Risotto

This a recipe from the Pioneer Woman, Ree Drummond.  It was my first attempt at Risotto and I was scared to do it.  I've heard horror stories about gummy risotto or undercooked risotto.  I followed her recipe almost exactly.  I reduced the amount of cheese she added, but other than that it is very much the same.

Ingredients:

• 1 T. olive oil
• 1 T. butter
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 1 lb. Arborio rice
• 8 C. chicken stock
• 1 C. Parmesan, Romano, or Asiago cheese (or a mixture of all three)
• 1 C. heavy cream
• 2 T. chives, chopped
• 1 t. kosher salt
• ½ t. black pepper

Directions:

1. Add the chicken stock to a medium size pot and place over medium heat until the stock comes to a boil.
2. Heat a large skillet over medium-low heat and add the olive oil and butter.
3. Add the onions and sauté for about 10 minutes or until translucent.
4. Add the garlic and cook for one minute.
5. Add the Arborio rice and stir to coat the rice thoroughly. Adding 1 C. at a time, add the 8 C. of chicken stock, stirring frequently.
6. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.
7. When the rice is done, add in the heavy cream, cheese, chives, salt, and pepper.
8. Heat through and serve hot.

Tips and Tricks:

• This is a slow process.  Don’t try to rush it.  Allow each cup of chicken stock to fully absorb before adding the next cup to the skillet.
• This is the base for risotto, but be creative and add what you like to mix: sundried tomatoes, artichoke hearts, capers, asparagus, etc.

Chicken Spaghetti

Get the troops together when you make this recipe.  It serves at least 12!  The other nice thing about it, it freezes great.  My sister-in-law's Mom, AnnaMae, introduced my family to this recipe MANY years ago.  It's a favorite!

This is just one of the MANY casserole dishes I filled with this recipe.

Ingredients:
Boiled Chicken:

• 2 chicken fryers, cut into pieces
• 2 onions, cut in half
• 2 celery stalks, cut into fourths
• ½ T. kosher salt
• ½ T. Tony Chachere’s Creole seasoning

Chicken Spaghetti:

• ½ C. (1 stick) butter
• 1 lb. thin spaghetti
• 2 C. onions, chopped
• 1 C. bell pepper, chopped
• 1 C. celery, chopped
• 6 garlic cloves, minced
• ½ T. kosher salt
• ½ T. Tony Chachere’s Creole seasoning
• 1 ½ lbs. Velveeta, cut into small cubes
• 2 cans Rotel tomatoes with green chilis
• 1 can petit pois peas

Directions:

1. Fill a gumbo pot half way with water and set to boil over high heat.  Add the chicken, onions, celery, salt and Creole seasoning and allow to boil for 45 minutes.
2. Using a strainer spoon, remove the chicken pieces from the pot and set aside to cool.
3. Add the spaghetti to the chicken stock and cook until tender, about 10 minutes. Drain the pasta, but save the stock. (You can freeze the stock and use it for other recipes.)
4. In a Dutch oven, melt the stick of butter and sauté the onions, bell pepper, and celery, on low for about 20 minutes.
5. If you are making this to eat now, preheat the oven to 350 degrees.
6. While the trinity is wilting, remove the skin and bones from the chicken and cut the chicken into small bite size pieces. Reserve.
7. Add the garlic and cook for one minute and then add the cubed Velveeta.
8. Stir frequently, when most of the cheese is melted, add the Rotel tomatoes.
9. When all of the cheese is melted, add the chicken, then the spaghetti and finally the peas.
10. Stir well to incorporate the mixture with the pasta.
11. Spray 2 baking pans or CorningWare 13”x 9”x 2” with cooking spray and transfer the Chicken Spaghetti into the baking dishes. 
12. Bake for 1 hour or until bubbly and golden brown.
13. Allow the dish to set for 5 minutes and then serve.

