Zucchini on the brain? Yesterday was the day for zucchini. Two of my friends posted pics online of their famed zukes; one grew them and the other received what I believe to be the largest zucchini I've ever seen. My passion lies in baking, but every now and then I oblige to my husband's wishes and actually cook something or prepare a meal that isn't just dessert.
I googled for a few recipes for stuffed zucchini before deciding to wing it and make my own. I've been practicing a little more and a little more, delving into the savory side of life. Delving, not taking up residence.
I had some leftover ground beef from a few nights ago when we made
stuffed burgers. I heated up my cast iron skillet {which I recently
purchased from Williams Sonoma Outlet}, and love to use it every chance I
get. I heated some minced garlic, browned the beef, was going to
sprinkle in a few onion flakes when I noticed that the shaker top was
NOT on, I had nearly poured the entire bottle into my pan. Thinking
this was a terrible mistake, I was just about to remove some when I
smelled the meat, and it smelled delicious. I seasoned my meat with
salt, pepper, and cumin, added some minced/diced Ortega green chiles {chopped pretty small so Tiny Baker wouldn't really notice them, bwa ha haaa}
Roasted
Corn? Every chance I get! Thank you to Tyler Florence for posting the
easiest directions ever! Preheat oven to 350 deg. F. Place corn in the
husk directly on the oven racks. Bake/Roast for about 35min, or until
tender. I left mine in for about 40 min. Take it out, peel, and eat.
The corn doesn't need anything; no butter, no salt. It is so delicious,
earthy, and natural.
We finished the meal off with some juicy ripe watermelon, cut into chunks. We like to eat it plain, or sprinkle with a little Tajín seasoning for a lemony spicy kick.
A HUGE "Thank You" to our nice friends, Paul & Katie, for gifting us with these delicious homegrown zukes straight from their farm in Jamul.
If you would like to try these delicious Stuffed Zucchini Boats Full of Yummy, please visit BeckyCharms for the complete recipe.
-Becky Charms