Asparagus & Sweet Peppers: Delightful Match!

I am a big fan of color--big fan. My couch is red, my hangers are lime green, the chairs on the porch are electric blue, and few clothes in my closet follow a neutral palette. So it's no surprise that I also like colorful meals. Meals or dishes with lots of color have different flavors, variety, and are usually really good for you. What I especially love about this dish is that it even looks like Spring!

When my father and his brothers were young boys, asparagus grew wild along the banks of the canals and creeks near their childhood home. The boys would go out and hand cut the asparagus and bring it home for dinner. Call me wistful or nostalgic, but I just think that's a really cute visual! Asparagus popping up at the local market is a sure sign that Spring is here.

When choosing asparagus, I grab the smallest, most tender stalks I can find. The sweet peppers compliment the asparagus--which can have a slightly bitter flavor according to some--and when mixed inside a creamy risotto...I'm salivating! I want to make this dish again right now!

Spring Risotto With Asparagus & Sweet Peppers
--2 tsp olive oil, divided
--1 small shallot, diced
--1 cup arborio rice
--1 cup wine
--1 cup chicken broth
--1 oz. goat cheese
--1 bunch fresh asparagus, ends removed and stalks snapped into 2-inch long pieces
--4-5 small sweet peppers, roughly chopped
--black pepper

Heat a medium-sized saucepan on medium-high heat. Add 1 tsp of the olive oil and the shallot and sauté for a few minutes, until the shallot begins to get translucent. Add the dry arborio rice and stir for 1 minute before adding 1/2 cup of the wine. Stir regularly and as the rice absorbs the wine, add the other 1/2 cup of wine. Once the rice has absorbed the wine begin adding the chicken broth in 1/4 cup increments, stirring regularly and allowing the rice to absorb the broth before adding more.

While the risotto cooks, heat a small frying pan over medium-high heat. Add the remaining 1 tsp of olive oil and the asparagus and peppers to the pan. Crack a healthy dose of black pepper over the veggies and sauté until tender, tossing regularly for even cooking.

When the veggies are done add them to the rice pot, stirring well to combine. Add the goat cheese and again stir well to melt the goat cheese and mix the creamy deliciousness into the risotto. Serve and top with more black pepper if desired!

Dammit Jim, I'm a cook, not a doctor...
Time: 30 minutes
Serves: 4
Calories: 271 per serving

Nibble on Dates on Your Next Date

So, I hosted a party recently, you know, like you do. Perhaps you read about it the other day? Hmm? Well, you'll be shocked to know that I made more than one thing for the party. I know, crazy talk.

So here's another delicious (and time-friendly) appetizer you can serve at your next party, dinner gathering, hot date, picnic... Yes, picnic. Because after weeks of sub-zero temps in Denver, mother nature has magically bestowed 60-degree days upon the Queen City of the Plains. And if you have dates(the fruit), and it's warm where you are, you could be eating these on your porch or in the park twenty minutes from now.

Also, did you know that many believe that dates (the fruit) are an aphrodisiac? So if you want something to nibble on for your next date (not the fruit) maybe try a date (the fruit).

You'll notice I didn't include quantities below because the recipe is pretty much the same whether you make five or fifty. The typical goat cheese log is 8 ounces. I made thirty of these for the party and still had plenty of goat cheese left--just remember that a little goes a long way. Also, I'll stop making "date-the-fruit" jokes and just get on with the show!

Goat Cheese & Almond Stuffed Dates

--Dates, sliced open lengthwise (but not all the way through), pits removed

--Goat cheese, plain

--Almonds, whole and raw (sometimes labeled "natural")
--Crushed red pepper
--Black pepper, fresh
--Prosciutto, torn into thin slices [obviously, omit this if you wish to make it vegetarian]

Using a small spoon, fill each date with a scoop of goat cheese. Then place an almond inside, nestled in the goat cheese. Last time I made these (at Easter), I sprinkled the goat cheese ahead of time with the crushed red pepper and fresh black pepper. This time I just sprinkled the dates with the spices, then wrapped each date with a prosciutto slice and sprinkled them again.

