Squash & Fetta Fritters

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Squash & Feta Fritters

Hello hello! This post is going to be short and sweet just like this amazing recipe.

I had some left over yellow squash and could not think of what to do with it. I tend to saute it and add it into pasta, rice, or couscous. But I wanted to think outside the box.

So I went to straight to the all knowing  and did my research. I googled it. I typed in yellow squash recipes and found a few recipes that used them to make pancakes, latkes, fritters, patties, whatever you want to call them. I think they sound more appetizing when they are called fritters. Wouldn't you be more intrigued by a fritter as opposed to a patty? I think so.

Well these fritters are light and healthy and go great with a yogurt dipping sauce, over lettuce, or just as they are. I dove right in and ate about 3 just on their own. DELISH!

Great for a snack or with a meal and they literally take no time at all. Go ahead and maybe add some zucchini and carrots too if you want some more veggies. You can change up the cheese as well, but I think the feta is perfect. I also thought maybe using panko breadcrumbs might be good too, to make it have a nice crisp texture.

Anyways, enjoy! :)

Squash and Feta Fritters

Makes 6-8 Fritters

Ingredients

•  2 small- medium yellow squash (or zucchini)
• 3/4 cup bread crumbs
• 1/4 cup feta cheese
• Zest & Juice of one Lemon
• 1 egg 

Directions

1. Grate zucchini into a bowl and squeeze out  the liquid with a strong paper towel or clean dish towel.
2. Add bread crumbs, feta and lemon zest and egg and mix well.
3. Make sure mixture is not too wet. If it is, add more bread crumbs. If it is too dry add another egg. Form patties and pan fry on medium until golden with 1 tbsp of olive oil or cooking spray. 

Here Comes the Sun

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Summer Time Pasta Salad

with homemade dressing

  

Hey hey! We are quickly creeping up on summer and that brings on more bbq's and other outdoor gatherings which usually involve quite a bit of great summer time grub. It's the time of year for burgers and dogs, bbq chicken, and anything else you can throw on the grill.

Well, to go along with all the delicious bbq food I have an equally delicious pasta salad that is full of fresh veggies and a simple light dressing. I also used whole pasta to make it even healthier, but feel free to use whichever pasta you like best.

The recipe for this dressing is simply delicious and great for a garden salad as well. It's also great to make your own dressing at home because you control the ingredients and avoid added sugars, salts, and preservatives. This will last you up to 90 days in the refrigerator so make a big batch and enjoy! (This recipe is more than enough for one batch of pasta salad)

Happy Almost Summer!!

Summer Time Pasta Salad

Ingredients

• 1 box of whole wheat penne
• 2 bell peppers, which ever colors you prefer
• 1 medium tomato
• 1 cucumber
• 4-5 oz extra sharp white cheddar,
• 1 batch of homemade Italian dressing, recipe follows

Italian Dressing

• 1 cup red wine vinegar (or whichever you prefer)
• 1 1/3 cup olive or canola oil
• 2 tablespoons water
• 1 clove minced garlic
• 1 teaspoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon honey
• 1 tablespoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper to taste
• Pinch of crushed red pepper (optional)

To make the dressing

Place all ingredients in a large bowl and which until fully combined.
OR
Pour ingredients into large bottle and shake until combined.

Directions

1. Prepare penne as box instructs.
2. While pasta is cooking, chop the vegetables and cheese into small like size pieces.
3. Once pasta is cooked, drain and toss with vegetables and cheese, in a large bowl.
4. Pour about 1/2 of the dressing and stir.
5. Taste and add enough to your liking.
6. Enjoy!

Back From The Dead With an Easy Baked Egg Breakfast!

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Baked Eggs with Feta

Over Roasted Tomatoes

HOLA MI AMIGO'S!!!! I am back and Peace Love & Yumminess is up and running with lots of recipes to share!!!

Now, I know all of you were anxiously checking everyday if I had a new post, sorry for all the nail biting but you need not worry anymore! I am back from trekking the Amazon Forest and sailing through the Caribbean.

Hahaha if only both those statements were true :). I have been M.I.A for several reasons, mainly being out of a computer. I have however been cooking and baking quite a bit and have lots of recipes to catch you guys up on. So why not start with a recipe for the most important meal of the day, breakfast!

This was a pinterest recipe I literally made the morning I found it. It is super easy and quite healthy. I thought it was a great change than the normal morning egg, with layers of delicious flavor.

You will need ramekins for this recipe, although I'm sure you could just make this in casserole form as well. But, that just not as fun as having your own little dish.

