Sweet Potato and Black Bean Foil Packet Tacos

I’ve been really excited to share this recipe with you, because it’s probably one of the best meals to come out of my kitchen lately. My husband and I and both of the boys really, really enjoyed these sweet potato and black bean foil packet tacos.

These tacos have a lot going for them, and I really can’t think of a single negative thing to say. The ingredients are cheap, the recipe is easy and comes together relatively quickly, and they’re incredibly healthy and quite filling for a vegetarian meal. The combination of black beans and sweet potatoes is just such a good one, and the flavors work so well with Mexican seasonings.

Using three sweet potatoes and one can of black beans, I got six foil packets, which was enough for all four of us to make tacos with and for me to have plenty of leftovers to freeze for a later meal. I wrapped each one individually for freezing. They didn't last long, though; Joe had them for lunch every day the following week,  he loved them so much.

Corn would be a great addition to the filling, as would cooked rice, and I wish I’d had a sprinkle of cilantro for the top -- but they were absolutely perfect and delicious as-is. We used flour tortillas for our tacos and topped them with salsa and sour cream, and all four of us were loving life the night we had these for dinner.

Sweet Potato and Black Bean Foil Packet Tacos
adapted from Perrys’ Plate

1 packet of taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black beans, drained and rinsed
3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
3 tablespoons butter
1 1/2 cups chopped fresh baby spinach
1 1/2 cups shredded cheddar cheese
Sour cream, salsa, cilantro and/or guacamole for garnish
6 12-inch long pieces of aluminum foil

1. Preheat oven to 425 degrees.

2. Add beans, taco seasoning, and tomato sauce to a skillet. Cook until heated through and set aside.

3. To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1/2 tablespoon). Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of the beans and a sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

4. Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25 to 30 minutes until the sweet potatoes are tender.

5. Sprinkle with cilantro, if desired, and serve with sour cream, salsa, and/or guacamole.

Cinnamon Roll Pancakes

I love all types of breakfast food, but the problem is that I’m not really much of a morning person. The last thing I want to do when I wake up in the morning is make a huge breakfast. So breakfasts around our house usually consist of yogurt, cereal, oatmeal, smoothies, or frozen waffles. (I’m surely going to food blogger hell for that last thing, right?)

But on one recent weekend I woke up feeling motivated, and I wanted to make something different for breakfast. I realized I had all of the ingredients on hand for these pancakes, so I decided to make us a special breakfast treat.

And what a treat these were! How do I even begin to describe the deliciousness? I could start with the pancakes themselves, which have the perfect amount of cinnamon-y spice and aren’t overly sweet. Or I could start with the toasted pecans, which are pulsed with sweet maple syrup. Or maybe I should start with the yummy vanilla glaze?

Tell you what: Why don’t you just make these this weekend? That would save me a lot of trouble trying to describe how good they are. Seriously, the only thing I would do differently next time is double the recipe.

Cinnamon Roll Pancakes
from Elly Says Opa!

1 egg

1 cup milk or buttermilk

1/4 teaspoon vanilla

1 tablespoon brown sugar

1 cup all-purpose flour

2 teaspoons cinnamon

1 1/4 teaspoons baking powder

1 tablespoon butter, melted

2/3 cup pecans

3 tablespoons maple syrup

1/2 cup confectioners’ sugar

Drop of vanilla

Milk

1. Preheat a griddle or pan and grease if necessary. Beat the egg and mix it with the milk, vanilla and brown sugar in a large bowl. Sift in the flour, cinnamon, and baking powder. Add the butter and mix lightly together with a spatula.

2. Spoon out the batter in equal amounts onto the hot griddle. Cook until you start to see bubbles forming around the edges and a little on the top. Flip the pancakes and finish cooking on the other side.

3. Meanwhile, toast the pecans in a dry skillet over medium heat until they become fragrant. Put them in a mini food processor with the maple syrup and pulse until well combined and paste-like (adding more syrup, if you wish).

4. To make the glaze, sift the confectioners’ sugar into a bowl. Add the vanilla and a little milk until you get the proper consistency.

5. To plate, place a little bit of the pecan-maple paste in between each stacked pancake and drizzle with the glaze. Add more pecans and some powdered sugar on top, if desired.

Queso Verde Dip

Happy St. Patrick’s Day! I hope you’re wearing green today so you don’t get pinched! In addition to the “wear something green” requirement for St. Patrick’s Day, I wonder if it’s also necessary to post about something green if you’re a food blogger. Just because I don’t want to get a virtual pinch, I’m going to play it safe and share something green with you today. :)

Enter this queso verde dip. That’s right: green cheese dip. It sounds much less appetizing in English, so let’s stick with the Spanish name, shall we? It doesn’t really look all that green, but it does have an entire jar of green salsa in it, so I think it counts.