Tips and Tricks:

• These 2 pans will serve at least 12 people. 
• I usually make this the day before I want to serve it.  It freezes well, but don’t bake it until you are ready to serve it.
• I use Dubon or LeSueur petit pois peas.
• This recipe is LABOR INTESIVE, but it is worth it.

Mini Caprese Bites

This is a take on a Caprese salad.  It is a one bite hors d’oeuvres that is great for a summer BBQ appetizer or even nice for a cocktail party.  They are easy to make (just time consuming) and this recipe makes about 50 “bites”.

Ingredients:

• 1 pt. grape tomatoes
• 20 basil leaves, torn into small bite size pieces
• 8 oz. fresh mozzarella cheese, cut into small cubes
• ¼ C. of balsamic vinaigrette
• ½ T. Sea salt

Directions:

1. Make the balsamic vinaigrette and marinate the cheese cubes in the vinaigrette for several hours, if possible.
2. Cut each grape tomato in half.
3. Using toothpicks, place a tomato, a cube of mozzarella, then a piece of basil.
4. Sprinkle sea salt over all and drizzle with the leftover vinaigrette.

Tips and Tricks:

• DO NOT refrigerate the grape tomatoes.  They taste best at room temperature.
• I can’t leave anything alone, so I changed this recipe.  I made this with mini pepperonis for added flavor (everyone liked it).
• I made my own balsamic vinaigrette, but you can use bottled vinaigrette when you are crunched for time.

Cheesy Creole Tomato Pie

Creole Tomatoes and Vidalia Onions are a summer staple.  This is a great recipe that uses these as an entrée that isn’t a salad.  It’s great as a make ahead recipe because it can be served at room temperature.

 Ingredients:

• 1 (9 in.) refrigerated pie crust
• 3 medium Creole tomatoes, sliced ¼ in. thick (about 2 lbs.)
• 1 small Vidalia onion
• ½ t. kosher salt
• 1/3 C. Panko breadcrumbs
• ¼ C. mayonnaise
• 1 egg yolk
• 1 garlic clove, minced
• ¼ t. cayenne pepper
• 1 T. fresh thyme leaves
• 2 T. fresh basil leaves, thinly sliced
• 1 C. (¼ lb. or 4 oz.) Gruyere cheese, shredded
• 1 C. (¼ lb. or 4 oz.) Mozzarella cheese, shredded
• 2 T. olive oil

Directions:

1. Preheat the oven to 375 degrees.
2. Roll the pie crust into a 9 inch pie plate and gently press the crust into place around the pie plate.  Pierce with a fork in several places on the bottom of the crust and in a few spots on the side.
3. Bake the pie crust for 10 minutes or until lightly brown.  Remove from the oven and allow the crust to cool while preparing the pie ingredients.
4. Cut the onion in half to create a semi-circle and then slice thin, cut the core off of the top of the tomato and discard and then cut into slices.
5. Sprinkle the tomatoes with the salt.
6. Combine the mayonnaise, egg yolk, garlic, and cayenne pepper together in a small bowl.
7. Sprinkle 1/3 of the breadcrumbs in the bottom of pie plate, cover with half of the tomato slices, half of the sliced onions, and half of the herbs.  Drizzle half of the mayonnaise mixture and then cover with half of each of the cheeses.
8. Sprinkle another 1/3 of the breadcrumbs over the cheese, and then the rest of the tomato slices, the rest of the sliced onions, and the rest of the herbs.  Drizzle with the rest of the mayonnaise mixture and cover with the rest of the cheeses.
9. Finish with the remaining bread crumbs and drizzle the olive oil over the whole pie.
10. Bake for 1 hour (the top should get nice and brown).
11. Remove and allow to cool for at least 30 minutes before serving.  This pie is best at room temperature.

