Zucchini Bread 2.0/ Roasted Zucchini, Cream Cheese and Apple Smoked Gouda

Looking for a savory way to enjoy the beloved zucchini this summer, this recipe fits the bill.  The garden harvests never tasted so good!  The above pictured are 4 more ways to make the most of the ever handy garlic bread, which is the base of all.
The 'Cheatzzas' in the background are Zucchini and Deli Sliced Corned Beef, Wine Braised Mushrooms and Blue Cheese, Wine Braised Mushrooms and Deli Sliced Beef and Swiss and my favorite creation of the four, Roasted Zucchini, Cream Cheese and Apple Smoked Gouda Cheatzza.   The idea of a Cheatzza is that there are shortcuts in the recipes which can come in handy in a pinch layered like a pizza and satisfy a HANGRY family without compromising on flavor.  All my "Cheatzza" recipes start with either frozen Garlic or Cheesy Garlic Bread.
A fantastic vegetarian meal is at your fingertips with just a little prep.  Great for main courses or appetizer portions, and are super portable and amazing, even at room temperature!!
Recipe:
2 small zucchini, about 1 1/2 cups  sliced, I used a Mandolin
1 8 oz. pkg. Neufchatel, at room temperature
Apple Smoked Gouda, sliced or grated
Olive Oil for drizzling
SPST
Instructions:
Prepare Zucchini:
Using a mandolin, slice the zucchini, then in a bowl, toss with a large pinch of kosher salt.
Let stand for 5 minutes.  Pour off accumulated water and rinse the zucchini in cold water.
Dry zucchini on paper towels or a clean kitchen towel. The zucchini is now ready to use.

Heat oven to 425*F.
Arrange 8 slices of garlic bread onto sheet pan.
Carefully spread each toast with 1 oz. cream cheese.
Layer the zucchini evenly over all the tops, making sure to overlap the slices.
SPST. (Salt and Pepper to Suit your Taste)
Drizzle with Olive Oil.
Place a slice or about 1/2 oz. grated Apple Smoked Gouda.
Place in oven and roast off until the cheese is melted, lightly browned and the bread is crisp, about 8 minutes.
Makes 4 main courses or 16 appetizers( when halved).

Virginia Prosciutto, Apple and Onion Grilled Cheese

There's nothing like a sandwich that hits all the notes on the tongue and this grilled cheese does just that. The cheeses are Pepper Jack, Gouda and  Apple Smoked Cheddar, two from the Wisconsin family.  Add in the crunchy component of the thinly sliced Granny Smith apples, french fried onions and the toasty cinnamon raisin bread and you have some serious eats on your hands.  Thinly sliced country ham is lovingly referred to by some fellow culinarians as ''Virginia Prosciutto".
This is actually my creation for a recipe contest that I failed to get in on time, my computer decided to be a complete @$$ and lost it's connection right at the point of upload and I ran out of time.   I accepted my technology fail gracefully and was grateful that I at least had a tasty recipe to share with my peeps, even without the $15,000 prize.  I decided to get it next year and plan better for when "stuff" happens.
The thin cut of the cinnamon raisin bread requires that you use a lower than normal temperature to toast the bread while simultaneously melting the cheeses.  A LID is suggested also.  Too high a temperature will cost you in the form of burnt raisins and bread.  I used a grill pan and found that this bread responds well to it, considering it's lack of thickness.
Recipe:
Cinnamon Raisin bread
Deli sliced thin Country Ham, as thin as you can get it, if unavailable, you may use deli shaved Black Forest Ham
Cored and thinly sliced Granny Smith Apple, I used a Mandolin
Pepper Jack, Gouda and Apple Smoked Cheddar Cheeses (Grating the cheese helps with melting and portioning)
French Fried Onions
Butter or Mayonnaise for spreading
SPST
 Instructions:
Heat the grill pan on medium to medium low.
Spray with olive oil diffuser or nonstick spray.
Add desired spread to one side of bread and place in pan.
Layer the ingredients starting with smoked Cheddar, fried onions, then apples on one side and Gouda, country ham (sparingly, it's highly seasoned), followed by the Pepper Jack on the other.
Cover with lid and and allow the bread to grill slowly as not to burn and melt the cheeses, about 7 minutes.
Flip one side onto the other.
Cut in half for presentation.

Shepherd's Cousin's Pie

Dinner can sometimes be hit or miss, when you run out of time, forget a key ingredient or you're just plain dead on your feet, from managing the lives of your family, and somehow the needs of oneself.  Children, active in sports and after school activities can leave little time for much else, other than getting ready to do it all again the next day.  I wouldn't trade it for the world.
Engagements had run a bit late more than once this particular week.  I picked up fresh pizza dough for recipes of an Italian nature, using only one of the two.  I knew I needed to utilize the final dough and I didn't want to let it go to waste or just throw it out, because that goes against my culinarians code.  Sometimes our best ideas come from moments when we feel we have none. 
One pizza dough would not have been sufficient for that evening because we had family over.
I knew I wanted some sort of casserole for dinner to keep it to one dish or pan, all the food groups in simple serving form and have the crew happy, but the Shepherd's Pie I had in mind, which is composed of staple ingredients for me, would leave the dough, to sit another day, destined for the food graveyard, never getting to be logged and photographed, no story to tell, stardom lost in the sauce, so to speak, so I  added it to the menu.  I then subbed in the dough for the potatoes, shaving some time off  by omitting the peeling, boiling and mashing effort and getting dinner to the restless natives, with time to spare.  Everyone in our family favors a good garlic bread, breadsticks and the like, and I felt this dough, could benefit from some butter, fresh garlic and parsley. 

