Zucchini with Mozzarella and Prosciutto...

 

Well, the girls have been in school for almost a month now and we are settling into our regular routine. After moving, it takes some time to get used to our new surroundings. We've lived in Oregon before... my youngest was born in the state 8 years ago. However, we are now in northern Oregon and before we were in southern Oregon. 

I know once winter hits we will be in for a shocker! I mean, we lived in a climate that was mostly dry all year, as well as 85 and sunny. I already told my hubby that I'm going to have to invest in a couple of these babies...... no doubt.

From what I hear, it will be dark and stormy ALL... WINTER... LONG...

All of that natural light has been left behind in Hawaii...... sad, but true. 

Anyhow, the trade off is that we are back on the mainland and closer to family... yippee! We truly are happy about that.

I figure we better get started taking our vitamins and eating more veggies that are going to keep us healthy for that cold, wet winter that's a comin'. 

I love zucchini just as is, but it's even better "all dressed up". Yes, I did happen to put a nice piece of mozzarella on it, and then wrap that sucker in prosciutto... but, who cares, right!?! I'm still getting my vegetable serving, dang it!

Zucchini with Mozzarella and Prosciutto

• 1 Medium Zucchini
• 2 Tablespoons of Extra Virgin Olive Oil
• Cracked Pepper, to Taste
• 4 Oz. Fresh Mozzarella, Cubed
• 8 Pieces of Prosciutto, Sliced in Half Lengthwise into Strips

Preheat the oven to 400 degrees (F).

Cut the ends off of the zucchini and slice into 1/2 inch pieces. One zucchini will yield about 15 pieces. Place the slices onto a parchment lined baking sheet. Brush the zucchini with the olive oil using a pastry brush and season with the pepper. Place a cube of fresh mozzarella on top of each piece. Wrap each zucchini and mozzarella piece with a strip of prosciutto. 

Bake for 12-15 minutes or until the mozzarella is melted. Serve immediately. Makes around 15 pieces.

Enjoy!  

My Summer...

After organizing our house and posting a few recipes on this here blog, my girls and I visited my in-laws in southern Oregon, then flew down to southern California to visit my family. It was a great way to end the summer and get some last minute fun in before my girlies started their new school last week.

Hence, my lack of posting. I'm finding it a little difficult getting back into developing recipes. I promise that I will get back into the swing of things... soon!

While visiting my in-laws we went blackberry picking. It was so much fun! All we had to do was walk down the street from their house and start plucking away. Very Little House on The Prairie.....

..... so loved that show growing up.

Don't those blackberries look luscious!?!

The best part was watching my youngest picking berries with her grandparents, aunt, and cousins. She had such a blast!

This wasn't the only bowl of berries we picked.... we had another one full to the brim.

Look at the delicious result... this Blackberry Cobbler was fab! You can find recipe here. Try it!

Once home in California, my dad, sister, and nieces went to our city fair with us. I hadn't attended in years, with all the moving around and what not.

What a great way to say goodbye to summer and our fun filled day... a ride on the Ferris wheel. 

I couldn't go home without seeing a Dodger game! Once again, it had been years since I'd been to one.

We stayed for the fireworks and watched them standing on the grass in left field. It was totally worth battling the traffic out of the parking lot! I've been to many games in my childhood, but never stood on the field.

I hope the end to your summer was as fantastic as mine. Now, on to Fall!....

.... and some tasty and savory treats!

Chocolate Fondue Truffles...

So, what to do with left-over chocolate fondue?

The day after placing the chocolate fondue in the refrigerator, it solidified. I was scooping it out into cups to microwave for my girlies to dip fruit into.

Not as much fun as eating it from a fondue pot.... and honestly, I really didn't want to break it out again.

Sorry, but sometimes a girl just doesn't want to have to do the dishes.

Anyway, I had a brilliant idea! Why not roll the chilled fondue into truffles? I mean... does it really matter how I get my chocolate fondue fix.....

..... um, not really.

So, to make them even more indulgent, I decided to roll my fondue truffles in chopped macadamia nuts, chopped Reece's Pieces Baking Chips, and Toll House Mini Chocolate Morsels. Anything goes here, really.

Coconut would be fab, but I seem to be the only coconut lover in my household... and I didn't want to seem too selfish with these babies.

If, at anytime, you have left-over chocolate fondue... don't throw it out (gasp!)... chill it and make some decadent truffles. It's totally worth it.


Chocolate Fondue Truffles

• Chilled, Left Over Chocolate Fondue
• Chopped Nuts, Baking Morsels, and/or Candies of Your Choice

Using a melon baller, scoop the chilled fondue and roll into 1 inch truffles. Roll the truffles in the nuts, morsels, and/or candies you have chosen, covering completely. Chill in the refrigerator for a few hours to overnight. Remove just before serving. 

Enjoy! 

Strawberry Cheesecake Ice Cream...

 

It's been a long time, my friends!

At last, we are settled here in Oregon... and I've finally got my derriere in gear and decided I better start posting some recipes... right?

With missing two full summer months of blogging, I needed to get in at least one ice cream recipe for you.

My girls love, love, love strawberries and cheesecake... not to mention ice cream. So, this trio seemed the way to go. Strawberry Cheesecake Ice Cream... YUM!

A bonus to this recipe...... you don't need an ice cream maker... yay! I love making ice cream using this method. It's super easy. For reals.

It's so, so, so nice to cook and bake after going about 6 weeks without being able to. I mean, at first it's great to have a break, but then it gets a little old.

Please say you'll try making ice cream this way... you won't regret it.

I promise.

Strawberry Cheesecake Ice Cream

• 1 Pint Heavy Whipping Cream
• 1 Can (14 OZ.) Sweetened Condensed Milk
• 1/4 Teaspoon Pure Vanilla Extract
• 6 OZ. Fresh Strawberries, Diced
• 8 OZ. Cheesecake, Crumbled

Begin by chilling a large stainless steal or glass mixing bowl and your mixing beaters in the freezer for 10-15 minutes.

Pour the whipping cream into the chilled bowl and beat on high with the chilled beaters until stiff peaks begin to form. Gently fold in the strawberries and the crumbled cheesecake. Slowly fold in the sweetened condensed milk.

Pour the ice cream into a freezer safe container. I've found that covering the top of the ice cream with parchment paper helps so that the ice cream does not develop freezer burn. Freeze six hours or overnight. Makes 6 1/2 cups of ice cream.

Enjoy!

I'm linking this post on I'm Lovin' It at Tidy Mom.

Aloha, Hawaii...

 

I know... totally didn't post the past few weeks... and I said I would at least once a week, even with all the chaos of a move. I'm sorry about my absence from the blog.

I had a couple of great appetizer recipes I wanted to make for you, but after all the birthday excitement here, and now we need to prepare for the movers this next week, it's been really hard for me to do any cooking for recipe posts.

I did, however want to drop you a note that I will be away from So Domesticated... just for a little while. It will probably be about a month until we have all of our household goods back on the mainland, so I'll be without a computer, and we do not currently own a laptop... gasp!

I will be posting updates on my Facebook page, once we get to Oregon, since we will be staying with my in-laws for a bit.... and my husband has a fancy phone... so I'm sure I'll be able to update from that as well.

Thank you for popping in here and all your wonderful support! I'll see you all back on the mainland!


Aloha,