Zucchini Goodness

Ok, so I can't claim this recipe because I did not create it (my friend, Molly is the ingenious creator); but, I have made it TONS of times and I can guarantee that it will be a HIT wherever you take it.

Molly's Zucchini Casserole

Ingredients:
(6-7) Zucchini – cut in 1.5in. half rounds
(1) can of cream of chicken
(1) 8oz container of sour cream
(1) stick of butter, melted
(1) box of stove top or comparable stuffing
Shredded cheese
Salt and Pepper
Italian Seasoning

Directions:

1. Put the cut zucchini rounds on a sheet pan. Drizzle with olive oil and season with salt, pepper and Italian seasoning. Roast at 350 degrees for 25-28 minutes. Let cool in the pan for 5 min.
2. In a mixing bowl, mix the can of cream of chicken, sour cream and (2) handfuls of shredded cheese.
3. In another bowl, add the stuffing and (1) stick of butter. Mix well. Mix in (1) handful of cheese.
4. Add the zucchini into the sour cream/soup mixture. Mix well.
5. In a casserole dish, place the zucchini mixture and top with the butter/stuffing mix.
6. Bake for 25 minutes at 350 degrees.
7. ENJOY!!

O, WHAT A BEAUTIFUL MORNING! O,WHAT A BEAUTIFUL DAY!!

I walk into work today like I usually do – tired and grumpy. I didn’t sleep well and didn’t have time to pick up my coffee so I was all-grump and no-smiles. My only saving grace is that I look quite lovely today; but, this morning even that isn’t going to be enough. I sit down at my desk and open my emails and an avalanche of requests comes crashing straight at me. Grrrrrr…

All of a sudden, I hear rustling in our break room and then laughter and glee. How, I asked myself, can anyone be so happy this early in the morning??? I’ll tell you how…

BABKA from The Bagel Café!!!!! Holy mother of all that is good and holy! This light, airy and moist cake tastes like HEAVEN! The inside is an amalgam of cake and bread, so soft you could lay a baby’s head on it, and the filling, OH THE FILLING, the filling is a beautiful blend of cream cheese and almond and sugar… STOP IT, I say, but they don’t, they keep going! The outside of the babka is flaky and COVERED! with powdered sugar, or, as I like to call it, snowflakes from heaven! I am NOT EXAGGERTING, PEOPLE! This is a MUST try when you’re in Las Vegas, or as something that you put on your bucket lists!
I wish I could post a picture of this delectably divine creation but we were little piggies and ate it all up. SO, I will just leave you to The Bagel Café’s website. TRUST ME, you will not be disappointed!

http://www.thebagelcafelv.com/index.html

The, I’m-so-tired-but-I-still-have-to-cook-dinner, Episode

Some nights it is just too much of a pain to go to the grocery store or even to go through a drive thru to get dinner. Last night was such a night. I wanted a no-fuss, no-muss dinner but since it wasn’t 3am, hangover tacos from Jack in the Box was not going to cut it.

So, I did what any respectable home cook would do, I threw together a quick and easy dish with whatever was in my pantry (well, ok, not only the pantry…the fridge helped too). The resulting recipe is a child of imagination and also it’s freakin’ delicious! (yes, I did just pat myself on the back…). This recipe begs to be varied so feel free to change it up as you wish!

Pantry Pasta


Ingredients
- 1lb to 1 ½ lb of rotini pasta
- ½ a bag of frozen O’Brien Potatoes
- 1-2 cans of chicken (or) tuna (or) 1 bag of pre-cooked chicken breast, cut in pieces
- ½ cup of Italian dressing (or any oil based dressing)
- ¼ cup of balsamic dressing (or, if you just have balsamic vinegar, use 1/8 cup)
- 1-2 tbls of Dijon mustard
- 1-2 tsp. of onion powder
- Salt & pepper to taste

Directions
- Bring a pot of water to a boil and salt. Add pasta. Cook to al dente. Once drained, add back to warm pot.
- While the pasta is in the spa, heat a medium skillet with 2 tbls of olive oil on medium high heat. Put O’Brien potatoes in the skillet (still frozen), add salt, pepper and onion powder, toss in oil. Once tossed, leave potatoes alone for 3-4 minutes. (The point is to get them a little crispy on the bottom.)
- In a small bowl, add Italian dressing, balsamic dressing and Dijon mustard. Whisk until well incorporated. Set aside.
- Into the potatoes, add the chicken (or whatever protein you can find), salt & pepper and sauté. Taste potato/meat mixture to make sure it is seasoned well and that potatoes are cooked through.
- Mix together the pasta and the potato/meat mixture and toss well with the dressing you made earlier. Taste and add salt & pepper as necessary.
- Shovel a big portion into your bowl and sit and enjoy your creation!

Why people get their tonsils removed...

Ok, so I didn't get my tonsils removed, as the title of this blog entry would imply. BUT, I did get my wisdom teeth removed and it’s just as bad. Since I can’t really eat too much lately, I’ve had to find treats that would satisfy my sweet tooth (no pun intended).

