Zucchini Bake

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I want to say that I'm sorry.  But that wouldn't be quite true.  I'm sort of sorry I'm inundating you with zucchini recipes, but they're just soooooo good!  OK, this might be my last one for a while.  Or maybe not.  Don't hold it against me...

This week, the Autumn season has officially landed in NJ/NY.  I had to bring out a jacket for the first time in a while, and I'm not really happy about it.  I also wore my boots for the first time yesterday and it was bittersweet.  Typically Autumn is my favorite season, but for some reason this year, I'm just not ready.  I need at least one more week of warm weather and al fresco dining.  Please?  Until the heat returns, I'm pulling out my favorite scarves and sweatshirts to start the "layering up" process.

Here's something I really enjoy about Fall - football season!  Today is the first official Sunday Funday and I am ready!  Clear the schedule and let's do this.  I'm heading over to my local Steelers bar, and win or lose, it's going to be good to catch up with everyone and cheer on the team.  I'm also working on setting up my annual trip to Pittsburgh to watch the Steelers play and could not be more excited.  Last year we broke tradition and traveled to Miami to watch the boys play there, but this year we are back in home territory in the 'burg.

Speaking of Miami, my thoughts and prayers go out to everyone who will be impacted by Hurricane Irma down south.  My family was lucky in the Bahamas and was not severely impacted by the storm.  I'm sending out positive thoughts for anyone who may be down in Florida and the surrounding areas and will be affected by Irma.  Stay safe everyone!

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Zucchini Bake

Print Recipe

  • 1-8 ounce can refrigerated crescent rolls
  • 2 tablespoons butter
  • 1 small onion, chopped (about 1 cup)
  • 4 cups chopped zucchini (~4 small or 2 large zucchinis)
  • 3 eggs
  • 1 tablespoons Herbes de Provence
  • 1 tablespoon dried oregano
  • 1 tablespoon dried mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • dash of red pepper flakes, to taste
  • 8 ounces shredded mozzarella cheese

1) Press the crescent roll dough into an 8x8 pan which has been coated in cooking spray.  Preheat oven to 400 degrees F.

2) In a medium pan, melt the butter over medium heat.  Add the chopped onion and zucchini.  Saute the vegetables in the pan for about 5 minutes.

3) Meanwhile, in a large bowl, add the eggs and whisk in spices, including the salt and pepper, until everything is incorporated.

4) Scoop up a small amount of the onion and zucchini mixture and stir it into the eggs to temper them.  Slowly pour in the remaining onion and zucchini mixture into the bowl with the eggs.  Stir to incorporate.

5) Fold in the shredded mozzarella cheese.

6) Pour the mixture into the croissant crust.  Bake in the oven for 25-30 minutes.  Remove from oven and allow to sit for 10-15 minutes, so it can set.  Serve warm immediately.

--recipe very slightly adapted from Lemon Tree Dwelling

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Croissant Donut Breakfast Sandwich

I can explain.

This is not what it seems.

Except it might be exactly what it seems.

I told myself it would be unwise to do this.  Why would I take my favorite breakfast sandwich ingredients and layer them in between an ooey-gooey fluffy donut?

Because I love you and I want you to be happy.  That's why.

This sandwich is the shizzzzzz. In the interest of full disclosure, I honestly thought it would be disgusting.  But I wanted to make it anyhow because I saw a picture on the 'gram (aka Instagram) a few weeks ago of a donut breakfast sandwich.  So of course that was all I could think about from then on.

Despite the fact that I live a half block from a Dunkin Donuts, I had the most difficult time finding a glazed donut to use as the "sandwich bread".  My search for the perfect donut delayed the preparation of this sandwich by a few days, but I was finally able to get my hands on a Croissant Donut from Dunkin Donuts.  I am the picture of good health. 

Of course you don't have to use this exact type of donut; however, I found that since this donut is thicker than a regular glazed donut, it stands up better to being cut in half and stuffed with breakfast ingredients.

In my case, I made this sandwich a variation of my Bacon Brie Avocado sandwich (which I have yet to stop eating).  I nixed the mustard, pea shoots, and cayenne pepper in this case to keep it as simple as possible.  I mean, as simple as you can make a donut sandwich be, I guess.

As before, I'm offering guidelines as to how to make this sandwich, since everyone may want something slightly different.  All I can say is that you must try this for yourself.  It was completely delicious and I'm obsessed with the salty-sweet combo of all of these ingredients.  Dare I even say that this sandwich could be addictive?  Don't say I didn't warn you!

