Crazy Herb Seasoning

I was supposed to share this recipe for Crazy Herb Seasoning before Fathers Day.  Due to my new job, I did not get it posted. I made this seasoning to go along with my Dad’s Popcorn Snack Pack. Combine all ingredients listed below.

4 Tbsp. parsley
3 Tbsp. basil
3 Tbsp. oregano
2 Tbsp. onion powder
1 Tbsp. celery seed
1 Tbsp. sugar
1 Tbsp. salt
2 tsp. black pepper

I put this seasoning in a shaker jar with a label on the front

and instructions on the back how to make a dressing and a dip.

Iced Tea Day

This is a great twist on the mojito.  Enjoy this Basil & Tea Mojito on National Iced Tea Day.

1 lg. Lime, quartered (approx 4 tbsp. juice)
6 lg. Fresh basil leaves
4 green tea bags
2 c. boiling wate
3 tbsp. honey
1 c. rum
1 c. tonic water or seltzer, chilled

In a glass pitcher, squeeze lime juice and basil leaves. With a wooden spoon, thoroughly crush against side of pitcher, add lime rinds. Let tea bags steep in boiling water for approximately 15 minutes. Stir in honey until it dissolves. Pour honey tea and rum into pitcher and stir. Just before serving add tonic water and pour into ice-filled glasses. Garnish, if desired, with additional basil leaves.

Summer Squash

2 med. Zucchini squash
2 med. Pattypan squash
2 med. Yellow crookneck squash
¼ c. olive oil
4 green onions, white part, sliced
¼ tsp. dried basil
¼ tsp. oregano
¼ tsp. thyme leaves
¼ tsp. Rosemary
2 Tbsp. Red wine vinegar
Salt & pepper to taste

Rinse and scrub squash. Slice evenly.

On a cookie sheet place squashes, onions and seasonings. Toss with oil and place in a 350 degree oven for about 30 minutes until the vegetables are tender. Before serving toss with vinegar. Salt and pepper as needed.

You can also do this on the stove top if desired.

Vegetable Lasagna

This recipe is is relatively easy to make and much lighter than regular lasagna with pasta noodles.

3 zucchini, washed, ends cut
Oil
2 Tbsp. Pork rinds, crumbled
15 oz. Can tomato sauce
2 Tbsp. Italian seasonings
1 egg
½ tsp. Garlic salt
8 oz. Ricotta cheese
¼ c. chopped green pepper
¼ c. chopped green onions
2 ½ oz. Can sliced mushrooms, drained
15 oz. Can artichoke hearts, drained, sliced
1 Tbsp. Chopped basil or 1 tsp. Dry
1 c. shredded Swiss cheese
1/4 c. Shredded Parmesan cheese

Cut each zucchini lengthwise into ¼: slices. Pat dry with paper towels. Combine tomato sauce and Italian seasoning. Beat egg with garlic salt. Add Ricotta cheese.

 

 

Oil a 7 x 11” baking dish, then sprinkle with pork rinds. Arrange zucchini in dish. Spoon half of sauce on zucchini. Spread half the Ricotta mixture over sauce, half the green pepper, green onions, mushrooms, artichokes and basil. Sprinkle with half the Swiss and Parmesan cheeses. Repeat layers ending with cheese.

Bake at 350 degrees F. about 30 minutes until heated through, cheese is melted and vegetables are tender. Let stand 10 minutes before serving.

National Walnut Day

Here is a great recipe to celebrate National Walnut Day.  We buy our walnuts at Costco as you can tell by the picture.

Spicy Cajun Walnuts

2 egg whites
1 tbsp. Water
2 tsp. Ground cayenne pepper
1 tsp. Dried parsley
1 tsp. Dried oregano
1 tsp. Dried basil
3 tsp. Garlic salt
2 tsp. Paprika
4 c. walnut halves (1 lb)

Preheat oven to 360 degrees F. Coat a large, shallow baking pan with nonstick cooking spray.

In a large bowl, place egg whites, water, cayenne, herbs, garlic salt and paprika. Beat with a whisk until blended. Add walnuts and toss until evenly coated. Spread evenly in baking pan.

