Slow Cooker Chicken Curry Chickpeas via KatiesCucina.com

You guys should know by now… I love to use my slow cooker for an easy meal. I mean who doesn’t love someone else to cook for them? Today, I’m sharing with you how easy it is to introduce new flavors to your family. Meet my Slow Cooker Chicken Curry Chickpeas. Since my husband doesn’t cook, I know I can depend on my slow cooker to make a delicious tasting slow cooked meal for the two of us while I’m hard at work at my day job!

On a side note about my husband. He is amazing, talented, and can do just about anything. He is one of those people who can seriously pick something up he has never done before and master it in hours if not minutes. I just wanted to put that out there–totally not knocking him–cooking is just not his thing! Plus, he has me so he really doesn’t have a reason to cook! Although, I keep challenging him to complete a week in the kitchen and I’ll document his cooking journey. He has semi-warmed up to this idea thanks to watching last season of Worst Cooks in America! Hopefully by the end of this year I’ll introduce you to him and just maybe he will cook me dinner for once (let alone 5 straight days).


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 Enter to Win: Primula® Flavor It™ Beverage System #giveaway @KatiesCucina

 On Monday, I shared with you my Mango & Mint Infused Tea. I used the Primula® Flavor It™ Beverage System.

This pitcher is perfect for brewing and infusing hot or cold beverages like tea! My husband is a big tea drinker and being that we live in the South tea is kind of a staple. But don’t worry–if you aren’t into drinking tea… you can infuse fresh fruit flavors into water, infuse mint or lavender into lemonade, or chilling mojitos for entertaining. I can’t wait to make a batch of my Peach Mojitos during the hot summer months and use the Primula® Flavor It™ Beverage System! I also see quite a few other mojitos in my future… and sangria. Well, you can tell. The sky is the limit!

Primula® Flavor It™ Beverage System

Look how slim this pitcher is… it fits into my refrigerator door freeing up precious refrigerator space!

A few features and benefits about the lovely Primula® Flavor It™ Beverage System:

  • BPA-free Tritan material
  • 2.9 quart pitcher
  • dishwasher safe
  • scratch resistant
  • shatter proof
  • stain resistant
  • fits into a standard refrigerator door
  • no-spill locking lid

The beverage system includes:

  • Flavor Infuser - can be filled with fresh fruit, herbs, or spices to lend intriguing flavor notes to water, tea, punch, and more. Creating a multitude of beverage options from cucumber lime drinks to blueberry iced tea, to sangria and more.
  • Stainless Steel Tea Infuser – designed to brew loose tea or ground coffee, either hot or cold. The infuser’s filter sits low in the pitcher, accommodating small quantities as well as a full pitcher.
  • Chill Core – filled with non-toxic gel, it is better than ice because it keeps the beverage cool without diluting the flavor.

On to the giveaway! One lucky reader will receive a  Primula® Flavor It™ Beverage System. Giveaway closes on 2/2/2013. Open to US Residents, 18 years of age or older. Please wait for the Rafflecopter widget to load. If it does not load, please click on the “a Rafflecopter giveaway” link below.

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For more information on Primula you can visit them on their website, Facebook, Twitter, or Pinterest.

Disclaimer: I received a pitcher to review and keep and one to giveaway to a lucky reader! As always, all opinions are my own. 


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Mango & Mint Infused Tea

Living in the South, tea is a staple. Well, sweet tea that is. Being that I’ve lived in the South for almost half my life I consider myself a southerner. However, I’m totally ok with drinking unsweetened tea (gasp! I know). My husband on the other hand doens’t discriminate. He loves the sweet tea, and he loves flavored teas. So when Primula reached out to me and asked if I would do a product review and giveaway for the Flavor It Pitcher 3-in-1 Beverage System, because I knew that this was something my husband would love. And he might actually make a few brews of his own.


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Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

Yesterday, I shared last week’s Google Hangout with Nicole. Her talk inspired me to make some more seafood from my box of seafood that was sent to me the other month! I’m going to be honest–I’ve never cooked with Halibut before. I’ve eaten it plenty of times out at restaurants but never cooked it. I decided to browse the Alaska Seafood Marketing Institute website for recipe ideas. Since I did not want to experiment on this beautiful piece of fish–I wanted to use a tried and true recipe! All most all of the recipes on ASMI can be cooked either using frozen fish or thawed! You choose. I just so happened to have my fish thawed, so I went that route.

Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

This recipe made my husband and I feel like we were dining in a five-star restaurant! Seriously, it was a super fancy dish for a weeknight meal! I suppose if I had planned better that I could have made the fruit salsa the night before. Note to those who try the dish: Make sure you rinse and de-seed your chipotle peppers. I have this horrible habit of not reading directions fully and as I was chopping my one chipotle pepper (not rinsed nor de-seed) I decided that it would be best if I only put in half the minced pepper. Wowzas! I’m glad I made that mental note to myself because this salsa had a good kick to it. Any more and I’m not sure if I could have eaten it! The fresh spinach gave a nice compliment to the dish. Oh and on a side note… this recipe for the pineapple salsa makes a rather large batch… so be prepared to have leftovers and indulge the next day with chips and spicy pineapple salsa!

Adapted from: Alaska Seafood Marketing Institute

Alaska Halibut with Pineapple, Chipotle & Raisin Salsa

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 2

Ingredients

  • 1/2 cup raisins
  • 2 tbsp Captain Morgan Private Stock
  • 1 fresh pineapple, trimmed, cored and sliced 1/2-inch thick*
  • Vegetable oil, as needed
  • 2 chipotle peppers canned in adobo sauce, rinsed, seeded and finely diced
  • 1 lime, zested and juiced
  • 1/2 orange, zested and juiced
  • 1/4 cup olive oil
  • 1 green onion, sliced
  • 2 tbsp roasted red pepper, chopped
  • 2 tbsp cilantro, finely chopped
  • salt
  • 2 Alaska Halibut steaks or fillets (6 to 8 oz. each)
  • Lemon pepper seasoning, to taste
  • 2 cups spinach

Directions

  1. Soak raisins in Captain Morgan Private Stock (rum) for 30 minutes; drain. While the raisins are soaking: heat the grill to medium-high (400ºF). Brush pineapple with oil; grill until lightly caramelized on both sides (about 10 minutes). Cool slightly and cut into 1/2-inch pieces; place in mixing bowl and set aside.
  2. In a separate bowl, combine chipotles, lime zest and juice, and orange zest and juice. Whisk in olive oil. Pour the liquid mixture over pineapple chunks, fold in green onions, red peppers, cilantro and raisins. Season with salt, to taste and set aside.
  3. Brush halibut and grill surface with oil. Sprinkle lemon pepper seasoning on halibut. Grill for 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Place halibut on a bed of spinach and serve with salsa.

Notes

*You can cook the Halibut frozen. If cooking frozen be sure to rinse off any ice glaze. Cook for 13 minutes if frozen.

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Disclaimer: I received a box of seafood from the Alaska Seafood Marketing Institute. I was not compensated nor required to blog about any of my experiences with their product. As always, all opinions are my own.


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Angosoda

100 years ago today, Julia Child was born in Pasadena, California.

The iconic woman who turned Americans on to French cooking and most notably known for the famed dish, boeuf bourguignon, would have been 100 years old today. In celebration of Julia Child’s 100th birthday I introduce you to her favorite cocktail, Angosoda. A recipe featured in Julia Child and Company, her fifth published cookbook. I think this is the way that Julia Child would want her life to be celebrated–clinking glasses and enjoying a cocktail.

Angosoda

In the words of Julia Child “Always start out with a larger pot than what you think you need.” and that is the case with this drink. Start with a tall glass, filled with ice cubes, and pour the Perrier Sparkling Natural Mineral Water into the glass.

Angosoda

Next, add a dash of Angostura Bitters.

Stir, place a lime on the rim and drink up in honor of Julia Child!

