Healthy Zucchini Boat "Pizzas" and Two $50 Hormel Coupons Giveaway

Food Buzz Tastemaker Program sent me some coupons for Hormel meat products and samples of Hormel Turkey Pepperoni Minis.  I used the pepperoni for this healthy no fuss recipe that is cooked in the microwave. Cut up into smaller pieces, these zucchini boat "pizzas" can easily be served as side dish or appetizer. You can find the recipe and details for two $50 Hormel coupon giveaway at the end of this post (scroll down).

  

Healthy Zucchini Boat "Pizzas" 

8 zucchini, cut in half lengthwise (to create zucchini boats)
1/4 c carrot, finely diced
3 mushrooms, finely diced
1/4 c cilantro, finely miced
3 slices American cheese, finely diced or 1/2 c shredded sharp cheese
1/2 c Parmesan cheese
1/4 c green onions, finely minced
1/4 c Hormel Turkey Mini Pepperoni

Spray a microwave-safe baking dish with cooking spray.
Use a teaspoon to carve out a groove down the center of each zucchini boat.
To make the stuffing, mix carrots, mushrooms, cilantro, green onion, Hormel turkey mini pepperoni, Parmesan and American/sharp cheese. Feel free to adjust this recipe if you want more cheese or more pepperoni or any other ingredient.  Divide stuffing among the zucchini boats and place stuffed zucchini boats in the microwave-safe baking dish.
Microwave on high for 3 minutes.  Check if the zucchini is tender. Microwave again at short intervals till the zucchini is soft.  The zucchini "pizzas" will be VERY HOT! Let cool for a few minutes before serving. 

To enter the Hormel Coupon Giveaway:

Simply answer this question in the comment section:  What is your favorite no fuss, go-to appetizer or side dish?  You can also email your answer to: momgateway@gmail.com so I can get in touch with you should you win.
There will be two winners for the $50 Hormel coupons (Cure 81 Ham products).  Drawing date will be November 15.

Amazing Chevre Crostini

I was at Food Pyramid yesterday and espied a variety of goat cheeses.   I settled for Ile de France’s Le Chèvre. This cheese is made from the rich milk of grass-fed goats grazing in the Rhône Alps. It rated highest in overall quality in the 2008 ChefBest Awards for its texture, flavor intensity and aroma.  Its natural sour, salty and sweet notes make it wonderfully unique.

I enjoyed it in pasta and mixed greens salad but it is fantastic too as an appetizer.  With such a superior ingredient, I asked myself--what is the best way to use it? My principle has always been: simple is best --enhance it...don't mask or overwhelm the flavour.  I decided to make Ile de France’s Le Chèvre the star!  My Chevre Crostini has three basic ingredients: Ile de France® Le Chèvre, Thai basil leaves and smoked paprika oil.  Chevre Crostini is one of the deceptively simple but very delectable appetizers I’ve made--- the flavor combination is amazing!!

Ingredients:

4 baguette slices or 2 slices honey whole wheat bread, cut into 4 pieces
Ile de France® Le Chèvre
a sprig of Thai basil, finely slivered
smoked Spanish paprika oil*

Lightly brush the baguette slices or wheat bread with oil and lightly toast them on a hot grill pan for a minute on both sides.  Spread goat cheese on each toast.  Add finely slivered Thai basil (this imparts a delicious licorice note) and drizzle with smoke Spanish paprika oil.  Serve and enjoy these goat cheese crostini!


*Smoked paprika oil is made by heating 1/2 c canola oil in a pot, adding smoked Spanish paprika to it and turning off the heat so the paprika does not burn. It is important to use the best quality Spanish paprika you can get.  The one I used is the best paprika there is!!!  It’s from The Spice House, a mom and pop Chicago operation by Tom and Patty Erd.