Bake at 400 degrees for 12 minutes until the goat cheese is warm, but not scalding. Serve warm. You can also make these the night before or morning of and then just heat and serve.

Dammit Jim, I'm a cook, not a doctor...
Time: 20 minutes
Calories: 84 calories per date

Dear Breakfast, I Love You

Tip for making breakfast: Cook stuff you like. I happen to like goat cheese and portabella mushrooms. My BF would disagree (he can't stand goat cheese) and would vote for Swiss cheese and broccoli. Conveniently both of these are great breakfast choices when gently encased in a fluffy egg exterior. Omelettes people, omelettes. (Or perhaps scrambles people, scrambles).

Picking a vegetable and a cheese and putting it in an omelette is a surefire way to say, "Dear breakfast, I love you. Let's run away together to the Amalfi coast." It's okay to talk to your food. It is not okay if your food talks back.

Portabella Goat Cheese Omelette
--1 TBSP olive oil
--1/2 small onion, diced
--garlic, minced
--1 portabella mushroom cap, washed and sliced into 1" long x 1/4" wide pieces
--1 oz. goat cheese
--cooking spray
--4 eggs

Heat a skillet over medium heat. When the pan is warm add the olive oil and coat the pan. Sauté the onion and garlic for a few minutes, stirring regularly. Add the mushrooms and sauté for several minutes, stirring regularly, until they begin to soften and cook down. Using a fork, scrape off the goat cheese log into the pan. This will give you small crumbles that will melt and coat the veggies nicely. Stir to combine and remove the filling to a small plate.

Wipe out the frying pan with a paper towel, working quickly so as not to burn yourself. You don't need to get all the sticky bits off, just wipe it out well enough to give yourself a clean-ish cooking surface. Spray the skillet with cooking spray and return it to the hot burner. Use a small skillet if you wish to make two omelettes instead of one to share...

Crack the eggs into a bowl and whisk together using a fork [I don't use milk but some people like to add a little cream]. Still whisking, pour the eggs into the frying pan. The eggs will spread out to make a nice circle inside the pan. Cook for 2 minutes or until the bottom of the egg pancake is solid but the top is still liquid. Add the filling to the center or one side of the pancake. Using a flat spatula, carefully close the omelette by flipping the empty side of the pancake onto the full side to cover the contents, creating a half-moon shape.

Wait 90 seconds before attempting to flip the entire omelette over (though you might not need to as the eggs were mostly cooked before you squished it all together).

Dammit Jim, I'm a cook, not a doctor...
Time: 15 minutes
Serves: 2
Calories: 313 per serving

Goodbye Gut Contest: Our Winning Recipe!

Once upon a time, way back in June, we told you all about our Goodbye Gut Contest. Thanks to those of you who entered! It was a difficult process that took a bit longer than expected to cook our way through all your recipes--but a problem I'll gladly take!

Entries were scored on the following requirements, beyond taste of course:

• Total calorie count per serving
• Ease of preparation
• Accessibility of ingredients and tools to prepare the recipe

Entries were also given extra points if the recipe included bacon or a bacon-inspired product. This winning recipe didn't need those extra points--it was delicious, easy to make, and much more low-cal that you would expect from such a rich tasting recipe.

Our winner is Chandra M. and her Pesto & Goat Cheese Stuffed Chicken Breasts! Congratulations Chandra M., your prize is on its way!

The recipe is below--try it, you'll love it, I guarantee it!

Pesto & Goat Cheese Stuffed Chicken Breasts

--4 cleaned boneless, skinless chicken breasts

--2 TBSP goat cheese

--2 TBSP cream cheese (I used this "better than cream cheese" vegan version because cow dairy products make me a sad girl)

--1 serving of your favorite pesto mix (You don't need a mix, use your own pesto)

--1 egg yolk

--1 tablespoon of olive oil

--flour

--plain bread crumbs ("I use Panko because they are crunchy," she wrote so that's what I did too and recommend!)

Preheat the oven to 350 degrees.

