Easy Grilled Stuffed Zucchini

very versatile vegetable...

With the start of summer comes some of my favorite squash - zucchini. So, for this series I'll focus on this green beauty. Zucchini is a very versatile vegetable. It can be served for breakfast, lunch, or dinner, as a side, in bread, and more. It pairs well with different cuisines such as Mexican, Italian, and Asian. And, it can be sauteed, baked, or grilled. For this side dish I've made stuffed zucchini, a classic dish, but I'm putting it on the grill for a fun twist.

I've stuffed the zucchini simply with corn, pico de gallo salsa, and fresh cilantro. I learned a new method to steam corn and this was the perfect dish to introduce it. I'm also taking a little help from the store in using pico de gallo salsa. It has tomatoes, onion, pepper, and usually cilantro in it. Summer cooking should be easy and this dish is just that. Try something new and make this side tonight. Here's how...

Ingredients - Serves 8
4 Medium Zucchini
Extra Virgin Olive Oil
Kosher Salt
Black Pepper
2 Ears Fresh Corn
1/2 C Pico De Gallo Salsa
5 oz. Queso Fresco, crumbled
3 Sprigs Fresh Cilantro (optional), roughly chopped

Directions
Preheat the grill to 350 degrees.

Prepare the zucchini: Halve each zucchini length-wise. Trim the ends, but don't cut all the way off. The zucchini should look like a canoe. Using a spoon, hollow out the middle, leaving most of the flesh in tact. Put the zucchini cut-side up into a grill-proof pan (suggest cast iron). Drizzle with some olive oil and sprinkle with salt and pepper. Rub to coat well. Grill cut-side down until marked and nearly cooked through. Put back into the pan, cut-side up. Set aside.

Make the stuffing: Put the corn into the microwave (do not shuck) and cook for 3 minutes on high. Carefully remove and cool to handle. Then, shuck the corn - the silts fall right off and you have perfectly steamed corn! Cut the kernels off the cob and put in a large bowl. Stir in the pico de gallo and queso fresco.

Stuff the zucchini & finish grilling: Spoon the stuffing evenly into the grilled zucchini. Put the entire pan back on the grill and cook covered for another 5-7 minutes, or until warmed through. Top with the chopped cilantro and serve immediately. Enjoy!

Grilled Curry Cauliflower Steaks w/ Chimichurri

a whole lot of grilling going on...

There's lots of grilling going on now that summer has unofficially started. Thank you Memorial Day weekend! And, as most of you know, I don't eat chicken, beef, or pork...so...what to grill? Well, there's lots of things I can eat. Any seafood is great on the grill. I enjoy a veggie burger now and then. And, portobello mushrooms are fantastic grilled. Fruit is also a winner - pineapple, peaches, even strawberries. But when I saw Guy Fieri grill cauliflower "steaks" on one of his shows last year, I was inspired. So, for this post I'm grilling cauliflower!

I have to admit that I'm not a big fan of cauliflower raw, but roasted with spices it's pretty good. So, of course grilled cauliflower coated in curry powder has to be tasty. I'm again using the curry powder I made. Check out my prior post for the recipe. But, that didn't seem like quite enough. So, I thought, what is steak served with? And, chimichurri came to mind. If you've never had chimichurri it's a lot like a pesto, but with different herbs and no Parmesan cheese or nuts. The recipe I've posted here came from someone I used to work with and it was the perfect addition to my steaks. Grill something new, cauliflower steaks, here's how...

Ingredients - Serves 4
Chimichurri
1 C Fresh Flat Leaf Parsley
1 C Fresh Cilantro
1/4 C Fresh Oregano
2 Cloves Garlic, chopped
1/2 Lime, zest & juice
1/2 tsp. Kosher Salt
1/4 tsp. Red Pepper Flakes
2 T Extra Virgin Olive Oil

Cauliflower Steaks
2 Heads Cauliflower
1/4 C Olive Oil
1 T Curry Powder
Kosher Salt & Black Pepper

Directions
Preheat a grill (or grill pan) to 350 degrees.

