Friday, August 10, 2012

Goat Cheese Stuffed Zucchini Blossoms

Do they look incredibly pretty? No. In fact, they kind of look like giant cocoons. But don't let their sad and frumpy appearance fool you. These zucchini blossoms, filled with a creamy mixture of goat cheese, cream cheese and herbs, are rich and delicious!

Ryan and I like to go to the local farmer's market in Chico as often as we can. Our most recent visit resulted in a bag of zucchini blossoms, some purple Chinese long beans, and a purple basil plant. The basil is now growing at warp speed in my back yard, waiting to be used for purple pesto (so cool). The Chinese long beans shriveled in the veggie drawer of my fridge before I could think of a way to use them. That's a dollar I'll never get back. And the zucchini blossoms...well we decided to stuff 'em with  cheese and fry 'em.

We decided to try out Giada De Laurentiis' recipe. A few things we did differently: we used herb flavored goat cheese instead of plain, we used milk instead of cream, and we left out the green onions (only because they were forgotten on the grocery list).

They went from delicate flowers to little deep-fried torpedoes of gooey goat cheese. The marinara was the perfect compliment for me. Ryan mixed up some olive oil and balsamic vinegar for his dip of choice.

Monday, August 6, 2012

Holy Monkey Bread!

Saturday morning I sat starving, as usual, and wished that I had a sweet little chef in my kitchen that I could summon to make pure breakfasty deliciousness. Unfortunately, I had no tiny chef, but I did have refrigerated biscuits in the fridge. It hit me - monkey bread!

I remember my mom making monkey bread once or twice when I was a kid. I also remember thinking what did I ever do to deserve this plate of heaven? So if you want your kids (or hubby) on their best behavior, just throw out two little words: monkey bread. 

Not sure who came up with the monkey title. I'm thinking of renaming it to Stop My Heart Bread, both from the insane deliciousness and the overload of calories. Either way, it's an incredibly special breakfast that should only make a grand appearance every few months.


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