Harissa

This North African staple hot sauce can be used as a marinade on meats, a seasoning on veggies, an addition to hummus, or even straight up with some bread or chips! The first time I made this, I used it as part of a marinade for a roast chicken.

This is usually made this whole fresh or dried chilies but I decided to put my own spin on it (as usual), using a combination of pepper flakes and powders.

Ingredients:

1 red bell pepper
3 whole fresh or dried red chili peppers (I used 1 tsp crushed red pepper, 1 tbsp Aleppo pepper flakes and 1 tsp cayenne pepper powder)
2 cloves garlic, minced
1 small onion, chopped
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp caraway seeds
2 tbsp lemon juice
1 tsp salt
Extra virgin olive oil

Char the red pepper under the broiler or over the stove burner on all sides until the skin is completely black. Transfer to a bowl and cover.

Heat 2 tbsp oil in a saucepan and add the onions, cooking until translucent. Add the garlic and stir. Add the pepper flakes and powders and stir, then turn off the heat and add the cumin and coriander powders and the caraway seeds.

When the pepper is cool enough to handle, scrape off the skin, then slice open and remove the seeds and stem. Throw the pepper into the blender along with the cooked mix we made earlier. Add the salt and lemon juice and blend until a thick paste forms, drizzling in more olive oil as needed. Store in an air tight container in the fridge.

Moroccan Harira Soup

It's Ramadan day 4. It's also rainy and chilly. These things made me crave soup! I decided to try something different and go for a Moroccan staple that has so much going on, making it hearty but also healthy. You can omit or add meats, veggies, grain or legumes, and use any type of broth to make it your own.

Ingredients:

1 onion, chopped
2 tomatoes, chopped
2 celery stalks, sliced
About 1/2 cup chopped carrots
1 cup chopped kale
1 tsp ginger and garlic paste
1 tbsp tomato paste
1 tsp cumin powder
1/2 tsp coriander powder
1 tsp paprika
1/2 tsp cinnamon powder
1/2 tsp crushed red pepper (optional)
1/4 cup chopped cilantro
1/4 cup chopped parsley
2 tbsp chopped dill
2 tbsp chopped mint
Salt and pepper to taste
4 cups chicken broth (or lamb or vegetable)
1/2 cup whole masoor/brown lentils, rinsed
1/2 cup garbanzo beans/chick peas (if using dried, make sure you soak them overnight!)
1/2 cup lima beans
1/2 cup vermicelli or angel hair pasta broken into 1 inch pieces, you can also use orzo or pastina

Heat olive oil in a large Dutch oven over medium heat and add the onions, cooking until translucent. Add the celery and cook for a couple minutes. Add the ginger and garlic paste and stir for about 30 second then add the tomatoes and stir. Let this cook for a few until the tomatoes start to break down. Add the spices, carrots and tomato paste and cook stirring for a minute or two. Add the broth, lentils, and if you're using dried chick peas and lima beans add them now too. If you're using canned, add them at the end. Bring to a boil then reduce heat to medium-low, add the vermicelli, kale and herbs and let simmer until everything is just cooked.

French Toast Casserole with Pecan Crumble

This is a great breakfast, especially if you're feeding a crowd. It can be prepped ahead of time and baked later. You can switch it up by adding fruit, nuts or chocolate chips, and the crumb topping adds a great texture and flavor. I love it with chopped apples and pecans!

Ingredients:

1 loaf of bread, cut into 1 inch chunks, preferably day old, stale bread. I love using challah or croissants, but any bread will work.
6 eggs
1 cup heavy cream
1 cup half and half
1/2 cup milk
3/4 cup sugar
1 tsp cinnamon powder
Dash of nutmeg
1 tsp vanilla

Crumb topping:

1/2 cup all purpose flour
1/2 cup packed brown sugar
1 stick cold butter
1 tsp cinnamon
Dash of nutmeg
Dash of salt
1/2 cup chopped pecans (optional)

In a large bowl, wisk together the cream, half and half, milk, eggs, vanilla, cinnamon, nutmeg and sugar. Add the bread and stir until all the bread is covered with liquid. Pour into a 13x9 inch baking dish. If you're adding fruit, sprinkle it on now.

In another bowl, add the flour, brown sugar, nutmeg, cinnamon, salt and cut in the butter, or throw it all on the food processor and pulse until it resembles a coarse meal. Mix in the pecans and sprinkle evenly over casserole. There will be a lot of crumb topping but trust me, it's good. Bake at 350 for 45 minutes to an hour depending on your oven and how soft or firm you like your French toast.

