Spinach and Eggplant Lasagna

If you're a lasagna lover, you have to try this recipe. Although it's vegetarian, it's still very fulfilling and the eggplant slices give it a meatier taste. If you're observing Lent, you gotta make this on Friday! I got all my ingredients at Trader Joe's. You can find the no-boil lasagna noodles in the refrigerator section. I also used Trader Joe's Tomato & Basil organic pasta sauce. If you're not too fond of eggplant, you can omit it entirely and just simply add one more package of frozen spinach to the ricotta mixture. Buen provecho!!!

INGREDIENTS (serves 6)

• 4 cups (32 ounces) whole-milk ricotta cheese
• 2 large eggs
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to remove excess moisture
• Kosher salt and fresh ground pepper
• 6 cups store-bought or homemade tomato sauce
• 12 no-boil lasagna noodles (about 8 ounces)
• 4 cups fontina cheese, shredded (you can substitute with grated Mozzarella if you can't find Fontina)
• 1 fairly large eggplant, sliced into 1/4" thick rounds (about 12 slices)
• Olive oil

Preheat oven to 400 degrees.

Place the sliced eggplant in a colander and generously salt with kosher salt. Let it sit over the sink for 30 minutes. This removes excess moisture from eggplant. After 30 minutes, rinse the slices with water and pat them dry. Place the slices in a baking sheet and brush each one with olive oil. Bake them in the 400 degree oven for 20 to 30 minutes, or until they brown. Remove from oven and set aside. Leave the oven on.

In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the spinach and stir well to combine.

Spread a small bit of tomato sauce in the bottom of a 9x13" glass baking dish. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 6 slices of eggplant, then followed by 1/3 of the tomato sauce; sprinkle 1/3 of the grated cheese. Repeat to make two more layers. The final layer will not have eggplant slices, but do end the last layer with grated cheese.

Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more but make sure you check at 10 minutes. Let it cool a couple of minutes before serving. Serve with a side salad and country French bread.

Blood Orange Martini

You know I just love cocktails. Sadly, now that I'm older, I can't tolerate spirits in high alcohol content as much as I used to. That is why I really love inventing cocktails that combine exotic fruits or juices yet still have a little punch. I created the Blood Orange Martini with a few blood oranges that my co-worker gave me. He's got tons growing in his backyard; I used blood oranges that were about 3 inches in diameter.

Blood oranges are juicy, sweet and have a dark red interior and are slightly less acidic than regular table oranges, but they are also scary. When you slice through them they seem as if they are bleeding. Very creepy. The red "blood" does stain, so be careful when slicing them. Finally, I used gin in the original recipe, but good quality vodka works well too.

INGREDIENTS (1 martini)

• The juice of 2 blood oranges (about 2 oz.)
• 1 to 1-1/2 oz. Absolut Vodka, depending on your preference
• 1 teaspoon Grand Marnier
• 1 oz. light cranberry juice (not diet, though)

Put a lot of crushed ice in a martini shaker. Add all of the ingredients and shake vigorously for 30 seconds. Strain into a martini glass. Decorate with a twist of the blood orange peel if you prefer.

Apple Napoleon Dynamites!

Rosemary is HUGE in Italy and I'm pretty sure Napoleon Dynamite would love this herb too. Italians use Rosemary to flavor pork, chicken, pastas and even desserts! I saw this recipe in Italian Cooking Magazine and I just had to try it because I've never had a dessert that used an herb as a flavoring ingredient. The Napoleons came out delicious. If you're not a Rosemary fan, you may not like it. You can use another herb such as mint with this recipe or omit the Rosemary altogether.

INGREDIENTS (serves 4 to 6)

• 1 Puff Pastry sheet, thawed
• 4 Golden Delicious apples, peeled, cored and sliced into quarters
• 4 Tablespoons butter
• 1 teaspoon cinamon
• 1 Rosemary sprig
• 1 pint whipping cream
• 1/4 cup sugar + extra for sprinkling

First, heat oven to 375 degrees.

Cut the thawed pastry dough into 6 rectangles and place them on a baking pan lined with parchment paper.

Sprinkle sugar over each pastry and bake the rectangles for 10 to 12 minutes, or until the puff up and are golden-brown in color.

Remove from oven and set aside.

Meanwhile, heat the 4 tablespoons of butter in a large skillet over medium-high heat.

