Eggplant Pasta Salad

One word. YUM!

Ingredients

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• 4-5 tablespoons olive oil
• 2 celery stalks, sliced
• 1 eggplant, cut into 1/2-inch pieces
• 1 pint grape tomatoes, halved (I used red and yellow for color!)
• 1/4 cup tomato paste
• 1/4 cup white wine vinegar
• Kosher salt and pepper
• 1 1/2 tablespoons sugar
• 1 cup fresh basil, chopped
• 1 pound dried penne

• Preparation
• Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook, 3 minutes. Stir in the eggplant.
• In a small bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, and the sugar. Stir into the eggplant. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes. Remove from heat and cool.
• Meanwhile, cook the penne according to the package directions. Toss with the remaining oil, let cool, and cover. Combine the eggplant, tomatoes and basil.  Serve room temperature.
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Smashed Potato Salad

A new spin on the classic potato salad!

1lb small red potatoes
1 red bell pepper, chopped
scallions; chopped
1lb bacon; chopped (baked @ 415 degrees for 20 min. or until crispy)
1/2 cup sour cream
1/2 cup mayo
salt and pepper

Cut potatoes in quarters.  Boil until a fork smoothly comes out.  Reserve 1/2 of potatoes.  With half of the boiled potatoes in the pot, add the sour cream, mayo, salt, and pepper.  Mash it all up together.  Once you have it to a good mash/smash, add the other half of potatoes, scallions, red pepper and bacon.  Chill and serve :)

Sprinkle Extra Bacon on top for an extra crunch!

Enjoy:)

Grilled Asian Shrimp Tacos

Here is a light tasty meal for any weeknight :)  This recipe is a keeper, hope you enjoy it as well!

Recipe is for two :)


4-5 small peeled deveined shrimp per taco (I made 2 tacos per person)
2 minced garlic cloves
1 TB grated fresh ginger
2 TB soy sauce
2-3 TB olive oil
1 tsp rice wine vinegar
2 TB fresh parsley; chopped
salt and pepper


Mix ingredients.  Place shrimps onto skewers first, then brush marinade over shrimp and place in refrigerator for 15-20 minutes to marinate.


Slaw for tacos:
Asian slaw mix
2 TB sesame ginger dressing of choice
1/2 avocado; diced
1/2 lime
2 TB cilantro; finely chopped


Cilantro Lime Cream:
2 TB cilantro; finely chopped
1/2 cup sour cream
juice of 1/2 lime

Grill shrimp until pink on both sides.  Assemble tacos with slaw, grilled shrimps and cilantro lime cream! YUM!


Enjoy :)

Potato, Bacon and Grilled Corn Salad

Bacon makes everything better!

8-10 large red potatoes; cut into eighths 
2 corn on the cob
12 oz. applewood smoked bacon


Dressing:
fresh parsley
1-2 TB Dijon mustard
1-2 Tb. red wine vinegar
olive oil
salt and pepper


Boil Potatoes.  When potatoes are cooked through let  cool before adding rest of ingredients. Meanwhile, cook bacon on a cast iron grill.  Place on plate with paper towel to soak up grease.   Chop into small pieces.  Keep fat in grill pan and grill corn in bacon fat (YUM!).  Cut corn off of cob.


In a food processor add all ingredients for dressing.  Puree.  

Add all ingredients, expect for bacon, together in a large serving bowl.  Add bacon on top.  Garnish with extra parsley.


Enjoy :)

Grilled Pork Tenderloin

I found this recipe in the Food Network Magazine, June 2012.  The pork turned out so juicy and had a nice kick to it!

• 1 tablespoon paprika
• Kosher salt and freshly ground pepper
• 1 teaspoon packed light brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons extra-virgin olive oil, plus more for brushing
• 2 small pork tenderloins (about 1 1/2 pounds total)

Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours.

Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium high. Cook the pork, turning occasionally, until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 20 minutes. Transfer to a cutting board and let rest 15 minutes.

Enjoy :)

Chocolate Cookie Ice Cream Sandwiches

Who doesn't enjoy an ice cream sandwich?!

Cookie Recipe:

2 sticks butter

2 cups sugar

2 large eggs

2 tsp. vanilla extract

2 cups flour

3/4 cup cocoa

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350 degrees


Beat butter at medium speed with electric mixer until creamy; gradually add sugar, beating well.  Add eggs and vanilla, until well blended.
Combine flour and next 3 ingredients; gradually add to mixture.  Shape into 1 inch balls and place on cookie sheet.


Bake for 17 minutes.  Let cool in pan for a minute before removing.  Let cool on rack.



Ice Cream Sandwiches:


On the bottom side of one chocolate cookie, put 1 large scoop of your favorite ice cream, top with another chocolate cookie, wrap individually and freeze!


For half of my sandwiches I used chocolate peanut butter and the other half I used mint chocolate ice cream :)


ENJOY on any hot summer day :)

Pesto Turkey Burger

This turkey burger is so tasty, moist and juicy you almost forget you're eating a healthy burger option!

1lb of ground turkey (94% lean)
fresh provolone cheese
lettuce (topping)
tomato (topping)
2 burger rolls


Pesto:
spinach and arugula mix (2 cups)
1/2 cup roasted garlic cloves (two heads of garlic; roasted)
1/4 cup pine nuts
1/4 cup extra virgin olive oil; may need more depending on consistency
salt and pepper


Mix all ingredients in food processor, until smooth.
Preheat grill.

Mix about 2-3 tablespoons of pesto into ground turkey.  Add freshly ground salt and pepper, if desired. Form into 4 patties.  Grill until fully cooked through (NO PINK!)  Melt provolone cheese on top.  

Assemble turkey burger.  Enjoy with lettuce and tomato, no sauce needed!  

Prosciutto Panini

The perfect lunch for two....

prosciutto; sliced very thin
roasted tomatoes (Wegmans olive bar...yum!)
freshly sliced mozzarella
extra virgin olive oil
salt and pepper
rosemary panini rolls

Drizzle olive oil on both halves of the bread.  

Layer with prosciutto, 

roasted tomatoes, 

and mozzarella.  Top with salt and pepper.

In a panini press, toast sandwich.  Enjoy with some fresh fruit :)