If prepping ahead of time to bake later, simply mix the bread and liquid and pour into dish, cover tightly and refrigerate. Store crumb topping in a ziplock in the fridge until ready to bake.

Chicken Satay with Spicy Peanut Sauce

As with most thai food, this is a perfect combination of spicy, sweet, salty and tangy.

Ingredients:

1 lb chicken breast, sliced into thin strips
1/4 cup coconut milk
2 stalks lemongrass, sliced, white parts only
1 tsp ginger garlic paste
1/2 tsp curry powder
2 tbsp fish sauce
2 tbsp soy sauce
1 tsp sugar
1/2 tsp crushed red pepper flakes
Juice of 1 lime

Peanut sauce:

4 tbsp creamy peanut butter
Juice of 1 lime
3-4 tbsp coconut milk
2 tbsp fish sauce
1 Tbsp soy sauce
2 tsp sambal or Sriracha

For the marinade, throw all the ingredients in the first set (except the chicken) into the blender until smooth. Marinate chicken strips in this mixture for at least 2 hours. If using bamboo or wooden skewers, soak them in water first. Thread chicken onto skewers and grill. Alternatively you can broil or sear on a very hot pan.

Mix all the ingredients together for the peanut sauce. Dip and enjoy!

Cheesy Garlic Pull-Apart Bread

Yeah I said it. Cheesy. Garlic. Bread. With lots of butter. It's so easy and SO good. I'm not ashamed to admit this was pretty much my main course with a side of pasta for dinner.

Ingredients:

1 loaf Italian bread
1 stick butter
3 cloves minced garlic
1 tsp parsley flakes
1 tsp chives
Salt, black pepper and crushed red pepper to taste
About 2 cups Shredded mozzarella or pepper jack cheese

Using a good serrated knife, cut rows in the bread, an inch apart, then turn the bread and repeat to create little squares. But DO NOT CUT THE BREAD ALL THE WAY THROUGH! Make sure to only cut down to about a half inch from the bottom, so it all stays together.

In a small saucepan, melt the butter and add the garlic cloves. Stir for about 30 seconds then remove from heat and let cool slightly. Add the parsley, chives, salt and peppers. Place the bread onto a baking sheet. Drizzle the butter mixture in between the cuts on the bread, then pack some cheese into the cuts. Be generous here! Bake at 350 for 10-15 minutes or until the cheese is melty and bread is crusty. Let cool slightly before serving.

Broccoli Alfredo Stuffed Shells

This recipe uses my alfredo sauce recipe which is also on this blog but I'll repost it below. You can add or substitute other veggies like mushrooms, spinach, kale etc, or shredded chicken.

Ingredients:

1 box large shell pasta, boiled al dente
About 1 cup shredded mozzarella
About 1 cup shredded parmigiano reggiano-peccorino Romano mix

For sauce:
1 stick butter
4 cloves minced garlic
1 quart heavy cream
1/2 cup grated parm
1 tbsp dried basil

For filling:
1 cup shredded mozzarella
1/2 cup shredded parm (I used the same parmigiano reggiano and peccorino Romano mix)
2 heaping tbsp ricotta
1 head broccoli, chopped
3 cloves minced garlic
Salt, black pepper and crushed red pepper to taste

To make the sauce, melt the butter over medium heat. Add the garlic and stir for 30 seconds, don't let it brown. Add the cream and bring to a simmer, stirring frequently. When it starts to simmer, slowly add the parm and stir continuously to blend. Add the basil. Remove from heat and let cool.

In a large mixing bowl, mix together all the ingredients for the filling and then add 4-5 tbsp of the cooled alfredo sauce to bring it all together.

Spread a thin layer of sauce on the bottom of a baking dish. Fill each cooled shell with a heaping tbsp of filling and place in dish. Spoon sauce over the filled shells, sprinkle generous amounts of shredded mozzarella and the parm-romano cheese. Bake at 350 for 15 minutes or until the cheese is melted and bubbly.

Bacon braised collard greens

I picked up a bunch of collard greens from the produce market because they were cheap, and we like some greens. But I won't lie, after I put them in the fridge, I tried to forget about them because I was secretly intimidated by them. They're really thick and tough and I assumed very bitter. I did some googling and found a lot of recipes for traditional southern style braised collard greens, and this here is my little mash up of a few. The greens turned out perfectly tender and so flavorful with none of the bitterness! The key to this recipe though is the turkey bacon!

