Baked Zucchini Sticks

2 large zucchini
2 eggs
1/2 cup Italian bread crumbs
1/2 cup of Parmesan cheese (finely grated)
Dash of garlic powder
Dash of dried basil
Sea salt and fresh cracked pepper to taste
Cooking spray

Preheat oven to 400 degrees.
Cut the zucchini into half lengthwise then into thick spears.
Combine the bread crumbs, Parmesan cheese and seasonings then mix thoroughly.
Dip the spears into egg then bread crumbs and Parmesan mixture, making sure to coat evenly.
Place on baking sheet and spray the top of each spear with cooking spray.
Bake for 10-12 minutes then turn the oven to broil and cook, watching carefully, until they become golden brown 45-60 seconds.
Serve with marinara sauce or ranch dressing. We had them with ranch, but I bet they would be even better with marinara. Jeff and I really liked them.


From: For the Love of Cooking

BLT Bacon Bites

Everyone but Kate really liked these. They were more like a muffin than I was expecting but really tasted good. I left out the tomatoes because I didn't have them, but I'm sure it would be good with them too. I just served them as a side dish to our Brinner (breakfast for dinner).

3/4 cup flour + 1/2 cups for flouring your muffin tin
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
1 1/2 cups colby-jack cheese, shredded
1 small roma tomato, diced
3 slices SMITHFIELD Bacon, cooked and crumbled
1/4 cup chopped spinach
A pinch of salt & lots of fresh-cracked pepper
Ranch Dressing for Dipping

Instructions
Preheat the oven to 375 degrees. Spray a mini-muffin tin with a generous layer of non-stick cooking spray, then sprinkle a generous layer of flour. Tap the muffin tin to remove any excess flour. In a large bowl, stir together the flour, baking powder, milk, and egg until a thin batter forms. Stir in the remaining ingredients (except for the ranch dressing!) and spoon into your greased muffin tins. Bake immediately in a preheated oven for 10-20 minutes, or until puffs are golden brown and cooked through. Remove from the oven and cool slightly before serving. Serve with Ranch dressing for dipping. Enjoy!

I can't remember where I got this...sorry

Zucchini Coins

I'm hoping to need a lot of zucchini recipes this summer, we'll see how it goes! But this was one I tried last summer and it was really good.

Olive oil
2 zucchini, sliced into thick slices
Sea salt and freshly cracked pepper, to taste
Marinara
Parmesan cheese, shredded
Italian seasoned panko crumbs

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat with cooking spray.
Slice the zucchini into thick slices. Toss the zucchini coins with a drizzle of olive oil, sea salt and freshly cracked pepper, to taste, until evenly coated. Place the coins on the baking sheet then spoon a bit of marinara on top, followed by Parmesan cheese, and a bit of panko crumbs. Place into the oven and bake for 15-20 minutes or when the zucchini is just tender and the panko is golden brown. Serve immediately. Enjoy.

From: For the Love of Cooking

Buffalo Chicken Dip

6 oz cream cheese ¼ c. cup blue cheese or ranch dressing (I used ranch) 1 cup mozzarella (I used cheddar because I didn't have moz.) Parmesan cheese (enough to sprinkle a thin layer) 2 large Chicken Breasts, cooked and shredded (or you can use 2 cans of canned chicken) Franks Hot Sauce to taste (I used Texas Pete Hot sauce and we really liked it) In a 11x7 (or 9x9) pan layer cream cheese, blue cheese dressing, mozzarella cheese and Parmesan cheese. Mix chicken with hot sauce (to the amount of heat you like). Place the chicken on top of the cheeses. Bake 20-25 min at 350 degrees. Serve with carrots, celery, pita chips, artisan bread, tortilla chips etc. I used bread and tortilla chips and preferred the tortilla chips. This was so yummy! I served it as a side to Pizza, but I'd recommend it for an appetizer or as a finger food for a party. Jeff and I both really liked it. Recipe from: The Sisters Cafe...with a few changes.

Twice Baked Potatoes

This is a recipe my boss really likes.  I have only tasted a bite of them, but they tasted pretty good if you like cumin.

4 potatoes
3-1/2 X 3-1/2 in. banana squash
1 Tbs. butter or dairy free margarine
1/4 tsp. cumin
1/2 tsp. salt
1/8 tsp pepper
Milk or rice milk

Wrap the banana squash in tin foil and bake the banana squash and potatoes for 1 hour and 10 minutes, at 400 degrees.  (Place banana squash on the upper wrack so it does not cook as fast.  When the potatoes are cooked cut them in half and hallow them out.  Scrape the banana squash into the same bowl and add the butter, cumin, salt, pepper, and just enough milk to give them the correct consistency.  Spoon the mashed potatoes back into the potato skins and sprinkle with paprika.  Bake just long enough to heat them up.

Quinoa

Yeild 6 to 8 servings

1/2 cup quinoa
2 Tbs oil
1/2 cup chopped onion
1-1/4 cup vegetable or chicken broth
3/4 cup chickpeas, cooked or canned, (drained and rinsed)
1 cup peeled, chopped sunchokes ( also known as Jerusalem artichokes)
1/2 cup peas, fresh or frozen
1/4 tsp pepper

Place the quinoa in a large bowl; fill with cold water.  Pour into a strainer, then return the quinoa to the bowl and rinse 2 to 3 times more.  Drain well.

