Marinated Zucchini and Summer Squash

The Captain and I are looking for healthier alternatives for snacks and side dishes and these grilled marinated veggies are perfect!  Finding new recipes for marinades and sauces will be great for variation for both veggies and meats.

Recipe courtesy Giada De Laurentiis

The Cooking Channel

Show: Everyday ItalianEpisode: Marinades and Sauces

INGREDIENTS

• 2 tablespoons white wine vinegar 
• 2 tablespoons fresh lemon juice 
• 1 tablespoon minced garlic 
• 2 teaspoons chopped fresh thyme leaves 
• Salt and freshly ground black pepper 
• 1/3 cup extra-virgin olive oil 
• 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 
• 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick 

DIRECTIONS

Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper.

Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. 

Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. 

Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. 

Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.

Prepare the grill for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. 

Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

Pasta With Roasted Red Peppers and Almonds

Love this fast, delicious and economical pasta meal!  The recipe and photo are courtesy of Real Simple (link after the recipe) . . . one of my favorite websites to find new recipes . . . check it out sometime!

With the cost of groceries rising with every week that passes, The Captain and I were talking about finding recipes that are delicious and stretch the food dollars.

This is one of those recipes!

One thing for sure . . . fresh tomatoes, mushrooms and possibly basil, would be a must when we make this.  Of course other substitutions can be made . . . use what you like, leave out what you don't!  This is the perfect meal for someone with a herb and vegetable garden . . . use what is in your garden.

Seems like this dish would work as a leftover the next day as a cold salad for lunch!  Make extra if this sounds like a good idea for you.

Almonds is an ingredient I have not used in this type of dish in the past, neither are pine nuts, which I am sure would serve as a substitute.  I'm thinking it can be left out all together to stretch those dollars even further.  But then again, I'd love to try something different :)

Ingredients

• 3/4 pound campanelle or penne 
• 4 red or orange bell peppers, seeded and cut into quarters 
• 3/4 cup pitted kalamata olives 
• 1/2 cup coarsely chopped roasted almonds 
• 1/4 cup olive oil 
• 1 tablespoon fresh thyme leaves 
• kosher salt and black pepper 

Directions

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot. 

Meanwhile, heat broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. 

Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels. Cut the flesh into 1-inch pieces. 

Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine (add more cooking water as needed to loosen the sauce).

Photo and Recipe Courtesy of Real Simple

By Charlyne Mattox , May, 2011

Granny's Cream Corn

Cream Corn is one of those comfort foods that takes me back to my young adult days when I was first married.  JR's grandmother was one of the best cooks I have ever encountered.  Most of what she served at her dinner table came from her yard.  She is what we fondly refer to as a "Florida Cracker" in Florida . . . awesome southern comfort cooks who never cook anything out of a box!!  

About 5 or 6 ears of fresh corn on the cob . . . scrape the corn with a knife to get all of the corn pulp and corn juice out.  Silver Queen Corn is what I love to use if it is available.  The corn seems to be juicier and sweeter.

Melt a liberal amount of butter in a pan, stir in the corn and juices and about 1 tsp sugar (I don't measure, just taste . . . what I use for about 6 ears of corn). Cook until corn is tender.  Add more butter if necessary to add flour and milk to.

Add about 1 Tbsp flour, salt and pepper and a tiny amount of milk (better to use less and add as you go until you reach desired consistency, like gravy). Gradually add milk or half and half.  I think I'm safe in saying that I usually don't use more than a total of 1 cup of milk or half and half, more like 1/2 to 3/4 cup.  The less flour used, the better.

Cook for a couple of minutes . . . do not bring to a boil.

Sorry if this is confusing . . . it is how I cook unless I am using a recipe!  Please comment if something doesn't make sense to you.

Fish in a Bag Tilapia Recipe . . . Red Lobster

Red Lobster is one of my favorite restaurants!

Personally, I can't visit without ordering their
fried shrimp with a baked potato and house salad.

This recipe is one of my aunt and uncle's favorites
and was no longer on the regular menu
the last time we visited.

However, they were extremely accomodating
and made it special to order for them.

This recipe is for my aunt and uncle!

Ingredients (makes 4 servings):

8 sheets parchment paper

4 servings Vegetable Mix (see recipe below)

12 lemon wheels, each cut into 1/4" pieces

4 thyme springs, approximately 3-5" each

1 tsp. Chef Paul Prudhomme’s Blackened Redfish Magic™

4 8-10 oz. pieces of tilapia, skin off

Vegetable Mix Recipe:

1 medium red onion, cut into half slices

1 medium red pepper, cut into 1-1 1/2" x 1/4" strips

2 stalks of celery, sliced into 1/4" pieces

8 oz. carrot slims

2 tbsp. of McCormick's “It's a Dilly” Seasoning Blend™

2 baking potatoes

2 tsp. kosher salt

1 tsp. black pepper

2 tbsp. fresh thyme, chopped

1 tsp. Chef Paul Prudhomme's Vegetable Magic

Preparation

Vegetables:

Wash all vegetables.

