Stuffed Zucchini

LeDonna sent me a picture of the stuffed zucchini she made for dinner, I immediately made it for us because it sounded so good and her pic was so pretty. I've stuffed zucchini before but haven't seen the technique used here of chopping up the insides of the zucchini and using it in the stuffing - seeds and all! Delicious.

 

3 medium zucchini (about 1 1/2 pounds)

1 medium onion, chopped (about 1/2 cup)

1/4 cup butter

1 small green pepper, chopped (about 1/2 cup)

1 jar (2 ounces) diced pimiento, drained

1 cup herb-seasoned stuffing mix

1/2 cup shredded mozzarella cheese

Heat 2 inches salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add zucchini. Cover and heat to boiling. Cook just until tender, 8 to 10 minutes; drain. Cool slightly; cut each zucchini lengthwise into halves. Spoon out pulp; chop coarsely. Place zucchini, cut sides up, in uncreased 11 x 7 x 1.5"  baking pan. Alternatively, you can microwave the zucchini instead of boiling it - put in microwavable dish, cover tightly, microwave 5 minutes. Turn zucchini, re-cover, microwave an additional 2-4 minutes. 

we aren't fans of green peppers, so I substituted
chopped celery to give it some crunch. 

Cook and stir onion in butter in 10" skillet until tender. Stir in chopped pulp, green pepper, pimiento, and stuffing mix. Divide stuffing mixture amount zucchini halves. Sprinkle each with about 1 tablespoon cheese. Cook uncovered in 350' oven until hot and cheese is melted, 25 to 30 minutes. 

LeDonna sent me the recipe from this un-named cookbook,
I don't know who to credit for the original recipe. 

Her photo before adding the cheese. She sliced the zucchini in manageable
pieces before baking it because she was using one of those really big ones instead
of the 3 medium sized the recipe calls for. 

Happy moment ~ saw our neighbor's turtles sitting on their rocks, Leo had his hand on Leona like he was giving her a boost (or telling her to get her big butt out of the way!) 

Cauliflower Waffles

I know, I know - I have been making some kooky things out of cauliflower in my quest to lighten things up (cauliflower rice, cauliflower pizza, cauliflower breadsticks, mashed cauliflower) ...and here's another one - cauliflower waffles! Do they taste like "real" waffles? No. Do they look like waffles? Yep ;). They are quite easy, taste good, and I think they're a genius way to (a) eat more veggies, (b) eat less bread/carb/flour, and (c) it's a great reason to dig that old seldom-used waffle maker out of the back of my cupboard!

Stay with me - it's not as weird as it seems. Just mix up the grated cauliflower with some cheese and eggs, spoon into the preheated waffle iron, cook for a few minutes until golden and crunchy. Serve however you can think - plain, topped with bacon, sour cream and tomatoes, or a fried egg for breakfast, smashed avocado for a take on avocado toast...you name it!

I made these the first time just for myself when Dave wasn't home in case they didn't work...but they did, and I loved them! So a few days later I made them as a side to grilled chicken for dinner and he loved them too...that's sayin' something.

Ingredients:

3 cups cauliflower, grated
3 cups shredded mozzarella
1/2 cup shredded parmesan
3 large eggs
1/4 cup cornstarch
1 tsp. paprika
kosher salt and black pepper to taste

Directions:

1. preheat waffle iron
2. in a large bowl, mix together all ingredients until combined.
3. pour 1 cup batter into preheated waffle iron, cover and cook for 6 minutes or until cooked thru, golden brown, and slightly crunchy.
4. serve alone or with toppings of your choice.

I found the recipe here.

Knock-Off Topopo Salad

There is a little Mexican restaurant here in town that makes a stellar salad - it's so good I don't think I've ever ordered anything else. And it's HUGE so sharing is a must, it isn't a salad that's going to hold over very well but it's too delicious to waste...so if you go there bring a friend! I have adapted this salad to make it more user friendly (and smaller) at home by skipping a couple steps and changing a few things.

The original salad has a base of mashed pinto beans and cheese on tortilla chips, then spread with guacamole, and topped with (a LOT of) salad. Here's how I make it...

