Sausage and Zucchini Pie

It's a cloudy day and I'm just sitting around waiting for our local weatherman to take over my TV for the afternoon.  I do enjoy stormy weather, but I hope we don't see any tornadoes today. 

So what better to do right now than share our supper from last night.  I will say it is probably one of the best recipes I have tried recently.  So easy and so delicious.  I have most of my house work time in the mornings when The Bun is taking his first nap of the day, so yesterday I whipped this up in the morning and put it in the fridge until I was ready to bake it off that evening.  I allowed it to sit at room temp for about 30 minutes before baking.

Sausage and Zucchini Pie

1 lb. ground sausage
1/4 c. butter
4 c. thinly sliced zucchini
1 large onion, chopped
2 large eggs
2 tsp. dry mustard
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. garlic powder
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1 (8 oz.) can crescent rolls

Preheat oven to 375.  Lightly grease 11x7 inch baking dish.  In a large skillet, cook sausage over medium-high heat until browned and crumbly.  Drain, and set aside.

In the same large skillet, melt butter over medium heat.  Add zucchini and onion; cook for 10 to 12 minutes, stirring frequently, or until most of the liquid has evaporated.

In a large bowl, whisk together eggs, mustard, oregano, basil, salt, pepper and garlic powder.  Stir in sausage, zucchini mixture, and cheeses; set aside.

Unroll crescent roll dough and press into bottom and up sides of prepared baking dish, pressing edges together to seal.  Pour zucchini mixture into dish.  Bake for 25-30 minutes or until set in middle.

Sweet Mustard BBQ Sauce

This weekend I plan to make a Boston butt for us to eat off of all weekend while The Dish Washer immerses himself in March Madness.  (Let's Go Duke!!  And Roll Tide for the NCAA-jipped team of the year!  Let's win the NIT.)  Normally I prefer vinegar-tomato based sauces.  My grandmother's is my all-time favorite.  Have I shared that yet?  And The Dish Washer's family has introduced me to the new love of Clear BBQ Sauce, but I wanted to try something different.  So today, while The Bun is napping, I decided to go ahead and make my sauces...the clear and this new one.  It's kicky and I can't tell you how it tastes with the meat, but I think I am going to really like it.

Sweet Mustard BBQ Sauce

1 c. apple cider vinegar
2/3 c. prepared mustard
1/2 c. sugar
2 Tbsp. chili powder
2 tsp. black pepper
1/4 tsp. ground red pepper (omit for less kick)
1/2 tsp. hot sauce
2 Tbsp. butter
1/2 tsp. soy sauce

Stir together first 8 ingredients in a saucepan over medium heat; bring to a boil, reduce heat and simmer 10 minutes.  Remove from heat and stir in butter and soy sauce.

I'm going to put it in the fridge until we are ready for it, but I'll probably serve it warmed.  

Chicken Cakes with Creole Sauce

I realize not everyone will enjoy the idea of tuna cakes, so here is a great alternative from The Dish Washer's aunt.  I've shared the creole sauce before because I served it with Broiled Eggplant.  I enjoy this creole sauce much better than the creole mayo.

Chicken Cakes

4 Tbsp. butter, divided
1/3 c. minced red bell pepper
1/3 c. minced celery
1/4 c. minced onion
3 c. cooked and chopped chicken
1-3/4 c. panko bread crumbs
1/2 c. mayo
2 large eggs, slightly beaten
2 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 tsp. seasoned salt

In small skillet, melt 2 Tbsp. butter.  Add red bell pepper, celery and onion.  Cook 5 minutes or until tender.  In large bowl, combine chicken, panko and red bell pepper mixture; set aside.  In small bowl, combine mayo, eggs, mustard, Worcestershire sauce and seasoned salt.  Add to chicken mixture, tossing gently to combine.  Form mixture into 10 patties.  In large skillet melt remaining butter over medium heat and cook chicken cakes 3-5 minutes per side or until browned.  Serve with creole sauce.

Creole Sauce

Applesauce Muffins

And, finally, these were the sweet muffins that made the cut.  For some reason I failed to get a picture of these.  They still tasted fine the next morning, but they were definitely better right out of the oven.  I made a few mistakes because of a typo in my recipe, but I figured it out before it was a total disaster.  Super easy.