Peel the onion and cut in half.
Slice into 1/4" half moons.

Cut the red pepper into 1-2" long
by 1/4" wide strips.

Trim the celery and cut into 1/4" pieces.

Cut the potatoes in half in the middle and
then into 1/6 ths. Steam potatoes for
approximately 8 to 10 minutes or until tender.

Cool in ice water to stop cooking.

Once cooled, drain well.

Place all vegetables into a mixing bowl.

Add the following to the vegetables:

It's a Dilly seasoning blend, kosher salt,
ground pepper, chopped thyme and
Chef Paul Prudhomme's Vegetable Magic.

Mix well.

Fish:

Make 3 to 4 1/4" slices approximately 1/2" apart.
This will ensure even cooking.

Brush with liquid butter and then
season with kosher salt.

Lightly sprinkle Chef Paul Prudhomme's
Blackened Redfish Magic on the fish.

Layering the Bag:

Brush each piece of parchment paper lightly
with liquid butter (one side only).

Place 1/4 of the vegetable mixture in the
center of one sheet of parchment paper.

Place one piece on top of the vegetable mixture.

Place three lemon wheels across the fish.

Place one large thyme sprig on top.

Repeat with the other three pieces of fish.

Sealing the Bag:

Place one sheet of the buttered parchment paper
on top of one piece of fish.

Crimp the two sheets of parchment paper like a
piecrust until the bottom and the top are completely sealed.

Repeat with the other three pieces of fish.

Cooking:

Place the bags onto a cookie sheet.

Cook in a 450-degree oven for
approximately 12 to 15 minutes.

To check the temperature, insert a probe into
the side of the bag until you have reached
the middle of the fish. The temperature of the fish
should be between 140-150 degrees.

Place the bag onto a plate.

Slice the parchment open right at the table to enjoy!

Source: Red Lobster

Cheddar Parmesan Potatoes

Ingredients:

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Parmesan cheese
5 cups sliced, cooked and peeled potatoes
1/4 cup bread crumbs



Directions:

In a saucepan, melt butter over low heat.

Stir in flour until smooth.

Gradually add milk.

Cook and stir over medium heat until mixture thickens.

Remove from heat and add salt and cheeses.

Stir until Cheddar cheese melts.

Place potatoes in a greased 2-quart baking dish and
add cheese mixture, stirring gently to mix.

Sprinkle bread crumbs on top.

Bake uncovered at 350 degrees F for 30 to 35 minutes.

Makes 6 to 8 servings.


Source

Cheap Meals 101 . . . the Gina way

This is more of a cooking concept and what I try to have in the kitchen pantry than an actual recipe.

In my personal every day cooking, if I'm not following a specific recipe, I literally throw a meal together based on what is in my refrigerator and what I'm hungry for. Even in days when money is not a concern, I still cook "cheap" because I hate to waste anything.

It is said that poor people are fat people . . . such is the case with my style of cooking, which usually includes rice, pasta, potatoes or Campbell's "cream of something soup".

Bisquick is my secret to awesome biscuits and pancakes. I must come up with a recipe for both a Bisquick type of baking mix and a "cream of soup" recipe to make cooking even cheaper.

While it is important to pay attention to the type of food you are eating, what is equally or more important is to eat in moderation.

There are other "must haves" for my pantry . . .

One of my greatest cooking secrets is using the mind boggling variety of salad dressing on the market. Cheap, expensive, healthy, not healthy, low fat, no fat . . .

My favorite salad dressings for cooking are . . . italian dressing, vinegar and oil combinations and my favorite for an oriental flavor is something called Asian Sesame with Ginger and Soy. Check out the salad dressing section of your grocery store . . . I stock up when they go on "buy one get one free" sales.

An assortment of cheeses . . . mozarella, cheddar and parmesean . . . always have them on hand.

Pasta sauces in a jar . . . red and white . . . they come in an assortment of flavors . . . stock up when they go on "buy one get one free" sales.

Dry or canned beans . . . whatever you love. Different varieties of beans and rice are among my favorite meals.

Veggies . . . I always have potatoes, onion, pepper assortment and LOTS OF GARLIC. Tomato is also great to have on hand, but you can do without it. When I can afford it, fresh mushrooms are a must . . . I love them in almost everything.

Meat is optional . . .

I buy eggs two dozen at a time . . .

Although I am not necessarily a vegetarian, I could easily adapt to that lifestyle. I rarely eat beef. I stock up on frozen chicken tenderloins . . . fast, cheap and easy. When whole chickens are on sale . . . go for it . . . super bargain . . . even cheaper.

