Ingredient: zucchini, julienned

Chicken Zucchini Bake

Of course, you can eat casseroles all year long, but they hold a special spot in our hearts when the crisp days of fall roll around. A longtime staple in North America’s cuisine, these baked concoctions appear at family reunions, holiday gatherings, potlucks, and more.

In terms of comfort food, casseroles are high on the list of our favorite autumn dishes. Double points if they have a good amount of cheese, and triple points if they also contain veggies. There are plenty more reasons to love them. They’re hearty, super-easy to prepare, the perfect dish for freezing and keeping in stock as well as being adjustable to whatever size you need.

This chicken zucchini bake is a great combination of cheesy chicken and vegetables that can be baked individually or as one casserole.

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 Chicken Zucchini Casserole
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Keyword chicken zucchini casserole
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Course Main Dish
Keyword chicken zucchini casserole
Servings
Ingredients
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Instructions
  1. Preheat oven to 375 F.
  2. Slice chicken into thin strips.
  3. Slice green onions & mushrooms. Mince garlic & julienne zucchini. Melt butter in a large saucepan over medium heat.
  4. Add the chicken, mushrooms, zucchini, garlic, half of the green onions & salt & pepper to the saucepan. Cook & stir often, until tender, about 5 minutes. Drain in a colander.
  5. In a bowl, mix together the cheese, sour cream, remaining green onions, beaten eggs, Italian seasoning & red pepper flakes until well combined.
  6. Stir in the chicken/ veg mixture until well coated.
  7. Spray two individual baking dishes (or an 8 x 8-inch baking pan) with non-stick spray.
  8. Pour the chicken/cheese mixture into the two dishes, divided evenly.
  9. Bake 30-35 minutes.
  10. Allow to cool 5 minutes. Top with sliced green onions for garnish if you wish & serve.

Cajun Shrimp Pasta

Cajun shrimp with orecchiette is a pasta dish that combines the bold, spicy flavors of Cajun cuisine with the unique texture of orecchiette pasta. Orecchiette are small, dish-shaped pasta that is shaped like little ears. The dish typically features shrimp cooked with Cajun seasoning, often in a creamy sauce or tossed with vegetables, and then combined with the orecchiette pasta. 

I’m calling this recipe ‘Cajun’, but I am using Old Bay seasoning due to personal preference. Old Bay and Cajun seasoning do have differences, but in many cases, they can be used interchangeably. While Old Bay has a very specific ingredient list that gives it its powerful flavor, Cajun seasoning blends usually have more significant amounts of red pepper than Old Bay, so the mix is generally spicier.

I like spicy but not to the point of flames coming out of my mouth so Old Bay it is!

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 Cajun Shrimp Pasta
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Course Main Dish
Cuisine Spanish
Keyword cajun shrimp pasta
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Course Main Dish
Cuisine Spanish
Keyword cajun shrimp pasta
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Instructions
  1. Peel & devein shrimp, rinse & dry on paper towel. Place shrimp shells in 2 cups of vegetable broth & simmer for 10 minutes. Strain shells from broth. Discard shells. Set broth aside.
  2. Heat oil over medium heat in a large sauté pan. Add onion, zucchini, celery & garlic. Cook for about 8 minutes, stirring occasionally, until they begin to soften & the onions are a little translucent but not too browned.
  3. Add broth to deglaze pan, loosening any browned bits. Add pasta, tomato sauce, Old Bay seasoning & salt. Stir to combine & separate the pasta. Cover the pan & increase heat to bring it to a boil. If it seems the liquid is too thick, add a bit of milk or water.
  4. Once it comes to a boil, reduce the heat to to maintain a lively simmer but not a hard boil. Continue cooking, covered but stirring occasionally & trying to keep the pasta submerged, until pasta is tender, about 10-13 minutes.
  5. Stir in shrimp & continue cooking, covered, until the shrimp are cooked, about 3 minutes. Do not overcook.
  6. Add cream cheese, stirring to melt & distribute the cheese.
  7. Remove from heat & serve immediately.

