Yummy Recipe Thursday! (Grilled Garlic Parmesan Zucchini)

Hello again friends and food lovers. Welcome to another Yummy Recipe Thursday. I tried to get this posted yesterday but time just wasn’t on my side so he we are. Today I have a great recipe for the upcoming 4th of July holiday. These Grilled Garlic Parmesan Zucchini are quite amazing and also a really good way to get your kids to eat their veggies. This is another pretty straight-forward recipe so there’s not much else to say about this one. Chances are that you’re already going to have that grill fired up on the 4th of July so why not try something new and delicious to go along with whatever protein you’re grilling. I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Grilled Garlic Parmesan Zucchini

• 3 Zucchini
• 3 Tbsp Butter, softened
• 2 Cloves Garlic, minced
• 1 Tbsp Chopped Fresh Parsley
• 1/2 cup Freshly Grated Parmesan Cheese

1. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2. Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise making 6 slices per zucchini.
3. Mix the butter, garlic, and parsley together in a bowl; spread the mixture onto both sides of each zucchini slice.
4. Sprinkle one side of each zucchini slice with Parmesan cheese and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
5. Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

Yummy Recipe Wednesday! (Slow Cooker Pulled Pork)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. I apologize for not having any new recipes posted for the past month but I’ve had some personal things come up and have been unable to give any attention to the blog. Things should be back on track now so I should have recipes weekly again going forward. On that note, today I bring you an amazing pulled pork recipe. This recipe is great if you’re someone who likes pulled pork but you don’t have a smoker. You can make this right in your slow cooker and it’s easily as good as pulled pork made in a smoker. You can serve this pulled pork on buns for your classic pulled pork sandwich, serve it on tortillas for some awesome pulled pork tacos, or even mix it in with some lettuce and other salad toppings for a tasty pulled pork salad. However you serve it, I guarantee no one will go home hungry. Give this a try at your upcoming 4th of July holiday party, or whatever event you have going on, and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Pulled Pork

• 1 tsp Vegetable Oil
• 1 (4 lb) Pork Shoulder Roast
• 1 cup Barbeque Sauce
• 1/2 cup Apple Cider Vinegar
• 1/2 cup Chicken Broth
• 1/4 cup Light Brown Sugar
• 1 Tbsp Prepared Yellow Mustard
• 1 Tbsp Worcestershire Sauce
• 1 tsp Liquid Smoke
• 1 Tbsp Chili Powder
• 1 Extra Large Onion, chopped
• 2 Large Cloves Garlic, crushed
• 1 1/2 tsp Dried Thyme

1. Pour the vegetable oil into the bottom of a slow cooker and place the pork roast into the slow cooker.
2. Pour in the barbecue sauce, apple cider vinegar, and chicken broth; stir in the brown sugar, yellow mustard, Worcestershire sauce, liquid smoke, chili powder, onion, garlic, and thyme.
3. Cover and cook on High until the roast shreds easily with a fork, about 5 to 6 hours.
4. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

Yummy Recipe Wednesday! (Eggs Benedict Casserole)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Eggs Benedict, for those who may not know, is typically half of a toasted English muffin topped with ham (or Canadian-style bacon), a poached egg, and a delicious Hollandaise Sauce which is a creamy sauce made from egg yolks, butter, and a few other ingredients. Well today I bring you an awesome recipe for Eggs Benedict in the form of a casserole. This casserole has all of the delicious flavors of Eggs Benedict, minus the added creaminess from the runny yolk of a poached egg, including an easy homemade Hollandaise Sauce. You can use a packaged Hollandaise Sauce if you prefer but I don’t think it tastes nearly as good as the homemade stuff and it’s just as easy to make from scratch as it is from a package. Give this recipe a try next time you’re serving brunch to friends or family and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Eggs Benedict Casserole

For the casserole:

• 8 Large Eggs
• 2 cups Milk
• 3 Green Onions, chopped
• 1 tsp Onion Powder
• 1 tsp Salt
• 3/4 lb Canadian Bacon, diced
• 6 English Muffins, cut into 1/2-inch pieces
• 1/2 tsp Paprika

For the Hollandaise Sauce:

• 3 Egg Yolks
• 1/4 tsp Dijon Mustard
• 1 Tbsp Lemon Juice
• 1 dash Hot Pepper Sauce
• 1/2 cup Butter

