Archives for category: bite

This is pretty much an enchilada recipe for a white girl who doesn’t eat meat – but don’t fear, her meat-eating husband and bestie loved them all the same.

I took a recipe from Cooking Light as the base of the recipe and turned everything else upside down to make it my own. I opted to use about one cup of shredded mozzarella cheese and 1 cup of a shredded grueyere/swiss mixture from Trader Joes. A few more handfuls of shredded cheese may or may not sneak in there…and that is perfectly acceptable. To keep it healthy I use Mission’s Carb Control tortillas – they are better for you and I like the texture. Feel free to add a dash of cumin to your veggies as you saute them.

You’ll need:

* extra virgin olive oil
* 1 1/2 cups chopped onion
* 1 can organic black beans, drained
* 2 garlic cloves, minced
* 3 zucchinis, diced
* 1 small green bell pepper, diced
* 1 (14.5-ounce) can petite diced tomatoes with green chiles, undrained
* 2 cups 2% reduced-fat milk
* 2 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 6 (8-inch) fat-free flour tortillas
* 2 cups (8 ounces) shredded Swiss cheese, divided

How to make:

* Preheat oven to 350°.
* Heat a large nonstick skillet over medium-high heat. Swirl pan with olive oil. Add onion; cook 5 minutes or until tender, stirring occasionally. Add the garlic, zucchini, bell pepper, black beans and tomatoes. Reduce heat, and simmer 10 minutes or until liquid evaporates. Season with salt and pepper. Set aside.

(It should look like this)

* Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
* Warm tortillas according to package directions. Spoon about 1/2 cup veggie mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.
* Preheat broiler.
* Broil casserole for 3 minutes or until cheese begins to brown.

Avocado mash

I brighten up each bite of enchilada with a simple but mightily flavorful mash. Take two avocados and the juice of 3-4 limes. Whip into a frenzy with forks or a potato masher. Add a dash of salt and enjoy.


I’ve been dying to post this recipe on my blog since Jason and I have been eating it once a week now for a few straight weeks. I must admit, I found it in the ever-addictive Food Network Magazine but can’t find it anywhere online, so I will describe how to make it below but attribute all rights to Food Network.

It’s delicate, delicious, impressive and extremely simple/fast.

If you’re scared to use your broiler, don’t be. Just turn it on and keep an eye on the salmon, you’ll love the result.

RECIPE after the jump!

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In case you didn’t know, I don’t eat meat. I still eat fish – which makes me a pescetarian  – which is kind of an unnecessarily fancy word.

Anyway, I really don’t miss meat at all, and this recipe of mine is a true testament of that: Eggplant Parmigiana.

Before I ruled meat out a year ago, I used to make chicken parmigiana all the time. I was home recently and since the family was planning to eat chicken parm, I grabbed an eggplant at the store and threw something together.

When you pull the dish out of the oven, the eggplant is savory and so tender, it just falls apart with the swipe of a fork. It’s a hot, slightly gooey delicacy.

I’ve perfected the recipe, and here it is.

Eggplant Parmigiana

You’ll need:

  • 1 large eggplant
  • 3 cups of panko bread crumbs
  • 1 package of shredded parmesan cheese
  • 1/2 cup chopped fresh Italian flat leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons garlic powder
  • 2 cups all purpose flour
  • 2 eggs plus 1 tablespoon water
  • 1 jar of your favorite marinara sauce (I used a Cabernet sauce)
  • salt and pepper
  • extra virgin olive oil

Directions after the photo…

To make:

Preheat oven to 350 degrees.

Create an assembly line – put flour in one shallow dish, season liberally with salt and pepper, fluff with a fork. To the right of the flour dish, create an egg wash by beating 2 eggs and 1 tablespoon water in another shallow dish. For the third shallow dish, combine panko bread crumbs, 1 cup shredded parmesan, chopped parsley, chopped thyme and garlic powder – stir.

Cut the top off your eggplant and then slice off the bottom, so the vegetable doesn’t roll when standing upright. Carefully slice the outer skin from the eggplant. Then, cut thin slices of the eggplant, running the knife from top to bottom down the length of the eggplant. The slice should be about half a centimeter thick. Discard skins, top and bottom pieces.

Take the eggplant slices through the assembly line: working with one at a time, fully cover each slice in a layer of flour, knocking off any excess. Then, dredge the floured eggplant in the egg wash on both sides, fully coating each slice and let the excess egg drip off. Finally, place the egg washed eggplant in the panko mixture and cover liberally. Repeat with all eggplant slices.

Heat a large skillet over medium-high heat with 2 tablespoons olive oil. Working in batches, place two slices in pan at a time and cook until each side is golden brown, about 2-3 minutes each side. Feel free to drizzle a bit more olive oil in the pan for each batch.

Place browned slices in a baking dish, cover fully with 1 jar of marinara sauce. Use a spatula to spread the sauce over the eggplant. Sprinkle the top with remaining shredded parmesan. Bake for 20-25 minutes.  Serve hot and with pasta, if you wish.

Makes about 3-4 servings with 2 slices per person.


Do you have a Thanksgiving dinner you’re attending this year…but have been tasked with ‘bringing’ something?

That’s always tough because you don’t want to bring a huge enough dish to keep warm for a while/feed everyone in attendance.

And…what if it isn’t that good and then you go down in history as the person who brought the bad dish to Thanksgiving?

No one wants that.

I stumbled across this pumpkin bread recipe in the fabulous Miss Paula Deen’s (Food Network star with thick Southern accent who has affinity for butter) magazine a few weeks ago. It’s super easy to make – if you can stir, you can pull this off (I’m looking at you, culinary-challenged kids) – and the recipe makes two loaves so you can keep one for yourself. Or simply use one as the ‘hope-this-turns-out-OK’ guinea pig.

The recipe can be found HERE.

Add 8 ounces of chopped bittersweet chocolate to the batter and stir before dividing the batter into loaf pans, if you want to make the chocolate version.

Wrap a loaf of this in a pretty tea towel, tie with a bow and present to your Thanksgiving host. Voila, now you’re the impressive baker in the bunch.

I wouldn’t even judge you if you sipped one of these seasonal brews with this bread (HINT: double chocolate stout!).