Roasted Vegetable & Smoked Cheddar Pizza

Summer equates to fresh produce so why not make the most of it in a vegetable pizza? When it comes to veggies the key word here is ‘ROASTED’. The veggies go in the oven with a little oil, herbs & spices until they start to brown up which brings out a little caramelization of their natural flavors and transforms them into little nuggets of vegetable GOLD.  

Roasting vegetables brings out a depth of flavor with a hint of sweetness that lets the vegetables shine through in a truly magical way. Any combination of your favorite vegetables will work, so there is a lot of flexibility here.

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 Roasted Vegetable & Smoked Cheddar Pizza
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Course Main Dish
Cuisine American
Keyword roasted vegetable pizza
Servings
NAAN PIZZAS
Ingredients
Roasted Vegetables
Herb Sauce
Pizza Crust/Cheese
Course Main Dish
Cuisine American
Keyword roasted vegetable pizza
Servings
NAAN PIZZAS
Ingredients
Roasted Vegetables
Herb Sauce
Pizza Crust/Cheese
Votes: 1
Rating: 5
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Instructions
Roasted Vegetables
  1. Preheat oven to 400 F.
  2. In a large bowl, TOSS all roasted vegetable ingredients, combing well. Spread veggies onto a parchment lined baking sheet & roast for 20 minutes, stirring once half way through baking.
Herb Sauce
  1. In a saucepan, combine all sauce ingredients. Heat & stir over medium heat until cream cheese is melted & sauce becomes thick & creamy. Grate smoked cheddar cheese.
Assembly/Baking
  1. When vegetables are roasted, lower oven temperature to 375 F.
  2. Divide herb sauce evenly between the 4 Naan breads & spread over each. Next, divide the roasted vegetables between the 4 pizzas. Top with grated smoked cheddar cheese.
  3. Bake pizzas for 10-15 minutes or until veggies are nicely roasted & edges are crispy. Remove from oven & serve.

Four Cheese Ravioli w/ Seafood & Veggies in Garlic Cream Sauce

Pasta-who doesn’t love it? When many of us think of pasta, we typically think of the more popular styles such as spaghetti, penne or linguine, but there are actually dozens of different types of pasta shapes, each with their own special flavor profile, culinary application and even regional origin.

If you think ravioli is only the stuff from Chef Boyardee, think again.

Ravioli, those little pillows of dough served in upscale restaurants filled with ingredients as diverse as butternut squash (with a burned sage butter) and artisan cheeses (with a wild mushroom ragout), while others feature duck liver ravioli with a brown butter and balsamic sauce.

The origin of this popular pasta shape is somewhat obscure, but legend has it that the Lombardy region in Italy, played a big role in spreading its popularity. Ravioli, a dish of stuffed pasta, is a humble but important dish in Italian cooking traditions. Humble in its ingredients of cheese and meat or vegetables found in a particular region, and special in that it is often prepared with loved ones for the feast table at Christmastime or for a family celebration.

Fresh seafood and pasta are a match made in heaven! A simple bowl of pasta with garlic cream sauce is homey and rustic. Top the same bowl with some shrimp and scallops, add a mix of zucchini, mushrooms and garlic, and you instantly elevate it to something special. 

Although this delectable Italian food is widely considered to be the main course, it can be also served as an appetizer or a side dish as well.

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 Four Cheese Ravioli w/ Seafood & Veggies in Garlic Cream Sauce
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Course Main Dish
Cuisine Italian
Keyword four cheese ravioli w/ seafood & veggies in garlic cream sauce
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Ingredients
Garlic Cream Sauce
Course Main Dish
Cuisine Italian
Keyword four cheese ravioli w/ seafood & veggies in garlic cream sauce
Servings
Ingredients
Garlic Cream Sauce
Votes: 1
Rating: 5
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Instructions
  1. Cook ravioli according to package directions & set aside.
  2. In a large saucepan, heat oil & add zucchini & mushrooms. Sauté 1-2 minutes, add garlic & a bit of salt & pepper. Sauté until garlic is fragrant.
  3. Add broth, stir well. Add cream, Worcestershire sauce, pressed garlic, salt & pepper; stir well.
  4. Add shrimp & scallops; cook until shrimp starts to turn pink then flip shrimp & scallops. Add ravioli, carefully stir in & cook until shrimp is done.
  5. Stir in parmesan & cheddar & cook for another minute. Serve immediately.

