{Summer Vegetable Cobbler}

This was a great dish. My garden is producing way to much zucchini then I know what to do with so I am really happy that I found this recipe. I used all zucchini but you can use any squash or a combo of any and it would be delicious

2 Tbs butter

3 small zucchini, sliced

1 small sweet red pepper, finely chopped

1 small onion, finely chopped

3 garlic cloves, minced

2 Tbs flour

1 cup milk

1/2 tsp salt

1/4 tsp pepper

Biscuit Topping:

1 cup flour

1 tsp baking powder

1/2 tsp salt

3 Tbs cold butter

1/4 cup shredded parmesan cheese

3 Tbs fresh basil, minced

2/3 cups milk

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer.
• In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8-in.-square baking dish.
• For topping, in a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk; stir just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown. 

Recipe Source: Taste of Home

The Best Asparagus Dish Ever.

The title is true. This is the most amazing way to eat asparagus in my book. The flavors were incredible. It's really addictive, I couldn't stop eating it. Supposedly this was a contest winner, I believe it! I will be making this again and again.

4 oz pancetta, cut into chunks
1 Tbs butter
1 pound asparagus, wood ends trimmed, sliced into 2 inch pieces
1 1/4 cups leeks, sliced, white and pale green parts only
2 cloves garlic
zest of one lemon
1 tsp orange zest
1/4 cup toasted pine nuts
1-2 Tbs dried italian parsley
1 tsp garlic salt
salt and pepper to taste

In a large non stick pan, saute pancetta over med heat until crisp and lightly golden.
Add 1 Tbs butter, add in the asparagus and leeks. Saute until the asparagus is tender but still crisp about 3-4 minutes

Add garlic, lemon and orange zest, toasted pine nuts, parsley and garlic salt. Saute for 1-2 more minutes until fragrant  Season to taste with salt and pepper and serve immediately.


Recipe Source: Food 52

{Spinach and Fruit Smoothie}

I have been making these in the mornings for awhile now and LOVE them, they are so good and refreshing and it makes me happy to get that extra veggie serving in my diet. My husband and kids both loves these too. Try it! I know you will love it too.

All I do is get about 2 cups of fresh baby spinach or kale and pour in enough water to blend it all up. Afterwards I use what ever I have on hand for the fruit, but usually I just buy the big bags of frozen fruit at costco and use about 1 1/2 cups of that. Then I just add some organic vanilla almond milk and blend it all together. Pretty easy eh? And so good, and even better...So good for you :)

{Chicken and Zucchini Stir Fry}

This is one of those quick fix meals for a busy day when you don't feel like cooking. The flavors in this dish are delicious and fresh. Great way to use up all the zucchini in your garden.

1 lb boneless skinless chicken breast

1 Tbs canola oil

1 Tbs sesame oil

4 small zucchini, cut into 1 inch chunks

1 green bell pepper, sliced

4 Tbs soy sauce

2 Tbs balsamic vinegar

4 garlic cloves minced

1 tsp ground ginger

garlic salt to taste (I used about 1/2 tsp)

DIRECTIONS:
Cut the chicken into bite-sized pieces. Heat the oil and sesame oil in a large, non-stick skillet until rippling and hot. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.

Add the zucchini and  green pepper to the hot skillet and cook for 2-3 minutes, stirring often. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the peppers and zucchini are tender, 2-3 minutes. Add the chicken to the skillet and stir to combine and heat through. Serve over hot, cooked jasmine rice.

Adapted from: Mel's Kitchen Cafe

{Favorite Pasta Salad}

Another salad that was a huge hit this summer. When I saw that it had pesto, pine nuts and basil I knew I had to make this. It was the best pasta salad I've had yet.

1 12 oz. package tri-color rotini pasta, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
¼ cups red onion, finely diced
3/4 cup parmesan cheese, shredded
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing ( I used Newmans)
salt, pepper and garlic powder to taste
½-1 cup toasted pine nuts

DIRECTIONS:

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss. Top with toasted pine nuts. Refrigerate until ready to serve.

Recipe Source: Mel's Kitchen Cafe

{Veggie Pasta Salad}

This is a recipe that has been in the family for a long time and we make it a lot in the summer when we BBQ. It's really tasty and simple.

