Sometimes it boggles my mind just how quickly time can fly and usher in a new phase of life quite unexpectedly. Our children grow as quickly as the beautiful, precious flowers do, first going from the little “seedling” stage, then into the “sprout” stage and finally into the vibrantly-colored, fully-bloomed “flower”; and we, the parents, their gardeners, watch intently during this process and make constant adjustments to our “watering” and “feeding” in order to find the right balance when it comes to our nurture of them in their various stages. For us, so much seems to hinge on our children’s ability to develop into a thriving being, as we understand that somehow that precious light that bounces off of them, ends up reflecting onto us. And so we tend to our “seedlings” along the way never thinking to count the multitude of sunsets and the daybreaks that occur, until one day we abruptly realize that our hands-on work is quickly coming to a close; that now, the time is fast approaching for that almost-fully-bloomed flower to be exposed for all the world to admire and gaze upon, that it may touch and inspire those that behold it, in a way completely unique unto itself. And so, a slow release begins to take place; and with that release, a new phase of life, full of fresh opportunities for both the flower and the gardener.

When life brings me into a new phase, or drops me at a shore who’s waters I’ve never dipped my toes into before, there’s an initial hesitation from me to sort of freely “dive right in”. Any changes to schedule; any shifts in how things have been done in the past; any new situations, new activities, new people and all that that entails in and of itself, causes me to quietly and subconsciously “mourn” the way that things were before the shift. But when I give it a little time and begin to feel more acquainted with a new phase, the joy and adventure that a fresh chapter of life brings with it fills my spirit. Happiness for connection with new faces; enthusiasm for healthy conversations, for gentle debates and fulfilling embarkments, fills my imagination. And though there will probably always be a part of me that is at first hesitant to step out of what I consider to be my “comfort zone”, the very fact that I’ll do it anyway, and most likely end up absolutely loving it and learn something new about myself, feels so very liberating. New phases place me in the position to participate in life in a more full and engaging way, even if my mind and body, at first, resist the shift; creativity begins to blossom for me, and it beautifully effects all aspects of my life, with cooking and recipe creating being no exception. A fresh recipe using, for instance, an ingredient like chicken that is an “old friend”, but preparing it in a new way, is part of the food/life connection for me when I find myself in the midst of entering into a new phase; and a dish like Crispy Chicken Caprese, stuffed with fresh mozzarella, tomatoes and basil, breaded in a parmesan-panko crust, is the delicious result. It’s the perfect little comforting indulgence to help me to relish the new season’s offerings and the new phase of my life that I am standing at the precipice of, my toes already curled over the edge in anticipation of my dive.

I’m finding myself entering a new phase where the many roles that I play in my life — roles of “mother”, of “wife”, and of “friend” to someone — are beginning to change shape, and become ever richer. And though it’s not always easy for me to let go of how I approached things in the past, as of course those approaches have been tried and are true, I know that it’s a natural part of life — of existence — to continue to grow and evolve. And when a certain phase of life is outgrown, and adjustments are needed to be made in order to keep things moving in the direction of growth and progress, then welcoming in the next phase as something that will reveal to us a new, untapped part of ourselves, is the best thing we can do for ourselves. For me, staying in touch with how I feel about things, and maintaining my alliance with my creativity — my passion for food and for people — will most definitely be the best way to navigate and adjust to each delicious new phase that this adventurous life brings; each wonderful, flavorful, new bite.

Taste what’s good and pass it on.

Ingrid

Crispy Stuffed Chicken Caprese with Fresh Mozzarella, Basil and Tomatoes, with Fresh, Tomato-Basil Relish
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(Serves 4)

Ingredients:

4 chicken breasts, skinless and boneless
• Olive oil
2 cloves garlic, pressed through garlic press
• Salt
Cracked black pepper
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
4 ripe pearl tomatoes (or 8 cherry tomatoes), sliced ¼” or thinner
1 tablespoon balsamic vinegar
16 slices of fresh mozzarella cheese, sliced ¼ ” or thinner (from an 8 oz ball or log)
16 large, fresh basil leaves
12 toothpicks
½ cup flour
2 eggs
1 cup panko breadcrumbs
1/3 cup grated parmesan cheese
½ teaspoon Italian seasoning
• Fresh, Tomato-Basil Relish (recipe below)

Preparation:

-Preheat the oven to 400°, and line a baking sheet with foil.

-Prepare the chicken breasts by butterflying each breast, being careful not to cut all the way through (you want to end up with a thinner, flatter chicken breast); place each butterflied chicken breast between two pieces of plastic wrap and gently pound the chicken out with a mallet to about ¼” thickness; place the chicken breasts into a bowl, and add a drizzle of olive oil, the garlic, a couple of pinches of salt and pepper, the lemon juice and zest, and marinate the chicken for about 15-20 minutes.

-Next, place the thinly sliced pearl tomatoes into a small dish, and add to them the balsamic vinegar and a pinch or two of salt and pepper, and allow them to marinate while the chicken marinates.

-To prepare the chicken, place one marinaded chicken breast in front of you, vertically; giving yourself about a ½” border at the bottom, begin by adding 2 of the fresh basil leaves, then 2 slices of the fresh mozzarella cheese, next 4 slices of the marinated tomato, then another 2 basil leaves and finally 2 more slices of mozzarella onto the chicken; starting at the bottom, fold the chicken over the ingredients, gently rolling upward until wrapped; place 2-3 toothpicks through the seam at angles to secure the filling and to keep the chicken held together, and place it onto a clean plate to hold; repeat the process with all four chicken breasts.

-To bread the chicken, add the flour into a medium-size bowl; add the eggs into a another medium-size bowl, and whisk well; add the panko breadcrumbs, the grated parmesan, the Italian seasoning and a pinch of cracked black pepper into another medium-size bowl, and toss to combine; gently dredge each chicken breast in the flour, then in the eggs and finally in the panko-parmesan mixture, and set aside on the plate while you heat your oil.

-To fry, add enough olive oil to a large heavy-bottom pan or skillet for a shallow fry (roughly 1 cup), and place over medium-high heat; once the oil is hot, add in 2 of the rolled and breaded chicken breasts seam-side down, and cook until golden-brown and crispy, about 2 minutes per side (about 8 minutes total); remove from oil and place onto a paper towel-lined plate, and repeat the process with the remaining two breasts; to finish the chicken, add the fried breasts to the foil-lined baking sheet, and place into the oven for about 4-5 minutes, until completely cooked through and the cheese is melted and gooey; to serve, remove toothpicks, and serve on a bed of the Fresh, Tomato-Basil Relish.

