Zucchini Casserole

Doesn’t that just make you hungry?

This is a recipe from my Grandma on my father’s side of the family. She graciously sent me home with enough veggies to feed my entire apartment complex for a week so I had to do something with them. Sure enough, there were some zucchini in there, and so I decided to try this recipe she gave me. It turned out pretty good if I do say so myself!

Zucchini Casserole

Ingredients

  • 4 zucchini, peeled and sliced thin
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 box chicken flavored stuffing
  • 1 can cream of chicken soup
  • 1 c. sour cream
  • 1 stick butter

Directions

Heat oven to 350 F. Saute zucchini, onions, and garlic in olive oil until zucchini is soft. Season with pepper and seasoning salt. Melt butter and combine with stuffing. Stir in soup and sour cream. Add zucchini to this mixture and stir well. Pour into a greased casserole dish (13 x 9) and bake for 20 min. Serve and enjoy!

 

I added some shredded cheddar cheese when serving, and it made it that much better. Cheese just goes with everything doesn’t it?

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Zucchini Alfredo (Tis the season)

So my next few posts will probably involve a lot of zucchini. The wonderful thing about zucchini is it is very versatile and when it’s in season, there is a ton of it! So this recipe is a spin off my traditional fettuccine alfredo, but the idea came once again from allrecipes.com. Since our diet has been lacking in protein, we also made Garlic Cheddar Chicken. Here are both recipes!

Zucchini Alfredo

Ingredients

1 (12 ounce) package uncooked egg noodles

3 tablespoons vegetable oil

2 cloves garlic, minced

4 cups shredded zucchini

1/2 cup milk

4 ounces cream cheese, cubed

1/2 cup chopped fresh basil

salt and pepper to taste

grated Parmesan cheese (optional)

Directions

  1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
  3. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Garlic Cheddar Chicken

Ingredients

  •  1/2 cup butter
  • 4 cloves garlic, minced
  • 3/4 cup dry bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 1/2 cups shredded Cheddar cheese
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 8 skinless, boneless chicken breast halves – pounded thin

Directions

  1.  Preheat oven to 350 degrees F (175 degrees C).
  2.  Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
  3.  In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
  4.  Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
  5.  Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

I made a few adjustments as usual, adding some Italian Seasoning, oregano, onion powder, and parmesan cheese to the alfredo. We also normally halve the chicken recipe, since we are two people and as much as I love this chicken, I don’t want to eat it for a week straight! Enjoy!

Hamburger Stroganoff (cheating) and Cream Cheesy Zucchini

Yes, I am alive. I started my first “out-of-college” job a little over a month ago, so maybe I should rename the blog… Anyways, I’m back to cooking! It is summer, so therefore there is a whole host of yummy veggies for me to experiment with (coming from the girl who used to never touch veggies). So far, I’ve been playing with zucchini. ‘Tis the season, and normally I just slice it thinly length-wise, toss it in olive oil with some salt, pepper, garlic powder, and onion powder and throw it on the grill. But since it’s a billion degrees outside, I decided to find a recipe that I could do indoors. My good friend, Allrecipes.com, sends me wonderful daily e-mails with yummy recipes, and this past week they had a zucchini-themed e-mail. Tada! I paired this with some Hamburger Stroganoff (I cheated and used Hamburger Helper with a few of my own additions) and my famous garlic bread. What a wonderful meal! Here are the recipes!

Cream Cheesy Zucchini

Ingredients

  • 2 tablespoons olive oil
  • 4 cups cubed zucchini
  • 1/2 teaspoon lemon zest
  • 1 pinch red pepper flakes
  • salt and freshly ground black pepper to taste
  • cayenne pepper to taste
  • 2 tablespoons cream cheese
  • 2 teaspoons chopped fresh oregano

Directions

  1. Heat olive oil in skillet over high heat; stir in zucchini, lemon zest, and red pepper flakes. Cook for about 2 minutes.
  2. Stir in salt, black pepper, and cayenne pepper; cook and stir until zucchini is tender, about 5 minutes.
  3. Stir cream cheese into zucchini mixture; cook until cream cheese begins to melt, about 1 minute. Remove from heat and stir in oregano.

(courtesy http://allrecipes.com/Recipe/Cream-Cheesy-Cubed-Zucchini-with-Lemon-and-Oregano/Detail.aspx?ms=1&prop25=87801138&prop26=WhatsCooking&prop27=2012-07-05&prop28=Intro&prop29=Link_1&me=1)

I made a few modifications, as usual, so I used lemon juice instead of lemon zest (didn’t have a lemon), and used some garlic powder, onion powder, seasoned salt, and paprika. Oh and some freshly grated parmesan cheese. The Hamburger Stroganoff was supplemented by a can of cream of mushroom soup, some garlic powder, onion powder, parsley, and ground pepper. All in all I’d say this was a successful meal!

Basil and Garlic Chicken Stuffed with Chavrie Goat Cheese

Intimidating title, I know. Trust me on this one, these babies are awesome! I’ve been in a chicken mood lately, varying the usual breading on my chicken and then I happend across this wonderful idea. I had always wanted to make chicken cordon bleu, so this was my segway into mastering the art of stuffing chicken. Ish.

I’m cheap. Come on I’m in college! So I buy flash frozen chicken tenders instead of chicken breasts for 2 reasons; a) they’re cheaper (duh) and b) they are smaller, which means less eating for me, which equates to less inches around my waist. Score! So as usual this recipe called for chicken breasts and I substituted my chicken tenders. Bad idea. I mean, don’t get me wrong, they still turned out AmAzInG, but having actual chicken breasts for this recipe would have put it on a pedestal. So here ya go!

