prep time: tbd
cook time: tbd
servings: 8
ingredients:
2 pounds chicken breast - cut into 2-inch pieces
2 medium white onions
1 tablespoon olive oil
2 teaspoons cumin
1/2 teaspoon red cayenne pepper
2 red bell peppers
2 yellow squash
1 can yellow corn
1 can black beans
1 package corn tortillas
1 large can red or green enchilada sauce
2 small packages of jiffy cornbread mix (with 1 egg and milk specified on the box)
16-ounces shredded cheese
salt
pepper
35 - 40 charcoal coals
steps:
1. cook chicken with onions, oil, cumin, cayenne pepper, and salt and pepper to taste.
2. add peppers and squash. cook for about 5 - 10 minutes; set aside. prepare the cornbread mix according to package. light coals for dutch oven.
3. add corn and black beans to chicken mixture. cook until warmed through.
4. pour 1 cup enchilada sauce in the bottom of the dutch oven. add a layer of chicken mixture and place a single layer of corn tortillas on top. repeat layers until all chicken mix is used. pour the liquid mixture of cornbread on top of the layers. spread cheese on top.
5. find a flat surface and put a round lid on the ground with three flat, similarly sized rocks in a triangle formation. put 5 coals evenly spaced between the rocks. place the dutch oven on the lid, balanced on the rocks. line the top with coals, and put two coals in the center. wait 25 - 30 minutes.
- unknown
Showing posts with label squash. Show all posts
Showing posts with label squash. Show all posts
12.29.2014
9.04.2013
marinated zucchini and yellow squash salad
prep time: 15 minutes
servings: 4
ingredients:
1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt - divided
3 zucchini
2 yellow squash
1 garlic clove - peeled
1/2 cup packed fresh basil leaves
1 tablespoon lemon juice
1 tablespoon olive oil
3 ounce mozzarella cheese - cut into 1/4-inch cubes
steps:
1. combine vinegar, sugar and 1/4 teaspoon salt until sugar dissolves. trim ends of zucchini and squash, cut into ribbons with a peeler. add to vinegar mixture. cover and chill 2 hours.
2. bring a small pan of water to a boil, add garlic. remove with a slotted spoon after 1 minute. rinse under cold water, set aside.
3. add basil to boiling water, immediately remove and rinse under cold water. reserve 1 tablespoon of cooking liquid.
4. transfer garlic and basil to a food processor and add lemon juice, olive oil, reserved water and the remaining 1/4 teaspoon salt. process until smooth.
5. drain squash and divide among 4 plates. top with cubed mozzarella and drizzle with basil oil.
- health.com
servings: 4
ingredients:
1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt - divided
3 zucchini
2 yellow squash
1 garlic clove - peeled
1/2 cup packed fresh basil leaves
1 tablespoon lemon juice
1 tablespoon olive oil
3 ounce mozzarella cheese - cut into 1/4-inch cubes
steps:
1. combine vinegar, sugar and 1/4 teaspoon salt until sugar dissolves. trim ends of zucchini and squash, cut into ribbons with a peeler. add to vinegar mixture. cover and chill 2 hours.
2. bring a small pan of water to a boil, add garlic. remove with a slotted spoon after 1 minute. rinse under cold water, set aside.
3. add basil to boiling water, immediately remove and rinse under cold water. reserve 1 tablespoon of cooking liquid.
4. transfer garlic and basil to a food processor and add lemon juice, olive oil, reserved water and the remaining 1/4 teaspoon salt. process until smooth.
5. drain squash and divide among 4 plates. top with cubed mozzarella and drizzle with basil oil.
- health.com
8.16.2013
potato, squash & goat cheese gratin
prep time: tbd
cook time: 45 minutes
servings: 6
ingredients:
2 medium yellow squash
4 small - medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt
pepper
1/4 cup milk
1/3 cup grated parmesan cheese
1 tablespoons thinly sliced basil or thyme
steps:
1. preheat oven to 400 degrees. lightly grease a 1 1/2 - 2-quart casserole dish with a drizzle of olive oil. Slice the squash and potatoes thin, 1/8-inch or less. toss the sliced vegetables with the olive oil in a large bowl.
2. place 1/3 of the squash and potatoes slices in the bottom of the casserole dish and season with salt and pepper. top with half of the goat cheese. repeat. add the final layer of sliced vegetables and season with salt and pepper.
3. pour the milk over the dish. top with the parmesan cheese. bake, covered, for 30 minutes. then uncover and bake 15 minutes more until the top browns. scatter the basil on top.
