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Fried Deviled Eggs??….A New Twist on an Old Favorite!

Fortunately or unfortunately some good things have come from this very bad thing…the¬†covid virus; newly found hobbies, online classes, home cooking and learning a new kind of entertaining…social distance outdoor cocktail hours.

So, on a search for easy appetizer recipes, I have found this one on Delish.com. Let’s take that old deviled egg recipe, fry it up and serve it…..a new winner!!

FRIED DEVILED EGGS!

INGREDIENTS
  • 8¬†large eggs, divided
  • 3 tbsp.¬†mayonnaise
  • 1 tbsp.¬†sour cream
  • 1 tsp.¬†hot sauce
  • 1 tsp.¬†Dijon mustard¬†
  • Kosher salt
  • Freshly grond black pepper
  • 1/2 c.¬†all-purpose flour
  • 3/4 c.¬†panko breadcrumbs
  • 1 tsp.garlic powder
  • vegetable oil, for frying
  • Finely chopped chives, for garnish
  • Smoked paprika, for garnish
DIRECTIONS
  1. Place 6 eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
  2. Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, sour cream, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper. Cover and refrigerate while frying eggs.
  3. Place flour, remaining eggs, and panko into 3 separate shallow bowls. Add 1 teaspoon water to eggs and whisk with a fork to combine. Add garlic powder to bowl with flour and stir to combine. Dredge each egg white first in flour, then egg, then panko, and place on a plate.
  4. Add about 3‚ÄĚ oil to a large heavy bottomed pot over medium heat. Heat oil to 350¬į, then gently drop breaded egg whites into oil and fry until golden brown, 2 to 3 minutes. Remove, drain on a paper-towel lined plate and season with salt.
  5. Fill fried egg whites with yolk mixture and garnish with chives and paprika.

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Staying Home + My Rotisserie Chicken Challenge

Hey fellow quarantiners! I wonder if you are being as resourceful as I am trying to be….and surprising myself! Doing my own nails, highlighting my own hair, and yes……cutting my own hair….are my most recent activities.

This cutting my own hair thing is a daily event. Watching you tube videos of people cutting their own hair and other people’s hair has been entertaining but hasn’t helped, and I definitely don’t recommend it. My hair dresser, Devin, is going to shit herself when she see’s what I’ve done to my hair. I’m not quite sure what I’ve done either…

I did cut Steve’s hair the other evening after cocktails and every morning check to see which side needs evening up. He’s been super patient. Yesterday he told me that he thought his hairline was receding….I told him that it was probably his new haircut and maybe we should let it grow a little….What I really meant to say is that maybe we should do haircuts before cocktails?

My son and new daughter-in-law, who just got married in their home last weekend, have been our personal shoppers. I worry about them… As nursing home administrators, Jeffrey & Mackenzie are both on the front lines so I’d like to keep my grocery list short giving me a new challenge….which is also keeping me away from haircutting for a bit…..

MEALS CAN YOU MAKE WITH ONE ROTISSERIE CHICKEN

There is nothing more delicious than a fresh, hot, store bought grocery store rotisserie chicken…Even smelling it in the car on your way home makes my mouth water…

Meal 1. I pull the thigh/leg off and serve it with any side. No magic, but delicious. Cut up the leftover chicken and tuck it in the fridge for the next creation..

More recipes:

CHICKEN ENCHILADAS

IMG_8260

Super easy and delicious…add fresh or frozen spinach & corn if you like…

Ingredients:

  • 1 can diced tomatoes in juice (14.5 oz.)
  • 1 Tbsp. chopped garlic
  • 2 Tbsp. olive oil1 ¬†Tbsp. all-purpose flour
  • 2 ¬†Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 cup low-sodium chicken broth
  • Salt and black pepper to taste
  • 2 cups shredded cooked chicken
  • 1 can diced tomatoes, drained (14.5 oz.)
  • 1/2¬†cup diced onion
  • 2 cups shredded Cheddar, divided
  • 8 flour tortillas (8-inch)

Directions:

Preheat¬†oven to 350¬į.

For the sauce, purée tomatoes in juice, chopped onion, and garlic in a food processor.

Heat oil in a large saucepan over medium. Stir in flour, chili powder, and cumin; cook 1 minute.
 
Whisk in puréed tomato mixture and broth; bring to a boil.
 
Reduce heat to medium-low and simmer sauce until thickened, 15‚Äď20 minutes, stirring occasionally.
 
Season sauce with salt and pepper and let cool. 

For the filling, combine chicken, drained tomatoes, diced onion, and 1 cup Cheddar with 1/2 cup sauce to coat.

Spread¬†1/2¬†cup sauce in bottom¬†of a 9×13-inch baking dish. Place
1 tortilla into dish, spread on 1 Tbsp. sauce, and flip.

Scoop 2 Tbsp. filling onto tortilla, and roll to enclose.

Place tortilla, seam side down, in the dish.

Repeat saucing, filling, and rolling with remaining tortillas.

Top enchiladas with remaining sauce and 1 cup Cheddar.

Bake enchiladas until Cheddar melts and sauce is bubbly, 30 minutes; let cool slightly before serving.

CHICKEN POT PIE WITH PHYLO CRUST

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So easy and delicious! Substitute the phyla with refrigerated pie crust  for an easy alternative.

INGREDIENTS

  • 8 oz.cremini or button mushrooms, quartered
  • 1 Tbsp. minced fresh thyme
  • 6 Tbsp. unsalted butter
  • 1/2 cup all-purpose flouR
  • 1/2 cup dry sherry
  • 2 cups low-sodium chicken broth
  • 1 ¬†cup whole milk
  • 2 ¬†tsp. fresh lemon juice
  • Salt, black pepper, and dry
  • sherry to taste
  • 2 cups chopped cooked chicken (rotisserie)
  • 2 cups frozen mixed vegetables,¬†thawed and patted dry
  • 1/2 cup frozen pearl onions, thawed and patted dry
  • 4 Tbsp. each unsalted butter and olive oil
  • 16 sheets phyllo dough, thawed to room temperatureMAKE IT!

DIRECTIONS:

  1. Preheat oven to 400¬į. Line a baking sheet with foil.
  2. Cook mushrooms and thyme in 6 Tbsp. butter in a sauté pan over medium heat until browned and liquid nearly evaporates, about 10 minutes. Stir in flour and cook 1 minute.
  3. Deglaze pan with 1/2 cup sherry; cook until nearly evaporated. Whisk in broth and milk; cook until thickened to desired consistency, 10‚Äď12 minutes.
  4. Add lemon juice; season with salt, pepper, and sherry.
  5. Transfer mushroom mixture to a large bowl. Stir in chicken, mixed vegetables, and onions.
  6. Divide mixture among four  baking dishes arranged on prepared baking sheet.
  7. Heat 4 Tbsp. butter with oil in microwave until butter melts. Place a phyllo sheet on a flat surface; cover remaining sheets with a damp towel to keep them from drying out.
  8. Lightly brush phyllo sheet with butter-oil mixture; roll into a loose tube. Repeat brushing and rolling with 3 more phyllo sheets, then starting at outer edge, place 4 phyllo tubes end to end in a spiral pattern on top of filling. Repeat phyllo steps for each pot pie. Drizzle any remaining butter- oil mixture over phyllo or coat with nonstick spray.
  9. Bake pies until crust is golden and filling is bubbly, about
    20 minutes. Let pies cool¬†5‚Äď10 minutes before serving.

