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 !!!!

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.