Figgy Bites

You can thank my daughter for calling these little balls of delight "Figgy Bites". She gets full credit for naming them.

I was going for the obvious choice: Fig Balls.  

I think she was a bit embarrassed...LOL

I am loving them no matter what we call them.  They disappeared from our fridge really fast.

In my mind it is like eating just the center of a Fig Newton.  This used to be my favorite cookie before I found out that my body doesn't like wheat.  Some day I hope to work on a gluten free Fig Newton Cookie but for the time being I will just eat a few Figgy Bites.

They are really easy to make.  The centers are great by themselves and that makes them a simple snack.  But if you want to up the WOW factor and add a gourmet touch then add a coating.  I chose to roll mine in crushed almonds.  

Rye?  CHOCOLATE!!!!!

Guess which ones were eaten first?  

I also thought they would be awesome rolled in toasted coconut, pistachios, crushed Chex cereal, and cocoa powder.  The cocoa powder would make them look like truffles.  YUM!

Next week I have some great recipes coming out.  I have been sharing a lot of simple things because that is what has been easy for me the last 9 months.  I am pretty much back into the groove of things and working on some more advanced recipes for the gluten free cook.  I have a wonderful gluten free pasta dough and a blueberry bread loaf that will knock your socks off or flip flops (summer time wear).

Please Pin, Share and Comment--I love to hear from my readers.

ENJOY!

Figgy Bites

1 1/2 cups almond meal
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1 cup soft dehydrated figs, stems removed
1 tablespoon water
1/4 cup maple syrup

Coating the bites is your choice: any ground nut, cocoa powder, toasted coconut, etc

1.  I used my Vitamix.  I tossed everything into the pitcher and let it blend until well combined.  Use the stomper to mix as it blends.

2.  If you do not have a Vitamix, then use a food processor.  Add all of the ingredients and blend until the ingredients.  If it is having trouble blending because the dough is stiff, add a tablespoon of water at a time until the dough forms.  It should be stiff but I don't want you to burn up your food processor.

3.  I used a cookie scoop.  A small size is perfect.  Scooped the fig dough into balls and placed them on a parchment paper-lined cookie sheet.  Refrigerate until firm, about 1 hour.

4.  Remove and roll in your choice of coatings: nuts, chocolate, sprinkles, cocoa powder, etc...

5.  Store in the refrigerator.

Written by Sherron Watson

S'more Trail Mix

Our first week of summer vacation is in full swing.  

Last week was a doozy!  Rye had all four wisdom teeth pulled on Monday.  She recovered much faster than I had thought she would.  I have no experience with wisdom teeth as I never got any.  I don't know how rare that is but I am so glad that I was one of the few that did not have them.  

The dentist was the last place I ever wanted to be and that fear kept with me all the way until just a few years ago.  I finally realized that it wasn't as bad as my mind made it out to be.  I can't tell you the anxiety that would build up inside of me with each visit I had to make.

I think what finally helped was that my kids were my hero's of courage.  They never bat an eye when I say it is time for a dentist appointment.  They walk in laughing and leave even happier.  How is that possible?

Their bravery has helped me to over-come any anxiety that settled into my bones the night before.  I had less fear of having a baby than I did having my tooth pulled in January.  Silly--I know.

This is not unusual for my kids to be teaching me little things about life.  I know as a parent I am the one they should look to for advice, encouragement and safety but several times in my own life I find them giving these three things to me.  

I am not really sure what S'MORE I could ask for?  

To say thanks to my kids for being my super hero's here is a yummy treat I made just for them to kick off our summer fun.

I love you--Rye, Drake, Isabella and Finnley.

ENJOY!

