Food Therapy

As I have mentioned before, having this blog really encourages me to think outside the box and come up with more creative meal solutions than I have in the past.  I mean, I can't keep publishing the same recipes over and over again, right?  So, in an effort to expand my horizons, I went only Amazon and added to my cookbook collection.  While I did stock up on the newest Gourmet cookbook, I also added Now Eat This! by Rocco DiSpirito.  The concept is that all meals are under 350 calories, so naturally I had my doubts.  No butter?  No full-fat cheese?  No white bread?  This cookbook went against ever fiber of my being.  But, hey, what did I have do lose but I few lbs?  And if anyone could pull off good tasting, low cal meals, it had to be a James Beard award-winning chef, right?

My first selection was the chicken cordon bleu...I know, I know...I should have known better.  Matt and my Dad both liked it well enough, but I was disappointed.  Low fat ham and low-fat swiss combined for a combination that I felt was bland and uninviting.

But then Night 2 came along...I chose the Zucchini and Eggplant Vegetable Lasagna.  Holy amaze-balls!  This recipe was awesome!  Naturally, I made a few tweaks, but none that added too many calories and came out with a product that I will be happy to make and proud to serve...it's crazy good!

Zucchini & Eggplant Vegetable Lasagna (adapted from Now Eat This! by Rocco DiSpirito)
1 large eggplant, cut in half lengthwise and sliced into long, thin strips (1/4" thick)
3-4 large portobello mushrooms, sliced thin
3 zucchini, cut in half lengthwise and sliced into long, this strips (1/4" thick)
salt & pepper
nonstick olive oil spray
1 1/4 c. nonfat ricotta
garlic powder
crushed red pepper
Italian Seasoning
3/4 c. grated Parmigiano-Reggiano cheese
3 c. low-fat marinara
1-2 c. (or so) reduced fat mozzarella
1 lb. ground turkey

• Preheat the broiler on high.  Line 3 baking sheets with aluminum foil and spray them with olive oil spray
• Lay the eggplant slices, in a single layer, on one of the baking sheets.  Lay the mushrooms on the second, and zucchini slices on the third.  Season the veggies with S&P to taste and spray them lightly with olive oil spray.  Broil each sheet of veggies until they are slightly browned and mostly tender - 5-7 minutes.  Set aside.
• Preheat over to 450.  Spray 9x13 in. baking dish with olive oil spray - set aside.
• Brown the ground turkey in a frying pan.  Season with S&P to taste.  Drain & set aside.
• In a bowl, combine ricotta & half of parmigiano-reggiano cheese.  Season with garlic powder, Italian seasoning and S&P, to taste.
• Spread 1/4 of the marinara sauce over the bottom of the prepared baking dish.  Lay the roasted zucchini on the top of the sauce.Spread 1/2 of the ricotta mixture over zucchini.  Top with 1/3 of the ground turkey and a thin layer of mozz. Repeat the process with the portobello slices, sauce, ricotta, turkey and mozz. Top the entire lasagna with remaining sauce, mozz and parmigiano-reggiano.
• Cover the dish with foil and bake for 15 minutes.  Uncover, and continue to bake until the cheese begins to brown, another 10 minutes.  Let lasagna rest for about 5 minutes.

1. I would recommend peeling the eggplant and preparing it earlier in the day or night before.  Layer the eggplant on a baking sheet and sprinkle generously with salt - this will remove the excess water for the eggplant.  While the flavore of this lasagna was awesome, it was runny.  Removing the excess water will help.
2. Place a baking sheet on the rack below the lasagna while baking.  The pan will overflow and drip onto the bottom of the oven.

As a girl growing up in the Northeast, I never really embraced the Southern breakfast staple...grits. As a matter of fact, for most of my life I found them rather tasteless and boring...not to mention, the texture of paste. With all of that said, Matt was rather surprised when I ordered Shrimp & Grits for brunch at Hattie's in Dallas.

