Stuffed Zucchini Boats
Ingredients:
1 zucchini, about 12 inches long (or 2 6-inch)
2 tbsp. olive oil, divided
½ cup onion, chopped
3 cloves garlic, minced
½ cup mushrooms, chopped
1 lb. ground beef, sausage or ground turkey
2 tbsp. dry white wine
2-3 tomatoes, seeded and diced
3 tbsp. chopped fresh basil
1 tsp. minced fresh rosemary
¾ cup grated Parmesan cheese
1 egg, lightly beaten
Directions:
Cut zucchini in half lengthwise. Scoop out insides, leaving a shell about ¼-inch thick. Reserve about half of the insides.
In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil. Sauté the onion and garlic until tender, about 4-5 minutes. Add the mushrooms and reserved zucchini insides to the skillet and sauté another 2 minutes. Remove from the heat.
Heat the remaining tablespoon of the olive oil in a skillet over medium-high heat. Crumble in the ground beef, sausage or ground turkey and cook until lightly browned on all sides, stirring occasionally. Stir in the cooked onion and mushroom mixture. Add the wine to the pan along with the tomatoes, basil and rosemary. Cook for 1 more minute. Drain of any excess fat, remove from heat and set aside to cool.
Preheat the oven to 375° F. Once the meat mixture has cooled a bit, mix in the Parmesan, egg, salt and pepper. Fill the zucchini shells with the mixture. Fill a baking dish with ¼-inch of water. Place the filled zucchini shells in the pan and bake in the preheated oven for 40 minutes, until golden brown. Remove the zucchini from the pan and serve immediately.
Recipe and photo adapted from Annie’s Eats
Beef Brocoli over Pan Fried Noodles
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One of my most favorite things to make is my mom’s version of Beef Oyster Sauce over Pan Fried Noodles. It is soooo yummy. I don’t have a recipe because I just make it the way my mom used to make it, so please bear with my instructions here!
Here’s the ingredients list:
1 lb. Flank Steak, cut into thin one inch strips
Soy Sauce
Chicken Broth ( I don’t know exactly how much I use, but I’d say it’s equvilant to (2) 15 oz. cans
Cornstarch
Olive Oil
Oyster Sauce
Brocolli
*Baby Corn
*Water Chestnuts
Here’s a photo of the Soy Sauce and Oyster Sauce I used:
So, the first thing you do is….. soak (marinate) the beef with about 1/2 cup of Soy Sauce, 1 can of chicken broth and 2 tbls. of Cornstarch. Let it sit for about 15 minutes.
In a separate bowl, mix approximately 3 tbls. of Cornstarch with 1/2 can of chicken broth. Set aside.
Meanwhile, cut brocolli into bite size pieces. Boil it for approximately 15 minutes, drain.
Heat the Oil in a Wok (or in my case, I use an electric skillet. YES, I KNOW… I’m Asian, and I don’t even have a Wok). Heat it so it gets really hot!!! Then add the beef mixture. Be sure to mix it quickly as if stir frying.
Once you have the beef to your desired doneness, ( I prefer more on the Medium side) add the Cornstarch mixture and mix in good.
Add 2 tbls. Oyster Sauce and mix well. Bring to a boil stirring frequently, add the Brocolli, Water Chestnuts and Baby Corn, cover and simmer for approximately 20 minutes.
(The picture below doesn’t have the Water Chestnuts & Baby Corn)
There you have it! Yummy Beef Brocolli!! You can serve it over Pan Fried Noodles, or Steamed Rice. I love making extra gravy and have leftovers the next day. Gravy and rice. So yummy!!
You can finish it up with dessert! Like an AWESOME Malted Milk Chocolate CuppyCake!!
Chicken Tortilla Soup
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Here’s the list of ingredients:
1 Onion, chopped
3 Cloves of Garlic
1 tablespoon Olive Oil
2 teaspoons Chili Powder
1 (28 oz.) can Crushed Tomatoes ** I use Diced Tomatoes
1 (10.5 oz) can Condensed Chicken Broth
1 1/4 cup Water
1 cup Whole Corn Kernels, cooked ** I use an entire 15 1/4 oz. can, drained
1 cup White Hominy ** I use an entire 15.5 oz. can, drained
1 (4 oz.) can Chopped Green Chilie Peppers
1 (15 oz.) can Black Beans, rinsed and drained
1/4 cup chopped Fresh Cilantro
2 boneless Chicken Breast Halves, cooked and cut into bite-sized pieces
Crushed Tortilla Chips
Sliced Avacado
Shredded Monterey Jack Cheese
Chopped Green Onion
(Recipe Courtesy of All Recipes)
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Directions:
In a medium stock pot, heat Olive Oil over medium heat. Saute chopped onion and minced garlic until soft.
Stir in Chili Powder, Oregano, Tomatoes, Chicken Broth and Water. Bring to a boil then simmer for 10 minutes.
(Here’s two chicken breast halves boiled and chopped into bite sized pieces)
Stir in Corn, Hominy, Green Chilies, Black Beans, Cilantro and Chicken.
Simmer for 15 minutes.
Ladle Soup into individual serving bowls; top with crushed Tortilla Chips, Cheese, Green Onion and Avacado Slices.
