Garden Stuffed Zuchinni

This was a great recipe that I tried for a get together I had recently. The results were SOOOO good and everyone at the party LOVED it! Even my husband who is not a zucchini fan told me how delicious it was. It was gone so fast I didn't get a picture of it, but I know I will be making this again so I will try to get one then!

1 overgrown zucchini or 4 medium zucchini's
1/2 c onion
3 cloves garlic
1/2 c bread crumbs
2 eggs
3/4 c Parmesan cheese
2 T fresh parsley (can used dried)
4 T fresh basil cut into thin strips (**see tip)
1/3 c fresh tomatoes diced small
salt and pepper
olive oil

First scoop out the zucchini. The one I used was about 14 inches long, (I wouldn't do one any bigger) Put the scooped out portion in a food processor with onion, garlic, bread crumbs, and parsley. Pulse until evenly and finely chopped. If you don't have a food processor you can do this by hand, just chop everything quite finely. Add egg, Parmesan, tomatoes, and julienned basil by stirring in. Add salt and pepper to taste. Scoop mixture back into hollowed out zucchini "boats". Place on a lightly greased cookie sheet or in a 9 by 13 baking dish. Cook at 375 for 30 to 50 minutes depending on the size of your zucchini. Slice and serve warm. Delicioso!
** Basil tip...chop basil by stacking about 5 leaves directly on top of one another. Then tightly roll leaves into a "cigar". Chop crosswise thinly and you'll be left with thin strips of basil perfect for this dish!

Uncle Jeffs Great Green Gobs of Guacamole

This recipe is courtesy of "Uncle Jeff" an amazing cook, BBQ expert and restaurant owner. If you are ever in Layton Ut, you MUST visit Holy Smoke BBQ! That's his baby. We are SOOOO lucky to have him in our family because his BBQ is unmatched and this Guacamole is the BEST I've ever had. We also love his sense of humor which you will get a hint of in his typing of this recipe. Thanks Jeff for sharing!

Great Green Gobs of Guacamole

Makes about 4 cups

The best—really the only—avocado to use is the variety called Hass, small, nubbly, black-skinned ones from California. (There are those of you who think that nothing good has ever come from California, but hey, these are the same folks that gave us Disneyland and Hollywood Squares.) They should be just ripe, giving slightly to thumb pressure. If there are no Hass avocados or if they are not perfectly ripe, make something else. If there are no ripe tomatoes, omit them, if you can’t find fresh cilantro, so be it: If the avocados are good you won’t miss the cilantro—much. Dice the onions very fine. (If you have time, dice them, and let them sit in cool water for about 30 minutes. Drain well and continue. This will give you onions with a less overpowering flavor.)

Mash the avocados with a fork to produce a coarsely bumpy texture. Never, ever should guacamole be smooth.

Keep it simple. No sour cream, mayonnaise, cottage cheese, garlic salt, Tabasco sauce, lime juice, black olives or grated carrots.

Prep the ingredients in advance and make the guacamole just before you want to eat it. —it only takes 5 minutes. Never stash it in the refrigerator. There’s no such thing as leftover guacamole—eat it or throw it out. It will be garbage long before tomorrow.

1/2 cup finely diced yellow onion.
1 cup finely chopped clean fresh cilantro leaves
2 to 4 fresh jalapenos, stemmed, seeded and roughly chopped
1/2 teaspoon salt
4 perfectly ripe Hass avocados
6 perfectly ripe Italian plum tomatoes, seeded and diced

1. In a blender or food processor combine the onion, HALF the cilantro, the jalapenos, and salt. Puree until smooth.


2. Halve, pit and peel the avocados, in a medium bowl, using a fork, coarsely mash them. Stir in the puree from the processor; then stir in the diced tomatoes, and remaining cilantro. Taste and correct the seasoning—guacamole needs to be properly salted to really out the taste of the avocado—use at once.

Hills Fav Meatballs

I am making meatballs tonight and I thought I would post my favorite go-to meatball recipe. If you read the list on ingredients, you can tell these are going to be good!