I’d like to share with you a few of my favorite quotes from Julia Child that really sum up cooking and food altogether:

“The only time to eat diet food is while you’re waiting for the steak to cook.”
Julia Child

“If you’re afraid of butter, use cream.”
Julia Child

“Always start out with a larger pot than what you think you need.”
Julia Child

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
Julia Child

“…no one is born a great cook, one learns by doing.”
Julia Child, My Life in France

Angosoda Cocktail

Prep Time: 1 minute

Total Time: 1 minute

Yield: 1 cocktail

Ingredients

  • Ice cubes
  • 1 dash Angostura Bitters
  • 1 slice lime
  • 6 oz Perrier Sparkling Natural Mineral Water

Directions

  1. Place several ice cubes in a tall glass.
  2. Dash on a few drops of Angostura Bitters.
  3. Add a slice of lime. Fill with sparkling water.
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Disclaimer: I was provided a sample of Perrier Sparkling Natural Mineral Water and Angostura Bitters to recreate this classic cocktail. All opinions are always my own.


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Creamy Feta Pasta w/ Escarole & Shrimp

Growing up I hated cheese. Like despised all cheese except for melted mozzarella cheese on pizza. Other than that–I wanted nothing to do with cheese. Yes, that even included cheddar in macaroni & cheese. I seriously was the worlds pickiest yet healthiest kid eater known to man kind (as I’m told by my mother). It wasn’t until my early 20′s that I ate my first cheese burger and that was with the ever-so-mild provolone cheese. To this day I cannot eat a cold cut sandwich with cold cheese on it, and I’m still extremely picky about eat cold cheeses.

In the past few years I have really been getting crazy with the cheese trying and most recently (as in this year) I’ve started eating feta cheese. I know… gasp. Most people are born out of the womb eating feta–not I. Since trying feta few times prior to this dish I enjoyed it. Not over the top I’m in love with it, but the taste was some what pleasant to my pallet. When I saw this recipe I wanted to give it a try. A creamy feta sauce? What could go wrong with this dish? I’m so happy I jumped out of my bubble and tried a warm feta cheese sauce for this pasta dish. I’ve made this dish 3 times since originally taking the photo’s for this post. This simple pasta dish is elegant, fresh, and full of flavor.

You might be wondering where the giveaway comes into play? This recipe, like most recipe calls for ounces and pounds of various ingredients. Until recently, I always did the math and converted those ounces and pounds into cups and tablespoons, until receiving an OXO 5 Pound Food Scale with Pull-Out Display to review and giveaway to one of my lucky readers. I didn’t realize how  important and needed it is to have a food scale in the kitchen. It’s kind of changed my life, guys!

After reading a little more about the scale I began using it for this recipe. You can weight food directly on the scale or use a bowl to weight. When using a bowl you need to clear the weight of the bowl. As pictured above, my glass bowl weighs 1lb 8oz. The zero function allows for zeroing the scale before adding additional ingredients to be weighed.

Press the zero button to offset the weight of a container or to set the weight back to zero so you can add additional ingredients. You will also notice that the display pulls away from base to prevent shadowing from large plates or bowls.

I began by weighting the shrimp. I couldn’t get the shrimp exactly at 12oz (which is the equivalent to 3/4 pounds), but I got it pretty darn close.

Next up, it was time to weigh the pasta. This is something I was so incredibly excited to finally get to weight my pasta and get an accurate read! The easy-to-read, large display screen and numbers is wonderful! As you may be able to tell this is a super tiny little scale. The thin profile allows for easy storage in my overly stuffed kitchen!

One lucky reader will have the chance to win 1 OXO 5 Pound Food Scale with Pull-Out Display! Please fill out rafflecopter below to enter for a chance to win.

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Adapted from: Everyday Food, May 2012

Creamy Feta Pasta w/ Escarole & Shrimp + Giveaway

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4

Ingredients

  • 3/4 pound cavatappi
  • 1 large head escarole, trimmed and cut crosswise into 1-inch strips
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 3/4 pound large shrimp, peeled, deveined
  • 1/3 cup nonfat plain Greek yogurt
  • 7 oz feta, crumbled
  • 2 tbsp coarsely chopped fresh dill
  • salt & ground pepper to taste

Directions

  1. Bring a large pot of water to a boil, salt liberarly, and cook pasta 1 minute less than the package instructions. Add escarole to the boiling pot of pasta water and cook for 1 minute. Reserve 1 cup of pasta water and then drain into a colander.
  2. While the pasta is almost done cooking heat the olive oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds then add the shrimp and season with salt and pepper. Cook until opaque throughout, about 5minutes. Add pasta mixture and 1/4 cup of pasta water to the skillet. Cook for 1 minute and then stir in the greek yogurt, feta, and dill. Mix well and if needed add more pasta water to the skillet until you are happy with the light sauce consistency throughout the pasta. Season with additional salt and ground pepper if needed, and serve.
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Disclaimer: I received 1 OXO 5 Pound Food Scale with Pull-Out Display to review and keep, and 1 OXO 5 Pound Food Scale with Pull-Out Display to giveaway to 1 lucky reader. All opinions are always my own and do not reflect the company.

