In the Kitchen with Brian and Lisa: September Recipe Roundup

By on September 25, 2014

WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina. This month they feature a few recipes that use the last of the summer harvest and a peanut butter and jelly muffin recipe that’s perfect for back to school time.

September

This first recipe is for stuffed zucchini, which Lisa says is “simple, easy and not hard at all.”

Ingredients:

  • 2 zucchinis
  • 1 cup stuffing mix
  • 3 tablespoons butter, melted
  • 3⁄4 cup grated Parmesan cheese
  • olive oil
  • salt and pepper

Instructions:

Slice zucchini in half and scoop out the inside. Drizzle with olive oil and sprinkle with salt and pepper. Combine the stuffing, melted butter and ½ cup cheese. Fill the zucchini and place on a baking sheet. Bake at 350 degrees for 15 minutes. Add remaining cheese to the top of the stuffing mix and bake an additional 5 minutes or until cheese is melted.

PB and J muffins are made with fresh N.C. eggs and are a great back to school treat.  Lisa suggest “frosting” them with 1/2 cup of creamy peanut butter mixed with 1/4 cup  grape jam.

Ingredients

  • 2 cups all-purpose flour
  • 1 1⁄2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup milk
  • 2 large eggs
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 1⁄3 cup vegetable oil
  • 1⁄2 cup grape jam
  • 1⁄4 cup sugar (topping)

Instructions:

Heat oven to 375 degrees. Spray muffin pan with non-stick spray. Stir together flour, salt and baking powder in a large mixing bowl. Add milk, eggs, sugar, peanut butter and oil to the bowl; combine ingredients on the low speed of an electric mixer, just until moistened. Do not over beat.
Fill prepared muffin cups evenly with half the batter. Place 2 level teaspoons of grape jam in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with sugar. Bake for 18-20 minutes. Remove from oven; cool in pan 5 minutes.

Next up is a recipe for zucchini and squash casserole that is a great comfort food for the cooler nights. Lisa notes that it’s “perfect for travel or a large group since it fits in a 9×13 casserole dish.

Ingredients:

  • 2 squash
  • 4 zucchini
  • 1 1⁄2 cups onion, chopped
  • 1⁄2 cup margarine (plus 1 ½ tablespoons )
  • 1 can cream of chicken soup
  • 2 cups Pepperidge Farm Dressing Mix
  • 4 ounces garden vegetable Philadelphia cream cheese (use the 1/3 less fat)

Instructions:

Boil the squash, zucchini and onion until tender; drain and season with salt and pepper and 1 1/2 tablespoons of margarine. Stir in the soup and cream cheese. In another bowl mix the dressing mix and ½ cup melted margarine. Pour ½ the stuffing mixture into the squash/zucchini mixture and stir. Put in a 2-quart casserole dish or a 9X13-baking dish. Top with remaining stuffing mixture. Bake at 375 degrees for 30 minutes.

Brian and Lisa wrap up the month with a kale and mushroom quiche. Lisa notes that quiche is “great for breakfast, lunch or dinner. It is a very versatile dish that allows you to combine your favorite fall vegetables to create something that will delight your taste buds.”

Ingredients:

  • 4 teaspoons olive oil
  • 1 bunch kale (stems removed and thinly sliced)
  • 8 ounces mushrooms (sliced)
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon white pepper
  • 1⁄2 teaspoon dry mustard
  • 1 tablespoon fresh thyme (chopped)
  • 5 eggs
  • 1 cup sour cream
  • 1⁄4 cup water
  • 2⁄3 cup Gruyere cheese
  • 1 prepared pie crust

Instructions:

Preheat oven to 400 degrees. Heat 2 teaspoons of oil in a large nonstick pan over medium low heat. Add kale and cook, stirring occasionally, until reduced by half, about 3-4 minutes. Transfer to a bowl. Add remaining oil to the pan and increase heat to medium high. Add mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the kale back to the pan, stir in the salt, pepper, mustard and thyme. In a medium bowl whisk together the eggs, sour cream and water. Sprinkle the cheese into the pie crust. Top with the mushroom-kale mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into wedges and serving.

 

 

 

 

 

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