Grilled Corn Salad

This corn and Shishito pepper salad gets loads of flavor from the grill. Don’t be scared away by the peppers. Shishito peppers are a mild spicy East Asian pepper that is often served in Asian restaurants as an appetizers. They incredibly versatile and work in so many different kinds of recipes. But the real star of this recipe is the summer corn, fresh from upstate New York. My best friend’s mom sent him a bunch and I was lucky enough to grab some!

Grill some chicken thighs or salmon to serve alongside. Trust me this will become your new favorite summer salad!!

Ingredients

• 4 ears corn, husked
• 6 teaspoons extra-virgin olive oil plus 1/3 cup, divided
• 2 shallots, rough chop
• 1 cup cherry tomatoes, halved 
• 6-9 shishito peppers 
• 3 tablespoons white-wine vinegar
• 2 cloves garlic, grated
• 2 teaspoons honey
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ½ cup crumbled feta cheese

INSTRUCTIONS 

Place a grill basket on a grill; preheat on high for 10 minutes.

Toss peppers, shallots and tomatoes with 2 teaspoons of oil in a medium bowl. Transfer to the grill basket.

Brush corn with 2 teaspoons of oil. 

Place the corn directly on the grates. 

Grill the vegetables, turning occasionally, until lightly charred in spots, 8 to 10 minutes for the corn and peppers. 

Meanwhile, whisk the remaining 1/3 cup oil, vinegar, garlic, honey, salt and pepper in a large bowl.

Cut the corn from the cobs.

Add the corn, tomatoes, and peppers to the dressing along with the feta; stir gently to combine.

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Dijon Chicken

This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken thighs and sauce are all cooked in the same skillet, making clean-up a breeze.

Chicken thighs are easy to use without worrying too much about drying out the meat. They are juicy, flavorful and so versatile they go with absolutely anything! The Dijon adds amazing flavor to this creamy sauce. This is a true weeknight meal, ready in just over a half an hour from start to finish.

The sauce comes together quickly. Sauté diced onions and garlic in butter until softened, and then simmer with a little white wine, thyme, and of course, mustard. Stir in the heavy cream at the end to finish the creamy sauce.

Serve with rice or mashed potatoes. For a low-carb meal, serve the chicken alone or with some roasted or steamed vegetables.

Pour yourself a glass of Scout and Cellar FIDDLENECK CHARDONNAY and you have yourself a restaurant style meal!

Ingredients

• 3 tablespoons olive oil
• 5 chicken thighs; boneless skin-on
• 1 teaspoon Herbes de Provence- or you can use Italian seasoning
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon ghee/unsalted butter
• ½  yellow onion, diced
• 4 garlic cloves thinly sliced
• 1 teaspoon Red Pepper Flakes
• ½ cup white wine; I used Chardonnay
• 1 cup chicken broth
• ½ cup milk or heavy cream
• 2 teaspoons honey mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons country mustard or old-style mustard
• 4 sprigs of thyme leaves only
• Kosher salt and freshly ground black pepper to taste

Instructions

Preheat oven to 375°F

Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.

While the oil heats, season both sides of the chicken with salt, pepper and Herbes de Provence. Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook for another 4 minutes. 

Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside. 

Set the heat to medium-low and add 1 tablespoon of butter to the skillet.

Add onion and sauté about 3-4 minutes or until translucent. Add the garlic and cook another 30 seconds, stirring often.

Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).

Add the broth, cream, three mustards and thyme leaves. Season with salt and pepper and stir well.

Nestle the partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure to leave a little space between each thigh for the sauce to seep through.

Cook, uncovered, at 375°F for 30-35 minutes. The chicken is done when the internal temperature registers 165°F on a meat thermometer. The sauce should reduce to about halfway.

Note: If the sauce is still too thin when the chicken is ready, remove the skillet from the oven, set the chicken aside and cover it with foil. Reduce the sauce stovetop, over medium-low heat, until it thickens to desired consistency.

Note: If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.

Enjoy

Grouper Piccata

Living in Florida has many benefits, sunny days, beautiful beaches, and it also comes with the benefits of AMAZING fresh fish. 

I was lucky enough to grab some grouper fillets from my local fish market but you can also score some at your store’s frozen section. If you are unable to find grouper fillets, you can use snapper, cod, catfish or even chicken. 

