Saturday, August 31, 2013

Spaghetti with Roasted Tomatoes




Spaghetti with Roasted Tomatoes

Happy Saturday!  Today I'm happy to be guest posting today for Carrie at Frugal Foodie Mama as she celebrates her birthday week!!  (oh yea, birthdays should be celebrated all week in my opinion!).  Below is that post:

Hi, I'm Deb from Cooking on the Front Burner,I started blogging about 2 1/2 years ago as a way to keep and share recipes with family and friends.  I think I can be called a recipe-o-holic.  I love reading cookbooks as novels, subscribing to food magazines and searching other blogs for new recipes to try.  If you are a dinner guest at my place, most likely I am making something new for you to experience.  And when I'm not in the kitchen, I am probably (re)decorating my house, reading a good book or most recently spoiling our new granddaughter!

Carrie and I have been friends for awhile now and when she mentioned she loves Italian food - and since I'm Italian, I had the perfect recipe for her.  This is one my favorite ways to use fresh summer tomatoes and herbs.  We have a small garden where we only grow tomatoes, peppers and a few herbs for either Italian dishes or making salsa.

And another birthday wish to Carrie -thanks for having me!!  It was great spending time at your place.  Mangia!

Spaghetti with Roasted Tomatoes

by Deb Attinella
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients (serves 4)
  • 12 roma tomatoes halved lengthwise
  • 1 tsp sugar
  • 1 clove minced garlic
  • 1/4 cup chopped fresh parsley
  • 2 tbls olive oil
  • 1/4 cup chopped basil
  • 2 tbls olive oil (additional)
  • 2 tbls melted butter
  • S&P
  • Parmesan cheese
Instructions
1. Preheat oven to 400
2. Place tomatoes in a 9x13 baking dish (cut side up) and sprinkle with sugar and S&P
3. In a small bowl combine parsley, garlic and 2 T olive oil
4. Drizzle over tomatoes then drizzle additional 2 T olive oil
5. Bake for 35-40 minutes until soft
6. Meanwhile cook pasta
7. Place melted butter and basil in a large bowl, add cooked pasta, and cooked tomatoes. Toss and serve with parmesan cheese if desired
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What's your favorite pasta dish???

Thursday, August 29, 2013

Grow Your Blog Hop


Thursday, August 29, 2013
  
Happy Thursday and Good Morning!! It's time for another GYB party and I would like to welcome you! How has your week been going?  It is has super hot here - over 90 every day.  I've spent a lot of my nights watering plants to keep them from wilting.  I'm hoping for a little relief soon.

And as the week ends, what are you looking forward to this holiday weekend?  Our friends host a clambake every year this weekend and I need to bring a dessert.  I'm thinking something really decedent!  Stop back early next week to see what I made. 

GYB

Are you ready to network? We have a new feature this week. We are going to feature one blogger per week. Which means if you link with us this week, you could be featured next week! . My feature blogger that linked with Grow Your Blog Last week is

Aimee and Ellen from Like Mother, Like Daughter


I was drawn to this blog not only because of the recipes, but also I loved this picture of mother and daughter working side by side and since I have two daughters I like to cook with, I just wanted to introduce you to their blog.  Be sure to stop by and say hi!

We asked you last week what your opinion is on Blog Hops/Networking Link ups. The feedback I received was positive, however, the actual links and click throughs are declining. Hopefully, those that are linking are meeting new blog friends and obtaining new followers. We plan to study the trends and link ups a few more weeks. Do you have suggestions how we can market GYB better to reach new bloggers?
 

The GYB Networking Party

Grow Your Blog Joining me in hosting GYB is Paula from Call Me PMc, Tanya from Lemons for Lulu, and Julie from This Gal Cooks. We love hosting this networking opportunity each week. We also have four co-hosts joining in the fun. What is the Grow Your Blog Networking Party all about? NETWORKING. Meeting new bloggers, finding new content to follow, building your readership. Why is blog networking great for you? Simply put, it increases readership and traffic to your blog. How do you network? Visit. Comment. Invite. Communicate. These are key to growing your blog.
Let’s meet your hosts and co-hosts. Please stop by, introduce and leave a meaningful, engaging comment with each host and co-host. I can guarantee that the hosts will reply to your comment and try to get to your blog to engage in conversation with you!

