Eggplant Panini

A coworker of mine loves gardening, and I am lucky enough to reap the benefits of her green thumb!  She recently shared homegrown eggplants with us a few weeks ago, and I couldn't wait to try a recipe including eggplant.  With the advice of my mother, I put together a recipe for a great eggplant panini.  I paired the sandwich with a side salad consisting of a spring mix of lettuce, green peppers, strawberries, and freshly grated Parmesan.  Delicious!

Eggplant Panini

Ingredients

• 1 medium eggplant
• whole-grain wheat bread
• American Cheese Slices (or Pepperjack cheese slices)
• 1 tablespoon Dijon Mustard
• 1 tablespoon Mayonnaise
• Canola oil
• salt and pepper

Directions

1. To prepare the eggplant, I roughly peeled the eggplant length-wise so that there is some skin was still present.  I found this image (right) on Google, and it portrays how I peeled the eggplant.  Next, I cut the two ends off and washed it under cold water.  
2. Next, place the eggplant in a colander and sprinkle with 2-3 pinches of salt and pepper all around the plant.  Allow the eggplant to dry for at least 20 minutes.  (Some people suggest an hour for drying.)  
3. After the eggplant has dried for the most part, I sliced it in 1/4 slices.  
4. I pan-fried both sides of the eggplant slices in 2-3 tablespoons of Canola oil.  Once the eggplant slices are cooked on one side, flip them and add American or Pepperjack cheese (cut to fit the size of the individual eggplant slices).  The cheese should melt over the slices until it is cooked.  Place the cooked slices with melted cheese on a separate plate.  
5. Next, take one slice of whole-grain wheat bread and place on the oiled pan.  While the bread is frying on the pan, spread the mayonnaise and Dijon mustard on top of the bread.  Add a slice of American or Pepperjack cheese on top of the condiments.  Then, add the eggplant slices and add a pinch of salt and pepper.  
6. Finally, place the other slice of bread on top of the sandwich, and use a spatula to flip the sandwich over.  Use a panini press or heavy cover to squish the sandwich down while still on the pan.  Cook for 3-4 more minutes before plating and serving.

Old-Fashioned Sugar Cookies

Sugar cookies are a baking staple-- they include simple ingredients, and they're a sure-fire crowd-pleaser.  There are many sugar cookies recipes out there, but sometimes you just have to look to a knowledgeable other-- also known as Martha Stewart.  From Martha Stewart's Cookies book, I followed her recipe for "Old-Fashioned Sugar Cookies" for most of the way.  I even follow her directions to rotate the cookies halfway (and it's a rule that I follow now with all my baking).  Deliciously simple cookies that are sure to please whomever devours these cookies.

Old-Fashioned Sugar Cookies

by Martha Stewart

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon coarse salt
• 1.75 cups granulated sugar
• 1/4 cup packed light brown sugar
• 1 tablespoon finely grated lemon zest*
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 large eggs
• 1 tablespoon fresh lemon juice
• sandy sugar, for sprinkling

Directions

1. Preheat oven to 350 degrees F.  Sift together flour, baking soda, and salt.  
2. Put sugars and zest* in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed 30 seconds.  Add butter; mix until pale and fluffy, about 1 minute.  Mix in eggs one at a time, and then the lemon juice.  Reduce speed to low; gradually mix in flour mixture. 
3. Using a 2-inch ice cream scoop, drop dough onto parchment paper-lined baking sheets, spacing 3 inches apart.  Flatten cookies slightly; sprinkle with sanding sugar.  Lightly bruch with a wet pastry brush; spring with more sanding sugar.
4. Bake cookies until golden, about 15 minutes, rotating sheets halfway through.  Transfer cookies to wire racks using a spatula; let cool completely.  Cookies can be stored in airtight containers at room temperature up to 3 days.  

*I do not brush the cookies with a wet pastry brush when sprinkling the sugar; I roll the dough into little balls (with my hands) and then lightly press them into the sugar.  Then, I put the dough onto the baking sheet...still works well. :)

See also: my Simple Vanilla Icing for sugar cookies

Peanut Butter Cookies with Blackberry Jam

Another successful Giada recipe resulted in delicious cookies made with peanut butter and topped with blackberry jam.  I was skeptical about using blackberry jam, but it was the perfect accent to these cookies.  Their taste is unbelievable straight from the oven, and they're very moist with a slight chewiness.  These are the best cookies I have ever made. 

Peanut Butter Cookies with Blackberry Jam

Giada's original recipe can be found HERE (courtesy of Food Network).

Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 stick low-fat unsalted butter cut into 1/2-inch pieces, at room temperature
• 3/4 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 beaten egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup blackberry jam
• extra granulated sugar

Directions

1. Preheat oven to 375 degrees F.  Line 2 baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.  
3. Using an electric mixer, beat the butter, peanut butter, sugar, and brown sugar together in another bowl.  Add the egg and vanilla extract and mix until blended.  Gradually add the flour mixture until incorporated. 
4. Form the dough into 1/4 cup-size balls and place on the cookie sheets, about 2 inches apart.  Using a round 1/4 teaspoon measure (or the end of a wooden spoon), make a hole in the center of each ball of dough, about 1/2 inch deep.  Spoon 1 teaspoon of jam into each hole.  Sprinkled the tops with 1/2 teaspoon sugar prior to baking. 
5. Bake for 11 to 14 minutes until dough has spread and the surface of the cookies are crackled.  Cool for 5 minutes; then, transfer cookies to a wire rack to cool completely. 

Mini Cheesecakes

The perfect miniature dessert: creamy cheesecake filling with a graham cracker crust

Graham Cracker Crust

Ingredients

• 1 1/2 cups finely ground graham cracker crumbs
• 1/4 cup white sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Mix these ingredients altogether in a food processor and press into the bottom of cupcake liners (up 1/4 the length of the liners). Using a teaspoon helps the process.


Cheesecake Filling

Ingredients

• 2 (8 ounce) packages reduced fat cream cheese, at room temperature
• 1/2 cup white sugar
• 2 eggs, at room temperature
• 1 teaspoon lemon juice
• 1 (21 ounce) can cherry or blueberry pie filling

Preheat oven to 350 degrees F. Using an electric mixer, combine the cream cheese, sugar, eggs, and lemon juice. Fill each miniature muffin liner with this mixture, almost to the top. Bake for 15-17 minutes and top with the pie filling of your choice. This recipe makes 24 mini cheesecakes.

Easy Lemon Pasta with Chicken

I think that Pat and Gina Neely from the Food Network are such a fun couple to watch because you can tell that they love each other and cooking so much.  While watching one of their episodes, I was attracted to the simple recipe they used to make pasta with a hint of lemon and with chicken.  I followed the recipe exactly, except for only a few changes.  To cook the chicken, I used Perdue's thinly sliced boneless chicken breasts and seasoned them with salt and pepper.  I used 3 tablespoons of extra virgin olive oil to pan fry both sides of the chicken at medium heat.  After pan frying them, I placed them on a plate and sliced the chicken there.  I also added one whole tomato (diced) to the pasta for color.  I loved this recipe, and it was so easy to make!

Easy Lemon Pasta with Chicken
The Neely's original recipe may be found HERE, courtesy of Food Network.

Ingredients

• 1 pound dried penne
• 2 chicken cutlets, cut into fingers
• 3 clovers garlic, sliced
• 1/2 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 3 tablespoons roughly chopped fresh parsley
• 1 lemon, juiced
• 1/2 cup freshly grated Parmesan cheese
• 1 whole tomato, diced
• salt and pepper

Directions

1. Cook the pasta in a large pot of boiling salted water until al dente.  Drain well and set aside.
2. Season the chicken with salt and pepper.  Heat a large pan over medium-high heat and add chicken.  Cook until golden and completely cooked.  Remove to a plate and slice.  
3. Add the garlic and red pepper flakes to a sauce pan with 3 tablespoons of olive oil and saute until fragrant.  
4. Add the cooked pasta and turn heat off.  Mix together.
5. Remove pasta to a large bowl.  Add chicken to the warm pasta and season with salt and pepper.  Add chopped parsley, tomato, and lemon juice.  Toss pasta before serving with grated Parmesan cheese.

White Chocolate Chip and Craisin Oatmeal Pecan Cookies

My mother and I are huge fans of oatmeal raisin cookies.  I've never made them before; so I did my research and stumbled upon the Barefoot Contessa's "Raisin Pecan Oatmeal Cookies" recipe.  This is a complex recipe, but it's worth it.  I made a few changes to Ina's recipe, but mine is very similar to hers.  The cooking time depends on how big your ice cream scoop is; so be sure to monitor your cookies after 14 minutes!  After 20 minutes, I made exactly 17 cookies.  Enjoy!

White Chocolate Chip and Craisin Oatmeal Pecan Cookies
Ina Garten's original recipe can be found HERE (courtesy of Food Network).

