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Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts

Recipe: Baked "Fried" Zucchini


I am cooking my way through all of the fresh from the garden zucchini and squash that we have been blessed to receive.  Last week, I made mini zucchini cakes that my family loved.  Fried zucchini is a big family favorite.  Our favorite pizza restaurant in our small town makes the BEST fried zucchini.  It is so good we always get two orders for our family to share.  Not the healthiest thing, but oh so good.  I am trying to feed my family more healthy and delicious meals and obviously fried zucchini is not.   This recipe, which I found on one of my favorite blogs, Favorite Family Recipes, is a healthy alternative.  It has great crunch and is super simple to make and it makes me feel better that my family can still eat one of our favorite appetizers. 

Enjoy!

Baked "Fried" Zucchini

by Emily @ Family Favorite Recipes
Ingredients
  • 4-5 small zucchini spears, cut on an angle
  • 2 eggs
  • 1-2 tbsp milk
  • 1 cup Italian-style bread crumbs or finely blended croutons
  • 1/2 cup parmesan cheese
  • salt and pepper to taste
  • butter or cooking spray
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil or spray with non-stick spray.
  3. Slice zucchini, cutting at an angle.
  4. Combine eggs and milk in a bowl.
  5. In a separate bowl, combine bread crumbs, parmesan cheese and salt and pepper.
  6. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs.
  7. Place zucchini on baking sheet, spray the top of each with cooking/butter spray.
  8. Bake for about 10-12 minutes or until golden brown.
  9. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer or until golden (watch them closely to prevent burning).
  10. Remove from oven and serve hot with ranch dressing.
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Recipe: Mini Zucchini Cakes


I am being overrun with squash and zucchini which is fine by me.  Our family has been enjoying the bounty of our friend's garden because they have been so generous to share with us.  It has been fun trying new recipes, which is one of my favorite things to do.  I came across this recipe on The Curious Country Cook.  She called them Zucchini Bites and I have also seen them as Zucchini Tots.  Whatever you want to call them, they are super delicious and a great side dish to summer meals.  I made slight changes to the recipe.  Instead of dicing the onion, I also grated it.  This gave these sweet little cakes a subtle onion flavor and no bits of onion for some of my picky eaters to complain about.

I still have a lot more squash and zucchini to use so watch for some more fabulous goodness.  Enjoy!




Mini Zucchini Cakes

adapted slightly from The Curious Country Cook
Ingredients
  • 1 cup zucchini, grated
  • 1/3 cup onion, grated
  • 1 egg
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup bread crumbs
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees. 
  2. Spray a mini-muffin tin with non-stick spray, set aside. 
  3. Grate the zucchini and onion. Place both in a dish towel to squeeze out the excess water. Do NOT skip this part, or the middle of the zucchini cakes will be really soggy. 
  4. In a bowl combine the egg, cheese, bread crumbs, zucchini, onion, salt and pepper. 
  5. Using a spoon or a cookie scoop, fill the muffin cups to the top. 
  6. Bake for 15-18 minutes, or until the top is browned and set.
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Recipe: Cheesy Squash





I love this time of year...long lazy days, no alarms, lots of swimming and an overabundance of treasures from the garden.  We have been blessed with family and friends that are sharing their produce.  I have received lots of squash this year and I am LOVING it!  This is one of my favorite veggies and with all this golden goodness I have been looking for new recipes.  I came across this recipe and was instantly inspired to make it.  I am glad that I did.  It smelled so good while it was cooking away in the oven and once it was done, my family couldn't wait to dive into it.  There was nothing left by the end of dinner.  The onions and squash sweetened and the cheese added some awesome flavor.  I used sharp cheese but I would think any cheese would work.  


This is definitely a family keeper and I can't wait to make this dish again and share it with my extended family.  Enjoy!








