Grilled Eggplant Parmesan

 

Ingredients

• 2 (1 pound) eggplants, sliced into 1/2-inch rounds

• 7 tablespoons extra virgin-olive oil, divided

• 3 tablespoons lemon juice

• 1 teaspoon salt, divided

• 1 shallot, halved

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• 2 (10 ounce) baskets cherry tomatoes

• skewers

• 1 tablespoon balsamic vinegar

• 2 cloves garlic, halved

• ½ teaspoon crushed red chili flakes

• 1 pound fresh mozzarella, cut into thin slices

• 3 tablespoons grated Parmesan cheese

• 6 sprigs fresh basil

Directions

1. Place eggplant in a large bowl. Add 4 tablespoons olive oil, lemon juice, and 1/4 teaspoon salt. Stir to combine and let marinade for 20 minutes.

2. Preheat an outdoor grill to medium-high heat and lightly oil the grate.

3. Thread shallot and tomatoes onto skewers and brush 1 tablespoon of olive oil over them. Grill for 4 minutes. Flip and grill 4 minutes more.

4. Transfer grilled tomatoes and shallot to a blender. Add vinegar, garlic, crushed chili flakes, 1/2 teaspoon salt, and remaining 2 tablespoons olive oil. Pulse until blended but still chunky. Set aside.

1. Grill eggplant slices for 5 minutes. Flip, and sprinkle the remaining 1/4 teaspoon of salt over them. Top each with a slice of mozzarella and grill until cheese begins to melt, about 2 minutes.

2. Spoon tomato mixture on a serving platter. Top with eggplant. Sprinkle grated Parmesan cheese over the top and garnish with fresh basil.
   

Reuben Nachos

 

 

These Reuben nachos are a version of my all-time favorite sandwich. They're a great appetizer for a St. Patrick's Day party or a delicious lunch or dinner entrée to make with leftover corned beef brisket after the holiday.

Ingredients

• ¾ cup mayonnaise

• ¼ cup ketchup

• 2 tablespoons sour cream

• 1 tablespoon sweet pickle relish

• ½ tablespoon minced red onion

• 1 teaspoon Dijon mustard

• ¼ teaspoon garlic salt

• 1 (11 ounce) package tortilla chips

• 2 cups shredded Swiss cheese

• 1 cup shredded Cheddar cheese

• ½ teaspoon dried dill weed

• 2 cups shredded cooked corned beef brisket

• 1 cup Bavarian-style sauerkraut with caraway seeds, drained

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Mix together mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt in a small bowl until well blended. Set sauce aside.

3. Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers with remaining chips, cheeses, and dill.

5. Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

6. Top nachos evenly with corned beef and sauerkraut.

7. Cook under the preheated broiler until heated through, 1 to 2 minutes. Top nachos with sauce to serve.
   

Breakfast Nachos

These breakfast nachos are a play on steak and eggs and they're out of this world. Salty tortilla chips are layered with sliced seared flat iron steak, eggs, beans, and cheese, broiled, dressed with everything else nacho, then finished with a zingy chimichurri sauce.

Ingredients:

Chimichurri

• 3/4 cup packed fresh cilantro leaves and tender stems

• 1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems

• 1 clove garlic, coarsely chopped

• 1 1/2 tablespoons red wine vinegar

• 1/4 teaspoon crushed red pepper

• 1/4 teaspoon kosher salt

• 1/4 cup extra-virgin olive oil

Nachos:

• 1 (8 ounce) flat iron steak, patted dry

• 3/4 teaspoon kosher salt, divided

• 1/2 teaspoon ground black pepper, divided

• 1/2 teaspoon ground cumin (optional)

• 2 tablespoons olive oil

• 8 large eggs

• 1 (11 ounce) package tortilla chips (such as Tostitos®)

• 2 (8 ounce) packages shredded Mexican cheese blend (such as Tilamook®)

• 1 (15 ounce) can black beans, drained and rinsed

• 1 cup chopped plum tomatoes

• 1 avocado, chopped

• 1/2 cup drained pickled jalapeno slices

• 1/2 cup sour cream, or as needed

Directions:

1. Gather all ingredients:

2. For chimichurri: Pla
   ce cilantro, parsley, garlic, vinegar, crushed red pepper, and salt in a small food processor; pulse until finely chopped, about 10 pulses. With processor running, pour oil through food chute, and process until fully incorporated, about 20 seconds; set aside.

4. For steak: Sprinkle steak evenly with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and cumin, as desired. Heat a medium cast-iron skillet over medium-high for 5 minutes. Add steak and 1 tablespoon of the oil, swirling to distribute oil evenly. Cook, undisturbed, until nicely browned and a thermometer inserted into thickest portion of steak registers 120 degreed F (49 degrees ) for rare, about 3 minutes per side. Transfer to a cutting board, and let rest 10 minutes. Do not wipe skillet clean.

