Vegetarian Delight

Wow. What a whirlwind our life has become. Two weeks ago we flew to Austin, had 5 grueling days of 13 interviews eating only hotel food and granola bars for every meal . My husband has since flown to Houston, Syracuse, Charlotte, back to Houston, and Atlanta. We still have Kansas City & Denver to go. While he is has been wining and dining with CEOs and oil company execs, I have been presiding over state play-off basketball games and trying to subdue my daddy-gone deranged dog into submission all the while completing a resignation from my current job, house hunting in 5 different cities and explaining to people for the millionth time that YES. I DID QUIT MY JOB PRIOR TO MY HUSBAND LINING ONE UP. Less than a month from now we will be located somewhere new with a fantastic job away from military life but boy, is this difficult to fathom at this point.
In the middle of all this chaos I still try to maintain sanity via cooking a fresh and comforting meal. Even if my job, house, friends, location, and coworkers are changing my dinner habits don't have to. From previous posts you may realize that my husband aspires to be muscle-clad like Arnold so vegetarian meals are often ruled out. I have finally stumbled upon a recipe that is as satisfying and filling as it is delicious. This Eggplant Parmesan Stacks are packed full of flavor in every single bite. They are an absolute must try. Eggplant Parmesan Stacks
adapted from Rachel Ray's 30 Minute Meals

1 can (16 oz) roasted tomatoes
2 medium eggplants, sliced into 1/2 inch thick slices
Salt
2 tblsp olive oil
3 cloves garlic, chopped
3 tblsp prepared pesto
1 cup all purpose flour
2 large eggs, beaten
2 cups Italian breadcrumbs
1 cup grated Parmesan cheese
1 cup grated mozzarella cheese
Salt & pepper to taste


1. Salt eggplant and drain in a colander for 30 minutes.
2. Meanwhile heat roasted tomatoes and garlic over medium heat, breaking up with a spoon until a "sauce" consistency is reached (about 10-15 minutes). Remove from heat and stir in pesto, salt & pepper.
3. While the sauce is cooking prepare a 3 step battering station. Step 1: Dredge in flour. Step 2: Dip in eggs. Step 3 dip in breadcrumbs.
4. Heat 2 tblsp of olive oil in a large skillet. Cook eggplant for 3-4 minutes each side. Drain the eggplant on a cooling rack and repeat until all eggplant is cooked. Sprinkle cooked eggplant with a little salt.
5. Assemble your stacks: Place a layer of eggplant, a spoonful of sauce and a small spoonful of each mozzarella and parmesan. Repeat until each stack has 2-3 eggplant slices.
6. Bake at 400 degrees for 5 minutes until cheese is melted.


Serves 4

Peculiar Pairings

I tend to follow certain trends when searching for recipes. If it contains garlic, sun dried tomatoes, cherry tomatoes, basil, pesto, sauteed onions and chicken breasts or pork chops then I've most likely found it, tried it, tweaked it and remade it. I love those ingredients and don't stray from them often enough. When I first came upon the recipe below of course it sounded like something I'd try. Chicken breasts- check. Cipollini onions- check. But two other ingredients seemed perplexing - apricots and white grape juice? I've braised meats in wine and stock but never white grape juice and certainly not with apricots. The combination proved to be one of the most fantastic meals I've ever had! The fresh herbs and squeeze of lemon nicely cut the butteriness of the onions while the grape juice and apricots add the most delicious flavor to the chicken. While the combination was peculiar it turned out, in fact, to be perfect.
Another unusual pairing that I encountered lately was not necessarily conflicting ingredients but rather an unexpected wine and food combination I'll enjoy much more of in the future. My other blogs recount love affair with guacamole. In the same cook book (a thoughtful birthday gift from my sweet husband) that I found the aforementioned apricot delicacy I also found a recipe for something called "Pico-Guac." Now that is a perfect pair. Pico-de-gallo & guacamole. However, upon making it I realized that what others call Pico-Guac is actually my rather hefty and packing-a-punch, regular guacamole. All the while, the other perfect pair in this instance was the wine. We had plenty of leftover prosecco from our New Year's Bash and while taking on the task of finishing said prosecco, I discovered that the tart, yet slightly-sweet nature of the bubbly libation compliments the spicy and rich nature in guacamole. So go ahead, next time you're treating yourself to Mexican stray from the usual Corona and pop a bottle of the bubbly. Peculiar or not, this pair is indeed perfect, too. Apricot & Cipollini Braised Chicken
Adapted from Rachael Ray's "Big Orange Book"

