Category Archives: Vegetables

Italian Sausages, Peppers and Zucchini

Main Course, Meat/ Poultry, Pasta and Grains, Soups/ Salads / Stews, Uncategorized, Vegetables, , , ,

The other day I went to a local apple orchard to pick up some delicious seasonal apple cider and spotted some cute marbled zucchini in the general store. I’m not sure if they are called marbled zucchini but they looked like they were marbled and much smaller than regular zucchini.

Anyway, I picked up a few along with some red, yellow and green peppers. I wasn’t sure what I was going to do with the veggies at the time but it all came together when I decided to make a quick Sunday meal. The result was a dish made of hot and sweet Italian sausage, sliced peppers, crushed tomatoes and my cute little zucchini sliced thin.

This was another one pot dish that I served over pasta with grilled Naan bread on the side. Talk about yummy. Not to brag, but I was impressed with how quickly the meal came together and how wonderful the mixed flavors tasted. I didn’t even have to ask hubby if this recipe was blog worthy. The first bite let me know it was definitely going on the blog!

Italian Sausages, Peppers and Zucchini

Ingredients:

1 pkg hot Italian Sausage casing removed and cut into large bite sized pieces

1 pkg sweet Italian Sausage casing removed cut into large bite sized pieces

5-6 fresh basil leaves torn

2 small zucchini sliced thin

1 small red onion peeled and sliced

1 red bell pepper seeded and sliced

1 green bell pepper seeded and sliced

1 yellow bell pepper seeded and sliced

1 lg can crushed tomatoes

½ cup water

2 tbsp grape seed oil

2 tbsp extra virgin olive oil

1 tbsp Worcestershire sauce

1 tbsp dried oregano

1 tbsp salt

½ tbsp ground black pepper

½ tbsp Adobo seasoning

Place oils in a large skillet or dutch oven and heat over medium high heat. Add sausages and brown on both sides then remove and place on a plate. Add peppers and onions to the skillet and season with salt, ground black pepper, oregano, Adobo and Worcestershire sauce. Stir then reduce heat to medium. Cook for 2 minutes then add zucchini, basil leaves, crushed tomatoes and water. Stir to mix then add sausages and juices to the skillet. Stir to blend all the ingredients then cover and let simmer for 20 – 25 minutes. Serve over pasta or rice.

Easy Pepper Steak Sandwiches

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , , , ,

Because my family is not big on eating a lot of beef we only have steaks about twice each month. Sometimes even twice per month is too much for steak but I still like to fix some type of beef just to break up the menu from having chicken dinners. That is where London Broil comes in. Deli sliced London Broil to be exact.

Back when date night meant reservations at an upscale restaurant, hubby would take me to one of my favorite places called Harry’s Savoy Grill which is known for Delicious (with a capital D) steaks. Harry’s is where I fell in like with London Broil steaks. Their steaks are so tender you can practically cut it with your fork. Plus, Harry’s is the only restaurant where I will order my steak medium rare as I am not one to eat anything at a rare temperature. I make my exception with London Broil.

Now date night is more causal and we tend to do take out for dinner so we can sit on the porch or watch a movie. Of course, that hasn’t stopped me from enjoying London Broil. Because I have not figured out a way to make flank steak really tender, I decided to use deli sliced London Broil for an Easy Pepper Steak Sandwich. Instead of spending time marinating slices of flank steak I use thinly sliced London Broil since the meat is already tender. I just simmer the meat in a light sauce with sauteed onions and peppers to make the sandwiches more flavorful and Delicious with a capital D!

If you are true beef eater, check out this recipe for an alternative to a heavy steak or burger. I think you just might like it.

Easy Pepper Steak Sandwiches

Ingredients:

1 – 1 ½ lbs London Broil deli slices

1 medium onion sliced

1 small green pepper sliced

1 small red pepper sliced

1 garlic clove minced

½ cup chicken or beef broth

3 tbsp soy sauce

2 tbsp olive oil or grape seed oil

1 tbsp minced fresh ginger

1 tbsp cornstarch

½ tsp Kosher salt

¼ tsp ground black pepper

pinch of red pepper flakes (optional)

Place soy sauce, ginger, cornstarch and garlic in a small bowl and stir to mix well. Set aside.