Ingredients:

1 bunch collard greens
1 medium onion, diced
3 to 4 strips of turkey bacon (or beef), chopped
2 garlic cloves, minced
1 tbsp oil
About 2-4 cups of chicken broth
Salt, pepper and crushed red pepper to taste

Fill a large pot with water, add about 1/4 cup of salt and bring to a boil. In the meantime, fold a leaf of collards in half and slice the thick rib off. Repeat until all are finished. Stack up the leaves and slice into about 1/2 inches thick strips. Once the water is boiling add the greens and stir. After about 2 to 3 minutes drain the green in a colander. The blanching will help remove most of the bitterness.

In another pot or skillet, heat the oil and add the turkey bacon and sauté until they crisp up. Add the onion and garlic and stir until the garlic just starts to turn a golden color. Add the greens and stir well to coat. Add the broth, enough to just cover the greens along with a small pinch of salt. Cover and let simmer, stirring occasionally until the greens are tender and the liquid is dried up. Add pepper and crushed reds as desired.

Daal Fry

This can be made with maash/urud daal or moong. Instead of rice, I love this daal with naan, roti or paratha!

Ingredients

1 cup daal, rinsed
2 cups water
1/2 tsp red chili/cayenne pepper
1 tsp coriander powder
1/2 tsp cumin powder
Pinch of turmeric powder
1 tsp salt
1/2 onion, sliced
1 tomato, chopped

4 tbsp oil
1 tsp cumin seeds
5 curry leaves
1 jalapeño, sliced thick
4 cloves garlic, minced
1/2 tsp grated ginger
1/4 tsp garam masala powder

Fresh chopped cilantro to garnish

Boil the daal with the first set of ingredients until half the water is gone. Lower the heat and stir every couple minutes to avoid sticking. The daal should be cooked, but not mushy. Add water if needed.

In a separate pot, heat oil and then add the second set of ingredients and stir until garlic turns golden. Immediately pour into the daal. The daal should be whole, most of the liquid should be evaporated but it shouldn't be too thick either so adjust by adding water or cooking over medium low heat accordingly. Garnish with plenty of fresh chopped cilantro.

Easy Shrimp Recipe

Take a bag of shrimp any size or quantity

Add
1/2 cup ketchup
1/2 cup mayonnaise
1/4 chillie sauce...you can use any chillie sauce:)

Just marinate it for a lil bit and then bake or grill

Kulfi

Kulfi Recipe

One can evaporated milk
One can condensed milk
One can table cream
One Slice of white bread
Elashi/ Cardamom powder 1/2 tspn
Badaam and pistay 1/2cup

Make sure you grind the almonds and pistachios from before

Put all the ingredients in the blender and blend them then add the grinded badaam pistay and blend again.
Then pour the mixture into a box with a lid and store in freezer for at least a full night...pour some of the mixture in small box and keep in fridge so when you serve the Kulfi you can pour some of the mixture on top of it like a topping...make sure to thaw a lil bit b4 serving and ENJOY:)

Kibbeh

Kibbeh are a crunchy deep fried stuffed meatball of sorts, popular in middle eastern cuisine. They are traditionally stuffed with ground beef or lamb which is wrapped in a layer of bulgur. This recipe however uses the super grain quinoa! These go well with a garlicky lemony yogurt sauce.

Ingredients

1 cup cooked quinoa
1/2 lb ground beef or lamb
1 small onion, chopped
3 cloves garlic, minced,
1 tbsp arabic 7 spice mix
OR a mix of cinnamon powder, nutmeg, clove powder, black pepper, paprika, cardamom powder, cumin and coriander
1/2 tsp cumin powder
2 tbsp chopped parsley
1 tsp crushed dried mint leaves
Salt and Pepper to taste
1/4 cup pine nuts (optional)

Heat enough oil to deep fry in.
Place quinoa, about 1/4 of the ground meat, 1/4 of the onion and a little salt in the food processor and blend until it forms a sticky looking dough.

In a skillet, heat a tbsp of oil and add 1/2 the chopped onion and sauté until translucent. Add the minced garlic and stir for 30 seconds. Add the meat, spices and herbs and cook until fully cooked and most of the moisture has evaporated. Add pine nuts at the end. Let sit until cool enough to handle.

Take a tennis ball sized amount of the quinoa mixture and flatten in your palm to form a patty about 1/4 inch thick. Place a tbsp of meat mixture in the middle and carefully close up the quinoa around the meat, shaping gently between your palms to form a ball or football shape. Wet one hand slightly and shape one last time to seal cracks. Repeat until all mixture has been used. Gently fry for about 5-7 minutes until brown.

Shaped, raw kibbeh can also be frozen and fried later! Just shape and freeze on a cookie sheet, then store them in a ziplock  bag or container.

Stuffed Zucchini

This is a popular middle eastern dish, very similar to stuffed grape leaves, but much easier and less time consuming. Makes for a night one dish meal with some garlic yogurt sauce or as a side.

