Broccoli with Cheese Sauce

I love broccoli with cheese. I don't think I've ever passed up the dish or the soup. There is just something about it that draws me to it. However I usually have or are served a mixture of glop with cheese when it comes to broccoli with cheese sauce. The frozen versions are not worth purchasing even if they are free. Well lucky for me Cook's Country made a dish that far exceeds my expectations in broccoli with cheese sauce. An added bonus is it was really quite easy to make. Yes it takes longer than the frozen version but the taste is so far superior I don't think you could ever eat the frozen version again.

Broccoli with Cheese Sauce
Cook's Country Magazine Feb./March 2011

2 pounds broccoli, florets cut into 1 inch pieces, stems peeled and cut into 1/2 inch pieces
2 tablespoons vegetable oil
salt and pepper
1 tablespoon unsalted butter
4 teaspoons all purpose flour
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 cup half and half
1/2 cup water
1/2 cup shredded Monterey Jack cheese
1/2 cup sharp cheddar cheese
1/4 cup grated Parmesan cheese

Adjust oven rack to lower middle position, place rimmed baking sheet on rack, and heat oven to 450 degrees.
After 15 minutes, toss broccoli, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Arrange broccoli in single layer on hot baking sheet. Bake until spotty brown, 15 to 18 minutes, stirring halfway through cooking.
Meanwhile, melt butter in medium saucepan over medium heat. Add flour, mustard, and cayenne and cook, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in half and half and water and bring to a boil. Reduce heat to medium low and simmer until slightly thickened, 8 to 10 minutes. Off heat, whisk in Monterey Jack and cheddar, until smooth. Stir in Parmesan until smooth. Season with salt and pepper. Serve sauce over broccoli.

Summer Garden Vegetable Soup

Okay so looking at this picture it doesn't look like soup. I'm guessing the barley I added soaked up the broth in the half hour I waited to take the picture. However don't let this stop you from making this soup cause it was really really good. The flavors blended together well for a really delicious creamy soap. I added cooked pearl barley to the dish just for some added nutrients. And if you know me well you know I just had to add garlic to the dish. I think I add garlic to every recipe if it doesn't call for it. I especially love garlic with vegetables.

Summer Garden Vegetable Soup
slightly adapted from Mel's Kitchen Cafe

3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces
2 tablespoons minced fresh parsley
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
3 garlic cloves, minced
2 tablespoons butter
1 medium onion, chopped
¼ cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups low-sodium chicken broth
1 teaspoon lemon juice
1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
1 ½ cups frozen or fresh corn kernels
1 cup cooked pearl barley
1/4 cup freshly grated Parmesan cheese

In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley, garlic and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, pearl barley, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

Vegetable Kabob Marinade

Honestly this recipe also works well for beef and chicken. Lately though I've been eating a lot less meat so I made vegetable kabobs. I love this marinade. I've made it several times and every time I like it more. It's a perfect blend of seasonings and makes a nice grilled meal. It's also easy to make and the longer you marinade the more flavor your veggies (and/or meat) will have. Use what ever veggies are your favorites. We prefer mushrooms, red onions, red bell peppers, yellow bell peppers, and whatever other veggie we have extras of.

Vegetable Kabob Marinade
Allrecipes

1/2 cup teriyaki sauce
1/2 cup honey
1/2 teaspoon garlic powder or I've used 3 minced garlic cloves
1/2 pinch ground ginger or I've used about a half teaspoon freshly grated ginger

In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Add veggies (and/or meat) and marinade 4 to 24 hours. Prepare as desired.

Twice Baked Potatoes

I was watching Cook's Country on PBS the other day and they made twice baked potatoes. Now I didn't follow their recipe but I did take a few things they did to make my potatoes. These were really tasty and loved my everyone who ate them. I wish I had some roquefort cheese to add because it would have made these potatoes the best I've ever eaten.

5 potatoes, russets are best but I used red

Bake them until tender. Allow to cool. Turn on side and cut off the top 1/4 of the potato. Reserve the cut off section.

Scrape the insides of the potato but not all the way to the edge. Save some potato near the skin so the potato won't collapes. On the fifth potato no need just scrape out all of the potato.

Add all the scraped out potato plus scrape the potato off the sections you cut off. Place in bowl and add about 3 tablespoons butter. Mix together with a mixer. Add about 1/3 cup half and half or until the potatoes reach the consistency you prefer. Add one garlic clove minced. Salt and pepper to your taste.

