Moussak-It To Me!

Lamb Moussaka with Potatoes and Eggplant
I have been woefully negligent about food-blogging, but my excuse is work, work, work. More awesome directing gigs come at the cost of time to experiment in the kitchen. Thankfully, this Thanksgiving weekend has afforded me time (and ample leftovers) to create some culinary magic. My parents came up to spend Thanksgiving with us for a total of nine around our Thanksgiving table. It was a great night, but a 22 pound turkey (plus ample sides) left more leftovers than we knew what to do with. Days of delicious sandwiches have been followed by a gallon of turkey noodle soup, but what about all those mashed potatoes? There are a few recipes out there that I deem "Pain in the Ass Recipes" (my mom's delicious Pumpkin Chiffon Pie comes to mind). These are absolutely delicious dishes, but they don't get made all that often. Lasagne, ravioli, and German Chocolate cake rank amongst my favorites . . . but they are too much fuss to make unless I have the time on my hands to dedicate to a variety of steps, sauces, and a disaster of a kitchen. Well, today I decided to avoid the office all together and work from home. This allowed me to be a little closer to my stove and put in the time to create an amazing Greek-style dish utilizing all those delicious leftover mashed potatoes. While this is certainly not an "everyday" kind of recipe - it sure hits the spot on this cold December night! Try it if you have people to impress or a huge cold-weather appetite . . . or just a bunch of leftover mashed potatoes.

Ingredients
- 1 lb. ground lamb
- 1 large eggplant, trimmed and sliced lengthwise into 1/4"strips
- olive oil
- 1 onion, diced
- 1 red bell pepper, trimmed and diced
- 2 cloves garlic, minced
- 1/2 c. red wine
- 1/2 c. chopped kalamata olives
- 2 Tbsp. tomato paste
- 1 14.5 oz. can diced tomatoes and their juices
- salt and pepper
- 4 c. whole milk
- 1 stick butter
- 1/2 c. flour
- 4 egg yolks, whisked
- 1 tsp. white pepper
- 2 tsp. smoked paprika
- 1 tsp. all spice
- 1 tsp. red pepper flakes 
- 2 tsp. garlic powder, divided
- 1/2 tsp. ground cinnamon
- 1/2 tsp/ fresh grated nutmeg
- 2 Tbsp. fresh chopped oregano and thyme
- 2 Tbsp. fresh chopped Italian parsley
- leftover mashed potatoes (about 2-3 cups)

Begin by preparing the eggplant. Line a baking sheet with heavy foil and spritz lightly with cooking spray. Arrange eggplant slices on baking sheet and sprinkle one side with salt. Allow eggplant to "sweat" for about 10-15 minutes. Flip the eggplant slices over and repeat on other side. After little beads of condensation collect on eggplant, rinse with cold water and pat dry with a paper towel. Line up on baking sheet and heat oven to 425˚F. Sprinkle eggplant slices with chopped oregano and thyme and drizzle with 1 Tbsp. of olive oil. Roast for about 15 minutes, flip over slices drizzle with additional olive oil. Roast for another 10 minutes until eggplant is soft and tender. Remove from oven and set aside.

While eggplant is roasting, prepare the béchamel sauce. Heat milk to lukewarm in a small sauce pan. Do not bring to a boil. When milk is warm, set aside. Meanwhile, melt butter in a medium-sized sauce pan over medium heat. Once butter is melted, whisk in flour and continue to whisk for 1 minute until you have a smooth roux. Turn down heat slightly and slowly pour in heated milk about 1/2 c. at a time. Whisk the mixture together as you add the milk, it should create a smooth, creamy sauce. Once all the milk is added, take about 1/4 c. of mixture and slowly pour into whisked eggs, beating together with a fork until the egg mixture is smooth. (Tempering the eggs in this manner will keep them from curdling when you add them to the béchamel sauce.) Continue to slowly add the creamy sauce to the eggs while whisking together with a fork until you've added about 1 c. of the béchamel sauce. Once the eggs are brought to temperature, pour into the béchamel sauce and whisk to combine, set aside. Season with salt, 1 tsp. garlic powder, white pepper, and nutmeg to taste.

Once the béchamel sauce is prepared, work on the red sauce. In a large, heavy skillet, heat 1 Tbsp. of olive oil. Add chopped onion, pepper, and garlic and sprinkle with salt and pepper. Cook onion mixture for about 8-10 minutes until the onions are soft and sweet. Add the lamb, paprika, olives, 1 tsp. garlic powder, all spice, cinnamon, and pepper flakes to the skillet. Cook over medium heat until the lanb is browned and cooked through. Season with salt and pepper. Turn up heat slightly and add tomato paste, stir vigorously for one minute then slowly pour wine into the mixture. Bring to a boil, add tomatoes, and turn heat down to low. Allow mixture to simmer, stirring occasionally for 15-20 minutes until the tomatoes are soft.

 To assemble the moussaka, preheat oven to 400˚F and spritz a 13x9" baking dish with cooking spray. Line a heavy rimmed baking sheet with foil and set baking dish inside (this will keep for oven clean in case the moussaka boils over). Pour 1/2 c. meat mixture on the bottom of the baking dish and spread around with a spatula. Arrange half the roasted eggplant slices on the bottom of the baking dish so that is covered completely (eggplant slices should overlap slightly.)

Pour half of the remaining meat mixture on top of the eggplant slices then top with about 2 c. of the béchamel sauce. Layer the remaining eggplant slices on top of the béchamel layer then top with remaining meat sauce. Pour about 2 c. of remaining béchamel sauce over meat layer and spread evenly. Top with mashed potatoes and spread evenly over moussaka, sprinkle potatoes with chopped parsley.

Bake moussaka in oven for about 40 minutes until the sauce mixture is boiling and the potatoes begin to brown on top. Remove from oven and allow to rest for about 10 minutes before serving. It is a time-intensive endeavor, but it's well worth the effort! Yum!