 


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Grilled Chicken and Mexican Rice Wraps

A few weeks ago I posted about the most amazing “pantry” Mexican Rice Salad, I created. With using that rice, I created a tasty wrap that is perfect for lunch or dinner. This wrap is also sort of a “pantry” concoction. I always have black beans on hand and typically buy an avocado or two each week. That day I happened to have 2 leftover grilled chicken breast and wanted to do something with them. I don’t always make wraps. Heck, I rarely make wraps, so this was a nice treat. It wasn’t until after my husband and I had our first few bites that I realized a dipping sauce would go great with this wrap since it was a little on the dry side.

Grilled Chicken and Mexican Rice Wraps

Luckily, I had a batch of Creamy Pepper Dressing on hand. After one dip–I knew that this peppery dressing was a match made in heaven for this wrap. The afternoon I served these wraps for lunch I invited my neighbor over so she could give it a try. She too, agreed that the wrap was best with the creamy dressing. I realize that this wrap causes you to have to make essentially 3 different items, but trust me–its well worth it. Your friends and family will thank me for it later!

Grilled Chicken and Mexican Rice Wraps

Katie Original

Recipe for Mexican Rice Salad

Grilled Chicken & Mexican Rice Wraps

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Ingredients

  • 2 chicken breast
  • 1 tbsp olive oil
  • 1 tbsp greek seasoning
  • 4 spinach wraps
  • 1/2 avocado
  • 2 cups of Mexican Rice Salad
  • 1/2 cup shredded cheddar, divided
  • 1/2 avocado

Directions

  1. Preheat your grill to 400 degrees. While grill is preheating season chicken breast with olive oil and greek seasoning. Place chicken on grill and cook until internal temperature reaches 165 degrees (about 10-15 minutes depending on the cut of your chicken). Remember to turn your chicken halfway through the cooking process.
  2. Once chicken is done cooking; slice into lengthwise pieces with the chicken being at a diagonal. You should get about 10 slices giving each wrap about 5 slices of chicken each.
  3. Heat 1 spinach wrap in a moist paper towel in the microwave for 10-15 seconds. Once warmed add 1/2 cup of Mexican Rice Salad, 4-5 slices of grilled chicken breast, 2 tablespoons shredded cheddar cheese and 1 slice of avocado. Fold the wrap in half pushing all the filling to the fold of the burrito. Fold in each end toward the middle of the burrito then fold over so that the seam is facing down. Place a tooth pick in each end and cut at a diagonal. Carefully transfer to plate and serve. *Repeat this step for the other 3 wraps.

Notes

Original Recipe created by Katie Jasiewicz of Katie's Cucina

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What do you do when you have an excess amount of overly ripe bananas? Make banana bread, right? Wrong–kind of in this case. I didn’t want to make the same old banana walnut bread/ muffins although those are tasty I wanted a twist. So I searched the internet and stumbled across a cream cheese banana bread recipe–yum! I love cream cheese. You could slather cream cheese on just about anything, and I would probably eat it! I digress… as I read the recipe I realized I needed 2 loaf pans–umm houston we have a problem!?!?! I only have 1 loaf pan. So plan “B” went into full effect and that meant I was going to adapt this recipe.

That’s how the cake was born! I had two round 9-inch pans so cake it was. I also had 7 overly ripe bananas which was 3 more than the original recipe called for–so they all went in because let’s face it if your going to make something banana you might as well go balls to the walls and make it all things banana! lol. Excuse my language if that offended anyone. But, hey, it’s the truth! I also received delicious California Walnuts in the mail a few weeks ago and decided to add the walnuts into the cake and as a garnish on top of the cake.

