twist and eat

Sometimes when I tell people that I work in radio they instantly assume my days are filled with nonstop fun.   Sometimes they’re right.   I mean, do you play Twister in your office?

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I forced people to play Twister, but I swear it was work…honestly.

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When I’m not busy playing Twister and running a radio station, I’ve been experimenting with a lot of new (to me) recipes.   Here are some fun successes from the last week:

Steakhouse Pot Pie with Cabernet & Mushrooms

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This recipe was featured on the Today Show earlier this year and is incredibly easy to execute.  It’s not a good quickie meal, but if you’ve got a little time to let things simmer I guarantee this will get you mucho compliments.

Stromboli

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I’d never even eaten stromboli before, but as soon as i saw this “how to make stromboli” pin I figured it was worth a try, I mean it’s essentially a giant pizza roll.   I didn’t use the same ingredients as the recipe, I went with mozzerella, fresh basil, ground sausage and sauce…oh and the dough of course.   It was awesome, but i didn’t have parchment paper so I basically destroyed my pan.  This baby clean as a whistle before I stromboli’d it:

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Happy twisting and eating!!

christmas crunch

Holiday cheer has hit the Capital Region:

albany capitol building

It’s festive everywhere I turn.

albany mannequin heads

Decorations are everywhere..except my house.   I still had my Thanksgiving stuff out till this past weekend.   Judge away, I’ve been busy.    Right now a wreath and Christmas Crunch will have to tide me over until my decorations go up next week.   Oh, you need to go make Christmas Crunch asap, aka White Trash.

christmas crack

Christmas Crunch

2c Chex cereal

2c Cheerios

2c pretzels (I used the waffle kind)

2c M&M’s

2 bags of white chocolate chips

Mix all ingredients except white chocolate chips together in a large bowl.

Melt white chocolate chips (in microwave slowly or in a double boiler.)

Pour melted chocolate over dry mixture, mix, spread over wax paper lined cookie sheets

Refrigerate for 2 hours.   Serve or store as needed

This recipe gave me 11 ziploc baggies worth of Christmas Crunch, if you’re looking for  a saltier taste, I’m pretty sure the recipe would still work sans M&M’s.

grilled eggplant

I don’t understand eggplant.   The few times I tried eggplant recipes, when I began the vegan experiment,  ended up being complete fails, but I was determined to find a way to make an eggplant appealing.   Good news, grilling is the way!  Bad news, it’s a sodium nightmare.   Still thought I’d share.   I paired the grilled eggplant with chilli grilled sweet potatoes and arugula.

The eggplant recipe is insanely easy.   It’s actually easier than boiling water:

Ingredients:

  • 2 Tbsp. salt, plus more for sprinkling
  • 3 medium eggplants
  • About 1/3 cup olive oil

Preparation:

  1. In a large bowl dissolve 2 Tbsp. salt in 1 cup warm water. Add 3 quarts cold water. Set aside.
  2. Trim eggplant and cut into ¾-inch thick diagonal slices. Put slices in salt water, weigh down with an upside-down plate, and let sit 30 minutes.
  3. Meanwhile, heat a charcoal or gas grill to medium-high heat (you can hold your hand about an inch above the grill for 3 to 4 seconds).
  4. Drain eggplant and pat dry with paper towels or a clean kitchen towel. Lay on a large baking sheet or tray. Brush one side with olive oil and sprinkle with salt. Lay oiled-side-down on the grill. Close lid if using a gas grill and cook until grill marks appear, about 5 minutes.
  5. Brush top sides with oil and sprinkle with salt. Turn slices over, close lid on a gas grill and cook until grill marks appear on the other side and eggplant is very tender, about 5 minutes. Serve hot or at room temperature.

This was delicious!   I ended up using about half the salt and it was still great.   Try to make sure your eggplant slices aren’t too thick, it’ll make a huge difference.   Again, wish it wasn’t so salt-centric, but a great recipe to try before the end of summer!