With the Super Bowl quickly approaching I need to get my snacks in order!  My Buffalo Cauliflower Wings are always on the menu, along with chips and garden salsa.  This year I got more creative knowing that I wouldn’t mind spending a little extra time in the kitchen to avoid watching . . . Tom Brady again, in the Super Bowl.  I know, I know, the GOAT and all but I’m not a fan so it all works out because the extra time it takes to make these Melanzane Roll Ups is soooooo worth it!  I really think it is the Lemon Herb Vinaigrette that pulls it all together.  It cuts through the smooth melty cheese and salty prosciutto with that burst of fresh herbs.  I have eaten this dish right out of the oven and after they have cooled to room temperature, both ways are Mangialicious.  The only problem was they disappeared so quickly.  I think I will make a double batch on Sunday.  

Ingredients for Vinaigrette:
3 tablespoons fresh lemon juice
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1/3 cup plus 1 tablespoon extra-virgin olive oil
Salt and pepper
 
Ingredients for Eggplant roll ups:
2 eggplants, long enough to slice lengthwise and roll
1∕4 cup olive oil, as needed, plus more for the baking dish
1 cup shredded fontina
½ cup crescenza soft cheese  
2 tablespoons coarsely chopped flat leafed parsley, plus more for serving
10 thin slices prosciutto ripped into big pieces
Salt and pepper
 1 bag or 8 ounces of baby arugula for serving
1/4 cup lightly chopped pistachios
 
Pre-heat oven to 375°
 
Directions for the vinaigrette:
In a small bowl add the lemon juice, chopped thyme, and chopped rosemary. Whisk until well blended.  Gradually whisk in the oil, it will thicken slightly.  Season with salt and pepper. Cover and set aside.
 
Directions for the roll ups:
Using a thin sharp knife cut the top (stem) and the bottom off the eggplant.  Then cut the eggplants lengthwise into slices about 1∕4 inch thick. Depending on the size of your eggplants you will get about 16 slices, less if your eggplants are smaller.  
 
Pour olive oil in a large skillet, enough to coat bottom of the pan, and heat over medium high heat until it is hot but not smoking. In batches, add the eggplant and cook, turning once, until pliable and lightly browned.  This should take about 3 – 4 minutes on each side. Add more oil to the skillet, as needed, being sure to heat it well before adding the eggplant. Eggplant soaks up the oil quickly if the pan is not hot.  Try to just place enough oil into the pan to keep the eggplant from sticking.  A non-stick pan skillet works best.  Transfer eggplant slices to a paper-towel-lined baking sheet or platter. Let the eggplant cool.
 
I then take a paper towel doubled, place it on top of the eggplant and press lightly to remove the excess oil from the eggplant.
 
Mix the cheeses and parsley in a medium bowl with your hand.  Roll it into “logs”, enough for the amount of slices of eggplant you have (they will fall apart a little, but don’t worry).   Then lay a slice of eggplant down.  I work on a cutting board and do 4 at a time.  Place some prosciutto on the eggplant slice, and top with a cheese log.  Roll up each eggplant slice to enclose the filling. Arrange the rolls, seam side down in a lightly oiled casserole dish.  Season with salt and pepper.
 
Bake until the cheese begins to melt out of the rolls and the eggplant is tender, about 15 minutes. Then turn your oven to broil and broil the eggplant until they are lightly browned, approximately 5-6 minutes. Remove from the broiler and let cool slightly.
 
Toss the arugula with the lemon vinaigrette in a large bowl. Place the arugula salad on a plate and sprinkle some pistachios on top.  Place two or three eggplant roll ups slightly on the salad. Drizzle about a teaspoon of the vinaigrette over the three rolls.  Sprinkle with the parsley and serve.

These are great with arugula for an appetizer.  If you wanted to turn them into a dinner you could make macaroni with a white wine and lemon sauce, that would be a great accompaniment to them.  I hope you enjoy these as much as we do and remember to Eat Delicious, Mangialicious!

While shopping at the Lexington Co-o​p last weekend I saw a display of organic canned pumpkin in the isle.  I was drawn to it, I am not even a big pumpkin fan.  I never eat pumpkin pie.  But something compelled me to buy it.  So, I bought a can and came home with my pumpkin.  