Make the chimichurri: Combine the parsley, cilantro, oregano, and garlic in a food processor. Pulse to roughly chop. Add the lime zest, juice, salt, and pepper. Then, with the motor running, drizzle in the olive oil until everything comes together. Remove to a bowl and set aside.

Prepare the steaks: Remove the green outer leaves from the cauliflower heads; leave the core intact. Set the cauliflower on their base and halve them vertically. Then slice each half vertically again, into 1 inch steaks. Reserve the ends for another use. Put the steaks on a sheet tray and coat them on both sides with the olive oil, curry powder, and a pinch each of salt and pepper.

Grill the steaks & serve: Place the steaks on the preheated grill and cook for about 5 minutes per side, or until golden brown and marked. Remove to plates and top with the chimichurri. We had grilled Romain salads with ours. Enjoy!

Curry Chickpea Tikka w/ Cool Cucumber Dipping Sauce

golden as the setting sun...

For this next series of posts I'm focusing on curry powder. There are many varieties of curry powder, but ironically, they don't exist in or come from India. Instead, curry powder is thought to have been invented by the English to help recreate dishes had while in India. Thus, we have many varieties of what we call "curry powder" here in America.

So, I've created my own version of curry powder and will then incorporate it into each recipe for this series. Traditionally whole spices would be used. They would be toasted in a dry skillet and then ground with a spice grinder. I'm taking a few short cuts and using all ground spices. I hope that makes it more feasible for you to make this at home. Once the golden curry powder has been made, it can be stored for months in a cool dry place (with other spices). First, let's make the curry powder...

Ingredients - Makes ~1/2 C
2 T Ground Cumin
2 T Ground Cardamom
2 T Ground Coriander
1/4 C Ground Turmeric
1/2 T Ground Cloves
1 tsp. Ground Red Pepper (Cayenne)
1 tsp. Ground Black Pepper

Directions
In a small bowl combine all of the spices. Whisk together. Store in an airtight container for up to 6 months.

Next, lets make the appetizer...

I've created this appetizer by fusing my Indian curry powder with a Middle Eastern favorite - falafel. These delicate "tikka" or chickpea balls are made in a food processor, rolled in panko, and originally were to be fried. However, I found that the tikka were too delicate to be fried. So, to avoid disaster, I put them into a well oiled mini muffin tin to bake. This recipe is quite delicious, but it was definitely trial and error on my part. I've therefore adjusted this recipe and I believe it will work just fine for you! Let me know if it doesn't. Here's how to make it...

Ingredients - Makes ~20
Curry Chickpea Tikka
2 Cans Low-Sodium Chickpeas, rinsed & drained
2 Cloves Garlic, roughly chopped
1 Inch Ginger, peeled & roughly chopped
2-3 Green Onions, roughly chopped
1/2 C Cilantro
1/2 Lemon, juiced
1 T Curry Powder (recipe above)
1 T Extra Virgin Olive Oil
1-1 1/2 C Panko Bread Crumbs
Cooking Spray

Cool Cucumber Dipping Sauce
1 C Low-Fat Greek Yogurt
1/2 Cucumber, shredded & squeezed dry
1/2 Lemon, juiced
Kosher Salt
Black Pepper

Directions
Make the curry powder following the directions above. Preheat the oven to 400 degrees.

Combine the chickpeas, garlic, ginger, green onions, cilantro, lemon juice, and curry powder in a food processor. Pulse 10-15 times to finely chop everything. Then, with the motor running, drizzle in the olive oil and continue to process until a thick paste forms. Don't add too much oil. This will cause the paste to become too soft and you won't be able to make the balls.

Next, make the tikka by rolling ~2 T chickpea mixture into a ball. Roll the ball in the panko, pressing a bit to help it adhere. Continue making the tikka until all of the chickpea mixture has been used up. Then, liberally spray a mini muffin pan with cooking spray. Put the tikka into the mini muffin cups and then liberally spray each with the cooking spray. Bake in the preheated oven for 25-30 minutes. Cool and serve.

While the tikka cook, make the dip. Combine the yogurt, shredded cucumber, lemon juice, and a pinch each salt and pepper in a bowl. Stir to combine. Taste and adjust seasoning as desired. Cover and refrigerate until ready to serve.

