Crockpot Lasagna

Ingredients:

• 1 pound bulk Italian sausage (recommended) or 5 large italian sausages, sliced (used in pictures above)
• 1 medium onion, diced
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste
• 2 jars Classico Spicy Tomato and Basil marinara sauce
• 1 egg
• 2 to 3 garlic cloves, minced
• 1 container (15 ounces) ricotta cheese
• 2 cups shredded Mozzarella cheese
• 1/2 teaspoon salt
• 1 cup grated Parmesan cheese
• 2 teaspoons cayenne pepper
• 15 uncooked lasagna noodles
• 1 teaspoon oregano
• 1 cup frozen corn
• 2 teaspoons red pepper flakes

Instructions: 

1. Heat olive oil in a large skillet on medium-high heat. Add sausage and onion to skillet. Sprinkle salt and pepper on sausage and onion. Cook for approximately 6-8 minutes or until sausage is no longer pink. Drain.
2. Stir in marinara sauce, salt, garlic and cayenne pepper. Heat until the mixture comes to a boil and then simmer.
3. In a large mixing bowl, combine egg, ricotta, mozzarella, and half of the grated Parmesan cheese. Stir until thoroughly combined.
4. Spoon 1/4th  of sausage mixture into bottom of slow-cooker. Top with 5 lasagna noodles, broken into pieces to fit.
5. Spread half of cheese mixture on top of noodles, followed by 1/4th of sausage mixture. Add corn on top of sausage mixture.
6. Top with 5 more noodles, remaining half of cheese mixture and another 1/4th of sausage mixture. 
7. Add remaining 5 noodles. Top with rest of sausage mixture.
8. Cover and cook on low heat for approximately 4-6 hours.
9. Sprinkle remaining grated Parmesan cheese, oregano and red pepper flakes on top before serving.
10. Enjoy!

Chunky Beef Stew (Slow-Cooker Version)

I've been sick the last few days and haven't felt up to cooking a full meal. However, I did find the energy to make this hearty and delicious soup. This stew lasted me several days. It was perfect because I didn't want  to venture out in the cold to go to the grocery store when I was feeling sick. Try this recipe out on your next sick day (or whenever!) and let me know what you think.

Ingredients:

• 2 lbs beef stew meat, cut into bite-sized chunks
• Salt and pepper, to taste
• 2 tablespoons extra light olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/3 cup flour
• 1 medium yellow onion, diced
• 2 celery sticks, diced
• 3 tablespoons Worcestershire sauce
• 4 medium red potatoes, cut into bite-sized pieces
• 1 can beef broth (about 14.5 oz)
• 1 can cream of mushroom soup
• 1 tablespoon dried parsley
• 2 cups baby carrots, chopped
• 2 teaspoons thyme

Instructions:

1. Remove beef from fridge and allow to sit in room temperature for approximately 30 mins.
2. After 30 minutes, sprinkle salt and pepper on beef chunks. One by one, dredge beef chunks in flour until well-coated.
3. Heat olive oil and butter on a medium-sized skillet.
4. Working in batches, add beef chunks and garlic to skillet. Make sure beef is not overcrowded on skillet.  Heat beef for several minutes on each side until lightly browned and garlic is flagrant. When finished, pour contents of skillet (including any liquids) into Crockpot before starting next batch.
5. When all beef chunks are added to Crockpot, add all other ingredients (onion, celery, carrots, Worcestershire, beef broth, cream of mushroom soup, parsley, potatoes, thyme) to Crockpot and cook on low for approximately 6 hours. 
6. Serve and enjoy. 

Eggplant Pizza

Eggplant pizza is the perfect after-school or late-night snack. Super easy to make and also healthy!