Tips and Tricks:

• DO NOT refrigerate the Creole tomatoes.  They taste best at room temperature. 
• If you can’t get Creole tomatoes you can use Beefsteak tomatoes and it you can’t get Vidalia onions, you can use sweet onions or red onions instead.
• If you don’t have Panko breadcrumbs, unseasoned breadcrumbs work well also.
• I use Pillsbury Pie Crust, which can be found in the refrigerated section of the grocery store, usually by the can biscuits.

Mini Roast Beef Sandwiches

These are great as an appetizer or even as a weeknight dinner.  I had these at a brunch and I knew I had to make them myself. 

Ingredients:

• 12 King’s Hawaiian Rolls
• 12 slices of Roast Beef (about ½ lb.)
• 6 slices of Swiss cheese, sliced thick (about ¼ lb.)
• Horseradish Cream Sauce (recipe follows this one)

Directions:

1. Preheat the oven to broil.
2. Cut the Swiss cheese into ¼’s, cut the slices of Roast Beef into ½’s, and cut the rolls in half.
3. Add a ½ slice of Roast Beef and a ¼ slice of Swiss cheese to each of the 24 pieces of rolls.
4. Place the rolls on a cookie sheet.
5. Toast the sandwiches for about 3 - 4 minutes or until lightly browned.
6. Place a top and a bottom together and press down on each sandwich.
7. Open the top of each sandwich and place a dollop of the Horseradish Cream Sauce on each.
8. Serve warm.

Tips and Tricks:

• Make the Horseradish Cream Sauce the day before you want to make the sandwiches. 

Country Gravy and Biscuits Casserole

Country gravy isn’t big on our list of thing for breakfast here in New Orleans, but when we visit our daughter in Monroe, it is on most breakfast menus.  I found this recipe on Pinterest from a blog called “Miss Information”.  Now I’m ready with a great casserole for breakfast the next time the kids come to visit.

Ingredients:

• 1 can of biscuits
• 1 lb. of breakfast sausage
• 8 eggs
• 1/4 C. sour cream 
• 1 t. Tony Chachere’s Creole seasoning
• 2 C. Cheddar cheese, shredded
• 1 envelope of Peppered Country Gravy Mix
• 2 C. water

Directions:

1. Preheat oven to 350 degrees.
2. In a skillet over medium heat, cook the breakfast sausage for 10 minutes or until fully cooked and crumbled.
3. Remove from the skillet and allow draining on paper towels.
4. Spray a 13” x 9” baking pan with cooking spray.
5. Cut the biscuits into fourths and drop into the bottom of the pan.
6. Sprinkle the breakfast sausage on top.
7. In a bowl, scramble the eggs, sour cream, and Creole seasoning together.
8. Pour the eggs in and cover with the cheese.
9. In a small sauce pan, make the Country Gravy by combining the packet and the water and whisking over a medium heat for about 2 minutes or until thickened.
10. Pour the gravy over the casserole.
11. Bake for 35 – 45 minutes, or until browned and eggs are set.
12. Remove from the oven and allow to set for 5 minutes.
13. Cut into pieces and serve.

Tips and Tricks:

• I use an immersion blender to scramble the eggs with the milk.  They are light and fluffy this way.
• I use Jimmy Dean’s Hot pork sausage, Grands Jr. Flaky Layers Honey Butter biscuits, and Pioneer Country Gravy packet for this recipe.
• I cut this casserole into 16 pieces.

Quick Breakfast Sandwich

Here is another breakfast favorite.  I got the basic recipe from "The Pioneer Woman" and made a few adjustments.  Great for a group or just for yourself, several times.  ; )

Ingredients:

• 6 English muffins
• ½ lb. of breakfast sausage
• 6 boiled eggs
• 3 green onions, finely chopped
• ½ C. mayonnaise
• ½ T. Dijon mustard
• ½ T. Worcestershire sauce
• ½ t. Tony Chachere’s Creole seasoning
• ½ t. garlic powder
• 1 C. Cheddar cheese, shredded

Directions:

1. In a skillet over medium heat, cook the breakfast sausage for 10 minutes or until fully cooked and crumbled.
2. Remove from the skillet and allow draining on paper towels.
3. Give the boiled eggs a rough chop.
4. In a medium bowl combine the sausage, boiled eggs, green onions, mayo, Dijon, Worcestershire, Creole seasoning and cheese together.
5. Preheat the broiler to low and put a generous heap of the egg mixture on both sides of an English muffin that has been cut in half.
6. Place in the broiler for 3 – 4 minutes or until the cheese melts and the egg mixture begins to brown.
7. Serve hot!

