Eggplant Stack Attack September 21, 2008

I know most of you must be thinking what in the world does an Eggplant Stack Attack actually attack…Well I have to be honest you won’t be saving the world from crime or need a cape but they will attack hunger and they are easy as 1-2-3.  This stack makes a great appetizer or it could also double as a side.

Eggplant Stack Attack

1 – Large Eggplant

1 or 2  - Tomatoes similar in width to your eggplant

1 – Ball of Fresh Mozzarella

Bunch of Fresh Basil 

Extra Virgin Olive Oil

Kosher Salt

How to prepare:

Slice your eggplant into rounds and brush both sides with EV Olive Oil and sprinkle with Kosher Salt – Set Aside. Slice the tomato and mozzarella cheese into round.  Place the eggplant rounds on the grill turn once the center beings to become soft or translucent and nice grill marks are formed. Repeat to second side and remove from grill.  Allow eggplant to cool for a few minutes and then begin to create stack.  Start stack with a layer of eggplant – layer of tomato – layer of cheese – Add 10r 2 basil leaves- layer of eggplant. Drizzle with EV olive oil and serve promptly.

I like to leave the skin on the eggplant when making this dish because I feel it helps the eggplant maintain its shape and I really enjoy the flavor of the skin I think it really brings out the eggplant flavor.  This dish can also be made with roasted red peppers and asparagus.  Scrumptious!!

All American Parfait July 2, 2008

I have a bunch of calorie counters attending my annual 4th of July bash this year.  When planning my menu I try to categorizemy guests to ensure that everyone has a great time and leaves the party witha full and happy tummy!! I wanted to go with a red – white – & blue dessert for the healthnuts but wanted it to be light and refreshing.  I came up with a parfait that is quick – easy and adds a touch of whimsy to the day.

Ingredients:

Low-Fat  Lemon Pudding (I would use the slow cook method – not instant)

1 pint – Blueberries

1 pint  – Strawberries

1/4 – Granulated White Sugar

Cool Whip (personally I love it in the new can but whatver you like is fine!)

How to Prepare:

Wash blueberries and strawberries well.  Hull strawberries & place in large mixing bowl – pour sugar over strawberries – cover & refridegeratefor 1 hour – In clear plastic cups (so the layers can easily be seen) add a layer of pudding – layer of blueberries – layer of yogurt – layer of strawberries – repeat process until cup is filled – top with Cool Whip and a few blueberries and strawberry for garnish. Keep refridgerated till serving or enjoy immediately.

 

Toma-Cado Topped Grilled Chicken June 26, 2008

I love grilling chicken it’s so quick – easy and really affordable but let’s be realistic how many days a week can you have a grilled chicken breast before you begin to feel like you’re beginning to grow feathers and a beak!! I found a loop hole though…Toppings!!  Yes, you can really spice up your grilling repertoire by incorporating sauces and toppings into your grilled dishes.  I have made it a point this summer to come up with as many toppings and sauces as I can to provide my family with a wide variety of flavors and I plan to do it all with fresh ingredients. This particular topping is simply a version of a deconstructed guacamole and would also be delicious over steak – burgers – and pork chops.  

Ingredients:

1 pound – Chicken Breasts

1 – Avocado

2 – Medium Vine Ripe Tomatoes

1/2 – Small Red Onion

1 – Clove Garlic

Olive Oil

Salt/Pepper to taste

 

How to Prepare

Cube tomatoes and avocado, finely dice onion, mince garlic and combine into a large mixing bowl – add salt and pepper to taste.  Cover immediately with plastic wrap directly on top of topping to prevent air from turning avocado brown.  On a separate plate lightly rub chicken breasts with olive oil, salt, and pepper and grill.  Top cooked chicken breasts with Toma-Cado topping and serve immediately.  

What toppings do you enjoy for summer?  I’d love to hear from you!!

 

Grilled Peaches with Cinnamon Clouds June 25, 2008

Fruit is one of the most overlooked desserts in my opinion.  I’m not really sure why few things are as refreshing as a fruit salad on a piping hot summer day or as comforting as an apple pie when the temperatures drop.  This summer I plan to grill every fruit that I can get my mitts on that can withstand a little heat!  As part of my 4th of July party planning I have decided on serving grilled peaches as one of my desserts.  Rather than serve just simply grilled peaches I have included a cloud of fresh whipped cream infused with cinnamon sugar.  This gives the recipe a little something more than expected without adding to the time or expense.  The recipe is so simple and it is as easy to prepare them for 2 as it is for 50 (well sort of!).  Below is a recipe for 4 peaches which will easily serve 4 good eaters or 8 dessert samplers.