I don't know what it was, but when I saw them on the table next to me, I was captivated. It was not long before I realized that I had lived my previous 28 years in the dark. I was missing out on a decadent, silky, corn-based food that when topped with shrimp became a delicacy. Seriously...it was amazing. So amazing that I wanted it again and again. I had to replicate it...with some twists of course.

I first made this recipe over a year ago but recently brushed it off to see if it was as good as I remember...it was. It was awesome. It is a little timely to put together, but well worth the wait.

Shrimp & Grits (well...Risotto)

• 1 lb large shrimp - peeled and deveined
• 1 bunch green onions
• 2 cloves garlic - smashed
• 1 shallot
• 2 Tbsp butter
• 1 can fire roasted diced tomatoes
• 1 Tbsp Italian seasoning
• 5-6 shakes Tabasco
• 2 c. chicken stock

Cheeseburgers are the all American food. I mean, what is better than a warm night and a burger right off the grill? But I find that burgers can be boring...ground beef (or turkey), mixed with a few spices and put on a bun. Anyone who has read my blog can realize that while I do like traditional food, I yearn to put a creative spin on things. Some things are not meant to be adapted, like a good Filet Mignon, but come on people, ground beef is not filet.

I know that I have a tendency to over-explore the fridge (is 8 times a day excessive?), but sometimes opening that door leads to brilliance. OK, maybe not brilliance but good ideas for sure. This one was awesome. Matt and I both loved it and kept wanting to eat more. I will definitely make this one again...let me know what you think!

Italian Style Stuffed Cheeseburgers
1 lb ground beef (85/15)
1 1/2 tsp. Italian seasoning
1 tsp. granulated garlic
1-2 pinches crushed red pepper
4-5 balls of marinated mozzarella cheese (small size)
6 slices American cheese (or provolone)

Preheat grill to medium. Mix everything except mozzarella in a bowl until well incorporated. Split meat into 6 even pieces - set aside 3 and make 3 into thin patties. Cut the mozzarella in thin slices. Place 3-4 slices on the patties. Make the remaining beef into 3 more patties. Place on top of the mozzarella topped patties. Pinch the sides together until well sealed. Grill for 5-6 minutes a side for medium - add cheese on top during the last 2 minutes of cooking. Serve on toasted buns (English muffins are awesome too!). Top with basil mayo (recipe below) and toppings of your choice.

Sometimes the best way to make something unique with one simple addition. This basil mayo is quick, easy and so yummy! The combo of the ground beef, Italian seasoning and fresh basil mayo really takes it all to the next level.

Basil Mayo
1/3 c. mayo (use something good like Hellman's)
10-12 leaves of fresh basil
1 tsp. of the oil from the marinated mozzarella (this is a great way to add tons of flavor - there are so many spices to take advantage of!)
fresh pepper

Place all ingredients in mini food processor and pulse until well incorporated. Add pepper to taste.

By the way, the Cuisinart mini-prep is the best! It's inexpensive and perfect for dips, aiolis, salad dressings, etc. I love it!

Usually I use large tomatoes on the vine for my Caprese salad, but I used some heirloom cherry tomatoes (leftover from Easter), marinated mozzarella and basil and it really made the salad great.

Tomato Mozzarella Salad
Heirloom Cherry Tomatoes (cut in half)
Marinated Mozzarella Balls (cut in quarters)
2 Tbsp. oil from the marinated mozzarella
6-8 basil leaves (sliced thin)
Salt & Pepper

I definitely carried the Italian theme throughout this meal but even with the same ingredients across courses, it all worked. I said it before and I will say it again...I will definitely make this combo again. So good!

Ahhhh...food therapy complete....

Sorry for the lapse in posting. The week leading up to Easter has been jam packed! Between work, errands, golf and meeting Giada, I have been a busy girl!

Yep, when I say Giada, I mean Giada DiLaurentiis. Vicki and I waited in line for 2 1/2 hours to get our copy of her newest cook book signed, along with 1,856 soccer moms. I swear, there were more strollers in that line than cowboys is Texas...it was unbelievable. But, all in all it was worth it. I gave her a "business card" with my blog info on it and got to talk to her about it for a quick 7 seconds. I am convinced that she was super impressed and will become a follower and take my blog to the next level. :) As Mark says, next thing you know we will be getting movie offers and making millions...oh wait...they have already done that...whomp, whomp...

