Mangia Monday!

"The first zucchini I ever saw I killed it with a hoe."
-John Gould

Hello! I hope everyone had a wonderful weekend! Mine was busy, but it was beautiful outside, so no complaints!

The recipe I have for you today is easy to make and if you are anything like me, you have PLENTY of zucchini to go around all summer long! This is great for a large party or simple get together - everyone is sure to enjoy!

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis


Zucchini & Mozzarella Bites

Ingredients:

* 2 small zucchini, sliced in 1/3-inch rounds
* 3 1/2 oz mozzarella cheese ball, cubed into 3/4-inch sections
* 1/4 cup olive tapenade (available in jars from your grocery store)
* 1/4 cup basil pesto (available in jars from your grocery store)
* 1/4 cup roasted tomatoes, diced
* 3 Tbsp pine nuts, toasted

Directions:

1.) Blanch zucchini slices for 45 seconds in large pot of boiling salted water.
2.) Drain and transfer to bowl of ice water.
3.) Drain again, lay on paper towels and pat dry.
4.) Place zucchini slices on serving platter and top each zucchini with a piece of mozzarella cheese.
5.) Top cheese with small dollop of tapenade, pesto or roasted tomato.
6.) Garnish with 3-4 pine nuts.

Note:

You can microwave the zucchini slices instead of blanching. Cover a single layer of zucchini with plastic wrap and microwave for 45 seconds, then transfer to bowl of ice water and proceed with recipe.


Silly Joke of the Day:

What is a zucchini’s favorite game?
.................Squash!

Have a great day and remember: Go Ahead & Indulge!

Temptation Thursday!

Hello! I hope everyone is doing well! Today I have a couple of recipes to get your taste buds going! Enjoy!


Eating, loving, singing and digesting are, in truth, the four acts of the comic opera known as life, and they pass like bubbles of a bottle of champagne. Whoever lets them break without having enjoyed them is a complete fool.
-Gioacchino Rossini



Cheesy Artichoke Dip

Servings: 20

Ingredients:

* 1 can artichokes, drained and quartered
* 1 cup pecorino romano cheese, grated
* 1/4 cup cheddar cheese, grated
* 3/4 cup low fat mayonnaise
* 1/2 tsp garlic powder
* 1/4 tsp black pepper
* 1/3 cup seasoned bread crumbs
* 1/8 cup diced kalamta olives
* 2 loaves of crusty baguettes sliced

Directions:

1.) Preheat oven to 350 degrees.
2.) Mix artichokes, cheeses, mayonnaise, garlic powder and black pepper in medium bowl until well blended.
3.) Place mixture into small casserole and top evenly with bread crumbs.
4.) Bake 25-30 min on center rack, until bread crumbs are golden brown.
5.) Sprinkle kalamata olives over the top of the dip.
6.) Let stand 5 min.
7.) Serve with baguette slices.


Life is like eating artichokes; you have got to go through so much to get so little.
-Thomas Aloysius Dorgan



Avocado, Tomato, & Corn Salsa

Servings: 12

* 2 ears of corn, shucked
* 2 green onions, trimmed
* 1/4 Tbsp extra virgin olive oil
* 1 ripe avocado, peeled, pitted, and diced
* 3 medium tomatoes, diced
* Juice and zest of 1 fresh lime (about 1 Tbsp each)
* 1/4 cup extra virgin olive oil
* 1 Tbsp fresh cilantro, chopped
* Salt and pepper to taste
* Non-stick cooking spray
* Tortilla chips

Items needed:

* Grill

Directions:

1.) Preheat grill on medium for 10 minutes.
2.) Make sure grill is clean and coat grate with non stick spray.
3.) Baste corn and green onions with olive oil.
4.) Grill vegetables until tender and lightly browned.
5.) Let corn and onion cool.
6.) Once cooled, cut corn from cob and thinly slice onions.
7.) Combine corn, onions, avocado, and tomato in medium bowl and set aside.
8.) Whisk lime juice and zest, olive oil, and cilantro in small bowl.
9.) Pour liquids over corn mixture and toss well.
10.) Season to taste with salt and pepper.
11.) Serve with tortilla chips.


I'm not saying my golf game went bad, but if I grew tomatoes, they'd come up sliced.
-Attributed to both Miller Barber and Lee Trevino


Have a great day and until tomorrow: Go Ahead & Indulge!