All-American Lamb-burger

Grilled Lamb Burgers with Roasted Veggies and Flat Bread
My love of juicy, flavorful lamb is no big secret. It might just be the Russian in me or it might be the fact that lamb is freakin' delicious. It's a magical sort of meat . . . and by "magical" I mean "fatty." Where do you think all the flavor comes from? I was looking for a little twist on the basic burger for some evening grilling and came up with this mouth-watering entree. It's an entire meal, complete with a hearty helping of veggies, on a piece of flat bread. Serve some honey-drizzled berries for dessert and you've got a perfectly delicious Mediterranean-inspired barbecue for four! Please note- this recipe makes a HUGE amount of roasted veggies. You'll have plenty to spare for another use.

Ingredients
- 1 lb. ground lamb
- 4 pieces of flat bread (warm in oven before serving)
- 3 tsp. ground cumin, divided
- 2 tsp. smoked paprika
- 1/2 tsp. red pepper flakes
- 2 Tbsp. minced fresh mint
- 2 Tbsp. minced Italian parsley
- 3 Tbsp. balsamic vinegar, divided
- 1 shallot, finely grated
- 1 yellow onion, peeled and sliced 
- 1 eggplant, trimmed and cut into 2-3" pieces
- 3 green onions, trimmed and sliced crosswise into 3" pieces
- 1 red pepper, seeded, trimmed, and sliced into 2" pieces
- 1 tsp. dried oregano
- 3 Tbsp. olive oil
- Tzatziki sauce, prepared hummus, and crumbed feta for serving

ROASTED VEGETABLES
Roasted veggies are one of my absolute favorite flavor-boosters. They are so easy to prepare and incredibly versatile.

Preheat oven to 400˚F. Line a large, rimmed baking sheet with foil and spritz lightly with cooking spray. Arrange sliced veggies on the sheet in a single layer. Sprinkle evenly with salt and pepper, oregano, and 1 tsp. ground cumin. Drizzle with olive oil and 2 Tbsp. of balsamic vinegar. Roast in oven for about 30-40 minutes. Check occasionally and mix up with a pair of tongs to make sure they are not sticking. When they are soft and brown, remove from oven and set aside to cool. These can be make a day or two ahead. They keep up in the fridge just fine. When you are ready to serve, remove from fridge and allow to come to room temperature.

LAMB BURGERS
In a large mixing bowl combine ground lamb with 1 Tbsp. balsamic vinegar, remaining cumin, pepper flakes, paprika, grated shallot, a sprinkle of salt and pepper, and minced mint and parsley. Work mean gently with your fingers to make sure all the ingredients are thoroughly combined.

Meanwhile, heat grill. Prepare ground lamb mixture into four equal-sized patties. They should be round with a small indentation in the center. (This handy little trick keeps the burgers from puffing up in the center when they cook.)

Grill burgers on a hot grill to your desired doneness. I usually like mine with pink in the middle, so it's about 3-4 minutes per side depending how hot the grill is. Never smash down burgers with a spatula while cooking, this just presses all those wonderful juices out and makes for a drier, less flavorful burger.

To assemble burgers, top a warmed piece of flat bread with a spoonful of hummus, then some roasted veggies, and then the cooked lamb burger. Top with tzatziki sauce and crumbled feta. These are definitely "knife and fork" burgers and are great served with a crisp and simple tomato and cucumber salad. Happy grilling!

Griller Flavors!

Grilled Pesto Pork Loin with Balsamic Onion Jam and Kale Potato Cakes
The grilling season is in full-swing and my sweetie and I have been taking full advantage of our awesome new grill (which may just be one of the greatest Craigslist scores of all time). With our friends Spencer and Hillary coming over for a little weeknight dinner, I wanted to make something that could be mostly prepared ahead of time and then finished when the guests arrive. Don't let the multiple steps intimidate you. This is actually a very fast and easy meal to put together. I really suggest trying the Kale Potato Cakes as a side for other means or the Onion Jam as a topping on any number of proteins. I served the dinner with a simple cucumber and tomato salad dressed with fresh lemon juice, olive oil, and salt and pepper. Dessert was provided by Spencer. Apple pie. It was delicious. 

Ingredients
- 2 1-1/2 lb. pork loins
- 4 cloves garlic
- a small handful of chopped fresh Italian parsley leaves, divided
- 8 large fresh basil leaves
- juice from one lemon
- 1/4 c. sun dried tomatoes packed in oil
- about 1/4 c. olive oil
- salt and pepper
- 3 large yellow onions, peeled, sliced in half lengthwise and then cut into strips
- 2 Tbsp. butter
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. cooking sherry
- 3 medium sized russet potatoes, peeled
- 1 bunch of kale, leaves pulled from thick stems and roughly chopped
- 6 large green onions, trimmed and white and green parts finely minced
- 1 bunch fresh chives, minced
- 2 tsp. garlic powder
- 2 eggs, beaten
- 1/2 c. flour
- vegetable oil for frying

PESTO PORK LOIN
In the bowl of a food processor combine peeled garlic cloves, fresh basil leaves, about half the Italian parsley, and lemon juice. Pulse until the garlic and herbs are nicely minced and combined, scrape down the sides of the bowl and add sun dried tomatoes with their oil and run the food processor. While the mixture is blending, slowly add more olive oil until the pesto begins to have a smooth, creamy texture. It might take between 2 Tbsp. and 1/4 c. to get it right. Season pesto with a few grinds of pepper and about 1 tsp. of salt. Set aside. Prepare pork loins by patting them dry with a paper towel then sprinkle all sides with salt and pepper. Place loins in a resealable plastic bag or glass container and cover all sides with pesto mixture. Cover tightly and allow to marinate at room temperature for about twenty minutes if you are intending to grill immediately. Otherwise, cover and marinate in refrigerator overnight.

When you are ready to grill, remove pork from refrigerator for about 20 minutes before cooking. Heat the grill while waiting for the meat to warm up a bit. Place on a hot grill and cook for about 15 minutes, turning frequently, to cook thoroughly on all sides. A thermometer inserted into the thickest part of the meat should register about 145˚F to have the meat at medium rare. Remove from heat, tent with foil, and allow loins to rest for about 10 minutes before slicing and serving with Balsamic Onion Jam.

