Zucchini Patty Pancakes

Okay! I just found my new favorite zucchini recipe and I owe it all to a lovely lady named Phyllis! She was nice enough to share this gem with me a few weeks ago and then my friend Patty gave me zucchini from her garden last week, soooooo......here we are!

Had I known the flavor would make my heart smile the way it does, I would have been ON IT the very day she placed the sacred instructions in my hands. But, now I know how delicious they are and how little effort it takes to get them from zucchini to zucchini pancake.

You will love the flavor and lightness of this savory pancake as it comes off the griddle, and that love will double in intensity when you re-heat it the next day, because it is one of those special treats that tastes just as good, if not better, the next day.......

Jackpot!!!

Eat 'em with your hands, stack 'em up and cut 'em up with a knife, slather 'em with spaghetti sauce and call it dinner....whatever you want.....the sky is the limit with these perfect little patties!


Zucchini Patty Pancakes

1-1/2 Cups Grated Zucchini (Dry on paper towel)
2-3 Tablespoons Minced Onion
1/4 Cup Parmesan or Asiago, or Romano, or all of them!
1/4 Cup Flour
2 Eggs, beaten
2 Tablespoons Mayo
Salt & Pepper

Mix together and drop into hot skillet with olive oil. Cook until set and brown.


Take one more good look at your new favorite zucchini recipe.....

Pasta with Basil Cream Sauce

Click on picture to enlarge....then lick screen to taste... ;0)

We're halfway through summer and fresh fruits and vegetables are sprouting up everywhere!!! It's a fresh food frenzy out there and it's fantastic, but sometimes you need a little pasta....a little caloric intake, so we mix the fresh basil of summer with the ever-pleasing pasta and we end up with this tasty little number on our plate.

It's light, fresh, and spectacular and the best part is YOU decide how basily it will be. BONUS: The next day it tastes great cold or heats up like a dream.

Call me loco, but I think it's a Basily kind of day!

Pasta with Basil Cream Sauce

8-12 Ounces Pasta of your choice
Olive oil as needed
Pinch of hot pepper flakes
One Medium Onion, very finely chopped
Salt and Pepper to taste
3-4 Cloves Garlic, chopped

One Cup Cream
One Cup Chicken Broth

One Medium to Large Batch of Basil, cut in strips (How much do you love the Basil?)

While the pasta is cooking heat the oil in a pan with the hot pepper. Add the onion, salt and pepper and cook until the onion softens. Add the garlic and cook one more minute. IF you like your sauce a little thickened, you could add a tablespoon of flour right now.....

Add the chicken broth and bring to a boil. Add the cream and barely return it to a gentle simmer. Since it is light cream, over cooking can cause it to break. Of course you could use heavy cream and dismiss that anxiety.

Add the basil and additional salt and pepper if needed. Add the pasta, stir to incorporate it into the sauce and serve...topping it with freshly cut tomatoes and Parmesan cheese if you desire.

*** I love tossing chopped cherry tomatoes in with pastas such as these right before serving to punch up that fresh garden flavor!

Tortellini Pasta Salad

I went to a party for food, fun, and friends and this little number was sitting quietly among the buffet of food, calling out to me in a thin whisper, "Try me, try me...I'm fresh, fun, and delicious."

Well, I heeded the call and served myself some tortellini and tomatoes. It did not sit on my plate alone though, it happily shared space with salads, wraps, and dessert - which all pleased my palate - but none stole my heart like the Tortellini. That is why I must share it with you today.

♫ Tor * Ta * Lee * Nee ♫


Tortellini Pasta Salad

2 Family Size Cheese Tortellini Packages
One Container Quality, Fresh, Pesto
2 Pints Cherry Tomatoes, halved
3-6 Ounces Spinach, Torn in pieces
Red Onion, Chopped
Italian Dressing

Bring large pot of water to a boil. Cook tortellini for 7 minutes - al dente! Drain and place in large bowl. Add pesto, tomatoes, spinach, and red onion. Add Italian dressing as needed. Do NOT use too much Italian dressing because you really want the pesto to shine with this salad.

That's it! I don't know how I could have made it easier for you. You could make it more difficult by making your own pesto sauce, but I'm sure you would agree that the extra effort would be more than worth it!