For the salad, mix together in a large bowl:
-4 cups shredded iceberg lettuce
-2 1/2 oz. diced tomatoes
-2 1/2 oz. shredded chicken
-2 1/2 oz. shredded cheddar cheese
-2 1/2 oz. shredded monterey jack cheese
-2 1/2 oz. thawed frozen peas
-2 1/2 oz. scallions, chopped
- 1 diced avocado
season with oil and vinegar, salt and pepper to taste

Chip layer:
Spread tortilla chips on a baking sheet, spread mashed, whole, or refried beans on top. Sprinkle with a big handful of shredded cheddar and bake until the cheese is melted (you can also microwave this if you use a large plate instead of the baking sheet).

To serve: you have two choices - either put the chip layer on a large serving dish and top with all of the salad (then everyone helps themselves) or divide the chips onto individual plates and proportion out the salad on top of each one. Sprinkle parmesan cheese over the top of the salad.

Serves 4.

Note: I eyeball these ingredients - too much work to measure 2 1/2 ounces of each of those things, just wing it! It'll be good (and messy) I promise! Oh, and this is the place that only serves margaritas, beer, and tequila that I told you about, and the waitress recommended tequila over a ton of fruit - yum. Click here for that post.

Meatloaf

 I love meatloaf, D doesn't...until I started making it this way that is. It's a very basic, simple recipe but it's a winner and I know make it all the time and he loves it. It doesn't have onions or peppers but the chili sauce adds a lot of flavor to make up for it. I've mentioned this recipe before but it never got its own post - and I think it's time to correct that.

• 1 pound each lean ground beef, ground pork, and ground lamb (or turkey)
• 2 eggs
• 1 ½ cups bread crumbs, (crumbled bread, oatmeal, or smashed saltines also work)
• 1 jar chili sauce (homemade or store bought)
• splash of milk
• salt and pepper
• ketchup

Mix the eggs, bread crumbs, ½ jar chili sauce, salt and pepper to taste together in a large bowl then add some milk until the mixture is moistened. Add the ground meats and mix together (don't overwork the meat or it'll get tough). Divide into 2 equal halves, place each half in a 9” cake pan and shape into a circle leaving about a 1” space between the meat and side of pan for grease to collect in (you can use loaf pans, but I always make it in a round cake pan - I like that the grease has someplace to go). Mix the remaining ½ jar chili sauce with some ketchup and spoon over each meatloaf (like you're frosting the top of a cake). Cover with aluminum foil and bake 350’ for 45 mins to one hour until done - remove the cover during the last few minutes. 

I usually make this in 2 round cake pans but I will often make one half in a cake pan that we eat that night, and one half divided evenly and baked in muffin tins and then freeze them - super handy to have individual portions on hand.

I know this is very basic but it's tried and true, and everyone seems to like it so...it works for us!

Perfect Grilled Chicken

I have lots of different chicken marinades that we use frequently (most of the time I just wing it and dump some things in a large baggie and add the chicken for a few hours!) but this is probably the oldest and my go-to when I want to make sure it's going to taste good. The actual recipe name is "perfect grilled chicken" - that's not me being all cocky and proclaiming my food "perfect" hahaha.

marinate 1 pound of chicken in:

• 1/2 cup freshly squeezed orange juice (note I use whatever oj I have, doesn't have to be fresh squeezed...except I wonder if that's what makes it "perfect"?)
• 3 Tablespoons olive oil
• 3 garlic cloves, minced
• 3 Tablespoons fresh chopped rosemary (or 1 T. dried)
• 1 Tablespoon fresh thyme (or 1 teaspoon dried)

I don't man the grill so can't tell you how to do the cooking part! 

PS: bad joke of the day -

                   why did the blond stare so long at the orange juice carton?
                   because it said "concentrate". 

PSS: I don't have a picture of the marinading chicken so you're getting oranges instead. 

PSSS: I found this image here in case anyone is gonna sue me over using it. 

Orzo Pasta Salad

I make this simple salad ALL the time and can't believe I haven't posted it before now - maybe cuz it's so simple and easy I just didn't think to tell you...If you are looking for a simple light summer dish give this a try - it might be a new addition to your menu planning.

