I love zucchini blossoms, but I was feeling a little too lazy to stuff them so I came up with this recipe for pan sautéed with little cheese – yummy!
20 zucchini blossoms, ends and pistils removed
In a large non-stick pan heat oil over medium high heat, add blossoms, season with salt and garlic powder. Cook for 2 minutes until crispy, flip and top with a little cheese. Cook another 2 minutes until crispy and the cheese is melted.
I’ve seen versions of this floating around for years, but never tried it. This is a super quick, easy meal and what is better than pork and eggs??
4 slices proscuitto
4 TBSP grated cheese
Preheat oven to 375. Spray the cups of a muffin tin.
Line muffin tin with proscuitto. Place 1 TBSP of cheese in the bottom, top with cracked egg.
Bake for 15 minutes or until eggs are set.
On the weekends I love to have a cocktail and appetizers before our meal. Come on, it’s the weekend. The inspiration for this recipe came from pintrest, but I made quite a few modifications. I used lite cream cheese and left out mayo, why add the extra fat if your font have to? Plus you’ll never miss it. I chopped the jalapeños in a the cuisenart than plopped in the rest of the ingredients – yum!
1 8-oz packages of cream cheese, soft
4-6 jalapeno’s, chopped
1/2 c cheddar cheese, shredded
1/4 c of mozzarella cheese, shredded
1/4 cup diced green onions
1/2 c panko
Olive oil spray
Preheat oven to 350.
Combine all of the ingredients into a medium bowl. Stir well.
Transfer to an oven proof dish. Bake 20 minutes until brown on top and bubbly.
Serves 4 – 6.
I took a classic and made it healthier – ok sue me, it’s tastes great and you will thank me. Best of all there is a veggie in this 🙂
2 c cauliflower, streamed and puréed
3 c low fat milk
3 TBSP whole wheat flour
1 C sharp cheddar, grated
1 c gruyere, grated
1/2 c Parmesan, grated
2 tsp mustard powder
2 tsp smoked paprika
1/2 tsp cayenne
1/2 tsp salt
6 oz dry pasta, cooked according to directions
Preheat oven to 375.
In a large pan heat milk over medium high hear, add flour and whisk constantly until it starts to boil. Reduce heat to medium, continue whisking until it thickens about 3 minutes. Stir in spices and cheese, continue to whisk until cheese is melted. Remove from heat, stir in cauliflower and pasta. Pour into an large baking dish. Top with bread crumbs and Parmesan, spray with a little olive oil. Bake 35 – 45 minutes until top is browned and cheese is bubbling.
Serves 6 – 8.
Staycation means a little extra time in the kitchen, unless said cook spends the day running errands. This is fancy quick meal that tastes amazing! It’s mash up of cream sauce and lobster mac and cheese a la Chris.
1 tablespoon butter
2 tablespoons all-purpose flour
2 tomatoes, chopped
1 c mixed Italian cheeses, shredded
1/2 cup creme Fraiche
7 ounces fresh lobster meat, chopped
1/2 lb pasta
1-1/2 tablespoons parsley
1 teaspoon sea salt
1/2 teaspoon espelette powder
Bring a large pot of water to a boil. Cook pasta.
Melt butter in a large pan over medium-high heat. Add flour and cook roux until golden brown (about one minute, roux will be a bit chunky). Add tomatoes and heat until bubbly and thickened, about three minutes.
Add cheeses, creme frachie and lobster meat, cooking until cheese is melted. Add in noodles and stir. Remove from heat and add salt, herbs and pepper, stirring well. Serve immediately!
Our jalapeño plant has gone crazy, so what is one to do with tons of jalapeño? I make jalapeño bites! This is my take on Jalapeño poppers, a lighter version for sure, and in my opinion tastier.
4 oz light cream cheese, softened
4 oz shredded cheese, cheddar, mozz, jack
1 tsp smoked paprika
20 Jalapeños, halved, seeds & ribs removed
Preheat oven to 425.
Combine cheeses & paprika. Fill each jalapeño half with cheese and place on glass baking dish.
Bake 15 minutes or until cheese becomes bubbly and brown.
So it’s been a while. Between traveling for work and having my kitchen remodeled cooking has been very minimal – its not the lack of stove – its the lack of water!!!
I was cleaning out the fridge and decided ratatouille would be the perfect use the extra baby eggplants & zuks I had laying about.
This is super simple, super minimalist and super tasty – especially after a week of take out.
4 baby zuks, sliced in 1/4 inch pieces
4 baby eggplant, sliced in 1/4 inch pieces
4 leeks, sliced in 1/4 inch pieces
4 cloves garlic, minced
2 TBSP olive oil
1 28oz can diced tomatoes
1/4 c parley, snipped
1/4 c basil, snipped
1/2 c mixed white cheese, I used a pre-shredded from Trader Joes
Preheat oven to 350.
Combine zuks, leeks, eggplant, thyme, salt and olive and roast in oven for 1 – 2 hours, stirring occasionally.
When all the veggies are soft and slightly browned, stir in tomatoes and 3/4 of the herbs, sprinkle with cheese and cover with foil. Bake 45 minutes, until cheese is melted. Top with fresh herbs and serve.