Cheesy Chicken & Stuffing Stuffed Portabella Mushrooms

How is it spelled? Portobello or Portabella – from what I understand there is no ‘right’ spelling. Both versions are accepted, but the Mushroom Council  decided to go with Portabella to provide some consistency across the market.

Have you ever stopped and thought about how many vegetables are fantastic when stuffed? Any vegetable with a fairly sturdy shape can become an edible vessel for dinner. All we need to do is fill the inside with a stuffing of our choice, a little time in the oven until everything is heated through and dinner is ready!

I find the versatility of the portabella mushroom is endless. They have a rich, meaty texture and flavor which is retained even after cooking. You can use them in soups, stews, baked pasta, rice dishes or as a meat substitute in salads. Portabellas are excellent paired with fresh herbs, cheese, tomato or cream-based sauces, leafy greens, garlic and onions.

I’m sure the appeal of mushrooms isn’t for everyone. For Brion & I, we love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

For our stuffed mushrooms today, I made a sun-dried tomato sauce then stuffed the Portabella caps with some chicken & stuffing and baked them in it for a supper entrée. Tasty and filling!

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 Cheesy Chicken & Stuffing Stuffed Portobello Mushrooms
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Cuisine American
Keyword cheesy chicken & stuffing stuffed portobello mushrooms
Servings
Ingredients
Chicken & Stuffing
Sauce
Mushrooms
Cuisine American
Keyword cheesy chicken & stuffing stuffed portobello mushrooms
Servings
Ingredients
Chicken & Stuffing
Sauce
Mushrooms
Votes: 1
Rating: 5
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Instructions
Chicken & Stuffing
  1. In a small bowl, create a seasoning blend by mixing together garlic powder, dried basil, onion salt, dried parsley, salt, black pepper, & celery salt. Rub the seasoning blend evenly on both sides of the chicken breasts.
  2. Preheat oven to 375 F.
  3. Place the seasoned chicken breasts in a baking dish & add the chicken broth to the dish. Cover the baking dish with foil & bake for approximately 25-30 minutes, or until the chicken is cooked through. Remove the chicken from the oven, dice it & set it aside.
  4. Prepare the chicken stuffing mix according to the package directions. Toss with cooked chicken. Grate cheddar cheese.
Sauce
  1. In a skillet, heat oil. Add onion & cook for 2 minutes until it starts to soften. Add reserved mushroom stems, garlic, oregano, paprika, sun-dried tomatoes & zucchini. Cook for 2 minutes while stirring with a spatula. Add wine & allow to bubble for 2 minutes then add vegetable broth, salt & pepper. Bring to a boil & simmer for 5 minutes.
  2. Stir the cream & Parmesan cheese into the sauce. Place in a 9 x 13-inch baking dish.
Mushrooms
  1. Whisk the egg lightly in a shallow bowl. In a separate shallow bowl, combine flour, salt, pepper, oregano, thyme, paprika & garlic salt. In a large skillet, heat olive oil on medium-high. Dip the mushrooms in the egg then in the flour mixture. Coat the outside of the mushrooms, trying not to get too much flour inside the ‘cap’. In the skillet, fry mushrooms on both sides until lightly golden. Use a tong to help fry the sides as well. Remove mushrooms to a plate. 4. Set aside, keep warm.
Assembly & Baking
  1. Preheat oven to 350F.
  2. Pack each Portobello mushroom cap with the chicken & stuffing mixture, ensuring it's firmly packed to stay in place during baking. Nestle the stuffed mushrooms on top of the sauce in the baking dish. Cover the baking dish with foil.
  3. Bake for about 20-25 minutes or until the mushrooms are tender & the stuffing is heated through. For the last 5 minutes of baking, remove the foil & sprinkle with cheese. When cheese is melted, remove the stuffed mushrooms from the oven.
  4. Nice to serve with pasta or potatoes.
Recipe Notes
  • Since their is just two of us, I only made half the recipe as you will notice in the picture.

