A Must Read

I just went through all my many cookbooks to see which ones I actually used and which ones I could get rid of. Well I'm getting rid of most of them. As I was going thgough most of them I found that I would only make maybe 5 recipes in each of them. One I did keep though is Eat, Shrink and Be Merry by Janet & Greta Podleski. They have also written two other books Crazy Plates and Looney Spoons. I have made most of the recipes in all these books and I love them. I do recomend these books. These sisters try to make healthier versions of our favorite foods while trying to make it fun. I love their recipes. You can even go to their website eatshrinkandbemerry.com and sign up for their newsletter and get new recipes emailed to you.

A Ham Cup of Omelet

You'll understand this one more as you keep reading.

Breakfast for dinner
1 slice of deli ham per person
1 egg per person
2 tbsp milk
1/2 red pepper finely diced
1/2 c finely diced mushroom (optional)
1/4 red onion finely diced
1 tsp seasoning of choice (I like taco or garlic)
2 tbsp shredded cheese per person

In a greased muffin tin push the ham slices into the cups to form a bowl shape. In a seperate bowl combine the rest of the ingredients (except the cheese) and whisk together. Pour even amounts into each ham bowl. Top each one with shredded cheese. Bake in a 350F oven for about 8-12 minutes. Each person gets their own cup.

you can serve it with an english muffin or a piece of toast or with a side of hash browns. You can also change it up by using whatever vegetables you prefer and changing the cheese or the seasoning. Another idea is to add cooked bacon pieces on top.

Make Your Own Bread Crumbs

If your house is like mine no one ever eats the crusts of the bread loaves. So instead of throwing them out why not use them to make bread crumbs or croutons.

You can make them right away or save them up in the freezer and make a big batch at one time. I usually save up the ends for a week in the fridge (it doesn't matter if they get a little stale) and then make some up and add it to the bag I have in the freezer. They are ready to use any time I need them. No preservatives, fillers and only as much salt as you add to them.

All you have to do is cut the bread into squares (they won't be perfect squares) and place on a baking sheet. Drizzle with olive oil (about a tbsp/piece of bread) and sprinkle with Italian seasoning or herbs de provence, salt and pepper to taste. Toss so they are coated and then spread out into an even layer. Place in a 350F oven for about 7-12 mins. just until they are toasted brown. At this point they are croutons but if you want bread crumbs place them in a food processor and pulse until they are crumbs. Let them cool first. Place in a freezer bag or air tight container and save in the freezer for when you need them.

Again feel free to play with the flavors by drizzling bread dipping oils, oil based salad dressing (not too much) or by using different seasoning blends. The type of bread also makes a difference. I think that the dempsters whole grain or honey oat work really well and are really healthy for you and your family. It's almost worth even buying a loaf and just making croutons or bread crumbs to have on hand and then just adding to it when I have extra ends. Different loaves of bread no problem go ahead and mix them up.

This is worth the time it takes. You can even throw it in while your cooking dinner and kill two birds with one stone

Potatoes Packets

When I was growing up my mom used to make these cheesy potatoes every summer on the BBQ. All you have to do is thinly slice as many potatoes you need to feed your family. Lay out a layer of tin foil (enough to spread potatoes and then fold over). Spread foil with oil and then arrange potatoes in no more than two layers. The thinner the potato the better and faster they cook. Shred some carrots and spread on top of the potatoes. Top with shredded mozarella cheese and sprinkle with caraway seeds. Fold over the sides to cover top. It should look like a package. Place on a MEDIUM heated BBQ and cook until you can stick a fork into the potatoes with no resistance.

You can do a variety of "Packets" by changing the seasoning or cheese.I usually don't have caraway seeds on hand so I have used taco seasoning, garlic seasoning or Italian seasoning and it turns out just as good. You can play around with whatever is in your cupboard. Potatoes are pretty neutral in taste and can handle most flavors you can throw at them.

I made one last night that was just potatoes and I dolloped butter all around the potatoes and then sprinkled with garlic seasoning.

Zucchini

Yes it is that time of year. If your garden is anything like mine it is producing an abundance of zucchini. Last year I planted 3 plants and had enough zuchini to feed the entire town. This year I only planted one and I still have tons. I don't know why of all the vegetables in my garden zuchini is the only one I never have a problem growing.

