Zucchini Cookies

3/4 c. butter
3/4 c. sugar
1 c. grated zucchini
1 egg
1tsp. pure vanilla
8 oz. slivered almonds (or any type of chopped nuts)
1 tsp. lemon peel
2 c. flour
1/2 tsp. salt
1 1/2 lemon zest
1 1/2 tsp. baking powder
Blend butter, sugar, egg, vanilla and lemon peel. Slowly add dry ingredients. Bake @ 350 for 10-12 minutes. Cool for a few minutes and spread with glaze.
Glaze:
1/2 tsp. lemon zest
1 Tbs. fresh lemon juice
3/4 c.powdered sugar

Tangy Corn Relish

This is a Rachael Ray recipe from her Express lane meals cookbook. If I ever don't know what to make for dinner I know I am always safe with this one cause its one of Nate's Favorites. It's also quick and easy. It is great over chicken or steak. I also serve it with cheesy mashed potatoes. Come to think of it, I haven't made it in a while...I think I will make it tonight myself!
Enjoy!

2 Tablespoons Extra virgin Olive oil (EVOO)
2 medium onions thinly sliced
4 garlic cloves chopped
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 Tablespoon sugar
Salt and black pepper
1 1/2 cups chicken stock
1 10 oz box frozen corn kernels
2 limes, both zested, one juiced, the other cut into quarters
1/4 cup fresh cilantro leaves, a generous handful, coarsely chopped

Grill seasoning to put on your chicken or steak is good

Preheat a medium-sized skillet over medium- high heat with 2 table spoons of the EVOO twice around the pan. Add the onions, garlic, chili powder, cumin, sugar, salt, and pepper. Cook for 4 to 5 minutes until the onions take on a golden color and are nice and tender. Add the chicken stock and bring the liquid to a bubble. Add the corn and continue to cook for about 2 to 3 minutes, or until the liquids have reduced by half. Add the lime zest and juice and the cilantro. Stir to combine and taste the relish to adjust the seasoning with salt and pepper. Squeeze a quarter of a lime over each of the steaks or chicken, or put it on the plate for your costumers.

Sweet chips and salsa

We are having this healthier treat for FHE tonight. It's so yummy and perfect for this time of year. I got it from Family Fun Magazine a couple of years ago (I really like that magazine).

For the Salsa:
1 1/3 cups peeled, cored, and diced apple
1 teaspoon fresh lemon juice
2 teaspoons brown sugar
2 teaspoons apricot preserves (I like my neighbor's delicious apricot freezer-jam, but regular store-bought works too!:))
1/8-1/4 teaspoon cinnamon (the original recipe said 1/8 tsp, but I love cinnamon and it's really good for you so I use more)

Combine all the ingredients in a bowl, then cover and refrigerate the mixture until chilled.

For the chips:
5 (6-inch) or 4 (10-inch) flour tortillas (white or wheat will work)
2 Tbs butter, melted
1/2 tsp cinnamon
1 1/2 Tbs sugar

Brush the tortillas with butter, then cut into wedges. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350 until golden brown, about 10 minutes. Let them cool before serving. Serves 4-6

Sweet Sour Chicken

This was a new recipe that we tried last night. We really enjoyed it! (by the way, I totally stole the picture from the website I got the recipe)

4 boneless, skinless chicken breasts, cut into cubes (I only used 2 for my family, and it was plenty)

6 T. flour seasoned with 1/2 t. salt and 1/2 t. pepper

1/4 c. olive oil

1/8 c. cornstarch

1 t. salt

1/4 t. pepper

1/4 c. brown sugar

1/4 c. vinegar

1 20 oz. can pineapple tidbits (reserve juice)

1/2 c. pineapple juice (use reserved juice)

1/2 c. chicken broth

1 T. soy sauce

1 red bell pepper, sliced (we also used a green pepper)

1/4 c. onion, sliced

Coat chicken in flour and fry in olive oil until browned. Drain and set aside. In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce. Cook and stir until boiling. Reduce heat and cook for 2 minutes (mine reduced much faster, so I added about 1/2 c. water to make it more saucy). Add chicken, peppers, onions, and pineapple. Cook until heated through. Serve over rice. Enjoy!

Stromboli

This might be a no-brainer for some but I just discovered it and I LOVE it! This is the recipe I made but you can mix it up however you like

1 package refrigerated pizza dough
1/2 cup pizza sauce
turkey salami slices (about 15)
turkey pepperoni slices (about 20)
1 cup mozzarella cheese
olive oil
Italian seasoning

roll out pizza dough on floured surface. Spread the pizza sauce on 1/2 the dough. Top with cheese, salami and pepperoni and sprinkle with Italian seasoning. Fold the other half of dough over top and cinch the ends together. Add a little olive oil on top and brush on dough then sprinkle some more Italian seasoning on top. Bake according to pizza dough directions.

