Teryaki Chicken Meatballs

Now and then, I like to try something a little different than the norm.  I'm also on a healthy kick, so substituting chicken or turkey for red meat where I can is always a bonus.  I came up with these Asian-inspired chicken meatballs, which are surprisingly moist and packed full of flavor!

Teryaki Chicken Meatballs

For the meatballs:

• 1 lb. ground chicken
• 1 egg
• 1/2 cup plain dry breadcrumbs
• 2 T lite soy sauce
• 2 T rice wine vinegar
• 1 T sugar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 6 scallions, whie and light green parts, chopped
• 1/2 of a carrot, diced
• 2 T canola oil

For the sauce:

• 1 c chicken stock
• 3 T soy sauce
• 3 T rice wine vinegar
• 1 T sesame oil
• 1 T sugar

In a large bowl, combine all meatball ingredients.  Shape mixture into 1" balls and place on a cookie sheet lined with parchment or wax paper.

Heat the oil in a large skillet over medium-high heat.  Add meatballs and brown on all sides, about 6-8 minutes.  Remove and set aside.

Meanwhile, combine the sauce ingredients.  Add to the skillet after removing the meatballs and bring to a  boil.  Reduce heat, return the meatballs to the pan, and simmer for about 8-10 more minutes, until sauce has reduced by half.

Serve over rice, and enjoy!

I served this with a side of steamed edamame for a well-rounded, healthy meal.

Grilled Marinated Chicken with Italian Vegetables

As I said in my earlier post, Orange Pineapple Marinate Chicken with Mango Salsa, I have learned that one trick to grilling chicken is marinating it for a good amount of time first.  This recipe is like steeping the chicken in flavor...

Using the season's freshest produce, I whipped together a flavorful, colorful Spring time dinner.  First, I started with a tomato and mozzarella salad.

Tomato and Mozzarella Salad with Basil Dressing

• 1 large, ripe tomato
• 1 ball fresh mozzarella cheese
• 1/4 cup basil leafs
• 1/4 cup extra virgin olive oil
• 2 T balsamic vinegar
• 1/4 tsp kosher salt
• 1 pinch black pepper

In a blender, combine olive oil, vinegar, salt and pepper until emulsified.  Add basil leafs and blend well.

Slice tomato and mozzarella and arrange on platter.  Drizzle with 1/2 of dressing, reserving second half for asparagus, and serve.

Grilled Marinated Chicken

• 4 chicken breast halves
• 1/3 cup bottled Italian dressing
• 1/3 cup soy sauce
• 2 T lemon juice
• 3 T sesame seeds
• 1 tsp ginger
• 2 cloves of garlic, minced

Combine last 6 ingredients and marinate chicken for a minimum of 1/2 hour. 

Heat grill to medium high heat, 375 degrees, for 10 minutes.  Clean grill and add chicken.  Grill for 7 minutes, then flip.

Grill second side of chicken for about 7 minutes longer, until internal temperature reached 160 degrees.  Remove from grill, tent with foil, and rest for 10 minutes before serving.  While resting, grill asparagus.

Italian Marinated Grilled Asparagus

• 1/2 of basil dressing from Tomato and Mozzarella salad
• 1 bunch of asparagus

Equipment needed:

• Grill pan

To grill pan, add asparagus and brush with a small amount of marinade.  Add to hot grill and cook for 6-8 minutes, turning and basting with more marinade frequently.  Serve alongside of chicken.

Grilled Turkey Sandwiches

Currently, my back deck is not only adorned with squirrels trying to hack into my bird feeder, but cluttered with pots of herbs, tomato and pepper plants, and lettuce planted in every last container I could find.  I recently bought a book called Grow Great Grub: Organic Food from Small Spaces, which tells you how to grow virtually anything via container gardening.  A sales associate at Crate & Barrel recommended this book when I was in buying filters for my compost pail.  It is a great book!  And, so far, so good - I have a mini-garden growing right outside my door.