1 Ib bag of vegetable spiral pasta
1 cucumber, sliced and cubed
1 green pepper, cut into strips
1small carton cherry tomatoes, halved
1 8oz can sliced black olives
1/4 cup grated parmesan cheese
1/2 bottle Bernsteins cheese and garlic salad dressing

Cook the pasta until al-dente with a little bit of a bite to it. Chop up the veggies. When the pasta is cooked run it under cold water in a strainer. Transfer into a large bowl and dump in all the veggies and olives. Poor in about 1/3 cup of dressing and stir until it is well incorporated, add the cheese and stir. Let it sit in the fridge for at least a 1/2 hour. Taste and add a little more dressing and cheese until you get the taste you want. (The noodles will soak  in the dressing so when it comes out of the fridge make sure and add some more)

{Grilled Corn with Cilantro Lime Butter}

Another summer favorite...Corn on the Cob. Except this version will knock your socks off its so good. We had a BBQ with our friends and they introduced us to this recipe and I don't think we can ever go back to plain ol' butter again. Thanks Brooke and Carl :)

• 1 cup packed chopped fresh cilantro
• 1 stick unsalted butter, room temperature
• 1/2 tsp finely grated lime zest, plus 2 teaspoons fresh lime juice
• Coarse salt
• 12 ears corn, husked
• Grated cotija or parmesan cheese, for sprinkling
• 
  
• Puree cilantro, butter, lime zest and juice, and 1/2 teaspoon salt in food processor.
• Heat grill to medium-high. Brush corn with some of the cilantro butter, and season with salt. Grill corn, turning occasionally, until nicely charred and bright in color, 10 to 12 minutes. Brush corn again with remaining cilantro butter. Sprinkle generously with cheese. Serve warm.

{Homemade Guacamole}

This is better than any guacamole I have ever had, my husband and I couldn't stop eating it. We served it with THESE and it made the meal amazing. Never will I go back to store bought or package mixes again.

3 Avocados, pitted and diced 
2 Roma Tomatoes, seeds removed and diced small
2-3 Tbs Red Onion, diced small
2 Tbs Fresh Cilantro, chopped
1 whole lime, juiced
1 clove garlic, minced 
1 tsp Sea Salt



In a large bowl, slightly mash the avocado pieces. Then add the juice of one whole lime and a teaspoon of sea salt, and toss. Next add the minced garlic, chopped roma tomatoes, red onion and cilantro. Toss gently, and refrigerate for at least one hour before serving. 




Recipe Source: Simply Scratch

{Chicken and Black Bean Casserole}

My family loved this healthy meal. It was really easy to throw together. This could also be turned into a vegetarian meal by omitting the chicken. :)

2/3 cups brown rice

1 cup vegetable or chicken broth

1 Tbs olive oil

1/3 cup chopped onion

2 medium zucchini, diced

2 cooked chicken breasts, cut into bite sized pieces 

1/2 tsp cumin

salt to taste

a pinch of cayenne pepper to taste

1 (15oz) can black beans, drained and rinsed

1 (4oz) can diced green chili peppers, drained

1-2 cups shredded cheddar cheese

Mix rice and broth together in a pot and bring to a boil. Reduce heat to low and let simmer for 45 minutes, or until the rice is tender. 

preheat oven to 350 degrees. Lightly grease a 9x13" casserole dish.

Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken. Season with cumin salt and cayenne pepper. Cook and stir until the zucchini is lightly browned and chicken is heated through.

In a large bowl, mix the cooked rice, onion, zucchini, chicken, beans, chilis and 1/2 the cheese. Transfer to the prepared casserole dish, sprinkle with remaining cheese. 

Cover the dish loosely with foil, and bake for 30 minutes. Uncover, and continue baking 10 more minutes until bubbly and lightly browned. 

Recipe Source: Six Sisters Stuff

{Penne with Grilled Chicken, Gorgonzola, Asparagus and Caramelized Onions}

I am such a pasta lover, if I see a good recipe I just have to try it. I found this on Pinterest and it was so yummy. The caramelized onions and gorgonzola added so much great flavor. I will be making this through out the summer for sure.

2 cups penne pasta, uncooked

2 tsp. olive oil

1/2 cup thin onion sliced, separated into rings

1 tsp. sugar

1 1/2 cups chopped cherry tomatoes

2 cups cut up chicken breasts

1 1/3 cups chicken broth

1 bunch asparagus cut into 1 inch pieces

1/4 cup whipping cream

4 tsp. minced fresh garlic

1 4oz package crumbled gorgonzola cheese

1/2 cup chopped fresh basil leaves

Cook pasta as directed on package, omitting salt.

Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.

Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; cook 2 min. or until heated through, stirring occasionally.

Recipe Source: Pinterest. Kraft Foods

{Roasted Chicken with Lemon-Garlic Green Beans & Potatoes}

This is a perfect meal for those nights when you really don't feel like making dinner. It was really fast to throw it all in a pan and stick in the oven. My whole family loved the flavor of it all. Very yummy.

