Skillet Eggplant Parmesan

Matt and I might be a bit weird-when it comes down to it, we both prefer eggplant Parmesan to chicken.  Don't get me wrong, I'm a sucker for a good chicken parm, but if I had to choose between the two, eggplant parm would win every time. As I've mentioned before, Matt likes his meat (he is a guy after all!) but I can basically take it or leave it. So when Matt requested eggplant Parmesan for his birthday dinner last month, I was surprised but happily obliged and made his this phenomenal dish.

The problem with eggplant Parmesan is that the eggplant often becomes soggy from being baked in the sauce and cheese.  That's definitely where this recipe has an advantage-everything is made right in the skillet, so the eggplant stays nice and crispy.  Since this entire meal is made on the stove, there is no need to turn your oven on (unless of course you were heating up some garlic bread in there!) This recipe also makes plenty of extra sauce-perfect for serving the eggplant over pasta.

I don't make this often enough-but I should-it's one of our favorites.  It is quick, easy and delicious. I've also made this recipe using chicken instead of eggplant and it comes out just as perfect so go ahead and use what you like!

Skillet Eggplant Parmesan

2 pounds eggplant (1-2 large eggplants, depending on size)
2 teaspoons table salt
3 tablespoons olive oil, divided
1 cup chopped onions
2 garlic cloves, chopped
1 (28 ounce) can crushed tomatoes
2 teaspoons sugar
½ teaspoon Kosher salt
¼ teaspoons black pepper
1 egg, beaten
1/3 cup Italian seasoned breadcrumbs
1/3 cup grated Parmesan cheese
¼ cup shredded mozzarella cheese
Grated Parmesan cheese, for serving
Spaghetti or other pasta, for serving, if desired

Slice eggplant crosswise into approximately 1/4 inch rounds. Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 15-20 minutes. Using a clean towel or paper towels, soak up as much excess moisture as possible. Set eggplant aside.

Meanwhile, in a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add onions and cook, stirring occasionally for 3 minutes, until onions become translucent. Add in the garlic, cook for 30 seconds. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat, cover and allow to simmer over low heat.

While sauce is simmering, place beaten egg into a shallow bowl. Mix bread crumbs and Parmesan cheese in a separate shallow bowl. Dip eggplant slices into egg, then coat with bread crumb mixture.

In a non-stick 12 inch skillet, heat remaining oil over medium heat. Cook eggplant in oil 10-15 minutes, turning once, until golden brown and cooked through.


Pour tomato sauce around eggplant in skillet. Sprinkle mozzarella cheese over eggplant, cover and heat until melted, about 2-3 minutes. Sprinkle with additional Parmesan cheese just before serving. Serve over or with pasta, if desired.


Source: Adapted from Progresso

Perfect Chocolate Ice Cream

Hands down, I'm a chocolate lover.  I tend to always gravitate towards chocolate desserts, and chocolate ice cream is no exception.  I've made a really amazing Vanilla Ice Cream but realized I haven't tried a homemade version of my favorite flavor-chocolate.  I did make that delicious Rocky Road Ice Cream, and that was really really good.  But, this time I wanted something a little more simple.

This time around, I went with a basic chocolate ice cream.  Well, this really was anything but basic-the chocolate flavor was intense! This ice cream was perfectly smooth and so rich-for me it tastes just like chocolate ice cream should taste.  To ensure that perfect flavor, be sure to use Dutch Process Cocoa-it really does make a difference!

 I have a few more chocolate ice cream recipes I want to try-including a dark chocolate version-but this definitely hit the spot!

Perfect Chocolate Ice Cream

2 cups heavy cream
3 tablespoons unsweetened Dutch-process cocoa powder
5 ounces bittersweet or semisweet chocolate
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
5 large egg yolks
½ teaspoon vanilla extract

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)

Source: The Perfect Scoop by David Lebovitz

Barbecue Chicken Burgers

We've been grilling quite a lot.  There is nothing better than grilling outside on a hot day-and we've definitely had a few of those already!  If you haven't noticed, we're a fan of chicken burgers around here, and this burger is no exception. The addition of barbecue sauce inside the burgers keeps these from getting too dry (besides adding an out of this world taste of course!).

I actually had to check back and make sure I hadn't blogged this burger yet-I have made it quite a few times and it is one of our favorites-actually Matt says this might be his favorite chicken burger! For an over the top burger, the original recipe calls for adding pulled pork in addition to the chicken-I haven't tried that way yet and can still speak to the deliciousness of these burgers.  I also most recently made these with bottled barbecue sauce because I was lazy-and they were absolutely divine!

BBQ Chicken Burgers

1 pound ground chicken
1/4 cup cornmeal
1 scallion, minced
1 tablespoon minced fresh cilantro
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon kosher salt
pinch cayenne
2 teaspoon brown sugar
2/3 cup chopped pulled pork
5 tablespoons barbecue sauce, divided
1/2 red onion, sliced into rings
4 slices extra sharp cheddar
4 burger buns
olive oil

Prepare grill.

