Thursday, July 23, 2015

Zucchini boats

Slice 2-4 Zucchinis in half lengthwise.  Scoop out insides.
Drizzle with oil, salt, pepper.
Place on baking sheet.  Line sheet with foil

Chop zucchini scooped out.

Fry 4-5 slices of chopped bacon.
Add 1/2 Onion, chopped
4 chopped garlic cloves.

Saute till browned.  Use Olive oil as needed

Mix in a bowl
1 egg
1/2 cup parmesan cheese, grated
1/2 cup bread crumbs
Chop zucchini saved from above and add.

fill each zucchini with above.

Bake at 425 for 12 to 15 min, or brown.  

Top with Mozzarella cheese, and broil.  Top with chopped scallions.

(modified from a recipe, modified from another recipe, and untried.)

Corn Bacon and Potato Chowder


1 medium uncooked Yukon gold potato(es)
1 spray(s) cooking spray
4 piece(s) yellow corn on the cob, kernels removed with a knife (or w can of whole kernel corn)
1 small sweet red pepper(s), diced (Sub broccoli)
1/2 cup(s) uncooked celery, chopped
1/4 cup(s) uncooked onion(s), chopped
 4 oz uncooked Canadian-style bacon, diced
 2 cup(s) fat free skim milk
 1/2 tsp table salt
 1/4 tsp black pepper
 1/8 tsp hot pepper sauce, or to taste
 2 medium uncooked scallion(s), thickly sliced

Pierce potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.

Meanwhile, coat a large saucepan with cooking spray. 
Add corn, red pepper, celery and onion; sauté over medium-high heat for 5 minutes.

Stir bacon and milk into saucepan; stir in mashed potato and mix well. 
Season with salt, pepper and hot pepper sauce; stir to combine. 
Cover and simmer 10 minutes (do not allow to boil); serve garnished with scallions. 

1 1/2 cups per serving.

Honey Barbecue Chicken

6 - 8 chicken drumsticks
2 3/4 all purpose flour
1 tsp lawry's seasoning salt
1 tsp black pepper
1 c milk
2 Tbsp white vinegar

1 c bbq sauce - mild or sweet
1/4 c water
3 Tbsp honey
1 1/2 Tbsp ketchup
1 tsp liquid smoke flavoring

Directions Step-By-Step
1 Mix flour, seasoning salt, and pepper in a bowl.
2 Combine the milk and vinegar, set aside for 10 min
3 Pat the chicken dry, dry chicken makes crispy chicken
4 Preheat oven to 375 F, place a wire cooling rack in the oven with a pan under it. Let it come up to heat with the oven. Also it does’t hurt to spray with non-stick spray just to insure a beautiful crust.
5 Once the milk has “soured” pour into a shallow dish, easy for dipping the chicken in.
6 Dip the chicken in the milk mixture, then in the flour mix. Set aside on a plate until all have been dipped and covered.
7 Add the chicken carefully to the preheated wire rack. Cook for 25 – 30 min. Rotating the pan half way through.
8 Make barbecue sauce, and with a basting brush coat the chicken after its cooked for 30 min. Coat ever 10 min and continue to cook for another 30 min.
9 Enjoy, serve the extra sauce on the side.

Bacon Wrapped Bratwurst


 4 bratwurst
 3 (12 ounce) cans light beer
 5 tablespoons brown sugar
 1 teaspoon cayenne pepper
 6 slices bacon, cut in half

Poke bratwurst several times with a small fork, and place into a saucepan with the beer. 
Bring to a boil over high heat, then reduce heat to medium, and simmer for 15 minutes. 
Remove the bratwurst from the beer, and allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C). 
Line a baking sheet with aluminum foil, and place a wire rack on top.
Toss the brown sugar and cayenne pepper together in a large bowl and set aside. 
Cut each bratwurst into three pieces, wrap each piece with half strip of bacon, and secure with a toothpick. 
Toss the bratwurst with the cayenne mixture to coat, then place onto the prepared baking sheet.
Bake in preheated oven until the bacon is brown and crisp, 25 to 35 minutes.

Caribbean Chicken


  • 1 whole small organic chicken cut into pieces, or 3 lbs chicken breast cut into large chunks
  • 4-6 organic chicken thighs
  • 4-6 organic drumsticks
  • 2 large tomatoes, sliced into big chunks
  • 2 large onions, cut into large chunks
  • 4-6 garlic cloves, chopped
  • 1/2 cup Worcestershire sauce
  • 1/3 cup balsamic vinegar
  • 1/2 cup fresh parsley, chopped
  • 1 tsp celtic salt
  • 1 tsp black pepper
  • 2 tsp dried thyme
  • 3 Tbsp olive oil
  • 2 tbsp unrefined sugar
  • 1/2 cup organic ketchup


Place first 12 ingredients into large bowl and mix well. Let chicken stand in seasonings for at least 30 minutes, like in the pictures, cover and place in the fridge. I have done between 30 minutes to1 hour most times. 
In a heavy pot heat oil over high flame.
Add the sugar distributed through the bottom of the pan like in the pictures. When the sugar begins to bubble and the color is getting brown take pieces of chicken and drop them into the pot. Make sure you don't burn the sugar though. Do a few pieces at a time and brown well on both sides.
When all pieces are browned return all the chicken pieces to the pot, add ketchup and the marinade. Add 1-2 cups of water and stir until blended. Bring chicken to a rapid boil, then lower the flame, cover pot partially, and let cook for 1 hour. 
Stir once or twice. Serve over brown rice.
Serves 8

Maple Syrup Chicken

1-2 tablespoons olive oil

6 bone in/skin on chicken breasts
Salt and pepper to taste
1/2 cup chicken broth
1/2 cup real maple syrup
1 heaping tablespoon fresh thyme leaves (I USED ROSEMARY)
4 garlic cloves, thinly sliced
2 tablespoons cider vinegar
2 tablespoons stone ground mustard
Preheat oven to 400º. Spray a 9 x 13 pan with nonstick cooking spray.
In a large skillet, heat oil over medium-high heat. 
Season chicken with salt and pepper. 
Add chicken to pan, and sauté on both sides till nicely browned. Remove chicken from pan. Add broth, maple syrup, thyme and garlic. 
Bring to a boil, stirring frequently for a couple minutes. 
Add vinegar and mustard and cook for another minute.
Place chicken in baking dish, pour any sauce over chicken, and bake for 30 minutes or till chicken is cooked through.  
Serves six.

Oven Chicken Casserole


4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste
Cook & crumble bacon. 
While bacon is cooking, cut chicken into bite-sized chunks. 
Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. 
Add garlic powder & salt & pepper to taste.
While chicken is cooking, prepare pasta according to directions. 
Spray a 9 xc 13 inch baking pan with non-stick cooking spray. 
Preheat oven to 400 degrees.
Drain pasta, return to pot. 
Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. 
Top with crumbled bacon. Top with remaining Monterrey Jack cheese. 
Back at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.