Love it or Hate it

I love eggplant. My dad does not like eggplant, but my mom loves it. My one brother does not like eggplant either, but my other brother does!
I bought this gorgeous eggplant and was trying to figure out how to use it in a recipe.
I took at my handy dandy Real Simple July 2010 magazine and began browsing. I came across a section "From Farm to Table", which is an article that features farmers who grow the goods and the recipes they came up with. Guess what, there was an eggplant recipe that looked incredible! Matt Romero, who was an executive chef for 20 years and then began to be the supplier of vegetables to professional and home cooks, came up with this awesome eggplant recipe.
Here is his eggplant sandwich recipe. I made a couple of my own changes that you can decide to use or not! I kind of improvised with what was in the kitchen. I also made an incredible caper mayonnaise to go on top.

Matt's eggplant sandwiches, adapted from Real Simple
(with a few Marketing Girl changes)
Serves 4
Ingredients:
1/2 cup all-purpose flour
2 large eggs, beaten (I added a splash of milk too)
1 cup panko bread crumbs
1 medium eggplant, (1 to 1 1/2 pounds), cut into eight 1/2-inch thick rounds
1/2 cup canola oil
Kosher Salt
4 leaves of romaine lettuce, torn in half (I used Earthbound Farm Organic Baby Arugula Blend)
2 medium beefsteak or other tomatoes (about 1 pound), sliced
1/2 cup fresh basil leaves
4 ounces fresh goat cheese, crumbled (I used shredded Parmesan cheese)
I added a caper mayonnaise to add some extra flavor (recipe below)

Directions:
1. Place the flour, eggs, and bread crumbs into shallow separate bowls. Dip the eggplant slices in the flour, then in the eggs(letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere.

2. Heat half the oil in a large nonstick skillet over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel-lined plate. Wipe out the skillet and repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with 1/2 teaspoon salt.

3. Layer the eggplant, lettuce, tomatoes, basil and goat cheese to form 4 sandwiches, with the eggplant on the top and bottom of each stack. Add the caper mayonnaise, if desired.


Caper Mayonnaise
Ingredients:
4 tablespoons of mayo
1 teaspoon of mustard
1 tablespoon of olive oil
1/2 small onion, grated
3 tablespoons of capers
squeeze of lemon juice
dash of sugar
salt
pepper

Directions:
In a small bowl mix together the mayo, mustard, olive oil and capers. Mix well. Add in the onion, lemon juice and sugar. Add salt and pepper to your liking. Add more or less of each ingredient based on your preference of flavor. Refrigerate the mayonnaise for up to an hour so the flavors can blend together.

This sandwich was incredible! Each bite I took I made an "oohh", and an, "oh wow, this is really good". I am not kidding! I love that the two pieces of eggplant is the "bread". The eggplant was crispy on the outside, soft and juicy on the inside. The tomato, arugula, and basil flavor was oh so beautiful. The mayonnaise was the perfect addition with the sweet onion and caper flavor.

I have not had a great sandwich like this in a long time! Try out this recipe and you will not be let down! Just a warning, have plenty of napkins on hand because it can get messy.
Happy Almost Friday :)

Top Chef Wannabe

Tonight, I was craving a salad, a super salad. I think it is so fun to look in your fridge, see what you have, what are your leftovers and make an incredible salad.

Super Salad
Ingredients:
Earthbound Farm Organic Baby Arugula Blend
Tomato
Corn
Cucumber
Avocado
Kalamata Olives
Hard Boiled Egg
1 small onion
Chicken (left over from last night's dish)
Fresh peas (left over from last night's dish)

Dressing:
Fresh orange juice
Olive Oil
White Wine Vinegar
Sugar
Salt
Dijon Mustard

Directions:
Have fun with this one and make your own super salad. What veggies do you have in your fridge? What leftovers do you have that would be great to incorporate into a salad?


The salad dressing I made was very flavorful. You can measure to your liking for each ingredient. If you like a little more zing, add more white wine vinegar. If you like the flavor of the orange juice, add more. These ingredients combined make for an incredible homemade dressing.


The salad was perfect for dinner and left me satisfied and full! Top Chef is on tonight! Yes. I like Kenny and Angelo already. Kenny, because he is a hard worker and Angelo because he is a hard worker and cute!
Have a great night!