♫ Tor * Ta * Lee * Nee ♫

Golden Roasted Caulifower with Pecorino Romano

My kids are normally pretty good about eating vegetables. Seriously...peas are their favorite! No one ever believes me, but it's true. Peas get requested every single day around here, which is why I've been on the hunt to find some new ways to prepare veggies that don't get a lot of requests. One of those veggies is cauliflower.

Now, Sheri and I have no issues with cauliflower. We've mashed it into "fake" mashed potatoes, like the South Beach dieters do, we've made soup with it, we've thrown it into our Roasted Vegetable Quesadillas and our Oven Roasted Veggies. Cauliflower is just gooooood, man! But the kids? Yeah, they don't like it so much. So when I was perusing Once Upon A Chef and saw this recipe (along with the assurance that her kids gobbled it right up), I was game!

Let me just tell you that this could not be easier. Wash up your cauliflower, dry it off, cut it into florets, sprinkle it with olive oil, salt, and pepper, roast it, and sprinkle it with Pecorino Romano. It's just that easy. And super tasty, too!! Give it a shot...we promise you won't be disappointed!

Golden Roasted Cauliflower with Pecorino Romano
by Once Upon a Chef

1 medium head cauliflower, cut into florets
3 tbsp. extra virgin olive oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 tbsp. grated Pecorino Romano cheese
a few sprigs of parsley, chopped

Set rack in the middle position and preheat the oven to 450. In a large bowl, combine the cauliflower florets with the olive oil, salt, and pepper, and toss to coat evenly.

Roast cauliflower florets on a baking sheet, stirring a few times to promote even browning, until tender and golden brown, about 20-30 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they're getting too dark, turn oven down to 425.)

Sprinkle with grated cheese, then taste and add more salt and pepper if necessary. Transfer to a serving dish and garnish with parsley.

Baked Rice with Butternut Squash

I drove my caboose out to Jen and Barry's house last weekend and Jen and I made a stellar dinner together with the help of a glass or two of wine. We happily cooked up some fabulous new recipes..this being one of them. I had cooked the squash earlier in the day, so when I showed up at the house I was able to whip up this very tasty rice dish in no time at all, while Jen was working her magic on a savory cauliflower number and a peppery and buttery marinade for the steaks Barry would later grill to perfection.

When the cooking and grilling was complete and wine glasses were refreshed, we all took our seats at the table. Ahh...everything smelled sooo good!

Now, Mr. Noah loves his steak but he took one look at my new rice dish and was adamant that he didn't like it before he even tasted it, so we sold it to him as cheesy rice. Was it a lie? Well, there was some cheese in there - only 1/4 cup, but we used that 1/4 cup to convince him to try it. And guess what? He liked it...he really liked it!

We think you'll like it too!

Baked Rice with Butternut Squash
found at cookinglight.com

One Butternut Squash (about 1-1/2 pounds)
2-1/2 Cups Less-Sodium Chicken Broth
One Cup Water
One Tablespoon Chopped Fresh or One Teaspoon Dried Rubbed Sage
One Teaspoon Olive Oil
One Cup Diced Onion
2 Garlic Cloves, minced
One Cup Uncooked Arborio or other short-grain rice
1/4 Cup Dry White Wine
1 Teaspoon Chopped Fresh or 1/4 Teaspoon Dried Thyme
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
Touch of Oil
1/4 Cup (1 ounce) grated fresh Parmesan Cheese

Okay...you have two options:

Place squash in crockpot and add one cup water. Turn on high and let it roast for 3 hours. Remove from crockpot and peel off the skin. Remove seeds. Set squash aside.

OR

Place squash on a baking sheet. Bake at 350° for 30 minutes or until tender; cool. Peel squash; cut in half lengthwise. Discard seeds and membranes.

Preheat oven to 400°.

Bring broth, water, and sage to a simmer in a medium saucepan (do not boil). Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 6 minutes. Add garlic; saute 2 minutes. Add rice; sauté 1 minute. Stir in squash, broth mixture, wine, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.

