A Girl's Gotta Eat!

Mike and I have been getting eggplant in our CSA box as of late and were on the search for new ways to enjoy them. Normally we would treat ourselves to Eggplant Parmesan, but since that would require several eggplant and typically we receive 1, we needed to branch out. While perusing a Rachael Ray magazine on my lunch break, the solution presented itself: Mediterranean Chicken Stacks! The recipe looked simple and delicious, two of our favorite things. We had fresh eggplant and tomatoes from our farm box, and I picked up fresh herbed goat cheese from Noble Springs Dairy at NFM. The recipe did take a bit longer than the magazine promised, but we've found that it usually does. It still made for a great weeknight meal...not a ton of ingredients were needed, and it only got one skillet dirty. It makes 4 servings, so Mike and I even had lunch for the next day ready to go! Mediterranean Chicken Stacks 1 eggplant (10 oz.), trimmed and peeled Salt and pepper 2 thick slices coarse...

As I may have mentioned in a previous post, I’ve become hooked on farm-fresh eggs and milk from Nashville Famers’ Market (for those of you in the area, my faves are JD Country Milk and Schrock Farms). A few nights ago I was on the hunt for an easy dinner that at least resembled something healthful, so decided to go for a frittata. I had just received an oven-safe skillet for Christmas and figured this would be a good way to break it in. Many of the recipes I found made a bigger frittata that what I felt like was necessary for just Mike and me, and none of them used the exact ingredients I was hungry for, so I decided to wing it. I must say, the result was quite tasty and heated up well the next day for lunch at work. The following is my “recipe” for our Mediterranean Frittata . Cook about 4 slices bacon in a large oven-safe skillet until crisp. Remove to a paper towel lined plate to drain, reserving the 2 to 3 tablespoons of the drippings in the skillet. Crumble the bacon once it co...

I don’t know about your family, but Thanksgiving with my family is an all-day affair filled with preparing pies, turkey, and trimmings, watching some football, and getting everything ready for that moment when we all sit down at the table and eat until our pants begin to feel perhaps a little uncomfortable. All that prep work makes us hungry long before that button thingy on the turkey pops (even if all we’re doing is watching someone else)! And so, usually I bring some sort of appetizer to tide us over until the big event. This year, not knowing when exactly we were eating, I opted to try 2 new recipes: Greek Layered Dip and Beer Cheese Spread. And here I will toot my own horn (Toot, toot!) because I think they were both quite delicious. The layered dip was like your traditional Mexican 7-layer dip that has guacamole, beans, cheese, what have you, but instead has hummus, tzatziki sauce, ground lamb, feta and some tasty veggies. The Beer Cheese Spread was easy to whip up, made plenty...