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!

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!

Basil Pesto Pasta Salad

beautiful basil bounty...

The end of August brings beautifully ripe tomatoes and what's a better pair with those ripe tomatoes than basil? Little, in my opinion. I have a small garden in my back yard. I grow fresh herbs and select vegetables. This year I was able to finally grow cherry tomatoes. In years past I've tried, but the squirrels usually steal them all! My basil has also taken off this year. So, I'm focusing on this beautiful end-of-summer bounty and making as many basil (and tomato) dishes as I can.

For this post I've made an easy and delicious pasta salad. What makes this pasta salad different is that I use a cheese filled pasta (think ravioli or tortellini) and toss it in a light basil pesto. The pesto here can be used in many different ways, as a sauce on hot pasta, as a simple dip with bread, or a topping for baked potatoes are my favorite. Try out this summery side before the season ends. Here's how...

Ingredients - Serves 6-8
1 1/2 C Packed Fresh Basil Leaves
1 Garlic Clove, roughly chopped
1/2 C Pine Nuts, toasted
1/4 C Grated Parmesan Cheese
1/2 C Extra Virgin Olive Oil, more as needed
1 Large (20 oz.) Package Cheese Filled Pasta, such as tortellini
Kosher Salt & Black Pepper
1 Pint Cherry Tomatoes, halved
3 Green Onions, chopped
1/2 C Corn, fresh or frozen (defrosted)

Directions
Bring a large pot of water up to a boil.

Meanwhile, make the pesto: In a food processor combine the basil, garlic, toasted nuts, cheese, and some ground black pepper. Pulse until everything is pretty well minced, about 10 pulses.

Next, with the motor running, slowly pour the olive oil through the spout on the food processor. Allow the pesto to process until nearly smooth. Scrape into a large bowl and set aside.

Finish up the pasta salad: Add a generous amount of salt and the pasta to the boiling water. Cook for about 3 minutes, or until all of the pasta floats to the top. Drain and add to the pesto. Toss well, adding a little more olive oil as needed. Stir in the tomatoes, green onion, and corn. Taste for seasoning and adjust as needed. Refrigerate for at least 2 hours before serving. Enjoy the end-of-summer bounty while it lasts.

Rainbow Veggie Soup

a one pot wonder

Some of the best recipes happen all in one pot. Building flavor by cooking in layers is key with one pot wonders. And, even better, there is little to no clean up! This simple and rustic vegetable soup is the perfect one pot meal for the chilly days we are still experiencing. They are even talking snow tomorrow!

Begin building flavor in this soup by sauteing potatoes, carrots, celery, onion, corn and green beans in a little olive oil. Next, add in canned diced tomatoes, vegetable broth, bay leaves, salt, and pepper. Finally, finish with fresh dill and serve with the best bread in Cincinnati - Blue Oven Bakery. Make this soup tonight and warm up! Here's how...

Ingredients - Serves 6

2 Large Russet Potatoes

3 Carrots

3 Ribs Celery

1 Yellow Onion

2 Ears Corn

1/2 lbs. Fresh Green Beans

28 oz. Can Diced Tomatoes

1 Quart Vegetable Broth

2 Bay Leaves

Olive Oil

Salt & Pepper

3 T Fresh Dill, chopped

Blue Oven Bakery bread to serve

Directions

Prepare the veggies: Peel and wash the potatoes and carrots. Cut the potatoes into 1 inch chunks. Dice the carrots, celery, and onion. Cut the corn off the cob. And, string the beans and cut them into 1 inch pieces.

Build the base of the soup: Heat a large, heavy-bottom, pot over med-high heat; add 2-3 T of oil. Once the oil is hot add in the potatoes, carrots, celery, onion, corn, and green beans. Saute for 10 minutes, or until the veggies begin to soften.

Next, add in the tomatoes, broth, bay leaves, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil, then reduce to a simmer. Cover and simmer for 20-25 minutes, or until the vegetables are tender.

Right before serving remove the bay leaves, discard, and stir in the dill. Taste for seasoning and adjust as needed. Ladle the soup into bowls and serve with the Blue Oven bread. We had the sunflower loaf...delicious! Stay warm, enjoy!

Choco Taco with Sweet Corn Ice Cream

no need to wait on the ice cream truck

By a far mile my favorite dessert is ice cream. Eating ice cream nearly anytime of the day is one of the best things about summer. I remember going to Dairy Queen with my mom in the middle of the day to get a Blizzard or Chocolate Dipped Ice Cream Cone. There was no rhyme or reason, my mom just wanted to treat. No wonder it's my favorite!

For this post I've done something a little different and I'm using a Food Network Sweet Corn Ice Cream recipe as my base. I've then re-imagined it into a Choco Taco. The sweet and salty combination is a little different than the ice cream truck version, but I think it's better. Try this out, here's how...

