Delicious dinner!

Brown butter chicken with lemon-pine nut asparagus and fried green tomatoes and eggplant! Recipe soon to come!

Roasted veggie medely

Here's some roasted veggies I'm having for dinner tonight! 

 Ingredients:
A Yukon gold potato, 1/2 yam, 1 zucchini, 1 small squash, yellow onion, 4 cloves garlic, 1/2 small shallot, artichoke hearts, Brussels sprouts and pine nuts! 

I seasoned them with olive oil (enough to coat), salt and pepper, thyme, oregano, dill, and some Braggs liquid aminos. Fresh parsley would have been added if I had it. Being served with roasted garlic couscous and some smoked ham. Yum!

Cheers, foodies!

Buttermilk Green Goddess Dressing

I am going to try and do one whole week of dressings and marinades for your pleasure! I am not an anchovy fan, but think about caesar dressing when you make this - don't be scared, you can't taste them!

Ingredients:
- 1/2 cup mayonnaise 
-1/3 cup buttermilk
-1/4 cup fresh chives
-1/4 cup coarsely chopped flat-leaf parsley
--t tbsp. chopped fresh tarragon
-1 tbsp. fresh lemon juice
-2 anchovy fillets packed in oil (drained, chopped)
-1 chopped garlic clove


Directions:
-Puree all ingredients in a food processor or blender until smooth
-season with kosher salt and freshly ground black pepper
-cover and chill for 2 hours

Cheers, foodies!

Bacon-Mushroom Vinegarette

Man, do I ever owe you guys! I have been SLACKING on uploading recipes to here. Forgive me! This vinaigrette is meant to be served warm and makes about one cup.


Ingredients:
-4 oz.'s bacon (about 4-5 slices), cut into1/2 inch wide strips
-2 cups sliced mushrooms
-sherry vinegar
-2 tbsp.vegetable oil
-kosher salt
-2 tbsp. chopped flat-leaf parsley


Directions:
-Cook bacon with 3 tbsp. water in a medium skillet over medium heat, stirring often until bacon starts to crisp.
-Add 2 cups sliced mushrooms and cook, stirring occasionally until tender (5-6 mins)
-Add 3 tbsp sherry vinegar and 1/2 cup water
-Simmer until reduced by half
-Stir-in 2 tbsp. vegetable oil
-Season with Kosher salt and ground black pepper
-Stir-in parsely


Cheers, foodies!

Eli's Mom's Chocolate Turtle Pie

I just had this pie for the first time tonight and was very impressed. The top of the pie resembles chocolate ganache.

Prep time: 10-15 minutes

Cool time: 4 hours

You will need:

-pie dish

-fridge

Ingredients:

-1 graham cracker crust

-1/2 cup pecans, toasted

-17 caramel squares (around 5oz.)

-1/2 cup semisweet chocolate chips

-1 cup heavy whipping cream

-3 tbsp. butter

-1/4 cup evaporated milk

Directions:

-sprinkle pecans on crust

-melt caramels and evaporated milk in microwave, stirring every 30 seconds until smooth

-pour over pecans

-melt chocolate, cream and butter in the microwave, stirring every 30 seconds until smooth

-pour over caramel

-refrigerate at least 4 hours until chocolate is firm

Cheers,foodies!!

Eggplant Medallions with Chicken Apple Sausage Sauce

My friend Kim and I strive to try new things all the time...Eggplant was today's adventure. But hence, it turned out delicious and i loved it.

 Prep time: 45 mins approx.

 Cook time: 20 minutes 

You will need: 

-cutting boards 

-3 small bowls 

-large frying pan and spatula 

-medium sized pot with lid 

-metal cooling rack 

-baking sheet 

Ingredients:

 -1 large eggplant 

-1 large onion, sliced into long thin strands 

-1 jar of your favorite pasta sauce (or make your own) 

-1 bunch of spinach, rinsed and stems pulled off 

-fresh basil, chopped

 -chicken apple sausage, cut into pieces

 -panko breading (1 whole bag) 

-1-2 cups flour 

- 2 tbsp dried parsley 

-canola oil, for pan frying 

-3 eggs 

-3 cloves garlic, chopped 

Directions: 

-slice eggplant into medallions about 1/2 inch thick 

-place eggplant slices on plates and salt the tops of them heavily. Allow to sit for 15-20 mins,

 (this process pulls water out of the eggplant to make it less soggy when its fried)

 -dab the eggplants with a paper towel to remove excess water and salt

-put out three bowls and add flour to one, the three eggs (beaten) in the next, and a mixture of the panko breading, 1/4 cup flour, 2 tbsp. parsley and salt and pepper in the last.

-cover each piece of eggplant with flour, then dip into egg, then roll in panko mixture. 

-set them on a cooling rack that is placed on top of a baking sheet or piece of foil. 

-allow to sit for 20 minutes 

-heat oil and fry each medallion until golden brown on both sides (2-3 mins per side) 

-add onions, garlic and sausage to separate pan and heat on med-high until onions become translucent

-add jar of sauce, cook 5 mins until boiling 

- add fresh spinach and basil, and cover to lightly steam for 3  minutes

 - serve sauce on top of eggplant with some fresh basil on the side. 

 Cheers, foodies! -

Zucchini Cakes

This recipe is all thanks to my friend Miranda. I love how zucchini is so versatile, and I cook with it more than any other vegetable.

Prep time: 10 mins
Cook time: 10-15 mins

You will need:
-saucepan
-spatula
-cutting board

Ingredients:
-1 cup panko breading
-One  zucchini, shredded
-1/2 cup grated parmesan cheese
-1 tsp paprika
-Clove garlic, chopped
-1 egg
-Salt and pepper
-vegetable oil

Directions:
-mix all ingredients
-heat oil in saucepan
- fry until golden on both sides

Cheers, foodies!