You can’t believe how fast it disappears! — JAZZABELL . . . very spicy and incredible

    Barry loves this sweet and spicy sauce. He first tasted it at a friend’s home and went on about it so much that she often makes a batch just for him.

     Research indicates that this sauce (also referred to as Jezebel) was a Southern staple back in the 50s and 60s so I guess you might say it is an “oldie but goodie.”

     This palate pleasing sauce is always a hit at parties and is a quick fix appetizer as once made, you just pour it over whatever size of cream cheese block that the situation warrants. (I’ve even shaped the block of cream cheese into seasonal leaves or Christmas tree shapes.)

JAZZABELL

1 (18 oz.) jar apricot preserves (or use pineapple or peach preserves)

1 (18 oz.) jar apple jelly

1 to 2 tablespoons dry mustard

1 small (2.5 oz.) jar horseradish

1 tablespoon cracked black pepper

For serving:

2 to 3 large (8 oz.) cream cheese blocks

Assorted crackers 

1. Combine all ingredients and refrigerate. Keeps for weeks in refrigerator. 
   
   
   
   
2. To serve: Pour sauce over cream cheese and serve with crackers.

Recipe without photos . . .

JAZZABELL

1 (18 oz.) jar apricot preserves (or use pineapple or peach preserves)

1 (18 oz.) jar apple jelly

1 to 2 tablespoons dry mustard

1 small (2.5 oz.) jar horseradish

1 tablespoon cracked pepper

For serving:

2 to 3 large (8 oz.) cream cheese blocks

Assorted crackers 

1. Combine all ingredients and refrigerate. Keeps for weeks in refrigerator. 
2. To serve: Pour sauce over cream cheese and serve with crackers.

Adding a few more layers of flavor to . . .Layered Dip + Barry's Home-fried Corn Chips

A tomato rose garnishes this old favorite!

     There’s nothing new or mysterous about this old favorite that is always first to go at parties. However, I’ve made a few changes adding to the layers of flavor already included in this dip. First—I heat the beans + some green chilies and a dash or two of hot sauce and cumin. This gets rid of that canned bean taste. Second—I add taco seaoning to the sour cream.

     Seems like I never arrange this dip in the exact same way, so obviously you can rearrange the layers, adding more sour cream, guacamole, etc. to suit your preference.

     And, the very best way to serve this dip is with home fried chips. Barry cut up corn tortillas into wedges and then dropped them in the fryer.  He sprinkled the fried chips with Tex-Joy (a commercial steak seasoning).

Barry's Homemade Corn Chips: Cut corn tortillas into wedges. Add to fryer and fry until crisp. Drain on paper towels arranged over cooling racks and season with Tex-Joy.

Layered Dip   Serves 10 to 15

1 (16 oz.) can refried beans

1 (4 oz.) can diced green chilies, undrained

A couple of dashes of hot sauce (such as Tabasco®)

About ¼ to ½ teaspoon ground cumin

1 ½  cups grated Tex-Mex cheese, divided use

1 cup sour cream

1 ½ to 2 teaspoons taco seasoning

1 cup guacamole*

About ¾ to 1 cup chunky salsa (could add some fresh chopped tomatoes to this as well)

About ¾ to 1 cup sliced black olives

About ¾ to 1 cup sliced green onions, both white and green portions

1. Heat refried beans in a saucepan over medium heat. Add the green chilies, a couple of dashes of hot sauce, and cumin. Stir well. (This step helps avoid a canned bean taste!)
   
2. Layer 1: Spread the beans on the bottom of a deep plate or dish with sides (I used an 8”x12” dish). Let cool slightly.
   
3. Layer 2: Sprinkle half the cheese over beans, leaving a rim of beans so they are still visible. Continue leaving a rim of the previous ingredient as additional layers are added.
   
4. Layer 3: Mix sour cream and taco seasoning and then spread over the cheese, being careful not to disturb the cheese underneath. Hint: Add dollops of sour cream mixture to the cheese layer and then use a spreader to create a thin layer.
   
5. Layer 4: Add the guacamole and spread over the sour cream layer.
   
6. Layer 5: Spread on the salsa and chopped tomatoes.
   
7. Layer 5: Add rest of the grated cheese.
   
8. Layer 6: Pile chopped black olives in the center.
   
9. Layer 7: Sprinkle with chopped green onions.
   
   
   
   *Guacamole—Barry starts from scratch using fresh avocados, lime juice, finely chopped red onions, salsa and a little of this or that!
   

Recipe without photos . . .