YOUR HOSTS

Julie from This Gal Cooks (Host) 
Paula from Call Me PMc (Host) 
Deb from Cooking on the Front Burner (Host) 
Tanya from Lemons for Lulu (Host)  
Carrie from Frugal Foodie Mama 
Jen from Endlessly Inspired 
Cindy from Little Miss Celebration 
Jenn from Boys Will Be Boys

WHEN YOU LINK UP TO THIS PARTY:

  • Follow and/or visit your hosts and co-hosts. Leave a comment on their blog letting them know you stopped by!
  • Link up the main page of your blog, not an individual post.
  • Visit and follow other bloggers
  • Leave engaging comments on the blogs that you visit.
  • Invite them to visit your blog. Leave the name of your blog in a comment. Please do not leave a link – Google is going to start viewing links as Spam and they will decrease page ranking of sites that are viewed to have a lot of Spam.
  • Communicate with them about what you like on their blog. Let them know you are interested in their blog.USE THEIR NAME! A simple “I’m so and so stopping by. I followed you please follow me.” just isn’t going to interest someone into visiting your blog. Sure, you can request a visit to your blog or a follow along but engage in some type of conversation first.
  • Place our party graphic on your page. It’s not required but it would be a pretty rad thing to do. You can get the graphic by copying and pasting the GYB graphic located in the beginning of this post.

LINK UP YOUR BLOG

Wednesday, August 28, 2013

Southern Comfort Glazed Mushroom Burger



Southern Comfort Glazed Mushroom Burger

It's grilling time!  All day at work I was trying to decide what to make for dinner that would be easy and keep the kitchen cool (it's been a super hot week)!  I kept coming back to a recipe I had seen at my friend Lisa's blog Cooking with Curls.  It was a yummy glaze made with Jack Daniels.

So after work, I made a quick stop at Target to get some ingredients I needed knowing I had a bottle of Jack Daniels at the house.  Well when I got home, I discovered we didn't have any but the DIY Guy suggested using Southern Comfort instead.  I think it made for a good substitution.

Southern Comfort Glazed Mushroom Burger

by Deb Attinella
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients (3 burgers)
    Burger
    • 1 lb ground beef (I use 85/15)
    • 1/4 cup minced baby bella mushrooms
    • 1 Tbl worcestershire sauce
    • S&P
    • (if desired add 1 Tbl minced shallots)
    • 6 oz. baby bella mushrooms sliced and fried
    • 3 slices baby swiss cheese
    • hamburger rolls
    Glaze
    • 6 oz. Southern Comfort
    • 3/4 packed dark brown sugar
    • 1/4 cup honey
    • 1 1/2 tsp molasses
    • 1 1/2 tsp worcestershire sauce
    • dash pepper
    Instructions
    Burger
    1. Combine the ground beef, mushrooms, sauce, S&P (and shallots) and press into 3 equal size patties
    2. Preheat grill
    3. Cook burgers until done; add cheese and let melt
    Glaze
    1. Combine all glaze ingredients in a small sauce pan and bring to boil; let simmer for 25 minutes
    Assembly
    1. Place cooked burger on bun, top with mushrooms and drizzle with glaze
    Powered by Recipage

    Southern Mushroom Glazed Mushroom Burger | Cooking on the Front Burner #burger #recipes


    If you aren't a fan of the glaze:

    Mushroom Burger | Cooking on the Front Burner #burger

    And if you are:

    Mushroom Burger | Cooking on the Front Burner #burger

    We also had a simple salad - fresh cut tomatoes and cucumbers tossed with S&P, red wine vinegar and olive oil.  A nice dinner for a hot night!

