Cheers to Dad’s Good Health This Father’s Day!

Cheers to Dad’s Good Health This Father’s Day!

Let’s honor Dad this Father’s Day and show him the love with these super tasty ideas that “sneak” veggies into every delectable bite! Try my twist on zesty enchiladas using farm-fresh zucchini in place of tortillas.

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For years now, I’ve written about ways to sneak veggies into your child’s diet.

You’ve written back with tons of great ideas that have made their way into recipes that we are all familiar with today.

You know what? It turns out that kids are not the only ones that need those veggies.

As we grow older, our healthy diets become just as important for us as they are for our children.

If your household is anything like mine, it’s Daddy dearest who often shoves away that cauliflower while he adds a serving or two of French fries. I’ll make you a bet that nary a pickled beet has been spooned onto his salad plate.

Even with Popeye as a role model, our father shuns any green leafy veg unless it is swimming in cream sauce.

This Father’s Day let’s honor Dad and show him the love by sneaking a couple of veggies into his everyday meals. Won’t that be FUN!

Here are some ideas…

A SALAD is a terrific way to hide fresh veggies. In addition to good old lettuce and tomatoes, try sneaking in these:

🌿Microgreens – full of nutrients and a big punch of taste in a little bitty leaf.
🥬Squash – Shave thin slices of zucchini and yellow squash into thin strips that resemble lettuce leaves.
🥕 Carrots – I know, you’re saying anybody can add carrots to a salad. BUT what if Daddy hates carrots? Here’s a secret. Put the carrot in the dressing! Use your trusty food processor to emulsify the veg into your vinaigrette. You can do this with any veggie. 🥦 Cauliflower, broccoli, and spinach will work too.

Sneak those veggies into your MAIN meals so that Dad won’t know what hit him!

For pasta sauce make your favorite red, white, or green sauce and add some new veggies into the mix. For spaghetti and meatballs, add sauteed veggies to the meatball like eggplant, peppers, or kale.

When sautéing onions and garlic to make your red sauce, add shaved Brussels, diced cabbage, or riced cauliflower. Add roasted butternut squash to your fettuccini sauce. Make pesto with spinach and pea sprouts instead of basil.

You can add every veggie to stews and soups. Bell and spicy peppers are a terrific addition to chili. Add turmeric root, turnips, or sweet potatoes to your chicken noodle soup.

VEGGIE VESSELS are a terrific way to merge more veggies into your main meal. Stuff roasted peppers with chicken and rice. Add Cajun-spiced shrimp to spaghetti squash boats. Hollow out zucchini for veggie enchiladas. (This recipe comes from “Canvas and Cuisine”, my most veggie-filled cookbook!)

Let’s give Dad a real present this year. One that will keep him around for lots of future Fathers Days!!

Zucchini Enchilada Boats
With Chorizo and Black Bean Filling

This dish has all the flavors of enchiladas but stars farm-fresh zucchini in place of tortillas. Spicy chorizo sausage and meaty black beans are the heart of its fiery filling. The yummy enchilada sauce brings the whole thing together. It’s pretty darn delicious!

Servings

6-8

Ready In:

30 minutes

Good For:

Dinner
Entertaining

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Preheat the oven to 400°. Heat the olive oil in a skillet over medium-high heat. Cook the onion in the skillet until soft, about 3 to 5 minutes. Stir in the garlic and cook for 1 minute more. Add the sirloin and chorizo and stir, breaking up large clumps, until the meat is browned, about 3 to 5 minutes. Add the black beans. Season with salt and pepper. Use a potato masher to break up the beans into the meat filling. Remove the skillet from the heat.

Whisk together the vegetable oil, flour, and chili powder in a pot over medium heat to form a paste. Stir in the tomato paste and ½ cup of water. Stir in onion powder, garlic powder, cumin, and oregano. Simmer the sauce for 5 minutes to thicken and allow the seasonings to merge. Taste and season with salt and pepper. If the sauce is too thick you can pour in a bit more water. Remove the pan from the heat.

Spoon some of the enchilada sauce into the bottom of a 13 x 9 x 2-inch baking dish. Use a spoon to remove the seeds and hollow out the zucchini leaving about a ¾-inch boat. Place these into the dish. Season zucchini with salt and pepper. Spoon the filling into the boats. It’s ok if the filling spills over. Pour the remaining enchilada sauce over the top of the boats. Layer cheese over the top. Cover the dish with a sheet of aluminum foil. Bake for 15 minutes. Remove the foil and bake until the cheese is melted and beginning to brown, and the zucchini is fork-tender, about 20 minutes more.

Garnish the boats with fresh cilantro, jalapeno slices, guacamole, and sour cream. 

