Grilled Eggplant Canape Video and Seasonal Eating Class

So today I got to go back to the Farmer's Market at the Ag Center to teach a Seasonal Eating cooking class!  I did quite a few of these last year, but due to my current job I couldn't do as many this summer.  However, today was lots of fun, and I think everyone really enjoyed the recipes!  I decided to use eggplant and okra because most people don't know how to prepare those type of veggies in creative ways. There are some great pictures below the video of the day.  Thanks to those of you who came and also thanks to my sweet husband for taking some great pics with the new camera!! YAY!

    I also made a video of the Grilled Eggplant recipe back when Alex Belew filmed a couple cooking videos for me.  The video says Eggplant Canape, just so you know the definition of canape is basically a thin slice of bread or toast with a topping and served as an appetizer.  So don't let that name scare you off!  Oh and I realized later I should have done a wardrobe change from the last video I posted (they were filmed on the same day).  Oh well, gotta learn somehow!

Grilled Eggplant Canape

Print Recipe

Pictures From the "Seasonal Eating" Cooking Class!

Rounding up the troops! ha

Beautiful Cherry tomatoes from the Market

I love Okra, looks like little green flowers :)

Fresh Peaches and Cream Corn, also some sliced Eggplant

Getting the cooking action started!

Gran is in town from South Carolina and got to see her first cooking class taught by me!

Win a Kitchen Makeover from RWOP!!

             Well you may remember, a little over 2 years ago I was finalist in a competition called Real Women of Philadelphia! It was the one where I made this video (below), then I was off to Savannah, GA right after my honeymoon for an awesome trip and cook off!  It was one of the most exciting experiences of my life!
            Even though I wasn't the winner, it really jump started all of the cooking craziness that has gone on in my life for the past couple of years.     I made so many lasting friends from all over the country that have been so supportive, and it has been awesome to see what everyone has accomplished since the competition. 

So why I am posting this? Well PHILADELPHIA Cream Cheese is announcing its Real Women of Philadelphia contest called “Kitchen of Dreams” – a contest designed for the Real Women of Philadelphia community to submit their favorite PHILADELPHIA recipe and photo for the chance to win a Kitchen Makeover!  And remember when I became a finalist in the first season, I had no professional cooking experience, I just enjoyed cooking and came up with a simple and yummy recipe.  So don't feel initmidated, it's for home cooks just like you and me! 

 I think we can all agree PHILADELPHIA Cream Cheese has evolved so far beyond spreading cream cheese on a bagel! Not only has it become a staple in millions of households worldwide, but it continues to transform dishes with its rich and creamy flavor. And now, through the power of the Real Women of Philadelphia community, PHILADELPHIA Cream Cheese is encouraging some of its biggest enthusiasts to add a little international flair to their homemade dishes.

 To ENTER the Contest, just register to join the Real Women of Philadelphia community and submit an original recipe and photo  (including PHILADELPHIA Cream Cheese, of course) for a chance to win the kitchen of your dreams. Prize includes a one-on-one design consultation with former Bachelorette and interior designer on Extreme Makeover: Home Edition Jillian Harris, KitchenAid appliances and gift cards to local retailers and more  to help make your dream kitchen a reality.

 In addition to the grand prize kitchen makeover, Real Women of Philadelphia will also be offering a daily giveaway, where winners will receive brand new KitchenAid appliances during the three-week submission period!

The Kitchen of Dreams contest is part of the larger Real Women of Philadelphia Season 3 program, which PHILADELPHIA has created to help make real women’s dreams come true. The Real Women of Philadelphia community has become a second home to a group of professional, amateur and at-home cooks alike, and those looking to share and discover new recipes. Consisting of more than 75,000 registered users and more than two million page annual visitors, the community is more than just a contest site – it’s a platform for creativity that offers women a place to share their real recipes, real conversations and real dreams throughout the entire year. Throughout the season, PHILADELPHIA Cream Cheese will be giving away more than $100,000 in prizes, including a kitchen makeover and various other dream prizes!

Shrimp Thai Noodles

Thai food, not something I have tons of experience with.  However, I did have some Thai classes when I worked at Viking Cooking School, so I learned some of the basics.  Asian food always really intimidated me before, but it's actually really easy and much healthier if you make it at home!  One thing that really stuck with me is that Thai food is supposed to have elements of sweet, sour, spicy, and salty, they all balance each other out.  That's what makes is taste so good!

So I decided to come up with my own version of a Shrimp and rice noodle dish, similar to what I have had a restaurant before.  Don't be intimidated by some of the ingredients, they can all be found in the Asian section of any regular grocery store.  Plus once you begin to buy them and get comfortable with some Asian ingredients, it will really open up your dinner possibilities!