When melted, add the sliced apples, the cinamon and the sprig of Rosemary. Sauté the apples and Rosemary for about 10 to 15 minutes or until apples caramelize. Carefully remove the sprig of Rosemary. Set the apples aside.

Next, in a large bowl add the 1/4 cup of sugar to the whipping cream and whip until soft peaks form.

To serve: Slice the puff pasty in half, lengthwise. Layer apples on the first half of the puffed pastry (about 5 to 7 apples) then layer some whipped cream and top it off with the top half of the puff pastry. Continue with the rest of the puffed pastries and serve Napoleons immediately.

Goat Cheesesteak Subs with Chimichurri Sauce

Although I got this recipe from 30-Minute Meals, it actually took me a little over an hour to make it. Also, we grilled our steaks rather than cooking it over the stove and the sauce is not really chimichurri, but it sure does taste like it. The flavors of the sauce, the steak and the goat cheese go remarkably well together. I slightly tweaked the original recipe but it still came out wonderful. We had a side salad with our sandwiches, but tortilla chips will compliment it, too. A nice Pinot Noir is best with this meal.

INGREDIENTS (makes 4 subs)

• 1 cup lightly packed flat-leaf parsley
• 5 garlic cloves
• 1 jalapeño, seeded and roughly chopped
• 1/2 teaspoon crushed red pepper flakes
• Juice of 3 limes
• 1/3 cup red wine vinegar
• 3/4 cup extra-virgin olive oil
• 1 small red onion, thinly sliced
• 1-1/2 pounds skirt steak, cut into lengths short enough to fit into a skillet
• Kosher salt and freshly ground pepper
• Garlic powder (not garlic salt)
• Pinch of Oregano
• 4 sub-style sandwich rolls, split
• 4 ounces goat cheese, crumbled

DIRECTIONS

1. Preheat the oven to 400°. In a food processor, pulse the parsley, garlic and jalapeño a few times, until the mixture is finely chopped. Add the red pepper flakes, lime juice, vinegar, 3/4 cup of the olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper and process until combined. Pour half of the sauce into a bowl and add the sliced red onion. Save the remaining sauce for passing at the table.
2. Pat the steaks dry with a paper towel and season with salt and pepper, garlic powder, pinch of oregano and the juice of the last lime and rub all over the steaks. Let them sit for 10 minutes.
3. **We grilled our steaks but you can also cook them over your stove top**Heat a large a heavy-bottomed skillet or cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil to the pan and when the pan is hot. Cook the steaks for 5 minutes per side for medium-rare (cook in batches if your pan isn't large enough to hold them all). Set the steaks aside on a cutting board to rest for at least 5 minutes before carving. Thinly slice the steaks across the grain and toss with the onion-tomato mixture.
4. Arrange the split rolls, cut side up, on a large baking sheet and spoon the steak mixture onto 1 side; scatter the goat cheese over the steak. Bake until the bread is toasty and the cheese is melted, about 7 minutes. Serve the sandwiches with the extra sauce on the side.

Drunken Steak

My husband grilled this steak a couple of days ago for us and it was yummers! The marinade tenderized the meat and the meat literally melts in your mouth when you eat it. We bought a top round steak at Ralph's, which was on special for $3.99 a pound. This is another recipe that I got from Steven Raichlen's BBQ University!!!

INGREDIENTS (Serves: 4)

Method: direct grilling

• 1 cup bourbon
• 1 cup soy sauce
• 3 tablespoons Asian (dark) sesame oil
• 2 tablespoons sugar
• 1 tablespoon minced peeled fresh ginger
• 1 beefsteak (1-1/4 inches thick and 1-3/4 to 2 pounds), cut from the top or bottom round
• Coarse salt (kosher or sea) and freshly ground black pepper
• 1 tablespoon cold salted butter
• 1 cup wood chips or chunks (preferably oak or hickory), soaked for 1 hour in water to cover, then drained

1. In a mixing bowl, combine the bourbon, soy sauce, sesame oil, sugar, garlic, and ginger. Whisk until the sugar dissolves. Place the steak in a roasting pan just large enough to hold it. Pour the marinade over it, turning the steak once or twice to coat it evenly with the marinade. Let the steak marinate for 4 hours in the refrigerator, covered, and turning it once more.