Recipes You’ll Love On National Cheese Day

Recipes You’ll Love On National Cheese Day

When is National Cheese Day this year?

June 4th, 2022 is a day to celebrate in your kitchen with these easy, cheesy dishes!

What should I make for National Cheese Day?

I always find ways to let cheese creep into my recipes, slowly but surely.

Take a walk on the cheesy side with a few of my favorite dishes that answer the call of your Cheese Day cravings!

how to make easy grilled veggies for memorial day

Hearty, Cheesy Butternut Squash Soup

Soup happens! This easy, hearty soup is perfect for those impromptu dinners when you need something cozy and cheesy.

Happily, the base is easy to get started and the soup will accommodate your cheese on hand.

how to make easy grilled veggies for memorial day

Chicken Ravioli

Too much chicken? Leftovers for what feels this for days? Make these on a day when your chicken overrunneth.

You can store your extra ravioli in a single layer in a resealable plastic bag in the freezer, making this a recipe remix with a cheesy twist that is as efficient as it is delicious! 

Original Eggplant Parm

Eggplant Parm, The Old Fashioned Way

A cast-iron skillet. Thick slices of eggplant. A ladleful of marinara sauce and a double-topping of cheese. 

Take advantage of your favorite variety of eggplant using this simple frying technique to create a super Italian inspired dish and make eggplant parm magic tonight!

how to make easy grilled veggies for memorial day

Cheese and Crackers Chicken

Cheese and crackers are my go-to food when the tummy rumbles and that fasting headache emerges. Just a little bite of cheese takes the edge off. This works…for a while.

What happens next is that cheese begins to sneak its way into my dish. I love cheese on my scrambled eggs. Cheese in my salad. Cheese and crackers for my snack. Then inspiration hits.

So why not cheese and crackers in my chicken dinner? 

Want More Ideas?

Go Nana Bananas!

Go Nana Bananas!

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When you want something homemade to gather grandkids around the kitchen…

Join me in the kitchen for more memories and recipes with our featured ingredient: BANANAS! 

I will show you how to whip bananas into delicious homemade delights, from breakfast (or anytime!) bread to donuts and finally my one-of-a-kind Banana Pudding Ice Cream!

Join Jorj In The Kitchen!

The Art of The Fresh Market

Grab the book that contains my favorite travel adventures, with inspired original artwork by artist Susan Fazio.

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Reading Is Funny: Apple, Squash, Sausage, and the Blarney Castle

Reading Is Funny: Apple, Squash, Sausage, and the Blarney Castle

My stuffed squash comes with quite the story, as so many of my recipes do! The flavors for this dish are sweet, tart, rich, and perfect to prepare for a brunch gathering with your best group of storytellers.

The story behind this recipe is a long one, but considering I survived, I am compelled to tell it!

On a trip that started in Russia, continued through Denmark, and ended in the UK, Sue and I found ourselves on a day trip to visit the city of Cork in Ireland.

The main attraction in Cork is the Blarney Stone, which we set of to see amid a swarm of fellow tourists. We arrived at the Blarney Castle, which is a tower that some describe as majestic or looming, depending on your mood. After traveling up the very narrow (I mean EXTREMELY narrow), four-story, windowless, and very claustrophobic staircase, Sue coaxed me through my one and only panic attack. I hadn’t even known I was claustrophobic until I met Blarney Castle.

When we finally burst out of the tower and onto the top of the castle, we found ourselves still in the queue to finally kiss the stone. Tradition has it that in order to receive the gift of eloquence, one has to bend over backwards to kiss the stone.

This means lowering your head (backwards!) from the parapet walk over an opening in the tower that leads all the way down to the ground below. There were two very, very young and scrawny teens that were on either side of the hole in the floor – to make sure you don’t fall through, but they were not enough to persuade me.

Needless to say, after narrowly escaping death in the tower (a bit of an exaggeration), I sprinted past Sue and that stone, down the castle’s back stairs, and found my way to the closest pub. I took refuge in a pint and comfort in a dish called Cheshire Pie, which combines chunky pork and sautéed apples in a flaky crust.

My recipe for stuffed acorn squash is a twist on that pie (minus the flaky crust). The flavors are sweet, tart, and rich. It’s super for a mid-week meal and awesome for a brunch gathering.

Actually, it’s a pretty perfect dish if you are just in need of a bit of calm after the storm!!