Add olive oil to a large skillet and heat over medium high heat. Add peppers and onions to the skillet. Season veggies with salt, ground black pepper and red pepper flakes. Stir and let cook for approximately 3 – 5 minutes until the veggies slightly soften.

Stir in broth and soy sauce mixture to the skillet and reduce heat to medium low. Add in the deli slices of London Broil. Gently turn the meat to make sure both sides are coated with gravy. Let simmer for 1 – 2 minutes. Serve on a hoagie roll or your favorite sandwich roll.

Bruschetta with Roasted Feta Cheese

Appetizers, Dressing/ Sauce/ Dip, Uncategorized, Vegetables, , , ,

My hubby inspired me to make this recipe. On one of the several occasions I made my Sausage and Pasta with Feta and Tomatoes, he suggested I just serve the roasted feta cheese and tomatoes and let everyone take spoonfuls of it. Of course, his idea did not work with the meal I was preparing at that moment so I tucked his suggestion aside to try sometime later.

Well, later is now. Bruschetta with Roasted Feta Cheese was adapted from hubby’s idea. Bruschetta is very easy to make and refreshing. It is basically marinated diced tomatoes. A classic Bruschetta has diced tomatoes, garlic, olive oil, basil, salt, pepper and balsamic vinegar. So I took a classic bruschetta and stepped it up by adding roasted garlic and feta cheese. Absolutely delicious!

Hubby didn’t quite give me the side eye when he saw me mixing everything together. But, he did give me a skeptical look. I told him his idea inspired me to create this dish so he was game to try it as an appetizer during our little happy hour.

After gobbling down three, he went looking for more! There were only two left and I give him credit for asking me if I wanted any more. I didn’t so he was quite happy to gobble up the rest. Whenever hubby goes back for seconds I know the recipe is a hit and blog worthy. Thanks Babe for once again inspiring me to try new things!

Bruschetta with Roasted Feta Cheese

Ingredients:

6 – 7 Roma tomatoes

2 cloves of peeled garlic

1 small French baguette sliced

1 block of feta cheese

1 sprig fresh rosemary leaves removed and chopped

¼ cup olive oil + 2 tbsp

2 tbsp grated Parmesan cheese

1 tbsp dried basil

½ tsp Kosher salt

¼ tsp ground black pepper

pinch chipotle seasoning

pinch red pepper flakes

Preheat oven to 375 degrees.

Cut tomatoes in half and remove seeds. Chop tomatoes and place in a large mixing bowl. Add ¼ cup of olive oil, salt, pepper, basil, balsamic glaze and Parmesan cheese. Stir to mix well. Cover with plastic wrap and set aside to marinate the flavors for 30 minutes.

Place block of feta cheese in the center of a small baking dish and place garlic cloves in one corner of the dish. In a small bowl mix together 2 tbsp olive oil, rosemary, red pepper flakes and chipotle seasoning. Drizzle mixture over the feta cheese. Place in the oven and bake for 45 minutes until golden brown. Remove from the oven and smash the garlic. Let the cheese cool slightly.

Turn oven up to 400 degrees. Place sliced bread on a rimmed cookie sheet and brush with a little olive oil. Place cookie sheet into the oven and brown the bread on each side. Remove from the oven.

Combine the cooled feta and garlic with the tomatoes then top each bread slice with a little of the mixture. Serve immediately.

Roasted Zucchini, Yellow Squash and Other Veggies

Uncategorized, Vegetables, Side Dish, Main Course, , , , ,

I have learned over time that the best way to bring out the natural flavors of vegetables is to roast them. Whether it is to create a delicious soup, add to a favorite recipe or to just have a medley of veggies, roasting is the way to go.

This past summer proved to be a veggie delight for me and hubby. Between the tomatoes and peppers we grew on our porch and the beautiful vegetables we bought from local farmers we were in veggie heaven.

To pack a lot of flavor into one vegetable side dish I roasted zucchini, yellow squash, tomatoes, onions and peppers together. The prep time was quick and the end result was fantastic. Also, using a sheet pan to roast the vegetables kept clean up time down to a minimum.

Next time you want to have a flavor packed side dish or just a bowl of good veggies, try roasting a bunch of your favorite vegetables together for a Healthy, Quick and Easy recipe.

