Baked Zucchini Fries

3 zucchinis (about 1 lb.)
1/4 cup grated Parmesan cheese (the powdery stuff!)
1 packet Shake N Bake Chicken coating mix
2 eggs, beaten


Heat oven to 450 degrees F.
Cut the ends off each zucchini.  Cut crosswise in half and then cut each piece into 1/4 inch matchlike sticks.
Add cheese to coating mix in a ziploc bag and shake to combine.
Add zucchini to the beaten egg in a bowl and toss to coat.
Place 1/4 of the zucchini in the bag with the breading and toss to coat.
Spread onto a baking sheet sprayed with cooking spray.
Repeat with remaining zucchini.
Bake 7 minutes, and then turn.
Bake 7 more minutes.

Serve with ranch dressing, or any other dipping sauce you would like.

My review:  These were delicious. My fiance was a little apprehensive because he loves fried zucchini and was disappointed when he heard I was planning on baking these.  He was pleasantly surprised, and said that these were just as good!  I loved them.  I would like to try them with a different flavor of shake and bake, like the herb one...  Also, some fun dipping sauce.  I think thousand island would be good, or a spicy ranch.  So many possibilities, and this is one of my favorite foods!

Tortellini Spinach Salad

 

20 oz package cheese tortellini, refrigerated

1 can quartered artichokes

1 package fresh baby spinach, washed

1/2 cup crumbled feta cheese

1 cup cherry tomatoes, halved

1/2 cup diced red onion

(1-2 cups chicken or steak, grilled) optional

Mix all ingredients together and toss.  Serve with a delicious vinaigrette.

My review:  This was yummy!  I loved the combination of salad and pasta.  Very good made as a meal with the addition of the meat, but also great as a side without it!

Corn Salad

10 ears of corn, shucked
1/2 cup red onion, finely diced
1 cup cherry tomatoes, sliced in half
3 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/2 cup feta cheese, crumbled
2 tbsp basil leaves, dried
1 tsp garlic powder

Bring a large pot of water to a boil.  When boiling, add 1 tbsp sugar and 1 tbsp vinegar.  Add the 10 ears of corn to the water and bring to a rolling boil.  Cover the pot, remove from heat, and let sit for 10 minutes, covered.  Remove from the pot to cool.  Once cooled, cut the kernels off the cob, cutting close to the cob.

Toss the kernels into a medium bowl with all the other ingredients, and chill for at least 1 hour before serving.  Add additional salt and pepper if you want. 

My review:  This is delicious!  So summery and fun, and pretty!  It tastes amazing.  I actually put mine on top of romaine lettuce as a salad, and it was a delicious lunch.  It's also good for a summer picnic side.

Tomato Spinach Tortellini Soup

Who's a huge slacker??  This girl.  I've been up to my ears in my last 2 grad classes, wedding planning, house hunting, cleaning, and working that I haven't had much time to cook, much less be able to post recipes.  Thanks to an anonymous comment begging me to come back, I'm back!  I'm not promising crazy amounts of posts, but I'm hoping one new recipe a week.  So... here comes the first recipe!

adapted from the Well Fed Newlyweds recipe found here: Tortellini Soup.  Check out their blog for more delicious and wonderful recipes!


1 tbsp olive oil
4 cloves garlic, minced
1 small onion, minced
1 tsp Italian Seasoning
1 quart vegetable broth (you can also use chicken broth)
1 (15oz) can diced tomatoes (or canned whole tomatoes)
Salt
Pepper
2 (9oz) packages frozen tortellini, cooked according to the package
2 cups fresh spinach, chopped
Parmesan Cheese and Mozzarella Cheese, for garnish
1/2 pound ground Italian sausage, cooked and drained (optional)


Heat olive oil on medium heat in a large soup pot.  When heated up, add the garlic and onion, and saute until the onions are soft.
Add the broth, oregano, and tomatoes.  Add salt and pepper to taste.  If you plan to add sausage, add it at this time.
Bring the soup to a boil.  (You can be cooking your tortellini separately at this time)
Once the soup is boiling, stir in the spinach and cook for 1 minute.
Add the tortellini, and remove soup from the heat.
Serve immediately with cheese to garnish.
With garlic bread, this makes a great dinner!