Normally, the only thing I can come up with to do with all of my basil is pesto, pesto, and more pesto.  But last night, I was in the mood for something new...

I had a thought in mind, but the rain that has been pervading the area was going to keep me from grilling out back.  Enter the trusty grill pan! 

These were no ordinary sandwiches....

Grilled Turkey Sandwiches

• 1 turkey breast, cut into 4 or 5 thin cutlets (about 1/4" thick)
• Salt & pepper
• Olive oil
• 4 ciabatta rolls, sliced lengthwise
• 1 tomato, sliced into thin slices
• 1 large ball of fresh mozzarella
• 1 large handful of basil leaves

Heat a grill or grill pan to medium-high heat.  Brush inside half of rolls with olive oil.  Grill both sides for about 30 seconds, until toasted.

Season each side of turkey cutlets with salt and pepper, then brush with olive oil.  Grill each side for about 1-2 minutes per side, until cooked through and internal temperature reaches 180 degrees.

Layer 1/2 of each roll with tomato slices, mozzarella, turkey, a layer of basil, then top with second half of roll.

Serve with a salad for a substantial meal.  Enjoy!

Orange-Pineapple Marinated Grilled Chicken with Mango Salsa

Grilling chicken is something that I feel I have perfected over the past few years.  At first, I would overcook it (or perhaps dreadfully UNDERcook it) and it would get dried out or just not right.  Finally, I've come up with a set of rules that ensures perfectly grilled, moist & tasty chicken.

 #1  Marinate your chicken to add flavor and keep it moist.  You can use anything from fruit juice to soy sauce, but make sure you let it sit in the marinade for AT LEAST 1/2 hour.

#2  Season your chicken.  Make sure you are generous with salt & pepper BEFORE you cook your meat!

#3  If you're not using a marinade, make sure you brush your chicken on both side with canola oil before you throw it on the grill.  Canola oil is a light oil that is high in monounsaturated fat (good for you!) and low in saturated fat (the bad stuff!), so it's actually the healthiest choice for you use!  Plus, it has a high smoking point so it's perfect for the grill.

#4  Once you have your meat on the grill, don't keep flipping it around.  Cook on one side to allow grill marks to form, then flip once more to complete cooking on the other side.  If the meat sticks to the grates, it is NOT ready to be flipped!

 #5  Using a meat thermometer, cook to an internal temperature of 150-160 degrees. Transfer to a plate and tent with foil for 10 minutes.  This allows all of the juices to redistribute so they won't run all over your plate, and the chicken will continue cooking (internal temperature will actually rise).  Bringing internal temps too high will result in dry, tough chicken.

Armed with these tips, you're on your way to cooking some delicious poultry!

Orange-Pineapple Marinated Grilled Chicken with Mango Salsa

• 4 chicken breast halves
• 1 cup orange-pineapple juice
• 1 tsp salt
• 1/2 tsp pepper

 For salsa

• 1 ripe mango, peeled, pitted, and diced
• 1 red bell pepper, diced
• 1/2 medium red onion, finely chopped
• 1 jalapeño chili, minced
• 3 Tbsp fresh lime juice
• Salt and pepper to taste

In a large plastic bag, pour juice and season with salt & pepper.  Add chicken breasts and massage.  Marinate in refrigerator for 1/2 hour to 2 hours.  Do not marinate for longer that 2 hours as the acid from the orange juice will begin to "cook" the chicken.

In the meantime, to make the salsa, combine all ingredients and let sit for 30 minutes for juices & flavors to combine.

Heat grill to approximately 375 degrees (medium high).  Grill chicken on first side for 7-8 minutes.  Flip to other side and cook approximately 7 minutes longer, until a meat thermometer inserted to the center reads 150. 

Remove from grill and tent with foil for 10 minutes.

Serve topped with mango salsa. 

Meatless Monday - Veggie Chili

This was my first attempt at using tempeh, and I'm not going to lie - I was a bit apprehensive.  In the end, the recipe came out very good!  It even fooled my carnivorous fiance, and tricking him into eating meatless meals are one of my favorite things!