BALSAMIC ONION JAM
Good things come to those who wait. People rush the caramelizing process too much. It takes at least a good 45 minutes of low heat to get a good, sweet brown on the onions. Be patient. Cook the jam the night before. Just set the onions on a low stove and go about your business. They only need to be stirred occasionally.

Begin by melting butter in a large heavy pan (I like using my cast-iron skillet for this) over a medium heat. Add sliced onions and sprinkle with a little salt and pepper. Let them soften in the butter over medium for about 5 minutes until they begin to turn translucent. Then, turn the heat down to low, give them a good stir, and walk away.

Feel free to check back on the onions every 15-20 minutes for a good stir. They will begin to brown and then turn really soft at about 45 minutes. At that time, turn up the heat to medium-high. Add balsamic vinegar and cooking sherry to the pan. Stir mixture together and allow liquid to cook off and infuse into the onions. Once all the liquid has simmered away, about 5-8 minutes, remove onions from heat. Store in refrigerator if you're making them ahead of time. Allow to come to room temperature before topping pork loin with such a delicious concoction.

KALE POTATO CAKES
This is my newest adventure in kale. I LOVED it. I served them with "Sri-rancha" - basically Sriracha hot sauce mixed with ranch dressing, but sour cream or ketchup will do just fine.

Begin by bringing a pot of salted water to a boil. Blanch kale leaves for about 1 minute until they are softened slightly and bright green. Drain the hot water and rinse leaves with cold water to stop cooking process. Squeeze out any excess water with your hands and place leaves into a large bowl.

Peel potatoes and then grate them into bowl with kale using the large side of a box grater. Add chopped chives, green onions, and remaining Italian parsley to the mixture. Sprinkle with salt, pepper, and garlic powder. Add beaten egg and flour to the mixture and combine thoroughly. It's really easiest to do with your hands to make sure that everything is properly distributed. Heat enough oil in a large, heavy skillet to cover the bottom of the pan over medium-high heat. When the oil is very hot, add the kale-potato mixture in 1/4 c. mounds.

Fry each cake on both sides for about 2 minute per side until they are hot and golden-brown. Remove from hot oil with a spatula and drain on a paper towel-lined cookie sheet. Blot out excess oil from top with a paper towel. Continue working in batches, adding more oil as needed until all the cakes are cooked. Serve immediately. Or, if you are preparing ahead store in an airtight container until you are ready to finish up. To serve, heat up in a 400˚ F oven for about 10-12 minutes. They will crisp up perfectly.
 

Gobble It Right Up!

Spaghetti and Smoky Cheese-Stuffed Turkey Meatballs
In about a month turkey will take center stage for Thanksgiving, but I was in the mood for a preview of fall's favorite fowl. Meatballs are a great dinner idea for fall and winter They are inexpensive to make, quick to throw together, and the flavor combos are endless. I turned up the taste factor on this meatball riff with a generous combination of spices, flavorful smoked mozzarella cheese, shallots, and diced pancetta. The flavor combination on the meatballs is bold, so I decided to go with my Simple and Delicious Marinara Sauce but feel free to use your favorite- either from a jar or from scratch. Either way, you won't be disappointed with this hearty dinner.

Ingedients

- 1 lb ground turkey

- 4 oz. diced pancetta

- 2 Tbsp. finely minced Italian parsley

- 2 tsp. red pepper flakes

- 2 oz. smoked mozzarella cheese, cut into 1/2" cubes

- 1 shallot, finely minced

- 1 egg

- a splash of milk

- 1 tsp. herbs d' Provence

- salt and pepper

- 1/3 c. dried breadcrumbs

- 16 oz. dried spaghetta

- 1 Tbsp. butter

- 6 c. marinara sauce

Bring a large pot of heavily salted water to a boil and preheat the oven to 350˚F. Spray a 9x13" baking dish with a generous coating of cooking spray.

While things are heating up, place ground turkey, pancetta, parsley, red pepper flakes, shallots, egg, milk, herbs d' Provence, and breadcrumbs in a large mixing bowl. Sprinkle mixture with about a tsp. of salt and a few grinds of black pepper. Gently combine ingredients with bare hands, until the mixture is well incorporated. Form one meatball at a time in fingers, rolling gently in the palm to create a golf-ball sized sphere. Gently push a cheese cube into the center of the ball and roll around so that the cheese is totally covered. Place finished meatballs in the prepared baking dish. Once meatballs are formed, bake in oven for about 25-30 minutes until they are cooked through and beginning to brown. Remove from oven.

While meatballs are baking, heat the marinara sauce in a medium sauce pan. When the salted water comes to a rolling boil, cook pasta to al dente, about 9 minutes. Drain and reserve about 1/4 c. pasta cooking water. Place the hot drained noodles in a large serving bowl and toss with butter and reserved pasta cooking water. Pour heated sauce over the pasta, then top with cooked meatballs. Serve with bread and salad!

One Chicken Three Dinners (Day One)

Buttery Roast Chicken and Potatoes
With fall definitely falling upon us, it's time for yummy oven roasted recipes. The taste of a tender and juicy chicken is just so very satisfying on the dinner table with raindrops beating on the roof outside. I had been craving a savory roast chicken ever since reading Julia Child's autobiography where she describes at length the succulent butter-drenched chickens she feasted on in France. Taking a cue from Julia, I put together this yummy and easy roast chicken recipe together with the intention of using every bit of it for two other leftover recipes (skin, bones, and all). This is the first night of the chicken feast, made possible and super delicious thanks to handfuls of fresh herbs given to me from Marion's beautiful garden.

Ingredients
- 1 5 lb. whole chicken, rinsed with innards removed and reserved*
- a small handful of fresh chopped rosemary, thyme, and marjoram
- salt and lemon pepper
- 1 large onion, quartered
- 2 lemons, halved
- 1 stick of butter, softened
- 4 Yukon Gold potatoes, halved
- 5-6 medium carrots, cut into thirds crosswise

Rinse chicken in cold water and pat completely dry with paper towels. Season the inside of the chicken with a sprinkle of salt and several grinds of lemon pepper. Place in a roasting pan and set aside. Preheat oven to 375˚F. In a small bowl blend together butter with about 2/3 of the fresh herbs with a fork. Rub the outside of the chicken completely with the butter- this will make the skin crisp and delicious. Season the outside of the chicken generously with salt and lemon pepper. Spread the legs of the chicken apart and sprinkle the inside of the chicken with the remaining fresh herbs then stuff it with onion quarters and halved lemons. Tie the legs together with kitchen twine and pin the skin flap closed with a couple of toothpicks.