Ingredients:

5-6 zucchinis with at least 1 inch diameter
1 small onion, chopped
1/2 lb ground beef or lamb (optional)
1 cup white rice, rinsed
1 small tomato, chopped
3 cloves garlic, minced
1/4 cup parlsey, chopped
2 tbsp crushed dried mint leaves
1 tbsp lemon pepper seasoning
1/2 tsp aleppo pepper flakes or crushed red pepper
Salt and pepper to taste

1 can tomato paste
4-5 cups water
2 tbsp adobo seasoning

To prep the zucchini for stuffing, cut off the tops. With either an apple corer or thin butter or paring knife, gently begin coring the zucchini. Start with a little near the top then gently push your way to the bottom, taking care not to poke through the bottom or sides. There is also a special tool found in some middle eastern stores specifically for this! I couldn't find one so I used a butter knife and it worked perfectly.

Mix together the ground meat, rice, onions, tomatoes, parsley, mint, garlic, salt, pepper and lemon pepper.

Begin stuffing the zucchini, gently pushing stuffing down to the bottom with your finger or butter knife. But be careful not to pack it in too much, as the rice expands while cooking.

Combine water,  tomato paste and adobo seasoning in a large pot and set over medium high heat. When it begins to boil, lower heat to medium or medium low and gently place zucchinis in the liquid. Make sure there is plenty of liquid to cover the zucchinis. Boil for 30-40 minutes uncovered until the zucchinis lose their bright color and are tender when poked with a fork and rice looks cooked.

Parmesan Eggplant Fries

Something a little different, healthy and light! Great as an appetizer or side and a wonderful way to get picky little ones to eat a veggie! Goes well marinara dipping sauce.

Ingredients:

1 large eggplant
3 eggs
2-3 cups panko or seasoned breadcrumbs
1 cup all-purpose flour
1 cup parmesan cheese

If using plain or panko breadcrumbs, you'll want to season them liberally with any or all of the following: salt, pepper, garlic powder, parsley flakes, paprika, crushed red pepper, lemon pepper, oregano, basil etc.

Preheat oven to 425. Place a wire rack on a baking sheet.
Cut both ends off the eggplant and cut it into fries (about 2 inches long and about 1/3-1/2 inch thick) Beat the eggs in a bowl. In another bowl, mix together the breadcrumbs and parmesan.

Dredge the eggplant in the flour and shake off the excess. Dip into the egg, then dip into the breadcrumbs, pressing lightly on all sides to ensure proper breading. Lay on the wire rack and bake for about 10-15 minutes or until golden brown.

Kung Pao Chicken

Ingredients:

1 lb boneless chicken cut into cubes
2 tbsp corn starch
2 tbsp soy sauce
1 tsp sesame oil

1 onion, diced
1/2 bell pepper, diced
1/4 cup roasted peanuts
1 tbsp ginger garlic paste
4 tbsp soy sauce
1 tsp sesame oil
2 whole dried red chillies
1 tbsp sambal (chili garlic sauce) or chili oil or 1 tsp crushed red pepper flakes
1/2 tsp white pepper
1 tsp brown sugar
1 tsp vinegar or rice vinegar
1/2 cup water
1 tbsp corn starch mixed with cold water
Salt and Pepper to taste

Marinate the chicken in the soy sauce, corn starch and sesame oil for at least 30 minutes.

In another bowl, mix together the soy sauce, sesame oil, sambal or chili oil, white pepper, sugar, vinegar, salt, pepper and water and set aside.

Heat some oil over medium high heat. Add the chicken and cook until brown. Remove and set aside. In the same pot, Add ginger garlic paste and dried red chilies and stir for a few seconds. Add the onion and bell pepper and cook for a minute. Add sauce and corn starch slurry and stir until it thickens. Adjust soy and spice level to your liking. Turn off heat, stir in chicken and peanuts.

Jalapeno cheddar burgers

http://www.spendwithpennies.com/jalapeno-cheddar-burgers-turkey-beef/

Halal cart food

http://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html

Qabuli Pulao

Growing up in Minnesota we were very close with a family from Afghanistan and the aunty made the most divine food! And it was by far the most authentic Afghani food I've ever had. We just can't forget that food! This was one of her regular dishes which I tried today for the first time and I'm very excited about it!

