Zucchini Patties

I'm back! It's been awhile since I've posted. We've were on vacation, and then I have (and still am) canning, freezing, and dehydrating food like crazy. I am up to my ears in peaches, pears, apples, and tomatoes! So if I don't post again for a week, you'll know that I am worn out and stocked with goodness! I hesitated doing all this canning, freezing, and dehydrating. But, I keep telling myself how grateful I will be for it all. It's delicious, cheap (free tomatoes and apples), and makes me feel like I've accomplished something significant. When I'm done maybe I'll post a picture of all my preserves....if you are interested in seeing!

This is a recipe I should have posted towards the beginning of summer so you could be enjoying it (sorry, friends). If your zucchini or your friends zucchini are still growing like crazy here is yet another recipe you must try! Zucchini Patties! Zucchini Patties?!?!? What are those?

Let me tell you just what this recipe is all about. This is a soft n' tender in the middle, lightly crispy on the outside, cheesy, grilled to a golden perfection-y goodness kind of zucchini recipe. The main party of the mixture is grated zucchini, that is accompianed by two of the yummiest cheese on earth (I love mostly all cheese): Mozzarella and Parmesan (this can be the powdered stuff, but I much prefer the real kind....the wedge of all flavor!). I'm not sure I've mentioned my love for Parmesan cheese, you can buy a wedge of it for fairly cheap, and I have on in my fridge at all times. Okay, now I'm getting a little off track.

I probably could eat this as the main dish and eat the whole batch myself! But, these little beauties make an excellent side dish, which is how we like to have them. We like to serve them along side some grilled steak or chicken. (And in case you'd like to know....my hubby has become a grill master, we've been enjoying some rather tender and juicy grilled goodness around these parts!)

Zucchini Patties
Printable Version

Serves about 3 (2 patties per person)

2 cups zucchini, freshly grated
2 eggs, lightly beaten
¼ cup yellow or sweet onion, finely chopped
½ cup all-purpose flour
½ cup fresh Parmesan cheese, grated
½ cup Mozzarella cheese, grated
½ teaspoon salt
¼ teaspoon fresh ground pepper
1 tablespoon butter (to cook them in)

Combine above ingredients, except butter, in a medium size mixing bowl, mix until well blended. Heat a large non-stick skillet or griddle over medium to medium-high heat (depending on how hot your stove gets - you don’t want them to burn). Place 1 tablespoon of butter in skillet/griddle and let it melt. Place ⅓ cup scoops of zucchini mixture on skillet/griddle and cook about 2-3 minutes per side or until golden. When they are done cooking sprinkle with Parmesan cheese.

This is a great side dish for grilled chicken or steak!

Recipe Source: slightly adapted from Maureen G.

Chicken & Sausage Jambalaya

If you haven't noticed already from previous posts, I love Mel's Kitchen Cafe. I have been impressed with most every recipe I've made from her site. This dish is no exception. In fact, it's really one of the most unique and tasty meals I've ever had. My husband was raving over the flavor, the meat (chicken & sausage), and the terrific leftovers it made for lunch the next day.
It's a rather easy dish to whip up. Make sure you start bycooking your rice, if you don't have any leftovers to use. As the meat and veggies cook the rice will be done just in time to toss it all together. The recipe calls for Creole or Cajun seasoning. I used Cajun seasoning. I had never used Cajun seasoning before, and bought some special for this dish. I've found a few other recipes that I'll share soon that use it too. I've also used it in ham fried rice. Cajun seasoning is a great combination of flavors: salt, black pepper, thyme, red pepper, paprika, garlic, onion, and celery seed. Ummmmmmm. If you are looking for a dish to please the family, look no further than here! Enjoy.

Chicken and Sausage Jambalaya
Printable Version
Serves about 6

1 pound smoked sausage or kielbasa (chicken or turkey) sausage, cut into 1/4-inch slices
1 pound chicken, cut into bite-size pieces
2 tablespoons flour
2 tablespoons butter
1 large yellow onion, chopped
2 cloves garlic, finely minced
3 ribs celery, chopped
1 medium red bell pepper, chopped (can use green but I prefer the flavor and color of a red bell pepper)
1 teaspoon dried basil
1/4 teaspoon Creole or Cajun seasoning
1 (10-ounces) can Rotel tomatoes (Mild or Original)
1/2 teaspoon sugar
1 1/2 cups chicken broth
2 cups hot, steamed rice

Note: Start cooking the rice while you prepare the rest of the jambalaya so it is ready to add in during the last step.