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Breakfast Hashbrown Pizza



You know it's the holiday season when you are running on 4 hours of sleep a night and STILL not making a dent in that To-Do list.  Anyone else?  Just me?  Don't answer that.

Now this recipe is something that would pain me if I'm not making a dent in it.  In this month's edition of the Secret Recipe Club, I was paired up with Michaela from An Affair from the Heart.  Michaela is a mom of a lovely family.  She has 4 kids and 2 of them are twins! I'm a twin too (fraternal sister) so I feel an instant connection!  Michaela uses cooking and baking as a creative outlet.  I totally support that because that's the reason I started this little blog here!

Michaela has a ton of drool-worthy recipes on her site.  I was sorely tempted by the Malted Chocolate Chip Cookies, the Chocolate Espresso Cake, and the Glazed Pumpkin Donuts.  But in the end, breakfast won out.  Breakfast usually wins.  I was blown away by the idea of a Hashbrown Pizza!  And you eat this pizza for breakfast!  Done.

I didn't have all the ingredients that Michaela did, so I customized the toppings but the overall recipe is the same.  Michaela is a genius!  This pizza was absolutely amazing!  It was all the breakfast things all at once.  This would be a perfect easy breakfast for Christmas morning.  I'm just saying...

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Asparagus & Goat Cheese Quiche

Asaparagus & Goat Cheese Quiche


Do you remember that time I was trying to write a blog post but kept getting sidetracked by The Bible mini-series?  Well, here we are again.  A sequel came out and I found it tonight on my DVR so you know what's going down right now.  I just can't turn away from well-made documentaries.  Basically, what I'm trying to tell you is that it's taken me the whole hour to get this far in my blog post.  Swell.

In other news, we are quiche-ing it up today!  Yes, we are living in summer mode.  I truly haven't made a quiche in a long time so I'm bouncing back with the help of my friends asparagus and goat cheese.  I feel as if I've been putting goat cheese in a lot of things lately.  I'm not sorry.  I'm pretty sure these are excellent life decisions.  In case you'd like to join in my little summer party, complete with fresh asparagus and never-ending goat cheese, check out the recipe below!

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Bagel & Cream Cheese French Toast Casserole

Bagel & Cream Cheese Casserole


Bagels are a gateway drug for me.  I feel as if once I have one, I've been given license to carb up for the rest of the day.  This could be a bad decision, even if it's a delicious one.

This month's Secret Recipe Club really hit me hard in that carb category.  Granted, I do have the final choice as to what to make, but seriously, how could I not choose this option from Famished Fish?  If you haven't checked out Saundra's blog, you're missing out.  You should head on over and take a look if you don't believe me.  If you do believe me, then you're probably also bookmarking recipes like Pineapple Fritter Donuts, Chocolate Churrovers, and Buffalo Hot Wing Popcorn.  I can't say I blame you.

When I saw this though, I knew I had found THE recipe.  I'd never had a bagel french toast casserole before, but I don't mind if I do.  This combination of the crispy bagel, creamy cheddar, and tangy cream cheese was the best decision I made that day.  Do not sleep on this recipe because you need it in your life.

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Smoky Shrimp & Goat Cheese Grits

Shrimp & Goat Cheese Grits


This dish is my first, my last, my everything...

Barry White, if you only knew about this shrimp and goat cheese dish, you would agree.  This thing is serving up some real fierce game.  Jump on this train.

Are you still there?  Even after I threw it back to some good old B. White tunes?  Holler if you remember listening to that song in Rush Hour.  I watched that movie for the first time at the cinema in Paris where the sound was in English, the voices and the picture were slightly out of sync, the subtitles were in French and the way the French translated to English was hilariously amazing.  Maybe I can get a job subtitling movies to keep myself entertained.  I'm totally digressing.  I should stop writing this blog while hyped up on those Starbucks chocolate protein shakes with a shot of espresso.  Yes, that's a fairly new obsession of mine.  Please join me.  This is what happens when you have wake up at 4:30am to make it to the office 2 hours away by 8am.  Yesss.

Back to the shrimp and goat cheese.  My family has been pairing seafood with grits for years, as it's a fairly common thing to do in the Bahamas.  Usually we do it with tuna and grits.  Sounds weird.  Tastes unbelievable.  Trust that.  But most Americans enjoy pairing shrimp with grits.  In this case, I got a little carried away and decided that smoky shrimp would pair excellently with goat cheese grits.  Take a second to catch your breath.  In case you're wondering, I made two servings of this.  In case you're wondering, I ate two servings of this.  No shame in my game.  I recommend you try this if you want all the feels.  Get it.

