Baked Zucchini with Mozzarella

You may have noticed I don't post a ton of vegetable recipes. The main reason for this is that most of the time, I use Bird's Eye Steamfresh to add veggies to dinner. The fact that its super easy is one reason but I their veggies are green, crisp and don't have that "frozen" taste. I also love that there is no produce to go to waste when the veggies are frozen. So there's my product plug. Now, there are some other things we often have in the house such as asparagus and squash. I love zucchini in lots of different ways and thought I would share a version I tried recently. You might even try using a little breadcrumbs or parmesan to get a crispy crust. Sort of that fried zucchini thing without the fried. I might have eaten an entire one by myself...

What You Need:
2 medium sized zucchini
Johnny’s Garlic Spread & Seasoning {If you don't have this or can't find it, just use salt and pepper with garlic powder and some parsley}
2 cups shredded mozzarella cheese

Directions:
Slice your washed zucchini up into 1/2 inch rings. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt {or use the alternative}. Bake in the oven at 350 for about 10-15 minutes or until crisp tender. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, place cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Enjoy!

Greek Pizza on the Grill

So I guess you could view this post as cheating a little, as it combines recipes I've already posted into one new idea. I wanted to use the leftovers from the gyros and came up with this. I basically love it because it throws together two of my very favorite recipes from the summer!

What You Need:

Pizza Dough {Recipe Here}

Marinated, Cooked Chicken, {or skip to make meatless}:

Marinade:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts

Toppings:
Kalamata Olives or an olive tapenade
Feta cheese
Tomatoes
Red Onion
Fresh Basil would be great
{I also added a little goat cheese to mine}


Directions:
If you are not using leftovers from gyros like I did, prepare the chicken marinade and let the chicken marinate for at least 2-4 hours. Cooking the chicken is your preference whether you want to grill it, bake it at 375 {20 minutes or until center is no longer pink} or sautee in a fry pan. Set aside.

Prepare pizza dough and have your grill and toppings ready. Again, the recipe and directions are here. It is very easy!

Once one side of your pizza dough is grilled, remove and place on a cookie sheet to put on your toppings. Make sure you are putting the toppings on the browned side! Place your pizza, ungrilled side down, back onto the grill until that side is browned and toppings are hot. Enjoy!

Snickers Cupcakes with Caramel Buttercream Frosting

Have I mentioned I love the blog My Baking Addiction? Well, I do. The recipes are simple and everything I have tried turns out delicious. Check it out. Anyway, that is where I found this yummy little cupcake recipe. While it doesn't really fit in with my "Week Of Greek" meal, {like I really thought of trying Baklava or something for you} hopefully you won't mind because these are so great!

*Printable Version*

What You Need: {For the cake}:

1 package devil’s food cake mix
1 6 ounce package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Minis {Make sure Minis and not Fun Size, although you could use Fun Size and cut them in half}

For the frosting:

2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt


Directions:

 Preheat oven to 350 degrees F. Line (2) 12 cup muffin tins with paper liners. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water. Evenly divide the batter amongst the prepared pans. {I have found just under 1/4 cup is about the right amount}.Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool on a wire rack. Makes 24 cupcakes.


Frosting Directions:
 Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup. Enjoy!

Easy Rice Pilafe {Lemon Rice}

I learned this super simple recipe from my grandma, who wasn't one to cook with "amounts". I am going to do my best to share this even without because it is the best pilafe you will ever eat. I promise. It is buttery, creamy, lemony goodness and it could not be any easier. I've seen pilafe recipes where you dry out the rice overnight and so on but you don't need to do any of that! You can have this done in 10 minutes with a few simple ingredients. Bear with the vague amounts...some of it you will just have to do to taste.

What You Need:
1 cup instant white rice {or you can mix brown and white, which I have done}
1 tablespoon butter
2 cups chicken broth
1/2 cup lemon juice
salt and pepper
fresh herbs if you like

Directions:
Melt butter in the bottom of a large saucepan or skillet. Add uncooked rice and toss with the butter. Let the rice brown a bit, stirring often so it does not burn, for 1-2 minutes. Add 1 cup of the chicken broth and 1/4 cup of the lemon juice. Add salt and pepper. Cover and let simmer for about 5 minutes. Now, do a taste test. You are checking to see if the rice needs more liquid and it most likely does. Add liquid in 1/2 cup increments and cover and simmer again, checking each time for the rice being fully cooked. You will also add more lemon juice, if desired, in tablespoon increments as well as more salt and pepper to taste. Throw is some chopped fresh herbs if you like. I do sometimes depending what I have on hand! Once the rice is fully cooked, remove from heat and serve immediately. Enjoy!