Zucchini and Potato Casserole

As I looked at the garden today, I saw that I had a zucchini and many small tomatoes.  I was having breaded Parmesan chicken with a salad and knew I needed a carb side dish.  Many times I have made a gratin by layering whatever vegetables I had on hand, so I proceeded to cube the zucchini into 1/2 pieces, cut the small tomatoes in half and sliced the potatoes in 1/2 inch slices.  I sprayed an 8x8 casserole dish with olive oil spray, threw in the zucchini cubes followed by the tomatoes.  I layered the potatoes ontop and seasoned with salt and pepper and topped with 2 tablespoons of margarine.  I popped it into a 350 degree oven for 30 minutes.  By this time it was starting to bubble but I saw that it had produced a little more liquid than I liked.  So I stirred in a tablespoon of Acini De Pepe and figured it would soak up the extra liquid from the vegetables. I baked for 15 minutes more and then topped with some shredded Parmesan cheese.  I let this cheese bake for a few minutes and my casserole was just the right consistency.  In addition, the little pasta beads had soaked up the additional liquid and were just yummy.  The vegetables were glazed with a delicious sauce rather than sitting in liquid.  This is so easy to make and bakes while you prepare the rest of your meal.  Experiment with various vegetables and different cheeses.  I am even thinking of layering some barley in my next casserole.

Too Many Eggs - Make a Frittata

I had way too many eggs that needed used this week so I made a frittata for lunch.  I gathered vegetables that I had in the fridge, some cheese and 10 eggs.  Any vegetables work as does any kind of shredded cheese to equal about 1 cup.  So here's what I used.

Carrots, broccoli, onions - all chopped but since I was sauteing all together I chopped the carrots smaller so they would be tender in the same time as the larger pieces of broccoli and onion.

So I had shredded cheddar cheese and I shredded a small block of pepper jack cheese to make 1 cup of combined cheese.  I knew my hubby would like some meat so I chopped up some Virginia baked ham to mix in also.  I had a small amount of chopped turkey bacon from last weekend so I figured I would throw it in also.

I used an 11 inch skillet that can be placed in the oven for the last minutes of baking.






I sauteed the vegetables in 2 tablespoons of olive oil till tender, about 4 minutes.  Then I stirred in the ham and cooked for a few minutes more.  Lastly I added the bacon bits and 3/4 cup of the cheese.  I stirred all together and then used my immersion blender to mix the 10 eggs.

I really like the immersion blender as I can use it in hot mixtures as well as cold. It is the perfect instrument to blend lumps out of your gravy.  You just have to remember to keep it on the bottom of the pan or pot when it is in motion.              

So when my ingredients were tender and all heated through, I poured in the eggs.  Then I sprinkled the remaining 1/4 cup of shredded cheese on top.  I also added a few twists of ground pepper over it all.  I usually add some salt but did not this time because I used ham and bacon and there would be enough salt.

I kept the pan over medium heat for a few minutes until the eggs were getting dry around the edge of pan.  Then I pop in a 375 degree oven for 15 minutes until bubbly and lightly browned.  The frittata is a perfect meal with some fruit or a small salad.  It can also be eaten cold later in the day.

The Egg Wars - 2012

And the winner is:

Our Easter tradition is the Breaking of the Eggs. My husband and daughter dutifully color our hard boiled eggs each year the day before Easter.  When the children were small, the egg wars took place right after the Easter Baskets hunt but now that the children are adults the Wars have expanded and found their place before dinner after all guests have arrived.

Each guest picks their egg; color and overall physique play a part in the selection.  The goal is to be the last Egg standing without a crack. Single elimination bouts take place.  Holding your egg, usually with individual technique, you get one hit at your contender. The Egg without a crack moves on.

We had 14 contenders this year.  Spouses sparred off first; the second round had just one woman, but she was clearly eliminated in the first bout in the second round.  Special handling techniques were used in the last bouts but a Winner prevailed!  The swirly baby blue egg, in the pearly swirl pattern, came out of the last bout without a crack and found its way to the egg pedestal where it reigned over the Easter day proceedings!

Pepperoni Rolls - Easy to Make for Easter

These yummy individual pepperoni rolls are easy to make from frozen bread rolls. I buy bags of either 36 or 72 Rhodes frozen dinner rolls and make them up in an evening.  If we do not need them for a few days, I pack them in aluminum pans, with layers separated by wax paper, and covered by aluminum foil.  Then I freeze for a week or two.

For 36 rolls you need:

36 Rhodes frozen dinner rolls
1 lb pizza pepperoni
1 lb sliced mozzarella cheese


Defrost the rolls in the refrigerator.  If I am making them in the morning, I place the bag of frozen rolls in the refrigerator overnight.

I slice the cheese so I have approximately a 3 inch square. On a floured surface, I roll out the defrosted roll into a 4 inch circle.  Layer the circle, 4 rounds of pepperoni and a slice of cheese. If you use sandwich pepperoni you only use one slice.