Optional- add 4 slices of cooked bacon chopped

Add 3 tablespoons fresh chopped chives. You can sub dried chives if you want but don't add as much. Mix everything together then add about 1/4 cup sharp cheddar cheese.

Take the potato shells and spread melted butter on them. Place in 475 degree oven for 15 minutes to crisp the shells. Remove from oven and

add the potato mixture to the shells. Top with some fresh chopped chives and sprinkle with cheese. Cook at 475 for 15 minutes or until it starts to brown.

Serve.

Black Forest Brussels Sprouts

I like brussels sprouts. No one else in my family does but I really like them. Over the weekend I bought a huge bag of fresh brussels sprouts at Costco and was going to steam them and add butter and garlic like usual. Lucky for me the November issue of Rachel Ray's magazine arrived in the mailbox. I have to say I loved this recipe. The sprouts lost a little of their bitter flavor and turned a not really sweet but different flavor. I tried my hardest to get others in the family to try them but no takers. They really don't know what they missed out on.

3 pounds brussels sprouts, trimmed and halved lengthwise
12 ounces thick-cut bacon, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil

2 onions (about 1 pound), halved lengthwise and thinly sliced
Salt and pepper

1. In a large pot of boiling, salted water, cook the brussels sprouts for 5 minutes. Drain and rinse with cold water.

2. In a large skillet, cook the bacon over medium heat, stirring, until crisp, 8 to 10 minutes; drain, reserving the bacon fat. Add 2 tablespoons olive oil to the skillet, then stir in the onions and cook over medium heat, stirring, until browned, 8 to 10 minutes. Transfer to a bowl.

3. Add 2 tablespoons of the reserved bacon fat and the remaining 1 tablespoon olive oil to the skillet and increase the heat to high. Add the brussels sprouts and cook, tossing, until beginning to brown, about 5 minutes. Remove from the heat and stir in the onions and half the bacon; season with salt and pepper. Top with the remaining bacon.

Green Beans similar to Golden Corral

I love the green beans they serve at Golden Corral. I try not to eat at Golden Corral anymore so I've been trying to find the perfect recipe to duplicate their green beans. While this one is not it, it did taste really good. Bonus being my three little boys at the beans. I think if you add some butter after its done cooking and right before you serve it then it would more closely match the Golden Corral green beans.

1 lb green beans, trimmed and snapped into 2 or 3 pieces

1 medium or large onion, chopped

1 ham steak or ham slice, trimmed and cut into very small pieces

1 clove of garlic, minced and made into a paste

about 1 cup of water, although you may need to add more water

1 tablespoon oil

salt and pepper

Heat the oil and add onion. Cook only until the onion starts to soften. Add all other ingredients. Bring to a boil and then simmer until beans are soft and the water evaporates. You will need to use a lid on your pot.

Cool Cucumber Pasta

This recipe was in the local newspaper on Tuesday, the Standard Examiner who I believe found the recipe at Taste of Home. I love cucumber and onions together and this sounded very similar to a recipe of mine that I posted last year. Mine called for tomatoes instead of pasta and it had alot less dressing but very similar. Overall we liked the recipe. I used bow tie pasta instead of the penne pasta because that's what I had on hand. Next time I make this though I will omit the dried parsley flakes and used dried or fresh oregano and/or basil. I'll also add a garlic paste since I like the taste of garlic.

8 ounces uncooked penne pasta

1 tablespoon vegetable oil

2 medium cucumbers, thinly sliced

1 medium onion, thinly sliced

1 1/2 cups sugar

1 cup water

3/4 cup white vinegar

1 tablespoon prepared mustard

1 tablespoon dried parsley flakes

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon garlic salt

Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; stri in the oil, cucumbers, and onion.

In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad; toss to coat. Cover and chill for 4 hours, stirring occasionally. Serve with a slotted spoon. Refrigerate leftovers. Serves 8-10.

Bbq'd country style ribs, scalloped potatoes, and knock off sizzler cheese toast

Everyone in the family liked everything I made in this dinner. I did not make my own bread for the cheese toast, I used a loaf of Texas toast bread.

BBQ'd ribs

I used the following spice rub on the ribs. I cooked on low heat, about 275 degrees for about 6 hours with just the spice rub on.

