Zucchini Fettuccine with Bruschetta Sauce

I have been making this zucchini "noodle" dish in various forms for several months. It is a great substitute for wheat pasta or for getting more vegetables in your diet. I have tried slicing the zucchini with a knife, shredding it like angel hair but today tried a vegetable peeler. Allow at least 1 zucchini per serving and slice lengthwise after cutting the ends off. Boil zucchini in lightly salted water for about 1 minute while gently heating the bruschetta sauce in another pan over low heat.
Place cooked zucchini in bowl and top with bruschetta sauce (see yesterdays post) and top with fresh basil and shaved Parmesan cheese.
Note: Try with your favorite marinara sauce, fresh pesto, or Alfredo sauce.

Trader Joe's Top 10 Aisle Favs

1: Applewood Bacon

2: Mirepoix (Ready starter for soups)

3: Nuts, especially Candied Pecans (salads) and Marcona Almonds

4: Premium Peeled Garlic (Time saved peeling)

5 :Steamed and Peeled Baby Beets (saves time and mess, great for salads or sides)

6 :Bruschetta Sauce (great for a quick pasta sauce or with a baguette, bruschetta)

7: Orange Flavored Cranberries (salads, trail mix, or snacks)

8: Ginger Snaps (gluten free)

9: Grilled Marinated Artichokes and Mediterranean Hummus

10: Creme Fraiche

All Purpose BarBQ Sauce

This is a little bit Carolina, a little Southwest, a little Oriental with some Texas thrown in.
I have used it on chicken and here on Prime Rib bones that have been baked at 400F for about 45 minutes with a little Alfie's seasoning and the bbq sauce spooned on the last 15 minutes of cooking.
1 large sweet onion, chopped finely
3 cloves garlic, minced
1/3 cup canola oil
1 can Muir Glen Organic tomato paste
1/3 cup ketchup
1 cup Dijon mustard
1 cup apple cider vinegar
3/4 cup honey
1 Tablespoon molasses
1/2 cup Worcestershire sauce
1/2 cup tamari (gluten free) or soy sauce
3/4 cup hoisin sauce (Premier Japan is gluten free)
2 Tablespoon chili powder
1 Tablespoon Cholula sauce
1/2 teaspoon fresh ground pepper
1 Tablespoon ground cumin
Saute onions and garlic in canola oil over medium heat in a large pot until onions are soft. Add the rest of the ingredients and simmer on low heat for about 30 minutes.
This sauce freezes well.

Spinach Salad with Hot Bacon Dressing

8 slices of applewood bacon
3 hard cooked eggs, chopped
1 1/2 pounds fresh spinach
Dressing:
2 Tablespoons brown sugar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
6 Tablespoons white wine vinegar
4 Tablespoons finely chopped onion
4 Tablespoons toasted pine nuts, for garnish

Cook the bacon, cool then crumble. Discard all but 4 tablespoons of the bacon fat. Put the bacon fat and the remaining dressing ingredients in a 2 cup microwave container (measuring cup).
Microwave on high 2-3 minutes until dressing comes to a boil.
Put chilled spinach in a bowl, add the bacon and chopped eggs. Pour on desired amount of boiling dressing. Mix thoroughly and serve immediately, top with toasted pine nuts.

Smoked Salmon Lox on Potato

2 thinly sliced potatoes
1/4 cup olive oil
4 ounces smoked salmon lox
2-4 Tablespoons sour cream
2 Tablespoons shallots or onion, chopped
1 Tablespoon capers
dill and lemon slice to garnish

Preheat oven to 375F.
Thinly slice potatoes, preferably with a mandoline and soak in cold water about 30 minutes.
Take potato slices out of water and dry well on paper towels.
On a baking sheet lined with foil or parchment, lightly brush with olive oil. Brush each of the potato slices with olive oil and season with Alfie's seasoning. Overlap the slices in 6-8 inch circles. This should make about 4 "pizzas."
Bake for about 30 minutes.
Take out of the oven and put each circle on a plate. Spread a tablespoon of sour cream over the each, top with and ounce of smoked salmon, 1/2 tablespoon of shallots and 1 teaspoon of capers. Garnish with dill and lemon slices.

Chocolate Coconut Pie (gluten free)

For Pie Crust:
1 cup frozen Pecans
2 Tablespoon brown sugar
1/8 teaspoon cinnamon
2 Tablespoon melted butter
In a food processor, combine pecans, brown sugar, cinnamon and melted butter and pulse until pecans are the size of pearls.
Put mixture in a 9 inch pie pan and press into bottom and sides.

Pie filling:
1 bag- 12 ounces of semi-sweet chocolate chips
1- 14 ounce can of coconut milk
optional: 1/8 teaspoon ground Chipotle Chile
In a double boiler, melt chocolate chips. Put coconut milk in a blender and add melted chocolate chips and Chipotle Chile, if desired, and blend. Pour into Pecan pie crust and chill several hours.
Note: Top with fresh fruit, toasted coconut or whipped cream

Marinated Grilled Chicken Breasts

4 boneless chicken breasts, boned, skinned, halved, and pounded to same thickness
1/2 cup fresh lemon juice
1 Tablespoon finely chopped lemon zest
2 Tablespoons Dijon mustard
2 cloves garlic, chopped
optional: 1/4 cup fresh herbs

Combine marinade and pour over single layer of chicken breasts in a glass dish. Cover and refrigerate for 2-4 hours. Grill the chicken breasts about 6-8 minutes on each side, season with Alfie's seasoning.
Note: Lemon juice acts as a tenderizer to the chicken. Grilled chicken breast in a sandwich with pesto or herb mayonnaise or on top of a Caesar Salad is a quick main course.