Ingredients:

• 1 large eggplant
• 1 teaspoon salt
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon light olive oil
• 1/2 cup grated Parmesan
• 1/2 cup shredded mozzarella
• 2 teaspoons Italian seasoning
• 1 teaspoon oregano
• 1 teaspoon red pepper flakes
• 1 sweet Italian sausage 

Sauce Ingredients:

• 1 cup Spicy Ragu Italian Tomato Sauce
• 2 teaspoons Tostito's Hot Salsa
• 1 onion, diced
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon Italian seasoning 
• 1 teaspoon cayenne pepper
• 2 garlic cloves, minced

Instructions:

1. Pre-heat oven to 375 degrees F.
2. Cut off both ends of eggplant. Cut remaining eggplant in 3/4 inch slices.
3. Place eggplant slices on paper towels. Sprinkle with salt. Let eggplant sit for 15 minutes while the salt dries out the eggplant. 
4. Meanwhile, start making the sauce. In a medium-sized saucepan, heat two teaspoons of olive oil on medium-high heat. Add garlic to saucepan and saute for about one minute or until flagrant.
5. Add tomato sauce, salsa, onion, Italian seasoning and cayenne pepper to saucepan. Bring to a boil and then reduce heat. Simmer until sauce is needed for eggplant slices.
6. After the 15 minutes has passed, wipe eggplant slices dry with a paper towel. 
7. Spray a large roasting sheet with olive oil spray. Add eggplant slices to roasting sheet. Brush olive oil on eggplant slices and coat with Italian seasoning. 
8. Bake eggplant slices for 25 minutes.
9. Meanwhile, mix Parmesan, mozzarella and oregano in a small bowl. 
10. Slice Italian sausage into 1/4 inch slices. In a medium-sized saute pan, heat light olive oil on medium-high heat. Add sausage to pan and saute for 3-4 minutes. Remove sausage from pan and set aside. 
11. After 25 minutes, remove eggplant from oven. Turn oven setting to broil.
12. Add sauce to eggplant slices. Add sausage slices on top of the sauce. Finish with a generous amount of the cheese/oregano mixture. Put pizzas back in oven until cheese is melted and slightly browned. For me, this took about 3 minutes. Broiling time will vary.
13. Remove pizzas from oven. Top with red pepper flakes if desired. Serve immediately. 

Chicken-Stuffed Eggplant Bowls

The perfect dinner for two! The following recipe is for two eggplant bowls. 

Ingredients:

• 1 large eggplant
• 3/4 lb boneless, skinless chicken breasts cut into small cubes
• 1 can diced tomatoes
• 3/4 cup Classico Tomato and Basil marinara sauce
• 1 onion, diced
• 2 garlic cloves, minced
• 1/3 cup shredded Parmesan cheese
• 2 teaspoons grated Parmesan cheese
• 1 teaspoon oregano
• 1 cup chopped mushrooms
• 2 tablespoons extra virgin olive oil
• Sea salt and ground black pepper, to taste
• 2 teaspoons red pepper flakes
• 2 teaspoons cayenne pepper
• 1 and 1/2 cup chopped baby spinach

Instructions:

1. Pre-heat oven to 375 degrees F.
2. Slice eggplant in half. Scoop out the center of both halves. Chop the eggplant that was scooped out into small pieces and set aside for later use. 
3. Brush eggplant with olive oil and place on a lined baking sheet. Bake for 15 minutes.
4. Meanwhile, heat a tablespoon of olive oil in a large skillet on medium-high heat. Add garlic to skillet and saute for about one minute or until flagrant.
5. Add in diced onion, chicken cubes, mushrooms and the remaining eggplant. Cook until chicken is opaque.
6. Add in tomato, Classico sauce, spinach and seasonings. Cook until for about 4-5 minutes.
7. Fill eggplant bowls with mixture. Sprinkle shredded Parmesan cheese and oregano on top. 
8. Bake eggplant bowls for about ten minutes. 
9. Remove eggplant bowls from oven and top with grated Parmesan cheese and more red pepper flakes if desired.
10. Enjoy your healthy and delicious dinner!