Tips and Tricks:

• You can use bacon in the place of the sausage.  6 thick slices of bacon is about a ½ lb.
• I use Jimmy Dean’s Hot pork sausage.
• I make this on the weekend and I have a hot breakfast for the rest of the week.

Hot French Onion "soup" Dip

This a good recipe for a Super Bowl party.  A little goes a long way.  Very flavorful and rich.  I got the idea from "Closet Cooking", but I changed it to make it my own.

Balsamic Onions:

Ingredients:

• 3 large red onions
• ¼ C. olive oil
• ¼ C. balsamic vinegar
• ½ t. sugar
• 1 t. kosher salt
• ¼ t. cayenne pepper

Directions:

1. Preheat oven to 375 degrees.
2. Slice onions in half and then into ¼ inch slices.
3. Toss all the ingredients together in a large bowl.
4. Pour into a cookie sheet in a single layer and bake for 1 hour or until caramelized.
5. Leave oven on.

Dip:

Ingredients:

• balsamic onions
• ½ C. mayonnaise
• 1 T Worcestershire sauce
• 1 C. Swiss cheese, shredded 
• 1 (4 oz.) cream cheese, softened

Directions:

6. Using a kitchen scissors, cut the onions into small bite size pieces.
7. Combine all the ingredients and place in a baking dish.
8. Bake for 30 – 40 minutes or until browned and bubbly.
9. Serve with bagel chips or slices of baguette.

Tips and Tricks:

• A mandolin is a great tool to slice the onions.
• Line the cookie sheets with foil!  Those suckers like to stick in every little nook on the pan.  Clean up is MUCH easier if you just have to peel the foil away.

Frito “Salad”

This is a great party recipe.  I think it will go over well at a barbecue.   I made it for a tailgating party and everyone liked it.  It is a Paula Deen recipe, but I had to make a few changes of my own with the Ranch seasoning and green onions, instead of red onions.

 Ingredients:

• 1 (10 ½ oz.) bag of Fritos, crushed
• 1 C. mayonnaise
• 1 (11 oz.) can of Green Giant Niblets yellow corn, drained
• 1 (11 oz.) can of Green Giant White Shoepeg corn, drained
• 1 red or orange bell pepper, finely chopped
• 1 bunch of green onions, finely chopped
• 1 garlic clove, minced
• 1 envelope of Ranch seasoning
• 2 C. sharp Cheddar cheese,  shredded

Directions:

1. Combine all of the ingredients, except the Fritos; stir until all are well coated with the mayonnaise.
2. Place the ingredients in the refrigerator overnight.
3. When you are ready to serve the “salad”, toss the Fritos into the mixture and serve.

Tips and Tricks:

• The fact that this recipe is for Frito Salad is funny, that’s why I put the word SALAD in quotes.  As you can see from the ingredient list, it is NOT a salad, but it is Yummy!
• I am a Green Giant fan.  You DO NOT have to use Green Giant corn for this recipe; a 15 oz. can of any other corn will work.

Vichyssoise

I love soup.  Soup is supposed to be HOT, not cold, except for Vichyssoise or Gazpacho.  I don’t like Gazpacho, but I do like Vichyssoise and I think you might like it too.  Try it.  If you don’t like it cold, you can always eat this soup hot, it’s good both ways.  This is the combination of an Alton Brown recipe, with the addition of the Boursin that comes from Emeril.

