By the Cookbooks

     Zucchini is a food I did not eat at all as a child, but eat all the time as an adult. I try to find new ways to incorporate the squash on a regular basis. Ingredients    1 lb of zucchini, ends trimmed    1 cup of grated Parmesan cheese    1/2 cup of chopped green onions    1/2 cup of all purpose flour    1 tbs of baking soda    1 large egg, beaten    Juice and grated zest of 1 lemon    Kosher salt, ground pepper and hot sauce    1/2 cup of olive oil Directions    1. Preheat oven to 350 degrees.    2. Use the side of a grater with large holes and grate the zucchini onto a dry towel.    3. Squeeze out liquid, and discard towel.    4. In  large bowl, combine zucchini, Parmesan, and green onions.    5. In a small bowl,  is the flour and baking powder. Add to the zucchini bowl.    6. Add the lemo...

   I have not had good success with other Mexican influenced dishes, so I was hoping this recipe could change my mind. I talked to a new coworker of mine, who is Mexican and she reassured me this is more Tex-Mex than anything. Ingredients    1 1/2 lbs of ground beef    2 heaping tbs of chili powder    1 tsp of ground cumin    1/2 of cayenne pepper    3 tbs of tomato paste    3/4 of kosher salt    butter for frying    corn tortillas    12 ounces of grated Monterey Jack cheese    lettuce and salsa for plating Directions    In a large pan, brown beef and drain the excess fat.    Add the chili powder, cumin, cayenne, tomato paste, salt and one cup of water and stir to combine.    Simmer for a few minutes, to let flavors blend.    Heat a separate skillet over medium heat and smear butter on it.    Place tortilla on ...

   In summer months, I don't want to turn on the oven, but I like a good all in one dish. This dish feels a lot like a stove top casserole. Ingredients   5 cups of chicken stock   1 small onion, cut into chunks   1 large carrot, cut into chunks   2 stalks of celery, cut into chunks   3 cloves of garlic, peeled and crush   1/4 cup of olive oil   1 1/2 lbs of boneless, skinless chicken thighs, cut into 1 inch chunks   1 bayleaf   1 tsp of kosher slat   1 cup of dry white wine   2 cups of Arborio or Carnaroli rice   2 tbs of unsalted butter, cut into pieces pieces   3 tbs of parsley   1/2 cup of grated cheese similar to Grana Padano Directions    In a small saucepan, warm stock over low heat, and keep warm.    In a food processor, combine onion, carrot, celery and garlic to create a paste.    Heat olive oil in a medium Dutch oven over medium high heat.   ...

   I am a fan of stuffed portobellos. You can take them wherever you want based on the filling. I did a pepper and chickpea stuffing earlier in this blog, and this portobello goes in a completely different direction. Ingredients    7 tbs of olive oil    2 cloves garlic, crushed and peeled    1 5 ounce box of baby kale    1 tsp of kosher salt    Pinch of crushed red pepper flakes    1 cup cooked quinoa    1 cup fine dried bread crumbs    1/2 cup of grated Grana Padano    1/4 cup of toasted pine nuts    6 portobello mushrooms, scraped gills and remove stems    1/2 cup of dry wine    1/2 cup of chicken stock    4 ounces of goat cheese, cut into slices Directions    Preheat oven to 400 degrees.    In a large skillet, heat 2 tbs of oil and add garlic.    When garlic starts to brown add kale, 1/4 tsp of s...

   I'm at a point  where I want to try a recipe or 2 that introduces new flavors or ingredients I have never cooked myself. Horseradish is an ingredient I don't think has ever made its way to a kitchen I have ever used. The rest of the recipe are items I have used in the past or on a regular basis. Ingredients    1 tsp of salt    2 fresh bay leaves    4 medium zucchinis    1 large red onion, thickly sliced    1 1/4 lbs of boneless, skinless chicken breast    2 tbs of jarred horesradish    3 tbs of red wine vinegar    1/4 cup of olive oil    2 hard boiled eggs, cut into wedges Directions    Bring to a boil a pot big enough to hold zucchini, onion and chicken.    Add bay leaves and salt liberally.    When the water is boiling, add zucchini and red onion.    Simmer until zucchini is tender.    Add chicken and continue t...

   In the summer, I like to try new pasta salads. They can last for a few days, and you can add your own spin on it. Ingredients    1 tsp of salt    1 lb of green beans, trimmed    1 lb of cavatappi    2 pints of cherry tomatoes, halved    1 lb of small mozzarella balls    1 cup of basil    1 cup of parsley    2 ripe tomatoes, seeded and cut into chunks    1/2 cup of toasted almonds    2 garlic cloves, crushed and peeled    2 tbs of red wine vinegar    1/2 cup of extra virgin olive oil Directions     Salad       Bring a large pot of salted water to boil.       Add green beans and cook for 6 to 7 minutes.       Remove beans with a spider, and put in ice water bath.       Drain and pat dry, cut into thirds.       Put pasta in boiling water and cook until a...