When I made this, it was only me eating however I made two dishes. Not sure why, but I did. I enjoyed this dish so much I almost went right back for the second. I stepped back and regained my self control and saved it for lunch with a side salad. To reheat it, I just popped it right back in the oven to warm it up. The egg did cook a little more but still tasted amazing.

The recipe is also in single serving portions, just apply the recipe per ramekin.

Enjoy<3!

& Glad to be back!

Oven Bakes Eggs with Feta

over roasted tomatoes

adapted from For the Love of Cooking

Ingredients

• Cooking spray
• 1/2 tsp olive oil
• Handful of grape tomatoes sliced
• 1/4 tsp basil, dried
• Dash of crushed red pepper flakes
• 1 clove of garlic, minced
• 2 eggs (I used one because my ramekins are quite small)
• 1 tsp milk
• 1 tsp feta cheese ( I used tomato basil feta to amp up the flavor!)
• Salt and pepper, to taste

Directions

1. Preheat the oven to 350 degrees and spray  a small ramekin with cooking spray.
2. Toss the sliced tomatoes with the olive oil, basil, crushed red pepper, garlic, salt, and pepper.
3. Pour into each ramekin then place the dishes on a baking sheet and bake for 15 minutes.
4. Remove from the oven then crack the eggs into the dish, then add the milk, feta cheese, and season with salt and pepper.
5. Return to the oven and cook for 13-15 minutes or until the whites set but the yolks are still soft. Remove from the oven and serve with some whole grain toast.

Movin on up...to the east side

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Baked Tortellini

with veggie loaded marinara sauce

Hello hello! Long time no blog. Well I was too busy moving and then stranded and disconnected from the world with out cable and Internet. THE HORROR!

 The cable company just decided it wasn't important to show up and get us connected. Anyway, we are all connected now and I am able to be back to blogging.

Since we had to entertain ourselves with out tv and internet, I took the liberty of making my roommate my apprentice in the cupcake world. I figured I'd be doing a lot of baking here and could use the help. She was actually very excited and a great student! We made chocolate cupcakes with cream cheese frosting and she picked up the pipping really fast so they also looked great. We have lots left over so I am going to teach her how to make cake pops. Maybe I'll be neighborly and bring them to the family next store, with my business card of course ;).

Being in disconnect gave me lots of time to get out and enjoy my new location. I am only a few blocks from the beach and that is heaven! I have been walking up and down the beach everyday and totally enjoying the wonderful scenery and being active outside in this GLORIOUS weather we've been so lucky with this winter.



<3


I also had some close friends over for dinner last week once everything was settled in. Even though we had to use stools, fold-able chairs, and tray tables because of  our tiny tiny kitchen table, it was such a fun night and I am so thankful for such wonderful friends. On the menu was peppercorn roasted pork loin, balsamic asparagus, and salad (and quite a bit of wine) MMM!

Speaking of MMMM, this recipe is great. You can never go wrong with pasta, especially cheesy baked pasta. This is quick and easy, unless you want to be crazy and make your own sauce like I did (worth it!), and has added healthy bonuses by using  extra veggies in the sauce.

I hope you enjoyed hearing about the move and I hope you make and enjoy this recipe as well.

Check back for some Valentines day treats<3!

Baked Tortellini

w/veggie loaded marinara sauce

• 1 9oz package frozen cheese tortellini
• 1 recipe for homemade vegetable marinara (recipe follows)
• -OR-
• 1 jar of vegetable pasta/marinara sauce (reccommend Giada De Larentis; available at Target)
• 1 box frozen spinach, thawed and drained
• 1/2 cup part skim shredded mozeralla (you can add more)
• 1/4 tbs orgeano
• 1/4 tbs garlic powder

Directions

1. Pre-boil the tortellini as directed on package.
2. Drain and set aside.
3. Preheat oven to 350.
4. In a large bowl stir together tortellini, sauce, and defrosted spinach and pour into baking dish.
5. Cover the top with shredded mozerella and sprinkle with oregano and garlic.
6. Cover with foil and bake for 30 minutes or until cheese is melted and sauce is bubbling.  

Veggie Loaded Marinara Sauce   

• I made the recipe from this blog, it was AMAZING! The wine enhances the flavor and the dash of sugar actually does balance out the sauce

A Fiesta of Flava!

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Sweet Potato & Black Bean Enchilada's

with a sweet corn cream sauce



Hola mi amigo's! Here I go again with yet another healthier option. But hey doesn't mean its not as delicious as my other sweet eats.

These here are actually quite amazing. I have been wanting to make them since I first came across the recipe at one of my favorite blogs, Sugar Plum.

