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Monday, September 14, 2015

One Pot Zucchini Pasta

One Pot Zucchini Pasta
1 pound spaghetti or linguini
1 pound cremini or button mushrooms, thinly sliced
2 small zucchini, thinly sliced and quartered
2/3 cup  petite peas
2 cloves garlic, minced
2 sprigs thyme or 1/2 tsp dried
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream or half and half
In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 5 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
Serve immediately!

Lemon Zucchini Bread with Glaze

 Lemon Zucchini Bread with Glaze
2 cups all purpose flour
2 tsp. baking powder
½ tsp. salt
2 eggs
½ cup canola oil (1/4cup coconut oil and 1/4cup canola oil)
⅔ cup sugar
½ cup buttermilk
2 TBSP fresh lemon juice
zest of 1 lemon
1 cup grated zucchini
Lemon Glaze:
1 cup powdered sugar
Juice from 1 lemon
1 to 2 TBSP of half and half - as needed to thin glaze
  • Preheat oven to 350 degrees
  • Flour and grease a 9x5" loaf pan or line with parchment liner
  • In a large bowl, blend together flour, baking powder and salt and set aside.
  • Mix oil and sugar together well- add the two eggs. Mix thoroughly.
  • Add the buttermilk, lemon juice, and lemon zest and blend together well
  • Fold in the zucchini until well coated
  • Add the wet mixture to the dry mixture and fold together until everything is well blended, but don't over-mix
  • Pour the batter into your loaf pan.
  • Place in your oven and bake for 40 to 45 minutes until a toothpick inserted in the middle comes out clean
  • Cool in the pan for 10 minutes and then remove to a wire cooling rack to finish cooling
For the Glaze:
  • In a bowl, mix the powdered sugar, lemon juice, and half and half. Adding only 1 to 2 TBS of lemon juice and/or half and half at a time to get the right consistency that you like.
  • Mix together with a fork until all the sugar is thoroughly mixed and glaze is thin enough to spread
  • Add half and half and/or lemon juice as needed for more to thin
  • Drizzle over cooled loaf
  • Let set, then slice and serve

jdawg sauce Copycat

THE BEST hot dog sauce ever.

jdawgs copycat sauce
  • 3/4 cup ketchup
  • 3/4 cup brown sugar
  • 1/4 cup honey
  • 1 tsp. cider vinegar
  • 1 tsp. soy sauce
  • 1/2 tsp. onion powder
  • couple splashes of tabasco or a small pinch of cayenne pepper
    Combine ingredients in a saucepan and heat just to boiling on medium heat.

    Drizzle over your favorite grilled all beef hot dog (Costco produces a mean all beef one) in the best and freshest hot dog roll you can find.

    Top with your favorite hot dog condiments such as banana peppers, diced onions, & a dill pickle spear). YUM YUM YUM!

    *double or even triple this recipe so that you can enjoy this sauce at the drop of a hat!

Thursday, September 3, 2015

Zucchini Pizza Crust and Homemade Pizza Sauce

You Guys! This is my new favorite pizza crust! Its tasty and healthy! You'll thank me later!

 Zucchini Pizza Crust and Homemade Pizza Sauce

8 cups shredded zucchini
1 cup shredded cheddar cheese
2/3 cup flour (sub almond flour)
2 cloves garlic, pressed or minced
3 tsp dried oregano
1 tsp basil
2 eggs, beaten
1/2 tsp salt Homemade

Pizza Sauce
4 large tomatoes, quartered
2 tbls olive oil
2 garlic cloves, pressed or minced
1 tbsp fresh oregano (sub 1 tsp dried)
1 tbsp fresh thyme (sub 1 tsp dried)
1 tsp salt

Zucchini Pizza Crust
Preheat oven to 550F with a pizza stone prebaking in it.
In a large bowl, toss the zucchini with 1 teaspoon coarse salt and set aside for 15 minutes. Squeeze the excess moisture out of the squash by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out, discarding the water.
Once all of the excess moisture has been wrung out and discarded, place the shredded zucchini back into the bowl and add the cheddar cheese, flour, garlic, oregano, basil, eggs, and salt. With your hands, incorporate all of the ingredients together. Place the zucchini mixture onto a piece of parchment paper at least 15” in diameter, set on something solid that will make it easy to transfer into the oven.
Using your fingers, spread the zucchini crust mixture to form a circle about 14” in diameter, 1/2" thick. Pinch the edges up so that it forms a nice crust. Once the pizza crust has been shaped, transfer the crust on the parchment paper onto the heated pizza stone in the oven. Bake for 8 minutes or until the crust starts to brown. Once the zucchini crust has baked for 8 minutes, transfer the pizza on the parchment paper out of the oven, onto the solid surface you used before. Top the pizza with sauce and any additional toppings that you'd like. Once the toppings are on, transfer the pizza on the parchment paper back onto the heated pizza stone in the oven and bake for an additional 4 minutes.

Homemade Pizza Sauce In a large heavy bottomed sauce pan, add the tomatoes, olive oil, garlic, oregano, thyme, and salt. Bring to a boil, breaking up the tomato. Lower the heat, then simmer for 15-20 minutes. Once simmered, puree all of the ingredients in a blender.