Roasted Zucchini, Yellow Squash and Other Veggies

Ingredients:

1 lg zucchini quartered

1 lg yellow squash quartered

1 pkg Campari tomatoes cut in half

1 lg onion cut into wedges

1 small jalapeno pepper sliced thin

1 medium green pepper diced

2 tbsp extra virgin olive oil

1 tbsp dried oregano

1 tbsp dried basil

1 tbsp salt

1 tsp ground black pepper

1 tsp smoked paprika

¼ tsp cayenne pepper (optional)

Cooking spray

Preheat oven to 400 degrees.

Spray a rimmed sheet pan with cooking spray then add the vegetables to the pan. Sprinkle with all of the seasonings then drizzle with extra virgin olive oil. Toss to mix and coat the vegetables. Place in the oven and bake for 30 to 40 minutes until the vegetables are soft and cooked to your desired tenderness. Serve with your favorite meat or over rice as a vegetarian meal.

Crab Stuffed Poblano Peppers

Main Course, Seafood/ Fish, Side Dish, Uncategorized, Vegetables, , , , ,

Stuffed poblano peppers has become one of my favorite side dishes because they go well with any main course. Plus, you can stuff the peppers with just about anything. Rice, cous cous, tomatoes or even crab meat.

The last time I decided to stuff some poblano peppers I made Crab Stuffed Poblano Peppers. This recipe was created because I had crab meat on hand and fresh salsa I did not want to go to waste and a few poblano peppers hanging around. My original thought for the crab meat was to make crab imperial (I’ll post that recipe one day) but I decided I wanted a lighter meal on this particular day. Stuffing the peppers with crab meat seemed like the perfect side dish to our lollipop lamb and I was right.

The combination of the crab meat, fresh salsa and cheese tasted great with just a hint of spiciness. If you want more heat don’t remove the rib of the poblano peppers and leave some seeds. As most folks know that is where most of the heat comes from for any hot pepper.

Although I paired the stuffed peppers with lollipop lamb chops, they would also go with a nice Big Salad. Check out the link for a great salad recipe.

Crab Stuffed Poblano Peppers

Ingredients:

4 poblano peppers (seeds and ribs removed)

1 small container of lump crab meat

½ cup fresh hot or mild salsa

¼ cup shredded Queso or Mexican Cheese

½ tsp salt

¼ tsp ground black pepper

Juice from ½ a fresh lemon

Cooking spray

Preheat oven to 400 degrees.

Slit the top of each poblano pepper half way lengthwise. Set aside.

Combine the crab meat, fresh salsa and seasonings in a large bowl. Add the cheese to the bowl and stir to blend well. Stuff each pepper with a few spoonfuls of the crab mixture. Do not over stuff.

Spray a rimmed baking sheet with cooking spray then lay the peppers on the baking sheet. Bake for 45 minutes or until the peppers are softened and the cheese is golden brown.

Layered Stuffed Chicken Breasts

Main Course, Meat/ Poultry, Uncategorized, Vegetables, , , , , , ,

Although chicken breasts were one of my favorite pieces of the bird (wings were my next favorite), I found as I got older that chicken breasts can be too big and dry sometimes when you bake them. Over my years of cooking I was able to perfect my baked chicken and have it come out more moist than dry.

As I changed my eating habits I discovered I liked cooking with chicken thighs more than chicken breasts. Still, the breast held a special place in my heart and I would get a hankering for a nice meaty stuffed chicken breast. Recently, I rediscovered thinly sliced chicken breasts at my grocer. The grocer doesn’t always seem to have them on hand so I forget about looking for them. On my last shopping trip I spied a few packages of thinly sliced breasts and grabbed enough to make dinner and to freeze for another meal.

Layered Stuffed Chicken Breasts became a thing in my home when I had a taste for lasagna but did not want to go through the process it takes to make a really good lasagna. I came up with the idea to layer the thinly cut chicken breasts I had in the freezer like I would a lasagna. This recipe fit right in with my new low carbohydrate lifestyle since there was no pasta in sight. I wasn’t sure the fellas in the house would like this dish as much as the pasta layered dishes I have made in the past. However, I was pleasantly surprised that they thought it was a nice change from a heavy lasagna. Just so they had the illusion of having pasta with the Layered Stuffed Chicken Breasts I made some spaghetti squash to go with dinner. In the end, I was able to service a low carb meal everyone enjoyed and I could stick to my new lifestyle of eating.