By the way if you are some kind of Thai food expert don't judge me on this one, it tastes good and has some Thai ingredients, that's my main concern :) 

Shrimp Thai Noodles
Print Recipe

Serves 2
Ingredients:

• 4 oz Vermicelli Rice Noodles (Asian Section)

• 1/4 Cup Chicken Stock
• 1 Tbls Rice Vinegar (Asian Section)
• 1 Tbls Lime Juice
• 1 Tbls Fish Sauce (Asian Section)
• 1 Tsp Grated (or minced) Ginger
• 1 Garlic Clove, minced
• 1 tsp Sugar
• 1 Tbls Canola or Vegetable Oil
• 1/2 lb Shrimp
• 1 Cup Cabbage, sliced
• 1/2 Cup matchstick or grated Carrots
• 1 Scallion, diagonally chopped

• 2 tbls chopped Cilantro
• 2 Eggs (Optional)

Directions:

• Soak noodles in warm water for 15 minutes

• While noodles soak, mix together the first 7 ingredients and set aside
• In a large skillet or wok, heat to high heat and add oil, then add in Shrimp to cook on each side about 1 minute, remove from skillet and set aside
• Add a little more oil if needed, then add in eggs if using and scramble , breaking them up with spatula as they cook
• Next add the noodles and remaining veggies (except cilantro), and Shrimp, then pour sauce mixture on top, and toss around with tongs until  veggies soften slightly and everything is coated by sauce about 2 minutes.

• Remove from heat and add in Cilantro,  Enjoy!

  P.S. If you have a second check out my entry in the Spar for the Spurtle contest and "Like" it!  I made a video and everything, here's the link Spar for the Spurtle

Jerk Tilapia with Nectarine Salsa

Oh Tilapia, it's pretty much the "chicken" of seafood.  The one fish most people feel pretty comfortable preparing, and it is so light in flavor that most of the fish haters will eat it too!  I have to say my favorite thing about Tilapia is that it literally takes 6-7 minutes to cook it, unless you have giant filets.  I usually by the frozen tilapia, and thaw it in cold water about 30 minutes before I cook it.  I should probably put it in the fridge the night before to thaw, but who thinks of that?? 

NOTE: If you want to make this recipe without the salsa for a quick protein for dinner, go for it.  But to really make it shine, make the salsa.  The sweetness of the nectarine and acidity of the tomato are perfect with the semi spicy fish.   Oh and if you don't have all of these seasonings, you could cheat and buy a jerk seasoning, but then you definitely have to make the salsa!

Jerk Tilapia with Nectarine Salsa
Print Recipe

Ingredients:
Serves 2-3

• 12 oz Tilapia Filets
• 3/4 tsp each of salt and pepper
• 1 tsp each of: Cumin, Garlic Powder, Onion Powder, Paprika
• 1/2 tsp Oregano
• 1/8 tsp Cayenne Powder
• 2 Tbls Canola Oil

Directions:

• Mix all seasoning together in a small bowl
• Gently rub onto each tilapia filet and on both sides
• Heat a heavy bottomed skillet, preferably a cast iron, to medium high heat
• When pan is really hot add oil, then add fish, cook for about 2 minutes per side

• Serve with Salsa!

For the Salsa:

• 1 Nectarine, unpeeled and chopped
• 2 Tomatoes, remove seeds and veins and chop
• 1/2 jalapeno, minced
• 2 tbls each chopped fresh basil and chives
• 2 tbls lime juice
• Salt and Pepper to taste

Directions:

1. Gently toss all ingredients together, and chill about 20 minutes before serving to allow flavors to marry.

Chorizo Stuffed Chicken Video

Well I had quite the Saturday morning this weekend filming my first professional looking cooking video at my house with lights and a camera man and everything!  Alex Belew who is a chef (also a great caterer in Murfreesboro) and video extraordinaire came over with a couple cameras, lighting, and his film making skills to help me.  This is not for a contest, it's actually just for this blog!  There seems to be an overload of food blogs out there, with wonderful recipes and beautiful pictures.  So, since I tend to get some great feedback when I make cooking videos, and it is really what I love to do, I have decided to make a habit out of this!   Cooking shows are what really inspired me to cook in the first place, so hopefully I can inspire a few of you with my videos.

Let me also say that I had a trained chef filming me, while I teach people how to cook!  Now, I have learned quite a bit about cooking over the past few years, but I don't claim to be a professional chef, just someone who has a passion for cooking and enjoys showing others how easy and fun cooking can be.  So, it was a little nerve wracking having him behind the camera, but he was a great sport, and I know these videos will improve as I continue making them.

