­

Why Did You Eat That: The Easiest (Most Delicious) Lasagna You’ll Ever Make

By |August 15th, 2011|Recipes, Why Did You Eat That?|
I know many blogs have all kinds of fancy pants couture culinary treats, but I like to keep things much more simple.  Call my palate unsophisticated, but I like to think that I know what type of food pleases people.  I also like recipes that are easy to make (with ingredients that are easy to track down).  So when you combine Italian with comfort food, I’m sold. Who doesn’t like lasagna?  No, really, who?  Below is the easiest, yet most impressive lasagna recipe under the sun.  You’re welcome!
Ingredients:
  • 1 box of Barilla no-boil lasagna noodles
  • 2 eggs
  • 1 (15 ounce) container ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1 lb browned ground beef
  • pasta sauce (I love Rao’s if you can find it)

Directions:

  1. Preheat oven to 375.
  2. In a medium sized bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
  3. Set aside.
  4. In a 13x9x3 pan, spread 1 cup of pasta sauce on bottom of pan.
  5. Layer 4 uncooked lasagna noodles (it’s okay if they overlap), then 1/3 of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
  6. Next layer, 4 uncooked lasagna noodles, 1/3 of the ricotta cheese mixture, and 1 1/2 Cups sauce.
  7. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture, remaining meat, and 1 cup of sauce.
  8. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
  9. Bake covered with foil for 50-60 minutes.
  10. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
  11. Let stand 15 minutes before serving.
  12. If you are using a shallower pan, make 3 layers rather than 4 to avoid boiling over.

How easy was that?

xx,

WhyDid

Why Did You Eat That: Wine Time

By |July 18th, 2011|Recipes, Why Did You Eat That?|

This past weekend, I was lucky enough to be whisked away to a “destination unknown” in celebration of our anniversary.  I may have had an inkling where we were headed once I figured out we were driving.  And just like all my inklings… I was correct.  In just under two hours, we were in beautiful Napa Valley. Granted, it was pretty dark by the time we got there, but I could just tell it was beautiful.  We checked into the historic Napa River Inn (um, hello, our room had been part of a roller skating rink at some point) and headed off to dinner.

Now, I know that Napa is known for the wine alone, but did you also know that Napa Valley (specifically Yountville) actually has the highest concentration of Michelin star restaurants in the world?  You read that right.  So, what I’m trying to say that the food is delicious.  We were lucky enough to score reservations at Bottega, Bouchon, and Rotisserie and Wine.  Each one better than the next.

So anyway, back to what you really care about.  Wine.  Saturday, we were up and at ’em with a wine tour at the beautiful Duck Horn winery.  The vineyard is beautiful.  We had a tasting and headed on to our next destination, Opus One.  Now, you may think to yourself, “That sounds familiar.”  Probably because you remember that fine fellow, Sean Carter (Jay-Z), rapping about it.  First and foremost, the vineyard looks crazy.  It sort of looks like a cult or spaceship- just doesn’t look like it belongs on this planet.  After entering, you can score yourself a glass of wine for $30 and sip it on the terrace.  A stop by Alpha Omega and we had to head on home for a nap.  It became clear to me that Napa is just a sophisticated bar crawl.

The next day, after breakfast we were on our way to my mothership, Domaine Chandon.  Now, let’s be serious, I like all wine, but my favorite wine is that of the “bubbly” sort.  Domaine Chandon is a beautiful property and the winery is totally unassuming.  It is also home to one of those Michelin star restaurants (Etoile) that I was talking about – not to mention one of the youngest chefs, Perry Hoffman,  to receive a star.  Another fun fact?  It is and will always be the only winery in Napa to have a restaurant.  Another fun fact?  It’s the American baby sister to Moet (part of the LVMH group).

Needless to say, this was my favorite stop on our wine tour.  We did not have a chance to eat at Etoile, but they do have a delightful cookbook and I wanted to share a couple of fun (easy) recipes that you might actually be able to make.  The majority of them are a bit (ahem- six hours) time consuming.

Truffle Popcorn:

Ingredients

  • 6 tbsp unsalted butter
  • 1 tbsp minced black truffle (optional)
  • 1 tsp white truffle oil
  • Salt
  • 3 tbsp vegetable oil
  • 1 cup popcorn kernels
  • Freshly ground pepper

Instructions

  1. In a small saucepan, melt the butter over low heat. Stir in the truffles, truffle oil and a pinch of salt; keep warm.
  2. In a large, heavy pot, heat the vegetable oil. Add the popcorn kernels, cover and cook over moderate heat until the popcorn starts popping. Continue cooking, shaking the pan continuously, until the popping has almost stopped.
  3. Carefully pour the popcorn into a very large bowl, add the truffled butter and toss well. Season with salt and pepper and serve right away.

Microwave Instructions

  1. In a cup or small bowl, mix together the unpopped popcorn and 2 tablespoons oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.
  2. Cook in the microwave at full power for 2½ to 3 minutes, or until you hear pauses of about 2 seconds between pops.
  3. Carefully pour the popcorn into a very large bowl, add the truffled butter and toss well. Season with salt and pepper and serve right away.

