Zucchini Parmesan Crisps

Want a yummy way to use up those fresh summer zucchinis? I've got the answer for you in these tasty Zucchini Parmesan Crisps. They are a cinch to make and with the golden crispy flavor of parmesan cheese, they are a perfect compliment to any dinner. 

Zucchini Parmesan Crisps
From Food Network.com
Printable Version

Ingredients (I doubled this recipe) 
Cooking Spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (about 3/4 ounce)
1/4 cup bread crumbs (I used Panko)
1/8 teaspoon salt
Freshly ground black pepper

Directions
Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4 inch thick rounds. In a medium  bowl combine the Parmesan, bread crumbs, salt and a few turns of pepper. Dip each zucchini slice individually into the olive oil and then into the Parmesan mixture, coating it evenly on both sides. Place in a single layer on the prepared basking sheets. 

I also sprinkled on a little more salt at this point before putting in the oven. Bake until browned and crisp, about 25-30 minutes. Remove with a spatula and serve immediately. 

Mediterranean Pasta Salad

I made this yummy salad full of fresh veggies and tossed with a unique vinaigrette for our Fourth of July get together with friends. It made a huge portion, perfect for potlucks. It can be made ahead of time and chilled - a bonus for this busy Mommy who's one year old is constantly keeping me on my toes!

Mediterranean Pasta Salad
From Family Circle Magazine 
Makes 12 servings (more if using potluck sized portions)
Printable Version

Ingredients

1 box of your favorite pasta

8 ounces snow peas (I used regular frozen peas that I thawed)

1 pint cherry tomatoes, halved

1 sweet orange pepper, cored, seeded and cut into 1 ¼ inch strips

1 cup crumbled feta cheese

½ medium red onion, thinly sliced

1 cup fresh basil leaves, thinly sliced

For the Vinaigrette

¼ cup distilled white vinegar

2 teaspoons Dijon mustard

1 teaspoon sugar

¾ teaspoon salt

¼ teaspoon pepper

⅓ cup extra virgin olive oil

Directions Cook noodles according to directions. Add snow peas during the last minute. Drain and rinse in cold water. Drain again. Meanwhile place tomatoes, pepper strips, feta and onion in a large bowl. Whisk together all ingredients for the Vinaigrette and whisk. Place pasta and snow peas in a large bowl with the other ingredients with Vinaigrette. Toss gently to combine. Scatter sliced basil on top and gently stir. Refrigerate until serving.

Vegetarian Curry

Hooray I have a Meatless Monday recipe to share with you! I have made this vegetarian curry dish several times now. It's so easy and so good and so healthy! If you don't like a lot of heat be sure to leave the pepper out of this, as just with curry alone it has a little kick. 

You can add or subtract whatever veggies you like or have on hand. This time I forgot to get chickpeas so I substituted some small potatoes. I think sliced summer squash or zucchini would also be excellent in this! It also is a great recipe to make ahead and keep warm in the crock pot. My friend Jess shared this recipe with me after she got it from our friend Kelly. Thanks ladies! :)

Vegetarian Curry

Serves 4

Printable Version

Ingredients

Ingredients

2 tablespoons olive oil

1 small yellow onion

2 garlic cloves, minced

1 tablespoon ginger

1 thai or jalapeno pepper, seeded and finely chopped

1 tablespoon curry powder

1 teaspoon pepper

1 ½ teaspoon salt

1 large sweet potato, peeled and cut into ½ inch cubes

1 can chickpeas drained and rinsed

1 can coconut milk

½ cup water

½ cup frozen peas

½ cup diced tomatoes

Directions

Warm oil in dutch oven at medium low. Add garlic, ginger, onion and pepper. Cook until onion is translucent, about 4 minutes. Stir in curry and season with salt and pepper. Add sweet potatoes, chickpeas, coconut milk and water. 

Bring to a boil then reduce to simmer for ten minutes. Add peas and tomatoes and cook until heated through. If you want to keep warm in a crock pot, this is time time to transfer everything over. Serve over rice.

Meatless Mondays: Vegetarian Tostadas

I have been hanging on to this Veggie Tostada recipe from one my former students' Mom for a few years now. Jody has shared several delicious recipes with me via email that I kept in a folder and recently I went back through them and decided it was time to finally make these. It contains flavors that my husband and I love and best of all is meatless! I am always on the hunt for good vegetarian recipes. We both gobbled these up, enjoying the southwestern flavors and all the vegetable goodness. It's a very filling, satisfying dinner that doesn't take much time or effort besides chopping. They even taste great as leftovers. I am going to put this one into the regular dinner rotation. Thank you Jody!!

Vegetarian Tostadas

From Jody

Printable Version

Serves 6

Ingredients

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped celery or bell peppers (I used a combination of these)

2 large garlic cloves, minced

1 can (15 1/2 oz) red beans, drained (I used black beans instead!)

