Roasted Carrots and Parsnips

Carrots used to be one of the only vegetables I ate when I was little...is that weird? Looking back, it was probably because they have a slightly tangy, earthy taste - pleasing to a young picky eater. Thankfully my pallette has expanded dramatically since then, and I now enjoy pan-roasted vegetables of all kinds, like these Barefoot Contessa-inspired roasted carrots and parsnips.

Parsnips and carrots are similar in that they're both root vegetables, but I find parsnips to be sweeter and more flavorful than its cousin. I love making this as a healthy side for dinner, and I hope you will, too! Here's the recipe.

---

Roasted Carrots and Parsnips

• 1-2 pounds parsnips, peeled
• 1-2 pound carrots, unpeeled
• 3 tablespoons extra virgin olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons black pepper

1. Preheat the oven to 425 degrees.

2. Cut the parsnips and carrots in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. 

3. Place the cut vegetables on a sheet pan in one layer. Add the olive oil, salt, and pepper and toss well with your hands. 

4. Roast for 20 to 30 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender and browning. 

---

Feel free to add some parsley or dill, for a little added flavor. Enjoy!

Meatless Monday: Southwestern Quinoa Salad

Happy Meatless Monday!

Since Brian and I began cutting back on heavy starches, like potatoes and rice, quinoa is one of my new favorite sides. Full of fiber, protein, and other great things for you, I'm finding myself purchasing it more often at the store and seeing it featured on menus at restaurants. If you've ever been to Whole Foods (and who hasn't) and indulged in their amazing salad bar, you may have tried the delicious Southwestern Quinoa Salad. Here's my copy cat version of it.

---

Southwestern Quinoa Salad

• 1 can of black beans, drained
• 1 can of corn, drained
• 1 large red pepper, diced
• 1/2 jalepeno pepper, diced OR 1 whole pepper, diced if you like extra spicy
• 1/2 cup of fresh cilantro, chopped
• 1/2 a large red onion, finely chopped
• Cumin, black pepper, and paprika to taste

1. Cook quinoa as directed on package.  While it's cooking, chop up vegetables.

2. Once the quinoa is fully cooked, add it to a large mixing bowl with the vegetables and beans. Sprinkle cumin, paprika, and black pepper to taste and stir until well blended.

---

As you can see, I used two packages of quinoa, which made a ton - definitely more than enough for two meals for two people. I think next time, one will be plenty. I made this on a Monday and Brian and I enjoyed it for lunch the whole week. It's a great alternative to boring sandwiches.

I love how versatile this salad is. It's good served warm, cold, or at room temperature. You could also add spiced chicken or shrimp for a heartier meal, or serve in a tortilla with a bit of salsa and cheese. I also like it because I'm always looking for new ways to eat and enjoy food - including meatless and vegan options. Healthy and delicious :o)

Panko Chicken Paillard

I love cooking things that allow me to get physical. If you've had a stressful week, you can let it all out by making this Panko Chicken Paillard for Sunday dinner.

I first cooked this recipe in a cooking class at L'Academie de Cuisine in Bethesda, Maryland as part of a "team building activity"on a work retreat, where I learned the French technique "paillard" is essentially a piece of meat (chicken or veal, usually) that has been pounded flat. This is where the physical part comes in - you'll need a meat mallet for this recipe, or you can use a heavy, medium sized frying pan. It works just as well - as long as you are able to pound the meat thin. This helps it tenderize and also reduces its cooking time. Breading the chicken with Japanese style panko breadcrumbs creates a delicious crispy coating.

The end result: an opportunity to de-stress, followed by an easy, delicious meal.

To start, you'll need:

• 4 boneless, skinless chicken breasts (or 2, sliced in half lengthwise, as I did above)
• 1 cup all-purpose flour
• 2 eggs, whipped slightly with splash of milk
• 2 cups panko bread crumbs
• Salt and pepper
• Extra virgin olive oil
• 1 or 2 lemons, halved
• 2 ounces Parmesan or Romano cheese, grated

Pound out the chicken with your object of choice on a cutting board, either in a large plastic bag or in between two layers of wax paper. Pound as thin as you can go without tearing meat. If you're having trouble getting it thin, try cutting the breast into two thinner pieces, via the side of the meat.

 You want it to look like this.

Prepare a breading station with three separate bowls containing flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. 

Coat the chicken in flour...

Egg...

...and panko. 

Lay the coated chicken out on a flat tray and refrigerate to let the crust dry out for about 10 minutes.  This will ensure there is less moisture and less chance your coating will break when frying.