Well, despite the fact that I am sure that my blog will be limited to likes of my closest friends and family, I am still committed to providing recipes that taste great. Tonight was beer can chicken, salad and left-over twice baked potatoes from Easter. For anyone that knows me, serving leftovers is a big step for me...I hate them. I insist on putting them all in pretty little plastic boxes with blue lids, but I still hate them. I never eat them and usually wait 5-7 days before I purge them into the big silver box. But tonight the fridge was looking bare and they made a fab accompaniment to my meal.

Beer Can Chicken
1 - 5-6 lb. roaster chicken
1 can beer
1 tsp. truffle oil
1 tbsp. Montreal Seasoning
1 tbsp. garlic powder
pepper

Preheat 1-side of the grill on med-high. You only need 1/2 a can of beer for this recipe. I don't care what you do with it, but "get rid" of 1/2. I used a beer that I drink (Miller Lite) but people say that the more flavor the more flavor the beer, the better. Add truffle oil, Montreal, garlic and pepper to beer. Coat chicken with the same ingredients. Remove giblets from roast. Place roast on can. (see photo). Place chicken on grill in indirect heat (opposite of flame). Let cook for 1 1/2 - 2 hrs. or until 165 degrees. Let sit for 5-10 minutes and serve.

You have so much flexibility with this recipe. Try a different beer, try a different rub/spice mix. You can cook on the grill or cook in the oven on 375. Just have fun and use the technique...you can do anything and the chicken will be great!!!

Twice Baked Potatoes (these were leftovers from Easter dinner but a recipe worth sharing...totally amazing!)

5-6 baking potatoes
1 block cream cheese
1 block medium cheddar cheese (shredded)
1 lb. bacon - diced and browned over medium-high head (reserve grease)
1 bunch green onions
salt
pepper
garlic powder

Bake potatoes on 400 for 45 mins-1 hr. Pinch fore doneness - should be tender to squeeze. Cut potatoes in half and scoop out insides. Try to keep skins intact as much as possible. Add to large mixing bowl. Add cream cheese, cheddar cheese and bacon (including drippings), green onions and salt, pepper and garlic powder to taste. Mix well. When fully incorporated spoon mixture back into left over baked potato skins. Return to 375 degree oven for 25 mins (if still warm) and up to 1 hr if directly from fridge. You can make these 1-2 days ahead and bake when ready to serve.

This dinner was a great change. With this fabulous weather, we were able to sit outside and hang out while dinner cooked...a welcome change from the standard kitchen. I encourage anyone to try this recipe...so yummy and super easy....just make sure to leave yourself the time.

ahhh...food therapy complete.

As I mentioned in my post last night, I think that boneless, skinless chicken breast is the enemy. I know, I know...it's healthy...blah, blah. I don't care how "healthy" you tell me it is, I think it's BORING. And by boring, I mean super boring. I would rather eat shoe leather.

So that said I challenged myself to make something that remained healthy, but tasted as little like shoe leather as possible. Of course...the answer was clear...cheese. Cheese makes everything better. I would put cheese on Cheerios if I could.

On the side I continued with my salad success, making a strawberry spinach salad...so yum! I mean, I run the risk of being hungry in an hour due to the lack of carbs, but hey, the hubby was super pleased...the food tasted good and fit in his diet.

Strawberry Spinach Salad
1/4 c. white vinegar
1 lemon
1/4 c. white sugar
1/2 c. vegetable oil
1 Tbsp. poppy seeds
1 bag baby spinach
1/2 c. sliced almonds - toasted
1/4 c. red onion - sliced thin
16 oz. strawberries - sliced
crumbled feta

Mix vinegar, juice of 1 lemon and sugar in small mixing bowl until sugar dissolves. Add oil and poppy seeds. Set aside. Meanwhile, toast almonds in pan over medium heat, tossing frequently. Place spinach in salad bowl. Top with strawberries, almonds, onion, feta. Top with dressing when ready to serve.

