Baked Polenta

5 cups water
1 cup coarse-ground yellow cornmeal
1 jalapeno, seeded and minced (I used a part of a pepper, so as to not make it too spicy.)
3/4 cup shredded Monterey Jack
2 tablespoons butter
1 teaspoon salt

Preheat the oven to 375 degrees F.

In a large pot, bring water to a boil, add salt. Whisk cornmeal into boiling water. Cook on very low until thickened and tender for about 15 minutes, stirring often. Add pepper, cheese, butter, and salt. Butter a 9x13 inch baking dish. Pour polenta into baking dish and bake 45 minutes. Turn on broiler and broil until bubbly, 2 to 3 minutes.

Serve with pasta sauce, if desired.

Pasta Ponza and Zucchini Parmesan

Pasta Ponza

•2 cups red cherry or grape tomatoes, halved
•1/4 cup capers, rinsed and drained
•1 tablespoon extra-virgin olive oil, plus extra for drizzling
•1/2 teaspoon kosher salt, plus extra for seasoning
•1/4 teaspoon freshly ground black pepper, plus extra for seasoning
•1/2 cup Italian-style seasoned breadcrumbs
•1 pound medium shells
•1 1/4 cups fresh Parmesan cheese, grated
•1/4 cup chopped fresh flat-leaf parsley

Preheat the oven to 375 degrees F.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

While tomatoes bake, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.


Zucchini Parmesan

2 very large zucchinis or 4 medium, sliced about 1/4 inch thick
2 cups dry Italian style bread crumbs
1 cup flour
3 eggs, mixed with 1/2 cup water
Oil for frying

1 jar of pasta sauce
1/2 lb of shredded mozzarella cheese
a handful of fresh basil, chopped
Coat sliced zukes in flour, then soak in egg mixture...dredge in bread crumbs and fry in oil until browned on both sides. Drain on paper towels. (I did this part of the recipe after lunch...to make it easier on myself...just refrigerate until needed)

Pour half the jar of sauce into the bottom of a 9x13 pan. Layer fried zucchini with cheese in three layers. Cheese will be sprinkled sparsely. Pour second half of pasta sauce on top.

Bake in oven for 30-35 minutes at 375 degrees. (I baked the pasta ponza tomatoes at the same time...worked out great)

Zucchini pancakes

Many years ago, my sister-in-law Cindy, gave me this recipe. It's a really good way to use zucchini! (and I have a bumper crop of zukes this year!)


Grate two medium zucchinis:


Add to beaten eggs, add dry ingredients, mix well.


Heat 3 Tablespoons of oil in a large frying pan, drop like pancakes into pan:


Brown on both sides:


Tonight, I served my zucchini pancakes alongside my teriyaki crockpot chicken thighs:



Zucchini Pancakes

2 Medium Zucchinis, grated, with excess water squeezed out.
2 beaten eggs
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon oregano
Sour cream

~Heat oil to 350 degrees in a large frying pan. (same temp as frying pancakes)
~Beat eggs in large bowl, add grated, drained zukes.
~In a smaller bowl, mix dry ingredients, add to egg and zuke mix.
~Drop by tablespoons into hot pan.
~Brown on both sides, just like pancakes.

Keep warm in a 170 degree oven on platter covered in paper towels.
Serve with sour cream if desired.

Clam Fritters

Not many people are fans of seafood, but this is one of those side dishes that almost makes you forget it is made with clams. It isn't at all fishy! Dipped in tarter sauce (equal mixture of mayo and relish) these fritters are fab!

Heat oil to 350 degrees...I LOVE my high temp thermometer. I use it to make candy, too.


This is a thick batter that is easily dropped from a spoon into the oil.


Fry on first side for about 3 or 4 minutes, or until you see small bubbles forming in batter top. (similar to frying pancakes, only in deeper oil)


Carefully turn with slotted spoon. Fry for one or two more minutes. Drain on paper towels.


My dinner plate. We also had fresh, baked cod. I made a sauce of sour cream mixed with parmesan cheese, tarragon, paprika and salt. Just spread on rolled up fish filets before baking in a 350 degree oven for 25 or 30 minutes. Very rich!



Clam Fritters

2/3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (6-1/2 oz) minced clams.
1 egg
3 Tablespoons milk (or soy milk)
1/3 cup diced onion

Cooking oil for frying. (about enough for 2 inches deep in frying pan)
~Heat oil in heavy frying pan to 350 degrees while you combine the batter.
~In a bowl, combine dry ingredients. Set aside.
~Drain clams, reserving 2 Tablespoons of juice; rinse clams, set aside.
~In a small bowl, beat egg, milk and reserved clam juice; stir into dry ingredients just until moistened.
~Add the clams and minced onions.
~Drop by large Tablespoon into hot oil. Fry for 3-4 minutes on first side, 1-2 minutes on second side. Drain on paper towels.

