Monday, September 26, 2016


Stuffed With The Good Stuff
by: deliciously Dee


1 large zucchini
3 tbsp budder
1/4 white onion chopped
1 glove garlic minced
1/4 cup ricotta cheese
1/2 cup shredded mozzarella
3 tbsp parmesan cheese grated
1/2 cup bread crumbs
2 tsp Italian herbs
Salt and Pepper to taste

Cook: 350 F
Cook Time: 30-40 minutes


First, cut zucchini in 1/4, scoop out middle.  In pan melt 3 tbsp budder and 1/4 cup chopped onion and minced garlic until dry.  Mix 3/4 cup ricotta cheese and 1/2 shredded mozzarella and 3 tbsp parmesan cheese and 1/2 cup bread crumbs and 1 tsp dry Italian herbs.  Salt and Pepper to liking.

- deliciously Dee


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About Me

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Birth name Danielle Russell, friends and colleagues call her Dee.  Dee has been making medibles or medicinal edibles with cannabis from 2006 to present.  In 2014 she published the first edition of her cannabis cookbook, The Happy Chef THC, including hip-hop album “The Prescription” from hip-hop artist and MMJ patient B-Real of Cypress Hill. The year 2015 was the year of legalization for medical marijuana for the state of Nevada.  Dee worked as a Canna Chef in the first licensed MMJ Production Kitchen in the state of Nevada located in the fabulous city of Las Vegas - she still continues to make her edibles for the patients in the state today.

Are edibles not your thing?  Maybe you had a bad edible cannabis experience?  Eat too much or not enough - trouble dosing?  Or - perhaps you enjoy cooking with the plant and/or have an interest in joining the cannabis industry as a Canna Chef in an MMK Production Lab.  In with case, HER LATEST CANNA COOKBOOK IS THE ONE YOU NEED!!  Check out her latest EXPERT CANNABIS COOKBOOK - Deliciously Dee The Happy Chef Expert Cannabis Cookbook.  (available on Amazon & iBooks)