All of that doughiness is banana and the tiny bit that looks like cake texture is cake. This really should be called banana supreme cake times 10 because its chocked full of bananas! I can honestly say that this is my first cake that hasn’t come out in chunks of pieces. Thanks to my good friend, Julie of The Little Kitchen she told me about this wonderful product made by Wilton. It’s called Cake Release people. And I suggest you run out and buy it now! It’s life changing and will make your cakes look like a pro made them.

This cake is perfect for brunch… a mother’s day brunch to be exact. Cake for breakfast… I think so! If your menu is already set for mother’s day I’m ok with that–just remember the next time you have a bundle of overly ripe bananas don’t make the traditional banana bread… make a Banana Walnut Cream Cheese Cake instead!

 Adapted from Southern Living 

Banana Walnut Cream Cheese Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¾ cup butter, softened
  • 1 8-oz package cream cheese, softened
  • 2 cups sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 7 bananas, mashed
  • ½ teaspoon vanilla extract
  • 1 cup chopped walnuts + additional for topping
  • 8oz cream cheese, softened
  • 1 stick of salted butter
  • 1 cup heavy cream
  • 2 cups powdered sugar
  • Wilton Cake Release
Instructions
  1. Preheat oven at 350 degrees.
  2. Using an electric mixer beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
  3. Combine flour, baking powder, baking soda, and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, walnuts, and vanilla.
  4. Pour batter into 2 greased (I used Wilton Cake Release) 9-inch circular cake pans.
  5. Bake at 350° for 50 minutes or until a long wooden pick inserted in center comes out clean and sides pull away from pan. Cool bread in pans on wire racks 10 minutes. Then, remove from pans, and cool 30 minutes on wire racks before icing.
  6. For the frosting: In a stand mixer cream butter and cream cheese together until well mixed. On a slow speed add heavy cream. Mix until fluffy and slowly mix in powdered sugar.
  7. Once your ready to ice the cakes; invert one cake on to a plate and ice the top. Then stack the second cake on top, icing around the entire cake. Once the cake is iced take chopped walnuts and garnish on the edge.
Notes
I used Wilton Cake Release to grease the pans and my cakes came out with out a crumb sticking to the side.

 

 


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zucchini-lasagna

I’m sure some of you are wondering what this dish is about. Zucchini Lasagna? Say what? I’m going to preface; I’ve been tending to and nurturing a rather large garden this spring. My husband and I planted not one but two zucchini plants–thinking that we might yield 3 or 4 zucchini’s. Boy, were we wrong. Just in the past week we’ve yielded 5 large zucchini’s and then there is a plethora of yellow squash which I’m not even going to ramble about in this post. With our abundance of zucchini growing in our back yard I’ve started coming up with a few new zucchini recipes. If your a lover of zucchini your going to be a big fan of the upcoming zucchini recipes! I’ve been dreaming up this little side dish for a while now. It all started when I received the OXO Hand-Held Mandoline Slicer in my swag bag at Food Blog Forum in March, and that’s when I learned about the OXO Slice It Up contest. Grand prize recipe wins $500 in OXO products. I’m going to be honest here–I’d love to redo my entire pantry with a million POP containers!

And on that note…. I hope you were able to guess what the giveaway today is… It is the most amazing and gorgeous tool that has came into my kitchen in the past year. I’m in love and my husband is totally aware that my love I share for him is also being shared right now with a kitchen gadget. Meet OXO’s Hand-Held Mandoline Slicer!

OXO Hand-Held Mandoline Slicer

I don’t think I’ve chopped anything in the past 2 months–everything has been sliced. It’s easy to slice and easy to clean and I can have a cucumber and tomato sliced in half the time it would take me to chop. This hand-held slicer is adjustable for slices in 3 thicknesses. You can rest the bottom against a cutting board or for picture purposes like I’m doing hover it over a cutting board or the way I best like to use it is by hooking the edge over a bowl so that all of your food contents slice in one place!