1. Spray a 9x13-inch baking dish with cooking spray.
2. In a large bowl, whisk together the eggs, milk, green onions, onion powder, and salt until well combined.
3. Layer half of the Canadian bacon across the bottom of the prepared baking dish; spread the English muffin pieces over the meat and top with the remaining Canadian bacon.
4. Pour the egg mixture over the casserole; cover the baking dish with plastic wrap and refrigerate overnight.
5. Preheat the oven to 375°F (190°C); sprinkle the casserole with paprika and cover with aluminum foil.
6. Bake the casserole in the preheated oven until the eggs are nearly set, about 30 minutes; remove the foil and continue baking, uncovered, until the eggs are completely set, about 15 more minutes.
7. When the casserole has about 5 minutes remaining, combine the egg yolks, mustard, lemon juice and hot pepper sauce in a blender; cover and blend for about 5 seconds.
8. Place the butter in a glass measuring cup, or bowl, and heat the butter in the microwave for about 1 minute or until completely melted and hot.
9. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. The sauce should begin to thicken almost immediately; drizzle the sauce over the hot casserole and serve.

Yummy Recipe Wednesday! (Taco Casserole)

Hello friends and food lovers. Welcome once again to another Yummy Recipe Wednesday. Today I bring you a simple yet delicious casserole. One of the things I like most about this dish is that it’s very versatile. You could add black olives, cilantro, or any other number of ingredients to this without messing up the core flavor. Just one little side note on this dish, if you don’t use Thick & Chunky Salsa you may want to cut down the amount a little bit or this might turn out a little too watery for you. Give it a try, as is, or modify this dish however you like and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Taco Casserole

• 8 oz Macaroni
• 1 lb Lean Ground Beef
• 1 pkg Taco Seasoning Mix
• 1/2 cup Chopped Onion
• 1 cup Thick & Chunk Salsa
• 1 (14.5 oz) can Diced Tomatoes
• 2 cups Shredded Mexican Cheese Blend
• 1 cup Crushed Tortilla Chips
• 1/4 cup Chopped Green Onions
• 1/2 cup Sour Cream (optional)

1. Preheat the oven to 350°F (175°C); spray a 9x13 inch baking dish with non-stick cooking spray.
2. Cook the pasta in a large pot of boiling water until al dente; drain.
3. In a large skillet, cook the ground beef according to the instructions on the Taco Seasoning Mix package.
4. Once your Taco Beef is finished, add the onion, salsa, diced tomatoes, and pasta to the pan and stir well to combine; add 1 cup of the shredded cheese to the pan and stir everything together until the cheese is melted.
5. Transfer the beef mixture to the prepared 9x13 inch baking dish; cover the top of the casserole with the remaining 1 cup of shredded cheese.
6. Bake the casserole for 15 to 20 minutes or until the cheese is melted. Serve with crushed tortilla chips, chopped green onions and sour cream, if desired.

Yummy Recipe Wednesday! (Simple Garlic Shrimp)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. If you’re a fan of shrimp and a huge lover of garlic, like I am, then you’re really going to love today’s recipe. As the title might suggest, this is a very simple shrimp recipe. Although it’s a simple dish there’s nothing simple about the flavors in this dish. You definitely won’t want to omit any ingredients in this recipe, especially the caper brine. While I’m sure this shrimp would taste good without the brine, I just don’t think the flavors would be as good without it. However, if you don’t have caper brine and absolutely refuse to go to the store, you could try something similar like green olive juice, jalapeno juice, or even a nice white wine might do the trick. However you decide to make it, I’m sure your guests will be amazed by the big flavor and will think you slaved over this awesome dish. Give it a try, I promise there won’t be a single disappointed guest at your dinner party. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Simple Garlic Shrimp

• 1 1/2 Tbsp Olive Oil
• 6 cloves Garlic, finely minced
• 1/4 tsp Red Pepper Flakes
• 1 lb Shrimp, peeled and deveined
• Salt, to taste
• 3 Tbsp Lemon Juice
• 1 Tbsp Caper Brine
• 2 Tbsp Cold Butter
• 1/3 cup Chopped Italian Flat Leaf Parsley, divided
• Water, as needed