Ingredients:

1 lb of beef, goat, or lamb in cubes
1 onion, thinly sliced
1 tablespoon ginger-garlic paste
1 jalapeño, cut into big chunks
Garam masala:
1 bay leaf
4-5 cloves and whole black peppercorns
1 cinnamon stick
2-3 elaichi/cardamom pods
1 teaspoon of zeera/cumin seeds
1/2 cup shredded carrots
1/2 cup raisins
1 teaspoon sugar
2 cups rice
salt to taste

Fry the sliced onion until brown. Add the meat, stir and cook for a couple minutes to brown all sides. Add ginger-garlic paste, the garam masala, jalapeño and salt. Stir and cook for just 2-5 minutes. Add enough water to cover the meat, cover and let the meat simmer until tender. You can do this in the slow cooker or pressure cooker also.

While the meat is cooking, add the carrots and sugar to another pan and sautee just for a couple minutes until it begins to look tender and slightly darker than its original bright orange color. Remove the carrots from the oil and set aside and then add the raisins to the oil. Sautee the raisins for about a minute or two just until they start to plump up. Remove these and set them aside with the carrots.

Wash the rice and keep that ready. When the meat is cooked through and tender, take it out of the stock and set aside. Measure how much stock is left from the meat. (You need twice as much stock as rice, so for 2 cups rice you need 4 cups stock. If you don't have enough just use water) Add the rice to the same pot used for the meat and add the stock. Let rice simmer until 3/4 cooked and most of the water is gone. When the rice is almost cooked, mix in the meat, carrots and raisins, cover tightly and bake at 350 degrees for 15-20 minutes or until the rice is cooked and the moisture is gone.

Borani Banjan

This is an afghani dish featuring eggplant in a savory tomato sauce garnished with yogurt. It's light but hearty and went perfectly with the Qabuli pulao I made.

Ingredients:

2 large eggplants, sliced about 1/2 inch thick
2 tomatoes, chopped
1/2 cup water or chicken broth
2 tbsp tomato paste
5 cloves of garlic, minced
2 tbsp cilantro, chopped
Pinch of turmeric powder
1/2 tsp curry powder
1/2 tsp smoked Paprika
1/2 tsp crush red pepper
1 cup of yogurt
1 tsp dried mint leaves
Salt and pepper to taste

Turn the oven to broil. Arrange the eggplant slices in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper and broil for about 5 minutes or until lightly browned. Flip them over, drizzle with olive oil, sprinkle with salt and pepper and broil for another 5 minutes. Remove, and set oven to 375.

In a saucepan, heat a couple tbsp of olive oil, add 3 of the the minced garlic cloves and sauté for a couple minutes until it just starts to turn golden brown. Add the tomatoes, paprika, turmeric, curry powder, crushed red pepper, salt and pepper and cook until the tomatoes start to break down. Add the water or chicken broth and tomato paste, reduce heat to low and simmer covered for 10 minutes.

Pour a small amount of the sauce onto the bottom of a baking dish and spread it around. Arrange the eggplant slices in a single layer over the sauce. Pour sauce over the eggplant, then repeat another layer of eggplant. Repeat this process until you're out of eggplant and sauce. The top layer should be sauce. Sprinkle the chopped cilantro on top, cover tightly with foil and bake for 30 minutes.

Whip the yogurt in a bowl with the remaining 2 cloves of minced garlic, salt and pepper. Just before serving pour the yogurt over the eggplant and sprinkle with the dried mint leaves.

Chicken kabsa

Ingredients:

1 skin on chicken cut in 8 or 12 pieces
Lemon juice
Vinegar
2-4 cups of basmati rice, depending on how many you're feeding
4-6 cups chicken broth
1 large onion, chopped
2 large or 4 plum/roma tomatoes chopped
1 jalapeño, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 lemon
1 can tomato paste or sauce
4-5 whole dried lemons/limes
Kabsa spices
Salt and Pepper

Fill a large bowl with cold water, a couple tbsp of salt, and a couple splashes of lemon juice and vinegar. Soak the chicken in this brine for 30 minutes. Remove, rinse, pat dry and toss with 1 tsp paprika, 1 tsp onion powder, 1 tbsp adobo seasoning, 2 tbsp kabsa spice, and a pinch or two of salt. Loosely cover the chicken with foil and cook in oven on 375 until cooked through. When it's done, rove the foil and set the oven on broil so the skin becomes crispy.

In a large pot or Dutch oven, heat olive, and sauté the onion, tomato, bell pepper, jalapeño and garlic for a few minutes, until they become soft and the tomatoes start to break down. Add 2 tbsp kabsa spice, the dried lemons, salt and tomato paste and fry for a minute. Add the chicken broth and bring to a boil. Add the rice and the juice of half a lemon. Reduce to a simmer, cover and let cook until most of the liquid is gone, lower heat to low, cover tightly and cook until rice is done. Place chicken on top of rice and serve.