Panko-Crusted Chicken Stuffed with Ricotta, Spinach and Peppers

Ingredients:

• 2 thick boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 yellow bell pepper, diced
• Small handful of chopped baby spinach
• 2 tablespoons Parmesan cheese
• 2 tablespoons mozzarella cheese
• 2 tablespoons light olive oil
• 2 cloves minced garlic
• Sea salt and freshly cracked pepper, to taste
• 2 cups Italian seasoned panko crumbs
• 2 teaspoons Italian seasoning
• 2 eggs
• 2 teaspoons dried parsley

Instructions: 

1. Pre-heat oven to 400 degrees F.
2. In a large mixing bowl, combine ricotta, bell peppers, Parmesan cheese, mozzarella cheese, spinach, garlic, one teaspoon dried parsley, salt and pepper. Mix until thoroughly combined.

3. Rinse the chicken breasts and pat dry.

4. Cut a long horizontal slit along the center of the thin long edge of the chicken breast. Be careful not to cut all the way through. Fill the cavity of the chicken breast with the ricotta mixture. Close the cavity using either a toothpick or kitchen string. 

5. Season each side of the chicken breast with salt and pepper.

6. In one small bowl, add eggs and whisk until mixed. In another small bowl, add Panko mixture and Italian seasoning. 

7.  Dip chicken breasts in eggs carefully without opening the cavity. Then dredge the chicken in the panko mixture until fully coated.

8. Heat olive oil in a skillet over medium-high heat. Add chicken to skillet and cook for 3-4 minutes or until the chicken is golden brown. 

9. Flip chicken and place the skillet in the oven. Cook for 20 minutes, or until the chicken is cooked through. The temperature inside the chicken should reach 170 degrees F on a meat thermometer. 

9. Let meat rest for 5 minutes before serving. Add dried parsley to chicken breasts and then serve. Enjoy!

Home Decor

We moved into our new apartment last week and just started decorating. There is still so much left to do! But here is a sneak peek:

One-Pan Lemon Chicken Piccata

Ingredients:

• 3 boneless, skineless chicken breasts, sliced into halves.
• 2 tablespoons capers
• 1 lemon, sliced into quarters
• 1/4 cup lemon juice
• 3/4 cup flour
• 2 cloves minced garlic
• 1 cup chicken broth
• 3 tablespoons butter
• Salt and pepper, to taste
• 3 tablespoons vegetable oil
• 2 tablespoons dried parsley
• 2 teaspoons cornstarch
• 1 tablespoon water

Instructions:

1. Pre-heat oven to 400 degrees F
2. Rub salt and pepper onto chicken breasts.
3. Dip chicken breasts in flour until they are fully-coated.
4. In a large skillet, heat vegetable oil. Add chicken breasts to skillet and cook until golden brown on both sides--about 3 minutes for each side. Work in batches and do not overcrowd the chicken in the skillet. Add more oil if necessary.
5. Remove chicken from skillet and place in oven. Bake for 18-20 minutes or until chicken is no longer pink and is heated through to 170 degrees F. 
6.  Drain most of the oil from the skillet, leaving only a thin layer on the pan.
7. On medium-high heat, add minced garlic to skillet and cook for about 1 minute or until flagrant.
8. Pour chicken broth into the skillet. Then stir in lemon slices and bring to a boil. 
9. In a small bowl, mix cornstarch and water. Then add this mixture to the skillet.
10. Cook for about 5-8 minutes. 
11. Add lemon juice and capers to skillet. Simmer until the sauce is reduced and slightly thickened, about five minutes more. 
12. Add butter to skillet and stir until it is melted. 
13. Add parsley, then remove skillet from heat and set aside. 
14. Remove chicken from oven and serve with sauce on top. If desired, serve over angelhair pasta. 
15. Enjoy!

Surf N' Turf: Filets with Cherry Port Sauce and Lemon Butter Scallops

Note: I forgot to add the crumbled bleu cheese to my steak *face palm*. It was still delicious but the bleu cheese would have added that extra special touch. 

