Zen to Zucchini

Cheesy Chicken Spaghetti

2009-09-08T18:59:00.000-05:00

I have been craving chicken spaghetti for longer than I can remember. It's one of those things you always look for at the lunches after church cause you know it's going to be good. So, I looked and looked for a recipe that sounded like what I wanted but couldn't find it anywhere. I decided to just use bits and pieces and added a few other things and here we go. Gooey and yum.

Cheesy Chicken Spaghetti

1 lb spaghetti

1 lb chicken breast cut into chunks

1 cup chopped green bell pepper

1 cup chopped onion

1 8 oz. container sliced mushrooms

1 can original rotel tomatoes, drained

1 can cream of mushroom soup

1 lb Velveeta cheese, cubed

Salt and pepper to taste

Preheat oven to 350 degrees and start pasta water. Chop your onion and bell pepper. I hate all the little seeds in the bell pepper so I've found the easiest way to cut them is just to slice right down the sides.

Add the onion and bell pepper to a large skillet and cook for about 5 minutes. Add the sliced mushrooms and cook for around 10 more minutes.

Meanwhile, add the soup and drained rotel tomatoes to the largest bowl or pot you have. Cut the cheese into small pieces and add that to the soup and rotel. If you like it REALLY cheesy you can just double the amount.

Boil your pasta for a little more than half it's usual cooking time. It should not be fully cooked when you take it out. I just used tongs to remove the pasta and add it to my mixing bowl. I used the pasta water to cook my chicken; one less dirty pot. Feel free to cook your chicken earlier though. You also want to make sure your chicken is a little undercooked. That way it will still be tender and not dried out. Mix everything together as best you can and add it to a large casserole dish.

Bake in the oven for 30 minutes.

Corn Salad

2009-09-07T22:34:00.000-05:00

Before Saturday morning, I had never been to a farmer's market. I know...a travesty. Due to my extreme love for sleeping in and penchant for laziness, it was just not at the top of my "to-do" list. Not to mention the Sendik's in Greenfield is amazing and leaves me wanting for nothing. But when my mother-in-law Sandi told me there was a guy in one of the tents who sharpened knives (Who incidentally griped at me for being so rough with mine.), I was begging her to take me along.

I don't know why waking up at 6:00 on a Saturday morning is so much worse than any other day but it just is. If I wake up before 9:00 it's either because my early-riser husband is up cleaning something and I guilt myself out of bed or there's something really great, worth getting up for. This was totally worth it. From the amazing produce and flowers to the farmer girl wearing her hand knit stocking cap and eating her breakfast out of tin foil, it was all perfect. I would like to think next summer I will spend more Saturday mornings foraging through local produce, but let's be serious; I am not an early bird. :)

So...corn salad. I was able to get everything I needed at the market which only made this great recipe even better. You can substitute frozen corn for the fresh but you shouldn't. Fresh is best.

Corn Salad

6-8 ears of corn, shucked

1 cup halved grape or cherry tomatoes

1 ripe avocado cut into chunks

1/4 cup finely diced red onion

2 tablespoons chopped fresh basil

2 tablespoons extra virgin olive oil

2 tablespoons cider or champagne vinegar

Salt and pepper to taste

Shucking corn on the cob can be a pretty messy job but nothing beats the taste. So here are a few tips for keeping the mess down. I always put a plastic sack in the sink, my corn on one side, and a bowl or towel next to the corn. Start by running your thumb across the husk and rolling it back on itself.

Tear them off until you get close to the silk hairs, which can be such a pain to completely remove. With the last two husks still in place, divide the silk and then pull back with each husk. You'll get almost all the little strands with that one step. The ones leftover will be easy to remove.

I always cut off the very top and very bottom of each cob just to make removing the kernals easier. Add the corn to a large pot of boiling, salted water. Cook for 3-5 minutes so the corn isn't so starchy then remove and place in a large bowl of ice water.

