Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves
Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.
This is a simple yet hearty soup. We made a small batch just enough for the two of us for lunch during this funky quarantine time, and it’s really delicious and satisfying.
Here is the recipe we used that serves 2-4, depending if you’re having it as a main or side dish.
1 tablespoons butter
2 slices of bacon or ham
1 yellow onion, chopped
1 ribs celery, chopped
1-2 teaspoons of flour
2 medium size boiling potatoes, peeled and cut into 1/2-inch dice
2 cups fresh corn kernels (we used canned ones because it is what we have)
1 bay leaf
2 cups low-sodium chicken broth or homemade stock
1 teaspoons salt
2 cups milk
1/4 teaspoon fresh-ground black pepper
Dash of paprika
Sour cream, for serving (optional)
How to Make It
In a large saucepan, melt the butter over moderately low heat. Add diced bacon or ham, stir till it’s cooked through. Add onion, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Sprinkle in the flour till it’s evenly mixed with the vegetables. Stir in the potatoes, 1 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
In a blender or food processor, puree the remaining 1 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. sprinkle in the paprika. Top each serving with a dollop of sour cream, if using.
The first time we discovered these stuffed peppers was at a friend’s house party. Among all of her amazing homemade hors d’oeuvres, it was these bacon wrapped stuffed jalapeño peppers that were the biggest hit. I mean, spicy jalapeño with salty bacon, and creamy filling? THAT is an amazing combo. I was angry that I didn’t come up with the idea first. These stuffed jalapeños were so delicious but the spiciness creeps up on you. My mouth was on fire but I just couldn’t stop eat them. It didn’t take us too long to recreate this spicy delight. We tweaked the recipe and made our own version and here’s how we made it:
Bake Stuffed Jalapeño Pepper
Serves: 4 / prep & cook Time: about 30 min
12 jalapeño peppers
4 oz cream cheese, softened
1/2 cup parmesan cheese (gouda cheese works well, too)
sprinkles of onion powder (optional)
4-5 slices of prosciutto, cut into bite-size pieces
salt and pepper to taste
Cut peppers in half lengthwise; remove seeds (reserve the seeds if you like your peppers spicy!). Cook the peppers in building water for 5 minutes, if you like it spicy, or cook for 10 minutes for a milder version. Drain well and let it cool.
Boiling the peppers!
Combine the cream cheese, parmesan cheese (or cheese of your choice), onion powder if you’re using it, and the reserved jalapeño seeds if you really want to turn up the heat. Fill the pepper with the cheese mixture and sprinkle the prosciutto bits on the top.
Place the peppers on a lined baking sheet and bake in 400F for 5 to 10 minutes, and broil until the prosciutto turn brown and crisp.
We didn’t share with anyone this time, we ate them all! But these serve well as party food. It’s definitely a crowd pleaser and easy to make ahead of time. Enjoy!
Today was hot and humid outside, one of those summer days where I just didn’t have an appetite for anything. I walked into the neighborhood fish market to look for inspiration for dinner as seafood always seems lighter and it seemed to suit the weather perfectly. It didn’t take me too long before I set my eyes on this big block of tuna sitting on a pile of crushed ice…. clear, translucent pink sushi graded tuna, there was no way I was turing that down. We love raw tuna, and we do make some five-star-world-class seared tuna…(I’m not bragging, I’m just telling the truth!!)… but today, it’s simply too hot and I don’t want to mess with anything involving heat. I think we’re going to keep it all raw and make some tuna tartar with avocado, because avocado is awesome, and it goes well with tuna! Now THAT’s my answer for dinner!!
Tuna Tartar with Avocado
Serves 2 / Prep time: 30 minutes
1/2 lb sushi grade tuna steak
1 ripe Hass avocado
1/4 cup scallions, minced (use both white and green parts)
1 lime (or 2 tb lime juice)
1/2 TB soy sauce
1 tsp hot sauce
1 tsp salt and pepper each
toasted sesame seeds (optional)
rice cracker (optional)
Cut the tuna into 1/4 inch (or smaller) cubes and put aside. In a large bowl, mix together the scallions, line juice, soy sauce, hot sauce, and salt and pepper. Pour the mixture over the tuna and let it sit for a few minutes. White waiting for the flavors to blend in with the tuna, peel the avocado and remove the seed. Dice it into 1/4 inch dices, or lightly mash it with a fork. Carefully fold the avocado into the tuna mixture, sprinkle with some sesame seeds or some extra scallions for garnish. Arrange the rice crackers on the side right before serving so the crackers don’t become soggy.
This has been a very popular appetizer in many fine dinning restaurants. Who would know this sophisticated dish is so easy to make. The portion here is suggested as an appetizer for two people, but I could devour this whole thing without sharing, no problem at all. This is also a easy dish to make at parties to impress your guests. Make it ahead and let it sit for a couple hours. The flavor stays very well with time, just make sure to keep it cool to maintain the freshness. Enjoy!!