Cheesy Zucchini Muffins

A few week's ago, E's aunt found this delicious recipe in the local newspaper and graciously passed it on to me. I made them the next day and fell.in.love. They are so so so tasty. We quickly polished off the first batch so I made another double batch today and plan on making a few more batches while we have zucchini so I can put a bunch in the freezer. They are so savory and would make a perfect accompaniment to any chili, soup, or stew on a cold winter night! The original recipe is only for zucchini Parmesan muffins but I changed the recipe the first time because I didn't have enough parm, and loved the addition of the cheddar, so I think I will keep it that way always.

Cheesy Zucchini Muffins
2 cups flour
1/4 cup grated Parmesan cheese
1/4 cup grated cheddar cheese
1 T sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp ground sage (or 1 tsp fresh, chopped finely)
1/2 tsp salt
2 eggs
1 1/2 cups grated unpeeled zucchini
3/4 cup buttermilk or sour milk**
1/4 cup oil
1/2 tsp Worcestershire sauce

** To sour milk: Add 1 T white vinegar or lemon juice to a cup of milk and let it sit for 10 minutes.

1. Measure flour, cheese, sugar, baking powder, baking soda, sage, salt and garlic powder into a large bowl. Mix well and make a well in the centre.

2. In a separate bowl, combine eggs, zucchini, milk, oil and Worcestershire sauce.

3. Add wet ingredients to dry. Mix until just moistened.

4. Fill greased muffin cups (or cups lined with silicone liners) with a heaping spoonful of batter.

5. Bake at 375 for about 20 minutes, until toothpick comes out clean. Let stand in pan for 5 minutes and remove to cool.

Makes one dozen (delicious) muffins.

Goat Cheese Stuffed Chicken

I was looking at the goat cheese in my fridge last week and I got a hankering to cook up some yummy goodness with it. After a little bit of thought, I decided to make some stuffed chicken breasts. This recipe requires a moderate amount of work but not as much as you might think. It will give you a gourmet looking meal right at home.

Goat Cheese Stuffed Chicken Breasts
4 boneless skinless chicken breasts
1/4 cup red onion, finely diced
1/4 red pepper, finely diced
4 oz fresh mushrooms, finely diced
2 cloves garlic, minced
1/2 package frozen spinach, thawed
Salt
Pepper
1/3 cup goat cheese**
1 egg, beaten
1/2 cup bread crumbs
2 T Parmesan cheese
Salt
Pepper

**If for some absurd reason you are not a fan of goat cheese, you could substitute cream cheese.

Saute mushrooms, onions, red pepper and garlic until soft.

Add spinach, salt and pepper. Continue saute for 2-3 minutes.

Transfer to small bowl and add goat cheese.

Mix until goat cheese is melted and well combined. Set aside.

Place chicken breasts, one at a time in between plastic wrap or in a ziploc bag and flatten. I need to take a course in flattening chicken. I mutilated these poor guys.

Add a heaping spoonful of the mixture along the center of the chicken breast.

Roll up and secure with toothpicks. Don't worry if some filling leaks out (like in the photo below). The breading will help keep it in.

Prepare your breading station. Place beaten egg in one bowl and combine bread crumbs, parm, and pepper in another bowl.

Dip chicken breast in the egg and then into the bread crumbs. Coat completely. Place in glass baking dish.

Bake at 350 for 30-45 minutes until chicken is no longer pink and an internal temperature of 165 is reached.

Makes 4 servings.

Paula Deen's Mac and Cheese

In all of my years experimenting in the kitchen, I have never made homemade macaroni and cheese. It is one of those things that I remember not liking growing up, so I never gave it a try. However, the dude has mentioned wanting homemade mac and cheese on occasion and the other day, finally said, "Can you please make me some mac and cheese?" so I decided the time had come.

I asked Shaina if she had a good recipe and she directed me here, to Paula Deen's mac and cheese recipe.

Macaroni and Cheese - adapted from Paula Deen
2 1/2 cups dry elbow macaroni
3 large eggs
3 c shredded cheese (I used a combo of cheddar and mozza)
1/2 cup non fat sour cream
1 c milk
4 tsp butter, cut into small pieces
Salt
Pepper
1/2 cup bread crumbs *optional (the original recipe does not call for a bread crumb topping but I knew hubby would prefer it)

Preheat oven to 350 degrees. Lightly butter an 8x12" baking dish. In a pot of boiling salted water, cook the macaroni until al dente. Drain, transfer to a bowl.

Add two cups of the cheese and toss until melted.

In another bowl, whisk the eggs with the sour cream.

Add the milk, butter, salt and pepper.

Stir the mixture into the macaroni.

Pour macaroni into the prepared baking dish.

Sprinkle remaining cheese and breadcrumbs on top.

Bake for 35 minutes, until bubbling and cheese is melted. Let the macaroni and cheese stand for 15 minutes before serving.

Makes 4-6 servings (depending if you're serving as a main or side dish).

Hashbrown Breakfast Casserole

Something has come over me lately! I seem to be fatally attracted to good breakfast dishes. This is the third one I've posted in the last month!

Hash Brown Breakfast Casserole - from my sister-in-law

10 slices reduced salt hickory smoked bacon, diced (about 1/2 lb)
1 cup chopped polish sausage (or you can just use a full pound of bacon, or sausage)
1 medium onion, chopped
8 oz mushrooms, sliced
1/2 red pepper, coarsely chopped
1/2 green pepper, coarsely chopped
2 cloves garlic
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
1 1/2 cups shredded Cheddar cheese
1 1/4 cups shredded Swiss cheese
1 1/2 cups small curd cottage cheese

In a large skillet, cook bacon and onion until bacon is crisp; drain. Reserve a small amount of bacon grease and cook mushrooms and peppers, until soft. Combine bacon and onion mixture with mushrooms and peppers, add polish sausage.

In a bowl, beat eggs. Add potatoes and all cheeses.

Stir in bacon mixture.

Transfer to a greased 9x13 baking dish.

Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Makes 6 servings (or more if you are serving other things with breakfast).

This recipe is being linked at Tasty Tuesday, Tempt my Tummy Tuesday, and Tuesday's at the Table.

New Year's Eve Cheese Ball

New Year's Eve Cheeseball - from KitchenAid Stand Mix Recipe Booklet
1 cup very sharp old cheddar cheese, shredded
1 cup Swiss cheese, shredded
8 oz package light cream cheese
2 green onions, very finely chopped
2 tsp Worcestershire sauce
1/4 tsp paprika
1/2 tsp garlic powder
1/4 pecans, very finely chopped

1. Place all ingredients, except pecans, in mixer bowl. Beat on medium speed for about 1 minute, until well mixed.

2. Scrape cheese mixture from the bowl onto a piece of waxed paper.

3. Using your hands and the waxed paper, form into a round ball.

4. Spread pecans on a small plate.

5. Roll cheese ball in pecans until evenly covered.

6. Wrap ball in waxed paper and store in refrigerator until ready to use.

Serve with crackers and/or fresh vegetables.

Makes 24 servings.

This recipe is being linked at the Grocery Cart Challenge Recipe Swap.

Baked Brie

Baked Brie - from Mumma
1 1/2 cups brown sugar
1/2 cup walnuts
1/2 cup brandy
2 lb ring of brie

1. Mix together brown sugar, walnuts and brandy.

2. Pour over cheese.

3. Cover and chill for at least two hours.

4. Bake at 400 for 30 minutes.

Serve with crackers.