Spice Rub
4 tablespoons paprika
3 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon table salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper

I used about 2 pounds of country style ribs. I normally don't like nor buy those type of ribs but I received them from a friend for free so I made them.

I used the following sauce for the final 30 minutes of cooking plus I had some for dipping.

2 tablespoons vegetable oil
1 onion , minced
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup ketchup
5 tablespoons light molasses or dark molasses
2 tablespoon cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 teaspoon Tabasco sauce
Table salt and ground black pepper

1. Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, and cayenne and cook until fragrant, about 15 seconds.
2. Stir in the remaining ingredients and simmer, stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper to taste. Cool to room temperature before serving, about 1 hour.

Scalloped Potatoes

2 tablespoons unsalted butter
1 medium onion , minced (about 1 cup)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon chopped fresh thyme leaves
1 1/4 teaspoons table salt
1/4 teaspoon ground black pepper
2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8-inch thick
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves
4 ounces grated cheddar cheese , shredded (1 cup)

1. Adjust oven rack to middle position; heat oven to 425 degrees.
2. Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
3. Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press to an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.

Spinach Salad

fresh spinach

grape tomatoes

sunflower seeds

ranch dressing

1/2 cup buttermilk
1/2 cup mayonnaise
6 tablespoons sour cream
1 tablespoon minced shallot or red onion
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh cilantro or dill
1clove garlic , minced
1 teaspoon fresh lemon juice
Pinch sugar
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
Whisk all of the ingredients together in a bowl until smooth. The dressing, covered, can be refrigerated for up to 4 days; whisk to recombine before using.

Sizzler Toast

4 tablespoons butter

4 slices thick sliced bread

4 teaspoons grated parmesan cheese

Melt butter. Use a brush to spread butter evenly over one side of the bread.

Spinkle parmesan cheese over the butter.

Grill the bread, buttered side down, on a frying pan or griddle over medium/low heat for 5 minutes or until golden brown. Grill only the buttered side.

Apricot Chicken with Snappy Pea Pods

Again I'm stating the fact I'm not a fan of fruity flavored meat. For some reason its just not something I like the flavor of. However I did like this recipe. I could not really taste the fruity flavor or it was the right combination of flavor for me. Everyone liked the chicken in my family. The snap peas I did not like. I don't know what I didn't like about them but I was the only one who didn't like the peas. I found both of the recipes in Taste of Home's Simple and Delicious magazine. Both recipes were easy and didn't take long to make.

Apricot Chicken

4 boneless skinless chicken breast halves

6 tablespoons butter, melted and divided

1 cup biscuit/baking mix

1 tablespoon minced fresh parsley

1 tablespoon vegetable oil

1/4 cup apricot preserves

2 tablespoons orange juice

Flatten chicken to 1/4 inch thickness; set aside. Pour 5 tablespoons butter into a shallow bowl. In another shallow bowl, combine biscuit mix and parsley. Dip chicken in butter, then coat with biscuit mixture.

In a large skillet, cook chicken in oil and remaining butter over medium heat for 9-10 minutes on each side or until juices run clear.

Meanwhile, in a small microwave safe bowl, combine preserves and orange juice. Cover and microwave on high for 30-40 seconds or until preserves are melted; stir until combined. Drizzle over chicken; cook for 1-2 minutes or until heated through.

Snappy Pea Pods

1/2 pound sliced fresh mushrooms

1 small onion, thinly sliced

1 tablespoon sesame oil

3/4 pound fresh or frozen sugar snap peas

1/2 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

In a large skillet, saute mushrooms and onion in oil until crisp tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp tender. Serve with a slotted spoon.

Greek Dinner

We love eating at University Broiler and I've been trying to find a recipe that comes close to their food. I found the rice and chicken recipe on Kayln's kitchen blog (I have a link on the right side of my blog) and the potato and salad dressing recipe on Allrecipes. The chicken was good, Don thought the chicken was great as did they boys who ate all that was given to them, but I thought it was not quite what I wanted. But then I don't like lemon on my chicken much although I do love the University Broiler's. The rice was perfect. I really really like the rice and although it didn't taste just like the UB I thought it was better. The potatoes were good but missing something. I did add a little of the salad dressing to them as I served them but they were still missing something. The salad dressing is great. Made just like the recipe on allrecipes its a little bitter so I added some sugar to mask the bitter taste. You may like it with the bitter taste so I'm leaving the recipe as it is on allrecipes.