Fresh, Tomato-Basil Relish ingredients:

8 ripe pearl (or Campari) tomatoes, diced very finely
2 cloves of garlic, pressed through garlic press
¼ cup julienned fresh basil leaves
• Olive oil, drizzle or two
• Pinch or two salt
• Pinch or two freshly cracked black pepper
1 tablespoon balsamic vinegar

Preparation:

-Add all ingredients in a small bowl, and gently fold together to combine; cover with plastic wrap and keep in fridge until ready to use with chicken. (*Basil tends to discolor and become a bit brown over time once julienned or chopped, so prepare this relish as close to serving time as possible to maintain it’s vibrant green.)

I just adore a person with some fire, passion and loving honesty. I find it tremendously refreshing and attention grabbing when I meet someone that’s a little on the “fiery” side, because they awaken my spirit, and I think to myself, “This is someone who says what they mean, and means what they say; they’ve got some spunk, and I can trust that what I see is exactly what I get.” And I find that admirable, and utterly lovable. In my life, I’ve known many people that have a bit of “fiery” element in their blood, that spark of energy and engagement with life and with their fellow man, especially since I come from an eastern European background where passion is prevalent and just a natural part of the DNA. And I find myself quite comfortable, at this point, bantering back and forth in heated conversation about this, that or the other thing, loving every moment of the invigorating interaction with a passionate person. People, with all of our colorful backgrounds, are pretty awesome, generally speaking; and when we find something that resonates with us deeply, something that we care about, and that has meaning to us, we animatedly engage one another and come alive. We get a little feisty, a little “fiery”. That being said, it’s not at all surprising to me that we desire our food to contain the same qualities: simple honesty, feisty boldness and fiery vibrancy. It’s what makes our appetites sing, and creates passion for our taste buds. So when I wanted to create a new recipe for a pasta salad that could be a great lunch-time companion, I thought I’d take some of those wonderful ingredients that have a little boldness in ‘em, a little pizzazz, and make a fiery little Italian-style pasta salad to awaken my senses and engage my inner “spitfire”.

As far as I’m concerned, a lunch consisting of chewy-tender pasta that’s been drizzled with a spicy tomato-basil vinaigrette and tossed together with salty shaved parmesan, chopped dry salami, artichoke hearts, grilled chicken and crunchy pine nuts, sounds pretty enticing. It’s the type of lunch option that I crave and find myself looking forward to diving into, what with all of the tangy flavors and spicy-ness to get me going. A little kick of “fiery-ness” to the taste buds in the middle of day is a good thing; it wakes up the palette and gets the blood pumping again. Suddenly, there’s an extra spring in the step to go along with the additional little pinch of “heat” which provides that needed boost of energy and engagement — just what’s needed in order to get to that finish-line that is the end of the work day.

So the next time you encounter a “fiery” individual; the next time you come across someone with passion, honesty and boldness, let a little smile cross your lips in the knowing that things could become a bit more interesting and a touch more engaged because of it. And when food imitates life in honest simplicity, vibrancy and big flavor, then the potential for some passion comes into view, and there’s never a dull moment. And with this little spitfire of a pasta salad to fuel your desire for taste, you’ll definitely be giving new meaning to the term “packing heat”, and enjoy every zippy minute of it. Mangia!

Taste what’s good and pass it on.

Ingrid

“The Fiery Italian” Pasta Salad in a Spicy, Tomato-Basil Vinaigrette, with Shaved Parmesan, Dry Salami, Grilled Chicken, Artichoke Hearts and Toasted Pine Nuts
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(Makes 1 lunch portion)

Ingredients:

1 cup cooked and cooled bow-tie pasta, drizzled lightly with oil to prevent sticking
2 chicken tenderloins, cooked and sliced into small strips
4 slices of Italian dry salami, sliced into strips
¼ cup artichoke hearts, chopped (frozen and thawed)
1-2 tablespoons kalamata olives (pitted), sliced
1 tablespoon toasted pine nuts
1 tablespoon julienned fresh basil leaves
2 tablespoons shaved parmesan cheese
• Spicy, Tomato-Basil Vinaigrette (recipe below)

Preparation:

-To assemble and store the pasta salad, toss all ingredients through the julienned basil leaves together in a bowl; add the ingredients into a tupperware or glass container with a snap-top, and keep in fridge until ready to eat; keep the Spicy, Tomato-Basil Vinaigrette separate in another small container in the fridge, and toss as much of it as you desire with the pasta salad once you’re ready to eat.

Spicy, Tomato-Basil Vinaigrette ingredients:

• Drizzle olive oil, plus 2 tablespoons, divided use
½ cup tiny, sugar plum tomatoes, halved
2 cloves garlic, pressed through garlic press
• Pinch or two salt
• Pinch or two cracked black pepper
¼ teaspoon Italian seasoning
¼ teaspoon red pepper flakes (more or less, depending on how spicy you like things)
1 tablespoon julienned fresh basil leaves
½ teaspoon sugar
1 tablespoon balsamic vinegar

Preparation:

-Place a small, non-stick pan over medium-low heat, and add a drizzle of olive oil in; once hot, add in the halved sugar plum tomatoes, the garlic, pinches of salt and pepper, the Italian seasoning and the red pepper flakes; gently saute the tomatoes just until they begin to break down an soften, for about 2 minutes.

-Add the sauteed tomatoes directly into the bowl of a food processor, and add in the remainder of the ingredients (don’t forget to add the remaining 2 tablespoons olive oil); pulse a few times, then process for a moment just until well blended and fairly smooth; check the salt/pepper level to see if you need to add more, then transfer to a small, snap-top container, and keep in fridge with pasta salad until ready to use. (*If the vinaigrette becomes a bit thick from being in the fridge, just run the container under hot water to warm it up, and shake well before using.)

Something surprising yet wonderfully necessary happened in southern California this past week that happens only on rare occasion, unfortunately; it rained. And it rained down-right hard. And though my drive on the 101 freeway towards my client’s house moved at a lethargic and sleepy snail’s pace as people tried to figure out what the clear, liquid substance falling from the open sky was, I couldn’t help but feel so very comforted by that sweet, precious, cleansing water that fell in cascading sheets onto my windshield, and made a pitter-patter-like sound reminiscent of rice krispies when they snap, crackle and pop in a bowl of milk, only louder. I love the rain; especially since I feel like I see it ever-so rarely. And my oh my, has it ever been needed. The parched earth has been turning dusty and a pale grey, and the grass had been yellowing and snapping under foot; a sure sign that some life-giving liquid, some refreshing and rejuvenating water from the heavens, has desperately been thirsted for. The rain has a way of cleansing and purifying; it has a way of seeping deep-down into the soil and the earth and nourishing, giving fresh vibrancy and renewed life to the roots of all living things that their leaves and stems may flourish and be lush. It has a way of washing away all of the grime of our surroundings, clearing the heavy air and helping the scents of pure nature come alive. We would die without the rain; what a merciful thing it is, indeed, that it rains on all of us, from time to time. And what a thing it provides for us in the way of the food we eat when it drenches the fields and causes the sown seeds to burst and the shoots to sprout and change into the good, healthy things that we can then put into our bodies; those things that, in-turn, also go on to cleanse, refresh and revitalize us from the inside out, just as the rain does for the earth.

