This is my attempt at an online recipe diary. Not so much a blog; but rather just a means of tracking a hobby.

Month: July, 2013

Polenta with Summer Veggies

I mixed a few different recipes to come up with this one…

1 roll pre-made polenta
oil for pan frying
veggies (zucchini, onion, bell peppers, mushrooms, eggplant…whatever you have on hand)
jar of pasta sauce
cheese of your liking (we used a sharp cheddar)

sautee veggies to however you like your veggies cooked.  slice polenta and pan-fry according to directions.  heat pasta sauce.  plate polenta, top with some cheese, veggies and sauce.

listen, sometimes we all need a simple recipe and sometimes fluffing up the recipe with a lot of directions just doesn’t seem needed.  if you want to use fresh polenta (which i highly recommend and avoid frying), then do it! it would be delicious and probably save some calories.  if you want to use frozen veggies and save time, feel free!  my husband actually mentioned that after eating this, he’d be able to go vegetarian, so take that for what it’s worth (seeing as how he just ate at Lawry’s Prime and got the prime rib special…this means a lot).  seeing as how i’ll be making this again, i’ll be sure to take a picture and post it.  


Tomato Zucchini Casserole

 “A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.” — DELTAQUEEN50 
  • 1/2 cup grated Cheddar cheese (i used mozzarella)
  • 1/3 cup grated Parmesan cheese

  • 1/2 teaspoon dried oregano (i didn’t use any – see note by tomatoes)

  • 1/2 teaspoon dried basil (i didn’t use any – see note by tomatoes)

  • 2 cloves garlic, minced (i used jarred, not fresh)

  • salt and pepper to taste (i didn’t use any)

  • 2 medium zucchinis, thinly sliced (i used about 5 smaller zucchini)

  • 5 plum tomatoes, thinly sliced (i used 1 can organic italian style stewed tomatoes which came with the oregano and basil seasoning already; with juices, did not drain)

  • 1/4 cup butter (started with olive oil to sautee onion then added in a couple tablespoons of butter for bread crumb purposes)

  • 2 tablespoons finely chopped onion (i used 1 whole onion)

  • 3/4 cup fine bread crumbs (sounds about like what i used)


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
  2. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
  3. Use olive oil or melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Add butter if you started with olive oil and stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
  4. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

i served this with brown basmati rice. together, they cook at the perfect time (brown rice typically takes 40 minutes to cook it seems, plus boil time=45 minutes-ish). i think i would serve along chicken or a white fish of some sort next time (trying to make some vegetarian meals each week). this is a great summer recipe with all the zucchinis in season…also reminds me of a dish my grandma used to make (although i don’t ever recall seeing a recipe from her…).



BBQ Chicken Pizza (with what I had on hand)

recipe image
Submitted By: Old Crow
Photo By: Melissa
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Servings: 8
“This sweet and spicy barbequed chicken pizza has bacon, Gorgonzola cheese, and diced jalapeno pepper – and it’s husband-approved!”
1/4 cup olive oil
1 red onion, sliced
6 slices bacon
1 (10 ounce) container refrigerated pizza
3/4 cup barbeque sauce
2 cooked chicken breast halves,
1/4 cup crumbled Gorgonzola cheese
1 jalapeno pepper, seeded and diced, or
to taste (optional)
1 tablespoon paprika
1 tablespoon garlic powder
2 cups shredded mozzarella cheese
1. Heat the oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble when cool.
3. Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.
4. Press the refrigerated pizza crust onto the baking sheet to fit the size of the pan. Spread the barbeque sauce evenly over the dough, and sprinkle with the shredded chicken, caramelized onion, bacon, Gorgonzola cheese, and diced jalapeno pepper. Season with paprika and garlic powder. Top with the shredded mozzarella cheese.
5. Bake in the preheated oven until the cheese has melted and is bubbly and the pizza dough is golden brown on the bottom, 15 to 17 minutes.

I found this recipe on allrecipes.com and altered it to what I had on hand…
Trader Joe’s garlic and herb pizza crust (follow instructions for letting it rest/rolling out. used the temp on bag for cooking pizza.)
1 chicken breast from last night’s leftovers, diced up into small pieces
gorgonzola cheese (who really measures cheese?)
mozzarella cheese (enough to cover, melt and goo a little)
2 onions caramelized
spicy bbq sauce

heat up pizza stone in preheating oven.  follow instructions for pizza dough.  put onto pizza stone, top with toppings.  cook.  please learn from my husband…let this cool off a bit before taking a bite…unless you like the roof of your mouth blistered (then by all means, feel free to eat it straight from the oven).  we both went for seconds.  i’d add bacon next time.