Loaded Smashed Potatoes

Pin It I was on a baked potato kick and made them multiple times in one week.  Then my husband spoke up and asked for a little variety.  That's where these puppies came from.  I used the same technique as smashed potatoes, and just added some toppings.  They were phenomenal.  I could have made an entire meal of just these potatoes (and I just might one of these days).

Loaded Smashed Potatoes
*makes 6 side dish servings
2 large baking potatoes, cut into thirds (so you have 3 thick round chunks)
butter
seasoned salt
shredded cheddar
bacon bits
green onions, chopped

1. Boil potatoes until fork tender.  Transfer potatoes to a foil lined broiler pan.
2. Smash each potato flat with a potato masher.
3. Place a small dab of butter on each potato, season with seasoned salt.
4. Sprinkle on cheddar and bacon bits.
5. Place under broiler for about 5 minutes or until cheese is melted and bubbly.
6. Top with green onions before serving.

**These were delicious served with sour cream

Cheddar Beer Dip

Pin It Looking for a super simple, fast, crowd pleasing appetizer to take to your next gathering?  This dip just might be the answer.  It can be whipped up in about 5 minutes and it is sure to get gobbled up quickly.  I'm also going to keep this one in mind for Super Bowl parties.

Cheddar Beer Dip
2 8oz packages cream cheese, softened
1/2 cup sour cream
1 packet ranch dressing mix
6 oz. beer (1/2 can)
1/2 cup shredded cheddar cheese, plus more for topping

Pretzels, carrot sticks, crackers for dipping

1. Combine cream cheese, sour cream and ranch  mix until smooth.
2. Stir in beer until well incorporated (using a hand mixer will speed this up).
3. Fold in cheddar cheese.
4. Refrigerate until ready to serve.  Tastes best when allowed to sit overnight in fridge.
5. Top with extra cheese before serving.

Chocolate Zucchini Cake

Pin It Yes, that decadent piece of cake contains vegetables and yes, it is just as delicious as it looks. The zucchini dissolves into the cake when it bakes and makes it nice and moist.   I got a giant zucchini from my grandma and needed to do something with it before it went bad.  I made this cake a while ago and got rave reviews so I found the recipe and made it again.  It was just as good the second time around.  I like the added bonus of getting some veggies for dessert.  I was even able to trick Albert into eating some.   You could definitely get kids to eat this without them knowing there was a vegetable hiding in it.  Enjoy!

Recipe shared at Strut Your Stuff Saturday and Weekend Potluck.

Chocolate Zucchini Cake
Original recipe from King Arthur Flour

1/2 cup (8 tablespoons) butter

1/2 cup vegetable oil

1 3/4 cups sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup sour cream, buttermilk, or yogurt

1 1/2 cups all purpose flour

1 cup whole wheat flour **or omit and use 2 1/2 cups all purpose flour

3/4 cup cocoa powder

2 teaspoons instant coffee granules **optional

3 cups shredded zucchini (about one 10" zucchini)  * I used the shredder blade on my food processor

1/2 cup chocolate chips

Icing
1 cup chocolate chips

1. Preheat oven to 325 degrees.

2. In a large mixing bowl, beat together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt until smooth.

3. Beat in the eggs.

4.Stir in the sour cream, buttermilk, or yogurt alternately with the flour.

5..Add the cocoa and espresso powder, mixing until smooth.

6. Fold in the zucchini and 1/2 cup chocolate chips. Spoon the batter into greased 9x13 pan.

7. Bake the cake for 30 to 35 minutes, until the top springs back when touched.

8. To ice the cake: Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips, and return it to the oven for 5 minutes, or until a cake tester inserted in the center comes out clean.

9. Remove the cake from the oven, and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze. Cool on a rack.

Summer Mango Salsa

Pin It When it is so unbearably hot outside you have to have some cool snacks on hand.  This salsa is perfect for the dog days of summer!  It is sweet, tangy, crisp and refreshing.  This would be great to bring to a potluck or to enjoy by the pool.  Kids would love it too.