Cheesy Squash





Ingredients
  • Large sweet onion (1015 or Vidalia)
  • Several squash (I used 3 large and 3 small)
  • 1-2 cups cheese, shredded
  • salt and pepper

Instructions


  1. Preheat oven to 400 degrees.
  2. Dice the onion and saute in a little butter until soft.
  3. Grease a 9x13" pan with butter or non-stick spray.
  4. Thinly slice the squash.
  5. Once the onion has softened, spread evenly in the bottom of the pan.
  6. Arrange the squash in the pan.
  7. Cover the pan with foil and cook in the oven for 30 minutes.
  8. Remove the foil and sprinkle the cheese evenly over the squash.
  9. Place the pan back in the oven, uncovered, and bake for 15 to 20 minutes or until the cheese is bubbly.

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Linked To:
*Addicted to Recipes: Scrumptious Sunday
*My Sweet and Savory: My Meatless Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*Boogieboard Cottage: Masterpiece Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me with Love:  Mix It Up Monday
*A Southern Fairytale: Mouthwatering Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef In Training: Tuesday Talent
*Lady Behind the Curtain: Cast Party Wednesday
*Bizzy Bakes: Recipe Box
*Miz Helen's Country Cottage: Full Plate Thursday
*The 36th Avenue: Party Time
*Mom on Timeout: Taking a Timeout Thursday
*Home Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes









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Stuffed Mushrooms

There are a lot of fancy stuffed mushrooms out there, but these straightforward ones using just breadcrumbs, cheese and few herbs are delicious. This recipe has been altered from a Giada recipe. And if you're making these for a party you can prepare a day ahead and just bake off before your guests arrive.



Ingredients

1/2 cup Italian-style dried bread crumbs

1/2 cup grated Pecorino Romano

2 garlic cloves, peeled and minced

2 tablespoons chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

28 large (2 1/2-inch-diameter) white mushrooms, stemmed



Directions

Preheat the oven to 400 degrees F.



Chop up the stems of the mushrooms in a food processor. Add the garlic and parsley and pulse until chopped and combined. Transfer to a bowl and stir in the bread crumbs, Pecorino Romano, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.



Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.





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Pasta Primavera

Here is another good recipe courtesy of Giada De Laurentiis. This one leaves a lot of room for interpretation. Use the pasta of your choice, your favorite vegetables and you can add chicken or leave it vegetarian. I used mostly bell pepper, onion and carrot because my husband isn't a fan of the squash family, but if you are less discriminatory, use the zucchini and summer squash that the recipe calls for. I also found a tri-color penne pasta that was a great fit in this dish.

What You'll Need:
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

How to Make It:
Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

(I don't think I need to mention how awesome the veggies are in this dish. Those of you have followed this blog for some time, know what a fan I am of roasting vegetables. It adds so much flavor and allows the natural sweetness to come out of the veggies.)

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes, or according to the package directions. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Add a little drizzle of olive oil if you're so inclinded. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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How to Roast Peppers

My new favorite thing to do is roast my own peppers. I have done it a few times lately with all types of peppers, red bell and poblano, mostly. It sounds complicated, but is actually quite easy. Next time a recipe calls for a jar of roasted peppers, try roasting some fresh peppers yourself. The flavor is so much better. Roasted peppers are great to make sauces with, put on paninis or burgers, mix into casseroles or soups and chili.

If you have a grill or gas stove you can do this directly over the flame, but if you're like me and most people, you don't. No worries, an oven broiler works just fine.

Here is how to do it:

1. Lay clean peppers on a baking sheet. (Don't judge my old, crusty baking sheets. It happens after a lot of use.)

2. Preheat the broiler (to high, if you have a choice)

3. Place the oven rack about 4 inches from the flame. I like to put mine on the second shelf.Lay clean peppers on a baking sheet.

4. Now you must keep an eye on these. Don't walk away. The skin of the pepper will start to roast and turn black. You'll hear it pop from the heat. Turn often until all sides are charred. I like to use tongs to turn.

5. Once charred all around, remove the peppers from the oven. Place in a bowl and cover with plastic wrap. Allow to cool for 10 minutes.


6. Once cooled the charred skins should easily peel off. Cut the tops off, cut in half, remove the seeds and the charred skin. The peppers are then ready to be added to your dish according to the recipe.

