Father's Day Festivities

Monday, June 17, 2013

I think I've finally given in to my domesticated side. It's always been present, but I would fight it for some reason. Perhaps it was the environment that I was raised in where my Mother was your all time "Super Woman Mommy" who did it all while my Dad was bringing home the bacon. Oh did I mention my mother worked two jobs too!? On top of that, she was also in charge of the cooking, cleaning, grocery shopping, errand running, taking care of my brother and I and then some. I guess growing up as somewhat of a feminist, I despised it. I despised serving my dad food, cleaning, and  downright refused to cook when I was younger. I ALWAYS said I would be the one bringing home the bacon and I would find a man who could do the rest! Ha. Oh how life has changed. With my given situation and Olivia being my special baby who has many doctors appt, severe reflux, CLD, and refuses to eat from anyone, and I mean anyone other than me... it makes it damn near impossible to bring home any kind of bacon! Hence me giving in to my domesticated side.

It's actually not as bad as I made it out to be. 2 years ago my life was filled with work, travel, going out & a lot more work. Consumed 24/7 with my career and didn't even think twice about it. Now I have a family of 5 to take care of and boy do they depend on me to be the Mommy, wife, friend, secretary, housekeeper, chef, chauffeur, nurse, launderer, and well everything and anything in between. I must admit that yesterday was the first time that I enjoyed being all of those things, and accepted my life for what it is. It may not be what I had planned, but I believe God is guiding me on the right path, and he ultimately knows my plan better than I do.

As promised from my sneak peek photos on my http://instagram.com/tiffanydessa,  here is an amazing recipe for Zucchini Boats below! I try really hard to make sure the kids eat up as much veggies as possible and this was such a great & delicious way to get them to eat them up, literally...they were devoured! Dominick even said "I've never seen bacon & cheese mixed with veggies, ever!"


Since I made it for my family of twelve, I had made a bigger batch and had some of the filling left over...a lot actually. I got creative and added some veggies to the mix. I scooped out some of the portobello mushrooms, chopped it up and added it to the left over filling. I then filled the mushrooms and bell peppers just until it peeked out. I wanted a little crunch so I sprinkled all the zucchini boats, mushrooms, & bell peppers with bread crumbs and Italian seasoning. Place mushrooms & bell peppers in a baking pan, add a couple teaspoons of olive oil to the pan and the tops of the veggies and pop them into the oven at 350 degrees for 20 minutes. Enjoy!

Zucchini Boats on the Grill
recipe image
Submitted By: BAJATHECAT
Photo By: mominml
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 4
"Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own."
2 medium zucchini
1 slice white bread, torn into small pieces
1/4 cup bacon bits
1 tablespoon minced black olives
1 jalapeno pepper, minced
3 tablespoons diced green chile peppers
1/4 cup minced onion
1/4 cup chopped tomato
6 tablespoons shredded sharp Cheddar
1 pinch dried basil
seasoned salt to taste
ground black pepper to taste
1.Prepare the grill for indirect heat.
2.Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
3.In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
4.Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
5.Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.

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