Thursday, October 27, 2011

.stuffed zucchini.

wow. wow. wow. Not only were these super fun to make they were easy and healthy! I found them on my new love Pinterest. {original recipe found here.} For all those that do not yet know what Pinterest is, please check it out. Email me and ill send you an invite. Pinterest has helped me come up with so many amazing and unique recipe ideas that are just plain yummy. Enjoy!

1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
Optional: bacon (I used bacon bits)

Preheat your oven to 400 (200C). Give the zucchini a good scrub.Slice them in half length-ways. Spoon out the guts. Just take it out (leave about 1/2 an inch in) until you end up with boat like shells. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. I’m only using half a tomato (more for color than flavor, really) otherwise things will become too wet. Sautee the onions in one tbsp oil or butter.When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl. Now this is completely optional. If you want to stick with a vegetable dish, fine, just leave the bacon out. I personally like the crunch and saltiness it gives, so I cook a few slices and let them drain on a paper towel.Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon in as well. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.

Thursday, October 20, 2011

.angel chicken. {husband's choice}

This is a recipe that I could seriously eat at least once a week. It is beyond easy, quick, and also falls under the heartburn friendly category (which has been impossible to follow). Try it out for yourself and you will wonder where this recipe has been your entire life. I like serving it over rice because we LOVE rice, but it can also be served over your favorite pasta. Enjoy!

4 boneless, skinless chicken breasts
1 8oz. pkg, baby bella mushrooms
1 can of condensed golden mushroom soup
1 stick of butter
1 pkg. dry italian salad dressing mix (i couldn't find so just added some dry italian seasoning)
1/2 cup chicken broth
1/2 of an 8oz. tub of cream cheese with chives & onion
rice or pasta

Melt butter in a saucepan and add the italian salad dressing packet. Stir in the soup, chicken broth, and cream cheese until it combines and melts. Place mushrooms on the bottom of the crock-pot and place the chicken breasts on top. Pour the sauce mix on top of the chicken. Cover with lid and cook on low for 4-5 hrs. Serve over pasta or rice and enjoy!

Monday, October 17, 2011

.cool whip cookies.

This recipe was taught to by my lovely and fabulous friend Tara. Now since I am not a baker..I might have made a few mistakes. Word to the wise = this dough is very sticky if you cool it in the fridge for a bit it makes life much easier. Maybe if I had known this I wouldn't have had to put the rest of the batter in a bread pan..which in turn did actually make a lovely cookie cake if there is such a thing. Long story short this recipe is beyond yummy and you MUST try it out for yourself. Enjoy!

1 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 (18.25 ounce) package lemon cake mix
1/3 cup confectioners' sugar for decoration

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be thick.
Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 8-10 minutes.

Thursday, October 6, 2011

.veggie pot pie.

So..I might just be obsessed with everything pot pie. Something about a warm pie coming out of the oven makes my heart go pitter patter. It all started with the original chicken pot pie then I was introduced to a curry pot pie. And with that I decided to make up my own. I introduce to all my faithful readers the veggie pot pie! Ingredients can vary. I basically used a combo of all leftover bags of frozen veggies in my freezer then topped it with some cheese..because who doesn't like cheese?! Get creative, try it out for yourself and enjoy!

3 cups of mixed veggies (I used corn, peas, carrots, spinach, asparagus, pearl onions)
1/2 cup shredded cheese
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine veggies. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the veggie mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. Enjoy!