Place rice mixture in a 13 x 9-inch baking dish lightly coated with oil and cover. Bake at 400° for 30 minutes. Stir mixture gently. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Add liquid if too dry. Garnish with fresh thyme sprigs, if desired.

Best when served immediately.

Butternut Squash Polenta

Doesn't look like much, does it? A simple bowl of polenta with a splash of butternut squash? True, it doesn't grab your eye or incite the ever-embarrassing drooling process like a four-layered chocolate cake shamelessly dripping in rich, fudge-like icing does, but this humble side dish promises to warm your belly and soothe your soul with it's very first bite. Don't misunderstand, drooling is a good thing - embarrassing or not, but a soothed soul - now that's something to write about!

When this Polenta was served at the party, it came on the heels of the Maple Pumpkin Salad and the Chile-Roasted Acorn Squash. Both of these fantastic wonders had touches of sweetness and fire, which is what made them ROCK, but it's also what made this charming little polenta number so well-received at the table. It was like a warm, soothing, bubble bath after a night of sassy salsa dancing. Ahhhhhhh.......

So, warm that belly tonight and soothe your soul with this quick and easy Squash Polenta - your family will love you for it. And Hey, no one's stopping you from serving a rich, four-tiered, double chocolate, fudge cake, dripping in icing for dessert - certainly not us! NEVER US!


Butternut Squash Polenta

3/4 Cup Finely Chopped Onion
5 Tablespoons Unsalted Butter
1-1/2 Cups Cooked, Pureed, Winter Squash
2-1/2 Cups Water
2 Cups Milk
1-1/4 Teaspoon Salt
1/4 Teaspoon Pepper
3/4 Cup Instant Polenta
1/2 Cup Grated Parmigiano-Reggiano

Cook onion in 3 tablespoons of butter over moderate heat until very soft. Stir in squash and stir occasionally for 2 minutes.

Bring water, milk, salt and pepper to a boil in a heavy 4 quart-pot. Add polenta in a thin stream, whisking. Cook at a bare simmer, stirring with a long handled whisk. Turn down heat as needed to avoid spatter. Cook 5 minutes.

Stir in squash mixture and cook another 3 minutes, stirring now and again.

Remove from heat and stir in cheese and remaining 2 tablespoons of butter.

Eat immediately and SMILE, because it's deliciously fabulous!

Mac & Cheese - The Real Good Stuff

Oh, how we love Mac and Cheese. It IS the ultimate comfort food in our world. And ALL children love Mac and Cheese.....don't they? Seriously, who doesn't like Mac and Cheese? Mac and cheese is the ultimate partner for any meat entree' on a chilly, rainy, or snowy day.

The problem is, when you say Mac and Cheese, people think of Kraft Macaroni and Cheese out of the box - or in our families - Annie's Mac and Cheese out of the box. And as guilty as we all can be sometimes of eating this childhood food favorite from a box, we only cheat ourselves out of a stellar eating experience by not making authentic Mac and Cheese with REAL cheese!

We've searched the earth for homemade recipes, but many times, are left stunned and overwhelmed by the amount of cheese they suggest using. We want the warm cheesy flavor, but we also want some flair, and that's what this recipe has - flair.

Using the bay leaf, thyme, nutmeg, and cayenne to compliment the cheesy sauce is brilliant, because it warms the belly in the most interesting way. Oh, and don't try to convince us you don't have time, because the sauce can be made in the same time it takes to boil the water and cook the pasta. If you were super short on time, you could skip the phenomenal topping we suggest and bypass the whole bake-it-in-the-oven step, and serve the Mac and Cheese immediately, but we feel you would be selling this recipe short. It is, however, doable.

If you truly love Mac and Cheese, then honor that love by making the real deal tonight.

Honor the love.....


Real Good Mac & Cheese

16 Ounces Macaroni
6 Tablespoons Butter
One Onion, peeled and finely chopped
1/3 Cup Flour
4-1/4 Cups Milk
1-2 Dried Bay Leaves
1/2 Teaspoon Dried Thyme
Sprinkles of Salt, Black Pepper, Cayenne Pepper, Nutmeg
One Tablespoon Dijon Mustard
3 Cups Sharp Cheddar Cheese, grated
2 Tablespoons Dried Bread Crumbs
1/4 Cup Freshly Grated Parmesan Cheese

Preheat the oven to 375 degrees, ten minutes before cooking. Bring a large pan of lightly salted water to a rapid boil. Add the pasta and cook according to package instructions, or until cooked, but still firm. Drain. Set aside.

