Italian stuffed Zucchini Boats

My daughter, Megan, told me the other day about this delicious recipe from pinterest, Italian Stuffed Zucchini Boats.  The next day I looked it up and the recipe came from the blog Valerie's Kitchen.  I happened to have met Valerie years ago at an allrecipes.com event.  I've made many of her recipes so I wasn't surprised how good this was.  This serves 4-6 but I have no problem making this for just my husband and I as the leftovers were just as good!

Valerie's recipe serves 6 but she served it with rice.  I didn't make any sides and ended up eating two.  So GOOD!

Recipe slightly adapted from Valerie's Kitchen. I made a few changes but you can view Valerie's recipe here.  

I loved this sauce, it was packed with flavor!

Favorite brand of Ground Turkey

      

Ingredients:

3 medium zucchini

1 (26 ounces) jar tomato basil marinara, divided (I used Muir Glen)

1 tablespoon olive oil

1/2 cup chopped onion

1/3 cup chopped red bell pepper

1 teaspoon minced fresh garlic 

1/2 cup chopped button mushrooms or cremini (Baby Bella)

1 pound lean ground turkey

1/4 cup chopped fresh Italian parsley

1 teaspoon Italian seasoning

1/2 teaspoon salt

Fresh ground black pepper, to taste

1/4 teaspoon crushed red pepper, or to taste

1 1/2 cups shredded mozzarella cheese

1/4 cup shaved or shredded Parmesan

2 tablespoons Italian style panko bread crumbs

Instructions:

1.  Preheat oven to 375 degrees.  

2.  Measure out 1 cup of the marinara sauce and set aside. 

3.  Trim ends from zucchini and slice in half, lengthwise. Use the tip of a teaspoon to scoop out the flesh from the interior of the zucchini, so they resemble boats.  Chop the zucchini flesh and set aside.

4.   Place the scooped out zucchini boats into a 13" x 9" baking dish Cover with foil and bake in preheated oven for 20 minutes, until just slightly fork-tender. Remove from oven, and set aside. (Don't worry about the liquid in the pan as you'll wipe that out before adding the sauce)

5.  Meanwhile, add olive oil to a large skillet and place over medium heat. Add onion and bell pepper saute for 5 minutes.  Add garlic and cook another minute. Then add the mushrooms and cut up zucchini.  Saute for another 5 minutes.  Add turkey, stirring to break up the ground meat as it cooks until thoroughly cooked. Drain off oil/liquid and return the skillet to the heat.

6.  Add the parsley, Italian seasoning, salt, pepper, crushed red pepper and remaining marinara sauce in the jar (remember 1 cup is set aside for later).   Continue to cook and stir well until combined. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes.

7.   Remove partially cooked zucchini boats from baking dish and pour out any water, using paper towel dry the dish. Pour the 1 cup of reserved marinara sauce into the empty baking dish and place zucchini boats on top of the sauce.

8.   Divide the filling between the zucchini boats.  Cover the dish with foil, and bake for 20 minutes, or until zucchini is fork-tender. Remove dish from oven and remove foil, sprinkle zucchini boats with mozzarella, Parmesan and the panko bread crumbs. Place dish in the oven, cook for 15-20 minutes until cheese has melted and bread crumbs are golden brown.  

Serves 4 - 6

When I cut into this pepper, it made me smile to see it had a heart!  

Seared Scallops with Warm Corn Salad

This is another one of Chrissy Teigen's yummy recipes from her Cookbook, Cravings.  So far, every recipe I've made of hers has been really good.  This one for seared scallops, I'm in love with.  I've made them several times because it's so quick, easy, healthy and delicious.  I've made these with fresh and frozen (thawed) scallops.  I like the convenience of having scallops in the freezer but fresh is best.  Just make sure the scallops smell sweet and good.

Warm Corn salad:

2 Tablespoons butter

2 cups fresh corn kernels (approximately 3 ears of corn)*see note

1/2 cup red pepper, diced

1-2 green onion (scallion), thinly sliced

salt and pepper

In a large heavy skillet, heat the butter over medium heat.  When it foams, add the corn, bell pepper and green onion.  Saute, tossing lightly  about 5 minutes. Season to taste with the salt and black pepper.  While the corn sautes, sear the scallops and they'll be done at the same time.

8-10 large scallops (fresh is best but thaw if frozen) **see note

1 Tablespoons canola oil

1 Tablespoon butter

salt and pepper

Rinse then Pat the scallops dry with paper towels.    Don't salt and pepper just yet, it makes the tops wet.   This is a pretty important step. You want the scallops to caramelize, not steam.