An example of a thrown together fast and easy "cheap" meal . . .

Start a pot of white rice or pasta . . .

Saute onions, pepper and garlic until almost caramelized . . . throw in chicken, fish or pork and cook until browned. (If using shrimp . . . wait until the last 4 minutes of cooking to add to the mix)

Add salad dressing of your choice . . . between the juice of the onions, pepper and salad dressing, this is your sauce . . . put in as much salad dressing to make the consistency you like.

Cook around 10 minutes or enough for the flavors to blend . . . you must taste as you cook . . . that is half the fun!

Voila . . . cheap, fast, easy and delicious meal . . . let the stove do the work. I find that the longer you cook a meal, the better it tastes as the flavors blend. Usually I get it started, turn down on a lower heat and let it cook down, sometimes for at least an hour, stirring occasionally.

I don't use anything but stainless steel cookware . . . it works for my style of cooking and it does make a difference.

There are various combinations of type of meat and spices that I use . . . I'll try to come up with specific recipes.

Otherwise . . . don't be afraid to experiment . . . if it turns out bad, either have a salad or peanut butter and jelly sandwich or call for a pizza delivery . . . depending on how your money situation is. :)

If you use ingredients that you naturally enjoy anyway, you can't go wrong.

Colonial Corn Chowder

6 slices bacon
1-1/2 cups diced raw potato
1 medium onion
1/2 green pepper
1 quart milk
1 can cream-style corn
1 can cream of mushroom soup
1 tsp. curry powder, or to taste
Salt and pepper to taste

Pare and dice potatoes. Simmer in boiling salted water until tender, about 15 minutes.

In soup pot, cook cut-up bacon until crisp.

Remove to paper towel with slotted spoon.

Remove excess bacon drippings, leaving enough to coat bottom of pot.

Saute chopped onion and green pepper in bacon fat for 5 minutes.

Stir in all other ingredients, including potatoes and the water in which they were
cooked.

Season to taste.

Garnish servings with crumbled crisp bacon.

Serves 6 to 8.

-Women's Circle Home Cooking, December 1982

Spicy Corn Frittata

What a wonderful meal to celebrate the summer veggies that we grow in our gardens . . . hmmm . . . a frittata that has no rice in it? I'll be adding some colby cheese to mine :)



1/4 cup extra-virgin olive oil

2 large ripe tomatoes, cored, seeded, and chopped (about 2 cups)

2 large (or 3 medium) ears sweet corn, kernels scraped off the cob (about 2 cups)

1 cup chopped fresh cilantro

1 bunch (6 to 8) scallions, trimmed and sliced

2 garlic cloves, finely chopped

1 jalapeno pepper, seeded and finely chopped

Coarse sea salt or kosher salt

Freshly ground black pepper

8 large eggs

1 tablespoon cold unsalted butter, cut into small pieces



Set a rack on the top shelf of the oven and preheat to 450 degrees F.

In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.

In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.

Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.

Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.


Nutritional analysis per serving:

Calories 385; Total Fat 28g; (Sat Fat 7g, Mono Fat 15g, Poly Fat 3.5g) ; Protein 16.5g; Carb 22g; Fiber 4 g; Cholesterol 430 mg; Sodium 165 mg


Source: The Food Network

Potatoes are one of my favorite things . . . this is a great variation of plain mashed potatoes.

I'm looking for a recipe that is similar to the baked potato soup served at Chili's . . . it has to be one of my favorite meals with a salad. If anyone has the recipe, I'd really appreciate it!

Mashed Potato Casserole

Makes 10 to 12 servings

4 pounds Yukon Gold potatoes, peeled and cut into ¾-inch chunks
8 ounces light cream cheese, cut into pieces, room temperature
1 cup (4 ounces) shredded sharp cheddar cheese
2/3 cup milk
2 tablespoons unsalted butter
Salt and freshly ground pepper
2 tablespoons chopped fresh chives

Position a rack in the center of the oven and pre-heat to 350 degrees F. Butter a 9 x 13-inch baking dish.

Place the potatoes in a large saucepan and add enough lightly salted water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until potatoes are tender, about 15 minutes. Drain and return to pot.

With a hand-held electric mixer mash potatoes until chunky. Add the cream cheese, ¾ cup of the cheddar, milk, butter, and salt and pepper to taste and mix until smooth. Stir in the chives. Spread evenly in the baking dish and top with remaining ¼ cup of cheddar.

Bake until the cheese is melted and the casserole is heated through, about 10 minutes. Serve hot.

The casserole can be prepared without the cheese topping up to 1 day ahead, covered, and refrigerated. If chilled, add the cheese topping and bake until heated through, about 45 minutes.

Recipes from Art Smith's blog on Yahoo.com