Recipe - Makes 6 Tacos
Sweet Corn Ice Cream
6 Crunchy Taco Shells
4oz. Semi Sweet Chocolate, cut into chunks
4oz. Butter, cut into chunks
1T Corn Syrup
3T Salted Peanuts, chopped

Directions

First make the Sweet Corn Ice Cream following the directions provided by the Food Network. Omit the topping suggestions. This can be made a day ahead and then softened to put into the taco shells. However, I stuffed the taco shells just after churning the ice cream (see below).

After the ice cream has churned, gently stuff the taco shells. Fill each one so that there are no air pockets and the taco shell is full. Place the stuffed shells into a high-sided dish, cover with plastic wrap, and put this into the freezer. Freeze for at least 2 hours.

Before serving, make the chocolate sauce. In a microwave safe bowl add the chopped chocolate. Microwave in 30 second intervals until the chocolate is melted. Add in the butter and stir until melted. Add in the corn syrup and mix well. Dip the top half of the taco into the chocolate mixture. Top with chopped peanuts. Allow the tacos to harden for 2 minutes and serve. Enjoy an ice cream truck favorite at home!

 

Corn Crab Cakes with Sweet & Spicy Sauce

delicate crab cakes studded with sweet golden nuggets

One of my favorite things to order at a restaurant are crab cakes. They can be made in so many different ways and paired with many different flavors. One of the best crab cakes I've ever had is at WG Kitchen & Bar. WG is a local Ohio restaurant with 7 locations. If you can make it to one, I highly recommend the dinner portion crab cakes. The appetizer version, while good, is not stuffed with nearly as much crab.

I've taken a stab at creating my own version of a crab cake. And, while I have to say these are tasty, they didn't work out exactly how I wanted them to. The plan was to cook them on the stove top, but these are so delicate that I had to finish them off in the oven...they were never going to make the flip. If you are up for a bit of trial and error, take a stab at making these yourself. Here's how...

Recipe - Serves 4
Corn Crab Cakes
12oz. Lump Crab Meat, drained & picked over for shells
2 Ears Corn
1C Panko, more as needed
1 Egg
2 Scallions, chopped
1/4C Cilantro, chopped
1T Soy Sauce
2T Peanut Oil

Sweet & Spicy Sauce
3T Honey
1T Sambal Oelek

Directions

Begin by making the cakes: combine the crab, corn (cut kernels off), panko, egg, scallions, cilantro, and soy sauce in a large bowl. Mix well first with a fork and then with your hands. Try to form a loose cake. If the mixture is too wet, add more panko a little at a time until a loose cake can be formed. Build 8 cakes - there will be bits of corn that won't incorporate, this is okay.

After forming the cakes, heat the peanut oil on med-high in a large caste iron skillet (or oven proof skillet). Also, preheat the broiler to high and move the oven rack up to the second spot from the top. When the oil is nearly smoking add the cakes. Allow them to cook for 2-3 minutes. Transfer the skillet to the oven and continue cooking the cakes until they are golden brown, approximately 6-8 minutes.

While the cakes are cooking in the oven, make the sweet and spicy sauce. Combine the honey and sambal in a small dish; mix well. Sambal Oelek can be found in the international aisle of a regular grocery store. It will be with the Asian/Thai ingredients. It is full of flavor, but be careful...it is spicy!

Plate the cakes and drizzle a little of the sauce over top. I served these with a side salad. Fingers crossed yours turn out like mine! :)

Mexican Style Cornbread

what vegetable can you throw away the outside, cook the inside, eat the outside, and then throw away the inside?

CORN! Fresh on the cob corn bursts with natural sweetness this time of year. It is the perfect accompaniment for so many meals. I will never forget the summer of my 7th birthday when my mama had to cut my corn off the cob. I had lost both of my front baby teeth and it was impossible for me to eat. I was so disappointed!

This cornbread recipe calls for cutting corn off the cob too, but I promise you won't be disappointed. My family has been making this for many years. I'm not sure where the recipe came from, but it is easy and delicious. It also makes a ton. Serve this at your next cookout - here's how to make it...

Ingredients - Serves 8-10
1 Box Miracle Maize Cornbread Mix (plus ingredients on back to make cornbread)
1 Can Cream Style Corn
2/3C Salsa Con Queso (suggest Tostitos)
1 Ear Corn, kernels cut off
1 Jalapeno, sliced
Butter, for greasing

Directions

Preheat the oven to 400 degrees. Grease a large caste iron pan or 13x9 baking dish. In a large bowl prepare the cornbread mix according to package directions (omit the oil). Stir in the cream corn and salsa con queso. Pour the mixture into the prepared pan and top with the fresh corn kernels and jalapenos. Bake for 28-30 minutes or until golden brown.

Allow the cornbread to cool for 2-3 minutes and then slice and serve. Perhaps you could tell my corn-y joke too??