This is a great salad for the spring. Strawberries are sweet and the combo of the berries, onions and feta creates a party in your mouth.


Veggie Smothered Chicken
4 boneless skinless chicken breasts
Italian dressing (I used the Four Seasons mix at home - better than the bottle)
1/2 large red onion - sliced 1/4 in. thick
1 green pepper - sliced
10-12 button mushrooms - sliced
2 tbsp. butter
1 tbsp. olive oil
garlic powder
sea salt
pepper
8 slices provolone cheese
Marinate the chicken in Italian dressing for 2-4 hours. When ready to begin cooking, slice onion, green pepper and mushrooms. Preheat oven to 375. Place chicken in Pyrex baking dish with remaining marinade, sprinkle with garlic, salt and pepper and place in oven. Cook for 20-25 minutes. Meanwhile, saute veggies in butter and olive oil over medium heat until tender. When chicken is almost done, pull out of oven and top with 2 pieces of provolone cheese. Return to oven until cheese melts. Serve immediately.

Like I said, cheese makes everything better and this is no exception. And the mound of veggies on top acts like a side dish in an of itself. It's perfectly easy, quick and delicious.

On a side note, I need to talk about my recent purchase...I don't know about you, but I love recycling but hate that you need to separate the recyclables from the trash. I mean, I am sick of tripping over brown Trader Joe's paper bags! So I have been on a mission to get a trash can and recycling bin all contained in one unit. Well, I found the best thing to happen to my kitchen since the cast iron skillet. It's the simplehuman Deluxe Rectangular Recycler...so awesome! Yes, it is a little pricey but so worth it for my sanity...I'm in love! Check it out...

Ahhhh....food therapy complete...and some trash therapy too...

I have been pretty remiss in my postings over the last week. Between working and babysitting an 18 mo. old for 2 days, I have been beat. I am also coming to terms with the fact that I am going to be 30 in 48 hours, so I had to prove to myself that I could drink like at 21 year old....well...I can't. And to top it off, my 62 year old father is in better shape then I am...we played golf on Saturday and I felt like a cripple by 8PM...Dad was ready for round 2 on Sunday. Between the beer and the sore muscles, I seriously was in bad shape. Needless to say, all of this lead to me being a pretty lazy cook.

I had great intentions for dinner tonight, but the cold rain got me down. Maybe the rain should get me down more often, because I whipped up a fab salad, sausage sandwiches and chocolate pudding pie. I know, I know...chocolate pudding pie?! I don't eat sweets! But this is a family fave that I got an uncontrollable craving for...it had to be done.

The sausage sandwiches were definitely not the star. I mean, I cut up a red and green pepper in strips, cut up an onion in strips and added a jar of sauce and a package of sausages...let it cook on low for 3 hours and dinner is done.

The salad on the other hand was pretty awesome, if I must say so myself. I constantly find myself in a 'salad rut'. Greek, Caesar, wedge...I mean, I'm not very original. But this one may have brought me out of the darkness.

Warm Goat Cheese Mixed Green Salad
1 log herbed goat cheese
2 eggs - beaten
1/2 c. bread crumbs (seasoned or unseasoned)
1 bag mixed greens
6-8 mushrooms - sliced
1 shallot (or 1/2 red onion) - sliced thin
3/4 c. dried cranberries
1 lemon
1 tsp. dijon mustard
2 1/2 tsp. balsamic vinegar
1 clove garlic - minced or grated
1/2 - 3/4 c. olive oil
1/4 tsp. dried rosemary
1/4 tsp. Borsari seasoned salt (recommendation from my fellow blogger Elizabeth Hardy)
fresh ground black pepper

Cut the goat cheese into 1/2 inch slices (the best way to cut is with dental floss). Dip into eggs then breadcrumbs. Place on plate and refrigerate until ready to use. Mix greens, mushrooms, shallot and cranberries in large salad bowl. For the dressing, mix the dijon, balsamic, garlic, oil, rosemary, seasoned salt and pepper. Let sit in the fridge for at least 30 minutes or until ready to use.