Place the room temperature Curry Chickpea Tikka on a platter and serve with the Cool Cucumber Dipping Sauce. Enjoy!

Citrus Salsa

celebrate Cinco de Mayo...

It is indeed May 5th (where has the time gone?) and the year is just flying by. Today we celebrate the Mexican heritage and Mexico's victory over the French during the Battle of Puebla. While this unofficial holiday is celebrated today, it shouldn't be confused with Mexico's Independence Day, which is September 16th. The best thing about today is that I always celebrate with food, such as tacos, margaritas, churros, and of course chips and salsa.

This year I've made a very different salsa - one that I saw on Pintrest. So, this is not my recipe. All credit goes to this site and cook: Closet Cooking. This recipe is tangy and sweet and full of citrus fruits. Yum! For this series of posts I'm focusing on Ruby Red Grapefruit. Nothing says spring more than citrus and this one just happens to be red. Try this unconventional salsa today. Here's how to make it...

Ingredients - Serves 6-8
2 Large Navel Oranges
2 Large Ruby Red Grapefruits
1 Lime
1 Jalapeno, diced
1/4 C Red Onion, diced
2 T Fresh Cilantro, chopped
Kosher Salt
To Serve: "Hint of Lime" Tortilla Chips

Directions
Supreme the citrus: Begin by cutting the oranges, grapefruits, and lime into bite-size pieces. The best way to do this is to "supreme" the fruits. Cut off the top and bottom of each fruit. Set flat and cut away the rind, working from top to bottom and rotating the fruit. Then, cut between the membranes to release the segments. Hold the fruit over a bowl while cutting out the segments, that way the juice is captured. Finally, cut each segment into bite-size pieces.

Prepare the salsa: Put the diced fruit, jalapeno, red onion, and cilantro into the bowl with the collected juices. Add a big pinch of salt. Mix everything together well and refrigerate until ready to serve (at least 1 hour).

Serve: I suggest pairing this salsa with my favorite tortilla chips - "Hint of Lime" and serving it as an appetizer. But, this would also be delicious on top of fish tacos, shrimp quesadillas, or margarita marinated grilled chicken. Get creative! It's a Cinco de Mayo celebration. Enjoy!

Mexi-Cali Salad Bowls

easy peasy, lime squeezy

This quick Mexico-California fusion salad continues my spring salad rainbow series. I make this salad all the time. It's a great week night meal, if I'm cooking just for me, or have next to nothing in my refrigerator. We spent the weekend out of town with friends (and their new little girl Marilyn). So, I needed an easy dinner for tonight. This was just perfect.

This salad requires only 6 main ingredients: crushed blue corn chips, lettuce, onion, bell pepper, black beans, and cheese. But, it's so much better with spices and an array of toppings. I suggest chili powder, paprika, cumin, and garlic powder to spice things up. And, topping everything off with salsa, sour cream, sliced avocado, cilantro, hot sauce, and a lime. But, you can do whatever you want with this salad. That's one of the best things about it...the other is that it's delicious! Make this quick, easy, customizable, and tasty salad, here's how...

Ingredients - Serves 4
~ 2 C Blue Corn Chips, crushed
1-2 Heads Romain Lettuce, roughly chopped
1 T Canola Oil
1 Yellow Onion, thinly sliced
1 Red Bell Pepper, thinly sliced
1/2 T Chili Powder
1 tsp. Paprika
1 tsp. Ground Cumin
1/2 tsp. Garlic Powder
1 Can Low-Sodium Black Beans, rinsed & drained
1 C Shredded Mexican Blend Cheese
Toppings: Salsa, Sour Cream, Avocado, Cilantro, Hot Sauce, and/or Lime Slices

Directions
Make the salad bowls: In 4 large bowls, divide the crushed blue corn chips and chopped Romain lettuce evenly. Set aside.

Cook the veggies: In a medium skillet add 1 T oil. Heat over med-high until very hot. Carefully add the onions and pepper. Sauté until soft and the onion begins to brown, 6-8 minutes. Add in the spices and cook another minute. Add the black beans, reduce the heat to low, and warm through.

Top the bowls: Once the veggies are ready, top the prepared bowls evenly with the mixture. Add the cheese and any (or all) toppings desired. Enjoy!