I made this recipe using a crock pot.  If you don't have crock pot, or don't feel like using one, just cook on low on the stovetop for 1-1.5 hours.  It won't be quite as flavorful, however.

You have to add extra spice to meatless meals when using a soy-based meat substitute because it absorbs the flavors of what it is cooking in.  Play around with the spice levels to suit your personal tastes.


Tempeh Chili

• 1 package (8 oz) tempeh
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 1 large carrot, diced small
• 3 cloves garlic
• 1 T olive oil + 2 teaspoons
• 2 teaspoons soy sauce
• 3-4 tablespoons chili powder (depending on how hot you like it!)
• 2 tsp cumin
• 2 tsp fresh oregano, chopped (or 1/2 teaspoon dried)
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 15 oz can kidney beans, drained and rinsed
• 1 bottle good dark beer
• 1 18 oz can diced tomatoes
• 3 T tomato paste
• 2 tsp maple syrup
• Juice of 1/2 a lemon

 For Serving:

• Rice
• Sour Cream
• Cheddar Cheese
• Green Onions

In a large frying pan, cook onions, carrots and green bell pepper over med-high heat, until tender and a little brown (about 10 minutes) stirring occasionally.  Transfer to bottom of crock pot. 

Add tempeh to your now-empty pan and fill with water until it is almost covered. Add 2 teaspoons soy sauce and let simmer over medium-high heat for 15 minutes or until water is absorbed. When water is mostly absorbed, mash tempeh with a fork, so it's crumbly but still chunky - it will resemble ground beef.  Lower heat to medium and add 2 teaspoons olive oil, garlic and spices.  Saute for another minute, then transer to crock pot.

Stir beer into the crock pot mixture. Stir in tomato sauce, tomato paste, beans, maple syrup, and lemon juice.  Cook on high for 3-4 hours or low for 7-8 hours.

Serve over rice and top with cheese, chopped green onion and sour cream.

Tangy Turkey with Angel Hair

When not in the holiday season, I often forget about turkey.  Turkey, the wonderfully lean, tasty fowl.  It's hard to think of turkey served any way other than topped with gravy and a side of stuffing, but my tangy turkey is a really delicious change of pace.

I have been making this recipe for years, a favorite weeknight dinner.  It's really best to use fresh parsley as a garnish to complete the clean, fresh flavors.  Unfortunately, I did not have any on hand so I opted for dried.

Tangy Turkey with Angel Hair

• 2 turkey breast tenderloins, about 1 & 1/2 lbs. total weight
• 1 lemon, zested and juiced, divided
• 1/4 cup olive oil
• 2 T capers
• 1 T Dijon mustard
• 1/2 tsp salt
• 1/4 freshly ground pepper
• 8 ounces of angel hair pasta
• 1/4 cup chopped parsley

 Heat oven to 350 degrees.

In a shallow baking dish, mix half of the lemon juice and half of the zest with the oil, capers, mustard, salt and pepper.  Add turkey, turning to coat well.

Heat a large nonstick skillet over medium heat.  Add turkey (no need to add any additional oil).  Cook, turning until lightly browned, about 1 minute per side.

Return to baking dish, turn to coat again, and bake until cooked through, about 25 minutes or internal temperature is 150 degrees. 

In the meantime, bring a large pot of salted water to a boil.  Cook pasta to package directions.  Drain and place in serving bowl.

Remove turkey to cutting board and let stand, loosely covered with foil, for 8 minutes. To the pan juices left in the dish, add remaining lemon zest & juice, scraping up the bits on the bottom.

Pour pan juices over pasta and toss.  Slice turkey into 1/2" slices and place on top of pasta.  Garnish with the chopped parsley.

 
 

Stuffed Peppers

I have been wanting to tackle stuffed peppers for a while now. This meal turned out to be a very easy, light, and delicious weeknight meal!