When just about ready to eat, heat 3 Tbsp. oil over medium high heat. Place coated goat cheese in pan. Flip after 2 minutes. Place on top of salad. Serve immediately.

Chocolate Pudding Pie
1 pre-made pie crust (I used Pillsbury from the refrigerated section)
1 package of cook and serve chocolate pudding
1/2 pint heavy whipping cream
2 tbsp. powdered sugar

Cook pie according to directions on package. Let cool. Cook pudding according to package. Pour pudding into cooled pie crust, reserving about 1/4-1/2 c. Place heavy whipping cream in chilled bowl (I put in the freezer for 30 mins). Add 2 tbsp. powdered sugar. Whip until stiff. Add in the remaining pudding and mix until incorporated. Top pie with whipped cream.


I feel like this meal got me back in the groove. But, my nemesis, boneless skinless chicken breast is defrosted in the fridge. That said, I need to get creative before tomorrow night. Maybe I will stuff them...maybe I will fry them...who knows...but you will! Check in tomorrow night!

Ahhhh....food therapy complete!

So everyone knows that I am the epitome of WASP. I mean, my idea of a home cooked meal very rarely included anything involving pasta or red sauce. I was definitely more in the camp of meat and potatoes...Hitler would have been proud, but, I married a Mussolini, so I had to catch on quick.

Most cooking has come pretty naturally to me, but Italian proved to be a challenge. My husband will admit that I have earned my strips when it comes to Auntie's meatballs (recipe to be released at a later date...if approved), baked ziti and lasagna, but my first batch of eggplant parm was a disaster. "The eggplant is too thick", "my Mom used to peel the eggplant", "my Aunt's wasn't this soggy"...yeah, ummm...one piece of constructive criticism would've been enough...thanks.

So this time I sucked up my Berlin Wall loving pride and called my mother-in-law for some tricks...the result...perfectly delicious eggplant parm...

Eggplant Parmesan
1 eggplant
sea salt
2 large eggs
2 c. Italian seasoned breadcrumbs
2 Tbsp. Parmesan cheese
Vegetable oil
1 ball fresh mozzarella
1 jar marinara sauce (I used a jar from Trader Joe's and added in garlic powder, salt, pepper and parm cheese)

Trick - 1 day before preparing the eggplant parm, slice the eggplant into 1/2" slices. Place a layer of paper towels onto a cookie sheet then place sliced eggplant on top. Sprinkle generously with sea salt. This will release the water and dry out the eggplant. Place paper towels on top. Let sit overnight. On the counter top is fine...they do not need to go in the fridge.

Day of cooking - Place shallow pan on stove over medium - medium high heat. Meanwhile, place 2 eggs in shallow bowl and 1 1/2 - 2 c. of seasoned bread crumbs in another shallow dish. Coat shallow pan with 1/4 in. vegetable oil. Turn on oven broiler to high.

Dip eggplant in egg then breadcrumbs. Place in hot oil. Let cook 1-2 minutes/side until golden brown. Flip and cook for an additional 1-2 minutes. Remove from pan and place on plate covered in paper towels. Return to baking sheet. When all pieces are cooked top with grated mozzarella cheese. Place in oven until cheese is melted. Top with sauce and serve.

I served this eggplant parm with a side salad topped with onions, fresh mushrooms, celery and dressing of your choice.

It only took 5 years of being together for me to earn my honorary Italian card. I wish for none of my friends and followers to have to wait this long. Use this trick and you are sure to make a crispy and tasty eggplant parm that the most devout Italian will enjoy. Matt said that this gave him the same satisfaction as pasta with none of the carbs...totally worth it!

Ahhhh...food therapy complete.

I don't know about all of you, but pork and sauerkraut was a staple on New Years Day in my house. Just like I don't think that you should reserve roast turkey for only Thanksgiving, I definitely don't think that pork and sauerkraut should be limited to a day when most people are so hung over that the thought of vinegar flavored cabbage makes them sick. However, I do find this meal to be polarizing...people either love it or hate it. Matt, for example, was quite quick to say that he was not a fan...that was until he tried my super simple recipe.

