Monday, November 21, 2011
Yes, I do realize that summer is over and so is zucchini season. But when I found this recipe I knew I wasn't going to be able to wait until summer. Besides, everything is always in season at the grocery store! :)
I know some of you are going to read this recipe and think "eeww, zucchini and eggs"! But trust me when I tell you that this is yummy! The flavors and textures are really great. I actually make something similar as a breakfast dish, that's part of the reason I knew I'd love this.
10" dutch oven
1 Tablespoon Olive Oil
3 cloves Garlic, Minced
1 whole Medium Onion, Chopped
2 whole Roma Tomatoes, Chopped
3 whole Medium Zucchini, Sliced And Halved
1 teaspoon Ground Thyme
1 teaspoon Salt
2 Tablespoons Flour
2 whole Eggs
½ cups Half-and-half
¼ cups Shredded Cheddar
¼ cups Grated Parmesan
Over a full spread of coals, saute onion and tomato in just enough olive oil to coat the bottom of your dutch oven. Cook until the onion is tender then add the garlic and cook until fragrant, about 30 seconds.
Add zucchini, thyme, salt and flour. Stir and cook for a few more minutes until zucchini is tender. Spread evenly on the bottom of the pot.
In a small bowl, whisk together eggs with half and half. Stir in cheddar cheese. Pour this egg mixture over veggies. Sprinkle on grated Parmesan. Bake at 350° for 30-35 minutes, or until lightly puffed up and a bit golden on top. Use 1 1/2 rings on top and 1 ring on the bottom. Serves 6-8.
Source: Tasty Kitchen
Monday, November 14, 2011
Oh do I have a yummy recipe for you! I love jalapeno poppers wrapped in bacon (of course!) so when I saw this recipe I knew I needed to make it. I found this on Allrecipes and did some tweaking to up the flavor. I think the final product was really delicious! I added bacon and pepper jack cheese and spiced up the crumb coating to add some more flavor. My family loved it, even though it was a little spicy for my little ones. I think I put a bit to much jalapeno in it for them, but it was just right for me.
I was really surprised at how quickly these came together. The total prep time was a little over 30 minutes, then 30 minutes to cook. It might be pushing it for a weeknight meal, but not too bad all things considered. So there's no excuse for not trying these!
Jalapeno Popper Stuffed Chicken
12" dutch oven
1 (8 ounce) package cream cheese, softened
1/2 cup + 3 Tbs. shredded Cheddar and pepper jack blend, divided
2 jalapeno peppers, seeded and minced
4 slices bacon, cooked and crumbled
4 (6 ounce) skinless, boneless chicken breast halves
1 cup Panko bread crumbs
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. cumin
1 tsp. salt
2 eggs, lightly beaten
1/4 cup vegetable oil (I used the grease from cooking the bacon instead)
Stir together the cream cheese, 1/2 cup Cheddar/pepper jack cheese, bacon and jalapenos in a small bowl.
Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with broken spaghetti noodles (once it cooks there won't be any toothpicks to pull out and the spaghetti noodle will be soft so you won't even know its there).
In a bowl or pie plate, combine the Panko, garlic powder, chili powder, cumin, salt and remaining 3 Tbs. of cheese. Place the egg in another bowl or pie plate. Dip each filled chicken breast in egg, then roll in bread crumbs to coat.
Heat the oil in a dutch oven over a full spread of coals, and cook chicken breasts until they are golden brown on both sides but not cooked through. Drain most of the oil out of the pot. Cover and bake at 350° for about 30 minutes or until the juices run clear. Use 1 1/2 rings on top and 1 ring on the bottom. Serves 4.
Source: Inspired by Allrecipes