    Tomato and Cucumber Salad | Cooking on the Front Burner #salad #summer


    Another burger recipe you might like - Caprese Burger



    Monday, August 26, 2013

    Pumpkin Muffins with Pecan Streusel



    Pumpkin Muffins Pecan Streusel


    Fall is around the corner... though with the temps this week predicted in the low 90's, it might take awhile.  Don't get me wrong, I love summer - I would rather have the heat instead of the cold!  But when it does start cooling off, one of my favorite ingredients is pumpkin.

    I 'm getting a head start with these muffins.  I was just craving pumpkin flavor and this just hit the spot.  I kept it pretty easy by using a mix.  (I got this one at Trader Joe's but I've seen others in the market.)  Or maybe you have a favorite pumpkin muffin recipe - use that, but be sure to top with the tasty streusel I came up with.

    Pumpkin Muffins with Pecan Streusel

    by Deb Attinella
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Ingredients (14 muffins)
    • 1 box Pumpkin bread/muffin mix from Trader Joe's or your favorite recipe
    Topping
    • 3/4 cup pecans
    • 1 cup oats
    • 1 tablespoon flour
    • 1/3 cup dark brown sugar
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg (grated fresh in you have on hand)
    • 5 tablespoons cold butter cut in cubes
    Glaze
    • 3 tablespoons confectioner sugar
    • 2 tablespoons milk
    Instructions
    1. Preheat oven to 375; line muffin tins with liners
    2. Prepare mix as directed and fill cups 2/3 full
    3. Combine topping ingredients and divide evenly on top of batter
    4. Bake for 20 minutes or until toothpick comes out clean
    5. If desired, make glaze by combing sugar and milk; drizzle glaze when cooled
    6. Store in refrigerator
    Powered by Recipage

    Pumpkin Muffins with Pecan Streusel | Cooking on the Front Burner #muffins #pumpkin


    I made half with glaze - The DIY Guy of course had to have one of each... though I don't think he came up with a clear winner!


    Enjoy! What's your favorite fall'ish' type food??

    Another muffin recipe you might enjoy - Blueberry Lemon


    Friday, August 23, 2013

    Peachy Keen Salad


    Spinach Salad with Grilled Peaches

    I'm a big salad lover - the more colorful the salad the better and I like mine to be a bit sweet, salty, crunchy and somewhat healthy.  If you have been following the blog this summer, you know I've had a 'crush' on the peaches Trader Joe's is carrying this year.  They are perfect.  The kind that when you bite into them the juice can run down your arm... that is a good test of a peach!

    Peachy Keen Salad

    by Deb Attinella
    Prep Time: 10 minutes
    Cook Time: 5 minutes

    Ingredients (2 servings)
    • Your favorite greens (I opted for baby spinach)
    • A few slices of a red onion
    • Candied pecans (or these called Sweet and Spicy pecans sold at TJ's)
    • Bleu cheese crumbles
    • Fresh Peaches
    • Your favorite salad dressing (we used TJ's Champagne Vinaigrette)
    Instructions
    Grilling peaches might sound scary but they aren't. Heat your grill on medium and spray the grate a bit with PAM. Be sure to let the grill get hot so that when you grill the peaches, you will get the nice marks (about 3 minutes on each side - just be sure to watch carefully). If desired, when the peaches cool a bit, you could use a small knife to cut the skin off.
    Powered by Recipage


    Peachy Keen Salad | Cooking on the Front Burner #salad #peach # recipes

    Now who wouldn't want to grab a fork and dig in?  This was so refreshing!  Just perfect for a hot summer night.  And I always say, you can make it your own by using your favorite ingredients - but don't leave out the peaches!!  They are the star of the show!

    Peachy Keen Salad | Cooking on the Front Burner #recipes #Salad #peaches

    Enjoy!

    You might enjoy these salads too - Greek Orzo Salad and Jicama Orange



    Thursday, August 22, 2013

    No-Bake Lemon Pie



    No Bake Lemon Pie | Cooking on the Front Burner

    Good Afternoon!  I'm excited to be a new contributor on The Best Blog Recipes.  Starting today and continuing for the next few months, I'll be sharing new recipes for both my readers and hers to try.



