Portobello Parmesan

Does this photo make portobello parmesan look appetizing? I can't objectively judge the picture because looking through the several shots I took of my dinner brings back so many tasty memories. Please don't judge this picture and blow off this recipe. Portobello parmesan is so delicious!  This fun spin on chicken parmesan is saucy and cheesy, but maintains a nice crunch from the fried portobellos. What I found most difficult in making this dish was slicing the portobello mushrooms in half. You might want to buy a few extras mushrooms in case one doesn't work out so well.

Ingredients:
Extra-virgin olive oil
3 portobello mushroom caps
1/4 teaspoon red pepper flakes
3 cloves garlic, finely minced
1 28-ounce can diced tomatoes
4 basil leaves
Salt and pepper
2 cups panko breadcrumbs
1 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
4 large eggs
1 cup all-purpose flour
Vegetable oil, for frying
4 ounces fresh mozzarella, sliced (A tip for slicing: Freeze the mozzarella for thirty minutes for an easier slice.)

Directions:

Lightly oil a 9-by-13-inch baking dish. Remove the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.

Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes (I always add more than the recipe calls for) and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Move to a blender or food processor and pulse until smooth. Season with salt and pepper.

Combine the 1/2 cup parmesan, panko, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in second bowl. Put the flour in a third bowl.

Coat the mushrooms with flour, shaking off the excess. Dip in the eggs and last in the panko mixture, making sure to coat both sides. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, roughly 2 minutes per side. Drain on paper towels.

Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the extra1 tablespoon parsley.

Nutter Butter Balls

Brent and I love nutter butter cookies. He asks me not to buy them because we both lack self-control when they are around. When I baked this bakerella recipe, we, being nutter butter fanatics, thought it would be an easy win for the KIPP Baking Club. Who doesn't love the combination of peanut butter and chocolate? Unfortunately they lost to a delicious batch of blueberry brownies by one vote. Although they didn't win, I will still vouch for these smooth, buttery nutter butter balls. Peanut Butter/Chocolate lovers will not be disappointed.

Ingredients:
1 pkg. Nutter Butter cookies
1 8oz. package cream cheese (softened)
2 bars of semi-sweet baking chocolate

Directions:
1. Finely crush all but 5 cookies in a food processor. Snack on the 5 leftovers while you bake.
2. Combine with cream cheese. Use a mixer, or a large wooden spoon.
3. Roll the mixture into 1 inch balls and place on wax paper covered cookie sheet. Refrigerate for at least thirty minutes.
4. Melt chocolate using a double boiler, then dunk balls into chocolate. Using a spoon, fish the balls out and tap off extra and set aside on wax paper covered cookie sheet to dry.
5. Once dry, keep refrigerated.
Makes about 30 balls.

Peanut Butter Cookies

I baked these cookies for our friend Elisa's Italian Meatball night. In retrospect it was risky of me to bake cookies for someone who bakes cookies for a living, but these got the stamp of approval from Elisa, CEO of Hoff and Holmes Baked Goods. They looked pretty with the light sugar coating and cracks, and were soft and cakey. Delicious after a meal of prosciutto, artichoke, olive and red pepper antipasto, and the star of the show, the Italian meatballs and pasta. Thank you Elisa for a fun night!

Ingredients:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup unsalted butter at room temperature
1 cup natural creamy peanut butter at room temperature
1/2 cup packed light brown sugar
3/4 cup sugar
1 large egg at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup peanut butter chips
For coating the cookies: A few extra tablespoon of sugar

Directions:
Preheat oven to 350 degrees. In a large bowl, combine the flour, the salt, baking soda, and baking powder. Set aside.
With a mixer, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Slowly add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place coating sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets. Using a fork, lightly indent the cookies with the signature peanut butter criss-cross. Bake for 10 to 12 minutes. Make sure you do not over-bake the cookies. Cookies may look underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Cranberry Walnut Chicken Salad

I love the cranberry walnut combination. This week I have made cranberry walnut granola with yogurt and blackberries, salad with cranberry, walnut and Gorgonzola, and in the mornings I top my cereal with cranberries and walnuts. I then had a craving for chicken salad, so I threw in more cranberries and walnuts. I went all out with my chicken salad by brining the chicken breast to make sure it was nice and moist. Next time I might use a little less mayonnaise. I was really in the mood for a creamy deli-style chicken salad, but it probably was not the best decision health wise. Brent and I enjoyed this chicken salad both in a wrap, and on its own. It has a great variation of textures and flavors, and has become a Lowry lunch favorite.