Happy Valentine's Day! We celebrated at home and had surf n' turf for dinner. It was delicious! Here is the recipe:

Filet Mignon with Cherry Port Sauce

Ingredients:

• 2 beef tenderloin steaks (8 ounces each)
• 1 cup dried red wine
• 1/3 cup dried cherries
• 1/3 cup raisins
• 1 cup dry red wine
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon ground mustard
• 2 teaspoons cold water
• 2 tablespoons sugar
• Salt and pepper, to taste
• 1/4 cup crumbled bleu cheese
• 1/2 cup diced onion

Instructions:

1. Add black ground pepper to both sides of steaks
2. Broil for 6-9 minutes until steaks reach desired donenes (We like medium-rare, so I broiled them for about 7 minutes on each side)
3. While steaks are broiling, combine wine, raisins, cherries, onion and sugar in a small saucepan. Bring to a boil and then cook until liquid is reduced by half.
4. In a small mixing bowl, combine cornstarch, ground mustard, salt and water until smooth. Slowly stir this mixture into the saucepan. Bring to a boil and then cook and stir for 2 minutes or until sauce reaches desired thickness. 
5. Pour sauce on top of steaks and sprinkle with bleu cheese. Serve immediately. Enjoy!

Lemon Butter Scallops

Ingredients:

• 1 pound scallops
• 2 tablespoons unsalted butter
• Salt and pepper, to taste
• 2 tablespoons parsley

For the lemon butter sauce:

• 2 tablespoons unsalted butter
• Juice of 1 lemon
• 2 cloves minced garlic
• Salt and pepper, to taste

Instructions:

1. In a large skillet, melt one tablespoon of butter on high heat.
2. Remove small side muscle from scallops. Rinse in a colander with cold water and then pat dry. 
3. Season scallops with salt and pepper.
4. Working in batches, add scallops to skillet in a single layer. Cook for about 1-2 minutes on each side. Scallops should be golden brown and translucent in the center. Set aside after cooking.
5. For the lemon butter sauce, melt 2 tablespoons of butter in the skillet. Add garlic to skillet and cook for about 1 minutes or until flagrant, Stir in lemon juice and season with salt and pepper.
6. Serve scallops immediately with lemon butter sauce. Sprinkle parsley on top of finished scallops. Enjoy!

Travel Life

In Tampa right now. How is my hotel room already so messy?!

Below is a pic of the room service I just ordered. Portobello sandwich and fries with a glass (or two) of pinot grigio. It was pretty good, but I can't wait to get back to NYC tomorrow and cook up some of my own food!

I will update when I get back to the city!

xoxo,

Sam

Fish and Chips in England

Meal Planning 101

I just recently got into cooking, so there are a lot of fundamental foodie skills that I need to work on. One of those skills is meal planning. When I first decided to try cooking dinner at home every night, I would never think beyond that day's meal. My routine went something like this: go on Pinterest to get ideas, go grocery shopping, make dinner, toss the leftovers and then repeat the process the next day.

Now I have realized that it is much more efficient to plan for the week ahead, not just that night's dinner. I have made Sunday my official Meal Planning Day. On Sunday, I scour the Internet for recipe ideas and make a comprehensive grocery list. I will search the Internet or use apps like RetailMeNot to find any available coupons. Then, I either go to the local grocery store or place an order on Fresh Direct. We usually get takeout on Sundays, so I don't have to worry about that night's dinner. And it feels great to have all of my shopping and meal planning done for the week ahead! I am free to concentrate on cooking--the fun part!

I know that most of my readers are cooking newbies like myself. So I drew up this simple list of ways to make your meal planning more efficient. Efficient meal planning is cost-effective, timely, and just generally makes your life easier. Ready to make a change for the better? Let's get started!

1. Keep a meal journal

Purchase a basic weekly planner for this.  Your meal journal should serve two purposes. One, you can use it to look back on past meals for inspiration. Two, you can use it to plan for the week ahead.

On a designated day of the week, search the Internet, cookbooks, and your own past recipes for the following week's meal inspiration. Once you have decided what you are going to cook each day, write up a grocery list of all of the items you need. Next, decide where you are going to get the items on the list. Some grocery stores might be better for certain items than others. Finally, get shopping! Having all of the items ready at your disposal is much easier than going out every time you realize you don't have a necessary ingredient. You will also save money this way.

Tip: try adding pictures of each night's dinner to your meal journal. It's fun to look back on what you ate a month ago or even a year ago!