My review:  This was delicious.  I'm not a huge fan of cooked spinach, so I wish I would have chopped my spinach up smaller, but other than that, it was delicious!  I like it best with vegetable broth, and no italian sausage, but if I'm making it as a meal, I like to have the meat in there for some extra protein and flavor.

French Onion Mushrooms

 

I know the picture doesn't look appetizing, but it's so good, I promise!

1 tbsp butter, unsalted
1 can Campbell's Condensed French Onion Soup
1 pound mushrooms, thick sliced
3 slices swiss cheese

Melt the butter in a saute pan and add the french onion soup.
Heat on medium heat, until the mixture simmers.
Add in the mushrooms, and simmer, until there is very little liquid left, about 15 minutes.
Spoon the mushrooms into a small baking dish, and cover with cheese.
Place under the broiler for 3 minutes, or until cheese is brown and bubbly.
Serve alone, or with toasted slices of baguette.

My review:  This recipe was inspired by Pioneer Woman's French Onion Stuffed Mushrooms recipe.  This was an easier variation.  So yummy!  I ended up spooning mine onto toasted sliced of baguette, but it was good by itself too.

Spinach & Mushroom Lasagna Roll Ups

I seem to have lost the picture that goes along with this... I will post it if I find it...


10 lasagna noodles, cooked
10 oz. frozen chopped spinach, thawed, and completely drained
10 oz. fresh mushrooms, sliced
15 oz. fat free ricotta cheese
1/2 cup grated parmesan
1 egg
salt and pepper
1 jar of your favorite pasta sauce
1/2 - 1 cup of mozzerella cheese (depends how much you like!)

Preheat oven to 350 degrees F.
Saute fresh mushrooms in some olive oil until they are cooked through. Set aside.
Combine spinach, ricotta, Parmesan, egg, mushrooms, salt, and pepper in a large bowl.
Pour about a cup of sauce on the bottom of a 9x13 baking dish.
Place a piece of wax paper or a cuttting board on yoru counter top and lay out lasagna noodles.  Make sure that they are dry.
Spread ricotta mixture over each noodle (about 1/4 - 1/3 cup per noodle).  Roll carefully, placing the seam side down.
Pour remaining sauce over the noodles and top each one with mozzerella.
Cover the dish with foil and bake for 45 minutes.

My review:  These were good!  If I make them again, I want to try adding some zucchini too!  One roll up was really filling, I paired it up with a small salad, and I was so full!

Ree's Springy Shells

In celebration of spring, I decided to finally make Ree's Springy Shells, and they were to die for.  I knew I was going to be visiting one of my local farmer's markets, and all of the green ingredients are in season right now, so I'd be able to find it all.  I'm not going to post the recipe here, because you can find it at the link above.

But I will tell you, that they are amazing.  And make sure to use lots of salt and pepper, otherwise they can be pretty bland.  My family enjoyed it, but they were hoping for some meat, so we had smoked pork chops with them.  The recipe makes a ton, so if you don't want to eat it for 10 days straight, you may want to halve or even quarter the recipe.

But definitely make it, you will not regret it.  Also, if you do try it and find it a little bland, I think adding some red sauce to the mixture would be delicious.  Maybe add 2 layers of red sauce into the mixture.  I'll let you know if I end up trying it!

Tuscan Marinated Mushroooms

1 (8 oz) package mushrooms, quartered
1/2 cup Kraft Tuscan House Italian Dressing
Parmesan cheese, optional

Wash and cut your mushrooms into quarters.   Place into a skillet
Pour the dressing over top.
Cook on medium heat, sauteing and turning as needed, for about 8-10 minutes.
Sprinkle with Parmesan cheese, if desired.

