Sweet Corn Pudding

You know how some Mexican restaurants will serve a little dollop of this delicious sweet corn...stuff...on the side of your plate?  I've always loved that stuff and wondered what it was, exactly.  Well, it's sweet corn pudding.  And it's delicious and not hard to make at all!  I made a batch to go as a side with our second Thanksgiving dinner (the one I made at home so we'd have leftovers - because what is Thanksgiving without leftovers?) and it was a hit.  My husband says it's the only way he enjoys eating corn.  Guess I'll keep it to myself that this recipe is a little rich and should only be served in little dollops like at the Mexican restaurants, and not in giant, American-sized portions.  Keeping that in mind, this recipe should make enough for 6 people.

Masa harina is a flour made from corn.  It is not the same thing as corn meal.  You can find it in the baking or Hispanic section of your grocery store.

SWEET CORN PUDDING
from Allrecipes

1/2 cup butter (1 stick), softened
1/3 cup masa harina (Mexican corn flour)
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 Tbsp. heavy cream (or milk can be used)
1/4 tsp. salt
1/2 tsp. baking powder

Preheat oven to 350 degrees.  In a medium bowl beat together the softened butter, masa harina, and water until well mixed.  Using a food processor or blender, process the thawed corn, but leave it a little chunky.  Stir into the butter mixture.  Add cornmeal, sugar, cream, salt, and baking powder and stir to combine. Pour batter into an ungreased 8x8 baking pan.  Smooth batter and cover pan with foil.  Place pan into a 9x13 baking dish that is filled 1/3 of the way with water.  Bake for 50-60 minutes.  Allow to cool for 10 minutes before serving.

Creamy Corn Chowder

This recipe was posted back in January of 2011.  I found it on OurBestBites, one of my favorite food blogs.  Since posting, I have come up with a quicker way of getting this soup to the table, so I've altered the recipe a little - not the ingredients, just how it's put together.

A tip for cooking bacon: line a cookie sheet with heavy duty foil. Lay bacon on cookie sheet and bake at 400 degrees.  Check it after 12 minutes and continue baking until desired doneness. The result? Perfectly cooked bacon without all the mess (since you can just wrap up the grease in the foil and throw it out).

CREAMY CORN CHOWDER
from Our Best Bites

2 large potatoes, peeled and diced
3 Tbsp. butter
1/2 cup minced onion
1/4 cup flour
1 cup water
2 1/2 cups milk
2 chicken bouillon cubes or 2 tsp. chicken base
1/2 lb. bacon, crisp-cooked and chopped
2 garlic cloves, minced or pressed
1 can corn, drained, or 1 1/2 cups frozen corn
dash of hot sauce or cayenne pepper
salt and pepper to taste

Add potatoes to a small pot and cover with water.  Bring to a boil; reduce heat, cover, and simmer for 10 minutes, or until soft.  Drain.

While the potatoes are cooking, melt butter over medium heat in a soup pot. Stir in onions and cook until tender and translucent.  Add flour to make a roux and whisk it until combined - cook for one minute. Add  1 cup water and whisk until there are no lumps.   Add milk, chicken base, cooked potatoes, and garlic and simmer until thickened, stirring very frequently.  Add bacon and corn and heat through.  Add a dash of hot sauce or cayenne and salt and pepper to taste.

Oven Roasted Cabbage

I first tried this out on St. Patrick's Day.  We had corned beef and cabbage, but I wanted a more flavorful way to prepare the cabbage instead of just boiling it with the beef.  A relative of mine pinned Martha Stewart's recipe for roasted cabbage and I thought, "Hey, that'll do!"  But I was also making some roasted potatoes, so I needed a recipe that called for an oven temp of 425 instead of 400 so I could do them simultaneously.  I found one on Food.com that worked.  Essentially it's the same thing, just a decreased cooking time.