I made this dip for the Super Bowl (that’s how behind on posting I am!), and it got eaten up in a flash. It’s so delicious and addictive. The salsa verde and poblano pepper add the perfect amount of spice, which is balanced nicely by the cream cheese and tangy sour cream. I didn’t have cilantro on hand, but I wish I had; I think it would have added the perfect finishing touch to the dip. I’ll definitely be making this one for all kinds of festive occasions in the future!

Queso Verde Dip
adapted from Better Homes and Gardens

1 tablespoon cooking oil
1 large red onion, finely chopped
1 medium poblano pepper, seeded and chopped
2 cloves garlic, minced
1 16-ounce jar green salsa (salsa verde)
1 8-ounce package cream cheese, cut up
1 cup sour cream
2 cups shredded Monterey Jack cheese
1 teaspoon ground cumin

1 tablespoon snipped cilantro
Tortilla chips for serving

1. In a large skillet, heat oil over medium heat. Add onion and poblano pepper and cook until tender. Add garlic cloves; cook and stir for 30 seconds.

2. Stir in salsa, cream cheese, sour cream, Monterey Jack cheese, and cumin. Heat to bubbling, then reduce heat.

3. Sprinkle with cilantro before serving. Serve with tortilla chips.

Cheesy Beer Dip

I’ve saved the best Super Bowl snack recipe for last. Especially if you happen to be rooting for the Packers this year, I’d venture to say that this cheesy beer dip is The Ultimate Super Bowl Dip for you. Use Wisconsin cheddar and beer brewed right in Milwaukee. It couldn’t be more perfect.

However, no matter who you’re rooting for this weekend or where you live, I think you should definitely make this soon. It’s so incredibly good! The cream cheese and cheddar make it creamy and gooey, and the beer adds such a wonderful yeasty, tangy flavor to the dip without being overpowering.

The original recipe says that this should be served cold. I say that’s madness. I served it warm with a huge pile of pretzels, and we seriously could not get enough of this. YUM.

Cheesy Beer Dip
adapted from Taste of Home

2 8-ounce packages cream cheese, softened
1/3 cup beer
1 envelope ranch salad dressing mix
2 cups shredded cheddar cheese
Pretzels for serving

1. Preheat oven to 350 degrees.

2. In a medium saucepan over medium heat, stir together cream cheese, beer, and ranch dressing mix. Continue to stir until smooth and bubbly, then add cheddar cheese until melted.

3. Pour into a greased oven-safe dish. Bake 20 minutes or until mixture is hot and bubbly. Serve with pretzels.

Hot Corn Dip

Most of the country is being pounded with a massive winter storm right now, and Ohio is no exception. We woke up to ice, ice, and more ice -- and some sleet and freezing rain thrown in for good measure. The drive to work was harrowing, to say the least. And the snow moves in tonight, so I’m sure tomorrow’s going to be even worse.

I don’t know what it’s like where you live, but here, when a massive winter weather system is predicted, people go absolutely crazy. Last night Joe went to the store to get some essentials --bottled water, diapers, and ice cream, of course -- and they were completely out of milk...all types and sizes of milk, including almond, rice and soy (he checked). I’m glad we have little ones and we’re never short of milk!

Anyway, if you weren’t able to make it to the store before the Snowpocalypse hit, this is definitely a snack you can still make for yourself while the weather rages outside. Its ingredients are pantry staples (at least for me), and best of all, it’s so incredibly delicious. This was great with tortilla chips, but it was equally as delicious on top of the Mexican biscuit pizzas I served it with (recipe coming tomorrow). The only thing I’d do differently next time would be to use half pepper-jack cheese or add a dash of hot sauce to give this just a little bit more of a kick. Some cilantro would be nice in here too.

Hot Corn Dip
adapted from Mommy’s Kitchen, originally from Home Cooking with Trisha Yearwood

2 11-ounce cans corn with red and green peppers, drained
2 4-ounce can chopped green chilies, drained
2 cups grated Monterey jack cheese
1/2 cup grated parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
Salt and pepper to taste

1. Preheat the oven to 350 degrees. Grease a casserole dish.

2. In a medium bowl, mix together the corn, chilies, cheeses, mayonnaise, sour cream, and salt and pepper. Spread the mixture in the prepared casserole dish.

3. Bake, uncovered, 30 to 40 minutes or until hot and bubbly.

Pimiento Macaroni and Cheese

As soon as I saw Rachael Ray make this pimiento macaroni and cheese on 30 Minute Meals a few months ago, I was sold. Even though I was born and bred in Ohio, I definitely have a Southern girl’s love of pimiento cheese. So the flavors of pimiento cheese spread, all mixed up in a creamy mac and cheese? Yes please!