Good food is more than just pleasing to the tongue; it is nourishing down to our very core. Healthy ingredients are not only beautiful to behold, they are life-sustaining when taken into our bodies and allowed to work their magic. The turning of a season brings fresh and new options to our tables in the way of produce that comes in all colors of the rainbow; and creative combinations of these very ingredients make for delicious meal-time options that can benefit us in the way of flavor and refreshment. Red quinoa, packed with amino acids, when combined with fragrant rice, fresh corn cut straight from the cob, sweet and juicy cherry tomatoes, grilled chicken, black beans and grassy herbs creates a totally balanced and texturally pleasurable Southwestern-flared salad; a lunch-time option that will work deep within to provide the body with the energy and nutrients that will replenish a physical vessel and help to cleanse it from the the inside out. What a rejuvenating effect the food that we eat can truly have on us; it’s a bit like the rain that is drawn into the hungry ground and thoroughly appreciated and used.

So on those rare occasions in southern California when I see the skies become darkened as the clouds pull closely together, and I begin to sense the thick dampness move in just as the sky opens up and begins dropping fresh, cleansing water down, I feel a little cozy as I anticipate the glorious renewal that will begin to take place once the sun makes it face known again, afterwards. The rain cleanses, refreshes and revitalizes our surroundings, just as the healthy food we eat can revitalize and cleanse — nourish — our physical bodies, from the inside out. What a gift it is to treat our body lovingly with the deliberate decision to provide for it what it craves, so that it may then, in-turn, provide for us in the long-run. Thank God for the rain and for all that it brings along with it in the way of rebirth. And may we take a moment, a cozy little lunch-time break, to enjoy the positive effects of what it provides from the inside out.

Taste what’s good and pass it on.

Ingrid   

Smoky Southwestern Red Quinoa & Basmati Rice Salad with Grilled Chicken, Black Beans, Fresh Corn, Sugar Plum Tomatoes and Cilantro, with a Tangy, Honey-BBQ Vinaigrette
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(Makes a touch over 1 lunch portion, or a “generous-sized” lunch portion)

Ingredients:

• Olive oil
1 clove garlic, pressed through garlic press
¼ cup red quinoa, uncooked and not rinsed
¼ cup basmati (or jasmine) rice, uncooked and not rinsed
• Pinch or two salt
1 cup water
2 chicken tenderloins, cooked and diced
¼ cup black beans
¼ cup tiny, sugar plum tomatoes, halved
• Kernels from one ear of fresh corn (or about scant ¼ cup frozen and thawed)
2 green onions, chopped
2 tablespoons sunflower seeds, roasted and salted
1 tablespoon chopped fresh cilantro leaves
• Honey-BBQ Vinaigrette (recipe below)

Preparation:

-To prepare the red quinoa and rice, place a small or medium-size pot over medium heat, and drizzle in about 1 tablespoon of oil; once hot, add in the garlic, and once it becomes aromatic, add in both the red quinoa and the basmati rice, plus a pinch of salt, and toast them in the oil/garlic for about 1-2 minutes; add the water, bring to the boil, then cover and reduce the heat, and allow the quinoa/rice to gently simmer together for about 18-20 minutes, or until tender; spoon the quinoa/rice into a bowl to cool completely.

-To assemble and store the salad, add the cooked and cooled red quinoa/basmati rice plus all ingredients through the chopped fresh cilantro leaves into a bowl, and toss together to combine; add the salad ingredients into a tupperware or glass container with a snap-top lid, and keep in fridge until ready to enjoy; keep the Honey-BBQ Vinaigrette in a separate, small snap-top container, and toss with the salad when ready to eat.

Honey-BBQ Vinaigrette ingredients:

1 clove garlic, pressed through garlic press
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon olive oil
½ tablespoon smoky BBQ sauce
½ teaspoon lime zest
• Pinch or two salt
• Pinch of two cracked black pepper

Preparation:

-In a small bowl, mix all of the ingredients with a fork or small whisk until well blended; keep in a small, snap-top container in the fridge until ready to enjoy with the salad.

Certain meals just seem to taste better when eaten outdoors under the warm glow of a tangy-yellow sun. With the tripping breeze dressed in the scents of purple and white as a companion, lunch time out in the open air in the spring and summer time is a magical thing, a transporting activity; it’s a way to get lost for an hour, or at least half of one, and allow your soul to take flight like that cheerful little bird you’ve been secretly watching through your work-space window. The air is freeing, the light is fantastic, and for at least a slight sliver of time, you’re not on anyone’s clock but your own; it feels good to own at least that in a day that belongs, in large part, to others. Your lunch break is yours, it is yours to do with as you please; to eat outdoors in the freshness of it all if you so choose, and to daydream a bit and let your mind wander far, far away from the reality of where you physically are. It is all for you to taste and to revel in; to enjoy the little delicious lunch treat that you’ve carefully packed up for yourself from home, and to close your eyes and release some of your cares for just a while, if that’s what your heart so desires.

Bright and tangy flavors are best enjoyed under a lemony sun, and a simple and unique take on tuna salad becomes irresistible when senses are awakened by the way that sun feels on the skin. Tender, grilled albacore tuna together with cool, toasted Israeli couscous with capers, roasted peppers and sun-dried tomatoes together with a sharp, lemony and herby vinaigrette gives reason to look for a section on a quiet and sunny bench in the courtyard and settle in for while, or to pull out a chair and sit with your back to the radiating sun as it warms and massages a small bit of the morning’s tension away; it makes an invigorating and refreshing impact on a simple lunch break, and coaxes you out from indoors to breath new life into your lungs and brighten your spirit just a bit.

Letting the fragrance of the breeze fill your nose, and allowing the lemony sun to fall cheerfully all around you in the middle of warm day as you partake in the bright flavors that make up your delicious lunch, is a liberating way to enjoy a break from your work in the afternoon. It reminds you that taking a bit of time to get lost in a little something natural and vibrant can be just what is needed to regroup and recharge; and it provides you with the knowing that these few moments of your day, at least, belong only to you.

Taste what’s good and pass it on.