    Grow Your Blog Hop


    Thursday, August 22, 2013
     
    Good Morning and Happy Thursday!  Welcome to the GYB Party and hope you had a great week.  The weekend is coming and I'm looking forward to that.  This past week our daughter had a baby and I've been pretty distracted!  Luckily they live about 90 minutes away and we have been able to visit a couple times and also heading back up this weekend.  Emily is just a cutie and I can't wait to see her again...  Did I mention it's our first grandchild?  I've had smile plastered on my face all week :-)

    GYB 

     Are you ready to network? Well, if you are here than I am guessing you are! This week is going to be a pretty low key week. We've been a little busy so we didn't have a whole lot of time to put together any tips or tutorials this week. But we do have something new that we are going to try out. Starting next week, we are going to feature one blogger per week. Which means one of you that link up this week will be featured next week. Pretty awesome, eh? We'd like to get your opinions on something. What do you think of networking parties such as the GYB? Do you find them beneficial? Do you think they are a dying genre of parties? Do you prefer food, craft, DIY parties? Let us know. We'd love to hear your feedback.

    The GYB Networking Party

    Grow Your Blog Joining me in hosting GYB is Julie from This Gal Cooks, Tanya from Lemons for Lulu, and Paula from Call Me PMc. We love hosting this networking opportunity each week. We’ll also have four co-hosts join us. Interested in co-hosting? Just email us at growyourblog(at)gmail(dot)com and we will get you scheduled! What is the Grow Your Blog Networking Party all about? NETWORKING. Meeting new bloggers, finding new content to follow, building your readership. Why is blog networking great for you? Simply put, it increases readership and traffic to your blog. How do you network? Visit. Comment. Invite. Communicate. These are key to growing your blog.
    Let's take a moment to meet your hosts and co-hosts. Please stop by, introduce and leave a meaningful, engaging comment with each host and co-host. I can guarantee that the hosts will reply to your comment and try to get to your blog to engage in conversation with you!

    YOUR HOSTS

    Julie from This Gal Cooks (Host) 
    Paula from Call Me PMc (Host) 
    Deb from Cooking on the Front Burner (Host) 
    Tanya from Lemons for Lulu (Host)  
    Karlie from Mama Whimsy 
    Krista from Joyful Healthy Eats 
    Heather from The Word Magician's Kitchen  
    Hannah from Thirsty World Designs

    WHEN YOU LINK UP TO THIS PARTY:

      • Follow and/or visit your hosts and co-hosts. Leave a comment on their blog letting them know you stopped by!
      • Link up the main page of your blog, not an individual post. You may link up your individual posts to Marvelous Mondays.
      • Visit and follow other bloggers
      • Leave engaging comments on the blogs that you visit.
      • Invite them to visit your blog. Leave the name of your blog in a comment. Please do not leave a link – Google is going to start viewing links as Spam and they will decrease page ranking of sites that are viewed to have a lot of Spam.
      • Communicate with them about what you like on their blog. Let them know you are interested in their blog.USE THEIR NAME! A simple “I’m so and so stopping by. I followed you please follow me.” just isn’t going to interest someone into visiting your blog. Sure, you can request a visit to your blog or a follow along but engage in some type of conversation first.
      • Place our party graphic on your page. It’s not required but it would be a pretty rad thing to do. You can get the graphic by copying and pasting the GYB graphic located in the beginning of this post.

    LINK UP YOUR BLOG

         

    Tuesday, August 20, 2013

    Summer Veggies with Pappardelle Pasta



    Summer Veggies with Pappardelle Pasta

    Today's recipe uses many of the fresh veggies you can find now at your local farmer's market or maybe your own garden.  From our own garden, I used a green pepper and tomato (with some fresh basil for garnish)- the corn and green beans came from the FM.