My review:  I had mushrooms that needed to be used, so I went to my pantry on a hunt for something to cook them in, besides the usual butter or olive oil.  This was amazing.  I plan on making these many many more times.  These would be good served with a steak, on a salad, or with a chicken breast. 

ZAM Pasta!

I'm gonna call this ZAM Pasta (Zucchini, Asparagus, Mushrooms). It was created by me this evening, because I had fresh veggies that needed to be used.  It turned out absolutely amazing.

1 whole zucchini, sliced thick and then cut in quarters
1 (12 oz) package mushrooms, sliced
1/2 yellow onion, diced
1 bunch asparagus, cut in half lengthwise (try to get thin ones)
3 cloves garlic, minced
Olive Oil
1 package ground turkey (1.3 lbs)
1 jar of your favorite spaghetti sauce
Salt and Pepper to Taste
1 pound thin spaghetti

Put the asparagus in a small saucepan, and cover with water.  Put on the stove on high, covered until boiling, then turn off the heat, but leave it on the burner for about 5 minutes, then drain.
In a separate, large skillet, heat olive oil on medium heat.  Add the garlic, mushrooms, onions, and zucchini.  Cook for about 8 minutes, until cooked.  Remove from pan.
Heat the pan back up and add the ground turkey and brown.
Once browned, add the asparagus, mushrooms, and zucchini and stir. 
Pour in the spaghetti sauce and stir.  Turn the heat down to simmer and let simmer for 5-10 minutes until heated through.
Serve over spaghetti.

My review:  This was aaahhhhmazingly good.  I love spring and summer for the fresh veggies and this recipe is fabulous for that.  You can use any mixture of fresh vegetables, but I highly recommend this combination!

Good Ol' Fashioned Hog Maw

The name is incredibly unappealing and the picture doesn't do it any justice, but the flavor = amazing!  Think of it as a meatloaf made with sausage...

2 pounds ground pork sausage
5 potatoes, peeled, cubed, and rinsed
20 baby carrots, sliced into coins
2 ribs celery, diced
1 medium onion, diced
1/4 head cabbage, sliced, diced, however you like
Salt and Pepper

Place sausage in a large bowl.  Add each vegetable one at a time, mushing together to distribute.
Once mixed together, you have two options:  Crock Pot or Oven.
In the crock pot, cook on low for 7-8 hours.  You may want to put a little water on it if you are afraid of it getting dry.  If you are cooking in the oven, place in a casserole dish or roasting pan, and cook for 1-2 hours on 375 degrees F.  I usually throw a little salt and pepper over the top for while it cooks.  Don't salt too much, unless you know that your sausage isn't salty!

Note:  the "REAL" way to make this is to stuff your "meatloaf" into a cleaned pig's stomach to cook.  If you want to be that authentic, go ahead.  Personally, I don't like to eat that part, and find it a waste of $8 to buy something just to cook the hog maw in.

My review:  One of my favorite home cooked meals.  Being cooked in the pig's stomach will undeniably give it a better flavor, but it is still delicious when cooked just like a meatloaf!  Serve with some flaky, buttery rolls.

Chicken à la King

When I was a kid, one of the staples my mom kept in the freezer was Chicken a la King packets.  They were these pouches, filled with a gravy/chicken/vegetable mixture, that was amazing over top of toast.  I remember eating them on snow days;  you would take the pouch out, and boil it in hot water, or put it in the microwave after stabbing the heck out of the bag.  This recipe tastes just like those Chicken a la King packets, and I still love it just as much.  Basically, it's like a hot chicken sandwich, with peppers, mushrooms, and peas.  Great cold weather recipe!!