Ingredients:

• 4 leeks (medium to large),  cleaned, ONLY dark green section removed, and sliced into ¼ inch pieces
• 4 T. butter
• 1 t. kosher salt
• 2 lbs. Yukon gold potatoes (about 6 small), peeled and diced small
• 8 C. chicken stock
• 1 C. heavy cream
• 1 C. buttermilk
• ½ t. white pepper
• ¼ t. cayenne pepper
• 1 (5.2 oz.) Boursin cheese, garlic and herbs
• 1 T. chives, snipped

Directions:

1. In a Dutch oven, melt the butter over low heat, and cook the leeks with the salt for 20 – 25 minutes (don’t let the leeks brown)
2. Add the potatoes and the chicken stock and turn the heat up to medium-high
3. When the stock begins to boil, reduce the heat to low and allow the soup to simmer for 45 minutes
4. Using an immersion blender, or a traditional blender in batches, blend the soup until it is a thick, creamy consistency
5. Add the heavy cream, buttermilk, white pepper, and cayenne pepper and stir well
6. Add the Boursin cheese and stir well to melt
7. Serve hot with chives as a garnish

Tips and Tricks:

• To clean leeks, slice them open vertically. Fill the sink with cool water and allow the leeks to soak in the water.  Separate the leaves and scrub the sand out of layers.  Drain the water and allow the water to run over the leeks, and then dry with a clean dishcloth.
• This soup can also be served cold.  Vichyssoise IS normally served cold, but this soup is very good hot.
• I have made this with half and half instead of the heavy cream and buttermilk.  If you do, add 1 T. of fresh lemon juice to 2 C. of half and half, to mimic the buttermilk.  Buttermilk is tart and the lemon juice does the trick.

Mexican Cornbread

This is the perfect addition to a bowl of Chili.  I made this several times until I got this recipe CORRECT.  Enjoy!

Ingredients:

• 1 box of Jiffy Cornbread mix
• 1 C. frozen corn
• ½ C. sour cream
• 1 egg
• 1 C. Mexican cheese or Cheddar cheese, grated
• 1 small onion, finely chopped
• 1/3 C. of jalapeño peppers, pickled
• 1 can of Rotel tomatoes, drained

Directions:

1. Preheat oven to 400 degrees
2. Place the last three ingredients into a food processor and pulse until finely chopped
3. Combine all of the ingredients until well incorporated
4. Pour into 9” x 9” cast iron skillet or stoneware baking pan and bake for 40 minutes

Tips and Tricks:

• I use light sour cream for this recipe.
• Jiffy Cornbread has a sweetness that we LOVE.  You can use other cornbread mixes, but this is our favorite.
• I serve this with Chili.

Chicken Enchilada Dip

This is another "recipe girl" recipe that I tweaked. I added the pickled jalapeno peppers because I love the flavor they give to this, but they aren't necessary if you don't like them.  Easy to prepare and makes a large amount. 

Ingredients:

• 1 (10 oz.) can of Mexican Rotel tomatoes with Chiles, drained
• 1 (8 oz.) cream cheese, room temperature
• 1/4 C. jalapeño peppers, pickled
• 1/2 C. enchilada sauce
• 1/2 C. sour cream
• 2 C. boneless, skinless chicken breasts, cooked
• 2 C. Mexican cheese, shredded

Directions:

1. Preheat oven to 350 degrees
2. Place the Rotel, jalapeños, and the chicken breast into a food processor and pulse until well chopped
3. In a large bowl, mix the cream cheese with a mixer, then add the mayo, sour cream, chicken, Rotel, jalapeños, and cheese
4. Pour into baking dish and bake for 40 minutes
5. Allow to cool for at least 10 minutes before serving

Tips and Tricks:

• I serve this dip with Frito Scoops.
• I use 1/3 less fat cream cheese and light sour cream for this recipe.
• This dip can be baked ahead of time then reheated in the microwave later when serving.
• I use Kraft Mexican shredded cheese, but if you can’t find it just use a Cheddar.

