Here are some of my favorite recipes from this week!
Ultimate Veggie Dip
c/o Kitchen Bellicious
- 8 ounces of Monterrey pepper jack cheese
- 1 cup pitted and finely diced Kalamata olives
- 2 ounces of diced green chiles
- 5-6 marinated artichoke hearts, drained and chopped
- 1 bunch of green onions, chopped
- 1 can rotel, slightly drained
- 1 tsp Italian dressing
- ½ tsp fresh lime juice
- Pinch of salt and pepper
- ½ tsp fresh chives, finely chopped
In a large bowl combine all ingredients including the hot sauce. Serve immediately or refrigerate until game time.
Roasted Vegetable Stromboli
c/o Stephanie Cooks
2 cups roasted vegetables* (see below for details)
1 batch pizza dough
1 cup mozzarella cheese
2 tsp olive oil
1/4 tsp kosher salt
1/2 tsp garlic powder
Tomato sauce
Directions
1- Preheat the oven to 450 with a pizza stone in the oven (if you don't have one just cook it on a baking sheet).
2- Roll out your pizza dough into a long rectangular/oval shape.
3- Using a pizza cutter, start on the right side of the dough and slice 1/3 of the way in, making 1 inch slits down the side. Keep going until the whole side is covered in 1 inch slits. Repeat on the left hand side, also 1/3 of the way in.
4- Spoon the vegetable onto the 1/3 of the dough in the center. Top with the cheese.
5- Start at the top, take one slit from the right and fold it over the center. Repeat with the dough slit directly opposite. Keep repeating until the dough is "braided" and covering the filling.
6- In a small bowl combine the oil, salt, and garlic powder. Brush over the dough.
7- Transfer to the stone. Bake 15 minutes or until golden.
8- Slice and serve with hot marinara sauce.
* Roasting veggies- I used 2 zucchini, 1/2 a head of broccoli, a handful of baby carrots, 1 pint of cherry tomatoes, and a green pepper. I diced them, drizzled with olive oil, and cooked about 30-40 minutes, stirring halfway through, at 375. For this recipe I smashed the tomatoes so they were flat, but that step isn't necessary. Use any veggies you want. This yielded a lot of veggies, enough for two meals.
Zucchini Cake with Cream Cheese Frosting
c/o Annie Bakes
1 cup sugar
1/2 cup agave nectar (all natural sugar substitute)
1 cup canola oil
3 eggs
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
3 cups grated fresh zucchini
Directions
Preheat oven to 325 degrees. Spray a 13 x 9 baking pan with non-stick cooking spray. In an electric mixer, combine all ingredients and mix until well blended. Pour into the greased dish. Bake fore 45 minutes or until a toothpick in the center comes out clean.
Ingredients (frosting)
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla
2 cups powdered sugar
Directions
Using a hand mixer, mix all ingredients until they are the consistency that you like, then spread over the cake
