Zucchini Cobbler

ZUCCHINI  COBBLER

Preheat oven to 375 degrees.

In a large saucepan over medium-low heat, cook and stir:

8 cups chopped, seeded and peeled zucchini

2/3 cup  lemon juice 

Cook for 15 to 20 minutes or until zucchini is tender.

Add to zucchini mixture:

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

Set aside.

In a bowl combine:

4 cups flour

2 cups sugar

Cut in until mixture resembles coarse crumbs:

1 1/2 cups cold butter

Stir 1/2 cup of the flour mixture into the zucchini.

Press half the remaining crust mixture into a 15-by-10-inch baking pan. Spread zucchini mixture over top. Crumble remaining crust mixture over zucchini. Sprinkle with remaining teaspoon cinnamon. Bake for 35 to 40 minutes or until golden and bubbly.

JP and Natalia's Favorite Crepes

Crepes

Makes 9 crepes

1 cup all-purpose flour, (spooned and leveled)

1 tablespoon sugar

1/4 teaspoon coarse salt

1 1/2 cups whole milk

4 large eggs

3 tablespoons unsalted butter, melted

In a blender, combine flour, sugar, salt, milk, eggs, and butter.

Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

Heat a 12-inch nonstick skillet over medium. Lightly coat with cooking spray. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with cooking spray as needed.)

Caramelized Onion and Mushroom Pizza

CARAMELIZED ONION AND MUSHROOM PIZZA 

(Rosy and JP’s creation)

Makes 1 12” pizza

1 package pre-made pizza dough

Half an onion chopped

10 regular mushrooms chopped

2 cloves garlic finely chopped

½ red bell pepper thinly chopped full length

2 tablespoons olive oil

salt

brown sugar

½ jar Classico pizza sauce

½ jar Classico pesto

Mexican blend grated cheese

Mozzarella grated cheese

Sriracha

Preheat oven to 350 degrees. 

Preheat pan to medium.  Heat olive oil, add onion, mushroom, and garlic.  Cook vegetables for 1 minute, tossing to coat evenly with olive oil.  Add a pinch of salt and continue to stir.  Cook for another 8-10 minutes stirring constantly.  Add 2 pinches salt, 2 large pinches brown sugar and stir.  Cook for another 20 minutes while stirring regularly and adding another pinch of salt and a large pinch of brown sugar.  Remove from heat and set aside

Flour pizza stone or cookie sheet.  Roll out pizza dough into 12” pizza.  Poke dough with fork all over to reduce chances of dough pillowing up in the oven.  Bake pizza dough in oven for 8-10 minutes.

Meanwhile, mix pizza sauce and pesto together.  Remove pizza dough from oven and cover with pesto sauce mixture sprinkling Sriracha lightly around the pizza.  Sprinkle vegetables onto pizza covering evenly, sprinkle more sriracha, sprinkle with cheese of desired amount.

Bake in oven for another 10-15 minutes checking for desired amount of cheese browning.

Chicken Parmesan

 CHICKEN PARMESAN

submitted by JP and Rosy

Makes 6 servings

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat

1/2 cup All-purpose Flour

 Salt And Pepper, to taste

1/2 cup Olive Oil

2 Tablespoons Butter

1 whole Medium Onion, Chopped

4 cloves Garlic, Minced

3/4 cups Wine (white Or Red Is Fine)

3 cans (14.5 Oz.) Crushed Tomatoes

2 Tablespoons Sugar

1/4 cube Chopped Fresh Parsley

1 cup Freshly Grated Parmesan Cheese

1 pound Thin Linguine

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Chicken Enchiladas Verdes

CHICKEN ENCHILADAS VERDES

submitted by JP and Rosy

Makes 4 servings

2 lbs boneless skinless chicken breasts

1 (16 oz) jar mild salsa verde

1.5 cups frozen corn

½ pound mozzarella cheese

1 cup sour cream, plus more for serving

kosher salt and black pepper

8 6-inch tortillas

Heat oven to 400 degree.  Place chicken in a medium saucepan, add enough water to cover, and bring to a boil.  Reduce heat and simmer until cooked through, 15 to 20 minutes; transfer to a plate and let cool.  When cool enough to handle, shred the chicken.

Meanwhile, in a blender, puree the salsa, cilantro, and ½ cup of the sour cream until smooth.  Transfer to a small saucepan and simmer until slightly thickened, 10-12 minutes.  Stir in the remaining ½ cup of sour cream

Add the corn, 1 cup of mozzarella, ½ cup of the sauce, and ½ teaspoon each salt and pepper to the chicken and toss to combine

Spread 1 cup of the remaining sauce in a 9x13 inch baking dish.  Roll up the chicken in the tortillas (about ½ cup each) and place seam-side down in the dish.  Top with the remaining sauce and mozzarella .  Bake until bubbling and beginning to brown, 15-20 minutes.

BBQ Pulled Chicken Sandwiches

 BBQ PULLED CHICKEN SANDWICHES

submitted by JP and Rosy

Makes 8-10 sandwiches

2 pounds boneless, skinless chicken breasts
1 cup barbecue sauce (Sweet Baby Rays)

1 tablespoons yellow mustard
2 tablespoons packed brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons chicken broth
additional barbecue sauce, if desired
rolls, for serving as sandwiches
bread and butter pickles, optional

Place chicken in the slow cooker. In a medium bowl, whisk together the barbecue sauce, yellow mustard, sugar and Worcestershire sauce. Pour the sauce over the chicken. Cover and cook on low for 4 1/2 to 5 hours.

Remove the chicken to a cutting board. In a small bowl, mix cornstarch and chicken broth. Stir it into the sauce in the slow cooker. Cover and cook on high until the sauce is thickened and heated through (10 to 15 minutes). Meanwhile, use two forks to shred the chicken. Return the shredded chicken to the slow cooker and stir. Add additional barbecue sauce if more sauce is needed or desired. Cover and continue cooking on low for 45 minutes. Serve chicken piled onto rolls. Add pickles, if desired.

Super Nachos

SUPER NACHOS

submitted by JP and Rosy

Makes 6 servings

1.25 lb package ground turkey

1 large can refried beans

1 package taco seasoning

Bag of tortilla chips

Mexican blend grated cheese

Preheat oven broiler to high.

Brown ground turkey on stovetop, add taco seasoning according to package.  Stir in refried beans.  In a broiler safe dish, lay down a bottom layer of tortilla chips and top completely with half the turkey mix, top with a layer of cheese.  Repeat until turkey mix is used up.  Do thicker top layer of cheese.

Put in oven on broil for 3-5 minutes making sure not to burn.