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Dec 012015
 

Zucchini Crust Pizza Pie

First off today, I want to share a little weird thing that happened to us this weekend! As I was preparing this dish in the kitchen, something flashed by me in the kitchen but it happened so quick that I thought it might just be the brewsky talking, now I had had only one, trust me. My instincts were immediately confirmed when my daughter who was here for dinner that night, let out a HOLY S*!? followed by Husband with a What the Hell is that!

With beautiful weather that evening, we still had the back door cranked open letting the nice cool breeze inside (no screen door as dog went flying through it one day and bent it all to smithereens)! Low and behold, we had a bat fly into the house, can you believe that? In all my years of living here in the woods and seeing many a bat flying around gathering up those pesky and unwanted mosquitoes, this was something new for us and all I could remember from growing up was the fact that I was told by my grandma that bats like to get into your hair, CREEPY! Well, Kenny, my hero, shooed him out and 1cooking went back on the front burner so to speak!

Not a bite left..... :-)

Okay, now let’s go on to this fabulous tasting pie. I made what I thought to be a good size pie so Kenny and I could have some the next day for lunch, NOT! Nary a piece was left and now I’m gonna have to make another one just to make sure our taste buds were going in the right direction that night! All toppings are subject to your own personal preferences:

 

Zucchini Crust Pizza Pie
 
Author:
Ingredients
  • For the crust:
  • 2 cups shredded zucchini
  • 2 eggs, beaten
  • 1 cup shredded mozzarella cheese
  • Toppings:
  • About 16 oz pizza sauce, store bought or homemade, I used homemade.
  • Pick you favorites of meat, veggies and cheese, ours were, cooked and crumbled hamburger, chopped onions and green peppers and more mozzarella cheese and grated Parmesan.
Instructions
  1. Squeeze out as much moisture as you can from the zucchini and mix in the beaten eggs. I also seasoned the zucchini with some extra Italian seasoning when I mixed it with the egg.
  2. Spread into a 9X13 inch rimmed cookie sheet; make sure to use a rimmed pan as more moisture will escape from the zucchini.
  3. Sprinkle with the 1 cup of shredded mozzarella and bake in a 400 degree oven for 10 minutes.
  4. Remove from oven and top with desired amount of pizza sauce, top with your favorite toppings and top with cheese.
  5. Bake on the lowest rack of your oven for about 30 minutes more or until cheese is melted and bubbly!

This week starts the changing of the guard, oops, I mean the decor which takes about 3 weeks as I am a fanatic, just ask my family! Can’t wait to have the house all decorated for the Christmas season! Hope you enjoy………………

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Jul 072015
 

Pasta For The Summer Heat

Pick-a-Nick Salad for sure!

Pick-a-Nick Salad for sure!

Well, I sure hope everyone had a great 4th of July as we did here! Kenny did two different kinds of beer can chickens on the grill along with fresh corn on the cob. I on the other hand, took care of corn bread, deviled eggs that I tried to make red white and blue and came out like Christmas eggs instead, you know red, green and white, and then this  pasta salad that we tried for the first time since we tasted it in our local Publix Supermarket and WOW!

Everyone had a great day!

Everyone had a great day! No…that’s not a fire in the fireplace…Gotcha ya!

Now I do have to say that their version came out a little better than mine, maybe due to my adding the asiago cheese in place of some of the mozzarella, however, everyone had seconds except for our granddaughter who is a little on the picky side, you know teens these days! Oh well, she’ll grow out of that someday just like I did…. What little was left, my daughter took home for a meal the next day so mom and dad wouldn’t have too many left overs in the frig, ha ha! I also used the tri-colored rotini in lieu of the plain pasta. So with that, I give you a super summer salad that really goes great on a hot summer day with just about anything………..

 

Pasta For The Summer Heat
 
Author:
Ingredients
  • 3 cups of cantaloupe cut in bite size chunks, honeydew if you prefer or a mixture of both
  • 1 ripe avocado, I used the green versus the Hass, chopped in bite size pieces
  • 8 oz of tri-colored rotini or regular
  • ⅓ cup lemon vinaigrette
  • ½ teas Kosher salt or sea salt
  • 1-1/2 cups grated mozzarella cheese
  • ½ cup grated Asiago cheese or omit Asiago and use all mozzarella
  • ⅓ cup fresh basil coarsely chopped
Instructions
  1. Cook pasta according to package directions, drain and place in the frig to cool.
  2. Combine the melon, avocado, vinaigrette and salt in a bowl, stirring gently to mix.
  3. Stir pasta and cheese together into the melon mixture and sprinkle with the basil; chill well to meld the flavors.

Gotta get Husband working on a post to show you our new kitchen counters; therrrrrrrrrrrrre GREAT as Tony the Tiger used to say! Hope you enjoy……..

Dude....Where's the beer?

Dude….Where’s the beer?

Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

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