Depending upon the width of your dishes, the number of phyllo sheets needed may vary by one or two.

Creamy Pesto Lasagna with rotisserie chicken

IMG_8511

Serves 12

Use no-boil lasagna sheets or regular sheets (cook them 5 minutes before assembling) Also, add spinach for added nutrition.

 

Ingredients:

FOR THE B√ČCHAMEL

  • 4 Tbsp. unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/4 tsp. ground nutmeg
  • 1/2 cup purchased refrigerated basil pesto
  • Salt and black pepper to taste

FOR THE LASAGNA

  • 1 pkg. whole-milk ricotta cheese (15 oz.)
  • 1 cup grated Parmesan
  • 1/2 cup purchased refrigerated basil pesto
  • 12 dry, flat, no-boil lasagna sheets
  • 3 ¬†cups diced rotisserie chicken, divided
  • 4 ¬†cups shredded part-skim mozzarella, divided

Preheat oven to 350¬į.
For the béchamel, melt butter in a large saucepan over medium heat.

Whisk in flour and cook 2 minutes.

Slowly whisk in milk and nutmeg, bring to a simmer, and cook 2 minutes more.

Off heat, stir in 1/2 cup pesto; season with salt and pepper.

For the lasagna, stir together ricotta, Parmesan, and 1/2 cup pesto; season with salt and pepper.

Spread 2/3 cup béchamel in bottom of a 9×13-inch baking dish.

Lay 3 lasagna sheets side by side, top with 1/2 cup ricotta mixture,
3/4 cup chicken, 2/3 cup béchamel, and 3/4 cup mozzarella.

Repeat layering three more times, topping the final layer with 11/2 cups mozzarella.

Cover lasagna with foil. Bake lasagna until bubbly, about 45 minutes.

Remove foil and¬†bake lasagna 15 minutes more, then broil on high until golden, 2‚Äď3 minutes.

Let lasagna rest 15 minutes before serving.

Dear Friends,

Staying home and staying safe have become part of our new normal.

Making a list of things to accomplish each day has helped relieve¬†boredom and frustration and gives me a sense of accomplishment. ¬†Organizing those boxes of pictures into labeled baggies or photo albums, making boxes of clothing and other items to be donated (there will be a huge need), and finding delicious recipes with items shoved into the back of the pantry are this week’s list.

Cheers to hoping that this will get better. If we all do our part in keeping our distance and staying home, we hope this will pass.

If you have any easy and delicious recipes to share, I’d love to hear from you!

Until next time, Laura

PS: Here are some finds to shop for!

Barilla Gluten Free Pasta, Oven-Ready Lasagne, 10 Ounce $2.19Barilla Gluten Free Pasta, Oven-Ready Lasagne, 10 Ounce

Le Regalo HW1236 Glass Casserole with Insulated Bag, Ideal for Picnic, Potluck, Hiking & Beach Trip-Retains Hot and Cold Temperature of Food, 14″x8.5″x2.75″, Red $16.23

I love this one so that I can bring a warm lasagna to my kids or my parents.

Clairol Root Touch-Up Permanent Hair Color Creme, 8.5A Medium Champagne Blonde, 1 Count by Clairol $14.23

I’m not advocating coloring your own hair, but I did try this and liked it. Easy and not stinky…It comes in a variety of colors to match your hair.¬†

 

 

 

 

 

 

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A Little Food for Thought

I spent most of last week scrambling from store to store engaging in my own version of “Say Yes to the Dress” hoping to find the perfect dress for my son’s upcoming wedding. Little did I know that I was successfully exposing myself (and my family) to God knows what and hoping this invisible enemy would just disappear. The good news….I found the dress…The bad news….The wedding is off, or postponed for now.

My husband, Steve is happy because all of the ‘say no to the dresses’ have been successfully returned and the credit card is tucked away….for now.

What is the take away? Stay positive, worry about what we can control, and turn off the tv after the Today Show.

For me, self quarantining is a great time to search out recipes to share! Technically, I should be offering immune boosting recipes, but today, since our restaurant choices are limited, I found some great ‘restaurant quality’ recipes to share. Check this twist on chicken Parm from Cuisine Magazine!

Chicken Parmesan Roulades 

with Fresh Tomato Sauce and Caesar Salad

For the¬†roulades‚ÄĒ

  • 8 boneless, skinless chicken breast halves pounded thin (6 oz. each)
  • Salt & Pepper to taste
  • Fresh Mozzarella sticks cut into eight, 2″ long pieces

For the coating—

  • 1 C. panic bread crumbs (I use Italian blend)
  • 1 C. Parmesan cheese shredded
  • 1 T. minced fresh parsley
  • 1/4 C. all purpose flour
  • 1 egg, beaten
  • 1/2 C. olive oil

For the¬†sauce‚ÄĒ

  • 1 C. chopped onions
  • 1/2 t. red pepper flakes
  • 3 C. cherry tomatoes
  • 1/4 C. chopped fresh basil
  • Salt to taste

serve WiTh:

Caesar Salad, 
1/2 cup Parmesan, shredded

DIRECTIONS:

  • Preheat oven to 400* & coat a baking sheet with nonstick spray.
  • Halve the chicken for the roulades.
  • Season & roll each with a piece of mozzarella.
  • Combine panko, Parmesan cheese & parsley
  • Dredge roulades in flour, dip in egg and coat in panko mixture.
  • Roast in the oven 10 min.
  • Saut√©s in skillet with 2T olive oil

FOR THE SAUCE:

Saute onions and pepper flakes in a sauce pan 2-3 min.

Stir in tomatoes and cook until slightly thickened 8-10 min.

Season with basal and salt.

TO SERVE:

Place roulade on top of Caesar salad, spoon tomato sauce on top, and sprinkle with Parmesan.

CAESAR SALAD

Makes 10 cups; Total time: 15 minutes

Mash TogeTher:

11/2 t. garlic, minced
1/4 t. kosher salt

Whisk in:
1/4 cup Parmesan, grated 2 T. fresh lemon juice

1 T. mayonnaise
1 t. anchovy paste
1 t. Dijon mustard
1 t. Worcestershire sauce
1/2 t. black pepper
1/4 cup olive oil
Toss WiTh:
10 cups romaine lettuce, chopped

Mash garlic and salt together with the flat side of a knife blade until it forms a paste,  Whisk remaining ingredients together with the garlic paste until combined. Toss the romaine with the dressing just before serving.

Dear Friends,

I hope you enjoy today’s recipe. Shortcuts work….use jar sauce and store bought dressing…it’s all good.

Every day my daughter FaceTimes me with our 18 month old grandson doing everything from dying spaghetti noodles to finger-painting cards and mailing them to family members. Working full time from home and being so resourceful, I marvel at her positive outlook and commitment.

It’s a lesson. Without being preachy and trite….cheers to health and watching out for each other while doing the right thing…..Stay home….Stay healthy.

ūüć∑Laura

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Turkey Burgers with a (huge) Splash of Teriyaki

My search to spice up everyday meals have two requirements….they have to be super quick and super flavorful. This great recipe for a juicy and delicious turkey burger tickled my fancy.