Well – guess what I rediscovered… JELLO PUDDING CUPS! I’m not sure why these miniature dishes of chocolate goodness are so comforting, but they are. I suppose they remind me of those times in childhood when we weren’t feeling well and my mom would buy Jello to make us feel better. Since my mom is in another state and I can’t annoyingly call out, “MOMMY – I don’t feel good!!,” Jello Pudding Cups are the next best thing!

So, let that little kid in you back out and indulge in a good ol’ fashioned childhood treat!

Gimme Some Sugar. Yes, I said, Gimme Some Sugar

Gimme Some Sugar…….no, not like that. But, the moment you walk into the new bakery, aptly named, Gimme Some Sugar, that’s exactly what you’ll be saying. Already famous from their creatively dramatic cakes for celebrities like Kim Kardashian and Kid Rock, Gimme Some Sugar opens their new storefront in Henderson, NV.

A couple of friends and myself were lucky enough to attend the grand opening of this sweet little gem and let me tell you, the delectable treats are unforgettable! Here are the highlights and the must-try’s….

Cake Pops – The cake pop is the perfect marriage of candy coating and sinfully rich cake. Gimme Some Sugar makes a Red Velvet Cake Pop that is TDF (To Die For)! Imagine this…deeply rich red velet cake, coated in white chocolate and served on a stick, just like a lollipop. COME ON! What’s not to love! It’s mobile dessert!

Cherry Marshmallows – Pair your favorite campfire delight with the tangy-ness of cherry and what do you get? Cherry clouds, that’s what! Ok, they’re not called that but when you put these little squares in your mouth, cloud-like is what you’ll get. Light, airy but with a full burst of flavor, the Cherry Marshmallows make you re-consider the conventional smore.

Pumpkin Cheesecake – SHUT UP! … I CAN’T! IT’S TRUE! … the Pumpkin Cheesecake is a party in your mouth. And by party, I mean the, sparkling disco ball-champagne fountain-fireworks, kind of party! Pumpkin+Cinnamon+Cheesecake = LOVE.

I think I’ve said enough – Gimme Some Sugar – VISIT. TASTE. DROOL. LOVE.


PS. – Here’s the website -- http://gimmesomesugarlv.com/

Dear God - Thank you for Lola's

Lola’s is a magical little place that serves the most soulfully delicious New Orleans cuisine, this side of, well, New Orleans! Nestled in a charming building that used to be a bakery, this little gem dishes up delightful fares like: Shrimp Creole, Crawpuppies (a marriage of crawfish and hush puppies – YUM!), and a signature dish - New Orleans BBQ Shrimp.

My family and I recently visited Lola’s and I must say we were all thoroughly impressed. From the sweet tea to the absolutely delectable oysters, to the jambalaya and the simplicity of the bread, Lola’s packs a culinary punch! Everything from the luscious but down home food to the excellent service draws you into a warm and inviting world where life is always good. You can’t help but leave Lola’s with a full belly and a smile on your face.

Whether you’re from Las Vegas or just visiting, Lola’s is a spot that you HAVE to visit!

Lola’s – A Louisiana Kitchen
241 W. Charleston Boulevard
Las Vegas, NV 89102
(702) 227-5652
www.lolaslasvegas.com

A Date with Me

One of my favorite indulgences is sneaking away from family and friends and grabbing some quality “ME” time at Starbucks. With a good book, a cup of chai, and a slice of that delicious lemon pound cake (that I swear, is laced with crack), I make myself cozy in a quiet corner to enjoy a lazy afternoon.

Sometimes though, getting away isn’t so easy. Life has a way of keeping us busy, but that doesn’t mean that we shouldn’t set aside some “ME” time in the comfort of our own homes. That’s what inspired me to make my own version of that amazing Starbucks Lemon Pound Cake. This is a surefire hit for those days that call for curling up on the couch for those well deserved “ME” moments.

Lemon Pound Cake

1 ½ cups flour
1 tsp baking powder
½ tsp salt
1 cup of butter (2 sticks)
1 cup sugar
4 eggs
2 tsp vanilla
¼ cup fresh squeezed lemon juice
Zest of (1) lemon
Glaze – see recipe below

Directions

1. Cream butter and sugar. Add eggs (1) at a time. Add Vanilla.
2. In a separate bowl, combine: flour, baking powder, and salt. Add Zest.
3. Add the flour mixture and lemon juice to the butter mixture, ALTERNATING between the flour and juice until incorporated.
4. Pour into prepared loaf pan. Bake at 350 degrees for 65-75 minutes.
5. Let stand in pan for 10 minutes. Remove onto a wire rack.
6. Glaze and serve

Glaze

1 ½ cups powdered sugar
3-5 tbls lemon juice
Zest of (1) lemon

Add all ingredients in a bowl and mix. If glaze is too thick, add additional (1) tbls of lemon juice at a time until desired consistency is reached.