Zucchini Lasagne (Inspired by Rachel Ray)

I always get a new dish idea each time I watch Rachel Ray.  Her cooking is a simple style to make and is always tasty!  I tape the show daily and when I have time, I scroll through the guest lists.  Tim Tibow was on recently.  He has been following a Keto diet for years and this dish falls into that category.  Simply put, he explained he eats meat and good fats but avoid carbs and sugar.  BTW, he looks awesome.  I'm not on the Keto diet, or any diet for that matter, but this dish looked perfect for me and my family.  It also looked perfect as a reheated leftover.  On days my son has to work directly from arriving home from school I love to have things like this in the refrigerator.  It affords him to a real meal before work since he works the dinner shift. 

I only saw the dish made and didn't pull up the recipe so it isn't Rachel's verbatim but close enough.  You can go to her show's website and see exactly what she did.  She didn't use Marinara in her meat and I added it because the acid of the tomato balances the fat.

This made 8 zucchini halves allowing 2 per person.  The ratios I selected worked perfectly.  If you feel you want some carbs warm crusy bread comes to mind.  For a Vegetarian version, roast in Olive Oil, Sliced Mushroom, Wedges of Red Onions, 1/2" Diced Bell Pepper, and 1" Cubed Eggplant for about 20-25 Minutes in a 350 degree oven tossing very 6-8 minutes - obviously omitting the meat.

I bought 4 Medium Zucchini on the plumb side.  Preheat oven to 350.  Rinse and cut off both ends and slice down the middle.  I used my melon baller to scoop out the seeds creating a well.  Don't go all the way to the ends so nothing can fall out.  Place on a sheet pan and brush with Olive Oil, sprinkle with Salt and Pepper and Roast for 15-20 min till sizzling.  Set aside when done.  

I used 1.25 lbs of Ground Chuck.  Add 1 TBL of Olive Oil to a skillet and heat over medium heat.  Dice 1/2 small Onion.  Sweat the onion til it glistens - about 3 minutes.  Add meat and cook lightly, breaking it up but keep it chunky so it doesn't resemble bb's.  Because it is going into the oven, don't cook it throughly to prevent it drying out completely.  Season with Salt & Pepper to taste, 1/2 tsp Oregano and 1 TBL Fresh Parsley.  I had fresh made Marinara on hand.  Add about 1/2 Cup Marinara and stir to combine.  Turn off heat.  

This is the good part.  In a saucepan over medium low heat, melt 4 Oz Mascarpone in 1/4 Cup of Heavy Cream, stirring the entire time.  It will make a nice smooth sauce.  Remove from heat when smooth.  

Make sure the zucchini are close together.  Top each one til almost overflowing.  Top with the white sauce.  Using 8oz Mozarella Cheese, top each with cheese.  Then Dizzzle with a tiny bit of good Olive Oil and sprinke with Oregano.    

You can assemble up to this point.  You can even make ahead and refrigerate overnight.
If you do that, remove from refrierator while the oven is warming.  

So when ready, preheat oven to 375.  Add pan to the oven and bake for 20-25 min.  I wanted the mixture bubbly and the cheese browned so I switched to a convection broil for the last few minutes.  In any event, stay close by so you don't over cook this.  

The zucchini was still al dente while the filling was warm and bubbly.  This was a delicious meal.  I can see making it as a group for a large family gathering, it's very forgiving.  Like I said, it can be made in the morning or even the day before.  Perfect for a snowy winter dinner with warm bread and a glass of Chianti!  

Other options, you can make baby versions using baby zucchini and serve 1/2 as an appetizer or serve a platter of them on an hor's doeurve table. Want to reduce calories, use ground chicken.  An absolutlely perfect recipe!!

Brown Sugar Salmon

My son watches different food vloggers.  A few weeks ago he asked if we could have salmon made the way a gal he follows makes it.  I figured, sure why not. 

First have salmon fillets cut to the size each person wants.  I tend to buy mine with the skin in tact.  I use my Tupperware marinating container and if you don't have one, I highly recommend getting one.  To the container, add 1/2 Cup Low Sodium Soy Sauce.  Add Sprigs of Fresh Dill.  Add Fresh Salmon and top with more dill.  