I loved the combo with the pineapple, but it turned the bun into huge mess. My Steve wasn‚Äôt a huge fan of the pineapple, so he ate it on the side wrapped in a lettuce bun. I also went a little crazy with the Soy Vey Very Teriyaki, actually a lot crazy….the whole bottle at the end. LOVED IT!

TERIYAKI TURKEY BURGERS with GRILLED PINEAPPLE

Makes 4 burgers


COMBINE: 

  • 1 egg¬†
  • 1/2 ¬†cup dry bread crumbs
  • 1/3 ¬†cup diced onion
  • 1 Tbsp. minced fresh garlic¬†
  • 4 Tbsp. teriyaki sauce, divided¬†
  • 1/4 tsp. onion powder¬†
  • 1 lb. ground turkey¬†

GRILL: 

  • 8 oz. sliced fresh pineapple or 1 can (8 oz.), drained¬†
  • 4 hamburger buns, split, buttered, and toasted¬†(I recommend wrapping in lettuce)
  • Green leaf lettuce¬†
  • Teriyaki sauce, (Soy Vey Very Teriyaki)¬†
  • Preheat grill to medium.
  • Combine egg, bread crumbs, onion, garlic, 2 Tbsp. teriyaki sauce, and onion powder in a bowl. Add turkey and mix until combined; shape¬†
  • Baste patties with remaining 2 Tbsp. teriyaki sauce (or the rest of the bottle) during the last 5 minutes of cooking.
  • Grill pineapple slices until grill marks appear, 3‚Äď4 minutes per side. Assemble burgers on buns with lettuce, or wrap in lettuce, pineapple, and additional teriyaki sauce.¬†

Dear Friends,

As summer draws toooo quickly to a close, I hope to keep my grill running as long as I can, filling my days with family, friends and yummy cocktails!

I saw a cute saying for this time of year….”Keep your pumpkin spice away from my margarita!” I like it and am happy to wait for cool fall nights….so until then….

ūüćĻCheers! Laura

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Sheet Pan Eggplant Parm?? Easy and Cheezy? Oh yea!

Salad…..my favorite comfort food of summer, but anything fresh from the garden and smothered in cheese….now we’re talking! Summer’s bounty of eggplant, zucchini and tomatoes give rise to delicious and healthy twists on most loved recipes….like one of my faves, eggplant Parmesan!

This sheet pan eggplant parm is a super easy and flavorful without all the fuss and fat of the original version. Give it a try…..

SHEET PAN EGGPLANT PARMESAN

INGREDIENTS:

  • 1 medium eggplant, cut into 1/4-inch slices
  • 2 eggs
  • 1 Tbsp water
  • 1 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 2 Tbsps olive oil or spray olive oil
  • 3 C. marinara sauce
  • 8 ounces mozzarella cheese, shredded or fresh
  • julienned fresh basil, optional

DIRECTIONS

  1. Spread the sliced eggplant in a single layer onto paper towels. Lightly salt the eggplant and let it sit for 15 minutes. Flip the eggplant, salt the other side, and let sit for another 15 minutes.  Rince the eggplant with water and pat dry with clean paper towels. (This step is optional)
  2. Preheat your oven to 375 degrees.  
  3. Combine the panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder in a shallow dish.  In a separate dish, lightly beat the eggs with the water.
  4. Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the breadcumbs onto the eggplant to evenly coat both sides.
  5. Spray a foil-lined sheet pan with the olive oil.
  6. Place the breaded eggplant in a single layer on the baking sheet.
  7. Bake in the preheated oven for 15 minutes, flip the slices, then bake for an additional 10 minutes on the other side. Spoon sauce onto each slice and top with shredded or fresh mozzorella cheese.  
  8. Return to the oven and continue baking for an additional 10 minutes, or until the cheese is melted.  Top with fresh basil right before serving.

Dear Friends,

Thanks for swinging by! I know it’s been awhile, but I hope to share more regularly!

Enjoy this delicious dish!

Cheers to celebrating summer!

ūüć∑Laura

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Brown Bananas Again? Try this Delicious Banana Cookie Recipe!

Banana Cookies

When the kids come to visit, we always have leftover bananas. Try this delicious twist on the usual banana bread or cupcakes…..Banana Cookies! Soft, chewy and delicious. You may make them before the kids arrive!

Banana Cookies

Ingredients

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1 ripe smashed banana 
  • 3.4 oz package banana cream instant pudding mix
  • 2 large eggs
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips

Instructions

  • Preheat your oven to 350*F
  • Line baking sheets with parchment paper.
  • Combine flour, baking soda and salt, then set aside.
  • Combine butter and sugar and mix with an electric mixer.  Add banana, dry pudding mix and the eggs, then mix together until smooth.
  • Combine dry ingredients into the mixing bowl with banana mixture.
  • Add the white chocolate chips.
  • Scoop rounded tablespoonfuls of cookie dough onto parchment lined baking pan.
  • Bake at 350*F for 10 minutes or until slightly golden.
  • Cool for several minutes on the cookie sheet before transferring to a cooling rack.
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Oakes Farms Meets Naples Home Cooks: From Seed to Our Table

The next time you find yourself standing in a grocery store, and some guy with a camera loudly asks if there are any home cooks around, and you are the only person there, I say, GO FOR IT!

This happened, and my dream of becoming a Food Network Star was at my fingertips…well, sort of.

What started as a plan to cook a quiet dinner, soon blossomed into an incredible cocktail party with our amazing friends pitching in, all the while our PR guy, Larry from TellYourVision.Net, filmed us from start to finish!

Check out our commercial here!

And, here is the recipe you have all been waiting for!

STEVE’S PAN FRIED FLORIDA GROUPER BITESfullsizeoutput_13cae

INGREDIENTS:

‚ÄĘ1 lb fresh Wild Florida Grouper Fillets, washed & patted dry

‚ÄĘ2 organic eggs, beaten

‚ÄĘ2 C. Cheez-it crackers ground fine

‚ÄĘ2 C. Parmesan cheese grated

‚ÄĘ1/2 C. Organic Olive Oil

DIRECTIONS:

‚ÄĘIn a food processor, blend Cheez-it crackers with the parmesan cheese.

‚ÄĘCut the grouper into 1‚ÄĚ bite size pieces.

‚ÄĘHeat the oil over medium high heat.

‚ÄĘDip each fillet in egg and toss in the cracker/cheese mixture to coat.

‚ÄĘPlace each fillet into the hot oil taking care not to over crowd the fish.

‚ÄĘCook for 3-4 min. per side until golden brown.

‚ÄĘRemove and serve immediately with your favorite tarter sauce, cocktail sauce or mustard sauce.

Dear Friends,
Thanks for swinging by! Stay tuned in the next few weeks for more great recipes and entertaining ideas from our Naples friends.
Cheers to sharing celebrations with love.
Laura

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Gifts from the Garden…Yes Please!

I¬†have had the fortune of great friends with the greenest of green thumbs extoll gifts from their garden. I LOVE summer’s bounty am elated when the supply far exceeds the demand. Truthfully, how much zucchini, tomatoes, beats and lettuce can one eat in a week? Hmmmm…..