    Pasta with veggies is one of my favorite dishes!  Especially when the sauce is light - this one has a combination of pesto and ricotta cheese.  You could make your own pesto but I kept it on the simple side buying a small jar at Trader Joe's.  I've had fresh homemade pesto and it is divine!  Maybe I'll give it a try next time I make this dish.

    Veggies with Pappardelle

    by Deb Attinella
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Ingredients (serves 4-6)
    • 4 oz. prepared pesto
    • 7 oz low fat ricotta cheese
    • 12 oz. pappardelle pasta
    • 2 ears corn, kernals cut off
    • 1 ½ cup fresh green beans cut in 2” pieces
    • 3/4 cup chopped green pepper
    • 1 cup chopped fresh tomato
    • 1 T olive oil
    • 1 T white vinegar
    • 1/2 tsp oregano
    • 1/3 cup parmesan cheese
    • salt and pepper
    Instructions
    1. In a large bowl combine the pesto and ricotta and set aside
    2. Place chopped tomato, olive oil, vinegar and oregano in a small bowl and set aside
    3. Boil large pot of water and add pasta; cook until directions say is done. During the last 4 minutes of cooking time, add the green beans, green pepper, and corn. Drain and add to large bowl with pesto and ricotta; mix well
    4. Add tomato mixture along with some of the cheese.
    5. Adjust with salt and pepper and sprinkle with remaining cheese
    Powered by Recipage

    The DIY Guy liked it even though there was no meat or seafood.  As long as I don't try to serve two meatless dishes in a row, he is pretty good with just veggies :-)  (must be a guy thing!)


    While I used pappardelle pasta (a long thick noodle), feel free to use your favorite!  Always fun to put your own spin on a recipe!

    Monday, August 19, 2013

    Announcing....



           >Emily Ann is here!

    I've been MIA for the past several days - all for a good reason!  Our granddaughter Emily was born this past Saturday.  She's such a sweetie!  {she'll make a cameo appearance soon}.

    Thought it would be fun to have a little celebration treat for both mine and DIY Guy's co-workers on Monday and came up with these fun wrappers that go over miniature hersey bars.  In fact, the first time I made these was our daughters wedding and now about 2 years later for their little bundle of joy!



    I'm looking forward to the spoiling part!  And can't wait to see her again!

    Friday, August 16, 2013

    Asian Chicken with Sesame Salad




    Asian Chicken Thighs with Sesame Slaw


    Well the DIY Guy is happy!  I finally have had some time to get back in the kitchen and make some decent dinners.  And I really liked this recipe because it came together in about 30 minutes - those are just my favorites when I want a quick dinner after working all day.  Grilling is still in season too (though we will fire it up during the winter if our grill and deck aren't covered with too much snow!)

    This recipe uses boneless chicken thighs and the trick is to mostly cook them over a medium high grill then dip them in this yummy orange marmalade sauce and turn the grill to low.  This will help prevent the sauce getting scorched and you will be left with moist chicken and a sauce that just clings to it.

    Asian Chicken with Sesame Salad

    by Deb Attinella
    Prep Time: 20 minutes
    Cook Time: 12 minutes

    Ingredients (serves 4)
      Chicken
      • ½ cup orange marmalade, melted
      • 2 T sriracha sauce
      • 1/2 t dried thyme
      • S&P
      • 8 boneless chicken thighs
      Salad dressing
      • 3 T rice vinegar
      • 1 T sugar
      • 1 T toasted sesame oil
      • 1 tsp minced fresh ginger
      • 1 t soy sauce
      Salad ingredients
      • 3 cups shredded cabbage
      • 1/2 cup snow peas, sliced into thirds
      • 1/2 cup matchstick sliced red pepper
      • 2 T sliced green onions
      • 1 T toasted sesame seeds
      Instructions
      1. Combine first 4 ingredients in a large bowl
      2. Season chicken thighs with S&P and spray lightly with PAM
      3. Cook on pre-heated med high grill about 4 minutes on each side
      4. Dip each thigh in sauce mixture and place back on grill but turn down to low. Cook about 6-8 minutes until done ( you could use a thermometer and cook until 170 on the inside)
      5. For salad, place cabbage, snow peas, red pepper, onions and seeds in a large bowl. Whisk together the other ingredients and pour on top and toss. This can be served right away or refrigerated until chicken is done.
      Powered by Recipage



      While your chicken is grilling, prepare the side salad.  Buying pre-shredded cabbage is a time saver and all you need to do is cut up a few veggies, whisk up the dressing, pour and toss - that's it!