I mean, this recipe is so simple, it's almost criminal.

Pork Roast w/ Sauerkraut
1 - 3 lb. pork roast
1 bag of sauerkraut (do not use the can stuff!)
salt
pepper
garlic powder

Place garlic powder in crock pot. Sprinkle roast generously with salt, pepper, garlic powder. Place roast on top of sauerkraut in crock pot. Cook on low for 7-8 hours.

Mashed Potatoes
5 russet potatoes
1/2 stick salted butter
1 Tbsp. cream cheese
2 Tbsp. sour cream
salt
pepper

Peel potatoes and cut into even size cubes. Place potatoes in a pot of salted, cold water. Bring water to a boil. Cook for 10-20 mins (pierce with fork to check for doneness) and drain. Return to pot. Add butter, cream cheese, sour cream and salt and pepper to taste. Use potato masher or beater to mix to desired texture.

I served this with a cold broccoli salad. It is sweet, salty and super yummy. A very nice change from the standard salad selection.

Broccoli Salad
2 bunches broccoli tops
10-12 slices of bacon (cut into bits and browned)
2/3 c. raisins (I do not like raisins so I excluded them)
1/3-1/2 c. finely diced onion
1 c. mayo
1/4 c. sugar
2 Tbsp. vinegar (I used balsamic to increase the sweetness)

Trim broccoli to size of your liking...I cut to bite-size pieces. Mix vinegar and sugar until sugar is mostly dissolved. Mix in bacon, raisins (if using) and onion until incorporated. Add broccoli. Refrigerate at least 2-3 hours to overnight.

This meal was a nice change and a great meal on a cold Sunday night. I have to say that I am definitely ready for spring so I hope that this is the last time that I eat this meal until 1/1/11, but it certainly is a great crock-pot meal.

For those of you that haven't been lucky enough to visit or live in Dallas, Chuy's is quite possibly the best Tex-Mex restaurant on the planet. Between the queso, jalapeno ranch dressing, chuychangas and homemade tortillas, it is a fat girl's dream...well, it's this fat girl's dream. I find my love for tex-mex rather strange considering that the only "mexican" I grew up with was fajitas and tacos (seasoned with a packet from a box), but this love is deep. I mean, really deep. I am constantly trying to replicate my favorite tex-mex meals. And with my birthday coming up, I really think that the best gift in the world would be the aforementioned combo from Chuy's.

Realizing that is an impossibility, I was determined to create a meal that would make even the biggest Tex-Mex fan proud. Considering that I am the only Tex-Mex lover in the house, I would say the mission was accomplished.

Chicken Enchiladas served with blue chips and a side of Chuy's Jalapeno Ranch (well, a close adaptation anyway)....

Chicken Enchiladas
3 boneless, skinless chicken breasts (cubed)
1 tbsp. cumin
1/2 tsp. garlic powder
salt
pepper
10 small flour tortillas (most enchiladas are made with corn tortillas, but I don't really like them, so use whichever you prefer)
16 oz. sour cream (separated into 2 - 8 oz portions)
1 bunch green onions - sliced (use white & green part)
2 - 4 oz. can chopped green chilies
2 c. Mexican mixed cheese (separated into 2 - 1 c. portions)
1/4 c. butter
1/4 c. flour
2 c. chicken stock

Drizzle preheated skillet with vegetable oil over med-high heat. Add chicken, cumin, garlic powder, salt and pepper. Cook until all sides are brown, about 7-10 mins. Meanwhile preheat oven to 375 degrees and mix sour cream, green onions, chilies & cheese. Set aside. When chicken is done cooking, add chicken to sour cream mixture, stir. Spray a pyrex baking dish with nonstick spray. Place 1 tortilla on cutting board. Place a portion of the chicken mixture in a line on the tortilla. Roll tightly and place in baking sheet, seem side down. Continue until all 10 tortillas are rolled.