Meanwhile, melt 4 tablespoons of the butter in a large, heavy based saucepan, add the onion, and cook, stirring frequently, for 5-7 minutes, or until softened. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Remove the pan from the heat, stir in the milk, return to the heat, and cook, stirring until a smooth sauce has formed.

Add the bay leaf and thyme to the sauce and season to taste with salt, pepper, cayenne pepper, and freshly grated nutmeg. Simmer for about 15 minutes, stirring frequently, until thickened and smooth.

Remove the sauce from the heat. Add the mustard and cheddar cheese, stir until the cheese has melted. Stir in the pasta. Then pour cheesy pasta into a lightly oiled baking dish.

Sprinkle the bread crumbs and Parmesan cheese over the pasta. Dot with the remaining butter, then bake in the preheated oven for one hour, or until golden. Serve immediately.

Note: If your children don't appreciate a little spicy in their macaroni and cheese, then leaving out the cayenne might be a good idea.

Sarafina's Greek Pasta Salad

Listen up, folks, because this is the grandmother of all pasta salads!

This recipe comes straight from our friend Sarah's mom...and she does NOT mess around when it comes to food. This is pasta salad for serious pasta salad lovers. And yes, the ingredient list may look just a little intimidating, and making the vinegar 2 weeks ahead of time may make you run for the hills, but we can assure you that this recipe is worth it. But really, it's pasta salad, so once you have all the ingredients, you just mix them together, and it's done! It's actually pretty fast, when you think about it!

It is also important to note here, that we have made this pasta salad many times on the spur of the moment, having not prepared the Garlic Peppercorn Vinegar...we just used regular vinegar or garlic-infused vinegar instead. Say it with me, folks...JUST WING IT!!! The same can be said for the feta with peppercorns...regular will do just fine, but if you really want to impress the crowd, make the special vinegar and try to find the feta with peppercorns. It adds unbelievable flavor!!


Sarafina's Greek Pasta Salad

Garlic Peppercorn Vinegar:
5 whole black peppercorns
2 large garlic cloves
2 c. white vinegar

Place peppercorns in a clean jar. Thread garlic on a wooden skewer and place in the jar. Add vinegar. Microwave on high for 2 1/2-3 minutes (the jar should be warm). Cover, and let stand in cool, dark place for 2 weeks to blend flavors.

Dressing:
2/3 c. oil
3 tbsp. Garlic Peppercorn Vinegar*
1/4 c. chopped fresh basil
2 tbsp. chopped fresh green onions
2 tbsp. grated parmesean cheese
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano

Salad:
3 c. uncooked tri-color rotini
1 small green pepper, cut into strips
1 small red pepper, cut into strips
1 medium tomato, cut into wedges
1/2 c. pitted Greek olives
6 oz. feta cheese w/ peppercorns, crumbled

In a blender container, combine all dressing ingredients. Blend until smooth. Cook pasta, drain, rinse with cold water. In a large bowl, combine all salad ingredients. Pour dressing over salad and toss gently. Refrigerate at least 1 hour before serving to blend flavors.

Be prepared to hand out the recipe!!!

Spaghetti Squash

I think I've said it before, but it bears repeating...we LOVE pasta! However, sometimes pasta feels a little too heavy in the summer months, don't you think? And moreover, wouldn't it be great if pasta had more health benefits? Like maybe if it were a vegetable???

Well, if you've ever found yourself thinking that, then we're glad you stopped by today! If you've never tried spaghetti squash (also known as calabash squash or vegetable spaghetti), you're in for a real treat. It's easy to prepare and is low in Saturated Fat and Cholesterol. It is also a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and a very good source of Dietary Fiber and Vitamin C. Not only that, there's an added bonus: your kids will eat it!!

We've experimented with a few different recipes, and we can honestly say that we've loved them all, but for us, simplicity is key. We like the very basic flavor of the squash, enhanced with just a few simple ingredients, so here we'll feature three very simple ways to make this easy and healthy dish!