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Broccoli and Cheddar Soup

This dish was adapted from a Food Network Kitchens recipe. My husband and I are on a big soup kick, and it hasn't even really cooled off that much here. I have a whole list of soups that I plan to make this fall and winter season. This one will definitely make a reappearance.

What You'll Need:
6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

How to make it:
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese in batches to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. (I didn't need to do this.) Ladle into the bowls and garnish with cheese. Serve with some crusty bread.

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Chicken Francese

This recipe sounds fancy - it is French after all - but it is actually very easy to make.

Ingredients:
1 and 1/2 lbs chicken cutlets
salt and pepper
all-purpose flour
3 large eggs, beaten
2 Tbsp olive oil
3 Tbsp unsalted butter
1 garlic clove, crushed
juice of 1 lemon (optional)
1/2 cup dry white wine (chicken broth can be substituted)
handful of flat leaf parsley, chopped

Season the chicken with salt and pepper. Preheat a nonstick skillet over medium to medium-high heat. Add two of the tablespoons of olive oil and 2 tablespoons of butter. Once hot, add the garlic and allow to sizzle in the pan for a minute. Meanwhile, dredge the chicken in the flour and coat in the egg, then add to the hot pan. Cook the chicken on both sides until golden brown, 6 to 7 minutes total. Transfer the chicken to the pan and cover loosely with foil to keep warm. Add the lemon juice and wine to the pan and deglaze by scraping up the brown bits with a whisk. Reduce the wine for 1 minute and then add the remaining tablespoon of butter and parsley to the pan. Pour the sauce over the chicken.

Serve with wilted spinach and either crusty bread, wild rice or cous cous to soak up the sauce. You could also add capers to the sauce to make it a cross between Francese and piccata. To wilt spinach, simply add a little more oil to the skillet after pouring out the sauce. Add some spinach and turn constantly until it starts to wilt. Season with salt and pepper and even a little nutmeg if you'd like. It cuts the bitterness of the greens. Spinach, like other greens, really coods down to almost nothing, so you need a lot.
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Trout and Veggie Pockets

This dish is incredibly healthful and it was quite delicious. I have never made trout, but it is similar to salmon. This preparation left the trout extremely moist and flavorful. It is basically the veggies of your choice and the fish of your choice, add a little flavor elements, fold up in a tight, little foil package and bake in the oven.

Ingredients:
2 (4-ounce) fillets of trout, salmon, halibut or any other fish of your choice
a few stalks of asparagus, tough ends trimmed, cut into 1-inch pieces
1 orange pepper, julienned
2 Tbsp dry white wine
olive oil
salt and pepper
12 tsp fresh chopped dill
1 lemon, sliced
salt-free lemon pepper

Preheat the oven to 350 degrees.

Cut two large pieces of foil and place on a cookie sheet. Divide the veggies between the two pieces of foil. Drizzle with olive oil, season with salt and pepper. Add a tablespoon of wine to each. Place a piece of fish on top with a little lemon pepper and fresh dill sprinkled on top. Finish with a couple of lemon slices. See the picture below...


Fold the foil tightly into a nice, little package as pictured below...

Bake for 15-20 minutes, depending on the thickness. Below is the finished product...
Finish with a squeeze of lemon. I served it with some Basmati rice. Remember, you can use any veggies that you'd like, snap peas, sugar snap peas and julliened carrots would all be good choices.
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Book Club Eats: Prosciutto-Wrapped Asparagus

For book club today, I also made prosciutto-wrapped asparagus. A little difficult to work with, but they were delish.

Ingredients:
12 stalks of asparagus, ends trimmed (try to get thicker stalks, not the real thin ones)
oil
salt and pepper
6 pieces of prosciutto (1 package from my store), cut in half, lengthwise

Preheat the oven to 400 degrees.

On a cookie sheet, lay out the asparagus, drizzle with oil and season with salt and pepper. Roast in the oven for 10-15 minutes, until tender. Let cool completely.

Wrap each stalk with a piece of prosciutto. Serve at room temperature. Below is a picture, along with the herbed goat cheese dip and crudite that I made.