NOTE:  1/3 - 1/2 Lb per person is a nice size portion - center cut if you can get it.  If you buy the whole side that you plan to cut yourself, use the tail portion for whomever likes theirs more done.  Let the salmon marinate in the soy for about 30 minutes, turning every 10 minutes.  

Preheat oven to 350. Place salmon of a foil lined sheet pan and top generously with Light Brown Sugar - at least a 1/4 Cup each.  You can get it ready of to this point if you are having company.  Place the sheet pan directly in the refrigerator.

Place in preheated oven for about 20 mintes for medium temperature.  For medium rare temerature, add those fillets after about 5 minutes into cooking so they are ready at the same time.  

Remove from the oven when the sugar has bubbled and formed a light crust.  If at the end you want it a bit more crustier, use your broiler for a minute.  Add the drizzle from the sheet pan directly on the fish or on one of the sides you plan to serve.  Let the salmon rest for 5 minutes before removing from the sheet pan.  

Interesting combination but tasty.  We actually made it a second time.  

Hor's Douevre Platters

I follow Cheese by Numbers on Instagram.  I know her posts look so simple but it's actually harder than it looks.  So while I practice one of my latest happy hour bite platters, I'll post them, mostly so I recall what I've done.  I bought this cool looking platter for about $15 and love the size and shape!  It can be dinner for 2 or a platter to serve many with drinks ahead of dinner. 

Below is a simple pre-dinner platter using a dinner plate.  We have a new media room and I made this one night while we enjoyed a cocktail.

Fruit Tarts

I had a hankering for individual fruit tarts that I made years ago for Christmas desert.  I searched my blog and didn't find a thing.  Then I searched my kitchen book (where I write menus of past events) and again came up empty.  After looking at a few cookbooks, I still couldn't find a recipe that I might have used.  After that, I decided to wing it a bit.  

I have 6 individual tart pans that are a perfect size.  

First I made the dough and baked the shells.  In a food processor, combine 1 Stick Unsalted Butter (cut into cubes) with 3 oz Cream Cheese.  These can both warm up for about 15 minutes so they are cool but not soft.  To this add 1 tsp Sugar and 1/2 tsp Salt.  Add 1 Cup Flour and blend until a ball is formed.  No not over mix. 

Preheat oven to 350.  Divide the dough into 6 pieces.  Give and take until they look about even.  With floured fingers, gently press dough into the tart pans so the dough along the sides is fairly even.  Know that the dough will stick into the corner so press there and up the sides.  It's pretty forgiving.  Pierce with a fork along the bottom.  Place into hot oven for about 18 minutes until golden brown (and fragrant).   Remove from oven and let cool.

To make the lemon curd, to a bowl, add 3 Egg Yolks and beat til pale yellow.  Add 3 TBL Fine Sugar and beat until ribblons form when removing the beaters.  Zest 2 Lemons straight into the bowl.  Juice the 2 Lemons and beat in 2 TBL of the juice (taste to see if you want more and add accordingly.)  Place the curd in a small pan and while stirring continually, heat over low heat until it warms through and is thick.  Once it's resembles smooth pudding, remove from heat and put the curd in a clean bowl to cool.  

NOTE: For fine sugar, beat granulated sugar in a food processor.  I prepared a 1 LB bag of Sugar for my various needs and I store it in the bag it came in.  You can buy Caster Sugar but it's very expensive. 

To this point, all of this can be made ahead.  Assemble when you are ready to serve.  Place a tart pan on a plate and top the shell with curd.  Add fruit of choice and serve at once.  It's a delicious dessert any time.

For GF use GF flour when making the shells.

Chirstmas Dinner Table

This is late as I just came across the picture on my desktop.  My son wanted to set the table for Christmas Dinner.  It was just the 3 of us so I thought, why not.  Though he stole stuff from around the house and, I think the results were awesome.  It was the first time we ate together in the dining room.  It's a lovely room!  

Simple Chicken Meatball Kabobs

I've been very busy with home renovations and sometimes I get something that I can put together midweek without much effort.  I require it has to cook quickly and taste good.  I was at Costco with my sister D and we sampled Aidells' products.  We decided to split a package of Chicken Teriyaki Meatballs.  26 meatballs came in each package..  

