Diethood

Grilled Eggplant Rollups with Bacon and Goat Cheese

Katerina Petrovska — Sun, 19 May 2013 04:00:16 +0000

Yeeeeeeeeeees! I’ve been waiting forever to tell you about this deliciousness. I finally get to share one of my bestest grilled veggy appetizers with you!

Grilled Eggplant Rollups with Bacon and Goat Cheese! Booyah!!

BEST veggie food, ever!

Then again, how can it not be the best when there’s bacon in it! And goat cheese!

I know, I’m totally freaking out about this one, but for real, this stuff is amazing. I first made it some 3 or 4 years ago and since then, as soon as the weather reaches 70 degrees, I’m out there rollin’ up the eggplants and grillin’! You should never underestimate the power of a veggie… With bacon.

You wanna know what else is exciting?! My baby girl started to walk today, hands free! For the past 3 months she’s been holding onto furniture, walls, appliances… but today she finally let go! She’s so excited, and quite frankly, so am I!

And that’s my proud Mama moment. Had to share it with you!

Wait! I’m not done sharing! By the ways, her 1st Birthday is coming up on June 4th!

Okay, now I’m done.

So, this appetizer. This delicious appetizer. It is SO easy, I can probably do it with my eyes open. errr closed! But, it needs some prep lovin’. Yeah. You’ll have to wait around just a tad bit while the eggplants soak up the salt. About 32 minutes, tops.

ENJOY!

Grilled Eggplant Rollups with Bacon and Goat Cheese

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: Serves 4 to 6

Grilled eggplant rollups stuffed with bacon and goat cheese.

Ingredients

2 small eggplants, washed, ends trimmed, sliced lengthwise into 1/4-inch thick planks
olive oil
salt and pepper, to taste
10 to 12 slices bacon, partially cooked
1/4 cup to 1/2 cup crumbled goat cheese
2 cloves garlic, minced

Instructions

Line a baking sheet with foil.
Layer the eggplant slices on prepared sheet and brush with olive oil and season with salt and pepper; set aside for 30 minutes.
Heat grill to medium high.
Place eggplant slices on grill and cook until slightly tender, about 2 to 3 minutes on each side.
Cook bacon in microwave for about 1 to 1-1/2 minutes, or cook in a frying pan until partially cooked but not crisp.
In a small bowl, combine goat cheese and minced garlic.
Remove eggplant from grill, top each with a slice of bacon and a teaspoon or two of cheese mixture.
Roll up the eggplant and secure with toothpick.
Return to grill, place seam side down, and cook for another 5 to 7 minutes, or until thoroughly warm and cooked.
Serve.

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Need more Eggplant Recipes? Check these out!

Sausage Stuffed Eggplant

Baked Eggplant Sandwiches from The Shiksa

Sauteed Eggplant Salad (Vegan) from Curry and Comfort

Romanian Eggplant Salad from Our Family Food Adventures

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Smoked Sausage and Feta Cheese Frittata

Katerina Petrovska — Fri, 17 May 2013 03:15:50 +0000

Hey! It’s Friday! You know what that means, right? It means that it is time to eat breakfast for din din!

Truth be told, we really do eat breakfast for dinner on Fridays. It’s quick, (that’s very important), always delicious, (just as important), and we can all agree on a meal with eggs, including our 11-month old.

When I was selected for the Breakfast After Dark campaign with I Can’t Believe It’s Not Butter!, I knew exactly what I was going to make; Smoked Sausage and Feta Cheese Frittata. This meal is all kinds of awesome. Seriously. And, let’s be frank, it has been long enough since we last talked about feta cheese – I was starting to miss it!

I decided to dice up some of that smoked sausage I bought from the deli and give it a little love, in combination with feta cheese and eggs! We have always enjoyed eating this type of sausage with eggs, either on the side or scrambled in.

Apart from spreading this delicious buttery spread all over my toast, I also like to cook with it. In this case, I used it to cook the sausage. When a recipe calls for butter or oil, I Can’t Believe It’s Not Butter! works just as well. AND, I Can’t Believe It’s Not Butter! has 70% less saturated fat than butter, no hydrogenated oils and it is made from a blend of vegetable oils. Their products are also gluten free.

After watching the beautiful Lisa Vanderpump and that hot chef, Dustin, cook up a Veggie Frittata, I thought I should definitely include my Frittata in this post and show you how versatile I Can’t Believe It’s Not Butter! really is.

Grab that skillet because dinner will be ready in 15 minutes!

ENJOY!

Smoked Sausage and Feta Cheese Frittata

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Serves 4

Quick and easy frittata with smoked sausage and feta cheese.