Ingredients:
4 cups cubed roasted chicken (between 1.5 and 2 pounds)
1 cup walnuts, toasted and chopped
1 cup celery, diced
2 tablespoons minced shallot
1 cup dried cranberries
2/3 cup mayonnaise
3 tablespoons white wine vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions:
Combine all ingredients in a medium size bowl. Mix well.

Adapted (barely) from Smitten Kitchen.

Cherry Berry Granola Bars

I don't waste time posting mediocre meals. All of the dishes featured on this blog are ones I consider deliciously yummy. I often speak of blogworthy recipes, and the easiest way for me to know if something blogworthy is Brent's reaction to the dish. I made Cherry Berry Granola Bars on Saturday morning, and before they had even finished cooling Brent popped 3 bars in his mouth. As if he was playing a game of chubby bunny, he attempted to say, "These are really good!" I happen to agree. The variations on this recipe are endless. Switch things up by using pecans or almonds. Try any combination of dried fruits, and use a variety of nut butters for different flavors. Have fun with this tasty breakfast bar.

Ingredients:
1 2/3 cups rolled oats
1/3 cup granulated sugar
1/3 cup oat flour (I processed rolled oats in a food processor)
1 cup dried fruit (I used a mixture of cherry, blueberry, cranberry)
1 cup chopped walnuts
1/3 cup nut butter
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
5 tablespoons melted butter
1/4 cup maple syrup
2 tablespoons light corn syrup
1 tablespoon water

Directions:
Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan with parchment paper, allowing it to go up the opposing sides. Coat the parchment paper with non-stick spray.

Stir all the dry (including nut butter) ingredients together. In a separate bowl, whisk together the vanilla, melted butter, maple syrup, corn syrup and water. Toss the wet ingredients with the dry until the mixture is crumbly. Spread in the prepared pan, pressing them down to make sure they are evenly spread, and molded. I used a ziploc bag to help me press the bars down, as the mixture was very sticky! Bake the bars for 30-35 minutes, or until they’re brown around the edges.

Cool the bars in their pan completely. Once complete cool, cut the bars into squares. If they are too crumbly, try cooling them in the freezer for a few minutes. To store, wrap the bars individually in plastic or to be more eco-friendly, stack them in an airtight container. These bars can also be frozen for later use. Makes 12 bars.

Adapted from Smitten Kitchen.

Pesto Pea Orzo

I thought about calling this dish Pesto, Pea, Pancetta, and Parmesan Pasta, but I figured that was probably going overboard with the alliteration. This dish makes for a great weekend lunch. The sweetness of the peas, along with the saltiness of the pancetta and Parmesan makes for a simple, yet satisfying meal.

Ingredients:
1 cup uncooked orzo pasta
1 1/2 cups frozen peas
1/4 cup pesto
4 ounces diced pancetta
2 tablespoons grated Parmesan
Salt and Pepper to taste

Directions:
1. Cook 4 ounces diced pancetta in a skillet with olive oil until crisp; remove with a slotted spoon.
2. In a large saucepan, cook orzo as directed on the package, adding the peas during the last 4 to 6 minutes of cooking time, cook until tender.
3. Drain excess liquid. Add pancetta, pesto and Parmesan and toss gently to coat. Sprinkle with salt and pepper. Serve. Makes 5 servings.

Red Velvet Cake Balls

With the huge popularity of Nutella Cake Balls, I decided to experiment a new cake ball combination. What I love about Red Velvet Cake Balls is the bright color when you take a bite. I like to make cake balls over the weekend, store them in the refrigerator and have a yummy bite size dessert ready to enjoy after dinner. I am still working on how to best dip the cake balls in the chocolate. Although delicious, they do not have the smooth truffle look I was going for. Any tips?