1 stick butter or margarine
1 small bell pepper, chopped
1/2 small onion, chopped (omit these if you're not a fan)
8 oz. fresh mushrooms, sliced (you can also use a can of mushrooms)
1 tbsp water
1/2 cup flour
1/2 tsp salt
1/4 tsp ground pepper
1 1/2 cups milk (I used skim)
1 1/4 cups chicken broth
2 cups cooked chicken or turkey (or even tuna)  (you can used canned chicken)
1 (2 oz jar) pimientos, drained
Toasted bread, cooked rice, or egg noodles  (it's good on french fries, too, which is the way my dad likes it)


Melt butter in a 5 quart saucepan, on medium high heat.  Once the butter is melted, add the mushrooms, green peppers, and onions.  Saute until the veggies are crisp tender.  Add the water.
Next, stir in the flour, salt, and pepper.  Turn the heat down to medium and let cook until bubbly, stirring constantly.
Remove the pan from the heat, and stir in the milk and chicken broth.  Return to heat, and keep stirring until the mixture boils.  Boil for 2 minutes, letting the sauce thicken.  Stir in the pimientos and chicken (or turkey or tuna).  Turn the heat down to medium low, and let cook until hot.
Serve over toast, cooked rice, egg noodles, or even french fries.

My review:  This recipe was delicious, and tastes just like the kind I had when I was a kid!  I also love the red and green colors of the veggies in it.  This is comfort food at its absolute best.  Try this on a cold rainy day.  You'll love it!

Steamed Cabbage

1/2 large cabbage, shredded (or a whole small cabbage)
1/2 cup water
1/4 cup Worcestershire sauce
3 tbsp. butter

Put your shredded cabbage in a large saucepan and add water.  Sprinkle some kosher salt over the top.
Put on the stove on high, covered.
Once the water in the pot is boiling, cook for another 5 minutes, steaming the cabbage.  If it runs out of water, add more.
After it steams for five minutes, add the butter and Worcestershire sauce.  Cover and turn heat down to medium.
Cook for about 10 minutes, covered, or until the cabbage is soft.
Enjoy!!


My review:   I love this.  It gives the cabbage such a good flavor.  Paired with sausage and potatoes, it is one of my favorite meals.

Chicken Enchilada Soup

It's no secret that I have a great love for all of Pioneer Woman's recipes.  So, when she created Tasty Kitchen, I was very excited, because it would be this huge community of wonderful cooks, sharing all of their wonderful recipes.  This recipe was featured on the side as a "Ree Recommends" recipe.  Thank you, Ree, for recommending this recipe, and thanks to RealMomKitchen for sharing.  I love CrockPot recipes, and this one is definitely going to stay in my file.

1 can Black Beans, Rinsed And Drained
1 can Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced
1 can (10 Oz) Enchilada Sauce
1 can Condensed Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts
Pepper Jack Cheese, Sour Cream, Crushed Tortilla Chips for topping!

In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

My review:  This was a delicious, filling soup.  I used skim milk, which I think made it a little thinner, but that was good for me.  Definitely make this.  And enjoy!

Eggplant Parmesan

What do you do when you find cheap eggplants at a farmer's market?  You make eggplant parmesan!

1 large eggplant or 2 small eggplants
2 eggs
2 tsp milk
1 cup flour
1 1/2 cup Seasoned Breadcrumbs
3 tbsp Parmesan Cheese (the powdery stuff)
Olive Oil
1 tbsp butter
1 jar of your favorite pasta sauce
Sliced Mozzerella Cheese (anywhere from 4-8 slices) (about 1/2 cup - 1 cup)