Last night I bought a 1 Green Bell Pepper and a 1 Fresh Pineapple (wow $1.50, that's the lowest I've ever seen!)  I already had 1 Small Red Onion.  I prepped the vegetables and put everything on skewers.  I had a 1/2 package of Rice Sticks that I cooked like pasta which made it very low calorie.  

Recipe: Preheat the oven to 375 while you boil the water.  While all that is happening, prep and put everything on skewers and place on a sheet pan.  Mix together, 1 TBL Honey, 1 TBL Soy Sauce, 1 TBL Rice Vinegar, drizzle in 1 TBL Olive Oil while stirring.  Add a shake of Red Pepper Flakes for some heat.  You can adjust these quantities to taste.  Glaze both sides of the vegetable/meatballs.  Place in hot oven for 15 minutes until hot throughout, browned lightly and bubbly.  Serve at once.  

Fresh Pineapple

Fresh Pineapple is in season!  I know you can get them all the time but they are particularly good beginning now and under $2 each if you shop around.  I bought this one at Walmart for $1.78.   Sometimes I spirialze them and occassionaly I like large chucks eaten by itself.  I could tell by looking at it that it would be good with a firm looking skin and dark, hydrated and healthy looking crown. This is the second one I bought in a week.  It was ready to eat immediately and seems to be at it's peek!  They are in season beginning now through July!  

Nestle's Mini Skillet Cookies

Have you ever gone to a restaurnant and ordered a hot cookie and it came served in a mini skillet?  I knew we would have fun with the mini skillets I gave to my son for Christmas!  We were at Costco and my son wanted to buy a tub of Nestles Cookie dough.  First, it was larger than we would eat in a month.  Second, I told him I didn't think it had real butter and in reading the label, I was right.  Third, it was $7, not a bad price, but I already had all of the needed ingredients at home.  

I offered to make the cookie dough which I store in a plastic container so he could bake the mini skillet cookies when he wanted.  We've made 3 skillets twice so far and I think we have enough to make 3 more, if not 3, then 2.  The only thing that would make it better is to place a scoop of Vanilla Ice Cream on top when serving!  But this is an awesome dessert!

Preheat oven to 375.  Lightly grease each skillet with a thin coating of Crisco.  Make the Nestle's cookie dough using the recipe found on the package.  Scoop about 1/2 Cup of dough into each skillet and press with the back of a spoon to even it out.  They will rise when baking.  Bake for about 12 minutes and reduce the heat to 350 to let them finish cooking.  Mine seemed brown on the edges and still light in the middle, so I decided to reduce the heat for an even bake.  Let rest for no more than 5 minutes and enjoy with a scoop of Vanilla Ice Cream or a cold glass of milk!

Skewered Spiral Souped Up Hot Dogs for Sunday Playoff Games

Whodat Nation pulled through!  Next week, the Rams face them in New Orleans and the Patriots face off in KC.  

Yesterday for the playoff games I took a page from Rachel Ray's Tailgate episode.  

To make Spiral Hot Dogs, thread All-Beef Hot Dogs, my personal favorite Hebrew National, on a skewer.  Place a sharp knife at a diagonol with the blade facing the skewer about 1/2" from the top.  As you spin the skewer, you are able to slice a spiral into the hot dog.  Be sure to stop 1/2" from the bottom. Grill or cook on a flat top  griddle to desired doneness.  

In the meantime, in separate pans, heat up Queso, Baked Beans, Chili, and Sauted Thinnly Sliced Onions until they are browned.  Serve with Baked Potatoes, Cole Slaw, Salad, Mustard and Ketchup.  I love the Split Top Hot Dogs Buns for this and they can be steamed, grilled on the outside, or served straight from the bag. 

Just a note, plan on 3- 4 hot dogs per person if serving throughout the game.  

For us, there were only 3 of us eating but for a crowd, add more ingredients such as Jalepenos, Diced Red Onion, Relish, Crumbled Bacon, Grated Cheese, etc.  

Zucchini and Tomato Mini Skillet Side Dish!

