An oldie but goodie

I’ve had this book for almost 30 years, and recently revisited one of my absolute favorite recipes from it. Best of all, the recipe has 5,only 5 ingredients! Chicken, butter, zucchini, cream and marjoram or tarragon..and salt & pepper, but I don’t count those two.

Cut one pound boneless, skinless chicken into large finger size pieces. Lay on a tray or large plate and season with salt and pepper. Set aside. Then, slice a large zucchini into 1/2 moon slices. Season with salt and pepper. Chop fresh marjoram if you can find it (yeah,  right) or fresh tarragon ( miraculously found in Worcester this week, someone must have ordered in error!) Worst case scenario is to use dried.


Sauté the zucchini in 2 tbsp of butter on medium high heat, add the herbs and continue till just starting to caramelize. Remove to a bowl, add 2 more tbsp of butter and add the chicken. Sauté on med high heat until cooked through. 

Add the zucchini back in and pour in 1 cup of heavy cream. Bring to a boil, dial the heat back and reduce by 1/2. Serve over rice pilaf.

Greening up….

The Hubs and I are doing a little experiment this week and going vegetarian for a few days…I prepped up some quick zucchini rolls on Sunday. I shaved a lonely zucchini on the long side and the rolled with a mix of shredded Parmesan, Italian seasoning, cream cheese and a little bit of mozzarella. I placed them in a foil pan on a bed of simple tomato sauce.

Then a 375 degree oven for about 40 minutes. I topped with more sauce just before serving. More to follow!

Just another meatless Monday …

I whipped up a sort of mezze platter for us for meatless Monday this week.


I started by charring the heck out of these teenage size eggplants, because they weren’t quite baby size. While the grill was going we also did some long slices of zucchini and some baby sweet peppers.

I peeled the blisters off the peppers and added some olive oil, smoked paprika, and about a quarter cup of hot vegetable broth and whazzed it up with the stick blender. Just a few seconds yields a sweet, smoky sauce. Add sautéed spinach, some oily black olives, capers for garnish, some feta cheese and a little squeeze of lemon to brighten everything up!



Just Another Meatless Monday…

Part 1

Working two different recipes on Monday, so this is Pt. 1 and features my spoony new Kitchen Aid spiralizer! Now I can make “zoodles” like all the cool kids.


Here it is in action

Once they are all zoodled, they cook up very quickly in a large sauté pan with a tiny bit of olive oil, 1/2 cup of water and salt and pepper.


I topped it with a quick but silky and buttery,fresh tasting tomato sauce. It caught my attention in the New York Times  Cooking section last week. Stupidly simple, but the end result is completely sophisticated, and like another reader, I found myself eating the onions out of the pot. I used no salt added canned tomatoes, a medium onion, and 4 tbsp of butter, salt and pepper. You don’t even have to dice the onion! Just some wedges will do!

 I smoothed it out with my stick blender and have enough left over to use on fish or the leftover steak from Saturday night!

Come back tomorrow to read about a great new cauliflower feast!

Just another Meatless Monday


















Like all my Meatless Mondays, sometimes it’s just stuff I have hanging around the frig, that composes what we eat for meatless day. I sort of had a plan when I started out roasting zucchini and yellow peppers in the now ill fated oven adventure of Saturday nite. However the execution of the plan had to be completely changed once I remembered…I can’t just zap stuff  to reheat it…and rats, I can’t put it in oven to reheat either!

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I will say that I made a stellar sauce of roasted yellow peppers that topped off the saute pan reheated zucchini sticks that I put on top of polenta with parmesan and butter. Simply take the roasted peppers, take the top off and seed them, and drop them in a blender. Pulse on high while drizzling some olive oil into the blender. If you seasoned the peppers before roasting, you should not need any more salt or pepper but you might want to double check it!365


What to do with …..


Because the Hubs and I are really, really working hard on being smart about what we eat, we are eating a lot of non red meat items, i.e. garden burgers, and chicken sausage.

I wanted to jazz up the chicken sausage I cooked one night last week and to do that, I caramelized some zucchini…


Tossed with some boiled creamer potatoes and small onions….


Then I added slices of the cooked and grilled to be good looking sausages…


I tossed the whole thing with a tiny bit of lemon juice ( about 1tsp) and 2 tsp of olive oil, a tablespoon of capers and salt and pepper. Then I tossed all that with arugula, so it became an entree salad. Satisfying and fairly healthy and very filling.


Stacked Up

I had both zucchini and ground chicken that needed to be dealt with before going over the edge, so on the verge of the weekend, after wrestling my email to a draw, I got busy making these chicken meatball stackers.

I started by mixing the ground chicken with shredded mozzarella, panko bread crumbs, salt, pepper and Italian seasoning. I got them started cooking in some olive oil, garlic and finely chopped basil. At the same time I caramelized four thick slices of zucchini in olive oil and cooked them till soft and set aside.

After the meatballs were cooked through I set them aside also and deglazed the pan with red wine and then added a huge tomato from the farm stand that I had rough chopped. I put some extra garlic in also.

I cooked the tomatoes until I had a thickened sauce and the added a tiny bit of cream to smooth out the taste. 

Stack a meatball on each slice of zucchini and top with a bit of buffalo mozzarella and then give it a little melt under the broiler. Finally, top  with the tomato sauce !


Tale of Two Tarts

Part I

  There once was a girl with two tarts…Where cooking came straight from her heart…

So slice the zucchini…put down the martini…


Brush with some garlic and oil and top with goat cheese…

On top of a salad it’s the bee’s knees!


Had some choux dough, rolled onto a pie pan and blind baked them. For option one, shown here, I sliced two smallish zucchini and spiraled them in the crust laying them flat. Brushed the whole pie with olive oil, minced garlic and chopped basil and a teensy bit of Dijon mustard and put some bits of goat cheese on also, but not too much. Into a 425 oven for 30 minutes. 

I chilled it overnite and then when I found the chicken apple sausage in the freezer for dinner, I thought, aha!

Sliced the cooked sausage and tossed with arugula and cherry tomatoes and slivers of red onion and tossed with some dressing. I zapped the tart slice in the wave and served it on top of the salad. Totally yum!

As seen on TV…NOT!


See the pile of lovely fresh zucchini spaghetti on the left? That’s what I thought I was getting when I bought this last week…

535This is what I got instead and this is only after emergency corrective action was taken with my trusty mandoline.536

Short and sweet…they lied to me. So I had to recoup quickly, because the hubs already had the grill warming up for steaks and whatever I was going to make with the bowling pin sized zucchini I had in.

Once I successfully got the bowling pin julienned, I sauteed in a pan with a little olive oil and garlic.


In order to keep it from turning into a complete slag heap, I drained the pan and added some crushed red pepper and toasted panko bread crumbs

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Not a total loss, but that spiral slicer is going back to it’s maker!

In lieu of salad…


I didn’t feel like making a salad last nite, but I do try to make us something each day composed of something that grew in the ground. I had nifty leftover roasted tomatoes from our pizza night last weekend and decided to use them on a roasted zucchini. 

I split and seeded the zucchini and put in a 425 oven for about 40 minutes with some olive oil and salt and pepper. Once it was soft through, I added the leftover tomatoes and a skim of ricotta and popped it back in the oven for about 15 minutes. I topped them with sunflower sprouts. I like them better than bean sprouts, not as risky for food borne illness issues, and all the antioxidant bennies!

You could also top with another favorite of the Hubs and add some peppery arugula!