Zucchini-nested Egg - breakfast is ready!

Zucchini-nested Egg served with
sliced tomatoes & basil.

Breakfast is ready! Spiralized zucchini became a nest for an egg. Not quite hashbrowns but quite tasty . . . and a good way to use up some of our summer squash. Plus, it's low in carbs, too.



Zucchini-nested Egg     1 serving
Summer squash such as zucchini or yellow
Salt & pepper to taste
Italian seasoning or another seasoning of your choice.
Egg

1. Using a spiralizer, turn out enough zucchini "noodles" for a nest.
   
2. Spray a stick-free skillet with pan release and heat it to medium temperature.
3. Add the zucchini "noodles" arranging them in a nest and season with salt, pepper and other seasoning as desired.  Cook for about 3 minutes.
   
4. Then, flip and add a lid; steam for 2 to 3 minutes until they reach desired consistency (I like mine a bit crunchy.)
   
5. Make an opening in the nest, add egg + salt and pepper, then cover and cook to desired doneness.
   
   
   
   

Recipe without photos . . .

Zucchini-nested Egg     1 serving

Summer squash such as zucchini or yellow
Salt & pepper to taste
Italian seasoning or another seasoning of your choice.
Egg

1. Using a spiralizer, turn out enough zucchini "noodles" for a nest.
2. Spray a stick-free skillet with pan release and heat it to medium temperature.
3. Add the zucchini "noodles" arranging them in a nest and season with salt, pepper and other seasoning as desired.  Cook for about 3 minutes.
4. Then, flip and add a lid; steam for 2 to 3 minutes until they reach desired consistency (I like mine a bit crunchy.)
5. Make an opening in the nest, add egg + salt and pepper, then cover and cook to desired doneness.

Zucchini-Crusted Meaty Hot Dish

It’s zucchini season! Yesterday I grated up several and tried a couple of new recipes. The others were just okay but not blog worthy. This one is definitely a keeper. Barry went back for seconds and asked for leftovers today.

My version of this dish was inspired by recipes on Pinterest , , , but I cut the cheese down significantly. Although I used beef other ground meats (pork, turkey, etc.) should work, too.

Zucchini-Crusted Meaty Hot Dish   Makes an 8x8” hot dish or double and assemble in a 9x13” pan

Zucchini Crust

About 1 1/2 to 2 cups grated zucchini

1/2 teaspoon salt

1 egg

1/3 cup Parmesan cheese, grated or shredded

About 1/4  cup+ grated sharp Cheddar cheese

3/4 lb. ground beef

3/4 cup onion, chopped

1 cups mushrooms, fresh, sliced

1/2 cup peppers—green, orange, yellow or red, chopped

1 (8 oz) can tomato sauce

Salt and pepper if needed

Parmesan cheese, grated or shredded for sprinkling

About 1/4  cup+ grated sharp Cheddar cheese,

1. Lightly spray an 8x8” pan with cooking spray; set aside. Preheat oven to 400°.
2. Zucchini Crust: Place grated zucchini in a strainer, sprinkle with salt and toss. Let stand for 15 minutes and then squeeze to remove most of the moisture.
3. Add dry zucchini to a medium bowl; then add eggs and Parmesan cheese.
   
4. Press zucchini mixture evenly into prepared pan. Sprinkle with 1/4 cup Cheddar.
5. Bake, uncovered, for 25 minutes.
   
6. Meaty Topping: Cook ground meat over medium heat for a few minutes
7. Then add onion and peppers and cook until almost transulent; add mushrooms. Drain mixture if needed.
   
8. Add tomato sauce and stir until combined. Taste and season with salt and pepper only if needed.
   
   
   
   
9. Spoon on top of baked zucchini zucchini layer.
   
10. Sprinkle lightly with Parmesan and scatter the remaining ¼ cup Cheddar over the top. Bake 20 minutes longer, until heated through. Let rest about 10 minutes before serving.
    

Recipe without photos . . .

Zucchini-Crusted Meaty Hot Dish   Makes an 8x8” hot dish or double and assemble in a 9x13” pan

Zucchini Crust

About 1 1/2 to 2 cups grated zucchini

1/2 teaspoon salt

1 egg

1/3 cup Parmesan cheese, grated or shredded

About 1/4  cup+ grated sharp Cheddar cheese

3/4 lb. ground beef

3/4 cup onion, chopped

1 cups mushrooms, fresh, sliced

1/2 cup peppers—green, orange, yellow or red, chopped

1 (8 oz) can tomato sauce 

Salt & pepper if needed

Parmesan cheese, grated or shredded for sprinkling

About 1/4  cup+ grated sharp Cheddar cheese,

1. Lightly spray an 8x8” pan with cooking spray; set aside. Preheat oven to 400°.
2. Zucchini Crust: Place grated zucchini in a strainer, sprinkle with salt and toss. Let stand for 15 minutes and then squeeze to remove most of the moisture.
3. Add dry zucchini to a medium bowl; then add eggs and Parmesan cheese.
4. Press zucchini mixture evenly into prepared pan. Sprinkle with 1/4 cup Cheddar.
5. Bake, uncovered, for 25 minutes.
6. Meaty Topping: Cook ground meat over medium heat for a few minutes.
7. Then add onion and peppers and cook until almost transulent; add mushrooms. Drain mixture if needed.
8. Add tomato sauce and stir until combined. Taste and season with salt and pepper only if needed 
9. Spoon on top of baked zucchini zucchini layer.
10. Sprinkle lightly with Parmesan and scatter the remaining ¼ cup Cheddar over the top. Bake 20 minutes longer, until heated through. Let rest about 10 minutes before serving.

