Friday, June 20, 2014

Baked Stuffed Zucchini

I had a couple huge boxes of yellow zucchini from our local produce auction.  So, I wonder what I can do besides zucchini pie and zucchini bread.  

I decided to make stuffed baked zucchini.  It is so good!

Baked Stuffed Zucchini

4 Zucchini 
1 Onion
3 Cloves Garlic
2 Large or 4-6 Small Tomatoes
2 Tbsp Fresh Herbs (Basil, Thai Basil, Oregano, Sage, and Parsley)
1/2 Pound Bacon
2 cups cooked rice 

1) Preheat oven to 350°

2) Cut ends off zucchini, slice them in half lengthwise, and scoop the middle out to make a boat. Put cut side down in baking dish and bake 15-20 minutes. 

3) Chop up half of what was scooped out of the zucchini, tomatoes, garlic, and herbs.  Put in a bowl and set to the side. 

4) Dice onions and cook in skillet until starting to soften.  

5) Chop raw bacon and add to onions.  Cook until onions and bacon are cooked fully.  

6) Add zucchini/tomato mixture. Stir and cook for 2-3 minutes.  Remove from heat and add 2 cups cooked rice.  

7) Flip partially cooked zucchini over.  Fill with cooked mixture.  Bake another 20-30 minutes. 

Friday, June 13, 2014

Chocolate Truffles

I found a basic truffle recipe online.  I changed it up a little.  A definite way to go with this. 

Chocolate Truffles

8 ounces semi-sweet or bitter-sweet chocolate morsels 
1/2 cup heavy cream
1/2 tsp good vanilla extract
2 Tbsp powdered sugar
1/4 cup powdered sugar, cocoa powder, and chopped walnuts

1. Bring the heavy cream to a boil in a small saucepan over low heat, stirring constantly.

2. In a separate bowl, pour in your chocolate, 2 Tbsp powdered sugar, and vanilla extract.

3. Once the cream has come to a boil, pour it over the chocolate, and stir vigorously until the chocolate has melted.  Do not use a whisk.  

4. Put the chocolate in the refrigerator for several hours until it sets.  When you bring it back out, you will want to let it come to room temperature to form it into 1/2 to 1 inch balls.

5. Roll it lightly in powdered sugar, cocoa powder, or chopped nuts.  Eat one daily. Store in an airtight container in the refrigerator.