In another skillet (I cleaned out the one I previously used and re-used it) melt 1/4 c. of butter over medium heat. When melted, add 1/4 c. of flour. Stir constantly until smooth. Add in 2 c. chicken stock, 8 oz. of sour cream & can of chopped green chilies. Continue to stir until thick. When thick and creamy, pour over the top of the rolled enchiladas.

Bake for 20 mins. Sprinkle remaining cheese on top and cook for an additional 5 minutes. Serve while hot.

Chuy's Jalapeno Ranch
I have to say this was close but not quite...I am going to work on it some more and will let you know how I make out. Either way, it's still a delicious dip or salad topper!

1 quart mayonnaise
1 cup buttermilk
1 cup chopped jalapeno
1 cup green tomatillo sauce
1/2 bunch cilantro, chopped
3 (1 ounce) packets dry ranch dressing mix

Mix first 5 ingredients in a blender until smooth. Stir in ranch mix with a whisk. Chill and serve (I ate with Blue corn tortilla chips)

This menu definitely cured my immediate need for all things Tex-Mex but I have to admit, it just isn't the same. Honestly it just reaffirmed my need to plan a trip back to the land of warm nights, flat lands, southern drawls and Chuy's y'all!

Ahhh...food therapy complete.

And even Matt cooks dinner...sometimes....

That whole "work" thing that I keep mentioning continues to put a kink in my dinner regimen. I go down to my office/basement/pool table area (as Cheryl calls it) at around 8:30 and next thing you know it's 3PM! I'm way behind...I used to start planning dinner the second that I got hungry...usually at about 8:39 AM. But things have changed. And to add insult to injury, my poor little doggie Abby needed an emergency trip to the vet. The little bugger has an ulcer in her eye and has to wear a CONE on her head for the next week! Breaking my heart! I need to learn how to handle this. But today I came up with the perfect solution...come up with a meal and have someone else cook it! Genius! I can't afford a personal chef, so my husband was going to have to work.

So I look in the fridge and see the defrosted flank steak. Usually I make a batch of fajitas or marinate the steak for at least 8 hours, but I wanted something different. I am not Italian...in fact, I am the antithesis of Italian, but sometimes I can come up with a good one to represent for my hubs...tonight it was Brasciole. I have to say, with only a little direction, Matt whipped up a great meal, which only proves that anyone can do it.

Italian Brasciole
1 flank steak - pounded to 1/2 in. thin
1 bag frozen spinach - defrosted and drained (to drain spinach use either a cheese cloth or triple-layered paper towels and squeeze out all liquid)
1/4 c. grated Parmesan
Montreal Steak seasoning
Sea Salt
Fresh Cracked Peppers
Granulated Garlic
Fresh mozzarella
2 cans tomato sauce (or 1 jar of your fave sauce)
2 cans diced tomatoes
Olive Oil

Pound out flank steak (place on a cutting board between 2 pieces of Saran Wrap) until 1/2 in. thick. Sprinkle with Montreal, garlic powder, salt & pepper. Top with Parmesan cheese, fresh mozzarella and spinach. Roll up length-wise as tight as possible. Secure with either cooking twine or toothpicks.

Heat a skillet over medium-high heat. Coat pan with olive oil. Sear all sides of the steak until brown (about 1-2 mins/side). Meanwhile add sauce to a dutch oven. I seasoned my sauce with italian seasoning, parmesan, garlic powder, salt, sugar, pepper, crushed red pepper and diced onions...you can season to your taste. Once all sides are browned, place roll in sauce. Bring sauce to a boil over med-high heat. Reduce to low and let cook for 2-3 hours. This cooking process with make a tough cut of meat super tender and delicious.

In case you haven't noticed yet, I'm a huge fan of meals that are basic that can be totally changed to fit your taste or mood. For example, this brasciole can be stuffed with red peppers, ricotta, prosciutto, asparagus, Xanax....you name it, you can use it.

I served with a Caesar salad and buttered spiral noodles (butter, s&p, garlic powder & parm). It was an Italian meal that will make a true Italian or true WASP proud. And to make it even better, all I had to do was eat it! So yum!

Ahhhh...food therapy complete!