Chocolate dipped Coconut macaroons (Godiva macaroon inspired)

I've never really had Coconut macaroons until someone made me try them from Godiva and I was instantly hooked! Lightly crispy on the outside, chewy and soft on the inside, coconutty and the perfect amount of smooth chocolate. Too bad Godiva's are about $100 a cookie. Lol okay just kidding, not really. Luckily I realized how easy these are to make and they turn out amazingly! The ingredients are actually things I almost always have in my kitchen too!

Ingredients:

14 Oz. Bag if sweetened shredded coconut
14 Oz. Can of sweetened condensed milk
1 tsp vanilla extract
2 large egg whites, at room temperature
1/4 tsp salt
Some good quality chocolate of choice. I use one bag of ghirardelli milk chocolate chips.

Preheat oven to 325. Line a baking sheet with parchment paper.

Mix together the coconut, the can of condensed milk and the vanilla extract. In another bowl, beat the egg whites and salt with an electric mixer until stiff peaks form. Gently fold the egg whites into the coconut mixture.

Scoop out tbsp sized balls onto the parchment paper about an inch apart. Bake for 20-25 minutes, or until the bottoms are brown and the tops are golden brown. Cool on a wire rack.

Melt the chocolate in a double boiler or in the microwave at 15 second intervals, stirring until smooth and melty. When the macaroons are cooled, gently dip the bottoms into. The chocolate and then place back onto the parchment paper until the chocolate sets and hardens.

Eggplant rollatini

This is hearty and filling and so delicious! I was never a fan of eggplant but I fell in love with it in this dish. It's fairly easy but does require a few steps. I made this with eggplant and zucchini.

Ingredients:

1 eggplant
1-2 zucchini
1 pint ricotta cheese
1 egg
Shredded Cheeses of choice, I used:
1/2 cup of mozzarella/provolone mix
1/2 cup parmesan/Romano mix
3 gloves garlic, minced
1 tsp parsley flakes
1/2 tsp oregano
1/2 tsp basil
Pinch of crushed red pepper
Pinch of paprika
Salt and pepper to taste
1 jar of good marinara sauce
Olive oil

Preheat oven to 365. Cut the ends off the veggies, and slice them lengthwise into 1/4 inch strips. Sprinkle salt all over the eggplant and let rest on a rack for 5-10 minutes.

In a bowl, mix the ricotta, garlic, shredded cheeses, egg and spices.

Rinse the eggplant and pat dry. Heat a tiny bit of olive oil in a frying pan over medium heat. Fry the eggplant and zucchini slices until golden brown and tender but not mushy.

Once the veggies are cool enough to handle, spread a layer of the ricotta mix over the whole slice of an eggplant or zucchini, and roll it up tightly but carefully so it doesn't break. Place in a baking dish. Repeat until all slices are used up. Pour the marinara sauce over the rolls, sprinkle with more cheese and bake for 10-15 minutes or until cheese is melted and bubbly. Let rest for 5 minutes before serving.

Cheesecake

I was always very nervous about making cheesecake but after searching  a ton of recipes and seeing that they were all slightly different, I realized it's more forgiving than I thought. I gave it a go and inhaled the thing within a few days, it was so good! I used a combo of two recipes with a tiny adjustment of my own.

Ingredients:

CRUST
2 cups Graham cracker crumbs
1 stick of butter melted
1/2 tsp cinnamon
1/2 tsp nutmeg

FILLING
3 packages of cream cheese, softened
3 eggs
1 cup of sugar
1 pint of sour cream
Zest of 1 lemon
Dash of vanilla extract

Heat oven to 325. Grease a springform pan.

Combine the ingredients for the crust in a bowl and mix thoroughly. Using the bottom of a measuring cup or spatula, press the crust mixture into the springform pan and about an inch up the sides. Refrigerate while you prep the filling.

Whip the softened cream cheese with an electric mixer for a couple minutes until smooth. Add the eggs one at a time while mixing. Slowly add the sugar and whip with the electric mixer until smooth. Add the sour cream, lemon zest and vanilla and mix until just blended, don't over mix.

Pour the filling over the crust. Place the springform pan on a large piece of aluminum foil and fold it up the sides. Place it in a larger baking pan and fill it with boiling water until the water level reaches halfway up the cheesecake pan. Bake for 45 minutes. The cake might still be a little jiggly but it'll set while it cools. Cool for 30 minutes at room temp then transfer to the fridge for a few hours.

I like to serve this with strawberry or Raspberry sauce which is made by boiling the fruit without any water, adding sugar to taste, then blending.

