Zucchini Boats

THIS RECIPE MADE 4 BOATS!

SLICE 2 ZUCCHINIS IN HALF LENGTHWISE.  SCOOP OUT THE INSIDES WITH A SPOON.  DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER.  LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.

CHOP UP THE ZUCCHINI YOU SCOOPED OUT.  

PAN FRY 4-5 SLICES CHOPPED BACON.  ADD  1/2 ONION, CHOPPED, 4 CHOPPED GARLIC CLOVES AND SAUTE ALL IN THE PAN UNTIL BROWNED.  ADD SOME OLIVE OIL IF NEEDED.  REMOVE TO COOL.

IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED ALEIA'S GLUTEN FREE)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN.  PILE ON SOME SHREDDED MOZZARELLA CHEESE  ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT!  TOP WITH CHOPPED SCALLIONS!

INSPIRED BY RACHAEL RAY
http://www.hugsandcookiesxoxo.com/2013/04/ZUCCHINI-BACON-CHEESE.html

Edamame Seasoned Recipes

seasoned edamame recipes

what you’ll need

• 1 bag frozen edamame
• CherylStyle edamame seasoning mix
  • garlic chili
    • teaspoon garlic powder
    • 1 teaspoon chili powder
    • ¼ teaspoon salt
  • cilantro lime
    • 1 lime
    • ¼ cup chopped cilantro
    • ¼ teaspoon salt
  • citrus salt
    • 1 lemon zest
    • 1 orange zest
    • 1 lime zest
    • 2 tablespoons kosher salt

let’s do it

• prepare edamame per package instructions
• toss in seasoning mix of choice

Citrus salt is a great option

Cucumber Dill Recipe N Crudites

cucumber dill dip recipe and crudité how to

what you’ll need

serves 12

dill dip

• 2 sprigs dill
• 1 cup yogurt
• juice of 1 lemon
• ½ cucumber, seeded

crudités

• carrots
• kale
• radishes
• cherry tomatoes
• baby zucchini
• broccoli
• cauliflower
• asparagus

display

• window box
• 4 large glasses or lined terracotta pots to hold vegetables

let’s do it

cucumber dill dip

• combine dill, yogurt, lemon juice, and cucumber in blender
• mix until smooth
• refrigerate four hours or until dip thickens
• serve with vegetables

crudités

• wash all vegetables
• slice carrots into thick cut strips
• separate and wash kale
• wash radishes, cherry tomatoes and baby zucchini
• wash and cut broccoli, cauliflower and asparagus
• bring large pot of salted water to boil over high heat
• add asparagus, broccoli, and cauliflower to blanch
• remove from pot once vegetables are crisp and barely tender, about 2 minutes
• place blanched veggies immediately into bowl of ice water for about 30 seconds to stop cooking process
• drain and pat dry with kitchen or paper towel

display

• line window box with 4 terracotta pots or large glasses
• fill one pot with kale, one with cauliflower and broccoli, one with asparagus and carrots, and one with radishes
• fill empty spaces of window box (in-between pots) with baby zucchini and cherry tomatoes
• place crudités in center of table with cucumber dill dip and serve
  

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Fresh Cob Bar Toppings

how to make a fresh corn cob bar with toppings

shuck the corn 

what you’ll need

makes 8 servings

• 16 ears of corn
• 1 cup butter, melted
• 2 cups shredded mozzarella cheese
• 9 jalapeños, sliced
• 1 ½ cups pico de gallo
• 1 ½ cups black beans
• 1 ½ cups salsa
• ¼ cup chili powder
• ¼ cup garlic salt
• ¼ cup seasoned salt

let’s do it

•  shuck the corn
• boil corn about 5-10 minutes, strain
• cut corn off  cob
• place corn in large bowl or Crock Pot
• put toppings and spoons in bowls, put on table with corn

Cheesy Cauliflower Patties

Cheesy Cauliflower Patties 

1 head cauliflower
2 large eggs1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

http://www.justapinch.com/recipes/side/vegetable/cheesy-cauliflower-patties-3.html

Nanette Kessler

Allen Park, MI 

Cheesy Cauliflower Patties

Ingredients

1 large	head of cauliflower
2 large	eggs
1/2 c	cheddar cheese
1/2 c	panko bread crumbs
1/2 tsp	cayenne pepper (less or more to taste)
	salt
	olive oil

Directions

1

 Cut cauliflower into florets and cook in boiling water until tender about 10 minutes.

2

 Mash the cauliflower while still warm.

3

 Stir cheese, eggs, panko, cayenne and salt to taste.

4

 Coat the bottom of a griddle or skillet with olive oil over medium-high heat.

5

 Form the cauliflower mixture into patties about 3 inches across.

6

 Cook until golden brown and batch warm in the oven while you cook the rest.

Creamed Spinach Recipe

 

 

Popeye's Secret...Creamed Spinach

Creamed Spinach is a nutritious, yummy side dish that you can make ahead and freeze for your convenience.  I used to buy up the Green Giant version of Creamed Spinach like it was going out of style until I discovered how super fast & easy it is to make from scratch!  Here's how:

Ingredients:

3 Packages Loose Leaf Spinach

 ***USE SPINACH FROM YOUR GARDEN*****
2 Cups Milk
1 Stick Butter
1/2 C Flour
1/4 C Olive Oil
3 T Minced Garlic **from your garden**
1 t each Salt & Pepper

You will need 2 pots - one for the "Cream" and one to wilt the spinach. 