Layered Dip   Serves 10 to 15

1 (16 oz.) can refried beans

1 (4 oz.) can diced green chilies, undrained

A couple of dashes of hot sauce (such as Tabasco®)

About ¼ to ½ teaspoon ground cumin

1 ½  cups grated Tex-Mex cheese, divided use

1 cup sour cream

1 ½ to 2 teaspoons taco seasoning

1 cup guacamole

About ¾ to 1 cup chunky salsa (could add some fresh chopped tomatoes to this as well)

About ¾ to 1 cup sliced black olives

About ¾ to 1 cup sliced green onions, both white and green portions

1. Heat refried beans in a saucepan over medium heat. Add the green chilies, a couple of dashes of hot sauce, and cumin. Stir well. (This step helps avoid a canned bean taste!)
2. Layer 1: Spread the beans on the bottom of a deep plate or dish with sides (I used an 8”x12” dish). Let cool slightly
3. Layer 2: Sprinkle half the cheese over beans, leaving a rim of beans so they are still visible. Continue leaving a rim of the previous ingredient as additional layers are added.
4. Layer 3: Mix sour cream and taco seasoning and then spread over the cheese, being careful not to disturb the cheese underneath. Hint: Add dollops of sour cream mixture to the cheese layer and then use a spreader to create a thin layer.
5. Layer 4: Add the guacamole and spread over the sour cream layer.
6. Layer 5: Spread on the salsa and chopped tomatoes.
7. Layer 5: Add rest of the grated cheese.
8. Layer 6: Pile chopped black olives in the center.
9. Layer 7: Sprinkle with chopped green onions.

Zucchini Quest continues w/ delicious CREAM OF ZUCCHINI SOUP

     Delicious! This is a simple soup that is full of flavor. I used fresh herbs for added flavor but dried herbs could also be used, or seasoning could be varied. 

     We had the warm soup with a sandwich and sliced tomatoes for a light and very delicious lunch.

     This will definitely be on our menu again soon. And, I’m thinking that the soup would be good chilled, too.

Cream of Zucchini Soup

1 to 2 tablespoons olive oil

1 medium onion, cut into chunks

3 medium zucchini, skin on cut in large chunks

2 cloves garlic, smashed

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

Leaves stripped from 4 to 5 springs of fresh thyme

Kosher salt and black pepper to taste

24 to 32 oz. (3 to 4 cups)  chicken broth

2 to 3 tablespoons sour cream

Pinch of red pepper flakes, optional

Grated Parmesan cheese, if desired for topping

Paprika, if desired for topping

1. Heat oil on medium heat in soup pot; add onion, zucchini, and garlic, herbs + salt and pepper, and cook until veggies are partially tender.
   
2. Add chicken stock and bring to a boil. Use full amount for a thin summer-time soup or less if a thicker soup is desired.
   
3. Lower heat, cover, and simmer until tender, about 20 minutes.
   
4. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
5. Stir in sour cream and red pepper flakes if using. Taste for salt and pepper and adjust to taste.
6. Serve hot. garnished with Parmesan and paprika.

Other zucchini recipes on this blog:
Marinated Veggie Salad

Garden-style Stuffed Zucchini Boats

Zucchini Lasagna

Garden Fritters with lime-chili mayo

Oven Fried Zucchini Spears

Blue Ribbon Zucchini Bread

Reinvented Zucchini Bread
Zucchini Muffins

Recipe without photos . . .

Cream of Zucchini Soup

1 to 2 tablespoons olive oil

1 medium onion, cut into chunks

3 medium zucchini, skin on cut in large chunks

2 cloves garlic, smashed

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

Leaves stripped from 4 to 5 springs of fresh thyme

Kosher salt and black pepper to taste

24 to 32 oz. (3 to 4 cups)  chicken broth

2 to 3 tablespoons sour cream

Pinch of red pepper flakes, optional

Grated Parmesan cheese, if desired for topping

Paprika, if desired for topping

1. Heat oil on medium heat in soup pot; add onion, zucchini, and garlic, herbs + salt and pepper, and cook until veggies are partially tender.
2. Add chicken stock and bring to a boil. Use full amount for a thin summer-time soup or less if a thicker soup is desired.
3. Lower heat, cover, and simmer until tender, about 20 minutes.
4. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.
5. Stir in sour cream and red pepper flakes if using. Taste for salt and pepper and adjust to taste.
6. Serve hot. garnished with Parmesan and paprika.

On a Zucchini Quest — Zucchini Lasagna

     

     With loads of zucchini, I am on a zucchini quest. Today it is zucchini lasagna which I sliced thin (a mandoline is a must) and grilled in order to remove excess moisture. 
     Using zucchini instead of noodles means that this dish is loaded with veggies and contains no gluten. I also used less dairy (1 cup cottage cheese and just about 4 oz. of mozzarella) than called for in many similar recipes – this is simply due to preference so adjust to fit your own taste; it was definitely still quite cheesy. Barry, who is not a lasagna fan, went back for seconds and said, “This is really good!”

