Monday, September 27, 2010

Quick Moussaka

I wanted to make this dish for long time, but was looking out for the right recipe. This recipe from Martha Stewart is awesome! It is a little different that the traditional classic Greek casserole which uses white sauce, which is made from butter, flour, and milk. This recipe uses ricotta and feta to make the classic "crust". Enjoy! Ingredients

Butter, for baking dish
1 large eggplant (2 1/2 pounds), peeled and cut into 1-inch chunks
7 tablespoons olive oil
Salt and pepper
2 onions, chopped
2 cloves garlic, minced
1 pound ground beef or lamb
1 can (28 ounces) whole tomatoes, drained
2 teaspoons tomato paste
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 cup (9 ounces) ricotta cheese, room temperature
3/4 cup (4 ounces) feta cheese, room temperature
1 large egg, room temperature


Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to prepared dish, spreading in an even layer. In a large saucepan, warm remaining tablespoon oil over medium heat. Add onions, garlic, and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in drained tomatoes, tomato paste, parsley, oregano, cinnamon, and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant. Heat broiler. In a small bowl, mix ricotta, feta, egg, 1/8 teaspoon pepper, and a pinch of salt. Pour mixture over the casserole, and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.

Sunday, September 26, 2010

Pico de Gallo and Guacamole

Pico and guacamole are probably the easiest sides for a party. It just takes a little chopping! I made the pico and guac for a seven layer dip for Packer Sunday. I always make a little extra. Who doesn't like to a little pico stirred into scrambled eggs for breakfast, or a little gauc on a sandwich? Enjoy!

Pico de Gallo


5 vine ripe tomatoes
1 small onion
2 jalapeno peppers
1 bunch Cilantro
lime juice
salt to taste


Chop jalapenos, tomatoes and onions into a very small dice. Next, chop up cilantro (this should equal about a cup to a cup and a half). Place all of these ingredients together in a bowl and stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.



3 avocados
pico de gallo
lime juice
salt to taste


Halve avocados lengthwise and remove the pits. Next, with a spoon scrape the avocado meat out onto a large plate. Next, mash the avocados (I have used the bottom of a cup, a fork, or a potato masher with success). Add salt to taste. Next, a couple large spoonfuls of Pico de Gallo (about 2/3 to 3/4 cup) and stir well. Lastly, squeeze the juice of half of a lime over the top and stir.

Sunday, September 19, 2010

Sherry Dijon Chicken with Mushrooms

Unfortunately I have a mushroom and mustard hater in my house. I love mushrooms and mustard. I should kick him out.... Then I can cook with fungi till my hearts content. He does make good pancakes (I will make him do a guest post one of these days). Decisions, decisions. While the mushroom hater was gone for work I created a dish with my two lost loves. Enjoy!
1 1/2 lb boneless skinless chicken breasts
8 02 portabella mushrooms
1 cup plain greek yogurt
1 clove garlic, minced
1 packet onion soup mix (low sodium if you can find it)
1 1/2 T sherry wine
1 1/2 T dijon mustard
1 tsp white wine vinegar
1/4 cup chicken broth
1/2 tsp salt
1 tsp black pepper

Mix all ingredients besides chicken in a medium bowl. Grease crockpot with PAM. Place chicken in the crockpot. Cover chicken with mushroom mixture. Cook on low for 6 hours or high for 4 hours.

Friday, September 17, 2010

Roasted Lemony Teeny Tiny Potatoes

Trader Joe's will you come to Green Bay??? Please? Pllleeeaaassseee??? Maybe that will get their attention. Then I will finally be able to get a little bag of these cute little potatoes without stopping on my way from Milwaukee or Madison to Green Bay. Lemon goes great with a roasted potato. It looses the a lot of the tartness, but keeps a unique flavor. Almost making the potatoes refreshing! This is super easy. You can easily do this with a regular potato- or even a purple potato (how pretty). Enjoy!
1 lb potatoes (teeny tiny!)
3 T olive oil
1 1/2 T lemon zest
1 1/2 T lemon juice
1 tsp salt
1 tsp black pepper

Pre-heat oven to 400 degrees. Toss potatoes in olive oil, salt, and pepper. Roast for 30-40 minutes. Toss with lemon juice and zest.

Tuesday, September 14, 2010

Honey Curry Salmon with Roasted Brussel Sprouts

I am bbbaaaacccckkkk! Finally. Apparently, my computer settings were changed? I don't know about these things (even though I really should!). Ron saved me in about 3 minutes.... I rewarded him with a chef salad from Grapevine Cafe (YUM!!). This meal was from a few weeks ago, but it was wonderful. I have been on a bit of a sprout kick lately- which defiantly is not a bad thing! Enjoy!

Honey Curry Salmon


1 lb Salmon, skinned

2 tsp honey

1/2 tsp curry

1/4 tsp salt

1/4 tsp black pepper

2 Tbl olive oil


Mix honey, curry, salt, pepper, and olive oil in a small bowl. Brush both sides of salmon with honey curry mixture. Grill on low heat till cooked to desired temperature (If you have a grill grate it helps prevent scorching).

Roasted Brussel Sprouts

1 1/2 lb brussel sprouts
1 tsp salt
1 tsp black pepper
3 Tbl olive oil

Pre-heat oven to 400 degrees. Trim hard ends off the washed sprouts. Toss sprouts in a medium bowl with olive oil. Spread sprouts evenly on a baking sheet. Season with salt and pepper. Bake about 15 minutes. Remove from oven and flip. Bake for a remaining 10 minutes.

Thursday, September 9, 2010