Apple, Sausage and Cheddar Stuffed Acorn Squash

Ready In:

30 – 40 minutes

Ingredients

For Squash:
2 medium acorn squashes, halved and seeded
1 tablespoon olive oil
1 teaspoon apple pie spice

For Stuffing:
1 tablespoon olive oil
1 small onion, peeled and diced
1 small poblano pepper, seeded and diced
1 pound mild Italian sausage
2 Granny Smith apples, peeled, cored and diced
1 teaspoon apple pie spice
½ teaspoon kosher salt
½ teaspoon coarse black pepper
4 ounces sharp cheddar cheese, grated, about 1 cup
Sour cream

Directions

Preheat the oven to 400°. Drizzle the cut side of the squash with 1 tablespoon olive oil and sprinkle with apple pie spice. Place the squash, cut-side-down into a baking pan. Bake until the squash is fork tender, about 20 minutes. Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the onion and pepper and cook until the veggies are soft, about 5 minutes. Add the sausage and cook until brown and crumbly, about 5 minutes more.

Add the apples to the pan. Season with 1 more teaspoon apple pie spice and some of the salt and pepper. Stir in the cheese. Pull the baking dish from the oven. Turn the squash so they are cut side up. Stuff the squash with the apple-sausage filling.

Place the dish back into the oven and cook until the cheese is melted, about 10 minutes more. Garnish the stuffed squash with a dollop of sour cream.

Welcoming October with Stuffed Squash!

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Chips and Dip For All Occasions: Party Dip Recipe Ideas

Chips and Dip For All Occasions: Party Dip Recipe Ideas

mardi gras king cake donuts

Chips and Dip Day celebrates all things crunchy, gooey, dippable, shareable, snackable, and delectable! Get inspired with my best party dip recipes, whether it’s for one, two, or a whole crowd.

 

I have made my fair share of chips and dips over the years, every which way and for just about every occasion.

From appetizers to party take-along to afternoon snacks, the versatile chips and dip dish strikes a satisfying balance of keeping us just the right amount of full before a big meal (or in-between them)!

Chips and dip are a staple in my household, and maybe yours, as well!  But I know you must be wondering…

Are chips and dip healthy?

The wonderful thing about home-cooking is that you have control over your ingredients and preparation process.

I have made both potato chips and veggie chips in my oven with great results and prefer this extra step over store-bought when making chips and dip fresh for my family and friends.

Get my “Oven Baked Seasoned Potato Chips
with Caramelized Onion Dip” recipe for National Chips and Dip Day, or try these fun recipes from my archives!

Roasted Red Pepper Cheese Spread

Servings

1 Cup Dip
2 tablespoons per serving size

Ready In:

15 minutes

Ingredients

1 (3-ounce) package reduced-fat cream cheese
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped roasted red pepper
2 tablespoons chopped fresh parsley
4 ounces reduced-fat grated cheddar cheese (about 1 cup)
Salt and freshly ground pepper

Directions

Place the cream cheese, mayonnaise, red pepper, parsley and cheese into the bowl of a food processor. Pulse until combined. Season with salt and pepper.

Serve with assorted cut vegetables and homemade potato or veggie chips.

 

Peace, Love and Far Out Recipe for Chips n’ Dip

Jorj’s Kale Chips

Servings

6

Ready In:

12 – 18 minutes

Ingredients

1 pound fresh kale
1 tablespoon Extra Virgin olive oil
Coarse salt and freshly ground pepper
Red pepper flakes (optional)

Directions

Line a cookie sheet with a Silpat liner or parchment paper. Prepare the kale for baking by using a sharp knife to remove the leaves from the thick stems; tear the leaves into bite-sized pieces.

Wash and pat dry the kale. Drizzle with the olive oil and sprinkle generously with the salt and pepper. Add a few sprinkles of red pepper flakes.

Bake until the edges brown but are not burnt, between 12 to 18 minutes.

Peace, Love and Far Out Recipe for Chips n’ Dip

Valentine’s Day Dinner Ideas: Beloved Travel Recipes

Valentine’s Day Dinner Ideas: Beloved Travel Recipes

Need dinner ideas for Valentine’s Day?

Inspired Global Recipes

With Love From Jorj

#wanderlove

This Valentine’s Day, let’s take a trip around the world without leaving your own cozy kitchen. Let’s create a menu inspired by far-away places. Let’s create a dish or two to share with those you may not have seen in a while. And while we’re doing all of this, let’s share some LOVE…’cause all you need is….

FOOD!

Food that you can share with your loves. Canvas and Cuisine, the book I wrote with Susan Fazio is filled with foods that are inspired by our travels. But, more than this, the book is about love… love of family, love of neighbors, love of friendships. My gift to you this Valentines’ Day is all about LOVE. It’s about creating dishes that inspire you. Food that takes you just a bit your of your comfort zone. And dishes, that beg for your inventiveness.

Canvas & Cuisine

Grab the book that contains ALL of my travel adventures, and original artwork by artist Susan Fazio.

New Year, Old Friends and the Birth of This Book

#inthekitchenwithjorj

Let’s go!

 

Download your taste of travel adventure and make memories around the table.