This is my new favorite way to prepare cabbage.  The flavor that comes from roasting and the browned edges is so good!  And the olive oil makes the leaves so tender.  You can cut the cabbage into wedges like pictured above, or cut it into 1-inch thick rounds, as shown here.

OVEN ROASTED CABBAGE
adapted from a recipe on Food.com

1 head of cabbage, rinsed and cut into wedges or 1-inch thick rounds
olive oil
kosher or sea salt
black pepper

Preheat oven to 425 degrees.  Brush a rimmed baking sheet with olive oil.  Lay wedges or rounds flat on baking sheet and brush liberally with olive oil.  Sprinkle with salt and pepper.  Roast in oven for 25-35 minutes or until edges are browned and cabbage is tender.

Alternatively, you can roast them at 400 degrees for 35-45 minutes.

Tuscan Kale Salad With Homemade Croutons

At a recent church function, everyone was invited to bring a healthy dish to share with the congregation.  One particular couple brought several different salads that were each incredibly delicious and unique.  I'm slowly getting around to trying to replicate some of them to share on the blog.  This particular salad surprised me.  I never, ever thought I would like kale.  I mean, isn't kale one of those nasty veggies that only granola-types can stand to eat?  I knew it was good for you (as in super good), but I also figured that meant it was...well...disgusting.

And it is, lol.  Just plain, kale is pretty nasty, but if you dress it up a little or know how to cook it, you will be surprised at how palatable it can be.  This is a traditional Tuscan salad, eaten for hundreds of years, and the Italians haven't died from it yet.  ;)  At least I don't think they have....

Aren't you inspired to try kale now?  Ha ha.  Seriously, it's not that bad, and worth introducing into your diet here and there.  Even my husband will eat this salad!  The kid, not so much, but I'm working on her.

There are two general kinds of kale you will find in your local grocery store:

 

Left: Curly (or "Scots" kale) and Right: Lacinato (or "dinosaur" or "Tuscan" kale) 

image via

You really could use either variety for this salad, but it calls for the dinosaur version.  With both varieties, when serving raw, you want to remove the center ribs because they are tough and difficult to eat.

TUSCAN KALE SALAD 

slightly adapted from drweil.com

1 bunch Lacinato kale, mid-ribs removed, and thinly sliced

juice of 1 lemon

3-4 Tbsp. olive oil

1 garlic clove, minced or pressed

salt & pepper, to taste

crushed red pepper flakes, to taste (optional)

2/3 cup freshly grated Asiago or Parmesan cheese

1 cup homemade croutons, recipe below (or 1/2 cup toasted bread crumbs)

Whisk together lemon juice, olive oil, garlic, salt and pepper, and red pepper flakes, if using.  Toss with kale in a large serving bowl.  Add 2/3 of the cheese and toss.  Let kale sit for at least 5 minutes; add croutons or bread crumbs and toss again.  Top with remaining 1/3 cheese.  Serve immediately.

HOMEMADE CROUTONS

slightly adapted from SavorySweetLife.com

6-8 slices day-old bread, cubed

3 Tbsp. melted butter or olive oil

1/2 tsp. garlic powder

pinch of salt

1 tsp. dried parsley flakes

Preheat oven to 300 degrees.  In a small bowl, whisk together butter or olive oil, garlic powder, salt, and parsley until well mixed; pour over cubed bread and toss to coat.  Spread cubes on a baking sheet in an even layer and bake for 10 minutes; stir.  Bake for another 5-10 minutes or until dry and crispy and golden brown.  Allow to cool completely before storing in an airtight container.

Roasted Asparagus

I'm so glad I'm a grown up and like asparagus now.  I've been experimenting with different ways to prepare this healthy spring veggie.  You can check out my other asparagus recipes like grilled asparagus or creamy orzo and asparagus.  I'm still not sure which preparation is my favorite, but I definitely like the flavor produced by roasting.  This time I kept the stalks whole, but I've also sliced them into 1-inch lengths to make them bite-size.