Slice your eggplant(s) into discs, about 1/2 inch thick.
Crack the eggs into a bowl, add the milk, and beat with a whisk or a fork.
Put the flour in another bowl.
And finally, in another bowl (yes, I do LOVE doing dishes.... haha), put your breadcrumps and parmesan cheese.
Dip each eggplant disc into the flour, then the egg, then the breadcrumbs, and arrange in a single layer on a plate.  Doing this with a fork while reduce the mess, but if you like to get your hands dirty, be my guest.
Heat olive oil in a pan, making sure that you have enough to cover the whole bottom of the pan, but you don't want your eggplant to swim in it.  Medium heat should be good enough for this.  Add your butter in as well (this will give a nice, golden brown crust to the eggplant.  If you want to leave it out, that's fine).
Once the oil is hot, fry your eggplant until the breading is browned. 
Dry the eggplant on paper towels to soak up the extra olive oil
Spread some sauce in the bottom of a 13x9 baking dish.  Layer the eggplant slices in the dish.  Pour your desired amount of sauce on top and spread around.  Then sprinkle cheese on top.  I don't like a ton of sauce, so I don't normally use the whole jar.
Bake for 35 minutes at 350 degrees F.
Serve with hot pasta or fresh Italian bread.


My review:  This was delicious!  Very easy to make, and tasted like it was from a restaurant.  I actually halved the recipe, and made it in an 8x8 baking dish.  It was perfect!

Breakfast Burritos!

This makes 2 burritos, so adjust to fit your crowd.  I usually make enough for 2, then refrigerate half to have the next morning.  This particular one contains mushrooms, red and green peppers, turkey sausage, and tomato.  I don't think I've ever made them the same way twice!


2 eggs
3 tbsp milk
1/4 tsp Tabasco sauce
1/4 tsp season salt
Sausage, ham, or bacon (cooked)
Your choice of sliced and diced veggies: green pepper, red pepper, onion, mushroom, tomato, baked potato, broccoli
2 burrito size tortillas
Cheese, if desired (American or Cheddar Jack are my faves)
Salsa if desired

In a tablespoon of olive oil, saute your veggies.  While they are cooking, crack your eggs into a bowl.  Add milk, tabasco, and season salt.  Whisk those puppies until the yolks are broken and your egg mixture is fluffy.  When your veggies are close to being cooked, add in your choice of meat.  Let the meat and veggies heat up.  Once everything is heated, add in your egg mixture and scramble.  When your eggs are fully cooked, top with cheese.  After your cheese is melted, split in half on a warm tortilla (microwave for 10 seconds).  Roll up and enjoy! 

Tip:  Saute your veggies and cook the meat the night before.  This leaves less preparation for the morning, and you can get out the door faster!  You can chop everything up and refrigerate in a container.  In the morning, just throw into your omelet pan to heat up, and then add your eggs!

My review:  These are so good, and a lighter version than what you can find at a fast food restaurant, not to mention CHEAPER!  I usually use whatever leftover veggies I may have from the night before.  It's a nice quick breakfast to start your day!

Cheddar Broccoli Soup

1 can chicken broth
1 onion, diced thin (use whatever size you like, depending on how much of the onion flavor you want)
1/3 cup flour
1/2 stick butter
1/2 tsp pepper
2 cups skim milk (or whatever milk you like)
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded swiss cheese
3-4 cups steamed broccoli (use fresh, you won't regret it!!!)

In a small saucepan, simmer the onions and chicken broth, until the onions are soft, which will take about 20 minutes.
Heat the milk in the microwave for a few minutes.
In a stock pot, melt the butter.  Once it's melted, add the flour and pepper.  Stir until combined.
Whisk in the warm milk.  Heat on medium high heat until thick, stirring the whole time.
Add in the chicken broth and onions, and stir to combine.
Add the cheese and broccoli, and stir again to combine.
Enjoy it!  Serve with french bread, or in bread bowls.


My review: I used skim milk and reduced fat cheeses in this, and could tell absolutely no difference. There's a ton of broccoli in this soup, but that's what made it good.  This and some french bread is all you need for a meal!  This soup was just what I needed on the coldest day of the year so far.  Yum!

Bacon Zucchini Pasta

I love Zucchini. I just do. And you should too.