Ingredients:
1 box red velvet cake mix/ingredients listed on cake mix
1/2 can cream cheese frosting (16 oz.)
2 bars semi-sweet chocolate
Wax paper

1. Bake the cake according to directions on the box.
2. Cool the cake completely, then crumble into large bowl.
2. Mix thoroughly with 1/2 can cream cheese frosting. Some recipes call for the entire can, but I prefer a more cakey cake ball.(Make sure the cake is cooled, otherwise your cake balls will be soggy.)
3. Roll mixture into balls and lay on cookie sheet. You choose the size, but think a little smaller than a ping pong ball.
4. Chill for several hours in the fridge, or 45 minutes in the freezer.
5. Melt chocolate in a double boiler.
6. Dip balls in chocolate and lay on wax paper until firm. This is the trickiest part for me. This time I used toothpicks.
7. Store in the refrigerator.

Turkey Sausage Lasagna

When Brent and I lived in California I baked a lasagna that turned out to be a total fail. It was dry, lacked flavor, and the lasagna sheets burnt to a crisp around the edges. Although spaghetti will always be my favorite food, lasagna ranks second. I've always had to satisfy my cravings when eating out because I've been too intimidated to try making it at home after my first attempt. With a ten mile trail race to carbo-load for this weekend, I thought this would be the perfect opportunity to face my fear, and bake a blog-worthy lasagna. This Ina Garten recipe has a beautiful blend of cheeses, and slight kick from the hot turkey sausage.

Ingredients:
2 tablespoons Olive Oil
1 cup chopped Yellow Onion
2 Cloves Garlic minced
1 1/2 lb hot Italian turkey sausages casings removed
28-ounce can crushed Tomato in tomato puree
1 6-ounce can Tomato Paste
1/4 cup chopped fresh Flat-leaf parsley divided
1/2 cup chopped fresh basil leaf
Salt and Pepper
Red Pepper Flakes
10-12 Lasagna noodles
15 oz Ricotta
4 oz creamy Goat's Cheese crumbled
1 cup grated Parmigiano-Reggiano plus 1/4 cup for sprinkling
1 extra large egg lightly beaten
1 lb fresh Mozzarella thinly sliced

Directions:
1. Preheat the oven to 400 degrees F.
2. Heat the olive oil in a large skillet. Add the onion and cook for 5 minutes over medium-low heat. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up into pieces until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
3. Meanwhile, fill a large bowl with the hot tap water. Add the lasagna sheets and allow them to sit in the water for 20 minutes. Drain.
4. In a bowl, combine the ricotta, goat cheese, 1 cup of Parmigiano-Reggiano, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper and a sprinkle of red pepper flakes . Set aside.
5. Transfer 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and top with the remaining sauce. Sprinkle with 1/4 cup of Parmigiano-Reggiano. Bake for 30 minutes, until the sauce is bubbling. Serves 10.

Adapted from Ina Garten.

Black Rice Risotto

Black Rice, not to be confused with wild rice, was called forbidden rice in ancient China because legend had it only emperors were allowed to eat it. This makes me wonder if the Chinese emperors were selfishly trying to hide the health benefits of this grain. Black rice, often labeled as a superfood, is a whole grain and contains an antioxidant called anthocyanin. This antioxidant, also found in purple and reddish fruits such as blueberries and grapes, has been linked to the development of a stronger memory, decreased risk of cancer and heart disease. When cooked black rice is chewy in texture, has a nutty flavor and develops a beautiful purple color. Although this Ellie Krieger (registered dietitian and Food Network chef) dish is time consuming to prepare, it is delicious, nutritious and unique. Black rice can also be difficult to find, but it is worth the search. In Washington DC I've found it at Harris Teeter and Whole Foods.

Ingredients:
6 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil
1 medium onion, finely diced
1 1/2 cups black rice
1/2 cup dry white wine
Kosher salt and freshly ground pepper
3/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced

Directions:
Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 4 minutes. Add the rice and cook, stirring, 1 minute. Reduce the heat to medium low. Stir in the wine until the liquid is absorbed, about 3 minutes. Ladle in 3/4 cup hot broth and cook, stirring constantly, until the liquid is absorbed, about 7 minutes. Repeat with the remaining broth, adding 3/4 cup at a time, until the rice is tender but somewhat chewy, about 50 minutes. Stir in 3/4 teaspoon salt, pepper to taste and 1/2 cup Parmesan. Divide among bowls. Top with the remaining 1/4 cup Parmesan and the basil.