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Spinach Pie

This recipe is very versatile. It would be great for a brunch, lunch, main dish or as a side dish. You could also really change it up by adding different ingredients like bacon, onions, different types of cheese, etc. I made it for a barbecue the other day and everyone loved it.

Ingredients:
4 eggs
2 packages of frozen chopped spinach, thawed and squeeze out the excess water
2 garlic cloves, squeezed through a garlic press
12 ounces shredded cheddar cheese, I used a white cheddar
1 refrigerated pie crust
parmesan cheese
pinch of nutmeg
salt and pepper

Preheat the oven to 350 degrees. Unroll the pie crust and place in a pie place. Make the edges wavy using your fingers, or you could use a fork to make little tines marks.

In a medium bowl, mix the eggs, spinach, garlic, cheddar cheese, nutmeg, and salt and pepper until well combined. Pour into pie crust and smooth the top. Sprinkle evenly with a little grated parmesan reggiano cheese.

Bake for 45 minutes or until the crust and parmesan cheese are golden brown. Let cool a bit and enjoy!
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Wedge Salad with Blue Cheese Dressing

As promised, here is the blue cheese dressing recipe I made for husband's birthday and served on a wedge of iceberg. I wanted to test it first because it was something I played with. I am happy to report it was really good. The dressing would be great with buffalo wings or a vegetable platter for your next get together.

Ingredients:
3/4 cup buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup finely chopped shallot (about 1 shallot)
1 tablespoon freshly squeezed lemon juice (about half a lemon)
Kosher salt and fresh ground black pepper
1/2 cup crumbled domestic blue cheese
1 head iceberg lettuce, core trimmed, cut lengthwise into quarters
small grape or cherry tomatoes (optional)
crumbled bacon (optional)

Whisk together buttermilk, mayonnaise, shallot, lemon juice, and salt and pepper in a small bowl. Stir in blue cheese. Cover with plastic wrap, and refrigerate until cold, about 30 minutes. Place each wedge of lettuce on an individual plate. Drizzle each wedge with dressing and garnish with tomatoes and bacon, if desired.
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Creamy Cauliflower Puree

This one is for all my low carb lovers. I have recommeded before taking cauliflower and mashing it up in the place of mashed potatoes, so here is a great recipe. I haven't actually tried it, but I plan on making it soon. This recipe is courtesy of my boss via Eating Well Magazine. If my boss and fellow foodie likes it, it has to be good.

Ingredients:
8 cups bite-size cauliflower florets (about 1 head)
4 cloves garlic, crushed and peeled
1/3 cup buttermilk
4 teaspoons extra-virgin olive oil, divided
1 teaspoon butter
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Snipped fresh chives for garnish

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
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Veggie Side Dishes for Thanksgiving

Roasting vegetables is a very healthy and delicious way to cook vegetables. It enhances the flavors of the vegetables without losing any of the nutrients. Drizzle the vegetables with olive oil, season with a little Kosher salt and fresh cracked black pepper. You could also use some fresh or dried herbs, a squeeze of lemon, etc.

Roast Asparagus
Start by trimming the ends of a bunch of asparagus. The easiest way to do this is hold one at each of the ends and bend until it snaps, this will give you a good guide and then you can use a knife to cut the rest of the bunch at the same place.Lay the asparagus out on a cookie sheet and drizzle with olive oil and season with Kosher salt and fresh cracked pepper. You could squeeze a little fresh lemon on top. Bake the asparagus in a pre-heated oven at around 400 degrees. Cook for about 10 minutes, depending on the thickness of the stalks. At about halfway turn the asparagus.

Roasted Brussel Sprouts
I know most people don't like brussel sprouts, but that is probably because your mom used to boil the hell out of them until they were mushy and lacked all flavor. This is a much tastier wa of preparing them. Lay out the brussel sprouts on a cookie sheet and drizzle with olive oil; season with Kosher salt and fresh cracked pepper. Bake for 30 minutes in a 400-degree oven.

