Zucchini Tots

I found a similar recipes on Pinterest but I thought I could make it better ;)

Zucchini Tots

• 1 1/2 cups zucchini, grated and squeezed in a towel so water is drained out (1 1/2 med zucchinis)
• 1/2 cup carrot, shredded (one carrot)
• 1/2 cup onion, chopped (I used white and green onions)
• 1/2 cup feta, crumbled
• 1/2 cup cheddar, shredded
• 1/2 cup plain bread crumbs
• 2 eggs
• salt, pepper, paprika, garlic powder to taste

Preheat oven to 400 degrees. Grease a mini muffin tin (makes 24 mini muffins). Combine all ingredients and mix well.  Spoon into tin and fill each muffin spot to the top and push down up a spoon to flatten the top. Bake 15-20 until tots are a nice golden brown. Use a plastic knife and run around the tot to remove.

Lentil Veggie (Meatless) Meatloaf

 Lentil Veggie (Meatless) Meatloaf

• 1 cup lentils, cooked soft and mashed
• 1 cup brown rice, cooked
• 1/2 large onion, chopped
• 1/2 red bell pepper, chopped
• 1 small sweet yellow pepper, chopped
• 1 carrot, shredded
• 1 1/2 cup bread crumbs (or finely chopped toast)
• 2 eggs
• 1/3 cup ketchup
• Seasonings ** Go crazy with the seasoning! I used garlic powder, minced onion, prepared creole mustard, soy sauce, hot sauce, vegetarian worcestershire, red pepper flakes, cayenne, cumin, Italian seasoning...ect. 

Preheat oven to 350 degrees. Grease 2 loaf pans. Mix together all ingredients. Divide the mix into the two loaf pans (or use a 8x8). Cover and cook for 45 minutes. Remove from oven an put a thin layer of ketchup/BBQ/tomato paste, recover and cook an additional 15 minutes.

No-Name Delicious Pasta Salad

I couldn't think of a name for this and I don't have measurements. I had left over spaghetti noddles from the cream cheese spaghetti I made the other day so I threw ingredients together and came up with this delicious pasta salad.

• Cooked spaghetti noodles. I would say I used about 4 cups of cooked noodles.
• 1/4 finely chopped red pepper
• 4-5 peperochini's, cut up
• 1 shredded carrot
• Feta cheese, around 1/2 cup
• 2 tbs approx balsamic vinegar
• Ken's Sweet Videla Onion salad dressing.

Mix together and refrigerate!

Strawberry Pecan Salad

Strawberry Pecan Salad

• Container or bag of fresh spinach
• 5 strawberries, sliced
• 1/2 bag candied pecans
• 1/4 red or yellow onion, sliced
• 1/2 cup feta, crumbled
• Creamy Poppyseed or Sweet Vidalia Salad Dressing

Reduced Sugar Ketchup

 I always cringe at the amount of sugar in ketchup! So I decided to make  my own. This has half the sugar of most ketchups. You can store this in a mason jar. Making your own also greatly reduces the amount of preservatives.

Reduced Sugar Ketchup

• 2 cups tomato sauce
• 1/2 cup sugar
• 4 tbs white vinegar
• 1/4 tsp ground cloves
• dash of salt

Put in blender and blend well. Store in mason jar in your fridge.

Cream Cheese Spaghetti

I saw a similar recipe on Pinterest but modified it and made it meatless.


Cream Cheese Spaghetti

• 
  
• 1 lb uncooked spaghetti noodles
• 1 jar spaghetti sauce
• 8 oz cream cheese, softened
• 2 tbs milk
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 1/2 red bell pepper, chopped
• 2 tbs butter
• 1 cup mozzarella cheese, shredded
• 1 cup French Fried Onions
• 1/4 cup parmesan cheese, grated

Preheat over to 350

Melt butter in fry pan and cook chopped peppers and onions until soft. Put in medium bowl and add cream cheese and milk. Mix until well blended and spreadable. Set aside.

Cook spaghetti noodles, drain, set aside.

In a shallow casserole dish spread a small amount of spaghetti sauce. Layer noodles, cream cheese/veggie mix, sauce, and mozzarella cheese. Cook 15 minutes. Remove from oven and top with French Fried Onions and grated parmesan. Cook an additional 5-7 minutes until onions are browned.

Blueberry Lemon Bars

Blueberry Lemon Bars

Crust:

• 2 cups unbleached flour
• 2 tbs raw sugar
• 1 stick butter, diced
• 1 lemon (juiced and zested)
• 1 eggs
• 1 tsp vanilla
• dash of salt

Filling:

• 2 cups blueberries, cleaned and de-stemed
• 2 tbs raw sugar
• dash of cinnamon

Crumble:

• 1/2 stick butter
• 1/2 unbleached flour
• 1/2 packed brown sugar

Preheat oven to 400 degrees.  Grease your pan. I used an 9x11 pan but you can use 9x13 or 8x8... Just depend how thick you want your bars to be.

