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Pumpkin Raviolis & Eggplant Zucchini Stacks

14 Jan

We strolled through the Grand Central Market one day, letting it guide us to what we would have for dinner that night.  It started with a tasty looking tray of pumpkin raviolis.

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And a bag of mushrooms.

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Some zucchini.

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And eggplant.

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And a VERY creative Mike, who decided to make zucchini and eggplant parm STACKS (with smoked mozzarella!)

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And they were GOOD.

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DAMN GOOD!

And the raviolis?

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I think they were okay… but I’m not sure because I was too busy enjoying the stacks.

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And it was happy times.

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And I hope Mike makes them again soon (hint hint)

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Because I’m drooling just looking at these puppies.

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Delish!

 

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Top Recipes of 2010

31 Dec

Before going into the Top Nom Restaurants of 2010, I wanted to share with you my favorite recipes that I discovered and came up with in 2010 (click on the links for the recipes):

Best Brunch Recipe: Crustless Ham & Egg Tarts

Best After Work Dinner: Chicken Stuffed with Grapes, Hazelnuts, and Parmesan Cheese

Best Weight Watchers Recipe: Weight Watchers – Chicken Tagine with Apricots

Best Seafood: Scallops Lime & Vine

Best Odd Protein: Ostrich Steak

Best Chicken Recipe: Zuni Chicken & Bread Salad

Best Side: Corn Fritters

Best Desserts (You know I couldn’t pick just ONE):

Homemade Crunchie Bars

Pumpkin Cheesecake

Meringue Minis

Banana Faux Ice Cream

This year has taught me, above else, that the best cooking comes from reckless abandon.  Throw caution to the wind and spices in your pot.

Happy Nomming!

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Slow Cooker Pot Roast and Brussels Sprouts

29 Dec

I am really enjoying experimenting with my new slow cooker. I see why people start cooking this way. It’s all prep and then let it work its magic for a few hours… then when the timer is up, a hot meal is all done.  Fantastic.

So it seemed like the perfect place to make a pot roast.  I really had no idea what I was doing, so I decided to wing it.

I threw a roast in some chicken broth and Worcestershire sauce, added onions, and topped with ketchup.

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(Yes… I stirred it all together before turning it on)

It smelled AMAZING while it was cooking.

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We paired it with the brussels sprouts that we love to make (Recipe at the bottom of this post).  This would make the time that I learned that the brussels in brussels sprouts is actually plural.  Nearly 30 years and I never knew that.  Learn something new everyday!

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The onions with this were fantastic.  The meat itself was good, but no “Grandma’s Pot Roast.”  I may try to cook it a bit longer next time as it wasn’t as soft as I would have liked it to be.  But it sure was easy!

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