March 30, 2008

Mango Chipotle Chicken Sausage Pizza

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I had some Al Fresco Mango Chipotle Chicken Sausages and I wanted to make a pizza using them. I asked around and one friend from a cooking forum suggested I use caramelized onions with tomato sauce. I am so glad I took her suggestion! We normally have pizza night on Friday night, but this weekend it didn't work that way. We weren't home for dinner any weekend night but Sunday so that is when we had our pizza. I liked the pizza myself, and would make it again. Grumpy said it was edible (sometimes I think he has no sense 0f adventure with his food. He would be happy with meat and potatoes every night!). I am betting if either of my sons were here THEY would have loved it! The sausages gave it a little bit of a kick and that added with the sweetness of the caramelized onions was perfect in my opinion. I guess I will take Grumpy's opinion and toss it out the back door! he he.
Pizza Crust:

2-1/3 cups flour
1-1/2 tsp instant dry yeast

1/4 tsp salt
4 tsp sugar

1 cup hot tap water

Mix 1 cup of flour, yeast, salt, and sugar. Stir in hot tap water until well blended. Stir in additional cup of flour. Dough will become stiff. Turn out onto floured board and knead with remaining flour (you may use more or less flour - depending on the "stickyness" of your dough). After set aside dough after it has been kneaded, drizzle a small amount of olive oil in your mixing bowl (I usually wash the mixing bowl out before I do this step). Place dough in mixing bowl and turn to coat with the olive oil. Set aside in a warm spot until dough has doubled in size.
Caramelizing the Onions:

2 large onions
1 Tbsp butter

1 Tbsp olive oil

1/8 cup red cooking wine


Peel and dice the onions. It's important to have all the onion pieces roughly the same size and shape so they cook evenly. Otherwise, smaller pieces will burn before the larger ones caramelize.
Heat the pan over medium heat, then add the oil and continue to heat.
Once the oil is nice and hot, add the onions. They should sizzle when they hit the oil, but the oil shouldn't be so hot that they splatter and pop.
Stir them together immediately so each onion piece is coated with some of the oil. The temperature of the oil will drop.
Now let the onions cook, stirring up off the bottom frequently, so each onion piece gets roughly the same amount of time in contact with the floor of the pan.

Keep stirring from time to time, perhaps every 15 to 30 seconds. The onions will lose as much as two-thirds of their volume as the water within them evaporates, and then they'll begin to brown.
Once browning begins, you may wish to lower the heat; then you run a much lower risk of burning the onions. Either way, watch them closely at this point and stir more frequently. As the sugar within them caramelizes, they'll go from light tan to golden to deep brown. Don't cook past a mahogany color, because they're at great danger of burning about now. This is when I added some red cooking wine for flavor and let the wine cook off.
When the desired color is reached (after at least 10 to 20 minutes), transfer the onions to a cool plate or bowl at once so they stop cooking.
Prepping the sausage:
I took 3 al fresco Mango Chipotle Chicken Sausages, removed the casing and diced it up in small bite sized pieces. I then pre-cooked them in the same pan I caramelized the onions in and set aside until my crust was ready.

Assembling the pizza:

I spread my crust out on my Pampered Chef pizza stone and put a layer of Rinaldi traditional pizza sauce. This sauce has a slightly sweet flavor and I thought it would be perfect on the pizza! I then spread out an 8 oz. package of part-skim Mozzerella cheese on top of the sauce, scattered the caramelized onions on top of the cheese and then loaded it with the cooked sausage bits. I baked this on the lowest rack of my oven for 15 minutes and another 10 minutes on the middle rack to brown the cheese a little. I think I would cut the middle rack baking down to 5 minutes as the crust was a little darker than I wanted it to be.

Finally, my slice of the pie. There are two slices left and I'm having one for lunch today and the other for lunch tomorrow! :)

March 29, 2008

HoneyB you Daring Baker YOU!

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I decided back in February that I wanted a challenge. I wanted to participate in something that would force me to do things I may never do on my own. Maybe even do things that I thought were too hard to do. Therefore, I joined the Daring Bakers group. The March Challenge is Perfect Party Cake, a delicious recipe by Dorie Greenspan from her Baking from My Home to Yours (page 250). A big Thank You to Morven for hosting this month’s challenge!

