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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—

  • 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—

  • 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.
  • SautĂ©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.

🍷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’t 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, 3–4 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….

🍹Cheers! 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!

🍷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.