ROASTED ASPARAGUS

1 bunch fresh asparagus, rinsed and dried
olive oil
kosher or sea salt
black pepper

Preheat oven to 425 degrees.  Trim off woody ends of asparagus stalks and slice into bite-size pieces, if desired.  Place asparagus in a rimmed baking sheet and lightly drizzle with olive oil; toss to coat.  Sprinkle with salt and pepper.  Roast for 7-10 minutes or until asparagus is tender (may take a little longer if stalks are thick).

Creamy Greek Salsa

So... I am in love with this concoction.  I got the idea from this recipe on Kuntal's Kitchen.  I saw the photo on Pinterest and thought, "Greek salsa!"  But, no, it's actually a cucumber version of everyone's favorite southwest appetizer.  I did use it as a starting point to make the recipe shared here.  I wanted something similar to a Greek salad, but in appetizer form, and can I just say this stuff is addicting?  And actually GOOD for you?!  It's great served with tortilla or pita chips, but I like it with these:

Tostitos now has multigrain scoops!  Now I'm not stupid enough to think these are a health food, but they can't be any worse than regular tortilla chips.  And I like their flavor.  And they are perfect for scooping up the Creamy Greek Salsa!  (No, I'm not being paid to advertise - but I'd like to be!)

If you like Greek, check out Chicken or Pork Souvlaki with Tzatziki or this Seven Layer Greek Dip.

CREAMY GREEK SALSA
adapted from Crisp Cucumber Salsa on Kuntal's Kitchen

2 cucumbers; peeled, seeded, and diced
3-4 Roma tomatoes, seeded and diced
1/4 cup minced red onion or sliced green onion
2 Tbsp. minced fresh parsley
1/4 cup feta cheese
1/4 cup sour cream or plain Greek yogurt
1 Tbsp. fresh lemon juice
1 garlic clove, minced or pressed
heaping 1/4 tsp. dried dill (or 1 tsp. fresh dill)
1/4 tsp. pepper
1/4 tsp. seasoned salt
tortilla or pita chips

In a medium bowl, combine cucumbers, tomatoes, onion, parsley, and feta cheese.  In a small bowl, whisk together sour cream or yogurt, lemon juice, garlic, dill, pepper, and salt; fold into cucumber mixture.  Serve with tortilla or pita chips.  Makes about 4 cups.

Creamy Orzo and Asparagus

Like most ignorant children, I hated asparagus.  I think for most it is an acquired taste.  Thankfully I grew up and learned to appreciate this fabulous veggie.  Even if it does have a weird side effect. 

When I saw asparagus go on sale at one of my local grocery stores recently I got excited.  I have a recipe on this blog for grilled asparagus, which is one of my favorite ways to prepare it.  I also like roasting it in the oven (guess I should post a recipe for that too).  After purchasing a couple of bundles of the stuff, I decided to look up a few other recipes to try while asparagus was in season and cheap.  In my search I came upon this little gem.

I cannot rave about this recipe enough.  It's simple, it's fast, and though the flavors are mellow, they are perfectly in tune with each other.  I've made it twice in one week!  The recipe comes from Sugar & Spice by Celeste: a food blog that's been featured on the Cooking Channel, Fox News, The Knot, and The Huffington Post.  I recommend checking it out!

CREAMY ORZO AND ASPARAGUS
from Sugar & Spice by Celeste

1 cup uncooked orzo pasta
1 cup asparagus, cut into 1-inch pieces
1 Tbsp. butter
1/4 cup grated Parmesan cheese (yes, the Kraft kind works)
1/4 - 1/2 cup cream
salt and pepper to taste

Bring a medium saucepan of water to a boil.  Add orzo and cook for 5 minutes.  Add asparagus and cook for another 5 minutes.  Drain and return to pot.

Stir in butter and Parmesan cheese until melted.  Add cream until desired consistency.  Season with salt and pepper.