A video (Dyann Bakes) was made available to us to view on how to make Buttercream Frosting. I am including the link to that here because it was really helpful to me to view that video!

Easter Morning I was up early and making my cake. Oh boy, was Grumpy ever grumpy with me! I was so noisy when it came to making the frosting that he told me that "when" (key word there people - he liked the cake!) I make it again, he cannot be home! We took the cake to my son's house for Easter. It was the only thing remotely Easter we ate that day because they made chili for dinner! lol

Here are a few pics of the process:

The batter ready to bake!

The cakes cooling

The cake cut. Look at those beautifully yummy layers and the perfect crumb to the cake!
Last but not least, a picture of a slice.

To see other Daring Baker's postings about their cake you can visit the Daring Baker's Blogroll. I am glad I particpated in this challenge and I am up and ready for the next one!

For those of you who are dying to make this cake, and want the recipe, I am posting it below:
For the Cake

2 1/4 cups cake flour (updated 25 March)
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract

For the Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
About 1 ½ cups sweetened shredded coconut

Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake
Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with one third of the preserves.
Cover the jam evenly with about one quarter of the buttercream.
Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.
Press the coconut into the frosting, patting it gently all over the sides and top.

Serving
The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.

Storing
The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

Playing Around
Since lemon is such a friendly flavour, feel free to make changes in the preserves: other red preserves – cherry or strawberry – look especially nice, but you can even use plum or blueberry jam.

Fresh Berry Cake
If you will be serving the cake the day it is made, cover each layer of buttercream with fresh berries – use whole raspberries, sliced or halved strawberries or whole blackberries, and match the preserves to the fruit. You can replace the coconut on top of the cake with a crown of berries, or use both coconut and berries. You can also replace the buttercream between the layers with fairly firmly whipped sweetened cream and then either frost the cake with buttercream (the contrast between the lighter whipped cream and the firmer buttercream is nice) or finish it with more whipped cream. If you use whipped cream, you’ll have to store the cake the in the refrigerator – let it sit for about 20 minutes at room temperature before serving.


March 25, 2008

She's a Lady and He's a Tramp....

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Yes, Spaghetti always reminds me of The Lady and the Tramp. You know, the part where Lady and Tramp get the same piece of spaghetti and meet in the middle with it? That is one of my mother's favorite Disney movies!

Tonight I made spaghetti pie from Cooking Light. I wasn't sure what I was going to do with the ground venison when I took it out this morning (I was actually contemplating easy and doing Hamburger Helper (GASP)!) But, on the way home from work inspiration struck and I actually thought of this dish that I haven't made in many months.

This recipe can be played around with to suit your own tastes. Following is the original recipe with my changes in red.

Spaghetti Pie
from Cooking Light

1 lb ground round (I use ground venison)
1/4 tsp salt (I totally omitted this)
1/2 tsp pepper (I totally omitted this)
2 (8-oz) cans tomato sauce with garlic (I didn't have tomato sauce so I used spaghetti sauce)
1-1/2 cups low-fat sour cream
1/2 cup chopped green onions (I didn't have this so I finely chopped about 1/4 cup of regular onion)
1/4 cup (2 oz) 1/3 less fat cream cheese
4 cups hot cooked spaghetti (about 8 oz dry)
cooking spray
1-1/3 cups shredded reduced fat cheddar (I only had part-skim mozzarella)

1. Preheat oven to 350
2. Cook meat in large nonstick skillet over medium heat until browned; stirring to crumble.
3. Drain well and return meat to pan
4. Stir in salt, pepper, and tomato sauce (this is where I just used spaghetti sauce and left out the salt and pepper)
5. Bring to a boil; reduce heat and simmer for 20 minutes.
6. Combine the sour cream, onions, an cream cheese in a small bowl; set aside.
7. Place spaghetti noodles in 2-quart casserole dish coated with cooking spray.
8. Spread sour cream mixture over spaghetti noodles.
9. Top with meat mixture; sprinkle with cheddar cheese; cover and bake at 350 for 25-30 minutes.

March 22, 2008

Spring has Sprung.....at least in the grocery it has....

