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Crab Stuffed Zucchini and Asparagus wrapped in proscuitto and pastry

Crab Stuffed Zucchini

6 zucchinis - halved lengthwise
4 TBS butter
1 cup finely chopped onion
4 garlic cloves minced
2 6 oz cans of crabmeat, drained and flaked
1 cup grated swiss
2/3 cup crumbled feta
2 beaten eggs
2 TBS flour
2 TBS chopped parsley
4 TBS chopped dill
2 Teasp. paprika
1/2 teasp pepper

Scoop out pulp from each zucchini half. Arrange shells in single layer on greased baking sheet. Chop pulp.

Melt margarine in small frying pan on medium-high. Add onion and garlic. Cook for 3 to 5 minutes, stirring often, until onion starts to soften. Add zucchini pulp. Stir. Transfer to medium bowl.

Add remaining 9 ingredients. Stir well. Spoon into zucchini shells. Bake in 375°F oven for about 30 minutes until filling is set. Makes 12 stuffed zucchini.

This is not my recipe. It was good, but here is what I will do next time. Add in some chopped red pepper and saute with the onion, use more garlic, add salt and maybe even add another herb like thyme. And only use about 2/3rds of the zucchini pulf. Also, I squeezed lemon over it which was delicious. A must!

Asparagus wrapped in proscuitto and pastry

1 can cresent rolls
some cream cheese
thinly sliced proscuitto
a bunch of asapragus, trimmed

Roll out dough with a little flour so it doesn't stick. Spread your desired amount of cream cheese(I will use garlic and herb next time), lay on the proscuitto and cut in thin strips. Roll on to each asparagus and arrange on a cookie sheet. Bake at 400 for 10-12 min until golden brown.

Thanksgiving 2008

We had an amazing Thanksgiving this year. All of my family came to our home, except Robb, and Josh's brother Joe came as well. We had a great time with everyone and it even snowed a bit for the Las Vegas crowd. They loved it! The kids were soaked! I had a great time in the kitchen with Melissa and my Mom and we turned out an incredible feast for everyone. I did not get a picture of the Turkey, I was too busy making sides, but it was beautiful and so moist! But I did get a shot of our Thankful Turkey which everyone contributed to with what they were thankful for. It was cool! I was surprised everyone fit in my modest sized house, but we did and the spirit of family was awesome! Now the last has left and I am alone waiting for the kids to come home. So sad. I think I will get my tree out and decorate! I love the holidays!

Chicken Cacciatore

I had some chicken breasts I needed to cook, but was tired of the normal way, so I decided to try it this way. Simmered in tomato sauce and serve over spaghetti. I wasn't expecting too much, because I only had some basic ingredients, but it turned out really good and tender and the kids loved it. They were very large breasts, so they each got a half. Next time I will add some mushrooms, green pepper, buy some Italian seasoning and make more of the sauce. We barely had enough of the sauce.

4 chicken breasts
salt, pepper, oil and flour
1 26oz can tomato sauce
1 medium onion, chopped
2-3 garlic cloves, minced
dried oregano and basil
Parmesan cheese, grated
thin spaghetti noodles

Season chicken with salt and pepper and dredge in flour. Saute in oil in a large frying pan until golden brown, 4-5 min each side. Remove to a 9x13 pan. Saute onion and garlic for a few minutes in the same pan and add tomato sauce. Season with dried spices, ( i will use 1 teasp. Italian seasoning next time) and simmer for 5 minutes. Pour over chicken and cover. Bake at 350 degrees for 1 hour. Make spaghetti and serve sprinkling parm on top. Enjoy!

Tator Tot Casserole

I didn't feel like going to the store, but was out of most things, so I just made this recipe up with what I had already. And boy was it good! The kids gobbled it up and even asked for more. I only had a little bit left and warmed it up the next day and melted even more cheese on top. Yummy! You can totally play around with this one and add frozen peas or green beans, use chopped onion instead of the fried onions, add celery or use cream of chicken or cream of celery instead of the cream of mushroom. You get the idea. But it's a great filling dinner for the kids.

3 lbs ground beef - browned and drained of fat and seasoned(salt,pepper, and garlic powder)
26 oz can of cream of mushroom
1/2 can of milk ( 26oz can above)
3/4 of a 6oz can of fried onions
1 cup monterey jack cheese - grated
tator tots

Mix soup and milk together, add onions and beef, pour into 9x13 pan, sprinkle with cheese and top with tots. Bake at 350 degrees for 45min to an hour. Enjoy!

Sunday Rib Roast

So this was a new challenge for me. Usually rib roasts are too expensive, but I got lucky one day at the supermarket and they were 1/2 off. I payed $22 for a 4 1/2 pound one! Hubby made bacon this morning so I had the fat still in the pan and it needed to be used.