Ingrid

Grilled Albacore Tuna & Toasted Israeli Couscous Salad with Roasted Peppers, Sun-Dried Tomatoes, Olives and Capers, with a Tangy, Lemon-Herb Vinaigrette
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(Makes 1 lunch portion)

Ingredients:

4-5 ounce albacore tuna steak (frozen and thawed, or fresh), grilled and cut into small, bite-size pieces (*see note)
½ cup cooked and cooled toasted Israeli couscous (**see note)
¼ cup julienned sun-dried tomatoes (dry, not packed in oil)
¼ cup julienned fire-roasted red and yellow peppers (packed in water/oil)
1 tablespoon chopped kalamata olives
1 teaspoon capers
1 teaspoon finely minced red onion or shallot
Lemon-Herb Vinaigrette (recipe below)

(*To grill the tuna, just drizzle a touch of olive oil over it, and season with a pinch of salt, cracked black pepper, ¼ teaspoon granulated garlic and ¼ teaspoon Italian seasoning, and grill the steak on a grill pan for about 2-3 minutes per side until medium and cooked gently through; cool for about 10 minutes, and then cut into small, bite-size pieces.)

(**To prepare the Israeli couscous, place a small pot over medium heat, and add about 1 tablespoon of olive oil in; once hot, add in 1/3 cup dry Israeli couscous along with a pinch of salt, and toast it for several minutes in the oil until slightly golden, stirring the couscous periodically to prevent it from burning; add in ½ cup boiling water, cover, and allow the couscous to simmer gently for about 12 minutes, until the water is absorbed and the couscous is tender; allow to cool.)

Preparation:

-To make the salad, add all of the ingredients through the finely minced red onion or shallot into a medium size bowl, and lightly toss to incorporate together.

-To store and assemble, just add the salad portion into a snap-top Tupperware or glass container, keeping the Lemon-Herb Vinaigrette in a separate, small container, and store in the fridge until ready to eat; when ready to enjoy, just drizzle over as much of the Lemon-Herb vinaigrette as you’d like, and lightly combine/toss with your fork.

Tangy, Lemon-Herb Vinaigrette ingredients:

1 clove garlic, pressed through garlic press
2 ½ tablespoons fresh lemon juice
2 ½ tablespoons olive oil
1 teaspoon lemon zest
¼ teaspoon yellow mustard
¼ teaspoon Italian seasoning
1 teaspoon chopped, flat-leaf parsley
• Pinch of salt/cracked black pepper

Preparation:

-Combine all ingredients in a small dish with a small whisk or fork, or place into a small Tupperware container and shake very well until blended; store in fridge until ready to use with salad.

(*If the vinaigrette gets a bit thick, or separates a little while in fridge, just place the container under hot, running water for a moment until the vinaigrette is liquified and slightly loosened, then shake vigorously.)

Have you ever found yourself sort of murmuring under your breath that there’s never enough time in a day to do all that you would like to do? Does it ever feel like life just seems to be all about swimming from one buoy to the next while trying to keep your head above water, catching a breath, and then getting right back to swimming to the next buoy? I’ll raise my hand and admit that I’ve fallen victim to that way of thinking on occasion. It makes me a little grumpy, truth be told, when I begin to feel as if I don’t have quite enough of the breathing space I’d like to have in order to really take life in and fully appreciate the various shades of each and every day; I begin to feel slightly anxious when I find the moments of the day ticking away one after another, creating a blur of time that was filled with much activity but not enough conscious and necessary reflection of what is truly happening around me and how I feel about it. But then, a moment later, I find myself wondering if that really is accurate after all, or if it’s something that I’ve convinced myself as being true in my moment of frustration. You see, the mind can play little tricks; reasoning whispers into the ear that life is predominantly a whirlwind of stress and busyness that we must fight our way through on a daily basis with limbs flailing. And when that reasoning is bought into, then things can surely begin to lack luster, and the popping flavor that we sense that life contains begins to seem elusive and buried under our rubble. I have a feeling that the reality is, there is indeed enough time in a day to do all that we need and want to do and that life isn’t just about making it from one buoy to the next, barely breathing; that there are, in fact, many small moments of breathing room in the course of an ordinary day, opportunities for consciousness and reflection that perhaps are being overlooked and under-appreciated, and are there waiting to be embraced and more fully savored.

There’s no getting around the fact that we live in a society that runs in a certain way. We spend many hours at our jobs, and often times, many hours just commuting to get to those jobs. Various things around us vie for our attention and time, and before we know it, our spirits get buried underneath them and we end up feeling frustrated and burned out. At this point in my life, I feel incredibly compelled to find ways to use the precious time that is available to me, even the small amounts that I find hiding in the corners, or under the couch cushions of my day, for my benefit. And one of those pockets of time that can get pretty overlooked for most of us is that mid-day meal, or lunch time. It’s a break in the middle of a day, an opportunity provided to refuel the physical body; but it can do more that that, if treated deliberately and with a degree of importance, care and sense of necessity. The meal that is enjoyed during the half hour or hour break in our day can bring a lot of comfort and pleasure to that rest period if it’s consciously combined with peace, quiet and some reflection and meditation upon those things in life that we enjoy and hold dear; then it truly is a moment that belongs not to our job, not to our requirements, but us, personally. Preparing a lunch at home with flavorful and warming ingredients, such as a sweet, lightly spicy curried chicken salad sandwich with protein-packed roasted cashews and golden raisins that will nourish and invigorate the body and soul, is such a wonderful way of bringing a degree of deliberateness to a mid-day break; it is a way to unplug and to savor those few moments that are available to be used for refreshment, those moments that belong to us to be used as wisely as possible.

Taking the time to truly taste the moments that we do have available to us each day is what living a balanced life is all about. It’s necessary for each of us to carve out and keep special and separate those moments of time in our day that belong to us on a personal level, because those moments do add up and can affect much of our quality of life. The time we spend involved in the various areas that need our attention during the course of a given day, often leaves us feeling that we are lacking breathing room; but if we can provide true quality — true flavor — to those small quantities of available moments, then we just might find that what we do have on a daily basis will be enough and can also refresh. And with a little Sweet and Spicy Curried Chicken Salad Sandwich on toasted tandoori naan to take along and make things extra special and flavorful, you’ll realize that today is as good a day as any to really start savoring those precious little moments you do have.

Taste what’s good and pass it on.