Ingredients:

4 – Large Ripe Peaches (I like Southern Style)

1/2 cup – Granular Sugar

2 Tablespoons – Cinnamon

1 pint – Heavy Cream

 

How to Prepare

Halve peaches and discard pit – In a small mixing bowl combine sugar and cinnamon – mix well and sprinkle over peach face generously – reserve remaining cinnamon sugar mixture – grill peaches till tender – sugar mixture carmelizes and grill marks are formed – remove from grill – combine heavy cream and 1/2 of remaining sugar mixture and begin whipping with electric mixer (a chilled bowl and beaters help cream whip faster) add remaining cinnamon sugar mixture until desired sweetness is achieved.  Place peaches on a serving dish and add a cloud of whipped cream to each.  Instant enjoyment!!  

 

 

Grilled Sweet Corn Salad June 24, 2008

Summer is here and it is salad time at the Koury house.  With the 4th of July just around the corner I have to get my salad game on to ensure my guests leave full – happy and refreshed!!  Every year we have a huge 4th of July party and most of our guests wait all year to try all of our new recipes so I can’t disappoint them!!  With many local farms here in Upstate NY corn is plentiful and relatively inexpensive plus I always feel it is important to support your local farming community.  I have been mastering a new corn salad and thought I would share it with you.

Ingredients:

5 – Corn on The Cob Ears

1/4 pound – Fresh Mozzarella

1/4 pound – Kalamata Olived (Pitted)

3 – Scallions

1 pint – Cherry Tomatoes

1/2 lb. Baby Green Beans

1/4 cup Extra Virgin Olive Oil

3 Tbs. – Balsamic Vinegar

Salt/Pepper to Taste

How to Prepare

Husk corn and grill on high heat till dark grill marks are formed – remove from heat and slice kernels from cob – Remove ends of baby string beans add to boiling water for 2 minutes and strain (after straining add to ice/water bath to preserve color and snap) Dice fresh mozzarella – Halve cherry tomatoes & Kalamata olives – Finely slice scallions – combine above ingredients into a large mixing bowl.  In a smaller mixing bowl whisk olive oil, balsamic vinegar, and salt/pepper together. Pour over mixture and combine well. Transfer to serving bowl and voila your done!

 

Pasta Bruscetta Salad June 21, 2008

I love quick – easy and fresh salads in the summer.  I think they make the perfect accessory to most backyard meals plus they can usually be made ahead of time leaving me more time to spend with my guests.  Last night I created a Pasta Bruscetta Salad and best of all it was refreshing and so easy that I threw it together in under 10 minutes.  Just follow the recipe below and please let me know what you think!!

Ingredients:

1 pound tri-color pasta

1/2 pound fresh mozzarella

1 pint cherry tomatoes

1 good handful fresh basil (if you can get hydroponic go for it)

1/4 cup diced red onion

1 clove garlic

1/2 cup pitted Kalamata olives

1/4 cup extra virgin olive oil

salt/pepper to taste

How To:

Cook pasta and cool – Cube fresh mozzarella – Halve cherry tomatoes & Kalamata olives – Slice basil -Dice red onion – Mince garlic – Add all ingredients to a large mixing bowl – stir in pasta – add olive oil to coat pasta and salt & pepper to taste. Note: the longer this dish set before eating the more intense the flavor

Ultimate Sangria May 1, 2008

I love to celebrate Cinco de Mayo and each year host a huge party filled with Mexican inspired foods, desserts and drinks to compliment my “spread”.  Over the years sangria has become one of my signature drinks present at most of my parties.  After sampling hundreds of recipes I have combined my favorite ingredients to create the Ultimate Sangria (I dare you to have just one glass!).  Like most of my recipes the best part about it is that it can (and should) be made well before your guests arrive once again leaving you with plenty of time to actually enjoy your own party (what a concept, huh!).  Alright, I am sure you are on the edge of your keyboard eagerly awaiting the ingredient list to here you go…Try it and please let me knoe what you think!!

Ingredients:

1 – Bottle Merlot

2 – Cups Orange Juice (Pulp-Free)

1 – Cup Peach Brandy

1 – 12 oz Can Lemon Lime Soda

1 – Cup Pineapple Chunks (Drained of Juice)

1 – Apple

1 – Orange

1 – Peach

1 – Cup Seedless Grapes

To a large pitcher add pineapple chunks, grapes, 1/4″ cubes of peaches, orange, apple add above liquids – mix well with wooden spoon and place in fridge for at least 2 hours.  Serve over ice and enjoy!!