Vegetable Tian

Fresh produce is so abundant in the summer.  This is a wonderful recipe, from the Barefoot Contessa, that will help you serve up some squash in different colors.

Ingredients:

• 1 large onion, sliced
• 2 cloves of garlic, minced
• 4 T. olive oil
• 6 creamer potatoes, sliced ¼ inch thick
• 2 zucchini, sliced ¼ inch thick
• 2 yellow squash, sliced ¼ inch thick
• 1 t. kosher salt
• ½ t. black pepper
• 1 t. Tony Chachere’s Creole Seasoning
• 8 oz. shredded Pepper Jack cheese

Directions:

1. Preheat oven to 350 degrees
2. Brush a 13” x 9” baking dish with 1 T. olive oil
3. In a skillet, heat 2 T. olive oil over medium-low heat
4. Sauté the onions until soft, about 15 minutes
5. Add garlic for 1 minute
6. Pour into baking dish and stack the zucchini, potato, then squash into rows on top of the onions and garlic
7. Sprinkle with salt, pepper, and Creole Seasoning
8. Drizzle with 1 T. of olive oil and cover tightly with foil
9. Bake for 45 minutes, then remove the foil
10. Add the cheese and bake for an additional 30 minutes
11. Serve hot!

Tips and Tricks:

• You can slice the veggies ahead of time to save time making this recipe.  The potatoes should be placed in ice cold water to keep them from turning brown.
• Fresh cilantro can be added with the seasonings, if you like. (just sprinkle a few chopped tablespoons when you add the salt and pepper)

Marinated Cheese

This a recipe from Southern Living from years ago.  It is a great appetizer for a cocktail party.  The cheese soaks in the Italian dressing and gives it great flavor.  The green onions and pimentos give it a pop of color.  Enjoy!

Ingredients:

• 1 pack of Good Seasons Italian Dressing Mix
• ½ C. olive oil
• ¼ C. balsamic vinegar
• ½ T. sugar
• 2 T. water
• 3 green onions, finely chopped
• 1 (2 oz.) jar of pimentos, diced
• 1 (8 oz.) block of sharp cheddar cheese
• 1 (8 oz.) block of Monterey Jack cheese
• 1 (8 oz.) block of cream cheese

Directions:

1. Combine the first 7 ingredients by whisking together, then set aside
2. Cut each of the cheeses horizontally, then cut each of the 6 blocks into ¼ inch slices
3. Make little cheese sandwiches with a slice of cheddar on one side, a slice of Monterey Jack on the other side and  the cream cheese in the middle
4. Lay the cheese in a rectangular glass dish with 3 or 4 rows of cheese
5. Cover with the dressing and refrigerate overnight
6. Serve the next day with assorted crackers and a small fork or tongs to grab the cheese stacks

Tips and Tricks:

• I serve this with Wheat Thins and Sociables.
• I don’t recommend using the 1/3 less fat cream cheese for this recipe.  It is too soft when slicing and doesn’t hold up as well.

Crustless Spinach Cheese Quiche

This is a great recipe from Paula Deen.  It is easy to fix and makes a great presentation for a brunch or breakfast celebration.  Don't let the spinach fool you into thinking this is healthy.  You'll realize it's not when you read the ingredients, but it sure is GOOD.