Smore's Trail Mix

Makes 4 cups

Prep Time:  5 minutes

2 cups cinnamon or graham cracker cereal (Gluten Free Cinnamon Chex Cereal works too)

1 cup mini marshmallows

1/2 cup chocolate chips

1/4 cup sliced almonds

1/4 cup coconut slices

1.  Combine all ingredients in a large zip lock bag.  Mix.

2.  Store in an airtight container of bag for up to 1 month.

Written by Sherron Watson

Tortellini and Sausage Soup

I love making homemade pasta for my family.  I made these little tortellini's in March for a magazine shoot.  We were sharing ideas for taking our lunches to school or work.  

I shared several kid friendly recipes but I also wanted to have an easy adult recipe.  I make ravioli's all the time and decided to make these cute little "belly-button" filled pastas to add to a broth-based soup. I kind of get tired of eating creamy soups and this was nice to have a soup base that was slurp-able.  Although I don't recommend slurping your soup at work--just sayin'.

I know that filled pasta is tricky for those that eat gluten free.  I have found, at Whole Foods, they carry a gluten free filled pasta in the cheese section.  I have not tried it yet but my friends have and they think it is wonderful.  The texture and flavor are both good.  If you don't have a recipe that you use at home I would suggest this as an alternative for this recipe. 

If you want to make your own gluten free wrappers for the tortellini, here is a recipe you can try.  I am working on my own version of a gluten free pasta to make stuffed raviolis and tortellinis. That recipe will come out next week--so check back.

Here is the link to the filling that I used in the tortellini pictured as well as how to shape the pasta.

Making homemade pasta is fun and the filled versions are not hard to master.  Time consuming?  A little bit but if you plan the time then it won't be a problem.  The kids love to help make pasta so this is a fun family friendly activity to do together.

Make the homemade pasta only if you want and desire to experience that part of the soup.  Otherwise use your favorite store bought filled pasta.  Do what fits your schedule and family dynamics.

Tortellini and Sausage Soup

Makes 4-6 servings

2 large sausage links, I use the ones from Whole Foods--usually a spicy variety.

1 tablespoon extra virgin olive oil

1/4 cup red onion, diced

3 cloves garlic, minced

1/4 cup green bell pepper, diced small

4 cups chicken broth

1 can diced tomatoes, drained

1 cup fresh baby spinach 

2 cups uncooked tortellini (fresh or frozen/store bought or homemade)

Salt and pepper,to taste

1/4 cup fresh basil, optional

grated parmesan cheese, optional

1.  In a medium frying pan add olive oil. Turn heat to medium.

2.  Cut sausage links into 1 inch pieces.  Cook in oil until done.

3.  Remove sausage pieces to a paper towel and set aside. Add diced onion and bell pepper to oil (add more oil if needed).  Cook for 3 minutes, add garlic.  Continue cooking for 1 more minute. Be careful to not burn the garlic.

4.  In a medium stock pot, add broth, diced tomatoes and the vegetables from above.  Bring to a boil.

5.  Add tortellini and cook until pasta is cooked through.  Time will vary based on whether you are using fresh or frozen pasta.

6.  When tortellini is done, add sausage pieces and fresh spinach/kale.  Stir and let set for 5 minutes.  The spinach will wilt in the hot broth.  

7.  Serve immediately with grated parmesan cheese or store in air tight containers for up to one week.

This was an image for the lunch article I wrote.  This little cup held about 1 1/2 cups of soup.

Written by Sherron Watson

Homemade Cheese Tortellini

This recipe is not gluten free.  I contribute a variety of recipes to several non gluten free clients.  I made Tortellini and Sausage Soup for Capital Style Magazine a few months ago.   I know that I normally share gluten free recipes but this was a family favorite and I want my family to have it for their virtual cookbooks.

I am trying and testing gluten free pasta doughs all the time.  I have yet to find one that I like or that I can consistently make without a failed attempt.  It has been frustrating for me.  When I need a gluten free filled pasta I shop at Whole Foods and buy the brand they have in their cheese section.  