The day before Tonia and AJ were having Moscow Mules and there, on the counter, was a bottle of Vodka!  That was when I knew I was going to make a vodka sauce with pumpkin and sage.  Pappardelle, one of my favorite pastas, this would be the perfect vessel for my sauce.  You will see how the smooth macaroni complements the silkiness of the sauce.  With Fall upon us the flavors of pumpkin and sage will warm you up inside, not to mention how wonderful your kitchen will smell when the sage hits that frying pan.  I hope you enjoy this as much as we did!  Let me know :)

​Ingredients
2 tablespoons olive oil
2 tablespoons fresh sage, sliced
4 sage leaves - for garnish
1 tablespoons minced shallot
1 chopped garlic
1 cup half and half or heavy cream
1/2 cup canned pumpkin
1/4 cup quality Vodka
1/4 cup grated Parmigiano Reggiano
Salt and pepper
8 ounces cooked pappardelle (I used 5 nests)
2 tablespoons chopped pistachios, for garnish
 
Directions
Bring a large pot of water to boil for the macaroni.
In a medium saucepan, heat the olive oil.  Fry the 4 sage leaves until crisp, remove from pan and set them aside on a piece of paper towel.  Then add the sliced sage leaves and fry until fragrant and lightly golden over medium heat.  Add the shallots and garlic and cook until the onion is translucent.
Put your macaroni in the same time you stir in the cream, it will time perfectly.
Stir in the cream, pumpkin and vodka.  Stir and simmer the mixture until slightly thickened and bubbly, 8 to 10 minutes. Add salt and pepper to taste. 
Remove from heat. Stir in the parmigiano reggiano.  Then toss with the cooked, drained pasta, and garnish with pistachios.  Serve immediately.

If your family does not like wide macaroni, you can use penne or farfalle, it would be just as Mangialious!

​This chili is a sweet and spicy bowl of delicious health conscience food.  It is so amazingly delicious that you will forget about any mention of "health".  I am always trying to develop new spins on old recipes that are a bit healthier.  Although, it is difficult with my serious love for macaroni and bread.  While strolling through the produce section one morning, I saw some beautiful sweet potatoes and 100 ideas went through my head of what I could make with them.  Hash? Spicy chili fries?  Hmm?  Or just sweet spicy chili!  Tonia and I are not big fans of ground meat, so this would be a perfect substitution for beef or turkey.  It turns out this easy, delicious dish is extremely satisfying not to mention super healthy.  The marriage of sweet potatoes, beans and spices gives the perfect balance of sweet and heat!  

​I do suggest you make a double batch of this quick vegetarian chili, loaded with sweet potatoes, chili powder, peppers, cumin and beans, it's a giant celebration in a pot and it’s extremely addictive. 
 
Ingredients
3 sweet potatoes
3 tbsp olive oil
1 onion
1 clove garlic
2 Hungarian hot peppers
1 can dark red kidney beans, drained (or whatever beans you like)
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/2 tsp paprika
1 tbsp chili powder
scant 1/4 tsp cayenne pepper
2 cups chicken broth (or vegetable broth)
1 cup water
3 tbsp tomato sauce
1 ear of corn, kernels cut off (or 1/2 cup frozen corn)
1 handful of chopped parsley
 
Peel and cube the sweet potatoes and chop the onion.  Chop the peppers into small dice.   Peel and finely chop the garlic.  In a medium pot, heat up the olive oil, add the potatoes, onion and peppers.  Sauté until the onions are translucent.  Add the garlic, kidney beans and all the spices to the pan and stir well.
 
Then add the chicken or vegetable broth, water and tomato sauce.  Bring to a boil then reduce the heat and simmer uncovered for 40 minutes or until the sweet potatoes are soft.  Add the corn and parsley the last 5 minutes of cooking.

​This is perfect just as it is, but I bet it would be fantastic served with tortilla chips, cornbread or even coleslaw.  I am sure this Sweet Potato Chili will definitely become part of your regular dinner rotation as it is extremely Mangialicious!