If you're one of those people with an obsession for buffalo wings, this recipe may be just what you need to help you change your repertoire. This recipe gives a whole new twist to buffalo chicken. The zucchini are stuffed with chicken, carrots, celery, and a nice surprise - corn for a whole new way to enjoy buffalo chicken.

Buffalo Chicken Stuffed Zucchini

Ingredients

• 1 lb chicken, cooked and shredded
• 1/2 cup carrot
• 1/2 cup celery
• 1/2 cup corn
• 4 medium zucchini 
• 1/2 cup Buffalo hot sauce
• 8 strips of bacon
• 1/4 cup blue cheese dressing*
• 1/4 cup blue cheese*
• 1/2 cup cheddar cheese*
• green onion sliced thin

Adjust type and amount of cheese and dressing to suit your tastes.

Instructions

1. Bring a large pot of water to a boil.
2. Meanwhile, hollow out the zucchini leaving them 1/4 inch thick, reserving and chopping the insides.
3. Cook the bacon in a pan until crispy, set aside on paper towels to drain and reserve 1 tablespoon of grease in the pan.
4. Add the carrots and celery and cook until tender, about 5-7 minutes.
5. Add the reserved zucchini and cook until tender, about 3-5 minutes.
6. Mix in the chicken, corn and hot sauce and remove from heat.
7. Place the zucchini halves in the boiling water and boil for a minute, remove from water and place in large baking dishes.
8. Stuff the zucchini halves with the buffalo chicken mixture sprinkle on the cheese and bake in a preheated 350F oven until the zucchini is nice and tender and the cheese has melted, about 30-40 minutes.
9. Top with green onion slices
10. Optional: drizzle blue cheese dressing over everything.

Recipe inspired from a recipe by Kevin Lynch

December 07, 2013

Oven Roasted Squash with Garlic and Parsley

Ingredients

• 5 pounds butternut squash, peeled, seeded and cut into 1-inch chunks
• 2 tablespoons extra-virgin olive oil, divided
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper, divided
• 3 cloves garlic, minced
• 2 tablespoons chopped Italian parsley

Directions

1. Preheat oven to 375°F.
2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. 
3. Spread evenly on a large baking sheet. 
4. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
5. Heat the remaining 2 teaspoons oil in a small skillet over medium heat. 
6. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. 
7. Toss the roasted squash with the garlic and parsley. 
8. Taste, adjust the seasoning and serve.

Recipe and photo source: Eating Well

December 07, 2013

Parmesan Chicken Wings

Ingredients

• 4 lbs. uncooked chicken wings (frozen or unfrozen)
• 5-8 cloves garlic minced (cut back if you don’t like a lot of garlic)
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup of grated Parmesan cheese of choice
• cumin
• salt and pepper
• 1 tablespoon dry basil
• 1 teaspoon dry oregano

Directions

1. Preheat oven to 400-425
2. Cut tips off wings and separate the 2 sections and add the wings on a cookie sheet or similar and sprinkle with salt, pepper and cumin. 
3. Bake about 35 minutes or until wings are cooked to your preference.
4. While the wings are baking, add the butter and melt in a small saucepan. 
5. Add the minced garlic and cook on low for about 5 min stirring frequently. 
6. Just before the wings are ready, add 1/4 cup of Parmesan and cook about 2-3 min.

When the wings are done:

1. Remove from cookie sheet and put them in a large bowl. 
2. Add the butter, garlic, Parmesan mixture to the wings and mix well. 
3. Make sure you get the mixture on all of them. 
4. Put the wings back onto the cookie sheet and sprinkle with the remaining 1/4 cup of Parmesan cheese. 
5. Broil for about 5 minutes about 3-4 inches from the broiler element. 
6. Keep an eye on them so the cheese doesn’t burn. 
7. Remove from oven and transfer to a plate. 

Recipe and photo source: Tasty Kitchen

December 07, 2013

Zucchini Spaghetti is made with veggies - not pasta. To make veggie noodles, you'll need a either a mandoline slicer or a gadget called a spirooli, which shreds or peels veggies in the shape of spaghetti noodles. I use a spirooli, which a key friend game me.

Spaghetti noodles with tomato sauce. Photo by Doreen.

This dish (above) was served at a gathering of key friends in spring of 2013 and this was my first taste of these delicious noodles.

Making the noodles is pretty easy. You simply place zucchini or squash into place on the spirooli and turn the crank. In the photo below, I used yellow squash.

Spirooli maker. Photo by Theresa

I like to steam the noodles, as it only takes one or two minutes. Be careful not to overcook them. I didn't like cooking them in the microwave as they took too long.

Steam the "noodles" for 1-2 minutes. Photo by Theresa

I made my favorite meatball recipe and served it over squash noodles. Yummy!