Raspberry crumb bars

This was so much easier than I thought it would be, which is always a major plus. It's got fruit and oats so it's suitable for a quick breakfast but also makes for a lovely snack or dessert.

Ingredients:

1 cup all purpose flour
1 cup oats
3/4 cup packed brown sugar
1/4 tsp baking soda
1/8 tsp salt
1/4 tsp Cinnamon (optional)
1/4 tsp nutmeg (optional)
1 stick of butter
3/4 cup raspberry preserves/jam

Heat oven to 350. Grease a 8x8 or 9x9 inch baking pan and line the pan with greased foil for easy removal.

The jam can be homemade by cooking down raspberries and sugar until desired consistency is met, however I have no issue using a good store bought jar of jam.

In a bowl, combine flour, brown sugar, oats, baking soda, salt, and optional Cinnamon and nutmeg. Mix well. Cut in the butter and mix until chunky and coarse. Heat the raspberry jam for 30 seconds in the microwave for easy spreading. Press 2 cups of crumb mix into bottom of pan. Spread jam evenly on top. Sprinkle remaining crumb mix on top and lightly press down. Bake for 35 minutes or until golden brown.

Cool completely, then pull out of the pan using foil and then cut into bars.

Salsa Verde chicken casserole

This is basically a Mexican lasagna. It's filling with the chicken and corn tortillas but the salsa gives it a fresh taste. This is best served with fresh guacamole, sour cream and some extra salsa on the side.

Ingredients:

1 chicken breast
5 tomatillos, husk peeled and rinsed
1 jalapeño or Serrano pepper
3 gloves of garlic
1/4 onion
A few sprigs of cilantro
Juice of 1/2 a lime
Corn tortillas
Shredded Monterey jack or pepper jack cheese
1 cup white rice
Adobo or all purpose seasoning
Oregano
Paprika
Salt and Pepper to taste

Place the tomatillos and jalapeños on a baking sheet and drizzle with olive oil. Drizzle some oil over the garlic cloves, wrap them in a small piece of aluminum foil and place that on the baking sheet too. Roast the veggies under the broiler in your oven until they get all splotchy and black. Turn them and roast the other side. This should only take a few minutes per side. Remove and let cool.

Rinse the rice, then cook as you usually would, but add a tbsp of oil, salt,  pepper, Adobo seasonings and oregano.

Drizzle some olive oil and sprinkle some salt, pepper, paprika and Adobo seasoning over the chicken breast, place it on a baking sheet and bake in the oven at 400 until cooked through. This should take about 10 minutes. Remove and let cool.

Put the roasted veggies in a food processor along with the onion, cilantro, lime juice, and some salt and blend, adjusting for salt as you go. Shred the cooked chicken breast by hand then put it in a bowl and add more Adobo, paprika, oregano, salt and pepper and mix.

Heat the corn tortillas in the oven, or over the stove for a few seconds just until warm. Rip them in half or quarters, dip them into the salsa Verde and arrange in a single layer on a baking dish (I used a 9x9). Add a layer of the shredded chicken, then rice, then Drizzle on some salsa Verde, then a layer of cheese. Repeat the layers of salsa coated tortilla, chicken, rice, salsa, and then cheese. Bake uncovered at 350 for about 10-15 minutes until the cheese is melted. Let sit for 5 minutes then serve.

Roasted red pepper pasta

Confession: I've never been a big fan of peppers.

But recently I discovered the deliciousness that is roasted red peppers. Then I learned about the health benefits of red peppers so I decided, red peppers are my new kale! Lol

This recipe is my version of the pioneer woman's roasted red pepper pasta--just a few tweaks. But I loved it!

Ingredients:

1 lb chicken breast cut into cubes (optional. Can be omitted or substituted for shrimp or whatever)
Butter
16 Oz jar of roasted red peppers
1 small onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 cup chicken or vegetable broth
1/4 cup heavy cream
Salt and pepper to taste
Chopped fresh basil and parsley (or the dried stuff)
Parmesan cheese (however much your heart desires)

Melt 2 tbsp of butter in a large saucepan, add the onions and garlic and sauté until tender. While that's sautéing, give the roasted red peppers a rough chop. Throw the peppers in the pot and sauté for a minute or two. Dump everything into the blender or food processor and blend until no large chunks remain.

Melt another 2 tbsp Butter in the same pot. Add the pureed pepper mix to the pot along with the broth, salt and pepper, tomato paste, and cream, and lower the heat to a simmer. Cook for about 5 minutes stirring occasionally. Add the parmesan and herbs. If using chicken or shrimp, cook that separately and mix it in at the end. Mix in desired pasta and serve with an extra sprinkling of parm.

