Warm Potato Salad with Bacon Vinaigarette

Summer is coming!  I'm holding out hope even though it snowed yesterday.  That means it's time to get outdoor and grilling fare on the menu.  I found this recipe last summer and was addicted to it from the first bite.  This dish is so good and is a nice alternative to the traditional mayonnaise based potato salad.  Plus you serve it warm or at room temp, so no worrying about how to keep it cool on a hot sunny day.  Here's the DL...

Ingredients

2 pounds potatoes, washed and cubed into 1 inch pieces (I have used all kinds of potatoes on this recipe and they all turn out good.  In the picture I used a mix of Yukon Gold and red potatoes)

2 Tablespoons olive oil

1 teaspoon salt

1/4 teaspoon pepper

1/2 medium onion, thinly sliced

1 Tablespoon sugar

2 Tablespoons butter

6 strips bacon

1 Tablespoon parsley

Vinaigrette Ingredients

warm bacon drippings

3 Tablespoons apple cider vinegar

2 teaspoons sugar

1/2 teaspoon Dijon mustard

1/8 teaspoon thyme

1/8 teaspoon oregano

1/4 teaspoon pepper

1/4 teaspoon salt

1 Tablespoon olive oil

Directions

Preheat oven to 400 degrees.

In a bowl mix potatoes, olive oil, salt and pepper.  Stir to coat.  Drizzle a little olive oil on a baking sheet.  Put coated potatoes on baking sheet and roast for 35-40 minutes, or until tender and golden brown.

Meanwhile, in small pan over medium heat melt the butter.  Add the onion and the sugar.  Stir to coat and let cook 10-12 minutes, turning occasionally, or until onions are tender and caramelized.

In medium sized pan over medium heat cook bacon until brown and crispy.  Remove bacon and let drain on paper towel.  Leave drippings in pan.

While drippings are still warm, over low heat add all the vinaigrette ingredients.  Whisk well until everything is incorporated and slightly thickened.  

Put hot potatoes into a large bowl.  Crumble the bacon and sprinkle on top of the potatoes.  Add the onions, parsley, and the warm vinaigrette to the potatoes.  Stir well until everything is coated.  Serve warm or at room temperature and enjoy!  Serves 6. 

Chicken and Roasted Broccoli Pasta Bake

This dish is a winner in our house.  Everyone loves it and they don't realize that it's good for them.  I love recipes like that!  It's always nice to remember that healthy food can taste good too.  This dish is easy to pull together and you could even make it ahead of time and bake it later if you needed to.  Use whole wheat pasta to bump up the health factor  Here's the skinny...
Ingredients
4 Tablespoons olive oil
4 Tablespoons flour
4 garlic cloves, minced
2 cups chicken stock
1 cup milk
6 ounces Greek yogurt
2 1/4 cups grated parmesan cheese
1/4 cup grated mozzarella cheese
pinch of nutmeg
salt to taste
2 1/2 cups cooked chicken, cubed
2 cups roasted broccoli
16 ounces Rotini pasta
Directions
Preheat oven to 375 degrees.
Boil Rotini pasta according to package directions until al dente.  To roast broccoli: heat oven to 425 degrees.  Spread broccoli out on baking sheet.  Drizzle with olive oil and salt and pepper to taste.  Bake for 8-10 minutes, or until broccoli is tender and ends begin to brown.
In sauce pan over medium heat mix olive oil and garlic cloves.  Cook until garlic begins to sizzle.  Whisk in flour and cook for one minute, whisking constantly.  Stir in Chicken stock and milk, heat up stirring occasionally until mixture has thickened a little and is warm throughout.  Whisk in Greek yogurt.  Slowly whisk in 2 cups of the Parmesan cheese until it is melted.  Add nutmeg and salt to taste (be sure not to under salt).
Pour cheese sauce over noodles and toss to coat.  Gently stir in chicken and broccoli. Place into baking dish.  Sprinkle remaining Parmesan and mozzarella cheese on top.  Bake for 15-20 minutes, or until cheese is completely melted.  Enjoy!  {serves 6-8}

