Potato Packs

I think it's rather funny that my most simple, easy potato recipe gets so many compliments. I'm sure many of you have your own version but here's mine. ( I feel silly even posting it.)

6-8 Yukon gold potatoes, washed and not peeled
season salt and black pepper to taste. ( you know me with the salt though, heavy handed but the crowd loves them!)

Place two over lapping sheets of heavy duty foil on the counter and spray with cooking spray. Slice potatoes into bite size pieces. Place in a medium mixing bowl, coat with olive oil and add season salt and pepper. Mix together and put them on the foil. make a foil pouch/packet and grill for 40 minutes. Wow, that one was a tough one :) and no I don't have any pics of them since I never thought they were worthy :(  Maybe next time!

Black Bean Soup

1 lb. black beans, rinse well and place in a large bowl, cover with water and soak over night.
2 Tbsp. olive oil
2 medium onions, chopped ( save some for garnish )
1 red bell pepper, chopped
2 celery stalks, chopped
1 jalapeno, minced
3 garlic cloves, minced
1 Tbsp. cumin
4 cups of water
2 cups of brewed coffee
1 ham hock
2-3 bay leaves
sea salt and pepper to taste
sour cream ( at least 6 Tbsp.) and cilantro for garnish
Heat oil in soup pot over medium high-heat. Add onions (except some for the garnish), bell pepper, celery, jalapeno, and garlic. Cook for 5-7 minutes. Add cumin and cook for 1 more minute. Pour in water, drained beans, coffee and add ham hock. Stir and add bay leaves. Skim off nay foam from the beans from the top. Reduce heat and simmer for 1 1/2 hours. Season with salt and pepper. Puree half of the soup in a blender and return to the pot. Trim the meat from the ham hock and stir back into the soup. Serve with a dollop of sour cream, onion and cilantro for garnish. Great fall dish to warm your belly!

Onion Frittata

8 extra large eggs
1/2 cup grated parmesan
4 large basil leaves, torn
3 sage leaves, minced
1 tsp. fresh rosemary, minced
1/2 tsp. sea salt
1/4 tsp. ground oregano
black pepper to taste
3 Tbsp. olive oil
1 cup thinly sliced onion, I like Vadalia
1/3 cup whole milk ricotta

Preheat oven to 400 degrees. Whisk first eight ingredients in a medium size bowl. Heat oil in a nonstick skillet over med-high heat. Add onion and cook until soft. reduce heat to low and stir in egg mixture. Spoon dollops of ricotta evenly on top of the mixture. Cook for 2-3 minutes and then place into the oven for an additional 8-10 minutes. Cut into pie wedges and serve.

Sunny Maria

2 lbs. chopped yellow tomatoes
4 jarred pepperoncini as well as 1/4 pickling juice.
2 Tbsp. fresh lemon juice
1 cup citrus vodka, chilled

Puree tomatoes in a food processor and strain in cheese cloth over a glass bowl. Press the solids through the cloth until you have about 2 cups of liquid. Chill for 2 hours. Stir together tomato juice, vodka, pickling juice, and lemon juice. Pour into 4 glasses over ice and serve with a pepperoncnini for garnish.

Zucchini Salad

1 medium zucchini cut into 1/2 in. cubes
3/4 cup of feta cheese
1/4 small red onion, sliced thin
3 Tbsp. olive oil
2 Tbsp. lemon juice
2 Tbsp. dill sprigs
1/4 tsp. ground oregano
sea salt & pepper to taste

Zucchini Bundt Cake with Orange Glaze

For the cake:

2 medium zucchinis
3large eggs
1 1/2 cups of sugar
1 1/2 sticks of unsalted butter, melted
1 1/2 cups of flour
2 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. of grated orange zest
1 Tbsp. orange juice
a pinch of salt

Preheat oven to 325. Whisk together flour, baking powder, cinnamon, nutmeg and salt. Grate zucchini on the large holes of your box grater. Squeeze zucchini dry in kitchen towels. Stir together eggs and sugar and then add melted butter, zucchini, orange zest and juice. Add flour mixture. Spray bundt pan with cooking spray and add batter. Bake for about 1 hour or until toothpick comes out clean. Place cake onto a wire rack and cool before topping with glaze.

For the Glaze:
1 1/4 cups confectioner's sugar
1/2 tsp. grated orange zest
3 Tbsp. of orange juice, more can be used if needs thinning.
Whisk all ingredients and pour over the cake when cooled.