Ingrid

Sweet & Lightly Spicy Curried Chicken Salad Sandwich with Roasted Cashews and Golden Raisins, on Toasted Tandoori Naan
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(Makes 1 lunch portion)

Ingredients:

3 chicken tenderloins, cooked and finely diced
1/2 celery stalk, finely diced
1 ½ tablespoons mayonnaise (for salad), plus ½ tablespoon (to spread on the naan)
1 teaspoon honey
½ teaspoon, scant, curry powder
¼ teaspoon, scant, turmeric powder
• Pinch salt/freshly cracked black pepper
• Pinch cayenne pepper (optional, for a little extra heat)
1 tablespoon roasted, chopped cashews
1 tablespoon golden raisins
1 green onion, finely chopped
1 tablespoon chopped, fresh cilantro leaves
1 piece tandoori naan, toasted
½ cup arugula or romaine greens, loosely packed

Preparation:

-To make the salad, add all ingredients through the chopped cilantro leaves into a bowl, and mix together until well combined.

-To assemble, cut the piece of toasted naan in half; spread the remaining ½ tablespoon of mayo over the two halves, and layer the greens over one of the halves; add the curried chicken salad on top of the greens and cover with the other half of the naan; to store, wrap the sandwich in foil or in plastic wrap, and keep cold in the fridge until ready to enjoy.

I would have to say that one of my all-time favorite things to enjoy for lunch is a chilled, Asian-style noodle salad. There’s something so utterly irresistible and enjoyable about the slight chew from the cool noodles, the savory-sweet and fragrant sauce that they’re drenched in, the crunch from the bright and colorful bits of veggies and peanuts, and the deliciously tender pieces of shredded chicken all tossed together to create a happy little lunch-time salad to go. And years ago, before I used to cook for a living, I would occasionally grab one of those “gourmet” prepared salads from a special refrigerated section of the grocery store in a pinch; one that had a creamy, peanut-y sauce on the side, and I always ended up feeling a little guilty about it, truth be told. I couldn’t help but think that I was probably spending more money than I should’ve been for a salad that I could surely make myself, to my own exact taste. So the next time I got the craving for that tasty salad that I so adored, I decided to make my own nutty little noodle salad; and you wanna know something? I haven’t looked back since. (Sorry, Wolfgang Puck; I like mine better. No hard feelings?)

These days, I prepare a lot of lunches for a lot of people. Not only do I prepare them at work for my clients, I also prepare them at home for my husband to take to work and for my son to take to school. I guess you could call me the “Happy Lunch Lady”. For us as a family, it could get pretty expensive rather quickly if everyone was eating lunch out every day, not to mention it wouldn’t really be all that healthy either. And though my son pretty much prefers to stick to sandwiches for his school lunches, my husband loves to have a variety of things to munch on, all with a good balance of protein, veggies and carbs. And whenever I make this Asian Peanut Noodle Salad for us and then pack some for his lunch the next day, he considers it a scrumptious little treat. The flavors in the sauce are smooth and complex from the warm flavor of the peanut butter, and the honey and soy give it the perfect, sweet-savory balance with a hint of heat from the Sriracha; and, of course, then there are the noodles, veggies, peanuts and chicken, which create each deliciously textured bite. Really, what’s not to adore? And the best part is that it’s easy to whip up, store in a snap-top container and take to work, which means that lunch will be anything but boring, and practically “gourmet”. Made with love at home with healthy ingredients, what more could you ask for from your lunch?

Sometimes, a nutty little noodle-y lunch-on-the-go is just the perfect thing. Flavorful and well-dressed, it can provide your body with the energy and sustenance it needs, while providing your mouth with the joy of tasting something fantastically satisfying. Being a bit nutty can be a whole lot of fun sometimes, not to mention a whole lot of delicious; and when it’s as easy as it is to just pack-n-go, you can say goodbye to perusing the refrigerated “gourmet” packaged-food section of the grocery store during your lunch hour looking for inspiration, and bring oodles of nutty noodles from home!

Taste what’s good and pass it on.

Ingrid

Asian Peanut Noodle Salad with Chicken, Shredded Carrots, Red Cabbage and Green Onions, in Sweet-Spicy Peanut Sauce
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(Makes about 1 lunch portion)

Ingredients:

2 cups cooked linguini noodles (cooled), drizzled with a touch of olive oil to prevent sticking
1 skinless and boneless chicken breast, cooked and shredded
¼ cup red cabbage, shredded thinly
¼ cup carrots, shredded thinly
1 green onion, sliced
2 tablespoons crushed peanuts
1 tablespoon cilantro leaves, chopped
• Sweet-Spicy Peanut Sauce (recipe below)

Preparation:

-Add all of the ingredients through the chopped cilantro leaves into a medium-size bowl, and toss together gently until well combined; to pack up and store, add these ingredients into a container, either a plastic Tupperware with lid, or glass container with lid that you can take with you, and store the Sweet-Spicy Peanut Sauce in a separate small container, and keep refrigerated until ready to enjoy.

-To assemble at lunch time or when you’re ready to eat, just pour the Sweet-Spicy Peanut Sauce as over the noodles/chicken/veg (you may or may not use all of it), gently toss together to coat, and enjoy.

Sweet-Spicy Peanut Sauce ingredients:

1 ½ tablespoons honey
1 ½ tablespoons rice vinegar
1 ½ tablespoons soy sauce
1 ½ tablespoons peanut or vegetable oil
1 tablespoon peanut butter (I used all-natural, creamy peanut butter)
1 clove garlic, pressed through garlic press
3 to 4 drops of Sriracha sauce (this is spicy, so use to your liking)

Preparation:

-In a small dish, combine all of the ingredients with a fork or small whisk until very well blended and smooth; keep in a small, snap-top container in fridge until ready to use. (*If the sauce gets a bit too thick from being in the fridge, just warm the container that it’s in under some hot water for a moment or two to soften the sauce and make easier to pour.)

I must confess that just the thought of a Monday places a slight touch of dread into my middle. You see, once Sunday evening rolls around and the weekend is fast approaching being nothing more than a sweet, elusive vapor, a mere memory of the carefree fun that was had with my family doing whatever our hearts found to do that weekend, the sinking feeling of mild melancholy, which I’ve learned to associate with Monday’s inevitable approach, takes over. Having to say goodbye to the freedom of the weekend — those two days that belong to me to use exactly as I wish — and hello to all of the requirements that have been patiently awaiting my return and attention, is what’s so difficult. And though there is gratitude for a fresh beginning and the new opportunities that the upcoming week holds within it, it’s not easy to let go of the familiar coziness of my weekend “blanket” and again begin the journey into the unknown territory of Monday. I procrastinate for a while until finally, barely keeping my eyes open, I reluctantly say, “Well, goodnight everybody…” and head off to bed, later than I should be, on Sunday night. Tomorrow, you see, it’s every man, woman and child for themselves, all going in separate directions; at least that’s what Monday’s sort of feel like to me. So if Monday will wait for no one, and will insist on boldly marching in without invitation, then a little “security blanky” in the way of food is what’s going to be needed as an armament in that case; a little lunch from home, made with love and tenderness, and a few healthy and simple ingredients wrapped up together, will act as the protective shield. And that should make any Monday just a little less melancholy and a bit more inspired.

