Tag: Side Dishes

appetizers · Vegetables

Zucchini A La Meatless

Chocolate Castles2 Comments

I know, that is a corny name, but just couldn’t help myself today. This past weekend we had two different sets of friends from California over for dinner as they were passing through town. It was not only imagegreat to see them, but it allowed me to cook for more than two, which just thrilled my soul. On Facebook last week, there was a recipe for stuffed zucchini, which looked and sounded so good, I had to try it. Am so glad I did. It was delicious! I do have to admit that the first night I made it, I followed the recipe pretty much to a T, and felt that it could use a little more seasoning, so the second night I made it, I added more and it was really good. So here it is:

4 zucchini, washed, dried and cut in half, vertically. With a small spoon, scoop out the middle of the pulp, being sure to leave the skin in tact. I also left the each end intact, so as to create like a boat, so the stuffing wouldn’t fall out either end.

1/3 cup olive oil

1/2 tea each s of the following: Italian seasoning, seasoned pepper, seasoned salt, garlic powder, and onion powder

1 ball of fresh mozzarella, cut into 1″ size squares (or you can sometimes find the fresh mozzarella already in little balls)

1 pint of cherry tomatoes

1/2 cup parmesan cheese

6 teaspoons of Italian flavored breadcrumbs

Chopped fresh basil

When zucchini is washed and wiped dry, scoop out the seeds with enough of the pulp to give you room to stuff each piece. Combine the seasonings with the olive oil. Using a pastry brush, brush the seasoned olive oil in all of the insides of the zucchini. Use a teaspoon to sprinkle about 1/2 to 1 teas of the breadcrumbs into the zucchini boat. Then cutting 16 cherry tomatoes in half, place 4 halves in each boat, leaving room between them to place a piece of mozzarella in them (this will be done after the first baking, not now)k Sprinkle some of the parmesan cheese over the tomatoes.

Bake in preheated 350 oven for about 25-30 minutes or until squash is tender. Remove from oven and place now the mozzarella pieces (or balls) in-between the tomato halves.

Cut fresh basil and sprinkle over the top. Place in oven and broil for 2-4 minutes until cheese is melted and is beginning to brown.

appetizers · Holiday Fare · Vegetables

Stuffed Red Peppers (Vegetarian Recipe by Melissa Southam)

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What a great recipe to serve at a luncheon (especially at Christmas because of the gorgeous colors) alongside any type of meat, or even combined with a couple of different salads for a beautiful plate of salads. Taken from Frisco Style Magazine, this one caught my eye.

2 red bell peppers

olive oil

7 oz feta cheese (I will probably use the herb & garlic feta crumbles for extra flavor)

20 cherry or grape tomatoes

2 Tables pesto

2 tables water

ground black pepper

Preheat oven to 375. Halve the peppers, cutting right through the stalk. Scoop the seeds out of the cores of the peppers. Brush an oven dish with oil and place the peppers on it. Dice the feta cheese and add it to a bowl with the halved cherry tomatoes. Mix the pesto with the water before adding it and the ground black pepper to the bowl. Stir the mixture before spooning it into the pepper halves. Bake the peppers in the oven for about 15 to 18 minutes or until they bubble and are heated thoroughly.

2015-08-25 12.45.35

Casseroles · Starches

Zesty Corn Macaroni Casserole

Chocolate Castles1 Comment

Last night some friends came to our house for dinner. Since we were gone all day, I decided to just pick up a baked chicken from Costco and then make some homemade rolls, green beans and this side dish. If you have Princess on the Porch, you will find it on page 103. When we sat down to eat, Gary took a spoonful and after he ate it all, he commented that he normally didn’t like mac and cheese, but this one looked different so he thought he would try it. He ask for more. When Janet looked at him, she couldn’t believe that he liked it, much less ask for a second helping. She told us that he never even tries to eat mac and cheese, because he doesn’t like pasta. I would hate to think how much he would have eaten if he “did like it”. HA

Anyway, when I told them the story of where I got this recipe, I decided to post it. When Randy’s parents were alive, they spent the summers in Colorado at a camp ground, where the people there became a second family to them. We would take Cameron with us and head up to South Fork, CO. Besides the biscuit bakes that were popular, so were the evenings that people brought a dish and we would all have dinner together. Sometimes there were as many as 30 people, all sharing dishes. This casserole was one of those dishes that I immediately fell in love with. I never serve it without people telling me how good it is. It is just one of those recipes that would be in any “Comfort Food” cookbooks.

1/2 chopped onion (medium size)

1 can Rotel Tomatoes with Chiles

! can Creamed Corn (normal size, 14.5 oz)

1 can Whole kernel corn, DO NOT DRAIN (I think the size is about 14.5 oz, just the regular size)

1 cup uncooked macaroni, as it cooks as it bakes

1 cup of Velveta, cubed *(I didn’t have any Velveta, so I used the American cheese I had on hand, ended up super)

1/4 cup melted butter

Combine all ingredients and stir until well mixed. Pour into a well greased baking dish, such as a 9×13. Bake, covered in a preheated 375 degree oven for 30 minutes. Uncover and bake for 30 more minutes. Let sit for about 5 minutes before serving. If you are a real cheese lover, sprinkle more cheese over the top the last 5 minutes of baking.84

Made the Chocolate Almond Ice Box Pie( which is on page 184 in the cookbook), which is a great ending to a summer time meal. Very rich, but light and so yummy, topped with whipped cream.

Casseroles · Holiday Fare · Vegetables

Baked Zucchini In Sour Cream

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Well, here it is folks, another (and I might add, probably the last veggie recipe this week, as I’m dying to post several new desserts) veggie recipe and since yesterday I said I would post a squash recipe, I thought that this one would be well received. It is from a cookbook that my aunt gave me back in the 60’s and each book of the set specializes in one of the following: salads, meats, vegetables and of course, desserts. The first cake I ever made came from the dessert book and I still make it today. A one bowl…oops, I always go back to desserts, don’t I? Back to the squash (did Adam name it that? and if so, how did he come up with that name? Squash) Was there a vegetable in the Garden of Eden that he accidentally sat or stepped on or did he taste something he didn’t like and wished that it would “squash away?” in the flood? Anyhow, this recipe is a great one for fall and is easy and really rich and flavorful. BTW, do not email me that the flood was years after Adam, I was just trying to be funny.

6 zucchini

2/3 cup sour cream

1 c grated Cheddar cheese

1 tables butter

1/2 teas salt

3 tables fresh bread crumbs

2 tables grated cheese

Cut squash into 1/2″ slices; simmer in water for 10 minutes.  Drain water from squash well.  Place in 8″ casserole dish that has been lightly greased. In a medium size bowl, combine sour cream, Cheddar cheese, butter and salt. Pour sauce over squash. Combine bread crumbs and remaining cheese; sprinkle over casserole. Bake at 375 for 10-15 minutes, or until bubbly. Let stand 5 minutes before serving.

Serves: 6