Eggplant Parmesan: My Current Obsession!

When I say obsession, I am not using that word lightly!!! I think about this eggplant parmesan basically everyday, and when I make it, that is all I want to eat...I could pretty much eat it for breakfast, lunch and dinner! I just love it so much and it is so satisfying and delicious! And it almost tastes better to me the next day after it settles together. So, this is a must try! Even if you or your family "thinks" you don't like eggplant...you will love this. I slice the eggplant so thin and that gives it great texture. Trust me...it is perfection!

So, there are a few ways to do this. If you are including roasted vegetables, then it is great to use a pan and just start layering (I often use leftover roasted vegetables from the night before so I don't even have to do that step, which is nice!) But if you are doing just eggplant, it is kind of fun and fancy to do it like a little Eggplant Napolean, pictured below. Just cook in a dish and layer the circular breaded eggplant with the sauce and cheese and then bake in the oven and each person is served there own Napolean.

If I am doing just Eggplant Napoleans, I like to lightly drizzle the breaded eggplant with balsamic vinegar and then layer and cook. It just adds an extra depth of flavor.

*I usually just throw it together so these are approximate measurements.

INGREDIENTS:

~1 large eggplant, sliced very thin

~For Breading Eggplant: One plate of parmesan cheese, bread crumbs, salt and pepper and fresh basil to dip eggplant in, one plate of flour to dip eggplant, one bowl of a couple eggs, beaten to dip eggplant in.

~Olive oil, for frying the eggplant

~A variety of vegetables, (roasted in the oven in olive oil, herbs de provence, salt and pepper, and drizzled with balsamic vinegar after they are done. Love it with fennel, squash, zucchini, onions, cauliflower, whatever you have) *optional

~About 3.5 or 4 cups or more of Your favorite marinara sauce recipe or just some from the store is fine, my favorite is the Trader Joe's Tuscano Marinara in the can.

~About 3 cups Shredded Mozzarella, or less if you want

~A little Smoked mozzarella, *optional (This adds an extra unique and yummy, smokey flavor)

~Parmesan Cheese

~Salt & Pepper to taste

DIRECTIONS:

Slice eggplant very thin, in circles or half circles. Place three plates or shallow bowls on the counter. One with a mound of flour. Two with a couple eggs, beaten. Three with a mound of parmesan cheese, bread crumbs, salt and pepper and fresh herbs, like basil.

Dip the eggplant in the flour, then the eggs, then the parmesan mixture. Then fry until golden brown in a pan with hot olive oil. Remove and place of paper towel to drain.

**Often times I don't have bread crumbs, so I just use flour and parmesan cheese. Also, I have done it for my sister-in-law who can't eat gluten, with just eggs and parmesan cheese! It all pretty much tastes the same! So this is a great *GLUTEN-FREE option!

These bits of eggplant are so yummy just like this! So make extra to snack on! My other sister-in-law just made these, brought them to a party and served them with marinara dip and ranch (kind of like mozzarella sticks). They were a hit!

Layer sauce, roasted vegetables, cheese, eggplant, sauce, cheese, etc. Then Bake in the oven at 375 degrees for 30 to 35 minutes. Let it sit for 10 minutes before you cut and serve.

And ENJOY!

Micah was begging me for days to make Eggplant "K"armesan!

I finally did and he was loving it!

Lemon-Artichoke Orzotto

This is one of my favorite "go to" recipes. It's easy, fast and really delicious! And it is one of Mitch's favorites, he loves the texture of orzo! It is one of those recipes that you can pretty much substitute whatever you have in your kitchen and it will still turn out beautifully! I love it with mushrooms, roasted fennel, squash, pretty much anything! The way you cook it is risotto style, but orzo isn't as temperamental, and I actually prefer the mild pasta flavor as opposed to the rice. So, you get the same depth of flavor cooked into the pasta, but in a much easier, fail-proof way! This recipe is adapted from a Kelsey Nixon recipe and I just love it!

Ingredients

2 tablespoons extra-virgin olive oil

1 cup diced onion

1 or 2 cloves of garlic

1 1/2 cups orzo

3 cups vegetable broth (made from knorr vegetable bullion)

1 can artichoke hearts, chopped

a handful of chopped sundried tomatoes

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh basil

1 teaspoon lemon zest

1 Tbsp butter

Juice of 1 lemon

A couple Tablespoons of Heavy Cream

Salt and freshly ground black pepper

Directions

In a pan, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, add garlic. Add the orzo and toast for 2 minutes, stirring occasionally. Add the artichoke hearts and sun-dried tomatoes and sauté for a few minutes. Gradually add the vegetable broth and cook until absorbed.

Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.

Stir Parmesan, fresh basil, lemon zest, butter, and lemon juice. Season the orzo with salt and pepper, to taste, and serve. Enjoy!

Artichoke and Sun-dried Tomato Pasta

This is my go to dish, I make it all the time and really love it!!!! It is so fresh and unique! I really love how the flavors compliment each other! It is at the top of my list! You've got to try it! It is so satisfying but doesn't feel too heavy. It's easy and my whole family just dies over it!

INGREDIENTS:

~ 28 oz. Spinach and Chive pasta (Trader Joe's)

~About 2 tablespoons of olive oil

~1 large onion, diced

~ 2 cans (16 oz.) artichoke hearts

~1 or 2 yellow squash, chopped

~1/4 to 1/3 cup sun-dried tomatoes, chopped

~2 cloves of garlic, minced

~1/4 cup pine nuts

~ 2 cups vegetable broth (I love making it with water and the knorr's vegetable bullion)

~1/4 to 1/3 cup balsamic vinegar

~juice from 1/2 a lemon

~About 1/4 cup Parmesan Cheese, plus more to sprinkle over top when finished

~About 1/4 cup of heavy cream

~About 1/2 cup fresh tomatoes, diced

~A handful of fresh basil to sprinkle on top

~Salt and Pepper to taste

I like to prepare most of the sauce about an hour or so before just so the flavors can really meld together. First saute the onions in olive oil until they are soft and transparent, then add the artichoke hearts, squash. Next add the sun-dried tomatoes, pine nuts and garlic and salt and pepper and continue to saute. When everything is cooked through, add the vegetable broth. Continue to cook so the broth gets a little concentrated. Add the balsamic vinegar and the lemon juice and take off the heat so the flavors can marinate.

Meanwhile, cook the pasta. Turn the heat back up on the sauce once the pasta is out, add the cream and parmesan cheese to the sauce. (The sauce will be a thicker vegetable type mixture, not your typical runny sauce.) Stir and add the sauce to the pasta. Then add the fresh tomatoes, more fresh parmesan cheese and the basil. Enjoy!

Pasta Caprese

(This photo was taken by a friend of mine, Aubrey. Same recipe, better photo! Why is everyone a better photographer than me?)

This is one of my most favorite pasta dishes ever, ever, ever!!! I am a sucker for anything with tomato, basil and mozzarella though, right? Anyway, one other reason why I am obsessed??? It is so fresh and light! I just love it! It is perfect for any occasion! Picnics, parties, or family dinners! It is pretty much just like my "Bruschetta pasta", but of course because it is from scratch, it is a bit better! I just love it!

INGREDIENTS:

5 fresh tomatoes, diced

1 can of diced tomatoes

1/3 cup extra-virgin olive oil

1- 2 Tbsp balsamic vinegar

2 cloves mashed garlic

1 Tbsp sliced sun-dried tomatoes

Salt and pepper to taste

1 lb. your favorite pasta

1/2 lb. fresh mozzarella cheese packed in water, cut into small cubes

15 fresh basil leaves, finely shredded

INSTRUCTIONS:

Cut the tomatoes into a small dice. Drain them in a colander.

In a large bowl, combine the drained tomatoes, olive oil, balsamic vinegar, sun-dried tomatoes, and garlic. Season to taste. Let sit for 10 minutes to marry the flavors. Cook the pasta right before you serve it. Add the pasta the cheese and the basil to the tomato mixture and toss gently. Add the salt and pepper to taste and enjoy!!!

Caprese Salad

This is a family favorite! My mom has been making it for years and we all love it! It is light, fresh, and the flavor just bursts in your mouth! Crazy Good!

INGREDIENTS:

1 ball fresh mozzarella, sliced thinly

5 to 6 small vine-ripened tomatoes, sliced thinly

1/2 small cucumber, slices and halved

1 avocado, sliced thinly

1 bunch fresh basil

3 Tbsp virgin olive oil

3 Tbsp balsamic vinegar

2 Tbsp sun-dried tomatoes, chopped

Salt and pepper to taste

Sprinkle Feta cheese over the top, optional

HOW TO:

Slice the first 5 ingredients above and spread over the serving dish. Then mix together the olive oil, balsamic vinegar, sun-dried tomatoes, and salt and pepper. Shake well and right before you are ready to serve, pour it over the top of the salad. Sprinkle a little feta on top if desired and ENJOY!

