August 26, 2012
As I’ve mentioned, I’ve started making lunch for the ladies in the office and I’m a big fan of Meatless Monday. So, when I needed something to pair with a Cream of Tomato Soup, these were the perfect match! I threw together a batch of these ridiculously easy zucchini tots one evening to “test” the recipe to make sure they were good…and, my husband and I devoured the entire pan before they could cool. Needless to say, they are delicious.
Not only are these tots easy to prepare, they can be frozen and reheated in the toaster oven for a quick breakfast or afternoon snack. An added bonus is your family will love them and it’s an tasty way to sneak some veggies into the pickiest of eaters. Feel free to play around with the vegetable and cheese combos. I think carrots, squash or broccoli would be great substitutions as would monterey jack, swiss or muenster.
- 1 zucchini, grated
- 1 large egg
- ½ onion, diced
- ¼ cup shredded reduced fat cheddar cheese
- ¼ cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
Preheat oven to 400°. Spray a mini muffin tin with cooking spray. Grate the zucchini over a paper towel. Pat the excess water out of the zucchini once grated. Combine all the ingredients and season with salt and pepper to taste. Fill the muffin tins with the mixture. Bake for 16-18 minutes, or until the tops are golden. Use a knife to help remove the muffins from the pan and enjoy!
- Spicy Zucchini Pepper Soup (thehealthyflavor.com)
- Classic Zucchini Bread (kitchen-chronicles.com)
- Cheesy Zucchini Rice (todaysmama.com)
Check out more delicious #BackToSchool recipes from the #SundaySupper community listed below:
- Greek Dogs by Supper For a Steal
- Pasta with Sausage and Broccoli by Bobbi’s Kozy Kitchen
- Grilled Chicken Caesar Salad by Magnolia Days
- Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table
- Zucchini, Corn and Bacon Crepes by Vintage Kitchen
- Oregon Shrimp Quesadillas by Pescetarian Journal
- Korean omelet rice by Crispy Bits & Burnt Ends
- Lemon Dillled Salmon Croquette Burgers by Granny’s Southern Cooking
- Gluten Free Pepper Steak with Rice by No One Likes Crumbley Cookies
- Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious
- BLT Soup by Meal Planning Magic
- Korean Pan-Fried Fish by Kimchi Mom
- Stove top mac ‘n cheese by Gotta Get Baked
- Deconstructed Enchiladas by In the Kitchen with KP
- Croque Monsieurs by Juanita’s Cocina
- Summer Squash and Mushroom Quesadillas by Chocolate Moosey
- Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter
- Pasta with Creamy Kale Pesto by Webicurean
- Baked Spanish Tortilla by Happy Baking Days
- Grilled Chicken Caesar Pizza by In the Kitchen with Audrey
- Chicken Pasta with Spinach and Beans by The Lemon Bowl
- Tomato Pie by My Catholic Kitchen
- Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef
- Tomatillo Chicken Stew by Small Wallet, Big Appetite
- Pollo a la Crema by La Cocina de Leslie
- Baked Tilapia Fish Tacos by Home Cooking Memories
- Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands
- Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence
- Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom
- Ricotta – Tofu Tomato Toasts by Yummy Smells
- One Pot Spicy Asian Chicken and Rice by Hezzi D
- Turkey Italian Brown Rice Casserole by Momma’s Meals
- Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen
- Kung Pao Shrimp by Mangoes and Chutney
- Cashew Chicken Stir-fry by Diabetic Foodie
- Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts
- Roasted Butternut Lo Mein by The Meltaways
- Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings
- Jerk Chicken Chili by Mrs. Mama Hen
- Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife
- Steamed Tofu Serve with Fried Mix Vegetables by My Trial’s in the Kitchen
- Pasta with sausage and cherry tomatoes by Tora’s Real Food
- Chicken Ravioli with Peas and Bacon by Daddy Knows Less
- Chorizo Tomato Pasta with a Creamy Sauce by Avocado Pesto
- Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz
- Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice
- Speedy ‘n Spicy Shrimp Pasta. Will be dinner this Friday by The Weekend Gourmet
- End of Summer Grilled Peach and Chicken Salad by Sustainable Dad
- Teriyaki Tuna Bowl by Family Foodie
- Weeknight Stir Fry by From Fast Food to Fresh Food
- Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again
- Taco Bake by Daily Dish Recipes
- Fried Rice and Black Beans by Mama’s Blissful Bites
- Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake
- Pasta in Tomato sauce and turkey meatballs by Basic & Delicious
- Pasta Primavera by Midlife Road Trip
Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!