 The finished product was a comforting and flavorful meal, that passed the family test and will possibly be in the lineup again within the next 3 months.  Perhaps a cool, rainy and lazy day, perhaps, topped with shredded lettuce, sharp cheddar and tomato like a cheeseburger casserole, who knows.  The Shepherd's cousin is in town, and he may be staying for a while.
Recipe:
2 lbs. ground beef or turkey
1/2 c. white onion, finely chopped
1 c. frozen peas and carrot blend
1/4 c. diced celery
1 tsp. onion powder
3 cloves garlic, 1 for beef mixture, 2 for dough, pressed or finely minced
1 c. beef stock or broth (or 1 pkg. instant brown gravy)
2 tbsp. flour
2 c. shredded Monterey Jack Cheese
1 fresh pizza dough
4 tbsp. butter, unsalted
1 tsp. dried parsley, or fresh finely chopped
SPST
Heat oven to 375*
In  large skillet or saucepan over medium high heat, add beef, onion, celery, onion powder and garlic.
Brown beef and veggies, cooking until beef is no longer pink snfd vegetables are translucent, about 7 minutes.
Reduce heat to medium.
Drain off all excess oil and return to pan.
Stir in 2 tbsp. flour and cook for about 1 minute.
Add stock and stir constantly until thickened.
Taste for seasonings, then if needed SPST. (Salt and Pepper to Suit your Taste)
Stir in 1/2 c. of cheese and peas and carrots.
Remove from heat and pour contents into dutch oven or high sided vessel ( I used my red copper pot for the whole process).
Stretch dough with hands until large enough to cover top of meat mixture.
Paint with butter, remaining garlic and parsley mixed together.
Bake until dough has risen and is golden, about 25 minutes.
Let rest several minutes to rest before serving.
Makes 8 to 10 servings.

Meyer Lemon Pound Cake and Other Lemony Delights

  Meyer lemons are a fragrant and bright citrus fruit, that is a a cross between a lemon and a mandarin.  They made their appearance in the Americas in the early 1900's.  Their season is between November and March.  I was in place at just the right time to catch them for $2 for 2 lbs.  Knowing the standard price encouraged me to buy many many bags and set aside a day and an evening to process the whole lot.  I spent quite a few hours peeling and juicing the yellow gems and wanted to go ham in the lab aka the kitchen to see what I could could come up with.  After peeling the lemons, I laid the peels out on parchment and dried in a 200 degree oven for about 2 hours.   I used some of the fresh peels to make Meyer Lemon Peel Candy. I spiked mine with Crown Royal Apple Brandy.

Apple Brandy Lemon Peel Candy

I used ice cube trays to freeze the zesty juice in portioned increments to fit the bill for likely amounts in recipes: 1 and 2 tsp. amounts and 1 tbsp. increments. After freezing the cubes, I placed them in separate resealable zip lock bags for easy accessibility, works like a charm!!  I also used my mortar and pestle to make a course ground powder to use in soups, stews and water baths.  My daughter Bronwyn was the first to actually make a tall and frosty jar full of this delicious Meyer Lemonade!  The tangy citrusy and lemony drink was perfect.  I love the idea of having these cubes on hand for many of our treasured treats, which brings me to the featured recipe.
 I am obviously a fan of things lemon, and this creation stemmed from the wonderful fragrance that filled the air during my lab or kitchen time, that's devoted to the development of one specific item or technique.  I also made my first preserved lemons from this batch, I impatiently waited in angst for the 3 week time frame the lemons needed to be ready to eat/use.  I have used them thus far in a recipe starring pork and they were fabulous, albeit, a little goes a long way.  I  rehydrated some of the Meyer Lemon peels and incorporated a touch of that water into the glaze for the end.  Lemon zest will do just fine if you don't happen to have dried peels on hand.  If in season, zest some of the fresh peel into the batter for even more sweet/tart twang.
Recipe:
3 1/2 c. cake flour, sifted
1 1/2 tsp. double acting baking powder
1/2 tsp. kosher salt
2 1/4 c. sugar
6 large eggs
1 c. or 2 sticks softened butter, unsalted
1/4 c. canola oil
1 c. evaporated milk
1/2 c. Meyer Lemon juice
1 tsp. Madagascar Bourbon Vanilla Bean Paste*
Preheat oven to 350*F.
Combine dry ingredients until well blended. 
In another bowl, cream sugar, eggs, butter, oil and milk
Add juice and extract.
Mix in flour in two batches, careful not to overwork batter, producing a tough cake.
Pour into a large greased and floured bundt pan, tapping on hard surface to release any air pockets.
Bake until toothpick or skewer inserted comes out clean, about 55 minutes to 1 hour.
Let cool for about 10 minutes, then transfer to wire rack to cool completely.
For Glaze:
1 c. confectioner's sugar
2 tbsp. butter
1 tbsp. milk, more or less for desired consistency
1 to 1 1/2 tsp. meyer lemon peel water
1/4 tsp. *MBVBP
zest of one lemon
pinch of salt