So, with open hands and a grateful heart, I accept these gifts and in return, I share recipes, dog treats and treasures from my kitchen.

My zucchini growing friends did quite well this year….you know who you are ūüėė and I am sharing one of my favorite recipes…Zucchini Napoleons.

ZUCCHINI CAKE NAPOLEONS

Makes 4 servings 

SHRED:

  • 4 zucchini, green, yellow or both (4 cups)
  • 1/2¬†C.¬†shredded onion
  • 1/2 C. shredded Romano cheese
  • 1 tsp. kosher salt

WHISK:

  • 2 egg
  • 1 Tbsp. minced garlic
  • 1 Tbsp. dried Italian seasoning¬†
  • 1/2¬†tsp. baking powder
  • 1 cup Italian panko (or Italian breadcrumbs)

HEAT:

3 Tbsp. olive oil, divided

ASSEMBLE:

  • 1 large tomato
  • 8 oz. fresh mozzarella, sliced¬†1/4-inch thick
  • 1/2 Cup prepared pesto (I use Trader Joe‚Äôs‚Ķcheap + fresh)
  • Basil sprigs

Shred zucchini and onion

Place zucchini and onion in a salad spinner, sprinkle with salt and let stand 30 minutes. 

Spin mixture in a salad spinner to dry; transfer to a kitchen towel and squeeze to remove more liquid.

Whisk together egg, garlic, Italian seasoning, and baking powder.
Stir in zucchini mixture and panco. 

Scoop batter with 1/2 cup measure onto a baking sheet and press into 8 cakes.

Heat 1 Tbsp. oil with drippings in skillet. Sauté cakes in two batches over medium heat until golden, about 4 minutes per side, adding more oil as needed.

Add a mozzarella slice to each cake in the last 2 minutes of sautéing to slightly melt mozzarella. 

Transfer cakes to a paper-towel-lined plate. 

Assemble Napoleons by layering

  • fresh mozzarella slice
  • a tomato slice
  • 2 T. pesto¬†
  • ¬†Top each with a remaining cake and garnish with a basil sprig;¬†serve immediately¬†

Dear Friends,

Summer’s bounty isn’t over until it’s over. I hope you enjoy this delicious dish. It has great presentation and doesn’t take forever to make…just a few small steps.

Great friends are truly a blessing. I remember taking a Steven Covey class many years ago where he emphasized the concepts of deposits and withdrawals¬†in friendship. “Over deposit and under withdraw” was his best advice in any relationship and no words could be truer.

Cheers to friends, family and everything else you love. Until next time…

ūüćłLaura

PS..Check out my latest obsessions…

OXO Good Grips Salad Spinner $29.95 + FREE SHIPPING

SALAD SPINNER

Ninja 4-in-1 Blender and Food Processor System, 1200-Watt Auto-iQ Base with Blending, Processing, Spiralizing, Mixing, and Dough (AMZ012BL), Black $226.99 + FREE SHIPPING

NINJA FOOD PROCESSOR

Chef’s Medal Food Serving Tray Set: 3 Tier Metal Display Stand with 3 White Rectangular Stoneware Platters | Perfect for Party Foods, Desserts, Cakes & Cupcakes $29.97 + FREE SHIPPING

SERVING TRAYS

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My Comfort Food Falling Out

For some reason, we are convinced that with the onset of fall and winter, we should be eating comfort food…delicious, stick to the ribs (and everywhere else)…filling, satisfying, fattening food. Then comes spring and we wonder why our shorts don’t fit and our feet have gone up a half size.¬†

Try a bowl of shepherds pie laced with buttery mashed potatoes or how about a nice slice of mac and cheese stuffed meatloaf? These are truly amazing. 

So, my question is this: Is it comfort food season, or are we stress eating because it will soon be snowy and cloudy for the next six months??

If I sound like a bah humbug about fall and winter, it’s no accident. That being the case, I have made a diligent attempt to find seasonal recipes that limit the fat but keep the comfort.

And by the way, shortcuts of all kinds in my recipes are more than acceptable. Trader Joe’s is stocked with affordable and organic choices for meal prep goodies. Costco is another great place if you are feeding a large crowd.¬†

PS…I will absolutely post those amazing comfort food recipes as well. No reason not to…

ROASTED BUTTERNUT SQUASH SALAD WITH PORT VINAIGRETTE

FOR THE BUTTERNUT SQUASH

  • 1 Butternut Squash, cut in small pieces
  • 8 shallots, peeled, halved
  • 2 T. olive oil
  • Sprinkle of onion salt (I like the Trader Joe’s)

FOR THE VINAIGRETTE

  • 1/4 cup white wine vinegar
  • 1/2 cup honey
  • 1/4 cup port wine
  • 1 T. fresh ginger, minced
  • 1 T. chopped fresh rosemary
  • 1/4 cup vegetable oil
  • Salt and pepper to taste

 

FOR THE SALADS

BUILD EACH SALAD WITH

  1. 1 cup spring mix salad greens
  2. Roasted butternut squash and shallots
  3. 2 T. Port Vinaigrette
  4. 2 T. crumbled blue cheese
  5. 2 T. toasted walnut pieces

 

Preheat the oven to 450¬į.

Toss the butternut squash and shallots in olive oil in a large roasting pan. Lightly sprinkle with onion salt (or sea salt).

Roast in the lower oven for 15 minutes.

Prepare the vinaigrette:

Combine vinegar, honey, port, ginger, and rosemary. Pour this syrup over the roasting squash and return the pan to the oven; roast for 10 more minutes.

With a slotted spoon, transfer squash and shallots to a bowl.

Pour syrup into a measuring cup and whisk in enough oil to make 11/4 cups vinaigrette, season, and set aside.

 

Build each salad starting with greens.

Top with squash and shallots, and drizzle with vinaigrette.

Sprinkle with crumbled blue cheese and toasted walnuts.

*If you aren’t a fan of butternut squash, try using pears for a delicious twist. Roast them or use them sliced raw.

Dear Friends,

Sorry it has been so long. Summer has taken me away from my computer but I am back to share.

Always on a search for delicious EASY winners and I am happy to search for ones you are looking for. Email or send a txt.

Cheers to celebrating simple things every day and cherishing friends and loved ones.

ūüć∑¬†Laura

PS…Check out my latest Trader Joe’s obsessions! Just one click away!

 

Trader Joe’s Seasoning – 21 Salute Seasoning , Chile Lime and Everything but the bagel Seasoning by Trader Joe’s $13.87 + Free shipping!

TRADER JOE'S SEASONING

Not only are these amazing, but I LOVE the way they stack!!

Trader Joes(16 fl oz) Coconut Certified Organic Extra Virgin Coconut Oil by Trader Joes by Trader Joe’s $13.49 + Free Shipping!

TRADER JOES COCONUT OIL

Cook with it, mix it with your peanut butter, or use it on your skin! I can’t get enough of this!

Cooking With a Touch of Savory Trader Joes Chile Lime, 21 Salute, Onion Salt and Seasoning Salt (4/pk) by Trader Joe’s $18.80 + FREE SHIPPING!