In a 4-6 quart pot, cook sausage and poultry over medium heat, if you use lean sausage add 1 tablespoon olive oil. Drain the grease (you may only need to do this if you aren't using a lean sausage), scrape the meat onto a plate and set aside. Melt the butter in the same pot. Stir in the flour and cook over medium heat, stirring constantly, for one minute. Add the vegetables, basil and Creole (or Cajun) seasoning, and the Rotel tomatoes and sugar. Stir well. Simmer the mixture over low or medium-low heat for 15 to 20 minutes, stirring occasionally, until the vegetables are mostly tender (they'll continue to cook a few minutes longer in the next step). Add the sausage and chicken back to the pot, and cook 10 minutes, stirring occasionally. Add the chicken broth and simmer 5 minutes longer. Stir in the hot, steamed rice until you achieve your desired consistency.

Recipe Source: Mel’s Kitchen Cafe

Restaurant Style Salsa

I've had this salsa with 4-5 different meals in the last week. My mom made it for us while we were staying at my parents house. I wanted to eat the whole bowl, but thought I'd better not. I think I could eat it everyday though. After making two batches for a family party on Sunday, I was asked to post this recipe asap. So here it is for all to enjoy!

I've always loved salsa as long as I can remember. I used to hate homemade salsa as a kid, I liked the store bought bottled stuff. I despise that stuff now....really I do. I am all about homemade, canned or fresh it so much better than the store bought bottled kind. I like salsa with a little bit of chip.....I like to heap as much as I possible can and take a bite. I can't fit a whole chip in my mouth (very politely) then I like to dip the same chip again, getting another large helping of salsa. Ummmmm.I could practically drink this. I make salsa soup with the chip crumbs at the end of the bag and eat it with a spoon. I'm obsessed!

This salsa is my new favorite! I love the consistency of it as well as the flavor. It's made with canned whole tomatoes and Rotel tomatoes. All the other ingredients are fresh: garlic, onion (just a little onion-I hate when all you can taste is onion - or when you can taste onion in for daaays cause it gets stuck in your tonsils), cilantro (as much as you please), jalapeno, and lime juice. Obviously you can make it chunky or smooth. I chose to make this batch as smooth as possible. The smooth texture appeals to me more than I thought it would. I've always been a chunky salsa lover, but I think I really am just a salsa lover in general. I hope you love this recipe as much as I do. It's going to be appearing on our table for years to come.

Restaurant Style Salsa
Printable Version
Servings: 12+
Ready in: 10 minutes

1 can (28 Ounce) whole tomatoes with juice
2 cans (10 Ounce) Rotel (Diced Tomatoes & Green Chiles)
1/4 cup chopped onion
1 clove garlic, minced
1-2 whole jalapenos (seeds & membranes-unless you really hate spicy), quartered and sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro (more to taste if you are a cilantro lover like me)
The juice from half of a lime

Note: This is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---chunky or smooth. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour, but it is good at room temperature too. Serve with tortilla chips or cheese nachos.

Recipe Source: The Pioneer Woman

Grilled Pepperoni & Cheese Sandwiches {with a simple how-to}

This simple recipe takes your ordinary grilled cheese to a whole new level. A level that will make your taste buds more than just ecstatic. These simple, tasty, pepperoni and cheese sandwiches become so exciting with a few sprinkles of oregano, Parmesan, and garlic salt. Who knew a few spices, cheese, and pepperoni could complete my world? And finally to make them complete, they are grilled until golden and the cheese is perfectly melted. These tasty guys are devoured at our house. This is one of our favorites for lunch or a simple quick dinner.

I also decided to include a tutorial on how to make a pepperoni and grilled cheese sandwich. It's not any more complicated that a traditional grilled cheese sandwich but my mom did it in this order, and I think it's genius. Does anyone else already do it exactly like this? I just wondered how peculiar I am (wink).

