 375 degree over for 20-25 minutes.

Garnish with fresh basil and extra parmesan (if you LOVE cheese like me). Tell me you miss the pasta and carbs. You don't and don't you lie! This is coming from a carb lover to the core!!!

The perfect bite!

First Try Homemade Marinara

2012-05-08T18:05:00.000-07:00

Sunday, Sunday, Sunday! Ok it's Tuesday but I made this on Sunday. I was Suzy homemaker on Sunday (mainly because I was bored) and tried out homemade marinara as part of my make from scratch obsession. It was easyyyyy. For someone who doesn't eat a ton of pasta and only buys sauce when it's on sale and have a coupon (obvs), it always seemed easier to buy than slave over the stove but let me tell 'ya...I was wrong! This is so easy to make as long as you have the time to let it simmer. It's basically a throw it together and wait kind of recipe and who doesn't love that? Now I am not an Italian grandmother (obvs again) but I think this is pret-tay good! Just the right texture, salt, and spice to make the perfect pizza or pasta. Mangia!

Ingredients
1 24 ounce can crushed tomatoes
2 tbsp. olive oil
4-5 cloves of garlic, minced
1/2 white onion, minced
1 tsp. salt (season to taste as it simmers)
1 tsp. pepper
1/2 tsp. red pepper flake
2 tsp. dried basil
1-2 tsp. dried oregano

To start the sauce heat a large saucepan over medium heat. Chop the onions and garlic until you feel like your eyes are going to fall out (maybe that's just me). I even tried wearing sunglasses, cool look in the kitchen BTW. Coat the bottom of the hot saucepan with olive oil and saute the onions and garlic until they are soft and translucent.

Here's where it gets difficult. Add the tomatoes and...everything else and turn down the heat. Let it simmer for about 2 hours. Taste as you go and season to your liking.

Not exactly chemistry, right? You can do it! Once it has finished cooking let it sit in the fridge overnight so the flavors can mingle and develop. Did I say this was easy or did I say this was easy?

I should work for Ball Mason Jars :)

Grilled Balsamic Vegetable Sandwich

2012-05-06T17:51:00.004-07:00

I am feeling so blessed and excited about this blog right now! I have gotten so much positive feedback and love from everyone that it brings tears to my eyes. This blog has become an amazing way for me to positively channel my feelings and ideas and also distract me from the stress of a long distance relationship. Getting a call from one of my favorite people tonight who was making one of my meals truly made my day. I can't begin to tell you how inspired I feel when I hear from friends and family about my recipes! This blog has become so much more to me then just food. I feel reconnected, reenergized, and motivated again. I wanted to share this affirmation I found that conveys how I am feeling today.

"I am ready to meet life's challenges. I choose to face each day with an open mind and a happy heart. I will not allow others to dictate my mood or my direction. I choose joy and success for my life. I love who I am and know I am getting better day by day."

Now that I have gotten the sappy stuff out of the way onto the food and witty banter. I'm watching one of my favorite trashy, guilty pleasures...Mob Wives. Oh em geeee it cracks me up. After last night's nacho fiesta of fat I decided to go a little lighter with dinner today and stick with veggies. As a former self proclaimed veggie hater for the majority of my life I can say I never would have thought I would taste, much less make and enjoy this sandwich! This recipe is versatile to whatever is seasonal and local and you can always add meat (or tofu) if you are looking for something more substantial. For tonight this was more than enough to make me feel full and healthy. Use whatever you have on hand or looks good at your farmer's market or grocery store. Told you I wasn't a complete carnivore :)

Ingredients (1 large sub)

1/2 zucchini, sliced thin, lengthwise

1/4 eggplant, sliced thin, lengthwise

1 large portobello mushroom cap, sliced thin

1/2 tomato, sliced thin

1/2 cup light balsamic vinaigrette (I used Ken's)

1/2 small whole wheat baguette

2-3 thin slices of fresh mozzarella

Salt and pepper to taste

Slice the zucchini, eggplant, and tomato vertically into thin, even slices. I use a mandoline to ensure consistent slices and even cooking times. Remove the gills of the portobello (brown underside of the mushroom) and slice into strips.

Marinate the veggies for at least 30 minutes in the vinaigrette of your choice. I marinate the tomatoes separately because they are so delicate and I don't grill the tomatoes with the rest of the veggies.

I grilled the veggies (minus the tomatoes) on the outdoor grill but this could also be done on a grill pan or under the broiler. I grilled over medium heat for a few minutes per side but this will depend on the thickness of your slices. Keep an eye on them because they will burn fast if they are thin.

Yeah that's right boys, I can grill with the best of 'em!

When the veggies are good and grilled remove them and throw the bread on there to get it good and charred. Once it gets slightly browned add the mozzarella and lower the heat and let it go until it starts to melt.

Now to put it all together! Add the grilled veggies to the bread.

Top with the fresh tomatoes and drizzle with balsamic glaze (which is just balsamic reduced with brown sugar to a syrupy consistency). I used 1 cup balsamic vinegar to 2 tbsp. brown sugar.

Top it, slice it and eat it! This pairs well with my favorite wine ever....Cupcake Sauvignon Blanc! It's fruity, crisp, and light to accompany a fresh sandwich. Who knew a vegetable sandwich could be so satisfying!?

Veggie lovers rejoice! Veggies haters...try it!