Ingredients:

• 1 (10 oz.) frozen chopped spinach
• 4 eggs
• 1 C. sour cream
• 1 C. small curd cottage cheese
• 1 t. kosher salt
• 1 T. Tony Chachere’s Creole seasoning
• ¼ C. all purpose flour
• ½ C. Parmesan cheese
• ¼ C. of chopped green onions
• 2 C. shredded cheddar cheese

Directions:

1. Preheat oven to 325 degrees
2. Spray a 8” x  8” baking pan or corning ware with cooking spray, set aside
3. Cook the spinach in the microwave for 4 minutes, in a microwave safe bowl
4. Drain and then remove the excess water with paper towels, set aside
5. In a large bowl, whisk the eggs, sour cream, cottage cheese, flour, Parmesan, green onions, salt and Creole seasoning together
6. Fold in the spinach, then the cheddar cheese
7. Pour the mixture into the baking dish
8. Bake for 45 minutes
9. Remove from the oven and allow to set for 15 minutes
10. Cut into pieces and serve

Tips and Tricks:

• I use an immersion blender to whisk the eggs with the sour cream.   They are light and fluffy this way.  I use the immersion blender to incorporate all the other ingredients also.
• I usually double this recipe and bake in a 13’ x 9” dish.  I cut the quiche into 16 pieces.

Migas

"Refuel" in uptown New Orleans introduced Donald and I to this wonderful concoction.  I searched several recipes online and reworked several to ultimately make my own version.  We LOVE it.  Hope you do too!

Ingredients:

• 12 eggs
• ¼ C. half and half
• 1 t. Tony Chachere’s Creole Seasoning
• 4 corn tortillas
• 1/3 C. vegetable oil
• 1 T. butter
• 1 T. olive oil
• 1 onion, chopped
• 1 green pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and finely chopped
• 2 Plum tomatoes, chopped
• 1 C. cheese
• ¼ C. cilantro, chopped

Directions:

1. In a large bowl, whisk together eggs, half and half, and Creole seasoning, then set aside
2. In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp, about 30 – 45 seconds, drain each on a paper towel and chop tortillas, then set aside
3. In a large skillet over medium-high heat, melt the olive oil with the butter, add the onions and the peppers, cook for 3 – 5 minutes until they start to brown
4. Add the jalapeños and the tomatoes, cook until tomatoes start to wilt, about 2 minutes
5. Reduce the heat to low and allow the pan to cool before pouring the egg mixture
6. Stir all the ingredients together and when the eggs are starting to set, stir in the cilantro and cheese
7. Serve with tortillas and black beans

Tips and Tricks:

• The cheese choice is yours.  Cheddar, pepper jack, or Queso fresco.
• A whole jalapeño is great, but the sliced, picked jalapeño will work well also.

Zucchini Gratin

This makes such a nice presentation.  The Barefoot Contessa comes through again.  It's rich and decadent.   Get out the forks!

Ingredients:

• 4 T. butter
• 2 onions, cut in half and sliced ¼ in. thick
• 4 zucchini, sliced ¼ in. thick
• 1 t. kosher salt
• 1 t. black pepper
• 1 t. Tony Chachere’s Creole Seasoning
• ¼ t. ground nutmeg
• 2 T. flour
• 1 C. hot half and half
• 1 C. bread crumbs
• 1 C. Gruyere cheese, grated

Directions:

1. Preheat oven to 400 degrees
2. In a Dutch oven, melt the butter over low heat and sauté the onions for 15 minutes, until soft but not browned
3. Add the zucchini and cook covered for 5 minutes
4. Add the salt, pepper, Creole seasoning, and nutmeg and cook uncovered for 5 minutes
5. Add the flour and stir in the hot half and half, cook for a few minutes until it makes a thickened sauce
6. Pour into a shallow baking dish and sprinkle the bread crumbs and Gruyere over the zucchini
7. Bake for 20 minutes or until bubbly and browned
8. Allow the Gratin to set for 10 minutes before serving

Tips and Tricks:

• Squash can be substituted for zucchini in this recipe or use a combination of both.
• I heat the half and half in the microwave for 2 minutes.

Enchilada Casserole

This is not a guilt-free recipe, but it does get some veggies in on the action.  The meat is mixed with zucchini to create the filling for these enchiladas.  It is so GOOD!  I took this recipe from the Recipe Girl, thanks for trick!