Spinach & Chive Linguine in an Alfredo Sauce

I know the picture doesn't look great...but this is a fast, easy, rich and delicious meal! You will love it, as will everyone in your whole family! I made this meal especially for my 4 year old for a special dinner. He chose it! We called it "Green Goblin Noodles". The Alfredo Sauce is better than any Alfredo I have ever tried in any restaurant and it takes about 3 minutes to make! And the Pasta from Trader Joe's is insanely delicious! I could eat it plain! It has the BEST flavor! So yummy! My new favorite! (And I don't love chives, but it doesn't taste like chives, it just tastes amazing!)

INGREDIENTS:

~Spinach & Chive Linguine from Trader Joe's

~Salt (salt water to flavor the pasta)

~Homemade Alfredo Sauce

~Fresh Parmesan to grate over the top

INGREDIENTS FOR ALFREDO SAUCE:

2 cups cream

1/4 cup butter

1/2- 1 cup parmesan cheese (I don't use fresh, just the kraft brand, it works better with the sauce)

3/4 tsp freshly ground pepper, or more

Salt to taste

dash of nutmeg or garlic powder

TO MAKE THE SAUCE:

Melt butter in a pan, add the cream; let simmer. Then add the parmesan cheese, pepper and garlic or nutmeg. Bring to a boil, then remove from heat.

Note: I love this recipe, it is SO easy and really delicious! I use it all the time over anything- tortellini, fettucini, as a pizza sauce! You will never even think about buying Alfredo sauce in a jar ever again! However, when you use it as a sauce for pasta- DO NOT make it ahead of time, pretty much make it when everything else for dinner is done- it takes only like 3 minutes to make and it sets up really fast- too fast! So serve immediately!!!!

Grilled Vegetable, Herb and Goat Cheese Sandwiches

That's more like it!!! My good friend Leisha made this sandwich and LOVED it so she put it on her blog and she is an amazing photographer...(and cook for that matter!) Look how much better that looks than mine...it is embarrassing! I need someone to teach me how to use my camera! Leisha, you should just make all my recipes and take pictures and then I will use them on my blog...ha ha!

This is a recipe that I saw Giada De Larentiis do and I thought that it looked delicious and so I tried it...and it is! I changed a few things and added some caramelized onions, but it is really close to what her recipe is. I brought it to the beach for a bonfire with friends and let some of them and their husbands try it and they all agreed that it was definitely "blog-worthy" and that they would make it again and again! And so would I. I really loved it and have thought about it often and made it again since...and I want one right now, so there you go. Don't be afraid of the goat cheese, it is amazing, but if you are not a fan, just choose a different cheese! And if you are not loving the type of vegetables, you can switch those out with your favorites too! Me, I wouldn't change a thing! I loved every bite! It will be your new favorite...it is mine!

P.S. I know the pictures never make it look that great, but it is that great!

INGREDIENTS:

• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 1/2 cup chopped fresh basil leaves
• 1-2 tablespoon chopped fresh thyme leaves
• 1/2- 1 teaspoon kosher salt
• 1/2- 1 teaspoon freshly ground black pepper
• 2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
• 2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
• 1 onion, diced and caramelized
• 1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise (IMPORTANT: I love the brea one's from costco the day of!!! They have to be fresh, just baked that day...it makes all the difference!!!)
• 1 cup (6 1/2 ounces) goat cheese, at room temperature
• 3/4 cups baby spinach and 3/4 cups arugula
• 1 Tablespoon of Balsamic Vinegar (for the caramelized onions)

Directions

Place a grill pan over medium heat, or heat up the grill.

In a pan, begin to caramelize the onions in a little butter. The more caramelized the better!! I like to caramelize my onions beyond recognition, to really make them sweet, but that is just me. When they are a few minutes away from being done, add about a tablespoon of balsamic vinegar. It is AMAZING! Then let them sit and cool until you need to used them.

In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender.

While the vegetables are cooking, spread the goat cheese on the top and bottom of the baguette halves. Then spread the olive oil mixture over the goat cheese. (I didn't use all the olive oil, I just spooned all the basil and sun-dried tomatoes out of the bowl and onto the baguette.) Place the cooked vegetables on the bottom half of the baguette. (I soaked up some of the oil from off the vegetables with a paper towel). Add the caramelized onions over the top of the vegetables. Arrange the spinach and arugula on top of that. Add some salt and pepper to taste. Close the sandwich and put tooth picks in it to hold it all together.

Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours. You have my permission to devour! I want one right now! Enjoy! Thanks Giada!

Easiest Homemade Tomato Sauce Ever! MUST TRY!

I am not quite sure where my mom got this recipe, but it is crazy delicious! We all fell in love the first time we tried it because the flavors are so simple but intense. It really only has three ingredients and no real seasonings or herbs, so the flavors of the main ingredients are heightened and they really shine! It is so easy to make and tastes so fresh. It tastes exactly like a sauce you would find in Italy too, it is authentic and straight-forward, which is how I found the food to be when I visited. You will love it and will no longer open a jar of store-bought pasta sauce again! Promise!

INGREDIENTS:

~3 cans of diced tomatoes (the 14 oz. cans- so 42 ounces total)

~1 onion, cut in half

~6 or 7 Tablespoons of Butter

~Salt and Pepper to taste

~10-12 ounces of tortellini or other pasta of choice

HOW TO:

Dump the cans into the pot(do not drain the liquid out, just dump the whole thing). Then add the butter and the two onion halves. Bring these ingredients to a boil. Once the reach a boil, reduce the heat down to medium low and simmer uncovered for 40 minutes. Stir occasionally.

After 40 minutes are up and your house smells amazing, it should look like the picture below. Remove the onions and throw them away. Add a little salt and pepper to taste. Then toss your hot, cooked pasta of choice in and experience this sweet and simple sauce. Enjoy!

Panna Cotta

(This is not my photo, I just found it on google)

Panna Cotta is an italian dessert, I guess similar to Creme Brulee, but it is not really a custard, because there are no eggs. But it is a really unique and delicate dessert that is seriously one of the best desserts I have ever had. It is very rich and creamy, but also feels a little light and it has a really interesting and amazing texture. It also is a really beautiful and romantic dessert. This is BY FAR, Mitchy's favorite dessert and it is always a real treat when I make it for him! He doesn't care too much about desserts, he likes them, but can do without...but when it come to Panna Cotta, he is obsessed. And he even hints to me that it might be nice to enjoy a little Panna Cotta. I recently went on a trip to New York and Mitch stayed home with the kiddos, so the night before I left, I decided to make a double batch of Panna Cotta and leave it in the fridge for him as a Thank you. I didn't get any pictures of course because I left. But he was in heaven!

This recipe is from Williams Sonoma and it always comes out perfectly.

INGREDIENTS:

1 1/2 cups milk

4 1/2 tsp unflavored gelatin

1/2 cups sugar

1 1/2 cups heavy cream

Optional To Serve on top after they are complete: Chocolate Ganache and Raspberries of Strawberries

Six to Eight ramekins, set on a small baking sheet.

INSTRUCTIONS:

Pour 1/3 of the milk into a saucepan and sprinkle in the gelatin. Let sit until the gelatin softens and swells, about 3 minutes. Add the remaining milk and the sugar and set the saucepan over medium heat. Cook, stirring constantly, until the sugar and gelatin are dissolved. Do not let the liquid boil. Remove from the heat and gently stir in cream and vanilla until blended.

Divide evenly among the prepared ramekins. Cover with plastic wrap and refrigerate until well chilled and firm, at least 8 hours or overnight.

I prefer to serve them in the ramekins. It is much easier and still beautiful. Then I add some chocolate ganache on top of about 1/3 of the panna cotta and then place some Strawberries or Raspberries on top of that and ENJOY!!!

FOR THE GANACHE:

I just melt some chocolate chips and add heavy cream and stir. A good ratio is about 8 oz. of Chocolate to about 1 cup of Cream.

The cold velvety Panna Cotta with the Warm rich chocolate and the tart fruit...TO DIE FOR! Trust me! One of the best desserts I have ever tried or made! Please give this one a shot, you will thank me!

Another Version of Balsamic Brown Butter Pasta!

I just made another version of the Balsamic Brown Butter Pasta. I used Ravioli and added asparagus. Mitchy liked this version even better! The sauce is so easy but crazy delicious! So, just make the sauce and add whatever you have!

Tomato, Havarti & Basil Baguettes

Anyone for a picnic? These sandwiches are perfect, actually they are perfect for eating anywhere! Whenever I make these sandwiches if feels like a real treat because there is almost nothing else I would rather eat!