2. Set up the grill for direct grilling with a two zone fire (one side hot, the other medium). If using a gas grill, place all of the wood chips or chunks in the smoker box or in an aluminum pouch and run the grill on high until you see smoke, and then lower one burner to medium. If using a charcoal grill, preheat one zone to high and the other to medium, and then toss all of the wood chips or chunks on the coals.

3. When ready to cook, brush and oil the grill grate. Drain the marinade off the steak and discard the marinade. Place the steak on the hot grate and grill 6 to 8 minutes per side. Then move steak to medium heat grate and cook 2 minutes. Repeat on the other side. To test for doneness, insert an instant-read thermometer in the side of the beef; the internal temperature should be 140 to 150 degrees F for medium-rare (leave the steak on the medium grate longer until it reaches your preferred level of doneness). Generously season the steak with salt and pepper as it cooks.

4. Transfer the grilled steak to a cutting board. Stick the piece of butter on the end of a fork and rub it over the top of the beef. Let the steak rest for about 3 minutes.

   

5. Using a sharp knife, carve the beef into broad thin slices, holding the knife blade at a 45 degree angle to the top of the meat. Pour the juices over the slices and serve at once.

Linguini with White Clam Sauce

In my younger years our family used to visit the now defunct Old Spaghetti Factory restaurant and my dad couldn't resist ordering linguine with clam sauce. I tried to re-create the dish with this super easy and inexpensive recipe. I'm pretty sure you probably have all the ingredients in your pantry right now. Let's get cookin'!

INGREDIENTS (serves 4)

• 1 lb. linguine pasta
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 heaping tablespoons all-purpose flour
• 1/8 teaspoon thyme
• 2 (6.5 ounce) cans mince clams, drained with juice reserved (about 3 /4 cup)
• 1/2 cup milk
• 1/4 cup tablespoons dry white wine
• 1 teaspoon chopped fresh parsley
• Salt and pepper

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil and butter in a large heavy skillet over medium heat. Sauté onion and garlic until soft and translucent. Stir in flour and cook for 2 minutes, then add the reserved clam juice, wine and thyme. Cook, stirring, for 5 minutes, or until sauce thickens.
3. Gradually blend in the milk and mix in the clams. Add the chopped parsley, and add salt and pepper to taste. Cook until clams are heated through, about 3 to 5 more minutes.
4. Add the cooked linguini into the skillet and toss the noodles and sauce with tongs. **If you prefer, you can top the linguini with the sauce instead of mixing it all up in one skillet**
5. Serve the linguini with white clam sauce with a side of garlic bread.

Portobello Pizza

Since this is the first Friday of the Lent season, I'm giving props to all things "non-meat." I was amazed to see how many vegetarian recipes are out there. Everything from lentil burritos to vegetarian enchiladas. Here is my now famous, Portobello Pizza. If you're a meat lover, you'll love this pizza because the Portobello’s have a meaty flavor to it. You can make your own pizza dough, but I find that store bought pizza dough works well, too. I highly recommend Trader Joe's pizza dough. You'll find it in the cheese section.

INGREDIENTS (makes 1 large pizza)

• 2 Portabellas (big ones)
• 1 large red bell pepper
• Olive oil
• Salt & pepper
• 1 package of pizza dough
• 1/2 cup pizza sauce (any pizza sauce will do, however I have to promote Trader Joe's pizza sauce b/c it tastes very fresh)
• 1 large Plum tomato, sliced
• 4 oz. Goat cheese, crumbled
• 1 cup grated low-fat Mozzarella cheese
• 3 Basil leaves, coarsely chopped
• A cold ice-bath ready for the pepper

First pre-heat your broiler.

Drizzle about a teaspoon of olive oil all over the red bell pepper and put it in a sheet pan. Next, drizzle a teaspoon of olive oil under each cap of mushroom, sprinkle with salt and pepper and put it in the same sheet pan with the red bell pepper, cap side down.

Place the veggies under the broiler. Broil the mushrooms for 5 minutes, the remove and let cool. Let the pepper blister all over. This will take about 5 to 8 minutes. Remove the pepper once it has blackened and blistered all over.

Immediately plunge the pepper in a bath of cold-ice water for 30 seconds. Remove and peel away the skin. Seed the pepper and cut it into strips. Set aside.

