Thursday, June 27, 2013

Stuffed Zucchinni

3 zucchinis
1/2 large onion, chopped fine
1 Tbsp olive oil
5 - 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1 roma tomato, seeded and chopped
1 tsp fresh cilantro leaves
Freshly grated Parmesan cheese
Fresh cracked black pepper

1. Slice zucchini in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges.

2. Finely chop half a sweet onion. Chop up some smokey bacon. Add the curry powder... cook until desired doneness of onions and remove from heat. To the zucchini flesh, add sour cream.  Rough chop some fresh thyme leaves. Mix onion and bacon mixture with other ingredients. Taste and adjust seasoning.

3. Seed the tomato and then stir in the tomatoes. Refill the zucchini shells with the filling mixture.

Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with additional Parmesan.

Sunday, June 23, 2013

Honey-Roasted Potatoes and Mushrooms

1 pound potatoes, cut into bite-sized chunks
2 tablespoons olive oil
1 pound cremini mushrooms, trimmed and halved
1/2 white onion, chopped
1 tablespoon honey
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 teaspoon dried sage
1/2 tablespoon beer mustard
1 pinch garlic powder
bacon salt to taste
  1.  Preheat oven to 450 degrees F (230 degrees C). 
  2. Place potato chunks into a 9x13-inch baking dish, drizzle with olive oil, and toss potatoes to coat. Bake in the preheated oven for 10 minutes. 
  3. Remove from oven, and stir cremini mushrooms, onion, honey, rosemary, thyme, sage, mustard powder, garlic powder, salt, and black pepper into the potatoes. Return baking dish to oven and bake until mushrooms and potatoes are tender, about 15 more minutes.

Monday, June 17, 2013

Ham-Stuffed Squash Recipe

4 medium yellow summer squash or zucchini (about 6 inches)
1 small onion, finely chopped
2 tablespoons butter
1 cup cubed fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese, divided
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon pepper

1. Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside.

2. In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.

3. Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through. Yield: 4 servings.

Thursday, June 13, 2013

microwave berry jam: all the flavor, none of the fuss


Oven Roasted Mushrooms Recipe

1 8oz Package of Mushrooms
2 Tbs Fresh Parsley, chopped
2 Tbs Fresh Lemon Juice
3 Tbs Olive Oil
3 Tbs Butter, cubed
3 Tbs Rice Wine
2 Cloves Garlic, chopped 

Preheat oven to 450 degrees.  Trip stems so they are flush with caps and half or quarter large ones so everything is uniform.  Toss mushrooms, olive oil, garlic, and wine together and add to a casserole dish.  Top with butter.  If using unsalted butter (recommended) add a pinch or two of sea salt.  Bake for 15 - 20 minutes or until mushrooms are tender and sauce is bubbly.  

Note: I added chunks of zucchini to the pan. Yum!

Roasted Mushrooms with Garlic-Anchovy Butter


12 cremini mushrooms
1 stick unsalted butter, at room temperature
2 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, minced
1 teaspoon anchovy paste
1 tablespoon extra-virgin olive oil
Finely grated fresh lemon zest, for sprinkling
Freshly ground pepper Crusty bread, for serving

1. Preheat the oven to 400 degrees F. Remove the stems from the cremini and save for another use. Sprinkle the caps inside and out with salt and place stemmed-side up in a small baking dish; caps should be touching.

 2. Use a fork to mash the butter with the parsley, garlic, and anchovy paste until smooth. Stuff each cap with some of the butter. Drizzle the olive oil over the mushrooms and bake until the mushrooms are tender and the butter has melted, about 20 minutes. Sprinkle with lemon zest and pepper over the top.

Serve with crusty bread. Nutrition Info Per Serving (does not include bread) Calories: 168 Total Fat: 18 grams Saturated Fat: 10 grams Total Carbohydrate: 2 grams Protein: 1 gram Sodium: 148 milligrams Cholesterol: 42 milligrams Fiber: 0.5 gram Read more at:

Green Beans with Bread Crumbs

1 pound fresh green beans, washed and trimmed
1/2 cup water
1/4 cup Italian-style seasoned bread crumbs
1/4 cup olive oil salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup grated Parmesan cheese

1. Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well. 2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

Easy Cheesecake: 3 Recipes

Easy Cheesecake #1

1 graham cracker pie crust
8 ounce package soft cream cheese
1/3 cup sugar
2 teaspoons pure vanilla extract
1 cup sour cream
8 ounces Cool Whip, slightly thawed
Easy Cheesecake Recipe #1 Directions:
1. Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip.
2. Spoon into pie crust and chill for 4 hours.

Easy Cheesecake #2

This is an easy baked cheesecake recipe that is topped with a delicious sour cream and sugar topping. It is crustless, but you can easily add a graham cracker crust before filling your pie plate. It gets rave reviews at every family gathering!
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
3 large eggs
1/2 teaspoon vanilla
3 Tablespoons sugar
8 ounces sour cream
1 teaspoon vanilla
Easy Cheesecake #2 Directions:
1. Beat cream cheese, 2/3 cup sugar, 3 eggs, and 1/2 teaspoon vanilla with mixer until smooth. Pour into well greased 9 inch pie plate.
2. Bake 22 to 25 minutes at 350 degrees F. Turn oven off. Remove cheesecake and cool for 5 minutes.
3. Combine 3 Tablespoons sugar, sour cream, and 1 teaspoon vanilla. Spread over warm cheesecake and return to oven for 5 minutes.
4. Cool and refrigerate.

Easy Cheesecake #3

Graham Cracker-Crumb Crust:
1 1/4 cup(s) Graham Cracker Crumbs, from 11 rectangular graham crackers
4 tablespoon(s) Butter Or Margarine, melted
1 tablespoon(s) Sugar

3 package(s) (8 ounces each) Cream Cheese, softened
3/4 cup(s) Sugar
1 tablespoon(s) All-Purpose Flour
1 1/2 teaspoon(s) Vanilla Extract
3 large Eggs
1 large Egg Yolk
1/4 cup(s) Milk
Fresh Berries, for garnish
1. Preheat oven to 375 degrees F. Prepare Crumb Crust: In 8 1/2- to 9-inch springform pan, with fork, mix crumbs, melted butter, and sugar until crumbs are evenly moistened. With hand, press crumb mixture firmly onto bottom and up side of pan. Bake 10 minutes; cool crust in pan on wire rack. Turn oven control to 300 degrees F.
2. Prepare Cheesecake: In large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy. Beat in flour and vanilla until well combined. Reduce speed to low and beat in eggs and egg yolk, one at a time, beating well after each addition. Beat in milk just until blended.
3. Pour batter into prepared crust. Bake 55 to 60 minutes, until set but still slightly jiggly and moist in center, and pale gold near edge.
4. Cool completely in pan on wire rack. Refrigerate overnight before serving. To serve, remove side of pan. Place cake on plate; garnish with fresh fruits.