*I thought this would be really good with mushrooms, olives and onions as well. So many options with this recipe, I love it! You could also omit the sauce inside and just dip your Stromboli in your favorite marinara...I would suggest Amy Lepore's marinara recipe cause it's the BEST!

roasted chicken-noodle soup

I know, everyone has a favorite chicken soup recipe, but just in case you don't have one yet, this is a great one.

Yield
2 1/2 quarts (serving size: 1 cup)

Ingredients
2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups low-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups shredded rotiserrie chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles (I love the country noodles that come in a big bag this time of year at costco)
Fresh thyme (optional)
Preparation

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.


Nutritional Information
Calories:215 (19% from fat)
Fat:4.6g (sat 0.9g,mono 1.6g,poly 0.8g)
Protein:14.9g
Carbohydrate:28.6g
Fiber:2.6g
Cholesterol:37mg
Iron:2.4mg
Sodium:355mg
Calcium:101mg
Cooking Light, OCTOBER 1996

butter rolls

You will all be pleased to know that this is not a healthy, light recipe at all! It's an old family recipe (Thanksgiving and Christmas wouldn't be the same without them). They are really moist and tender. It's kind of a process to make them, but you won't be disappointed.

Butter Rolls

In a your largest mixing bowl combine 4 1/2 teaspoons (2 packets) active dry yeast, 1teaspoon sugar and 1/4 cup warmest tap water. Set aside and melt 4 sticks of butter over low heat (or in microwave). Stir 2 cups of cold milk into the melted butter (this cools it down just enough so that it doesn't kill the yeast) and add this along with 4 beaten eggs to the yeast mixture. In another mixing bowl (probably you next biggest), combine 8 cups of flour, 1 cup of sugar and 1 teaspoon salt. Add the flour mixture to the yeast mixture 2 cups at a time. For the first few cups use a whisk to combine them so that you won't have any lumps. When it starts to get too thick to whisk, switch to a spoon. When the dough is combined place a layer of plastic wrap directly on the surface of the dough (to prevent drying and another layer on the top of the bowl. Place in fridge over night to rise. The next day divide the dough into 5 equal sections. Roll each into a circle until the dough is about 1/4" thick. Cut into wedges and roll up (like crescents). Place on cookie sheets, cover lightly with plastic wrap and let rise in warm kitchen for about an hour. Bake at 350 for 10-12 minutes.

by request

I know a lot of you already have this recipe, but I've had a few requests for it on the blog so please forgive the repetition.
Marinara Sauce

1 cup extra-virgin olive oil
4 small onions, finely chopped
4 garlic cloves, finely chopped
4 stalks celery, finely chopped
4 carrots, peeled and finely chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
#10 can crushed tomatoes
5 dried bay leaves

In a large pot, heat the oil over medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour(if you have the time let it simmer over very low heat for even longer, it will let the flavors blend and make your house smell yummy-I've let mine go for 3 hours before-just be sure to stir once in a while). Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate (or freeze some). Rewarm over medium heat before using.)

Avgolemono with Pasta (this is a soup)

What can I say, I really love soup so I had to post another one. An old roommate of mine used to make this and she called it Elephant Snot Maggot Soup (don't be disgusted), and it was a secret family recipe. Well, I found the real recipe and it goes by another name. Apparently it's a very popular Greek soup and the name means egg and lemon. It's so easy to make and is the best for when you have the flu.

71/2 cups chicken stock
1/2 cup orzo pasta
3 eggs
juice of 1 large lemon
salt and pepper
lemon slices to garnish

In a large pan bring stock to a rolling boil. Add pasta and cook 5 min. Beat the eggs until frothy, then add the lemon juice and 1 Tbsp of cold water. Slowly stir in a ladleful of the hot chicken stock to the egg mixture, then add one or two more. Return the mixture to the pan, remove from the heat and stir well. (Do not let the soup boil once the eggs have been added or it will curdle.) Season the soup with salt and pepper, and server immediately garnished with a few lemon slices.

Roasted Pepper Soup With Parmesan Toast

Hurray fall is here, I can start making soups again. This is by far my favorite soup, and I love soup. It is supposed to be served just cold, not over-chilled. But I prefer it hot.

