Zucchini Casserole

I have many Zucchini Recipes and this is my latest favorite.

I added this Picture so you know to use Grated and Not Shredded. This is Fine and almost a Powder Texture.

Here's what you'll need:

Preheat the oven to 375 Degrees.

An 8" X 8" Baking Dish, Sprayed with a Vegetable Cooking Spray.

A Large Skillet

1/2 C Diced Onion

1 TBS Olive Oil

1/2 tsp Garlic Powder

4 Cups of  Diced Zucchini, unpeeled. (2-3 Medium Zucchinis)

1/2 tsp Dried Basil

Salt and Pepper to Taste

2 Large Eggs

1 C Shredded Cheddar Cheese

1/2 Cup Grated Parmesan Cheese 

1/2 C Sour Cream

1 C Bread Crumbs, divided.

2 TBS Butter Melted for the Topping

In the Skillet on Medium Heat:

Oil, until Hot.

Add:

Zucchini

Onion

Sauté about 5 - 7 Minutes.

Add:

Basil

Garlic Powder

Salt

Pepper

Stir to Combine Well

Set Aside to Cool while you prepare the Filling.

In a Large Mixing Bowl:

Eggs, whisk well.

Add:

Sour Cream

Cheddar Cheese

Parmesan Cheese

1/2 C  of the Bread Crumbs

Fold In:

Zucchini Mixture, Stir to Combine Well.

Spoon into the Pan.

In a Small Mixing Bowl:

Remaining 1/2 C Bread Crumbs

Melted Butter

Mix Well.

Sprinkle Evenly Over the Top of the Mixture in the Pan.

Bake Uncovered 25 - 30 Minutes until Golden Brown.

Remove from Oven and Set Aside to cool for 10 Minutes.

Enjoy!

Peace in the Kitchen!

 

Spinach Artichoke Dip

 I've tried several Spinach Artichoke Dips, Homemade and Purchased but this has become my favorite.

We were at an event at our daughter's house and one of her friends brought this Dip. It was a Hit. I loved it and asked her if she would share the recipe. Thanks you Cindy!

Here's what you'll need:

Preheat the Oven to 350 Degrees.

A 1 Quart Casserole Dish sprayed with a Cooking Spray.

8 oz Cream Cheese

1/4 C Sour Cream

1/4 C Mayonaise

1 tsp Minced Garlic

2/3 C Finely Shredded Parmesan Cheese

1/2 C Finely Shredded Mozzarella Cheese

Pepper to taste

1-   14 oz. Can of Artichoke Hearts,  Drain, Squeeze Artichokes to remove excess liquid, Chop.

1 - 6 oz. Bag of Frozen Spinach, thawed, squeezed to drain excess liquid, Chop.

In a Mixing Bowl:

Cream Cheese

Sour Cream

Mayonnaise

Garlic

Parmesan Cheese

Mozzarella Cheese

Pepper

Stir to Combine Well.

Add:

Spinach

Artichokes

Stir to Combine Well.

Spoon into the Casserole Dish and Spread Evenly.

Bake About 20 Minutes until Heated Through and Cheese is Melted.

Serve with:

Tortilla Chips

Pita Chips

Bagel Chips

Crackers

Toasted Slices of French Baguette Bread

Enjoy!

Peace in the Kitchen!

Tex - Mex Street Corn

 This is an adapted version of Mexican Corn in a Cup.

Here's what you'll need:

A Serving Bowl

A  Large Cast Iron Skillet

2 TBS Vegetable Oil

2 lbs Frozen Corn

1/2 Cup of Crumbled Cotija Cheese

2 TBS Mayonnaise

2 TBS Butter

1/2 tsp Chili Powder (Not Chile Powder)

3 TBS Lime Juice

Cilantro for Garnish

Place the Oil in the Skillet on the Stove on Medium Heat until the Oil is Hot.

Add the Frozen Corn

Cook it, stirring often until it begins to Brown.

Add: Butter and stir until Melted and well combined.

Remove from Heat and set aside to cool completely.

Transfer the cooled Corn to a Serving Bowl.

Stir in Mayonnaise and Lime Juice, Mix Well.

Top with Sprinkled Chili Powder and Crumbled Cheese.

Garnish with Chopped Cilantro.

Enjoy! 

Peace in the Kitchen!

Sicilian Eggplant Caponata

 I spent 2 weeks in Sicily in 1971 with 2 German Friends. We had an incredible time.

This is a traditional Sicilian Appetizer Recipe and it's delicious.

Here's what you'll need:

Preheat the oven to 425 Degrees.