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The sunshine is deceiving. It was so beautiful and bright outside today that you would have thought that spring had actually arrived.....until you stepped outside the door! BRRRR. It was so bright and sunny this morning that I actually couldn't wait to get outside! I knew ahead of time actually that it was cold (my thermometer read 19 degrees).

Today I did some thing to treat myself. I was feeling a bit nostalgic about my nanny. When she was alive I had a habit of getting up early and going around the corner to have coffee and breakfast with her. I really miss the time she and I would spend together. There would be times when I was making my stuffed teddy bears for EFY and she would come over after I had the bodies all ready to stuff and sit in my living room with me and stuff the bears....or she would help me make my sugar cookies and decorate them. I have a lot of special memories of my grandmother that are still so vivid. I can hardly believe she has been gone 4 years.

I decided the next best thing to spending time with my nanny was to spend time with my Aunt Marlene. It has been a while since I've been over to visit her and since I had the opportunity today I headed over her way. She was busy boiling eggs and making cupcakes. We spent the morning talking and I am so glad I spent that time with her. I know she reads my blog and I want her to know that she is one of the most special people in my life and that I love her with all my heart!

What does this have to do with asparagus? lol. WELL, not much really, but I guess I can relate it somewhat to springtime and easter! I did help Aunt Marlene frost her cupcakes and peel her eggs (some of her prep for easter dinner).

I came home and started to figure out what I would make for dinner. I decided to do easy and just sauteed some seasoned chicken breasts, made a gravy and mashed potatoes, and roasted my asparagus. What is special about this asparagus? It is served with a browned balsalmic butter....so yummy! I found this recipe when I was following Weight Watchers and was part of a cooking light forum that discussed and reviewed recipes from Cooking Light magazine. The recipe is as follows:

Roasted Asparagus with Browned Balsamic Butter
from Cooking Light

40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400°.
Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.
Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately. ENJOY!

March 20, 2008

Nutty for Nutella

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Last week, for the first time ever, I bought Nutella. I can't believe what I have been missing all my life! I had seen recipes on Tastespotting that featured Nutella and seeing how Giada De Laurentis loves Nutella, I decided that I just had to try it!

I bought the jar at our local co-op for $5.79 (for 13 oz!) My thoughts at the time were "this better be worth almost $6!" The first thing I did when I got in my car was open the jar and stick my finger in it. Oh my goodness! With that first lick I became totally addicted! It reminded me of the creamy center of a lindt hazelnut truffle!

I found this recipe on Delicious Days for Banana Nutella Muffins.
I have had it on my to do list for a few weeks but today was my chance to make them. Lets say, my bananas were ready for use!

Because the recipe is not in cups and measures I tried to convert the recipe. I found I wasn't coming out with even cups so I took out my trusty old weight watchers scale and decided to just weigh everything. I am so glad I did! These muffins are awesome!

Some of the comments on the Delicious Days asked about the chocolate coating and what exactly they used. I didn't really see where there was a specific response that told me (or anyone else) exactly what was used. What I decided upon was Baker's Semi-Sweet Chocolate squares and melted them in the microwave, then swirled it on top of my muffins. For my muffin that I ate today though - I didn't put the semi-sweet chocolate on it. I confess, I spread Nutella all over the top of mine. I was in heaven! I plan to take these to work tomorrow (it will make Professor Ferro happy!) to share with everyone. Yes, I will keep a couple here for Grumpy :-p

Now I patiently sit here with what is left of my muffin (which I had for lunch!) and wait for our Sleep Comfort bed to arrive. The tracking said it was on its way to be delivered today, but it hasn't shown up yet! I am so anxious to start sleeping in this bed. I really hope it does the trick for Grumpy and helps him to sleep better. Then maybe he won't be so Grumpy anymore! (not!)


March 18, 2008

Comforting me!

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Sunday afternoon Grumpy told me he wanted something really good for dinner. My response was "I plan to make macaroni and cheese." Well! His response??? "I said I wanted something really good." GRRRRR. When I asked him what it was he wanted he said he wanted chicken wings. I told him - well it sounds to me you don't want something good, you want something not good for you!! I let him have his way, we ordered hot wings and a chef salad for me. When he came home with the order, I went to get the salad - and there wasn't one!! They had forgotten to give it to him. So, reluctantly, I took just 2 of the wings. YUCK. Now, don't get me wrong. I love hot wings.....if they are made right! These were horrible. It was like they dumped a whole container of ground black pepper in the sauce. So, his "really good" dinner turned out to be really horrible. That's when I got my revenge. I told him "I guess that my macaroni and cheese would have been a better meal!!" he he.