Stuffed Bell Peppers

• 4 bell peppers in the color of your choice
• 1 cup orzo
• 2 cups chicken or vegetable broth, divided
• 3 links of chicken sausage (I used sundried tomato)
• 1 T olive oil
• 2 T chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated mozzarella

Preheat oven to 375 degrees.

Bring 1 cup of broth to a boil. Add orzo and cook for 2 minutes less than package instructions. Drain any remaining broth.

Saute sausage in oil over medium-high heat for 5 minutes, until lightly browned.

Combine orzo, sausage, parsley, and Parmesan.

Cut tops off of peppers and hollow out to create a bowl. Place in a baking dish and pour remaining broth around peppers.

Fill peppers with orzo mixture and divide mozzarella to top each stuffed pepper.

Bake for 10-12 minutes, until cheese is melted.

Meatless Monday - Chik’n & Avocado Quesadillas

Last week, I showed you how to make tostadas. I thought this week's Meatless Monday recipe would be a great chance to do a twist on Mexican food, using a chicken substitute product that even almost fooled my roommate, aka recently named fiance, Ryan the Carnivore!

Avocados are usually so substantial, they fill me up. But, I wanted to try Morningstar Farms meatless options, so I came up with this recipe.

Chik’n & Avocado Quesadillas

• 2 tablespoons canola, divided
• 2 tablespoons lime juice
  
• 1/2 teaspoon ground cumin
  
• 2 cups Morningstar Farms Chik’n strips
  
• 1 fully ripened avocado, halved, pitted, peeled and cut in 1-inch cubes
• 1/2 diced tomato
• 1/2 medium red onion, diced
  
• 4 flour tortillas (7 to 8 inches each)
  
• 1 cup shredded Mexican Mix cheese
  

Preheat oven to 450°F.

In medium-sized bowl, combine 1 tablespoon of the oil, lime juice and cumin. Add Chik'n strips, avocado, onion, and tomato; toss gently.

Lay tortillas on a baking sheet; brush both sides with the remaining 1 tablespoon oil.

Spread a layer of shredded cheese on first layer of tortillas.

Spoon Chik'n mixture over cheese, dividing evenly; top with additional layer of cheese (when the cheese melts, it will create a glue to hold the tortillas together!).

Top with second tortilla. Bake until tortillas are crisp, about 8 minutes.

Cut the quesadillas into wedges using a pizza cutter. Serve with salsa and/or sour cream.


*This recipe is excellent served with my Black Bean and Corn Salad!

Meatless Monday - Stuffed Acorn Squash

MeatlessMonday.com featured this recipe on their website! View it here

For this week's Meatless Monday, I decided to combine the wonderful fall flavors that are currently lining the market shelves to come up with a stunning dish.

Don't be fooled by the cooking times (total cooking time: about 1 and a half hours). This dish is very easy to make! It takes a long time from start to finish, but there is a lot of "hands off" time where you could be doing something fabulous like... washing your hair!




Mushroom, Almond and Cranberry Stuffed Acorn Squash (Serves 4)

2 acorn squash, cut in half and seeded
2 T olive oil
1 cup dried portabello mushrooms
1 cup vegetable broth, plus 1/2 cup for baking dish
1 tsp dried thyme
1/4/ cups sliced almonds
1 cup cooked brown rice
1/4 cup dried cranberries
1/4 cup grated Parmesan cheese
Salt and Pepper

Preheat oven to 400 degrees.

Bring 1 cup of broth to a boil in a saucepan. Add dried mushrooms and cook for about 30 minutes, until tender and all of broth has been soaked up.

Heat olive oil in a saute pan over medium high. Add mushrooms and thyme. Season with salt and pepper, and saute for 3-5 minutes. Add a little water or broth if mushrooms stick to pan.

Add almonds and saute for another 2 minutes. Add rice and cranberries to pan and season again with salt and pepper (it is always very important to season every layer). Stir for 2-3 more minutes, until contents are heated through.

Spray a baking dish with olive oil cooking spray.

