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!

Best BBQ Chicken with homemade sauce!

This recipe has been enjoyed by my family and friends lots of times, and it's great for feeding a crowd. Everyone always asks for the recipe, so here it is...enjoy!

For the Rub
2 T paprika
2 T chili powder
2 t coarse salt
1/2 t fresh ground pepper
1 bone in cut up chicken--about 3 pounds(I use bone in breasts and drumsticks)
2 cups simple homemade BBQ sauce.

Heat grill to medium and lightly oil grates. In a small bowl combine ingredients for the spice rub and sprinkle and rub over all chicken pieces.
Grill chicken, turning about every five minutes until cooked through. (15 to 20 minutes...smaller pieces will cook faster than large breasts.)During final 5 minutes of cooking, baste with BBQ sauce.

Simple BBQ sauce
1 24 oz bottle of ketchup
1 c cider vinegar
1/2 c unsulfured molasses
2 T Worcestershire
1 C water
1 T paprika
1 T onion powder
1 T mustard powder
1 t garlic powder
1/2 t ground black pepper
1/4 to 1/2 t cayenne pepper

Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat to medium and let simmer until sauce thickens and reduces by 1/3. About 30 minutes. Let cool before using. Set 1 cup aside to serve with chicken, while the rest will be used for basting. Stores in refridgerator up to 2 weeks.

Indoor S'mores

This is a simple recipe, it's like a cousin to the rice crispie treat, but I am always surprized how many people have never tried it. It's SOOO good, and my kids favorite treat that is quick and easy to whip up.

6 cups miniature marshmallows
1/3 cup corn syrup
6 tablespoons butter
1 1/2 cups milk chocolate chips (I use semi sweet)
1 tsp. vanilla
7 cups graham squares cereal
1 cup miniature marshmallows

Preparation:
In a large heavy saucepan over low heat, melt 6 cups of the mini marshmallows, the corn syrup, butter, and 1-1/2 cups of the chocolate chips, stirring constantly.
Remove marshmallow mixture from heat and stir in vanilla. Stir cereal into saucepan and gently stir until coated. Stir in remaining 1 cup mini marshmallows, and press into a greased 9" x 13" pan. Cut into bars when cool. Yields 36 bars

5 ingredient Rosemary and Garlic Pork Roast

I made this dish for Sunday dinner and it was a huge hit! The recipe comes from a food network show called 5 ingredient fix. Simple, tender, moist, and so much flavor!

Ingredients

1/3 cup Dijon mustard
2 teaspoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
5 large garlic cloves, 2 cloves minced, 3 cloves smashed
2 pork tenderloins, about 1-pound each (mine was a 1.7 lb)
4 slices maple bacon
Directions
In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Place the mustard mixture with the tenderloins in a plastic baggie. Mush it around to incorporate all ingredients. Marinate in the refrigerator for 1 hour.

Preheat oven to 375 degrees F.

Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips. I did not use kitchen twine, I just tucked the bacon under the meat as securely as I could.

Place the roasting pan in the oven and bake for 30 to 40 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 155 degrees F. Since mine was one larger tenderloin (1.7lbs) I cooked it for about 55 minutes. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

Yummy Lime Flank Steak

Try this yummy Martha Stewart Recipe next time you are cooking a flank steak or London Broil.

Ingredients

Serves 4
1/3 cup (about 4 limes) freshly squeezed lime juice
2 tablespoons soy sauce
2 scallions (about 1/3 cup), thinly sliced
2 tablespoons minced, peeled fresh ginger
1/2 teaspoon red-pepper flakes
1 1/2 pounds flank steak
Vegetable oil, for grates
Coarse salt and ground black pepper

Directions
1.In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
2.Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Chocolate Chocolate Chip Muffins

Ingredients
6 (1 ounce) squares semisweet chocolate
1/3 cup unsalted butter
3/4 cup milk
1/2 c sour cream
1/2 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup + semi-sweet chocolate chips


Directions
Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers. (I made 6 jumbo muffins)
In a small saucepan over low heat, or in microwave at 1 minute intervals, melt the semisweet chocolate together with the butter.
Let stand until cooled, about 10 minutes.
Lightly beat the eggs. In a small bowl, stir together the chocolate-butter mixture with the milk, sour cream, sugar, egg, and vanilla, until blended well.
In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the chocolate chips. Spoon the batter into the lined muffin cups.
Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. (I dusted mine with powdered sugar while hot) Serve warm or cooled; can be frozen as well.

"Candy" Salad

My sister in law Megan brought this salad for a family dinner and everyone went crazy for it. I lovingly call it "candy salad" because of all the sweet ingredients. It's definitely not a salad to eat if your on a diet, but it's way yummy and will win you rave reviews at any function you want to take it to.

Strawberry Heath Salad

1 head Romaine lettuce
Red onion thinly sliced
2 -3 cups Sliced strawberries
Half bag Heath bits (found by choc chips)
Big Handful Fresh Parmesan cheese

Dressing:
1C mayo
1/2 C milk
2/3 C sugar
1/4 C white vinegar
2 tsp poppy seeds