1 can (15 1/2 oz) Great Northern beans, drained

1 can (14 1/2 oz) diced tomatoes (do not drain)

2 t. mild chili pepper

1 t. cumin

2 T. chopped fresh cilantro (dried works fine too!)

6 corn tortillas, optional

Optional toppings: shredded lettuce, chopped fresh tomatoes, shredded cheeses, sliced avocado, sour cream

Directions

Heat oil in large skillet over medium heat.  Add onion, celery and garlic.  Cook and stir 8 minutes or until softened.  Add beans and  tomatoes with juice.  Stir to blend.  Add chili powder, cumin and stir.  Reduce heat to medium-low and cover.  Simmer about 30 minutes, stirring occasionally, until thickened.

Preheat oven 400 degrees.

While bean mixture simmers, place tortillas in single layer directly on oven rack.  Bake 10 - 12 minutes or until crisp.  Place one tortilla on each plate.  Spoon bean mixture evenly over each one.  Sprinkle cilantro on top. Top with desired toppings.

Roasted Kabocha Squash

Kabocha squash is an essential vegetable in Japanese cooking. It has a dark green skin and is much smaller than the squash we are used to as Americans. The flesh is a beautiful dark yellow and becomes sweet and fluffy when cooked. It is loaded with carotene and vitamin A. Often when we dine out in local restaurants it comes on a tempura vegetable plate. I decided to try making it at home after I saw this lovely Kabocha squash at the grocery store a couple weeks ago.

I wanted to roast it in the oven so found a recipe using coconut oil. The result was a rich, simple flavor that was a nice compliment to our dinner. If you happen to see Kabocha squash I encourage you to give it a try!

Roasted Kabocha Squash
From Nom Nom Paleo 
Printable Version
Ingredients
1 medium sized Kabocha Squash
2 tablespoons melted coconut oil
Kosher salt and pepper to taste 

Directions
Preheat oven to 400 degrees. Rinse squash and cut it in half.

Scoop out seeds and cut the squash into thin wedges. Toss in a large bowl with the melted coconut oil, salt and pepper. 

Place in a single layer on a large baking sheet and roast in the oven for 30 minutes, flipping them over after 15 minutes. Serve warm! Note: the Japanese eat them with the skin on and I like them that way too, but you can also peel your squash with a vegetable peeler before cutting it into wedges. 

Veggie Pizza

This veggie pizza recipe is a family favorite. My Grandma Hutch used to make it as well as my Mom. I love the flavor combinations in this easy appetizer - a flaky crust with a creamy base topped with fresh chopped veggies. I made it for the first time myself in December when I got together with some of my best girlfriends. It makes a nice big batch and is perfect for any get together.

Veggie Pizza
Recipe from my Mom 
Printable Version
Ingredients
2 rolls of crescent rolls
1 8oz block of cream cheese, softened
1 cup mayonnaise or Miracle Whip
1 teaspoon garlic salt
1 teaspoon dill (we didn't have this, boo)
1/2 teaspoon onion powder
Fresh chopped veggies of your choice to equal about 3/4 cup total (I use broccoli, cauliflower, mushrooms, black olives, red and green peppers) 
1/2 cup shredded cheddar or colby jack cheese 

Directions

Pat crescent rolls flat into a jelly roll pan. Bake at 400 degrees for ten minutes. Allow to cool.

Meanwhile mix together the softened cream cheese, mayo and spices. 

Spread evenly onto cooled crust and sprinkle on chopped veggies. Top with shredded cheese. Refrigerate for at least two hours or until ready to serve. 

My favorite salad ever: Avocado & Orange Salad

When I made my favorite salad the other night for the 1,000th time it dawned on me that I have never put this recipe on the blog! I kind of couldn't believe it because I've shared over 300 recipes yet this is one of my most favorite things to eat of all time. The recipe is my Mom's and she made it all the time when I was growing up. I really can't get enough of this salad, with big chunks of creamy avocado, the pop of citrus from the Mandarin oranges, and the crunch of baked almonds and fresh green onions. A basic vinaigrette finishes off this salad. Make this for yourself and the people you love immediately. You will be so happy you did!

Avocado & Orange Salad
From My Momma
Printable Version
Ingredients
1 head of lettuce
1 sliced avocado
1 small can of mandarin oranges, drained
1 bunch of green onions, chopped
1 small package of slivered almonds, baked at 400 degrees for 6 minutes
For the dressing:
1/4 cup oil (olive or vegetable)
3 tablespoons vinegar
1/8 teaspoon salt
Dash of fresh ground pepper
2 tablespoons sugar


Directions
Whisk ingredients for dressing and toss with all other ingredients just before serving. Use dressing sparingly!

Honey Balsamic Glazed Roasted Carrots and Green Beans (Gluten Free)

I made this side dish for neighbors who recently had a baby and eat a Gluten Free Diet. I love roasted vegetables, especially roasted carrots. The ingredients are interchangeable because the original recipe calls for beets instead of green beans. I think all three together would be great too. This is one super healthy, very simple way to get your daily dose of veggies.