Here is a more modern and healthier take on the traditional green bean casserole.
Green Beans with Carmelized Onions and Sliced Almonds
2 lbs green beans, ends trimmed and rinsed
1 yellow or sweet onion, halved and thinly sliced
1 large clove of garlic, chopped
1 small package of sliced almonds (can be found in the baking aisle of your grocer)
2 tablespoons of extra virgin olive oil
Kosher salt
Fresh black pepper

Heat the olive oil in a large nonstick pan over medium to medium-high heat. Add the onion and sauté until caramelized, about 10 minutes or so. Meanwhile in another shallow pan with tight-fitting lid, add a couple of inches of water. Bring to a boil. Season well with a few good pinches of the salt. Add the green beans and put on the lid. Let steam for about 3-5 minutes. They should be bright green and still have some crunch. This maintains flavor and nutrients. Drain the green beans and shock them in a bowl of ice water. This allows the beans to maintain that great bright color. Once the onions are caramelized, add the garlic and almonds to the pan and let brown for just a minute. Then add the green beans and sauté to coat them in the oil and allow for the onions and almonds to distribute. Season well with pepper and a little more salt.
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Book Club Eats: French Onion Tart

Claire Robinson is my new favorite host on The Food Network. A couple of weeks ago she had an episode that had a lunch with the girls theme. She made this yummy and easy looking French Onion Tart. When I suggested to my book club that we meet at my house this month I immediately went back to that episode.

Here is the recipe: http://www.foodnetwork.com/recipes/claire-robinson/french-onion-tart-recipe/index.html

I love Claire because all of her recipes have five ingredients or less. Although I added a sixth ingredient to the tart, blue cheese crumbles. Just a little on top before you return the tart to the oven to reheat for five minutes.
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Chicken and Broccoli Stuffed Potatoes

This is a great hearty dish that seems like it would be really fattening, but is actually quite healthful. Cut even more fat and calories by using low-fat cheese and not using any butter on the potato. I can't wait for it to cool down so I can stuff a big potato with leftover chili.

Ingredients:
2 large baked potatoes
1 chicken breast, about 1/2 a pound, cooked and chopped into small chunks
1 cup broccoli florets in small chunks, blanch in boiling water for no more than 3 minutes
1 Tbsp butter
1 Tbsp all-purpose flour
1 cup skim milk
1/2 cup shredded cheddar cheese
salt and pepper
parmesan cheese, grated

Rinse the potatoes well. Using a fork, poke the potato to make various holes in them. Place in the microwave and cook on high for approximately 14 minutes, turning once halfway through. (You could also bake in the oven, but that would take over an hour, and what modern housewife has an hour to kill after work during the week?) Test the doneness by poking with a fork. If it goes in smoothly and the potato is soft, it is done.

Meanwhile, melt the butter in a sauce pan. Whisk in the flour and let cook for a minute or two, until golden brown. (This is called a rue and is used to thicken sauces and gravys.) Then slowly add the milk while whisking. Bring to a bubble, stirring often until thickened. It won't take long, maybe 3-5 minutes. Season with salt and pepper. Whisk in the cheddar cheese, stir in the chicken and broccoli.

When the potatoes are done, remove to a plate and slice in half. Mash up the insides of the potatoes a little with a fork. If you'd like, add a little butter. Season with pepper. Pour the sauce over the potatoes and sprinkle with a little grated parmesan cheese.
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Roasted Garlic

I had to repost this recipe. The first time I posted it was back in February when I made it for Valentine's Day. I made it tonight and served it with pita bread that I warmed in the oven. Just add the pita bread to the oven when the garlic has about 8-10 minutes to go. Cut the pitas into wedges and spread the garlic on them.

Roasted Garlic
1 whole head of garlic
1 Tbsp olive oil

Roasting the garlic this way mellows out the flavor and softens it, allowing you to spread it on bread as if it were butter. Delish! I had this years ago at an Italian restaurant, but this was the first time I tried to replicate it.