Split Pea Soup

When I was a kid I thought split pea soup was disgusting.  I couldn't get over the color and texture.  Thankfully, I grew up and now appreciate this filling comfort food.  And so does my 8 year old daughter, surprisingly.  She tells me it's her favorite soup!

If you want soup with a thinner texture add more water.  I like to stay conservative in the recipe because you can always add more water, but you can't take it away (well, not very quickly).  And remember, the soup thickens as it cools.

SPLIT PEA SOUP
adapted from Allrecipes.com

1 lb. bag split peas, rinsed and drained
1 quart (4 cups) chicken broth
3 cups water
1 1/2 - 2 lb. ham bone (or diced ham)
1 onion, chopped
1 bay leaf
1/8 tsp. marjoram (optional)
3 celery stalks, chopped
3 carrots, peeled and sliced
salt and pepper, to taste

Combine peas, chicken broth, water, ham bone, onion, bay leaf, and marjoram (if using) in a large stock pot.  Bring to a boil over high heat; reduce heat to low, cover, and simmer for 1 1/2 - 2 hours.

Remove bone, cut off meat, and return to pot with carrots and celery.  Continue to simmer another 30-40 minutes, uncovered, until veggies are tender.  Remove bay leaf, add more water if desired, and season with salt and pepper.

Cheesy Zucchini Rice

Another great dish I never would have known about if not for Pinterest!  This comes from the blog Buns in My Oven and her photos are definitely better than mine, but I'm doing the best I can with a beat up point-and-shoot.  This is a great side for chicken or pork and even my picky daughter ate this all up - mostly because you don't taste the zucchini.  I told her it was in there to make the rice look pretty.  This is a fresh alternative to the sodium-laden Rice-a-Roni.

CHEESY ZUCCHINI RICE
from Buns in My Oven

1 Tbsp. olive oil
1 cup long-grain white rice (not instant)
2 cups chicken broth
2 Tbsp. butter
1 med or 2 small zucchini, grated
1 cup shredded sharp cheddar cheese
1/2 tsp. garlic powder
salt and pepper, to taste
milk, as needed

Heat the olive oil in a medium saucepan over med-high heat.  Add the rice and stir to coat.  Toast the rice, stirring often, just until it starts to turn golden.  Slowly pour in the chicken broth, bring to a boil, turn heat to low and cover.  Cook for 15-20 minutes or until most of the liquid is absorbed.  Remove from heat and add butter, zucchini, cheese, and garlic powder.  Stir until well incorporated.  Cover and let sit for 5 minutes.  Stir again and add salt and pepper to taste and a splash of milk for a smoother texture, if needed.

Broccoli Cheese Soup

image via

I'm starting to give up on getting decent photos of my food now that winter is here and it's dark by the time dinner is ready. So, I'm pulling photos from the interwebs and linking back their original site.

I love broccoli cheese soup. But I've had a hard time finding a recipe I really love. My favorite broccoli cheese soup is at Sweet Tomatoes - it has a slight kick to it. Last time I had it I looked very closely and noticed tiny red-orange specks floating around and realized the secret ingredient: cayenne pepper. I've included it as an optional ingredient and highly recommend adding at least a dash.

This recipe is adapted from The Pioneer Woman. Ree tends to think like Paula Deen, meaning "the more butter the better." I lightened this up a bit so that it doesn't cause a coronary.

BROCCOLI CHEESE SOUP
adapted from The Pioneer Woman Cooks

1/4 cup butter (1/2 a stick)
1/4 cup flour
1/2 cup chopped onions
4 cups milk (I used 1%)
2 cups fat-free half-and-half
2-3 cups broccoli florets
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper (or just a dash), optional
pinch of nutmeg
salt and pepper, to taste
3 cups shredded cheese (I like sharp cheddar and Monterey Jack)

Melt butter in a pot over medium heat and add the onions. Cook onions until translucent (about 3-4 minutes), then whisk in flour. Stir to combine and cook for a minute or so and then slowly whisk in the milk and half-and-half. Add garlic powder, cayenne, nutmeg, and broccoli florets. Bring to a simmer, then cover and reduce heat to low. Simmer for 20-30 minutes or until broccoli is soft. Using an immersion blender or regular blender, pulse soup until smooth. Return to pot and keep warm. Add cheese and stir until melted. Taste and add salt and pepper as needed. Serve in a bread bowl or with sliced french bread.

