Skinny Stacks

Hello and Happy Wednesday! 

I’ve always been all about eating healthy but as of late I’ve been very into making sure what I eat is good for you. This stack recipe has officially been put into rotation. I'm obsessed! It’s a perfect week night meal because it’s so easy! It’s from the cookbook “Skinny Taste Fast and Slow” by Gina Homoloka. I love her Skinny Taste recipes! Here is how to make my latest favorite:

 Baked Eggplant Parmesan Stacks

what you need: 

(I cut the recipe in half which made three stacks) 

1 eggplant

1/4 tsp salt

1/2 cup skim ricotta cheese

1/4 cup mozzarella  

1/4 cup freshly grated Pecorino Romano cheese

1 1/2 tbsp finely chopped fresh basil

3/4 cup marinara  

15 spinach leaves  

what you do:

preheat oven to 450 degrees

Cut the ends off of the eggplant and cut into slices about 1/2 inch thick. 

Place slices on prepared baking sheet and spray each side with olive oil and season with salt and pepper. Bake on each side about 8 minutes.

Meanwhile in a bowl combine your cheeses and basil. 

Make your stacks by putting a little bit of marinara onto each slice of eggplant about 1 tbsp. Then top with cheese mixture, again, about 1 tbsp and two spinach leaves. Repeat the process until you are about three high.  

Pop in oven for about 8 minutes. Enjoy! 

What I love about this recipe is not only it’s deliciousness but like I said, you can make it for a weeknight but also for a fancy appetizer. Two stacks are about 340 calories which is pretty amazing. 

Have a great day! I hope there is a glass of wine at the end of it!

The Hands Behind Your Plate

Today is my first "Perfectly Plated" that doesn't involve a recipe. I absolutely love doing recipes but the whole point of this segment was to bring you more than fancy fast recipes. While on vacation I got to thinking about how The Keys are very known for their food. I mean you basically can't get a bad meal. So I thought about the hands that create this amazing food and where they have been but more importantly what they've learned. When I was in hair school one of my teachers said you always have to keep learning or else you'll go stale. I took that and used it in all aspects of my life ever since.

I decided to interview a couple people in the restaurant industry so see what they've learned while making people happy with the food served. The first Chef I spoke with was Vinny from Mangia, Mangia a Pasta Café in Old Town, Key West. He was kind enough to talk to my in the middle of the dinner rush. Originally from Los Angeles he's been a Chef for 15 years. I asked him what was the one thing he has learned in his many years of being in the industry.

I would have to say I totally agree with what he said.

Next, was Castaways because I needed Sushi in my life. There is no better place for sushi than in The Keys! So fresh and so delicious! This is Conner and he was serving up the sushi that night. Also very busy and also sweet enough to talk to me. I asked him the same question. What have you learned being in the industry? The first is my favorite but the second means it gets busy and you just have to roll with it. 

Can you even handle the sushi hearts?!

Not that I didn't already have much respect for people in the industry being that I was for years but it was really cool to get their perspective. a lot of times when we go out to eat it's about the food this was a good way to think about a little more.

Happy Wednesday!

“Everything is hot and everything is sharp.”

— Kai, my Aunt's Boyfriend and has been in the industry for many years

No Need To Knead

I don’t know about you but any chance I get to use my fresh herbs I take it. That’s one of the many reasons I just love this time of year. Thyme, Dill, Basil, and Rosemary I can’t get enough. This super easy but very elegant bread is perfect for your next dinner and you get to use your Rosemary. How do I know it’s easy? Because I made it with a screaming, teething baby strapped to my body. Insert hysterical laughter...

Rosemary Parmesan Skillet Bread

What you need: 

1 packet instant yeast 

4 cups flour

1 1/2 tbsp fresh Rosemary

2 cups warm water

1 tsp sea salt

olive oil

parmsean cheese  

What you do: 

Preheat oven to 400 degrees and oil your cast iron skillet.

Mix the water and yeast and let it sit for 5 minutes. Then mix in the flour, Rosemary, and salt. You don’t need to knead this bread which is great. I did just slightly to make it more pretty.

Cover with plastic wrap and let it rise for about an hour. I let mine rise in the skillet. Sprinkle some fresh rosemary, a little olive oil on top, cut an X in the middle and bake for 20 minutes. After that, take it out and put desired amount of parm cheese on top and throw it back in the oven for another 20. 

Enjoy!  

Have a great Wednesday! We've almost made it to our long weekend...