Basil & Garlic Chicken Stuffed with Chavrie Goat Cheese

  • 4 chicken breasts, boneless & skinless
  • 5.3 ounce pkg Chavrie Basil & Roasted Garlic Goat Cheese
  • 2 teaspoons granulated garlic
  • 1 teaspoon dried basil
  • salt & pepper to taste
  • 1 egg
  • 2 cups Panko Bread Crumbs
  • 4 tablespoons melted butter

Preheat oven to 375.

Filet the chicken breasts, then pound with meat mallet until roughly 1/4 inch thick. Sprinkle with salt and pepper, garlic, and basil.  Fill with Chavrie, and roll up.  Tie each piece of chicken with two pieces of cooking twine.

Scramble the egg in a wide bowl.  Dip each piece of prepared chicken in the egg, then dip into bowl of panko crumbs.  Press crumbs onto all sides of the chicken, and place in casserole pan.  Repeat with remaining chicken.  Pour melted butter over each piece of breaded chicken.  Bake at 375 for 30 minutes, or until chicken tests done.

Doesn’t that make you hungry?

I made a few modifications, as usual. I seasoned the breadcrumbs with some garlic powder, onion powder, basil, secret seasoning, and pepper. This Chaverie goat cheese I used was the basil and roasted garlic kind. Aka wonderful. If you google Chaverie and go to their website, you can get a $1 off coupon by liking them on Facebook. I love coupons.

I paired this wonderful dish with some instant mashed potatoes (forgive me) courtesy of Betty Crocker and then some green beans and red peppers sautéd with some wonderful seasonings.

This is definitely on my list of things to cook again in the very near future. Enjoy!

Chicken Parmesan Alfredo with a Twist

Here is a wonderful thing that is not completely homemade but oh-so-easy and wonderful to make. Chicken Parmesan Alfredo with a little help from my good friend Ragu. They make this decent Alfredo sauce-in-a-jar so I decided to steer away from the usual Fettuccine Alfredo (it’s ok I haven’t lost my sanity). I looked on Ragu’s website and Tada! There was this wonderfully simple recipe right there. Here ya go!

Ingredients

  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
  • 1 egg, beaten
  • 3/4 cup Italian seasoned dry bread crumbs
  • 1/4 tsp. paprika (optional)
  • 1 jar (16 oz.) Ragu® Cheesy Classic Alfredo Sauce
  • 1/2 cup shredded mozzarella cheese (about 2 oz.)

Directions

  1. Preheat oven to 400°. Dip chicken in egg, then bread crumbs combined with paprika, coating well.
  2. Arrange chicken in 13 x 9-inch baking dish. Bake uncovered 20 minutes.
  3. Pour 1 cup Ragu® Cheesy Classic Alfredo Sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining Sauce, heated, and sprinkle, if desired, with grated Parmesan cheese.

Ok so I left out the tomato (shocker I know). But I did add in this wonderful new pasta I found: it includes a whole serving of veggies with every serving of pasta!! What an awesome idea right?!?!?! If only my mother knew about this when I was growing up, there would have been no struggle to get me to eat my veggies! So instead of serving it with the remaining sauce, I cooked up some of these noodles and added the sauce to them.

Oh and that tasty looking bread you see there? It’s my secret recipe garlic bread. Let’s just say it’s amazing and you can’t just eat one piece.

Turkey Tetrazzini

As requested, I rolled up my sleeves and got back in the kitchen. Since I had loads of leftovers from Thanksgiving, I needed to get rid of some of them. So I found this wonderful recipe on Allrecipes.com for Turkey Tetrazzini. Here ya go! I modified this recipe a bit and added cooked peas at the very end. Made for a very tasty addition (not to mention healthy!)

Ingredients

  • 1 (16 ounce) package uncooked spaghetti
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 1 2/3 cups grated Parmesan cheese
  • 4 cups chopped cooked turkey

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
  3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
  4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

And pictures as usual.

Tada!

According to Allison (and myself) this was a very successful recipe. The sauce was just right and was the perfect way to use up all that extra turkey. Only draw back to this recipe: I could’ve fed a whole army with this! Luckily we finished the leftovers today so time for a yummy recipe tomorrow!

No leftovers from the leftovers

Leftovers are the bane of my existence. Ok so maybe not so drastic, but still they get annoying after a while. Especially when you have this awesome recipe that you love to make but then you’re eating it for a week. Straight. I think the only thing I love that much is ice cream. Speaking of which I should go have a bowl of.

So last week I made the Pork Tenderloin ( https://collegestudentcooking101.wordpress.com/2011/09/27/pork-tenderloin/ ). There was a lot left. Allison and I both had it at least twice for lunch but we still had a ton left. So my wonderful chemistry mentor Dr. C suggested I try this recipe that used pork tenderloin, so that’s what I did tonight.

Pork Tenderloin with Black Beans and Rice

Pork tenderloin, already cooked

1 can black beans, drained and rinsed

1/2 c. chicken broth

1 T olive oil

1 T chopped onion

1 t tyme

1/2 t cumin

1 t seasoned salt

1 t pepper

Rice, cooked

Saute onion in olive oil in medium sauce pan. Add chicken broth and spices. Add beans and pork. Bring to a boil over medium heat for 10 min, stirring occasionally.  Serve over rice.

Here is the wonderful finished product. I promise it tastes better than it looks.

Allison and I both agreed that this was a success. The best part was that there weren’t any leftovers! Tada! Needless to say I will definitely make this again, maybe with chicken or beef instead. The possibilities are endless.