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Easy Chilaquiles

I have decided that the only reason I eat those Tostitos Hint With Lime chips is as a vehicle for that tangy, salty stuff they cover them with.  I feel like an addict.  Of course, Tostitos knows this and only sells this wonderful stuff in huge bags meant to be shared with at least 8 people.  I usually finish it all by myself in 2 sittings.

During the course of one of these "events", a few things also took place around the same time.  I was really into making scrambled eggs (because I had purchased a dozen eggs so that I could bake with only one of them).  I had recently made my crockpot salsa verde chicken.  I also had a container of feta in the fridge just begging to be used up.

In a moment of (what I like to think of as) pure genius, I decided to throw these things together in an homage to a new favorite breakfast item: chilaquiles. I wasn't sure whether or not to post this recipe since it's not truly a recipe, but then I fell in love with this so much that I wanted to record it somewhere.  Not that I'm going to forget it anytime soon.

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Stuffed Savory Prosciutto & Cheese French Toast

I totally got called out over this french toast last weekend.  There I was, finishing up my weekly group workout class and boasting about how I've been working towards eating healthier lately.  Then my friend sidles up and says "Hey, what about that stuffed french toast you posted to your Instagram account yesterday? And those chocolate donuts, and those cappuccino muffins, and that biscoff cheeseball?"

OK, I get it.  It appears that I may be a health-food fraud.  BUT!  It's not very interesting to post that apple or avocado that I'm snacking on to Instagram.  And no one wants to see me eat scrambled eggs for the third time in four days.  Decadent meals, though?  I got you covered!

This time, I had a solid excuse.  It's Secret Recipe Club time!  I was matched up with Cindy from Hun...What's For Dinner.  She's got a multitude of recipes that I fell in love with, especially the Grilled Mac and Cheese with Pulled Pork Sandwich.  However, I finally settled on making the Stuffed Savory Ham and Cheese French Toast.  I didn't have any ham on hand, but I did have prosciutto, so I figured that would do as a quick substitute.

This french toast was creamy, cheesy, and slightly salty/sweet.  It was so easy to make that I can't wait to recreate it for a brunch someday.  In fact, I may have promised two of my old coworkers that I would host a brunch for them pretty soon.  I may have been slightly tipsy when I promised this, but I guess a deal's a deal.

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Bahamian Fire Engine

Over the past year or so, I've received several positive emails or comments from my relocated Bahamian people about the Bahamian recipes that I post here.  When you grow up on a small island with a culture that predominantly revolves around food, and then you end up moving elsewhere, sometimes you just crave the comfort of a home-cooked meal.  Depending on where you move and with whom, sometimes that's just not possible.  Another thing I've come to realize is that, dang, sometimes I want Bahamian food too, but I don't actually know how to make it.  That's when we turn to the internet.

So, I recently decided to profile a new series on the blog.  I'm planning on featuring Bahamian recipes once in a while so that:

1) I can actually document my family's recipes (Let's be honest.  We know most of these recipes have no written instructions anywhere!); and

2) My fellow Bahamians and I can have a reference to recreate these dishes in the future.

I've begun to request that my family provide me with some recipes that I can include on the blog and they are working overtime to put measurements to some of our favorite meals. In the meantime, I looked to the Bahamian calendar to help me create a fire engine breakfast dish.  First of all, yes, our national calendar contains recipes.  Second of all, you're probably wondering what fire engine is.  Fire engine is a very popular breakfast dish in the Bahamas.  It's composed of steamed corned beef and vegetables, then served over rice or grits.  It sounds strange but I swear it's delicious.

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Bacon & Egg Grilled Breakfast Sandwich

Well.  For a second there, this was going to be an embarrassing blog post.

You see, I rarely make anything involving croissants.  It's a shame, I know.  But I got down to photographing this tasty bacon and egg breakfast sandwich for you...and wouldn't you know it that these pictures looked remarkably similar to the pictures in my last croissant sandwich blog post.  Hmmmm...interesting.  What to do?  I ask this because in between me taking photographs and reviewing them, I happened to inhale this sandwich.  Whoops.

I started scrolling back through the photos I had taken right after the sandwich was made.  Thankfully, I found pictures of the sandwich styled a few different ways.  Finally.  My photo OCD has saved the day!

I have heard that some food bloggers take between 40 and 50 photos per blog post.  I don't know how they show such restraint.  I must take at least 75 photos each time.  It's a process, but I love finding those few photos that make me want to eat that dish again and again.

Anyhow, since I think this whole event is sort of hilarious (in a "I've been awake since an ungodly hour and I've only had one pumpkin coffee" kind of way), I still decided to put the "photo faux-pas" in this post down below!

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