Bringing a delicious, healthy and comforting lunch from home when Monday rolls around, especially when the soul still longs for the warmth of the weekend’s bed, helps soften the edges of a new week just a bit. The comfort found in a lunch that is simple yet special, like a Smoked Salmon Lavash Wrap with fresh spicy greens, sprouts, cucumbers and a savory lemon-dill cream cheese spread, thoughtfully prepared in one’s own kitchen, informs that small amount of time in the middle of one’s work day, those few moments essential to refueling and refreshing one’s self; it makes a lunch hour a touch more special and cozy on a slightly melancholy Monday. And not only does a lunch prepared in your own kitchen taste better than something that is purchased without much thought beyond quieting a rumbling tummy, it can also be healthier for you because you know exactly what goes into every bite. You end up bringing a little taste of home along with you to consciously enjoy and take some comforting pleasure in.

Though Mondays will most likely never be a favorite day of the week for many of us, they can be made a little more enjoyable by bringing a little something made at home along as an accompaniment. A delicious and healthy Smoked Salmon Lavash Wrap can bring a touch of extra flavor to your Monday, and help you ease into the new week in a fresh way. And I don’t know about you, but when melancholy Monday rolls around for me, I can use all the inspired help I can get, that’s for certain.

Taste what’s good and pass it on.

Ingrid

Smoked Salmon Lavash Wrap with Spicy Greens, Fresh Cucumber and Sprouts with Savory Lemon-Dill Cream Cheese Spread
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(Makes 1 lunch portion)

Ingredients:

1 whole-wheat lavash
• Savory, Lemon-Dill Cream Cheese Spread (recipe below)
1 cup wild arugula greens, loosely packed
4 oz sliced, smoked salmon
¼ cup alfalfa sprouts
1 small Persian cucumber, sliced length-wise into thin matchsticks

Preparation:

-Place the lavash vertically in front of you, and spread the Lemon-Dill Cream Cheese spread over the entire lavash; next, sprinkle the arugula leaves into a neat row about 1” from the bottom of the lavash, and top with the sliced, smoked salmon; next, add the alfalfa sprouts over top, and finish off with the matchstick cucumber slices.

-Fold the bottom of the lavash over the ingredients, and continue to roll the lavash upwards, wrapping all of the ingredients fairy tightly. To store, you can cut the wrap in half diagonally and wrap each half in parchment paper, foil or plastic wrap and keep refrigerated until you’re to eat; or, keep the lavash wrap whole and wrap in the parchment, foil or plastic wrap, keeping it refrigerated, and slice in half once you’re ready to eat; serve with some reduced-fat, kettle-cooked potato chips or fresh fruit such as honey-dew melon on the side, if desired.

Savory, Lemon-Dill Cream Cheese Spread ingredients:

2 oz cream cheese
1 teaspoon mayonnaise
1 ¼ teaspoon lemon zest
1teaspoon lemon juice
1 tablespoon fresh, chopped dill
• Pinch salt/pepper

Preparation:

-Add all ingredients into a small dish and mix together thoroughly until well-blended; use immediately, or cover with plastic wrap and store in fridge until ready to use.

You see, I’ve had this hankering for some hot, crispy onion rings for quite some time now, and I think it’s about time I do something about it. It’s been far too long since I’ve picked up a glistening, freshly-fried little onion ring and took that first break-through-the-center bite; that bite that exposes a soft, sweet onion-y middle. No more fantasizing, no more dreaming; no more putting off the inevitable comforting goodness that freshly prepared onion rings can provide. I’m through with thinking that at some point soon, sometime down the line, I’ll get myself an order of those salty, black pepper-flecked, gorgeous little golden-brown rings of bliss at some joint that serves classic Americana; that soon enough, in the near future, I’ll stop over at some hole-in-the-wall diner-type place, and get some of the best tasting, beer-battered ring-y thingies I’ve ever treated myself to. No, no more waiting for that time to show itself, no more putting off my reunion with one of my favorites, the crispy-fried onion. I’ve got to take matters into my own hands if I want to be able to take a crunchy bite out of a golden-oldie, and take one now. And with all this talk of one of my favorite appetizers, things may have just escalated into an emergency snacking situation, so I’d best get to slicing. Bring on the tears, onions, bring on the tears!

Finding that love for things of an “onion-y” nature is one of those funny little odd joys of adulthood for not only myself, but my husband, too. Certainly, there are plenty of youngsters out there that love onions; but both my husband and I weren’t the biggest fans of them as kids, which is pretty much how our son feels about them at the moment. Back then, onions were on that “pick-’em-off-my-food” list; but now, the more onions the better, in all of their wonderful, various forms: raw, caramelized or, especially, fried. We love ‘em! And as crispy-fried is pretty much the only way our son will fully enjoy them at this point, too, it’s that much more of a reason for me to slice ‘n fry. When sweet onions get to lounge around marinating in a buttermilk bath for a while, then get shaken up a bit in a highly seasoned flour/cornmeal combo, then drenched in a deeply aromatic beer batter and finally get gently plunked into hot, sputtering oil, amazing things happen. They become slightly sweet on the inside, and light and doubly crunchy on the outside — the perfect balance of flavor and texture, and pure comfort-food joy. Now add to them a spicy and smoky, “kicked up” tangy sauce to dip ‘em in, and it’s pure finger-lickin’, saucy-mouthed goodness. Simply irresistible and worth every tear shed during the slicing process, at least in my book of food love, anyway.

So, how about you? Do you have a hankering for those golden, crispy, seasoned little rings of onion-y goodness, yet? Have I been able to entice you into joining me in slicing up some deliciously sweet, Maui onions, double coating ‘em, dropping them into a hot, bubbly oil and producing an appetizer wholly worthy of sharing, or keeping all to yourself? Well, I’ll just take those little tears rolling down your cheeks as tears of agreement and joy…either that, or you’ve gotten a head start over me with your slicing! Darn!

Taste what’s good and pass it on.

