Zucchini Mania

I cannot believe I have not posted this recipe yet. Trust me guys its a FANTASTIC one! This is my go to side for when I'm having friends over and need to whip something up. It is very easy and 100% guaranteed to delight!

This zucchini dish is very simple. I like to have all my food prepped. This dish absolutely lends itself to doing so.

I literally eat this zucchini dish twice a week BY ITSELF - just the zucchini! Seriously so yummy!

Ingredients:
Zucchini (I use about 3-4 zucchinis for about three people - it depends on how much you think people will eat)
Basil
Oregano
Thyme
Garlic Powder
Avocado oil (olive oil also okay)
Optional: Alessi premium balsamic reduction

****NOTE: It ends up making less than you think (in my opinion) since the zucchini shrinks - especially when cooking it in a pan.

There are two different ways to prepare the zucchini - on the grill or on the stove.


Cooking Ingredients:

FOR GRILLING:
1. Start by washing the zucchini

2. Cut the zucchini into slices.

3. Place into a gallon sized baggie with herbs and avocado oil. How much herbs you want to use is really up to you. I am usually pretty liberal knowing that a lot of it will fall off once the zucchini hits the grill.

4. Store until ready to use.

5. Once grill is around 400 degrees, place the zucchini on the grill. Cook for about four minutes and then flip. I like my zucchini to be more on the burned side but it is up to you. All grills are different so just keep an eye on it.

6. ENJOY!


FOR COOKING ON THE STOVE:
1. Start by washing the zucchini

2. I dice up the zucchini. Smaller pieces helps it cook faster.

3. Place into a baggie with herbs and avocado oil (up to your discretion how much you want to add - just know some of it will fall off in the cooking process).

4. When ready to cook, place in a pan on medium heat.

5. It probably takes about 15 minutes for the zucchini to get to the right doneness. It will require a lot of monitoring and flipping. I do like my zucchini somewhat burned so I might cook mine more than most people.

6. YAY FOOD!

OPTIONAL: After the zucchini is done cooking, I drizzle a balsamic reduction over my zucchini. I like the Alessi premium balsamic reduction.

While it might not look super pleasing - I assure you that whatever it lacks in presentation makes up for in taste!

I was even staying at a friends house and offered to help cook and I made my zucchini dish and they were BLOWN AWAY!

Sweeter Than Apple Pie

I guess I have an apple theme going on but one my classmates requested apple pie for this birthday. Like all birthdays - your wish is my command. So I made an apple pie.

Overall, pies are fairly easily to make as far as desserts go and they are always a crowd pleaser :)

Yield: 1 apple pie

Ingredients:
1 Pillsbury pie crust
3 granny smith apples
2-3 teaspoons of cinnamon
1/3 cup of sugar
1/4 cup of brown sugar
1 tablespoon of corn starch
1/2 of a squeezed lemon
1/2 teaspoon of nutmeg
3 tablespoons of melted butter
1 tablespoon of melted butter
One piece of aluminum foil

Cooking Instructions:
1. Preheat oven to 350 degrees

2. Start by peeling the apples.

3. Then dice the apples. The size of the slices is up to you but I prefer to cut the pieces fairly small.























4. Add the sugar, cinnamon, butter, brown sugar, nutmeg, lemon juice, and cornstarch to the apple mixture.

5. Mix the mixture so that all of the spices and sugar and butter get incorporated.

6. Spray the pie tin with Pam to prevent any sticking.

7. Unroll the pie crust into the pan. Push the crust as far up the pan as you can. It is important to make sure that the bottom pie crust can "meet up" with the top pie crust.

8. Add the apple mixture to the pie tin. There is no rule book about how "full" the pie tin needs to be. I try to add as much as I can.

9. Place the second pie crust on top of the mixture. Press the two pie crusts together so they come together to make a pattern. Use your fingers to create triangle-squiggly type shapes all around the pie crust. Then make some holes in the center of the pie crust. This will let the air escape as the pie cooks.

10. Use the remaining one tablespoon of melted butter to brush it all over the pie crust (the edges and the middle). This will help create a golden brown color on the pie crust.

11. Take a piece of aluminum foil and fold it in half. Then fold it in half again. Then cut a quarter of the circle out of the foil.

12. Unfold the foil and it will create a circle. Then place the circle on top of the pie. The goal of this is to cover the crust of the pie. You do not want the edges of the crust to over cook so it is crucial to put on the aluminum foil.

13. Place the pie in the oven and cook for about 40 minutes and then remove the aluminum foil.

14. Cook the pie for another 20 minutes.

15.  Remove the pie and serve with vanilla ice cream!

This was a hit with my class! Some students told me I should open a bakery and called it the best apple pie they have ever had!



NOTE: If you do want to create your own pie crust - here is a recipe that I like to use:
1 cup of flour
1/2 teaspoon of salt
4 teaspoons of ice cold water
6 tablespoons of butter