Zucchini Pie

I love this recipe. It is easy and so, so flavorful. It is good for a brunch or if you cut it into small enough pieces, it would work as an appetizer. It is great for vegetarians and just if you are looking for something lighter to eat. This recipe comes from Amy over at Dinners for a year and beyond, her food is incredible looking and tastes just as good. If you use store bought pie crust, which I did, this can be ready in about 45 minutes. It comes together very quickly.



Zucchini Pie

1 pie crust, unbaked
Dijon mustard
1/4 cup butter
4 cups slice zucchini
1 cup diced onion
1/2 cup fresh parsley, choppes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano, dried
1/4 tsp garlic salt
2 cups shredded mozzarella, or a combo of sharp cheddar and mozzarella works great
2 extra large eggs, beaten


Directions:

Preheat oven to 375.

Line a pie plate with the pie crust.

I lined nothing, this is a thawed out frozen pie crust. Brush the crust with Dijon mustard.

Melt butter in large saute pan and add Zucchini and onion.

Saute for about 8 minutes. Add parsley,salt,pepper,oregano, and garlic salt. Toss to coat.

Cool slightly and then add cheese and eggs and mix. Pour into pie crust.

Bale 25-30 minutes. Cool slightly before serving.

This is super yummy and the mustard gives it such a nice tang. It will make everyone wonder what is in there.

So, please give this a try and you won't be disappointed. It is so delicious and so perfect for many occasions.

Come on, it is waiting for you !!!!

Lemon Garlic Sirloin Tips and Red White Beans

This is another one of those" I just saw it and I have to make it" recipes. Both of them. I saw your friend and mine, Rachael Ray, make these dishes on her 30 minute meal show, this past Saturday and I knew immediately I would have to make them. It is definately a 30 minute meal. It was fast and easy and the flavor combos were great. I, myself , would never think to combine lemon and beef together, but it works. She also made a side dish using cannellini beans and I have to tell you, it was amazing. Simple ingredients lends itself to layers of flavor in these dishes. Let me share them with you. Up first, is the Red White Beans, original recipe here. I didn't stray from her recipe at all. This is it, this is all it takes to make a great side dish.

Red White Beans


2 tbsp olive oil
1 medium onion, chopped
2 sprigs rosemary, leaves finely chopped
salt and pepper
1/4 cup tomato paste
1 cup chicken stock
2(15 ounce) cans cannellini beans, drained



Directions:


Heat the olive oil in a skillet or saucepan over medium heat. Add onions, rosemary and salt and pepper.

Cook the onions until sweet and soft, 8-10 minutes.

Stir in tomato paste for 1 minute. I looove the tomato paste in a tube. So much easier than scraping it out of that abnormally small can.

Add the stock, then stir in beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve. I just kept it on low until the meat was done.

I cannot begin to tell you how much I enjoyed these. The rosemary and the beans are such a great combination of flavors. I could have just ate these with a big loaf of crusty bread. These are a definate keeper for me. If you try either one of these recipes and I hope you try both, try this dish. You will love it.

Up next is the main dish, Lemon Garlic Sirloin Tips, recipe can be found here. While Rachael was making this, I kept saying to my husband, I am making these tomorrow, it looked that good. Another plus was that it was cooked on top of the stove. It has been so humid here in New York, I was so happy to make something that didn't require me to turn the dam oven on. Here it is:

Lemon Garlic Sirloin Tips

2 lbs sirloin tips ( I had to ask the butcher in the supermarket for these)

3 tbsp olive oil

salt and pepper

4-5 large cloves garlic, finely chopped ( I used 5)

1 lemon, zested and juiced

1/2 cup white wine

1/2 cup finely chopped flat-leaf parsley, a couple of handfuls

Directions:

Bring meat to room temperature and pat dry. I left mine on the counter for 1/2 hour and I actually did pat them dry. It is an important step. Also, if you have some pieces that are larger than the others, cut them so they are uniform in size.

Heat oil in large, heavy skillet or cast iron skillet over medium high heat. When the oil smokes, add the meat and DON'T MOVE IT for 5 minutes. Let it develop that nice crust or caramelization, before turning. Once browned, it should look like this:

Season meat liberally with salt and pepper, add the garlic and toss with the meat for 2 minutes. Stir in the parsley and the lemon zest and cook for another minute. Add the white wine, this is one of my favorites:



Deglaze the pan. Turn off the heat, add the lemon juice and toss to coat. Transfer to a serving platter and serve immediately.