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STOP THE PRESSES AND IGNORE THAT LAST PARAGRAPH ABOUT NOT HAVING A GLUTEN FREE PASTA FOR STUFFING--I DO NOW!

Update:  I wrote this last week and I have fretted over the fact that I cannot provide my gluten free readers with a reliable gluten free pasta dough that I have successfully made.  These things do keep me up at night. I have tried a variety of recipes but nothing quite tasted or felt right.  

I woke up yesterday with an epiphany of what I was doing wrong.  I was close but always missed the mark on the dough ever so slightly.  Today--nailed it!  I have successfully made stuffed gluten free pasta in the shapes of tortellini and ravioli.  

So what is next?  I need to make it 3 more times this weekend to be 100% sure that it will work. Please come back next week and I will be posting the recipe for the gluten free pasta dough. 

...continue reading.  {insert happy dance here}

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So with that said, here is a recipe that I use for pasta.  It works well in my pasta machine and my family likes the flavor.

First, don't be afraid to make pasta from scratch. It may seem overwhelming your first time but it gets easier the more you do it.  Pretty soon you will be making it without a recipe.  It takes a bit of planning but it is worth the time and effort.  

I promise.

Second, making stuffed pasta is equally as enjoyable but it does take a bit more time and planning. Again, once you make it a few times it will get easier and easier.   Stuffed pasta is fun because you can make a variety of fillings.  The filling recipe I am sharing is a basic cheese  filling that my family, especially the kids, enjoy.  

I own a ravioli tray--LOVE IT! That is an option if you don't want to make the tortellini.  These tortellinis are made using your two hands.  Be patient with your abilities the first few you make.  It took me about 5 before they looked like the picture at the top of this post.  My daughter helped me make a bunch too.  

Kids love to make pasta!

When I make pasta, it is standing room only.  What I mean by this is that my family is standing in the kitchen with bowl in hand waiting for me to take the pasta out of the boiling water.  They go and sit and eat.  Then they start the process over.  I work on an island in the middle of my very small kitchen and whip these puppies out as fast as possible.  I am standing too!

I know this looks like an overwhelming night in the kitchen and it might be your first time.  I would just encourage you to give it a try once.  

Let me know how they turned out for you and your family.

ENJOY!

I used some of the tortellini in this Tortellini and Sausage soup.  Recipe coming tomorrow to the blog.

Pasta (Filling ingredients listed below)

1 batch of pasta is enough to feed my family of 5.  It will make about 50 tortellini's depending on how large of a circle cutter you use.

3 cups of all purpose flour
4 large eggs
pinch of salt
3 T. water (possibly more depending on dough)

1.  Mix the salt and flour together and dump on a clean table. Make a well in the center of the flour and add your eggs and 3T. water.  With a fork, start mixing the eggs into the flour.  I also like to have a metal pastry scrapper so that with one hand I am mixing and the other one I am keeping my flour from going all over the place.  Work the dough into a ball.

I keep a bowl of water nearby.  As I start to knead the dough and if it feels too dry I wet my hands and go back to kneading.  I might do this 3 or 4 times.  The dough should not be dry. 

2.  Kneading time will be about 10 minutes.  Around 8 minutes into the kneading you will notice the dough start to become softer. 

3.  After you have kneaded the dough, cut the ball into 4 sections.  I wrap each section in saran wrap and let it rest for 30 minutes.  

NOTE:  The instructions above are for mixing the dough by hand.  I don't do this every time because I don't always have, well, the time.  I do make this in my Kitchen Aid too.  I add all of the ingredients to the bowl.  Add the dough hook.  Slowly start the mixer until everything is combined and formed into a ball.  If the dough is too dry, add a teaspoon of water.  If the dough is not shaping into a ball, add a dusting of flour until it has pulled away form the bowl. Once the dough is in a ball and pulled away from the bowl, knead for 5 minutes at a medium speed.  Once dough is kneaded, follow step 3 above.