1 lb ground beef
3/4 c seasoned CROUTONS crushed...crush them first, then measure out 3/4 c
( I use a yummy garlic or cheese crouton)
1 egg
2 cloves garlic
3 T Worcestershire
1 T yellow mustard
1 t red pepper flakes
1 t extra virgin olive oil

Mix all ingredients in a bowl and mush until well combined. Then roll into tablespoon size balls. These have a kick so if you want to take the heat down I would omit the pepper flakes.

These can be cooked in a skillet with 1 T butter and 1 T oil for 20 minutes turning often, or cooked in a 350 degree oven for 20-25 minutes, or boiled about 5 minutes per side. We eat these with marinara, BBQ sauce, or gravy...they are good any way you decide.

Sweet Potato Wraps

These are so easy for a light lunch as well as a great vegetarian alternative for a shower, or luncheon. It tastes fresh and healthy and has a different, sweet, mild flavor. I know using canned yams sounds crazy, but I promise everyone will be asking for this recipe!

Flour tortillas (I like the kind you cook in the skillet, found in the refrigerated section of your store, buy the cheese? SOO worth the extra effort)
Canned yams drained and patted dry, and sliced into long julienne like pieces
1 can vegetarian refried beans
fresh tomato diced small
shredded lettuce, romaine or iceberg
cilantro
feta cheese

Place the flour tortilla and spread refried beans over all leaving a 1 inch border around edges. In the middle place lettuce, yams, tomato, a sprinkle of feta and 2 sprigs cilantro. Roll up leaving both ends open, and secure with a toothpick. Slice in half and stack for a nice presentation.

Grandma Clark's Dip

This is Ryan Clark's favorite. Always yummy! Thanks, Grandma!

1 package Knorr Vegetable Dip

12 oz Salsa (in a jar - choose your favorite - I like it chunky)

8 oz sour cream

1 c mayonaise

Mix together and refrigerate for 1 hour. Serve w/tortilla chips.

Emeril's Grilled Crawfish-Stuffed Chiles Rellenos w/Salsa & Sour Cream

1/2 lb peeled crawfish tails (or small peeled shrimp)

1 T Creole seasoning

1/3 c chopped green onion

1 T plus 2 t olive oil

2 t minced garlic

12 large fresh poblano, New Mexico chiles (I used pasilla peppers)

2 large ears corn (or 1 box frozen/roasted in oven)

1/2 t salt

6 oz crumbled soft, fresh goat cheese, room temperature

6 oz grated Colby or mild cheddar cheese

Salsa

Sour Cream

Preheat grill. Season crawfish (or shrimp) with creole seasoning. In a skillet, heat 1T olive oil over medium high heat. Add green onions and garlic. Saute for 1 minute. Add the crawfish tails/shrimp and saute for 2 minutes. Remove from heat.

Char the chiles over the grill until blackened on all sides. Seal the chiles in a plastic or paper bag and let stand 10 minutes. Meanwhile, rub 1 t olive oil on each ear of corn and sprinkle w/salt. Grill corn until cooked through - about 8-12 minutes. Remove corn from grill and let cool. Peel and seed the chiles, leaving the stem intact. Set aside.

Cut corn from the cob and place kernels in mixing bowl. Add crawfish tails/shrimp, goat cheese and colby cheese and mix well. Form the mixture into 12 equal portions, about 2T each and stuff into the seeded chiles, pressing to close.

Place the stuffed chiles on the hot grill and cook, turning until the cheese is just melted - about 3 minutes. (I cooked them under the broiler - they seemed too fragile to put back on the grill.)

Serve immediately with salsa and sour cream for dipping, as desired.

Jennyl's Sausage Rolls

2 c Bisquick

1 pkg Bob Evans Hot Sausage (room temp, uncooked)

12 oz grated Kraft Cracker Barrell Extra Sharp cheddar cheese

Mix ingredients together and roll into golf ball sized balls. Bake 20 mins @ 350 degrees. Drain and serve warm.

Shrimp Dip

1-2 cans tiny shrimp - rinsed and drained

8 oz cream cheese

1/3 c ketchup

Mix above ingredients w/mixer.

1T Mayo

1T French Dressing

2t worchestershire sauce

1 1/2 t horseradish

2T grated onion

Stir in the above items. Chill and serve w/Fritos.