4 boneless skinless chicken breasts
1 packet garlic & herb marinade
20 cipollini onions, ends trimmed and skins removed
20 apricots, cut into slivers or halves
2.5 cups white grape juice
1 cup chicken stock
2 tablespoons olive oil
Salt & Pepper to taste
1 handful parsley, rough chopped
Lemon wedges for garnish

1. Heat oil in a dutch oven or large deep dish over medium heat. Brown chicken breasts in olive oil, about 2-3 minutes per side.
2. Remove chicken and cover with foil to keep warm and juicy.
3 Add cipollini onions and cook 5-7 minutes until slightly soft in chicken drippings adding more olive oil if necessary.
4. After onions are softened, turn heat to medium-high and deglaze the pan using a large wooden spoon to scrape up drippings. Add white grape juice and apricots.
5. Cook until liquid has reduced in half.
6. Add chicken back into the pan and cover. Cook for an additional 10 minutes until liquid as reduced in half again and chicken is cooked through.


To serve spoon sauce, onions and apricots over the chicken breasts and top with parsley and a squeeze of lemon. Serves 4.

"Pico-Guac"
Adapted from Rachael Ray's "Big Orange Book"

3 avocados, skins removed and rough chopped
1 handful of cilantro, finely chopped
1/2 large red onion, finely chopped
2 jalapenos, seeds removed, finely chopped
1 large garlic clove, minced
2 plum tomatoes, seeded and finely chopped
Juice of 1 lemon
Pinch of salt & pepper
Pinch of cumin

1. Mash all ingredients together in a large mixing bowl.

Cooking with Beer

Tradition in my household is that on new year's day we eat a pork roast and sauerkraut. Now my mother never described to us the history, instead claiming that we're Polish and that was sufficient for me. A little research this year indicated that this tradition was actually brought over by various Austrians, Swedes and Germans as they settled in America. Wild boars were hunted and killed on the first day of January so in hopes of fat feasts for the rest of the year the tradition of pork and sauerkraut was born. Obviously I know that whatever I choose to eat in my cocktail-induced sluggishness will probably have no effect on my year what-so-ever, but why take the chance?
Now my mother's recipe calls for a slowly roasted pork with hours upon hours in the oven, being lovingly basted with sauce and homemade sauerkraut. Due to the aforementioned condition I could barely bring myself off of the couch until 4 pm. Instead, I settled for a quick version of this meal. My parents travel to Pittsburgh a few times a year to enjoy their "homeland" and all of its treasures. They recently brought back a craft brew magazine that has a section each month entitled "Cooking with Beer." In true new year's spirit the authors were giving a recipe for pork and sauerkraut but with an interesting twist. Per usual I tweaked the recipe according to what I had on hand to increase flavor and for ease purposes. This dish would be delicious on any cold day or anytime that you just want to feel a bit more, well, ... lucky.

Cider Brined Pork Chops with Apple Sauerkraut
Adapted from Mindy Johnson of Pittsburgh Craft

Hard Cider Brine
1 bottle hard apple cider
1/2 apple cider vinegar
3 tblsp kosher salt
2 tblsp grainy mustard
1 tblsp sugar
1/2 tsp cracked black pepper
1/2 tsp mustard powder
4 pork chops

Apple Sauerkraut
4 slices of bacon
2 cloves garlic, minced
1 gala apple, diced
32 oz prepared sauerkraut
12 oz beer
2 bay leaves
1 tblsp dried thyme

1. Combine all brining ingredients in a bowl. Salt may be dissolved in 1-2 tblsp of hot water first if preferred. Add pork chops and make sure they are completely submerged. I only allowed to brine for 2 hours but they can brine up to 24 in the refrigerator.
2. Heat a grill or grill pan to medium heat and grill chops 5-10 minutes per side or until pork is not longer pink in the center (cooking times vary greatly depending on thickness of chops). Use a thermometer to ensure pork reaches a minimum of 145 degrees.

3. Meanwhile, render the bacon over medium heat in a large, deep pan until crisp and remove from pan leaving drippings.
4. Add in garlic and apples and cook until soft.
5. Deglaze the pan with the beer and add sauerkraut, spices and bring to a simmer. Cook over medium heat, stirring periodically until liquid is reduced in half.
6. Remove from heat and stir in bacon.

To serve, place chops on a bed of sauerkraut and spoon over any liquid from the sauerkraut.

Serves 4.