This sauce highlights the fish without taking over. In this recipe, I use a simple piccata sauce with lemon and capers to create an easy meal that everyone will love! Oh, and this is a one pan dish! Hello easy clean up! 🙂

I’m not usually a Chardonnay fan but since I received a bottle of Scout & Cellar Fiddleneck Chardonnay I thought I’d give it a try. I am now a Chardonnay fan! The Fiddleneck Chardonnay is the perfect pairing to this recipe! It’s not oaky like most Chardonnays I have tried in the past. It’s light and refreshing with notes of yellow apple, candied lemon peel, and ripe pineapple. It truly is delicious with the buttery lemon flavor of the grouper piccata! 

INGREDIENTS

• 4 6-ounce grouper fillets
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 3 tablespoons butter divided
• 1 tablespoon olive oil
• 1/2 cup fresh lemon juice
• 2 garlic cloves, chopped
• 1/2 cup white wine
• 1 cup chicken broth
• 2 tablespoons capers
• 2 tablespoons chopped parsley
  

INSTRUCTIONS

Sprinkle grouper fillets with salt and pepper. 

Dredge fillets on all sides in flour. 

Melt 2 tablespoons butter and olive oil in a large skillet. 

Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet.

Add garlic, lemon juice and wine to the skillet, scraping browned bits from the pan. Add the chicken broth and stir to combine. 

Cook for 2 minutes or until slightly thickened. 

Tip: if the sauce is too bitter, just add ¼ cup of chicken broth at a time. 

Remove from heat; stir in remaining 1 tablespoon butter, capers and parsley.

Serve sauce over fish.

I served mine with a side of angel hair pasta and baby broccoli.

www.scoutandcellar.com/whiskawaykitchen

Honey Garlic Salmon

I love salmon! This is one of my go to salmon recipes.  It’s garlic, sweet and sticky with simple ingredients. 

This salmon recipe pairs great with Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.

https://scoutandcellar.com/?u=whiskawaykitchen

Ingredients:

Sauce: 

• 4 tbsp honey 
• 2 tbsp soy sauce 
• 1 tbsp white vinegar, distilled 
• 1 teaspoon red pepper flakes 
• 1 teaspoon ginger, grated 
• 1 clove garlic, minced

Salmon

• 2 salmon filets 
• Olive oil
• Salt & pepper 

Instructions 

Take salmon out of the fridge, 20 minutes before cooking. 

Pat dry with a paper towel and sprinkle with salt and pepper. 

In a bowl, whisk together the sauce ingredients. 

In a skillet, drizzle olive oil and gear over medium high heat. 

Place salmon in a hot pan and cook the first side for 3-4 minutes. Turn and cook on the other side for 2-3 minutes. 

Pour sauce over salmon. Cook for 1 minute until the sauce starts to thicken. If the sauce thickens too much before the salmon has cooked to your temperature then just add 1 tablespoon of water to the pan and stir. 

Remove to plates & drizzle with sauce and serve. 

Tip: 

To determine the wellness of the salmon, check the side of the salmon to tell how cooked the salmon is- I like my salmon medium rare inside, if it’s coral inside (rare to medium rare). You can use a thermometer too. Insert the thermometer into the thickest part of the salmon- 120 F for medium rare and 130 degrees for medium

Remember the salmon will continue cooking for a minute after removing it from the skillet

https://scoutandcellar.com/?u=whiskawaykitchen

Roasted Tomatoes & Garlic

Do you have over ripe tomatoes? Don’t throw them out, turn them into Slow Roasted Tomatoes! Save for later and add to other dishes, or even for snacking. Not only are these delicious but your house will smell AMAZING!

Halve tomatoes then place along with garlic cloves on a baking sheet that has been lined with parchment paper.

Drizzle a little olive oil on the tomatoes and add herbs and seasonings if you’d like.

Bake for about three hours in a 225 degree oven.

Allow them to cool then put into a jar, cover with olive oil.

Store in the fridge then use them as you need them. YUM!

Dutch Oven Bread

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Who doesn’t love the smell of bread baking? 

Even if you’ve never made homemade bread before, this homemade crusty bread is for you. It’s the perfect beginner recipe because it only requires 4 ingredients, there’s no kneading, and 95% of the work is hands-off. This recipe delivers delicious flavor, and a slightly crisp crust.  Not to mention the loaf is as big as your head… Brian and I had some fun taking pictures of how big it turned out. LOL

You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. Get CREATIVE!

So let’s get right to it!

