Mozzarella Zucchini

Perfect recipe to use up the last of your tomatoes and zucchini!

3 cups sliced zucchini or other summer squash
1 cup sliced onion
1 garlic clove, minced
1/2 t. dried basil
1/4 t. dried oregano
1/4 t. salt
1 tablespoon olive oil
1 tomato, cut into 12 wedges
4 oz. shredded mozzarella cheese

In a large skillet, saute the zucchini, onion, garlic and seasonings in olive oil until crisp-tender (about five minutes). Gently stir in the tomato; sprinkle with cheese. Remove from the heat and let stand until cheese is melted. Serve immediately. Recipe from Mel's Kitchen Cafe.

Garlic Spinach

I love spinach! My Dad makes this spinach and it is so good! The spinach in my garden is just about ready to be cut.

Drizzle some olive oil in a small skillet. Toss some spinach in and press one clove of garlic into skillet. Stir spinach. Cook on medium heat for a few minutes and serve. Don't over cook.

Quick Guacamole

1 Avacado
1 Roma Tomato
1/4 - 1/2 red onion

Chop in hand chopper until smooth. No need to add salt...tortilla chips have plenty of it!
We served this with Sand Dune Tacos tonight.

Potato Wedges

Becca- this is for you

Scrub potatoes.
Cut into wedges. Place on lightly grease cookie sheet with skins on bottom. Spray potatoes with Olive Oil cooking spray. Lightly prinkle with salt. Bake @ 425˚ for 45 min- 1hour. Poke them with a fork to see if they are tender inside and cook longer if needed. Serve with fry sauce (1 Tbs. mayonnaise + 3 Tbs. Ketchup).

Chinese Fried Rice

I found Becca's recipe for fried rice and modified it a little. Joe loved it. He said it was the best fried rice he has ever had. So- I thought I had better write down the recipe :)

6 green onions (slice at a diagonal the entire onion- green and white)
3 eggs (discard two egg yolks before whisking them with a fork)
Sesame oil
Canola oil
Soy Sauce
3 Cups cold rice ( I cooked mine and then stuck 3 cups in the freezer for a little while)
Salt & pepper
1 C. peas
2 carrots julienned

Slice green onions, set aside. Heat 1 tsp. sesame and 1 Tbs. canola oil in a stir-fry skillet. Pour in beaten eggs. Add 1/2 tsp salt and pepper to taste. Cook until eggs are lightly scrambled. Remove eggs from skillet. Heat 1 Tbs. Canola and 1 Tbs. Sesame Oil in skillet. Add rice. Break rice up using a wooden spoon. Stir around for a few minutes on high heat and sprinkle 2-3 Tbs. soy sauce over the rice. Turn heat to medium and add eggs, green onions, carrots and peas. Stir fry for a few minutes and then shut off heat. We had this with egg rolls and it was delicious.

My Stuffing recipe

This recipe is a combinations of a few different ones. I made it for the family Thanksgiving dinner this year. I thought it turned out great! The recipe will be coming soon....

Garlic Couscous

1 box plain couscous
2 cloves garlic, crushed
2 Tbs. fresh basil
1 tsp. Lawry's garlic salt

Follow instructions on box for cooking couscous. Add seasonings with the water.

Twice-Baked Potatoes

2 large russet potatoes, scrubbed

3 to 4 tablespoons milk

2 tablespoons unsalted butter, room temperature

2 tablespoons sour cream

½ cup grated sharp cheddar cheese

Coarse salt and freshly ground pepper

1 tablespoon chopped fresh chives, plus more for garnish

Serves 4 | Prep time: 10 minutes | Total time: 2 hours

Preheat oven to 375°. Pierce potatoes with a fork; bake on oven rack until tender, 1 1/2 hours. Cool 10 minutes. Potatoes can also be cooked in a microwave on High for 9 minutes, and finished off in a 375° oven for about 20 minutes. Halve potatoes lengthwise, leaving a thin shell; scoop flesh into a medium bowl. Add milk, butter, sour cream, and 1/4 cup cheese. Season with salt and pepper; fold in chives to combine. Scoop filling into potatoes, and place in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 cup cheese. Bake until heated through, 15 to 20 minutes. Garnish with chives before serving. Per serving: 301 calories; 11.5 grams fat; 8.8 grams protein; 42 grams carbohydrates; 3.7 grams fiber

Berry Pudding

We lived on the Deseret Land & Livestock ranch just after we were married. I fixed lunch for the cowboys a few times. One time I made this berry pudding- it was something I just came up with. It looked so ugly that I almost didn't serve it. Turns out the cowboys loved it!

1 Large pkg Instant Vanilla Pudding (prepared as instructed)
10 oz frozen mixed berries

Mix berries into pudding and serve.
The picture shows the pudding with blueberries and bananas. When mixed berries are used it turns an ugly brown color...just ignore that :)

Mrs. Dash's Potatoes

These potatoes were brought to us when Laurie was born. They are delicious. I made a similar version but instead of using a cube of butter I drizzled olive oil over the potatoes. They probably aren't as good that way- but I think they still tasted great.

Potatoes (red potatoes if you have them) sliced in eighths (wash but do not peel)

1 cube butter
Mrs. Dash's Grilling Blends- Mesquite (any flavor is good)
Seasoning salt
pepper
Parmesan Cheese
Melt butter in baking dish. Slice potatoes and place in pan. Sprinkle with Mrs. Dash, seasoning salt and pepper to taste. Sprinkle parmesan cheese over top and bake for 1 hour or until potatoes are tender.

Scallopped Corn

This is a recipe I got from my sister Becca. We love it! We sometimes serve it in with chili or 7 bean soup in place of cornbread.
1 can cream corn (15oz)
1 can whole kernel corn (150z)
1 C. sour cream
2 eggs
1/2 C butter
2 Tbsp. Sugar
1 pkg Jiffy Corn Muffin Mix (8.5 oz)
Preheat oven to 350 degrees. Grease 9x13 pan. Mix together creamed corn, drained whole kernel corn, sour cream, eggs, melted butter and sugar. Then add muffin mix and mix well. Pour into baking dish and bake for 35-40 minutes or until light golden brown on top.