Peach Salsa Fresca

So I am going to a recipe group tonight and the theme is finger foods, but I really wanted to do something you utilize the abundance of produce growing in my own backyard. What I came up with is this fresh and flavorful peach salsa fresca. Simple and delicioso!

2 cups diced fresh tomatoes
1 yellow bell pepper finely diced
2 c peaches peeled and diced
5-6 scallions chopped (white parts only)
1 jalapeno pepper seeded and diced
1/2 bunch of cilantro chopped
1 clove garlic finely chopped


Chop all above ingredients and toss in a bowl. Make sure you seed the tomatoes as much as possible, otherwise your end result will be too soupy. Also, I like to use Roma tomatoes because they are meatier.

Stir in

1 T garlic salt
1 T onion powder
1 T Mrs. Dash seasoning
pepper to taste
Juice from one lime
1 T honey

Mix all ingredients and refrigerate or serve immediately. If you like a spicier version throw in some seeds from the jalapeno or add a dash of cayenne to taste.

Black Bean Hummus

This is a great appetizer for a party, or just a great snack to stick in the fridge with pita chips and veggies. The flavor is milder than original hummus, so I think even non hummus lovers would like it.

1/2 of 16 oz can garbanzo beans (reserve juice)
1/2 of 16 oz can black beans
2 cloves garlic
3 T Tahini (sesame seed paste)
1/2 t salt
2-3 t cumin
Juice of 1 lemon
1/4 c olive oil (or less depending on desired texture)
sprinkle of pepper and paprika

In food processor, chop garlic. Add 1/2 of the garbanzo beans and 1/2 black beans with 1/2 of the garbanzo bean juice. Add just 1/2 of the lemon juice. Add other ingredients except olive oil. Add olive oil and additional lemon juice through hole in top of food processor while it's running until you've reached desired consistency. Depending on how thick or thin your desired consistency is. Spoon into bowl and garnish with cracked pepper and paprika. Enjoy with warm pita bread, chips, crackers, or veggies.

For Regular Hummus: Use whole can of Garbanzo beans and omit black beans from recipe.

Variation: Sun dried Tomato Black Bean Hummus: Add 1/4 c sun dried tomato with 1 Roma tomato into food processor before adding olive oil.

Chicken Pillows--Simple version

2-3 cooked and shredded chicken breasts
1 package cream cheese (I use the 1/3 less fat kind)
1-2 carrots chopped very fine
1/2 onion chopped
1-2 celery sticks chopped
1 T olive oil
1 t paprika
1 t garlic powder
2 t parsley
1/2 t thyme
salt and pepper to taste
2-3 packages reduced fat crescent rolls

1/4 c butter
1/2 c bread crumbs
1/4 c shaky Parmesan cheese

Chop all veggies very finely. (I like to use my handy chopper). Cook veggies in tablespoon of olive oil until crisp-tender. Mix chicken, cream cheese, spices, and cooked veggie together. Scoop tablespoon amount of chicken mixture onto the widest part of the triangular crescent roll. Fold longest side over all and then pinch the sides together to seal the filling in completely, or at least try to cover the filling as best as possible. Turn the roll over so the smooth side is up and all the corners are now on the bottom.
Brush with melted butter and roll in bread crumbs and Parmesan. This is easy to double or triple if you are serving the masses!

Bake at 350 for 15-20 minutes.

TIP!!! Use you kitchen aid mixer to shred the chicken for you. Using the paddle attachment, just throw all ingredients in there, whole chicken breasts and all, and your kitchen aid will shred it beautifully. It really works!

Honey and Brie on Baguettes

This recipe is from my sister Lori. She made it at her work Christmas party and I thought it was AMAZING!

Cut a small baguette
Butter and Toast just to melt butter
Cut brie into pieces to fit on top of toast
Cover with honey
Broil until Cheese is bubbly
Cover with Cracked pepper.

OH YUM.

Another idea is to put the Brie, Honey and Pepper in a pot. Melt and serve with the baguette as a dip. Either way, it is INCREDIBLE!

Pomegranate Avacado Salsa

Oh yum. My sister Chelle made this at Christmas and it was soo incredible! Enjoy!