New Year's Eve

Brett and I have come a long way from our cocktail induced slumber/black out/ dance parties on New Year's Eve in college... or so we thought. Last NYE, Brett was deployed and rang in the new year sleeping in Afghani dirt in sub-zero temperatures eating cold MREs so anything we did this year would have been an improvement. We decided to forgo the lofty bar bill and gather all of our families in our home for a nice meal. Now if you've read my previous blogs then you're probably expecting some variation of chicken and lemons but I decided to make use of the fact that I had very capable grill masters at my disposal in my brother, dad, father-in-law and husband. I also wanted something that could be easily eaten on small plates and carried around the party to play darts, relax on our porch or watch the count down. For cocktails I made a citrus red sangria, mimosas, and assorted wines. I decided on a number of appetizers including a strawberry cheese ball that was to die for, a cheese plate, and chips and salsa; none of which I captured on film. Per usual. For the main course I decided on flank steak with a tomato olive chutney I created which was fabulous. I served it alongside a blue cheese salad and the entire platter was devoured in approximately 5 minutes. I'd say this was quite the hit.
What we'd expected was a rather tame of night of prosecco and sangria toasts with everyone gathered around watching the ball drop. What occurred was significantly more interesting. After our table was cleared of goodies we discovered my sister-in-law's talents of bouncing plastic balls into red solo cups, my brother's ability to mix a mean shot and my dad's unforeseen art of flip cup. Even though our night ended up more frat party then dinner party we had a wonderful time and wonderful meal to welcome 2012.

Marinated Flank Steak with Tomato & Olive Chutney

For the steak:
1 cup red wine
1/2 cup vegetable oil
1/2 cup red wine or balsamic vinegar
2 sprigs rosemary
2 tblsp worchestire sauce

2 large flank steaks thoroughly salted and peppered on both sides

For the "chutney":
1 pint cherry tomatoes, halved
1 pint grape tomatoes, halved
12 - 16 oz kalmata olives, halved
2 tblsp butter
3 cloves garlic, minced
1/2 cup parsley, rough chopped
Pinch brown sugar
Pinch salt

1. Combine all marinade ingredients in a large dish. Thoroughly salt and pepper flank steaks on both sides and add to marinade, turning to coat. Marinade refrigerated ~1-4 hours turning occasionally.
2. Preheat grill to high heat.
3. Grill steaks over high heat for 2 minutes per side to achieve a nice crust on the meat. Turn grill heat down to low and grill for 10-15 more minutes depending on type of steak you prefer. (My family likes well so we grilled for 20 more minutes)
4. Meanwhile in a large skillet melt the butter over low-medium heat. Add minced garlic and saute until soft. Turn heat up to medium and add tomatoes, olives, sugar, and salt. Cook until olives are "crushed," about 7 minutes.
5. Remove from heat and stir in parsley.

To serve, remove steak from grill and let rest for 10 minutes, covered. Slice steak diagonally and spoon on sauce

Serves 8

Barbecue Shortcut

I was exceptionally close to naming this blog "Try This Now" because seriously: try this now. Being an eastern North Carolinian I have a soft spot in my heart for barbecue, specifically vinegar-based pulled pork barbecue but I don't have the time nor the equipment for the real deal. I certainly don't own a smoker that is capable of holding an entire pig nor do I have the 24 hours or more to cook it. I went to a Tastefully Simple party last year and purchased a "slow cooker pork sauce" which informed me that all I needed was pork butt and this sauce to create delicious pulled pork. They were absolutely correct. However, I couldn't buy the slow cooker sauce in stores so I've played around with a few variations to create some delicious home cooked barbecue.
I love my slow cooker but unfortunately I'm gone from my house for over 12 hours between the commute, school and of course my daily favorite: cheer leading practice. NOT. Most slow cooker recipes only cook for between 4-8 hours so this has to be a weekend recipe for me or in this came the ten days that under divine inspiration the great state gives me for Christmas break. I've also found that I had to stray from the original pork butt recipe because it was difficult to find. Instead I've substituted pork shoulder because its readily available and still cooks nicely. Also, because I couldn't find the sauce I used another brand. Williams & Sonoma has started carrying products from The Pit, a perennial favorite of us Raleigh natives, including their barbecue sauce. Make sure that you choose a sauce with vinegar content so it does not burn in the slow cooker like heavier tomato sauces or add a dash of apple cider vinegar to your favorite.
If you don't eat pork -use beef. And if you don't eat meat period at least try this pepper and onion slaw - whichever you choose relish every bite.