Garden-fresh Green Beans -- done a little differently!

Garden-fresh green beans. Need I say more?

Mom always cooked them "old-school" with bacon, onions and sometimes new potatoes. This is a bit of a variation of her method that uses a minimum of chicken broth instead of lots of water + the beans are actually cooked slightly before adding the liquid. I threw is some fresh herbs and we thought they were quite delicious. 

Garden Green Beans

2 to 3 strips of bacon, cut into pieces

1medium onion, diced

3-4 cloves of garlic

1 lb. fresh green beans

2 to 3 tablespoons chopped fresh oregano

About 2 cups chicken broth

Salt and pepper to taste

1. Fry bacon in a low pot/skillet.
   
2. Add onions and cook until almost transulent; add garlic and cook for a couple more minutes.
3. Add the green beans.
4. Stir them around and get them as flat as possible in the pan; cook until they turn bright green.
   
5. Season with salt and pepper.
6. Add just enough chicken broth to barely cover and stir. Bring broth to a boil
7. Cover beans and turn the heat to medium low, venting the pan so steam can escape. Cook for 15 to 20 minutes or until most of the chicken broth has cooked out (add more if they get dry) — being careful to monitor the process so all the broth does not evaporate.
   

Recipe without photos . . . 

Garden Green Beans

2 to 3 strips of bacon, cut into pieces

1medium onion, diced 

3-4 cloves of garlic

1 lb. fresh green beans

2 to 3 tablespoons chopped fresh oregano

About 2 cups chicken broth

Salt and pepper to taste

1. Fry bacon in a low pot/skillet.
2. Add onions and cook until almost transulent; add garlic and cook for a couple more minutes.
3. Add the green beans.
4. Stir them around and get them as flat as possible in the pan; cook until they turn bright green.
5. Season with salt and pepper.
6. Add just enough chicken broth to barely cover and stir. Bring broth to a boil
7. Cover beans and turn the heat to medium low, venting the pan so steam can escape. Cook for 15 to 20 minutes or until most of the chicken broth has cooked out (add more if they get dry) — being careful to monitor the process so all the broth does not evaporate.

2017 Natl. Festival of Breads CHAMPION -- Seeded Corn & Onion Bubble Loaf

Recently Barry and I attended the 2017 National Festival of Breads in Manhattan, KS. They host this event every other year. It was our first time to attend and we’ve already marked the calendar for 2019! It was an amazing event. For the history of this Kansas hosted event go to festival's website. 

Eight competitors prepared their winning breads and Ronna Farley was proclaimed champion with her Seeded Corn and Onion Bubble Loaf. She is quoted as saying,“My family loves my corn pudding, so I used that recipe as an inspiration for this unique bread.”

Since Barry and I would have a difficult time eating this much bread, I made it for today’s 4^th of July. We’ll serve it along with smoked ribs (GatesBBQ rub & sauce) + I made fresh blackberry pies to go with the potluck dinner we are hosting.

Seeded Corn and Onion Bubble Loaf  Yield: 1 loaf, 25 servings

¼ cup milk

1 (¼ ounce) package RED STAR® Platinum Superior Baking Yeast®

½ cup unsalted butter

¾ cup finely diced yellow onion

1 clove garlic, minced

1 cup cream-style sweet corn

¼ cup granulated sugar

3 large eggs, divided

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon toasted sesame seeds, divided

1 tablespoon black sesame seeds, divided

2 cups King Arthur® White Whole Wheat Flour, plus extra for kneading

2 cups King Arthur® Unbleached Bread Flour

¾ cup frozen sweet corn kernels, thawed

1 tablespoon water

1. Heat milk until it reaches 110°F - 115°F. Stir in yeast and wait 5 - 10 minutes for mixture to foam (proof).
   
2. Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir 2 minutes.
   
3. In the bowl of a stand mixer fitted with paddle, combine skillet mixture, cream-style sweet corn, sugar, 2 eggs, salt, black pepper, 2 teaspoons sesame seeds, and 2 teaspoons black sesame seeds. Exchange paddle for dough hook. Stir in white whole wheat flour, bread flour, and yeast mixture; mix on low speed to blend ingredients.
   