 I am also excited b/c I have ordered a new camera, tripod, and lighting for this endeavor to make sure that my videos in the future will look as good as this one.  Yay!  Enjoy :)

P.S. Be sure to check the "Print Recipe" link below for a printable version of this recipe!

Chorizo Stuffed Chicken Recipe
Print Recipe

Ingredients:

• 2 Boneless, skinless chicken breasts
• 4-6 thin slices Chorizo sausage (found in deli section of grocery store)
• 2 oz White Cheddar Cheese
• 1 Tbls Olive Oil
• Salt and pepper
• 1 Small Shallot, minced
• 1/2 Cup Chicken Stock
• 1/2 Cup Wine
• 1 Tbls Butter
• 2 Tbls Chopped Chives

Directions:

1. Preheat oven to 350
2. Pound out chicken breast to about a 1/4 inch thickness, then season with salt and pepper
3. Place 2-3 slices of chorizo on each breast, then top with cheese not letting the cheese get too close to the edges of the chicken to prevent it from oozing out while cooking
4. Roll each chicken breast up and secure with a couple tooth picks
5. Heat an oven safe skillet to medium high heat, add olive oil, then add chicken roll ups seam side down
6. Brown on each side until nice and golden, the place in the oven for 12 minutes
7. Once chicken is done remove from skillet and place skillet over medium high heat again. Add shallots and cook for about 1 minute, season with salt and pepper.
8. Then add in wine and chicken stock to skillet, while scraping up the brown bits on the bottom of skillet. Allow the liquid to simmer and reduce by half (takes just a few minutes)
9. Remove skillet from heat, add butter and chives.
10. Remove toothpicks and slice chicken diagonally in half, drizzle sauce over it, and top with a few extra chives.

Bacon-Egg Cups

It's the perfect breakfast all mixed together in a cute little cup, a Bacon-Egg Cup to be exact.  Just add a slice of Whole Wheat Toast and Fresh Orange slices and you have my perfect breakfast. And some orange juice, I am really craving some orange juice this morning for some reason... 

Anywho, these are really easy, and I think they would be adorable for a brunch or special breakfast with your honey.  Another thing I love about these little cups, is that you can change up the cheese, meet, and herbs you put in.  Seriously, you do not have to go to the grocery for these just use what cheese and meat you have on hand.  Even if it is just ham and cheese, that would be yummy too!

Bacon-Egg Cups

Ingredients:
Makes 8 Cups

• 6 Eggs
• 6 Strips Bacon (or ham, sausage, Prosciutto)
• 1/2 Cup Parmesan Cheese (freshly grated if possible) You could also use cheddar, pepper jack, swiss, the list goes on....
• 2 Tbls Chives, minced
• A Dash or 5 of hot sauce :)
• Couple pinches Salt and Pepper (about 1/2 tsp each)

Directions:

• Preheat oven to 300 degrees, and spray a muffin tin with nonstick spray
• Place strips of bacon on a plate covered with paper towel and microwave 2-3 minutes, until they are a chewy consistency, then roughly chop them up
• Whisk eggs together, then add in bacon, cheese, chives, hot sauce, salt, and pepper

• Pour equal amounts into muffin tins, the eggs mixture will expand, so if it doesn't look very full don't worry it will once they are baked. 

• Bake for 20 minutes, and allow cups to cool for about 5 minutes.

• Remove from tins, and enjoy!

Peanut Butter Choco Chippers

These are seriously the easiest and fastest cookies I have ever made.  And since I am a fan of peanut butter in any dessert, this one is right up my alley.  Oh and did I mention they also have no butter, oil, or flour in them!  That's right, other than some sugar, but not much compared to most cookie recipes, these are actually light cookies.  They even have pack a good amount of protein since the base is peanut butter.  I use Natural Jiff Peanut Butter, it is still natural with less added sugar, but it has the consistency of regular peanut butter which you need for these cookies to work.  They have a nice chewy consistency and no one will know they are low fat, seriously!

You can also cut this recipe in half (use one egg white in place of 1 egg) if you just want something sweet in a hurry for a couple people.  Not that 2 people would eat 12 cookies or anything...... ;)

Whip them up for  the 4th, you probably even have the ingredients on hand!

Peanut Butter Choco Chippers
Makes 2 Dozen

 Ingredients:

• 1 Cup Peanut Butter
• 2/3 Cup Granulated Sugar
• 1 Egg
• 1 tsp Vanilla
• 1/2 Cup Mini Chocolate Chips (You can use regular chips, but mini ones work best)

Directions:

1. Preheat oven to 350 degrees
2. Mix together peanut butter, sugar, vanilla, and egg until well combined.  Add in chocolate chips
3. Scoop tablespoon size cookies onto baking sheet and bake 8-10 minutes, remove from oven and let cool 5 minutes.  Enjoy!!