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Fettuccine Alfredo

Zucchini Bites

Well, it's that time of year again.  The time where I start figuring out creative ways to use zucchini.  I personally love zucchini, but not everyone in my family does.  So sometimes I have to figure out how to hide it, but still use it.  This recipe hit the nail on the head.  I could easily eat a hundred of these in one sitting.  My son, the pickiest eater in our household and not a huge veggie fan, even loved them.  Dip them in some ranch and you'll have the yummiest veggie based treat this side of the Mississippi!  Here's the DL...
Ingredients
2 cups grated zucchini
2 tablespoons butter
1/2 medium red onion, diced
2 eggs
1/2 cup Parmesan cheese
1/2 cup Italian style bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Preheat oven to 400 degrees.  Spray a mini muffin tin with non-stick spray.
In small pan melt butter.  Add the onion and cook for 6-8 minutes, or until onion is translucent.  Remove from heat and let cool slightly.
While onion is cooking grate the zucchini and squeeze out the excess water.  Set aside.
In medium bowl mix the eggs, Parmesan cheese, bread crumbs, salt, pepper, and cooled cooked onions.  Add zucchini.
Place tablespoon of zucchini mixture into muffin cup or until cup is filled to the top.  Press down lightly with the back of the spoon.  Repeat until mixture is gone.  Bake for 15-18 minutes or until the top is browned.  Remove from oven and let cool for a few minutes.

Serve with ranch for dipping and enjoy!  (makes about 24 bites)

Goat Cheese and Garlic Potato Swirls

I know everyone is planning their Easter dinner menu.  So I thought I'd throw this recipe at you.  I came across it a while back and loved how it looked.  I'm also a big fan of goat cheese so I pretty much was hooked at the title.  These potatoes look so fancy, but take very little effort.  In fact, you pretty much do what you would do with regular mashed potatoes until the very end.  If you didn't want to take the time to make cute individual servings you could also throw these in a baking dish & serve them up the old fashion way.  These potatoes are perfect for an Easter table.  They have a wonderful orange color and with the sprig of rosemary they look so festive.  Here's the DL...
Ingredients
1 medium sweet potato, peeled and cut into 2 inch pieces
6 medium russet potatoes, peeled & cut into 2 inch pieces
6 ounces goat cheese
2-3 teaspoons salt, or to taste
1/2 cup shredded Parmesan cheese
4 tablespoons butter
3/4 cup half and half
1 teaspoon paprika
1 tablespoon melted butter
1 bunch fresh rosemary or parsley for garnish (optional)
Directions
In large pot combine potatoes and garlic and cover with water.  Bring to a boil, reduce to a simmer and cook about 20 minutes oar until potatoes are tender.  Drain and return to the pot.

Add goat cheese, salt, butter, half & half, and paprika.  Mash with potato masher until fairly smooth.  Add Parmesan and beat potatoes with electric mixer until smooth and fluffy (but do not beat too long).  If potatoes seem too thick to pipe into swirls add more half and half until desired consistency.  (If you are not swirling the potatoes you can serve them now.)

Chill potatoes for about 20 minutes.  Preheat oven to 350 degrees.

These potatoes swirls were made using the cookie sheet method.

Grease a cookie sheet or about 14 small dishes.  Using a spoon fill up a piping bag attached with a large star tip with the potatoes.  Pipe potatoes in a swirl fashion like an ice cream cone.  If doing this on a cookie sheet place potato swirls about 2 inches apart.  It is better to go tall and skinny with your swirls because they will settle as they cook.  Drizzle the tops of each swirl with melted butter.  Bake for about 10-20 minutes or until golden brown, the time will depend greatly on the size of your swirls.  Remove from oven and add a small sprig of rosemary or parsley and serve immediately.  Enjoy!

Good Ol' Green Bean Casserole

I like green bean casserole because it taste so good & because it is so easy!  This is a must at any of our holiday tables.  Green bean casserole is a great dish to have your kiddos pitch in for the meal & make... it's that easy.  Here's the DL...
Ingredients
1 can cream of mushroom soup
2 cans cut green beans
1/2 cup milk
1 cup French's fried onions
Directions
Preheat oven to 350 degrees.  Mix soup & milk together.  Add in beans & stir well.  Pour into casserole dish & bake for 30 minutes.  Stir again & sprinkle fried onions on the top.  Return to oven & bake 5 more minutes or until onions are golden brown.  Enjoy.