INGREDIENTS

• 3 cups all-purpose flour
• 2 tsp active dry yeast
• 1 ½ tsp sea salt
• 1 ½ cups warm water 105 degrees F

INSTRUCTIONS

In a large bowl, combine the flour, yeast, and salt in a large bowl and stir to combine. 

Optional: If you are using herbs and seasonings add them to the bowl and combine with flour mixture

Add the water and mix until the dough forms a ball.

Cover the bowl with a kitchen towel.

Let dough sit covered at room temperature for 18-24 hours.

After 18-24 hours (or at least 1 hour before you want to serve) preheat the oven to 450 degrees F.

Place a 5 quart dutch oven (or a baking dish) with a lid in the oven while it is preheating. 

While the oven is preheating, transfer the dough from the bowl onto a floured surface.

Form the dough into a ball, adding a few tablespoons more flour if needed. The dough should still be slightly loose. Then cover it with a floured towel while the oven is preheating.

Carefully remove the hot baking dish from the oven. Remove the lid and spray the dish with cooking spray or line it with parchment paper.

Gently put the dough ball into the baking dish so it’s evenly distributed.

Cover and bake for 30 minutes.

Remove the lid and bake for an additional 15 minutes, or until the loaf is golden brown.

Remove the loaf from the dutch oven and let it cool on a rack before slicing.

NUTELLA SWIRLED BANANA BREAD

Nutella Swirled Banana Bread is the ultimate banana bread recipe. It is extremely easy and moist with swirls of nutella spread throughout. It’s perfect at breakfast served with your morning coffee or for dessert with a scoop of vanilla ice cream. 

The best bananas for this recipe are ones that are over-ripe. The peels should be at least half brown and easy to remove. The insides should be squishy and browning. I find myself buying bananas and never eating all of them so this recipe is a great way to save the bananas and my wallet. 

There is no need for a mixer. You can mix everything together in one large  bowl. The first step is to mash the bananas in a large mixing bowl! I use the back of the spoon or you can use a potato masher. Then, I just throw everything else into the same bowl and mix it together. I told you it was easy!

Preheat your oven to 350°F and lightly grease and flour a 9×5-inch loaf pan. Grab your Nutella jar and microwave it for 10-20 seconds. Pour half of the banana batter into the loaf pan, and drizzle two spoonfuls of the warm Nutella over the banana batter. Add the rest of banana batter and repeat with the drizzle of warm Nutella. To achieve the marble look, take a knife and swirl it through the loaf pan.Bake in your pre-heated oven for 30-40 minutes until golden on top and a knife or toothpick comes out clean.

Leave to cool in the loaf pan and serve in slices. I like to cut mine into thick slices but that is totally up to you! 

ENJOY!!!

Ingredients

• 2 sticks unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 4 overripe bananas, mashed (about 1-1/2 cups)
• 1 cup Nutella

Instructions

1. Preheat the oven to 350°F
2. Lightly grease and flour a 9×5-inch loaf pan and set aside.
3. In a large bowl, mash the bananas with a fork. Add the sugar, butter, egg & vanilla extract and mix until combined.
4. Gradually add the flour and baking soda, mixing until all combined.
5. Pour half the batter into your pre-lined loaf pan and smooth into the corners.
6. Warm your Nutella in the microwave for about 10-20 second to soften it slightly. 
7. Drizzle a couple of spoonfuls over the batter in the loaf pan before adding the remaining batter on top.
8. Drizzle the remaining Nutella to the top of your loaf before stirring the batter with a knife to create the marbled effect.
9. Bake in your pre-heated oven for 40 minutes until golden on top. 
10. Leave to cool in the loaf pan and serve in slices.

Jerk-spiced Chicken with Roasted Sweet Plantain Salad and Mango Chutney Yogurt

Ever since I was a little girl, I have loved going to Disney World. It is definitely my happy place!

I have so many amazing memories, from camping at Fort Wilderness to birthday celebrations at Epcot’s Food & Wine festival. 

Epcot is my favorite park to visit especially when they are hosting one of their festivals; Food & Wine Festival, Art Festival or the Flower & Garden Festival. 

Epcot’s festivals combine my love for Disney, food and wine. Honestly, what could be better than hopping around the World Showcase and sampling new foods, drinks and rubbing elbows with Disney fans? 

Brian and I always enter Epcot, in the back by the United Kingdom. We have a beer at the Rose and Crown while I flip through the festival’s passport, which contains the menus for each World Showcase Booth and a sticker to use to mark off that you have visited. Yes, I am a complete passport geek, every time we stop at a World Showcase booth, I have to check off the foods and drinks we have tried. 