So, it all starts with a few basic ingredients:
mozzarella cheese, bread, oregano, Parmesan, garlic salt, pepperoni, and butter

You'll butter four pieces (if you are making 2 sandwiches that is....2 pieces of bread per sandwich) of bread on one side, then you stack each sandwich with the butter sides touching. Like so...

Then you'll top with cheese....grated or sliced works just the same.

Sprinkle the cheese with Parmesan, oregano and garlic salt (light on the salt).

Then you'll take the top slice of bread that is covered with cheese and seasonings and place it on the griddle which is preheated to just below medium heat (you don't want a burned sandwich), you'll be left with one piece of bread, butter side up. You'll spread 8-9 pepperoni's on top of the cheese and then top it with your last slice of bread, butter side on the outside. Isn't that slick? Then the butter never touches the cutting board. I know, it's genius....my mom is a genius.

I also like the cheese side on the bottom first so it gets the initial heat of the griddle to give the cheese a good melting start.

When the first side is grilled til golden flip over, and golden up the other side.

I like to stick a big lid over the sandwiches so that it creates a little extra heat pocket to finish melting the cheese. I really just hate a grilled cheese when the cheese is partially melted. It's so not satisfying that way. And when I don't put the lid on then I crispify the outside of the sandwich while trying to melt the cheese all the way....the lid is really the way to go.

So when side two is grilled and golden and the cheese is all melty and nice, it's ready to be devoured. Enjoy, enjoy!

Grilled Pepperoni & Cheese Sandwiches
Printable Version
Yield: 2 Sandwiches

4 slices bread
butter
16-18 slices pepperoni
4 slices mozzarella cheese (or ½ cup grated mozzarella cheese)
Oregano
Parmesan cheese
Garlic salt

Preheat griddle pan to just below medium heat (you don’t want to burn the sandwich).

Butter one side of each slice of bread and stack them butter sides together. Top the open side of the bread with cheese and sprinkle with oregano, Parmesan, and garlic salt (light on the salt).

Place cheese topped slice of bread on the griddle and the place 8-9 pepperoni slices on top of the cheese. Grab your second slice of bread and put the un-buttered side on top of the pepperoni, leaving the buttered side up.

Grill for a minute or two until the first side is nice and golden brown. Flip the sandwich over with a spatula and grill the second side until golden, I like to put a bit lid over the sandwich on the 2nd side to help the cheese get some extra heat for a completely melted cheese taste. Be careful not to over-brown the second side, you may turn the heating element down a bit.

Serve while it’s nice and warm! Enjoy!

Recipe Source: Diana K.

Chocolate Zucchini Cupcakes {with Chocolate Cream Cheese Frosting}

My husband thinks it is an abomination to put vegetables in your dessert (yet he still had no problem eating these). I, however, think it is a fabulous way to get my 5-a-day. Heck, I'd even eat 15 of these in a day. Plus, if you use 1/3 the fat cream cheese in the frosting, that means you get to eat 3x as many, right? Ok, not really, but I'm just trying to make myself feel better about the 3 that I downed today...

Chocolate Zucchini Cupcakes (or sheet cake) {With Chocolate Cream Cheese Frosting}

Printable version
*Makes 24 cupcakes, or 1 sheet cake

3 eggs
2 cups sugar
¾ cup milk
¾ cup oil
1 teaspoon vanilla
2 cups raw zucchini, grated fine
1 teaspoon baking soda
½ teaspoon baking powder
½ cup cocoa
2 cups flour (whole wheat works great)
½ teaspoon salt

Preheat oven to 350. Mix all wet ingredients. Sift dry ingredients into wet ingredients and mix well. For cupcakes, pour batter (3/4 way full) into lined muffin tins and bake for 20-25 minutes or until toothpick inserted in center comes out clean. For sheet cake, bake 40-45 minutes.

Recipe Source: Diana K.