Start by picking out the perfect sized spaghetti squash. Don't know what it looks like? Check out this link for a photo....

Spaghetti Squash #1

Slice it in half lengthwise, and scoop out the seeds. Place the squash on a baking sheet, skin down. Take 2 oz. of unsalted butter and cut it into 1 oz. pats, putting one pat on each half of the squash. Sprinkle with 2 oz. brown sugar, and bake for 45 minutes. Remove from the oven and let it cool slightly. Now for the fun part! Take a fork and rake it along the length of the squash. Look how the squash turns into noodles! The kids LOVE this part! Then take some fresh basil and finely chop it before sprinkling it over the top. Delicious!


Spaghetti Squash #2

Do everything the same as above, but when you're finished scooping out the squash "noodles", top with your favorite spaghetti sauce and Parmesan cheese. So yummy, fun, and the kids might even find this to be sneaky! It just might be your new way to make spaghetti!


Spaghetti Squash #3

1 spaghetti squash
4 tbsp. butter
4 tbsp. brown sugar
1 tsp salt/pepper mix

Split the squash lengthwise. Season each half with all of the ingredients listed above. Roast skin-side down for about 30 minutes, or until the squash is tender, but not mushy. Remove it from the oven, and use your fork to rake out the squash. Now, get the following ingredients ready!

3/4 c. squash
2 tbsp. butter
1 clove garlic, pressed
1/4 tsp. salt & pepper mix
1/2 tsp. parsley

Saute the squash in the garlic and butter, being careful to use low heat so the garlic won't brown and turn bitter. Now, season it with parsley, salt, and pepper and serve! DELICIOUS!!

Now run, don't walk! Get to the grocery and find yourself a beautiful spaghetti squash for dinner tonight!

Spinach Pasta Salad

It feels like summer here today, and when temperatures rise we tend to think about eating cooler foods. Grandma Cindy brought this fresh and flavorful pasta salad to Noah's 4th Birthday Party and even though we all liked the salad and ate our fair share of it, we found ourselves discussing how we could make it even better!

As refreshing as the pasta salad was, we couldn't help but think that something was missing, so we started brainstorming. What we decided was that this pasta salad needed some cheese! Not just any cheese - Gorgonzola Cheese. We figured this unique cheese was a perfect compliment to the grapes and cucumbers. Also, even though parsley was the original herb used in the dressing, to us, fresh snipped Basil sounded even better.

And since we experimented with this salad on the day it shared a plate with the Goat Cheese Burgers posted yesterday, we opted out of the chicken. Toasted walnuts or candied walnuts, we think, would be a perfect substitution for the chicken if you were vegetarian or just wanted a different flavor.

Whichever way you go, this Pasta Salad is a delightful addition to any summertime meal and the perfect dish to bring to a cookout.

Spinach Pasta Salad

Salad:

2 Cups Purple Grapes (halved)
2 Cups Packed Torn Spinach
12- 16 oz. Corkscrew Pasta (cooked)
One Cucumber (sliced and halved)
3 Green Onions (chopped)
6 Ounces Gorgonzola Cheese (crumbled)
5 Cups Cooked and Diced Chicken (3 breasts) Optional
One Cup of Toasted or Candied Walnuts (optional)

Dressing:

One Cup Oil
1/2 Cup Sugar
4 Tablespoons White Wine Vinegar
One Teaspoon Salt
One Teaspoon Dried Minced Onion Flakes
4 Tablespoons Fresh Basil (cut small)
2 Tablespoons Lemon Juice

Mix in pint jar with a tight lid. Shake well before serving. Toss salad with dressing.

As always with a dish like this, it's best to toss everything the day before serving so the flavors have time to mix and mingle and create a NEW and unified flavor!


Coming Soon.... A Sensational Steak on the Grill With Raspberry Sauce

Cheesy Broccoli Bake

I found this recipe years ago when I was looking for something new to try, and I needed another creative way to use all of those hard-boiled Easter Eggs. I've made it many, many times since that day, always with great results. Sheri, however, had somehow missed it every time I made it until just recently. (How THAT happened, I'll never understand!) I think she may have been a bit skeptical about it as we were standing in the kitchen putting it together, but curiosity won out and she eventually took a bite. And her eyes got very big. And she said, "Wow, that IS good!! It definitely needs to go on the blog!" Ok, those may not have been her EXACT words, but it was close anyway.

