I found this recipe at The Curious Country Cook (blogspot).
yields: 12 mini muffins
1 cups zucchini, grated
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs – I used Italian style
Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will bereally soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
4 lg. baking potatoes
1/4 c. butter, melted
1/4 c. salad oil
2 cloves garlic, minced or pressed
1/2 to 1 tsp. salt
1/2 tsp. dried thyme leaves
Cut unpeeled potatoes into 1/4 inch thick slices. Place overlapping slices in buttered oven-to-table, 13 x 9 inch baking dish. Mix butter and oil. Brush slices with mixture. Pour remaining over potatoes. Sprinkle with garlic, salt and thyme.
Bake at 400 degrees for 25-30 minutes or until potatoes are done and browned at the edges. Serve immediately. Serves 4. To make 8 servings just double the ingredients, but may require 2 baking dishes.
2 tbsp butter spread
1 small onion, chopped
2 tbsp all-purpose flour
1.5 cups 2% milk
1 tub Knorr Homestyle Chicken Stock (concentrated chicken stock)
1.5 cups shredded cheddar cheese (about 6 oz), divided
8 cups small broccoli and/or cauliflower florets, blanched just until tender
1 tbsp dijon mustard
Preheat oven to 350 degrees. Spray 2 quart baking dish with nonstick cooking spray. Set aside.
Melt spread in 4 quart sauce pot over medium-high heat and cook onion, stirring frequently, 4 minutes or until tender. Reduce heat to medium, then stir in flour and cook, stirring constantly, 2 minutes. Gradually stir in milk. Bring to boil over high heat. Stir in chicken stock and boil until stock is melted and sauce is thickened, about 2 minutes. Remove from heat, then stir 1 cup cheese; let stand 1 minutes. Stir in broccoli and mustard. Pour into prepared dish.
Bake 20 minutes. Top with remaining 1/2 cup cheese and bake an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
Strawberries are ready to be picked in South Carolina, and what a great way to enjoy them!
- 1/4 cup extra-virgin olive oil
- 3 tablespoons Champagne vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 2 tablespoons grated sweet onion, such as Maui
- 2 tablespoons sugar
- 1 teaspoon poppy seeds
- 10 ounce mixed baby greens
- 2 cups quartered strawberries
- 1/2 cup toasted sliced almonds
- 1/2 cup crumbled feta cheese
Whisk oil, vinegar, salt, mustard, onion, sugar, and poppy seeds in a medium bowl until blended. Add remaining ingredients except for feta and toss to coat. Sprinkle with feta.
I only discovered quinoa in the last couple of years, and I was excited when I saw this recipe in All You magazine recently.
Prep 20 minutes Cook 2 hours 15 minutes Serves 4
1 cup quinoa
2 tbsp olive oil
1 onion, chopped
2 large ripe but firm tomatoes, cored, seeded and diced
2 cups low-sodium vegetable broth
Salt and Pepper
1/2 cup pine nuts
2 cups loosely packed fresh baby spinach
Rinse quinoa thoroughly in cold water. Drain well.
In a large skillet, warm oil over medium-high heat. Add onion and cook, stirring often, until softened, 3-5 minutes. Stir in tomatoes and broth and increase heat to high. Bring to a boil, then carefully transfer to slow cooker. Stir in quinoa and season with salt and pepper. cover and cook on low until most of the liquid is absorbed and quinoa is tender, about 2 hours.
Place pine nuts in a small skillet over medium-low heat. Cook, shaking skillet constantly, until pine nuts are light golden and fragrant, about 3 minutes. Immediately transfer to a bowl.
Remove slow cooker cover and stir in spinach and pine nuts. (If pilaf looks dry, add up to 1/2 cup more broth.) Cover and cook 15 minutes longer, or until the spinach has wilted completely. Season with additional salt and pepper and serve.
Another great recipe for the crock pot!
4 (15oz) cans pork’n beans
1/4 cup chopped onion
1/3 cup maple syrup
2 tsp dry mustard
6 slices bacon, cooked and crumbled
Combine all ingredients to crock. Cover and cook on:
Low for 6-8 hours or high for 3-4 hours.
Makes 10 servings.