I adapted the recipe in a couple of ways. I took the opportunity to add even more flavor (and give even more of a wink and a nudge to traditional pimiento cheese) by thickening the sauce with cream cheese rather than flour. I also stirred in some crushed up Ritz crackers just before serving (a la this ranch macaroni and cheese) to give the dish some texture. Everyone loved this, my boys included. I served it alongside meatloaf muffins, but it would make a great main dish all on its own.

Pimiento Macaroni and Cheese
adapted from Rachael Ray

1 pound elbow or shell macaroni
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, finely chopped
Salt and ground black pepper
1 8-ounce package cream cheese (reduced fat is fine), softened
2 cups milk
1 tablespoon hot sauce
2 cups shredded sharp cheddar cheese
2 3-ounce jars of pimientos, drained
1 cup butter crackers, coarsely crushed

1. Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook it just shy of al dente.

2. Heat a large pot over medium heat with EVOO and butter. Add the onions, garlic, salt and ground black pepper, and cook until softened, about 5 minutes. Add cream cheese and whisk until melted and smooth. Whisk in milk and hot sauce and bring to a bubble. Turn off the heat, and stir in the cheese in a figure-eight motion until it's all melted.

3. When the pasta is done, drain it well and add it to the pot with the cheese sauce. Toss to combine. Fold in the drained pimientos and crackers. Heat through and serve.

Mashed Potato Enchiladas

This week, most food bloggers will be sharing recipes to complete your Thanksgiving menu. However, I’m not one of them. Here’s a little secret: I’ve never hosted my own Thanksgiving. I always make components of the various meals we attend, and most of those recipes are already on the blog somewhere. So this week, I thought that instead of sharing Thanksgiving dishes, I’d share dishes to help you use up your Thanksgiving leftovers.

As soon as I saw this recipe on Taste and Tell, I was intrigued, and I knew I had to make it. Mashed potatoes rolled up in a flour tortilla and baked like an enchilada? I’d never heard of such a thing!

Well, we all loved these. A LOT. I added black beans, corn, and some green chilies to the filling, which made them taste even better. These enchiladas are a great way to transform mashed potatoes into something different (and delicious)!

Mashed Potato Enchiladas
adapted from Taste and Tell

1 1/2 pounds potatoes (I used baby reds, unpeeled for texture, and I think I used about 12 of them)
Butter, salt and sour cream for the potatoes
1 can corn, drained (or 2 cups frozen corn)
1 can black beans, rinsed and drained
1 4-ounce can green chilies, drained
1 1/2 cups shredded colby-jack cheese, divided
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder

1 can red enchilada sauce, divided
8 (6-inch) flour tortillas

1. Put the potatoes in a large pot of water and bring it to a boil. Cook until tender but still firm. Drain and mash, adding milk, sour cream, and butter.

2. In a medium mixing bowl, combine the mashed potatoes, corn, black beans, green chilies, 1 cup of cheese, chili powder, cumin, and garlic powder. Add salt and pepper to taste. Mix in about 1/2 cup of the enchilada sauce.

3. Spoon evenly into tortillas and roll up. Place enchiladas in a baking dish and spread the remaining enchilada sauce on top. Top with the remaining cheese.

4. Bake in a 350 degree oven until cheese is melted and bubbly, about 15 minutes.

Monterey Ranch Bread

Ohhh, this bread. This bread. It is a revelation. It is just about this best thing since…well, since sliced bread. Since I first discovered the recipe, I’ve made it no less than four times. Joe and I think it’s the perfect complement to a big pot of chili, so that’s what we always eat it with. But whatever you serve it with, I think you’ll love this bread. The ranch dressing and cheese mixture is so gooey and delicious, and is balanced perfectly by the crispy, buttery bread. It would be equally as delicious (if not even better!) with cheddar cheese. There’s nothing not to love about this one!

Monterey Ranch Bread
adapted from Taste of Home

2 cups (8 ounces) shredded Monterey Jack cheese
3/4 cup ranch salad dressing
4 bolillo or hoagie rolls, split in half lengthwise to make 8 slices
2 tablespoons butter, melted

1. In a bowl, combine the cheese and salad dressing; set aside.

2. Brush slices of bread with butter. Place on baking sheet. Broil in oven 4 inches from the heat until golden brown. Spread with cheese mixture. Bake at 350 degrees for 10 to 15 minutes or until cheese is melted. Sprinkle with parsley, if desired.

Cheesy Hash Brown Casserole

I think every family has its own version of “cheesy potatoes.” Our family actually has two versions. There’s my dad’s “party potatoes,” which are so freakin’ good, and which he won’t share the recipe for no matter how much I bug him. Then there’s this recipe, which I adapted long ago from my trusty old Better Crocker Cookbook.

Back when my cooking repertoire consisted of six meals made on an endless cycle, Joe and I used to eat this as a main dish. Now we usually eat these potatoes as a side dish for various things (like the ribs in the picture, Joe’s specialty which he won’t share the recipe for; these men and their secret recipes!). This is also the dish I take to our Easter family dinner, and I think it would be the perfect side dish for any holiday celebration.