Don’t worry. There will be plenty of other recipes that include pasta. After all, my family’s still big time pasta eaters.

Layered Stuffed Chicken Breasts

Ingredients:

2 packages of thinly sliced chicken breasts

1 package of fresh baby leaf spinach (roughly chopped)

1 brick cream cheese softened

1 ½ cups shredded mozzarella

1 cup fresh salsa (hot or mild)

1 cup marinara sauce

½ cup grated fresh Parmesan cheese divided

1 tbsp salt

½ tbsp ground black pepper

1 tsp onion powder

1 tsp garlic powder

½ tsp dried basil

½ tsp dried oregano

½ tsp red pepper flakes (optional)

cooking spray

Preheat oven to 350 degrees.

Combine the cream cheese, salsa, spinach and ½ of the grated Parmesan cheese in a large bowl until well blended. Set aside.

Spray a long casserole dish with cooking spray. Spread a little marinara sauce on the bottom of the dish. Layer one package of the chicken breasts over the sauce. Season with some of the salt, black pepper, red pepper flakes, garlic and onion powder. Spread the spinach and cream cheese mixture over the chicken then layer the other package of thinly sliced chicken breasts over the cream cheese and spinach. Season the top layer of chicken with the remaining seasonings. Pour the rest of the marinara sauce over the chicken then sprinkle the mozzarella cheese and remaining Parmesan cheese over the sauce. Bake for 30 to 45 minutes until the chicken is completely cooked through and the cheese has melted.

Serve with spaghetti squash, pasta or a nice mixed green salad.

Drunken Chicken and Rice

Main Course, Rice, Side Dish, Uncategorized, Vegetables, , , , , , ,

Anytime someone uses the word “drunken” in a recipe you know it involves alcohol. Fortunately, the alcohol usually burns off and you are left with the wonderful flavor alcohol brings to the recipe. My Drunken Chicken and Rice recipe was inspired by a recipe I saw on “Pati’s Mexican Table”.

I was watching her show while trying to come up with an idea for dinner and noticed she was making a dish with chicken thighs which I happen to have had on hand in the refrigerator. I planned to make curried chicken the next day so I had picked up the boneless chicken thighs at the grocers that morning. But, after watching Pati I figured why not try her recipe instead since I had most of the same ingredients and could substitute a few of my own.

The end result was a pan full of deliciousness. My son T looked at me after taking one bite and said, “Your putting this on your blog – right?” while hubby was digging in for his second bowl. Of course both of them added a little more heat to their portions but there was just enough heat for my tender taste buds. As a side dish, I made Poblano peppers stuffed with a blend of Mexican cheeses. I actually chopped up my Poblano pepper and stirred it into my bowl of Drunken Chicken and Rice. Absolutely Wonderful! The Poblano was an excellent accompaniment to the chicken and rice.

I would definitely recommend this recipe for a quick one pan meal. The less fuss and clean up the better in my book.

Drunken Chicken and Rice

Ingredients:

6 – 8 boneless skinless chicken thighs cubed

2 garlic cloves chopped

1 small can of green chiles

½ white onion diced

½ yellow pepper diced

½ red pepper diced

3 cups chicken broth

2 cups white long grain rice

1 cup frozen peas

1 cup beer (your choice)

½ cup diced fresh tomatoes

4 tbsp vegetable oil

1 tbsp Kosher salt

½ tbsp seasoned salt

½ tbsp ground black pepper

1 tsp onion powder

½ tsp smoked paprika

½ tsp red pepper flakes (optional)

½ tsp Chile lime seasoning (optional)

Rinse rice in cold water and set aside.

Place chicken in a large bowl and season with salt, pepper, onion powder, smoked paprika and red pepper flakes. Stir to coat chicken with seasonings. Set aside.

Heat vegetable oil in a large skillet over medium heat Add chicken to the hot skillet and spread it out. Brown chicken on both sides then remove from the skillet and place in a bowl. Set aside.