A Sheet Pan

A Large Non Stick Skillet with a Cover.

1 lb. of Eggplant. (2 Medium or 1 Large). Peeled and  Chopped  into 1/2" Pieces equal to 5 C.

3 TBS Olive Oil, divided.

1/2 tsp Sea Salt, divided.

1 Small Onion, Chopped (about 1/2 C)

1 C Diced Red Bell Pepper

2-3 Stalks of Celery, Finely Chopped, at least 1/2C.

1 1/3 C of (Cut in Half) Pitted Green Olives.

1/4 C of Capers, (rinsed and drained).

2 C Tomato Sauce

1- 6 oz. Can of Tomato Paste

5 TBS of Red Wine Vinegar.

1 TBS Granulated Sugar ( I use Sugar Free Monkfruit Granuated Sugar)

Fresh Ground Pepper to Taste.

Fresh Chopped Basil (about 1/2 C)

Directions:

On the Baking Sheet:

All of the Eggplant.

2 TBS Oil.

1/4 tsp Sea Salt.

Toss and Coat Well.

Spread it into an Even Layer.

Bake 35 - 45 Minutes until Browned.  (Mix it Half Way through)

Remove from the Oven and set aside.

In the Preheated Skillet on Medium Heat:

Remaining TBS of Oil.

Add:

Onion

Celery

Bell Pepper

Remaining 1/4 tsp Salt.

Sauté until Softened about 3-5 Minutes.

Add:

Roasted Eggplant

Capers

Olives

Tomato Sauce

Tomato Paste

Cover and Reduce Heat and Simmer for 5-8 Minutes.

Remove the Cover and Add;

Vinegar

Sugar

Cook for another 2 Minutes.

Add additional Salt and Pepper to Taste.

Add:

Basil

Stir to Combine Well and Remove from Heat and Set Aside to Cool.

Transfer to a Covered Bowl and Refrigerate until Cooled.

Serve with your favorite Crackers and Pita Chips.

Enjoy!

Peace in the Kitchen!

TEX - MEX. Slaw Salad

 This is a tasty Coleslaw Salad with Fresh Vegetables and Tex - Mex Flavors.

Here's what you'll need:

A Small Bowl 

A Large Bowl

 In the Small Bowl:

1 C Mayonnaise

2/3 C Sour Cream

3 TBS Fresh Lime Juice

2 TBS Taco Seasoning

Mix Well.

In the Large Bowl:

1 Bag (16 oz)  Tri Color Cole Slaw Mix

1 Red Pepper, Diced.

1 1/2 C of Halved Grape Tomatoes

1 Can (15.25 oz.) Drained and Rinsed Canned Black Beans.

1 1/2 C Grilled and Blackened Corn Kernels (Fresh, Frozen or Canned)

1 Medium Jalapeño Seeded and Minced.

1/2 C Chopped, Fresh Cilantro.

Gradually Stir in the Mayonnaise Sour Cream Mixture until everything is evenly Coated.

Add Salt and Pepper to Taste.

Cover the Bowl and Refrigerate for at least 30 Minutes or More before Serving.

Enjoy!

Peace in the Kitchen!

Egg Salad, Classic and Simple

 This is my favorite Egg Salad Recipe.

Here's what you'll need:

8 Hard Boiled Eggs

1/2 C Mayonnaise

1 1/2 tsp Yellow Mustard

1 Green Onion, thinly sliced.

2 tsp Chopped Fresh Dill.

A Pinch of Salt and a Pinch of Pepper.

Instructions:

Cut the Eggs in half.

Remove the Yolks to a Bowl.

Finely Chop the Egg Whites into another Bowl.

Mash the Yolks. Add: Mayonnaise, Mustard, Salt, Pepper.

Add: Egg Whites, Onion ad Dill.

Mix well.

Refrigerate until ready to serve.

Enjoy!

Peace in the Kitchen!

Cucumber Sandwiches

 This has a delicious Creamy Lemon Herb Spread. They make a great Finger Sandwich.

Here's what you'll need:

Your favorite Bread 

Cookie Cutter Design of your Choice for Finger Sandwiches.

8 oz. Cream Cheese, Softened.

2 TBS Mayonnaise.

1 TBS Lemon Juice.

1 TBS Chopped Fresh Chives.

1 TBS Chopped Fresh Dill.

1 tsp Chopped Fresh Parsley.

Salt and Pepper to taste.

2 Cucumbers Thinly Sliced. I use a Mandoline

Create the Spread by mixing all of the Ingredients together.

Enjoy!

Peace in the Kitchen!