1 1/3 cups peeled and diced avacado, about 2 avacados
3 tablespoons lime juice
2 cups Clementines (about 6 clementines) diced.
1 cup pomegranate seeds
1/2 cup thinly sliced green onions
1/2 cup minced cilantro
2 tablespoons honey
1/2 teaspoon Salt
1 jalapeno seeded and minced

Combine avacado and juice in a medium bowl, toss to gently coat. Add clementines and other ingredients and toss to coat!

Lori's Salsa (Adjusted)

Lori's salsa is AWESOME, but like any good chef, she has refined the recipe. If you have tried her recipe posted previously, try this one for a fresher taste. It has less "aftermath" (bad breath from the fresh garlic) and has a great sweet flavor. Watch out, you can eat a LOT!

1 Can of Hunt's Petite Diced in blender
1/2 sweet onion chopped
1 fresh jalapeno seeded and chopped
1 bunch of cilantro chopped
Add a second can of Hunt's Petite Diced Tomatoes on top. Blend until just comibined.

Dump in bowl and add one more can Hunt's Petite Diced Tomatoes.

2 Tbls Garlic Salt
1 Tbls Onion Salt
1 Tbls Mrs. Dash
(sometimes 1 tsp Sugar)
Lemon Juice

FABULOUS Lettuce Wraps

This recipe came from my neighbor and I must say it is a regular at our house. It's kind of a lot of chopping, but if you have a Pampered Chef chopper, it's quite quick to do.

1/2 c finely chopped carrots
1/2 c water

cook carrots in water until tender, then drain. In the same large skillet (or wok) add:

1 T sesame oil
1 20oz pkg ground turkey
1 c shitake mushrooms chopped (I have used all kinds if you can't find shitake)
1 8 oz can water chestnuts chopped
3 garlic cloves minced
2 T grated fresh ginger
1/3 c your favorite teriyaki sauce
2 T peanut butter (optional: I like it better without)
1 T rice vinegar
1/4 c hoisin sauce
1/2 c green onion chopped

Add ground turkey, garlic, ginger, and chopped mushrooms to cooked carrots. Cook meat until no longer pink. Add water chestnuts and everything else (except green onion) and cook on med-hi until cooked warmed through 10-20 min. Add green onion at the end. Serve over rice or in iceberg or butter lettuce cups. ALMOST as good as PF Changs. We love this recipe, so give it a try.

Super Bowl Spinach and Artichoke Dip

1 c mayo (I use light)
1 c grated real Parmesan cheese
1 box frozen spinach thawed and drained
2 cloves garlic
1 can marinated artichoke hearts (the small glass jar) coarsely chopped
1 can diced green chili's (optional)

Bake at 350 for 30 minutes
serve warm with corn chips or toasted pita bread

Stacy's Corn and Bean Salsa

5-6 Roma tomatoes diced
4-5 Avocados diced
1 white onion chopped
1 Tbs. garlic
1 bunch cilantro chopped
1 bag frozen corn
1 can black eyed peas
1 bottle Italian dressing

Combine and serve!

Appetizers and Entertaining

This is not a complete list of recipes! These are recipes that are linked from my other blog before I started the food blog!

For additional recipes, please click on the "labels" that you are interested in, or use the search at the top left of the blog. THANK YOU!



Stacy's Cozy Mels Guac
Artichoke Dip
Spinach and Artichoke Dip
Lori's Killer Salsa
Lori's Salsa (Adjusted)
Guy Fieri's Stuffed Tempura Avacados
Lettuce Wraps
Pot Stickers
Prosciutto, Lettuce and Tomato Sandwich
Falafels
Tzatziki Sauce
Pizza Tomato Sauce
Paula Deen's Cheese Ball
Mini BBQ Meatball Sliders
Stacy's Corn and Bean Salsa
Asian Lettuce Wraps

Stacy's Cozy Mel's Guacamole

2 avocados
1/4 orange juice
1/4 lime juice
diced garlic
diced onion
diced tomato
cilantro chopped
serrano peppers chopped
salt

Artichoke Dip

1-cup mayo
1 cans artichoke hearts (drained)
1 box spinach (frozen-thawed and drained)
1-cup Parmesan cheese
2 cloves garlic minced

Combine all ingredients. Heat oven to 350 degrees. Bake for 15 to 20 minutes.