Heat the olive oil on medium high. You might need more than two tablespoons; just make sure the bottom of the pan is coated in it. Pop those puppies in when it's nice and hot. You want the chicken to sizzle immediately when it goes in the pan. If it doesn't, the oil needs to be hotter.

Depending on how thick the chicken is and how hot your oil is, let them cook for 2-4 minutes on each side. I flip them over when the underside is nice and golden brown like this.

When they're done, plate them, season with more salt if desired, squeeze each breast with the juice of half of a lemon, and top with shaved cheese. 

---

Panko Chicken Paillard

• 4 boneless, skinless chicken breasts 
• 1 cup all-purpose flour2 eggs, whipped slightly with splash of milk
• 2 cups panko bread crumbs
• Salt and pepper
• 2 tablespoons extra virgin olive oil
• 2 lemons, halved
• 2 ounces shaved Parmesan

1.  Begin by pounding out the chicken breast gently between 2 pieces of plastic  wrap.  Pound as thin as you can go without tearing meat. If you're having trouble getting it thin, try cutting the breast into two thinner pieces, via the side of the meat.

2.  Prepare a breading station with three separate bowls containing flour, whisked eggs and milk, and panko crumbs.  Season all with salt and pepper.  Coat the breasts in flour, egg, then panko.  Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out, about 10 minutes.  This will ensure there is less moisture and less chance your coating will break when frying.

3.  Bring olive oil to a simmer over medium-high heat in a frying pan.  Fry the breasts in hot oil for 2-3 minutes per side, depending on how thick the breasts are.  Drain well, season with salt, squeeze each breast with half of a lemon, and top with shaved Parmean.  Serve hot.

Easy Engagement Gifts

I know we're only in the first month of the year, but I'm so looking forward to 2014 already. I have three close friends who are all engaged and planning their weddings, with more friends to follow. With engagements come parties...and lots of gifts. In this post I'm going to talk about what I did for a friend's recent engagement present and provide a few other gift ideas for y'all!

 Depending on the length of the engagement, some couples won't have gift registries yet at the time of their party. If they do have a registry when you start looking for a gift, it's easiest to pick something off of their registry that they've asked for. If they aren't registered, it's up to you and me to find the perfect gift for them!

For my friend Tiffani's recent engagement party, I decided to make a simple present centered around the saying, "Love is Sweet." I was inspired by the wedding "dessert bars" I've seen on Pinterest. These cute dessert bars replace a formal wedding cake. The tables I've seen are typically decorated with cute banners, cake stands and cards, somtimes featuring this phrase...so I ran with it.

Richmond has a great local chocolate/candy store in Carytown that's been around since I was a a small child (probably even before that) called For the Love of Chocolate. I stopped by there one afternoon and purchased different kinds of homemade truffles for them to try...

Give us this day, our daily...chocolate. Brian and I have it (a small piece...or two) almost every day.

Before getting the chocolate, I went to Michael's and bought a polka dotted to-go box, black  scrapbook paper, gold ribbon and gold sticker letters to create the card. For the Love of Chocolate gave me one of their cards to include in the present as well. I put it all together to look like this:

Then promptly stuffed it full of yummy treats.

She told me they ate a few the night of the party, so I think that qualifies this gift as a success :o)

Here are some other ideas for gifts to help the couple start their marriage and wedding planning off right that won't break your bank:

• A few bridal magazines & two mini-champagne bottles (I'd recommend Real Simple Weddings)
• Homegrown Monogram Mugs from Anthropologie & their favorite coffee or tea
• Monogrammed cheese board, coasters, or other decorative accents from C. Wonder
• Lolita Wine Glasses & their favorite bottle of wine
• Wedding Planner & Organizer
A couple packs of cute stationery (they'll need it for thank you notes!)

Lunch at Stella's

I don't get out for lunch often. I'm a creature of habit, eating at my desk and using my one-hour lunch break to hit the gym. So when I do get to go out to lunch, I make sure it's worth it and try to eat at a local place I've never been before. Don't get me wrong, I definitely have some favorites, Cupertino's NY Bagels being one of them. The owner, Walter Baietti, was sent down from heaven, raised in New York City, and named a saint (at least, in my book) when he brought the goodness of kettle-boiled and baked bagels to Richmond. He must have known how much I'd miss them after leaving.

Last week my coworkers and I had a late holiday-celebration lunch and made reservations at Stella's, which features "rustic and modern" Greek cuisine in the Malvern area, close to Carytown. I'd only heard great things about this place, and since I love Greek food, I was very excited to try it. It's located on Lafayette street, tucked away in the neighborhood. I can't imagine what being able to walk here would do to my waistline.