Applesauce Muffins
makes 1 dozen

1 c. milk
1 beaten egg
1/4 c. melted shortening
2 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 c. regular applesauce
cinnamon-sugar (1 part sugar, 1/4 part cinnamon was how I made mine)

Blend together the first 3 ingredients.  In a separte bowl, combine flour, baking powder, salt and sugar.  Add to wet ingredients and stir until just combined.  Batter should be slightly lumpy.  Drop 1 Tbsp. batter into each greased muffin tin.  Drop 1 rounded teaspoon of applesauce into batter and fill with remaining batter.  Sprinkle with cinnamon-sugar.  Bake at 375 for 25 minutes or until toothpick comes out clean.

Cornmeal Breakfast Biscuits

This past weekend, we took our turn to provide breakfast for our Sunday school class.  I was on a muffin kick, so I decided to take a sweet muffin and a savory muffin.  These were delicious.  They were also easy, but pretty involved.  Don't plan to just whip these up, because working with the sticky dough wasn't very fast for me.

Cornmeal Breakfast Biscuits
makes 1 dozen

1 Tbsp. butter
3 large eggs, beaten
1 c. cooked sausage, crumbled
3/4 c. shredded cheddar cheese
1 (3 oz.) pkg. cream cheese, softened
1/2 tsp. salt
1/2 tsp. ground black pepper
3 c. self-rising flour
1/4 c. yellow cornmeal
1/2 c. butter, cold
1-1/4 c. milk
melted butter

Preheat oven to 450.  Lightly grease a 12-cup muffin pan. 

In a medium skillet, melt 1 Tbsp. of butter over medium heat.  Add eggs, cook stirring frequently, until eggs are firm.  Remove from heat; add cooked sausage, cheese, cream cheese, salt and pepper, stirring until cheese is melted and mixture is combined.  Set aside.

In a medium bowl, combine flour and cornmeal.  Using a pastry blender (or your hands), cut in butter until mixture is crumbly.  Gradually add milk, stirring until dry ingredients are moistened.  Spoon about 2 Tbsp. biscuit dough into each muffin cup, pressing dough into bottom and up the sides.  (I put flour on my fingers to help make handling the dough easier.)  Spoon sausage filling evenly over biscuits.  Top with remaining biscuit dough, pressing to seal the edges.  Bake 12 to 14 minutes, or until lightly browned.  Brush with melted butter.  Let cool in pans 5 minutes.  Serve warm.

**I took a risk making these because I don't always think reheated biscuits taste very good.  But I didn't want to get up at the crack of dawn, so after I baked them the night before I let them cool completely without brushing them with butter.  I covered them tightly and placed in refrigerator.  The next morning I took them out of the fridge and then brushed them with melted butter.  Re-covered them with foil and reheated them in a 300 degree oven for about 40 minutes or until warmed through.  They didn't dry out at all as I was worried about.

Baked Parmesan Broccoli

The Bun has always been a very good eater!  When we were visiting grandparents recently, his plate was filled with ham, rutabagas and fried okra.  He ate it all.  But in the last few weeks, he has decided all he wants is primarily fruit.  I know there are worse things for him to want to eat all day, but in an effort to get him to eat more vegetables I decided to try this recipe.  It didn't work on him...we'll keep trying, but I thought it was delicious!

Baked Parmesan Broccoli

4 bunches broccoli, cut into florets
6 Tbsp butter, divided
1 small onion, finely chopped
1 garlic clove, minced
1/4 c. all-purpose flour
2 c. milk
1 egg yolk, beaten
1 c. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. panko bread crumbs

Place cut broccoli in a pot of water and bring to a boil.  (Or cook in steamer basket.)  Boil for 10 minutes or until desired degree of doneness.  Drain and place in 9x13 baking dish. 

Meanwhile, in a sauce pan, melt 4 Tbsp. butter over medium heat.  Add onion and cook until tender.  Add garlic and cook 1 minute more.  Stir in flour until blended; gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  (Watch for it to burn on the pan...keep stirring!!)  Stir in a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly.  Cook and stir 1 minute longer.  Remove from heat and stir in the cheese, salt and pepper.

Pour over broccoli.  In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top.

Bake, uncovered, at 400 for 15-18 minutes or until heated through.