Very Greek Grilled Chicken

http://kalynskitchen.blogspot.com/2006/03/very-greek-grilled-chickenfrom-recipe.html

6-8 boneless, skinless chicken breasts

Marinade:

1/2 cup extra virgin olive oil

1/3 cup fresh squeezed lemon juice

1/4 tsp. powdered lemon peel

1 tsp. Greek seasoning

1 tsp. poultry seasoning

1 tsp. dried oregano

black pepper to taste

Trim all visible fat and membranes from chicken breasts, I like to make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat. Put chicken in single layer in zip-loc bag. Combine marinade ingredients and pour over. Marinate in refrigerator 6-8 hours or all day if desired. (If you don't have that long to marinate I recommend increasing the lemon juice a little.) Preheat grill to medium-hot and grill chicken 20-25 minutes, or until well browned and firm but not hard to the touch. (This could also be cooked on a stove-top grill pan, or broiled.)

Georgette's Really Lemony Greek Pilafi

http://kalynskitchen.blogspot.com/2005/09/georgettes-really-lemony-greek-pilafi.html

1 cup Uncle Ben's Converted Rice (not instant)

2 T olive oil (or 1 T butter and 1 T olive oil)

1 tsp. salt3 T lemon juice (or more)

3 C chicken stock
Use a heavy pan with a tight fitting lid. Saute rice in olive oil for 2 minutes. Add salt and lemon juice and saute 1 minute more. Add chicken stock carefully so it doesn't splash up on you, let it come to a boil, reduce heat to the lowest you can get it and still keep the liquid boiling and cook 30 minutes without peeking at all.After 30 minutes you are allowed to peek to see if all the liquid is absorbed. If not cook a few more minutes until it has. I find it usually takes 35 minutes, but I can't keep myself from peeking after 30 minutes.

Absolutely Fabulous Greek/House Dressing

1/3 cup and 1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
3/4 teaspoon salt
3/4 teaspoon onion powder
3/4 teaspoon Dijon-style mustard
1/2 cup and 2 teaspoons red wine vinegar

In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

Greek Style Potatoes

1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, turning occasionally, until tender but firm.

Crunchy Potato Wedges

I love eating these at a resturant or the deli of the grocery store or the local gas station. I found a very tasty recipe in the Feb/March 2007 Cook's Country magazine that makes it so I can make them at home anytime. My kids love these too.


4 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 teaspoon cayenne pepper
1 teaspoon dried oregano
3 large russet potatoes (about 1 3/4 pounds), scrubbed and cut into 1/4-inch wedges
1/4 cup vegetable oil or peanut oil, plus 3 quarts for frying
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 cup buttermilk
1/2 teaspoon baking soda

1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl.
2. Toss potato wedges with 4 teaspoons spice mixture and 1_4 cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)
3. Heat remaining 3 quarts oil in large Dutch oven over high heat to 340 degrees. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)
4. When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340 degrees and repeat with second batch of wedges. Serve with extra seasoning on side.
Make Ahead: Our Crunchy Potato Wedges freeze very well. Follow steps 1 through 4, frying each batch of wedges until they are light golden brown, 2 to 3 minutes. Do not toss with seasoning, and drain and cool potatoes completely on baking sheet lined with paper towels. Freeze wedges on baking sheet until completely frozen, about 2 hours, then transfer potatoes to zipper-lock storage bag for up to 2 months. When ready to eat, heat 3 quarts oil to 340 degrees and cook in 2 batches until deep golden brown, about 3 minutes. Toss with seasonings, drain, and serve.

Crispy Chicken and potatoes

2 teaspoons cornstarch
Table salt
1 whole chicken (3 1/2 to 4 pounds), giblets discarded, skin patted dry with paper towels
2 pounds small red potatoes , scrubbed and halved
2 teaspoons vegetable oil