- the kitchen
cook time: 45 minutes
servings: 6
ingredients:
2 medium yellow squash
4 small - medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt
pepper
1/4 cup milk
1/3 cup grated parmesan cheese
1 tablespoons thinly sliced basil or thyme
steps:
1. preheat oven to 400 degrees. lightly grease a 1 1/2 - 2-quart casserole dish with a drizzle of olive oil. Slice the squash and potatoes thin, 1/8-inch or less. toss the sliced vegetables with the olive oil in a large bowl.
2. place 1/3 of the squash and potatoes slices in the bottom of the casserole dish and season with salt and pepper. top with half of the goat cheese. repeat. add the final layer of sliced vegetables and season with salt and pepper.
3. pour the milk over the dish. top with the parmesan cheese. bake, covered, for 30 minutes. then uncover and bake 15 minutes more until the top browns. scatter the basil on top.
- the kitchen
1.09.2013
chicken yellow squash casserole
prep time: 10 minutes
cook time: 35 minutes
servings: 6
ingredients:
2 1/2 - 3 pounds chicken
2 pounts yellow squash - cut into 1/4-inch pieces
1/2 cup broth
2 large carrots - shredded
1 medium onion - chopped
8-ounces sour cream
1 101/2 ounces can of cream of mushroom soup
salt
pepper
1/2 cup chicken flavored stuffing mix
1/4 cup butter -melted
steps:
1. preheat oven to 350 degrees. meanwhile, cook chicken, cool and cut into bitesize pieces.
2. bring squash to a boil in broth and cook until tender, 8 minutes. drain and add the carrots and onion. set aside.
3. combine the sour cream, soup, and salt and pepper to taste in a large bowl. add the chicken and squash mixture. combine until coated.
4. spoon into a lightly greased 9 x 13-inch baking dish. combine suffing and butter and sprinkle over the squash mixture. bake for 35 minutes.
- food.com
cook time: 35 minutes
servings: 6
ingredients:
2 1/2 - 3 pounds chicken
2 pounts yellow squash - cut into 1/4-inch pieces
1/2 cup broth
2 large carrots - shredded
1 medium onion - chopped
8-ounces sour cream
1 101/2 ounces can of cream of mushroom soup
salt
pepper
1/2 cup chicken flavored stuffing mix
1/4 cup butter -melted
steps:
1. preheat oven to 350 degrees. meanwhile, cook chicken, cool and cut into bitesize pieces.
2. bring squash to a boil in broth and cook until tender, 8 minutes. drain and add the carrots and onion. set aside.
3. combine the sour cream, soup, and salt and pepper to taste in a large bowl. add the chicken and squash mixture. combine until coated.
4. spoon into a lightly greased 9 x 13-inch baking dish. combine suffing and butter and sprinkle over the squash mixture. bake for 35 minutes.
- food.com
11.05.2012
ritzy lobster pies
prep time: tbd
cook time: tbd
servings: 2 - 3
ingredients:
meat from 2 1 1/4-pound lobsters
1 teaspoon lobster tomalley
2 teaspoons lemon zest
2 tablespoons lemon juice
1 medum yellow squash or zucchini - grated
4 tablespoons butter
16 ritz crackers - crushed
1/3 cup seafood broth
salt
pepper
parsley leaves - chopped for garnish
steps:
1. preheat the oven to 425 degrees. chop the lobster meat into chunks. transfer to a mixing bowl and add the tomalley. add the lemon juice and yellow squash. mix thoroughly. divide the mixture into ramekins.
2. melt butter in a large skillet over medium heat. add crackers and stir to coat and toast for 4 minutes. add lemon zest and mix. add clam juice and salt and pepper to taste.
3. completely cover lobster mixture with cracker mixture. bake for 10 minutes. serve with melted butter, lemon wedges and chopped parsley.
- the washington post, august 2012
cook time: tbd
servings: 2 - 3
ingredients:
meat from 2 1 1/4-pound lobsters
1 teaspoon lobster tomalley
2 teaspoons lemon zest
2 tablespoons lemon juice
1 medum yellow squash or zucchini - grated
4 tablespoons butter
16 ritz crackers - crushed
1/3 cup seafood broth
salt
pepper
parsley leaves - chopped for garnish
steps:
1. preheat the oven to 425 degrees. chop the lobster meat into chunks. transfer to a mixing bowl and add the tomalley. add the lemon juice and yellow squash. mix thoroughly. divide the mixture into ramekins.
2. melt butter in a large skillet over medium heat. add crackers and stir to coat and toast for 4 minutes. add lemon zest and mix. add clam juice and salt and pepper to taste.