Ravioli Filling

1/2 cup of Ricotta Cheese
1/4 cup of diced green onion, chopped fine
1 tsp minced garlic
1/3 cup of parmesan cheese, grated fine
1/3 cup mozzarella cheese, grated
1/4 tsp of pepper
1/2 tsp of salt
5 leaves of fresh basil, chopped fine

1.  Mix the filling ingredients together in a small bowl.

2.  Keep in refrigerator until ready to use.

To make the tortellini

1. Prepare your pasta and filling.  (Instructions above)  Bring a large pot of water to a rolling boil.

2.  Roll out your dough into long pasta sheets.  Do this by hand rolling with a rolling pin or using a pasta machine.  If you need help with how to use your pasta machine--go here for more detail.

3.  I use a 3 inch round cookie cutter to make the circles.  Add a 1/2 teaspoon or less of filling to the center of each circle. See picture below. You can do more but I find they are harder to close with a very full center.

4.  To shape the tortellini.  I lift each circle, dip my finger in a bowl of water and run it around the edge of the circle. Fold the circle in half. Lightly pinching the dough together . See picture below. I flip the pasta so that the straight edge is next to the tip of my fingers.  Using both hands, and with my thumb and pointing finger, I grab the edges and have them meet together. I overlap the corners and push together to seal.  Add a touch of water if they are not staying.  When you bring the two edges together the rounded part of the halved shape will start to curl up.  See pictures.

5.  Add filled tortellini to soups or boiling water to cook.  They take about 5-6 minutes to cook through.  The size does matter so if they are bigger they may take longer to cook.

6.  Remove tortellini from boiling water and serve with your favorite sauce, browned butter or grated parmesan cheese.

7.  Leftover cooked tortellini can be kept in the refrigerator and reheated the next day.  Leftover dough can also be refrigerated but not for more than 2 days.

Written by Sherron Watson

Scotch Eggs

Not what you were expecting?  Don't fret, there are better pictures below.

I couldn't resist.  I took these pictures in a matter of seconds because I was juggling this little project, a homeschool assignment for Isabella and working with limited napping time for Finnley.  I guess what I am trying to say is there was a bit of stress associated with these pictures and when I opened them in Photoshop, all I saw staring back at me, were two large eyes.  I laughed out loud and went with the moment.  Drew the eyes that were magically looking at me on the screen.  I think it works.

Enjoy the laugh!

I have been wanting to make these again for a long time.

I made them for the first time 2 years ago when I returned from a trip to NYC. We stopped into a little pub off Broadway and found ourselves ordering three of these.  I thought to myself, " what a perfect combination--egg and sausage".  

It took me a while to get mine to look like theirs and taste just as good.  My first few attempts I deep fried them.  Although I like the very crispy exterior I didn't like the idea of frying them.  I decided that I would give it a shot in the oven and bake my little googly eyes--I mean--scotch eggs.

It worked.  I was really happy with the results.  The inside egg was perfectly cooked through--no ring around the yolk-and the sausage with breading had a nice texture.  I will say that when they are reheated the next day you will lose that bit of crunchy-firm outside.

These make the perfect quick breakfast to take camping.  I make them the day before. Wrap them in foil, toss in the cooler and when ready to use, lay them on an open grate above the fire.  Turning them every few minutes until heated through.  Easy?  YES and I like it that way when camping.

Baking and frying gluten free recipes that call for breadcrumbs used to be a problem for me until I figured out a solution that works well in my kitchen.  I have purchased the little plastic containers in my local grocery store labeled: gluten free bread crumbs.  I don't like them.  They always seem to bake very hard and the texture feels like I am eating sand.

This is what I do.  I use a brand of gluten free bagel-style crackers with the flavor of garlic and onion.  I add the box to my Vitamix, zap it a few times and I have perfect bread crumbs that are seasoned perfectly.

I store any leftovers in an air tight baggie in the freezer.