Add a little more oil to the skillet then add the rice. Stir the rice to coat it with the oil and let cook for about 1 – 2 minutes. Stir occasionally. Move the rice to the edges of the skillet to create a well in the center of the skillet. Add onions, peppers, tomatoes, green chiles, garlic, cumin and Chile lime seasoning. Stir the veggies and cook about 2 – 3 minutes until they begin to soften. Mix veggies and rice together then add beer. Stir then let simmer for 1 – 2 minutes. Add chicken broth, cooked chicken and peas to the skillet. Stir to mix well then cover and cook about 15 – 20 minutes until the liquid is absorbed and the rice is cooked through. Taste for seasoning and add a little more salt or other seasonings if necessary.

Side Dish Ideas:

  • Poblano Peppers stuffed with a blend of Mexican cheeses
  • Wilted Buttered Spinach

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Sausage and Pasta with Feta and Tomatoes

Main Course, Meat/ Poultry, Pasta and Grains, Uncategorized, Vegetables, , , , , , ,

I took it as an omen that I should try to make a pasta dish with feta cheese and tomatoes when I saw two different clips on YouTube about baked feta and tomatoes in a sauce. My version of the recipe includes spicy sausage. What can I say. My family enjoys meat. Of course this recipe can be made meatless for the enjoyment of my vegetarian friends. Either way my Sausage and Pasta with Feta and Tomatoes came out a winner.

Until hubby came into my life I was never big on feta cheese. It was not a cheese I would automatically pick up at the grocery store having grown up using cheddar, Swiss, Gueryre and mozzarella cheeses. Feta just looked really bland to me so it was easy to bypass for other cheeses. I cannot say I didn’t like the taste of feta cheese because it sometimes was a topping for salads when we dined out. However, with all of the other flavors in the salad my palate must not have been sophisticated enough to distinguish its tangy taste way back when. Hubby introduced me to the delicious flavor of feta while eating at various Italian restaurants while we were dating. Now, I incorporate feta into a variety of recipes to add a level of tang and creaminess to the dish.

I think this Sausage and Pasta with Feta and Tomatoes dish is quite tasty and oh so simple to make. The hardest part of prepping the recipe is browning the sausage and cooking the pasta. The feta cheese and cherry tomatoes bake together in a casserole dish with a few herbs. Once baked the tomatoes and feta are turned into a delicious creamy sauce which is tossed with the sausage and pasta. Talk about quick and easy. I can make this dish within an hour and have it on the table for my hungry crew to gobble down.

If you have pasta lovers in your house, try this recipe. They will love it!

Sausage and Pasta with Feta and Tomatoes

Ingredients:

3 spicy fresh sausages with casing removed

2 pints of cherry tomatoes

1 block of Feta cheese

1 box pasta. [Prepare according to cooking instructions]

1 bag baby leaf spinach

¼ cup olive oil + 1 tbsp

2 sprigs of fresh thyme

1 sprig fresh rosemary

½ tsp dried oregano

½ tsp dried basil

1 tsp Sea Salt

½ tsp ground black pepper

Preheat oven to 400 degrees.

Place cherry tomatoes in a casserole dish and drizzle with ¼ cup of olive oil. Season with salt, pepper, oregano and basil. Toss until coated with olive oil. Make a well in the middle of the casserole dish and add the block of feta cheese. Place sprigs of thyme and rosemary around the tomatoes. Drizzle a little olive oil over the cheese. Place in the oven and bake for 30 – 40 minutes until cheese is slightly golden brown and the tomatoes are roasted.

While the feta cheese and tomatoes are baking prepare pasta according to the package. Brown the sausage and drain on a paper towel then add to a bowl along with the spinach. Toss the two together and the heat from the sausage will wilt the spinach.

Once the feta cheese and tomatoes are finished baking remove from the oven (leave the oven on) and remove the sprigs of thyme and rosemary. Mash the cheese and tomatoes with a fork then mix the two together. Add sausage and pasta to the casserole dish then gently toss everything together until the pasta is coated with the sauce. Top with a little mozzarella cheese and stick in the oven a few minutes to melt the cheese. Serve with a nice salad.

Squash Casserole

Side Dish, Uncategorized, Vegetables, , , , , ,

Yellow squash is one of those vegetables I have loved since I was a kid. My mom would saute the squash with plenty of onions and bacon fat to make a simple side dish. I still like making yellow squash this way although I have cut down on the bacon fat and salt pork my mom used.

