Popeye’s Pick

August 19, 2014

So…it’s been awhile since I blogged.  Don’t hate.  Sometimes life just gets in the way.

Even though I have not been blogging, that certainly does not mean I haven’t been cooking!  One of the hubby’s most recent faves is a recurring Meatless Monday dish.  It even has approval from my vegetarian friend (please note: I have more than one vegetarian friend, however, only one has tried these).

I kinda don’t get how this is so delicious.  The recipe is so simple, yet the flavors just go crazy in your mouth. This is one of my, “When I own a restaurant one day, this will be on the menu,” recipes.  Seriously. Make these.  Soon.

Spinach Feta Grilled Cheese Sandwich Recipe

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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.

Zucchini Tots

printable recipe

Ingredients:

  • 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

Directions:

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!

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Mix all the ingredients in a medium-sized bowl (I was making a double batch in this pic).

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Be sure to fill the tins to the top for a perfect-sized tot.

Check out more delicious #BackToSchool recipes from the #SundaySupper community listed below:

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!

Spud Muffin

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
  • Salt
  • 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

Directions

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.

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