Looking at the above picture you can see little specs of the breadcrumbs catching the light from my window.

I would be really interested in knowing how you make your gluten free breadcrumbs or a brand that you find acceptable.  I am always open to new ideas.

ENJOY!


Scotch Eggs
Makes 4

1 pound seasoned pork sausage
4 large eggs
1/2 cup bread crumbs

1.  Preheat oven to 425 degrees and spray baking dish with cooking spray.

2.  In a small pot, place eggs and enough water to cover the eggs.  Turn heat to medium high and cook for 8 minutes.  Eggs will not be hard-boiled at this time.  The yolk will still be very soft.

3.  Cool eggs and peel.  Be very careful when peeling because of the soft center.

4.  Divide the pork into four portions.  Place one portion in the palm of your hand and flatten. Place an egg in the middle and gently wrap the sausage around the eggs. Seal any open edges.  The whole egg should be wrapped in sausage.

5.  Place the bread crumbs in a small bowl.  Roll the sausage-egg in the crumbs and place on a baking sheet.  Spray the eggs with your favorite cooking spray.

6.  Bake the Scotch Eggs for 20 minutes, rotate dish, and bake for an additional 20 minutes.  Baking times may vary because of oven temperatures.  You want your egg to be golden brown on the outside and firm to the touch.

Written by Sherron Watson

Chili Dog Casserole #SundaySupper

Do you need just the recipe? SCROLL TO THE END 




My goal in life has always been to provide these sweet little spirits,  that have been born into our family, with a life filled with love and kindness.  Cory has definitely filled those shoes and then some. I can't say it has always been easy for him to be married to a feisty-Irish-woman.  His patience and understanding with our kids are admirable.  I know that they roll their eyes when Dad says things but one day they will understand his wisdom.  I think, as kids, we all rolled our eyes at our parents.


Cory loves hotdogs.  I thought today I would share a quick and easy casserole. This is a great addition to your weekly line up of simple meals, especially with the busy summer days ahead of us.

The bacon and jalapeno give it that gourmet flair for our family. How would you jazz this dish up to fit the mouth-watering taste buds of your family?  Share below in the comments.

ENJOY!

We have 60 recipes that are centered around manly foods!  The recipes are listed with links at the end of this post.

Chili Dog Casserole

Serves 4, two small hotdogs per person

This dish can be thrown together with cans of chili, hotdogs, store-bought buns, pre-packaged shredded cheese, a jar of jalapenos and bacon bits OR go all out and make homemade chili (recipe here), fresh jalapenos, fried bacon, ciabatta rolls from your favorite bakery, and your favorite hotdogs. Make it so it fits into your schedule and family.  My recipe is just a guide.

2-15 oz cans of your favorite chili
4 large hotdogs, cut to fit buns
1 package of ciabatta rolls, I used gluten-free
2 cups of white cheddar cheese, grated
1 fresh jalapeno, sliced thin
1/2 cup fried bacon, diced small
yellow mustard, for the inside of buns
1/4 cup red onions, diced small

1.  Preheat oven to 350 degrees.  Spray a 10X10 baking dish.

2.  Precook hotdogs in the microwave for 3-5 minutes.  Fry bacon, grate the cheese, dice the onions, etc.  Prepare your ingredients for the casserole.

3.  I used 4 ciabatta rolls and cut them in half.  I cut the hotdogs to fit perfectly inside of the buns.  The little pieces of leftover hotdog, I sliced and added to the chili.

4.  Add Chili to the baking dish.  Place hotdogs and buns in the chili.  See picture.

5.  Bake casserole for 25 minutes.  Chili should be hot and buns toasted.

6.  Remove from oven and top with cheese, bacon, jalapenos and red onion.  Bake for an additional 15 minutes.  Cheese should be melted.