In a large bowl, combine the chicken, cornbread, scallion, cilantro, paprika, garlic, mustard, salt, cayenne, brown sugar, pork (if using), and 2 tablespoons of the barbecue sauce. Lightly but thoroughly mix with your hands to incorporate all the ingredients. Set aside the remaining 3 tablespoons of barbecue sauce to a small bowl.

Form the mixture into 4 equal-sized patties. Brush the grates of the grill with olive oil. Place the burgers and onions on the grill, and cook the burgers 5-6 minutes, or until cooked about halfway through, then flip both the burgers and the onions. Brush the cooked sides with half of the reserved barbecue sauce. After 3-4 minutes, or until the burgers are cooked through, flip the burgers again. glazing the other side with the remaining barbecue sauce. Place a slice of cheese on each burger, and lay the buns, cut side down, on the grill. Close the lid and allow the cheese to melt and the buns to toast.

Remove all the food from the grill, assembling the burgers as desired. Serve with additional barbecue sauce if desired.

Source: Pink Parsley

Buttermilk Biscuits

I was not raised in the south, but I really love a good homemade biscuit any day. I think biscuits are important all year long-they are the perfect side with anything from roasted chicken to grilled ribs and they have the ability to make a good breakfast sandwich great.   I like to make a large batch and keep them in my freezer at all times!

A recipe for perfect biscuits are something someone can spend an eternity trying to find.  Alright, maybe not an eternity, but you know what I mean. If you type "biscuit recipe" into an Internet search, there are millions and millions of results.  How do you choose one?  I happened to find one that I would certainly describe as pretty near perfect. I've been experimenting for quite awhile and eventually decided that I like buttermilk biscuits best.  There is something about that buttermilk that just gives them the perfect consistency and flavor.

Buttermilk Biscuits

2 1/4 cups all-purpose flour
2 teaspoons to 1 1/2 tablespoons sugar (for a more savory biscuit err on the lower side)
1 tablespoon baking powder
1/2 teaspoon Kosher salt
3/4 teaspoon baking soda
8 tablespoons very cold unsalted butter, cut into small chunks
3/4 cup buttermilk

Preheat oven to 400 °F and cover a large baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda. Using fingertips, a pastry blender, or the paddle attachment, work butter into dry ingredients until the mixture resembles a coarse meal. Add the buttermilk and stir until large, craggy clumps form. Knead mixture briefly until it just holds together.

To form biscuit rounds: Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick. Using a round cutter or top of a drinking glass (2 inches for regular sized biscuits, 3 inches for larger ones), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.

To make drop biscuits: Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart.

For both methods. bake until biscuits are golden brown on top, about 12 to 15 minutes. Cool slightly, then serve warm.

Do ahead: Biscuits are best freshly baked. To freeze, make the biscuit dough and form the individual biscuits, flash freeze them on a baking sheet or plate lined with parchment paper for about 1-15 minutes.  Transfer biscuits to a freezer bag and freeze them until needed. They can be baked directly from the freezer, with just a couple more minutes of baking time.

Source: Slightly adapted from Smitten Kitchen, originally adapted from Dot's Diner

Salmon with Melting Cherry Tomatoes

I've always loved salmon-it's one of my favorite types of fish and maybe even one of my favorite "proteins".  Matt, however, is not quite aboard the salmon-loving train.  He used to say that he didn't like it at all and so I would only occasionally make it at home and then resort to ordering it in restaurants.  But, this dinner, this was different.  I don't think I've ever cooked salmon so perfectly-it truly was restaurant quality. I can honestly say that I found my new salmon recipe-one that I'll be making over and over again and that we can both enjoy.

Everything in this recipe is just perfect. The salmon is first seared then perfectly cooked in the oven at a high temperature so the outside gets almost a crispiness to it while the inside is just cooked through and stays really tender. And there is something about the sweetness of the cooked tomatoes flavored with the slightly acidic balsamic and fresh basil taste that just pairs perfectly with the flavor of the salmon.  If it's too hot to use your oven, this could definitely be made on the grill too!

Salmon with Melting Cherry Tomatoes

Olive oil
1 cup chopped sweet onion
2 cloves garlic, minced
2 cups (1 pint) cherry or grape tomatoes, halved
Kosher salt and freshly ground black pepper
1-2 tablespoons balsamic vinegar
1-2 tablespoons julienned basil leaves
1 (2-pound) salmon fillet, cut crosswise into 4 pieces

Heat oven to 425 degrees.

Heat 3 tablespoons olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 minute longer. Stir in the tomatoes, season with salt and pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.

Place a large 12-inch oven proof pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving, until browned. Turn the salmon skin side down with a metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through).

Remove the salmon to a serving platter, cover with foil and allow to rest for 5 minutes to finish cooking.

Reheat the tomatoes, season to taste and serve hot, warm or at room temperature with the salmon.

Source: Slightly adapted from The Barefoot Contessa: Foolproof

Cannoli Cupcakes

Every year for Matt's birthday, he requests the same dessert-Banana Cake.  He loves that cake, and don't get me wrong, I do too, but I also like to change things up!  Luckily my birthday is less than a week after his, so I get to choose my own dessert.  When I saw these cupcakes, I decided right away that I would be making them for my birthday this year!

