Zuccini cheese “bread”

Love cheese but hate carbs?
TOTAL TIME: 0:50
PREP: 0:15

INGREDIENTS

3 medium zucchini, or about 4 cups grated zucchini
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarch
kosher salt
Freshly ground black pepper
pinch of crushed red pepper flakes
2 tsp. Freshly Chopped Parsley
Marinara, for dipping

DIRECTIONS
Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
Slice and serve with marinara.

Brussels sprouts and bacon au gratin

• 2 pounds Brussels sprouts, halved
• 8 oz. bacon, cooked and crumbled
• 1 ½ cups sharp cheddar cheese, grated
• 1 cup half and half
• 2 tbsp. extra-virgin olive oil
• 1 egg
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 1 tsp. red pepper flakes
• Salt and ground pepper

1. Preheat oven to 400F.
2. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large glass baking dish and roast for 15-20 minutes, or until semi-softened.
3. In a large bowl, whisk together eggs, half and half, garlic powder, onion powder and red pepper flakes (if using), then stir in the cheese.
4. Remove brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
5. Reduce oven temperature to 350F° return baking dish to oven and bake for 25-30 minutes, or until cheese is bubbly and just set.
6. Remove from oven and let cool 5 minutes before serving

shepherd's pie

• 1tablespoon olive oil
• 1teaspoon black pepper
• 1lb ground beef or 1 lb lamb
• 1large onion, finely diced
• 3 -4large carrots, finely diced
• 1cup frozen peas
• 3 -4sprigs fresh thyme, finely chopped
• 2tablespoons flour
• 1tablespoon butter
• 1glass red wine
• 2tablespoons tomato paste
• 2tablespoons Worcestershire sauce
• 1cup chicken stock
• 1large quantity mashed potatoes(estimating 1L or 6 cups, fresh or leftover)
• 1egg, beaten
• grated parmesan cheese(optional)

DIRECTIONS

1. Pre-heat oven to 200C/400°F.
2. Saute carrots in the olive oil until starting to get tender.
3. Add in the onions and saute for a minute or two then add the meat.
4. Season with black pepper and thyme.
5. Cook until browned then drain fat.
6. Add the butter and peas.
7. Sprinkle with flour and stir through.
8. Add tomato paste, wine and Worcestershire sauce.
9. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
10. Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
11. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
12. Bake for about 20 minutes or until the potato is nice and browned on top.
13. Serve as is or with some crusty bread to mop up that yummy sauce!

Spicy Marinated Summer Vegetables

SPICY MARINATED SUMMER VEGETABLES

Author: McKenzie at Girl Loves Glam

Recipe type: Side Dish

Spicy, marinated vegetables that are full of flavor and perfect for any occasion.

INGREDIENTS

• ¼ c Oil
• ¾ c Apple Cider Vinegar
• 2 tsp. Salt
• 1 tsp. Sugar
• 1 tsp Tabasco Sauce
• 1 Head Broccoli
• 1 Head Cauliflower
• 1 can Olives
• ¼ Red Onion
• 1 Green Pepper
• 1 Yellow Pepper
• 1 Red Pepper

INSTRUCTIONS

1. Chop up all vegetables and place in a large bowl. Put the rest of the ingredients on top of the vegetables and stir to coat all of the vegetables. If the bowl has a lid, place the lid on the bowl. If the bowl doesn’t have a lid, put vegetable mixture in a large bag that can be sealed shut. Let vegetables marinate while turning veggies every few hours. For best taste, allow the vegetables 24 hours to marinate.

It is a great side dish that is full of flavor without being packed full of calories too!

Corn and black bean salad

1 1/2 cups black beans
1 cup frozen (thawed) or fresh sweet corn
1 pint grape tomatoes, halved
1/4 cup torn fresh cilantro
2 limes, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients together in a large bowl and toss. This tastes best when made an hour or so ahead of time and will stay fresh in the fridge for a day or two if kept in a sealed container.

Green Bean Casserole

A few changes in the way I used to make the traditional green bean casserole have made a big difference in the quality.  Now it's a lot fresher tasting and richer (and of course higher in calories, but it's for Thanksgiving so I don't care.)

• 2 cans cream of mushroom soup (Healthy request)
• 1 cup cream (instead of milk)
• 1 - 1 1/2 tsp. canadian steak seasoning (instead of pepper)
• 1 large bag of frozen green beans (as much as you can comfortably fit in dish and still stir together ingredients.  Do not used  canned for this version of the recipe.)
• 3 cups French's french fried onions (doubled from original recipe, get the big can from Sam's club)

Mix all ingredients together, reserving half of the onions, in a 9 x 13 glass baking dish.  Top with reserved onions.  Bake at 350 for 30 minutes or till casserole is bubbling hot, you can adjust time and temperature to share the oven with other Thanksgiving side dishes.

Thanksgiving Spinach Casserole

I made this to surprise the kids for Thanksgiving once instead of the green bean casserole and after they got over being upset they decided this was better.  Now I'm supposed to make both every year. :)

• 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
• 1 can (13 3/4 oz) artichoke hearts, drained and chopped
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2/3 cup grated parmesan cheese
• 8 oz. cream cheese (softened)
• 1 cup whole milk

Combine spinach, artichokes, cream, salt, pepper, and half of parmesan cheese in casserole dish.  In a small bowl, beat cream cheese till fluffy.  Reduce mixer speed and add milk, mixing just till blended.  Pour cream cheese mixture evenly over spinach mixture.  Sprinkle with remaining parmesan cheese and bake at 350 for 25 to 30 minutes or until edges bubble and top is golden.  You can adjust baking time and temperature so you can bake it with other casseroles and Thanksgiving side dishes.  Also, it's okay to be a little more generous with the parmesan cheese if you want to.

Green Beans a la Susie

1 pound fresh green beans (can use frozen, but they won't be as delicious)
bacon drippings and/or olive oil
canadian steak seasoning

Clean 1 lb. fresh green beans and blanch for 3 minutes in boiling water.  Drain well.  In the meantime, heat about a tablespoon of bacon drippings in a large frying pan.  Add about a tablespoon of olive oil.  When oil is hot, add drained green beans and stir fry till there are some nice browned areas on the beans but they're still tender-crisp. Sprinkle to taste with the canadian steak seasoning and serve immediately.

Spinach Salad and Dressing

1 bunch spinach

3-4 hard boiled eggs, chopped

fresh sliced mushrooms

Finely grated mozzarella cheese

crumbled bacon or bacos

thinly sliced red onion

1 can sliced olives

Clean spinach, mix all ingredients together in large bowl. 

2/3 cup oil

½ cup ketchup

¼ cup sugar

3 tbs. lemon juice

½ tsp. salt

½ tsp. paprika

2 tbs. Worcestershire sauce

1 tbs. dried minced onion

Mix above ingredients for dressing, use as desired on spinach salad.  This makes a lot of dressing, you won’t need to make it each time you make the salad.

Boston Market Creamed Spinach

I haven't tried this yet, but I love their spinach so I want to give it a try...

10 Ounces Can cream celery soup

1 Tablespoon Flour

4 Tablespoons Butter/Margarine Or Canola Oil

1/2 Teaspoon Garlic Salt

Salt And Pepper

20 Ounces Frozen Chopped Spinach Cooked And Drained

1 Small Onion -- diced

In a saucepan, on medium heat, stir together with wire whisk soup, flour, butter, garlic salt, salt and pepper until smooth and piping hot. Combine with spinach and onion.