1. Line roasting pan with foil, letting foil come up sides of pan. Adjust oven rack to middle position (8 to 10 inches from broiler element), place roasting pan on rack, and heat oven to 475 degrees. Coat V-rack with cooking spray.
2. Combine cornstarch and 2 teaspoons salt in small bowl. Use skewer to poke holes all over chicken skin. Rub cornstarch mixture evenly over chicken.
3. Remove roasting pan from oven. Place chicken, wing side up, in V-rack, then place V-rack in roasting pan. Roast chicken 15 minutes. Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up. Roast 15 minutes.
4. Meanwhile toss potatoes, oil, and 1/2 teaspoon salt in medium bowl. Remove roasting pan from oven and, with potholder, carefully transfer V-rack with chicken to rimmed baking sheet. Gather up foil by its corners, capturing any fat and juices, and discard. Arrange potatoes, cut side down, in roasting pan. Using wad of paper towels, flip chicken breast side up in V-rack. Place V-rack back in roasting pan and roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170 degrees, about 20 minutes.
5. Using wad of paper towels, remove chicken from V-rack and pour juices from cavity into roasting pan with potatoes. Place chicken on angel-food-cake pan insert or empty soda can to rest upright for 10 to 15 minutes. Meanwhile, toss potatoes in chicken juices, return to oven, and cook until well browned and crisp, 10 to 15 minutes. Carve chicken and serve with potatoes.

BLT Smashed Potatoes

(FoodTV.com; Rachel Ray)
2 ½ pounds small red-skinned new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, chopped
1 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
salt and pepper
1 cup sour cream, to pass at table
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
Cut leek in half lengthwise. Chop into ½-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in colander.
Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium-high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
Draing the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.

Zucchini Gratin

from Barefoot Contessa

tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere
Preheat the oven to 400 degrees F.
Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

courtesy Giada De Laurentiis

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs
Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes.Recipe can be prepared up to this point 6 hours ahead of time; cover and chill. Bake, uncovered, until the topping is golden brown, about 20 minutes

Cucumber, Tomato, and Onion salad

This is another recipe that I made up. I may have many years ago received a recipe for this but I've played with it for many years and now have perfected my salad. You can cater this to your own taste fairly easy. I think this tastes yummy with macaroni and cheese.

8 oounces cherry tomatoes cut in half (or you can use regular tomatoes about 2 of them)

2 cucumber, medium size cut into circles

1 onion chopped

Mix together in a bowl. Add dressing:

1/3 cup apple cider vinegar

1/3 cup sugar

3 tablespoons water

2 tablespoons olive oil

seasonings, I use garlic salt, pepper, basil but you can use your favorite seasonings to taste

Mix together and chill. Serve chilled although room temperature is good too.

Burnt Butter with sauteed zucchini

I just threw this together without using a recipe and it didn't turn out too bad. I've fallen in love with the burnt butter, well its more like browned butter, on pasta. We've received alot of zucchini the last few weeks and have been trying to come up with new ways to use it.

1 lb cooked pasta, whatever shape you'd prefer
4 tablespoons of butter that has been browned on the stovetop

Mix together and place on plate.

Add sauteed zucchini (can also use squash or both), about 3 zucchini, I saute using 3 tablespoon of butter and cook the vegetables until browned and tender crisp.

Place on top of pasta. Add shredded parmesan or romano cheese.

Pickled Beets

I was looking for something for the baby beets I received in our csa bag this past week and decided to pickled the beets. I love pickled beets and this is a very simple and easy recipe. It didn't cost much for my organic pickled beets.

From the Organic Cooks Bible

4 or 5 young red beets, washed and trimmed

1 medium onion, sliced thin and separated into rings

1/2 cinnamon stick

3 whole cloves

1 cup apple cider vinegar

1/4 cup sugar

In a large pot, place a steamer basket and an inch or two of water, and add the whole beets. Steam the beets for about 40-60 minutes, adding more water as it evaporates. When the beets are tender but not mushy, remove them from the heat and let them cool so they can be handled and peel. Strain and reserve the liquor from the bottom of the steamer. Slice the beets into 1/4 inch thick rounds.

Place the beets, onion, cinnamon, and cloves in a 1-quart mason jar. In a saucepan, combine the vinegar, sugar, and 1 cup of the beet steaming liquor (add water to make 1 cup if you don't have enough). Heat over medium heat just until the sugar dissolves, then pour the liquid over the beets and onion rings. If it doesn't quite cover the vegetables, add more vinegar.

Screw down the jar lid to the point where the ring just begins to become tight but there's still the tinest bit of play, and process in a boiling water bath for 30 minutes, according to standard directions for canning aciditic foods. Or if you plan to use them quickly, simply place the covered jar in the fridge for a day before serving. These pickled beets will keep that way for 2 weeks.