Sunday, July 29, 2012

Zucchini Pie

Holy deliciousness!!!!!   An accidental find in my Taste of Home Cooking Magazine... realized I had all the ingredients and gave it a shot lost minute.  SO glad I did!!! 
3 eggs1 Cup grated parmesan cheese
1/2 Cup Olive Oil1 Tbsp minced parsley
3 cloves garlic
1/4 tsp salt
1/8 tsp pepper
3 Cups slices succhini
1 Cup biscuit/baking mix
1 small onion

In  a large bowl whisk the first 7 ingredients.  Stir in the zucchini, baking mix and onion.  Pour into a greased 9-in. deep dish pie plate.  Bake at 350 for 35 minutes or until lightly browned.

Philly Cheesesteak Stuffed Peppers

Since I loved the other Stuffed Peppers I made the other day, I decided to give these a try too!! Loved them even more... and were easier to make (less ingredients)!!  I found this on Pinterest here

8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic - Minced
Salt and Pepper - to taste
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms.  Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper.  Saute until onions and mushroom are nice and caramelized.  About 25-30 minutes.
Preheat oven to 400*
Slice roast beef into thin strips and add to the onion/mushroom mixture.  Allow to cook 5-10 minutes
Line the inside of each pepper with a slice of provolone cheese. 
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown. 
Makes 4 servings

Thursday, July 12, 2012

Italian Risotto

The other night I was all out of ideas for new dishes  and asked the hubs if there was anything he'd like me to learn how to cook.   We watch alot of cooking shows together so he said, "Risotto".  They are always making Risotto on those shows and we even googled it once cause we weren't sure what it was.  Yes... me... the girl with a cooking blog... didn't know what risotto was.  Hey, I'm just an ordinary gal trying to cook without acids!  Lol!  Anyways, I found this recipe that was really simple and made it with my newly discovered Pork Loin recipe that I'm obsessed with... OMG, best all around meal ever!!!!
3 Tablespoons Butter 
1-½ cup fancy rice (Arborio or Orzo) 
3 cups Chicken Or Vegetable Stock 
6 Tablespoons Fresh Chopped Basil
 1 cup Parmesan Cheese (I used 2/3 Cup cause that's all I had...still good!)
½ teaspoons Salt 
¼ teaspoons Pepper

Melt the butter over medium heat. Add the rice and saute for a few minutes, until the orzo starts to get golden brown. Add the broth and cover and simmer for 20 minutes, until all the broth has been absorbed. Remove from the heat, add the basil and Parmesan and salt and pepper to taste.

Breakfast Burritos

I made a huge batch of these and froze them for quick breakfasts/lunch (yes, I eat breakfast for lunch... alot!).  

12 Eggs
1 Tbsp milk
1/2 can black beans
1/3 cup green onions
1 Cup mozzarella cheese
No Tomato Salsa (FYI: you'll probably have extra grab some chips and snack away while cooking!)
7-9 large tortillas

In a large skillet, whisk together first 4 ingredients over medium heat.   Continue stirring constantly until eggs become firmer.   When eggs are at your desired creaminess... add mozzarella cheese and stir until melted (less than a minute).  Spoon egg mixture onto tortilla and top with salsa.   Eat right away or freeze in foil for later.  

Makes 7-9 tortillas. 

Hamburger Gravy Over Biscuits

Before you look at the picture and run.... don't!   I know it doesn't look delicious, but this dinner was to die for!!! I must admit, I was skeptical.  I thought the short ingredient list meant this recipe would be bland, but it was soooooo good!!! And a very economical meal at that.   Try it... then thank me.  :)  Found on while trying to find a generic gravy recipe.  Such an unexpected find!!!  This recipe is culinary genius I tell you!!!

1 pound hamburger meat
1 cup chopped yellow onion
2 cups milk
1/2 cup chicken broth
2 Tbsp butter
1 1/4 tsp ground sage
salt & pepper to taste (I used about 1/4 tsp salt... 1/8 tsp pepper)
1/2 cup all purpose flour
1 tube refrigerated biscuits of your choice


Bake the biscuits per directions.  

Meanwhile, crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Leave the grease (yummy!!) . Add the onions, and cook for a few more minutes. 

Pour 1 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the chicken broth, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently

 Slowly mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.  

Serves 4

Tuesday, July 3, 2012

Stuffed Peppers

I've always wanted to try these and finally did!!  I followed a couple recipes loosely, but mainly added what I wanted.   Turned out great! Even the hubs liked them and he was skeptical.
1 pound ground beef
5 various bell peppers ( I used red, yellow, and orange)
1 1/2 Cups cooked brown rice
3 Tbsp olive oil
6 garlic cloves ( I used dried minced)
1/2 white medium onion
1/2 Cup green onion
6  ounces fresh baby spinach
1/2 can black beans
2 Cups  shredded mozzarella
1/2 Cup bread crumbs

Preheat oven to 350 degrees.  Cook the rice according to package directions.  Set aside.

Heat olive oil in a medium saucepan over low heat.   Add the garlic and onion and saute until translucent.  Turn the heat up to medium, and crumble the beef, separating it as best you can.   Saute the meat until it browns, about 7 minutes.  Add salt and pepper to taste.

Add the spinach, green onion, black beans, rice, and 1 1/2 cups mozzarella.   Stir and cook until spinach is wilted and cheese melted.

Cut away the tops of the peppers.  Discard the ribs and seeds.  Fill each pepper completely with the mixture.   Sprinkle last 1/2 cup of cheese on top and then the breadcrumbs.

Cover with foil and cook for 35-45 minutes.  Then remove the foil and broil an additional 5 minutes until the tops brown.

Side note:  I enough of the stuffing left over to wrap in a tortilla and eat for lunch the next day.  Yummy!