It makes a nice little sauce.

I have to tell you the flavor of the lemon and the garlic, mixed with the beef was such a hit with me. I absolutely loved this. I only wished I had bread to sop up the juices from both dishes.




What a messy plating, but it tasted great. I'm sure Racheal won't mind. Whether you like her or not , you will love these two dishes.

Tasty Tortellini, Upside Down Peach Pudding cake ,awards and apoligies

I have to start this out by saying I am sorry I have been absent for a week or so and that my lack of commenting was just due to a very crazy week at my house, but it is over and done with and I can now move on to my regular schedule again, hopefully. I also want to apoligize for taking so long to acknowledge these two fabulous awards that were given to me. The first is from
Michelle, over at the cooking nurse, please check it out. Not only does she have great recipes, she has sites where you can get free samples and also many sites for moms to save money. So please take a quick peek, you will love it. Thanks, Michelle.

This second award comes from someone most of us know, Rachel over at rachel vs the kitchen, her blog is so much fun and everything always looks so good. Thank you so much Rachel, I appreciate it.

Now, onto two pretty quick and easy recipes. The first one is I found over at allrecipes.
I was looking for something quick to make for a light dinner and still have some to take to work the next day and I wanted to use what I had. I didnt want to have to run out to the store. I had these in the freezer:

Frozen cheese tortellini. I knew I could find something, and I did. This is a quick, tasty pasta salad that is open to so many possibilities. Here is the recipe and I will add my changes and additions in.


Tatsy Tortellini

20 oz frozen cheese tortellini
1/3 cup red wine vinegar
3/4 cup olive oil
1 1/2 tbsp dijon mustard
2 cloves garlic, minced
2 tbsp chopped fresh basil
2 tbsp chopped fresh parsley
4 green onions, thinly sliced ( i did not use)
salt and pepper, to taste
1 cup black olives ( i did not use)
6 tbsp grated parmesan cheese


Cook tortellini according to directions, al dente.
While tortellini is cooking, prepare marinade. Combine vinegar, olive oil, mustard, garlic, basil, parsley, onions and salt and pepper, to taste. Whisk well, to combine. Set aside.
Drain tortellini, and rinse under cold water. Pour marinade over tortellini, olives( add additional ingredients here, ie: artichoke hearts, cannellini beans, chopped tomatoes, chunks of salami or mozzarella cheese) and refrigerate. When ready to serve, add parmesan cheese.


I added string beans, cannellini beans and tomatoes. I think artichoke hearts would work really well. The marinade has a great flavor from the mustard and I think it will taste better tomorrow after sitting in the fridge all night.



Up next is a quick but rather impressive looking cake. Peach Upside- Down Pudding Cake, I found it on recipezaar.
I had a can of sliced peaches in the cabinet, just waiting for me, calling to be used, can you hear them?

I think that most people probably have everything they need for this really beautiful cake at home.

Peach Upside-Down Pudding Cake

1/4 cup butter

1/3 cup brown sugar

1 (29 ounce) can sliced yellow cling peaches, drained

1 package yellow cake mix

1 package vanilla instant pudding mix

4 eggs

1 cup sour cream

1/4 cup veg oil

1/2 tsp vanilla

Combine butter and brown sugar in small saucepan and heat up, until sugar dissolves. I took some advice from the people who reviewed this recipe and doubled up on this part. Pour into the bottom of a 9x13 pan. Arrange peaches on top, like this:

Set that aside, while making the batter. Combine remaining ingredients and beat at med speed for 4 minutes. Spoon into pan and bake at 350 for 55-60 minutes or until cake springs back when touched. Cool in pan for 5 minutes. It will look like this:

I know, I know it doesn't look too impressive yet, but just wait a minute. Invert cake onto platter and cool completely. Serve with whipped cream, and Enjoy. Once you invert the cake, it should look like this:





Now, to me, that is impressive. It was so fast and easy and the smell in the house while it was cooking was out of this world. I think it would be great for a brunch or to bring to a BBQ. It is a perfect summer cake.

Want some? Try it. You won't be disappointed.

Easy Summer Cucumbers and Mojo Skirt Steak

I know, I know you probably think you have stumbled onto my sister, Donna's blog, My tasty treasures, but you haven't. It is me and my favorite English Cucumbers. I love English cucumbers because you don't have to seed them. They are a little more expensive but for this really refreshing and delicious summer salad, it would be worth the extra cash. I found this recipe last summer here, on Recipezaar. This salad is the perfect side to have with your next BBQ. It is cool and so flavorful and it couldn't be easier. So here we go.


