Posted in Pasta, Vegetables, Vegetarian, tagged Pesto, Zoodles, Zucchini, Zucchini noodles, Zucchini spaghetti on July 30, 2014| 5 Comments »
Zucchini noodles aka zoodles are so in right now–or so it seems. After seeing multiple recipes online using zucchini noodles, I had to get my hands on a spiralizer. I have a feeling I’ll be using the tool often. This “pasta” was incredibly flavorful and semi-guilt-free (I couldn’t help but add cheese)!
Posted in Pork, Poultry, Side Dishes, Vegetables, tagged Bacon, Buffalo, Buffalo chicken, Frank's Red Hot, Ranch dressing, Zucchini, Zucchini boats on June 26, 2014| 4 Comments »
I wasn’t sure what to make for dinner the other night, but knew I wanted something with buffalo chicken. I spotted the zucchini at the grocery store and was inspired to make these zucchini boats, which were everything I dreamed of and more. My brother suggested using potato skins instead of zucchini next time (which I’m all about), so keep your eyes peeled for that post! :)
Posted in Beans, Chili, Poultry, Soup, Vegetables, tagged Chili, Ground turkey, Hearty, Jalapeño, Squash, Zucchini on April 23, 2014| 7 Comments »
As much as I tried to avoid it, I caught the dreaded cold going around. Sleep, DayQuil and NyQuil have been my best friends this week. I wanted to make something hearty and healthy, so I came up with this turkey chili loaded with vegetables. The chili is of course healthier sans sour cream, but I’m a sucker for sour cream, so I figured a dollop wouldn’t hurt. :)
Posted in Baking, Fish, Rice, Vegetables, tagged Halibut, Orzo, Tomatoes, Zucchini on May 16, 2013| 15 Comments »
I’ve been fighting a cold all week, so I’m just now posting the dinner I made my mom and family for Mother’s Day. My mom requested I make this dish, as she made it for a dinner party and said it was an absolute hit; and boy, was she right. Not a drop of food was left in anyone’s bowl.
The “crazy” water was delicious, but the halibut stole the show. The slightly crunchy parmesan, pesto and panko crust perfectly juxtaposed the flaky fish. I will most definitely make this again soon.
(FYI, I made this meal for five people, so I tripled the recipe below).
Posted in Baking, Entertaining, Pasta, Side Dishes, Vegetables, tagged Bell peppers, Couscous, Zucchini on April 3, 2013| 14 Comments »
For some reason, I’d never made zucchini boats until now. Not sure why, considering they were unbelievably easy to make…and delicious! After perusing the Internet for recipe ideas, I decided to just make up my own, with ingredients already on hand. The zucchini boats were fantastic served alone, but would also be wonderful alongside grilled chicken breast.
On a side note, I’m bummed that my Buckeyes didn’t make it to the Final Four, but they had a great season. I actually got to see them play in the Sweet Sixteen and Elite Eight at Staples Center, which was pretty unreal. Go Bucks!
Posted in Pasta, Pork, Vegetables, tagged Easy, Salami, Zucchini on January 12, 2012| 88 Comments »
Hi everyone! I apologize for being a bit M.I.A. lately–life and work got insanely busy all of a sudden. But, it’s already been a wonderful week full of great news, from getting free tickets to concerts to hearing the Coachella lineup to (best of all) getting a promotion at work! Therefore, cooking and baking have been put on the back burner.
I threw this pasta dish together with ingredients already on hand and was pleasantly surprised with the success of the meal. Be sure to season sparingly with salt–the salami already provides plenty!
Posted in Poultry, Vegetables, tagged Brown rice, Fall, Ground turkey, Rosemary, Zucchini on September 22, 2011| 82 Comments »
Per usual, I bought ground turkey at the market, without any recipe in mind. But I did know that I wanted to create something different from anything I’d already made, such as the ground turkey tacos picadillo, turkey burgers with lemon-honey mustard sauce, turkey chili and turkey burgers with sun-dried tomato mayonnaise.
Though this isn’t the most visually appealing dish, the flavors make up for it. I decided to keep the seasoning for the ground turkey gravy simple, making rosemary the prominent flavor. The meal was hearty, comforting and delicious–an ideal dinner for fall. :)
Posted in Pasta, Poultry, Vegetables, tagged FoodPornDaily, Rigatoni, Tomatoes, Truffle oil, Zucchini on August 19, 2011| 82 Comments »
First good news of the day: FoodPornDaily featured my vanilla custard ice cream cake on the homepage today! Go check it out. :)
Now on to today’s post. My mom lent me her can of white truffle oil last week (you can tell I’m a foodie when I got overly excited about this), and I couldn’t wait to use it. I didn’t have time to run to the market, so I whipped up this rigatoni pasta with a truffle oil cream sauce and ingredients already in the fridge–zucchini, tomatoes and goat cheese.
I normally would have chosen farfalle or penne, but since I was using what I already had, rigatoni it was. The pasta turned out absolutely delicious–but really, how can any recipe with truffle oil as an ingredient taste bad?
Happy Friday!
Posted in Pasta, Poultry, Vegetables, tagged Chicken, Fettucine, Parmesan cheese, Squash, Zucchini on January 13, 2011| 1 Comment »
Italian food is one of my many weaknesses. All of the pasta, bread, cheese….carbs—there’s really not much to complain about.
My mom and I made this Ellie Krieger recipe for zucchini ribbon pasta—a healthier alternative to fettuccine alfredo or pasta with marinara sauce. We made a few alterations to the recipe, and the pasta turned out absolutely delicious with an abundance of flavor. I ate this dish for dinner and even packed it for lunch the very next day.
Posted in Baking, Bread, Breakfast, Dessert, Fruit, Vegetables, tagged Cinnamon, Zucchini on November 27, 2010| 2 Comments »
This is one of my all-time favorite breads, mainly because it’s extremely easy to make and on top of that, it’s ridiculously delicious. I baked two loaves earlier this week, both of which vanished within a couple of days. I had some leftover zucchini and wanted to slice it up, brush it with olive oil and sprinkle garlic salt and pepper on top.
However, as soon as I brought the zucchini out of the fridge, my dad protested. Apparently he didn’t get to try enough of the bread. Being the wonderful daughter I am [ :) ], I decided to bake two more loaves. Upon further reflection, I decided that my dad’s idea was the superior one for using up the zucchini.
Zucchini that is fresh and has lots of moisture makes for perfectly moist and tender bread with a slightly crisped and browned exterior. This delectable and sweet bread makes for a great breakfast or dessert.
As the wise Jim Davis once said, “Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
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