Honey Balsamic Glazed Roasted Carrots and Green Beans
From Betty Crocker
Printable Version
Ingredients
Two cups of carrots, peeled and cut into 1 inch chunks
Two cups of fresh green beans, ends snipped off
Olive oil
6 tablespoons balsamic vinegar
4 tablespoons honey or maple syrup
Salt and pepper to taste

Directions
Toss the carrots and green beans with a drizzle of olive oil and sprinkle of salt and pepper. Place in a single layer on a roasting pan and roast at 350 degrees for 30 minutes, turning once, until soft and the carrots start to turn golden. 

Combine the balsamic vinegar and honey in a large skillet. Add the vegetables to the skillet along with any oil that has accumulated in the pan. Heat the vegetables over medium-high heat and cook until the glaze bubbles and thickens. Coat the carrots and beans with the glaze. 

Season to taste with salt and pepper. Serve immediately or allow to cool and serve over a salad. 

Garlic Mashed Cauliflower

There's a new way to eat cauliflower in our house and it's going to be hard to find another recipe that beats it! The flavor of mashed potatoes with the texture of cauliflower, this dish is creamy, comforting, and super easy to make. Instead of having all the carbs of mashed potatoes, you get to up your veggie intake. It's so good that between the two of us, hubby and I ate an entire head of cauliflower. Make this delicious healthy side as soon as possible!!

Garlic Mashed Cauliflower

From Fueling with Food

Serves 4

Printable Version

Ingredients

1 head chopped cauliflower

2 tablespoons light cream cheese

2 tablespoons sour cream

1 tablespoon milk

2 cloves garlic

Splash of chicken broth

1 teaspoon chives (I didn't have these)

Salt and pepper to taste

Directions

Cook the cauliflower in a large pot of water until tender. 

Drain well. Add in the cream cheese, sour cream, milk, garlic, and chicken broth and process until smooth in a food processor. 

Taste and season with salt and pepper. Garnish with chives.

Pea, Almond, and Blue Cheese Salad

This scrumptious pea salad recipe is from my wonderful sister-in-law (who is truly like a REAL sister to me). The flavors in this pea salad might sound interesting but they work together beautifully especially with the vinaigrette of mustard, olive oil, garlic, mint, green onions and lemon juice. It's savory, tangy, and has excellent textures from the pop of the peas to the crunch of the toasted almonds. I've made this salad twice since Marg gave me the recipe, once with goat cheese crumbles and once with blue cheese and I must say the blue cheese is much better. But if you aren't a blue cheese or goat cheese fan it would also be delicious with chunks of fresh mozzarella or even grated fresh Parmesan cheese. It only takes as long to make as it does to boil the peas and goes great with just about anything you're making for dinner! 


Pea, Almond, and Blue Cheese Salad
From my lovely sister Margaret
Printable Version
Ingredients
1 package of frozen peas
1/4 cup olive oil
1 large garlic clove, minced
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
salt and pepper to taste
1/4 cup green onions, chopped
2 teaspoons fresh mint, chopped
1/2 cup crumbled blue cheese
1/4 cup slivered or sliced almonds, toasted in a pan for about 5 minutes over medium low


Directions
Boil peas in salted water according to directions on package. Drain and cool, the pat to remove excess water. In a large bowl whisk all of the remaining ingredients except for the blue cheese and almonds. Add the peas to the vinaigrette and combine. Top with blue cheese and sprinkle with almonds. 

Meatless Mondays: Kickin' Black Bean Soup

Meatless Mondays are back! It's been a while, but it is my goal to get back to eating vegetarian at least once a week. This spicy black bean soup is a perfect Meatless Monday meal: it's hearty, healthy, and has some kick to it! I cooled it off with a squeeze of fresh lime, a dollop of sour cream, and a sprinkle of fresh cilantro. It's a wonderful, filling soup that is a cinch to make! From start to finish this soup takes less than half an hour. 

Kickin' Black Bean Soup
Modified From Let's Dish
Printable Version
Makes 4 bowls
Ingredients
1 tablespoon olive oil 
1 small onion, chopped
1 jalapeno, seeded and finely chopped (I used about six slices of pickled jalapenos from a jar)
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon Julio's Seasoning (a gift from our awesome friends from TX!) or a dash of cayenne
2 (15 ounce) cans black beans, rinsed and drained
2 cups beef stock or vegetable broth
2 tablespoons lime juice
1/4 cup fresh cilantro
Sour cream
Salt and pepper, to taste


Directions
Heat olive oil in a Dutch Oven over medium heat. Add the onion, jalapeno and garlic and cook until soft, about five minutes. Stir in the chili powder, cumin, and Julio's seasoning. 

Add the beans and broth and simmer for fifteen minutes. 

Remove 1 1/2 cups of the soup and puree in a blender then return to a pot (or use a hand blender directly in the pot). 

Remove from the heat and stir in lime juice. Ladle into individual bowls and add a dollop of whipped cream and a sprinkle of cilantro. Season to taste with salt and pepper. Excellent with tortilla chips!