Cheesy Cauliflower Rotini

 I had this baby back on the old Mixing Bowl page & thought I'd better get it out here for y'all to enjoy.
I'm a big cauliflower fan.  I'm a bigger cheese fan.  So any dish that combines the two & adds in a carb I'm there.  This dish is rich and flavorful.  I also like it because it includes a veggie.  It's easy to make & requires simple ingredients.

Ingredients

1 small cauliflower head divided into florets

3 tablespoons of butter

3 tablespoons of flour

3 crushed garlic cloves

3 cups whole milk

1 cup shredded Asiago, Gruyere, or Sharp Cheddar cheese

1 cup shredded Parmesan cheese

freshly ground nutmeg

salt & pepper

4 cups uncooked tri-colored rotini

Directions

Preheat oven to 350 degrees.  Boil pasta until al dente (about half the time required for regular cooking), rinse under cool water & set aside.  Steam cauliflower florets until tender, but not mushy, about 4 minutes.  In a medium sauce pan melt butter & add in flour to create a rue.  Cook until bubbly & turns brown whisking constantly.  Meanwhile warm up milk in microwave until luk warm.  Add in garlic to the rue & stir for one minute.  Add warm milk to the rue & stir occasionally until milk becomes thick & frothy.  Add a dash of pepper & a dash of freshly ground nutmeg.  Next slowly add in the Asiago cheese & 3/4 cup of the Parmesan cheese.  Add in small bits stirring in between to make sure cheese is fully incorporated.  Add salt to taste (Don't under salt!  I usually add around a teaspoon, but it depends on what kind of cheese you use).

Reserve a cup of the cheese sauce.  Add remaining cheese sauce to noodles & stir to coat.  Pour into a baking dish.  Arrange cauliflower florets on top.  Pour reserved cheese mixture over the tops of the cauliflower & sprinkle remaining Parmesan & a bit of pepper over the entire dish.

Bake for 30 minutes or until bubble & lightly brown on top.  Enjoy!

Fried Zucchini Blossoms

For years I've wanted to try this.  I would always see pictures in cooking magazine & thought it looked so good.  Well, I finally gave it a go; and ya know what, these are pretty dang good.  They have a great texture & flavor.  And they look so cool.  Since I couldn't keep up with my zucchini, what better way to control it that to snip the blossoms.  And then of course fry them up, dip 'em in ranch & eat them.  You got to give 'er a go, it's a fun way to eat "zucchini"& a creative way to slow down your gardens production.  Here's how...
Ingredients
8 zucchini blossoms
2 cups frying batter (boxed or homemade)
canola oil
salt
pepper
paprika
Directions
Fill a medium skillet with about 2 inches of oil.  Heat over medium heat until about 350 degrees.  Dip zucchini blossoms in frying batter until fully coated & set into hot oil.  Fry about 3 minutes on each side or until golden brown.  Remove from oil & set on a paper towel to drain.  Salt & pepper to your liking immediatly while blossoms are still hot & add a slight dusting of paprika. Enjoy!

Zucchini Cookies

Bet I caught you off guard with this one!  This recipe is straight from my Grandma's recipe box.  I remember her making these when we were little.  We'd gobble them up & then she would proudly announce that they were zucchini cookies.  Like my Mom said, there wasn't a vegetable that my Grandma could leave alone.  And while I didn't appreciate it with brussel sprouts, this time I am thankful.  I've tweaked them a bit from my Grandma's recipe, she used dates instead of chocolate chips.  These cookies are so yummy.  There is a nice flavor mix with the zucchini & cinnamon.  Marry that with the sweetness of chocolate & you have a winning combination.  The cake-like texture pulls it all together.  Serve these cookies with a big glass of cold milk & you won't be disappointed   Here's the DL...
Ingredients
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1 cup shredded unpeeled zucchini
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup chocolate chips
1/2 cup chopped walnuts
Directions

Preheat oven to 350 degrees.  Cream shortening & sugars together.  Add egg & vanilla & beat until fluffy.  Add zucchini.  Mix in flour, baking soda, salt, & cinnamon until well incorporated.  Using a spoon mix in chocolate chips & walnuts.  Drop dough by tablespoonfuls onto greased baking sheet.  Bake for 10-12 minutes, until edges just start to turn brown.  Remove from baking sheet & let cool for a minute before serving.  Enjoy!