     Lasagna today.  Plans for zucchini soup tomorrow!

Zucchini Lasagna    4 to 6 servings

½ to ¾ lb. mild sausage, or use ground pork or lean ground beef 

½ of a large onion

2 cloves of garlic

1 or 2 tablespoons olive oil – only if needed

14.5 oz. can diced or crushed tomatoes

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

Salt & pepper to taste

2 small to medium zucchini

Salt & pepper

Olive oil

1 cup cottage cheese

1 egg

4 to 6 oz. part-skin mozzarella cheese, shredded

1. Meat Sauce: In a medium sauce pan, brown meat, then add onions and garlic and cook until onions are tender. Add olive oil only is meat begins to stick.
2. Add tomatoes, basil, oregano, and salt and pepper to taste. Cover and simmer on low for 30 to 40 minutes until sauce thickens and flavors meld.
   
   
   
   
3. Zucchini:Using a mandoline, thinly slice the zucchini long ways (use the thin blade to achieve a ⅛” cut).
   
4. Lay out strips on a pan; lightly salt and set aside for about 10 minutes. (this will help draw out some of the liquid stored in the zucchini). Blot dry.
5. Meanwhile, heat a grill pan and spray or lightly brush with olive oil. Add zucchini strips to griddle, brush top side lightly with olive oil and season lightly with salt and pepper. Grill a few minutes, just until grill marks begin to form on underneath side, turn and continue to grill until marks form. Remove and drain on paper towel.
   
   
   
   
6. Cottage Cheese Filling: Mix cottage cheese and egg.
7. Assembling Lasagna:   In a sprayed baking dish or casserole (I used an 8”x8½” baking dish), spread half of the meat sauce on the bottom and layer the zucchini to cover.
   
8. Spread half the cottage cheese mixture over the zucchini, then top with the mozzarella cheese, and repeat the layering process.
   
   
   
   
9. Cover with foil and either bake immediately or refrigerate and bake later. If baking later, remove casserole so it can come to room temperature or add additional time if casserole is cold when it goes into the oven.
10. Baking: Bake covered casserole for 45 minutes in a preheated 375°. Uncover and bake an additional 15 minutes. Let stand about 5 to 10 minutes before serving. 
    
    
    

Other zucchini recipes on this blog:
Marinated Veggie Salad

Garden-style Stuffed Zucchini Boats

Garden Fritters with lime-chili mayo

Oven Fried Zucchini Spears
Grand Prize  Zucchini Bread

Reinvented Zucchini Bread
Zucchini Muffins
Chocolate Chip-Walnut Zucchini Cake w/ Old-Fashioned Cocoa Glaze

Recipe without photos . . .

Zucchini Lasagna    4 to 6 servings

½ to ¾ lb. mild sausage, or use ground pork or lean ground beef 

½ of a large onion

2 cloves of garlic

1 or 2 tablespoons olive oil – only if needed

14.5 oz. can diced or crushed  tomatoes

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

Salt & pepper to taste

2 small to medium zucchini

Salt & pepper

Olive oil

1 cup cottage cheese

1 egg

4 to 6 oz. part-skin mozzarella cheese, shredded

1. Meat Sauce: In a medium sauce pan, brown meat, then add onions and garlic and cook until onions are tender. Add olive oil only is meat begins to stick.
2. Add tomatoes, basil, oregano, and salt and pepper to taste. Cover and simmer on low for 30 to 40 minutes until sauce thickens and flavors meld.
3. Zucchini:Using a mandoline, thinly slice the zucchini long ways (use the thin blade to achieve a ⅛” cut).
4. Lay out strips on a pan; lightly salt and set aside for about 10 minutes. (this will help draw out some of the liquid stored in the zucchini). Blot dry.
5. Meanwhile, heat a grill pan and spray or lightly brush with olive oil. Add zucchini strips to griddle, brush top side lightly with olive oil and season lightly with salt and pepper. Grill a few minutes, just until grill marks begin to form on underneath side, turn and continue to grill until marks form. Remove and drain on paper towel.
6. Cottage Cheese Filling: Mix cottage cheese and egg.
7. Assembling Lasagna:   In a sprayed baking dish or casserole (I used an 8”x8½” baking dish), spread half of the meat sauce on the bottom and layer the zucchini to cover.
8. Spread half the cottage cheese mixture over the zucchini, then top with the mozzarella cheese, and repeat the layering process.
9. Cover with foil and either bake immediately or refrigerate and bake later. If baking later, remove casserole so it can come to room temperature or add additional time if casserole is cold when it goes into the oven.
10. Baking: Bake covered casserole for 45 minutes in a preheated 375°. Uncover and bake an additional 15 minutes. Let stand about 5 to 10 minutes before serving.