Take the roast out of the fridge 1hr before to bring to room temp. Season all sides with seasoned salt, garlic powder and seasoned pepper. Then sear all sides in your frying pan with the leftover bacon grease. Put in roasting pan fat side up at 325 degrees for 2 hours for a 4.5 lb roast, uncovered. Take out and cover with foil for 15-20 min to rest. Carve the bones off( a tasty treat for the chef, just hide from hubby) and then carve out your slices. This came out perfectly medium like I like it. I was a little worried, because I did not have a meat thermometer, but I was right on with the timing. Yeah me!

Enjoy!

Mac & Cheese and Crock Pot Scalloped Potatoes

Oh goodness! I hope you're hungry! These 2 recipes are very rich and full of calories, but so yummy!

Gourmet Mac and Cheese - I got this one from Giada( ya know, the boob lady on food network) but have made a few changes or have a few subsitutes. I have always made this with baby swiss because the stores out here did not carry fontina. After a few requests to the manager and deli ladies, I was so excited to find our new item the other day. But I was so excited, I did not look at the price tag. Got home and as I was preparing my new found cheese, discovered it cost me $21.99 for 1 pound! WHAT? Are you kidding me? So next time I will use the baby swiss. Just as good and doesn't cause fainting.

Butter, for greasing dish
12 ounces wide egg noodles
2 1/2 cups heavy cream
2 cups whole milk
3 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina ( or baby swiss!)
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.




Now for the Crock Pot Scalloped Potatoes - These are awesome! Easy prep, easy ingriedients and perfect if you are using your oven for another dish. A bit buttery, but I think next time I make them I may try to fix that hazard... or not.

6 large potatoes, peeled and thinly sliced
1 onion, sliced into rings
1/2 cup flour
1/2 cup butter
1 1/2 cups milk
1 pound Medium Cheddar cheese, grated
1/2 cup Parmesan cheese, grated (optional)
1 t salt
1/2 t pepper
chopped parsley

Spray Crock Pot with nonstick cooking spray. Layer potatoes and onions and cheeses alternately in about 4 layers. In a saucepan over medium heat, melt butter. When completely melted, add flour and mix well. Then add milk, mixing well. Heat for another minute, then remove from flame. Stir in salt and pepper. Pour milk mixture over potato and cheese layers in the Crock Pot. Cook on high for 3-4 hours, until potatoes are tender. If you cut your potatoes too thick, it will take longer. Sprinkle top with parsley for presentation and color.

Thinking of more recipes to post

I have several more delicious recipes I want to post, but I want a picture of my finished dish to show you and post with the recipe, so I will have to wait and do one at a time over time. But I did want to give you a list of dishes I intend on making. Shout out which one I should make first. And remember, these are mostly easy to do recipes that taste great and anyone can do. I have spent many hours watching foodnetwork, getting tips from my Mom, and just experimenting in my own kitchen. My daughter even makes me commentate when I'm cooking, explaining every move like on TV. And of course, my kids have crowned themselves the judges.

Here's a few...

Gourmet Mac and Cheese with Ham
Chicken Enchiladas
Spaghetti
Jalapeno poppers
Scalloped Crock Pot Potatoes
Potato Salad

Yeah!!!! Cowboys just won!!! Ce...lebrate good times, c'mon!

Spicy Chili!!!

Here's a recipe for my spicy, yummy chili. So easy, just let it simmer in the crock pot for 4-6 hours on high.

1 can light red kidney beans

1 can butter beans

1 can black beans

3 cans Stagg chili Dynamite Hot, ignited by Habanero Peppers

1 1/2 - 2 lbs ground beef

2 packets McCormick Chili seasoning, HOT

1 jar(16 oz) 505 Green Chili Sauce

1 can(29 oz) Tomato sauce

Onion - diced

Cheddar cheese - shredded

optional: jalapenos - diced

Brown ground beef with some garlic powder, drain fat and add to crock pot. Add beans, green chili sauce, tomato sauce and chili seasoning. Also add jalapenos if desired. Stir and cook on high for 4-6 hours. I like the onions to be crunchy in my chili, so I add them when I am ready to serve. Sprinkle with cheese. Eat with a big slice of sourdough bread with butter and Enjoy!

Homemade Fresh Salsa

So I got tired of store bought salsa, and wanted to try to make my own. Most salsas seemed to have too much vinegar in there or something and I was missing the fresh taste. So here's what I came up with. My husband loves it. It is easy and fast to make, just make sure you have fresh, ripe ingredients. This is not a chunky salsa. And if you want it hotter, add in a Serrano pepper to the food processor.

8 vine ripe tomatoes - quartered

2 jalapenos - just cut the top off, keep the seeds in!

3 cloves of garlic - rough chop

juice of 1 lime

1 medium onion - diced

2 tbsp EVOO (extra virgin olive oil)

1/2 cup cilantro - chopped

salt and pepper

In a food processor, combine tomatoes, jalapenos, garlic and lime juice. Blend. In a skillet, heat oil and saute onions til translucent, about 3-5 minutes. Add tomato mixture and simmer, reducing it by about half. Let cool and then add in cilantro and salt and pepper to taste. Enjoy!