Grilled Sweet Potatoes with Creamy Basil Vinaigrette

This was served with the flank steak from yesterday.  I thought that they were very good.  Especially when the grill marks mixed with the vinagrette.  I followed the directions exactly, but next time will boil the potatoes longer.  There was some some rawness to a few of the big pieces.  Overall, delicious!!

Grilled Sweet Potatoes

3 lbs. sweet potatoes (about 4 to 5)
Vegetable cooking spray
Creamy Basil Vinaigrette

Bring potatoes and water to cover to a boil in a large pot.  Cook 12 to 15 minutes or just until slightly tender.  Drain.  Plunge into ice water to stop the cooking process.  Drain well.  Let stand 10 minutes.  Peel and cut into wedges.  Place potatoes on cooking grate, that has been sprayed with cooking spray, and grill for 6 or 7 minutes on each side or until grill marks appear.  Drizzle potato wedges with Creamy Basil Vinaigrette, and serve immediately.

Creamy Basil Vinaigrette

1/2 c. plain fat-free yogurt
1 Tbsp. chopped fresh basil
2 Tbsp. balsamic vinaigrette
2 Tbsp. honey
1/4 c. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper

Spice-Rubbed Flank Steak

We've really been soaking up these mild temperatures and been doing a lot of grilling.  This weekend we had this flank steak and grilled sweet potatoes.

Spice-Rubbed Flank Steak

3 Tbsp. brown sugar

2 tsp. ground cumin

2 tsp. oregano

2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. nutmeg

1-1/2 Tbsp. olive oil

1 (2 lb.) flank steak, trimmed

Vegetable cooking spray

Combine first 6 ingredients in a shallow bowl.  Stir in olive oil until combined.  Gently rub olive oil mixture evenly on steak.  Let stand 20 minutes.  Coat cold cooking grate with cooking spray, and place on grill over medium-high heat.  Place steak on grill and cook, covered, 8 minutes on each side or to desired degree of doneness.  Let stand 5 minutes; cut steak diagonally across the grain.



Tuna Cakes with Creole Mayonnaise

You'll remember that I am not crazy about seafood, although I am trying more and more.  I can't be a good eating example to The Bun if I don't at least try.  I have always enjoyed tuna fish, oddly enough.  I thought this sounded interesting to try.  I will use less lemon zest in the cakes next time.  Also, the longer the mayo sat, the saltier it became.  Maybe a little less Creole seasoning next time, too.

Try Chicken Cakes as an alternative.

Tuna Cakes with Creole Mayonnaise 

2 (12 oz.) cans solid white tuna in spring water, drained well
1-1/4 c. Italian bread crumbs
2 large eggs, lightly beaten
2 tsp. lemon zest
2 tsp. Dijon mustard
1 c. mayonnaise, divided
1-1/4 tsp. Creole seasoning, divided
1/4 c. olive oil
1 tsp. lemon juice

Drain and rinse tuna.  Place tuna and breadcrumbs in a large bowl; stir in eggs, lemon zest, mustard, 1/3 c. mayo, and 1 tsp. Creole seasoning.  Shape mixture into 8 patties.

Cook 4 patties in 2 Tbsp. hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden; drain on paper towels.  Repeat with remaining tuna cakes and oil.

Combine lemon juice and remaining 2/3 c. mayo with 1/4 tsp. Creole seasoning.  Serve with hot tuna cakes.

Tangy Garlic Wings

The truth of this recipe is that I believe this would have been delicious.  However, I was cooking low on slow on the grill and the next thing I know I see flames shooting from the grill.  The chicken was completely charred.  It isn't always rosy in this kitchen.  But I did manage to taste the sauce before I put it on the chicken and I watched as it got thick and sticky on the chicken.  Man, I wish I hadn't burned it.  The original recipe calls for chicken wings, but I had thighs and drumsticks.  I think you can use it on any chicken you prefer.

**Made later and it is very good.  This time I chose to use boneless skinless chicken breast.

Tangy Garlic Wings

1 c. ketchup
1/2 c. melted butter
2 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
2 tsp. chili powder
1 tsp. garlic salt
2 dashes hot sauce
4-1/2 pounds chicken wings

In a large bowl, combine first 7 ingredients.  Add wings, tossing to coat; chill for 4 hours.  Grill until done.