Hassled Zucchini

We had several large zucchini taking up room in our refrigerator and I wanted to try something new with them.  We typically cover them in oil and various spices, and then grill for about 10 minutes (or until tender). I briefly saw an incredibly unhealthy version on my Facebook feed and decided that I could do it better.  In addition to a zucchini, I am trying this method with a yellow squash. So here it goes, once it is finished, I will post pictures.

Slice and coat with oil and garlic.
Cook for 10 minutes, then add cheese.
Let cool and enjoy!

Hassled Zucchini


  • Medium zucchini – one per person
  • Olive oil – 3 tbsp (more or less can be used for preference
  • Garlic – 1/2 tsp powder 1tsp minced
  • Parmesan cheese – finely grated
  • Salt and pepper



  • Preheat the oven to 400F. Wash zucchini.
  • Slice zucchini accordion style – aka not all the way through.
  • Mix olive oil and garlic in a small bowl. Using a brush, brush mixture on outside of zucchini. Carefully coat between the slices. Sprinkle with salt and pepper.
  • Bake for 10-15 minutes, on a baking sheet with parchment paper.
  • Remove from oven, and cover in parmesan cheese. Use a fork or knife to get cheese in between the slices.
  • Return to the oven for 5 minutes, or until cheese is melted.
  • Keeping the zucchini in the oven, turn the broiler on for 5 minutes or until the cheese begins to brown.
  • Remove, let cool and  enjoy!

Sesame Carrots


  • 2 tsp sesame oil
  • 1/2 tsp garlic powder
  • 1/tsp pepper
  • 1 tbsp honey
  • 1/4th cup water


  • Wash and peel carrots, cut into slices. For a fancier style cut at an angle.
  • Mix sesame oil, honey, garlic,pepper, water and other desired spices.
  • Toss carrots in sesame oil mixutre
  • Cook carrots  covered in a small cast iron skillet on the grill for about 20 minutes. The stove top may also be used.


The Foundations section is basic recipes and skills that I will use over and over. This section will include the basic instructions to prepare other recipes.  In this section you will find how to cook a squash, make hummus, or begin a crafty project.


Stuffed Dates

Every other week, we get vegetables delivered to our house, and we can add fruit if we want. These vegetables are to “Ugly”, or there are too many to be sold in the stores.  One week I decided that we needed dates, I saw one of my friends get them and was all for it.  But I didn’t know what to do with them, I remembered someone talking about a cheese stuffed bacon wrapped date. This sounded like a perfect idea to me, and with a party coming up, it was perfect.  Due to dietary restrictions of friends, we made them with and without bacon. (Meat free options will be available on other recipes)



  • 20 dates
  • 1 package plain goat cheese
  • 1/4th cup brown sugar
  • 1/8th cup water (more may be needed)
  • 2 tbsp butter
  • 1/2 strip of Bacon per date ( we like WM thick cut)

Date Preparation

  • Remove the pits and slice 3/4th the way to make a pocket.
  • Fill the center with goat cheese that has been brought to room temperature
  • Place a toothpick in center, and place on foil.
  • Bake for 15 minutes in a 350 degree oven.
  • Cover in brownsugar glaze

Bacon wrapped.

  • Once filled, wrap ½ strip of bacon around secure with toothpick
  • Place on drip tray and bake for 30 minutes, turning half way through
  • Cover in brown sugar glaze

Brown sugar glaze

  • Melt 2 tablespoons of butter in a sauce pan
  • Add 1/8th cup of water
  • Wisk in 1/4th cup of brown sugar until combined




  • 1lb Chickpeas
  • 2 garlic cloves
  • spices
  • Lemon juice
  • Olivess
  • Red pepper flakes
  • Caynee pepper


  • Hummus-
  • Soak chick peas over night, boil with garlic and peel
  • In a blender/ food processer mix peeled chick peas, garlic , lemon, and spices until desired consistency is reached.
  • Olive and herb-
  • Using store bought (or homemade) hummus place desired portion in a bowl
  • Mix in herbs, fresh or dry is fine. I like oregano, rosemary and thyme, garlic and pepper.

Dice olives, mix half into hummus

  • With the second half, place on top with oil
  • Spicy-
  • Using store bought (or homemade) hummus place desired portion in a bowl
  • Mix in red pepper flakes and caynee pepper.
  • Place more red pepper flakes on top with oil

Veggie Pizza



  • Bake crescent rolls- place dough on baking sheet, connect crescent rolls. Bake as directed and let cool.
  • Mix cream chees (room temp) and 8oz sour cream, and ranch dressing powder. Spread on cooled crescent crust.
  • Slice/dice vegetables – carrots, tomato, broccoli, peppers, cucumber and others. Let wet vegetables drain
  • Spread veggies evenly on to crust. Top with finely shredded Colby jack or cheese of choice.

Cauliflower Peanut Butter Cups

So we have all see the crazy amount of cauliflower creations out there.  There is cauliflower steaks, cauliflower pizza crusts, cauliflower rice…..but what about desserts? Is there room for cauliflower desserts?

This recipe was inspired by a meme about peanut butter cups, I am sure by now you have seen it. Well I came up with the following recipe and tried it out.


  • Cauliflower – can be fresh or frozen (look out for additional sodium or seasonings)
  • peanut butter powder
  • melting chocolate



  • Steam and puree the cauliflower until it is super thin
  • Allow it  to sit in a towel over night(use the strainer/bowl combo) to get the extra moisture out.
Straining the puree
  • Mix in peanut butter powder until desired taste and texture is achieved.


PB Powder mixed in
  • Next line a muffin tray with cupcake liners.
  • Melt chocolate, cover the bottom of the liners.  (I did not make mine pretty the first time, I was NOT expecting this to work)


Cover in chocolate
  • Add 2tsp cauliflower. And cover with more melted chocolate.
  • Make sure you tap to release any air. And then place in the freezer.
  • Once set, remove from the tin, and keep them in a ziplock bag until gone.



Hey, its not soo bad.


This recipe was first created as a joke, but it may work. Well it does work.  It has gotten the approval of Dave, and he is pretty honest.





I am thrilled to see how well this post attracts new visitors to my site.  Leave  comment below, what recipe should we tackle next?

The Journey Begins

Thanks for joining me!

Like many home cooks, I have spent hours.. no days, watching various cooking shows; which has given me an understanding about how food works.  I have learned which flavors go well together, and those that do not.  I have learned that too much of one texture or color can become unappetizing.  If I make something and it is delicious, then I will try it again. If I do not like what I have made, I will still try again…differently.

My creativity with food did not start in the kitchen. I believe that it started with my love for crafts.  Over the years I have learned that it is OK to “mess up” on a project, nobody will notice anyway or think that you did it on purpose.

I hope you enjoy this site and that it brings you inspiration.