Cindy's Recipes and Writings

Mozzarella Butternut Zoodles Salad

Posted on September 2, 2018 by Cindy Kerschner

Mozzarella Butternut Zoodles Salad sends summer off with fresh flavor as it welcomes fall. Tender butternut squash noodles, red peppers, basil and mozzarella in a light vinaigrette.

Time to enjoy summer’s last hurrah! Most of us call it Labor Day. Time for one more summer picnic or get-together.
I can’t say goodbye to summer without eating a fresh from the garden salad. Typically that means greens piled sky high with cukes, tomatoes, peppers, cheese, croutons and more.
But not today.
Today I’m joining in with Festive Foodies to give Summer One Last Hurrah! We’re sharing easy to make and take recipes for end of summer festivities.
Thank you Wendy from A Day in the Life on the Farm for hosting our event!
I chose Mozzarella Butternut Zoodles Salad. Cheese and veggies go so great together!

Veggie noodles or “zoodles” if you like, are an easy alternative to pasta. Lightly blanched, these pasta impostors hold onto sauces and dressings like champs. Zoodles are fun and easy to make. I use my mixer attachment.

Here is my Meatballs and Spaghetti Zoodle Salad.

Mist the butternut squash noodles with a bit of vegetable oil and microwave for 2 minutes or until crisp tender. Add veggies of your choice. I like to keep this simple with just red peppers and fresh basil.

Bocconcini or mini mozzarella balls work best. White balsamic vinaigrette rounds out the flavors. It adds that bit of tart sweetness.

Mozzarella Butternut Zoodles Salad

Yum

Mozzarella Butternut Zoodles Salad

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 4 to 6 servings

Serving Size: 1/2 cup

Mozzarella Butternut Zoodles Salad

Ingredients

1 lb cut butternut squash zoodles, blanched and chilled
1/2 cup red bell pepper, sliced
1 cup mozzarella balls
2 tablespoons chopped fresh basil

dressing

2 tablespoons olive oil
2 teaspoons white balsamic vinegar
1/4 teaspoon kosher salt or to taste
1/8 teaspoon garlic pepper or to taste

Instructions

Whisk together oil, vinegar, salt and garlic pepper. Set aside.
toss zoodles, pepper and basil together. Add dressing. stir.
gently fold in mozzarella. Serve chilled.

Notes

Substitute spiral zucchini or carrots for butternut squash if desired.

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Enjoy all these great recipes from Festive Foodies!

Campfire Cake by Red Cottage Chronicles
Honeyed Chevre Figs by Culinary Adventures with Camilla
Lemonade No Churn Ice Cream by Cooking With Carlee
Mozzarella Butternut Zoodles Salad by Cindy’s Recipes and Writings
Pumpkin Deviled Eggs by Our Good Life
Tomato Cucumber Salad Recipe by Pook’s Pantry

Posted in #FestiveFoodies, cheese, salad, squash, vegetarian, What's For Dinner? | Tagged autumn, mozzarella, zoodles | 4 Comments

Harvest Cabbage and Sausage

Posted on August 26, 2018 by Cindy Kerschner

Harvest Cabbage and Sausage welcomes fall flavors on one plate. Tender cabbage, juicy apples and pork sausage get your taste buds ready for a change of season.

I love summer but I’m ready for fall. This year it has been a whirlwind of weather changes. Here in PA it’s been extra hot, extra wet, so it’s extra humid.
So much for the weather report. 🙂
All in all, I just love cabbage! Apples too!

Harvest Cabbage and Sausage

Yum

Harvest Cabbage and Sausage

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6 to 8 servings

Serving Size: 1 cup

Harvest Cabbage and Sausage

Ingredients

1 lb pork sausage, casing removed
2 apples, peeled, cored and sliced
1 small head of cabbage, roughly chopped (4 to 6 cups)
1 tablespoon vegetable oil
1 cup chicken broth
1/4 cup apple juice
1 teaspoon dried basil
1 teaspoon dried thyme
salt and pepper to taste

Instructions

Cut sausage into 1/2-inch pieces. In a large fry pan, brown sausage in oil on all sides. Add cabbage, broth, juice and seasonings and cook until sausage is thoroughly cooked.
Add apples and simmer uncovered until apples and cabbage are soft.
serve.