Ingredients

• 1 1/2 cups pecans
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 cup lightly packed dark brown sugar
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 cups old-fashioned oatmeal
• 1 cup Craisins
• 1 cup white chocolate chips

Directions

1. Preheat oven to 350 degrees F.
2. Place the pecans on a sheet pan and bake for 5 minutes.  Set aside to cool.  Then, chop very coarsely.
3. Using an electric mixer, beat the butter and sugars together until light and fluffy.  Next, add the eggs and vanilla to the mixture and beat together.
4. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.  
5. Using the electric mixer, slowly add the dry ingredients to the butter mixture until combined.
6. Next, use a spatula or wooden spoon to add the oats, raisins, pecans, and white chocolate chips to the mixture.  (Warning: It may be necessary to use your hands to mix everything together.)
7. Using a small ice cream scoop, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.  Flatten each mound slightly with a damp hand.  Bake for 15 to 17 minutes, until lightly browned.  Transfer the cookies to a baking rack and cool completely.

Pumpkin Muffins

When Autumn arrives, so does the wonderful array of pumpkin treats.  A former supervisor of mine passed on a recipe for pumpkin muffins that I absolutely love.  They are moist and flavorful, yet not overpowering in one spice.  I don't put frosting on these because I don't think they need them; however, cream cheese frosting is a good option for those who desire it.  Next time, I might add 1/3 of brown sugar in place of 1/4 of it for extra sweetness and flavor. 

Pumpkin Muffins

Ingredients

• 1 15 oz. can of pumpkin puree
• 2/3 cup cold water
• 1 cup oil
• 3 eggs
• 3 1/4 cups flour
• 3 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons nutmeg
• 3 teaspoons cinnamon

Preheat the oven to 350°.  Mix the liquid ingredients first; then, add the (sifted) dry ingredients.  Bake the muffins for 30-35 minutes (rotating the pans halfway through).  This recipe creates 24 perfect muffins. 

Peach Cobbler

I never buy peaches, and they are almost never in my kitchen.  However, as fate would have it, they were given to me while on vacation about a month ago.  I remembered seeing an episode of Paula's Home Cooking with Paula Deen in which she makes this incredible-looking peach cobbler.  Of course I had to try it; this was a rare opportunity!  I followed Paula's recipe, even watching the video a few times to learn her strategies.  I had to buy the self-rising flour, but everything else was already handy.  I used a round ceramic bowl instead of one like Paula's, and it still worked out well.  The end result was very good, but I think it needed a little more cinnamon, and brown sugar would also provide a little kick to it.  This would be a good recipe for apples, too.

Peach Cobbler
Paula Deen's recipe can be found HERE (courtesy of Food Network).  Paula's antics at the 2:12 time on the video are also hilarious...she's too much sometimes!

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups reduced fat milk
• ground cinnamon

Directions

1. Preheat oven to 350 degrees F.
2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.  Bring to a boil and simmer for 10 minutes.  Remove from heat.
3. Put the butter in a baking dish and place in the preheating oven to melt.
4. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping.  Pour mixture over melted butter.  Do not stir!  Spoon fruit on top, gently pour in syrup.  Sprimple top with ground cinnamon.  Batter will rise to the top during baking.
5. Bake for 30-45 minutes, until golden brown.

Chicken Piccata

My mom loves Chicken Piccata; so for dinner one night, I decided to surprise her with one of her favorite dishes.  Of course, I looked to Food Network for inspiration and stumbled on Giada's recipe for Chicken Piccata.  The great thing about this recipe was that the episode video was included on the website; so I was able to read Giada's recipe as well as watch her lead by example.  I'm a visual learner, and I think the dish was successful because the video.  I was too lazy to butterfly my chicken; so I just bought Perdue's boneless and thin chicken breast.  It took a little longer for my chicken to cook than I thought it would; so the flour fell apart a little before plating.  Nonetheless, dinner was another successful Giada creation!  I chose to pair our chicken with linguine, and it was delicious.

Chicken Piccata

Giada's recipe can be found HERE (courtesy of Food Network).

Ingredients

• 2 skinless and boneless chicken breasts, butterflied
• about 1 cup all-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons EVOO
• 1/4 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, washed and chopped (8 teaspoons of Parsley flakes may be used as a substitute)
• salt and pepper

Directions

1. Wash the chicken and cut any excess fat.  Season with salt and pepper.  Dredge the chicken in flour and shake off excess.
2. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil.  When chicken is browned, flip and cook other side for 3 minutes.  Remove and transfer to plate.  Melt 2 more tablespoons butter and 2 tablespoons of olive oil.  When they begin to sizzle, repeat the same cooking steps for the other two pieces of chicken.  Remove pan from heat and add chicken to the plate.
3. In the pan, add the lemon juice, chicken stock, and capers.  Return pan to the stove and bring to a boil, scraping up brown bits from the pan.  Add salt and pepper to taste.  Return all chicken to the pan and simmer for 5 minutes.  Next, add chicken to a serving platter.  Add remaining 2 tablespoons butter to sauce and whisk.  Pour sauce over chicken and garnish with parsley and lemon slices.

