4 Cheese Zucchini Boats

Throughout my growing-up years, I remember my mom always made Zucchini Boats.  Now as a mom myself, I'm so thankful that my kids enjoy this simple and healthy dish.  

I decided I wanted to add something extra to my Boats this time.

 Surely there can never be enough cheese in a cheesy dish, right?  

The lovely blend of Aged White Cheddar and Gruyere cheeses makes this classic an even more mouth-watering treat.

Recipe:

4 Large Zucchinis (uniform in size)

Heaping 1/2 cup each of: Cottage Cheese

                                              Shredded Parmesan

                                              Shredded Aged White Cheddar

                                              Shredded Gruyere

2 Eggs

sprinkling of Nutmeg

sprinkling of Garlic Powder

handful of fresh Oregano

Instructions:

1.  Preheat the oven to 375 degrees and bring water (enough to cover all zucchinis) to a boil in a large pot.

2.  Add Zucchinis to boiling water and boil for 8 minutes.

3.  Transfer Zucchinis to a cutting board and slice in half longways.

4.  Using a serrated spoon, remove the soft white insides, leaving a nice rim on the edges.

5.  Place Zucchini shells on a greased casserole dish and use a paper towels to soak up some of the moisture from them.

6.  Chop the Zucchini insides and pat with a paper towel to soak up some of the moisture.  Put into a large bowl with all the other ingredients.

7.  Stir well to combine.

8.  Fill each Zucchini shell with filling and bake for 20 minutes.

9.  Change the oven setting to Low Broil and broil for 8-10 more minutes, or until cheese gets bubbly and golden brown. 

10.  Top with fresh Oregano and serve immediately.

Print this Recipe: 4 Cheese Zucchini Boats

Matcha Muffins

My kids and I love having friends over.  Morning playdates are the best!  It's a time for imagination in the sunshine and dress-up clothes for the kids....coffee and a breakfast treat for the moms.

Today, I wanted to introduce my friends to one of my favorite things....Matcha!

 As you know, Matcha is finely ground Green Tea powder that is used in hot drinks, smoothies and baked goods.  

I decided Matcha Muffins would be the perfect breakfast treat for the moms, while the kids played.

Matcha Muffins

Recipe:

1 2/3 cup All-Purpose Flour

1/2 tsp Salt

1 tsp Baking Powder 

1 1/2 Tbsp Matcha

1/3 cup Butter (melted)

1/2 cup Brown Sugar

1/2 Tbsp Honey

1 Egg

1 cup Milk

1/2 cup Powdered Sugar

Black Sesame Seeds for garnish

Instructions:  

1.  Preheat the oven to 350 degrees.

2.  Whisk all the dry ingredients together in a medium bowl.

3.  In a large bowl, use an electric mixer to beat the Butter, Brown Sugar and Honey until just combined.

4.  Add the Egg and then slowly add the Milk while mixing.  Beat until just combined.

5.  Add the dry ingredients and (you guessed it) beat until just combined. Ha!
6.  Pour batter into a muffin pan that has been lined with baking cups.  Fill to about halfway.

7.  Bake for about 20 minutes.

8.  Once they are done, allow the muffins to cool on a cooling rack for about 10 minutes.

9.  Use a flour sifter or small-net strainer to lightly dust the Powdered Sugar over the top.  Garnish each muffin with a few Black Sesame Seeds.

Print this Recipe: Matcha Muffins

I served them with a small bowl of melted Kerrygold Irish Butter mixed with Honey.  I thought it was the perfect compliment to the fresh tea flavor of the muffins.

If you're interested in ordering your own Matcha,  here is the link to my favorite brand:

As is often the case, I started out using a recipe that I found on Pinterest.  At some point during the process, I veered off on my own path and changed it up some.  I don't know that I can call it entirely original...but of course, there are only so many ways you can make muffins.  I mean, how many variations of the Flour/Baking Powder/Salt measurements can there be?  Some things have to be exact in baking.  But like I've said several times before, I'm no baker...so don't take my word for it.  Ha!

I can say from experience however, that this Matcha Muffin recipe is nonbaker-friendly.  You can quote me on that.  :)  Matchalove, until next time!

Ginger Walnut Chicken

One of the many joys of being a mom to small kids is indulging in kid foods.  Gummies, Goldfish crackers, and most of all, Chicken Strips!!  I mean, could there be anything better?