Smokey & Spicy Vegetable Black Bean Soup

look past the gas...

Beans get a pretty bad rep. They make many of us gassy, so we avoid them. However, black beans are extremely good for you and shouldn't be avoided. They are high in protein and fiber, low in fat and cholesterol, and help support a healthy immune system by providing many other nutrients such as iron, folate, and antioxidants. Few other foods can provide even half as many health benefits. So, don't avoid these little gems, just take some Gas-X or Beano, and enjoy this soup.

My Smokey & Spicy Vegetable Black Bean Soup isn't only good for you, it's quite tasty. The chopped chipotle in adobo and sauce to give this soup it's signature flavor, both smokey and spicy. I suggest seeding the jalapeño, but the seeds can be left in for even more heat. Lastly, the cilantro adds a needed freshness at the end. Top the soup as you like with sour cream, avocado, lime juice, and/or hot sauce. Just enjoy it before the weather gets too warm. Here's how to make it...

Ingredients - Serves 4
5 C Prepared Black Beans (~2 C Dried)
2-3 T Olive Oil
1 Yellow Onion, chopped
1 Red Bell Pepper, chopped
1 Jalapeno, seeded & chopped
2 Carrots, peeled & diced
1 Clove Garlic, minced
1 Chipotle in Adobo, chopped + 1 T Sauce
1 C Cilantro, roughly chopped
Kosher Salt & Black Pepper
Optional Toppings: Chopped Cilantro, Sour Cream, Sliced Avocado, Limes, and/or Hot Sauce

Directions
To prepare the beans: The night before, put 2 cups dried black beans in a pot and cover with water by an inch or two. Cover, refrigerate, and soak until ready to cook. The day of, drain the beans, put them back into the pot, and just cover with water. Bring to a boil, then reduce the heat to low, and simmer with the lid on. Cook until tender, about 35-40 minutes. Salt about 10 minutes before the beans are done cooking. Drain and set aside. You will end up with 5-6 cups cooked beans.

As the beans finish cooking, heat a large soup pot over med-high. Add 2-3 T olive oil and the veggies: onion, red bell pepper, jalapeño, carrots, and garlic. Sauté the veggies until tender, about 5 minutes.

Next add in the chipotle, adobo sauce, vegetable broth, and prepared black beans. Bring to a boil, then reduce to a simmer and cook 20-25 minutes. Stir in the cilantro and season to taste with salt & pepper.

Serve the soup topped as you like. I suggest more cilantro, sour cream, avocado, lime juice, and/or hot sauce (just in case the soup isn't hot enough for you). I also made a cheese quesadilla for dunking. Enjoy!

Black Bean Hummus

little black beans...

This past week our church, Crossroads, hosted their annual "beans and rice week" to save money and change lives. We've attended this church for the past 3 years and have participated in this fundraiser each year. The idea is that for one week you eat rice and beans (or eat cheaply - we just eat whatever we have in the house), then subtract that cost from your usual weekly grocery bill, and then donate the difference. You can learn more here. So for this series I'm repeating (for the first time in 3 years - yes, I've been posting to my blog for that long!) an ingredient - black beans.

There are so many different things you can do with black beans, so even though I'm repeating this ingredient, these recipes will be original. Also, all of these recipes will start with dried beans instead of canned. I'm starting off with a black bean hummus. This recipe is quick and easy to make. You can adjust any of the ingredients to your liking - make it spicier with more cayenne or a add a diced jalapeño, make it smokier with more cumin, or load it up with freshness by adding more green onion and cilantro. Use what you have on hand and make this recipe (that's what I did). Here's how...

Ingredients - Serves 6-8
2 C Prepared Black Beans (1 C dried beans)
2 T Tahini Paste
3 Green Onions, chopped
1/4 C Cilantro, roughly chopped
1 Clove Garlic, minced
2 T Lemon Juice
1/2 T Chili Powder
1 tsp. Ground Cumin
1/2 tsp. Cayenne Pepper
~1/2 C Extra Virgin Olive Oil, more for drizzling
Kosher Salt
To Serve: Tortilla Chips and Assorted Veggies

Directions
To prepare the beans: The night before, put 1 cup dried black beans in a pot and cover with water by an inch or two. Cover, refrigerate, and soak until ready to cook. The day of, drain the beans, put them back into the pot, and just cover with water. Bring to a boil, then reduce the heat to low, and simmer with the lid on. Cook until tender, about 35-40 minutes. Salt about 10 minutes before the beans are done cooking. Drain, cool, and store. You will end up with 2-3 cups cooked beans.