Chandon Ginger Mojito

Ingredients:

  • 1 lime cut into wedges
  • 1 bunch of fresh mint
  • Agave nectar
  • Ginger juice
  • Domaine de Canton ginger liquer
  • Domaine Chandon Brut Classic
  • Ice

Instructions:

  1. In a highball glass, muddle 2 lime wedges with 10 mint leaves and 1 tablespoon agave nectar.
  2. Add ½ teaspoon ginger juice and 1 ounce ginger liqueur.
  3. Fill with ice and top with 2 ounces of champagne.
  4. Garnish with a sprig of mint

And now, I need a Napa.

xx,

WhyDid

 

Why Did You Eat That: Accessorize Your Meal

By |July 4th, 2011|Recipes, Why Did You Eat That?|

We get it. The Fourth of July is all about the grilled hamburgers and hot dogs, but just like any good outfit, your plate also needs accessories.  Enter the party dip and holiday cocktail.

A real crowd pleaser, queso, is sure to be a hit (except for all your lactose intolerant pals). For some reason it’s impossibly difficult to find any decent queso in CA (ironic?).  So, I took matters into my own hands and started making it at home.

I shouldn’t really have to explain this… but I will.

Ingredients:

  • 16 oz. Velveeta cheese (sliced into 1 inch cubes)
  • 1 can (10 oz) of Rotel

Directions:

  • Melt cheese and Rotel in a pot. Serve with tortilla chips.

Finally, something we can thank Texas for.

I love when I receive emails like this (from my dear friend, Dev):

Watermelon Martinis

Ingredients:

  • 5 cups watermelon cubes (rind and seeds removed- duh)
  • 3/4 cup lemon vodka……  this is does NOT sound like enough….
  • 6 Tbsp lime juice
  • 3 Tbsp cointreau or Triple Sec
  • 3 Tbsp sugar

Directions:

  1. Blend together with approximately 3-6 ice cubes. Blend until slushy…

or perhaps you would just like to blend the watermelon up and mix in the ingredients for a martini.

“Id like to invite you to consider” whipping these gems up for the July 4th weekend. I feel they would be a hit any party.

Not only are these drinks gems, but so is dear, sweet Dev for sending this recipe.

Hope you have a happy, fully accessorized, Fourth of July.

xx,

WhyDid

Why Did You Eat That: Stuff It

By |June 27th, 2011|Recipes, Why Did You Eat That?|

There comes a time in a young lady’s life when she must give up all the miso cod, chicken satay, and Chinese delivery in an attempt to become health conscious and domestic (or at least pretend to be).  Enter the stuffed zucchini.  This sounds fancy and complicated, but it’s anything but that.  It also sounds like it probably sucks, but again, you’re wrong.  With a few simple ingredients and about an hour of your life (aka an episode of Real Housewives), you can impress friends with a delicious and healthy home cooked meal.

Ingredients:

  • 4 medium zucchini (we used 6 small)
  • 1 lb ground beef
  • 3/4 lb Italian sausage
  • 1 small onion, chopped
  • 1/2 cup bread crumbs
  • 1 egg, beaten
  • 1 (28 ounce) can crushed tomatoes
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 cup water

  1. Preheat oven to 350 degrees. Grease glass baking dish.
  2. Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg, and the reserved zucchini seeds. 
  3. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top.
  4. In a large bowl, stir together the crushed tomatoes, tomato soup, and water. Ladle the tomato mixture over the filled zucchini liberally. 
  5. Bake for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.

After making this delightful little recipe, I realized that I don’t like sausage.  So, if I were to make it again, I’d take out the sausage.  I’d also either add a little zest to the tomato “sauce” or I’d just use spaghetti sauce.  If I’m throwing calories to the wind, I’d also add cheese.  Bon apetit and stuff it.

xx,

WhyDid

Why Did You Eat That: Life’s Just a Bowl of Cherries

By |June 6th, 2011|Recipes, Why Did You Eat That?|

As promised, it rained all weekend here. I don’t know about you, but when the sky is grey, my thighs get hungry. However, I’ve gotten back onboard the health train and had to deny my womanly thighs their cries for all things comfort food and instead placate them with something that was delicious, yet still healthy. While Jewish sausage and cheese omelets were being cooked up in my kitchen, I crafted up my very own delightful meal. It may look like dessert for breakfast (and as a matter of fact, tasted like it), but this breakfast was low in calories, high in thigh satisfaction. Behold, the thigh pleaser:

What you need:

  • Fage 0% Greek Yogurt
  • Cherries (sliced)
  • Honey
  • Only thing I would add? Some sliced almonds for a little crunch.

What you do:

You’re kidding, right? Yogurt in bowl. Sliced cherries on top. Drizzle honey. Eat!

So during this whole “cherry extravaganza” I also decided to partake in my own little science experiment. You know how they often reference “cherry stained lips”? Well, I wanted to know if you could, in fact, stain your lips with cherries. So, I went ahead and rubbed my ripe little lips (and cheeks) with cherries, but alas, nothing. Moral of the story? Cherries are for eating.

live and laugh at it all!

xx,

WhyDid