Zucchini Casserole

Zucchini is one of my favorite vegetables.  I like it lots of different ways – from steamed to raw.  This recipe was created to give the family more options for using that entire summertime zucchini crop.  Now, if you don’t care for jalapeños, just omit the pepper and add ½ tsp of garlic powder to the dish.  Give this a try with grilled chicken and a tomato & cucumber salad.

1 small onion chopped

1 small jalapeno minced (wear a pair of latex gloves so you don’t get the oils on your skin or in your eye)

1 tbs Olive oil

4 cups shredded zucchini

1/2-cup bread crumbs

2 eggs beaten well

2 cups shredded cheddar cheese, divided

Pepper to taste

Sauté onion and jalapeno in Olive Oil until soft and slightly browned.  Mix next 3 ingredients with the onion and jalapeno.  Add one cup of the cheese to the mix and blend.  Spoon into a greased casserole dish.  Sprinkle remaining cheese on top and bake at 350 degrees for 1 hour.

Raspberry Cream Crescents

This is a super easy, super yummy addition to any breakfast, brunch or snack menu!  The crescent bites cook up quick and taste wonderful.  They do not last long on the table once the kids see them!  I hope you enjoy them too!

Cookie Sheet

Medium Mixing bowl

2 Wax paper sheets

1 package of Pillsbury Butter-Flake Crescent Dough

2 tbsp cream cheese

1 cup confectioner’s sugar

8 tsp Smucker’s Raspberry Jam

Confectioner’s Sugar (for decoration/garnish)

Pre heat oven to 400 degrees.

In a medium mixing bowl, mix cream cheese and confectioner’s sugar until creamy and smooth.

Spread out crescent dough on wax paper.  In each triangle wedge at the short end of the triangle, add 1 spoonful of cream cheese mixture and 1 tsp raspberry jam.  Roll into crescent shape making sure to pinch seal the edges.

Place on cookie sheet and shape into ½ circles (or crescents).  Bake for 20 minutes at 400 degrees or until golden brown.

Remove from oven and cool on new sheet of wax paper.  Decorate with sprinkling of confectioner’s sugar and server.  Makes 8 servings.

NOTE: - Don’t limit yourself to raspberry!  Try chocolate chips, other jam flavors or even fresh blueberries.  Experiment and find your favorites!

Crab Stuffed Poblanos with Pineapple Pico

This recipe actually arose out of a need for me to find new fish/seafood recipes that my “land-locked” husband would eat.  With my roots set firmly in New England soil, and his in Texas, some definite culinary twists can come out of my kitchen.  When he first tried this recipe, his comment was “where did you find this winner?”  When I said “my imagination” he promptly told me to write it up and keep it!  I hope you enjoy it too.

This can be served nicely with fresh corn on the cob – or for a change, a southwest mix of corn, black beans & green pepper, a green salad and tortilla chips/salsa to start.  Flan makes an excellent dessert finish to the meal for company.

Crab Stuffed Peppers

6 Poblanos – cut lengthwise down the center (remove seeds)

1 lb crab meat – fresh is best, but you can use canned or frozen

1 cup seasoned bread crumbs

1 cup shredded sharp cheddar – divided as ¾ and ¼

1 tbsp Northwestern or potlatch seasoning (see below)

1 tbsp ground pepper (or to taste)

1 slightly beaten egg

1 ½ tbsp Hellmann’s mayonnaise

Sprigs of Cilantro for garnish

Turn oven to broiler setting.  Set rack in center of oven.

Spray a 13x9 baking dish with non-stick cooking spray.

Arrange the halved peppers in the pan.  Place in broiler/oven for 10 minutes – or until peppers begin to darken.

Remove pan from oven and turn oven setting to 350 degrees.

While peppers are broiling, mix next 5 ingredients lightly by hand until well blended.

Add egg and mayonnaise to bowl.  Gently fold into the crab mixture until it is moist.

Stuff each pepper half with an equal amount of the crab mixture.

Place pan in oven and bake for 30 minutes.  Remove pan from oven.

Top peppers with remaining shredded cheese and return to oven until melted.

Place 2 halves of a pepper on each plate and top with spoonful of Pico.

Garnish with sprig of Cilantro.

Serve with sides.  Makes 6 main course servings.

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Pineapple Pico

¼ cup onion diced

1 large tomato seeded and diced

1 cup diced pineapple

1/2 cup chopped fresh cilantro (less if desired by taste)

1 teaspoon minced jalapeno pepper (wear latex gloves to protect hands from oils)

2 tablespoons fresh lime juice

Ground Sea Salt

Combine all the pineapple pico ingredients in a bowl, including salt to taste. Mix well and refrigerate for 15 minutes to allow the flavors to blend before serving.

Northwest or Potlatch Seasoning

I make a batch of this up and keep it on hand to flavor salmon or tuna cakes, chowders, baked fish and seafood stews.  It can be used to blacken fish also.  It is quite versatile.