Hello and a new recipe to try

I just want to say, "hello" to all of the readers of my cooking blog. Hi Mom, Paula B., Tracy, Rachel, Cynt, Paula H., Jen..and anyone else who comes here for ideas. I feel the excitement and it spurs me on to keep posting.

I will admit that I do lose interest in cooking sometimes...but then I get hungry again and so I cook!

I found a new recipe today that I have to share. If you like avocados...this one is for you!

Avocado Salsa Fiesta

4 ripe avocados, peeled, seeded and chopped
4 medium vine-ripe tomatoes, chopped
1 red onion, minced
1 bunch fresh cilantro, chopped, stems discarded
4 jalapeno peppers, minced (I used one for less heat)
1 15oz can black beans, drained and rinsed
1 cup frozen corn

Combine all ingredients. Cover and refrigerate approximately 2 hours or more. Serve as a dip with chips or as an accompaniment to grilled chicken, fish, Mexican entrees, or as a side-dish salad.


I can't wait to dig into this one with my tortilla chips!

Taste of Summer

Sliced zucchini in greased baking dish:


Brush with olive oil:


Layer with thin sliced sweet onion, season with italian seasonings, salt and pepper:


Top layer, thin sliced tomato:


Cover with 1/2 cup dry bread crumbs (or if using freshly made bread crumbs, season again:


Bake in 375 degree oven for about 20-25 minutes or until tender:


Versatile roll recipe (found Here)used for hamburger rolls:


Taste of summer on a plate:

Barbecued Chicken in the crockpot and Oven Roasted Root Vegetables

I love to roast root vegetables. Tonight I cut up white potatoes, sweet potatoes and onions into the same size chunks. I put them in a gallon bag and added about 1/4cup vegetable oil. Then just seal the bag and coat them thoroughly. Put them into the bottom of the broiler pan that has been sprayed with oil. Season with garlic powder, onion powder and sea salt. (or any other seasonings you might like...some like a bit of spice...you could use chili powder, for instance)
Roast in a 350 degree oven for about 50 minutes or until soft. Turn up heat to 375 degrees in the end for 15 or so minutes to crisp up a bit. You can also add softer vegetables in the last 30 minutes, too. (zucchini, yellow squash, broccoli, peppers, apples, etc....)


AND, I tried a new recipe today! I had bought chicken thighs, which I don't usually buy....and put them in the crockpot. I drizzled them with barbecue sauce and cooked them on low for 6 hours. Afterwards, I put them on a greased baking sheet in the oven with the root vegetables for about 10 minutes to crisp up the skins...Oh so good!! Ordinary chicken thighs turned into extra-ordinary yummy-ness! The whole family ooh-ed and aah-ed over the way the meat fell off the bones! (I know I used WAY too many exclamation points, but I just couldn't help it! This meal was delectable!!)





I'm hoping to post some scrumptious desserts soon...

Side dish

Turn a regular bag of frozen whole green beans into something yummy! Forget boiling it in water...heat two Tablespoons of olive oil in a saute' pan...add a couple of minced garlic cloves...throw in your entire bag of beans and saute' over medium heat until they are just a bit carmelized....Oh Ya!!

Friday night dinner ideas

Ever have one of those meals that needed something extra? Some meals just call for cornbread or muffins or in this case, biscuits! Tonight we had homemade chicken tenders, baked beans, oven baked zucchini slices and biscuits! I make my biscuits from scratch. Here is the simple recipe with pictures to follow:

1 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup of butter or shortening, softened
3/4 cup milk

~Preheat oven to 450 degrees.
~Mix dry ingredients in a large bowl with a fork.
~Cut in butter with fork until the mixture looks like crumbs.
~Add milk and mix until the dough is in a ball.
~On a lightly floured surface, knead dough 10-15 times.
~Flatten out into a 1/2 inch thick circle.
~Cut out 10 biscuits with 3 inch biscuit cutter. (or a round cookie cutter...)
~Place on an ungreased cookie sheet and bake for 12-14 minutes.









For an interesting way to cook zucchini that doesn't require frying in oil, I oven-bake zucchini slices that have been dipped in an egg bath (one egg and one tablespoon water, beaten together), then dredged in italian dry bread crumbs. I put my bread crumbs in a plastic gallon bag and shake the slices until they are covered. Then simply spray a cookie sheet with oil and lay the slices in a single layer. Use the same 450 degree oven that the biscuits are cooking in...flip the zucchini halfway through baking time. (about 8 minutes per side...check to make sure they are tender, but not burning) You can also use eggplant the same way and then use them in your eggplant parmesan! Not at all greasy!







My dinner plate...not very colorful...but still VERY tasty!