Some people might think it's odd that I bake my own dessert for my birthday.  Honestly, I wouldn't have it any other way!  I love cooking and baking and for me, getting to spend some time in the kitchen making something I really want is the perfect way to spend my birthday.  (Okay, time for some truth here-Matt also usually takes me out for a nice meal and also makes me a special meal as well-lucky me!)

These cupcakes were nothing short of what I expected.  The reason they initially caught my eye was the word "cannoli".  I absolutely adore cannolis, and these cupcakes have a cannoli cream filling, and I put some on top as well.  After all I had some leftover, and I didn't want them to go to waste ;-) As if that wasn't enough, they are topped with an airy chocolate frosting...chocolate and cannoli cream might just be one of my favorite combinations ever! These cupcakes are also not terribly sweet-which I happen to love and according to Matt means that you can justify eating more than one!

They are also relatively easy to make and don't take much time at all.  For me, the hardest part was piping on the frosting-as you can see I'm still working on my piping skills...maybe I'll just have to go make these again to get more practice!

Cannoli Cupcakes

For the cupcakes:

1 stick unsalted butter, at room temperature
1 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 eggs
1/2 cup plain yogurt
1 teaspoon vanilla extract

For the filling:
1 cup ricotta cheese
1/4 cup mini chocolate chips
1 1/2 tablespoons sugar

1/2 teaspoon vanilla extract

For the frosting:
1 2/3 cup heavy cream
1/4 cup powdered sugar
1 tablespoon cocoa powder, unsweetened (preferably Dutch Processed)
1/4 cup mini chocolate chips

Preheat the oven to 350. Line a cupcake pan with paper liners.

Combine the butter and sugar together in the bowl of your stand mixer (or a large bowl if you're using a hand mixer) with the paddle attachment. Beat on medium speed until light and fluffy. Meanwhile, combine flour, baking powder and salt together in a bowl. Set aside. Add eggs, one at a time to the mixer, until fully combined. Then add in the yogurt and vanilla extract. Once everything is combined, reduce the mixer speed to low and slowly add in the flour mixture until a batter forms.

Divide the mixture evenly into the prepared cupcake pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the cupcake pan for 5 minutes before removing to a wire rack to cool completely.

To make the filling, squeeze all of the excess liquid from the ricotta cheese (or drain overnight in a strainer lined with paper towels placed over a bowl). Place the ricotta, mini chocolate chips, sugar and 1/2 teaspoon vanilla extract in the bowl of the stand mixer with the paddle attachment and beat on low speed until fluffy.

Cut a small circle, using a paring knife, in the top of each cupcake and pull out the center. Discard the centers (or set aside to eat later!). Transfer the ricotta mixture to a piping bag with a tip large enough for the mini chocolate chips to pass through and pipe into the center of each cupcake. Alternately, you can put the filling into a plastic food storage bag. Seal the bag and cut off one of the bottom corners so the filling can pass through. If you have leftover filling, top each cupcake with filling using a piping bag or food storage bag.

Prepare the frosting by combining the heavy cream, sugar and cocoa powder in the bowl of your stand mixer with the whisk attachment. Start on low speed and increase to medium-high beating until stiff peaks form.

Transfer to a large piping bag with a large star tip and pipe the frosting onto the cupcakes. Or just frost the cupcakes with a knife. Sprinkle the mini chocolate chips over each cupcake. Refrigerate until ready to serve.

Source: Very slightly adapted from A Taste of Home Cooking, Cookaholic Wife, Tide and Thyme, adapted from Fabulicious! by Teresa Giudice
 

Pesto Chicken Wraps

This is one of those meals that I have been making for what feels like forever.  It's a simple and quick meal that is a real favorite in our house.  Heating up the ingredients really takes this one step above your typical chicken and veggie wrap.  I tend to make these a lot in the summer-they are perfect for a fast dinner on a hot night when you don't really feel like cooking-I serve them with everything from potato chips to fries to fruit.  It helps if you have leftover grilled or roasted chicken (those rotisserie chickens they sell at the grocery stores work perfect here) but if you don't have any, you can grill up some chicken breasts and use those.

The recipe below makes 2 wraps which is perfect for a quick dinner-feel free to adjust the quantities according to taste and how many you plan to make!

Pesto Chicken Wraps

1-2 cooked chicken breasts, chopped into bite size pieces (can be baked, grilled, broiled, boiled, etc)

2 tablespoons pesto sauce

2 tablespoons mayonnaise (I use light)

1/2 red bell pepper, chopped red bell pepper

2 tablespoons chopped onion

1 stalk celery, chopped

Romaine lettuce, chopped

2 8-inch tortillas

In a microwave safe bowl, combine everything except the lettuce and tortillas.  Microwave the mixture for 1 minute, or until heated through. Set aside.  Heat the tortillas in the microwave for 20 seconds, or until warm. Place desired amount of lettuce on a tortilla and top with the chicken mixture. Roll up into a wrap. Repeat with remaining tortilla(s) and mixture.  

Source: Inspired by Health Magazine