 

Loaded Baked Potato Salad April 27, 2008

As the temperatures heat up it seems that my yummy favorite comfort foods all seem to disappear and by the end of the summer I find myself longing for those frosty winter days where the food warms my tummy and soul.  One of my favorite comfort foods is baked potatoes.  The only problem is they’re a pain in the neck if you’re serving a crowd, because they can’t be made ahead of time and you need a zillion bowls for all of the toppings.  Really, in the end it just ends up being a bigger mess than it’s worth!!  Laying in bed dwelling on my lack of baked potatoes I came up with the idea of a loaded baked potato salad.  That’s right…Say goodbye to your carrots, celery, and onions (I say ha ha to my husband)!!  Simply add potatoes, crisp bacon, chives and a mayo/sour cream topping and enjoy (did I really have to say enjoy?)!!  It gives all the flavor of a baked potato with 1/4 of the mess!! Plus, it can be made ahead of time and you know me if I can spend more time with my friends and family and not in the kitchen I am a happy chick!!  Check out my recipe below and let me know what you think.  

Loaded Baked Potato Salad

4 oz. Shredded Mild Yellow Cheddar Cheese

3 Lb. Potatoes

15 Chives

1 Cup Mayonnaise

6 Oz. Sour Cream

1 Lb. Bacon

Salt & Pepper

How to Prepare:

Boil potatoes until fork tender & drain – set aside to cool. Place uncooked bacon on jelly roll pan and cook at 375 until crisp – remove from pan and place on paper towels – pat oil off top and bottom – Finely chop chives, rough chop potatoes, hand tear bacon, and sprinkle in cheddar into a large mixing bowl – in a small mixing bowl combine mayonnaise and sour cream – mix well and add to large mixing bowl – fold all ingredients together – add salt and pepper to taste – cover and place in fridge. 

Sweet Georgia Brown Honey Mustard Glaze April 15, 2008

Now that grilling season is back in full swing I am back to grilling just about anything I can get my hands on.  Tonight I made grilled pork chops topped with fresh spinach and tomato sauteed in olive oil, garlic, and crushed red pepper flakes.  Still I wanted something more.  I created a honey mustard glaze for the grilled pork chops and whoa baby what a yummy delight it turned out to be.  It took all of 2 minutes to make and best of all you probably already have the ingredients right in your fridge and cupboard, making it great for a last minute go to glaze!!

I know…You are probably on the edge of your kitchen stool right now eagerly awaiting the recipe so here you go…

1- Tablespoon Brown Sugar

2 – Teaspoons Grey Poupon

2 – Tablespoons Honey

Mix it up well and use it as a glaze during the last few minutes the pork chops are on the grill simply brushing it on each side.  

Hope you love it as much as we do!!

Beer Can Chicken Perfection April 15, 2008

I’ve been on a quest to create the perfect Beer Can Chicken.  As many of you know grilling and entertaining is a huge part of my life and I just hate being a slave to the grill, stove, oven or any other cooking device you might want to throw in there.  Consequently, I am always on the hunt for meals I can prepare that are easy, cost effective, and don’t require me to have a love affair with my cooking equipment!!  That’s how the Beer Can Chicken comes into the mix I can feed a crowd with very little effort on my part.  I am planning a get together for my family and want to sample several recipes this weekend ranging from “wowie zowie” spicy to simple herb butter chickens.  Since I am a bit of a “Chatty Cathy” I have been talking up my latest endeavor with just about anyone who will listen.  What I have been most amazed by is not the range of recipes BUT the range of cooking methods!! 

Traditional Beer Can Chicken calls for a can of beer to be placed inside of the chicken’s cavity and a drip pan placed below the chicken (this creates a fabulously moist chicken).  Normally a rub is used to season the skin and wood chips are optional.  In my opinion wood chips are like bacon if there’s an opportunity to use them, why would you pass!!

In the past three days I have also learned that by adding water to both the beer can and drip pan the chicken will become even more moist because of the extra vaporization.  Of course I tried this method and found that yes, it was more moist but it wasn’t more flavorful so I decided to take the idea and amp it up a little by adding 2 tablespoons melted butter to the beer and replaced the water in the drip pan with chicken stock.  Now this made a vast improvement!!  

As I mentioned before using a rub is common practice when preparing Beer Can Chicken.  I have several rubs that use varying in spice level depending upon my guest’s preferences.  A great tip I picked up from a family member was to not only incorporate the rub on the skin of the chicken but also add a few pinches to the beer can and this will help to infuse the flavor of the rub into the body of the chicken.  He was right, the chicken took on much more flavor but I knew this too could be enhanced.  I decided to apply the rub to the chicken skin as normal but to also separate the skin from the breast and apply the rub also under the skin directly to the breast meat and of course to the beer can.  This chicken was the winner and will be the method I will use to serve my family this weekend.  The chicken was incredibly moist from the added chicken stock and butter – it was wonderfully flavorful from the additional rubs and the wood chips were the icing on the cake (or should I say the sauce on the ribs, in this case).  The smoky flavor from the chips enhanced the taste of my rub creating Beer Can Chicken Perfection.