So when I saw Disney had a cookbook with recipes from all their festivals including the festivals at Disneyland, I couldn’t resist. I had to have it. 

After purchasing the cookbook, Brian and I took a margarita break in Mexico like we normally do. I’m a huge fan of the Three Caballeros ride and the margaritas in Mexico. As we sipped our margaritas, we looked through the cookbook. I was so excited to see so many of our favorite dishes from the festivals and some new ones I couldn’t wait to make at home! 

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During the Food & Wine festival, we absolutely loved the Jerk-spiced Chicken with Roasted Sweet Plantain Salad and Mango Chutney Yogurt at the Islands of the Caribbean booth. And guess what the recipe was in the cookbook! And here lays the inspiration for the recipe below! 

My parents are retired and love to travel. They recently bought me a Island Jamican Jerk Spice seasoning back from one of their cruise vacations. So this is the Jerk seasoning, I used but you can find a number of different types of Jerk seasonings at your local grocery store. 

In a large ziploc bag, toss chicken, 3 tablespoons of the Jerk seasoning and 1 tablespoon canola oil until chicken is completely coated. Refrigerate for one to two hours, the longer you allow the chicken to marinate the more flavor you will have. After the chicken has marinated, preheat the grill to medium-high heat, and remove chicken from the ziploc bag. Place chicken on grill grates and grill for approximately 10-12 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees Fahrenheit. Rest for 10 minutes. Remove chicken to a plate, cover lightly with foil, and allow them to rest for 10 minutes before serving.

Mango Chutney

You can use a store bought Mango chutney or you can make your own. It is simple and turns out delicious. Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes. This chutney is spicy from ginger, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes and sugar. It pairs great with almost anything from his chicken, to a spread on a cheese board.

To make the sugar vinegar syrup, combine sugar and vinegar in a medium saucepan. Bring to a boil, stirring until sugar dissolves. Add the peeled chopped mangoes, and chopped onion, ginger, and red pepper flakes. Leave the saucepan uncovered and simmer for 45 minutes to 1 hour until syrupy and slightly thickened. Stir occasionally during cooking.

Mango Chutney Yogurt

Whisk 1 cup plain yogurt and 2 ½ tablespoons of the Mango chutney with chopped cilantro. Taste and season with salt and pepper. Place in the refrigerator until dinner time. 

Sweet Plantain Salad

Preheat your oven to 400 degrees F and brush a baking sheet with canola oil. 

Your plantains have to be ripe. The best thing to do is buy them a few days before you are going to make this dish. Plantains may look like bananas but they do not peel like one. Ripe plantains are a lot easier to peel. To peel a plantain, you will need to cut off the ends of the plantain, run your knife lengthwise through the skin of the plantain without cutting into the flesh, and finally, use your hands to pull the skin off. If some of the skin doesn’t peel off, use a vegetable peeler to remove the “stuck” skin. Place your peeled whole plantains on the prepared baking sheet and roast for 15 minutes, then flip and roast for an additional 15 minutes. After a total of 25-30 minutes, plantains should be lightly golden brown and soft. Remove from the oven and let cool to room temperature. Cut into bite-size chunks. 

While the plantains are roasting, prepare the rest of the salad. In a small bowl, combine Apple Cider Vinegar and chopped garlic, whisk together. Slowly add the canola oil, whisking as you add it to the bowl. Chop your red onion, peppers, cilantro and place into a large bowl with the plantain chunks. Pour the dressing over the top and toss until everything is well combined. Refrigerate while you prepare the rest of the meal. 

Once everything is done, it’s time to plate it up! In true Epcot fashion, take a scoop of the Sweet Plantain Salad and place it in the middle of a plate. Lay the grilled chicken on top and serve with a dollop of the Mango Chutney Yogurt. I also drizzled some of the Mango chutney over the top of the chicken and sprinkled chopped cilantro on top. 

During the Stay at Home Order, I have definitely been missing trips to Epcot but this meal made me feel like I was taking a trip around the World Showcase. 

This is a great recipe to make for a summer cookout yet it’s easy enough for a weeknight dinner. Trust me, you will love it!