Cut rear ends of squash halves so they have a flat surface to sit on. Hollow out seeds and sit in baking dish. Surround with 1/2 cup of broth.

Fill cavities with stuffing mixture and sprinkle each squash half with 1 T of Parmesan. Cover with foil and bake for 45 minutes. Remove foil and bake 15-20 minutes longer.

Let cool for 5-10 minutes and serve.

Chicken Soup to Spice up the Soul!

Over the weekend, I watched Rick Bayless's show called "Mexico: One Plate at a Time." The show featured a number of recipes using lime as an ingredient.

He made a lime chicken soup on the show that inspired me to go into my kitchen and create a similar dish that I will now have as part of my permanent repertoire - it was so good! I admit, I was hesitant about LIME in chicken soup, but it is an amazing flavor you just have to try!

The ingredients I used were items I had on hand. Quick, easy, but satisfying- this spicy 1-pot meal is a great weeknight dinner!




Sara's Lime-Chicken Soup

For the tortilla garnish:

• 3 tbsp vegetable oil
• 2-3 tortillas, sliced into 1/4" strips

Heat oil in a large pot on the stove one medium-high (the same pot will be used to make the soup later).

Add tortilla strips and stir constantly until they brown slightly and start to crisp. Remove from heat and set aside.

For the soup:

• 1 32 oz container organic low-sodium chicken stock (I like Wegman's store brand)
• Juice of 2 limes (this juicer is really the best at getting all of the juice out!)
• 1 can diced tomatoes with green chilies and juice
• 1 can pinto or cannellini beans (rinsed)
• 1 large onion, diced
• 1/2 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)
• 2 chicken breasts

To a large stockpot, add chicken stock, lime juice, tomatoes & juice, beans, onion, salt & pepper and heat to medium-high.

Sink chicken breasts into broth, cover, turn heat down to med-low an walk away (that's the best part)!

Leave soup to simmer for 30 minutes. Remove chicken breasts to a cutting board. Pull chicken apart with 2 forks into bite sized pieces. Return to soup.

Serve topped with tortilla strips and a dollop of sour cream!

Grilled Pork Tenderloin with Raspberry-Chipotle Dressing

Dear Faithful Readers:

I am sorry that it has been so long since I've posted. I was on a brief hiatus, but rest assured, I am still here!

That being said, I'd like to share a recipe that I made last night for dinner with the girls. It was an excellent summer meal and very easy to make. The recipe is from the June/July issue of Cooking Pleasures Magazine.




Grilled Pork Tenderloin with Raspberry-Chipotle Dressing

• 1 (1 1/4 lb.) pork tenderloin
• 1/4 tsp salt
• 1/8 tsp freshly cracked black pepper
• 1/3 cup raspberry preserves
• 1/4 cup mayonnaise
  
• 1/4 cup fresh lemon juice
• 2 to 3 tsp minced chipotle chiles in adobo sauce*
• 8 cups lightly packed baby spinach
• 1/2 cup fresh raspberries

Heat grill to medium/medium-high.

Sprinkle pork with salt & pepper, cover and grill for (turning to brown on all sides) 12-15 minutes or until internal temperature reaches 145 degrees (pork will be a little pink in center, don't be afraid! This is completely safe and much tastier than cooking the daylights out of your meat!)

Remove pork from grill and tent with foil. Let rest for 10 minutes before thinly slicing to allow juices to redistribute.

Meanwhile, whisk preserves, mayonnaise, lemon juice, and chiles in medium bowl.

Arrange pork over spinach (I did not use spinach, but served over rice with a side of asparagus & a salad). Top with dressing, sprinkle with fresh raspberries.

*Chipotle chiles in adobo sauce can be found in the Hispanic foods section of the supermarket.

PS- I apologize for my lack of quality photos in recent posts... you can surely tell the difference between my pictures (amateur) and Ryan's (aka "the boyfriend" aka "the multi-talented man"!

Guest Spotlight - Vegetarian delight!