1 Cup Paprika

1/4 Cup Cumin Seed

1 Tbsp Fennel Seed

1 Tbsp Onion Powder

1/4 Cup Garlic powder

1 Tbsp Cayenne Pepper

1/8 Cup Thyme

1 Tbsp fresh ground pepper

1 Tbsp fresh ground sea salt

Combine all ingredients in a bowl and mix well.  Store seasoning in an airtight container.  Use as needed for recipes.

Pineapple Upside Down Cake

Homemade Pineapple Upside-Down Cake is so good and so pretty. It's special enough for company, but quick enough for just the family.  Of course, you will want to serve it with LOTS of whipped cream….

1/4 cup butter

1 cup firmly packed brown sugar

3/4 cup chopped pecans

20-ounce can of pineapple slices, drained, reserving 5 tablespoons juice

3 eggs, separated

1 cup sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Maraschino cherries

Preheat oven to 350°F.

Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, and then turn off the heat -- don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.

Combine the flour, baking powder and salt in a bowl; set aside.

Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.

Beat the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.

Bake at 350°F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.

Mushroom and Gorgonzola Fettuccine

Yes, this is a little more “haute cuisine” than my usual fare, but it is a great recipe if you like mushrooms and yummy cheese.  With a nice wine and followed by some berries with zabaglione – perfect for company.  "Mangia bene, vivi felice!"

Ingredients

1 pound dried fettuccine

3 cups sliced crimini or button mushrooms (8 ounces)

1 cup finely chopped onion

6 large cloves garlic, minced

3 tablespoons olive oil

3 red sweet peppers, cut into thin strips (3 cups)

1 cup whipping cream

3/4 cup crumbled Gorgonzola cheese (3 ounces)

1/3 cup snipped fresh chives

3 tablespoons snipped fresh parsley

3 tablespoons snipped fresh basil

1/4 teaspoon salt

Cook the fettuccine according to the package directions. Remove from the heat. Drain and return to saucepan.

For sauce: In a large skillet, cook the mushrooms, onion, and garlic in 2 tablespoons of the olive oil over medium-high heat for 4 to 5 minutes or until vegetables are tender, stirring occasionally. Remove with a slotted spoon, reserving the olive oil in skillet.

Add remaining olive oil to skillet. Add the sweet pepper strips to skillet. Cook about 5 minutes over medium heat or until tender, stirring occasionally.

Add the whipping cream and cheese to the pepper strips in the skillet. Stir the mixture over medium heat until the cheese melts and the sauce thickens slightly. Stir in the mushroom mixture, chives, parsley, basil, and salt.

To serve, pour the sauce over the pasta and toss the pasta to coat. Transfer to a serving dish. Makes 6 servings.

Pistachio Chip Bundt Cake

This is a great cake for just about any reason.  It is moist and rich and people love it with coffee, after dinner or for a snack.  It is a required item at family gatherings.  My nephews have come to refer to it as simply “The Cake”.  I hope you enjoy it too!

10 – 12 Cup Bundt Pan – (if a 10 cup is used, the cake is taller)

No-Stick Cooking Spray

1 Yellow cake Mix

1 Package Jell-O Pistachio Pudding Mix

1 Cup Vegetable Oil

1 Cup Sour Cream

4 eggs

1 Package Nestle Semi-sweet Mini-morsels

Confectioner’s Sugar for Garnish

Pre-heat Oven Temperature to 350 degrees

Spray Bundt Pan with No-stick spray and set aside

In a large mixing bowl (or kitchen mixer) add next five ingredients.

Mix on medium speed for 4 minutes.

Blend mini-morsels into batter.

Pour batter evenly into Bundt pan.

Bake at 350 degrees for 1 hour (or until cake tester inserted into cake comes out clean)

Wait 5 minutes.  Then, turn cake out onto plate.

When completely cool, dust with confectioner’s sugar.

Serve cake.  Makes 12 – 15 servings.

NOTE: - Don’t let this recipe stop here!  You can change the pudding, cake mix and the chips for other flavors and types and experiment to find your family favorite!  Have fun!

Cajun Style Jambalaya

Jambalaya is one of those lovely dishes where everything is cooked in one big pot.  The freshest celery gives the brightest flavors to the meal.  I love shrimp or crawfish in the Jambalaya – but if neither is your favorite, you can substitute some cooked chicken easily.  The crustiest French bread or yummy, hot from the oven cornbread will complete the experience.  Enjoy!

1 clove garlic chopped

1 onion chopped

¼ cup water

1 green pepper chopped

4 stalks celery chopped

1 lb medium – large shrimp cleaned (or crawfish tails)

1 lb smoked sausage

2 cans diced tomatoes

2 14 oz. can tomato sauce

2 cups water

1.5 cups rice

2 tbs Worcestershire sauce

2 tsp. Dried red pepper

2 tsp. Chile powder

2 tsp. black pepper

Hot Sauce to taste

Pepper to taste

In a large stockpot, sauté the onion and garlic until softened and translucent.  Add the water, green pepper, jalapeno and celery.  Lower heat and simmer for 5 minutes.