Heat a medium skillet (NOT nonstick) over medium-high heat.  You want it hot, but not smoking hot.  Add 1 tablespoon of the oil then add 1/2 tablespoon of the butter.  Swirl in the pan.  Sprinkle half of the patted dry scallops with salt and pepper.  Add them to the skillet seasoned side down.  DO NOT TOUCH OR MOVE THEM.  Cook for 2 minutes to form a caramelized crust.  Pat the tops with paper towel, salt and pepper and flip.  Cook another 1-2 minutes

Serve with the warm corn salad.

Serves 2

*With it being corn season, I'll buy a dozen at the farmers market, cut the corn off the cob and freeze it.  Great to use for recipes like this.

**Fresh scallops are better if you can get them but I really like having a bag of frozen scallops (from Costco or Trader Joe's) for a quick lunch or dinner.

Adapted from Chrissy Teigen’s Cravings: Recipes for All the Food You Want to Eat

Easy to half the recipe and make for one.

Proscuitto Wrapped Stuffed Chicken Breast

I have a new favorite frying pan, cast iron.  I know, a cast iron is nothing new but it is to me.  I had one years ago but didn't like the fact that you shouldn't use soap to clean it and I could never get those bits and pieces off of the pan and it never seemed clean.  I wanted to try again so I purchased a Lodge Cast Iron Skillet from Amazon on sale for only $13.39.  I was also looking on how to clean cast iron and came across this chain link looking cleaner.  It's called the Ringer and cost $16.95.  I love it!  It cleans all the bits and pieces and the pan is clean.  I also bought the Lodge oil spray which I spray the pan to season after each cleaning.  I'm now a lover of cast iron for so many reasons.  It can withstand heat high heat which is perfect for foods that needs to be seared, and creates a beautiful browning effect.  It can be used both on the stove top and in the oven.  It's also affordable and will last a lifetime.  It really has become my go to fry pan.
Here is the recipe that inspired this purchase, Prosciutto Wrapped Stuffed Chicken Breasts from Chrissy Teigen's Cookbook, Cravings.

  This girl can cook!!

The chicken is stuffed with goat cheese, cream cheese, garlic, thyme and bacon.  It's wrapped in prosciutto and then baked with cherry tomatoes.  What happens is the cherry tomatoes burst and the goat cheese mixture oozes out in the pan making a delicious sauce to spoon all over the chicken.  It's delicious!!

Garlic Herb Goat Cheese Ingredients:

2 ounces cream cheese at room temperature

2 ounces fresh goat cheese

1 1/2 cloves garlic, finely minced (about 1 1/2 teaspoons)

1/2 tablespoon fresh thyme leave, finely chopped

1/2 tablespoon fresh oregano, finely chopped (I didn't use, not a fan of fresh oregano)

Kosher salt (1/4 teaspoon) and fresh ground pepper (1/8 teaspoon)

In a small food processor or  hand mixer combine the cream cheese. goat cheese, garlic and thyme. Season lightly with salt and pepper. 

The Chicken Ingredients:

2 slices bacon

2 large boneless, skinless chicken breasts

kosher salt & fresh ground pepper

4-6 slices prosciutto

2 tablespoons olive oil (I only used about 2 teaspoons)

1 cup cherry tomatoes (I used 2 cups)

fresh thyme sprigs (optional)

Preheat oven to 350 F. 

In a medium cast-iron skillet, cook the bacon over medium heat until crispy, about 8 minutes. Transfer the bacon to paper towels. Pour off excess fat from the skillet, leaving enough to coat the pan. Let the skillet cool.

Place one piece of chicken between the two sheets of plastic wrap, then use a meat mallet to pound the chicken into an even 1/2 inch thickness. Season with salt and pepper (lightly season as the prosciutto is already salty). Repeat with the second piece of the chicken. 

Spread each breast with half of the herb cheese. (This will seem like a lot of cheese but it will ooze out and make a sauce so use it all) Crumble the bacon over the cheese and roll up each chicken breast, starting from the shorter side. Then wrap each roll in prosciutto to cover. Brush each roll with olive oil and season lightly with pepper. 

Place the chicken in the skillet, seam side down, then scatter the tomatoes around the chicken. Throw the thyme sprigs (if using) and bake until the chicken is cooked and some edges of the prosciutto are a little crispy, about 30 - 40 minutes. 