Spice Up Your Life

It is going to be 90 degrees and super humid here tomorrow, so thank goodness for Air Conditioning! I got my Subway gift card in the mail today and I cannot wait to use it!!
I was in the mood tonight for something with spice and flavor. On the menu tonight, chicken curry with couscous.

I do not like prepackaged mixes but the one that I used tonight is okay on my list. Sukhi's Tikki Masala Curry Sauce is incredible. All you need to do is add a little water, a little yogurt and you have an incredible curry sauce.

I definitely approve of this ingredient list.

I added some onions, garlic and fresh peas into the mix. I also used Greek 2% yogurt to mix the sauce and it was incredible flavor and texture.

I cooked some couscous in chicken stock. I feel that if you use chicken stock instead of water it really brings out the flavor of the couscous and pairs nicely with chicken curry.

All together now! Chicken with Sukhi's Tikki Masala Curry Sauce and a side of couscous. Incredible Indian spice and flavor.

Bring Out the Rice Cooker

If you don't have a rice cooker, get one. They are by far, in my personally opinion, the best way to cook rice. Tonight, I cooked some Basmati Rice in the cooker. I just popped in the rice, added the water, flicked on the switch, and you have cooked rice 20 minutes later.

Tonight on the menu, Alaskan Salmon with Peach Salsa and Basmati Rice. The peach salsa I made to accompany the salmon was incredible and super simple to make. Making your own salsa always tastes better than buying it pre-packaged.

Fresh Peach Salsa
Serves about 4
Ingredients:
6 fresh peaches, peeled and diced
1 large tomato, diced
Juice from 1 fresh lime
Handful of cilantro
1 Cubanelle pepper, cleaned and diced
Splash of cider vinegar
3 gloves of garlic, diced finely
Handful of organic dark brown sugar
Salt
Pepper

Directions:
Dice and clean the peaches, tomato, pepper and cilantro. Place into a medium bowl. Add the fresh lime juice, cider vinegar, garlic and brown sugar. Mix very well. Top with salt and pepper to your liking.

This peach salsa was the perfect complement to the Alaskan Salmon. Whole Foods has the best fresh fish around. If you have a Whole Foods around you, go and check out their seafood selection. It is incredibly fresh and amazing.

I chose the Basmati rice as a side, because I love the texture of Basmati rice, with the longer grain and the unique flavor of it. Mix in the fresh peach salsa with the rice and the Alaskan salmon and you have one very pleased palate!

Of course, you gotta pair it with a glass of white wine! Now, you have a great dinner and a happy stomach!

The Shoes Say it All

Today was a great way to end the week. My whole family got together, and when that happens it is craziness (but in a good way). Not only are there seven of us, but there are four dogs that accompany four out of the five children. My sister and I let our dogs run wild outside for a while.

Here is Lacey posing for the camera...

Here is Lueger, my sister's dog, wanting the stick I am holding in my other arm so badly...

After that we visited my grandpa, my dad's father, at the cemetery. As unusual as it is, the cemetery were my grandparents are buried is absolutely beautiful. The landscape is incredible and some of the structures are unbelievable.

There is such a unique part of the cemetery too. There is a gigantic tree, if you walk back on a hidden path, filled with shoes hanging from the branches. I was confused when I saw all the shoes hanging from the tree. But, the story is, that those who have passed and our now buried in the cemetery, have their shoes hanging on the tree in remembrance. It is such an eerie yet incredible sight. Of course, we had to join in, in such an interesting tradition.


Look at how high up some of the shoes are...makes me wonder how they got up there!

Here is an up close shot of my grandparents' shoes. My grandpa was the ultimate golfer, so the golf shoes definitely had to go up there. He would be out there golfing today, no doubt about it.

I noticed there were tons of combat boots. Just seeing them hanging from the tree, and knowing that men wore those in war, in battle and in struggle, was truly inspirational but very sad.


Where my grandparents are buried, is in an area for those that served in the army. He served in World War II. It was sad visiting where they are buried, but they both lived to be 91 years old and lived lives filled with love, laughter and family. So really, it is a celebration of a long life lived.

After being sentimental, onward to dinner. Of course we made what my dad wanted.

Burgers, Check.

Corn on the Cob, Check.

Fruit Salad, Check.

Giant Dill Pickles, Hello!