INGREDIENTS

Jerk Chicken

• 4 Chicken thighs and 4 Chicken drumsticks or 8 Chicken Breast
• 3 tablespoons of your favorite Jerk Spice
• 1 tablespoon canola oil

Sweet Plantain Salad

• 3 medium or 2 very large ripe plantains (they should have some black spots and be slightly soft) 
• ¼ cup Apple Cider Vinegar
• 1 garlic clove, chopped
• ¼ teaspoon salt
• ¼ cup canola oil, plus more for roasting the plantains
• ½ cup red onion, diced
• ½ cup red pepper, diced
• 1 tablespoon Jalapeno, chopped (optional)
• 4 tablespoons fresh cilantro, chopped

Mango Chutney, or you can buy the jar stuff

• 2 cups sugar
• 1 cup distilled white vinegar
• 4 cups mangoes (2 to 3), peeled and cut in 3/4-inch pieces 
• 1 medium sweet onion, chopped 
• ½ tablespoon ginger
• 2 garlic clove, minced
• 1/4 teaspoon red chili pepper flakes 

Mango Chutney Yogurt

• 1 cup plain yogurt
• 2 ½ tablespoons Mango chutney
• 2 ½ tablespoon cilantro, chopped
• Salt and pepper to taste

Jerk Chicken Instructions

• Toss chicken, jerk seasoning and canola oil in a large ziploc bag, until chicken is coated. Refrigerate for 1 to 2 hours. 
• Remove chicken from the refrigerator and let sit for 10 minutes at room temperature before grilling. 
• Preheat the grill to medium- high heat. 
• Remove chicken from the jerk marinade and place on a medium to high lightly oil grill. 
• Grill chicken for approximately 10-12 minutes per side, or until the internal temperature in the thickest part of the thigh reads 165 degrees Fahrenheit. You may also broil, or roast the chicken in a hot oven (425 degrees F).
• Rest for 10 minutes. Remove chicken thighs to a plate or serving tray, cover lightly with foil, and allow them to rest for 10 minutes before serving.

Sweet Plantain Salad

• Preheat the oven to 400 degrees Fahrenheit and brush a baking sheet with canola oil. 
• To peel plantains, cut off the ends from both sides. Then cut a long strip down the length of the plantain without piercing the fruit. Remove the fruit from the peel. 
• Place peeled whole plantains on the prepared baking sheet and roast until tender and golden brown on both sides, about 25 to 30 minutes, flipping once halfway through. 
• Combine Apple Cider Vinegar and chopped garlic, whisk together. Slowly add the canola oil, whisking as you add it to the bowl. 
• Chop your red onion, peppers, cilantro and place into a large bowl with the plantain chunks. Pour the dressing over the top and toss until everything is well combined. 
• Refrigerate while you prepare the rest of the meal. 

Mango Chutney, if not using store bought

• Combine sugar and vinegar in a medium saucepan; bring to a boil, stirring until sugar dissolves.
• Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.

Mango Chutney Yogurt

• Stir together yogurt, mango chutney and cilantro. 
• Taste and season with salt and pepper. 
• Refrigerate until ready to serve. 
• Serve Jerk Chicken on top of Sweet Plantain salad with a scoop of Mango Chutney Yogurt and garnish with chopped cilantro. 

Zucchini Taco Boats

Looking for an alternative to your Taco Tuesday?

These Zucchini Taco boats are made with fresh zucchini stuffed with seasoned ground beef, bell peppers, and topped with cheese and salsa. But the filling could literally be anything, from chicken and corn, to meatballs with tomato sauce! 

They are low carb and keto diet friendly. 

Start with 3 or 4 small zucchini. 

I used a small cookie scoop to scoop out the middle of the zucchini, but you can also use a small spoon. I got a little close to the edge on one of them, but don’t worry about it. The meat filling will cover it up. I love using the insides of the zucchini I scooped out to add filler, so place the insides to the side.  

Pour 1/2 cup of your favorite salsa in a baking dish- I used Pace. Lay the boats on top of the salsa and sprinkle each with salt. 

Now it’s time to make the filling.  Heat a pan over medium-heat and cook the meat. You can use any ground meat, I used ground beef.  Once the meat is cooked, transfer to a bowl and set aside. Wipe out the same pan and add a drizzle of EVOO.

Sauté the insides of the zucchini. Make sure to cook it down to reduce the liquid. Then add bell peppers,- any color,  I used red and yellow. Sprinkle it with chili powder, cumin, and salt. Stir together and cook for about two minutes. Add the red onion and garlic. It should start to smell like it’s almost Taco time! 