   
   
   
4. Knead dough until smooth and elastic, 8 minutes. If needed, add in additional white whole wheat flour, if dough is very sticky.  Stir in thawed corn; mix on low speed 1 - 2 minutes or until incorporated in dough.
5. Place dough in greased bowl. Cover; let rise until doubled, about 1 hour. Generously grease a 12 cup (10-inch) Bundt pan.
   
6. Deflate dough. Cut into 25 even pieces. Using lightly floured hands, shape dough into uniform rolls; layer in pan rounded sides up.  Cover; let rise until doubled, 40 - 50 minutes.
   
7. Near the end of the rise, preheat oven to 350°F. In a small bowl, beat remaining egg with 1 tablespoon water. Brush on dough; sprinkle with remaining seeds.
   
8. Bake 40 - 50 minutes or until golden brown. Tent the bread with foil after 25 minutes. The bread is done when an instant-read thermometer inserted registers about 200°F. Cool in pan on rack 10 minutes; loosen edges of bread with knife and transfer to rack to cool.   .
   

Nutrition Information Per Serving 

(1 ROLL, 59g): 150 calories, 45 calories from fat, 5g fat, 2.5g saturated fat, 0g trans fat, 30mg cholesterol, 150mg sodium, 21g total carbohydrates, 2g dietary fiber, 3g sugars, 4g protein, 26mcg folate, 1mg vitamin C, 13mg calcium, 1mg iron.

Recipe without photos . . .

Seeded Corn and Onion Bubble Loaf  Yield: 1 loaf, 25 servings

¼ cup milk

1 (¼ ounce) package RED STAR® Platinum Superior Baking Yeast®

½ cup unsalted butter

¾ cup finely diced yellow onion

1 clove garlic, minced

1 cup cream-style sweet corn

¼ cup granulated sugar

3 large eggs, divided

1 teaspoon salt

¼ teaspoon black pepper

1 tablespoon toasted sesame seeds, divided

1 tablespoon black sesame seeds, divided

2 cups King Arthur® White Whole Wheat Flour, plus extra for kneading

2 cups King Arthur® Unbleached Bread Flour

¾ cup frozen sweet corn kernels, thawed

1 tablespoon water

1. Heat milk until it reaches 110°F - 115°F. Stir in yeast and wait 5 - 10 minutes for mixture to foam (proof).
2. Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir 2 minutes.
3. In the bowl of a stand mixer fitted with paddle, combine skillet mixture, cream-style sweet corn, sugar, 2 eggs, salt, black pepper, 2 teaspoons sesame seeds, and 2 teaspoons black sesame seeds. Exchange paddle for dough hook. Stir in white whole wheat flour, bread flour, and yeast mixture; mix on low speed to blend ingredients.
4. Knead dough until smooth and elastic, 8 minutes. If needed, add in additional white whole wheat flour, if dough is very sticky.  Stir in thawed corn; mix on low speed 1 - 2 minutes or until incorporated in dough.
5. Place dough in greased bowl. Cover; let rise until doubled, about 1 hour. Generously grease a 12 cup (10-inch) Bundt pan.
6. Deflate dough. Cut into 25 even pieces. Using lightly floured hands, shape dough into uniform rolls; layer in pan rounded sides up.  Cover; let rise until doubled, 40 - 50 minutes.
7. Near the end of the rise, preheat oven to 350°F. In a small bowl, beat remaining egg with 1 tablespoon water. Brush on dough; sprinkle with remaining seeds.
8. Bake 40 - 50 minutes or until golden brown. Tent the bread with foil after 25 minutes. The bread is done when an instant-read thermometer inserted registers about 200°F. Cool in pan on rack 10 minutes; loosen edges of bread with knife and transfer to rack to cool. 

Last minute 4th of July centerpieces . . . from the kitchen

A friend needed some last minute 4th of July decorations . . . so in just a about an hour we colored rice and arranged it in jars to create  . . .

Colored Rice 4th of July Centerpieces
White rice
White vinegar
Red & blue food coloring

1. To a large plastic bag, add 1 cup rice, 1 teaspoon vinegar and drops of food coloring (enough to achieve desired color.) Double or triple amounts if you choose.
   
2. Seal bag and shake (add more food coloring if needed.
   
3. Spread rice on cookie sheets and air dry . . . or if you are in a hurry (like we were) — place tray in 200° oven for about 5 minutes.
4. Layer red, white and blue rice in a jar and top with a candle! 

   

   We filled six canning jars (above) and then I layered the leftover rice into an oversized stemmed glass (below).

   

Instructions without photos . . . 

Colored Rice 4th of July Centerpieces

White rice
White vinegar
Red & blue food coloring

1. To a large plastic bag, add 1 cup rice, 1 teaspoon vinegar and drops of food coloring (enough to achieve desired color.) Double or triple amounts if you choose.
2. Seal bag and shake (add more food coloring if needed.
3. Spread rice on cookie sheets and air dry . . . or if you are in a hurry (like we were) — place tray in 200° oven for about 5 minutes.
4. Layer red, white and blue rice in a jar and top with a candle!