In a medium bowl, combine confectioner's sugar, butter, vanilla and salt.
Add milk slowly until you reach the desired consistency.
Fold or stir in lemon zest.
Spread or pour over cooled cake.
Serves 16-18.

Chicken Alfredo Bacon One Siders on Garlic Bread; Chicken Alfredo Cheatzzas

 

Another one for the Garlic Bread Cheatzza mood, featuring pre-cooked grilled chicken, alfredo, pre-cooked bacon, shredded sharp cheddar cheese and chives!
Assemble starting with alfredo and build with remaining ingredients.
425*F oven until golden.
Dinner or fantastic appetizers in 10 minutes, pair with green salad and a fresh veggie, Score another for the home team!

Brussels Sprouts Hash with Kielbasa and Balsamic Glaze

A delicious and nutritious meal or super side can be ready in minutes.  This hash is packed with essential vitamins and minerals, color and flavor.  The implement of the Kielbasa makes it a full meal  or you may omit it for a vegan or vegetarian dish to satisfy and deliver.  Brussels Sprouts are a member of the cruciferae family, related to broccoli, cauliflower and cabbage.  A mandolin makes light work of the sprouts, which can be bought halved, by the pound.  This is a simple one skillet dish my family and I enjoyed very much.
Recipe:
1 lb. fresh Brussels Sprouts
1/2 lb. Kielbasa, cut on bias in 1/4 inch slices
1/2 c. thinly sliced yellow or red onion
2 cloves garlic, pressed or finely minced
1 medium carrot, grated
Pinch of Fennel Pollen
Olive oil for drizzling
Balsamic Glaze
SPST
Instructions:
Using a mandolin or food processor, slice the brussels sprouts, onion and carrot.
Heat a large skillet over medium high heat and drizzle in a little olive oil.
Place each piece of kielbasa in the pan carefully, so that a flat side will be directly on pan.
After about 2 minutes and the protein is caramelizing, add the veggies and garlic.
SPST.
Cook undisturbed for about 2 minutes, then toss contents of pan over and over to redistribute the veggies and in turn flipping the kielbasa.
Add pinch of Fennel Pollen.
Shake pan constantly and toss for an additional minute or until veggies are tender crisp.
Garnish with balsamic glaze.
Serves 2-3 main dish, 4 as side dish.
Note:
*For a tasty spin, omit kielbasa and serve as warm slaw on smoked sausage dogs or brats with mustard of your choice.

Pepperoni Cheatzzas

Sometimes dinner ideas and meal planning revolves around necessity.  This installment is one such.  A quick and easy last minute dinner hack, ready in virtual minutes and big on flavor.  There happened to be some Texas Toast in Garlic and Cheese for a much lower price than usual at Walmart for $1 and $1.06 a box.  The box has 8 pre-sliced toasts ready for the oven. Taking full advantage of this  occasion,  I immediately thought of deep dish, stuffed crusts and garlicky parmesan painted crusts,  I decided to make pizza singles. 
There is an abundance of freedom within this recipe and the toppings  can vary according to individual tastes.  When time permits, you can set up a little toppings bar and let the kids help.  If they are very young, this is a good time for them to practice counting and shapes!  Children receive food better when they are involved with the preparation.  This is also great for teens, especially if they have unexpected friends over.
The individual slices also cater to picky palates and topping lovers alike.  I went with the simplest version for this round, pepperoni and pepperoni and black olives. Another cool perk to having these guys around is they are pre-portioned.  Some days you or the kiddies may need a quick snack, so you can just grab as many or as little as you need to top, straight from freezer to oven, to accommodate the demand. 
Paired with a green salad and whole steamed corn, this went over very well with the kids. Of course, this isn't a recipe to run away with, but it certainly will help you shave a little off of your prep and allow some you-time when it really counts, even if you have to 'cheat' a little. Every bit counts.
Recipe:
1 box Texas Toast, Cheese style
1 pkg. shredded Mozzarella and Provolone cheese blend
1 small jar pizza sauce
1 pkg. pepperoni slices
Sliced veggies of choice
SPST (Salt and Pepper to Suit your Taste)
Heat oven to specified 425*F.
Arrange toasts on baking sheet or roasting rack.
Using a tablespoon, spread sauce on each toast.
Sprinkle a scant amount of cheese onto each.
Place 4 pepperoni on each and any additional veggies or toppings.
Sprinkle with cheese.
Bake until cheese is melted and toasty, about 4 minutes.