But here's the deal, folks...this dish is just not pretty. It's really hard to get an appetizing picture of, because it has cream of mushroom soup and cheese, and when it bakes it gets all mixed together. So I guess what I'm saying is, you're just going to have to trust us that it tastes really good. We haven't led you astray yet, have we?

Cheesy Broccoli Bake

20 oz. cut broccoli (may use frozen)
1 tbsp butter
1/2 c. chopped onion
1 can cream of mushroom soup
1/2 tsp. ground mustard
1/2 tsp. salt
4 hard-boiled eggs, sliced
1 1/2 c. shredded cheddar
1 can french-fried onions

Begin by steaming your broccoli, but be careful not to overcook it, as it will also be going in the oven for a bit. Drain and set it aside. In a skillet or saucepan, melt the butter and saute the onion until tender. Stir in soup, mustard, and salt, and heat until bubbly. Place half of the broccoli in a greased 1 1/2 qt baking dish and top with half of the eggs, half of the cheese, and half of the mushroom sauce. Repeat layers. Bake uncovered at 350 for 20 minutes. Sprinkle the french fried onions on top and bake 5 minutes longer.


Coming soon...Another pumpkin recipe you don't want to miss!

Bedeviled Eggs with Basil

I think it's obvious by now that we just can't keep our noses out of the Moosewood Collective cookbooks, but can you blame us? These eggs are a perfect example of creativity, Moosewood style.

Who doesn't like Deviled Eggs? Well, actually some people don't, BUT a lot of people do. Growing up, deviled eggs were a staple at most family reunions, church gatherings, or school functions. It always seemed that every person who made their way through the buffet line came out the other side with one perfect little deviled egg somewhere on their plate. You make these Bedeviled eggs and word is going to spread like wildfire about the new fancy-schmancy eggs on the buffet. You know, the ones with the bright lemony flavor and flecks of basil - the ones people are grabbing two at a time! On second thought, you better make extras!

Now, most people make traditional deviled eggs pretty much the same way, except Aunt Dora who thinks deviled eggs is simply mashing together egg yolks and pickle relish. PASSSSSS!

But with these fantastic eggs, there is an undeniable freshness that completely sets them apart from the ordinary deviled egg. Do you love fresh basil? How about lemon? If you said "yes and yes" then we have a new and exciting deviled egg recipe for you!

Bedeviled Eggs

6 Large Eggs
2 Teaspoons Fresh Lemon Juice
3 Tablespoons Mayonnaise - NOT Miracle Whip
1/4 Teaspoon Freshly Grated Lemon Peal
Pinch of Salt and Pepper
2 Tablespoons Minced Fresh Basil

Place 6 eggs in pot and cover with water and lid. When water just begins to boil, remove from heat and set timer for 18 minutes. When 18 minutes are up, pour out the hot water and refill pot with cold water. Peel eggs. Cut eggs in half lengthwise and scoop out center yolk and place in a bowl.

When all the yolks are in the bowl, mash them. Add mayo, lemon juice, and zest. Add the basil leaves and stir together. Add salt and pepper to taste.

Mound the whites with yolk filling. Garnish with fresh basil.

We find that these taste even better the second day because by then the basil and lemon have become very well acquainted, if you know what we mean.

*******

Anybody notice how bright yellow the yolks are in the picture above? That is not Photoshop people - THAT is free range, organic eggs! Chickens that are allowed to run and exercise and not be loaded down with antibiotics produce a very brilliant yellow yolk and the flavor is substantially better than that of yolks from chickens who live in prisons. We will talk more about buying this type of eggs later, but you can find these cage-free eggs in most of your regular grocery stores.

Happy Easter Everyone!!!


Coming Soon... Oven Fried Chicken!

Zucchini Quesadinnis!

My ten year old nephew, Mitchell loved these Quesadinnis! After he had eaten a few slices, he asked, "Is there zucchini in here?"