Breaded Zucchini Roast
Thinly Slice enough zucchini for your family
Toss with 2 tbsp balsamic vinegar, 1/4c olive oil, 2 tbsp honey, 1 tbsp herbs de provence or Italian seasoning
Spread evenly in a baking dish (I used a 9x13 glass dish)
In a seperate bowl mix 2tbsp melted butter with 1 cup bread crumbs and 1tbsp herbs de provence or italian seasoning. Sprinkle over zucchini.
Place in a 375F oven for approx. 30 mins.

NOTE: you may need to alter the amount of ingredients depending on your famliies tastes and the amount of zucchini you use. Just remember it is better to add too little than too much. You can always add more, you can never take away.

Parmesean Zucchini Sticks
Cut Zucchini into strips (about finger length and width)
Toss with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 2 tbsp garlic seasoning and 1/4c parmsean cheese. Place on a baking sheet and bake at 350F for about 40 mins.

Chocolate Chip Zucchini Loaf
1/2c butter
2 eggs
1c brown sugar
1/4c milk
2c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 mashed ripe banana
1 1/2c grated zucchini
Chocolate chips

Blend butter and sugar. Add eggs one at a time. Add the flour, baking soda, baking powder, salt and milk. Mix in banana, zucchini and chocolate chips. Bake at 350F for about 50 mins. I didn't give a measurement for the chocolate chips because you can add as much or as little as you like.

I am going to try to come up with a chocolate zucchini cake topped with a sour cream glaze this weekend. I have an idea of how the recipe should go but I won't post it until I try it myself. So come back on Monday and see if it worked.

Another great way to use zucchini is to grate it into your tomato sauce. Either your homemade version or it make a store bought one even healthier and if you puree it they'll never know it's in there.

Pulled Pork Fajitas

This is a great recipe because it uses one of the best inventions ever to enter our kitchens...Slow Cooker. Just toss everything into the slow cooker in the morning and it's ready when you get home.

1 Boneless pork loin roast (2 1/2 pound)
1 onion thinly sliced
2 cups Ketchup (cheap kind)
2 tbsp sweet chili sauce
3/4 cup salsa (I'll let you determine how hot you like it)
2 tbsp garlic seasoning
1 tbsp BBQ seasoning
1 tsp chili powder

Combine all your ingredients in the slow cooker leaving out the roast. Whisk until combined. Place roast in and turn until coated or spoon mixture over roast. Leave on low for 8-10 hours. You'll know it's ready when the pork shreds apart with a fork. Continue to shred it all and then serve wrapped in tortillas. You can serve on a bun instead if you want a change. To make sweet and spicy you can add 1/4 cup honey or maple syrup.

I suggest serving with some coleslaw either in the fajitas or on the side. I like the crunch factor in my fajita.

Coleslaw
1 green cabbage shredded
1 raddichio shredded
3 carrots shredded
1/4 cup mayo or plain yogurt
1/4 cup sour cream
2 tbsp honey
2 tbsp mustard
1tbsp garlic seasoning
2 tsp BBQ seasoning

Since there is so much shredding to do in this recipe I suggest using the shred attachment for your food processor if you have one. I pull mine out for large shredding jobs like this or for large amounts of cheese. Combine dressing ingredients in a large bowl and stir to combine. Add shredded ingredients ontop and stir all together. I suggest making this before hand so that the flavors can get to know eachother. You can make it in the morning or the night before.

Is It Done?

This chart is to give you estimated cooking times for how long it takes to cook various meats until doneness. I do recomend all kitchens should be equipped with a thermometer to test the doneness of meats. It removes any guessing on your side. Always insert thermometer in the thickest part of the meat. These are just average times. It can depend on your oven and the size of you meat and also how many times you open the door to check if its done.

Poultry
Chicken (whole about 3 1/2 pounds) 400F for about 1 hour done at 170F
Chicken (Bone in parts) 475F for 50 - 60 mins done at 170F
Turkey (whole about 14 pounds) 325F 3 1/2 hours done at 170F

Beef
Tenderloin (whole 3-4 pounds) 375F 45-50 mins done at 125F for med rare
Prime Rib (6-7 pound roast) 450F for 15 minutes done at 125F for med rare
then drop to 350F for an hour

Pork
Loin Roast (4 pound) 425F for 30 mins done at 145F in center
then drop to 375F 30 mins
Tenderloin ( about 1 pound) 425F for 10-15 mins done at 145F