TRADER JOE'S FOUR SPICES

Trader Joes Hot & Sweet Pepper Jelly by Trader Joe’s $9.50 + FREE SHIPPING

TRADER JOE'S SWEET PEPPER JELLY

This is a staple if you entertain! Mix it with cream cheese + serve with crackers for an easy and delicious appetizer!

Trader Joe’s Enrich Moisturizing Face Lotion Broad Spectrum SPF 15 by Trader Joe’s $9.48 + FREE SHIPPING!

TRADER JOE'S FACE LOTION WITH SPF 15

Keep this by your sink and wear it every day to help keep those wrinkles away!

Trader Joe’s Nourish All-in-one-facial Cleanser $13.07 + FREE SHIPPING!

TRADER JOE'S FACIAL CLEANSER

LOVE LOVE LOVE this gentle facial cleanser. I even use it to soak my bathing suits after swimming!

All-Clad E7649764 HA1 Hard Anodized Nonstick Dishwasher Safe PFOA Free Roaster Cookware, 13-Inch by 16-Inch, Black $79.95 + FREE SHIPPING!

ALL CLAD ROASTING PAN

This is literally, the BEST roasting pan! Large enough for everything and super easy to clean!

Gallery

This BLT Salad will be a Mother’s Day Favorite!

If you are looking for a great salad to add to your picnic for Mom’s Day, graduation, or just a get-together, try this BLT Salad…..all the flavors of that favorite ¬†bacon, lettuce and tomato sandwich in a bowl! Simple and delicious!

BLT PASTA SALAD

with

Creamy Bacon Dressing

 

To keep the dressing from curdling, be sure to cool the bacon drippings to room temperature before adding to the mayonnaise.

Makes 20 servings 

COOK:

1 lb. dry campanelle pasta
1 lb. thick-sliced bacon, diced

WHISK:
1/2 cup mayonnaise
2 Tbsp. minced shallots
2 Tbsp. minced fresh basil
2 Tbsp. cider vinegar
2 tsp.sugar

Salt and black pepper to taste

STIR IN:

4 cups chopped romaine lettuce 4 cups halved grape tomatoes

Cook pasta in a large pot of boiling salted water according to package directions. Transfer pasta to a bowl of ice water; drain well.

Cook bacon in a large nonstick skillet over medium heat until crisp. Transfer bacon to a paper- towel-lined plate. Reserve 3 Tbsp. drippings; set aside to cool.Whisk together mayonnaise, reserved drippings, shallots, basil, vinegar, and sugar in a large bowl; season with salt and pepper.

Stir in pasta, romaine, tomatoes, and bacon; toss to coat. Season salad with salt and pepper.

Dear Friends! I hope you enjoy this delicious salad! This year, I used medium sized ball jars for individual servings….they looked super cute on the table, and made serving easy (the best!).

This year will be my daughter, Jodi’s, first “Almost A Mom’s Day!” They are deciding what to name the baby, and I’m trying to decide what the baby will call Steve and I.¬†

Check out some of my fun finds! As always, thanks for swinging by and have a wonderful Mother’s Day!

Cheers! Laura

CELEBRATIONS SHOPPING

SHEIN Lantern Sleeve Tied Neck Blouse Regular price $95.99 Sale price $49.99 + Free 7 day shipping!

SHEIN Lantern Sleeve Tied Neck Blouse

JLN Freshwater Pearl Rope Bracelet Regular price $39.99 Sale price $14.99

JLN Freshwater Pearl Rope Bracelet

 

24/7 Comfort Apparel Long Cool Woman Off the Shoulder Dress Regular price $96.99 Sale price $64.99 + Free 7 Day Shipping!

24/7 Comfort Apparel Long Cool Woman Off the Shoulder Dress

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Women's Tile Print Tunic

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To Cook or Not to Cook….That is the ???

Well, as they say, “When in Rome…,” but in Naples…….Florida, it’s great fun to do as the Naples’ Floridians do….enjoy¬†dining out on Fifth Avenue South! The epicurean choices are so incredible that dining in doesn’t always cut it. I try to justify it to myself, and Steve, by convincingly insisting that amazing meal ideas can be born from amazing restaurants.¬†

Actually, it’s devastating…..(slightly dramatic, I know) to eat a mediocre meal in a restaurant and know that you can have a much better dinner at home. Dining out is a treat and I’m committed to duplicating and sharing some of my faves from my recent travels to Naples, Florida.

Sea Salt is one of our favorites and the chef  nailed it on creativity and taste with his Caesar Salad Sushi Bites.

CAESAR SALAD SUSHI BITES

The first time I made these, I over filled them. Less is more, so that they are able to roll up and sit on the plate for a delicious presentation.

Caesar Salad Sushi Bites

INGREDIENTS

  • 8 romaine leaves
  • Caesar Dressing (store bought or home made)
  • Shredded Parmesan Cheese
  • Small jar of red lumpfish caviar

DIRECTIONS

  1. Wash, dry and lay each romaine leaf flat.
  2. Spread 1 T on each leaf.
  3. Sprinkle 2 T Parmesan cheese on each leaf.
  4. Carefully and tightly roll each romaine leaf up lengthwise.
  5. Cut off loose ends and and slice evenly down the middle. (Each leaf makes 2 rolls)
  6. Repeat with remaining leaves.
  7. Turn each ‘sushi roll’ flat and top with 1/2 t. dressing and a sprinkle of caviar.
  8. Serve with chopsticks!

CAESAR SALAD DRESSING

Combine + Serve
  • 6 cloves garlic, mashed and minced.
  • 1 tablespoon Dijon mustard.
  • 1 tablespoon vinegar.
  • Kosher salt and freshly ground black pepper.
  • 2 tablespoons mayonnaise.
  • 1/2 cup olive oil.
  • Lemon juice, for seasoning.
  • Minced anchovy fillets, optional.

One of the new kids on the block in downtown Naples is The Bevy; a delightful, open air restaurant featuring a living wall, beautiful bar and a retractable skylight ceiling. The food and drinks here insight the senses with every sip and bite.

Steve was more than delighted with his appetizer of Deviled Oysters which include yellow conrmeal oysters, deviled eggs and candied bacon. fullsizeoutput_4113

Our friend, Bob, loved his craft cocktail, The Cedar Fire Old Fashioned which features bastille 1789 whiskey, orange bitters, maples syrup, smoked glass and candied bacon.

 

DEVILED EGGS

DEVILED EGGS

INGREDIENTS

  • 1 dozen eggs
  • 2 teaspoons dijon mustard
  • 1/3 cup mayonnaise
  • 1 Tbsp minced shallot¬†or¬†onion
  • 1/4 teaspoon Tabasco sauce
  • Salt and pepper
  • Paprika

DIRECTIONS

  1. Boil the eggs in water 10-12 min.
  2. Peal the eggs, cut the in half lengthwise and remove the yolks.
  3. Mash yolks with mustard, mayonnaise, onion, Tabasco, salt, pepper. (For finer consistency, place in a food processor.
  4. 4 Pipe or spoon mixture into egg white halves: Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. 
  5. Serve as is, or top with your favorite toppings: candied bacon, smoked salmon, caviar, jalape√Īo

CANDIED BACON

CANDIED BACON

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
  • Place bacon slices on cooling rack set over a baking sheet.

Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.