"Yep!"

"Wow! That's a really smart way to hide zucchini!"

My intent was certainly not to hide the zucchini - I was actually looking to showcase it, but hey, whatever works when it comes to feeding kids vegetables, right? Abby, age eight, really liked them too and Emma, six, was not as crazy about them because they were a little "too spicy" for her. The "too spicy" was my fault because I chose the Raspberry Chitpotle salsa, even though I knew it may be too much for her. The adults at the table, however, loved the salsa's kick, so consider what kind of flavor you want in your quesadinnis!

This is one of those recipes that has so many flavors emerging from every bite, that you find yourself a bit dazed and confused about what it is you're tasting and I love that!

Have you ever seen a Cirque Du Soleil show? Jen and I have, twice! At any given moment, on every corner of the stage, there are unbelievable flips, tricks, and aerobatics being performed and realistically, your two eyes can't take it all in at once. You never know where you should be looking because everywhere you look, something incredible is happening. It's an experience like no other. These Quesadinnis are Cirque Du Soleil on a plate!

Zucchini Quesadinnis

2 Cups Diced Zucchini
One Cup Chopped Leeks
2 Tablespoons Olive Oil
4 Ounces Neufchatel Cheese
1/4 Cup Cheddar Cheese
1/2 Cup Salsa - your choice - choose wisely
6 Nine-Inch Flour Tortillas

Saute' the zucchini and leek in a wok or skillet with 2 tablespoons oil. Saute' until they are softened. Remove from heat and stir in Neufchatel Cheese and Cheddar Cheese.

Heat skillet over medium heat. Drop a little oil in. Place half of tortilla in the heated pan, while holding the other half up. Evenly spread 2 tablespoons of salsa and 1/2 cup of filling over the bottom half. Fold the top over. Top with a lid to keep the heat in. Flip so both sides are grilled.

Move each tortilla to a plate and cut into triangles.

As mentioned above, I used Raspberry Chitpotle Salsa and I think it was a major contributor to the Cirque Du Soleil effect. Between the sauteed leeks bouncing off the raspberry salsa and the olive oil-soaked zucchini bathing in the Neufchatel cheese, you're going to have one circus of a meal! Enjoy!


Coming Soon... Filet Mignon! Need we say more?

Pasta Filled Peppers With Bacon

I love recipes that require just a few simple steps, that can be done simultaneously, and comes together quickly, beautifully, and deliciously in a very short time. It makes me feel like a real wizard in the kitchen.

This side dish is a perfect partner for a wonderful steak, because it won’t upstage the steak with it’s flavor and it won’t take up too much room in the belly either.

I made this as part of a first time dinner with a handsome Italian man once and he said this dish was his favorite part of the meal. Of course, I found out later that he didn’t eat much red meat or desserts, so this fabulous dish may have had an unfair advantage over the perfectly grilled steak and velvety chocolate mousse I served with it. The man didn’t like chocolate for Pete's sake! Absurd! But don’t let that fact discredit his good taste when it comes to this recipe.

Step One: Cut the Peppers in half from top to bottom. Clean out their insides, so no little white seeds remain. Then turn them belly side down in a pan and brush olive oil on their outer skin. Place in a preheated 375 degree oven and roast until soft. ( about 15-20 minutes..)

While those are roasting….

Grab yourself a glass of wine. Wine in hand......

Step Two: Place a pan of water on the stove and wait for it to boil.

While Waiting….

Step Three: In a bowl, drop in the basil, Parmesan, and crumbled bacon. Okay, I’ve made the assumption here that your bacon is already cooked. When I buy bacon, I cook it all up, then keep the slices in the freezer and pull them as I need them. If you have to cook your bacon right now, it’s gonna mess with my plan. It might keep you from reaching wizard status – but do what you gotta do.

Step Four: The pasta goes into the boiling water.

Step Five: The peppers come out of the oven and each one takes its proper place on a plate – belly up. Drain pasta. Add pasta to the bowl with basil, Parmesan, and bacon and toss. Sprinkle in some salt and pepper for bonus flavor. You could also add a touch of olive oil here to keep things loose, if you want to.