I wanted to make a fancier, more grownup version of this timeless classic.  A blend of Walnuts, Garlic and Ginger Root came to mind as I was deciding what I wanted to do.

Ginger Walnut Chicken

Recipe (makes 6):

6 Chicken Tenders

Marinade:  1/4 cup Soy Sauce

2 Tbsp Olive Oil

Dredge:  1 Egg

       1 Tbsp Olive Oil

Breading:  1 cup Walnuts

        1/4 cup Plain Breadcrumbs

          1 node fresh Ginger Root

    1 clove Garlic

     1 Tbsp Black (or white) Sesame Seeds

      Salt and Pepper to taste

Instructions:

1.  Marinate the Chicken in the Soy Sauce and Olive Oil in a Ziploc bag for at least 30 minutes.  Massage the chicken some in the bag, for tenderness.

2.  Preheat the oven to 375 degrees.

3.  For dredging, mix the Egg and Olive Oil in a small bowl with a whisk.

4.  In a food processor, blend all the breading ingredients until well combined and finely ground.  Transfer to a plate.

5.  With a greased baking sheet nearby, dredge each strip in the Egg mixture and then cover in the breading mixture.  Make sure the meat is completely covered with breading and shake off the excess. Place each strip on the baking sheet.

6.  Bake for 20 minutes, flipping halfway through.  So they will cook 10 minutes on each side.

Print this Recipe: Ginger Walnut Chicken

Any chicken tender that's worth it's salt (literally, ha!),  has to have a yummy dip.  Nobody in my family is a big fan of Ketchup.  Even my kids enjoy something creamier.  We like dips that are similar to a Remoulade or Aioli.  To compliment the Ginger and Sesame Seeds, I put together a Sriracha Aioli.  This is not an original idea.  This is basically the Yum Yum Sauce you get at Hibachi.  But I'll share with you exactly how I do it.

Sriracha Aioli 

Recipe:

1/2 cup Mayonnaise

about 1 Tbsp Sriracha Sauce (amount depends on how spicy you want it to be)

a sprinkling of Garlic Powder

Instuctions:  Mix all ingredients in a small sauce bowl and serve.

Print this Recipe: Sriracha Aioli

Sausage, Egg and Sriracha Empanadas

I know what its like to work full-time and for each weekday morning to be a flustered rush.  Trying to think of breakfast ideas that are quick, portable and yet filling, can be challenging.  I think today's recipe will be ideal to make ahead on the weekend and grab on your way out the door on those crazy mornings!

Sausage, Egg and Sriracha

Empanadas

Recipe:

8 oz Ground Sausage

4 Eggs (3 for filling and 1 for Egg Wash)

1 Tbsp Milk

1 cup shredded Mild Cheddar Cheese

1 Tbsp Sriracha Sauce

2 Pie Crusts (see note at the bottom)

Instructions: 

1.  Preheat the oven to 375 degrees.

2.  Cook the Sausage over a little less than medium heat, stirring often, until cooked through.  Set aside on a paper towel.

3.  Whisk 3 Eggs and the Milk and scramble in the same pan over medium-low heat.

4.  Combine Scrambled Eggs, Cheese, Sausage and Sriracha Sauce in a medium bowl.

5.  Roll out the Pie Crusts and using a large rimmed cup or cookie cutter, cut circles out of the dough (about 4 inches across).  

6.  Put about a Tbsp of filling in the center of each dough circle.  Fold in half and press the dough on the outer edges to seal.  

7.  Transfer to a greased cookie sheet and brush with the Egg wash.

8.  Bake for about 20 minutes or until golden brown.

*Note:  Try to find pie crust that comes in a box, rolled up.  It works better than the crust that is already in pan form.  You should be able to get 6-7 dough circles out of each crust.  Use a rolling pin to form the scraps into flat dough.

Print this Recipe: Sausage, Egg and Sriracha Empanadas

You might have some of the filling left over.  If you do, it is excellent on a grilled cheese sandwich (with extra cheese of course).  It would probably also be delicious mixed into crispy hash browns.

So happy workdays, friends!  I hope this recipe works for you as a filling, grab-and-go breakfast.

Can't find Sriracha sauce? Order it here:

Sauce Verde

It hurts my heart so much when there is a surplus of fresh herbs in the fridge (leftover from other recipes) that get forgotten about and go bad.  I had a variety of herbs this week and wanted to prevent that from happening.  

