Food

Eggplant Parm

Sorry I’ve been slacking on my recipe posting! Last night I made an awesome eggplant Parmesan for my boyfriend who had never eaten eggplant before (how crazy is that!).

Here’s what food stuffs ya need:

  • 1 eggplant
  • Milk
  • Breadcrumbs (I used panko breadcrumbs with some Italian seasoning mixed in)
  • Olive oil
  • Marinara
  • Parmesan cheese, grated
  • Mozzarella cheese, grated

Here’s what supplies ya need:

  • Baking sheet
  • Bowl
  • Plate
  • Casserole dish (Pyrex) – preferbly a large 9 x 13 inch one
  • Small saucepan if you want to make pink sauce instead of using marinara

I preheated my oven to 375 degrees. I then started out with a HUGE eggplant. I cut it into slices about 1/3 – 1/4 inch thick. Then I put some olive oil on a baking sheet. I dunked each slice in milk and then coated the slices in the panko/Italian seasoning mixture. I put these bad boys on the oiled baking sheet and baked for 25 minutes.

Once the eggplants are nice and tender, it’s time to make the sauce. I like pink sauce better so in a saucepan I threw some half and half and a bit of Parmesan into my marinara sauce.

Increase the oven temp to 400.

Then I coated the bottom of my baking sheet with sauce. Then layer eggplant, sauce, and cheeses. Keep going until the pan’s all full. Then I topped it with some breadcrumbs and fresh parsley from my itty bitty porch planter! Ahh city living…

Bake this on 400 for about 40 minutes or until the breadcrumbs begin to brown and the sauce is bubbling nicely.

ENJOY!

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xx

Always,

Allie

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Food, Recipe

Zucchini quesadilla

I forgot to post this when I made it last week!!

This quesadilla was delicious. I swear I will make this again and I especially can’t wait to make it for the boyfriend. My recipe is for one, but double it as needed for two or more.

Yummy zucchini quesadilla

Ingredients

  • 1 Chicken breast
  • Olive oil
  • Chopped onion
  • Salt
  • 2 cloves garlic, minced
  • 1 medium zucchini (or a handful of frozen zucchini, which is what I used)
  • 1 cup frozen corn kernels
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 flour (or whole wheat!) tortilla
  • 2 cups grated pepper jack cheese (or the 4 cheese Mexican blend, which is what I used)
  • Salsa and sour cream to serve

Directions

  1. In a large skillet, heat 3 tablespoons oil and garlic over medium heat. Put chicken on one side of skillet, when you flip the chicken over, add onion and salt; cook, stirring occasionally for about 5 minutes.
  2. Add zucchini and frozen corn kernels to the other side of the skillet; cook, stirring occasionally, until zucchini is soft and corn is tender. Remove from heat.
  3. Put everything from the skillet into a bowl and add a bit of oil to the bottom of your skillet. Put tortilla on skillet and add cheese to the bottom. Then add chicken/zucchini/onion/corn mixture. Top with cilantro.
  4. Flip one half of tortilla over (so that it’s a half circle shape) and slide onto plate.
  5. I put salsa and sour cream on the side. Enjoy!

This would also be delicious with shrimp! I would recommend serving it with a coconut lime margarita on the rocks. Recipe for that to come soon 😉

xx

Always,

Allie

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Food, Recipe

Making veggies fun

Lately I’ve been trying to eat healthier because going to the gym isn’t easy when you live 20 mins away, are taking five classes, and are working 15 hours a week (spending about 6 hours a week on the train to and from work).

So I’ve been trying to cook vegetables that are not of the frozen variety. The other day I bought some organic carrots and a zucchini. I haven’t had zucchini in forever. But I saw this recipe on a fabulous veggie-lovin’ blog (via Pinterest) and I can’t wait to make it later:

1. Preheat oven to 425 degrees

2. Cut your veggies into 3-inch sticks, making sure they are even in thickness.

3. Line a baking tray with baking paper and a light layer of olive oil.

4. SEASON – go with the usual salt & pepper and branch out to one or two of the following (Choose Your Own Adventure-style): paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.

I think I’m going to use paprika and crushed red peppers!

Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.

5. Spread your seasoned veg over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

I mean, look at how good these look:

I can’t wait to tell y’all how they turn out!

xx

Always,

Allie

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Food, Lyon, Recipe

Lyon: Salade Lyonnaise

I wish I had more to say about today. On the plus side, we had Seb all day today. But other than that, I was pretty much in classes for about nine hours. I’m really starting to get sick of all these classes. Shouldn’t I just be enjoying my vacation in Europe? Why does this have to be school related?

I’m seriously loving the food here. I had the most fabulous Salade Lyonnaise at Gump’s Corner, this bar across the street. The ingredients are just wonderful.

Salade Lyonnaise

Ingredients:

  • Romaine lettuce
  • Ham (which they consider bacon here)
  • Poached egg
  • Roma tomatoes
  • Endive
  • Garlic

The dressing is also phenomenal. I’m usually not a huge fan of mustard, but I plan to alter the recipe if I ever make it for myself at home.

  • Extra virgin olive oil (1 C)
  • Red wine vinegar (1/2 C)
  • Dijon mustard (2 Tbsp.)
  • White sugar (1 tsp.)
  • Herbs de Provence (2 Tbsp.)
  • Onion, finely chopped
  • Salt and pepper

Actually, I’m definitely making this for Dez when I get home. We may have found a salad Dez might actually like! It has bacon, but no Frank’s Red Hot. Win some, lose some.