      Dig in, eat, then go outside and enjoy this gorgeous summer weather we have been having!  I'm loving the warm days and slightly cooler nights.

      I'm also guest posting today at the two blogs below - are you curious??  Both are sweet treats with my 2 favorite flavors (click on blog names below)

      White Light on Wednesdays

      All She Cooks

      Thursday, August 15, 2013

      Grow Your Blog Hop


      Thursday, August 15, 2013
       
      Good morning and Happy Thursday - the weekend is almost here! Thanks for joining us again at GYB Networking Party!  We appreciate you stopping by and linking up.


      GYB 


      Joining me in hosting GYB is Paula from Call Me PMc, Tanya from Lemons for Lulu, and Julie from This Gal Cooks. We love hosting this networking opportunity each week. We'll also have four co-hosts join us. Interested in co-hosting? Just email us at growyourblog(at)gmail(dot)com and we will get you scheduled! What is the Grow Your Blog Networking Party all about? NETWORKING. Meeting new bloggers, finding new content to follow, building your readership. Why is blog networking great for you? Simply put, it increases readership and traffic to your blog. How do you network? Visit. Comment. Invite. Communicate. These are key to growing your blog. Do you have tips for networking? Leave a comment below! We may feature your idea at a future party!
      Let's meet the hosts and co-hosts of the party!

      YOUR HOSTS

      Julie from This Gal Cooks (Host)  
      Paula from Call Me PMc (Host) 
        Deb from Cooking on the Front Burner (Host)  
      Tanya from Lemons for Lulu (Host)  
      Raven True Blue Baking  
      Kim Enjoy the View  
      Aniko Place of my Taste  
      Nancy Bitter Side of Sweet

      Each week along with the party we like to offer our collaborated suggestions on different networking opportunities as well as tips on growing your social media following. It's our weekly tutoring session, if you will.

      This week Paula is offering some great tips.  Also stop by her page since it's Slow Cooker Week and along with three other bloggers they are giving away a really useful Crock Pot! 

       

      GYB Networking Party Featuring Link Party Mentoring

      Today I want to offer suggestions and tips for growing via link parties! I've broken this down for those of you who give parties and for those of you who attend parties!

      For the host…

      Set up your party!
      • First, subscribe to a link service such as Inlinkz or Linky Tools.
      • Set the code up each week within this service.
      • Write your post and include the HTML text.
      • Email it to co-hosts if you have any.
      Suggestions for a successful link party.
      • Don't make the rules too complicated.
      • Have a theme, this will help set you apart from the other parties such as food, project, crafts or hop link up. But, if you are too specific, you won't have as many people link up or visit. I know this first hand. I host Saturday Dishes that has a specific theme each week. We've had bacon, corn, blueberries, and back to school to mention a few. I don't get near as many links as Marvelous Mondays does and I promote it just as much.
      • Have a party button and feature button, this will essentially be advertisement on other blogs
      • Have a consistent start time each week so regular followers know when to link up
      • Email and post on social media as soon as party starts to remind everyone of the party
      • Visit links and thank them for coming, this is important for growing your party and, in turn, growing your blog
      • Promote links via all social media, when linkers see you're promoting their posts and they receive traffic because of it, they are more likely to come back to your party and tell others about it.
      • Offer guest hosting spots to promote party and increase traffic
      • Feature inspiring posts each week from the last party or create a roundup and feature like shares

      For the contributor...