Arrange the chicken at the center of the roasting pan and surround with sliced carrots and potatoes. Sprinkle vegetables with salt and pepper and place the pan in the oven. Roast chicken for about 90 minutes, removing every 25 minutes or so to baste with drippings. Chicken in cooked through when a thermometer placed in the center of a meaty part of the bird registers to 180˚F. Remove from oven and tent with foil. Allow meat to rest for about 10 minutes before slicing. I served mine with the roasted vegetables and some sauteed kale. It was a very tasty dish!

*After dinner, I removed any extra meat from the bird and saved it in a bag for chicken enchiladas. The bones, skin, chicken innards, and pan drippings I saved in a gallon freezer bag and placed it in the freezer so it would be ready for later.

Farmers Market Fun Part II

Fussili Pasta with Jalapeño Cheese Sauce, Sausage, and Swiss Chard
My second trip to this summer's Farmers Market was a wet, but wholly inspirational one. Summer's bounty is becoming more and more glorious as the weeks go by and I was thrilled to find numerous booths packed with fragrant herbs, bright leafy greens, and colorful berries. This meal started as we strolled by the same farm that provided the excellent pepper bacon for June's Carbonara recipe. A pound of Hot Italian sausage and brick of creamy Havarti cheese later, I was well on my way to crafting this green-packed, herby pasta dish. This was a quick and easy meal to put together and full of some of the summer's most distinctive flavors.

Ingredients
- l lb. hot Italian sausage, removed from casings
- 2 tsp. hot pepper flakes 
- 2 c. grated jalapeño Havarti (or a good quality pepper jack cheese)
- 1 c. grated Parmesan cheese, plus extra for sprinkling
- 1 bunch swiss chard, stems removed and leaves torn into large pieces
- 1 lb. dried fussili pasta
- 5 spring onions, trimmed and sliced into bite-sized pieces (both white and green pieces)
- 3 cloves garlic, minced
- 3 Tbsp. chopped fresh basil
- 1/4 c. chopped fresh Italian parsley
- salt and pepper
- 2 tsp. Tabasco sauce
- 2 tsp. Dijon mustard
- 2 Tbsp. flour
- 2 Tbsp. butter
- 1 c. heavy cream
- 1 c. of milk


Bring a large heavy pot of water to a rolling boil, salt it thoroughly. Cook pasta to package directions, about 9 minutes. After the pasta boils for about 7 minutes, add the chard to blanch. Drain water, reserving about a cup of the pasta water. Set aside. If you time this right, the cheese sauce should be finished about the same time the pasta and chard are cooked. While the water is coming to a boil, brown sausage in a heavy-bottomed pan over medium-heat, about 5-7 minutes. When it is cooked through, remove from pan with a slotted spoon, reserving the drippings in the pan. Put sausage in a large serving bowl and set aside.

Add butter and chopped onions to sausage drippings and cook over medium heat until the onions soften slightly, about 3-4 minutes. Add minced garlic and cook and additional minute.
 Reduce heat to medium-low and add flour. Whisk for 1 minute. Slowly add milk and cream to the flour mixture and continue whisking until a thick, smooth, creamy sauce forms. Add grated cheeses, Tabasco sauce, pepper flakes, and mustard and whisk over low heat until smooth. Season with salt and pepper. Remove from heat. 



Add the drained pasta and chard to the cooked sausage in the serving bowl and pour about half of the warm cheese sauce over the mixture. Toss with tongs to combine ingredients, then pour the remaining sauce and toss again to make sure everything is thoroughly mixed in. If the sauce is dry add some of the pasta cooking liquid about a 1/4 c. at a time. Toss in the fresh herbs and serve with additional Parmesan cheese.

Protein Packed

 Red Wine Steak and Roasted Tomato Cannellini Beans
I've been on a pantry-cleaning kick lately, trying to purge the cupboards of the remaining this and that in the hopes of some day having well-organized shelves. I've had a bag of dried cannellini beans left over from a winter chili recipe and a flank steak sitting vacuum-packed in the freezer for who-knows how long, and it was definitely their time to shine. I made this entire protein-packed Italian dinner with pantry items and little leftover bits in the fridge. The beans were definitely a hit and could easily be a great side dish for a number of meals. While the meal may seem a bit time consuming, the steps are very easy and can be done while doing other things (ie. roasting the tomatoes or marinating the meat). In terms of timing the meal out, soak the beans and prepare the tomatoes ahead of time. The steak can be marinated overnight so it's ready to broil while preparing the beans. It's worth the effort!

Ingredients
- 2 c. dried cannellini beans (Italian white beans)
- 6 Roma tomatoes, sliced lengthwise into 1/4" pieces
- 2 c. chicken broth
- dried oregano and basil
- olive oil
- 3 Tbsp. balsamic vinegar
- 1/2 Italian parsley, minced
- 1/2 c. grated Parmesan cheese for sprinkling
- 1/2 c. red wine (such as a Chianti)
- 3-4 cloves garlic, minced
- juice from 1 lemon
-  1 2 lb. flank steak, scored diagonally on both sides in a diamond pattern
- salt and pepper

ROASTED TOMATO CANNELLINI BEANS
Put beans in a large bowl and cover with cold water. Soak over night. Drain before preparing.

To roast the tomatoes, preheat oven to 425˚F and cover a large baking sheet with foil and then spritz lightly with cooking spray to prevent the tomatoes from sticking. Arrange tomato slices in a single layer on foil. Sprinkle tomatoes with salt and pepper and about 1 Tbsp. each of dried basil and oregano. Drizzle tomatoes with about 3 Tbsp. or so of olive oil and balsamic vinegar. Place in oven and roast for about 25-30 minutes until tomatoes are softened and begin to brown around the edges. Don't dry out too much. Allow tomatoes to cool slightly, then remove from baking sheet and place them and any juices left over on the sheet in a bowl, set aside until ready to use.