Easy Summer Cucumbers



2 Large Cucumbers, peeled and seeded if desired
1/4 cup sugar
1/4 cup cider vinegar
1/4 tsp celery seed(optional)
salt and pepper


Slice cucumbers, no thicker than 1/4 inch. Place in tupperware bowl or other container with tight fitting lid. Add sliced onions. Sprinkle generously with salt and pepper, add remaining ingredients. Refrigerate, minimum 1 hour to overnight. Stirring occasionally. Enjoy.


I am warning you, these are addictive. The hardest part is waiting. I hate waiting, but they are worth the wait. Try them with your next BBQ or just make a batch to snack on, you will be glad you did. Or if you are stuck with what to bring to someones house the next time, double or triple these and bring it on over. Your host will be glad you did.

To go with my cucumbers I made skirt steak. I love,love,love skirt steak. I know it doesn't look so appealing when you buy it, but it turns into very tender meat. I just saw this recipe last week over at Dinners for a year and beyond, and it just called to me.I absolutely love this blog, everything I have tried so far has been spot on. So take a visit and look through the archives , you will find many things you want to try. I love everything that this marinade had in it, from the cumin to the fresh citrus juices and when it was done it did not disappoint. It was amazing and even my husband and kids said how good it was. ( pat on the back). This is what my skirt steak looked like after lounging around in the marinade overnight.
Mojo Skirt Steak

for the marinade:

1/3 cup orange juice
juice of 1 lime
3 tbsp chopped fresh oregano or 1 tsp dried
3 tbsp olive oil
3 tbsp chopped fresh parsley or 1 tsp dried
1 tsp cumin
2 chopped garlic cloves
1 tsp salt
1/2 tsp pepper

1 1/2 pounds skirt steak or flank steak
1 lime, cut into wedges


Whisk together ingredients for marinade. Place in resealable bag and add the steak. Marinate 2-6 hours. I let mine go overnight.
Heat grill or grill pan. My hubby was kind enough to man the grill for these babies for me.


Remove steak from marinade and grill for about 4-5 minutes per side, for medium rare. For medium, cook steak a couple more minutes per side. Remove steak from grill and let rest, tented with foil, on a cutting board. Please do not skip this step. If you cut it right away, all the juice will run out, what a waste. To serve, slice on an angle and squeeze lime wedges over sliced meat.

This was so smoky and delicious. I can't wait to make it again. It does go perfectly with those cool, refreshing cucumbers, so if you are stuck in a rut when it come to what to BBQ next, try these, they are both keepers.

Pioneer Womans Corn Fritters

One of the first blogs I ever started to visit regularly, even before I started my own, was The Pioneer Woman. I am sure most of you already check in on her , on a daily basis. Ree tells wonderful stories and even better has easy and really delicious recipes that deliver a punch. When I saw these cute and crunchy looking little corn fritters, I knew I had to make them immediately. It was a beautiful weekend, here, in New York, so we were going to BBQ, and I thought, this is perfect. These fritters will go great with the ribs we were having. I left out the chives, because nobody in my house, other than myself, eats anything green, but I feel like they were still as good. My kids loved them and ate them like popcorn.




PW Corn Fritters


4 generous cups corn kernels, fresh, frozen or canned
3/4 cup flour
1 tbsp sugar
1 tsp baking powder
2 eggs
1/2 cup milk, more to thin, if necessary
1 tsp salt
1/2 tsp cayenne powder
3 tsp fresh, chopped chive
canola oil, for frying



Mix flour,sugar and baking powder in a bowl. Add eggs, milk, salt and cayenne pepper. Stir together to make batter. Add corn and chives. Fold together to combine.
In a skillet or pot, heat an inch or so of canola oil to 365. When oil is heated, drop spoonfuls of batter and cook, flipping them once, until golden brown, like this:


Remove fritters from pot with slotted spoon and drain on paper lined plate. Serve alone, with dipping sauce, or sprinkle with powdered sugar or drizzle with maple syrup. I served them in a big bowl and it was every man for himself.
So do yourselves a favor, and try these, as soon as possible. These will be a keeper and a regular at every BBQ we have. Thanks, Ree, for another winner.



YUMMY!!!!!!