Ingredients

• 6 tablespoons olive oil
• 2 lemons, very thinly sliced, 1 juiced
• 4 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 boneless, skinless chicken breasts
• 1/2 tsp lemon pepper

Directions 

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Sprinkle on the lemon pepper.

Roast for 40 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Recipe Source: Real Simple

{Asian Beef with Snow Peas}

This is a really simple and delicious Asian meal. Everytime I make it my husband loves it :) Who needs take out!

Sauce ( I double this)

3 Tbs soy sauce

2 Tbs rice wine

1 Tbs brown sugar

1/2 tsp cornstarch

1Tbs sesame oil

1 Tbs minced fresh ginger

1 Tbs minced fresh garlic

1 lb round steak cut into thin strips

8 ounces of snow peas

*You can throw in some sliced carrots and sliced almonds too that would be yummy!

In a small bowl combine soy sauce, rice wine, brown sugar and cornstarch. Set aside.

Heat oil in a wok or skillet over medium heat. Stir fry ginger and garlic for about a minute. Add the steak and fry for about 2 minutes or until browned. Add the snow peas and other veggies you want and fry for about 3-5 minutes. Add soy sauce mix and bring to a boil. Stir constantly. Lower the heat and simmer until the sauce begins to thicken. Serve with rice or Asian noodles

{Springy Veggies & Shells}

This was a very pretty and yummy dish. Lots of veggies which my kids actually ate pretty good with the cheese and the pasta with it. It was really simple to throw together too.

16 oz box medium shell pasta
1 pound asparagus, cut into 1 1/2 in pieces
1/2 pound broccoli, cut into small florets
1/2 pound zucchini, diced
3 whole green onions, sliced
4-5 cloves garlic, minced
4 Tbs butter
2 Tbs olive oil
20 oz ricotta cheese
1/2 tsp salt
2 eggs
1 1/2 cup freshly grated parmesan cheese
extra olive oil for drizzling

Preheat oven to 350 degrees.

Cook pasta until extremely al dente—with still quite a bit of bite.

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.

Assembly:

Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.

Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Adapted from: Ree Drummond (Tasty Kitchen)

{Eggplant Parmesan pizza}

I loved this pizza! Anything with garlic, sign me up. After the pizza came out of the oven I sprinkled the top with a little kosher salt. It was prefect.

 favorite pizza crust

1 whole eggplant

kosher salt, for sprinkling

1 pint grape or cherry tomatoes

2 cloves garlic, minced

8oz fresh mozzarella cheese, sliced thin

1/2 cup freshly grated parmesan cheese

extra virgin olive oil for drizzling

Preheat oven broiler.

Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.

Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.

Slice mozzarella very thinly.

Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler.
Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)

Preheat oven to 500 degrees.

Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.

Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.

Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

Recipe Source: The Pioneer Women

{Vegetable Barley Soup}

I live for soup in the winter. This one is easy, delicious and healthy, what more could you ask for?

• 2 quarts vegetable broth
• 1 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 oz) can diced tomatoes with juice
• 1 zucchini, chopped
• 1 (15 oz) can garbanzo beans, drained
• 1 onion, chopped
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon white sugar
• 2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 
  
• 
  
• Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. Remove bay leaves before serving.

{Winter Minestrone}

This was the perfect soup for a cold winter day. Even with the potatoes in it, it felt pretty light. I served it with THESE breadsticks and it was wonderful!

• 
  
• 
  
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, crushed
• 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
• 2-3 red potatoes, cubed
• Kosher salt and freshly ground black pepper
• 1 (14oz) can diced tomatoes in juice
• 2 fresh rosemary sprigs, chopped
• 1 (15oz) can cannellini beans, drained and rinsed, divided
• 2 (14oz) cans beef broth, divided
• 1 (1oz) Parmesan rind
• 1/4 cup chopped fresh flat-leaf parsley

In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potatos. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.

In a food processor or blender, combine 3/4 of the beans with 1/4 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind (It will slowly melt, making it a little creamy and buttery) to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup has thickened slightly, about 2 minutes. Season with salt and pepper, to taste. Ladle the soup into bowls and serve.

{Rumbi's Hawaiian Teriyaki Rice Bowls}

When my husband and I lived in Utah, Rumbi was one of our favorite places to eat. It is so yummy, and I really miss it. I was so excited to find a version that I can make from home :) It came together really well, and was pretty simple to make. This will just have to hold me over until I can actually eat there again.

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes 
Rumbi Rice (see recipe below)
 Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli. Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

Hawaiian Coconut Rice with Red Beans 
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender. 

 Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida's teriyaki sauce 
1 tsp. soy sauce
1/2 tsp. chili garlic sauce 
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)


Adapted from: Favorite Family Recipes
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