Place soaked beans in a medium sauce pan and add chicken broth and about a tsp. of salt and fresh ground pepper. Add roasted tomatoes and bring to a boil. Cover and reduce heat to low, simmer for 25-30 minutes, stirring occasionally, until beans are tender. Remove beans from heat and stir in chopped Italian parsley. Sprinkle with grated Parmesan cheese and serve!

RED WINE STEAK
To make the marinade whisk together red wine, minced garlic, lemon juice, about 1 Tbsp. each of dried oregano and basil, and about 1/4 c. olive oil. Set aside. Score steak diagonally on both sides into a diamond pattern- this keeps the steak from curling up while broiling. Sprinkle both sides liberally with salt and pepper  and lay out flat in an oven proof baking dish. Pour marinade evenly over steak. Cover with plastic wrap and marinate in the refrigerator for two hours or overnight. Before broiling remove steak from refrigerator and bring to room temperature for about and hour. 

Place steak under hot broiler for 4 minutes per side for medium-rare. Remove from oven and place on a plate. Pour juices from pan onto steak, tent with foil, and allow meat to rest for ten minutes before slicing. Slice into pieces across the grain and serve with beans and a nice glass of wine to wash it down. Heck yeah!

Poppin' Poppers!

Jalapeño Burger Stuffed Peppers
Before I left for the weekend, my sweetie came home with an inspired dinner idea. "Have you ever had stuffed peppers?" Have I? Hell yes! My mom's basic burger and cheese stuffed bell peppers made a frequent appearance in the family's dinner rotation . . . and we loved them. I began to mull over my variation on this recipe when Matt suggested somehow incorporating all the spicy goodness of a jalapeño popper in this endeavor. I suggested taking it to the next (and obvious) level of adding bacon. Fast, easy, and full of heat, this is a great dinner with a kick.

Ingredients
- 5 red and green bell peppers, sliced in half lengthwise, seeds, and stem removed
- 1 lb. ground hamburger
- 1 14.5 oz. can fire roasted tomatoes with green chilis
- 1 medium yellow onion, diced
- 2 tsp. ground cumin
- 1 1/2 c. shredded pepper jack cheese
- 2 Tbsp. dried bread crumbs
- 3 green jalapeño peppers, stems, seeds, and pithy parts removed, finely diced
- 8 oz. cream cheese, room temperature
- 3 sliced thick-cut bacon, diced
- 2 Tbsp. olive oil
- salt and pepper


Preheat oven to 350˚F.

Cook bacon in a small skillet over medium until it begins to turn brown, remove with a slotted spoon and allow bacon to drain on a paper towel-lined plate, reserve rendered bacon fat. Return skillet to heat and add diced jalapeño peppers, cook until softened, about 3-4 minutes. Remove from fat with a slotted spoon and drain on paper towel with bacon.


Meanwhile, heat olive oil over medium in a medium sized skillet. Add diced onions, season with salt and pepper, and cook until they soften and turn translucent. Add ground beef to onions, sprinkle with more salt, pepper, and ground cumin. Cook over heat with onions, breaking burger apart with a wooden spoon until brown and cooked through. Remove from heat and drain excess fat and liquid. Return to medium heat and add canned tomatoes. Stir to combine and heat for about 5 minutes. Remove and set aside.


In a medium sized bowl, combine cream cheese, cooked bacon, and diced jalapeño peppers. Stir until thoroughly mixed together. Set aside.


In a 13x9" baking pan arrange halved peppers cut side up. One at a time, fill peppers. Spread about 2 Tbsp. full of cream cheese mixture on the bottom of each pepper, top with a scoop of hamburger mixture, top with a sprinkle of breadcrumbs and shredded cheese. After all the peppers are filled bake in oven for about 25-30  minutes until mixture is hot through and peppers begin to soften. Eat up!
 

Leftover Makeover: Day 3

Tasty Turkey Nachos to Put In Your Face
I am getting to the end of my Thanksgiving leftovers. There were definitely a fair few sandwiches put in the mix, by the way. With just enough turkey remaining for a final meal, I wanted to go back to one of my favorite things to put in my face: nachos. I ask this question frequently, but what's NOT to like? Nachos may, in fact, be the perfect food protein, dairy, fiber, etc. It's spicy, delicious, filling, and the ingredient permutations are endless. So . . . here's to Thanksgiving! Let's give thanks to the end of leftovers.

Ingredients
- 1 large bag, 8 c. or so of sturdy corn chips
- 3 c. of turkey meat, shredded with a fork into bite-sized pieces
- 2 tsp. of hot sauce, such as Cholula
- 2 tsp ground cumin
- salt and pepper to taste
- 3 c. grated pepper jack cheese
- 1/2 c. pickled jalapeno peppers, drained
- 1/2 c. sliced black olives
- sour cream
- guacamole
- salsa

Preheat the oven to 400˚F. While oven is heating put shredded turkey meat into a medium bowl and toss with cumin, hot sauce, and salt and pepper to taste. Set aside. Sprinkle a layer of corn chips in a 9x13" baking dish. Layer with olives, jalapenos, and season turkey meat. Sprinkle an even layer of cheese on top. Bake for about 20 minutes until the cheese is melted and bubbly and the layers are heated through. Garnish with a dollop of sour cream and guacamole and serve with salsa and extra chips. That's it! Fast and easy.

More Things to do with Chicken

Polenta-Crusted Triple Cheese Chicken Parmesan

What's not to like about chicken, breaded, fried in olive oil, and covered in melty cheese? The answer is nothing. It's just a good idea all around and with a garden-fresh homemade marinara sauce . . . this is a fantastic one-dish meal to feed an army. I have made several variations of this Italian restaurant classic. This particular riff was inspired by a bag of medium-ground cornmeal sitting on the pantry shelf. The crispy polenta crust is a fun variation of the breadcrumb coating. Hope you like it.