Make the hummus: Put the beans, tahini paste, green onions, cilantro, garlic, lemon juice, chili powder, cumin, and cayenne pepper into a food processor. Pulse about 10 times, or until the beans are coarsely chopped. Next, with the motor running, drizzle in the olive oil until the hummus comes together. It will be smooth and creamy. Season with salt to taste.

Scrape the black bean hummus into a bowl and drizzle with a little more olive oil. Serve with tortilla chips and assorted veggies. The hummus will stay good refrigerated in an air-tight container for up to 10 days. Enjoy!

Southwestern Sweet Potato Hash

hash in a hurry...

It's Thanksgiving week and let's face it, we will all be cooking A LOT over the next few days. But, that doesn't mean it's the time to give up cooking yourself something healthy and tasty for dinner. This recipe is both of those things and it's quick to make.

This recipe is far from anything you will have for the Thanksgiving meal. It does have sweet potatoes, corn, onion, eggs, and nutmeg...some usual suspects of the holiday. But, all of these ingredients and more make up this one recipe. So, get prepped for the day and don't give up a healthy, easy dinner. Make this tonight, here's how...

Ingredients - Serves 4
Extra Virgin Olive Oil
2 Large Sweet Potatoes, peeled & cut into 1" cubes
1 Medium Red Onion, thinly sliced
1 Green Bell Pepper, chopped
1 Jalapeno, seeded & minced
2 Cloves Garlic, sliced
1 C Frozen Corn, thawed
1/2 Bunch Kale, stemmed & chopped
1 T Chili Powder
1/2 T Ground Cumin
1 tsp. Paprika
1/4 tsp. Cayenne Powder
1/4 tsp. Nutmeg
Kosher Salt
Ground Black Pepper
4 Large Eggs
Garnish: Crumbled Queso Fresco Cheese & Chopped Cilantro

Directions
Heat a large cast iron pan over medium-high. Add 2-3 tablespoons olive oil, enough to cover the bottom of the pan.

Add the sweet potatoes to the preheated pan and cook, undisturbed, for 3 minutes. Toss the sweet potatoes and add the onion, bell pepper, jalapeno, and garlic. Continue to cook for 10 minutes, stirring occasionally.

Then add the corn, spices, salt and pepper; toss. Wilt in the kale a little at a time. Taste for seasoning and adjust as necessary. Remove to a serving platter, or 4 plates. Keep warm.

Return the skillet to medium-high and add another tablespoon of oil. Crack the eggs into the pan and fry until the whites are set and the yolks are still runny. Season with a little salt and pepper.

Place the eggs on top of the hash. Finish with the cheese and cilantro. Serve immediately. Enjoy!

Slow-Cooker White Chicken Chili

ready when you are...

My parents-in-law were here this weekend and we were on the run most of the time. So, I had to pick a dinner for Saturday night that would accommodate our schedule. Of course, this series is all about my slow-cooker, so what could be more perfect? Nothing! As we enjoyed ourselves at the Burger Farms' pumpkin festival, dinner was cooking away.

This chicken chili is full of white beans, peppers, spices, and chicken of course. I don't eat chicken very often, but this chili is so good, I make an exception. This would be a great recipe to make for Halloween night - either for before or after trick-or-treat - as it sounds like it's going to be pretty chilly (no pun intended) here in Cincy. The next time you need dinner ready when you are, make this recipe. Here's how...