Ingredients

6 eggs
1 tablespoon mayonnaise
1 teaspoon chopped fresh parsley
1/2 cup crumbled feta cheese
salt and pepper, to taste
2 tablespoons I Can't Believe It's Not Butter
7-ounces smoked sausage, sliced into 1/8-inch rounds (1/2 of a 14 oz. package)
1 clove garlic, minced

Instructions

Preheat oven to broil setting.
In a medium-size bowl, whisk together eggs, mayonnaise, and parsley.
Stir in feta cheese and season with salt and pepper; set aside.
Add I Can't Believe It's Not Butter to pan and melt over medium heat.
Add rounds of sausage and cook for 1 minute; flip and continue to cook for a minute longer.
Stir in minced garlic, and cook for 30 seconds, or until fragrant.
Pour in the egg mixture and cook for 5 minutes.
Place pan into oven and broil for 4 minutes, or until browned and fluffy.
Serve.

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I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

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Apple Oat Bars + The Hunt Is Still ON!

Katerina Petrovska — Wed, 15 May 2013 02:00:05 +0000

At this very moment all I can focus on is Chocolate Cake and Baklava. But all I’ve been eating is quinoa. And salads. And these Apple Oat Bars.

These bars have been my go-to dessert since I decided to shape up and transform this figure of mine into a bikini bod. I even added an extra dose of healthy by throwing in an entire cup of oats. But then I paired it up with a big scoop of ice cream. I couldn’t help it! And I don’t believe in Fat-Free Ice Cream. No such thing. Don’t attempt to convince me otherwise! Earmuffs!!!

Also, I was super stoked to make these because I got a chance to use a few of my brand new Good Cook Kitchen Gadgets! I received a box filled with amazing goodies from Good Cook, and putting them to use is the only thing that I want to do!

Like these Mixing Bowls.

I can never have enough mixing bowls. These happen to be my favorite Touch product. Give me a deep, large, sturdy bowl with a spout, and that bowl and I will be BFFs for life!

Also, I finally have a “top view” measuring cup. Finally! I have an insane amount of measuring cups, and I am SO happy to add this one to the collection.

AND this citrus zester! It’s never been this easy to zest and peel a lemon.

What’s pretty awesome is that all these gadgets can also make it to your front door because The Hunt is still ON! Hop over to this Good Cook Touch Treasure Hunt post to find out more. There are $1000.00 in Good Cook Touch Products up for grabs!

I also have 2 (two) Good Cook Giveaways on the Blog; Good Cook Nonstick Kitchen Knives ($125.00 value) and this Giveaway for a 2-quart Batter Bowl. 4 winners will be selected for the Batter Bowl! Go and enter!

There’s also a 30% off instant saving on all Touch Items. Plus, get an extra 10% off with promo code: HUNT. Offer valid through May 21, 2013.

I wish I could also give away these apple bars… not! Okay…kidding. I’d loooove to send some your way, but until they develop tasteovision, you will have to make them yoself! And I hope that you will.

ENJOY!

Apple Oat Bars

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Makes 16 bars

Apple Bars with a sweet and nutty apple filling layered between a delicious oat crust.

Ingredients

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup rolled oats (not instant!)
1 cup packed brown sugar
2 teaspoons grated lemon zest
1/2 cup chopped pecans, toasted
3 tablespoons canola oil
1/4 cup apple juice
2 Granny Smith apples, peeled, cored, thinly sliced

Instructions

Preheat oven to 350.
Lightly grease a brownie pan, or any other square pan, with cooking spray; set aside.
In a large mixing bowl sift together flour, baking powder, salt and cinnamon.
Stir in oats, brown sugar, lemon zest, and pecans; mix well.
Add in oil and apple juice; work it with your fingertips until mixture resembles coarse crumbs. If necessary, add more liquid.
Press 2 cups of the mixture into the bottom of the prepared pan.
Arrange apples over the mixture.
Sprinkle the remaining of the mixture evenly over apples.
Bake for 30 to 35 minutes, or until apples are tender and top is golden brown.
Cool on a wire rack.
Cut into squares and serve.

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Quinoa and Spinach Stuffed Tomatoes + Giveaway

Katerina Petrovska — Sun, 12 May 2013 05:00:36 +0000

First off, I would like to wish every Mommy a Happy Mother’s Day! I hope you have the best day ever!!! ♥

I also hope someone makes these Quinoa Stuffed Tomatoes for you… Those who do make them will earn a bunch of brownie points for doing so. Buhlieve me! A roasted tomato filled with quinoa, sauteed spinach and topped with cheese… how good does that sound!?!

On a different note; you know how from time to time I talk about being on a diet? Well, this is one of those times. Sigh…

Quinoa, salads, and rice cakes have been my go to buddies for the past 2 hours. I mean weeks! I have also been extracising like a mad woman in my brand new Albion Fit workout clothing!

That’s my new jacket. It sucks up everything!!

And these are my new Yoga Pants; I will not take them off! Aren’t they gawdgeous?!

When Albion Fit asked me to review their product, I jumped! Literally. I absolutely love the style and fit of their products. Albion Fit makes the most luxurious and most flattering women’s fitness and swimwear.

Speaking of swimwear…

This is the reason for my diet. Gorgeous doesn’t even begin to describe this swimsuit. I want!