Ingredients
- 5 or 6 boneless, skinless chicken breasts, split in half lengthwise to double the number
- 1 lb. fresh mozzarella cheese
- 1 c. shredded Parmesan
- 10 or 12 small slices of Provolone cheese
- 1 1/5 lbs. mixed cherry, Roma, or heirloom tomatoes, rinsed and pulsed to a puree in the food processor
- 1 sweet yellow onion, peeled and finely minced
- 1 carrot, peeled and finely minced
- 3-4 cloves garlic, peeled and minced
- 1 2 celery sticks, rinsed and minced
- 3 Tbsp. olive oil plus extra for frying
- salt and pepper to taste
- 1 tsp sugar
- fresh basil leaves, minced
- a small handful of Italian parsley, minced
- 3 eggs, beaten
- flour for dredging
- 1 c. medium-ground cornmeal

MARINARA SAUCE
Heat 3 Tbsp. olive oil in a large Dutch oven over medium heat. Add onion and garlic and saute until they become tender and fragrant, about 3-4 minutes. Add minced carrots and celery and cook over medium about 3 minutes to soften. Add tomato puree, basil, parsley, sugar, and salt and pepper to taste. Bring to a simmer and the cook over low heat, covered, for about 20 minutes. Remove from heat. You can use this over any pasta you like or save it for the chicken Parmesan extravaganza.

CHICKEN PARMESAN
Preheat oven to 350˚ F. While oven is heating, taken sliced chicken pieces and season both sides with salt and pepper. Dredge each piece in flour, then beaten egg, then roll in cornmeal until completely covered. Set aside for frying. Drizzle enough oil in the bottom of a medium skillet to cover it evenly, you will have to add more oil periodically as you fry the chicken. Heat oil over medium high and arrange several chicken pieces in the pan to cook. Don't overcrowd the pan! Cook chicken until it begins to turn golden brown, about 2-3 minutes per side. Remove from oil to drain on a paper towel lined plate until all the chicken has been browned.

Arrange a layer of chicken at the bottom of a 13x9" baking dish. Top each piece of chicken with a slice of mozzarella and a slice of Provolone. Top with half the prepared marinara sauce. Add a second layer of chicken, cheese, and marinara then top everything with shredded Parmesan cheese.

Bake in oven for about 25-30 minutes until chicken is cooked through and cheese is melted and delicious!

Nice to Meat You

Tasty Marinated Flank Steak and Garden Fresh Cucumber Salad

I am not a gardener. In fact, I like to say that I have a "black thumb." While I harbor fantasies of lush elegant gardens laden with plump tomatoes and fragrant bulbs of garlic, I have killed every house plant I've ever owned and my pathetic attempts at cultivating edible plant life have resulted in sad, little barren patches of soil. Luckily, I do know people with a flair for gardening and have found that they are usually willing to share what they grow rather than be left with a glut of rotting vegetables. Yesterday was such a day when I was gifted with a lovely basket of cucumbers, tomatoes, basil, peppers and zucchini. The wheels in my foodie brain turned and, effected as they were by the unusually hot weather for a late September afternoon, settled on a simple light cucumber salad. The perfect pairing? Meat of course! This was simple, fast, and great.

Ingredients
MARINATED FLANK STEAK
- 1 2 lb. cut of flank steak
- 1 Tbsp. fresh lemon juice
- 3 Tbsp. minced shallots
- 2 Tbsp. soy sauce
- 1 tsp. hot sauce
- 3 Tbsp. olive oil
- 2 tsp. Herbs de Provence
- salt and pepper

CUCUMBER TOMATO SALAD
- 2 green cucumbers, sliced into 1/4" rounds
- 2 lemon cucumbers, sliced
- 6 Roma tomatoes, sliced
- 2 Tbsp. minced shallots
- 1/4 c. chopped fresh basil
- 2 Tbsp. Balsamic vinegar
- 3 Tbsp. extra virgin olive oil
- salt and pepper

Lay steak flat and score it with the tip of a sharp knife on both sides in a diamond pattern. This keeps the meat from curling up when it cooks under the broiler. Season both sides of meat with salt and pepper and lay in a broiler pan. In a small bowl, whisk together other ingredients and pour over steak. Cover pan and refrigerate at least 20 minutes to marinate. When steak is finished marinating, heat the broiler. Cook meat under broiler 4 minutes per side for medium rare. Remove from oven and remove meat from pan. Tent with foil and allow meat to rest for 5 minutes before slicing.

Meanwhile, arrange sliced garden vegetables in a serving dish. In a separate small bowl, whisk together dressing ingredients. Pour over vegetables. After meat has rested, slice thin across the grain. Serve with salad. Enjoy this tasty dinner with friends and a nice glass of Chianti!

To Meat or Not to Meat . . .

Stuffed Eggplants for Carnivores and Herbivores Alike

When cooking for other people, an intrepid kitchen queen is occasionally confronted with this culinary conundrum: How exactly can one create a satisfying vegetarian and a non-vegetarian meal with limited time, fuss, and use of cookware? Currently on a lookout for a filling vegetarian meal for myself, I went to one of my favorite go-to protein sources- the humble Cannellini bean. Tender, sweet, and delicious, these Italian white beans are great cooked in a rich tomato sauce or whipped up into a hummus. I love them. For the meat version of this recipe, I figured a hot Italian sausage was the perfect choice. Double the sausage or the beans and go full-on meat or full-on veg. I hope you enjoy the flexibility of this recipe.

Ingredients
- 2 large eggplants, stems removed, rinsed, and sliced in half lengthwise
- 1/2 lb. hot Italian sausage, removed from casings
- 1 15 oz. can Cannellini beans, drained and rinsed
- 1 14.5 oz. can crushed tomatoes
- 2 large shallots, minced
- 2 cloves garlic, peeled and minced
- 1 large handful Italian parsley, chopped
- 1 15 oz. jar marinated artichoke hearts, drained
- salt and pepper
- extra virgin olive oil
- 8 oz. fresh mozzarella cheese, sliced into 1/4" thick pieces

Preheat oven to 350˚ F. Take eggplants and scoop out seeds and white flesh leaving about a 1/4" rim for filling. Sprinkle with salt and set aside in a 9x13" baking sheet. As the salt draws the bitterness from the eggplant, heat 2 Tbsp. olive oil over medium heat in a large skillet. Add shallots and garlic and season with salt. Cook over medium until shallots soften and begin to turn translucent. Add can of crushed tomatoes, artichoke hearts, and parsley. Stir to combine and let simmer over medium for about 5 minutes. Season to taste with salt and pepper. Meanwhile, heat another Tbsp. olive oil over medium in a separate skillet. Add sausage and cook until browned, breaking up into pieces with a wooden spoon.