In mixing bowl mix together crust ingredients. First I mixed the flour, sugar, lemon zest, lemon juice and salt. Then I cut in the butter until is was crumbly. In a small bowl beat the egg and vanilla. Add to bowl and mix until it's damp and crumbly. Press into your greased pan. Bake 10-12 minutes until it browns. Remove from oven.

In mixing bowl combine blueberries, sugar and cinnamon. Dump onto crust and spread evenly.

In another mixing bowl combine flour, butter and brown sugar. Mix until crumbly. Sprinkle over blueberries. Bake an addition 20-25 until brown and bubbly!

Fried Green Tomato Sandwich with Remoulade Sauce

Fried Green Tomato Sandwich with Remoulade Sauce

Makes 4 sandwiches

Remoulade Sauce

• 1/2 cup mayo
• 2 tbs ketchup
• 2 tbs chili sauce
• 2 tbs creole mustard
• 1 tbs lemon juice
• 1 green onion, chopped
• Dash of hot sauce
• Dash of garlic powder
• Dash of paprika
• Dash of cayenne pepper

Add all ingredients to food processor or blender and blend until smooth. Transfer to dish, cover and refrigerate until ready to use.


Fried Green Tomatoes

• 1 large or 2 medium green tomatoes, sliced into 1/2 inch slices
• 1/2 onion, sliced and quartered
• 1/2 red bell pepper, julienned
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 1/2 cup flour
• 1/2 cup corn meal
• 1/4 cup bread crumbs
• 1 tbs sugar
• Dash of cayenne pepper
• Dash of black pepper
• Oil for frying (I used about a cup of vegetable oil in a large fry pan)
• 4 wheat hamburger buns

In a small fry pan brown onion and red pepper in some oil or butter until soft. Set aside.

Heat oil on high.

Set out 3 bowls. One with the flour, another with the milk and the third with a combo of the corn meal, bread crumbs, sugar, cayenne and black pepper. Take each slice if tomato and dip in flour on both sides, then milk on both sides, then dredge in corn meal mix until tomatoes are thoroughly coated. Cook in hot oil for 2 minutes on each side or until a dark brown. Cool on a plate lined with paper towel.

To make sandwich toast the buns in the toaster and layer bottom bun, fried tomato, remoulade, red pepper and onion, cheese and top bun.

Spinach Artichoke Dip

 Spinach Artichoke Dip

2 packages cream cheese
1 package frozen spinach, thawed and drained
1 can artichokes, chopped
1/2 cup mayo
1/2 cup sour cream
1/4 cup Parmesan cheese
1/2 cup onion, chopped
1/2 tbs garlic, minced
1 tbs butter

Heat oven to 425 degrees and lightly grease pie plate or casserole dish.

In large sauté pan heat butter and add onion, garlic and artichokes until they start to brown. Add cream cheese in chunks and stir until partially melted. Add sour cream, mayo and Parmesan cheese. Stir until blended. Add spinach and stir over medium heat until blended well. Transfer to pie dish and bake about 15 minutes until the top starts to brown. Serve with veggies, bread, pita or crackers.

Southwest Egg Rolls with Avocado Lime Ranch Dip

Southwest Egg Rolls with Avocado Lime Ranch Dip

I was inspired to make this after seeing a similar recipe on Pinterest. It didn't live up to my standards so I made my own :)

Avocado Lime Ranch Dip

• 1 cup ranch
• 1/2 cup sour cream
• 1/2 tsp fresh cilantro, finely chopped
• 1/2 avocado, mashed
• 1 tsp lime juice

Ranch dip: take 1/2 avocado and mash in bowl. Add lime juice, cilantro, ranch and sour cream. Mix together, cover and set in fridge.

Egg Rolls

• 1 package egg roll wraps
• 4 cups fresh spinach, washed and drained
• 1 can black beans, rinsed
• 1 cup frozen corn
• 4 green onions, chopped
• 1/2 red bell pepper, chopped
• 4 oz shredded cheese, monterrey jack or cheddar
• 2 tbs olive oil
• 1 lime, juiced (minus 1 tsp for sauce)
• Cumin
• Vegetable oil for deep frying

Heat up frying oil on medium high heat. If you don't have a deep fryer heat 2 inches on oil in a deep fry pan.

In large saute pan heat 2 tbs oil and add onion, red bell pepper, green onion, a few generous shakes of cumin and lime juice until veggies soften up. Add spinach, corn, and black beans until spinach is cooked. Remove from heat, add shredded cheese and mix. Fill each wrapper with approximately 2 tablespoons filling. Take the egg roll wrapper and follow instructions on wrapper on how to fold the egg rolls.

Carefully place egg rolls in oil and fry for 1-2 minutes on each side until brown. Cool on paper towel. Serve with ranch dip.