I'll share my recipe, if you'll share yours, August 22, 2012

11 years ago

Spaghetti with Fried Zucchini, Bacon and Dill

By Katerina

(serves 2)

4 small zucchini (~4 cups when grated)

6 slices bacon

olive oil for frying

2 tablespoons whipping cream

1 teaspoon chopped fresh dill

salt and freshly ground black pepper

200g spaghetti

Grate the zucchini and place in a colander with a 1/2 teaspoon of salt. Mix the salt in and allow to drain while you are cooking the bacon.

Dice the bacon and place in a large skillet over medium-low heat. Allow to crisp, stirring occasionally. Once crisped remove with a slotted spoon to a paper towel to drain. Do not drain bacon fat.

Place a large pot of water on to boil. Depending on how much bacon fat you have you may want to add enough olive oil to create a shallow fry - basically enough to cover the pan by a few millimeters.

Squeeze the excess water from the zucchini and pat dry with a clean kitchen towel.

Bring the fat to medium high heat and add a handful of zucchini, if it sizzles it is hot enough - add enough zucchini to just cover the bottom of the pan lightly so it will brown without crowding, this will likely take 3 or 4 batches. Cook, stirring every minute or so until crispy and brown, remove with tongs or a slotted spoon to drain on paper towel and repeat until all zucchini cooked.

Salt the water and cook the pasta according to package directions. Reserve 1/2 cup of the pasta water. Heat a medium skillet to low medium heat and add cream, dill and bacon to heat through. Toss in the pasta along with the zucchini, if dry add some of the pasta water about 2 tablespoons at a time. Add freshly ground pepper and salt to taste. Serve hot.

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Comments (4)

glenda_al
11 years ago
Mexican Potatoes
Ingredients
3 or 4 Red Potatoes cut into 1 inch wedges
1 tablespoon of olive oil
1 tablespoon of taco seasoning

Directions

1. In a large resealable plastic bag combine potatoes, oil, and taco seasoning. Shake to coat the potatoes.

2. Place the potatoes in an 8 x 8 baking dish. Bake uncovered at 450 degrees for 40 minutes stirring potatoes every 10 minutes.
patti43
11 years ago
Luckygardner, I'll sure give that recipe a try. I wonder how the sauce would be served with spaghetti squash instead of pasta? I'll try with pasta first.

Glenda, anything with taco seasoning gets my attention. Has anyone tried making your own taco seasoning? I need to try it.

This recipe sounds like it would be good on a cold winter evening. See what happens when our weather cools off to the high 80's? I think of stews, casseroles and soup :-)

BRAISED TARRAGON CHICKEN (Williams Sonoma)
(Slow Cooker)

1 Tbs. vegetable oil
1 chicken, about 4 lb., cut into 8 pieces
2 large leeks, white and light green portions, rinsed well and thinly sliced
Kosher salt and freshly ground pepper, to taste
2 tsp. minced garlic
2 Tbs. all-purpose flour
1/2 cup dry white wine
2 Tbs. chopped fresh tarragon
3 Tbs. chopped fresh flat-leaf parsley
1 Tbs. fresh lemon juice
1 1/4 cups chicken broth
4 carrots, peeled and cut into 2-inch lengths
1/2 cup heavy cream

In the stovetop-safe insert of a slow cooker (or a skillet) over medium-high heat, warm the oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate.

Reduce the heat to medium. Add the leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Add the garlic and flour and cook, stirring constantly, for 1 minute. Add the wine and cook, stirring to scrape up the browned bits from the pan bottom, until the liquid is almost evaporated, about 1 minute. Add 1 Tbs. of the tarragon, 2 Tbs. of the parsley, the lemon juice, broth, carrots and chicken.

Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturerÃ¯Â¿Â½s instructions until the chicken and carrots are tender, about 3 hours; stir in the cream during the last 30 minutes of cooking. Stir in the remaining 1 Tbs. tarragon and 1 Tbs. parsley, and season with salt and pepper. Serve immediately with mashed potatoes alongside. Serves 4 to 6.
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I'll share my recipe, if you'll share yours, August 27, 2012
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Comments (2)
BEEF STEW WITH BACON (Williams-Sonoma) (Slow Cooker) 4 oz. thick-cut bacon, chopped 3 Tbs. flour 1 tsp. salt, plus more, to taste 1/2 tsp. freshly ground pepper, plus more, to taste 3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks 3/4 lb. fresh cremini mushrooms, halved if large 1/2 lb. baby carrots 1/2 lb. frozen pearl onions 3 garlic cloves, minced 1 cup dry red wine 1 cup beef broth 2 Tbs. tomato paste 1 Tbs. minced fresh rosemary In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside. In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top. Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve. Serves 6.
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I'll share my recipe, if you'll share yours, August 26, 2012
Q
Comments (4)
Next Saturday is the start of college football season--woo hoo! I think I will make these and freeze half for another Saturday. I will probably use Havarti instead of Swiss. Harry isn't crazy about it (but he likes gueyere??). HAM AND CHEESE SLIDERS (The Girl Who Ate Everything) 24 good white dinner rolls 24 pieces good honey ham 24 small slices Swiss cheese 1/3 cup mayonnaise 1/3 cup miracle whip Poppy Seed Sauce: 1 Tablespoon poppy seeds 1 1/2 Tablespoons yellow mustard 1/2 cup butter, melted 1 Tablespoon minced onion 1/2 teaspoon Worcestershire sauce In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
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I'll share my recipe, if you'll share yours, August 7, 2012
Q
Comments (2)
ROCKY ROAD CROCK POT CAKE (Bless This Food) 1 (18.25-oz.) package German chocolate cake mix* 1 (3.9-oz.) package chocolate instant pudding mix* 3 large eggs, lightly beaten 1 cup sour cream 1/3 cup butter, melted 1 teaspoon vanilla extract 3 1/4 cups milk, divided 1 (3.4-oz.) package chocolate cook-and-serve pudding mix (or vanilla) 1/2 cup chopped pecans (optional) 1 1/2 cups miniature marshmallows 1 cup semisweet chocolate morsels Vanilla ice cream (optional) 1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer (used my Kitchen Aid) 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker. 2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat. 3. *Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours. 4. (optional if using pecans) Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant. 5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
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I'll share my recipe, if you'll share yours, August 16, 2012
Q
Comments (2)
I love mashed potatoes! (And it shows) REAL TACO PIE (BS Recipes) 1/4 cup butter 2/3 cup milk 1 package taco seasoning mix - divided 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk, but add the taco seasoning) 1 pound ground beef 1/2 cup chopped onion 1/2 cup salsa 1 cup shredded lettuce 1 medium tomato, chopped 1 cup sharp cheddar cheese, shredded Sour cream, optional 1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. 2. Bake for 7-10 minutes until it just BARELY turns golden brown. 3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. 4. Pour into crust. Bake for 15 minutes, or until crust is golden brown. 5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.
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Jasdip
11 years ago
This recipe is reminiscent of chicken paprikash. Looks tasty.

Chicken Lickin' Good (Recipe.com)

8 chicken pieces
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
3 tablespoons butter
16 ounces can whole tomatoes
1 Large onion, chopped
4 ounces can sliced mushrooms, drained
1 clove garlic, minced
1 1/2 teaspoons salt
1/2 cup heavy Cream
2 teaspoons paprika

Rinse the chicken parts and pat dry.
Melt the butter in a skillet. Brown the chicken on all sides in the butter.
Place the chicken in the slow cooker. Combine all the other ingredients except the cream together. Mix well.
Pour over the chicken. Cook on Low for 8 to 10 hours.
Stir in the heavy cream just before serving. Serve over hot spaghetti.
petra_gw
11 years ago
Darn, I'm getting hungry. :o)

Chick-Fil-A Chicken

Cook Time: 30 Min
Prep time: 8 hours

Ingredients:

4-Chicken Breasts
1 Cup Pickle Juice
2-Eggs
1 Cup Flour
2 Tbsp Sugar
1 Tsp Salt
1 Tsp Paprika
1/2 Tsp Black Pepper
1/2 Tsp Oregano, Dried
1/2 Tsp Basil
1/4 Tsp Garlic Powder
1/4 Tsp Onion Powder
Peanut Oil for Frying

Directions:
Pound chicken breast till they are thin enough for your taste. Cut into chunks or fingers for nuggets or strips.

Place chicken in plastic bag with pickle juice and marinate for an hour (preferably overnight)

Mix up eggs in separate bowl for the egg wash

Mix flour and remaining spices in another shallow bowl

Remove chicken from the pickle juice and drain well. Dip into the egg wash and then into the flour mixture

Fry the chicken however you prefer.

I'll share my recipe, if you'll share yours, August 22, 2012

Comments (4)

glenda_al

patti43

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Jasdip

petra_gw

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