Fried Zucchini

Sorry I haven't posted for a few days.  My plan was to have a new zucchini recipe everyday this week.  But plans change.  Especially when your youngest requires an emergency visit to the doctor.

My one & a half year old daughter decided to climb out of her crib.  On the getting out part she was successful, but she didn't stick the landing.  The result was a fractured forearm & a big purple cast that she will have to wear for a month.  An all this while were trying to finish up renovating our house & moving.  Yeesh!

Anyway, on to fried zucchini.  This is probably my favorite way to eat zucchini.  It's so tasty & makes a great appetizer.  Serve this with homemade ranch & you have a winner.  Here's the DL...
Ingredients
One medium to large zucchini
1 cup of beer batter or frying batter (I use the store bought stuff, but if you have a good recipe I'd love to see it.  Put in the comments section below)
canola oil
salt

Directions
Wash zucchini & cut in half.  Then cut in half again lengthwise.  Cut each section into one inch strips (or to desired size).  Put 2 inches of canola oil in a medium pan & heat on medium or until about 350 degrees.  Dip zucchini strips into batter to coat.  Immediately set into hot oil.  Fry until golden brown, about 2-3 minutes.  Then flip over & fry other side until golden.  Remove from oil & set on a paper towel to drain.  Allow to cool for 5 minutes before serving.  Serve with ranch dressing.  Enjoy!

Zucchini Drizzled with Olive Oil & Parmesan

This is a super easy & flavorful way to enjoy zucchinni.  Actually, this recipe works on a variety of vegetables.  It also looks really pretty.  Only five ingredients are required to make this scruptous zucchinni dish.  Here's the how...

Ingredients
zucchini
kosher salt
pepper
olive oil
Parmesan cheese
Directions
Preheat oven to 375 degrees.  Slice zucchini into 1/2 inch slices.  Place zucchini slices on baking sheet.  Drizzle with olive oil & sprinkle with salt & pepper to desired taste.  Place about one teaspoon of grated Parmesan on top of each zucchini.  Bake for 10 minutes then turn on low broil for 1-2 minutes, or until tops are golden.  Enjoy!

Zucchini Parmigiana

Here's a vegetarian twist on an old world classic.  This is a great dish for those who aren't wild about zucchini.  It's very flavorful & rich, & doesn't have an overwhelming zucchini taste.  A good hearty dish that is simple to make & pretty dang healthy.  This recipe is great for those overgrown zucchinis.  You know, the ones that hide under the leaves & you don't discover them until they're the size of your arm.  Here's the how to...
Ingredients
1 large zucchini, washed
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1 egg, beaten
2 cups marinara sauce
1/2 cup grated Mozzarella cheese
Directions

Cut zucchini into 3/4 inch pieces.
Heat oil in skillet over medium heat.  In shallow bowl combine bread crumbs & Parmesan cheese.  Dip zucchini in egg until coated.  Immediately set egg coated zucchini into bread crumb mixture & turn until coated on all sides.  Put coated zucchini into hot oil & repeat process with remaining zucchinis quickly to ensure even cooking time.  Cook 4 to 5 minutes per side, or until coating is brown & crispy & zucchini is heated through.

Cover zucchinis with marinara sauce & sprinkle tops with Mozzarella.  Cover & cook until cheese is melted & marinara is warmed through.  Serve immediately & enjoy.  Makes about 4 servings.

The rich tomato flavor combined with the zucchini is amazing.  The bottoms are crispy & the whole thing is scrumptious.  Goes great with fettuccine alfredo.