I love enchilada's already and thought this vegetarian take on them sounded amazing. Well, I was right. They are amazing. You can really taste the sweet potato which is perfectly complimented by the smoky yet spicy sauce they are baked in. They are topped with a sweet sauce that calms the spicy down a bit but doesn't cover it up.

Again, I am going to tell you how easy these are, and maybe I sound like a broken record but, I really mean it when I tell you when a recipe is easy. This takes a few steps but you will be very impressed not just with the flavors but with yourself for cooking such a wonderful dish.

Many people can be skeptical to foods they know being made in a new way, but don't be afraid to get in the kitchen and try new flavors. Especially when they are this delicious yet super nutritious too. Learning to cook has taken me to so many new places in food. I am no longer that picky eater who would not even think of trying something new. Cooking has brought on a love of food and flavor and the urge to learn more about food and nutrition.

It's a fascinating world in food, so get out and explore new flavors!

And don't forget to keep exploring right here at Peace Love & Yumminess!

Gracias & Enjoy<3!

Sweet Potato and Black Bean Enchilada

w/ sweet corn cream sauce

 

Ingredients

• 2 cups cooked mashed sweet potatoes- I cook in microwave for 10-12 minutes then peal and mash with fork.
• 1 cup canned black beans, drained and rinsed
• 2 cups crumbled queso fresco cheese, divided. (Can't find queso fresco? I used reduced fat feta cheese)
• 1/2 cup pepper jack (optional- I sprinkled some on top before baking)
• 1 teaspoon ground chili powder
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups jarred fire roasted tomato-enchilada sauce
• 2 tablespoons adobo sauce from canned chipotle chiles
• 10 corn tortillas
• 1/2 cup canned creamed corn
• 1/3 cup reduced fat sour cream
• 1 tablespoon coarsely chopped cilantro
• Avocado slices, for garnish

Directions

1. Preheat oven to 400 degrees F.
2. In a large bowl, stir together sweet potato, black beans, 1 cup cheese, chili powder, cinnamon, and salt until well combined.
3. In a separate bowl, whisk together enchilada sauce and adobo sauce and pour half of the sauce into a 13x9-inch baking dish.
4. Warm tortillas in the microwave, covered in damp paper towels, for 1 minute.
5. Place a heaping spoonful or about 1/4 cup sweet potato mixture on one side of a tortilla, roll up, and place in baking dish. 
6. Continue with the rest of the mixture and tortillas.
7. Drizzle remaining enchilada sauce on top of tortillas, and sprinkle with the remaining cheese.
8. Bake 20-25 minutes or until golden brown and bubbly. 
9. Meanwhile, make the sweet corn cream sauce by pureeing the creamed corn and sour cream until well combined ( with a food processor or blender). 
10. Stir in cilantro (optional- many people do not enjoy cilantro).
11. Serve enchiladas with a drizzle of sweet corn cream  sauce, and top with avocado slices (optional as well).



Oh hey there small fry....

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Baked Parmesan Zucchini Fries

Look at me! Not only did I yet two post in two days but both are a big change from my normal posts and quite healthy. These baked zucchini fries are one of my new favorite things. I could eat bucket loads of these. Mmm with a nice tangy marinara sauce. Delish!

These a healthier take on the fried zucchini you can order out at most restaurants, which are usually just frozen breaded zucchini thrown in a deep fryer. The ones I made are prepared not just in a healthier way, but a more delectable way which you can actually taste the zucchini and the Parmesan but still have that nice crunch.

The crunch is due to the use of panko bread crumbs. These are great & I use them on baked chicken fingers too. They crisp up much more than your typical homemade, or store bought breadcrumb.

So go ahead and whip these up for a snack or a nice side dish they don't take long and a taste amazing. I prefer to dip them marinara sauce but I have seen several recipes with onion dips as well. Ranch dressing would be great, but ranch makes everything taste better :).

If you are sticking with the healthier route go ahead and just use marinara its a perfect combo.

Enjoy <3!

Ingredients

• 2 egg whites
• 1 cup Panko breadcrumbs
• Salt
• Pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 medium sized zucchini, cut into sticks

Instructions

1. Preheat oven to 425 and line a baking sheet with parchment or spray with non stick cooking spray.
2. In a shallow dish or bowl whisk egg whites.
3. Place Panko, salt, pepper, garlic powder, and cayenne pepper in a zip top bag and shake to combine.
4. Dip the zucchini into the egg and then into the panko mixture a few at a time, shaking gently to coat.
5. Place on the baking sheet.
6. Bake 20-25 minutes, until golden brown.
7. Serve with your favorite dipping sauce.

*NOTE* By dipping the zucchini into flour before dipping into the egg will help the panko mixture really coat the sticks however I didn't mind the "rustic" coating I achieved by skipping this step.