Zucchini, Herb, and Roasted Tomato Frittata

 

I have more zucchini in my garden than I can deal with. I felt like trying something different than my usual zucchini breads and muffins.  It was a bit time-consuming to make, but the end result was worth it. I threw in a bunch of herbs from my garden.  It turned out better than expected and I enjoyed the taste, despite it being very veggie-forward.  

Zucchini, Herb, and Roasted Tomato Frittata  

Makes 6-8 servings

Roasted Tomato Ingredients:

1/2-1 cup cherry tomatoes, halved

2 cloves garlic

1-2 teaspoons fresh oregano leaves (from 2 sprigs)

drizzle olive oil

salt and pepper

Frittata Ingredients:

8 large eggs

1/4 cup milk or half and half

1/4 cup Parmesan cheese (plus extra for garnish)

~1-2 teaspoons fresh oregano leaves

~1-2 teaspoons fresh thyme leaves

~1-2 teaspoons chopped fresh rosemary leaves

~1-2 teaspoons chopped fresh chives

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 tablespoon butter

1/2 tablespoon oil

1 zucchini, sliced

1 shallot, minced

Directions:

On a foil-lined baking pan, drizzle olive oil over tomatoes and garlic.  Sprinkle with salt, pepper, and oregano leaves.  Roast at 400º for 15 minutes.  Set aside.

In a medium bowl, whisk together eggs, milk, 1/4 cup Parmesan cheese, herbs, and salt and pepper.

In a 9 or 10-inch oven-proof skillet (I used my cast iron skillet) over medium-high heat, melt the butter and oil.  Add the zucchini and shallot and a dash of salt and pepper and sauté for about 5 minutes.  Pour the egg mixture over the zucchini.  Arrange the roasted tomatoes on top. Turn the heat down to medium-low and cook for about 10-15 minutes until the sides are set but slightly runny on top.  Transfer the skillet to the oven and bake at 400º for 10-15 minutes until the center is cooked through.  Remove from oven and sprinkle with extra Parmesan cheese if desired. Cut into wedges.

Zucchini Waffles

Another Zucchini recipe... Waffles!  Loved them.  They taste like regular waffles but with some extra nutrition.  And they're super convenient because you can freeze the waffles and pop them into the toaster to heat them up quickly.  I also made a batch with chocolate chips added to the batter.

Zucchini Waffles

Makes 8-12 waffles

Ingredients:

1 large zucchini, shredded (1-2 cups) (or use large holes of box grater)

1&1/2 cups flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon cinnamon

1&1/4 cups milk

2 large eggs

1 teaspoon vanilla extract

Directions:

In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon.  Add zucchini and toss to coat.  

In a separate bowl, whisk together the milk, eggs, and vanilla.  Add to the flour mixture and stir to combine.

Preheat a waffle iron and spray with cooking spray.  Spread batter and cook about 5 minutes or as directed by waffle maker.   Repeat with remaining batter.

Serve with maple syrup, butter, fruit, or whatever you like on your waffles.

Blueberry Zucchini Muffins

It's zucchini season!  I've had a fresh zucchini to harvest from my garden almost every day.  Here's a delicious recipe I made to use up one zucchini. If it has fruit AND a veggie, that makes it healthy, right?! hah

Blueberry Zucchini Muffins

Makes ~12 muffins

Ingredients:

1/2 cup olive oil

1/4 cup milk

1 egg

1/2 tablespoon vanilla extract

1&1/2 cups flour

1/2 cup sugar

1/4 cup brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1-1&1/2 cups shredded zucchini 

1/2-1 cup fresh blueberries

1 teaspoon lemon zest

Directions:

In a large bowl, whisk together the oil, milk, egg, and vanilla.  Add the flour, sugars, baking soda, cinnamon, and salt and stir until combined.  Fold in the zucchini, blueberries, and lemon zest.

Grease a muffin tin or use cupcake liners.  Fill each 2/3 full with batter.  Bake at 350º for ~20 minutes or until a toothpick inserted in muffin comes out clean.

Grilled Monterey Chicken

We were in the mood to grill, so I made up my own super easy recipe.  Technically, I had Colby-Jack cheese instead of Monterey-Jack cheese, but whatever.  The chicken had good flavor.  It seems very versatile and could be served on its own, or put in a taco, quesadilla, salad, sandwich, etc.  We served ours with cilantro-lime rice and some lettuce and peas from the garden.

Grilled Monterey Chicken

Serves 2-4  

Ingredients:

2-4 Boneless skinless chicken breasts, evenly pounded thin.

2-4 Monterey-Jack or Colby Jack or Pepper-Jack cheese slices

Pico de gallo or salsa

Cilantro, chopped

Avocado, sliced or cubed 

Marinade:

1/4 cup oil

1/4 cup apple cider vinegar

1 tablespoon lime juice

1 tablespoon chopped fresh cilantro

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Add all the marinade ingredients to a gallon sized ziplock bag. Seal and shake to mix.  Add the chicken to the bag and turn and massage to coat.  Marinate in fridge for at least 2 hours or up to 24 hours.