7.  Serve immediately.  Store leftovers in the refrigerator for up to 5 days.

Isabella was anxiously awaiting for the photoshoot to be over so that she could get her little fingers into the bacon and cheese.  I just so happened to turn around in time to capture the amazing moment.  She sat there and watched the rainfall and was pleasantly surprised to discover that cheese and bacon go nicely together.   

Manly Starters:

• BBQ Chicken Nacho by Country Girl in The Kitchen
• Beer Battered Fried Mushrooms by Kudos Kitchen by Renee
• Burrata Bresaola and Arugula Appetizer by Family Foodie
• Chicken Satay with Spicy Peanut Sauce by Hip Foodie Mom
• Chipotle Pork Belly-Stuffed Jalapeño Poppers by The Redhead Baker
• Coconut Beer-Battered Prawns with Spicy Marmalade by The Wimpy Vegetarian
• Devils on Horseback by Nosh My Way
• Fried Pickles by Cookin’ Mimi
• Garlic and Herb Wine Jelly by What Smells So Good?
• Maple Sriracha Chicken Wings by Manu’s Menu
• Tomato Bacon Jam by Feed Me, Seymour

Manly Mains:

• Bacon Bourbon BBQ Burgers by The Girl In The Little Red Kitchen
• Bacon Cheeseburger Crustless Quiche by Cupcakes & Kale Chips
• Beef Barbacoa by Casa de Crews
• Beef Short Rib Sandwich by Life Tastes Good
• Beer Brats with Pepper Relish by Jelly Toast
• Beer Can Chicken by Curious Cuisiniere
• Chicago Style-Pizza by Small Wallet, Big Appetite
• Chili Dog Casserole by Simple Gourmet
• Chipotle Pork Chops by girlichef
• Coconut & Lime Grilled Shrimp Skewers by Take A Bite Out of Boca
• Colossal Burger by Jane’s Adventures in Dinner
• Gluten Free Lemon Pepper Wings by Gluten Free Crumbley
• Grilled Chipotle Chicken Pizza by Peaceful Cooking
• Grilled Lobster with Miso Butter by Kimchi MOM
• Grilled Sweet Guava Chicken by The Foodie Army Wife
• Ham and Pineapple Pizza Pockets by gotta get baked
• Huevos Rancheros Casserole by Pescetarian Journal
• Lacquered Short Ribs in the Slow Cooker by Shockingly Delicious
• Maple Chipotle Barbecue Pork Tenderloin by Flavor Mosaic
• Meatball Burger on Garlic Bread by Healthy.Delicious.
• Mom’s Slow Roasted Brisket by Food Lust People Love
• Perfectly Pan Seared Steak by Serena Bakes Simply From Scratch
• Pollo al Peperoncino by Run DMT
• Polish Coal Miner Piggies (Stuffed Cabbage Rolls- Golabki) by Rants from my Crazy Kitchen
• Red Chile Shredded Chicken Tacos. How to win over your man’s stomach and steal his heart. by Simply Healthy Family
• Ropa Vieja by Meal Diva
• Salt of the Earth Ribs by Culinary Adventures with Camilla
• Salisbury Steak w/ Loaded Mashed Potatoes and Mushroom Gravy by A Kitchen Hoor’s Adventures
• Smoked Turkey Drumsticks by Cindy’s Recipes and Writing
• Stuffed Chipotle Bacon Cheese Burgers by Peanut Butter and Peppers
• Stuffed Pork Chops by The Not So Cheesy Kitchen
• Tex-Mex Gut Buster Chili by Bobbi’s Kozy Kitchen
• The Cleveland Hogg Burger by Seduction in the Kitchen

Manly Desserts:

• Beer Funnel Cake by Killer Bunnies, Inc.
• Black Forest Cake by Noshing with the Nolands
• Carob Chip Cookies by Pies and Plots
• Chunky Monkey Vegan Banana Bread by Ninjabaking.com
• Classic Cheesecake by Hot Momma’s Kitchen Chaos
• Fat Man’s Pie by Magnolia Days
• Mandarin orange cake aka southern pig pickin’ cake by Baking & Browning
• Pizookies by That Skinny Chick Can Bake
• Grilled Pound Cake Stacks with Roasted Strawberries by Melanie Makes
• Strawberry Rhubarb Pie With Mascarpone Cream by La Bella Vita Cucina

Wine Pairings for Man Food #SundaySupper byENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Easy Zucchini Bake

When I say this is easy--it really is.  This picture was snapped in a hurry as my family was waiting to consume the dish.  It is one of our favorite quick meals.

