Zucchini Gratin

Okay, so it's been a year since I added a new recipe.  I've been a bit busy elsewhere including publishing a book during that time. I ran across this recipe, however, and had to try it as we eat a lot of zucchini.

We are already thinking of great ways to use it and pair it....with risotto, shredding the zucchini into long strands like spaghetti and add some pasta with it, too. 

You might have some ideas. 

Tonight's pairing was with grilled chicken breast.  

I doubt the leftovers will be around for long.  It is THAT good!

4 T. butter
4 large zucchini, sliced
4 medium shallots, minced
1 cup heavy cream
2/3 cup cheddar cheese, shredded
1/3 cup parmesan cheese, grated
1/4 t. oregano
salt
pepper
green onions for garnish

Heat oven to 400 degrees.

Melt butter.  Add shallots and garlic.  Cook till translucent, a minute or two.

Add zucchini, cream, salt, pepper, oregano and parmesan cheese.

Let mixture cook 8-10 minutes.  Do not leave it alone.  Stir it the entire time till mixture thickens and bubbly.

Keep mixing while cooking. Add cheddar cheese, and mix till blended.

Transfer mixture to greased 9x13 dish.   Lightly sprinkle with more cheddar cheese.

Bake 10-14 minutes till cheese is bubbly.

Top with green onions.  

Serves 4

Fried Peanut Butter and Banana Sandwich

½ cup butter, softened
¾ cup crunchy peanut butter
3 T. Honey
1 ½ tsp. ground cinnamon
2-3 ripe bananas
8 slices white bread
Topping:
¼ cup sugar
1 T. ground cinnamon

In a frying pan, melt 3 T. of the butter. Make sure butter does not burn.

In a small bowl mix together the peanut butter, honey and cinnamon.

Slice the bananas into 1/4-inch thick slices.

Spread the peanut butter mixture on 4 slices of the bread and cover with banana slices. Top with the remaining 4 slices of bread.

Spread the remaining butter on both sides of the sandwiches. Grill the sandwiches in the frying pan until each side is golden brown.

For topping, combine the sugar and cinnamon in shallow plate. Coat the grilled sandwiches with the mixture. Cut diagonally and serve hot.

Easy and Yummy Meatloaf

2 eggs
2/3 cup milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup (4 ounces) shredded cheddar or part-skim mozzarella cheese
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
1 teaspoon dried basil, thyme or sage, optional
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef

TOPPING:
1/2 cup Hunt’s® Tomato Sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard

In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.

Shape into a 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes.

Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.

Yield: 6 servings

Macaroni and Cheese

1 (8 oz) package elbow macaroni (sometimes I use Penne)
This measures out to be about 2 cups
2 cups milk
¼ cup all-purpose flour
1 t. onion salt
2 (10 oz) blocks shredded Cheddar cheese (4 ½ cups, divided)
1 cup soft bread crumbs
¼ cup butter/margine, melted

Cook macaroni according to package directions. Set aside.

Place milk, flour, and onion salt in a jar. Cover tightly and shake vigorously one minute.

Stir together flour mixture, 3 ½ cups cheese, and macaroni.

Pour macaroni mixture into lightly greased 13 x 9 inch dish. Sprinkle with breadcrumbs and remaining 1 cup cheese. Drizzle with melted butter.

Bake at 350 degrees for 45 minutes or until brown.

8 servings

Hash Brown Casserole

What great comfort food this casserole can be! It’s great for a holiday meal with family or it’s rather good for breakfast too.

Recently I made this dish for my family’s Easter Dinner.

1 cup onion, chopped
¼ lb. (1 stick) butter, melted
1 (8 oz.) sour cream
1 (8 oz.) sharp cheddar cheese, shredded
1 can Cream of Chicken soup, undiluted
1 (2 lb.) bag frozen hash brown potatos, thawed
½-1 cup Corn Flakes

Stir together onion, sour cream, cheese, butter, Cream of Chicken soup, Add hash browns. Mix well.

Top with Corn Flakes. I usually melt another two T. butter and drizzle over the Corn Flakes.

Bake at 350 degrees until bubbly around the edges and topping is brown.

8-12 servings

Blackberry Dumpling Cobbler

This is basically an all purpose cobbler because you can use frozen peaches or cherries as well. This looks great served in a bowl with a dollop of whipped cream and a mint sprig.

2 (16 oz.) packages frozen blackberries
2 cups sugar, divided
¼ cup butter
3 (8 oz.) packages cream cheese, softened
2/3 cup milk
2 ¼ cups all-purpose baking mix
¾ cup uncooked oats

Bring blackberries, 1 1/3 cups sugar, and butter to a boil in a large saucepan over medium heat, stirring gently until butter is melted and sugar dissolves; remove blackberry mixture from heat.

Beat cream cheese and remaining 2/3 cup sugar at medium speed with an electric mixer until fluffy; add 2/3 cup milk, and beat until smooth. Stir in baking mix and uncooked oats.

Spread two-thirds of the cream cheese mixture (about 3 cups) onto bottom of a lightly greased 13 x 9 inch baking dish; spoon blackberry mixture evenly over cream cheese mixture.

Dollop remaining cream cheese mixture evenly over blackberry mixture.

Bake at 350 degrees for 35 minutes or until golden brown.

12 Servings

Chicken Pie

I made this Chicken Pie one afternoon before my son headed back to college. By the time he was gone there was very little of the casserole left. I served it with a green salad. It was all we needed since the recipe makes a nice cakelike crust.

3 cups cooked chopped chicken
1 (10 ¾ oz.) can mixed vegetables (carrots, peas, potatos),drained
1 (10 ¾ oz.) can cream of chicken soup, undiluted
1 ½ cups chicken broth
2 T. cornstarch
1 ½ cups self-rising flour
1 cup buttermilk
½ cup butter, melted

Place chopped chicken in a lightly greased 12 x 8 inch baking dish. Whisk together soup, drained vegetables, broth, and cornstarch; pour mixture evenly over chicken.

Whisk together flour, buttermilk, and butter; spoon batter evenly over chicken mixture.

Bake at 400 degrees for 40 minutes or until crust is golden brown.

8 servings