Scallop & Zucchini Quiche

While there’s still time to enjoy summer, it’s definitely prime time for eating some satisfying summer squash.

Zucchini, also known as courgetti, belongs to the same family as pumpkin. The most widely known version is green, though golden varieties exist too, which are yellow or orange.

While zucchini is treated as a vegetable in the culinary sphere, it’s technically the fruit of the zucchini flower (which can also be consumed).

Scallops are buttery, delicious, and easily likeable. This special kind of seafood has won our hearts in the casual and fine dining setting. We continue to ask ourselves how we can enhance the flavor of this seafood treat even more. Since scallops are briny and sweet with a relatively subtle flavor profile, they’ll complement everything from crunchy sweet corn to zippy citrus salads and summer or winter squash.

They’re one of the more sustainably sourced seafood because they are typically harvested from places, they are endemic to. This means that scallops don’t feed off other marine life unnaturally and they’re not placed in areas foreign to them.

I think you will find this scallop and zucchini quiche is nice served as a hot or cold summer entrée.

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 Scallop & Zucchini Quiche
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Course Main Dish
Cuisine American
Keyword scallop & zucchini quiche
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Ingredients
Cornmeal Pastry
Scallop & Zucchini Filling
Course Main Dish
Cuisine American
Keyword scallop & zucchini quiche
Servings
Ingredients
Cornmeal Pastry
Scallop & Zucchini Filling
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Instructions
Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
  1. In a saucepan, fry bacon until cooked but not real crisp. Remove bacon & place on paper towel to drain. In the same saucepan, sauté onions, zucchini mushrooms & garlic in remaining bacon drippings until tender but not over cooked. Add scallops during the last few minutes of sautéing. Remove from pan & combine with bacon; cool slightly.
  2. Preheat oven to 350 F.
  3. Grate cheese. Whisk together eggs, milk, Old Bay seasoning, salt & pepper. Halve the cherry tomatoes.
  4. Roll out pastry to fit a 9-inche quiche pan. Line the crust with parchment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven, remove the beans (or rice) & paper. Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
  5. Sprinkle half of the grated cheddar on the quiche shell. Place filling mixture on top; form a ring of tomato halves around the outside edge. Sprinkle with remaining cheese then pour milk mixture over the quiche.
  6. Bake for about 45 minutes or until set.

Pork Vegetable Orzo

Oblong and common in Mediterranean cooking, orzo has a look of rice and the texture of pasta. Orzo, also named risoni, is an extremely versatile pasta shape used in a multitude of recipes and cuisines. Translating to mean ‘barley’ in Italian due to its resemblance to the grains of unprocessed barely, it is categorized as a ‘pastina’ meaning ‘little pasta’.

The most common variety of orzo is made from semolina flour, which in turn is made from durum wheat. Because the wheat base gives it a heartier texture, it is better able to absorb the flavors of the ingredients around it as well as providing the pasta with a firmness needed to ensure it maintains its shape while remaining soft and light in texture.

Like most pasta, orzo is boiled in a pot of water to prepare. From there, it can be used in multiple applications. Traditionally it is used in soups and sometimes as a side dish, both hot and chilled, with herbs, olive oil or butter, and parmesan cheese.

Today, I’m incorporating orzo in a ground pork & vegetable, one-pot meal …. pasta, meat & veggies, what more is needed!

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 Pork Vegetable Orzo
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Course Main Dish
Cuisine American
Keyword pork vegetable orzo
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Ingredients
Course Main Dish
Cuisine American
Keyword pork vegetable orzo
Servings
Ingredients
Votes: 1
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Instructions
  1. In a large saucepan, crumble fry ground pork until cooked. Steam chard stalks in a microwave dish until almost tender-crisp. Add onions, zucchini & chard to saucepan with pork. Sauté until onion has softened & veggies are tender-crisp.
  2. Stir in garlic, Montreal steak spice & orzo, cook for about 30 seconds. Stir in chicken broth & milk. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring often. Turn heat to a medium low temperature. It should gently bubble vs. boil as you don't want the liquid to reduce too much before the pasta has cooked.
  3. Remove from heat, stir in parmesan. Cover & gently cook 3-5 minutes until the mixture has slightly thickened. Remove from heat & serve.