2. Plan your meals around sales

Look at grocery circulars (either from the newspaper or online) to see what's on sale at your favorite grocery stores and plan your meals around that. Also,  try coupon-hunting apps like RetailMeNot and Ibotta to save even more money. This doesn't take much effort at all and it always makes me happy to know that I am saving money!

3. Try theme nights

As you may have noticed, I take pictures of each night's dinner. These photos are helpful in many ways. One way I use them is to determine if I am cooking something too frequently and need to branch out. Sometimes I will realize that I am stuck in a rut of cooking the same things over and over. One way I get out of this rut is by planning a theme night.

Most families have done a Taco Tuesday, but have you considered doing a Macaroni Monday or a Weiner Schnitzel Wednesday? Your theme could be a certain culture, like Indian or Italian. Or you could try Thanksgiving in June or a picnic in the dead of winter. The possibilities are endless.

4. On a diet? Check calories counts before you shop!

Meal planning and dieting go hand-in-hand. Research shows that people lose more weight if they plan their meals ahead of time.

Once you have drawn up your grocery list, Google each item to find out the calorie count. If the calorie count is higher than you were expecting,  research lower-calorie alternatives. Or simply make the next meal a light and healthy one to make up for your splurge. It's okay to cheat once in a while!

5. Rotate favorites

If you're cooking for someone other than yourself, ask them what their favorite dishes are and make a master list of ten or twenty recipes. Don't forget to include your faves on the list too! This master list will be your "go-to" list when you have no idea what to make for dinner. Rotate between the meals so everyone gets to enjoy their favorite entrée.

6. Keep staples on hand

You don't want to spend hundreds of dollars at the grocery store every week, so it is important to keep your kitchen well-stocked. Take note of the foods and spices you find yourself using constantly and make sure to always have them in stock. Here are some of my staples: chicken breasts, olive oil, Smart Balance, shredded cheddar cheese, bell peppers, diced onions, minced garlic, paprika and good ole' Frank's Red Hot Sauce.

7. Use leftovers strategically.

I used to just throw away all of my leftovers, thinking I would forget about them and they would start to smell if I saved them. Now I realize that I should take full advantage of leftovers in order to save money and cut down on trips to the grocery store.

It's important to package leftovers correctly so they stay fresh as long as possible. As soon as I store the leftovers, I make a note in my meal journal of when the product should expire and then try to work my future meals around that. I often push other planned meals back a day to make sure I use the leftovers first.

These are just a few easy ways to get started with meal planning. Got any other tips? Leave a comment below and let me know!

Taco Stuffed Peppers

Ingredients

• 4 medium bell peppers
• 1/4 cup diced onions
• 1 pound ground beef
• 3/4 cup canned black beans, rinsed and drained
• 2 cups hot salsa
• 1 cup diced tomatoes
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese or taco-blend cheese
• 1 tablespoon Mexican chili powder
• 2 teaspoons cayenne pepper
• 1 teaspoon paprika

Instructions

1. Pre-heat oven to 350 degrees F.
2. In a large skillet, cook beef and onions until beef is no longer pink and onions are translucent. Stir in Mexican chili powder, cayenne pepper and paprika. Add the black beans and salsa. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Cut bell peppers in half lengthwise. Remove stems and seeds.
4. Bring a pot of water to a boil. Add peppers to boiling water and cook for 3-5 minutes. Drain and rinse in cold water.
5. Place bell peppers hollowed-out side up on an ungreased 13'x9' baking dish. Fill peppers with 1/2 cup meat mixture.
6. Cover dish with foil and bake for 15 minutes.
7. Top with diced tomatoes and cheese. Put back into oven for another 5 minutes.
8. Serve with sour cream. Enjoy!

Crockpot Pot Roast

This past week has been super busy. We just moved into our new apartment and are still getting settled in. I wanted to cook dinner last night but knew I would not have much time later in the evening as there was plenty of unpacking and organizing to do. I made this simple pot roast in my Crockpot. It worked out great--I put the Crockpot on at about noon and the roast was ready by dinnertime at 8. This dish is perfect for those nights when you just want to "set it and forget it". If you try this recipe, let me know what you think! Leave a comment below with your thoughts.