Cheesy Hash Brown Casserole
adapted from Betty Crocker

1 10 3/4-ounce can condensed cream of mushroom soup
1 8-ounce container spreadable chive and onion cream cheese, softened
2 cups sour cream
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 30-ounce bag frozen shredded hash brown potatoes, partially thawed
2 cups shredded cheddar cheese, divided

1. Heat oven to 350 degrees. Spray bottom and side of a rectangular 13 x 9 baking dish with cooking spray.

2. In very large bowl, mix soup, cream cheese, sour cream, milk, salt and pepper. Stir in potatoes and 1 cup cheese. Spoon into baking dish.

3. Bake uncovered 30 minutes. Sprinkle with remaining 1 cup cheese. Bake 15 to 20 minutes longer or until golden brown on top and bubbly around edges.

Creamy Vegetable Enchiladas

Well this has been quite a week so far, and it’s only Tuesday. Yesterday I felt like a hamster in a wheel all day long, running and running and running and getting absolutely nowhere, and today hasn’t proven to be much better. So I’m sorry for not posting yesterday, but I only had time for one blog post, and writing about my baby boy’s first word (his brother's name, swoon) seemed just a little bit more important than these enchiladas.

That’s not to say these enchiladas aren’t delicious, though, because they are. They’re stuffed with vegetables and cheese, and they’re incredibly satisfying, even without any meat. You can customize them to your preferences, using any veggies you like and whatever cheese suits your fancy.

Do you want to hear something funny? I actually had to go back in my Twitter stream to see exactly what ingredients I used for these. According to Twitter, I made these 59 days ago. I mentioned them in a tweet and someone asked for the recipe, and I replied to her with the ingredients. Thank goodness for Twitter! I make so many different recipes, and I’m so far behind in posting them, that I really do need to jot down what I do as I’m doing it. Lesson learned!

Anyway, give these a shot. I think you’ll love them. The recipe does make a lot, so I ended up freezing 5 or 6 enchiladas for a later meal. I can't wait to enjoy these again on a night I just don't feel like cooking!

Creamy Vegetable Enchiladas

1 medium zucchini, cubed
1 red bell pepper, chopped
1 8-ounce can sliced mushrooms, drained
1 bunch green onions, sliced
2 garlic cloves, minced
1 can corn, drained
1 can black beans, rinsed and drained
1 10-ounce package chopped frozen spinach, thawed and well-drained
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 8-ounce package cream cheese, softened
2 cups shredded colby cheese, divided
1 1/2 cups sour cream, divided
1 jar salsa, divided
6- or 8-inch flour tortillas

1. Preheat oven to 425 degrees.

2. Heat a small amount of olive oil in a large skillet over medium high heat. Add zucchini, bell pepper, and mushrooms and sauté until vegetables begin to soften. Stir in green onions and garlic; cook and stir 30 seconds.

3. Stir in corn, black beans, spinach, chili powder, cumin, and salt and pepper to taste. Transfer mixture to a large bowl.

4. Mix vegetables with cream cheese, 1 cup shredded cheese, 1/2 cup sour cream, and 1/2 cup salsa. Divide evenly among flour tortillas and roll up. Place seam-side down in a greased 9 x 13-inch baking dish.

5. In a separate bowl, combine remaining salsa with 1 cup sour cream. Pour over enchiladas in pan and top with remaining 1 cup cheese. Bake uncovered for 25 minutes or until enchiladas are heated through and cheese is melted.

Ranch Macaroni and Cheese

Bold statement time: This is seriously the best macaroni and cheese I’ve ever had. Even better than this, which was my former favorite. This version of mac and cheese is so tangy and creamy and flavorful and interesting. Best of all, it’s ready in the time it takes to cook the pasta. Serve it with a vegetable on the side as a vegetarian meal, or serve it as a side dish, it really doesn’t matter: Just make sure you MAKE THIS. SOON.

Ranch Macaroni and Cheese
adapted from Taste of Home

1 pound macaroni
1 cup milk
1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded Monterey Jack cheese
1 cup shredded Colby cheese
1 cup sour cream
1/2 cup crushed Ritz crackers
1/3 cup grated Parmesan cheese

1. Cook macaroni according to package directions. Meanwhile, in a Dutch oven, combine the milk, butter, dressing mix, garlic powder and salt and pepper; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.

2. Drain macaroni; stir into cheese sauce with the Ritz crackers. Sprinkle with Parmesan cheese.

Southwestern Veggie-Stuffed Peppers and Leftover Baked Veggie-Rice Burritos

Sorry for not posting yesterday. I was home with my youngest son, who has croup. The poor little thing was so pathetic and just wanted to be held all day long (who can blame him?) so I didn’t have a chance to get on the computer. To make up for my second child-related absence in two weeks, I’m giving you a two-for-one recipe today.