Summer Mango Salsa
1 ripe mango, diced
2 cups strawberries, diced
juice of 1 lime
6-10 mint leaves, thinly sliced (could substitute basil leaves or omit completely)

Cinnamon pita chips

1. Place all ingredients in a bowl and toss gently.  Refrigerate for at least 30 minutes before serving.
2. Enjoy with cinnamon pita chips or dipper of your choice.

Steak Fajitas

Pin It I love the sizzle of fajitas cooking.  I also love how fast you can whip up an entire dinner when making them.  I marinated my steak for a few hours before cooking to help tenderize it and it worked wonders on my cheap cut of steak.  These were bursting with flavor from the marinated steak and the fresh veggies.

Steak Fajitas
1 lb thin cut steak
1/2 cup lime juice
2 Tbsp vegetable oil
1 Tbsp minced garlic (about 2 cloves)
1/2 tsp chili powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp dried oregano

2 bell peppers, cut into strips
1 large white onion, sliced

flour tortillas

Optional toppings:
sour cream
shredded cheese
guacamole
fresh cilantro leaves

1. Place steak, lime juice, oil and spices in a gallon size zip top bag, squeeze it a bit to mix everything together, and place in the fridge for at least 1 hour before cooking.
2. Remove steak from bag and pat dry with a paper towel.  Cook steak in a skillet over medium high heat about 3 minutes on each side or until deisred doneness. 
3. Remove steak from skillet and set aside.  In same skillet saute peppers and onions until starting to get tender and browned.
4. Slice steak into thin strips against the grain and return to the skillet.  Toss with peppers and onions.
5. Serve in warm flour tortillas with toppings of your choice.

BBQ Chicken Salad

Pin It I love BBQ chicken pizza.  If it is on a menu, I will order it.  So when I had some leftover BBQ chicken I was really tempted to make a pizza, but I was short on time and I decided that I could probably make a healthier choice. I decided on a salad.  It has all of the ingredients from a BBQ chicken pizza (minus the crust) with a delicious BBQ ranch dressing.  Healthy, yet satisfying.

BBQ Chicken Salad
1 boneless skinless chicken breast, grilled and basted with BBQ sauce
Romaine lettuce, chopped
Red onion, sliced
Red pepper, diced
shredded cheddar cheese

BBQ Ranch Dressing
2 Tbsp ranch dressing
1 Tbsp BBQ sauce

1. Arrange salad ingredients in a bowl.
2. Mix dressing ingredients together until uniform in color.
3. Pour dressing over salad

My Favorite Pasta Salad

Pin It My first job was working for a catering company.  This was their most popular side dish.  I made it so much that I memorized the recipe.  It has since become my family's go-to pasta salad for wedding showers, baby showers, picnics, potlucks, birthday parties, pretty much any family event includes this pasta salad.  Pictures don't do this salad justice.  It has a pretty presentation and it pleases everyone.  It is tangy, sweet, salty and crisp.  This is also an amazing lunch for the days to follow (If you are lucky enough to have leftovers)

This recipe was shared at Strut Your Stuff Saturday.

My Favorite Pasta Salad
Dressing:
1 Tbsp salt
1 Tbsp garlic salt
1 Tbsp black pepper
1/2 Tbsp dry mustard
1 cup sugar
1 cup white vinegar
1 cup vegetable oil

1. Place all ingredients in a blender and blend until well combined- about 2 minutes.

Pour over:
2 lbs cooked pasta (I prefer bowtie or spiral because it holds the dressing well)
1 jar pimientos
1 bunch green onions, chopped
1 bell pepper, diced (any color)
2 cups fresh broccoli, chopped
1 cup shredded cheddar
1/4 cup grated parmesan
1 cup mini pepperoni slices or sliced salami ***optional

Notes-
*This tastes best when refrigerated for a few hours before serving to let the flavors blend.
*Don't pour all of the dressing over the pasta at first because it will soak in while it sits.  Pour extra dressing on right before serving.
*Make a double batch of dressing and use it for salads or for your leftovers