2 cups tri-color rotini pasta, cooked as directed on package (keep warm)
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tsp. olive oil
1 medium zucchini, thinly sliced
1/2 cup water
1 envelope Good Seasons Zesty Italian Dressing Mix
2 tbsp. Real Bacon Bits (or 4 slices of bacon, cooked and chopped)
3 Tbsp. Parmesan Cheese

Cook and stir onion and garlic in hot oil in skillet on medium-low heat 5 minutes or until tender. Add zucchini, water, bacon and dressing mix; stir. Cover and cook an additional 10 minutes on medium heat, until zucchini is tender, stirring occasionally.
Toss with pasta. Sprinkle with cheese.


My review: This is so good served with some grilled chicken breasts or burgers. It's just a light pasta dish, with lots of flavor. I cheated and used some of the real bacon bits, because I didn't feel like cooking up some bacon. You can also use yellow squash in the place or as well as the zucchini. I had some laying around, so I chopped it up smaller than the green zucchini, and put it in with the onions and garlic.

Zucchini Parmesan Sausage Skillet

This is one of my favorite dishes of the summer because all the vegetables are so fresh and delicious. If you want to make it a side or just want a good vegetarian meal, leave out the sausage. It would also be good served over some pasta. You can also use eggplant in the place of the zucchini.


1 red/green pepper, chopped
1 onion, chopped
2 zucchini (or yellow squash) (1 lb.), thinly sliced
4 large mushrooms, sliced
1 can diced tomatoes or fresh tomatoes, diced OR 1/2 cup spaghetti sauce
3/4 cup Mozzarella Cheese
2 Tbsp. Parmesan Cheese
2-4 cloves garlic, minced
1/2 pound Italian Sausage (you can leave this out)
Italian Seasoning, if desired


Cook the Italian Sausage, pepper, onion, and mushrooms in a large nonstick skillet sprayed with cooking spray on medium heat. Add the garlic as well. Let cook until meat is browned (about 5-8 minutes). Add the zucchini, and cook for about 3 minutes.
Stir in the tomatoes or spaghetti sauce, and cover. You will want to add your Italian seasonings at this point, if desired. (if you're using the tomatoes, you will want the seasonings!) Cook on medium heat for about 8-10 minutes.
Sprinkle with the cheeses and cover until they melt.
Serve with some garlic bread and a large greeny salad.


My review: I threw all this together last summer because it was all the veggies I had in my fridge, and they needed to be used. It turned out to be one of my favorite summer meals, with such a good natural flavor. Sometimes, I will use it as spaghetti sauce, and put it over some spaghetti noodles or angel hair pasta.

Chicken Broccoli Divan

So so easy! and a great way to use up leftover chicken or turkey! When I have leftovers after roasting a chicken or turkey (which I rarely do, so I make a big one for this reason...), I usually chop it up and throw it in the freezer, so I can whip up quick meals like this one!


1 pkg. (about 10 oz.) frozen broccoli spears, cooked and drained
1 1/2 cups cubed cooked chicken or turkey (use leftovers! or a rotisserie chicken from the store!)
1 can Condensed Broccoli Cheese Soup
1/3 cup milk
1/2 cup shredded Cheddar
2 tbsp. dry bread crumbs
1 tbsp. butter or margarine, melted



Arrange broccoli and chicken in 9" pie plate or 2-qt. shallow baking dish.

Mix soup and milk and pour over all.

Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.

Bake at 400°F. for 25 min. or until hot.

Broil about 1 min. to lightly brown topping.


My review: I love chicken and broccoli together. I don't know what it is. But I like it. and this was so simple that it was even better! Definitely a keeper.

Crescent Veggie Pizza

This is frequently served at Pampered Chef parties and I've always loved it, but never tried making it. But that changed when I received this recipe in an e-blast from Pillsbury.

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded or chopped carrot

Heat oven to 375°F.
Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

My review: Yum! and I don't really measure the veggies. I figure the more the better, so just chop like crazy and throw a bunch of healthy stuff on there. Surprisingly, I used low fat cream cheese and sour cream, and noticed absolutely no difference. Delicious appetizer or dish to take to a potluck!