I use this recipe for my leftovers in the refrigerator.  It is not uncommon for my kids to eat pasta with "red sauce" at least 3 times a week.  They love it.  Red sauce is any kind of Italian sauce. We make ours from scratch but using a jar brand is okay too.

I always have zucchini in the fridge.  We use them for our spiral salad, as noodles (see the marinara recipe) and in smoothies.  I just find that when I get down to two zucchini's it is almost not enough to do much with them.

I ground one pound of hamburger with 1/4 cup diced red onion, 2 cloves of fresh minced garlic and salt/pepper at the beginning of the week. This saves me a ton of time on busy nights to have this combination already pre-made and ready to go. With this basic ground beef mixture, I can whip this casserole up, add taco seasoning for taco salad, add it to a soup or make a quesadilla for the kids lunch.

Do you find yourself using left overs to make casseroles?  I feel like my Mom.  LOL

I know that some may find that a casserole is cheesy and creamy.  Well, I love those types too but we are trying to cut back on that and so this is the closest I get to cheesy--a little bit melted on top.

Whats with the guacamole?  Again, another leftover in the icebox.  It was awesome with each bite.  The zucchini had a bit of a bite and the guacamole was smooth and creamy.  Hey, there is that casserole yumminess right there, in the guacamole.

Easy Zucchini Bake

Serves 4

4 fresh small zucchinis, washed and halved
2 cups of cooked ground beef, seasoned (see comments above)
2-3 cups red sauce (homemade or store bought)
1 cup of mozzarella cheese, grated
guacamole, optional

1. Preheat oven to 350 degrees.

2.  In a small casserole dish (7X11) line up the halved zucchinis on the bottom of the pan.

3.  Sprinkle the meat, then pour the sauce, and add the cheese.

4.  Cover with foil and bake for 25 minutes.  The idea is to steam/cook until the zucchini is tender.  The zucchini will produce a small amount of water at the bottom of the dish when baking is complete.

5.  Remove from heat, serve and top with guacamole.

Written by Sherron Watson

Greek Pasta Salad

I love Greek food.  Annapolis just had its Greek Festival last week and we missed it. BOO

The primary reason we missed it was because taking a baby to the festival just did not sound fun to me.  I am usually up to packing Finnley to almost every event but the Greek Festivals are different.

The food is always soooooooo, did I mention, soooooooo good. The music is amazing.  I can never get enough of watching the dancing numbers.

The Greek Festivals is a day long event in my mind.  I want to stay and watch it all.  Take in the whole experience.

I am already planning next years visit.  Finnley will be older and can stay with a baby sitter, her older sister or come with us and nap at the festival.

To keep myself happy I made this Greek Salad with a nice greek yogurt dressing.  I love feta cheese and any type of olive.  The addition of crunchy cucumbers paired with the noodles is simply enjoyable.

I hope your summer is off to a great start.

ENJOY!

This was from a few years ago.  We haven't changed much.

Greek Pasta Salad and Dressing

Serves: 4-6

Prep Time: 30 minutes

Salad Dressing

1 (16 oz) plain Greek Yogurt

1/4 cup extra virgin olive oil

1 tablespoon fresh dill

1 tablespoon lemon juice

1 teaspoon sea salt

1/2 teaspoon fresh ground pepper

3 cloves of garlic

1.  Add all of the dressing ingredients to a high power blender or food processor and blend until smooth.  Refrigerate while preparing the pasta salad.  