We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!
December 20, 2011
If you live in the South, you probably know a thing or two about Pimento Cheese. It’s a summertime staple, for one, and the secret to amazing PC is extra sharp cheddar. You can dress it up by adding dill, jalapenos or even bacon.
This gooey side-dish was a hit at Thanksgiving and has already been requested for upcoming gatherings. The cheese sauce is to-die-for and I think if you added a little chicken stock, you could turn it into a mean Pimento Cheese Soup. I’ve also thought you could layer with crispy hash browns for a great breakfast casserole — especially on Christmas morning. But back to the recipe at hand…
Pimento Cheese Gratin
3 teaspoons salt, plus more to taste
1 1⁄2 pounds Yukon Gold potatoes, peeled and sliced into 1⁄4-inch thick rounds
3⁄4 cup heavy cream
3 shallots, finely diced (scant 1⁄2 cup)
1⁄4 teaspoon crushed dried red chile flakes
1⁄2 teaspoon freshly ground black pepper
One 9-ounce jar roasted red peppers or piquillo peppers, with their liquid
8 ounces extra-sharp cheddar cheese, coarsely grated (about 2 cups)
1. Heat the oven to 375°F, with racks positioned in the middle and the top third of the oven. In a 3- to 4-quart stockpot, bring 2 quarts water and 2 teaspoons of the salt to a boil. Add the potatoes and cook for 10 minutes. Then drain, and set them aside.
2. Combine the cream, shallots, chile flakes, remaining 1 teaspoon salt, the black pepper, and 2 tablespoons of the liquid from the jar of roasted peppers in a small saucepan. Bring to a simmer and cook until the chile flakes have begun to stain the cream, about 2 minutes. Add half of the cheese and stir until it melts, about 1 minute. Remove the pan from the heat.
3. Layer roughly a third of the potatoes in a 6-cup baking dish, overlapping them slightly so that they fit in an even layer. Scatter half of the roasted peppers on top of the potatoes (cut up any peppers that have remained whole so that they lie flat), and repeat layering potatoes and peppers until all the peppers and potatoes have been used. Pour the cream mixture over the potatoes and peppers, and agitate the dish to distribute the liquid throughout. Cover with aluminum foil and bake on the middle rack for 15 minutes.
4. Uncover the dish, sprinkle the remaining cheese over the top, and place the dish on the top oven rack. Bake for 8 minutes, or until the cheese is bubbly and gently browned on top. Serve immediately.
A little hint: You can assemble this dish ahead of time and pop in the oven when you’re ready.
- Unique pairings featured in new grilled cheese cookbook (knoxnews.com)
December 15, 2011
I may have mentioned that I adore Hugh Acheson. As a UGA alum, I remember when he opened Five & Ten and I fell in love with his perspective on supporting local produce just a few weeks ago. Not to mention his beet and carrot salad. I tweaked the original recipe a bit by roasting the veggies and subbing cilantro for parsley and it still made for a delicious side for the Bison Burgers we had for dinner last night.
Roasted Beet and Carrot Salad
For the salad
- 1 teaspoon salt
- 1 pound organic carrots, sliced
- 2 beets, cleaned but not peeled
- ¼ pound goat cheese
- 1 tablespoon extra-virgin olive oil
- ¼ cup Cumin Vinaigrette (recipe follows)
- 1 cup pulled fresh cilantro leaves
Preheat the oven to 325°F.
Lay out a sheet of aluminum foil and wrap the beets and carrots with it after drizzling with evoo and salt and pepper. Roast for about 45 minutes. Remove from oven and let cool.
After the beets cool, peel them using paper towels to rub off the skin. This is easier when they are still warm. Chop the carrots and mix in a bowl with chopped beets. Crumble the goat cheese on top and set aside.
Add 1 tablespoon of the vinaigrette and ½ cup of the cilantro to the beets and carrots and toss. Add 1 tablespoon of the vinaigrette, the remaining cilantro and toss. Drizzle with a touch more of the vinaigrette.