Vegetable Beef Soup

If someone out there in blogland would like to donate a DSLR camera to me, I wouldn't mind in the slightest.
It would make my food actually look something you want to eat!

This is a great way to use up a small, boneless roast. Since the beef is slow-cooked you can use a tougher cut like chuck. I make it the way my grandmother made it; with barley.

Quick pearled barley is used as a "thickener" - essentially it's a healthy filler and sucks up some of the extra broth. I've usually found it by the dried beans and rice:

VEGETABLE BEEF SOUP

1 1/2 - 2 lb. chuck roast
1 can beef broth
8 cups water
4 tsp. beef bouillon or base
1 small onion, chopped
3-4 celery stalks, sliced
2-3 carrots, peeled and sliced
3 med. potatoes, peeled and cubed
1/2 cup quick barley
1 can tomato soup
salt & pepper to taste

Pat roast dry with paper towel(s). Sprinkle with salt and pepper. Spray bottom of large pot with cooking spray; heat over med-high heat. Brown roast on all sides; add beef broth, water, and bouillon or base and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.

Add onion, celery, carrots, and potatoes; return to a simmer. Cover and cook for another hour.

Remove roast from pot and shred into bite-size pieces. Return to pot with tomato soup and barley. Cook another 10-15 minutes. Season with salt and pepper as needed.

Cheese and Vegetable Soup

I got this recipe from a friend. I'd had it at her house and really loved the flavor. I think it would be good with broccoli and cauliflower, too.

CHEESE AND VEGETABLE SOUP

3-4 medium potatoes, peeled and diced
4 carrots, peeled and chopped
4 celery ribs, chopped
1 onion, chopped
4 cups (32 oz) chicken broth
1 1/2 cups water
3 tsp. chicken bouillon granules, cubes, or base
1/2 tsp. pepper
2 cups frozen corn
1/4 cup (half a stick) butter
1/4 cup flour
2 cups milk
2 cups shredded sharp cheddar cheese

In a large pot, bring the potatoes, carrots, celery, onion, chicken broth, water, bouillon, and pepper to a boil. Reduce heat and simmer, covered, until vegetables are tender, about 20-30 minutes. Remove from heat and add frozen corn.

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for two minutes. Slowly whisk in milk and, stirring constantly, bring to a slight boil (mixture will thicken). Remove from heat and stir in shredded cheese until completely melted. Add cheese mixture to vegetable pot and stir to combine.

Zucchini Patties

I'm sure there are gardens out there just finishing up churning out zucchini like a well-oiled machine. Here's one way to use them up.

ZUCCHINI PATTIES

3 cups shredded zucchini (about 2-3 zucchini, depending on size)
3 eggs, beaten
1/2 cup chopped green onion (about 4 onions)
1 1/2 cups Italian style bread crumbs, divided
1/4 cup flour
3/4 cup Parmesan cheese
3/4 cup shredded mozzarella cheese
2 cloves garlic, minced or pressed
1 tsp. pepper
1 Tbsp. prepared pesto, optional
2 Tbsp. butter
spaghetti sauce (I like Prego's Italian Sausage & Garlic)

Place zucchini in a colander and squeeze out excess liquid. In a large bowl, mix together zucchini, eggs, onions, 1/2 cup Italian style bread crumbs, flour, Parmesan, mozzarella, garlic, pepper, and pesto if using.