3. completely cover lobster mixture with cracker mixture. bake for 10 minutes. serve with melted butter, lemon wedges and chopped parsley.
- the washington post, august 2012
3.09.2012
chicken and vegetable paella
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1/4 cup olive oil
3 cups diced seasonal vegetables (green beans, zucchini, baby squash, cauliflower)
1 cup seasonal mushrooms
2 pouns chicken legs and thighs - cut up
1 tablespoon chopped fresh garlic
1 cup grated fresh tomato
saffron
4 cups water
1/2 cup dry white wine
1 teaspoon pimenton
2 cups spanish bomba or calasparra rice
steps:
1. heat the olive oil in a 15-inch paella pan over medium-high heat. once hot, sear the vegetables until they are a nice brown color. remove vegetables from the pan and reserve.
2. add the chicken in small batches to the pan and sear until skin is golden and crisp. remove the chicken and reserve.
3. add the chopped garlic and cook for 2 minutes. stir in the grated tomato and cook for 1 minutes making sure to scrape up all the browned bits from the chicken. pour in the wine and let reduce by half, about 2 minutes.
4. return the vegetables and chicken to the pan and pour in the water. allow the mixture to boil for 2 mintues to flavor the water. then stir in the rice. season to taste with salt and boil for 10 minutes. do not stir the rice again as this can cause the rice to cook unevenly.
5. crumble a pinch of saffron across the top of the paella and sprinkle the pimenton evenly. do not stir the rice. cook for another 5 minutes. remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 mintues before serving.
- good, february 2012
cook time: tbd
servings: tbd
ingredients:
1/4 cup olive oil
3 cups diced seasonal vegetables (green beans, zucchini, baby squash, cauliflower)
1 cup seasonal mushrooms
2 pouns chicken legs and thighs - cut up
1 tablespoon chopped fresh garlic
1 cup grated fresh tomato
saffron
4 cups water
1/2 cup dry white wine
1 teaspoon pimenton
2 cups spanish bomba or calasparra rice
steps:
1. heat the olive oil in a 15-inch paella pan over medium-high heat. once hot, sear the vegetables until they are a nice brown color. remove vegetables from the pan and reserve.
2. add the chicken in small batches to the pan and sear until skin is golden and crisp. remove the chicken and reserve.
3. add the chopped garlic and cook for 2 minutes. stir in the grated tomato and cook for 1 minutes making sure to scrape up all the browned bits from the chicken. pour in the wine and let reduce by half, about 2 minutes.
4. return the vegetables and chicken to the pan and pour in the water. allow the mixture to boil for 2 mintues to flavor the water. then stir in the rice. season to taste with salt and boil for 10 minutes. do not stir the rice again as this can cause the rice to cook unevenly.
5. crumble a pinch of saffron across the top of the paella and sprinkle the pimenton evenly. do not stir the rice. cook for another 5 minutes. remove the paella from the heat, cover with a clean kitchen towel and let the paella rest for 5 mintues before serving.
- good, february 2012
7.22.2011
brat kabobs
prep time: tbd
cook time: tbd
servings: tbd
ingredients:
1/2 cup soy sauce
1/4 cup apple juice concentrate
3 tablespoons spicy mustard
2 medium sweet red pepper - cut into 1-inch pieces
1 medium yellow summer squash - cut into 1/2-inch cubes
1 medium onion - cut into wedges
1 package johnsonville fresh original bratwurst - cut into 1/2 slices
metal or wooden skewers
steps:
1. in a large resealable plastic bag, combine the soy sauce, apple juice concentrate and mustard. add vegetables. seal bag and refrigerate 1 hour.
2. place brats in large sauce pan and add enough water to cover brats. parboil on medium-high heat for about 10 minutes. remove from pan and allow to cool slightly.
3. slice each brat into 5 equal pieces and thread onto metal or soaked wooden skewers, alternating with vegetables. brush with reserve marinade and grill over medium heat until vegetables are tender and brats are golden brown turning and basting frequently with reserved marinade. serve immediately.
- char-broil sizzle on the grill
cook time: tbd
servings: tbd
ingredients:
1/2 cup soy sauce
1/4 cup apple juice concentrate
3 tablespoons spicy mustard
2 medium sweet red pepper - cut into 1-inch pieces
1 medium yellow summer squash - cut into 1/2-inch cubes
1 medium onion - cut into wedges
1 package johnsonville fresh original bratwurst - cut into 1/2 slices
metal or wooden skewers
steps:
1. in a large resealable plastic bag, combine the soy sauce, apple juice concentrate and mustard. add vegetables. seal bag and refrigerate 1 hour.