For the vinaigrette
Makes ¾ cup
- 1 teaspoon Dijon mustard
- ½ cup extra-virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons sherry vinegar
- 1 teaspoon cumin seeds, toasted in a dry pan and then pulverized
- 1 tablespoon finely chopped fresh mint
- Salt and freshly ground black pepper
Place the Dijon mustard in a bowl and whisk in the olive oil, then the lemon juice and the sherry vinegar. Add the cumin and the mint. Season with salt and pepper to taste. The vinaigrette will last for 10 days in the fridge.
June 3, 2011
I roasted these organic carrots on the grill. To make a batch at home, simply layer a cookie sheet with aluminum foil, scatter carrots on top and drizzle with olive oil and a few pats of butter. After a few sprinkles of salt and pepper, lay another sheet of aluminum foil on top and seal. I laid the pan on the grill and let the carrots roast while we grilled corn and burgers on the other side, about 30 to 40 minutes. Once removing them from the grill sprinkle with a little dill (fresh or dried) and serve. The roasting brings out such a candy-like sweetness, you could serve them for dessert!
- Two bunches organic carrots
- 1 Tbs Butter
- 1 Tbs Extra Virgin Olive Oil
- Salt and Pepper to taste
- Dill to taste
May 2, 2011
I discovered farro a couple of months ago at a menu tasting for a work event. It is said to be the oldest grain in the U.S. and can be cooked “risotto style” but is also delicious in soups and salads. This easy make-ahead recipe is tasty on its own (I like to take for lunch) or a great fiber-filled side for any meal. I get rave reviews whenever I prepare it and it’s currently one of my favorite things to throw together on a Sunday for the week. I’m kinda obsessed with it. After making it, I think you will be too.
Farro Summer Salad Serves 8 to 12, as a side or main course
2 cups uncooked farro
1 medium red onion, cut in half
1 clove garlic
handful of fresh parsley plus 1 tablespoon finely chopped
1/2 teaspoon salt, plus more if needed
1 cup finely diced (about 1/4 “cubes) fresh mozzarella cheese
2 teaspoons minced pitted kalamata olives
1 pint grape tomatoes, cut into quarters
1 tablespoon finely chopped fresh basil
Freshly ground pepper, to taste
FOR THE DRESSING
scant 1/4 cup extra virgin olive oil (I’ve also used Walnut Oil,it’s equally as yummy)
1 teaspoon balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons agave nectar (or honey)
1.Add the farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish). Ask a question about this step.
2.Whisk together the olive oil, vinegars and honey to prepare the dressing. Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.
April 11, 2010
These potatoes make a delicious side dish — especially for cheese lovers.
Cheesy Scalloped Potatoes with Caramelized Onions
- 1 teaspoon unsalted butter
- 2 tablespoons olive oil
- 2 large yellow onions, peeled and thinly sliced
- Freshly ground black pepper
- 3 teaspoons minced garlic
- 1 tablespoon fresh thyme (or ½ tablespoon dried)
- 2 pounds all purpose potatoes, peeled and cut into 1/4-inch thick slices
- 2 tablespoons Emeril’s Creole Essence
- 2 cups grated Gruyere, or Swiss cheese
- 2 cups heavy cream or half-and-half
Preheat the oven to 375 degrees F. Butter a 2-quart baking dish and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the onions and season with salt and pepper and cook, stirring, until the onions begin to caramelize, about 20 minutes. Add the thyme and garlic and cook 1 minute.
Spread a layer of potatoes in the bottom of the prepared dish, slightly overlapping the slices. Season with Essence, and top with a layer of the onions, add 1 cup of cheese….followed by more potatoes and onions. Add the cream, top with cheese and cover with foil.
Roast until nearly all the liquid has been absorbed, about 1 hour and 15 minutes. Remove the foil and continue baking until golden brown and bubbly, an additional 15 to 20 minutes.
Remove from the oven and let sit for 10 minutes before serving.
February 23, 2010
This is an easy and tasty side dish — and goes with breakfast or dinner (I had mine alongside omelets). Enjoy!
Garlicky Fingerling Potatoes
- Two handfuls of fingerling potatoes, quartered, lengthwise
- 1 tablespoon extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon parsley (dried or fresh)
- Four garlic cloves
Preheat the oven to 400 degrees. Toss all the ingredients together in a baking dish, place in the oven and bake for about 45 minutes, or until easily pierced with a fork.