Who doesn’t love a good stuffed pepper, right? I have to confess that this is the first time I’ve ever made stuffed peppers at home, but it definitely won’t be the last. They were incredibly easy -- much more so than I thought they’d be. I adapted the recipe from one I saw on $5 Dinners, but I only used one type of beans and added both zucchini and corn to the filling to make it even more veggie-full.

(I did have an unfortunate tearing incident with one of my peppers, which is why you only see half a pepper filled in the second picture. But it was the perfect size for Andrew, who devoured it!)

I had a ton of filling left over, so I used it the next night to make us some delicious baked burritos. I mixed sour cream and cheese with the leftover filling and rolled it up in flour tortillas, and it made another big, satisfying, yummy dinner for us (pardon the picture; I know it's awful). Make the peppers on Sunday night, since they take a little longer, and have the burritos on Monday since they take no time at all. We’ll be having this combination of dinners a lot!

Southwestern Veggie-Stuffed Peppers
adapted from $5 Dinners

1 cup instant rice

1 small yellow onion, finely chopped
1 medium zucchini, diced
2 cloves garlic, minced

1 15-ounce can of diced tomatoes with green chilies, drained

1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1/4 cup chopped cilantro

1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste

4 green peppers

Shredded cheddar cheese

1. Cook the rice as directed; set aside.

2. In a small amount of olive oil in a saucepan over medium heat, sauté onion and zucchini until softened. Add garlic; cook and stir for 30 seconds. Add diced tomatoes with green chilies, black beans, corn, and cilantro. Season with chili powder, cumin, and salt and pepper to taste. Stir in rice.

3. Meanwhile, slice the stem out of the top of the green peppers and place them in a pot of boiling salt water for 5 minutes. Remove from water, then stuff with the filling. Top with a pinchful of shredded cheese.

4. Bake at 350 degrees for 20 to 25 minutes, or until the cheese is melted and bubbly.

Leftover Baked Veggie-Rice Burritos

(Approximate the ingredients according to how much filling you have left.)

Leftover filling
Sour cream
Shredded cheddar cheese
Flour tortillas

1. Preheat oven to 350 degrees.

2. Combine leftover filling, sour cream, and cheddar cheese.

3. Divide filling in equal amounts among flour tortillas. Wrap each filling securely and place seam-side down in a casserole dish you’ve sprayed with cooking spray.

4. Bake until flour tortillas begin to crisp, about 20 minutes.

Smoky Macaroni and Cheese

I know fall doesn’t technically start for another couple of weeks, but for me, Labor Day feels like the end of summer. So what if it’s 90 degrees and absolutely stifling outside today? It’s FALL. Bring on the apples, bring on the pumpkins, bring on the brightly-colored leaves. And also? Bring on pots and pots of this macaroni and cheese!

I actually made this version of mac and cheese back in the middle of summer, but it’s definitely the kind of dish that just screams autumn. It’s got this awesome smoky flavor from the fire-roasted tomatoes and smoked cheddar cheese. Smoke makes me think of bonfires, and bonfires make me think of fall. See how that logic works? :)

The only thing that could improve this mac and cheese in any way would be about half a pound of bacon. I know, I know, I always want to put bacon in everything, but just look at the title of this recipe: “Smoky Macaroni and Cheese.” This dish is definitely meant to contain bacon.

Next time I may try mixing up the smoked cheeses I used, too. When I was buying the smoked cheddar for this recipe (usually in the specialty cheese case at the grocery store, and take some time to look for it; it’s most likely there, just hidden), I noticed smoked provolone and smoked gouda, which I think would also be amazing in this. And don’t even get me started on smoked fresh mozzarella. Mmmm, smoky deliciousness!

Okay, now I want a huge bowl of this to eat. While sitting beside a bonfire. On a crisp fall evening.

Smoky Macaroni and Cheese
source: slightly adapted from Betty Crocker

1 pound uncooked elbow macaroni
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground red cayenne pepper
8 ounces smoked cheddar cheese, shredded (2 cups)
1 28-ounce can fire-roasted diced tomatoes, well drained
1/4 cup sliced green onions (4 medium)
1/3 cup grated parmesan cheese
1/3 cup Italian-style breadcrumbs
2 teaspoons olive oil

1. Cook and drain macaroni as directed on box. Return to saucepan; cover to keep warm.

2. Meanwhile, heat oven to 375 degrees. Spray 13 x 9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat whipping cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth.

3. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, mix Parmesan cheese and bread crumbs. Stir in oil. Sprinkle over top of macaroni mixture.