Grill the chicken over medium-high heat for 3-5 minutes per side until the internal temperature reaches 165º (time really depends on the thickness of the chicken).  During the last minute, place a slice of cheese on each breast and allow to melt.

Serve topped with the pico de gallo, cilantro, and avocado, or whatever you like.

Sweet & Sticky Basil Chicken

I wanted a fast, easy meal.  This was a good one, plus I was able to use some fresh garden basil.  I thought the chicken might be too sweet for Jeremy's taste buds, but he liked it too.  I served it over rice with a side salad and garden peas.

Sweet & Sticky Basil Chicken

Makes 4 servings

Ingredients:

1 large egg, beaten

1/2 cup flour

ground black pepper

1/3 cup cornstarch

1&1/2 lbs boneless skinless chicken breasts, cut into bite-sized chunks

3 tablespoons oil

handful of basil leaves, torn into pieces

sesame seeds

Sauce:

1/3 cup honey

1/4 cup ketchup

2 tablespoons apple cider vinegar

3 tablespoons soy sauce

2 tablespoons brown sugar

1 to 4 tablespoons chili garlic sauce, depending on desired heat level

Directions:

Put the beaten egg in a shallow bowl, flour in a second, and the cornstarch in a third.  Stir a few grinds of black pepper into the flour bowl.  Add the chicken pieces to the egg bowl and toss with the egg until well coated.  Then lightly coat the chicken with flour, and then coat with the cornstarch.

Heat oil in a large skillet over medium to medium-high heat and add the coated chicken.  Cook for about 6-8 minutes until lightly browned and cooked through, turning occasionally.

Meanwhile, whisk together all the sauce ingredients.  When then chicken is cooked, turn the heat down to medium and add the sauce to the skillet.  Stir continuously for a few minutes until the sauce is thickened and the chicken pieces are well coated.

Turn off the heat and stir in the basil until wilted.  Serve over rice and garnish with sesame seeds and more fresh basil.

Key Lime Pie Bars

I brought this dessert to a family gathering and it was a hit.  I love Key Lime Pie, and this dessert hit the spot. I found actual Key Lime juice in the store, so I used that plus zest from a regular lime.

Key Lime Pie Bars

Makes 16-20 bars

Crust Ingredients:

1 cup graham cracker crumbs (about 8 full crackers)

1/4 cup brown sugar

2 tablespoons butter, melted

Pie Ingredients:

1&3/4 cup sweetened condensed milk (~21oz or about 1&1/2 cans)

6 egg yolks

1 cup Key Lime juice 

1 tablespoon lime zest

1 tub of whipped cream

Directions:

In a small bowl, combine the crust ingredients.  Line an 8" or 9" square pan with foil or parchment paper.  Press crust mixture evenly into pan.  Bake at 300º for 12-15 minutes until golden brown. Set aside to cool completely.

In a medium mixing bowl, whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest.  Pour mixture onto cooled crust.   Bake at 300º for 30-40 minutes until filling is slightly jiggly but center is set.  Cool for at least 2 hours.

Once cool, top with whipped cream.  Sprinkle with a little lime zest.  Cover and refrigerate for at least 2 hours before slicing and serving.  Bars can be stored in fridge up to 3 days.   

Instant Pot Shredded Lemon Chicken over Orzo

 I wanted to give my Instant Pot more use so I gave this recipe a try.  The chicken was extremely flavorful and would work well over pasta, rice, zoodles, spinach, in a taco or sandwich, or just by itself.  I chose to serve it over orzo pasta.  We currently have a lot of fresh spinach in our garden, so I paired the dish with a Greek salad and homemade Vinaigrette (recipe below).  It was quick and easy to make, and I'll definitely keep this recipe in my binder to make again.  The shredded chicken is very versatile and I think it would freeze well for future use if you made a large batch.

Instant Pot Shredded Lemon Chicken

Serves 4-6 (Depends on the amount of chicken)

Ingredients:

2 tablespoons olive oil

2 garlic cloves, minced

2 teaspoons dried oregano

1/2 tablespoon paprika

1/2 tablespoon salt

1 teaspoon black pepper

1/2 teaspoon dried thyme

1/4 teaspoon ground cinnamon

1/8 teaspoon red pepper flakes

1&1/2 to 2 pounds boneless, skinless chicken thighs

1/2 cup chicken broth

1/3 cup lemon juice

1 tablespoon cornstarch

1 tablespoon water

Directions:

Using the Sauté setting on the Instant Pot, heat the oil and garlic for 1-2 minutes.   In a small bowl, mix together the oregano, paprika, salt, pepper, thyme, cinnamon, and red pepper flakes.  Add to the pot and sauté for another minute.  Add the chicken thighs to the pot and toss with the spice mixture to coat.  Add the broth and lemon juice and stir.  Make sure the chicken is arranged in a single layer in the pot.

Secure the lid and set the Instant Pot to Pressure Cook on high for 15 minutes.  

While the chicken is cooking, prepare your pasta, rice, salad, or whatever you want.

When the pressure cooking is complete, do a quick release of pressure.  Use a slotted spoon to remove chicken to a plate.  Use two forks to shred chicken.

