Baked Stuffed Zucchini

This is another of my “use whatever you’ve got” type of recipes. The opportunities to substitute different items are endless. For this recipe I use two zucchini which will serve four as a vegetable side dish.

Ingredients for Baked Stuffed Zucchini

2 Zucchini cut in half lengthwise, pith carefully scooped out
2 cloves of garlic
4-6 Tbs finely diced onion (approximate)
1 tsp dried tarragon
2 tsp dried parsley
salt & pepper to taste
4-6 Tbs finely diced aged Cheddar Cheese
Panko bread crumbs
2 Tbs butter (more if needed)
1 -2 tsp pepper flakes (Optional)
1 Tbs Olive oil

Directions for Baked Stuffed Zucchini

Cut the zucchini in half lengthwise and with a melon baller or scoop, carefully scoop out the interior pith of the zucchini being sure not to rupture the sides or bottom.

Chop the scooped out zucchini pith into a very fine dice and with the 2 Tbs’s of butter saute with the onion, garlic,tarragon, parsley ,pepper flakes and salt and pepper until the onions are softened. If the mixture looks too dry add more butter, the mixture should look very moist.

Once the onion, zucchini mixture is softened ,empty into a bowl to cool, add the cheddar and stir to combine. Add enough panko to lightly bind the mixture, it should still be slightly loose and moist. Carefully spoon the mixture back into the zucchini shells. Put into an oven proof dish and just before baking sprinkle a little Panko over the top and drizzle lightly with Olive oil. Bake for about 45 minutes in a 350° oven.

Here are a few items to help with this recipe:
Le Creuset Heritage Stoneware 1-Quart Oval Au Gratin Dish, Cherry
Cuisinart DLC-2ABC Mini-Prep Plus Food Processor, Brushed Chrome

Oh well another of those vegetable things, not exactly my cup of tea, so I will put rule #1 into force “No tasty no ratey”. However I did hear raves from the table so I guess it could possibly rate 5 paws, but I would have added a touch of beef!

Baked Stuffed Zucchini

2014-09-12 19:07:52

Serves 4

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Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Ingredients

2 Zucchini cut in half lengthwise, pith carefully scooped out
2 cloves of garlic
4-6 Tbs finely diced onion (approximate)
1 tsp dried tarragon
2 tsp dried parsley
salt & pepper to taste
4-6 Tbs finely diced aged Cheddar Cheese
Panko bread crumbs
2 Tbs butter (more if needed)
1 -2 tsp pepper flakes (Optional)
1 Tbs Olive oil

Instructions

Cut the zucchini in half lengthwise and with a melon baller or scoop, carefully scoop out the interior pith of the zucchini being sure not to rupture the sides or bottom.
Chop the scooped out zucchini pith into a very fine dice and with the 2 Tbs’s of butter saute with the onion, garlic,tarragon, parsley ,pepper flakes and salt and pepper until the onions are softened. If the mixture looks too dry add more butter, the mixture should look very moist.
Once the onion, zucchini mixture is softened ,empty into a bowl to cool, add the cheddar and stir to combine. Add enough panko to lightly bind the mixture, it should still be slightly loose and moist. Carefully spoon the mixture back into the zucchini shells. Put into an oven proof dish and just before baking sprinkle a little Panko over the top and drizzle lightly with Olive oil. Bake for about 45 minutes in a 350° oven.

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September 4, 2014May 13, 2018

Pineapple Upside-Down Cake

There are some recipes that just cannot be improved upon, and Betty Crocker’s pineapple upside-down cake recipe is one of them. This is one of those true comfort food recipes. It was my father’s favorite and was what he had for his birthday every year.

The only thing I changed is the pineapple. Because I’m attempting to start a backyard pineapple grove, I use fresh pineapple instead of the canned. Perhaps once my grove begins to supply me with pineapples I’ll get a core and slicer so my slices look more uniform. but for now I just try my best. Although for presentation the canned cirles of pineapple look best if you are a pineapple junkey use chunks that will load every slice with lots of the sweet fruit.

Pineapple Upside Down Cake with Chunk Pineapple

The only special item you’ll need for this recipe is a dish that is large enough to invert the baking dish on, once the cake is done. A flat cake dish will work, as long as it is heat resistant, but watch out for the dripping sugar that will ooze out.

Ingredients for Betty Crocker’s Pineapple Upside-Down Cake

1/4 cup (1/2 a stick) butter
2/3 cup packed Dark Brown Sugar
Pineapple slices ( enough to cover the pan)
Maraschino Cherries ( at least one for every pineapple slice)
1 1/3 cups all purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions for Pineapple Upside-Down Cake

Preheat oven to 350º.

In a 9 inch square pan melt butter in the oven. Once the butter is melted sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice( you can add more cherries if you wish).

In a mixer bowl beat the remaining ingredients on low speed until combined. Once combined mix on medium speed for about 3 minutes ( scraping down the sides) until all is smooth and completely combined.

Pour the batter over the pineapple and cherries and even to edges.

Bake for 50 – 55 minutes until a toothpick inserted into the center comes out clean. Immediately place a heat proof plate over the pan and invert leaving the pan on the cake for a few minutes so that the brown sugar can drizzle over the cake. Remove cake pan and serve warm. Store cake loosely covered. Serve plain or embellish with a dollop of whipped cream or a scoop of vanilla ice cream.