Bacon Wrapped Shrimp & Scallop Skewers

Bacon-wrapped shrimp and scallops may sound like an appetizer only served at fancy cocktail parties. But tossed in parmesan and spices then wrapped in bacon makes for some incredible skewers to serve with some vegetable couscous as a main dish.

There are all kinds of tasty add-ins to couscous, such as mushrooms and zucchini. Mushrooms add an earthy, savory flavor to couscous that makes it a good complement to main dishes like roast chicken, pork, beef or seafood.

Couscous has become one of my favorite pantry staples. It’s quick, convenient, versatile and makes a good alternative to ‘traditional’ rice or pasta.

Couscous used to be hand rolled into tiny pasta. It is now available in instant- cook packages or bulk, where couscous has already been pre-cooked by steaming and then dried. This leaves us with the simple task of re-hydrating in water or broth, which typically takes something like 5-10 minutes!

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 Bacon Wrapped Shrimp & Scallop Skewers
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Course Main Dish
Cuisine Italian
Keyword bacon wrapped shrimp & scallop skewers
Servings
Ingredients
Vegetable Couscous
Shrimp & Scallops
Course Main Dish
Cuisine Italian
Keyword bacon wrapped shrimp & scallop skewers
Servings
Ingredients
Vegetable Couscous
Shrimp & Scallops
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Instructions
Vegetable Couscous
  1. In a saucepan, slightly pre-cook bacon strips. Remove from saucepan onto a paper towel. To saucepan containing bacon drippings, add zucchini, mushrooms, onion, garlic & cilantro paste; sauté until tender crisp. Place in a bowl.
  2. To the saucepan, add broth & salt (if using) & bring to a boil; add couscous. Cover & remove from heat; set aside until liquid has been absorbed, about 5-10 minutes.
  3. Add bowl of vegetables & gently toss with a fork. Keep warm while you cook seafood.
Shrimp & Scallops
  1. Preheat oven to 400 F.
  2. In a bowl, combine oil, garlic, basil, oregano & Parmesan. Add shrimp & scallops; toss gently until well coated then tread on wooden skewers along with bacon strips.
  3. Line 9 x 13-inch baking pan with foil. Place skewers with tip ends resting on pan edges.
  4. Place in oven & roast JUST until seafood is slightly firm & cooked through & bacon is cooked. Serve immediately with vegetable couscous.

Zesty Chicken Wraps

People in Mexico, the Mediterranean, and South Asia  have been eating wraps since around the 1900’s. The wrap in its Western form probably comes from California, as a generalization of the Mexican/Tex-Mex burrito and became popular in the 1990’s.

Wraps have become a popular option in sandwich shops and restaurants, and for good reason. Like all sandwiches, wraps are an outlet for culinary creativity. A wrap can be anything you want it to be – breakfast, lunch, dinner, even a snack!

Wraps offer the same flexibility and creative options as a sandwich, but in a more convenient format all rolled up in a tasty tortilla or flatbread. The usual flatbreads are wheat tortillas, lavash or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato, guacamole, sautéed mushrooms, bacon, grilled onions, cheese, and a sauce, such as Ranch dressing or honey mustard.

They are the perfect on-the-go meal. Most wraps can be eaten one-handed, leaving the rest of you free to continue about your day. They’re the perfect meal solution for a busy schedule.

It is remarkably easy to create your own personalized wrap: choose a bread, pick your condiments, layer your fillings, decide whether you want to grill it or not and enjoy. Does it get any better than that!

I have to admit, I absolutely love wraps so I like to fit them in to our meals whenever I can. These zesty chicken wraps are so good !