After the corn has soaked for several minutes (It shouldn't be warm when you cut it off.), I always place it on a dish towel and use the ice water bowl as my mixing bowl to make clean up easier. Cut the corn off the cob and add to the bowl. Or you can place a smaller bowl upside down in the big bowl and cut the corn on top of that. Then the kernels will fall into the bowl.

Add the rest of the ingredients and serve cold or at room temperature. If preparing ahead, you can refrigerate the corn, tomatoes and onion and save the avocado, basil, oil and vinegar to be added right before serving. You can also leave out or add almost anything you want and it will still be great!

Zucchini Muffins

2009-08-30T17:47:00.000-05:00

Matt's Aunt Nancy, knowing how much Matt and I love zucchini patties, recently brought us some zucchini from her garden. One zucchini was the size of Matt's forearm. So, in order to use them up, I went searching for a good zucchini muffin recipe. I found one on MarthaStewart.com and just changed it up a bit. They were amazing!

Zucchini Muffins

3 cups grated zucchini (about 3 zucchini)
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flower
1 tsp Kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 cup chopped walnuts
1/4 teaspoon almond extract (strange, I know, but use it)

Preheat oven to 350 degrees. You will need two muffin tins with 12 cups each. Place liners in cups. When grating the zucchini, I just used a large box grater but if you're trying to hide the zucchini a bit more, just use a fine side of the grater.

Combine zucchini, sugars, oil and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and almond extract.

Using an ice cream scoop, fill the muffin cups almost to the top.

Bake for 22 minutes or until a toothpick inserted in the middle of a muffin comes out clean.

Chicken Fried Steak

2009-08-21T19:15:00.000-05:00

I wouldn't be a true Texan if I didn't post a basic recipe for chicken fried steak. This is the ultimate southern comfort food. When I was going to jr. college in Kilgore, the best place to get cfs was at a little shack called Big T's. And when I say shack, I mean you took back roads past railroad tracks and there was a shack on the side of the road with a stove pipe sticking out of the roof. Every Thursday they would have chicken fried steak on special for lunch and you usually had to wait for a table cause the place was loaded with college students and roughnecks (oil workers for your midwesterners.) So, considering how treasured this meal is back home, it shocks me that people don't eat it up here. Well, here's your chance. :)

Chicken Fried Steak

1 lb beef cube stead (about four steaks)
2 eggs + 2 teaspoons water
2 cups all purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1/2 - 1 teaspoon cayenne pepper depending on taste
1 teaspoon ground black pepper
1 teaspoon salt

Lay the steaks out on a paper towel and pat them dry. Add all the dry ingredients together on a plate or in a baking dish. Mix together the eggs and water. I usually just use large plates or pie plates but if you have a dipping station that would be great!

Once all the ingredients are ready, dip the steak into the flour, then the egg, and then the flour again. Place on a foil lined baking sheet and finish the rest of the steaks. Let the steaks sit for a few minutes so the coating has a chance to adhere to the meat, otherwise the crust will steam away from the steak.

Meanwhile, add enough vegetable or canola oil to liberally coat the bottom of a large skillet. It should be about 1/8 inch of oil. Preheat on med/high. When the oil starts to ripple, it should be ready. Use a piece of the caked batter to test the oil. If it starts sizzling right away, you're good to go.

Add the steaks one at a time. Be careful for any splatter! Cook the steaks for about 3 minutes on each side or until they are dark golden brown.

Gravy

2 tablespoons oil
2 tablespoons flour
1 1/2 cups milk

Pour the oil from your pan into a coffee mug and return the pan to the stove. Measure out the oil and let warm over medium heat. Add the flour and whisk for about 2 or 3 minutes. Add the milk about 1/2 cup at a time. Whisk continuously and add milk as needed. This should make enough for each steak to have a small amount of gravy to dip but if you like yours smothered or want some to go with mashed potatoes, you should double the recipe. :)

Garlic Bread

2009-08-21T01:19:00.001-05:00

The roasted garlic may take a while but it is SO delicious!

Garlic Bread

1 stick softened butter

1 head of roasted garlic (recipe)

1 teaspoon fresh or freeze dried parsley

1/2 teaspoon Italian herb mix

Preheat the oven to 400 degrees.