A secret to a super tasty fruit salad? Splash some limoncello onto the fruit and mix well. The flavor is out of this world!

Later, there is Chocolate Cake...

Breakfast is my Favorite Time of Day

Today is definitely a hiking day. It is pretty hot today, but I have my CamelBak to keep me hydrated and a Lemon Bar Larabar to munch on. My little Lacey can not wait to get out onto the trails!

This morning called for a breakfast that would keep me full and satisfied before I venture out into the heat. Banana Crunch French Toast, yes please!


Banana Crunch French Toast
Ingredients:
2 pieces of whole grain bread
1 egg, beaten
Splash of milk
1 banana, sliced
A handful of pecans, crunched
1 Tablespoon of pure maple syrup
A dash of powdered sugar

Directions:
Bring a pan to medium-high heat and melt about a tablespoon of butter. Meanwhile, beat the egg and add the splash of milk. Mix well. Saturate both pieces of bread into the egg mixture. Place in the pan when ready. Cook each side of the bread for about 5 minutes or until golden brown. Top with banana, pecans, pure maple syrup and powdered sugar.

This was perfect before I head off into the wilderness. I had some grains, some protein, some fruit and nuts! Very satisfying breakfast before I head out.


I will leave you all with this quote that I love...
"The true test of character is not how much we know how to do, but how we behave when we don't know what to do."
Enjoy the weekend everyone!

Sweet Creamy Goodness

Tomorrow is Friday! So excited it is almost the weekend. I am so excited about this summer because I have a bunch of weddings, bachelorette parties, bridal showers and wedding showers to attend! Nothing is better than going to events that celebrate the union between two people and two families.

Tonight, for dinner I had Fresh Alaskan Halibut with a side of Creamy Cucumber Salad. A perfect light dinner is exactly what I was looking for.

Creamy Cucumber Salad
Serves about 4
Ingredients:
1 cucumber sliced finely
1 small red onion sliced finely
Dash of Olive Oil
Dash of Champagne Vinegar
Fresh lemon juice from half a lemon
Salt
Pepper
2 tablespoons of Sugar
3 Tablespoons of Sour Cream
Handful of Fresh Dill
Directions:
Slice the cucumbers and red onions. Place in a large bowl. Add the sour cream, olive oil, lemon juice and champagne vinegar. Mix well. Finally, add the salt, pepper, sugar and fresh dill. Mix well. Chill for about an hour before serving.

Fresh Alaskan Halibut
Ingredients:
Fresh Alaskan Halibut
1 cup milk
Fresh lemon juice
salt
pepper
Directions:
Clean the fish in cold water. Once rinsed, soak the fish in the milk for about 5 minutes. Meanwhile, bring a pan to high heat, filled about 1/2 inch with olive oil. Once hot, place the fish into the pan. Keep your eye on the fish, but per side it usually takes about 7 minutes, depending on how high your heat and stove. Once cooked, season with lemon juice, salt and pepper.

This was a great combination for dinner. I love halibut because it such a creamy and flaky fish that has almost no fish taste. With the side of the creamy cucumber salad, it made for a perfect dinner.

Melt in My Mouth Sorbet

I wore my dress from Ann Taylor Loft today, and I am LOVING it! I feel so exotic in it! I have to plant some more herbs tomorrow: the mint and the curly parsley. I also just uploaded some new songs to my Ipod which totally pumps me up for my workouts, I can't wait to go running later to my new songs! It is so funny how just simply adding new songs to my Ipod makes me that much more motivated to go running. Tonight, I had a really great after dinner dessert that was light, refreshing and an incredible flavor combination.

Persian Muskmelon with Lemon Sorbet
Serves about 4
Ingredients:
Half of a Persian Muskmelon, cut and cleaned into 4 slices
4 small scoops of Ciao Bella Lemon Sorbet
Fresh lime juice
Lime zest

Directions:
Cut and clean the Persian Muskmelon into 4 pieces. Put one scoop of Ciao Bella Lemon Sorbet onto each Muskmelon. Squeeze fresh lime juice on top of each serving. Garnish with lime zest.


I absolutely love Ciao Bella Lemon Sorbet. It is very zesty and creamy. The flavor combination of the sweet melon, the tangy lime juice and zest and the sweet lemon sorbet is awesome. It is a great, light dessert that definitely satisfies the palate.