While sausage and tomato sauce works, rinse excess salt from eggplants and pat dry. Return to baking dish and drizzle with olive oil. Fill two eggplants with cooked sausage then top with half of the tomato mixture. Add beans to the remaining tomato mixture and stir until combined. Fill remaining eggplants with beans and tomato mixture. Top with slices of mozzarella.

Place baking dish in oven and cook 30-40 minutes until eggplants begin to soften and cheese melts. Turn on broiler and broil (checking often) until cheese on top turns brown and bubbly.

There you have it: a vegetarian and a meat-atarian meal in one, tidy baking dish. Enjoy!

Steak Out!

Blood Orange Marinated Hanger Steak with Greekish Salad and Garlic Mashers

A few years ago on a trip with my parents in New York City I was fortunate enough to have dinner at Bobby Flay's Bar Americain, where I was also fortunate enough to eat the best steak ever to pass my lips. When I was about to order my favorite steak stand-by (fillet mignon, bloody rare) the knowledgeable waiter remarked, "Now what do you like about the fillet mignon?" I told him because it was always to tender. He then suggested something I had never heard of . . . THE HANGER STEAK. As tender as a fillet mignon but so much more flavorful, this under-the-radar cut was absolutely amazing. The question then became . . . where do I find it? It's not exactly something I can pick up at the local Albertson's. As luck had it, however, as I strolled passed the butcher counter at the Whole Foods about a year ago- there it was! Tender, juicy, flavorful, and incredibly inexpensive! Knowing that tonight is Fat Tuesday, my last day to enjoy meat before my typical 40 days of Lenten self-denial, I decided to treat myself. I rounded off the meal with a nice salad and mashed potatoes. Seriously, if you ever see this meat cut at your butcher's counter . . . pick it up! This marinade would also work well with flank steak. Yummy food in your face!

Ingredients
- 1 lb. Hanger Cut Steak
- 5 Tbsp. olive oil, divided
- 2 Tbsp. Worcestershire sauce
- juice of 1 blood orange
- 2 shallots, peeled and minced
- 2 tsp. Dijon mustard
- 1 tsp. hot sauce
- 2 Tbsp. rice wine vinegar
- salt and pepper
- 1/2 lb. Yukon Gold potatoes
- 2 Tbsp. heavy cream
- 1 head garlic
- 2 Tbsp. butter
- 5 oz. mixed baby greens
- 1 c. seedless red grapes, sliced in half
- 1 avocado, peeled, pitted, and sliced
- 4 oz. crumbled Feta cheese
- 1 tsp. dried oregano
- 2 Tbsp. red wine vinegar
- 1 Tbsp. honey
- 3 Tbsp. grape seed oil

Preheat oven to 350˚F. Cut top of head of garlic head off. Place garlic on a small sheet of aluminum foil, drizzle with 1 Tbsp. olive oil, and wrap in foil. Roast in oven for about 30 minutes until garlic is softened. Remove from oven and cool.

Meanwhile, combine 3 Tbsp. olive oil, rice wine vinegar, blood orange juice, hot sauce Worcestershire sauce, and 1 minced shallot in a small bowl. Whisk together with fork. Place steaks in a shallow baking dish, season both sides with salt and pepper and then pour marinade all over steaks. Cover and marinate in refrigerator for at least 30 minutes (or overnight).

While steak marinates, prepare salad dressing by whisking together red wine vinegar, grape seed oil, honey, oregano, and remaining shallots. Season with salt and pepper. Set aside.

Bring 4 quarts of water to a boil over high heat. Add potatoes and boil 10-12 minutes until potatoes are easily pierced by the tip of a knife. Drain, cover, and keep warm.

In a large skillet, heat 1 Tbsp. olive oil on high heat. Add marinated hanger steaks to hot pan. Cook 3 minutes per side for medium rare. Remove from heat and tent with foil.

While steaks are resting, combine mixed greens, avocado, grapes, and crumbled Feta. Dress salad with prepared dressing. Then mash cooked potatoes. Squeeze roasted garlic into potatoes, add butter and cream, and mash together. Season to taste with salt and pepper. Serve steaks with salad and potatoes. Eat. Enjoy. It's good stuff.

It's Greek to Me!

Super-Tasty Lamb Casserole in Phyllo Dough

Lately I've been a bit obsessed with lamb. I can't help myself- it's so good. I have also been craving delicious Greek food. In my current city of residence, however, I have yet to find anything even resembling the most mediocre of Greek food. With that in mind, I wanted to put together a recipe that combined some of my favorite Greek flavors. This dish is basically a twist on a traditional Greek moussaka. But rather than topping it the lamb and eggplant with béchamel sauce, I decided to give a nod to one of my other favorite Greek noshes, spanakopita, by topping it with a sauteed spinach and feta mixture covered with a golden-baked phyllo dough. This is a great one-dish meal- full of veggies and general deliciousness.

Ingredients
- 1 lb. ground lamb
- 1 medium eggplant, sliced crosswise into 1/4" disks
- 2 lbs. baby spinach, rinsed
- 1 medium yellow onion, diced
- 1 handful chopped curly parsley
- 1 28 oz. can diced tomatoes in their juices
- 1/4 c. dry red wine
- 8 oz. crumbled feta
- 1 tsp. dried mint
- 1 tsp. dried thyme
- 1 tsp. died oregano
- thawed frozen phyllo dough
- salt and pepper to taste
- 2 Tbsp. melted butter
- 6 Tbsp. olive oil, divided

Preheat oven to 350˚ F. Line a rimmed baking sheet with foil and arrange eggplant slices on sheet in a single layer. Sprinkle with salt and pepper and drizzle with 2 Tbsp. olive oil. Roast eggplant slices in oven for 10-15 minutes until eggplant begins to soften and turn slightly brown. Remove from oven, but leave heat on to bake casserole.