Place remaining 1 cup breadcrumbs in a small bowl. In a large non-stick skillet, melt 1 Tbsp. butter over med-high heat. Form zucchini mixture into patties; dredge in bread crumbs and place into skillet. Cook about 3-5 minutes on each side until brown and crispy. Add remaining tablespoon of butter to skillet if needed to finish remaining patties. Serve with warm spaghetti sauce.

Roasted Corn on the Cob

Roasting corn in the oven is one of the best ways to maintain the flavor and sweetness of your corn. And it's very easy - you roast it IN the husk! And believe it or not, the silk and stalk are actually easier to remove after roasting. I've included a a recipe for a flavored butter in case you want to punch it up a notch.

ROASTED CORN ON THE COB

6 (or more ... or less) ears of fresh corn, unhusked

Preheat oven to 350 degrees. Cut off the top of the husks (the grody brown part). Place cobs on oven rack and roast for 35-40 minutes or until corn is soft when you press on it. Allow cobs to cool for 3 minutes before removing husks and silk.

CHILI LIME BUTTER

1/2 cup (1 stick) butter, softened
1 tsp. chili powder
zest of 1 lime

Whip together butter with the chili powder and lime zest. Serve with corn on the cob.

Sweet and Spicy Green Beans

Here's something different to try if you're tired of plain steamed green beans. These go great with any Asian-flavored dish and rice. And the flavor is not too intense - just enough.

SWEET AND SPICY GREEN BEANS
adapted from Allrecipes.com

3/4 pound (12 oz) fresh green beans, trimmed
2 tsp. olive oil
2 Tbsp. soy sauce (I prefer low-sodium)
1 garlic clove, minced
1 tsp. honey
dash of hot sauce
sesame seeds

Arrange a steamer basket in a pot of boiling water and steam the green beans 3-4 minutes.

Meanwhile, in a small bowl, stir together the soy sauce, garlic, honey, and hot sauce.

Heat the olive oil in a skillet over medium heat; add the green beans and fry for 3-5 minutes. Pour in soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Sprinkle with sesame seeds for garnish. Serve immediately.

Oven Roasted Vegetables

We had something similar to this at the Claim Jumper restaurant a month ago. I've seasoned these veggies with garlic, salt, and pepper but you could also use Mrs. Dash, Greek or Cajun seasoning, etc. Just read the label first: if the ingredients include salt you won't need to add any yourself.

OVEN ROASTED VEGETABLES

1 red bell pepper, cut into 1" pieces
1/2 sweet onion, cut into wedges
2-3 zucchini, cut into thirds then quartered
1 cup baby carrots, or sliced carrots
1 garlic clove, minced or pressed
1 Tbsp. olive oil
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil. In a large bowl, toss together all ingredients. Spread veggies in an even layer on cookie sheet. Roast for 15 minutes or until zucchini is tender.

Greek Salad

I forgot we were out of olives when I made this, so this photo is not fully representative of the salad. But you can use your imagination. You don't have to serve it on lettuce, but that helps stretch it out a little further.

GREEK SALAD
adapted from Allrecipes.com

3 Roma (plum) tomatoes, seeded and chopped
1 large cucumber, peeled and chopped
1/2 cup thinly sliced onion (or red onion)
1/2 cup pitted kalamata or black olives
1/4 cup crumbled feta cheese
1 (10 oz) package Romaine salad, optional

Dressing:
1/4 cup olive oil
1 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1/2 tsp. dried oregano
1 garlic clove, minced
salt & pepper to taste

Combine dressing ingredients in a small bowl or container and let stand 1 hour.

In a medium bowl, combine tomatoes, cucumbers, onion, and olives (if using). Pour dressing over and stir to coat.

In a large, shallow salad bowl, spread Romaine evenly in bottom. Top with tomato mixture. Sprinkle with feta cheese. (Or you can just toss it all together in a large bowl.)