4. Bake uncovered 15 to 20 minutes or until edges are bubbly and top is golden brown.

Zucchini Week: Baked Zucchini Macaroni and Cheese

I’ve been doing a lot of experimenting with macaroni and cheese lately. Like most kids, Andrew loves the stuff, and while he would probably be perfectly content with the blue box, I’ve been trying lots of new version that incorporate more vegetables. If he’s going to eat mac and cheese, at least I can make it somewhat healthy for him by sneaking in some cauliflower, spinach and artichokes, tomatoes (that recipe coming soon!), or pureed butternut squash or carrots (which I’m definitely going to try this fall). Every version I’ve made so far has been met with some level of success, and this version featuring shredded zucchini was no different.

We all liked this macaroni and cheese, actually. The idea came from Joanne at Eats Well With Others, but in the end I just used my normal macaroni and cheese method and kicked it up a bit. This hearty and delicious dinner is a great way to use up some of your zucchini bounty, and to sneak some green vegetables into your kiddos too.

Coming up tomorrow: chocolate zucchini cupcakes with chocolate cream cheese frosting. That’s right.

Baked Zucchini Macaroni and Cheese
source: adapted from Eats Well with Others

1 pound macaroni or other short pasta
1/4 cup butter
1/4 cup flour
1 teaspoon hot sauce
3 cups milk
1 1/2 cups grated cheddar cheese
1 cup grated mozzarella cheese
2 cups zucchini
1 tablespoon olive oil
1/2 cup Italian-style bread crumbs
1/2 cup grated parmesan cheese

1. Preheat the oven to 400 degrees. Using a kitchen towel, squeeze the zucchini to remove as much moisture from it as possible.

2. Cook pasta in salted water to al dente according to directions on box. Drain.

3. Meanwhile, melt butter and hot sauce over medium heat in a sauce pan. Whisk in flour; cook and stir until thickened, about 30 seconds. Whisk in milk and stir until mixture is thick and bubbly. Remove from heat and stir in cheddar and mozzarella cheeses. Stir in zucchini and season with salt and pepper to taste.

4. Pour cheese and zucchini sauce over pasta and mix well. Pour into a greased 9 x 13-inch baking dish.

5. In a small bowl, combine olive oil, bread crumbs, and parmesan cheese. Sprinkle mixture evenly over pasta.

6. Bake until the top is bubbling and slightly browned, 15 to 20 minutes.

Roasted Broccoli or Cauliflower

I’ve been having a love affair this summer. This is no secret; my husband knows all about it. In fact, he’s completely on board with it, and even encourages me to indulge frequently.

If you’re wondering who I’m having this affair with, and the answer may surprise you: It’s with roasted vegetables.

Lately, I just can’t get enough of roasted vegetables of all kinds. Give me a vegetable, and I’ll roast it. Asparagus, tomatoes, zucchini, peppers, mushrooms, potatoes...No vegetable is safe. I realize that summer seems like an odd time of year to roast things, since it requires a hot oven and hot ovens don’t go so well with steamy summer days, but let me tell you this: I’ll heat up my kitchen to any temperature just to get that nutty, deep, rich flavor out of my vegetables.

My favorite thing to roast is broccoli, and cauliflower is an extremely close second. Since I use the same simple method for both vegetables, I thought I’d share them here in one post. This really is nothing fancy, and it couldn’t be easier. Just cut the broccoli or cauliflower into florets, toss the florets in olive oil and butter, and give them a generous sprinkling of salt and pepper. You can add minced garlic if you want, or parmesan cheese or lemon zest or hot pepper flakes. I like to keep it simple, though, and let the vegetables speak for themselves. You won’t believe how delicious roasted broccoli and cauliflower are if you’ve never tried them: The texture gets slightly crispy, and the flavor intensifies into something nutty and magnificent. If you’ve never tried cooking broccoli and cauliflower this way, you really need to.

Roasted Broccoli or Cauliflower

1 head broccoli or cauliflower, cut into florets
2 tablespoons olive oil
1 tablespoon melted butter
Salt and pepper to taste (be generous)

1. Preheat the oven to 425 degrees. Sprinkle broccoli or cauliflower with salt and pepper, then toss it with the olive oil and butter until it’s evenly coated. Spread in a single layer on a nonstick baking sheet.

2. Bake in the preheated oven, 15 to 20 minutes, until partially browned.

Summer Vegetable and Pesto Tart

Summer is really slipping away from me this year. There are so many things I wanted to do that we haven’t had a chance to -- mostly because of the hot, humid, downright miserable weather we’ve been having in our part of the country. So I haven’t been able to take advantage of summer in the spending-all-day-outside, relishing-the-sun sort of way, but I have been enjoying this summer’s bounty of produce. I don’t know what it is (maybe it’s the humidity I just got done cursing), but this summer’s produce has been some of the best I can remember in recent memory. The sweet corn is so sweet, the tomatoes are so juicy, the zucchini is so...abundant. (Well. To be fair, zucchini is pretty much always abundant, right?)