Ingredients - Serves 6
1 T Olive Oil
1 Yellow Onion, chopped
3 Cloves Garlic, minced
1 Jalapeno, minced
1 Rotisserie Chicken, skin removed & meat shredded
2 Cans (15oz.) No Salt Added Cannellini Beans, rinsed & drained
1 Jar (16oz.) Green Salsa
1 Can Low-Sodium Chicken Broth
1 T Ground Cumin
1 1/2 tsp. Ground Coriander
1 tsp. Chili Powder
To Serve: Blue Corn Chips, Chopped Cilantro, & Sour Cream

Directions
Prepare your slow-cooker.

Sweat the veggies: In a skillet over med-high heat add the oil, onion, garlic, and jalapeno. Saute for 4-5 minutes, or until the veggies are softened. Remove from the heat and add to the slow-cooker.

Make the chili: Add the chicken, beans, salsa, broth, cumin, coriander, and chili powder to the slow-cooker with the sweated veggies. Cover and cook over low-heat for 7-8 hours or on high-heat for 3 1/2-4 hours.

Serve: When ready to enjoy, top with crushed blue corn chips, cilantro, and a dollop of sour cream, if desired. I served this chili with manchego cheese corn muffins (recipe follows). Enjoy!

Manchego Cheese Corn Muffins
3 C Flour
1/2 C Sugar
1 C Corn Meal
2 T Baking Powder
1 1/2 C Whole Milk
1 Stick Unsalted Butter, melted & cooled
2 Eggs
1 C Manchego Cheese, shredded

Directions
Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners. In a large bowl combine the dry ingredients. Whisk together. In a separate bowl combine the wet ingredients. Stir the wet mixture into the dry. Stir until just combined and then mix in the cheese. Scoop into the prepared cups, filling to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly in the pan, then serve with the chili.

Grilled Fish Tacos w/ Fresh Peach Salsa

this recipe is just peachy-keen...

I visited my family in Huntington, WV this past weekend. I planned the trip in so that I could swim in my Papaul's pool one more time - he says this is the last time he'll be opening it but, we will see. Unfortunately, the weather didn't cooperate (it was cloudy and a little cold) but, that didn't stop me. I still got in. It was fun to reminisce about the things we did (as kids) in that pool. So, many memories! One thing we always did on those summer days was cookout. So, in keeping with tradition, my husband and I made a big meal with the help of our family.

The star of the meal was my fresh peach salsa. Peaches, tomatoes, peppers, onion, and more are chopped up, mixed together, and served. I served this salsa with both grilled fish and pork and some other taco fixings. While I don't eat pork, I was told the rub I made (same as the fish with the addition of onion powder) was delicious. So, try this with what you like, even a chip will do. Here's how to make it...

Ingredients - Serves 8-10
Peach Salsa
4 Peaches, peeled, pitted, & diced
4 Roma Tomatoes, diced
1 Red Bell Pepper, diced
1/2 Red Onion, fine diced
1 Jalapeno, seeded & fine diced
1 Chipotle in Adobo, chopped + 1 T sauce
1 Lime, juiced
1-2 tsp. Granulated Sugar

Grilled Fish & Fixings

1 T Smoked Paprika
1 T Chile Powder
1/2 T Ground Cumin
1/4 tsp. Cayenne Pepper
1 tsp. Kosher Salt
1/2 tsp. Black Pepper
6 Tilapia Fillets
Olive Oil
Corn/Flour Tortillas
Optional Fixings: Lime Wedges, Sour Cream, & Cilantro

Directions
Begin by making the salsa: Combine the peaches, tomatoes, red pepper, onion, jalapeno, chipotle, adobo sauce, lime juice, and sugar in a large bowl. Toss everything together and taste. As needed, adjust the sugar. Cover and refrigerate at least 3 hours.

Prepare the fish: In a small bowl combine the spices, salt, and pepper. Place the fish on a tray and drizzle with a little olive oil. Sprinkle the spice rub on both sides and rub to coat the fish well. Set aside for 10 minutes.

Grill the fish: Meanwhile, heat the grill to med-high. Then add the fish and cook until opaque all the way through, 4-5 minutes per side. Remove to a plate, cool a bit, then cut into pieces. Grill the tortillas, if desired.

Assemble the tacos: On a tortilla place a few pieces of fish, 2-3 T peach salsa, sour cream, and cilantro, if desired. Serve with a lime wedge and your favorite Mexican sides. Enjoy!