You can use almost any kind of bread here. Italian bread, French loaf, club rolls, leftover hamburger or hot dog buns...anything!

Squeeze all the garlic out and make a paste by smashing it against a cutting board with a fork or the back of your knife.

(I made two heads...one for the bread and one for my spaghetti sauce.)

In a small bowl, add the garlic paste and herbs to the softened butter and mix well.

Smear liberally over your bread and bake for 10 minutes or until the bread is as brown as you like it.

Yummy goodness.

Spaghetti with Meatballs

2009-08-20T19:07:00.001-05:00

I really hope these instructions don't come across as scattered and they seem. Make sure to read the recipe all the way through before you start...if you start. :) I have to say, it's worth a try!

Spaghetti with Meatballs

Meatballs (makes about 15 meatballs)

1 1/2 lbs ground beef (turkey or meatloaf mix can be substituted)

1 egg

1/2 cup grated parmesan cheese

1 1/2 teaspoons dried Italian herb mix

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon water

Sauce

1 28 oz. can crushed tomatoes

1 28 oz. can stewed tomatoes

1/2 cup finely diced red bell pepper (about half a whole large pepper)

1/2 finely diced large sweet yellow onion

1 oz. package sliced mushrooms

1 head of roasted garlic (recipe)

1/2 teaspoon kosher salt plus more for seasoning

1/2 teaspoon pepper

1 1/2 teaspoons dried Italian herb mix

2 tablespoons fresh or freeze dried parsley

1 tablespoon fresh or freeze dried basil

1 lb spaghetti noodles

Extra virgin olive oil

Grated parmesan for topping

I always get my pasta water started first. I usually end up forgetting about the water because I'm too caught up with everything else, so even filling the pot with water and putting it on med/low is a fantastic way to start!

In a large bowl, combine all ingredients for the meatballs and start mixing. I always just use my hands and work the mixture until combined well but not over mixed. Form the meat into balls somewhere between the size of a golfball and a racquetball. I lay mine out on a foil lined baking sheet for easy transfer.

Coat a large skillet with olive oil and preheat on med/high. I NEVER measure oil...I start with just enough to coat the pan and you can always add more if things start looking dried out. When the pan is hot, add the meatballs. I didn't use a non-stick skillet because, even though the meat will probably stick, I want to use the little browned bits to help flavor the sauce. So, once the meatballs are seared on the first side (about 5 minutes), I use a spatula to help turn them over. I only sear the top and the bottom and then transfer them to another plate or baking sheet. You'll finish cooking them in the sauce. If you use a really fatty beef like ground chuck (more flavor!), you'll need to sop up most of the fat before making the sauce. I just use tongs and some paper towel.

Turn the heat down to med/low, add a little more oil to the pan and then toss in the onion and red bell pepper. You really want these to cook slowly so they almost melt into the sauce. Make sure to scrape up all those yummy bits of flavor left by the meatballs.

After about 10 minutes, add 1/2 tsp of salt, 1/2 tsp of pepper, the mushrooms and garlic paste. Mix well, cook for another 5-10 minutes, and then add in the crushed tomatoes. Turn the heat all the way down and let simmer. Meanwhile, drain the stewed tomatoes but reserve the liquid. Cut the tomatoes into chunks and add to the sauce. If you don't like your sauce chunky, you can use diced tomatoes or another can of crushed tomatoes. Add all the herbs and let sauce simmer for 15 minutes, stirring occasionally. Check your pasta water.

After 15 minutes, taste the sauce. If it seems like it needs a little something, pepper, basil and parsley are safe things to add. Be very careful with the dried Italian herbs because they can be really overpowering. Add the meatballs to the sauce, cover and let simmer for about 10 minutes. At this point, add the pasta to the water.

Serve the meatballs over the hot pasta and don't forget the garlic bread!

Cowboy Cookies

2009-08-20T15:27:00.000-05:00

This is one of my favorite cookies. They're so, so yummy!