So, last night we ended up eating out as we had shopping to do that we had been ignoring, but I firmly informed him that Tuesday evening your getting my macaroni and cheese whether you like it or not! When I got home from work I got straight busy and started my mac & cheese recipe. I use a recipe from my Better Homes and Gardens cookbook, but I don't use the 1-1/2 cups of American cheese - instead I use all 3 cups of cheese and make mine sharp cheddar! yummm. The recipe is as follows:

Macaroni & Cheese
from Better Homes and Gardens cookbook
2 cups uncooked macaroni
1/2 diced onion
2 tablespoons butter
2 tablespoons flour
fresh ground pepper to taste
2-1/2 cups skim milk
3 cups shredded sharp cheddar cheese (I buy my cheese direct from a Kraft plant nearby)
Italian bread crumbs

Preheat oven to 350 degrees. Cook macaroni according to package directions, drain, set aside. Saute onion in butter until onions are softened. Whisk in flour and cook until bubbly. Slowly whisk in milk and continue to stir until mixture begins to thicken. Add cheese and stir until melted. Stir in cooked macaroni and transfer to baking dish. Sprinkle bread crumbs over top. Bake in oven for 25 minutes or until bubbly and top begins to brown.

I told Grumpy when I was fixing dinner and he was again complaining about mac & cheese that I was also sauteing venison with mushrooms and onions and making green beans to go with it so he wouldn't STARVE (likely chance of that actually happening!). I then asked him yet again what he had against my macaroni and cheese. It was then he told me the horrid thing I thought I would probably hear him say. "Its not creamy like I like it," he said. SO, my grumpy is an admitted velveeta man. Oh, nothing wrong with that...but me, I like real cheese...hey, I grew up on a farm! Oh well, he ate it anyway and as far as I'm concerned.....HE LIKED IT. lol

I guess I'll take the leftovers to my friend Rhonda at work. SHE appreciates my cooking :-p

March 12, 2008

Eating alone

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Yeah, tonight I ate dinner alone. The one night I plan to cook dinner and have everything ready - Grumpy has to be out on call. Go figure! The poor guy, he's a good 2 hours from home with a cell phone ready to die, in an area where the signal stinks. He couldn't talk to me long because he had to save his battery charge. So, tonight it's just me. Guess it was ok because what I made didn't knock my socks off.

I had planned to make Jumbo Shrimp and Asparagus from All Recipes. I love shrimp and I love asparagus, so I thought it would be a great meal. Eh, It was just so so. I followed the recipe with one exception, I did not have sherry (used all I had left on a venison meal!) but it was just a teaspoon so I didn't think it would make much of a difference- at least one of the reviewers said it was great even though they didn't have the sherry. I guess you gotta love soy sauce. I probably won't waste my yummy shrimp or asparagus on this dish again. It did look pretty though!

OK - UPDATE: This sat overnight in the fridge. Cold it was GOOD, reheated it was GREAT. Grumpy had it tonight and told me this is a keeper...guess somethings just need to sit before they are good!

March 05, 2008

Lazy Dayz

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Some days you just don't want to do anything! Today was one of those days for me! I basically ran on my treadmill, shoveled the snow off the back porch and took a shower. I did start a half batch each of the Oreo/Nutter Butter Truffles I found on The Picky Palate blog. All of us look SO lazy today.

Peabody, (who nestled in with me this morning as I was on the laptop. He was watching the screen!



Miss Kitty, who looked like she had just eaten a full meal. We have a little tequila hat that I put on her, she was so lazy she didn't care! Doesn't she look like she is saying "I can't believe I ate the worm?" LOL



And last, but not least, Chubby, who looks like he is outgrowing the top of the recliner. What a lazy bunch we have been today!







Continuing with my lazy theme, when it came to lunch I decided to throw together something REALLY simple! My mom got this from a lady she used to clean for who was following a Weight Watcher program years ago. It is so good, and since I was home and since I was feeling lazy, this is what I made!