"Clean the chicken breasts and set aside," writes Chandra M.  I took this to mean wash and dry the chicken breast pieces and slice off any remaining fat or skin.

Prepare the pesto mix as directed (or use your own pesto for more homegrown deliciousness) and mix with both cheeses.

"Butterfly the chicken breasts and stuff with the cheese/pesto mix," she says are our next steps.

Butterflying is a simple slicing technique you can use on whole chickens or on chicken breasts or pork chops. It is a great method if you are stuffing the meat with anything (in our case, the pesto mix). Using a sharp short knife, you'll start on one edge of the chicken breast. Insert the knife into the middle of the thickest part of the chicken breast. Slice along the side until you reach 180 degrees (or the other end) of the length of the chicken breast.

Dip the chicken breast in flour, then in the egg yolk, and finally in the bread crumbs. "Use Leah's wet hand/dry hand technique," she writes and we love. Way to be an avid BaOBH reader!

Heat the olive oil in a pan on the stove top and sear one side of the stuffed chicken until the breadcrumbs are a light/medium brown and crunchy.

Place the chicken in a glass baking dish browned side up and set in the oven for 30 minutes or until the chicken's juices run clear.

And how should you eat this? Take Chandra's advice and "Enjoy with some fresh steamed veggies or a light salad. I like sauteed asparagus!"

Dammit Jim, I'm a cook, not a doctor...
Time: 1 hour
Serves: 4
Calories: 460 calories

Fried Sandwich of Yum

I get excited when stuff I like goes on sale at the grocery store. Like eggplant. I haven't really done a whole lot with eggplant except fry it.

And let's be clear...frying = awesome. To be more clear, frying in a cast-iron skillet = heavenly.

Instead of the traditional parmesan-style of preparation, I make mine into little sandwiches. It's the same thing I do with a lot of fried round objects (fried green tomatoes, fried apple rounds, fried squash rounds). Take two little round fried lovelies and put some cheese in the middle. Mmmmmmmmmm...

Fried Eggplant & Goat Cheese Sandwiches
--eggplant, sliced into rounds
--flour
--garlic salt
--ground black pepper
--paprika
--2 eggs, lightly beaten
--vegetable or canola oil for frying
--1 small log of goat cheese
--can of diced tomatoes or your favorite spaghetti sauce
Preheat the oven to 300 degrees.
Heat 2" of oil in a cast iron skillet over medium to medium high heat. You will know the oil is ready to fry with when flicking a little water into the oil causes it to pop slightly.

Line up the following assembly line style: Eggplant rounds, bowl of egg-wash, plate/shallow bowl of flour. Season the flour with garlic salt, pepper, and paprika and stir around with a fork so spices get evenly mixed.As Kathryn told you in her chicken wings recipe, when frying objects that have wet and dry components use one hand for the dry goods and one hand for the wet ones. I use a fork with the eggplant to try and keep my hands less goo-covered.


Working in a line, take each eggplant round and swish it around in the egg-wash. Then place it in the flour and turn so that all sides are evenly coated.

Add each round to the skillet and fry until golden on each side. Remove to drain on paper towels and add the next batch to the oil.

An important tip about frying is to change out the oil after every two batches. This ensures that your fried bits will be golden and won't get burned on the outside but remain uncooked on the inside. You should change out the oil when frying veggies or meat like fried chicken for the best results.

Once all the rounds have been fried, line half of them on a cookie sheet. Slice the goat cheese log into rounds and place on top of the sheeted rounds. Add the other half of the eggplant rounds to the top making a complete sandwich. Place in the pre-heated oven and cook for 10 minutes or until the goat cheese is softened.

In the interim, work on the tomato sauce. It's a great shortcut to use half of a jar of your favorite sauce. I like to make my own and do so by sautéing chopped onions in 1 tablespoon of olive oil over medium heat. I then add a 14.5oz can of diced tomatoes and 1 tablespoon of sugar and stir together. Then I season it with either tarragon or oregano depending upon my mood.

Remove the sandwiches from the oven and plate. Top with tomato sauce and serve!