Zucchini Pancakes

Mmm, Mmm, Mmm, I love me some GOOD savory pancakes. These were delicious, and a great way to use up zucchini. (I know it's way past summer, but I am just now getting around to posting this recipe...I am just doing my part to prepare you for next summer!)

Zucchini Pancakes

2 medium zucchini (about 3/4 pound) (I used a zucchini and a summer squash)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil

Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven.  The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.


I served the pancakes two ways. One with left over marinara sauce, and one with ricotta and dill. Both were delicious!

Source: Food Network.com (Ina Garten)

How to make baby food

This post is dedicated to my sister who will be starting solids with her baby soon.

Did you know you can make your own baby food? Did you know you can do this for at least 1/3 the price as store bought baby food? Did you know that the food tastes, looks, and smells better this way? If your answer was no to any of these questions you need to read this post.

First, start off with the veggies you want to cook. Here I have broccoli, cauliflower, carrots, peas, green beans, and butternut squash.

Next step, prepare and cook the veggies.

Next, blend! Make sure to vent the lid. (You don't want hot vegetables flying in your face if the lid pops off because of the pressure!) You may need to add a little water. I like to add the water the food was cooked in because some of the nutrients boil out when you cook it.

Make a nice smooth puree.

Pour into ice cube trays and freeze!

Now you have single servings of baby food! Put the frozen cubes into a freezer bag. When you need to feed the baby, warm the cube up and mix it with some cereal (if you want). It takes about a minute in our microwave. 

I love making my own baby food. I know exactly what goes into it (no preservatives), and I know I'm saving us some money in the process. Hope this helped!

Ham and Pasta Skillet Dinner

I got this recipe from my sister in law. It is SO delicious. It is quick, easy, and every one likes it. No complaints.

Ham and Pasta Skillet Dinner

1 12 oz box small tube or shell pasta
3 T olive oil
3 cups fully cooked ham, diced
1 large sweet red pepper, diced
1/2 medium onion, chopped
1/4 cup minced fresh parsley (I just sprinkled on some dried.)
2 garlic cloves, minced
1/2 t dried basil
1/2 t dried oregano
1 1/2 cups chicken broth
1 T freshly squeezed lemon juice
3/4 cup shredded Parmesan cheese

Cook pasta according to package directions - only cooking until al dente since pasta will continue to cook and soak up liquid when added to the skillet. While the pasta is cooking, in a large skillet, olive oil over medium heat. Add pepper, onion, and garlic and cook until vegetables are tender, about 4-6 minutes. Add ham, basil and oregano and continue to cook, stirring occasionally, for another 2-3 minutes. Stir in broth and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for about 10 minutes or until liquid is reduced by half. Stir drained pasta into ham and vegetable mixture. Add 1/2 cup Parmesan cheese and toss. Sprinkle parsley and remaining Parmesan cheese over the top of the pasta. Serve immediately.

Apple Dip

We really enjoy this quick, sweet, and oh-so-delicious treat in the fall.
Apple Dip

1 10 oz. tub of soft cream cheese or 1 8 oz. block softened
1/2 C brown sugar
1/4 C white sugar
1 tsp vanilla
2/3 pkg of a 8 oz. bag of SKOR English Toffee Bits
6-9 Granny Smith Apples cut into wedges for dipping

Mix together with a spoon until smooth – cream cheese, sugars and vanilla.  Fold in toffee bits just before serving so they don’t get soggy.  (soggy is yummy too!)  I cut the apples just before serving to prevent them turning brown.

Crockpot Cream Cheese Chicken

This is such a yummy comfort food! Eat in moderation though, it is NOT fat free!

Crock Pot Cream Cheese Chicken

3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter ( divided)
1 small onions, chopped
1 garlic cloves, chopped
1 (10 1/2 ounce) cans cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth


Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter. Cook on low for 4-6 hours.

Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crock pot and cook on low for an additional hour. Serve over rice or noodles.

Lemon Gelato

We had an Italian themed date night this last weekend. We all dressed up, and my husband made and served us bow tie lasagna. After the kiddos were in bed, we had this awesome lemon gelato as we watched Life is Beautiful. Such a good/sad movie! The gelato was rich, creamy, and very fresh. We loved it!

Lemon Gelato

    1 cup milk
    1 cup sugar
    5 egg yolks, lightly beaten
    3 tablespoons grated lemon peel
    3/4 cup lemon juice
    2 cups heavy whipping cream



    In a small heavy saucepan, heat milk to 175°; stir in sugar until
    dissolved. Whisk a small amount of hot mixture into egg yolks.
    Return all to the pan, whisking constantly. Add lemon peel. Cook and
    stir over low heat until mixture reaches at least 160° and coats
    the back of a metal spoon.
    Remove from the heat; strain. Stir in lemon juice. Cool quickly by
    placing pan in a bowl of ice water; stir for 2 minutes. Stir in
    cream. Cover and refrigerate for several hours or overnight.
    Fill cylinder of ice cream freezer two-thirds full; freeze according
    to manufacturer's directions. Refrigerate remaining mixture until
    ready to freeze. Transfer to a freezer container; freeze for 2-4
    hours before serving. Yield: 1-1/2 quarts. 

Source: Taste of Home

Honey Lime Enchiladas

Oh my! These are to die for! We had the missionaries from the Church of Jesus Christ of Latter-day Saints over for dinner that night, and they said that they get served enchiladas a lot, but these were the best they had tasted! Now, I will never know if they say this to all the other people that serve them enchiladas, but I certainly agree with them.  

Honey Lime Enchiladas
 
3 1/2 tablespoons honey
Juice from 1 large lime
1/2 tablespoons chili powder (I put in a bit more)
1/4 teaspoon garlic powder (a bit more)

2 chicken breasts, boiled and shredded
4 flour tortillas
12 oz. monterey jack cheese, shredded
1/2 onion, cut into strips and caramelized
rice, to taste
beans, to taste
10 ounces green enchilada sauce
1/2 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it
marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on
the bottom of a 8x8 baking pan. Fill flour tortillas with chicken and
shredded cheese, saving about 1 cup of cheese to sprinkle on top of
enchiladas. Mix the remaining enchilada sauce with the cream and
leftover marinade. Pour sauce on top of the enchiladas and sprinkle with
cheese. Bake at 350 degrees for 30 minutes until brown and crispy on
top.

Oh, and I also added some olives on the top for a garnish, but that was only because they had been sitting in the fridge for a while and needed used...

Source: my friend, Lara M.