Let's start with the "Cream."  First, melt the butter in your pot on med-high heat.  With a whisk, quickly add (and keep stirring) the flour - this is called making a roux and it will thicken any liquid added to it.  When the flour is well incorporated into the butter, add the milk.  Keep whisking and you will see the mixture thicken quickly.  Add salt & pepper.  When it's the consistency of gravy, take it off the heat and set aside.

For the Spinach.  In a large pot, add the Olive Oil and Garlic. Over medium heat, add a handful of spinach at a time.  As the spinach begins to wilt, add more until all of the spinach has wilted. 

Finally, stir the "Cream" into the spinach and allow to cool.

I devised this ingenious way of spooning the Creamed Spinach into freezer bags!

Separate the mixture into three freezer bags, label and freeze for up to 1 year.  When you're ready to use it as your side dish, simply microwave for about 3 minutes in a microwave safe dish.

Fake-It Yourself Breakdown:

Homemade Creamed Spinach - 3 Family Sides (Fresh Spinach $5.07, Butter $0.67, other ingredients negligible)

Total Fake-It Yourself Cost:  $5.74

Green Giant Frozen Creamed Spinach ($2.39 Each)

Total Fake-It Yourself Savings:  $1.43

Crispy Baked Carrot Sticks

Crispy Baked Carrot Sticks

Ingredients

Thick sliced carrots in sticks

Baking Pan

Parchment paper

Olive oil - brush

Prepare carrots into sticks.

Put parchment paper on baking pan.

Brush w/ olive oil or oil or your choice.

BAKE *350

Prep Time   20 min

Total Time  30 min

  

Cherry Tomato Tulips

Ingredients:

(13 Tulips)

• 13 large cherry tomatoes
• 14 stalks of chives
• 200g cottage cheese
• 1 cucumber
• ½ teaspoon dried basil
• salt
• pepper

I went for thirteen tulips as it is said that bouquets should have an odd number of flowers . They are a beautiful and decorative snack. It is very easy to prepare them, although it requires a bit of work and time, but the effect is worth the effort.

Preparation:

Dice the cucumber very finely or grate. Stir in cheese and basil, season with salt and pepper. Cut a cross shape on the top of each tomato. Make holes for the salks at the bottoms of tomatoes. Fill in tomatoes with the mixture of cottage cheese, cucumber and spices. Stick these on the stalks, place on a plate and tie this bouquet with thttp://bibliasmakow.pl/tulip-cherry-tomatoes/he last one.

Broccoli Bake Patties

Broccoli Bake Patties



photo credit  pomanmeals.com

ingredients:

2 tsp veggie oil

2 cloves garlic - minced

1/2 onion - chopped

1 (12oz) bag frozen broccoli - defrosted - drain off any liquid

3/4 cup panko breadcrumbs

1/2 cup sharp cheddar cheese - grated

1/3 cup parmesan cheese

2 eggs - beaten

salt - pepper

instructions:
~ preheat oven 400* **this is really important for quick baking.
~lightly grease baking sheet lined w/ foil (DO this before starting patties)
~heat oil in small pan over medium heat. (I use non-salted butter)
~add in garlic & onions.
~season w/ salt & pepper to taste.
~Saute until onions & garlic are tender.
~Set aside to cool.



~ Put broccoli in clean kitchen towel & wrap to squeeze out extra moisture.
~Put broccoli into large bowl.
~Into same bowl, add planko, cheeses, eggs & salt & pepper as needed.



Mix together & form patties. Place onto prepared baking sheets.



~Place in oven  15 minutes or until crispy & browned.
~ Flip & bake other side 15 minutes or until crispy & browned.

I make this for my hubby and I for date night, when our little one is asleep. That way I can keep the kitchen door opened (my little one is allergic to eggs. I have pan, baking sheet ect that are just for eggs.) WE love this fun food. It's great with a Vitamix Smoothie recipe I have on this blog too!
http://www.pomanmeals.com/cheesy-broccoli-patties/ PHOTO CREDITS & ORIGINAL RECIPE.

Brussel Sprouts

http://www.kraftrecipes.com/recipes/caramelized-brussels-sprouts-130550.aspx?cm_mmc=BrndSrch-_-MSN-_-traffic-_-brussel_sprouts_recipe_43700003355765651

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I like my Sprouts plain but I decided to try something new.....this recipe was good. I still like mine sprouts plain, but this recipe got my hubby & son to eat them too. 

H A P P Y   C O O K I N G

Roasted Brussels Sprouts with Cranberries

BY: Indrid of Kentucky, USA
 Prep:  20 minutes
Cook: 1 hour

Original recipe makes 4 serving

   

• 1 bulb garlic
• 2 tablespoons olive oil
• 1 pound Brussels sprouts, trimmed and halved
• 1/3 cup diced prosciutto
• 1/3 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)

• 3 tablespoons olive oil
• 1/4 cup low-sodium chicken broth
• 1/4 cup balsamic vinegar
• kosher salt to taste
• freshly ground black pepper to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Slice off the top part of garlic bulb so tops of cloves are exposed; place garlic bulb in an oven-safe ramekin. Pour 2 tablespoons olive oil over garlic bulb. Cover ramekin with aluminum foil.
3. Bake in the preheated oven until cloves are soft and browned, 30 to 45 minutes. Set aside to cool.
4. Place Brussels sprouts, prosciutto, and cranberries in a 9x13-inch baking dish. Pour in 3 tablespoons olive oil, chicken broth, and balsamic vinegar; toss to coat. Season with salt and black pepper.
5. Squeeze the softened garlic cloves into a small bowl and mash slightly. Add mashed garlic to Brussels sprouts mixture; mix well.
6. Bake in the preheated oven until sprouts are browned, about 30 minutes.