Homemade Mashed Potatoes

Whoever tells you that he loves boxed mashed potatoes over homemade mashed potatoes is LYING.  I am a sucker for slightly lumpy homemade mashed potatoes.  I finally found a recipe that allows me to tweak the ingredients to fit my potato needs.  I've successfully made these mashed potatoes twice thus far, and I know that they will be my staple recipe from now on.  The consistency of the potatoes is perfect when you poke a fork in the simmering pot and the potatoes can barely stay together on your fork.  The mashing allows you to make your potatoes as smooth or lumpy as you like them.  I also tend to add more milk than the recipe calls for. 

Homemade Mashed Potatoes

Ingredients

• 2 lbs. potatoes, peeled and cubed
• 1 teaspoon of salt (TO START)
• 5 tablespoons heavy cream
• 3 tablespoons butter
• 1 tablespoon 2 % reduced milk (TO START)
• Fresh ground pepper

Directions

1. I used golden potatoes from Maine for the first time I made these because they were on sale.  It is perfectly fine to use Yukon Gold or Red Bliss potatoes as well.  After peeling the potatoes, cut them in half down the middle.  I cube my potatoes by cutting each half in thirds, then once again down the middle (best results for cooked potatoes).   After rinsing the potatoes, put them in a short pot with the teaspoon of salt.  Add water until the potatoes are covered and bring to a boil.  When the water has boiled, reduce the heat and simmer (covered) for 20-25 minutes.  It's very important to keep an eye on the potatoes and test with a fork for the last minute or so.  
2. While the potatoes are cooking, heat up your cream and butter together in the microwave.
3. When the potatoes are finished cooking, drain the water from the potatoes in a colinder.  Put the hot potatoes in a bowl and add the warm cream and melted butter.  
4. Use your potato masher to mash the potatoes until they reach your desired consistency.  Add salt and pepper for seasoning.  Add the tablespoon of milk while mashing.  (Add more milk if need be.)
5. Continue to mash until you reach the desired consistency.  Also, keep tasting until the potatoes reach your desired level of saltiness.

This recipe usually allows me to serve 5-6 people.  It has resulted in delicious mashed potatoes that are requested by my family.

Carrot and Bunny Cupcakes

When you use a box of cake mix to make cupcakes, the least you can do is add a little creativity with the decorations.  Therefore, to acknowledge Easter, I made a batch of Carrot Cake Cupcakes with marshmellow bunnies on the top.  They were a hit!  However, marshmellows do not taste very good with carrot cake; so many people opted to eat them separately or just throw them away.  No worries, though; the bunnies were just for show. :)

Carrot and Bunny Cupcakes

Ingredients

• 1 box of Carrot Cake mix
• 1 can of Orange Soda
• 1 container of cream cheese frosting
• 18 large marshmallows (for the ears)
• 18 large marshmallows (for the faces)
• 32 miniature chocolate chips (for the eyes)
• 1 teaspoon of ground cinnamon (for the noses)
• 1/4 cup of chopped walnuts (optional)
• Muffin tins

I use a can of soda when baking with boxes of cake mix; so my first step was to mix the can of Orange Soda with my carrot cake mix.  Then, I placed my muffin tins in a 12-spot mini-muffin tray.  Fill each cup a little more than 3/4 of the way up the muffin tin.  Bake at 350 degrees Fahrenheit for the time stated on the box.  When the muffins have baked and cooled, frost the cupcakes with the cream cheese frosting.  Next, cut 18 of your large marshmallows in the middle of the cylinder to create 2 round faces.  Continue until all the cupcakes have a round face on them.  Next, take the rest of you large marshmallows and cut them diagonally to create the ears.  Place the point side of the ears into the frosting.  I found it easiest to keep the ears in place by making sure that the stick parts of the marshmallow can be squeezed together at the top.  Next, use the mini chocolate chips to create two dark eyes for the bunnies.  With a toothpick, use the teaspoon of ground cinnamon to carefully dust noses on each of the bunnies.  For contrast, add chopped walnuts around each of the bunnies.