Ingrid

Double Crunch, Beer-Battered Sweet Maui Onion Rings with a Spicy & Smoky, “Kicked-Up Ketchup” Dipping Sauce
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(Serves about 2-4)

Ingredients:

2 medium (or 1 extra large) Maui onions, peeled of outer layer and sliced into ½” thick rings
• Buttermilk to cover (about 3 cups)
• Vegetable oil for frying
2 cups flour, divided use
¼ cup yellow cornmeal
2 teaspoons salt
½ teaspoon freshly cracked black pepper
½ teaspoon smoked paprika
½ teaspoon granulated garlic
¼ teaspoon cayenne pepper
10 fl oz beer (lager type, or amber colored)
• Spicy & Smoky, “Kicked Up Ketchup” Dipping Sauce (recipe below)

Preparation:

-Add the sliced onions into a large bowl, and pour the buttermilk over them just to cover; allow the rings to marinate in the buttermilk for about 20 minutes.

-While the rings marinate in the buttermilk, place a medium-large pot on the stove, and add enough vegetable oil to come about half-way up the sides of the pot (about 5-6 cups), and slowly bring the temperature of the oil up to 350° while you prepare the rest of the steps.

-Prepare your flour dredge by adding 1 cup of the flour, along with the cornmeal, salt, pepper, smoked paprika, granulated garlic and cayenne pepper into a large Ziplock bag; once the rings have marinated, thoroughly drain them from the buttermilk allowing any excess to drip off, and add them into the Ziplock bag (work in a couple of batches if you need to) and toss very well to coat them thoroughly; remove the rings from the flour dredge and place them in a single layer onto a wire rack or baking sheet to hold for a moment.

-To prepare your beer batter, add the remaining 1 cup of flour to medium-size bowl, and slowly add the beer into it, whisking gently until the batter is smooth and about the consistency of pancake batter; to fry the rings, dip each ring into the beer batter allowing any excess to drip off, and carefully place into the hot oil; repeat with another few rings (you will work in batches), and allow the rings to fry for about 3-4 minutes, or until golden-brown; remove the fried rings from the oil and drain them on paper towels, and sprinkle a little salt and pepper over them while still hot; repeat the process with the remaining rings. (You can keep the rings very hot by placing the finished ones on a baking sheet and into a warm, 200° oven while you work on the batches, if you desire.)

-Serve the rings alongside the Spicy & Smoky, “Kicked Up Ketchup” Dipping Sauce while hot.

Spicy & Smoky, “Kicked Up Ketchup” Dipping Sauce ingredients:

½ cup ketchup
1 garlic clove, pressed through garlic press
1 teaspoon worcestershire sauce
2-3 drops liquid smoke seasoning
3-4 dashes (or more) tabasco sauce
¼ teaspoon freshly cracked black pepper
• Pinch salt

Preparation:

-In a small bowl, whisk all ingredients together until well blended; serve immediately, or cover with plastic and chill for 20 minutes to allow flavors to meld together for extra zip.

Where a perfect balance of savory and sweet is found, there delicious complexity resides, and magic can be tasted. After all, how would one know the joy of something sweet on the tongue without ever having experienced the depth of something savory, or vice versa? What could either one be compared against if it wasn’t for its opposite? It seems to me that blandness would dominate without the opposite yet equally necessary natures of both sweet and savory, as individually, they each bring only one side of the spectrum; but together, they make up the totality, the whole delectable flavor of a well-rounded bite. And what a bite it is, when the two come together in happy harmony; what a union of nuance and fullness of flavor. When both are there, side by side, then the unique essence of each can be fully realized and appreciated. And it makes the very desire to continue partaking of their wholeness that much stronger and more present, indeed.

What a perfect little vehicle the mini portobello mushroom is, when it comes to being exquisitely filled with both sweet and savory ingredients. It beautifully cradles and holds within itself those two very different aspects or qualities, and soaks up the deliciously unique flavors that each bring, resulting in each bite taken from that little mushroom as being balanced and complete. It makes me imagine my own life as being like that little portobello stuffed with all of those precious moments of sweetness in life that are often made that much more divinely sweet when combined with the sharp, salty-ness of the more “savory” moments in my life; and conversely, those salty, more challenging moments in my life are made more bearable with mercy and love as the sweet salve. The presence of both the sweetness and the savory-ness in our lives is what makes for a total human experience; it offers balance. It is what can turn a disagreement between two people into an ultimately positive and much needed experience in the end, with a wonderful lesson learned, because though opposition was present in the heat of the moment, there was love still attached; or it can create an even greater sense of gratitude for those moments when the love in life is indeed abounding and present, because difficulty and challenge have also been tasted. When both of the qualities of “sweet” and “savory” are known to us, when they are each present in our lives, then that rich, complex taste of living life fully becomes undeniable; and it’s what the palette then begins to crave once it has experienced that taste.

To long to stuff ourselves to the gills, like little portobello mushrooms, with both the joys and challenges that exist in this world — the sweetness and the savory — is to long for a life well-seasoned and well-lived. To see how two opposites can reside together and ultimately compliment each other is to see potential wholeness, and gain a greater depth of understanding and appreciation for what is. The savory somehow makes the sweet seem even sweeter, while the sweetness softens the edges of the sharpness of the savory; and when we long to taste the magic in life, then we find that both are needed, equally.

Taste what’s good and pass it on.

Ingrid

Stuffed Mini Portobello Mushrooms with an Herbed, Sweet Italian Sausage, Dried Apple and Vermont Cheddar Stuffing
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(Makes 12 stuffed mushrooms, serves about 4)

Ingredients:

• Olive oil
3 sweet Italian sausage links, casings removed
½ small onion, finely diced
6 ounces (a little less that half a loaf) French bread, finely cubed
¼ cup dried apples, chopped
6 fluid ounces chicken stock, warm
2 ½ tablespoons unsalted butter, melted
1 tablespoon flat-leaf parsley, chopped
2 teaspoons fresh thyme leaves, chopped, divided use
2 teaspoons honey
¼ teaspoon Italian seasoning
½ cup grated Vermont cheddar (or any extra sharp, white cheddar), divided use
• Salt
• Freshly cracked black pepper
12 mini portobello mushrooms, stems removed and gills scraped out

Preparation:

-Preheat the oven to 400°, and line a baking sheet with foil.

-Place a medium-size saute pan over medium-high heat, and drizzle in about 1 tablespoon of olive oil; add the sweet Italian sausage into the hot pan, and break it up into as fine a crumble as possible while it browns for a few moments; once browned, remove the sausage from pan, and set aside; leave the heat on the pan.

-Next, add the diced onion into the same hot pan, and saute it in the drippings for a couple of minutes until golden-brown; set aside for a moment.

-To make the stuffing, add the finely cubed French bread into a medium-size bowl; next, add in the browned and crumbled sausage, the sauteed onion, the dried apples, the chicken stock, the melted butter, the parsley, 1 teaspoon of the fresh thyme leaves, the honey and the Italian seasoning; using your hands, mix the stuffing together very well to incorporate the ingredients; next, add in ¼ cup of the grated Vermont cheddar along with a pinch of salt and black pepper, and once again incorporate those into the stuffing, well.