Bake in the preheated oven until nuts look dry and toasted, stirring once halfway through, 18-10 minutes. Remove from oven and cool. Store in airtight container.

Prime Rib Day

I have never cooked a prime rib until today. Mac did some research online as to cooking method. The way I cooked it is in the instructions. I liked this method because your oven is not on for 2 or 3 hours. A lot of people serve prime rib with a horseradish sauce. Since we liked blue cheese, I decided to make this garlic blue cheese dressing

Prime Rib with Garlic Blue Cheese Dressing

4 to 5 lb. Bone-in prime rib roast
6 large garlic cloves
½ c. fresh basil leaves
¼ c. fresh rosemary leaves
2 tsp. Kosher salt
2 tsp. Freshly ground black pepper
3 Tbsp. Dijon mustard
3 Tbsp. Butter
3 Tbsp. Olive oil

Let roast stand at room temperature for 2 hours. Preheat oven to 500 degrees F.

In food processor, finely mince garlic, rosemary, basil, salt and pepper. Add mustard, butter and oil, processing to form a paste. Smear the paste over the top and sides of the roast.

Cook the roast in a pan, bone side down, for 5 minutes per pound of roast. Turn off oven without opening it. Let roast set in oven for 2 hours. You may want to check the temperature of your oven to make sure it stays above 200 degrees with a thermometer. If it drops below 200 within the 2 hours, turn the oven back on at 250 degrees for the remainder of the 2 hours. You want the internal temperature to be 130 to 140 for medium rare.

FOR DRESSING: Place ¾ cup heavy cream and 1 medium garlic, minced, in a medium saucepan. Bring to a boil over medium-high heat, then lower heat and simmer until the cream coast the back of a spoon, 5 to 10 minutes. Remove the pan from the heat and stir in 6 oz. of crumbled blue cheese. Season to taste with freshly ground black pepper.

Carve the meat into slices. Serve with the dressing.

National Meatball Day

Because it is National Meatball Day, I will be sharing a recipe for  Turkey Meatballs & Slow-Roasted Tomatoes.

Tomatoes:
2 pints (4 c.) cherry tomatoes, halved
3 garlic cloves, sliced
¼ c. olive oil
Pinch each of fine seas salt & dried oregano

Preheat oven to 300 degrees F with racks in the upper and lower thirds. Line 2 sheet pans with aluminum foil or parchment paper. On one of the pans, arrange the tomatoes in a single layer with the garlic cloves.

Evenly drizzle everything with the olive oil and sprinkle with the salt & oregano. Toss to coat, then turn the tomatoes cut side up. Bake the tomatoes on the lower rack, rotating the pan halfway through, until they are puckered, crinkly and sweet, 30 minutes to 1 hour (the longer the tomatoes roast at a low temperature the sweeter they’ll get).

Meatballs:
1 small yellow onion, peeled
1 ½ lbs. Ground turkey
1 c. grated Parmesan cheese
¼ c. chicharrones, crumbled
½ tsp. Herbes de Provence
1 tsp. Kosher salt
½ tsp. Freshly ground black pepper
½ tsp. Ground mustard
2 Tbsp. Olive oil, plus extra for serving
2 Tbsp. Chopped basil leaves
4 Tbsp. Cream cheese
2 Tbsp. Sour cream

Use the larges holes of a box grater to grate the onion into a large bowl. Add th turkey and other ingredients except the cream cheese & sour cream, and use your hands to gently mix everything together until combined. Do not over-squish the meat.

Divide and shape the meat mixture into 24 golf-ball-size balls and place them on the other sheet pan, leaving just a bit of space between the meatballs. Once the tomatoes have been cooking at least 30 minutes, turn up the oven to 375 degrees F. Slide the meatballs into the oven on the upper rack, above the pan of tomatoes. Bake everything until the tomatoes are puckered and sizzling, about 15 minutes. Remove the tomatoes from the oven and set them aside. Flip the meatballs, rotate the pan and continue to bake until they are no longer raw inside, and additional 20 to 25 minutes.

Serve the meatballs warm on a bed of the tomatoes, with dollops of the cream cheese & sour cream combined on top. Drizzle with olive oil and garnish with extra basil.