Let the chicken cool for a few minutes, then slice each roll in half and make sure to include the tomatoes & juices on the plate. 

Serves 2 large or 4 smaller portions 

Adapted from Chrissy Teigen’s Cravings: Recipes for All the Food You Want to Eat

This is how I clean my cast iron skillet...only using water I scrub any dried on food with the ringer.  Next, dry with a paper towel.  When your pan is completely dry, simply wipe it down with oil using a paper towel.  Now the pan will be ready to go for next time!

Ellum Kappa/ Kappa Biriyani

Ellum Kappa/ Kappa Biriyani

Ellum Kappa is a yummy combo of meat and tapioca. It is commonly found in tattukadas or Kerala fast food joints.It is also known as kappa biryani or asiad.This is a humble common man's food. Ellum kappa or meat with bone is a one pot meal and simple to make. Ellum Kappa is served in Christian families of central Kerala to guest on wedding eve.Today you can easily find this is road side restaurants  and even in  star hotels .

Ingredients

Beef - 1 Kg

Shallots- 1 cup

Crushed ginger and garlic- 2 tbs
Green chilly - 3-4
Chilly powder-2 tsp
Turmeric powder- 1/2 tsp
Coriander powder 1 tsp
Pepper powder-1/2 tsp
Tomato- 2
Garam masala- 1/2 tsp
Meat Masala- 1 tsp
Coconut oil
Salt to taste

To make Tapioca

Tapioca-  1 kg
Shredded coconut- 3/4 cup (optional)
Turmeric- 1/2 tsp
Cumin- 1/2 tsp
Garlic-2 pods
shallot- 1
Green Chilly- 4-5
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Sliced shallots- 2-3
Coconut oil- 2 tsp

 

Clean and cut  beef into small pieces. Marinate with crushed ginger, garlic, pepper powder,turmeric powder and salt. Set this aside for half an hour.
Heat oil in a pan and saute onions till golden brown. Sir fry chopped tomatoes till it is soft.Add the marinated meat and fry the meat till it changes color to brown.Add chilly powder, coriander powder and rest of the spice powder and mix well. Add one cup of water, cover and cook in medium flame (or pressure cook) till the meat is cooked and gravy reduces and coats the meat. Set this aside.

In the meantime you can cook the tapioca. Remove the skin and chop into small pieces. Put into a large vessel and pour water to the same level as tapioca. Bring this to a boil and then stain out the water. Again put back the tapioca pieces in stove with a fresh batch of water .Add enough salt and cook till it is soft and can be easily mashed. (if there is excess water drain it out). You can just add turmeric, crushed chilly and curry leaves if you prefer or make a paste fine paste of coconut, cumin, turmeric. Crush chilly, garlic and curry leaves and mix to the paste. Blend this well with the cooked tapioca and cook for two to three minutes till the raw flavor disappears.Add the cooked meat and mix with the tapioca.Heat oil in a pan and add mustard seeds and saute sliced shallots till golden brown.Garnish on top and serve.

Try this,
Hope you will all enjoy!

Beetroot Pickle

Beetroot Pickle

Beetroot pickle is a delicious condiment. I tried pickled beets in salads. Beetroot has its own depth of flavor and this pickle with its spicy, tart and sweet taste makes it a perfect accompaniment with rice, parthas. I found this as an interesting combo with biryani too.If you like beets try this recipe, you will surely love it.


 Ingredients
Beetroot- 3 medium sized
Ginger- 2 inch thick piece
Garlic- 6-8 cloves
Green Chilly- 3-4(optional)
Curry leaves a few
Mustard- 1/2 tsp
Chilly powder-3 tsp
(adjust according to your taste)
Fenugreek powder- 1/2 tsp
Asofetida-1/3 tsp
Salt as needed
Jaggery- one small piece
(or sugar- 2 tsp)
Vinegar-1/4 cup
Gingerly oil-  1/2 cup

Cut beetroot into small cubes into small pieces.
Heat half of the oil in a pan and add mustard seeds. When they splutter add sliced ginger,garlic,curry leaves and green chilly and saute till the raw flavor disappears.Add beetroot and salt and stir fry till the beets become soft and the raw earthy flavor of the beets disappears.
In a separate pan add the rest of the oil. When hot add the spice powders and cook in a low flame. Add this to the beet.Mix powdered jaggery and vinegar.Allow to cool and transfer into air tight jar.

Try this
Hope you will all enjoy!