OXO Hand-Held Mandoline Slicer

I think one of the main concerns that has kept me from investing in a mandoline was the fact that I’m terrified of sharp objects, and I could envision myself slicing a finger off. I know–I’m odd. Naturally, when I got the Hand-Held Mandoline Slicer I was excited and terrified all at the same time–until I inspected the kitchen tool and saw the handy dandy food holder! It protects your hands and covers the blade when your not using it! Pictured above is me slicing my home-grown zucchini on the level 3 of the slicer!

Now, let’s get back to the fab side dish. Yes, that’s right this is a delectable side dish that mimics a classic pasta based lasagna. Instead of starchy noodles I’ve supplemented them for thin-roasted slices of zucchini. I made an herb cheese that is out of this world and a simple tomato sauce to top it off! I used small 6-inch creme brule ramekins to make individual side dishes. Before I could even sit down to the dinner table my husband had already devoured his side and was asking for a second helping.

Look at the pure beauty of this dish! Admire those gorgeous ribbons of roasted zucchini and the deep red grape tomatoes. You’ll notice I didn’t drown the layers of zucchini in sauce. I wanted to be able to taste all the flavor profiles that I created. Take note, that you will have sauce leftover. Don’t be afraid to toss some pasta with it or dip a crusty loaf of Italian bread in it!

*Make sure you enter the OXO Hand-Held Mandoline Slicer giveaway below using Rafflecopter.

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Source: Katie Original

5.0 from 2 reviews

Zucchini Lasagna
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 zucchini’s (thinly sliced using the OXO Hand-Held Mandoline Slicer)
  • Drizzle of Olive Oil
  • Salt & Cracked Black Pepper to Taste
  • 1 pint grape tomatoes
  • ½ cup ricotta cheese
  • ½ package of Boursin Garlic and Herb Cheese (5.2oz)
  • 1 tbsp basil, chopped
  • 1 tbsp parsley, chopped
  • 2 tbsp parmesan cheese
  • 2 garlic cloves, chopped
  • ¼ cup chicken broth
  • ¼ cup wine
  • 2 tbsp basil, leaves torn
  • 1 tsp sugar
  • dash of red pepper flakes
Instructions
  1. Preheat the oven to 425 degrees. While the oven is preheating begin thinly slicing your 4 zucchini’s. Lay them out on a large baking sheet and drizzle with olive oil. Make sure ever zucchini has been lightly coated. Then sprinkle with salt and cracked black pepper. Roast for 8-10 minutes or until golden not burnt.
  2. While the zucchini is cooking; in a medium size pot heat 2 tablespoons of olive oil on high heat for 1 minute. Then add the pint of grape tomatoes and reduce heat to medium. Mixing the tomatoes well and then place a lid on the tomatoes. *The tomatoes will begin to sweat; bursting in the pot creating the most aromatic sauce, ever!
  3. While the tomatoes sweat let’s make the cheese! In a small sauce pan add ½ cup of ricotta and a ½ package from a 5.2oz package of Boursin Garlic and Herb cheese on medium heat. Stirring until the cheeses have melted and combined. Add chopped basil and parsley along with the parmesan cheese and cook until hot and well combined.
  4. At this point your zucchini should be ready to be pulled out of the oven — if you haven’t done so already take the zucchini out of the oven, turn off the oven, and set the zucchini to the side.
  5. Let’s finish the sauce! Mix the tomatoes then add the chopped garlic along with the chicken broth. Mix well then add the sugar and red pepper flakes. Mix well again and at this point most of the chicken brother should have evaporated at this point–lastly add the ½ cup wine and bring the sauce up to high heat. Mix well–all tomatoes should be soft and not true to original form. Turn the heat off and place a lid on the pot.
  6. Let’s put this dish together; Using a small ramekin layer 3 pieces of zucchini on the bottom and then a dollop of the cheese mixture (about a tablespoon) then another 3-4 layers of zucchini, followed by another dollop of cheese, and lastly another 3-4 layers of zucchini followed by a dollop of tomato sauce. Repeat this step until you have 4 ramekins. Serve immediately with a sprig of fresh basil, and indulge.
Notes
*To make this vegetarian substitute the chicken broth for vegetable broth *If you don’t have wine or don’t want to cook with it substitute it for more broth. *You will have left over sauce–toss the remaining sauce with pasta and call it a day!

 


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