 

 

CORNMEAL FRIED OYSTERS

  • Heat deep-fryer to 375 degrees F (190 degrees C).
  • Combine cornmeal, garlic powder, Cajun seasoning, black pepper and seasoned salt in a large plastic bag.
  • Place oysters in bag and shake until well coated.
  • Cook oysters¬†3 or 4 at a time in hot oil.

 

Dear Friends,

Recently I read a great article on happiness……stating simply that: if your happiness depends on just one thing, you are setting yourself up for unhappiness. So, for example, if your happiness depends on sunshine and warm weather, and you live in Northeast Ohio, many of your days will be unhappy. In sunny Naples, Florida, even when it’s chilly, the sunshines which is a blessing.

Walking in sunshine and sharing delicious recipes are two of my favorite things, so thank you for swinging by and I hope you enjoy these nuggets of yum! Be sure to check out some of my fun finds in The Sunshine Shop!

Until¬†next time…

ūüćĻCheers!¬†Laura

THE SUNSHINE SHOP

WOMEN'S MAXI DRESS

Women’s Off The Shoulder Ruffles Pockets Dress Side Split Maxi Dress $20.66 + Free Shipping

 

 

 

 

 

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WOMEN'S JELLY BOW FLIP FLOPS FROM FOLIO TRENDS 2018

 

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FLY EAGLES FLY! And a few great Cooking For a Crowd Recipes!

WOW!! What a game!! The game, the halftime show, the commercials….all so great! I think my favorite part was Justin Timberlake’s tribute to Prince and HARMONIZED!!!!

We did end up with some last-minute company (family) and fortunately, they aren’t staying for the Winter Olympics Opening Ceremony on Friday ūüė≥? Chile is always a great crowd go to for me, but if chile doesn’t seem to rock your taste buds, and you are serving a crowd, check out this 8 layer lasagna! The Secret is the Borsin Cheese in the bechamel sauce! Holy cheese balls, Batman! Put this recipe in your lineup for a winning event!

8-LAYER LASAGNA

TURKEY LASAGNA

Both the meat and beŐĀchamel sauces can be made the day before assembly and chilled. The assembled lasagna may also be frozen‚ÄĒthaw before baking.

MAKES ONE 9X13X3″¬†

FOR THE MEAT SAUCE:

  • 11/2 lb. ground chuck
  • 11/2 lb. ground mild Italian sausage ADD:
  • 2 cups yellow onion, diced
  • 2 T. garlic, minced
  • 2 T. tomato paste
  • 2 t. each dried basil, thyme, and¬†oregano
  • 1/2 t. red pepper flakes
  • 1 bay leaf

CALORIE CUTTER….Use ground chicken or turkey and chicken or turkey sausage!

STIR IN; SIMMER:

  • 1 can (28 oz.) crushed tomatoes¬†in puree
  • 1 can (14.5 oz.) diced tomatoes,¬†drained
  • 3/4 cup chicken broth or water¬† +¬†2 T. balsamic vinegar

SHORTCUT……..Skip the tomatoes & broth….Add a jar of your favorite ready-made pasta sauce…AHHHHH!!

FOR THE BEŐĀCHAMEL‚ÄĒ

  • ¬†1/4 Cup unsalted butter
  • Salt and pepper to taste
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 10 oz. Boursin cheese,
  • 8 oz. frozen chopped spinach 1 egg, beaten

1 lb. oven-ready lasagna sheets, parboiled. *Careful….these guys stick together, so keep them separated.

1 lb. fresh mozzarella, thinly sliced 6 oz. Parmesan cheese, grated

 

Preheat oven to 400¬į with rack in the center.
Brown the meats in a large saute pan over medium-high heat; spoon off as much of the fat as possible. Add onions, garlic, tomato paste, and seasonings. Saute until onion softens, about 8 minutes.

Stir in both types of tomatoes, broth, vinegar, salt, and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside.
Saute onion for the beŐĀchamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching.

Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup beŐĀchamel for the top of the lasagna. Cool remaining sauce for 10 minutes. Whisk in frozen spinach and egg. Prepare lasagna sheets +¬†¬†have both cheeses ready. Assemble lasagna alternating layers ending with bechamel and parmesan cheeses.

Bake uncovered for 40‚Äď45 minutes,¬†or until bubbly and top is golden. Allow lasagna to rest 20‚Äď30 minutes before cutting and serving.¬†

The best part of all of this??? I made AND served the ENTIRE lasagna in my new Ninja Cooking System $149.99 + FREE PRIME SHIPPING!

NINJA BLACK WITH FOOD

LEFTOVERS? Easy….make Lasagna Soup. My Steve used to make ‘Refridgerator Management Soup on Sundays. We were never sure what was in it and I have to admit…a little scary sometimes. Well…..the snowstorm came and you have a TON of leftover lasagna……OH….. So, when life gives you too much lasagna…make lasagna soup!

Here is a delicious recipe for lasagna soup, and if you do have leftover lasagna….Check out the verson of “Leftover Lasagna Soup!”

LASAGNA SOUP

(Leftover lasagna soup to follow!

Makes 6 servings (8 cups) Total time: 45 minutes

BROWN:

  • 1 ¬†lb. bulk Italian sausage

  • 2 ¬†cups chopped onions

  • 1 ¬†cup diced carrots

  • 2 ¬†cups sliced button mushrooms

  • 2 Tbsp. minced fresh garlic

ADD:

  • 4 cups low-sodium chicken broth
  • 1 can chopped Italian-style stewed tomatoes in juice (14.5 oz.)
  • 1 ¬†cup dry mafalda pasta
  • 2 ¬†cups chopped fresh spinach
  • 1 cup diced provolone or part-skim mozzarella
  • Shredded Parmesan
  • 1 Tbsp. thinly sliced fresh basil

Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; sauteŐĀ 3 minutes. Stir in mushrooms and garlic and sauteŐĀ 3 minutes more.

Add broth and tomatoes; bring to a boil. Stir in pasta and simmer until cooked, about 10 minutes. Add spinach and cook until it wilts, about 1 minute.
To serve, place diced cheese
in each serving bowl, then ladle soup over to melt. Garnish servings with Parmesan and basil.

LEFTOVER LASAGNA SOUP

INGREDIENTS

  • 4 C. Low sodium chicken brother
  • 1 can chopped Italian style stewed tomatoes in juice
  • Leftover lasagna (refrigerated or at room temperature)

DIRECTIONS

  1. Place broth in a pot. I prefer to use ready made chicken stock which is more flavorful than broth.
  2. Separate the layers of the lasagna keeping the cheese in a separate pile.
  3. Cut the noodle layers  into bite size pieces and add everything to the broth except the cheese.
  4. Cut the cheese up into bite size pieces and place in individual serving bowls.
  5. Ladle warm soup over the cheese & serve!

Love your crock pot or your new NINJA COOKING SYSTEM ? 

Add these two great recipes for a winning game lineup!

BBQ PULLED CHICKEN SANDWICHES (slow cooker style!! yea!)

