Lets Share A Recipe!!!!

I love cooking and call myself an Amature Chef! With it being sooooo hot I try not to spend much time in the kitchen. I also enjoy getting my kids in the kitchen!! It is a big plus letting them help.

I'd like you to comment with a FAVORITE recipe of yours! I'll return the favor!!!

Lets have fun with this!



Mary said…
I'll go look for a good one! Preferably one that doesn't require the use of an oven.
Jennifer Saylor said…
Zucchini Pie

You can use any cheese or almost any summer veggie in this. I really like this quiche with sharp cheddar, and also with spinach, onions, and mushrooms instead of zucchini and onions. It's hard to go wrong with different options. Almost any summer veggie will do.

If you use boxed pizza dough mix, just follow the directions for a crust, but put the crust in a pie plate.

Prep Time: 30 min (Ready in 55 min )

Olive oil for sauteeing
2 zucchini, sliced thin
1 Onion, chopped
Salt to taste
Black pepper to taste
garlic powder to taste
dried basil leaves
2 eggs, well beaten
8 oz. (2 cups/1 bag) shredded Swiss or cheddar cheese
1 Container pizza dough or 1 box pizza dough mix
Thin slices of tomato for garninsh
Brown or Dijon mustard

1. Heat oven to 375°F. Sautee zucchini and onions in oil; cook until tender and completely done, stirring occasionally. Season to taste with salt, pepper, and lots of garlic powder and dried basil.

2. In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; mix.

3. Use pizza dough to make a pie crust in the pie plate. You may have more than you need. Too much dough will still be good, but will be a spongier, doughier quiche. Firmly press perforations to seal. Spread crust generously with mustard.

4. Pour egg mixture evenly into crust-lined pan.

5. Arrange thin tomato slices on top of quiche. Shake some basil over top.

5. Bake at 375° for 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning.

Let stand 10 minutes before serving.
Jennifer Saylor said…
Mixed Vegetable Curry

oil for the pan
2 tsp. cumin seeds
1 onion, chopped
1 medium potato, pre-boiled
1/2 tsp. Cayenne
1/2 tsp. turmeric
2 tsp coriander
Garam masala
1 cauliflower, chopped
1 bag frozen green peas
Cooked rice/plain yogurt

Heat 3 Tbsp. canola or veg oil in a large pot over medium-high heat. When hot, add 2 tsp. cumin seeds and let them turn a deep brown. Be careful not to burn.

Add onion and stir often until golden brown along the edges and soft in the middle. Add potatoes, 1 tsp. salt, 1/2 tsp. Cayenne pepper, 1/2 tsp. turmeric and 2 tsp. coriander. Stir and cook covered for a few minutes.

Add cauliflower mix well. If necessary, add ½ cup water and cover. Reduce heat to medium.

When cauli begins to soften, add green peas and a little more water if needed. Cover and cook until the veggies are soft.

Sprinkle with garam masala and garnish with a handful of chopped cilantro.

Serve over basmati rice with a spoonful of plain yogurt on the side to temper the spices.
Mary said…
Here's a recipe I was just looking for - it's moist chocolate cake. It's yummy, it's easy, and it's cheap - you'll probably have all the ingredients in your cupboards. It's at the Taste of Home website here: http://www.tasteofhome.com/Recipes/Moist-Chocolate-Cake-3
Supermom said…
YUMMY!!!! I have 3 new recipes to try. I want to make the zucchini pie first!!!! Then I could make the cake tooo!!!

Okay, my turn. I'll post a recipe or two for you.

Michelle :)