Slice the Portabellas into 1/4" thick slices and set aside.

Turn off broiler and now pre-heat your oven to 400 degrees.

Meanwhile, roll out your pizza dough into 12" diameter. Place it in a pizza pan. Spread the pizza sauce and top with the slices of red bell pepper and portabella mushroom. Then add the sliced tomatoes, dot with the goat cheese then spread the mozzarella.

Bake in the 400 degree oven for 15 to 18 minutes. You want the pizza dough edges to brown and the cheese melt. Remove from oven and immediately cut into slices. Sprinkle the basil leaves and serve!

Chipotle-Lime Shrimp with Cilantro

This shrimp recipe is one of my favorite types of dishes because the cooking time is under 15 minutes. Make sure you have all your ingredients ready to go when you begin cooking. I also have what is one of my favorite kitchen gadgets: a rice cooker! I just add my water and rice and turn it on and in about 15 minutes I have fully cooked, fluffy rice. Jasmine or Basmati rice go great with this dish, but regular white rice will be okay, too. If you're sensitive to heat, you may want to use the chipotle peppers sparingly.

INGREDIENTS (serves 3 to 4)

• 3 Tablespoons cilantro, chopped
• 1 to 2 Tablespoons chipotle in adobo peppers, chopped (you can find these in the Latin section of your grocery store)
• The juice of two large limes, divided
• 2 Tablespoons olive oil
• 1 lb. large shrimp, peeled and deveined
• 2 Garlic cloves, minced
• 1/4 cup dry white wine (a good wine, please!)
• 8 Cherry tomatoes, halved
• 2 Tablespoons butter
• Salt and pepper
• Cooked Jasmine rice

First, get out a large bowl and combine the chopped cilantro, chipotle, the juice of one lime, 1/2 tsp. kosher salt and a few grinds of pepper (about 1/4 tsp). Mix to combine and set aside.

Next, add 2 tablespoons of olive oil in a large non-stick skillet and heat on medium-high. Add the shrimp and cook for one minute per side. Add the minced garlic and sauté for another two minutes.

Raise the temperature to high and add the halved cherry tomatoes, the remaining juice of the other lime and 1/4 cup dry, white wine. Let the wine reduce by about half, about 4 more minutes. After 4 minutes, reduce heat to a simmer.

Remove the shrimp with a slotted spoon and add it into the bowl with the cilantro-chipotle-lime mixture. Leave the tomato and wine sauce simmering and add to it the 2 tablespoons of butter. Simmer for a couple of more minutes until the sauce thickens. Taste for seasoning and add salt and pepper, if needed.

Add the reduced wine-tomato sauce into the bowl with the shrimp and toss to coat. Serve the shrimp on a bed of Jasmine rice and drizzle the sauce over it.

Oysters Rockefeller

Growing up in Southern California I was exposed to all kinds of sea food during my childhood. A favorite sea delicacy of mine is oysters. I love them raw with loads of fresh lemon juice, garlic and Tabasco sauce! If you're not a fan of raw oysters, then you should try the oysters Rockefeller. They are just so yummy and luxurious and a nice glass of Prosecco is a great companion to these hoity-toity oysters.

INGREDIENTS (Grilling Method: Indirect/Medium; serves 6)

• 24 oysters, shucked
• 24 bottom oyster shells
• 1 9-or 10- ounce package of frozen creamed spinach, thawed
• 2 teaspoons Pernod, optional
• 4 ounces Fontina cheese, grated

1. Have your fish monger shuck 24 oysters and retain the bottom shells (you will be placing the oysters on the bottom shells to grill them). Rinse and dry bottom shells, if necessary. Keep oysters in the refrigerator until just before you want to grill them.
2. Line up the oyster shells on a sheet pan or cookie sheet and set aside.
3. Meanwhile, stir the thawed creamed spinach and mix in the Pernod, if using. Place about a tablespoon of the spinach mixture into each shell. Top with an oyster and sprinkle generously with the cheese.
4. Take the tray to the pre-heated grill, gently place the oysters, shell side down, on the cooking grate (if all of the oysters do not fit, you may need to do this in stages). Close the lid and grill for 10 minutes. There is no need to move the oysters while cooking, and do not try and turn them!
5. Remove from grill to an oyster plate or another platter and eat while warm.

Recipe and pictures from GrilsAtTheGrill.com