-To stuff the mushrooms, first drizzle a little olive oil over each of them, along with a pinch of salt and black pepper; next, stuff each cap with about 2-3 tablespoons worth of the stuffing, or enough so that it overflows a little above the top of the mushroom cap, and drizzle just a touch more olive oil over, and bake for about 25 minutes until mushrooms are tender and the stuffing warm; to finish the mushrooms, sprinkle over each one a little of the remaining ¼ cup of Vermont cheddar, and place back into the oven for a few minutes more to melt the cheese.

-To serve, plate the mushrooms and top each of them with a sprinkle of the remaining 1 teaspoon of fresh thyme leaves.

As you can probably tell, sometimes I like to get a little whacky with my recipes. I think it’s my way of not taking food, or myself, too seriously at all. I mean, let’s face it, food is fun! It’s meant to be played with in creative ways. Unique presentations of some old favorites are always a good thing; they bring an element of surprise and freshness to a classic that we love and know well, making it interesting and even a touch whimsical. And the idea of combining the best of two things — bringing together those best qualities that are enjoyed about each on an individual level — has always been quite appealing to me in the realm of food. As a big fan of both finger-food appetizers that can be eaten in two to three bites, and savory, hot soups that need a little extra time to be appreciated, I thought that maybe, just maybe, there was some potential in bringing the two together in a, shall I say, slightly “unconventional” way? So when I wanted to put a new little twist on the old favorite of French Onion Soup, I got to imagining just how I could make it into a fun finger-food that could be munched on in a few bites.

From the time I was a kid, I have just adored French Onion Soup. Whenever it would be there listed under the appetizer section of the menu, I would almost always beg my parents to let me order up a bowl to revel in. The hot, savory, beefy broth; the slight sweetness from the caramelized onions and the addition of sherry and herbs; and, of course, the best part: the ooey-gooey, melted cheese that perfectly covered the crisp little crouton toast beneath, sealing the entire contents of that hot bowl right up, and tucking everything deliciously in like a creamy, comforting blanket. Sheer yummy-ness! Which of course is exactly why it makes for the perfect appetizer to play around with and put together in a new way, while still keeping true to the spirit and flavor of the original. “Stix” of fried cheese coated in a crispy breading with a rich, caramelized onion and Guinness beer sauce to dip them in? Ooh-wee…now that sounds like a perfect little union between a tasty finger-food and a hot, delicious soup if I’ve ever heard of one — an “onion-y” union, if you will.

Getting a little whacky with my food is what I’m all about when I’m looking for a fun twist on a favorite appetizer. Crispy, gooey, savory and lightly sweet, with a kick of depth from a smooth, dark stout, makes this delectably whimsical appetizer, this “two-in-one-er”, a great treat for big fingers as well as little ones, to pick up, dip and enjoy; especially when they can’t decide between a finger-food, or soup!

Taste what’s good and pass it on.

Ingrid

“French Onion Soup” Stix with Crispy-Fried Cheese and Savory, Caramelized Onion & Guinness Beer Dipping Sauce
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(Makes 12 stix, serves 3-4)

Ingredients:

• Vegetable oil for frying
12 mozzarella string cheese sticks
½ cup flour
2 eggs
1 cup panko breadcrumbs, processed in food processor until very fine
¼ cup grated parmesan
• Salt
• Black pepper
1 teaspoon dry thyme
½ teaspoon paprika
1 teaspoon flat-leaf parsley, chopped for garnish
• Caramelized Onion & Guinness Beer Dipping Sauce (recipe below)

Preparation:

-Add enough vegetable oil to a large, heavy-bottom pan (or cast iron pan) so that it comes about 1-2” up the side, and slowly bring the temperature of the oil up to 350°.

-Prepare your “breading” station by adding the flour to a medium-size bowl; next, add the eggs into another medium-sized bowl, and whisk them; next, add the panko breadcrumbs and the parmesan to another medium-sized bowl, along with another pinch of the salt and pepper, plus the dry thyme and paprika, and combine to incorporate; dredge each mozzarella string cheese stick in the flour, then the eggs (allowing the excess to drip off), and then add into the panko breadcrumbs/parmesan, pressing firmly to get as much adherence as possible; repeat the process until all mozzarella string cheese sticks are breaded; next, place the breaded stix into the freezer to firm for 2-3 hours. (Don’t step this step, as the cheese will melt too quickly before the breading is crispy, otherwise.)

-To fry, carefully drop about 3-4 mozzarella sticks into the hot oil, and allow them to fry for about 2 minutes, or until a deep golden brown and the cheese is gooey; remove from oil and place onto a paper towel-lined plate or platter, and season with a pinch of salt/black pepper while still hot; repeat the process until all mozzarella sticks are fried, and then sprinkle over top the chopped parsley to garnish.

-Serve while hot, along with a ramekin of warm, Caramelized Onion & Guinness Beer Dipping Sauce on the side.

Caramelized Onion & Guinness Beer Dipping Sauce ingredients:

(makes 2 cups)

2 tablespoons butter
2 tablespoons olive oil
3 extra large yellow onions, quartered and sliced very thinly (*see note)
1 tablespoon plus 1 teaspoon brown sugar
1 teaspoon salt
¾ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon dry thyme
½ cup Guinness stout beer (or any stout)
¾ cup beef stock
1 ½ teaspoons worcestershire sauce
1 teaspoon balsamic vinegar
1 teaspoon lemon juice
1 tablespoon flat-leaf parsley, chopped finely

(*This will seem like an absurd amount of onions, but trust me; I will cook way down!!)

Preparation:

-Place a large, heavy-bottom pan or pot over medium heat, and add in the butter and oil; once melted, add in the sliced onions along with the brown sugar, the salt, black pepper, Italian seasoning and dry thyme, and stir together to combine; allow the onions to caramelized, slowly, for about 30-35 minutes, stirring frequently to prevent them from burning to the bottom (add a bit more oil, if needed); after about 35 minutes, and once the onions have begun to become golden and slightly caramelized, add in the Guinness, and allow it to reduce for about 30 seconds; next, add in the beef stock, and allow that to reduce for a few minutes until mostly reduced and “jam”-like, but still slightly saucy; next, add in the worcestershire sauce and the balsamic vinegar, stir to combine and incorporate, and then turn the heat off and add in the lemon juice and chopped parsley to finish. (The total caramelizing time is about 45-50 minutes)

-Serve the dipping sauce warm with the Crispy-Fried Cheese Stix.