The other day I saw someone making a squash casserole on a cooking show which involved crackers, mayonnaise and sour cream. I liked the idea of a casserole but using such rich and high calorie ingredients was too much for me. Instead, I decided on ingredients that were a bit lower in fat content yet tasty and surprised even me.

The real surprised was my taste tester son who said “This is good mom”. I wasn’t sure he would like the squash since he was giving me the side eye while I was slicing it up. When he asked what was for dinner and I said Squash Casserole T did not have an excited look on his face. The only response was humph.

I am going to categorize this as a quick an easy dish. The hardest part of the recipe is waiting for the casserole to finish cooking in the oven. Before and after that piece of the process is easy peasy. With summer upon us and the bounty of squash at the local grocers and farmer’s markets, Squash Casserole is a repeat dish in our house!

Squash Casserole

Ingredients:

2 yellow squash sliced

2 zucchini squash sliced

2 eggs beaten

½ cup shredded mozzarella cheese

¼ cup shredded sharp cheddar cheese

¼ cup shredded Monterey Jack cheese

½ small red onion diced

3 tbsp butter

1 tbsp grape seed oil or olive oil

1 tbsp Kosher salt

½ tbsp ground black pepper

½ tbsp dried oregano

½ tbsp dried basil

½ tsp onion powder

Cooking spray

Preheat oven to 375 degrees.

Melt butter and grape seed oil in a large no-stick frying over medium heat. Add red onion and saute for approximately 1 minute. Add squash and season with salt, ground black pepper and onion powder. Stir and saute until squash slightly softens. Set aside.

In a large bowl mix together eggs, oregano, basil and cheeses (reserve some cheese to sprinkle on top of casserole). Add squash and onions then stir until well mixed. Pour into a casserole dish sprayed with cooking spray. Top with remaining cheese and sprinkle with paprika.

Bake for 30 – 35 minutes until the center is set and topping has turned light golden brown.

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Rice and Spinach Casserole

Pasta and Grains, Rice, Side Dish, Uncategorized, Vegetables, , , , , ,

Some days are harder than others to come up with side dish ideas. Potatoes, pasta and rice in various forms usually come to mind but can become boring or routine.

The other day I was trying to figure out what to do with the leftover rice in the fridge because I had made too much. Chicken and rice soup was one idea but we were still eating the Lentil and Carrot Ginger Soup I had made two days before. So, soup was out. Then I thought about making a casserole and maybe making it similar to my Macaroni and Cheese recipe. The idea morphed into a Rice and Spinach Casserole.

This recipe was so simple and quick to make because the rice was already cooked which meant it did not take long to pull the recipe together. I must say the Rice and Spinach Casserole did not come out exactly like my macaroni and cheese but it was doggone tasty. I think because rice and pasta have two different consistencies the rice did not come out as creamy as macaroni and cheese. Still the rice dish had a certain level of creaminess. It’s kind of hard to explain so I will just say you will have to try the recipe to see what I mean.

As always, I use my family as a guide to whether or not a recipe is blog worthy. Both my youngest son and hubby enjoyed my “new” side dish and happily had seconds of the Rice and Spinach Casserole. I will say a side dish tastes even better when the entire meal is good so that folks want to get just a little bit more of everything.

Rice and Spinach Casserole

Ingredients:

2 cups cooked rice (leftover rice works well)

1 ½ cups fresh baby spinach

1 cup shredded extra sharp cheddar cheese

½ cup shredded pepper jack cheese

½ cup half and half milk

1 can 2% evaporated milk

2 tbsp butter

cooking spray

Preheat oven to 400 degrees.

Spray a medium sized casserole dish with cooking spray. Set aside ¼ cup cheddar cheese.

Place cooked rice into the casserole dish. Pour evaporated milk and half and half over the rice. Add spinach, cheese and butter. Sprinkle with salt and pepper. Mix well then top with remaining ¼ cup of shredded cheddar cheese.

Bake for 45 minutes to 1 hour until the liquid is evaporated and a knife comes out clean when placed in the middle of the casserole.

Remove from oven and serve with your favorite dish.