It’s a warm summer evening here in Oregon, and there is nothing better for dinner on these nights than some fresh grilled vegetables! Here’s another recipe submission from last year’s food blogger contest from Laura at Real Mom Kitchen. It’s simple, yet delicious. And it’s what I will be munching on tonight for dinner…along with some grilled chicken! You can see Laura’s original recipe on her own blog as well…check it out! 

Ingredients:

2 medium sized zucchini
1/4 cup Saucy Mama Parmesan Garlic Marinade
Parmesan cheese

Directions:

Wash zucchini. Then cut in half lengthwise and crosswise. Marinade zucchini in Saucy Mama Parmesan Garlic Marinade for 2 hours. You can do it for less if desired, but the longer the better. Grill on outdoor grill approximately 5 minutes on each side until browned. Serve sprinkled with parmesan cheese.

I had a great time testing all the recipes for the Saucy Mama Recipe contest and a very tough time choosing a winner.  Now that the crunch of getting all the recipes tested is over I am going back and making the favorites for my staff.  Today we did Parmesan Garlic Pasta from www.imperrfections.blogspot.com.  After lunch everyone was very satisfied and we had a unanimous “I am going to make this at home”.  Here is the recipe from Megan’s very entertaining blog.

PARMESAN GARLIC PASTA

Ingredients:
(Serves 4-6)

2 zucchini, sliced in half and cut into 3/4 in wide pieces
1 red onion, sliced in half and cut into 3/4 in wide pieces
8 oz white mushrooms, sliced
1/3 C Saucy Mama’s Parmesan Garlic Marinade sprinkle of salt & fresh cracked black pepper

6 slices Oscar Meyer thick cut bacon, cooked and crumbled (or 1/2 C bacon
bits)
12 oz rotini pasta (3/4 of a 1lb box), cooked al dente
1/4 C grated parmesan cheese
2 TBS Saucy Mama’s Parmesan Garlic Marinade
6-8 fresh basil leaves, chiffonade

Preheat oven to 400 degrees Fahrenheit. In a large bowl toss together the vegetables with the marinade, salt, and pepper, making sure to coat evenly.
Spread on a baking sheet and bake for 30 minutes. If using fresh bacon instead of bacon bits, line another baking sheet with foil, spread out 6 slices of bacon, and bake until crisp at the same time as the vegetables (about 25-30 minutes).

Cook the pasta, drain, and throw into a large bowl. When the vegetables are done and the bacon is cooked, drained on paper towels and crumbled, add it all to the pasta along with the parmesan cheese, marinade, and fresh basil.

Toss everything together and serve warm. Excellent

When I made the pasta for my staff I deglazed the pan I roasted the vegetables in with a little chicken broth, scraping up all the brown bits and tossed that in with everything else.  I then served it with coarsely grated Parmesan on top since I do live by the theory that you cannot have too much Parmesan.

Whenever I have to open a new box of any kind of broth and need only a little I pour the remaining portion into an ice cube tray and freeze.  I then place the frozen broth in a dated zip lock bag and toss it back in the freezer. I then always have it on hand for deglazing pans or whatever else requires a small amount of broth.

I remade two recipes sent in for the Saucy Mama recipe contest. The first, Orzo Stuffed Red Bell Pepper from Melissa at www.fromlaptoptostovetop.com , and then Salmon, Avocado and Bacon Sandwich from Veronica at www.nilarosa.blogspot.com .  Now, just an aside to mention how much fun I have had reading the blogs from those who entered the contest.  They are all so different and creative.  I feel like I have gotten to know a whole new group of likable and interesting people.  Now with my early morning coffee I check in and see what’s new with the gang.

OK, back to the recipes.  I love the Orzo Stuffed Pepper and it is very pretty to serve. The sandwich is delicious and also looks great.  Again, I had a happy staff in my kitchen at lunch time.  I got to thinking that as good as the salmon is with bacon and avocado it would also be great as a stand alone entree served along with the orzo stuffed pepper.  In fact I think that would be perfect for Bunco group.

SALMON, AVOCADO & BACON SANDWICH

Ingredients:

4-6 oz. salmon fillet
1/4 of avocado,sliced
3 strips bacon,cooked
3 slices tomato
1 ciabatta roll
Saucy Mama’s Parmesan Garlic Marinade
salt and pepper

Directions:

1. Season salmon with salt and pepper. On a preheated grill, place the salmon. While cooking, baste salmon with parmesan garlic marinade. Cook for 5-7 minutes on each side.*

2. On the ciabatta roll, place the salmon fillet. Flake the salmon, so it covers most of the bread. Layer on the bacon, avocado, and tomato and enjoy.

*Tip: Cook salmon 10 minutes per inch

ORZO STUFFED RED BELL PEPPER

Ingredients:

1 large red bell pepper, cut in half, seeded and lightly roasted till soft
2 ounces dry orzo pasta, cooked and cooled to room temperature
1/4 cup Saucy Mama’s Parmesan Garlic Marinade
9 kalamata olives, chopped
1/2 cup marinated artichokes, chopped and drained
8 grape tomatoes, sliced in half
salt & pepper
4 Tbsp fresh flat leaf parsley, chopped (optional)

Directions:

Set one roasted pepper half on each plate. Mix the remaining ingredients. Divide the filling and stuff the bell pepper halves. Serve at room temperature. Sprinkle with additional parsley if desired.