Ingredients:

• 1 lb. ground beef or turkey
• 1 ½ C. onions, finely chopped
• 1 ½ C. zucchini (2 medium), finely chopped
• 1 T. vegetable oil
• 12 corn tortillas
• 2 ½ C. enchilada sauce
• 2 C. cheddar cheese, shredded
• 2 C. pepper jack cheese, shredded

Directions:

1. Preheat oven to 350 degrees
2. Spray a 13” x 9” pan with cooking spray
3. In a large skillet over medium heat, brown the ground meat , then drain and crumble, reserve
4. Add the onions and zucchini to the skillet with oil and cook for 3 minutes on medium-low heat
5. Turn off the heat and add meat back to the skillet with 1 C. of enchilada sauce. 1 C. cheddar cheese, and 1 C. pepper jack cheese
6. Stir well and add ½ C. of enchilada sauce to the baking pan
7. Assemble enchiladas by placing 1/3 C. of meat/cheese mixture down the center of each corn tortilla
8. Wrap each tightly and place seam side down in the pan, cram all of the enchiladas into the pan
9. Pour the remaining 1 C. of enchilada sauce over the enchiladas and cover with the remaining cheddar and pepper jack cheese
10. Bake for 30 minutes
11. Cut into 8 squares and serve with sour cream

Tips and Tricks:

• I call this Enchilada Casserole because MY enchiladas never stay round in the pan.  They ALWAYS bust open!  It all tastes the same, but they are NOT nice round enchiladas!
• The zucchini is such a great ingredient in this dish.  Even if you don’t care for zucchini, I encourage you to try it.  It makes a wonderful filling for the enchiladas.
• Follow my link to make your own homemade enchilada sauce!  It's so much better than the can.

Pimento Cheese

My friend Ron is a pimento cheese lover.  I'm happy to say when I made this one for him he said it was the BEST.  It is a recipe from the restaurant, "The Penguin" in Charlotte, North Carolina.  I tweaked it slightly with fresh garlic.

Ingredients:

• ½ lb. sharp Cheddar cheese, finely grated
• ½ lb. mild Cheddar cheese, finely grated
• ½ lb. pepper-jack cheese, finely grated
• ½ C. pimentos, chopped
• 2/3 C. mayonnaise
• 2 cloves of garlic, minced
• ½ C. green onions, finely chopped
• ½ t. cayenne pepper
• 1 T. Crystal hot sauce

Directions:

1. In a large bowl, combine all of the ingredients and mix until the pimentos and green onions are well incorporated into the cheese
2. Refrigerate for at least 30 minutes before serving

Tips and Tricks:

• I buy the cheeses that are finely grated in the bag.  (2 C. grated is ½ lb. of cheese)
• This pimento cheese can be served with crackers or used to make Grilled Pimento cheese sandwiches.

Buffalo Chicken Dip

I had this dip at my friend's birthday party and I couldn't get enough of it.  It is really easy to make and you can leave it in the crock-pot and forget about it.  I love easy appetizers.  

Ingredients:

• 4 (12.5 oz.) cans of cooked chicken breast, drained and finely chopped
• 2 (8 oz.) cream cheese, softened
• 1 (8 oz.) sour cream
• 1 envelope of Ranch seasoning
• 1 (12 oz.) bottle of Frank’s Red Hot Sauce
• 1 lb. (4 C.) Mozzarella cheese, shredded
• 1 bunch of green onions, thinly sliced

Directions:

1. Mix all the ingredients together in a crock-pot and heat on the low setting
2. Allow to heat for at least one hour before serving

Tips and Tricks:

• I serve this dip with Pretzel Crisps and celery sticks.  They are strong enough to hold up to the consistency of this dip
• I use reduced fat cream cheese.
• If you like blue cheese, add about 1 C. of blue cheese and 3 C. of Mozzarella to give this dip some added zest.