Heat the oil in a 2-quart saucepan over medium-high heat.  Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3-5 minutes.  Add the onion and cook, stirring, until the onion is soft.

Add the vegetable broth and bring to a boil over high heat.  Add the chickpeas, sunchokes, peas, and pepper, and return to a boil.  Reduce the heat and simmer, covered, 20 minutes.  Fluff with a fork.

Twice Baked Potatoes

I had never had a recipe for twice baked potatoes, I just mashed the potatoes with butter and milk. But when I saw this I thought it was definitely worth a try. They were so delicious. I'm sure I'll only be making them for special occasions with all the cheese, butter and sour cream, but they were so yummy!

INGREDIENTS
4 large russet potatoes, scrubbed clean
2 tablespoons butter, melted
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 cup sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

DIRECTIONS
Preheat the oven to 400 degrees.
Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato.
Remove the potatoes from the oven. Let them cool for about 10 minutes.

Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.
Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 3/4 cup cheese, sour cream, milk, salt and pepper. Mix well.

Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining cup of cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.

Serves 8 as a side dish.

*If I am making this ahead of time I will skip the broiler step, pull the prepared potatoes out of the refrigerator, and place them in a 350 degree oven for 30 minutes.

Adapted from: Melanie Andrews

Black Bean and Sweet Corn Quinoa

My mom introduced me to quinoa, so when I saw this recipe I was excited to try it. It was delicious! It is a little bit on the spicy side, so if you don't love things spicy, you may want to cut down on the cayenne pepper. Quinoa is very healthy, so this is a great side dish to substitute for pasta or rice once in a while.

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled - it is delicious both ways!

From: My Kitchen Cafe

Vegetable Pie with Zucchini Crust

This is a great way to use up zuchini and it tastes delicious!

4 zucchini, shredded and patted dry with paper towels
2 eggs
2 1/2 cups of mozzarella, divided
2 tomatoes, diced
4 oz of mushrooms, sliced
2 green onions, chopped
1/2 cup of Parmesan cheese, shredded
4 basil leaves, chopped
Dried oregano, to taste
Preheat the oven to 400 degrees. Coat a casserole dish with cooking spray.
After you grate the zucchini, pat it dry with a few paper towels, removing as much moisture as possible. Combine the zucchini with the eggs and 2 cups of mozzarella. Push the zucchini firmly into the casserole dish, forming a crust. Season with sea salt and freshly cracked pepper, if desired. Bake in the oven for 10 minutes.
After the zucchini has baked, layer the casserole with mushrooms, green onions, tomatoes, fresh basil, and finally top it with the remaining 1/2 cup of mozzarella cheese and the Parmesan cheese. Sprinkle the top with dried oregano, to taste. Bake in the oven, uncovered, for 25 minutes.
Let cool for 5 minutes then serve.

From: For the Love of Cooking

Couscous with Kalamata Olives, Pine Nuts, and Feta Cheese

1 cup of vegetable broth or chicken broth
1 cup of whole wheat couscous
1 tsp olive oil
2 tbsp red onion, diced
1 clove of garlic, minced
2-3 tbsp pine nuts
5-6 grape tomatoes, diced
10-12 kalamata olives, sliced (optional...I'm the only one in my family who liked them)
2 tbsp fresh parsley, chopped
3 tbsp feta cheese
Sea salt and freshly cracked pepper, to taste

Heat the olive oil in a small skillet over medium heat.
Add the onion once it's hot.
Sauté for 2 minutes then add the pine nuts.
Cook for an additional 2 minutes then add the minced garlic; stir constantly for 1 minute then remove from heat.
Cook the couscous in the vegetable or chicken broth per instructions. Once the couscous is light and fluffy add the onion, pine nut, and garlic mixture as well as the tomatoes, parsley, kalamata olives, and feta cheese.
Season with sea salt and freshly cracked pepper, to taste. Serve immediately.


From: For the Love of Cooking

Cheesy Orzo Pilaf

3 1/2 cups low-sodium chicken broth
1 pound orzo pasta (usually comes in little bags or boxes by the pasta)
1/2 cup freshly grated Parmesan cheese
1/2 cup mozzarella cheese, grated
1/4 teaspoon pepper
Salt to taste

In a large saucepan, bring the broth to a boil over medium-high heat. Stir in the orzo and reduce the heat to medium-low. Simmer the orzo and broth uncovered, stirring now and then to prevent sticking on the bottom of the pot, about 8-10 minutes, until the orzo is tender. The orzo mixture should be thick and syrupy when it is finished cooking - not dry. If it seems as though the orzo isn't finished cooking but looks dry, add 1/4 cup chicken broth and continue to cook. When the orzo is tender, remove the pot from the heat. Stir in the cheese. Add the pepper and additional salt to taste, if needed. Serve immediately.

Recipe adapted from Melskitchencafe.com