Not really a recipe - eyeball the amounts and change it however you want! I just boil orzo (it's a small pasta that looks like fat rice) until al dente (that means don't cook it till it's mushy!) and then drain it and rinse under cold water to cool it down. Drain well and put it in a big bowl. For the basic dish I add chopped tomatoes, chopped parsley, crumbled feta, olive oil, a splash of lemon juice or white vinegar, coarse salt, coarse pepper. You can also add garbanzo or small white beans, leftover meat (chicken, steak, pork chop, shrimp...whatever!), sometimes I season with some italian seasoning or add other herbs, you can add chopped arugula or spinach - really, it's good no matter what!

West African Peanut Soup

Cathy has been talking for so long about this great soup that Al makes, quite truthfully it did not sound good to me so I didn't bother following up and getting the recipe to try it...but then she started raving about it again the other day, and I was in the grocery store when she told me the ingredients, so I figured I'd finally make it. And she is right, this is SO good. Yes, it sounds weird. No, peanut butter and tomatoes do not sound like a good combination. Yes, it is delicious and very easy to make. Trust me people, ignore how it sounds and try it!

Ingredients:

• 3/4 cup roasted and shelled peanuts
• 2 Tablespoons peanut or neutral oil, like grapeseed or corn
• 1 medium red or white onion, chopped
• 1 Tablespoon minced fresh ginger
• 3 cloves garlic, minced (1 Tablespoon)
• 1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
• pinch of cayenne
• salt and pepper to taste
• 6 cups stock or water
• 2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
• 8 plum tomatoes, cored and halved (canned are fine, drain first)
• 1/2 pound collards or kale, washed and cut into wide ribbons
• 1/4 to 1/2 cup peanut butter, chunky or smooth

Directions:

Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.

Put oil in a deep skillet or medium saucepan over medium heat; add onion, ginger, and garlic and cook stirring occasionally until onion is soft, 3 to 5 minutes. Add chicken and cook for another 3-4 minutes until just coloring. Add 1/2 cup peanuts, cayenne, and salt and pepper.

Stir in the stock and sweet potatoes, bring to a boil then turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and kale/collards, cook stirring occasionally until the chicken is cooked thru, approx. 10 minutes.

Stir in 1/4 cup peanut butter. Taste, adjust seasonings (you may want to stir in additional peanut butter at this point). Serve garnished with remaining peanuts.

4 servings
recipe courtesy of Mark Bittman/Cooking Channel

Seafood Gumbo

Missy shared another family favorite - (remember her Nana's Pralines? OMG if you haven't made those yet you should go do that immediately! click here for the recipe) - Seafood Gumbo. I've never made seafood gumbo and am always looking for new recipes so couldn't wait to try this - the original recipe calls for snapper and oysters in addition to shrimp and crab, but Missy just does shrimp and crab, and leaves out the okra (yay, I dislike okra)...and since she says this is great I'm making it exactly like she does! Here is her version of the recipe, you can find the original if you click here.


Ingredients

1. 1 cup vegetable oil
2. 1 cup all-purpose flour
3. 1 1/2 cups chopped onion
4. 1 cup chopped green bell pepper
5. 1 cup chopped red bell pepper
6. 1 cup chopped celery
7. 3 tablespoons minced garlic
8. 1 1/2 cups beer, such as Abita Amber
9. 6 cups veggie stock
10. 2 tablespoons file powder (*also called gumbo file)
11. 2 bay leaves
12. 2 teaspoons Cajun seasoning
13. 3 teaspoons Worcestershire sauce
14. 2 tablespoons kosher salt
15. 1 1/2 teaspoons cayenne pepper
16. 1 pound medium fresh shrimp, peeled and deveined
17. 1 pound crab claws
18. 1/4 cup chopped fresh parsley
19. Hot cooked rice
20. Garnish: chopped green onion

Instructions

1. In an 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour, and stir together to form a roux. Cook, stirring often, until roux is the color of peanut butter, about 20 minutes.
2. Add onion, bell pepper, celery, and garlic.  Cook vegetables, stirring often, for 5 minutes. Add beer, stock, file powder, bay leaves, Cajun seasoning, Worcestershire, salt, and cayenne. Bring mixture to a boil; reduce heat to medium, and simmer for about 1 hour.
3. Add shrimp and crab to mixture. Cook for 8 to 10 minutes or until seafood is cooked through; add parsley.
4. Serve with rice, and garnish with green onion, if desired.