As eggplant roasts, heat 2 Tbsp. olive oil in a large skillet oven medium heat. Add onions, season with salt and pepper and cook until they begin to soften, about 3-4 minutes. Add ground lamb and cook over medium heat, breaking up meat with wooden spoon. When lamb is cooked through, about 5 minutes, add red wine, tomatoes in their juices, dried herbs, and salt and pepper to taste. Bring to a boil and then lower heat to medium-low and simmer for about 10 minutes for juices to thicken.

While the lamb mixture simmers, heat 2 Tbsp. in a medium skillet over medium heat. Add half the spinach and cook, stirring occasionally until spinach begins to wilt. Add the remaining spinach and parsley and cook, stirring, until cooked through. Season spinach with salt and pepper. Remove from heat, add feta, and stir to allow cheese to melt into the spinach.

Layer casserole ingredients in a 13x9" baking dish. Put lamb mixture on bottom, top with roasted eggplant slices, top with spinach and cheese mixture (spreading evenly). Unroll defrosted phyllo dough and top casserole with 10 thin sheets of pastry. Brush top of phyllo dough with melted butter. Bake in oven for 30 minutes until phyllo dough begins to puff up and turn brown. Remove from oven and let sit 5 minutes before serving.

A Spicy Meatball!

Spaghetti and Mega-Meatballs

As far as comfort food goes . . . is there anything heartier and more comforting than spaghetti and meatballs? Today the sun was out, but the air was crisp and cold- it was a delightful December 1st. I wore my mittens as I walked the dog this morning and thought of a warm and filling dinner to enjoy later with a friend who would be joining me.

I put up my holiday decorations today and was definitely in the mood to have a tomato-based sauce simmering on the stove-top for over an hour. "What ever shall I do with all this marinara sauce?" I asked myself. The answer was, of course, obvious. Save some for later and use the rest tonight for a filling cold-weather meal. Classic spaghetti and meatballs came instantly to my mind.

You can throw these meatballs into any old marinara sauce you have handy. I used my Simple and Delicious Marinara Sauce (see "Feelin' Saucy"- September 27, 2009 for recipe) for these babies and it was a delightful dinner. I call them "Mega-Meatballs" due to the mixture of beef and pork. The ground pork sausage adds to a richer flavor and a delicious twist on an old classic and the red pepper flakes gives it just the right amount of bite to differentiate it from the same-ol' spaghetti and meatball rut.

Ingredients
- 1 lb. ground beef
- l lb ground sweet Italian pork sausage
- 1/2 c. plain toasted breadcrumbs
- 1 large egg, beaten
- 1/2 c. grated Parmesan cheese
- 1 tsp. red pepper flakes
- 1 large handful chopped Italian parsley
- 1 tsp. salt
- 1 tsp. fresh ground pepper
- 6 c. marinara sauce
- 1 lb. cooked pasta

Preheat oven to 350˚F. Spritz a 9x13" glass baking dish with cooking spray. In a large mixing bow, combine all ingredients. Work together with hands until all ingredients are well combined.

Form into 15 2"-sized round meatballs and place in prepared baking dish. Bake in oven for 30 minutes until meatballs are cooked through. Toss together with 1 lb. cooked pasta and 6 c. warmed marinara sauce. It makes for a very filling meal, but I think it's something you'll enjoy on a chilly evening.

Top with extra grated Parmesan cheese. Eat! Enjoy! It's a cold-weather classic . . . and so freakin' tasty! I think you'll love it. This recipe makes enough to feed an army. Seriously . . . it will easily feed four . . . probably six- plus leftovers!

This Little Piggy . . .

Fast and Fancy Onion Smothered Pork Cutlets with Sautéed Kale and Peas

This is an extremely fast, yet surprisingly elegant, meal. I got home tonight at 5:50 . . . by 6:20 I sat down to a great dinner! Pork is a fantastically versatile protein to include in your regular dinner rotation. I find that it lends itself particularly well to hints of sweetness- caramelized onions, for example, are the perfect compliment to this marvelous meat. A generous helping of hearty greens adds a healthy dose of fiber and antioxidants to the meal. This is a very fast meal (the thin sliced pork cutlets brown up in no time at all) for weeknight family dinners, but it also makes a very pretty plate for guests served with a big glass of white wine.

Ingredients
- 8 pork cutlets, sliced thin (about 1/2"), seasoned with salt and pepper on both sides
- 3 Tbsp. olive oil, divided
- 3 large sweet yellow onions, peeled and sliced crosswise into disks
- 2 Tbsp. butter
- 1 tsp. sugar
- 2 Tbsp. dry vermouth
- salt and pepper
- 1 shallot, peeled and diced
- 3 bunches kale, rinsed, stems removed, and torn into pieces
- 1/4 c. dry white wine
- 1 c. frozen peas, defrosted

Preheat oven to 350˚ F. While oven is heating, melt butter in a medium skillet over medium heat. Add onions, season with salt and pepper, and sprinkle with sugar. Cook over medium heat, stirring occasionally, for about 15 minutes until onions soften and are turning brown, lower heat. Just before serving, add vermouth to onions and simmer for about 2-3 minutes until liquid soaks into onions. Remove from heat.

While onions are cooking, heat 2 Tbsp. olive oil in a medium skillet over medium heat. Working in batches, sear pork cutlets (about 1 minute per side). Transfer cutlets to an oven proof baking dish and finish cooking in oven for about 10 minutes. Remove cutlets from oven and tent with foil until serving.

While cutlets are in the oven, add remaining olive oil to pork cutlet skillet and heat over medium. Add white wine and shallots, stir over heat and scrape brown bits from bottom of the pan with a wooden spoon. Add peas to pan. Working in three batches, cook kale in skillet, covered, for about 2 minutes per batch, allowing kale to soften before adding new batch. Season with salt and pepper and stir to combine.

Remove kale and cooked onions from heat. Plate the meal by portioning out kale, then top with 2 pork cutlets. Top with caramelized onions. Enjoy! It's really good and delicious. Pork cutlets are thin, so two per serving will do it for a filling meal for four.