Pizza Zucchini Boats

I have to give credit to my husband for this one.  He came up with the idea on his own.  I helped him carry it out.  We used small zucchini here but you can use larger ones.  You will need to cook them longer to get them soft.  Change up all the toppings as you like them.   I will give you a guide as to how we put our tasty dish together.

Pizza Zucchini Boats

Small Zucchini
Pizza or Marinara sauce
Ground Beef
Pepperoni Slices
Shredded Mozzarella Cheese or Italian Blend Cheese

Foodie Friends Friday Linky Party #112

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Grilled Corn on the Cob with Parmesan Cheese

If you are already grilling other foods you might as well throw some corn on while you are at it and save heating up your kitchen. Now let's talk cheese.  I saw a chef on TV once put Parmesan on his corn and I thought he was nuts.  Turns out the saltiness of the Parmesan is just what this corn needs.  Try it, you won't be disappointed. 

Grilled Corn on the Cob with Parmesan Cheese                            Printable Recipe

Sweet Corn (Husk On)
Butter
Grated Parmesan cheese
Black Pepper (optional)

Foodie Friends Friday Linky Party #111

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Freezing Sweet Corn

Freezing sweet corn is easy to do and the best way, in my opinion, to preserve it.  There are many who can it in jars but the cooking method for that I think takes away from the freshness.  My mom shucks and removes the silks from hers and freezes them on the cob.  I don't have space to do that so I remove mine from the cob to freeze.  This is my method.  There are some who add extra ingredients to their corn, like sugar, but if your corn is sweet it doesn't need it.

Freezing Sweet Corn

Sweet Corn

Water

Salt

Large pot

Sharp knife or a kernel cutter tool

two large bowls that nest in each other

measuring cup

zip shut quart freezer bags

jelly roll pan

basket

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Foodie Friends Friday Linky Party #110

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Dehydrating Tomato Skins to Make Tomato Powder

Waste not, want not!

So you've made some Roasted Marinara Sauce and have some extra bits of skins, seeds, and other goodies that didn't make the cut? It's really simple to make tomato powder.  The uses are endless. Mix even amounts of powdered tomato and water to make your own tomato paste.  Add the powder to soups and stews for some added tomato flavor. I thought this would also be good added to meatloaf mixtures.  I am sure you can come up with even more ideas!

Dehydrating Tomato Skins to Make Tomato Powder

Roasted Marinara Sauce Leftover Bits
OR
Tomato skins removed during your canning process.

Roasted Marinara Sauce

Some of you have asked for my roasted marinara recipe and so I will offer a guide on how I make it. There are no exact measurement as each batch can be different depending on the intensity of the flavor of your tomatoes, onions, and peppers.  I make each batch and taste it until I am satisfied. 

You'll notice no garlic in my recipe.  Italian ladies everywhere are shaking their heads.  You are welcome to add it to your sauce.  My husband cannot have garlic so I do not use it and it is still very tasty.

Roasted Marinara Sauce

Red and Yellow Tomatoes (need to be mostly reds due to acid level needed)
Green  or Yellow Peppers (1-2 per baking dish)
Sweet Yellow Onions (1-2 per baking dish)
Olive Oil
Fresh Basil (good handful if using 3 baking dishes)
Fresh Oregano (small handful if using 3 baking dishes)
Fresh Parsley (optional) (small handful if using 3 baking dishes)
Salt
Sugar
Cayenne Pepper (few dashes per batch)

Foodie Friends Friday Linky Party #109

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Grilled Honey Rosemary Glazed Pork

Grilled Honey Rosemary Glazed Pork 

1/4 cup honey
1 Tablespoon olive oil
2-3 teaspoons finely chopped fresh Rosemary
1-1/2 pound pork tenderloin
olive oil
salt and pepper

Mix together honey, 1 T olive oil and Rosemary in a small sauce pan.  Use the 3 teaspoon measure if you like more Rosemary flavor.

 Bring to boil and cook for 30 seconds.  

Remove from heat and allow to cool.

Pat pork dry and brush with olive oil.  Season with salt and pepper.

Grill over medium-hot fire for about 15 minutes turning every few minutes so all sides get time on the grates.   Brush on honey Rosemary glaze, continue to turn and glaze for another 5 minutes or until meat thermometer reads at least 145 degrees.  This is pork's new safety standard.  This cut of meat can go a little higher and will still be tender. 

Rest your meat under a foil tent for 3-5 minutes. Slice.  As you can see mine was still juicy so I poured the juices back over the meat when I served it. 

Use this glaze on other cuts of pork (change the cooking times) or even chicken!

Foodie Friends Friday Linky Party #108

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