Chili Cornbread

I took dozens of photos of this Chili Cornbread. I tried shots of the entire casserole dish, individual portions and a variety of angles. I finally accepted I would not get the picture this dish deserves. This is not an attractive meal, but what it lacks in looks it makes up for with warmth and comfort. Sweet cornbread cooked over spicy chili makes for a delicious contrast of flavors. When feeling ambitious I make cornbread from scratch, and on busy school nights I use Trader Joe's chili for a quick pantry meal disguised as slow-cooked Tex-Mex.

Ingredients:
2 tablespoons olive oil
1 pound ground turkey
1 can black beans
1 jalapeño, chopped (or more if you like spice)
1 small red bell pepper, chopped
1 small yellow onion, chopped
3 cloves garlic, chopped
Salt and pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder (we like extra heat, so we add a little more)
2 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 cups tomato sauce
1 package cornbread mix

Directions:
Preheat oven to 400 degrees. Heat the olive oil in a large pot over medium-high heat. Add the turkey and brown well. Add the chili pepper, bell pepper, onion and garlic; season with salt and pepper, cumin, coriander and chili powder. Stir and cook to soften the pepper and onion, 10 minutes.
Add a splash of water, then stir together the vinegar, brown sugar, Worcestershire sauce and tomato sauce in a small bowl. Pour over the turkey and reduce the heat to a simmer to thicken and combine the flavors, 15 minutes. Pour chili in a casserole dish.
Prepare cornbread batter according to package directions. Carefully spoon over chili mixture. Smooth out to cover. Bake 20-25 minutes, or until cornbread is lightly brown and filling is bubbling.

Spinach Walnut Pesto

February's issue of the Food Network magazine came with an insert entitled, "50 Things to Make with Pesto." As a huge fan, I am always looking for new ways to use pesto. This week I have experimented with pesto, making a pesto roasted chicken, pesto roasted tomatoes, and more pesto paninis. Despite green things getting stuck in my teeth, it has been pesto-licious! One thing, however, that annoys me about making pesto at home is the expense. Pine nuts are $8 for a tiny container, and getting enough basil, olive oil and Parmesan makes the cost add up. It's cheaper to just buy ready-made pesto, but something about buying pesto in a jar bothers me. In search of a less expensive pesto, I was pleasantly surprised by this spinach walnut version. Using spinach and walnuts helped me justify making homemade pesto. It was perfect topped over grilled chicken breasts and roasted vegetables, but for more ideas check out this link.

Ingredients:
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup walnuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

Directions:
Combine the spinach, walnuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Transfer the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

Chocolate Chip Pumpkin Muffins

Thanksgiving is my favorite holiday. There is no gift giving stress, just good food and good people. What I love most about Thanksgiving is the pie. I absolutely love pie, especially pumpkin pie. Pumpkin products are a little harder to find overseas, so eating pumpkin pie was always a special treat. On Thanksgiving I would eat pumpkin pie for breakfast, lunch, dinner and dessert. I know it might seem strange expressing my love for a November holiday in February, and even stranger that this is not a post for pumpkin pie, however these pumpkin muffins allow me to enjoy the flavor of Thanksgiving pumpkin pie all year. Just like I freeze my banana muffins, I bake these muffins in bulk, and then stored in the freezer for lunches. I have also given two versions of the recipe so that you can decide whether you would like to make a healthier muffin, or more of a dessert.

Ingredients:
1 1/2 cups whole white wheat flour (or all-purpose flour)
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/2 cup unsweetened apple sauce ( or 1/3 cup vegetable oil)
2 large eggs
1 teaspoon pumpkin-pie spice
1/2 cup sugar plus one tablespoon (or 1 cup sugar)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
As many chocolate chips as you like

Directions:
Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.
Whisk together pumpkin, apple sauce, eggs, pumpkin pie spice,  sugar, chocolate chips, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.