Preheat your oven to 375 degrees. Using a knife, cut off the top third of the garlic head. Do not peel the garlic. Place it in a small, oven-proof dish, cut side up. Drizzle with olive oil; and cover the dish with foil. Bake for 30 minutes covered. Remove the foil and bake for another 30-40 minutes. You should now be able to use a butter knife to scoop out the garlic cloves and spread on bread, or anything else you can think of.
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Turkey, Feta and Orzo Stuffed Peppers

These peppers were a big hit. I think the key to yummy stuffed peppers is using red peppers. How many people have made stuffed peppers and then not even eat the pepper? Right, Mom? Well, red peppers are much more milder in flavor than green ones. Plus, they have more vitamin C and anti-oxidants. Yellow or orange ones would also be great choices. My husband found this recipe and it was a great find. I am always looking for new ways to use ground turkey and this one is a keeper.

Ingredients:
4 large red bell peppers - tops trimmed off, seeds and ribs removed
1 lb. ground turkey
1 cup cooked orzo pasta (about 3/4 cup uncooked and cook really al dente, only about 6 minutes in boiling, salted water)
½ cup diced onion
1 cup crushed tomatoes
1 Tbsp minced garlic
¾ tsp salt
½ tsp allspice
½ tsp black pepper
2 Tbsp fresh chopped dill
1 cup crumbled feta cheese, divided
½ cup panko breadcrumbs (or crushed Ritz crackers)

Preheat oven to 400F. In a large mixing bowl, add orzo (let it cool slightly first), onion, tomatoes, garlic, spices and dill. Mix well and gently fold in ground turkey and ½ cup of feta cheese. Spoon equal amounts of turkey-feta filling into the bell peppers. Bake peppers, in a greased casserole dish, for 45 minutes.

Add the remaining feta cheese to the panko breadcrumbs and set aside. Once the peppers cook for 45 minutes, remove from the oven and top them with the panko-feta cheese and return to oven for 15 more minutes.

(Note that the crushed tomatoes in this dish give a reddish color to the meat. To ensure the turkey is cooked completely, be sure that the internal temperature reaches 165F. Place a meat thermometer into the center of the pepper to read the temperature.)
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Marinated and Grilled Zucchini

I have been making zucchini this way for awhile. It is so tasty. You don't have to have a real grill for this, no worries, you could use a grill pan or a George Foreman grill (everyone has one of those, right?).

Ingredients:
(Trust me, these don't have to be exact)
2 zucchinis
1/3 cup balsamic vinegar
1 garlic clove, minced
1 tsp dried oregano
a splash of worcestershire sauce
salt and pepper
olive oil (about 2 or 3 tablespoons)

Cut the zucchinis in half, then cut into 1/4 inch slices. Set aside. In a medium bowl add the vinegar, garlic, oregano, worcestershire sauce and salt and pepper. Whisk in the olive oil. Add the zucchini slices and let marinate for at least half an hour, but up to a couple of hours. Grill over medium heat until grill marks appear and the zucchini is tender, but still has some bite.
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Broccoli Slaw and Raman Noodle Salad - Shower Recipe 2

This recipe has been kind of passed along over the years. I think originally it was my sister's mother-in-law's recipe. She made it for my sister's bridal shower like 10 years ago. I've made it for other friends' showers and so on. It is really easy.

Ingredients:
2 Raman noodle packages (Any flavor you like. I usually use chicken.)
1 package of broccoli slaw ( You can find this in the produce section, usually by the packaged broccoli florets. What it is, is broccoli that has been shredded into a slaw like cabbage.)
1 cup sunflower seeds
1 cup cashews
1 can of mandarin oranges, optional (I don't use, but if you like mandarin oranges, knock yourself out.)
4 green onions, chopped, optional
1/2 cup sugar
1/2 cup white vinegar
both seasoning packets from the Raman
1 cup oil (vegetable or olive)

Break up the Raman noodles and place in a large mixing bowl. You DO NOT cook the noodles. The dressing will soften them. Add the broccoli slaw, sunflower seeds, cashews, oranges and onions to the bowl, mix.

In a smaller bowl, whisk together the sugar, vinegar and seasoning from the packets. Add the oil and whisk well.

This can be put together the night before. However, do not dress until morning of your party. I like to dress it a few hours before so the noodles have a chance to soften.

*Note: You probably only need to use 3/4 of the dressing. Add a little at a time and judge for yourself. But, I never use all of it. It gets too soggy.
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