Cilantro, Oregano, Parsley and Dill.

I am a fan of Donna Hay's recipes.  If you're not familiar with her, look her up.  She is the Aussie version of our Martha Stewart.  She has a recipe called "Salsa Verde" that I have made and loved before.  I was also inspired by Chimichurri Sauce, which I recently made as a marinade and dip.

To prevent sad herbal waste this week, I invented a cross between Salsa Verde and Chimichurri Sauce.  I call it Sauce Verde!  I will share the way I did it, but the recipe can vary depending on what you like or what you have on hand.

Sauce Verde

Recipe:

a heaping 1/4 cup of 3-4 fresh herbs (I used Oregano, Cilantro, Parsley and Dill)

2-3 cloves Garlic

1 heaping tsp Capers

1 Shallot (or 1/4 Red Onion)

1/2 cup Olive Oil

splash of Lemon Juice

Salt and Pepper to taste

Instructions: Blend all ingredients in the food processor until smooth.

This week, I served my Sauce Verde as a dip for Roasted Jerusalem Artichokes.

Matcha! It's so hot right now!

As a food blogger, as well as full-time foodie,  I am connected with many others who share my creative passion.  I have several Instagram foodie friends who are often posting about Matcha.  I didn't even know what it was for a while...but it kept popping up.  So I decided to investigate.

Matcha is quite simply, finely ground Green Tea Powder.  The concept originated in China.  It is delicious just to mix with water or milk and drink, cold or hot.  But it is also used in baking and in desserts.  You've heard of Green Tea ice cream, right?  Yum yum!  

Now that I know what Matcha is and have ordered some for myself (below), I am completely hooked!  I'll share a couple recipes I've done lately.

Matcha Smoothie

Recipe:

1 frozen Banana

1/2 frozen Zucchini

1 tsp Matcha

3/4 cup Milk 

1/2 cup Orange Juice

Instructions:

Blend all ingredients in the blender until smooth.

Matcha Whoopie Pies

with Black Sesame Frosting

This one might take a little explaining.
The combination of Matcha and Black Sesame seeds in a dessert is popular in Japan.  I've seen my international foodie friends on Instagram post many images of Matcha Black Sesame desserts.  It made me very curious.  This is my version of this unique flavor combo.

Recipe:
2 1/2 cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
2 Tbsp Matcha
1 stick Unsalted Butter (room temp)
1 cup Granulated Sugar
1 Egg
1 cup Milk
Black Sesame Frosting:
1 stick Unsalted Butter (room temp and diced into small pieces)
1 1/2 cups Powdered Sugar
3 Tbsp Black Sesame Seeds (crushed)
1 tsp Vanilla Extract
2 or 3 tsp Milk
Instructions:
1.  Line a couple baking sheets with parchment paper and preheat oven to 350 degrees.
2.  In a medium bowl, mix Flour, Baking Powder, Baking Soda, Salt and Matcha.
3.  In a large bowl and with an electric mixer, beat Butter and Sugar until creamy.
4.  Add the Egg and Milk and beat until just combined.
5.  Pour in the dry ingredients and mix just long enough to combine.
6.  Use a spoon or a piping bag to form (small, uniform size and shape) mounds of dough on the cookie sheets.
7.  Bake for 8-10 minutes.
8.  When they are ready, allow to cool before assembling the Whoopie Pies with the frosting.
Frosting Instructions:
1. Toast the Sesame Seeds over medium heat for 3-5 minutes...don't burn them!
2.  Transfer to a ziploc bag, seal with no air inside and crush seeds with a rolling pin until they are ground well.
3.  Beat the Butter for 2-3 minutes, slowly adding in the Powdered Sugar. (I learned the hard way that if you add all the Sugar at once, you get a cloud of it in the air and inhale it and choke. Ha!)
4.  Once the Butter/Sugar mixture is fluffy, add the other ingredients, along with the ground Black Sesame Seeds.
*Note: Use your judgment on how much Milk to add...depends on how thick or thin you like your frosting.  I like mine thicker, so I added only 2 tsp Milk.




Why this particular flavor combination?  The nutty quality of the Black Sesame goes well with the fresh herbal flavor of the Matcha.  That is why the flavors blend so beautifully.  If you try this recipe at home, get ready for a different taste.  While it is sweet, it's not quite like many desserts you've had. Consider it a fine cultural experience!