My friend Amanda is in town visiting from New Hampshire and we spent a beautiful day hiking and catching up. After our hike, we hit the grocery store to grab something to make for dinner. Since Amanda was a vegetarian, we decided on making a pasta dish. Since asparagus is in season, we decided to go from there...



Pasta with Asparagus, Peas, and Goat Cheese

• 1 lb gemelli pasta
• 4 oz. goat cheese
• One bunch asparagus, cut into 1" to 2" pieces
• 1 T olive oil
  
• 1 cup frozen peas

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.

In the meantime, saute asparagus in oil over medium high heat until cooked through, about 5 minutes. Rinse peas in a colander under warm water until defrosted.

When pasta is cooked, reserve 1 cup of cooking water and drain. Add to serving bowl along with asparagus and peas. Crumble in goat cheese and let the heat of the pasta melt it into a smooth sauce. Add reserved pasta water bit by bit until sauce is creamy. It dries out fast, so use a bit more than you think is necessary. Stir to combine.

Season with salt and pepper to taste.

Enjoy!

Enjoying the fruits of summer...

I have been reading Animal, Vegetable, Miracle by Barbara Kingsolver and it has really changed the way I think/buy/eat. The book discusses not only eating organically, but eating locally - which basically equates to eating only items that are grown yourself or grown and sold within a small radius of your home.

The book has a lot of valuable lessons in it. You would not believe the amount of fossil fuels that are used in growing and transporting food! It's an amazing read and I highly recommend it. In it, the author lists tips on living "green" as well as fantastic recipes.

After a recent trip to a farm stand, I tried making her Melon Salsa for dinner, changing a few things to suit my tastes. The results were not only one of the most delicious things I have ever tasted, but I was also extremely satisfied using locally grown produce and I even got to use some mint from my garden (ok, it's more of a few flower pots of herbs rather than a garden - townhome living thwarts growing the garden I dream of...)

For the meal, I then served grilled chicken topped with the melon salsa. I served it with a side of couscous and a salad. I made the couscous with chicken broth, instead of water, and added in some diced green onion for extra flavor.




Melon Salsa

• 1 medium cantaloupe
• 1 red bell pepper
• 1 small jalapeno pepper
• 1/2 medium red onion
• 1/4 cup fresh mint leaves
• 1-2 T honey
• 1 T apple cider vinegar

Dice cantaloupe and red bell pepper into 1/4" pieces.

Finely mince onion, jalapeno and mint.

Whisk together honey and vinegar in a bowl. Toss all ingredients in bowl and stir to combine.

Cover and refrigerate at least 1 hour before serving. Excellent served over chicken or fish.

Mexican on the Grill

Still sifting through a batch of produce that I picked up at a farm stand on the way home from the shore, I decided to make it a Mexican night! I fired up the grill and the end result was a healthy, tasty meal to satisfy my hunger for something robust...




Chicken Quesadillas on the Grill (makes 4)

• 1 cup of leftover cooked chicken
• 8 corn or flour tortillas
• 1 ripe tomato, diced
  
• 1-2 jalapeno peppers, diced into small pieces
  
• 1 bunch of scallions, thinly sliced
  
• 1 cup shredded Monterrey jack or pepper jack cheese
• Canola oil

Heat grill to medium-high heat.

Brush one side of each tortilla with canola oil.

On half of the tortillas (oil side down), place about 1-2 T of the shredded cheese. Top with chicken, tomatoes, peppers, and scallions.

Add another layer or cheese to create "glue" to hold the tortillas together. Top with second tortilla, oil side up.

Slide onto grill and heat for about 4-6 minutes, pressing down with a spatula every so often. Carefully flip, and grill on second side until cheese is melted, about 3 more minutes.

Remove from grill and slice into wedges. Serve with sour cream and guacamole, as well as a side of grilled corn salad (recipe below).



