Stuffed Zucchini

I am always looking to make dinner with whatever I have laying around the house. Maybe its not feeling a trip to the grocery or maybe its my budget… not sure.  This night I was attending a pot luck girls night and stuffed zucchini is what I came up with! Simple ingredients but it was delicious and a huge hit with the girls!

Whole Zucchinis

Bacon

Cherry or Grape Tomatoes

Minced Garlic

Olive Oil

Italian Seasoning (I use salt-free McCormick’s Perfect Pinch)

Preheat oven to 350 degrees.

Fry bacon in skillet to desired crispness. I cooked mine extra crispy for this recipe and it turn out great. Place bacon on a paper towel to cool. When cool enough break into small pieces. Set bacon aside.

Wash and slice zucchinis in half. I cut off the ends too.

Take a spoon and scoop out the soft, middle part of the zucchini. Dump the guts, as I like to call them, into a mixing bowl.

Wash and slice a handful of cherry or grape tomatoes. Place into mixing bowl.

Add a small spoonful of minced garlic and a couple shakes of Italian seasoning.

Add bacon and mix all together.

Now, fill zucchini boats with mixture and bake in oven about 25min.

Take out zucchinis and sprinkle with Monterey jack cheese and put back in the oven for about 5min.

Now youre done! I sliced the zucchinis into thirds and served as appetizers.  Option: leave the zucchinis whole and serve as an entrée with rice or couscous.

Roasted Corn

Perfect for a summer to fall transition: Roasted Corn. This is my take on Mexican Street Corn called Elotes. I prefer my elotes on the spicier side but you could tone it down. I use creole seasoning for a Cajun kick to this Mexican favorite.

Corn on the Cob- go fresh from the produce section

Tony Chacere’s Original Creole Seasoning

Butter

Pretty simple: peel corn and make sure to get all the fibers removed. I usually cut the stalk off the end too.

Place in foil and coat all sides of corn with butter.

Sprinkle with Tony Chacere’s (the more you sprinkle the spicier it gets!)

Close foil and make a little gathering at the top so you can easily remove it from the oven later. Makes a tent like shape.

Cook in oven for 30-35min at 375 degrees.

I often use this same method when grilling but instead of roasting corn in the oven put it on the top rack of the grill. I didn’t add cheese this time but many people like to top roasted corn with cotija or parmesan cheese. Enjoy!

Asian Noodle Soup

I definitely enjoy Asian, Thai, Chinese, Japanese… ok maybe I just really like all food. However, cooking Asian food has always intimidated me but this recipe is super easy and a great way to change it up in the kitchen.

Asian Noodles: I used “instant rice noodles”

Chopped: zucchini, red bell pepper and carrots

Fresh Basil

Olive Oil

Red Curry Paste

Boil water. Then turn down heat to slow simmer. Submerge noodles in water then turn off heat and separate noodles and let soak.

Saute about 2 tablespoons of red curry paste (or more if like it extra spicy!) in olive oil for about 30 seconds to 1 minute.

Add coconut cream and stir.

Add chopped vegetables and cook to your preferred crispness. Some people prefer their veggies a little crunchier, I prefer slightly softer but NOT mushy.

Drain noodles and place a serving into bowl.

Cover with coconut veggie sauce. Top with torn basil and enjoy!

(Note: This would also be great with chicken or shrimp)

adapted from zenfamilyhabits.com

Prosciutto Panini at Enoteca

Vespaio and Enoteca on South Congress have been on my restaurant wish list for quite a while now. This Labor Day I finally went for lunch. Being an Italian place I assumed the prosciutto would be amazing (and it was!) and I’ve been craving eggs lately so this panini had it all! It was hearty, cheesy, salty… all those lovely Italian things.

We also tried the calamari and caprese salad as starters. It was a filling meal and I left very happy. I will definitely be back to one evening to try out some pasta dishes on their patio.

Check out more at: Enoteca 

Baked Salmon with Sweet Potatoes

I have my twitter followers to thank for this tantalizing dish! This came out of a night when I had a salmon filet that needed to get eaten. I tweeted that I had salmon, a sweet potato and an avocado. Out of that the tweeters had given me several suggestions that wound up creating this wonderful dish. Pretty healthy too!

4-6 oz salmon filet

1 sweet potato

olive oil

salt and pepper

Crumbled Feta

1 jalapeno

Strawberries

Avocado

Cucumber

Red Onion

Pre-heat oven to 350 degrees.

Wash sweet potato and dice into cubes.

Drizzle Sweet potato chunks with olive oil, salt, pepper and bake for 30-35 min.

While the sweet potatoes are baking, start making the salsa since the salmon does not need as long to cook.

Seed and chop jalapeno (I used a red jalapeno fresh from my boss’ garden!) Dice 3-4 strawberries, ½ an avocado, ¼ a large cucumber and red onion (to your taste). Combine these with the crumbled feta.

Put the salmon in the oven when the potatoes are at 20-25 min. Bake salmon for 10 min and everything will come out of the oven at that time.

Plate salmon and sweet potatoes and garnish with the salsa. Yum, yum, yum.

Grilled Peaches with Prosciutto and Mozzarella

All summer I have been seeing different takes on grilled fruit. Yum! And there’s nothing I love more than a hearty fork and knife salad…so here goes!

Grilled Peaches with Prosciutto and Mozzarella

1-2 peaches (not too soft)

¼ lb prosciutto very thinly sliced

½ lb fresh mozzarella

Arugula

Fresh lemon

Olive oil

Balsamic Vinegar

Salt and Pepper (I like to use kosher salt)

1) Wash and slice peaches into eighths. Drizzle with olive oil, salt and pepper.

2) Slice ½ inch thick pieces of mozzarella and have it ready when the peaches come off the grill.

3) Heat grill to about 350 degrees.  Grill peaches for about 2min on each side. (The timing may vary grill to grill but long enough to get grill marks on each side)

4) Place mozzarella slices on peaches while still hot.

5) When peaches are cool enough to touch, wrap peaches and mozzarella with prosciutto.

6) Place prosciutto wrapped peaches on bed of arugula. Drizzle with fresh squeezed lemon, olive oil, balsamic vinegar, salt and pepper to taste.

Voila! A perfect summer salad! These are also great sans arugula as an appetizer.