Here is an example of what I've seen on Instagram. This one is Matcha and Black Sesame Swirl Ice Cream, topped with toasted Black Sesame Seeds.

Search #matchablacksesame for more ideas. And follow mazeda_raisin for lovely images of food and just general UK beauty.  

Picnic at the Vineyard

It was a perfect day!  First of all, the weather was amazing...sunshine, cool breezes and glory!  It was a taste of Spring in the dead of Winter.  I packed a picnic for my family and we headed to Morgan Creek Vineyards in Harpersville, AL...about an hour out of Birmingham.

It was a gorgeous drive!


First, we walked into the gift shop, which also serves as the tasting room.   Here you can get a small sample of each wine.  Most are made with muscadines and have a sweet quality to the flavor.  Some have hints of other fruits as well.  We enjoy more dry wine.  So we decided on the Cahaba White for our picnic.  In our opinion, it was the driest and yummiest.  But of course, everyone has different opinions of how wine should taste.
Check them out here:  http://www.morgancreekwinery.com/wines/

Now back to my favorite subject: FOOD!
For our picnic, we had Kale Brussels Sprout Slaw, Asian Pasta Salad, Shrimp marinated in Chimichurri Sauce and a Cheese and Apple plate.

Flavors that transition between Winter and Spring.

Here are the recipes:

Asian Pasta Salad

Recipe:

1 package Asian Noodles

1 Red Bell Pepper (julienned)

about 8 Green Onions (julienned)

1 Cucumber (seeded and julienned)

1 Tbsp Black Sesame Seeds

1 cup Asian Vinaigrette

Instructions: Cook noodles by the instructions on the package.  Put all ingredients in a decorative bowl and toss to blend.  Serve immediately or prepare the night before and store in the fridge.

Recipe for Asian Vinaigrette

1/2 cup Olive Oil

1/4 cup Soy Sauce

1 clove minced Garlic

1 Tbsp Honey

*Whisk ingredients together to combine.

Print this Recipe Asian Pasta Salad

Kale and Brussels Sprout Slaw

Recipe:

1 small bunch fresh Kale (shredded and stems removed)

1 bag Cole Slaw Mix

8-10 fresh Brussels Sprouts (sliced thinly)

1/2 cup Sliced Almonds

1 cup Honey Sesame Vinaigrette

Instructions:  Combine ingredients in a large bowl and stir to combine.  Allow to sit covered in the fridge for a few hours to meld flavors.

Honey Sesame Vinaigrette

3/4 cup Olive Oil

1 Tbsp Honey

1 tsp Sesame Oil

1 tsp Red Wine Vinegar

1 tsp Garlic Powder

Salt and Pepper to taste

*Whisk ingredients together to combine.

Print this Recipe Kale and Brussels Sprout Slaw

Shrimp marinated in Chimichurri Sauce

Recipe:

1 bag frozen peeled Shrimp

wooden skewers

Chimichurri Sauce (recipe below)

1 Tbsp Olive Oil

1 Tbsp Butter

Instructions:

1.  Thaw and Rinse Shrimp.

2.  Marinate in Chimichurri for about 30 minutes.

3.  Heat the Olive Oil and Butter in a grill pan (or other large pan) over medium-high heat.

4.  Place 4 or 5 Shrimp each, on the wooden skewers.

5.  Throw into the pan, along with any remaining sauce and cook for 5-7 minutes or until pink and starting to brown on each side.

Chimichurri Sauce

1/4 cup Fresh Oregano

1/4 cup Fresh Italian Parsley

1/4 cup Fresh Cilantro

2 Garlic Cloves

1 Shallot (or 1/4 a Red Onion)

1/2 cup Olive Oil

1 Tbsp Crushed Red Pepper

Salt and Pepper to taste

Instructions:  Place all ingredients in the food processor and blend until smooth.

Print this Recipe: Chimichurri Shrimp

Picnic season is quickly approaching.  Lovely Spring and the urge to do everything outside are just around the corner.  Our picnic day at the vineyard reminded me of that.  Make sure to eat as many meals as possible outside!  Take a picnic somewhere or just to your back yard.  And while you're at it, try my picnic recipes!

Jackson, the Morgan Creek Winery horse.