Even though zucchini season is over for us, I have to share this recipe.
Plus, you might live in an area where you’re still able to get zucchini – and this is one sure fire way to have all your zucchini gobbled up at dinner time.
When tomatoes and zucchini are really coming in from the garden each year, we’re usually so overwhelmed with trying to can and freeze extras that we make the same recipes all the time. Mostly because they’re easy…and it’s easy to be lazy about meals when you’re trying to can tomato sauce and cook dinner at the same time.
But I’ve been trying to make some different dishes with our zucchini, spaghetti squash, and tomatoes, and this one definitely paid off.
I’ve roasted zucchini before, but I don’t think I ever really got it right. They always seemed a little too well done. After trying a few different mixes of toppings + cooking temperatures, I think I’ve finally found the perfect combination!
There are still quite a few things that I’m leery of making up completely on my own in the kitchen. The biggest thing is canned goods, hands down.
Even after canning now for 5 or 6 years, I know my experience is still incredibly limited compared to people who have been doing it their entire life. Plus, I’d really like to not a) get sick or b) possibly die from a bad batch of something because I didn’t do the right proportions or cook it long enough.
Once you’ve made a bunch of batches of jam or jelly, it’s easy enough to swap in different mixes of fruit as long as you keep the basic measurements the same so you get the right consistency. Same thing with tomato sauces or straight up canned sliced fruits or something like green beans.
But anytime I’m canning something for the first time, I always go for a tried and true recipe. Maybe I’ll add in extra flavor with a different spice or mix of herbs, but I don’t change anything else. I love seeing all these jars in my basement, and I want them to stay good until we’re ready to use them!
This year was the first time I’ve ever made a fruit butter. I’ve made lots of jams and jellies over the years, but fruit butter is a new one.
This is a Sponsored post written by me on behalf of Sabra Dipping Co, LLC.. All opinions are 100% mine.
I’m usually all for keeping the classics classic. Peanut butter and jelly. Chocolate chip cookies.
Some things are just better left alone; to keep them the way they’ve always been. But sometimes, it’s worth it to try something new.
Maybe by browning the butter in your cookie recipe or adding a new mix in. Or switching up the jam in your sandwich, or grilling it when you normally have it cold.
And with grilled cheeses, I didn’t think I’d ever fall too far from the classic butter-on-bread, only-cheese-in-the-middle sandwich.
But I’ve gone off book before, and this version is definitely worth trying.
After years of trial and error (mostly error), I feel like I’m finally getting into a groove with bread-making.
The other day, the hubs and I were talking about how bad my first loaves of bread were. I’m honestly kind of surprised that I’ve kept at it – we threw out a lot of bread. Most of my first loaves turned out to be heavy bricks – good flavor, but the worst texture. Or I used the wrong kind of flour or combo, and it ruined what was probably an okay recipe.
But now, I’ve found a great sandwich bread recipe (still one of my favorites!) and am working on some other basics to have on hand.
The thought of trying to make baguettes at home still freaks me out (how in the world do you shape them correctly?! This makes me anxious). So before I go off into the unknown of shaped breads, I’ve finally found our favorite crusty, rustic bread recipe.
And the best part is that it’s super easy!