Skillet Shortcut Shakshouka

This one-dish dinner became the culmination of a "Chopped"-like personal challenge. My fridge was bare on a Monday evening (I had yet to make my weekly grocery run), and I was only left with four ingredients: an avocado, tomato, half a sweet onion, and eggs. Being the kitchen nerd that I proudly am, I found myself in the Williams Sonoma outlet the morning beforehand and collected some cute-but-totally-unecessary gadgets. Amongst the pile of new linen napkins, a spiralizer, and spoons, I bought a 6-inch mini cast iron skillet. Adorable and affordable, might I add! The low and slow cooked onions and tomatoes created a rich base for boiled eggs and diced avocado, all of which I could prep, cook, and eat in one skillet. The result? A shortcut shakshouka, my official go-to dinner for one.

Makes 1 serving

2 eggs 1 roma tomato, diced 1/2 sweet onion, diced 1/2 avocado, diced 1 tablespoon olive oil Sprinkle of mozzarella cheese Fresh herbs on hand, minced

1. Heat olive oil in a small cast iron skillet on medium heat. Add onions, cooking until translucent, about 5 minutes. Then, add tomatoes and continue to cook for another 5 minutes.

2. Turn broiler on high. Create two spaces in the skillet to carefully crack the eggs. Leave skillet on the stove for 2 minutes, then turn off stove and add to the broiler for 2 more minutes, until egg whites are cooked through.

3. Return skillet to the stove and top with sprinkled cheese and herbs. Add avocado and enjoy immediately.

A Spin on Super Bowl Classics

This post was originally featured on Southern Living's blog, The Daily South! Who else is planning a Super Bowl Sunday gathering? You’ve found the right place! Luckily, our entertainment is accounted for; but inevitably as an entertainer, I am thinking about the table.

image via style me pretty

I find it intriguing and absolutely appropriate to bring football game day vibes into one’s home. My friends and I collectively crave a jumbo pretzel with mustard, or cheese nachos with a beer. Why not bring those elements into your own cozy living room? Although prosciutto bites and crudités would be much appreciated by guests, think about the reason for the season: It’s the Super Bowl, after all!

Rather than stressing over specialty drinks, understand that your party guests are perfectly content with a beer (or three)! Script a chalk label with “New England Ale” and “Seattle Golden” beers on galvanized tins. Provide frosted mugs within reach. The game day spirit will effortlessly transcend from the screen and into the hands of your party-goers.

image via love and lemons

For touchdown-worthy snacks, homemade soft pretzels with your favorite spicy brown mustard (or beer cheese dipping sauce) will satisfy the most nostalgic of fans. Personalized craft paper bags with assorted popcorns will entertain the kids, and a gourmet nacho station with guacamole, fresh jalapeño, and all the fixings will elevate a game-time classic.

No matter which NFL team your guests are rooting for, they’ll be rooting for you before the first time out!

Spinach and Italian Sausage Gnocchi

I just discovered my new favorite winter comfort meal. With a glass of red Cornerstone wine, it hits the spot. My friend and neighbor Ben and I enjoyed this meal last night...I spotted the recipe in Eat Well Magazine on the way to San Diego, and I quickly ripped it out to save in my purse! Who knew it'd come in handy so soon. The step-by-step recipe hits a home run at the very end: Broil on high to bubble the extra-thin mozzarella slices until golden. Broiling elevates the dish entirely, working the simmered ingredients into one, slightly crispy bake. Do not skip this step!

Also, don't skimp on caramelizing the onions. 18-20 minutes of cooking times makes this meal so much more worthwhile in the end!

Makes 4 servings

2 tablespoons extra-virgin olive oil, divided 1 large onion, thinly sliced 2 links hot (or sweet) Italian sausage, casings removed 2 large garlic cloves, minced 2 tablespoons water 1/4 teaspoon ground black pepper 1 12-ounce bag spinach, 1 16-ounce package gnocchi 2 ounces thinly sliced fresh mozzarella

1. Heat 1 tablespoon olive oil in a large, broiler-safe skillet over medium heat. Add onion and cook until brown, about 8-10 minutes. Reduce heat to medium low and continue cooking until golden brown and tender, about 10 minutes more.

2. Increase heat to medium and add sausage, garlic, and pepper. Cook, breaking up sausage with a wooden spoon, until cooked through, about 5 minutes. Add water and cook, stirring up any browned bits. Add spinach, one handful at a time, and cook until wilted, about 4 minutes.

3. Position rack in upper third of oven. Turn broiler on high.

4. Heat remaining tablespoon of oil in a separate medium, non-stick pan on medium-high heat. Add gnocchi and cook until plump and golden brown, about 5 minutes.

5. Stir the gnocchi into the sausage mixture. Top with fresh mozzarella, and broil until cheese is lightly browned, 3-5 minutes. Serve immediately.

adapted from eat well magazine

Picolo Sara Pasta

Ciao Bella has been a traditional, consistent Memphis "go-to" dining spot for over a decade, but its new seasonal menu and sweetheart of a head chef, Branon Mason, recently left my gal Becca and I gratified and satisfied. A usual Caramelized Critique would make for a nice summation of toasted raviolis and tuscan soups, yet an original Ciao Bella recipe could bring the restaurant's flare into your own home...Am I right?