We were running late for our 12:30 reservations so I called and let them know, to which they assured me it'd be no problem. We arrived at about 12:45 to a packed restaurant, with one empty table for us. I just love that kind of service; friendly and efficient. The atmosphere was simple, homey, and definitely "rustic" with bare tree branches and clay pottery decorating the bar, while cool, clear light fixtures hung from the ceiling. I also love the community table in the center of the restaurant, hosting a smather of small groups of friends and strangers. I saw these at a lot of local places while dining out in Brooklyn and thought they were a great idea.

The lunch menu wasn't too pricey. The most expensive item was about $15, with the majority of items ranging from $8 - $13. All of the appetizers were making my mouth water, but we agreed on the hummus and tabouli platter to share. It was creamy, smooth, and delicious spread on the warm, slightly charred pita bread. I'd never had tabouli before, but now am a fan. I didn't touch the olives; there's still a picky eater in me deep down...

This particular afternoon was Day #3 of the horrendous cold rain that refused to leave Richmond, so we were in the mood for some comfort food. I love the Greek dish Pastichio, a layered pasta dish unlike anything else...it starts with tube-shaped pasta topped with ground beef in a tomato and cinnamon sauce followed with bechamel sauce and baked.

So flavorful, warm, and comforting!

My co-workers chose Stella's Lamb Burger, complete with fresh mint, feta, and tzatziki and Greek potato salad, and the open face Lamb Gyro, featuring a leg of lamb, tomato, tzatziki, onion, and lima bean and feta salad. You could see the fresh herbs lodged in the meat when you took a bite.

Ah, yes...we split the fried potatoes. Can't forget them, just dripping in freshly grated Parmesean cheese and seasoned with salt, pepper, and oregano.



This place was a winner in my book! I'm ready to take on lunch numero dos, as well as dinner and brunch :o) any takers? I hear you need reservations for weeknights, so let's get on it.

TGIF

Richmond saw lots of snow and school cancellations last night, but unfortunately we woke up to it all melting away. Which means...work was not closed. One good thing about today is, no work on Monday! Thank you Dr. King.

Caramel Apple Crunch Dip

I used to work at this amazing Italian restaurant during college called Zeppoli's. I didn't do much cooking in college, but looking back, I really think this place helped spark my passion for cooking and trying new things. Growing up a picky eater, I didn't even like marinara sauce when I started working there in 2007. Anyway, if you're ever visiting down in Hokie land, you will thank yourself for checking it out. The pastas, sauces, bread, etc. are homemade and authentic. I'll have some upcoming posts where I attempt to copycat a few of their delicious sauce recipes :)

This sweet and savory Caramel Apple Crunch Dip was featured as an appetizer at one of the many wine tastings I worked. I always secretly wished I was the one doing the drinking and eating instead of the pouring...

---

Caramel Apple Crunch Dip 

• 2 (8 ounce) packages cream cheese, softened
• 1/2 jar caramel sauce
• 1 (11 ounce) bag Heath bits
• 6 Gala or Fiji apples, cored and sliced

1.  Spread cream cheese out thinly on serving platter.  Refrigerate for 1 hour before continuing.
 
2.  Once cream cheese is no longer soft, pour about half the jar of caramel sauce into the center of the cream cheese and let it spread out on its own to lightly cover the cream cheese layer.  Once it settles, you can add more needed.  Sprinkle toffee bits over the caramel topping and refrigerate for 15 minutes before enjoying with sliced apples.  Serve as appetizer or dessert. 

---

A Golden Globe Dinner

One thing you'll learn about me, if you don't already know, is my husband and I love movies and television. Our friends and family know we watch a lot and are borderline obsessive about a few, but we love it.

Love the journeys they take us on. Love the adventures with funny, inspiring, dark, fascinating and sometimes bizarre people, places, and things. Love the extraordinary ability they have to make us think, reflect, learn, dream, discover, escape.

Anyways. As an entertainment junkie, awards season is something I always look forward to. I wanted to make something special for the Golden Globes to kick off the season. Here goes... 

Prosciutto e Pollo and Roasted Butternut Squash

---

.

---

Ingredients

• 2 organic chicken breasts, about a half a pound each 
• 4-6 slices of Prosciutto 
• Small block of fresh mozzarella cheese 
• 1 large (4-pound) butternut squash, peeled, seeded, and 1-inch-diced 
• Fresh basil 
• Fresh thyme leaves 
• Extra Virgin Olive Oil 
• Kosher salt 
• Freshly ground black pepper 
• Garlic powder

Let's start with the squash.