Chocolate Cream Cheese Frosting
1 8-ounce package cream cheese, softened at room temperature
1 cup semisweet chocolate chips
½ cup whipping cream
2 cups powdered sugar

Whip cream cheese until light and fluffy. Melt chocolate chips over double boiler. Add whipping cream and stir until smooth and shiny. Add chocolate mixture to whipped cream cheese. Mix until combined. Add powdered sugar (you can use less if you want it on the less sweet side). Refrigerate to achieve desired consistency and refrain from eating all of it before your cake is frosted.

Recipe Source: Adapted from Allrecipes.com

Zucchini Sauté

I love summer! I love all the vegetables and fruits that are in season (peaches, corn on the cob, zucchini, green beans, strawberries, etc.) I usually use zucchini for two things: grated and put into brownies/cake or bread OR this zucchini sauté. This is one of our favorite summer side dishes.
The zucchini is tenderly sautéd with the perfect mixture of onions/garlic, seasonings, salt, and cheese. It is tempting to eat the whole skillet-full, and if you do, that's okay cause it's green! :)

Enjoy!

Zucchini Sauté
Printable Version
1-2 tablespoons butter
1 medium zucchini, yellow or green or a mixture of both
2 tablespoons yellow onion, finely chopped
1-2 cloves garlic, minced
¾ teaspoon Mrs. Dash® seasoning blend
Garlic salt to taste
Grated cheese to taste

Cut zucchini lengthwise into quarters, and then cut each quartered section into ¼ inch increments from there.

In a medium size non-stick skillet melt butter over medium heat. When butter is melted add onion and cook for 3-4 minutes until onion is slightly golden and tender, add garlic, zucchini, garlic salt, and Mrs. Dash®. Stir occasionally until zucchini has reached desired tenderness (I like mine to have just a little bit of a bite to it - which is 3-5 minutes). When it’s finished cooking sprinkle with grated cheese and let it melt. Serve immediately.

Recipe Source: Diana K.

Bagels

My mom is a fabulous cook which has turned me into a snob about certain foods.  Bagels are one of them.  These put the store-bought babies to shame.  She didn't make homemade bagels super often, but when she did they were devoured in minutes.  I don't make them too often either, but that might be changing since I made them last week and rediscovered how much I love them.  They are perfect for both breakfasts and lunches and they freeze really well.  Also, I've made them using half whole wheat flour before and they turn out great, but need a few extra minutes of rising time.  

Bagels
Printable version

*Makes 12 medium or 24 mini bagels

1 ½ cups warm water
3 tablespoons sugar
1 package (scant tablespoon) yeast
1 teaspoon salt
4 ¼ to 4 ¾ cups flour (at least 2 cups should be bread flour)

3 quarts boiling water
2 tablespoons brown sugar or molasses

Put warm water in mixer bowl.  Add yeast and sprinkle with 3 tablespoons sugar.  Add 2 cups bread flour and salt.  Mix on high speed for 3 minutes to develop the gluten.  Add options (blueberries, asiago cheese chunks, etc.) if desired before adding additional flour.  Add enough of the remaining flour to make a moderately stiff dough that pulls away from the sides of the bowl.  Knead on high for 6 minutes.  Cover and let rest 10 minutes to relax the dough.  

Turn dough onto a lightly floured surface.  Divide into 12 (or 24) portions.  Shape into smooth balls placing pinched sides up.  Poke a hole in the center of each ball and gently pull it, being careful to keep the dough smooth.  Flatten slightly and dust with flour or corn meal to prevent sticking to the working surface.  Cover and let rise for 20 minutes.  (Start the timer when the first bagel is shaped.)

Meanwhile, bring 3 quarts of water to boil in a deep 12 inch skillet.  (A large electric skillet works great too.)  Add brown sugar or molasses to the water.  (This will help the bagels brown with a glossy finish.)  Reduce heat.  Simmer bagels, uncovered 4 or 5 at a time, for 3 minutes, turning once.  Drain on paper towels.  Place drained bagels on parchment or silpat lined baking sheet and bake at 375 for 25-30 minutes or until golden brown.  (If you make mini bagels they will bake a bit faster--check them after 20 minutes.)

Recipe Source: Modified by Diana K. from Better Homes and Gardens Cookbook.