Broccoli cheddar quinoa cutlets

I saw broccoli cheddar fritters on the magical world of pinterest one day and just had to try them but of course never got around to it until about two years later lol I kind of made this recipe up after getting some ideas from similar recipes. It's pretty versatile so you can switch up the veggies with potatoes, carrots, zucchini, cauliflower etc and can omit the quinoa or substitute it for brown rice if you want. Overall, it's a quick, easy, yummy and healthy snack or appetizer.

Ingredients:

1 large head of broccoli, cut into florets
1/2 onion, chopped (or 1/2 tsp onion powder)
1/2 cup cooked quinoa
1/2 cup panko breadcrumbs
1 cup shredded cheddar cheese
2 eggs
1 tsp garlic powder
Salt and Pepper to taste

Steam or boil the broccoli until tender. When cooked, give it a rough chop.

In a large bowl mix together all the ingredients until well combined. Heat about 2 tbsp oil in a large frying pan over medium heat. Form patties with oiled hands to prevent sticking and fry the patties until brown, about 2 minutes on each side.

I've tried baking them and they turn out almost as good, with slightly less crunch.

Blueberry Lemon Cake!

Ingredients

2.5 cups of all purpose flour

Baking soda

Salt

1.5 cups of sugar

3 eggs

3 tbsp oil

2 sticks of butter

3/4 cup of buttermilk

2-3 cups of rinsed blueberries

1 lemon, juiced

Vanilla extract

Mix all the ingredients. Fold in blueberries at the end, lightly. Pour into pan (i used a bundt cake pan) and bake in a preheated oven at 350 degrees for 50min.

There are icing recipes online too that are pretty simple. Usually cream cheese + sugar and maybe a couple of tbsp of lemon juice or a sprinkle of lemon zest. 

ENJOY!

Potatoes au gratin

Creamy, cheesy, garlicky potatoes. Yes.

Ingredients:

5-6 potatoes, peeled and sliced or cubed
1 tbsp butter
3 garlic cloves, minced
1 tbsp all purpose flour
1/2 cup heavy cream
1/2 cup milk
1 tsp parsley flakes
1 tbsp chopped chives
1 cup shredded sharp cheddar cheese
Salt and Pepper to taste

Preheat oven to 400. Place the cut up potatoes in a generously buttered baking dish.

In a saucepan, melt the butter and add garlic and stir for 30 seconds. Add the flour and stir constantly for about a minute. Add the cream and milk, stir and cook until thickened. Add 3/4 of the cheese and stir until melted. Turn off the heat and add the parsley and half of the chives. Pour the cream sauce over the potatoes evenly, cover with  foil, and bake for 30 minutes.

Remove the potatoes from oven, uncover. Add the rest of the cheese on top, and the rest of the chives. Bake for another 15 minutes.

Pumpkin French toast

I had pumpkin overload French toast at a brunch place in Philly the other day and died. It was amazing. So I decided to recreate it at home! This one is layered with sweet cream cheese, creme anglaise (recipe in previous post), whipped cream and pecans.

Ingredients:

1 egg
4 tbsp condensed milk
4 tbsp pumpkin puree
1/2 cup milk
Dash of pumpkin spice seasoning or cinnamon and nutmeg
A few slices of bread (I prefer a thick Italian loaf or challah)

Mix the custard ingredients together. Heat a frying pan over medium heat. Place two slices of bread in the custard, flip and let soak for about  30 seconds. Melt butter into pan and place bread in and fry about a minute or two on each side until brown.

Layer with yummy things like cream cheese, whipped cream etc.

Creme anglaise

This is so easy but adds a delicious, rich touch to any dessert, ice cream, brownies, even waffles or French toast! I originally made this to go with my pumpkin French toast and loved it. It's very easy and takes just a few minutes to make.

Ingredients:

1 cup of heavy cream (or half and half)
1 vanilla bean pod or 1 tsp vanilla extract
4 egg yolks
3 tbsp sugar

Cut the vanilla bean in half and Scrape the beans out and add them and the empty pod to the cream. Heat the cream over medium low heat until it simmers, stirring occasionally.

In the meantime, beat the yolks and sugar with an electric mixer until well blended and the yolks turn pale.

When the cream comes to a simmer, take it off the heat and whisk in a slow steady stream of cream into the eggs. Do this very slowly with small amounts or you'll end up with scrambled egg yolks. Once you've whisked in at least half the cream, slowly pour the egg and cream mixture back into the pot of cream and whisk. Turn the heat back to medium low and heat, stirring occasionally until it thickens. This will only take a couple minutes.