Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce Someday, science will catch up with my summertime needs and create a popsicle that sustains life. Until then, I’m looking for every shortcut that will keep me from having to turn on the stove or oven any more than absolutely necessary. Today, my shortcut was a big batch of Pasta with Zucchini, Tomatoes and Creamy Lemon-Yogurt Sauce. Yes, I had to turn on the stove, but only for about 15 minutes. No biggie. The only time-consuming thing about this pasta is slicing the zucchini. That said, don’t get too anal about the slicing. As for the lemon-yogurt sauce, I know what you’re thinking: can’t I just use lemon-flavored yogurt? No, because lemon-flavored yogurts are sweetened, and you don’t want your pasta sauce to taste like pie filling. The sauce itself is just a quick blend of plain Greek yogurt, Parmesan, lemon zest, salt and pepper. Finally, a big bowl of pasta made for big bites and absolutely no guilt. I guess the all-popsicle diet can wait.
Hot + Cheesy Caramelized Corn Dip Oh I did a really smart thing last night. Instead of taking a nightly walk, going to yoga, making dinner, or finishing up a serious ton of work, I watched The Vow. All by myself. And just so you know? Just know that I’m not the least bit happy about it. Last week, I received an email from a reader named Leigh who mentioned that she had this corn dip over the weekend and that it was phenomenal. So I did. And it was pretty fantastic, to say the least. I made a few changes, you know… like using Greek yogurt instead of mayo, but while I can try to argue that “oh! But actually, while I did all that stuff, this dip really has a variety of vegetables. Hot + Cheesy Corn Dip [sightly adapted from Emeril] serves 6-8 4 slices thick-cut bacon, chopped 1 teaspoon olive oil 3 1/2 cups sweet corn 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 sweet onion, choppd 1/2 red pepper, chopped 1 jalapeno, seeded and chopped 4 green onions, sliced 2 garlic cloves, minced or pressed 1/2 teaspoon smoked paprika
Mozzarella Stuffed Homemade Meatballs 2 tablespoons extra virgin olive oil 1 pound lean ground beef 1 large egg 1/2 cup finely chopped white onion 1/2 cup Panko bread crumbs 1/2 cup fresh grated parmesan cheese 1/4 cup milk 2 tablespoons minced garlic 1 tablespoon Worcestershire sauce 1 tablespoon yellow mustard 1 teaspoon hot sauce, like Tabasco 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic salt Ten 1-inch Mozzarella balls 1. 2. 3.
A-Freaking-Mazing Artichoke Dip A while ago, I posted another recipe for artichoke dip, but let me tell you – this one blows that one out of the water. This one is thicker and richer, thanks to the cream cheese, and it also has a zing of flavor from the seasonings I added. This one is also grain-free (the other one used flour as a thickener). Plus, it has yummy spinach swirled throughout it. Spinach artichoke dip has always been one of my favorite appetizers to order in restaurants, but I basically never order it anymore because it’s always served with chips/bread/crackers. Another great thing about this dip is that it can be made very quickly by microwaving the ingredients sort-of-separately, mixing, then broiling in the oven. You will need: 8 oz. Mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella, then broil until the cheese is browned. Now you can get down to the business of eating and enjoying your delicious dip.
Baked Pasta with Sausage and Spinach Cheesy baked pasta made with Italian chicken sausage, mozzarella, ricotta, Pecorino Romano and spinach (but don't worry, no one will care about the green stuff). Perfect to feed a hungry family! This is also easy to make ahead, then pop it in the oven when you are ready to eat. If you don't want to make such a large amount, you can easily halve this recipe and make in a square baking dish as I did in the photo above. Spinach and Sausage Baked Pastawww.skinnytaste.comServings: 8 • Size: 1 3/4 cups • Old Points: 8 pts • Points+: 10 ptsCalories: 398 • Fat: 12.5 g • Protein: 27.5 g • Carbs: 44 g • Fiber: 6 g • Sugar: 1.5 gSodium: 636 mg (without salt) Ingredients: Preheat the oven to 375°. Bring a large pot of salted water to a boil. In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese. Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside.
Hot Corn Dip « Gina Marie's Kitchen *If visiting from Pinterest, thank you! Please make sure to check out the rest of my blog as I have many other great recipes on here. Look for me on Pinterest and Instagram – user name @cook1864 I am also on Facebook* One of my favorite dips to make during football season is this corn dip. I got the recipe a few years ago and it’s become a staple in our house. When someone tries it for the first time, they can’t leave without getting the recipe; it’s that addicting. Hot Corn Dip: 2 cups shredded chedder cheese1 cup shredded Montery Jack2 tbs chipotle peppers in adobo sauce, diced small1 small can (4oz) diced green chilies, undrained1/2 cup Mayo1/4 tsp garlic powder1 11oz can of corn, drained1 small tomato2 tbs cilantro, chopped2 tbs green onions, sliced thinPreheat oven to 350 degrees.Mix the cheeses, chiptole and green peppers, mayo, garlic powder and corn together. Like this: Like Loading...
Baked Zucchini Sticks and Sweet Onion Dip: that bloomin' zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? First, find yourself 3 medium-size zucchini, about 9″ to 10″ long. That won’t be hard at this time of the year, right? Cut each zucchini into 3″ sticks about the diameter of your finger. Process until fairly smooth.
Mini Lasagna Cups If you have any wonton wrappers leftover from the Crispy Southwestern Wontons, here’s a great way to use them up! I was browsing Pinterest the other day when I came across these adorable mini lasagna cups made with wonton wrappers in a muffin tin! How fun are these little lasagnas? And so fun to eat, no utensils needed. Start with one pound of lean ground beef for the meaty lasagna sauce. For spaghetti and lasagna I also like to add a pound of sausage. You can even brown them in the same pan at the same time for ease. Now this makes a ton, so here’s what I do. Here’s 1/4 of the meat mixture with 1 cup of spaghetti sauce. Mix one and a half cups of ricotta cheese with a healthy pinch of salt and pepper. Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper into each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce… And sprinkle with shredded cheese. And repeat the layers one more time. The rest of the meat sauce… Yum!
edible perspective - Home - Curry Grilled Zucchini Roll&Ups This recipe was a total accident. Kelsey was over for dinner the other week and we both contributed whatever vegetables we had in our fridge. Our plan was to make a big pot of quinoa, grill a boat-load of veggies, top them with goat cheese + avocado, eat from a massive bowl, and feast. I started the pot of quinoa with a few Italian seasonings thrown in before thinking about how we were going to spice the veggies. Then I asked Kelsey what flavor she was in the mood for, for the veggies. Barbeque sauced, herby, smoked, Mexican, curry spiced? She jumped all over curry spiced idea. And who would have thought goat cheese + curry would pair so well together? Why not wrap up curry grilled zucchini with a little goat cheese and roasted red pepper? Print this! Curry Grilled Zucchini Roll Ups [yields 14-18] Hope your Monday is off to a great start! Ashley