      Link to the party
      • Enter your post title
      • Enter the post URL, not your blog URL
      • Enter your email address, this isn't visible
      • Choose the best picture of your post as the thumbnail
      Follow the rules
      • Follow the rules, if your host is going to take time to promote your post, the least you can do is follow the rules she's set for the party.
      • If it's a themed party, follow the theme and only post items related to that theme
      • Post only new content unless the party rules specifically state you can use older posts
      • Do not post content you shared before at the same party
      • The standing rule is to post only three posts from your blog, dont be greedy, allow others to have a spot
      • Follow the host via RSS so you'll receive notification when the party goes live
      • Link early, if possible, this allows for more visibility of your post.
        It's just good manners! {Basic Etiquette}
      • Follow your host
      • Visit other links and blogs
      • Comment on blog, tell them how you found them
      • Leave a message when you follow a blog and tell them how you're following
      • Do not leave a message like this. "I followed you, here's my page, follow me back." No! Do you hear me? No! This is no way to get followers. You want followers who will read your blog, that you will interact with you, that you will become friends with. Comments like this will start you off on the wrong foot and possibly get you 'unliked'.
      • I know that likes from pages don't calculate in the total followers that show. Let people follow you how they want to for goodness sake. I interact with people a lot more from my page, Call Me PMc, than I do as my real-life Paula account. Why? Because I'm always on my page, not my personal account.
      • Now sometimes, even if someone leaves me a not so nice 'I followed you, now you follow me' message (btw, doesn't that sound like in grade school, 'I invited you to my party, now you have to invite me to your party'?) Ok, I've beat that horse enough. I will follow them, just because my page will show up on their timeline and possibly be seen by others. It's a free ad!
        LINK YOUR BLOG LINK PARTIES THAT YOU HOST OR CO-HOST

      Tuesday, August 13, 2013

      Eggplant Parmesan




      Eggplant Parmesan

      Today I'm sharing the last of the DIY Guy's birthday dinner with his favorite - Eggplant Parmesan.  I bought some eggplant beauties at our local farmer's market the day before we celebrated.  The key to prepping your eggplant, is after you slice it 1/2" thick, salt it lightly and place between paper towels with a heavy type cutting board on top for 90 minutes.  This really helps remove some of the moisture and you aren't left with a soggy mess.

      Another key is making sure your oil is hot before frying.  If they go in too early, the eggplant will soak up the oil.  I usually let my oil get to 290 degrees and use about 1/2" in a large skillet.  If you have a cooking thermometer, use that.  Lastly, I decided to use a 1:1 ratio of panko crumbs and seasoned bread crumbs.  It was nicely seasoned and a bit crispier.
      Eggplant Parmesan | Cooking on the Front Burner


      Eggplant Parmesan

      by Deb Attinella
      Prep Time: 20 minutes
      Cook Time: 40 minutes
      Ingredients (serves 4-6)
      • 2 medium eggplants; sliced ½” thick
      • seasoned breadcrumbs
      • panko crumbs
      • 2 eggs
      • flour
      • mozzarella cheese
      • parmesan cheese
      • fresh basil
      • marinara sauce
      Instructions
      1. First prep eggplant by lightly salting and placing between paper towels with a heavy board on top for about 90 minutes. This will draw out some of the moisture so your eggplant is not soggy.
      2. Heat veg oil in a large skillet (about ½”) until it reaches about 290 degrees
      3. Preheat oven to 400
      4. Take 3 bowls – one with flour; one with beaten eggs and one with seasoned bread crumbs and panko crumbs (1:1 ratio). I just eyeball ingredients depending on how many slices I have.
      5. First place eggplant in flour, then egg then lastly in crumbs. Be sure to press the crumbs on well.
      6. When the oil is hot, fry the eggplant on each side about 3-4 minutes until brown… place on paper towels until all are done.
      7. In a baking dish, spray with PAM then add about ½ cup of sauce on bottom of dish. Place a layer of eggplant, top with sauce (I just place enough sauce to cover top of eggplant – do not pour all over). Then place some torn basil, parmesan cheese ending with shredded mozzarella cheese. Repeat with another layer.
      8. Bake at 400 uncovered for 20-25 minutes. Remove from oven and cool for 10 minutes before serving.
      Powered by Recipage

      Of course we needed a salad to go with dinner and for that I also found some ripe and delicious tomatoes to make a caprese salad.

