Zucchini Bites

When I grow up, I plan to wake up at about 5 a.m. each day and spend time in prayer and meditation. Then, I'll brew myself a nice cup of coffee, or indulge in an exotic, herbal tea. I'll sit in front of a window with the sun on my face, or out in my gazebo and just bask in the glory and wonderment of a new day. 

Afterward, I'll make myself a nice breakfast, take a beautiful picture of that day's first meal being kissed by the sunlight and share it with you all. That's the plan. Lord, help me to grow up more quickly.

Until then, I'll keep waking up with just enough time to get dressed and get out of the house. And leisure breakfast shots like this will only happen on the weekend, but a girl can dream.

I know dreams do come true.

These zucchini bites are full of freshly grated zucchini, some Parmesan and onion. Keep reading for details.

1 cup Bisquick

1/2 cup vegetable oil

1/2 cup Parmesan

3 cups grated zucchini

1/2 cup onion (thinly sliced)

4 eggs (lightly beaten)

2 tbsp chopped fresh Rosemary

pinch salt

pinch black pepper

pinch garlic powder

Ode to Mushrooms

It began with the truffle oil that I practically stole from Mashalls. They had it priced at $5.99.  When I saw it my pulse quickened and my heart leaped for joy. It was a mere $5.99! This stuff is usually at least $20 for a few ounces, which is why I've never, ever purchased any. I love the stuff though. It is the essence of mushrooms. What could be better?

Truffle oil is made from truffles (not the chocolate kind but the fungus). They're relatives of the mushroom, the siddity side of the family. These fungi grow slightly submerged in the dirt so they're hard to find, which explains the high price for actual truffles and the oil. They have an earthy and rich flavor. I used the oil to make the savory pastries above and a soup.

Mushroom Cup Recipe

Ingredients

Sandwich Bread

Onions

Baby Portobello Mushrooms (or any you can get)

Cheese (Parmesan, Provolone, whatever you like)

Truffle Oil

1. Take some sandwich bread and roll it flat with a roller.

2. Stuff it into the slots on a muffin tin set aside

3. Dice up some mushrooms and onions really fine

4. Saute the mixture in a pan with a little bit of olive oil (or butter)

5. Once they're tender, toss in some cheese, let it melt.

6. Stir in some Truffle Oil!!!!

7. Spoon this mixture into the bread cups

8. Bake until the bread toasts up

9. Take out of the oven and drizzle more oil over the finished cups.

Once I was done stuffing the mushroom cups, I had leftover stuffing and juices were in the pan. I decided to build a soup. I took some leftover steak that we had for dinner and sliced it really thin. I tossed that into the pan and then added a little bit of cream, broth and of course, the star of the dance was the truffle oil.