PULLED CHICKEN SANDWICH

MAKE THE SAUCE:
  • 1 C. Ketchup
  • 1/2 C. light brown sugar, packed
  • 1/2 C. cider vinegar
  • 3 T. mustard
  • 2 T. tomato paste
  • 1 T. Worcestershire sauce
  • salt + pepper to taste
Make the Rub:
  • 1 T. each brown sugar + chile powder
  • 1 t. each kosher salt, black pepper + garlic powder
  • 1/4 t. cayenne pepper
  1. Trim 3 lb. boneless, skinless, chicken breasts, coat with rub and place in a 4-6 qt. slow cooker.
  2. Add 1/2 C. minced onion and sauce to the slow cooker.
  3. Cook on high for 3 hours until chicken is fork tender.
  4. Transfer the chicken to a cutting board and shred.
  5. Return shredded chicken to the slow cooker, toss with sauce & serve on kaiser rolls with slaw.

JalapenŐÉo Slaw

Two great versions of this delicious twist on coleslaw from my favorite Cuisine Magazine…..No need to purchase slaw dressing! One, made with yogurt, super creamy and the other made with a spicy and refreshing vinaigrette. Try them both!

Each recipe serves 4

VERSION 1: Creamy¬†JalapenŐÉo Slaw

fullsizeoutput_3ecf
Creamy Jalapeno Slaw

COMBINE:

  • 1 bag coleslaw mix
  • 1/2 C. chipped fresh parsley
  • 1/2 C. shredded carrot
  • 1/2 C. finely chopped red onion
  • 1/4 C. finely chopped and seeded jalapeno*¬†

*Add the seeds for a spicier slaw

WHISK + toss with coleslaw mix , cover & chill 1 hr.

  • 3/4 C. plain yogurt
  • 1 T. white vinegar
  • 1 T. minced fresh garlic
  • 1/2 t. ground cumin
  • salt & pepper to taste

 

Adding sliced ūü•Ďavocados to this delicious slaw? Check out this new gadget! After seeing one of my friends almost slice her hand in two…I decided this was a great tool to have!

AVOCADO SLICER

Dotala 3 in 1 Avocado Slicer Tool Works as a Splitter, Pitter and Cutter as knife peeler scoop with Comfort-Grip Handle,Green (Green-Slicer) $8.99 + Free Prime Shipping 

VERSION 2: JalapenŐÉo Slaw with Citrus Vinaigrette

WHISK together + Add to Slaw Mix

  • 3 Tbsp. fresh lime juice
  • 3 Tbsp. fresh orange juice
  • 3 Tbsp. extra-virgin olive oil
  • 1 tsp.sugar
  • 1 tsp. ground cumin
  • 1/2 tsp. each kosher salt and black pepper

TOSS:

  • 1 pkg. coleslaw mix (14 oz.)
  • 1 cup sliced mini sweet peppers
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro 1 jalapenŐÉo, sliced

Dear Friends,

Wow!! What a game and I have to admit….I’m usually pretty big on the underdogs! (Maybe because I’m a dog lover!). My Steve is an avid football follower and is glued to any game…Me? I’m all about the food and fun. One of the most wonderful things about these huge events is the cities that are featured. Visiting Philadelphia has to be a highlight of last summer. I’m a tourist all the way! Check out this game memorabilia….PHILADELPHIA EAGLES SOUVENIR

Framed LeGarrette Blount Rushing Touchdown Philadelphia Eagles Super Bowl 52 Champions 8×10 Football Photo Professionally Matted #1 $74.99 + FREE SHIPPING

I hope you enjoy these recipes. Food is such an enjoyable part of our lives, whether we are dining out or dining in! These are tried and true recipes for a no fool meal!

Until next time,

ūüć∑Cheers! Laura

 

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Try These 3 Quick + Easy Healthy Tips!

News Year’s resolutions for me have always centered around diet, exercise and….for those of you who know me….timeliness. This is the first year that not only did I not make a resolution, I didn’t even think to. Maybe my subconscious mind decided that it wasn’t necessary to keep setting myself up for failure, or that my memory was going, or perhaps both, but I’m still committed to these three self inflicted goals.

So here they are….3 simple quick + mindless tips to a healthier and happier you.

TIP 1…..Move.

This is a great tip for the anti-exerciser! Choose 1 commercial on television a day and move your feet side side to sideEXERCISE STEP TOUCHOR

if you have an exercise ball collecting dust in your closet, dust it off, sit it and bounce holding soup cans. (remember to hold the cans close to your body to keep your back in alignment) That’s it!
EXERCISE BOUNCING ON A BALL 2

TIP 2….Make AND take time for YOU.

Take 1 hour a day and do something for yourself. One hour…that’s it! Whether its reading a magazine with your feet up, taking a walk, watching a show on televisions, looking up things on the internet….no matter what it is…take time for you. This time doesn’t need to be regimented every day or even at the same time. That adds to stress. At some point say to yourself…”My time,” and take it.

Personally, my anti stress therapy is an hour walking around Homegoods. I love looking at all of the new dishes, linens and things to decorate my home with. I don’t even need to buy anything (hard to resist) but I just love to look.

This brings us to the all important step…choosing the right foods AND the right way to prepare them.

TIP 3….Making good food choices.

EXERCISE DANCING CARROTS

If you live in an area where I do, we are cooped up in the winter and mindless eating…aka snacking, can be a serious disorder. Essentially snacking isn’t such a bad thing, but just how many carrot and celery sticks can one consume???

I have found that combining tip 2 and tip 3 works for me. Aiming at turning easy + delicious foods into healthy, easy + delicious foods has been a fun and yummy challenge.

Scour the internet and pinterest for healthy foods. Hate broccoli? Find a better way to make it, or skip it and look at something else. I’ve even discovered a healthy version of fettucini alfredo, if that’s possible!

Not a big lover of eggplant, but my Steve certainly is, I recently discovered a clever disguise for one of his favorite dishes on Pinterest…eggplant parmesan. This clever version is super easy and delicious. Slicing the eggplant super thin is the trick….Check it out…

SHEET PAN EGGPLANT PARMESAN

IMG_9859

Ingredients

  • 1 medium eggplant, cut into 1/4-inch slices
  • 2 eggs
  • 1 Tbsp water
  • 1 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 2 Tbsps olive oil
  • 1 (25 ounce) jar tomato sauce
  • 8 ounces mozzarella cheese, shredded
  • julienned fresh basil, optional


Instructions

  1. Spread the sliced eggplant in a single layer onto paper towels. Generously salt the eggplant and let it sit for 15 minutes. Flip the eggplant, salt the other side, and let sit for another 15 minutes.  Rince the eggplant with water and pat dry with clean paper towels. (This process will draw out the excess moisture and bitterness from the eggplant.  I have seen some skip this step entirely.)
  2. Preheat your oven to 375 degrees.  Combine the panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder in a shallow dish.  In a separate dish, lightly beat the eggs with the water.
  3. Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the panko mixture onto the eggplant to evenly coat both sides.
  4. Drizzle a foil-lined sheet pan with the olive oil and spread it around to cover the whole pan.  Place the breaded eggplant in a single layer on the baking sheet.
  5. Bake in the preheated oven for 15 minutes, flip the slices, then bake for an additional 10 minutes on the other side. Spoon sauce onto each slice and top with shredded cheese.  Return to the oven and continue baking for an additional 10 minutes, or until the cheese is melted.  Top with fresh basil right before serving.

Dear Friends,

Thanks for swinging by today!

PLEASE feel free to contact me if you are looking for an easy and lighter way to make a favorite dish.