Cowboy Cookies

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup white sugar

1 1/2 cups packed light brown sugar

1/2 cup vegetable shortening

1/2 cup butter, softened (1 stick)

2 eggs

1 teaspoon vanilla

2 cups old fashioned oats

1/2 to 1 cup coconut flakes (depending on taste)

1 cup chocolate chips (milk or semi-sweet)

1 cup chopped pecans

Preheat the oven to 375 degrees. In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.

In a large bowl or stand mixer, cream the butter, shortening, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time and then pour in the vanilla. Slowly add the dry ingredients and then add the oats. If you aren't using a stand mixer, it might be kind of tough to add the rest but you can do it! :) Stir in the remaining ingredients.

Using a small cookie scoop (mine's Pampered Chef but you can get them practically anywhere), place the cookies on a baking sheet about 1 inch apart. If you aren't using a baking stone or aluminum pans, you might need to spray your cookie sheet with Pam. I got my aluminum pans from Wal-Mart and they're awesome! I also have some Pampered Chef pans/stones that are wonderful too.

Bake the cookies for 12 - 15 minutes. The outside will be crispy and the inside will be chewy and oh so delicious!

Zucchini Patties

2009-08-20T10:37:00.001-05:00

We eat these at least once a week and it's usually on our veggie night. I'm posting a full fat version and the low fat version, which is what I make about 90% of the time and it's just as good. Hope you like them!

Zucchini Patties

4 medium to large zucchini

2 tablespoons Kosher salt

1 egg

1/2 cup mayo

1/2 cup panko (can be found near the breadcrumbs)

1/2 cup grated parmesan cheese

1/2 tsp pepper

For the low-fat version, substitute light sour cream for the mayo and leave out the panko.

Start by shredding the zucchini with a box grater. Add the salt and mix. Allow to sit for about 30 minutes. This will help draw out the moisture from the zucchini. Dump zucchini into a kitchen towel and squeeze out all the excess moisture. If you do it right there should be a TON. (I buy flour sacks from Target and they are awesome! They're in the same section as the kitchen towels.)

Return shredded zucchini to the bowl and add all remaining ingredients. Mix thoroughly. I always flatten my mixture out and score the top with my spoon like a pizza. That way the patties all come out roughly the same size. For smaller patties, obviously make more little pizza slices.

Preheat a large non-stick skillet (I use a big electric skillet) on med/high to high heat and coat the bottom with canola or vegetable oil. For more flavor your could use olive oil and butter. Don't use butter alone because the smoke point is too low and it will burn. Once the oil is hot, add the patties one at a time and flatten out. Cook the patties for about 10 minutes on each side. You can tell they're ready to flip when the edges start to turn dark brown/almost black. You have to really get your spatula under the patty so it doesn't break apart, especially if you're making the low-fat version.

We eat ours plain but you could serve it with some marinara or even a dollop of sour cream.

Israeli Couscous With Tomatoes and Basil

2009-08-19T17:22:00.000-05:00

Couscous isn't usually our thing but I was making it to bring to someone else and low and behold, it's pretty yummy!

2 cups Israeli (pearl) couscous

1 cup chicken broth

1 cup water

1 container grape tomatoes

1 tablespoon fresh basil

1 tablespoon fresh flat leaf parsley

salt/pepper

olive oil

Start by preheating the oven to 425 degrees. Pour the tomatoes out

onto a baking sheet, coat with olive oil and sprinkle with salt. Bake for about 20 minutes or until the skin begins to burst on the tomatoes.

Then, coat the bottom of a large skillet with olive oil. Preheat on med/high and then add the couscous. Toast until brown, stirring often. Meanwhile, heat the chicken stock and water in a small saucepan.

When about half of the little circles are brown, add salt and pepper to taste. I used 1 tsp salt and 1/2 tsp pepper. Stir again and then add the chicken stock and water. Turn heat down to a simmer, cover, and let stand for about 8 to 10 minutes.

When the couscous has almost completely soaked up the broth, add in the tomatoes, parsley and basil. Let sit for about 10 minutes, then stir and serve.