2. place brats in large sauce pan and add enough water to cover brats. parboil on medium-high heat for about 10 minutes. remove from pan and allow to cool slightly.
3. slice each brat into 5 equal pieces and thread onto metal or soaked wooden skewers, alternating with vegetables. brush with reserve marinade and grill over medium heat until vegetables are tender and brats are golden brown turning and basting frequently with reserved marinade. serve immediately.
- char-broil sizzle on the grill
3.06.2011
three taste noodles
prep time: 10 minutes
servings: 2
ingredients:
2 large summer squash (or zucchini) - cut into long, thin strips
2 tablespoons almond butter
2 tablespoons raw coconut amino acids
1 small package anchovy fillets - minced
1 small handful basil leaves - minced
2 teaspoons curry powder
1 tablespoon mince rosemary or 1 teaspoon dried
salt to taste
steps:
1. combine all ingredients together in a large bowl and serve immediately.
- goop, january 2011
servings: 2
ingredients:
2 large summer squash (or zucchini) - cut into long, thin strips
2 tablespoons almond butter
2 tablespoons raw coconut amino acids
1 small package anchovy fillets - minced
1 small handful basil leaves - minced
2 teaspoons curry powder
1 tablespoon mince rosemary or 1 teaspoon dried
salt to taste
steps:
1. combine all ingredients together in a large bowl and serve immediately.
- goop, january 2011
1.27.2011
salty/spicy/sweet noodles
prep time: tbd
cook time: tbd
servings: 2
ingredients:
2 large summer squash - cut into long shin strips with a vegetable peeler
2 tablespoons almond butter
2 tablespoons tomari sauce
1 small package anchovy fillets - minced
1 small handful basil leaves - minced
2 teaspoons curry powder
salt (optional)
steps:
1. combine all ingredients together in a large bowl and serve immediately.
- goop, january 2011
cook time: tbd
servings: 2
ingredients:
2 large summer squash - cut into long shin strips with a vegetable peeler
2 tablespoons almond butter
2 tablespoons tomari sauce
1 small package anchovy fillets - minced
1 small handful basil leaves - minced
2 teaspoons curry powder
salt (optional)
steps:
1. combine all ingredients together in a large bowl and serve immediately.
- goop, january 2011
10.12.2010
greek-style squash
prep time/ cook time: 30 minutes
servings: 4
ingredients:
2 small yellow summer squash - thinly sliced
2 small zucchini - thinly sliced
1 medium tomato - seeded and chopped
1/4 cup pitted rip olives
2 tablespoons green onion - chopped
2 teaspoons olive oil
1 teaspoon lemon juice
3/4 teaspoon garlic salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons grated parmesan cheese
steps:
1. place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17-inch x 18-inch). combine the oil, lemon juice, garlic salt, oregano and pepper; pour over vegetables. fold foil around mixture and seal tightly.
2. grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. carefully open foil, transfer vegetables to a serving bowl. sprinkle with parmesan cheese.
- light & tasty, june/july 2006
servings: 4
ingredients:
2 small yellow summer squash - thinly sliced
2 small zucchini - thinly sliced
1 medium tomato - seeded and chopped
1/4 cup pitted rip olives
2 tablespoons green onion - chopped
2 teaspoons olive oil
1 teaspoon lemon juice
3/4 teaspoon garlic salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 tablespoons grated parmesan cheese
steps:
1. place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17-inch x 18-inch). combine the oil, lemon juice, garlic salt, oregano and pepper; pour over vegetables. fold foil around mixture and seal tightly.
2. grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. carefully open foil, transfer vegetables to a serving bowl. sprinkle with parmesan cheese.
- light & tasty, june/july 2006
10.11.2010
veggies from the grill
prep time/cook time: 25 minutes
servings: 6
ingredients:
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, trimmed - cut into 2-inch pieces
1 medium yellow summer squash - cut into 1-inch pieces
1 medium sweet red pepper - cut into 1 inch pieces
1 cup quartered fresh mushrooms
2 tablespoons red wine vinegar
2 tablespoon minced fresh basil
1/4 cup shredded parmesan cheese
steps:
1. in large resealable plastic bag, combine the oil, salt and pepper. and the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.
2. transfer the vegetables to a grill wok or basket. grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
3. place vegetables in a serving bowl. add vinegar and basil; toss to coat. sprinkle with parmesan cheese. serve warm.