Step Six: Drop a large spoonful of pasta into each of the peppers letting the angel hair flow wildly. Don’t try to contain it – let it be free.

Step Seven: Refill wine glass and....

Bon Appetite’

You can limit the amount of pasta that each pepper holds if you’re trying to avoid a carbo coma.

Jen uses traditional bacon and I prefer turkey bacon. If I can’t get to the health food store, I use the Oscar Meyer brand from the regular grocery store.

If you have a crazy eye for detail and noticed that in the picture, I used spaghetti instead of angel hair pasta, I just want to clarify that I don’t have a problem following direction, I just chose to go a different way that day because I could – as can you!


Coming Soon... Pumpkin and Chocolate as Friends.....
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Pasta Filled Peppers With Bacon

2 Red or Yellow Peppers
Olive Oil
6 ounces Angel Hair Pasta
6 slices bacon, cooked and crumbled
One Tablespoon fresh basil, chopped or One Tsp dried
3 Tablespoons Parmesan Cheese, grated

1. Cut the peppers in half from top to bottom and deseed.
2.Brush with olive oil and lay on baking sheet, skin up. Place in pre-heated oven at 375 degrees until the peppers soften and the skins begin to blister and char a little. Approx. 15 minutes.
3. Cook pasta just until tender.
4. Drain pasta thoroughly, stir in bacon, parmesan, basil, salt, and pepper.
5. The peppers should now be roasted to perfection.
6. Pile spoonful of pasta mixture into each pepper and drizzle with a little olive oil.

Rockin' Orzo

3 Tablespoons Butter
1-1/2 Cups Orzo Pasta
3 Cups Chicken Broth
1/2 Cup Grated Parmesan
6 Tablespoons Freshly Chopped Basil OR
1-1/2 Teaspoon Dried Basil
Salt and Pepper to taste

So we’re making dinner for some friends one night and we needed a simple side pasta that wouldn’t upstage the main entree. When we ran across this gem in the foolproof Best of Bridge Cookbook our favorite Canadian friend Sarah gave Jen for Christmas last year, we thought it screamed simple and easy. We were right.

To say that the making of this dish is simple is an understatement because a drunk little monkey couldn’t screw this one up – we promise. But, what’s more fabulous than the simplicity of this “simple” side dish is that the flavor rocks! What we heard most often at the dinner table that night was “this orzo is like crack – I just can’t stop eating it!” Isn’t that what every cook longs to hear from the ones they cook for?

So, to start this fabulous recipe, you’re going to melt the butter in a skillet over medium heat. Then add the rice impostor – otherwise known as orzo – to the butter and saute’ two or three minutes until slightly browned. We recommend keeping a close eye on these little orzos as they brown and keep them moving so their tan doesn’t turn into a burn.

Now, add the broth for the orzo to bathe in and bring it to a boil. Then, reduce the heat a little, cover, and simmer until the orzo is tender and has drank up all the broth. (15-20 minutes)

When the orzo is sufficiently drunk and no chicken broth is left, you'll know the party has officially started! Now, the two things that really make this pasta rock is the Parmesan and basil, so waste no time – add them to the skillet with a little salt and pepper, stir it all in together, and then do a quick taste test.

How’s that for a simple side dish that rocks?!

The chicken broth is the big star here - a lot of the flavor hinges on him. We have used boullion cubes and we have used organic free range chicken broth and have noticed only slight changes in the flavor.

With that said, when parmesan cheese was not available, asiago or a blend of parmesan, asiago, and romano have been used, and a slight flavor change was noted once again.

Basically, you can make this recipe your own!


Coming Soon...The results of the Chocolate Ice Cream Taste Testing Party!

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Rockin' Orzo

3 Tablespoons Butter
1-1/2 Cups Orzo
3 Cups Chicken Broth
1/2 Cup Grated Parmesan
6 Tbls Chopped Basil or 1-1/2 Tsp Dried
Salt and Pepper to taste

Melt butter in skillet over medium heat. Add orzo and saute two minutes until slightly brown. Add broth and bring to a boil. Reduce heat, cover and simmer until orzo is tender and liquid is absorbed (15-20 minutes). Mix in Parmesan and basil. Season with salt and pepper.