Spaghetti noodles with meatballs. Photo by Theresa.

December 07, 2013

Pizza with Zucchini Crust

 Ingredients

• 4 cups shredded zucchini (about 5 small)
• 1/2 tsp. salt
• 2 eggs
• 2 tbsp. Parmesan cheese (for the crust)
• 2 oz. mozzarella and/or cheddar cheese (for the crust)
• 1 tsp. Italian seasoning
• 1 lb. ground beef
• 2 oz. sliced pepperoni
• 1 medium chopped onion
• 2 cups spaghetti sauce 
• 1 medium sliced bell pepper
• 4 oz. cheddar and/or mozzarella cheese (for topping the pizza) 

Directions

1. Preheat oven to 400 degrees.
2. Shred zucchini and drain well. 
3. Mix the zucchini with 2 eggs, 2 tbsp. Parmesan cheese, 2 oz. of mozzarella and/or cheddar cheese, and Italian seasoning. 
4. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. 
5. Bake the crust uncovered for 20 minutes.
6. While the crust bakes, brown the ground beef in a large pan. 
7. Add in the onion, pepperoni, and spaghetti sauce, to the beef and cook until onion is soft, about 5 - 7 minutes. 
8. Remove the crust from the oven. 
9. Pour the meat mixture over the crust. 
10. Top with peppers.
11. Sprinkle with 4 oz. of cheese.
12. Bake for 20 minutes or until the pizza is heated through and the cheese is melted and slightly browned. 
13. Allow the dish to stand for 2 - 3 minutes before slicing and serving.

Recipe and photo source: My Humble Kitchen

December 07, 2013

Philly Cheesesteak Stuffed Peppers

 Ingredients

• 1 lb thinly sliced sirloin steak (or deli roast beef)
• 8 slices provolone cheese
• 4 large bell peppers
• 1 medium onion, sliced thin
• 1 pound white mushrooms, sliced thin
• 3 Tbs. butter
• 3 Tbs. olive oil
• Salt and pepper to taste

Directions

1. Slice a thin piece off each pepper lengthwise, remove ribs and seeds.
2. Saute butter, oil, onions, mushrooms, and a little salt and pepper over medium heat until onions and mushrooms are nice and caramelized; about 20-25 minutes.
3. Salt and pepper the steak and saute in a little olive oil and until it is no longer pink.
4. Preheat over to 400*
5. Line each pepper with 1/2 slice of provolone cheese.
6. Layer steak and onion/mushroom mixture as follows, so your ratio of meat to veggies is equal or more steak than veggies:
   - add steak on top of the cheese
   - add onion/mushroom mixture on top of steak
   - add steak on top of onion/mushroom mixture
7. Top each pepper with 1/2 slice of provolone cheese.
8. Bake for 15-20 minutes until the cheese on top is golden brown. 

Recipe and photo source: Baker Lady

December 07, 2013

Baked Margarita Spaghetti Squash

Ingredients:

• 1 large spaghetti squash
• 2 tbsp. olive oil
• 1 large Roma tomato, finely chopped
• 2 tbsp. finely chopped fresh basil
• 1/4 cup shredded mozzarella cheese
• 1 tsp. each salt & pepper
• 1 tsp. garlic powder

 Instructions:

1. Preheat the oven to 400 degrees. 
2. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. 
3. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. 
4. Place the squash, open side down on a cookie sheet and bake for 30 minutes.
5. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. 
6. If it’s too hard to remove, cook for another 10 minutes. 
7. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. 
8. Turn the oven up to broil. 
9. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. 
10. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. 
11. Allow to cool for 5 minutes before serving the squash.

Recipe and photo source: Hoopfinity's Happenings

December 07, 2013

This recipe promises to taste like a hash brown casserole. There is controversy as to whether sour cream is "on program." If this recipe doesn't sit right with you, don't make this a weekly dish or don't make it at all.

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Spaghetti Squash Au Gratin

Ingredients

• 1 medium spaghetti squash 
• 2 tablespoons butter 
• 1 small yellow onion, cut in half and very thinly sliced 
• ¼ teaspoon red pepper flakes - more if you like it spicy 
• 1 teaspoon fresh thyme 
• ½ cup sour cream
• ½ cup shredded cheddar cheese

Directions

1. Cut the spaghetti squash in half and remove the seeds. 
2. Place in a covered dish with a ¼ inch of water and microwave for 10-12 minutes. 
3. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. 
4. Salt and pepper to taste. 
5. Using a fork, scrape the insides of the squash and transfer to a small bowl. 
6. Combine the squash, onions, sour cream and half the cheese together and mix well. 
7. Transfer the mixture to a buttered baking dish and top with remaining cheese. 
8. Place into a 375º for 15 – 20 minutes until golden brown on top.

Photo and recipe source: Dandy Dishes

December 07, 2013