This easy tart is the perfect dish to highlight summer’s bounty. Sauteed vegetables are tossed with pesto and piled on top of creamy goat cheese in a store-bought pie crust, then the whole thing is topped with tomatoes, a little bit of cheese, and fresh basil. There’s nothing not to love about this seasonal, fresh, flavorful tart. This meal is the perfect way to begin saying farewell to summer.

Summer Vegetable and Pesto Tart
source: adapted from Family Fun

1 refrigerated piecrust (half a 14.1-ounce package), at room temperature
2 teaspoons olive oil
2 small zucchini, sliced crosswise into 1/4-inch-thick rounds
2 small yellow squash, sliced crosswise into 1/4-inch-thick rounds
1 small red onion, thinly sliced
Kernels cut from 1 ear of sweet corn
Coarse salt and pepper
2 tablespoons basil pesto
2 ounces fresh goat cheese, at room temperature
1 large egg
10 grape tomatoes, halved
1/2 cup shredded Italian-blend cheese
5 basil leaves, thinly sliced

1. Heat the oven to 450 degrees. Line a baking sheet with parchment paper or use a nonstick silicone baking sheet. Place the piecrust on the prepared baking sheet. Fold and pinch a 1/2-inch rim around the edges of the dough, then set it aside.

2. Heat the oil in a large skillet over medium-high heat. Add the zucchini, yellow squash, red onion, and corn and season with salt and pepper. Cook the vegetables until they're lightly browned, about 5 minutes. Transfer them to a bowl to cool, then toss them with the pesto.

3. In a small bowl, whisk together the goat cheese and the egg until almost smooth. Season with salt and pepper.

4. Use a spatula or the back of a spoon to spread the egg and cheese mixture over the piecrust. Spread the cooked vegetables on top, then evenly scatter the tomatoes and cheese over the vegetables.

5. Bake the tart until the crust is golden brown, about 20 minutes. Let it cool slightly on a wire rack. Sprinkle it with basil before serving.

Vegetable Stuffed Zucchini

I am in love with zucchini this year.

I’ve always liked it, but for some reason, this year’s crop is just fantastic. My supermarket gets produce from a local organic farm, and the locally grown, organic zucchini is more than worth the extra $.30 per pound it costs. It is so delicious.

This is just the first of many zucchini recipes you’ll see here on the blog over the course of the next few weeks (because not only have I been buying the stuff at an alarming rate, I was also gifted with four monstrous zucchini recently). As soon as I saw this recipe, I put it on our menu. I love stuffed zucchini but had never actually had a version that didn’t contain ground beef or sausage. But even without the meat, these were so flavorful and filling. Joe and I loved the taste, and Andrew loved the idea of eating his food out of a boat. Served with a simple salad, this stuffed zucchini was the perfect summer supper.

Vegetable Stuffed Zucchini
source: My Kitchen Café

4 medium zucchini (about 8 ounces each), washed

4 tablespoons olive oil

3 medium red potatoes (about 1 pound), cut into 1/2-inch cubes

1 medium yellow or red onion, chopped fine

5 large cloves garlic, finely minced

3 medium tomatoes (about 1 1/4 pounds), seeded and chopped

1/3 cup shredded fresh basil leaves

6 ounces Monterey Jack cheese (about 1 1/2 cups), shredded

1. Adjust one oven rack to upper-middle position and second oven rack to lowest position, then place a rimmed baking sheet on each rack and heat oven to 400 degrees.

2. Meanwhile, halve each zucchini lengthwise. With a small spoon, scoop out the seeds and most of the flesh so that the walls of the zucchini are about 1/4-inch thick all the way around. Season the cut sides of the zucchini with salt and pepper and brush them lightly with 2 tablespoons of the oil. Set the zucchini halves cut-side down on the hot baking sheet that has been preheating on the lower rack. Meanwhile, toss the potatoes with 1 tablespoon of the olive oil, salt, and pepper, to taste, in a small bowl and spread in a single layer on the hot baking sheet that has been preheating on the upper rack. Roast the zucchini until slightly softened and skins are slightly wrinkled, about 10 minutes, while simultaneously roasting the potatoes until they are tender and lightly browned, 12 to 14 minutes. When the zucchini has finished baking, remove it from the oven and using tongs, flip the zucchini halves over on the baking sheet and set aside.

3. While the zucchini and potatoes are roasting, heat the remaining tablespoon oil in a 12-inch skillet over medium heat until shimmering, about 2 minutes. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes. Off the heat, stir in the basil, 1/2 cup cheese, and salt and pepper to taste.

4. Divide filling evenly among the zucchini halves on the baking sheet, spooning about 1/2 cup into each, and packing it lightly; sprinkle with remaining cheese. Return the baking sheet to the oven, this time to the upper rack, and bake the zucchini until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.

Pico de Gallo

This recipe is so simple, I feel sort of silly even posting it. But I think everyone needs a good pico de gallo recipe, and this is my go-to. I’ve made it tons of times and love it so much that I thought it was high time to give it a post of its own.