For Christmas, I gave my son these awesome 3 1/2" mini Lodge Skillets along with a skillet meals magazine.  We had to adjust the recipe for 4 mini skillets rather than a 10" skillet but it worked out well.   We will have lots of fun using them!  

First up, he had his friend K for dinner and I prepped and they built these cool side dishes.  Once done, we each had our own side dish served  hot from the oven.  Put these ingredients into separate dishes.  Thinnly Slice 1 Medium Zucchini.  Add Salt and Pepper to Zucchini and sweat the water from the Zucchini which will take about 15 minutes.  Slice 1 Small Onion, Thinnly slice the bulb of 1 Leek.  Cut in Half about 10-12 Grape or Cherry Tomatoes.  I make my own Bread Crumbs from the heals of bread but you can toast bread and make your own or even substitute Panko Crumbs.  

Preheat Oven to 375.  Lightly coat each pan with Olive Oil.  Add a layer of Onion.  Layer the Zucchini.  Add Leeks.  Top with Parmesan Cheese and Tomatoes.  Drizzle with Olive Oil and add a sprinkle of Oregano, Salt, and Pepper.  As we learned, these shrink slightly so you can fill them to the very top.  Bake in a hot oven for 25-30 minutes.  Let rest and serve on a small plate straight from the oven to the table  Enjoy!

Emeril's Breakfast Stratta

My Mom used to make a breakfast stratta for certain family events.  I realized at Thanksgiving, during a conversation about Christmas morning breakfast traditions, that I have never made her stratta or any stratta for that matter.  

This December, while watching Rachel Ray, Emeril was a guest and what do you think he made?  A stratta! But it was tall because it was made with large cubes of bread rather than sliced bread.  It was the traditional "make the night before and bake in the morning" affair so I dedcided to give it a try.   Wow, it was delicious - and of course it doesn't hurt that it is made with Gruyere Cheese!

He calls his a Morning Breakfast Bake and he uses Canadian Bacon.  My family prefers Sausage so I crumbled sauage patties instead.  I did omit the garlic because I don't like garlic for breakfast but for brunch or "we're having breakfast for dinner" I would probably add it.  Feel free to swap out Shallots for the Onion.

Heat a large skillet over medium heat.  Add 1 TBL Butter and to it add: 6 Crumbled Breatfast Sauage Patties and cook for about 5 minutes while stirring often. Add 1 Small Onion Diced and 1/4 tsp Salt and cook until the onion has sweated, about 2-3 minutes.  Have ready 1 pound of prewashed Baby Spinach.  Add half of the spinach to the skillet and once it is reduced in volume, add the other half.  Once it is wilted, remove the skillet from the heat.  

Butter a 9" x 9" x 2 3/4" - in other words tall baking dish.  Cut a Loaf of Bakery Bread (some suggestions are Italian, Sour Dough, Boulle or my favorite is Pane di Casa if you have a Harris Teeter) to 1 1/2 " cubes.  Grate 8 oz. Gruyere Cheese.  

Add the bread to the dish and top with sausage topping and grated cheese - preserving about 1/2 Cup of Gruyere for the top.  It works well to get the topping between the cubes of bread.  Just keep building until all the topping is gone and 3/4 of the cheese is used.   

In a bowl beat 10 Eggs,  2 Cups 1/2 & 1/2, 1 Cup Milk, 1/2 tsp Pepper, 1/2 tsp Nutmeg.  Gently pour egg mixture over the bread and toppings.  You may have to re-distribute any topping that got disrupted.  Press gently so the bread comes into contact with the egg mixture.  Top with about 1/2 Cup of preserve Gruyere.  Cover and place in refrigerator overnight.  

In the morning, remove dish from the refrigerator 30 minutes before baking.   Preheat oven to 400.  Bake incovered for 35-40 minutes until puffed and golden brown and "set".  Let rest for 5 minuted before cutting into generous squares.  Serve with fresh fruit.  If you want to go crazy,  serve Vermont Maple Syrup along side of it for a light drizzle.  

Hopefully this dish will be part of your holiday tradition or your favorite "we're having breakfast for dinner" meal on that cold January night!  Enjoy!!