Preheat the oven to 400 degrees. Check.

Ina, bless her, will tell you to peel, seed and dice the squash into about 1-inch cubes. This is a tedious/messy/annoying project (just being honest) so I'll give you a hint: go to Trader Joe's and pick up their already peeled, seeded and diced squash. They were a little bigger than one inch so all I did was chop them down to a smaller size so they get extra crispy. 

Place the squash on a sheet pan.

Mince up some fresh thyme leaves. Note: this takes forever. If someone with plumpy butterfingers like myself has a fool proof way of getting these tiny leaves off their bendy, thin stems, please let me know.

Add the olive oil, thyme, salt, and pepper, and toss with your hands. Make sure the cubes are spread evenly on the pan.

Roast for 30 to 40 minutes, until tender and browned, tossing once or twice during cooking with a large spatula or spoon so the cubes brown evenly. After all is said and done, they'll look all golden-orange-brown, like this.

Yum. Moving on.

When trying to dream up the main course (Brian likes meat, and lots of it), I wanted something different but not too difficult, and like magic, prosciutto popped into my head. Once I had a vision of that thin, salty, Italian meat that reminds me of Eataly, there was no going back.

To start, lay two organic chicken breasts, about a half a pound each, on your cutting board of choice. I'm using my new monogrammed one from my sister- and brother-in-law (Hey Allison and Rams!) that I got for Christmas. That reminds me, I still need to send thank you notes. Oops.

Carefully insert a sharp knife into the thick, upper part of the breast and make your way down to the bottom. Try not to cut all the way through, but make a nice pocket where you can stuff a large amount of cheese. Or a small amount. Whatever you want.

I'm glad we're now on the cheese part. I love cheese and could eat it all day. Especially fresh, pillowy-soft, delicate mozzarella cheese.

Prepare 4-6 slices, topped with few torn fresh basil leaves.



Stuff the cheese and basil mixture as far in as it can go. The good news is that whatever leftover cheese that won't fit into the chicken will certainly fit into your mouth. Pre-dinner snack.

 

After the cheese is safely in its pocket, season the chicken with a teaspoon of olive oil on each breast then liberally add kosher salt, ground black pepper, and garlic powder. After that, lay your slices of prosciutto over the breast so that the chicken is centered and the pocket is covered.



Wrap the prosciutto tightly around the chicken...



 ...so that it looks like a mummy. Lightly oil the bottom of a baking pan of your choice and place them in.

I normally bake chicken at 350 degrees for 30 minutes. Since I was double baking with the squash, and this chicken was stuffed with cheese and wrapped in another meat, the two dishes compromised and cooked at 375 for 30-35 minutes each.

One Best Performance by an Actress in a Television Series - Musical or Comedy award later (maybe I should start watching Girls?), they were ready. And they were oozing mozzarella.

Heaven.

---

Roasted Butternut Squash
Recipe courtesy of The Barefoot Contessa

• 1 large (4-pound) butternut squash, peeled, seeded, and 1-inch-diced
• 3 tablespoons good olive oil 1 tablespoon minced fresh thyme leaves 
• 2 teaspoons kosher salt 
• 1 teaspoon freshly ground black pepper 

1.  Preheat the oven to 400 degrees.  Place the squash on a sheet pan, add the olive oil, thyme, salt, and pepper, and toss with your hands.

2.  Roast for 30 to 40 minutes, until tender, tossing once during cooking with a large metal spatula so the cubes brown evenly.  Season to taste and serve hot.

---

Prosciutto e Pollo

• 2 organic chicken breasts, about a half a pound each
• 6-8 fresh basil leaves
• 4-6 thin slices fresh mozzarella
• 4-6 thin slices prosciutto (should be long enough to wrap all the way around the chicken breasts)
• 3 teaspoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Garlic Powder

1.  Preheat oven to 375.  Cut through each chicken breast horizontally almost all the way through and open it like a book.  Layer the basil and mozzarella evenly on half of each breast and then fold it closed.

2.  Season chicken breasts with olive oil, salt, pepper and garlic powder.  Wrap prosciutto around each breast to hold it closed, with seams on the bottom.

3.  Bake on lightly oiled baking pan for 30-35 minutes until chicken is cooked through. Time and temperature may vary based on oven.  Serve hot with teaspoon of Dijon mustard on the side.