Overlap one side over the other and pinch to close. Using a dab of milk makes the overlap stick better.


Now place on a parchment paper lined cooking sheet and cover with a towel.  Place in a warm area and let rise for 1/2 hour.

Bake in a preheated 350 degree oven for 20 minutes.  Serve warm or let cool completely before packing to freeze. 

Grandma Dolly's Hot Chipped Ham and Egg Sandwiches

Growing up in Western Pennsylvania, one learns to love Isaly's chipped chopped ham.  This is a chipped deli ham that has no equal in other parts of the country. Years ago my mother-in-law gave me this make ahead sandwich recipe that people rave about. When you look at the ingredients, it may not seem appealing, but one bite and you are hooked.  I am posting this recipe on my blog because every New Year's Eve, while my son is grocery shopping for his party, he calls me for the ingredient list.  Next year, he can just browse to my blog!

INGREDIENTS

1 lb. Isaly's Chipped Chopped Ham

2 stalks celery, chopped

2 hard boiled eggs, chopped

1 small onion, chopped

3/4 cup Hellman's mayonnaise

4 slices yellow American Cheese

1 pkg. hot dog buns (use inexpensive grocery store brand, not Bakery buns)

In a large bowl mix the ham, celery, and onion well.  Now mix in the mayonnaise until well blended.  Next stir in the chopped eggs.  Cut each slice of cheese in half and you should have 8 pieces.  Now to assemble.  Prepare 8 pieces of aluminum foil large enough to fully wrap a hot dog bun in.  Lay an open bun in the center of the foil and a 1/2 slice of cheese in the center of the bun.  Now pack the prepared ham filling into the bun.

After filling, wrap the bun in foil and twist the edges.

 At this point I place all the sandwiches on a cookie sheet and put in the refrigerator, for up to 48 hours.  When I need them, I place in a preheated 350 degree oven and bake for 20 to 30 minutes until slightly toasted and cheese is melted.  Serve with a cup of soup or chips.  In Western Pennsylvania, we serve them with another local favorite, pierogies.





Grape and Feta Salad

I wanted to do something different for a dinner starter today.  A friend recently told me about a refreshing grape salad she had; her version was tossed with olive oil but I added some white wine vinegar for some added flavor.

Grape and Feta Salad

1 lb. seedless red grapes
2 Tblsp. olive oil
2 Tblsp. white wine vinegar
1 Tsp salt
5 oz. lo fat crumbled Feta cheese


Wash and dry grapes. Place in bowl, sprinkle with salt and toss with olive oil. Add Feta chesse and stir. Drizzle with white wine vinegar. Cover with plastic wrap and refrigerate for at least 1/2 hour. Serve chilled.

Fast and Easy Dinner - Potato and Kielbasa Saute



Ingredients




So last night after work I needed to just throw something together.  Usually I pre-plan the night before, but I had not. So one of my standbys is Potato and Kielbasa Saute. You need 5 scrubbed potatoes, sliced in 1/2 inch slices. If you slice them thinner, they cook faster, but honestly I like a hearty potato slice that is crispy on the outside and tender on the inside. I throw these in a skillet in 2 tablespoons of olive oil and let fry on medium heat for 10 minutes while I chop the rest of the ingredients. Don't stir or flip as you want the first side to get crispy! Now I slice a medium onion, a few small green peppers (I keep green peppers frozen in small bags in the freezer so I always have them. When I have extra I just clean, remove seeds and throw in a freezer bag). I slice a ring of kielbassa in 1/2 inch slices also.  After the first ten minutes, I flip the potatoes, layer on the onions, peppers and kielbasa. I stir and flip ingredients every 5 minutes or so until potatoes and kielbasa are golden brown on the outside. Salt and pepper to taste.  Serve with a hot vegetable and dinner is done.

Pizzelles and a Cup of Coffee

Well my hubby has been busy making Pizzelles for the Holiday.  This is his specialty; uses the recipe that came with the original pizzelle maker. As you can see, the recipe has been heavily used and retains mementos of holidays past. The chocolate pizzelles are always a big hit when given as gifts. Personally, I like the nut ones the best. I also like the smell in the house when he is making them, two at a time, on the pizzelle iron. He usually makes 12 dozen at a time. Do the math! That's alot of times refilling that iron in an evening - gotta love a guy who will take on pizzelle duty!

Dinner tonight

Salsa Risotto

Chicken Enchiladas

Well I am trying a new recipe for dinner tonight; Chicken Enchiladas.  I did add an additional ingredient of a 15 ounce can of black beans added to the chicken mixture in each tortilla.  I actually put them in a crockpot so hopefully they turn out well. I cooked the chicken and onions when I got home and then assembled for the crockpot. It turned out well but next time I will prepare the chicken mixture the night before and then just have to make the sauce before assembling it. It really is a struggle some days to get dinner cooking after work so I try to plan the night before. I also made salsa risotto; just made risotto with chicken broth and substituted 1/2 cup medium salsa for 1/2 cup of the recommended broth. It was delicious!