Panini: Mozzarella Caprese, and Other Things...

Panini Mozzarella Caprese

There's nothing better for me than a warm cheesy panini on a December cool/cold hot day. Yes, you have it right: we have an area's record high temperatures for December: today it was over 80F (27C). I made kale chips last night, having oven on  for just 10 minutes, and we wanted to turn AC at night! 

Panini: Sauteed Eggplants 

Don't hate me, but the weather is just gorgeous. Not for cooking though. In the kitchen I have to make something really quick, panini quick. I've been making sandwiches every day with different ingredients. I love it all, however my all time favorite is Mozzarella Caprese. I can't just have enough of it. 

Ingredients for Mozzarella Caprese

NOTE: If you remember, a little over a month ago we (me and the teenager) were moving to Seattle. Yes, we did. But the job didn't work out for me, and we came back to Arkansas for the remaining seven months before my husband graduates from his medical residency. More on "why?" and "What happened?" I'll post some other time, when I am ready. The whole experience was extraordinary yet a bit tiring. We I drove over five thousand (5,230) miles, plus all the stress and decision making involved kept me pre-occupied for some time. 
We still moved to another apartment from our big townhouse. I miss my big kitchen...

Panini: Grilled Portobello Mushroom and Eggplant
with Mozzarella and Pecorino Romano cheeses with kale salad

Next seven months are our transitional time: the husband is looking for a job, getting his state license, teenager is working on his college application. 
Many things are going on at the same time, which fills our time from 6:30 AM to 10PM, and making the time to fly: I realized that I haven't posted in a week! 
Bare with me, and if you don't hear from me for too long, send me a note.:) 
I still have some photos and a few note worthy places to share from that road trip...

Sunset...

See you,
Marina

Risotto and baked eggplants (aubergine)

Eggplants and potato "risotto"

The idea for this dish came to me while I was watching the final episode of  Gordon Ramsay's Best Restaurant (on Netflix), where one of the finalists, Casamia, had on their winning menu "risotto" made with potatoes. I loved the idea as much as I love potatoes and I decided to make it for dinner tonight. 
I baked  this eggplants, then topped it with my version of potato "risotto", Pecorino cheese, and broiled it for 5 minutes. 
We loved every bit of it, no leftovers tonight.

What was your treat to yourself tonight?

See you,
Marina