You take a slice of bread, a slice of swiss cheese, and a couple slices of tomato. Put the cheese on top of the bread, then top with the tomato and place under the broiler on high until just bubbly and slightly browned. YUMMO! I kinda feel like a cheater by posting this. lol. But, it was good, so I don't feel too guilty!

I guess since I'm posting pics of my pets, I will also post a few of our "wild" friends that were out in our yard early this afternoon! I love being home and not having anything to do except pick up enough to make Grumpy think I didn't sit around all day! :-P

March 03, 2008

I've been hit with the meme tag!

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I have been reading a lot of different blogs lately and have seen people be "tagged" and myself, being so new to blogging, did not really expect it to happen to me! However, it has! I joined the Daring Bakers group in March and I became visible to a lot more people I guess! I was tagged by Medena of Cafe Chocolada. I get to tell you all 5 things about myself and I then get to tag 5 other bloggers! Here we go!

1. I am 44 years old and am married to a 36 year old. Ten years ago I would NOT have admitted that, but as I get older, eh, it seems kind of a compliment to me! : )

2. I am addicted to reading recipes. It doesn't matter if it is online or a cookbook (however, since the purchase of my laptop, it is mostly online now! My cookbooks are getting a little bit dusty!)

3. My husband and I will be taking our first ever "real" vacation together since we have been together (8 years) and we will be going to Maine! This will be a much needed vacation as we will be taking it right after my oldest son's wedding in July! Look out Lobster, here we come!

4. I volunteer 3-4 weekends a year for Caring for You and Especially for You. These are non-profit counseling weekends for women who have been thru divorce and abusive marriages (CFY) and for women who have been abused (EFY). I have done this for 18 years now. I am the "cook" for the weekend and it is my way of continuing my healing by helping others.

5. I never used to be a cat lover. I grew up in a home with Beagles. Since meeting Grumpy, we have had 4 cats (one passed away a year ago). I have become very attached to all these cats and they are just like my children (and they are probably more spoiled than my children!). I really want a beagle though....I love them too....but Grumpy won't allow it....yet anyway ;-)

I am tagging these nice bloggers:

Carrie of Vegetarian Deliciousness
Julia of A Slice of Cherry Pie
Brooke of ...and a cookie for dessert
Michelle of Baking Buddies
Amber of Amber's Delectable Delights

The rules for the meme:
1. Link to your tagger and post these rules.

2. Share 5 facts about yourself.

3. Tag 5 people at the end of your post, and list their names to link to them.

4. Let them know they've been tagged by leaving a comment at their blogs.

March 02, 2008

Zucchini Bake

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Wow, I can't believe it has been a week since I have actually made something to eat in this home! Grumpy worked a really full week (77 hours by Friday) and then he was on call this weekend. Last night he didn't get home until 8:30 PM and he had no desire to eat. Good thing, because at that time of night - I have no desire to cook! He went out on another call today (and I actually went with him and read in the van while he was doing his "thang") and since we stopped at Arby's at about 2ish, I decided we really didn't need much of a dinner. However, it is 6:30 pm here and I decided to make a veggie dish that I had been wanting to make from Taste of Home. This recipe really appealed to me because I love mushrooms, I love onions, and I love zucchini! However, I did change it up a bit for our tastes. My changes are noted in red on the recipe.

Zucchini Bake
from Taste of Home

2 cups sliced zucchini
1-1/2 cups sliced mushrooms (I used 1-8 oz package of pre-sliced mushrooms-probably closer to 2 cups)
1/4 cup sliced onion (I used 1 whole small onion)
3 cloves garlic, sliced (this is my addition - no garlic called for in the recipe, but it just felt like it needed garlic!
1/2 cup shredded cheddar cheese (I used white cheddar)
1/2 tsp basil
(I didn't measure this - I only sprinkled it on - generously)

In a greased shallow 1-qt. baking dish, layer zucchini, mushrooms, garlic and onion. Sprinkle with cheese and basil. Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until vegetables are tender. Yield: 4 servings. I ended up having to bake it for a total of 45 minutes. At 30 minutes the onion slices were still crunchy and raw tasting.

It was so yummy!
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