Add the sausage and next 4 ingredients.  Add the seasonings.  Simmer on low heat on a simmer plate (if you have one) for 25 minutes.  Check seasonings and adjust to taste.  Continue to cook until rice is just firm.  Add the shrimp and warm for 5 minutes.

Serve with fresh crusty bread or homemade cornbread and a green salad.

Coca-Cola Cake

If you live in Texas, you have probably had this super, wonderful chocolate cake.  If you’ve been to a Texas ‘shindig’ otherwise known as a party, it’s likely to be set out on a table surrounded by the guys who all want a big slice of cake.  Get a big glass of milk, you’re gonna want it to savor with this cake.

Hint:    Don't make the frosting ahead--you need to pour it over the cake shortly after baking.  

INGREDIENTS:

1 cup Coca-Cola

1/2 cup buttermilk

1 cup butter or margarine, softened

1 3/4 cups sugar

2 large eggs, lightly beaten

2 teaspoons vanilla extract

2 cups all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1 1/2 cups miniature marshmallows

Coca-Cola Frosting

Garnish: 3/4 cup chopped pecans, toasted

INSTRUCTIONS:

Combine Coca-Cola and buttermilk; set aside.

Beat butter at low speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add egg and vanilla; beat at low speed until blended.  Combine flour, cocoa, and soda. Add to butter mixture alternately with cola mixture; begin and end with flour mixture. Beat at low speed just until blended. 

Stir in marshmallows. Pour batter into a greased and floured 13- x 9-inch pan.  Bake at 350° for 30 to 35 minutes. Remove from oven; cool 10 minutes. Pour Coca-Cola Frosting over warm cake; garnish, if desired.

 FROSTING

 

 INGREDIENTS:

1/2 cup butter or margarine

1/3 cup Coca-Cola

3 tablespoons cocoa

1 (16-ounce) package powdered sugar

1 tablespoon vanilla extract

INSTRUCTIONS:

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter melts. Remove from heat; whisk in sugar and vanilla.  It is ready to pour over cake.

Chili Relleno Casserole

We love Chili Rellenos’ at a restaurant.  I wanted to make a dish that was reasonably easy to prepare on a weeknight after work, but still had that same great flavor as those great “eat out” meals.  This dish works quite well and can actually be prepared ahead of time and either frozen or stored in the refrigerator for a couple (2) of days  Serve with a simple butter lettuce salad.

Ingredients

• 1 4-ounce cans chopped green chili peppers, drained

• 2 large Poblano peppers – seeded and cut into strips

• 1 pound chicken meat – cooked and shredded

• ¾ cup shredded Monterey Jack cheese

• ¾ cup shredded Sharp cheddar cheese

• 4 eggs

• 1/3 cup all-purpose flour

• 1/3 cup milk

• Salsa (optional)

Directions

Preheat oven to 375 degrees.  Arrange Poblano chili peppers in bottom of lightly greased 2-quart baking dish. Spread chicken evenly among chili peppers; sprinkle ½ cup cheddar and ½ cup Monterey Jack cheese over chicken-filled chili peppers.

In a medium bowl beat together eggs, flour, chopped chili’s, and milk. Pour egg mixture evenly over chili peppers.

Bake 2-quart baking dish for 25 to 30 minutes or until golden and a knife inserted near center(s) comes out clean.   Spread remaining cheese on top and put back in oven until melted.  Let stand for 5 minutes before serving. Serve with salsa, if desired. Makes 4 entree sized servings. 

The Cooking Cowgirl

So what, you may ask yourself, is a “Yankee Cowgirl”?  And, for that matter, how did she come to be?  Well, that is a somewhat long story so sit back and enjoy the ride – it is a meandering one.

I was born and raised in Massachusetts.  I spent most of my “growing up” years in the Waltham/Watertown area and lived the typical “small town near a big city” life.  Most of our extended family was within an hours ride – if not ½ hour and we spent a lot of time with family while young.

My maternal Grandfather, Da, was a super great cook.  He could go out and have a meal and come home and recreate that same meal.  It was amazing to watch him at work.  He made fantastic dishes in what has to be the smallest kitchen I have ever worked in.  Much of my spare time was spent at his knee and so I learned a great love of cooking and creating recipes.

I went to college in Worcester, MA at the College of the Holy Cross, a Jesuit school and Old Dominion University later for my Masters work.  With my degrees, I tried my hand at everything I thought I wanted to do.  I was a banker, office worker, teacher, and finally found that I was good with computers.  I made a career out of managing large-scale software projects.  I liked what I did and was good at it.  It afforded me the ability to travel and see the country.

I landed in Texas and met the one man I was born to love forever.  My husband is my best friend.  He smoothed all my rough edges and polished my heart.  It has been the best years I could hope for since we met.  We now have two great boys and more animals than we can handle in town.  Our lives are so fun.

I still love to cook – and to share recipes.  I have always wanted to write a cookbook or publish my creations, so this is a way to do that from my desktop!

Soon, we will move out of the big city and have land and a ranch to raise our boys out of the mess of the city.  God Bless my family and friends.