Therefore, it is also the reason I have been stuffing my face with these Quinoa Stuffed Tomatoes. Wish I had some right now!

Enough about the things I want. How about the things that you want?! Like a Giveaway for a $100.00 Gift Card to the Albion Fit Store!

BUT! Before we get to the giveaway, make sure you save or print this recipe – you will need it, want it, love it! Share it with MOM!

ENJOY!

Quinoa and Spinach Stuffed Tomatoes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 8 to 10

Baked tomatoes stuffed with quinoa and spinach, topped with a mixture of cheeses.

Ingredients

8 medium ripe tomatoes
salt, to taste
2 cups water
1 cup quinoa
2 teaspoons olive oil
6 cups fresh spinach
3 cloves of garlic, minced
1 teaspoon chopped fresh parsley
salt, to taste
freshly ground pepper, to taste
parmesan cheese
shredded mozzarella cheese

Instructions

Preheat oven to 375.
Slice off 1/2 inch of the stem end of the tomatoes and hollow out the inside.
Slice just a small section off of the bottom of the tomatoes so that they will sit flat on a baking sheet.
Sprinkle salt in the hollow portion of each tomato and place hollow side up on a baking sheet.
Set aside.
Place water and quinoa in a saucepan.
Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
Heat oil in a frying pan and add spinach.
Season with salt and pepper, and cook until just wilted.
Mix in the garlic and parsley, cook for a minute longer, and remove from stove.
Add cooked quinoa to spinach; mix well.
Taste for salt and pepper.
Evenly divide the filling among the tomatoes.
Cover with foil and bake for 20 minutes.
Remove foil, sprinkle tops with parmesan cheese and mozzarella cheese.
Bake for an additional 5 minutes, or until cheese is melted.
Serve.

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And now about that wonderful giveaway.

One winner will receive a $100.00 Gift Card to the Albion Fit Store!

Giveaway ends on Sunday, May 19, 2013 at 11:59 p.m. CST. The winner will be selected randomly and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US residents only.

Disclosure: Giveaway sponsored by Albion Fit. All opinions expressed are my own.

Albion Fit Giveaway

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Coconut Baklava

Katerina Petrovska — Fri, 10 May 2013 03:00:25 +0000

Bust out the Phyllo sheets, my friends! I’ve got a project for you!

You are going to make Baklava this weekend! Coconut Baklava, that is!

I can’t even begin to count how many emails I have received from my fellow countrymen/women about a recipe for Baklava. Sure, they can go to Google and ask him, but that’s no fun! You want to go straight to the horse’s, or in this case, blogger’s mouth and hear it from the expert. buahahhaha I just called me an expert! Far from it! BUT! I do make a killer Baklava, so that’s that.

Baklava has been claimed by many and all; Turks, Greeks, Persians, Armenians, Macedonians… the list goes on. The truth is, we all make it, but we all also have our own ways of making it. The only standard is the Phyllo sheets.

Baklava is just that; a stack of those sheets filled with whatever the heck you want and drowned in a delicious simple syrup.

Macedonian Baklava is usually filled with just walnuts, but I am not a fan of the whole honey and nuts filling; I need more. So I added shredded coconut. That was a smart move. No. It was brilliant!!

This is the best baklava! Ever. Yes, I say that a lot, but seriously…it’s SO good! Wait until you read the ingredients and you’ll see that it is the best.

Ever.

The result is pure, sweet, coconutty goodness.

ENJOY!

Coconut Baklava

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 12 to 16

Layers of Phyllo sheets filled with a mixture of shredded coconut and walnuts.

Ingredients

For the Baklava

4 cups sweetened shredded coconut
1-1/2 cups finely chopped walnuts
2 teaspoons pure vanilla extract
1/3 cup milk
1/4 cup honey
20 Phyllo Sheets, divided
1 stick butter, melted

For the Syrup

1 cup water
1-1/2 cups sugar
2 tablespoons fresh lemon juice

Instructions

Preheat oven to 400.
Combine coconut, walnuts, vanilla, milk, and honey in a bowl, mix well and set aside.
Lightly grease a jellyroll pan.
Layer 10 pieces of Phyllo sheets, brushing each sheet with the melted butter before adding the next.
Sprinkle the entire coconut mixture over the dough.
Layer the remaining 10 sheets, brushing each sheet with butter before adding the next.
Cut the baklava. You can cut the baklava into a diamond pattern, like I did, or squares.
Bake for 20 to 25 minutes, or until golden.
Remove from oven and let completely cool.
In the meantime, prepare the syrup.
Combine water and sugar in a saucepan and bring to a boil; lower heat to a simmer, and continue to cook for 15 minutes.
Remove from heat and stir in the lemon juice.
Pour the hot syrup over the completely cooled baklava.
Let stand, uncovered, for 6 hours or overnight.

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I’m linking up to TidyMom’s I’m Lovin’ It

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