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 Zesty Chicken Wraps
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Course Lunch
Cuisine Mexican
Keyword zesty chicken wraps
Servings
Ingredients
Chicken Marinade
Other Ingredients
Optional Toppings
Course Lunch
Cuisine Mexican
Keyword zesty chicken wraps
Servings
Ingredients
Chicken Marinade
Other Ingredients
Optional Toppings
Votes: 1
Rating: 5
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Instructions
Chicken
  1. In a large bowl, combine 2 Tbsp oil, lemon juice & seasonings; add chicken & turn to coat. Cover & refrigerate for 1-4 hours.
Filling
  1. In a heavy skillet, heat 2 Tbsp oil & sauté zucchini & onions until tender crisp. Remove & keep warm. Drain marinade from chicken & cook in the same skillet until no longer pink, about 5-6 minutes. Return zucchini/onion to pan, heat through.
Assembly
  1. Lightly spread 4 tortillas with a bit of guacamole or sour cream. Spoon filling down the center of tortillas. Add toppings saving a good bit of the cheese for sprinkling over them after they are rolled.
  2. Roll up & place on a microwave safe dish. Sprinkle with remaining cheese & microwave only until cheese is melted. Top with sliced green onions & tiny grape tomatoes. Serve extra toppings on the side if you like.

Savory Dutch Baby Pancakes

I’m sure you are probably quite familiar with the Dutch Baby or German pancake. I have featured them on the blog numerous times over the years.

A cross between a pancake and a crepe, a Dutch baby begins with the thin pancake-like batter which is poured into an oven proof dish. When it cooks it starts to rise and puff up. When the edges of the pancake are brown, it is ready to come out of the oven. The center is perfect for adding either sweet or savory ingredients.

The recipe is a basic, universal one that can be adapted in a number of different ways. For example, you could add berries or other fruit to the batter or omit the sugar and vanilla and make a savory version with veggies and different spices.

We haven’t had a Dutch baby meal for a long time so I’m making a savory ones with zucchini, mushrooms & some Italian chicken sausage. Should be good!

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 Savory Dutch Baby Pancakes
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Course Main Dish
Cuisine European
Keyword savory Dutch baby pancakes
Servings
Ingredients
Dutch Baby Pancakes
Fillings
Course Main Dish
Cuisine European
Keyword savory Dutch baby pancakes
Servings
Ingredients
Dutch Baby Pancakes
Fillings
Votes: 1
Rating: 5
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Instructions
Dutch Baby Pancakes for 2
  1. Preheat oven to 425 F.
  2. In a bowl, whisk eggs & milk. Add flour & whisk until incorporated. Whisk in parmesan cheese, sliced scallions, parsley, thyme, salt & pepper. Set aside.
Filling
  1. Heat oil in a skillet. Add onions & sauté until translucent. Add zucchini & sauté for 3-5 minutes until zucchini is tender. Season with salt & pepper. Transfer to a bowl. Add another 2 teaspoons of oil to skillet. Add mushrooms & sauté for 5-7 minutes. Cook until mushrooms are tender & most of the moisture has cooked off. Season with salt & pepper; transfer to another bowl. Keep filling ingredients warm will you bake the Dutch Baby pancake,
  2. Add 1 tsp of oil to skillet. Add sliced chicken sausage. Cook until browned. Transfer to another bowl. Add vegetable broth to skillet; whisk in flour & seasoning. Bring to a simmer while whisking until mixture thickens. Remove from heat & keep warm.
Bake /Serve
  1. Preheat oven to 425 F.
  2. Melt 4 Tbsp butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted & the skillet is hot, pour in the batter. Carefully transfer the skillet to preheated oven & bake 25 minutes, The Dutch Baby will puff up during cooking, but once it's removed from the oven & starts to cool it will deflate slightly.
  3. When Dutch Baby is cooked, remove from oven & place some of the chicken sausage in it then top with the veggies & the remainder of chicken sausage. Ladle sauce over top & sprinkle with grated cheese & fresh thyme. Serve immediately.