*Can be prepared the day before.

Greek Pasta Salad

1 (16oz) box of Penne Pasta, cooked

1 cup pitted Kalamata olives

1/2 English cucumber, peeled, seeded and chopped

3/4 cup sun-dried tomatoes in oil, drained and chopped

1 cup of marinated artichoke hearts, drained and halved

1 cup crumbled feta cheese

1/4 cup fresh dill

1/4 cup green onion, diced

NOTE:  I use my favorite gluten free pasta to substitute the regular penne pasta listed above.

1.  Toss the above salad ingredients in a medium size bowl.

2.  Add salad dressing to salad and refrigerate until ready to serve.

Creamy Caesar Salad Dressing and Salad

The family and I have been doing a lot of camping this spring.  We are trying to get out and beat the heat.  Maryland summers are hot and humid and the bugs are everywhere.  Ticks and mosquitos, oh my.

Spring and Fall are fabulous times of the year to explore new trails, hike to the falls, ride our bikes and take picnics in the park.

A few months ago I was asked to write up an article for Capital Style Magazine and share some lunch ideas with our readers.  I picked two things:  a salad and a soup.  This is my favorite salad.

I have ordered a chicken caesar salad more than any other salad on the menu.  I love the tangy dressing, crisp salad leaves, grilled chicken and ripeness of parmesan cheese.

In my mind it is the perfect combination.  I went to work on a recipe for the dressing.  I know that there are lots of them out there to be copied and tried but I enjoy the challenge of coming up with my own.  My own flavor profile.  I guess in someways I like the challenge, and sometimes failure, that recipe developing gives to me.

I was specifically trying to not use raw eggs.  I felt that I could get the same great flavor and texture by trying to use other ingredients.  I have nothing against raw eggs and love all types of caesar dressings. I had my kids in mind because they also enjoy this salad.

I have made this dressing several times in a variety of ways.  It turns out a bit different depending on if you hand mix the dressing or use a high power blender, like a Vitamix.  Personally, I like the hand mixed method best because you cans see the ingredients broken down into small pieces vs. having the dressing blended smooth.  Either way they both taste great.

A note about anchovies.  I was the biggest scaredy-cat when it came to using these salty little fishy-poohs.  I avoided them like the plague in my other attempts at this dressing and you just can't get the "real" flavor without them.  The recipe calls for 3-5.  If you are hesitant, use a couple, blend, taste, and add more if it needs it.  The flavor does develop as it sits in the refrigerator.  Five anchovies will grow hair on your chest--JUST KIDDING--but,  it is a very strong addition to the salad dressing.

I found these adorable lunch boxes for salads and soups at Target.  I tell ya, school lunch boxes have come a long way since I was a kid...LOL

I bought way too many for the photoshoot but now I have an assortment of fun lunch boxes for us to take camping and hiking this spring and next fall.

ENJOY

Caesar Salad

1 chicken breast, cooked

2 cups of romaine heart lettuce, chopped

Fresh parmesan cheese, grated

1/4 cup croutons  I make my own gluten free croutons at home

2 tablespoons Caesar salad dressing (see below)

Creamy Caesar Salad Dressing

Makes 1 cup

Prep Time: 10 minutes

1 large clove garlic, minced

2 teaspoons fresh lemon juice

1/4 teaspoon Worcestershire Sauce

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

3-5 anchovy fillets

1/2 teaspoon sea salt

1/3 cup sour cream

1/3 cup mayonnaise

1/4 cup parmesan cheese, finely grated

Black pepper to taste

1.  Combine all ingredients in a food processor or a high power blender. Or you can use a medium bowl and a whisk.  The dressing is not smooth but just as delicious.  See my comments above.

2.  Blend until smooth. 

3.  Store in refrigerator for up to 10 days.

Written by Sherron Watson