Ingredients

• Boneless Beef chuck roast (about 2-3 lbs)
• 2 cups baby carrots
• 1/2 cup diced onion
• 1 lb red potatoes, sliced into quarters
• 2 teaspoon dried rosemary
• 2 teaspoons thyme
• 1/2 cup Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 cups beef broth
• 1 teaspoon garlic salt
• Kosher salt and pepper, to taste

Instructions

1. Place potatoes and carrots in slow cooker.
2. Cut roast in half.
3. Combine mustard, Worcestershire sauce, rosemary, thyme, garlic salt, salt and pepper in a small bowl. Rub this mixture all over the roast.
4. Place roast in slow cooker. Top with diced onions and beef broth.
5. Cover and cook on low for 6-8 hours.

Chicken Enchilada Zucchini Boats

I served my zucchini boats with a side of spicy Jambalaya-style rice.

Chicken enchiladas are a favorite dish of mine, but typically they are so unhealthy. I decided to create an alternative to the Mexican favorite and came up with this easy zucchini recipe. I served this dish to my family and they actually liked it more than regular chicken enchiladas! Try it out and let me know what you think. I like my sauce to be super spicy, but feel free to tone it down by leaving out a few of the spices to suit your preferences. Leave a comment here or tweet me at @kitchen_sams using the hashtag #LetsTalkFood. I hope you enjoy this simple but decadent dish as much as we did!

Ingredients

For the spicy enchilada sauce:

• 1 and 1/2 cups tomato sauce
• 4 tablespoons chipotle chile in adobo sauce
• 1 tablespoon minced garlic
• 2/3 cup low-sodium organic chicken broth
• 1 teaspoon Mexican chili powder
• Olive oil cooking spray
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 teaspoon cayenne pepper
• 2 teaspoons cornstarch

For the zucchini boats:

• Four medium zucchinis
• 8 ounces cooked and shredded chicken breast
• 1 teaspoon extra virgin olive oil
• 1/2 cup chopped onions
• 2 tablespoons minced garlic
• 1/4 cup cilantro
• 1 teaspoon cumin
• 2 tablespoons tomato paste
• 1/3 cup low-sodium chicken broth
• 1 teaspoon Mexican chili powder
• 1/2 teaspoon dried oregano
• 3/4 cup shredded chedder or taco-blend cheese

Instructions

1. Let's make the enchilada sauce first! In a medium saucepan, spray olive oil cooking spray and turn on medium-high heat. Add minced garlic to saucepan and saute for about 30 seconds.
2. Add chicken broth, tomato sauce, cumin, chili powder, cayenne pepper, chipotle chiles, salt and pepper, and cornstarch. Bring to a boil.
3. Reduce heat and simmer for 5-10 minutes. Set aside.
4. Preheat oven to 400 degrees F.
5. Add water to another medium saucepan. Bring to a boil while you complete the next two steps.
6. Now it's time to make those zucchini. Cut each zucchini in half lengthwise. Use a small spoon to scoop out the insides of the zucchini, leaving the zucchini about 1/4 inch thick.
7. Don't throw away the insides of the zucchini! Chop them into small pieces and put aside for later.
8. Drop the hollowed-out zucchini halves in the boiling water. Cook for one minute and then remove. Set aside.
9. In a large pan, heat oil. Add minced garlic and chopped onion. Cook on medium heat for about 2-3 minutes.
10. Add chopped zucchini, cilantro, shredded chicken, cumin, oregano, chili powder, chicken broth, and tomato paste. Mix well and cook for about 7 minutes.
11. Place 1/3 cup of enchilada sauce on the bottom of a large lasagna dish.
12. Add zucchini halves on top of the enchilada sauce.
13. Fill each zucchini half with chicken mixture. Press down firmly.
14. Top each zucchini with 2 tablespoons of enchilada sauce. Sprinkle shredded cheese on zucchini boats.
15. Cover with boil and bake for about 30 minutes.
16. Top with more cilantro and sour cream if desired. Serve and enjoy!