1. Heat the olive oil in a heavy skillet over medium heat; stir in the garlic and red pepper flakes and cook for 1 minute.
2. Add the shrimp to the pan in an even layer and cook for 1 minute without stirring.
3. Season the shrimp with salt; cook and stir for about 1 more minute until the shrimp begin to turn pink.
4. Stir in the lemon juice, caper brine, cold butter, and half the parsley; cook until all butter has melted to form a thick sauce and the shrimp are pink and opaque, about 2 to 3 minutes.
5. Remove the cooked shrimp with a slotted spoon and transfer them to a bowl; continue to cook the butter sauce in the pan for about 2 minutes, adding water 1 teaspoon at a time if it’s too thick for your liking, and season with salt to taste.
6. Serve the shrimp topped with the butter sauce; garnish with the remaining flat-leaf parsley.

Yummy Recipe Wednesday! (Tangy Shrimp Dip)

Hello again friends and food lovers. Welcome to another Yummy Recipe Wednesday. Today I bring you what I would consider to be a spring dish but you really can make this any time of year. This is one of those recipes that absolutely delicious as it is but there’s lots of room to personalize this dish. I personally like to add some lumped crabmeat and some chopped fresh avocado into this dip. It gives it a sort of guacamole vibe but then again I’m a big fan of Kicked Up Guacamole with Lumped Crabmeat so that probably explains it since there’s a lot of the same ingredients. Anyway, give this a try the next time you’re entertaining guests or you have to make something for a pot luck. I promise it will disappear faster than you can blink an eye. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Tangy Shrimp Dip

• 1 (8 oz) pkg Cream Cheese, softened
• 1/2 cup Mayonnaise
• 1/4 cup Sour Cream
• 2 (4.5 oz) cans Small Shrimp, drained
• 1 (8 oz) jar Cocktail Sauce
• 1 cup Shredded Mozzarella Cheese
• 1/4 cup Chopped Green Onion
• 1/4 cup Chopped Green Bell Pepper
• 1 Tomato, chopped

1. In a medium bowl, mix together the cream cheese, mayonnaise and sour cream until smooth; spread into the bottom of a serving dish.
2. Layer the top of the cream cheese mixture with the remaining ingredients in the following order: shrimp, cocktail sauce, mozzarella cheese, green onion, green pepper, and tomato.
3. Cover and refrigerate for at least 1 hour before serving.

Yummy Recipe Thursday! (Southern Pineapple Casserole)

Hello again friendly food lovers and welcome to another Yummy Recipe Thursday. So it may be a day late but I’ve got a recipe for you today for something truly amazing. I remember the first time I saw this recipe; I was confused at first by the combination of ingredients. Cheese and Pineapple? Really? Of course it didn’t sound absolutely appalling and I’m always adventurous when it comes to food anyway so I gave it a try and it’s almost hard to describe in words just how incredible this casserole is. Salty, sweet, and savory are three things that should be combined more often. I later found out that this dish is often times served at Thanksgiving and Easter which makes a lot of sense since pineapple and ham, something served on both of those holidays, go together so well. With Easter coming up this weekend, I highly recommend you give this a try. Just be prepared to make this every Easter, and maybe other holidays, because it will be highly requested by your friends and family. As always, please feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Southern Pineapple Casserole

• 1 (20 oz) can Pineapple Chunks
• 1 (20 oz) can Crushed Pineapple, drained
• 40 Buttery Round Crackers, crushed
• 1 cup Butter, melted
• 6 Tbsp All-Purpose Flour
• 1 cup White Sugar
• 2 cups Finely Shredded Sharp Cheddar Cheese

1. Preheat the oven to 350°F (175°C); drain the pineapple chunks, reserving 1/4 cup of the juice.
2. In a small bowl mix together the crushed crackers and melted butter; set aside.
3. In a large bowl combine the pineapple chunks, crushed pineapple, flour, sugar, cheddar cheese, and reserved pineapple juice; pour the mixture into a 1 1/2 quart casserole dish.
4. Bake for 15 minutes in the preheated oven.
5. Sprinkle the cracker crumb mixture over the top of the pineapple mixture.
6. Bake an additional 20 minutes or until the cracker crust is a nice golden brown color.