Serves 4
1 onion quartered
4 garlic cloves unpeeled
2 red bell peppers seeded and quartered
2 yellow bell peppers seeded and quartered
2-3 Tbsp olive oil
grated rind and juice of 1 orange
1 can (7 oz) chopped tomatoes
21/2 cups cold water
salt and pepper
2 Tbsp chopped fresh chives to garnish (optional)
For the hot Parmesan Toast
1 medium baguette
1/4 c butter
6 oz good quality Parmesan cheese

Preheat oven to 400 degrees. Put the onion, garlic, and peppers in roasting pan and drizzle with olive oil, and mix well. Turn pieces of pepper skin side up and roast 25-30 min. or until slightly charred. Squeeze garlic flesh our of the skins into a blender or food processor. Add roasted vegies, orange rind and juice, tomatoes and water. process until smooth. Press the mixture through a strainer into a vowl using a champignon or the back of a ladle. Season with salt and pepper and chill 30 min. (I don't chill it. I like it hot.)

Make the Parmesan toasts when you are ready to serve the soup. Preheat the broiler to high. tear or cut the baguette in half lengthwise, then tear or cut across to make 4 large pieces. Butter the bread and top with thin shavings of Parmesan cheese. Transfer cheese topped baguette pieces to a large baking sheet and toast under broiler for a few min. until topping is well browned.

Garnish with chives and fresh black pepper.

Pumpkin Waffles

4 eggs seperated, whip whites till stiff, save yolks

Mix:
4 egg yolks
1 1/2 cups Milk
1 cup pumpkin
3/4 C soft butter
1 TBSP Vanilla

Mix together and add to above mixture:
2 TBSP Baking Powder
1 TBSP Cinnamon
1 TBSP Sugar
1/2 tsp nutmeg
1/2 tsp corinder
1/4 tsp salt
2 cups flour

Fold in egg whites to batter

Syrup
In a big pan (when you add the soda it foams up quite a bit) cook the following to a boil
1/2 cube butter
1 cup sugar
1/2 cup evaporated milk
1 tsp Karo Syrup

Remove from heat and stir in
1 tsp Baking Soda
1 tsp vanilla


Hope you like these, they are a favorite of our family. **They are even better with fresh peaches cut up and put on top.
**I usually cook the extra batter and save the waffles and syrup in the fridge then just pop them into the toaster the next day and the are ready to eat.

Hurry, before the warm weather leaves...

Frozen Hot Chocolate

3/4 C. Favorite Hot Chocolate Mix
1 C. Milk
3 C. Ice

*Pour in blender and mix (add 1 C. ice at a time). Enjoy!!!

From, Stephanie Arnell

Joining In...

I figure if I am going to get the awesome opportunity to use ALL of your scrumptious meal ideas, then I better do my part and share a few of my favorites. So, here ya go.

Italian Stuffed Calzone
2 packages (11 oz each) refrigerated French bread dough, divided. (I buy scone dough or Macy's F.B. dough at the bakery.)
1 cup (4 oz.) shredded mozzarella cheese
1/2 cup diced green bell pepper
1/2 cup pitted ripe olives, sliced
1/4 cup chopped onion
1 can (8 oz) pizza sauce
1 teaspoon italian seasoning mix
2 garlic cloves, pressed
1/2 pound italian sausage, cooked, crumbled, drained
1 Tbsp. Olive oil
1/4 cup (1 oz) grated fresh parmesan cheese (optional)

Preheat oven to 400 degrees. Unfoll one package of the bread dough out; rool and stretch to edge of baking stone. Sprinkle mozzarella cheese over dough to within 1 inch of edge. In bowl, combine bell pepper, olives, onion, pizza sauce, seasoning mix and garlic; mix well. Add cooked sausage; mix well. Spoon meat mixture over cheese; spread evenly. Unroll remaining dough directly over filling by matching top edges of dough and shaping to fit as dough is unrolled. Trim excess dough from corners, forming an even edge. Roll and crimp edges to seal. Drizzle oil over dough; spread evenly. If desired, sprinkle Parmesan cheese over dough. Make three crisscross cuts, about 6 inches long, across center of dough to vent. Bake 18-20 minutes or until deep golden brown. Cut into wedges. Serves 8 people.

Homemade Sloppy Joe's
1 lb. hamburger
1 lg. onion chopped
1 cup ketchup
1 T. Worcestershire sauce
1-2 T. mustard
Brown been and onion. Add ketchup, Worcestershire sauce and mustard. Simmer about 15 minuts. Serve on hamburger buns.

Apple Crisp
6 peeled apples
1/2 cup sugar
2 T. water
4 T. butter or margerine
1 cup quick rolled oats
1/2 cup brown sugar
1/2 tsp. cinnamon
1 tsp. grated lemon peel
Slice and spread apples in a greased 8"x8" baking pan. Sprinkle with sugar and water. Mix and spread rest of ingredients over apples. Bake at 350 degrees for 45 minutes or until tender. Serve warm with vanilla ice cream. Yummy!