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Jul 13, 2015

JALAPENO POPPERS - QUICK AND EASY

For each WHOLE jalapeno pepper, you need about an ounce of cream cheese (Philly Original) and an equal amount of grated sharp Cheddar cheese, and 1/2 of a strip of REGULAR CUT bacon (the thick takes too long to cook)

Wash and dry the peppers. Trim the stems, leaving about 1/2" in place.  Cut peppers in half lengthwise, also splitting the stem if you can, and use a spoon to gently remove the seeds and the webbing.  Here's a picture with all the proper names - I just remove all the stuff inside.

Preheat oven to 400°.  Line a rimmed baking sheet with foil and place a rack on top. Arrange the peppers on the rack so they aren't touching.  
Spread the cream cheese in a dinner plate and top with the grated cheddar (cheeses actually work better chilled for this) and mash well with a fork to blend.  Divide cheese mixture equally, making one 'blob' per pepper HALF.  Roll each section of cheese into a ball - and then into a finger shape.  Gently press into the pepper half.  Wrap each pepper half with half a strip of bacon, folding the bacon underneath the pepper and skewer with a toothpick.  (if you have a rack, no need for a toothpick)

Bake 15-20 minutes until bacon is crisp.  Let cool about 5 minutes before serving.

Enjoy!




Jul 5, 2015

SQUASH - IT'S THAT TIME OF YEAR!

Yup - it's the time of year when even you dear friends may hide from you if they see you coming bringing squash..... and in small towns over the South, people are now locking their cars so no one will leave squash on the front seat!

My problem is..... I need more neighbors, or a husband that eats squash, because it's growing faster than I can get rid of it, and as I'm NOT one to waste.... I'm freezing it!

If you're blessed to have a source of fresh summer squash..... try some of my favorite recipes.  Actually they aren't all that original - just ways my mom cooked it when we had a garden.  All you have to remember is the Squash Foursome is:  squash, S&P, onions, and cayenne (well maybe that's technically a five-some)

The simplest way..... is to just boil small squash WHOLE... ones about as round as a silver dollar (do we still HAVE those?) and about 4-5 inches long.  Snip off both ends and boil in salt water until fork tender - not mushy.  Split down the middle, add salt and pepper and a big dollop of butter.... and enjoy!

Another easy way to prepare squash is to snip the ends and then slice into discs about 1/4" - 1/2" thick and put in a heavy saucepan.  Add a medium onion, peeled and also cut into discs.  Add a shake or two of kosher salt, pepper, and about a tablespoon of butter, and just enough water to ALMOST wet the bottom of the pan.  Bring to a simmer and cover; reduce the heat to low and cook until tender, stirring every 5-10 minutes.  The salt SHOULD draw liquid out of the squash and onions, but if the pot gets dry, add a little more water.  Cook until tender, 15-18 minutes, depending on thickness of the squash.

My favorite 'easy' prep is to saute the squash with onions (Can you tell I LOVE SQUASH COOKED WITH ONIONS?)  In a heavy pan or wok, melt a tablespoon of butter with 1-2 tablespoons of vegetable oil.  While that's heating up, wash dry and slice the squash into  discs about 1/4" thick.  Do the same for a medium onion, and separate the rings.  Add to the pan, sprinkle with kosher salt, fresh ground black pepper, and a SHAKE OR TWO OF ground CAYENNE.  Cook over medium high heat until squash is lightly browned and onions are soft.  Nobody eats just one of these!

Sauteed Squash

Moving right along.....

Fried squash patties are delicious and not at all difficult.  You'll need about 3 C of grated squash -- only grate the solid outer part - avoid grating the centers where the seeds are.  Whiz a medium onion in a food processor and add to the squash.  Add an egg and a few shakes of kosher salt and fresh ground pepper and a couple of shakes of..... you got it!  GROUND CAYENNE PEPPER.  THICKEN with equal parts flour and Ritz cracker crumbs to the consistency of a 'batter' that will drop from a soup spoon but hold its shape.  (Practice dropping a few on waxed paper before cooking them.  I like mine about 2" wide when dropped, and after flipping, they are about 3" in diameter.)  Add enough oil to a heavy frying pan to just barely cover the bottom.  Drop patties into the hot oil without crowding them....peek to see when they are golden brown - and then flip to brown the other side.  Drain on paper towels before serving.

I have two recipes for squash casserole - one with and one without cheese...

 SQUASH CASSEROLE (no cheese)

SERVES: 4-6

INGREDIENTS:
2 C             cooked, drained squash
1                 egg
1 small       onion - finely chopped
1 TBSP       parsley flakes
1 tsp.          hot sauce (more if desired)
8 oz.           sour cream (optional but makes the casserole creamy)

20              Ritz crackers
1/2    stick  butter (or margarine, if you must ) - melted              

DIRECTIONS:
Preheat oven to 350°

Wash and dry squash and cut into discs.  Cook in boiling, salted water until fork-tender.  Drain well and let cool to room temperature (or you’ll cook the egg!).

Combine squash and next  five ingredients in a small casserole dish.  Crush crackers and mix with melted butter and spread over top of squash.  Bake 30-40 minutes.  Let sit about 10 minutes.

* * * *

SQUASH CASSEROLE (with cheese)

SERVES: 8-12

INGREDIENTS:
3 lbs.          small yellow squash
2 C             onions – chopped and divided
1 C             water
                  Salt and fresh ground pepper
3-4 shakes of cayenne pepper

1 stick        butter
2 tsp.         sugar
2                large eggs
1/2 C          cream
4 oz.           Grated Cheddar cheese
1 stack       Ritz crackers - crushed         


DIRECTIONS:
Rinse squash.  Remove the stem and blossom ends and slice crosswise into 1” discs.  Add to a pot with 1 C water and 1 C chopped onions.  Season with salt and pepper.  Bring to a boil and simmer until just fork tender – about 15 minutes.  Drain liquid and set pot aside.

In another pot, add butter and melt over medium heat.  Reduce heat and add remaining cup of onions.  Cook 4-5 minutes, stirring often.  Add drained squash and onions to this pot.  Add sugar, and cook 1-2 minutes until water evaporates.  Remove pot from heat.  Add cayenne.

Whisk cream and eggs until smooth.  Add to the cooked squash and stir gently to blend.  Add additional salt and pepper to taste.

Preheat oven to 350°

Butter a 9 x 13 baking dish.  Spoon the squash into the dish.  Add salt and fresh ground black pepper to taste.  Sprinkle with grated cheese and top with crumbled crackers.  Bake until casserole bubbles around the edges and the cracker crumbs are lightly toasted – about 30-40 minutes.

Let rest 10 minutes before serving.

AND WHEN ALL ELSE FAILS......

Freeze the darn things!

Bring a large pot (like a Dutch oven) of water to a hard rolling boil.  Add squash that has been washed, ends snipped, and sliced into discs 1/4" - 1/2" thick.  Bring back to a hard boil and remove from the heat.  Let squash sit for 2 minutes - then drain and let it cool.  (I drain in a large colander and then put the colander back over the pot and set both under the kitchen ceiling fan for about 20 minutes.)  When cooled enough to handle, ladle about 2 cups of squash into quart Ziploc FREEZER bags.  Express as much air as possible and seal.  'Flatten' the bag gently - this helps make them stackable.  Arrange on a metal tray and freeze quickly.

Voila!  Squash all year!