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Food for Thought…What dish signals “fall is here” to you? I’d love to hear you thoughts in a comment below!

Posted in apples, autumn, cabbage, pork, sausage, What's For Dinner? | 1 Comment

Orange Teriyaki Chicken Sandwich

Posted on August 23, 2018 by Cindy Kerschner

Orange Teriyaki Chicken Sandwich sweet glazed chicken with a hint of ginger perfect with or without the bun.

I love the flavor or orange with teriyaki. Orange juice gives the glaze a boost. The orange oil you get from zest layers that flavor even more. Adding freshly grated zest can really brighten any dish.

Thinly sliced ginger works great as an add-in to this chicken dish. You get more ginger flavor without overwhelming your taste buds. Put it all together and you’ll find…

Fresh is ALWAYS better!

Orange Teriyaki Chicken Sandwich

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Orange Teriyaki Chicken

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 1 sandwich

Serving Size: 1 each

Orange Teriyaki Chicken

Ingredients

1 4-ounce boneless, skinless chicken breast
1 teaspoon vegetable oil
1/2 teaspoon sesame oil
2 tablespoons teriyaki glaze
1/2 teaspoon sliced fresh ginger
1 teaspoon honey
1 tablespoon orange juice
1/2 teaspoon orange zest
salt and pepper to taste
1 bun

Instructions

Whisk together glaze, ginger,honey, juice and zest.
Heat oils in small skillet over medium-high heat. Season chicken with salt and pepper. Add to pan. Brown on each side, about 2 minutes per side.
Reduce heat. Add half the sauce, cover and simmer, turning once. cook until temperature reaches 165 degrees.
Add the rest of the glaze. Turn to coat. Serve on toasted roll.

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Pickled Golden Beets

Posted on August 20, 2018 by Cindy Kerschner

Pickled Golden Beets kicked up a notch with red onion and a pinch of ground cloves. Perfect for a summer salad or fall side dish. Serve warm or cold.

Pickled veggies appear on more menus today than ever before. You find pickled onions on burgers and topping many chef’s specialty dishes. I like a few pickled onions on my beef, turkey or chicken burgers, too!
Even with a Tuna Burger!

Pickled beets on the other hand are usually a stand alone side. I find them on many local diner menus and on salad bars and buffets here in eastern PA.
These beets actually make a great salad topper. A kick for your taste buds.
The fun thing about making pickled beets at home is that you don’t need to can them. A few beets in a vinegar/sugar solution is like making refrigerator pickles.
Pickled beets made this way will keep several days or longer in the refrigerator. I like eating them as is for a snack or on a bed of greens.
These golden beets came from a friend’s garden. You can’t beat fresh beets! Ha!
So easy to make with just beets, vinegar, salt and onions. I added a pinch of ground cloves for a bit of spice.

Pickled Golden Beets

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Pickled Golden Beets

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 2 cups

Serving Size: 1/2 cup

Pickled Golden Beets

Ingredients

6 small red or golden beets
1/2 cup apple cider vinegar
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup water, optional

Instructions

In a medium saucepan, add beets and enough water to cover beets and boil until cooked, about 45 minutes. Drain. While still warm, rub off skins with a paper towel. Slice beets and set aside.
In a small saucepan, Whisk together vinegar, sugar, salt and cloves. Bring to a boil. Reduce heat and continue cooking about 5 minutes to completely dissolve sugar.
Pour mixture over beets. Taste and adjust acidity with water as needed.
Allow to pickle in refrigerator for several hours before using.

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Food for Thought…Do you enjoy pickled vegetables? Are yours old school and canned? I’d love to hear any tips or recipe ideas you have forpickled beets or pickling in a comment below!