Smoky Grilled Corn Salad

• 4 ears of fresh corn, husked
• 2 red bell peppers cut into 1" strips
• 1 bunch scallions (green onions), cut into 3" pieces
• 4 T olive oil, divided
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 2 T fresh lime juice
• 1 T chipotle hot sauce (I used the adobo sauce from leftover canned chipotle peppers in adobo)
• 1/2 cup cilantro (I used Italian flat leaf parsley since I dislike the taste of cilantro

Thread peppers and scallions on metal skewers or wooden skewers that have been soaked in water for 20 minutes.

Brush corn, peppers, and scallions with oil. Grill vegetables until charred in some spots, 15 minutes for corn and 5 minutes for peppers & onions.

Cool slightly. Cut corn off the cob and add, with onions and peppers, to serving bowl.

Heat 2 T oil in a small skillet over medium-high heat. Add garlic and cumin and saute until garlic begins to sizzle. Remove immediately - do not let garlic get brown. Add lime juice and hot sauce and combine. Pour over vegetables and stir to coat.

Season to taste with salt & pepper. Cool completely, add cilantro (or parsley).

Enjoy!

An easier way to Eggplant Parm

I love eggplant parmesan. Love it! In fact, it's the only meal that I make that my boyfriend, Ryan, will eat without meat. Being an Italian-American, he must have meat at every meal. I think it's just the way Italian mothers raise their kids!

I love to make eggplant parm, but I find it time-consuming and you just make too many dirty dishes (one for flouring, one for dipping in egg, one for bread crumbs, pans galore...). Well, I have an easier, lighter recipe that I have been using instead of the traditional method. It's not quite as impressive as impressive as "Eggplant Parmesan", but it is just as delicious and also easy enough for a weeknight supper!





Eggplant Parmesan Knockoff

• 1 eggplant, sliced about 1/4"thick lengthwise (from top to bottom) - I used a mandoline for easier, consistent slices
• 1 T olive oil
  
• 1 cup marinara sauce
  
• 1/2 cup grated nmozzarella cheese
• 1/4 cup grated parmesan cheese (I never use anything other than Parmigiano Reggiano, but use whatever you have)
  

Heat oven to 350 degrees.

Heat oil in a large frying pan over medium/medium-high heat. Add eggplant slices in batches and lightly brown on each side (about 1 minute). Remove from heat and place on paper towels to remove excess oil.

In a medium casserole dish, add a layer of eggplant slices. Sprinkle with 1/2 of mozzarella cheese then add a thin layer of marinara.

Add a second layer of eggplant, the remaining mozzarella, and marinara. Sprinkle top with parmesan.

Bake for 20 minutes. Serve with spaghetti.

This recipe was featured on:

Something on the light side...

Last night, I was craving something light for dinner and decided a salad was the way to go. To me, salads are a quick and easy way to have something light but still feel satisfied. I like to get creative with my salads though, especially when they are the main course!



Summer Salad

• Grilled chicken cutlets
• Romaine lettuce (or Spring Mix)
• Crumbled blue cheese
• Dried cranberries
• Diced avocado
• Sliced red onion
  
• Shredded carrots
• Chinese noodles

Vinaigrette

• 1/4 cup extra virgin olive oil
• 2 T raspberry vinegar
• 1/2 tsp salt
• 1/4 tsp pepper
  

Mix greens and all ingredients below on list in serving bowl. In a small jar, combine vinaigrette ingredients and shake to emulsify and toss into salad.

For grilled chicken, simply season with salt, pepper, and a little bit of Herbes de Provence (if available) and brushed both sides with canola oil. Heat grill to 350° and grill for 5 minutes/side or until internal temp is 155°. (The USDA recommends 170° but that is far too cautious in many peoples' opinions and will produce tough, dry chicken. Remember, meat continues to cook after you remove it from the heat)

Remove chicken from grill and let rest & cool a bit to room temperature. Slice, and add to salad.

Easy as pie. Or salad...

*Note- if you are planning on making enough for leftovers, do not add the dressing, avocado, and noodles until just before serving.