Barbecue Flatbread Sandwiches with Pepper & Onion Slaw

For the Sandwich
1 pork shoulder ( about 3lbs)
1 bottle barbecue sauce
1 package naan or flatbread
1 oz provolone or mozzarella cheese, finely grated

For the Slaw
1/4 cup banana peppers, rough chopped
1/8 cup onions, thinly sliced or shaved
1/4 tsp ginger
1/2 tsp dried cilantro or 1 tblsp rough chopped fresh
dash red wine or apple cider vinegar
Pinch of sugar
drizzle of olive oil

1. Combine pork shoulder and barbecue sauce in a crock pot. Cook on low for 6-7 hours until meat is tender and falling apart or high for 4 hours. Stir/turn every hour.
2. Meanwhile, combine all slaw ingredients and let sit, refrigerated, to develop flavors.
3. Once meat is through cooking heat a grill or grill pan over medium high heat. Grill naan over grill for 1 minute per side until lightly charred.

To serve cut naan into horizontal slices. Add pork to naan and top with cheese and slaw.

Serves 6.

Holiday Feasts

This Christmas was one for the record books. Not only did we cook an entire Christmas meal complete with thrice glazed ham, scalloped potatoes and crescent rolls, my parents were so distraught they weren't able to share Thanksgiving with us that we recreated the entire meal. Again. I mean everything. Turkey. Stuffing. Gravy. Green bean casserole. Of course in our rush to finish two entire feasts I did not take many photos but here is small pictorial montage of my wonderful Christmas meal(s).

From Top to Bottom:
Becca's Puff Pastry Wrapped Brie with Syrup & Preserves
Brined Herb Crusted Gravy with Apple Cider Gravy
Mixed Vegetables
Not Your Mama's Green Bean Casserole Sauce
Savory Puff Pastry Brie with Sun-dried Tomato Tapenade and Balsamic Glaze

Ease on Christmas Eve

If the holidays are anything like my family's then the last few days before Christmas are a mad rush to finish shopping, baking, wrapping, decorating, and futile attempts to keep your mind on straight especially on Christmas Eve. The last thing that we need is another kitchen explosion-type mess that is sure to occur when so many family cooks are in the kitchen. So in order to avoid this I made a freeze-ahead meal a few days beforehand. Lasagna and casseroles are good choices for this type of occasion. The entire meal can be assembled way in advance with little prep the night of except to press preheat on your oven. The recipe below is adapted from the box of barilla no boil noodles. These are a fantastic invention. I absolutely abhor the step in lasagna where you boil noodles that you aren't immediately smothering in tomato sauce and devouring. These also really reduce the prep time for lasagna. My only tip is to make sure you provide lots of sauce and cheese between the layers as these noodles need extra moisture since they'll be cooking during the baking process. This recipe is really easily customizable and you can add in other meats or cheese of your choice as well as any vegetables of your choice. The next time you are fraught over what to make the day before a big meal use this option to keep your cooking and clean-up stress free!

Artichoke & Sausage Lasagna

1 package no boil lasagna noodles
2 jars prepared tomato sauce
1 container ricotta cheese, 15 oz
4 cups mozzarella cheese
1 cup Parmesan cheese
1 package hot Italian sausage, 1 lb
1 can artichoke hearts, quartered
1 cup red wine
1 egg, beaten
Salt & pepper to taste
1. Brown sausage in a skillet, breaking up into small pieces. Drain on paper towels.
2. In a large mixing bowl combine two jars of tomato sauce, and quartered artichokes. This will be your sauce layer.
3. In another large mixing bowl combine ricotta cheese, beaten egg, 2 cups mozzarella and 1 cup Parmesan. This will be your ricotta layer.
4. Begin assembly in an 11 x 15 x 3 inch greased or non-stick sprayed casserole dish or lasagna pan. When layering lasagna spread fillings to outer edges. Also, it's okay if the noodles overlap!

To Assemble:
1. Spread 2 cups sauce mixture on bottom of pan.
2. Layer 4 uncooked sheets, 1/3 ricotta mixture, half of browned meat, 1 cup mozzarella and 1.5 cups sauce.
3. Layer 4 uncooked sheets 1/3 ricotta mixture and 1.5 cups sauce.

4. Layer 4 uncooked sheets the remaining of the ricotta mixture and browned meat, and 1 cup of sauce.
5. Layer 4 uncooked sheets, the remaining sauce and the remaining mozzarella.

Bake at 375, covered with foil, for 50-60 minutes until bubbly. Remove foil and continue to bake until cheese is browned and melted about 5 minutes.

Serves 8