Cheesy Zucchini Rice

     I saw this recipe on a different blog and I thought to myself, "I can make that better." And so I did.

     If you're wondering what Cheesy Zucchini Rice is, you might not be that quick on the uptake. It's exactly what it sounds like and best of all you can customize this dish to your preference! Originally, this recipe had "shredded zucchini in it, but I prefer a crunch to my vegetables. So this time, we're going to get out the peeler and do our very best to peel a zucchini or two. And it just so happens that I GREW a HUGE zucchini in my very own garden this Summer, BAM!


You will need:

• 1 medium OR 2 small zucchini(s), peeled approximately 2 cups
• 1 cup rice
• 2 cups chicken broth OR 2 cups water and 2 chicken bouillon cubes
• 1 cup sharp Cheddar cheese, OR go FANCY and use 1/3 cup Mozzarella, 1/3 cup Parmesan, and 1/3 cup Gruyere
• 1/2 TSP garlic powder
• salt and pepper to your liking
• 1-2 TBSP milk (optional if it comes out too thick)

     Start with the rice first. This whole process should take under 25 minutes. Boil the chicken broth in a small sauce pot and then add the rice. While the rice is cooking, we're going to prep everything else.







 
     Peel your zucchini, and then chop them up into bite-size pieces. Grate the cheese or cheeses of you choosing. This is where you can really customize this dish. It can be totally kid friendly or parent-pleasing. Either way, you will receive rounds of applause for this little jewel!

   
     When the rice is done after about 20 minutes, remove it from heat and quickly add all of the ingredients. All that remains is to stir it up until all of the cheese is melted.

     The heat from the rice actually cooks the zucchini just enough so that it's not raw but still crunchy! This is also an excellent way to sneak some vegetables into your diet without being overwhelmed by all that green. Don't judge me!


     Ok, well - I hope you like Cheesy Zucchini Rice as much as my people and I do. I've had to make it twice this week.

Love,

Liz

Spicy Artichoke Dip, in other words, CHEEEEEEEEESE

Here's the straight dope, I made this TWICE in one week and finished it all by myself BOTH times. Yes, it will make you covetous. Yes, it will make your lips tingle from the spice of the mighty jalapeno! But you will be fat and you will be happy.

Get it:

• 6 1/2 oz can of marinated artichoke hearts
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup Parmesan cheese (grated)
• 1/2 cup Mozzarella cheese (grated)
• 1 small can diced jalapenos (drained)

Preheat the oven to 350.

Drain the artichokes and jalapenos, and make sure you drain those jalapenos well. That spicy leftover juice can make your dip incredibly spicy. Chop up the artichoke hearts. Combine the artichoke with the mayonnaise, sour cream, Parmesan cheese, and Mozzarella cheese in a large mixing bowl, and mix them up good.

Pour the mixture into an oven safe baking dish and bake for 30 minutes or until the cheese on top in golden brown and scrumptious-looking. Make sure to let the dip cool from boiling lava-hot to warm. You'd be surprised how much spice those jalapenos add on their own.

Feel free to use more or less or the jalapenos depending on your taste buds.

Serve with some nice bread, or pita, or my personal favorite, Santitas $2 Only Tortilla Chips.

Love,

Liz & Santita