Continue to cook until vegetables are softened and water has absorbed. Lastly, add the meat back to the pan, and stir together. Once it is combined, it’s time to fill up the boats. Go ahead and fill those babies up- don’t be shy! Let the meat spill over if you need to.

I love cheese and, what’s a taco if it doesn’t have any cheese on it? Cover the filled boats with shredded cheese. I used Cheddar but Monterrey Jack or a Mexican blend would work great, too. 

Place the baking dish in the 400°F preheated oven and cook for 20-25 minutes. 

This recipe  is great if you’re looking for a low-carb option for tacos, or need to get more veggies into your diet. Try them out for Taco Tuesday and enjoy!

INGREDIENTS

• 4 Zucchini
• 1lb Ground Beef
• 1/2 cup Mixed Red & Yellow Bell Peppers, finely diced
• 1/2 cup Red Onion, diced
• 2 Cloves Garlic, minced  
• 1 tablespoon Chili Powder
• 2 teaspoons Cumin 
• 1/2 teaspoon Salt
• 8 ounces Cheddar Cheese, shredded
• 1/2 cup Salsa

INSTRUCTIONS

Preheat oven to 400°F

Prepare your zucchini, cut each zucchini in half lengthwise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat… save the insides and set aside. 

Pour salsa into a baking dish.

Place the zucchini boats in the same baking dish and sprinkle a small amount of salt over them.

In a skillet over medium-high heat, brown the ground beef. Once cooked, transfer to a bowl. Wipe out the same pan and add a drizzle of EVOO.

Add the inside of the zucchini, water will release. Let it cook down to reduce the liquid, then add bell peppers, chili powder, cumin, and salt. Stir together and cook for about two minutes. Then add the red onion and garlic.

Continue to cook until vegetables are softened and water has absorbed. Add the meat back to the pan, stir together. 

Once combined, fill each zucchini boat with the beef and vegetable mixture.

Top the zucchini boats with cheddar cheese.

Bake for 25 minutes or until zucchini has softened and cheese is melted.

Serve hot! 

Cheesy Popovers

I totally have a recipe bucket list, I mean, shouldn’t everyone? 🤣

I have always wanted to make popovers. So, I decided to try my hand at making them and I’m so mad I haven’t made them before. 

They are easy to make and delicious! 

You may be asking yourself, what is a popover?

They are like a muffin but light, airy, and crispy around the edges. In this recipe, they pull apart to a buttery cheesy magical pastry.

The name comes from literally “popping over” the sides of the pan and are baked in a hot oven until they “pop” up. They are a simple side item for a weeknight meal or holiday entertaining.

You may have heard that popovers are usually made in a special pan. Good news – you can use a regular muffin pan and they work just as well.

If you use a muffin pan, you may want to skip every other opening just in case they “pop” over onto each other.

Guess what? No mixer or blender is required. Just one bowl, a whisk and a rubber spatula is all you need.

You can get pretty creative with popovers! In the recipe below, I used Mozzarella and Parmesan cheese, but you can use any cheese combination you like and then add your favorite seasoning, instead of garlic powder and cayenne in the recipe below. Or, switch it up completely, and make them sweet for a dessert by using sugar and cinnamon. The possibilities are endless! Get creative! 

Ingredients 

• 12 cup muffin pan or popover pan 
• 4 eggs
• 2 cups whole milk
• 4 tablespoons butter, melted
• 2 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons garlic powder 
• 1/2 cup shredded mozzarella cheese
• 1/2 cup finely grated Parmesan 
• 4 tablespoons minced chives
• 1 teaspoon cayenne pepper or smoked paprika

Directions

1.    Preheat the oven to 425 degrees F.

2.    In a medium bowl, whisk together the eggs, milk and melted butter until combined. Whisk in the flour and salt and then fold in the cheeses and chives until even. Cover the batter and refrigerate for 30 minutes.

3.    Put a muffin pan on the middle rack in the oven to warm for 10 minutes.

4.    Remove muffin pan from oven (careful, hot!) and pour the batter into the cups of the hot pan, filling almost to the top – make sure they are almost to the top.

5.    Lightly sprinkle with the cayenne or smoked paprika (a very small amount of cayenne). Bake the popovers until crisp and golden, about 18 to 20 minutes. Remove from the oven.

6.    Take each out of the pan, place on a wire rack, and pierce with a small paring knife to let steam escape. Serve hot.