Stuffed Zucchini

3 Zucchini

1 small to medium onion, chopped fine

1 TBSP Butter

6 slices crispy bacon

1 TBSP Sour cream

½ tsp salt

¼ curry powder

1 Roma tomato, seeded and chopped

1 tsp thyme

freshly grated Parmesan cheese

black pepper to taste

 

Wash the zucchini well with water to make sure the skin is clean. Slice them in half lengthwise. Leave the ends on to keep the filling in them.  Scoop out the inside of the zucchini with a spoon, leaving a ledge of zucchini around the edges. Chop the insides of the zucchini insides as small as you can and set aside. Place a saute pan over medium heat and melt the butter, place the finely chopped onion into the pan until they are soft. Add in the bacon, curry powder and salt. Cook until the bacon and onions are well blended and heated. In a large bowl mix together the insides of the zucchini, sour cream, thyme and cooked onion and bacon mixture. Stir in the tomatoes. Refill the zucchini shells with the mixture. Grate some Parmigiano Reggiano cheese on top and sprinkle with pepper. Bake uncovered for 30-35 minutes until the tops are a golden brown.

Loaded Cauliflower

1 cup cooked cauliflower

1 tsp butter

Salt and pepper to taste

1 oz cheddar cheese, shredded

1 TBSP ranch dressing or sour cream

1 strip bacon, crumbled

1 tsp chives

 

Steam your cauliflower until it is tender. Butter and season the cauliflower. Place in an small baking dish, then top with cheese. Place the dish under the broiler until the cheese is browned to your liking. Top with ranch dressing or sour cream, bacon and chives.

Cheesy Broccoli Casserole

1 (16 oz) package frozen broccoli florets

4 oz cream cheese, softened

4 oz cheddar cheese, shredded

4 green onions, chopped

salt and pepper, to taste

3 pieces bacon, crisp

 

Preheat oven to 350 degrees. Cook the broccoli until tender-crisp, then drain it very well. In a large bowl mix together the broccoli, cream cheese, cheddar cheese, green onion, salt, pepper and bacon. Put the mixture into a greased 2 quart casserole dish. Bake for 20-30 minutes until bubbly.



Tortilla Tilapia

5 tilapia pieces

7 corn tortillas (tear into very small pieces)

1 teaspoon lime juice

2-3 oz tortilla chips

1-2 jalapeno peppers (seedless and chopped)

1/4 cup cilantro

1/2 teaspoon chili powder

1/4 teaspoon paprika

1/4 teasponn garlic powder

1/4 teaspoon ground cumin

1/4 teaspoon onion powder

1/4 teaspoon parsley

1 teaspoon seasoning salt

1 egg (whisked)

Pre-heat oven to 375 degrees. Put all of the ingredients (except egg and tilapia) in blender in pulse a few times until it makes a good consistency like bread crumbs. Dip the fish into the beaten egg and then into the crust mixture you made above. Place each one on a greased baking sheet. Bake for 10-15 minutes (you will want fish to flake).

Beth Bond is a certified chef with a culinary arts degree and a hotel and restaurant management degree from Sullivan University in Louisville, Ky. She also has several years’ experience in the hospitality and food service industries. She is a press association award-winning photographer and has several years’ experience in the newspaper industry. She can be reached by e-mail at bethabond77@gmail.com