As is true of most of the Pioneer Woman’s recipes, this couldn’t be simpler or more delicious. This pico de gallo is great served with tortilla chips, mixed with some mashed avocado for guacamole, or even as a topping for sandwiches (like these). Mmmm, so good -- I could use a bag of tortilla chips and a bowl of this yummy stuff right now!

Pioneer Woman’s Pico de Gallo
source: slightly adapted from The Pioneer Woman Cooks!

5 Roma tomatoes
1 small onion
2 jalapeno peppers
Cilantro
Lime juice
Coarse salt to taste

1. Chop jalapenos, tomatoes and onions into a very small dice. Chop cilantro. Add all of the ingredients to a large bowl and stir.

2. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again. Refrigerate until serving.

Salsa Rice Burritos

I don’t have a whole lot to say today. The weather here is pretty gloomy right now, which usually I don’t mind at all (I’m one of those weird people who loves cloudy days and thunderstorms and rain), but today it’s just making me feel blah. It’s been a long week so far.

Anyway, on days when I feel like this, these burritos are just the kind of thing I want to make for dinner. They’re quick, easy, delicious, and my favorite kind of comfort food. I think these took maybe 10 minutes to make. They were a big hit with all three of us, and Andrew even devoured the leftovers for lunch the next day. This will definitely be one of my quick go-to meals in the future, especially since I always have all of the ingredients on hand. Enjoy!

Salsa Rice Burritos
source: adapted from Betty Crocker

1 jar of salsa
1 1/2 teaspoons chili powder
1 teaspoon cumin

1 cup uncooked instant rice
1 can black beans, drained and rinsed
1 can whole kernel corn with red and green peppers, drained
1 1/2 cups shredded cheddar cheese
Handful of chopped cilantro
1 package flour tortillas for burritos (8-inch)

1. In 10-inch skillet, heat salsa, cumin and chili powder to boiling. Stir in rice; remove from heat. Cover and let stand 5 minutes. Stir in beans, corn, cheese and cilantro.

2. Spoon about 1/2 cup rice mixture onto center of each tortilla. Fold up bottom of each tortilla; fold over sides. Serve with salsa and sour cream.

Primavera Risotto with Fried Eggs

Here it is, the first day of summer, and the recipe I’m sharing with you has the word “spring” in the title. D’oh!

Regardless of the fact that this is called a spring risotto, it's actually something that I would eat at any time during the year. In the spring and summer you can take advantage of all the fresh vegetables available at the farmers’ markets, and in the fall and winter it’s the perfect comforting dish to help you warm up on a chilly day. I’ve been sort of obsessed with fried eggs lately, but I don’t think I’m biased when I say that the egg on top of each serving is truly what “makes” this risotto. I love how the gooey yolk soaks down into the rice and coats the vegetables, adding a ton of flavor and an extra dimension of creaminess. The only thing I would do next time is add some sweet corn. I think it would work really well with the other flavors.

We love risottos of all kinds, but this one was particularly popular in our house. I’ll definitely make it again!

(One note: This recipe makes a ton of risotto. If you don’t do leftovers, you should definitely halve it.)

Primavera Risotto with Fried Eggs
source: slightly adapted from Epicurious

5 tablespoons butter, divided
2 cups chopped button mushrooms (about 5 ounces)
1 small onion, chopped
3 garlic cloves, minced
2 cups arborio rice
1/2 cup dry white wine
3 cups vegetable broth, divided
3/4 cup sliced carrots
2 cups asparagus, each spear chopped into 3 equal pieces
3 cups (or more) water
1 cup freshly grated Parmesan cheese plus additional for serving
1/2 cup shelled fresh peas or thawed frozen peas
4 large eggs

1. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 5 minutes. Season mushrooms with salt and pepper. Set aside.

2. Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until beginning to soften, 5 minutes. Add garlic; stir 1 minute. Add rice and stir until translucent at edges, 5 minutes. Add wine. Stir until liquid is absorbed, 1 minute. Add 1 cup broth. Simmer until broth is absorbed, stirring often, 3 to 4 minutes. Add carrots, asparagus, and 1 cup broth. Simmer until liquid is absorbed, stirring often, 5 to 6 minutes. Continue to add remaining broth, then water, 1 cup at a time, until rice is just tender and mixture is creamy, stirring often and letting almost all liquid be absorbed after each addition, about 25 minutes total.

3. Stir 1 cup cheese, peas, and mushrooms into risotto. Season to taste with salt and pepper.

4. Heat 1 tablespoon butter in large skillet over medium heat. Cook eggs, flipping once during cooking time, until whites are cooked through and yolks are cooked to desired doneness.

5. Mound risotto on plates. Using back of spoon, make hollow in top of each mound. Top each with egg.