      Caprese Salad | Cooking on the Front Burner

      Aren't these tomatoes just fantastic looking?  I like using two different kind of tomatoes for some fun color.  The basil was from our garden and drizzled with olive oil and S&P.

      Caprese Salad | Cooking on the Front Burner

      That concludes the birthday bash food extravaganza!  Here are the other dishes we also had:

      Appetizer {original post here}


      Soup {original post here}

      Fresh Corn Chowder | Cooking on the Front Burner

      Dessert {original post here}

      Raspberry Peach Cobbler | Cooking on the Front Burner

      We also had tasty beverages - Mojitos but alas no pictures.
      It is safe to say John was fed well on his birthday!

      Sunday, August 11, 2013

      Chili Chocolate Chip Cookies

       
      Chili Chocolate Chip Cookies
      Chili Chocolate Chip Cookies

      As you might know, I am contributing to White Lights on Wednesday making desserts.  This recipe was posted on her site 2 weeks ago...  So in case you missed it, you can enjoy now!  Can you guess why it is called Chili Chocolate?  Hint, I used a chocolate bar infused with cayenne pepper... these aren't too hot and provide a nice flavor!


      Hi WLOW fans!  I'm happy to be back guest posting with another dessert recipe.  As you may or may not know, our host Julie turned 30 this month.  Have you read her 30 before 30 list?  It was awesome and she checked off most of her items - yay Julie!  (note: my something before something list would be a different number but I'm not saying what!)

      Every though her birthday is over I wanted to make something special for the occasion - when I asked she said her favorites were cheesecake or chocolate chip cookies.  I decided to go with cookies because it is summer and almost back to school time (sorry kids!) and these are easy to take anywhere. 

      Chili Chocolate Chip Cookies | Cooking on the Front Burner

      Can you tell what's in them?  This cookie has it all - oatmeal, mega chocolate semi-sweet chunks, toasted pecans and a special ingredient that kicks it up a notch - a Lindt's dark chili chocolate bar substituted for some of the semi-sweet chunks.  It's awesome - adding just a hint of spice - it's a great combination of flavors and a nice chewy texture.

      Chili Chocolate Chip Cookies

      by Deb Attinella
      Prep Time: 10 minutes
      Cook Time: 12 minutes
      Ingredients (5 dozen)
      • 1 cup butter softened
      • 1 ¼ cup firmly packed brown sugar
      • 1/2 cup sugar
      • 2 large eggs
      • 1 ½ tsp vanilla
      • 2 cups flour
      • 1 tsp baking soda
      • 1 tsp baking powder
      • 1/2 tsp salt
      • 2 cups oats
      • 8 oz mega chocolate chips
      • 3.5 ounce Lindt Chili Chocolate bar chopped
      • 1 cup toasted chopped pecans
      Instructions
      1. Preheat oven to 350
      2. In a mixing bowl beat the butter and sugars until smooth and creamy then add both eggs and the vanilla and continue mixing until well combined
      3. In a separate bowl combine the flour, baking powder, baking soda, salt and oats. Mix well then add to other mixture.
      4. Stir in by hand the chocolate and pecans - mix well
      5. Line a baking sheet with parchment paper. Drop 2 T of dough 2” apart on sheet.
      6. Bake for 9 minutes, remove from oven then cool on pan for 2 minutes. Transfer cookies onto a wire rack to finish cooling.
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      Pull up a seat, grab a glass of milk and dig in!


      I really hope you enjoy this recipe and if you make yourself a batch, let me know what you think. 

      See you next month!

      Other cookies you might like - Chocolate Chunk Toasted Coconut