Sauteed Zuchinni & Squash

This simple dish is so flavorful that it makes you really think why you don't make it more often!

Sauteed Zuchinni & Squash

2 Tbsp olive oil
1 medium onion, thinly sliced
2 medium tomatoes, diced
2 cups yellow squash, sliced
2 cups zuchinni, sliced
salt and pepper to taste

Slice zucchini and squash thin. Heat oil in a saute pan until hot. Add onions and tomatoes and saute until onions are tender. Add zucchini and squash, immediately stir to coat squashes well. Add salt and pepper. Lower heat and continue to cook until vegetables are tender. Serve immediately (if it sits to long it will become mushy).

Chili Meatloaf & Potato Casserole

I made this recipe for dinner along with some sauteed squash. The casserole was delicious but I should have more thoroughly read the instructions about the size of the pan. I used a 9x13 but you should definitely use something smaller. Other than that it was quite tastely, kinda like a shepard's pie texan style!!

Chili Meatloaf & Potato Casserole

Meatloaf:
1-1/2 lbs. lean ground beef
3/4 cup finely chopped onion
1/3 cup saltine cracker crumbs
1 egg, slightly beaten
3 Tbsp. milk
1 Tbsp. chili powder
3/4 tsp. salt

Topping:
3 cups prepared mashed potatoes
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1/4 cup thinly sliced green onions
1 cup shredded taco seasoned cheese

Heat oven to 375*F. In a large bowl, combine meatloaf ingredients, mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan. Bake 20 to 25 minutes or until no longer pink and juices run clear. Carefully pour off drippings.

Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat for 3 to 5 minutes or until top is lightly browned.

Applesauce-Chocolate Chip Bundt Cake

This recipes intrigued me because of a couple things, one black pepper in a cake & cardamom...ooh and the fact that you don't need a mixer for this recipe!! Verdict? Very pronounced cardamom flavor--in a good way, very moist and very delicious. I served it with a scoop of vanilla icecream. YUM-O!


Applesauce-Chocolate Chip Bundt Cake
Adapted from Food&Wine

2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground pepper
2 cups unsweetened applesauce
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 stick unsalted butter, melted
One 12-ounce bag semisweet-chocolate chips
Confectioners’ sugar, for dusting
Crème fraîche, for serving

Preheat the oven to 350*F. Butter and flour a 12-cup Bundt pan.

In a large bowl, whisk the flour with the granulated sugar, baking soda, cinnamon, cardamom, salt, cloves and pepper. Whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.

Scrape the batter into the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.

Transfer the pan to a rack and let the cake cool for 10 minutes, then invert it onto the rack and let cool completely, about 20 minutes. Sift confectioners’ sugar over the cake, slice and serve with crème fraîche.

Polenta Fries

So I rushed out of the house last evening without even taking a pic of the polenta fries that I took to my carpoolers party. These are just soo simple & easy to make. I love polenta and first saw PBS-Everyday Food make this along with some chili-rubbed beef flank. They are nice and crispy and go great with meatloaf or even some other kind of meat dish. Trader Joes has polenta in a tube for less than $2 so whenever I'm there I just pick up a tube so that when I'm at a loss for a side dish, out comes the polenta fries!!

Courtesy of Martha Stewart

Baked Polenta Fries
Adpated from Everyday Food

2 (18oz each) plain prepared polenta
2 Tbsp olive oil
Course salt and freshly ground pepper
1 tsp dried Italian seasoning or dried oregano

PReheat over to 450*F degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.

Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrnage wedges in a single layer.

Bake, turning once with a thin metal spatula, until golden and crisp, 45-50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.

Serving: Serves 4

Hard-Boiled Eggs Stuffed with Tomato, Onion, and Olive Oil

I'm headed over to my carpoolers birthday party and of course I get asked to make my infamous 'deviled' eggs. I found this recipe when I was searching for something 'different' to make for my housewarming party last year. This recipe has gourmet written all over it! I tried it and its been my 'signature' party food since. Its sooo easy and yet the flavors are just so robust it makes me want to go to the Greek Islands (not that I haven't been wanting to go there for YEARS!).

Hard-Boiled Eggs Stuffed with Tomato, Onion, and Olive Oil
Adapted from Leite's Culinaria

12 large eggs, hard boiled
1/2 cup good-quality, preferably organic, tomato paste
1/3 cup extra-virgin olive oil
1 small red onion, finely chopped
1 tsp salt
1/2 tsp freshly ground pepper

1. Peel and halve the eggs being careful not to break the whites. Scoop out the yolks and mash 6 yolks with a fork.
2. In a small bowl, mix together the tomato paste, the mashed egg yolks, the olive oil, and the onion.
3. Season with salt and pepper, and spoon or pipe the mixture back into the hollowed-out whites.
4. Serve.

Banana Chocolate Chip Muffins

I had only 2 VERY ripe bananas sitting on my fruit plate and I didn't know what to do with them! I didn't have enough to make my usual banana bread so I start my search! Aha! Found this recipe and killed two birds with one stone...healthy & only calls for 2 bananas! SCORE! While I must confess they are not nearly as screamin good as the banana bread recipe I usually make, this recipe has much more healther ingredients with still a very good solid banana taste--oh and don't forget the chocolate chips!!! Yum-O! ENJOY!

chocolate chip version

butterscotch chips version

Banana Chocolate Chip Mini Muffins
Adapted from CL membr emncar

1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed
2 tsp baking powder
1/4 tsp salt
2 ripe bananas, mashed (1 cup)
2 large eggs, beaten
1/2 cup packed brown sugar
1/3 cup canola oil
1/3 cup milk
1 teaspoon vanilla
1/2 cup mini chocolate chips (or butterscotch chips)


Preheat oven to 350*F. Oil 24 mini muffin cup pan with cooking spray. Whisk together flours, wheat germ, baking powder, and salt. Combine bananas, eggs, sugar, oil, milk and vanilla. Pour liquid ingredients into dry; stir until moist. Stir in chips. Spoon into pan and bake for 15 minutes or until golden brown and a tooth pick inserted into center of muffin comes out clean. Cool on wire rack.

Makes 36 mini muffins.

Balsamic Chicken

I made this chicken dish tonight and YUM-O! It was perfect with broccoli & rice pilaf! Very easy to put together and the outcomes was outstanding enough that you could easily serve this during the week and your boyfriend would think you slaved over a stove for hours! ahem!

Courtesy of Everybody Likes Sandwiches

Balsamic Chicken
Adapted from Everybody Likes Sandwiches



6-8 skinless chicken thighs
1 T olive oil
1 small onion, sliced thinly
salt & pepper
1 T dried rosemary
1 c balsamic vinegar
6 cloves garlic, sliced

1. Preheat oven to 450 degrees. In a 9x13 baking dish, toss around onion slices and olive oil. Add chicken to dish and sprinkle with salt, pepper and rosemary. Peek in on the chicken to make sure that the onions don't burn up.

2. In a small saucepan, bring the balsamic vinegar and garlic to a boil. Keep sauce boiling until it reduces into a nice thick, syrupy consistency. Turn off heat and set aside.

3. When chicken is cooked, about 45 minutes later, scrape up all the onion bits from the bottom of the dish to loosen all the yummy bits and then pour over balasamic vinegar sauce over the chicken. Set dish to broil for 2-3 minutes or until bubbly. Serve with sauce heaped over chicken.