Au revoir (for now)

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I am currently eating one of the best salads of my life. I indulged and bought all of the fruits and veggies I wanted at the market yesterday. Then I made the most ridiculous salad ever. Here it is:

Here’s how I did it:

  • Romaine lettuce
  • grape tomatoes
  • yellow bell pepper
  • blueberries
  • 3 sliced up strawberries
  • 3 wedges of an orange
  • 1 thin-sliced chicken breast, grilled
  • Feta cheese
  • olives

I fail to see how anyone could dislike salad after having this amazing one. I am a huge fan of fruit in salad. I love putting apple in salad and I think maybe I’ll make a grilled chicken, avocado, olive, Feta and apple salad later actually.

What do you think of this salad idea? Too much stuff, or just enough?

Recipe

Salad Noms

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Recipe

Pinterest Recipe: PB Pretzel Bites

I love the kind of recipes and noms that are so simple and so delicious that they’re finished in under two minutes. This is one of those. Seriously.

Every time I make them, my friends literally orgasm. Just look at them:

  • 1 cup creamy peanut butter
  • 2 tbsp softened butter
  • 1/2 cup powdered sugar (maybe more)
  • 3/4 cup brown sugar (maybe more)
  • 1 bag of Pretzels
  • 1 bag  semi-sweet chocolate chips

Combine peanut butter and softened butter in a large bowl with a fork or in a stand mixer.  Add the sugars and mix.  If the filling will roll easily into balls without sticking to your hands you’re ready to go.  If not, add a little more of each sugar until you reach a consistency that is easy to roll.

Roll the mix into a small ball in your hands, then sandwich them between two whole pretzels.  When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl with a little Crisco, if you have it, and heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate.  Put them all on the tray (covered with waxed paper) and place back in the freezer until fully hardened. Then store them in the fridge until you’re ready to serve!

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Recipe

Momma’s Recipe: Asian-inspired noodles

These are AMAZING! My mom makes them all the time for outdoor BBQs, quick dinner sides or for when I come home to visit and want food to take back to Boston with me. And they’re SO easy.

Boil as much pasta as you want. Regular spaghetti is usually best. During the last two minutes of boiling the pasta, add frozen peas and carrots. Strain the pasta, pea & carrot mix. Add sesame oil, teriyaki sauce, one clove garlic and chives or scallions. Toss together for a super easy and delicious lunch!

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I feel like someone could actually make these on their own quite simply!
A bag of Ruffles, a bunch of melted chocolate and come bacon crushed up into little bits.
Dip the chips into the melted chocolate halfway and stick them on a baking sheet covered with waxed or parchment paper. then sprinkle the crushed up bacon on top! Put the baking sheet in the refrigerator to set the chocolate and you’re done! Instant deliciousness. Probably cheaper, too.

emer schlosser

I’ve heard of people taking food they love and combining them in “unique” ways  – stories of pregnant women combining pickles with watermelon, ninja turtles scooping ice cream onto their pizzas, etc – but I hadn’t tried a too outrageous amalgamation…until I was introduced to a thick ruffled potato chip that was coated in a rich chocolate and sprinkled with a healthy topping of mesquite bacon and red pepper flakes. Sure I’d had and made cupcakes topped with maple icing and bacon on top, but that was like a breakfast dessert, something that made sense in my mind (hint: I added Canadian-made Spice Box whiskey into the maple icing to add a nice vanilla flavour to the sauce). This chip was a different story. This chip was a colossal cacophony that worked wonderfully.

Hand made by The Chocolateria, these delectable snacks put a nice unusual spin on treats…a spin…

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I normally don’t like lemonade unless it has another flavor involved (raspberry lemonade is my fav). Thyme sounds like an interesting addition to a summer classic! Might have to add some vodka to this one…

Mama's Gotta Bake

As I was driving down the main thoroughfare in my community today, I spotted a group of kids, I would say about 10 or 11 years old, yelling and waving frantically at me to stop.  They had set up a lemonade stand with an array of handrawn signs, on the corner of this particular intersection. How could I drive by this group of young entrepreneurs without purchasing the product that they had obviously spent hours concocting. I would be forever known as “the mean lady”.

When I pulled over to the curb and got out of my car, I could see sighs of relief on their tiny faces. Yes! A customer. I ordered up a glass of their homemade brew, and when I opened my wallet to pay, I realized I had just blown my entire wad at the supermarket on this evening’s dinner.  Oh geez, was this really happening…

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Pinterest recipe: Cilantro Dipping Sauce

These things were SO awesome. I did a little semi-homemade kind of deal with them because I was strapped for time, but regardless – this recipe is awesome.

I bought turkey meatballs in the freezer section of Trader Joe’s and just used those. They were a little bit on the larger side once they were cooked so I just cut them in half and stuck wooden skewers that one would normally soak and use as kebab sticks.

But the star of this little appetizer that I made for my boyfriend and my Easter dinner was the cilantro dipping sauce.

  • 1/4 cup light mayonnaise
  • 1/4 cup fat free Greek yogurt
  • 1 small jalapeno, seeds removed, leave them in if you want it spicy
  • 1/4 cup of fresh cilantro
  • 1 clove garlic
  • 1 scallion
  • juice of 1/2 lime
  • 1/2 tsp dried parsley flakes
  • 1/8 tsp cumin
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp salt

Dez said that the sauce tasted exactly like the dipping sauce he used to serve when he worked at a lovely Mexican restaurant in Nashville. He said they served it cold, but I actually liked it a little warmed up.

Try it out! And definitely let me know what you think.

I found this recipe off of Pinterest and I am an absolute Pinterest addict. Just another recipe to check off of my “Nom Nom” pin board! I can’t wait to make all of the recipes that I pin!

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