I hope you enjoyed today’s post. If there is anything to take away from reading this, I hope that you will remember to be good to yourself.

Cheers and Happy New Year,

Laura

Here are a few of my finds for the New Year! Happy Shopping!

Exercise Stability Ball Chair with Hand Pump Use For CrossFit, Yoga, Balance & Core Strength Training, Non-Slip & Anti-Burst Extra Thick Fitness Ball(Multiple Sizes) $17.99 + Free Shipping

EXERCISE STABILITY BALL

Sivan Health and Fitness Balance Fit Chair with ball and pump $63.49 + FREE SHIPPING

EXERCISE BALL CHAIR

Simply Fit Board – The Abs Legs Core Workout Balance Board with A Twist, As Seen on TV $29.90 + FREE SHIPPING

EXERCISE SIMPLY FIT BOARD

Z By Zella High Waisted Blocked Crop Leggings $24.97

EXERCISE ZELLA CLOTHING

 

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Comfort….

This slideshow requires JavaScript.

Today I learned of a friend’s passing.¬† A tearful whisper in the wind.

My friend was kind, cheerful, giving and loving, to her family and to her friends. Everyone knew the cancer had returned, but her heart wouldn’t allow her to share the burden she carried when hope turned to prayers and words turned to tears.

Visiting her Pinterest boards today, it became clear that words of inspiration and thoughts reach deeply into our hearts and minds.

With tears in my eyes, I wanted to write..

“My dear Friend,

I wish I could have shared your pain and kept your private fears and tears close to my heart. I pray that your pain is gone and you are at peace.”

These are some of her posts….

Geralyn's words

Comfort comes with time and we hope that time does heal, although the pain never really goes away. Comfort comes in many ways and opening our hearts to comfort during difficult times can help.
Geralyn

My upbringing always brings me to food. Growing up, food was always the center of happiness, sadness and just about anything in between. My Steve always says that dining with family is an experience….they are the only people he knows who can be discussing what they want for the next meal while they are eating…too true:)

So for me, comfort food is just that, and I have found this delicious twist on stroganoff with just the right amount of heat and the right amount of comfort. Enjoy!

CAJUN CHICKEN STROGANOFF

Serves 4

INGREDIENTS

  • ¬†8 oz. dry wide egg noodles

  • 8 oz. kielbasa, sliced 8 oz. button mushrooms, quartered 4 Tbsp. olive oil, divided

  • 11/2 lb. chicken breast tenders

  • 1/2 tsp. each cayenne pepper, paprika, black pepper, kosher salt, dried basil, dried thyme, and dried oregano

  • 2 Tbsp. all-purpose flour

  • 1 Tbsp. tomato paste

  • 2 tsp. minced fresh garlic

  • 1/2 cup dry sherry

  • 3/4 cup low-sodium chicken broth

  • 1 Tbsp. Worcestershire sauce

  • 1/2 cup sour cream

  • Sliced scallions

DIRECTIONS

Cook noodles in a pot of boiling salted water according to package directions; drain.

Sauté kielbasa and mushrooms in 2 Tbsp. oil in a large sauté pan over medium-high heat until browned, 5 minutes; transfer to a bowl.

Combine chicken with seasonings, tossing to coat, then dust with flour. Sauté chicken in remaining 2 Tbsp. oil in same sauté pan over medium-high heat until nearly cooked through, about 5 minutes.

Push chicken to the side of the pan, stir in tomato paste and garlic, and cook 1 minute.

Deglaze pan with sherry, scraping up any brown bits; simmer until nearly evaporated. A

dd broth, Worcestershire, and reserved kielbasa and mushroom mixture, bring to a simmer, and reduce by half, about 5 minutes.

Off heat, stir in sour cream.

Serve stroganoff over noodles and garnish with scallions

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THESE ARE A FEW OF MY FAVORITE THINGS

MUSICAL NOTES“When the dog bites, when the bee stings, when I’m feeling sad….I simply remember my favorite things and then I don’t feel so bad!”¬†MUSICAL NOTES¬†Oscar Hammerstein’s song resonates holiday for me.¬† ¬†“Oh What a Beautiful Morning” and “In My Own Little Corner” are amongst his other iconic pieces which conjure emotion.¬†Click to listen ….My Favorite Things – Julie Andrews

With the constant stream of men charged with sexual harassment these days, it’s a breath of fresh air to¬† revisit the lives of beautiful people and read quotes which helped make them famous.¬† My favorite Oscar Hammerstein quote is: “A bell’s not a bell ’til you ring it, A song’s not a song ’til you sing it, Love in your heart wasn’t put there to stay, Love isn’t love ’til you give it away!”¬†Reading it closely, I now wonder if, in today’s world, someone would misconstrue that as sexual harassment……

In a recent edition of “O The Oprah Magazine, staff and readers were asked to respond to the question of the month; “WHAT’S YOUR ULTIMATE HOLIDAY SONG?” The responses were varied and personal as you might imagine. They ran the gamut of predictability to absurd, but all a fun quick read. My personal favorite with the response from the Senior Web Editor, Ruth Baron, whose ultimate holiday song was, “I Want a Hippopotamus for Christmas.” She stated that she grew up Jewish and that song convinced her that all of her “Santa-believing” friends could have anything they wanted.

One of my favorite things at any time of year is cookies. Around the holidays, however, from early November through late December, I’m partial to the gingerbread cookie. The aroma of these delicious little morsels screams, “Welcome home!”¬† to all who enter your kitchen, that is if they aren’t burning :).¬†

Here it is….the Ultimate Gingerbread Cookie. Remember….under-bake, serve warm (reheat in the microwave if you need to before serving) AND they go well with hot spiced apple cider with a splash of rum.

THE ULTIMATE GINGERBREAD COOKIE

IMG_6838

Ingredients
  1. ‚ÄĘ 2 1/4 cups all-purpose flour
  2. ‚ÄĘ 2 teaspoons ground ginger
  3. ‚ÄĘ 1 teaspoon baking soda
  4. ‚ÄĘ 3/4 teaspoon ground cinnamon
  5. ‚ÄĘ 1/2 teaspoon ground cloves
  6. ‚ÄĘ 1/4 teaspoon salt
  7. ‚ÄĘ 3/4 cup butter, softened
  8. ‚ÄĘ 1 cup white sugar
  9. ‚ÄĘ 1 egg
  10. ‚ÄĘ 1 tablespoon water
  11. ‚ÄĘ 1/4 cup molasses
  12. ‚ÄĘ 4 tablespoons white sugar
Instructions
  1. Mix together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy.
  3. Beat in the egg, then stir in the water and molasses.
  4. Gradually stir the sifted ingredients into the molasses mixture.
  5. Shape the dough into walnut sized balls, and roll them in the remaining 4 tablespoons of sugar.
  6. Place the cookies 2 inches apart on an ungreased cookie sheet. You don’t need to flatten them.
  7. Bake for 10 minutes in the preheated oven.
  8. Allow cookies to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely.
  9. Makes approximately 30 cookies. Store in an airtight container.

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  • Unbaked cookies can be stored in the freezer and popped in the oven!

Dear Friends,

Wishing you the happiest of Holidays and health in the New year.

Cheers!

Laura

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