6. Meanwhile, whisk together eggs and remaining 1/4 teaspoon each salt and black pepper in a medium bowl until thoroughly blended. Heat cast-iron skillet over medium. Add remaining 1 tablespoon oil and eggs; cook, stirring occasionally, until just set, about 2 minutes. Transfer to a bowl; cover, and set aside.

8. 1. Preheat the oven’s broiler and place a rack about 12 inches from the heat source. Line a large rimmed baking sheet with aluminum foil.

   2. To assemble nachos, arrange half of tortilla chips in an even layer on prepared baking sheet. Thinly slice steak across the grain, and cut into 3/4-inch pieces. Sprinkle tortilla chips evenly with half of steak, half of beans, half of eggs, and half of Mexican blend cheese. Repeat with remaining chips, steak, beans, eggs, and cheese.

   3. Broil until cheese is melted and bubbly, about 2 minutes. Top with tomatoes, avocado, and pickled jalapeños. Dri le evenly with chimichurri, and serve with sour cream.

 

Hungarian Cucumber Salad

Ingredients:

• 2 large seedless English cucumbers, sliced thin
• 1 extra large onions, sliced thin
• ¼ cup chopped fresh dill
• 3 tablespoons white vinegar
• 3 tablespoons vegetable oil
• 1 teaspoon salt, or to taste
• ½ teaspoon ground black pepper, or to taste

Directions:

1. Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
2. Pour vinegar over cucumber mixture; toss to coat.
3. Pour oil over cucumber mixture; toss to coat.
4. Season with salt and black pepper.

Enjoy!

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Lemon Cheesecake Mousse

 

Lemon Cheesecake Mousse Recipe

The Inspiration Behind Lemon Cheesecake Mousse

Have you ever craved the perfect blend of tangy and creamy, all in one delightful bite? That’s precisely the magic behind lemon cheesecake mousse. It’s a dessert that marries the zesty brightness of lemon with the smooth richness of cheesecake, making it an irresistible treat. This mousse is perfect for a special occasion or just to satisfy a sweet tooth on a sunny afternoon.

Creating the Perfect Crust

The base of this dessert starts with a simple yet flavorful graham cracker crust. Crush about six full sheets of graham crackers until you have three-quarters of a cup. Mix these crumbs with a bit of granulated sugar and melted salted butter. Once blended, press this mixture into the bottom of your dessert cups to form a firm, sweet foundation. This crust adds a delightful crunch to every creamy bite of the mousse.

The Creamy Lemon Mousse

For the mousse, the key is achieving that perfect balance between tart and sweet. Begin by combining fresh lemon juice and water in a small bowl, then sprinkle unflavored gelatin over the top and let it rest. This step is crucial as the gelatin will give your mousse its light, airy structure. Meanwhile, whip heavy cream with a touch of powdered sugar to soft peaks, adding a few drops of yellow food coloring if desired for a vibrant look.

The next step involves whipping softened cream cheese until it’s smooth and fluffy. Blend in a jar of lemon curd and the remaining powdered sugar. Heat the gelatin mixture briefly and then slowly incorporate it into the cream cheese mixture. Finally, gently fold in the whipped cream to create a light, airy mousse. Spoon or pipe this delightful mixture over your prepared crust and let it chill in the refrigerator for a couple of hours until set.

Garnishing and Serving

Presentation is everything, especially with a dessert as beautiful as lemon cheesecake mousse. Top each serving with a dollop of sweetened whipped cream, a fresh lemon wedge, a few blueberries, and a sprig of mint for a touch of elegance. Serve it cold, and watch as your guests’ faces light up with delight at the first taste. This lemon cheesecake mousse is not just a dessert; it’s an experience of flavors and textures that will leave everyone wanting more.

Lemon Cheesecake Mousse Recipe

Ingredients:

• Crust:
  3/4 cup crushed graham crackers (6 full sheets)
• 2 Tbsp (26g) granulated sugar
• 3 Tbsp (42g) salted butter, melted

Mousse:

• 2 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp water
• 1 1/2 tsp unflavored gelatin powder
• 1 1/2 cups (355ml) heavy cream
• 1 cup (110g) powdered sugar, divided
• Yellow food coloring (optional)
• 12 oz (340g) cream cheese, softened
• 1 (10 oz) jar lemon curd (tested with Dickenson’s)
• Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)

Instructions:

1. In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
3. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
4. In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
5. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).
6. While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
7. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
8. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

enjoy!