Chicken Roulade With Spinach and Bacon

2009-08-18T16:33:00.000-05:00

Definitely not a "quick and easy" recipe but totally worth it. I made it for dinner tonight and Matt was positively gushing! You can substitute the inside with practically anything...these are just items I had on hand.

Chicken Roulade With Spinach and Bacon

4 boneless skinless chicken breasts

1 10 oz. bag fresh spinach, chopped (Frozen can be substituted but drain well!)

6 slices bacon, diced

1 cup diced mushrooms (about 3/4 of an 8 oz. container)

3 large shallots or 1/2 cup yellow onion thinly sliced

1/2 cup grated parmesan cheese divided

2 tablespoons extra virgin olive oil

Gravy:

1/4 cup white wine

1 tablespoon flour

1 1/2 tablespoons butter

1 to 2 tablespoons roasted garlic paste

1 cup chicken stock

1 tablespoon half and half, cream or milk

Start by preheating your oven to 325 degrees.

Dice your spinach, mushrooms and bacon, and slice your shallots. In a large

skillet, add 1/4 to 1/2 cup of water. When water is steaming, add the spinach and cook until wilted. Add more water as needed. Drain on paper towels and then add to a medium bowl. In the same skillet, cook the bacon on med/low heat until almost crispy. Use a slotted spoon to remove bacon and drain on paper towel. Add to spinach. Turn up the heat to med/high and add the diced mushrooms. Don't touch for several minutes so they will have a chance to brown. Stir in shallots and cook for 3 to 5 minutes. Turn off heat and remove mushrooms and onions to drain, then add to the spinach and bacon. Season entire mixture with salt and pepper to taste and set aside.

Place one piece of chicken between two pieces of plastic wrap, and using the flat side of a mallet (You can also use the bottom of a heavy skillet or even a rolling pin.) flatten chicken to about 1/4 an inch.

Add mixture to the inside of chicken, sprinkle two tablespoons parmesan cheese on top, and use plastic wrap to help you tightly roll the chicken up. Seal the ends and any other loose areas with toothpicks.

In the same skillet, add about 1 tablespoon of olive oil to bacon drippings, turn heat up to med/high, and sear chicken on both sides. (About 5 to 6 minutes total.)

Remove chicken from pan and place on a baking sheet. Cook in oven for 20 or 25 minutes. Meanwhile, heat skillet over medium heat and add white wine to deglaze pan (you can substitute chicken broth if you want). Make sure to scrape up all the little bits on the bottom of the pan. Reduce by half and then add butter and garlic paste. Add the flour and then add the chicken stock 1/4 cup at a time. After you have added all the chicken broth and the sauce begins to thicken, add the half and half, then remove from heat. I strained my sauce into a gravy bowl before serving.

After the chicken is finished, remove from oven and allow to rest for 3 to 5 minutes. Slice on an angle and serve over the roasted garlic sauce. SO yummy!!

Roasted Garlic

2009-08-18T15:47:00.000-05:00

I'm starting with one of my absolute favorite things to make. Roasted Garlic. It's so simple and delicious and can be used to add depth of flavor in so many other recipes!

Roasted Garlic

1 head of garlic

1 tablespoon extra virgin olive oil

1 tablespoon Kosher salt

Sheet of aluminum foil

Start by preheating the oven to 400 degrees. Cut the head of the garlic off with a sharp knife.

Place the garlic on the foil and then simply pour on the olive oil and sprinkle the salt on top.

Bunch the foil up at the top so it looks like a little pouch. Bake in the oven for one hour or until the garlic starts to turn golden brown. Let cool and then use the foil to squeeze the garlic from the bulb.

I roasted mine a little longer because I like the chewy browned bits sometimes. Usually it's best to cook only until the garlic looks more like the cloves in the middle. It will be smooth and creamy and your house will smell amazing! :)

Here we go...

2009-08-18T15:41:00.001-05:00

I was looking up food quotes to try and get some inspiration for the title of this blog and one of the links said "zen" to "zucchini." So why not? It's too impossible to find a title that makes sense and hasn't already been taken. So let's get cooking!