- light & tasty, june/july 2006
servings: 6
ingredients:
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, trimmed - cut into 2-inch pieces
1 medium yellow summer squash - cut into 1-inch pieces
1 medium sweet red pepper - cut into 1 inch pieces
1 cup quartered fresh mushrooms
2 tablespoons red wine vinegar
2 tablespoon minced fresh basil
1/4 cup shredded parmesan cheese
steps:
1. in large resealable plastic bag, combine the oil, salt and pepper. and the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.
2. transfer the vegetables to a grill wok or basket. grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
3. place vegetables in a serving bowl. add vinegar and basil; toss to coat. sprinkle with parmesan cheese. serve warm.
- light & tasty, june/july 2006
9.03.2010
cheese stuffed summer squash
prep time: tbd
cook time: 15 minutes
servings: 6
ingredients:
6 summer squash (zucchini or yellow crookneck can be used)
boiling salted water
1 small onion - minced
2 tablespoons bacon drippings or butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fine dry bread crumbs
1/2 cup cheddar cheese - shredded
3 slices thin bacon - partially cooked
steps:
1. cut off stem ends of the squash and cook in about 1-inch of boiling, salted water until barely tender - about 8 - 10 minutes.
2. cool and cut in halves lengthwise. scoop out the pulp, leaving shells about 1/4- inch thick.
3. cook onion in fat until softened but not browned. remove from head and add squash pulp, salt, pepper, and bread crumbs. mix well and spoon into squash shells.
4. arrange squash in shallow baking dish and top with shredded cheese. cut bacon strips in half and lay a piece on top of each squash. bake at 400 degrees for 15 minutes or until browned.
- foodista.com
cook time: 15 minutes
servings: 6
ingredients:
6 summer squash (zucchini or yellow crookneck can be used)
boiling salted water
1 small onion - minced
2 tablespoons bacon drippings or butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup fine dry bread crumbs
1/2 cup cheddar cheese - shredded
3 slices thin bacon - partially cooked
steps:
1. cut off stem ends of the squash and cook in about 1-inch of boiling, salted water until barely tender - about 8 - 10 minutes.
2. cool and cut in halves lengthwise. scoop out the pulp, leaving shells about 1/4- inch thick.
3. cook onion in fat until softened but not browned. remove from head and add squash pulp, salt, pepper, and bread crumbs. mix well and spoon into squash shells.
4. arrange squash in shallow baking dish and top with shredded cheese. cut bacon strips in half and lay a piece on top of each squash. bake at 400 degrees for 15 minutes or until browned.
- foodista.com
8.26.2010
cream of squash and cheese soup
prep time: tbd
cook time: tbd
servings: 8
ingredients:
1/4 cup butter
2 tablespoons vegetable oil
1 onion - minced
2 cloves garlic - chopped
3 pound yellow squash - thinly sliced
4 cups zucchini - thinly sliced (optional)
4 cups chicken broth
1 can cream of chicken soup (can substitute mushroom)
4 cups evaporated milk
4 cups sharp cheddar cheese - shredded
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoon salt
pepper to taste
chopped green onions (garnish)
steps:
1. combine butter and oil in large pot. add onion and garlic; saute until tender
2. stir in squash, zucchini and chicken broth; cover and simmer for 15 -20 minutes or until squash and zucchini are tender
3. spoon 1/3 of the mixture into a blender and process until smooth. repeat with remaining squash mixture
4. return mixture to pot. stir in milk, cream of chicken soup, cheese, oregano, cumin, salt and pepper. cook over low heat stirring constantly until cheese is melted and mixture is well-heated.
5. garnish with chopped green onions.
- foodista.com
cook time: tbd
servings: 8
ingredients:
1/4 cup butter
2 tablespoons vegetable oil
1 onion - minced
2 cloves garlic - chopped
3 pound yellow squash - thinly sliced
4 cups zucchini - thinly sliced (optional)
4 cups chicken broth
1 can cream of chicken soup (can substitute mushroom)
4 cups evaporated milk
4 cups sharp cheddar cheese - shredded
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoon salt
pepper to taste
chopped green onions (garnish)
steps:
1. combine butter and oil in large pot. add onion and garlic; saute until tender
2. stir in squash, zucchini and chicken broth; cover and simmer for 15 -20 minutes or until squash and zucchini are tender
3. spoon 1/3 of the mixture into a blender and process until smooth. repeat with remaining squash mixture
4. return mixture to pot. stir in milk, cream of chicken soup, cheese, oregano, cumin, salt and pepper. cook over low heat stirring constantly until cheese is melted and mixture is well-heated.
5. garnish with chopped green onions.
- foodista.com
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