Upon choosing lighter Italian fare for lunch (although their new happy hour menu sounds pretty dreamy), we came across the Picolo Sara pasta with spinach, cheeses, and sun dried tomatoes. Sounded divine. Looked divine. Tasted divine.

Makes 2-4 servings

1 pound penne pasta 1/2 cup of sundried tomatoes julienned. 2 ounces unsalted butter 1 ounce minced garlic 1/2 cup of dry cooking white wine 1 1/2 cups fresh baby spinach 8 ounces goat cheese 1/2 cup clam juice 1/2 pound of shrimp 2 ounces extra virgin olive oil

1. Cook pasta in salted water for 8-10'mins or until al dente. Set aside.

2. Sauté shrimp and garlic in oil and butter on high heat for 2 minutes. Deglaze with white wine and clam juice and reduce heat to medium high.

3. Add sundried tomatoes and baby spinach and cook for 1 minute.

4. Add pasta and goat cheese, and stir for 1-2 minutes more. Add salt and pepper to taste and serve.

courtesy of ciao bella restaurant

Sea Bass with Chickpea Puree and Parsley Sauce

I'm the Bon Appétit and Food & Wine fan who dreams about (and drools over) each issue's recipes, rips them out for later use, and completely forgets about them after the fact. However, when Zoe and I invited a few friends for dinner earlier in the month, I spent one evening sorting through dozens of torn pages and narrowing them down to the finest. This sea bass recipe stood out among the rest; and boy, does it still stand out. The chickpea puree leftovers made for a fabulous post-work appetizer and wine accompaniment the following day, and the parsley sauce added just the right amount of color and flavor to the mix.

I served my fillet with a green bean salad with mustard seeds, roasted fingerling potatoes, and some sautéed portobello slices.

Makes 4 servings

1 cup olive oil 1 teaspoon finely grated lemon zest 4 six-ounce sea bass fillets Salt and pepper 4 fresh bay leaves 4 small rosemary sprigs 1/2 teaspoon minced rosemary 2 cups Italian parsley leaves 2 tablespoons lemon juice Two 15-ounce cans chick peas, rinsed and drained 1 small garlic clove

1. Preheat oven to 400. Line baking sheet with parchment paper. In a medium baking dish, mix 1/4 cup olive oil with 1/2 teaspoon of lemon zest. Season fish with salt and pepper. Add fish to marinade, and nestle with bay and rosemary leaves between fillets. Cover and refrigerate for 30 minutes.

2. In a blender, combine parsley with 1 tablespoon of lemon juice and 1 tablespoon of water. Puree until smooth. With the machine on, gradually add 1/2 cup oil until incorporated. Season sauce with salt and pepper.

3. In a food processor, combine chick peas with garlic, minced rosemary, 1 cup water, remaining 1/4 cup oil, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Puree until smooth. Transfer puree to a medium saucepan over low heat. Season with salt and pepper and keep warm on stove.

4. Remove fish from marinade. Place on baking sheet. Roast for 12 minutes, until just cooked through. Spoon chickpea puree onto plates and top with fish. Drizzle with parsley sauce and serve immediately.

P.S. The parsley sauce and chickpea puree can be made ahead!

adapted from food & wine

Gnocchi with Brown Butter and Pecorino

This vegetarian recipe -- so simple, yet so satisfying -- was recently crafted during a panicked lunch break. Having been out of town, my fridge was bare-boned with just a package of pecorino and fully ripened cherry tomatoes. Well, almond milk and white wine were also on the shelf, but those did not move forward my mission of quickly whipping up a lunch. I moved to the pantry and found my embarrassingly large collection of wildly shaped pastas. You name it, and I most likely own it. . .bucatini, orrechiette, penne, angel hair. . . Disclaimer: I am not trying to prove any master chef culinary skills here. But, having made the best out of a needy situation, this final product was too tasty to not share with you. My bowl of caramelized tomatoes and whole wheat gnocchi (only 200 calories per serving, according to the box) was ready for consumption in under ten minutes! Let me know what you think -- what would you add to your gnocchi bowl with any refrigerator leftovers?

Makes 1 serving

1 cup whole wheat gnocchi 1 tablespoon butter Approximately 1 handful cherry tomatoes, halved 1 tablespoon pecorino, shaved Salt and pepper

1. Bring a small pot of water to a boil. While water is heating, heat butter in a small saucepan over medium heat. Add tomatoes (cut side down) and leave untouched to caramelize the tomato halves.

2. Add salt and gnocchi to boiling water. Set a timer for 4 minutes. Once cooked, strain gnocchi and immediately add to saucepan with tomatoes. Stir carefully for 2 minutes to combine. Add salt, pepper, and pecorino. Immediately transfer to a serving bowl. Enjoy warm!