Grilled Salsa

Apparently this is similar to Chevy's salsa, but I've never been there so I really don't know. The recipe called for 6 jalapenos, which I mistakenly complied with, and let me just say, that is too frickin hot for me. Which is too bad, because the flavor of this salsa is awesome. So here's my suggestion:

Mild salsa = 2 jalapenos
Medium salsa = 4 jalapenos
Super-hot-clear-your-sinuses-for-4-hours salsa = 6 jalapenos

And if you are smarter than me you will wear gloves while handling the jalapenos to prevent 3 hours of burning fingers. I also recommend removing as many seeds as you can because that is where most of the heat comes from.

The tomatoes and peppers are grilled in this recipe (hence the name) but I think you could get the same effect by broiling them. Just keep an eye on them so they don't turn into charcoal. You want them charred but not brickettes.

And as for the liquid smoke, if you're not going to add it ... well don't bother making the salsa.

GRILLED SALSA

8-10 Roma tomatoes
2-6 jalapenos
olive oil
1/4 of a medium sized onion, chopped
2-3 cloves garlic, minced
2 Tbsp. chopped fresh cilantro
2 Tbsp. white vinegar
2 tsp. salt
1 1/2 tsp. liquid mesquite smoke

Preheat grill to high. Place tomatoes and peppers in a large bowl, lightly drizzle with olive oil, and rub to coat. Place tomatoes on grill first and after about 6 minutes add the peppers. Grill, turning occasionally, until skin peels from tomatoes and peppers are charred:
Remove to a plate and let cool.

Once the tomatoes and peppers are cool, remove the skin from the tomatoes and place them in a food processor.* Pull off the stem of the peppers, remove any burned skin and seeds, and add to the food processor. Add remaining ingredients to food processor and pulse until mixture is smooth.

Pour salsa into a medium size bowl, cover, and chill for several hours or overnight for best flavor.

*If you don't have a food processor, this can be made in a blender: pulse for 1-2 second intervals and use a rubber spatula to stir it up until you can get it all the same consistency.

Grilled Zucchini

Here's another great recipe for zucchini. If you are one of those people with an overabundance of zucchini from your garden in the summer this is just another option instead of zucchini bread. If your zucchini have grown to one of those monsters about 3-4 inches in diameter, you don't need to slice on the diagonal to keep it from falling through the grill grate.

GRILLED ZUCCHINI
adapted from Kalyn's Kitchen

4 zucchini, cut on the diagonal into 1/2-inch slices
1/2 cup Italian dressing
1/2 tsp. garlic powder
1/4 tsp. oregano (optional)
1/4 tsp. basil (optional)
salt & pepper to taste

Combine dressing, garlic powder, oregano, and basil in a large Ziploc bag. Add zucchini, seal bag, and shake to coat. Marinate for 30 minutes or more.

Preheat grill to med-high heat. Grill zucchini slices 3-4 minutes then turn and grill another 3-4 minutes or until desired tenderness. Sprinkle with salt and pepper if desired.

Sautéed Squash with Pesto and Parmesan

There was a sale on summer squash this week and I searched for some new recipes to try. In all honesty squash (and zucchini) are not my favorite but I like to have a variety of vegetables in my diet. I found several recipes that sounded interesting and this the first. It is adapted from a recipe on Kalyn's Kitchen (which you should check out - lots of deliciousness there).

SAUTÉED SQUASH WITH PESTO AND PARMESAN
adapted from Sautéed Zucchini with Spinach and Basil Pesto on Kalyn's Kitchen

3-4 medium summer squash or zucchini (or a combo of both)
1 Tbsp. olive oil
1 clove of garlic, minced or pressed
salt & pepper
1/4 cup prepared pesto
Parmesan cheese

Rinse squash and pat dry. Cut off ends and slice into 1/2-inch slices. Heat oil in a large sauté pan over medium heat. Add garlic and cook for 1 minute. Add sliced squash and stir to evenly coat with oil. Sprinkle with salt and pepper. Cook until crisp-tender (or to personal preference), stirring frequently. Add pesto and stir to coat. Sprinkle with Parmesan cheese.