While chicken is out of the Pot, set the Instant Pot back to Sauté mode.   In a small bowl, combine cornstarch and water and stir until cornstarch is completely dissolved.  Add the cornstarch mixture to the juices in the Instant Pot and cook and stir for 2 minutes until slightly thickened.  Add the chicken back into the Pot and stir to coat with the sauce.  Press Cancel to turn off the Pot.  Serve chicken over orzo pasta, rice, or anything you want.

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Greek Salad Vinaigrette - shake it all up in a small jar

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

1/2 tablespoon red wine vinegar

pinch oregano

pinch sugar

pinch salt

pinch pepper

 

Mongolian Beef

 I was in the mood for something Asian-inspired, so I made this easy Mongolian Beef recipe, served with rice and steamed broccoli.  The flavor was great.  Fast and east weeknight meal.  I'd definitely make this again.

Mongolian Beef

Ingredients:

1 pound flank steak, thinly sliced (1/4" thick) against grain

1/4 cup cornstarch

3 tablespoons oil

1-2 teaspoons ginger, minced

4 cloves garlic, minced

1/2 cup soy sauce

1/4 cup water

1/2 cup brown sugar

2 green onions, sliced

Directions:

Combine the steak and cornstarch in a gallon-sized ziplock bag and toss to make sure the steak strips are fully covered with cornstarch.

Heat oil in a large wok or skillet over medium-high heat.  Shake off excess cornstarch, and add steak to skillet (work in batches so the skillet isn't over-crowded).  Cook steak slices for 1 minute on each side, then remove to a plate.  

When all the steak is cooked, add the ginger and garlic to the skillet and sauté for 20 seconds.  Stir in the soy sauce, water, and brown sugar and let the sauce come to a boil.   Add the steak back to the skillet, and stir to fully coat with the sauce.  Turn off the heat and let it sit for a minute to let the sauce thicken.  Stir in the green onions.  

Serve over rice and broccoli and garnish with more sliced green onions if desired.

Banana Cream Pie

Banana Cream Pie

Crust Ingredients:

14 graham crackers (about 7 oz)

6 tablespoons melted butter

1/4 cup sugar

pinch salt

1 teaspoon cinnamon

1-3 teaspoons water

Filling ingredients:

1 small box instant banana pudding (3.4 oz)

1 cup cold milk

8 oz cream cheese

14-oz can sweetened condensed milk

2 cups whipped cream (1 tub Cool Whip)

~3 ripe bananas, sliced

Crust Directions:

Pulse graham crackers in a food processor until chopped to fine crumbs.  Add the melted butter, sugar, cinnamon, and salt, and pulse to combine.  Add 1 teaspoon water and pulse a couple times.  If the crumbs are moist and pinch together, dump into a pie pan.  If not, add another teaspoon water and repeat.   

Press the crumbs against the bottom and sides of a deep dish pie pan.   Bake at 375º for 8 minutes.  Cool completely.

Filling Directions:

In a medium bowl, whisk together the pudding powder and 1 cup milk until well combined.  In a large bowl of a stand mixer, beat the cream cheese until fluffy.  With the mixer running, add the sweetened condensed milk and pudding mixture and beat until smooth.   Using a spatula, carefully fold in 1/3 to 1/2 of the Cool Whip.

Spread a thin layer of filling over the pie crust.  Press a layer of banana slices on the bottom and up the sides.  Spread another thin layer of filling followed by another layer of bananas.  Scoop the remaining filling mixture into the crust, smoothing it out with the spatula.   Top with the remaining whipped cream and chill for a few hours.

Irish Stew with Lamb

 Happy St. Patrick's Day!  I decided to go with a lamb recipe today.  It was delicious.   The store didn't have any shoulder chops so I just used some lamb stew meat that they had packaged up.  It was still tender and delicious.  Next time, I'd chop the potatoes in half before adding them to the stew.

Irish Stew

Made 4 servings

Ingredients:

1 lb lamb stew meat (or shoulder chops would be better)

salt and pepper

1 tablespoon oil

1 onion, chopped

1 tablespoon butter

2 tablespoons flour

2 cups chicken stock/broth

1 teaspoon dried rosemary

3 carrots, chopped

2 celery stalks, chopped

water or broth as needed

3/4 lb baby yellow potatoes

1/4 cup chopped green onions

Directions:

Heat oil in large skillet over high heat.  Season lamb with salt and pepper and sear meat on all sides, a few minutes per side.  Transfer meat to a stock pot.  

In the same skillet, cook the onions until slightly softened.  Stir butter into the onions until melted.  Add flour and stir until onions are coated.   Pour chicken stock into skillet, and rosemary, and stir until mixture thickens, about 5-10 minutes.

Add carrots and celery to the stock pot with the lamb and pour the contents of the skillet into the pot.  Add some more broth or water if needed to cover meat completely.  Bring mixture to a simmer, reduce heat to low, and cover.  Cook, covered, for 60 minutes.  Add potatoes to the pot, submerging the potatoes in the broth, and cook for another 60 minutes.

Bring stew to a boil and cook until reduced and thickened, about 10-12 minutes.  Stir green onions into the stew and season with salt and pepper to taste.