Here are a few items to help make this recipe:
WellBake Square Cake/Lasagna Pan 9 Inch. Superior Quality Nonstick Silicone Bakeware + 10 Year Guarantee
Rosanna Decor Bon Bon Footed Square Cake Stand White

Now this is something I can really sink my teeth into! A sure 5 paw recipe, and as a birthday cake “hmmmm” , if my doggie years equal 7 to your 1, I guess I should be seeing Prime Rib with the bone and pineapple upside-down cake 7 times a year. I’m putting in my order right now !

Yum

Pineapple Upside-Down Cake

Ingredients

1/4 cup (1/2 a stick) butter
2/3 cup packed Dark Brown Sugar
Pineapple slices ( enough to cover the pan)
Maraschino Cherries ( at least one for every pineapple slice)
1 1/3 cups all purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Instructions

Preheat oven to 350º.
In a 9 inch square pan melt butter in the oven. Once the butter is melted sprinkle the brown sugar evenly over the melted butter. Arrange the pineapple slices over the brown sugar and place a cherry in the center of each slice( you can add more cherries if you wish).
In a mixer bowl beat the remaining ingredients on low speed until combined. Once combined mix on medium speed for about 3 minutes ( scraping down the sides) until all is smooth and completely combined.
Pour the batter over the pineapple and cherries and even to edges.
Bake for 50 - 55 minutes until a toothpick inserted into the center comes out clean. Immediately place a heat proof plate over the pan and invert leaving the pan on the cake for a few minutes so that the brown sugar can drizzle over the cake. Remove cake pan and serve warm. Store cake loosely covered. Serve plain or embellish with a dollop of whipped cream or a scoop of vanilla ice cream.

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August 30, 2014December 10, 2014

Baked Artichoke Hearts Appetizers

Simple Baked Artichoke Hearts Appetizers

I posted this recipe as a deep fried item about a year ago. Trying to lighten my menu I thought to substitute baking instead of frying like we did for the Scotch Eggs.They came out great. I really like this recipe, these have always been a favorite hors d’oeuvre for parties but was always a hassle as I had to fry them almost to order and watch the hot oil. This recipe takes that all away. By cutting out the frying, they are not as oily and they bake crisp and taste just as good. For parties you can bread them the day before and simply pop into the oven about 10 minutes before you want to serve them. The only “special” equipment you’ll need is a sheet pan and a wire rack that fits into the pan.

Ingredients for Artichoke Heart Appetizers

1 can large artichoke hearts 6 – 8 count ( smaller chokes tend to fall apart too easily)
2 eggs
½ cup all purpose flour
2 cups panko bread crumbs
1 stick butter
2 -3 garlic cloves finely chopped
2 -3 Tbs Parmesan cheese
2-3 tbs lemon juice
2 Tbsp capers (Optional)

Directions for Artichoke Heart Appetizers

For the lemon garlic butter, take the butter and garlic and lemon juice and melt and combine in a small sauce pan. Add the capers as an optional item.

In 3 bowls, large enough to accommodate the ingredients, place the flour in one, eggs whipped with a little water added to make a wash in another, and the panko bread crumbs in the third.

Take the artichoke hearts and cut them in half ,length wise. Working in small batches place the halves into the flour , then into the egg wash and finally into the crumbs to completely coat. Place finish chokes into a bowl to hold. You can make them the day before and hold in the refrigerator.

Preheat oven to 375°

Place the wire rack in the sheet pan and arrange the artichoke hearts in a single layer on the rack. Bake for about 10 minutes. With tongs or a fork roll each one in the garlic butter. Drizzle a little more butter over the top of each choke and lightly dust with Parmesan cheese. If you are making larger amounts simply multiply the ingredients proportionally.

Here are a few items to help make this recipe:
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
NEW, Heavy-Duty 1/4 Size Cooling Rack, Cooling Racks, Wire Pan Grade, Commercial grade, Oven-safe, Chrome, 8 x 10 Inches, Set of 2

Oh well another of those “they smell good” things that really don’t impress a delicate S.A.P.P.but everyone else seems to enjoy them so 5 Paws and let’s get to the Swedish meatballs.

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Baked Breaded Artichoke Hearts

2014-08-28 15:54:21

A simple appetizer for any occasion

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Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Ingredients

1 can large artichoke hearts 6 – 8 count ( smaller chokes tend to fall apart too easily)
2 eggs
½ cup all purpose flour
2 cups panko bread crumbs
1 stick butter
2 -3 garlic cloves finely chopped
2 -3 Tbs Parmesan cheese
2-3 tbs lemon juice
2 Tbsp capers (Optional)

Instructions

Take the butter and garlic and lemon juice and melt and combine in a small sauce pan. Add the capers as an optional item.
In 3 bowls large enough to accommodate the ingredients, place the flour in one, eggs whipped with a little water added to make a wash in another, and the panko bread crumbs in the third.
Take the artichoke hearts and cut them in half ,length wise. Working in small batches place the halves into the flour , then into the egg wash and finally into the crumbs to completely coat. Place finish chokes into a bowl to hold. You can make them the day before and hold in the refrigerator.
Preheat oven to 375°
Place the wire rack in the sheet pan and arrange the artichoke hearts in a single layer on the rack. Bake for about 10 minutes. With tongs or a fork roll each one in the garlic butter. Drizzle a little more butter over the top of each choke and lightly dust with Parmesan cheese. If you are making larger amounts simply multiply the ingredients proportionally.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/