(I took these pictures from Elise's blog because surprisingly I don't take pictures of EVERYTHING I eat!) But she made the sandwiches, had a picnic and blogged about it, so thanks Elise! Love this tree shot too, it makes me feel like I was on the picnic too!

My Inspiration: When I was 5 months pregnant, I took a trip to Europe! For the first 5 months of my pregnancy I was crazy sick!!! I couldn't eat anything at all, really! I was even throwing up the whole way over on the airplane! But somehow while I was there, the switch flipped! And I felt perfectly fine, had tons of energy and was beyond hungry! So, there was this little "eatery" in London that was so delicious! Everything was so fresh and crisp, we all loved it, plus it was fast and easy! They actually have opened one in NYC and DC too. We'll have to see if it matches up! It is called "Pret A Manger"!

We loved it! Anyway, I ordered the Brie and Basil Baguette! It had only brie cheese, tomato and Basil. That's it! But it was so fresh and I adored every bite! I ate the entire baguette and then proceeded to order a second and then ate that entire one as well! I classified myself to everyone as being "ferociously hungry". That is the only way to explain it! You know what I am talking about if you have been pregnant...I hope! Anyway, they each were probably almost a foot long!

So, before you judge...

A. I hadn't really eaten in 5 months

B. I was eating for two

C. Baguettes are actually really skinny ok!

Anyway, I craved that sandwich the rest of the trip and when I came home I decided to make one! Then I kind of added some things and switched it around a bit! Made a pesto mayo to give it a little something extra. Anyway, this is what it turned out to be and I love it!

Ingredients:

~1 FRESH Baguette, it has to be fresh!!! (I like the Brea ones from Costco- get it the day of)

~Tomatoes- about 3 or 4 depending on size

~Fresh Basil- about 6-8 whole leaves

~Havarti Cheese- (it is much more people friendly than brie, plus it really adds a nice almost nuttiness and richness to the sandwich!) Love this cheese! Mozzerella is way too flavorless!

~Mayo

~Jarred pesto (I like the classico brand, I don't know why)

~Lemon

~ Salt & Pepper to taste

How to make the pesto:

Mix together a couple tablespoons of Mayo with a tablespoon or so of pesto. Then add a squeeze of lemon if you have it. It just makes it taste a little fresher. (It shouldn't taste like a lemon pesto- just a light squeeze). It should be more white than green, but still a significant amount of green! Sorry if I am confusing you!

How to assemble the Sandwich:

Slice the baguette lengthwise, leaving one side still "connected".

Add the Pesto Mayo generously...

Layer the cheese along the bottom of the baguette generously,
Then add a layer of sliced tomatoes generously,
And a layer of whole basil leaves generously, from end to end. And I love a lot of basil!!!
And then top with a little salt and pepper!

We put tooth picks in after to keep it closed and then eat and enjoy!

They are still good in the fridge for up to two days! Let me know what you think, but my whole family, on both sides...we are all sold!!!

Balsamic Brown Butter Pasta

This is one of the easiest dishes ever and it happens to be delicious!!!

This happens to be another Giada DeLaurentiis recipe, that I kind of altered. My mom made it first and my whole family fell in love! We all love balsamic vinegar! It almost had a dessert feel, it was that good! This dish is unbelievably easy but has great flavor, so it tastes kind of gourmet! I did mine with cheese tortellini instead of ravioli, and used pecans instead of walnuts. I also added mushrooms. Try it, I hope you love it as much as me, it is just a nice change from the usual tomato or cream sauce!

• INGREDIENTS:
• 20 ounces store bought ravioli or tortellini, cheese or mushroom
• 7 tablespoons butter
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup toasted, chopped walnuts or pecans
• 1 cup sliced mushrooms, optional
• 1/4 cup freshly grated Parmesan

(You already have most of these ingredients in your cupboard!)

DIRECTIONS:

Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm to the bite. Drain.

Saute the mushrooms, put aside.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring frequently. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper. (It is kind of a balance, you want it brown enough but you don't want to burn it! Watch it the whole time!)

Combine the pasta and the sauce. Sprinkle the Pecans and Parmesan over the top. Serve immediately!

Okay, so I know that it is a butter-based sauce and has a lot of it, but it has a great depth of flavor and it is very rich so you won't be able to eat a lot! So, it's alright! Just try it! Micah even liked it!