notes: I halved the recipe and wish I made the whole thing so there would be more leftovers - guys, this is really good! After saying I was going to follow her recipe I did change a couple things...
1) Dave doesn't like lots of onions and peppers so I used less but added chopped carrots to make up the difference.
2) it calls for 1 1/2 teaspoons of cayenne pepper, I halved everything else but only used 1/2 teaspoon of cayenne - was worried it'd be too spicy. It was a little warm for me but the kind of almost too spicy that is addictive and makes you want to keep eating it! I had no problem with the heat.
3) I couldn't find the gumbo file powder at our little grocery store so ordered it from Amazon! Missy says she gets it at the grocery store tho so check there first...it's ground sassafras leaves and doesn't taste good on its own but for whatever reason makes the gumbo so good! Not sure I'd leave this out (like I contemplated doing when I couldn't get it locally).
4) served it over hot white sticky rice, the rice really absorbs the sauce which is just delicious!
5) I used half butter (for flavor) and half oil.

Crock Pot Mac and Cheese

I don't usually post a recipe that I haven't tried but I'm sharing this one because I'm making it today and assume it'll be good - no boil crock-pot macaroni and cheese. How bad can it be? It sounds good, and it sounds easy so....hopefully it'll be yum. Here's the recipe in case you want to try it too, I'll let you know later how it turns out!

Click here to see the original post.

NO BOIL CROCK-POT® SLOW COOKER MAC AND CHEESE

Author: Cookies & Cups

Serves: serves 6

INGREDIENTS

• 2½ cups milk
• 1 (12- ounce) can evaporated milk
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• ½ teaspoon paprika (I used smoked paprika)
• 1 pound elbow macaroni
• ¼ cup butter, cubed
• 4 ounces Velveeta, cubed
• 8 ounces sharp cheddar cheese, grated
• 4 ounces Monterey Jack cheese, grated

INSTRUCTIONS

1. In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika.
2. Pour the uncooked macaroni into your 5 quart Crock-Pot® Slow Cooker. Top with butter and all cheeses.
3. Pour the milk mixture on top and stir to combine.
4. Do your best to press all the macaroni into the milk mixture. It won't be completely covered, this is ok.
5. Cover your Crock-Pot® Slow Cooker and cook on low for 2-3 hours, stirring once after one hour.
6. The mac and cheese will be done when all the liquid is absorbed and the pasta is cooked.

2/9/17 Update - the mac and cheese turned out great! I kept it on warm in the crock pot for hours, eventually the sauce wasn't creamy anymore but still tasted great and some people really liked it after it cooked down like that. This is a keeper recipe for sure!

White Beans in Marinara Sauce and Arugula Salad with Fresh Mushrooms

I got the idea for this dish when we went to Greece a couple years ago and had giant beans in a tomato sauce, and loved loved loved them. I found a couple recipes in cookbooks but then just sort of made this version up and it's stuck - I make them all the time.

sometimes I add a handful of halved cherry tomatoes 

 I don't know where to get giant beans here - for real, there are huge giant white beans out there! Get them if you find them - so I use canned white beans, usually Great Northern or White Cannelini and sometimes a mixture of both. Rinse them really well, put into a small roasting dish, and mix in some jarred marinara sauce (or any spaghetti sauce would be fine I think) - bake at 350 for anywhere between 30 - 45 minutes (you can't really overbake, they just cook down more the longer you bake them. If they seem dry I add a little hot water or olive oil to loosen them up a bit). Season with salt and pepper, and crumble feta cheese over the top for the last few minutes in the oven.

They are good by themselves, or as a side dish to grilled or roasted meat and chicken. I occasionally add halved cherry tomatoes and/or additional italian seasoning - it's a very adaptable dish. But white beans, marinara, and feta alone is just delish...I hope you'll try them!

This time we had them with grilled marinated pork tenderloin and a super easy salad of arugula and fresh mushrooms tossed with a little olive oil, lemon juice, coarse salt, and parmesan.

salad ingredients