Stuffed Zucchini Boats

Based on recipe found here.

STUFFED ZUCCHINI BOATS

4 medium zucchini (6-7" long)

1 Tbsp. olive oil

1/2 lbs. Italian sausage (mild, hot, or sweet)

2 cloves garlic, minced

1/2 cup plain breadcrumbs

1 cup shredded Italian cheese blend

24 oz. jar pasta sauce

Salt and pepper to taste

Wash the zucchini well, then slice each one in half lengthwise. Use a spoon or a melon baller to remove the flesh from the center of the zucchini halves, leaving a 1/4 inch rim around each. Place the scooped out zucchini halves in a 9x13" casserole dish or on a large baking sheet. Roughly chop the scooped out zucchini flesh into small pieces and set aside.

Add the olive oil and Italian sausage to a large skillet and sauté over medium heat. Break the sausage up into small pieces as you sauté and cook until the sausage is thoroughly browned (about 5 minutes). Drain off the excess fat.

Add the minced garlic and chopped zucchini to the skillet and continue to sauté until the zucchini pieces are soft (about 5 minutes more). Remove the skillet from the heat.

Begin to preheat the oven to 375ºF. Transfer the sautéed sausage and zucchini to a large bowl. Add the bread crumbs, 1/2 cup of the shredded cheese, and 1/4 cup of the pasta sauce. Stir until everything is evenly combined. Taste and add a pinch of salt and pepper if needed.

Stuff the scooped out zucchini halves with the sausage mixture. Pour the remaining pasta sauce over the zucchini, leaving some of the stuffing exposed so it can brown and crisp up. It's okay if you don't use all the sauce.

Bake the zucchini in the preheated oven for 30-35 minutes, or until the stuffing is brown and crispy and the zucchini are tender. Add the remaining shredded cheese and continue to bake for 2-3 minutes, or until the cheese is melted. Serve hot.

Coleslaw

Based on recipe found here.

COLESLAW

1 bag coleslaw mix (12-16 oz)
1/3 c. mayonnaise
3 Tbsp. white sugar
1 Tbsp. apple cider vinegar
1/4 tsp. salt
1/2 tsp. celery seeds

Stir all ingredients except coleslaw mix in a small bowl. Pour over coleslaw mix in a large bowl. Stir to combine. It may seem dry at first but the cabbage will wilt down. So make the coleslaw several hours in advance.

Best Vanilla Frozen Custard

Based on the recipe  found here. 

BEST VANILLA FROZEN CUSTARD

1-1/2 c. half-and-half
1-1/2 c. heavy cream
1 tsp. vanilla
2 large eggs
3 large egg yolks
3/4 c. sugar

1. Combine half-and-half with cream in a heavy saucepan. Bring to a low boil and simmer for 30 minutes, stirring occasionally.

Stir eggs, egg yolks and sugar in a medium bowl with a hand mixer for 1-1/2 to 2 minutes until mixture is thick, smooth, and pale yellow in color. You can use a whisk but it is tiring.

Slowly pour 1 cup of the cream mixture into the eggs while whisking constantly. When thoroughly combined, pour egg mixture into cream mixture in pan. Cook over medium-low heat, stirring constantly until the mixture is thick enough to coat the back of a spoon.

Transfer to a chill bowl, cover with a sheet of plastic wrap placed directly on the custard and put in fridge to chill completely (at least one hour). After custard is completely chilled, use ice cream freezer manufacturer's instructions to freeze the custard.

Bacon Cheeseburger Bites

Based on the recipe found here.

BACON CHEESEBURGER BITES

1 Tbsp. extra virgin olive oil

1 Tbsp. butter

1 small sweet onion, chopped

6 slices center-cut bacon

3/4 lbs. lean ground beef

1 Tbsp. Worcestershire sauce

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

cheese, sliced

1. Heat olive oil and butter in a large skillet over medium heat. Add onions then sprinkle with salt and cook, stirring occasionally, until dark golden brown and tender, about 20 minutes. Scoop onto a plate to cool slightly then set skillet aside to be used again in a bit.
2. Meanwhile, cook bacon in oven. Lay bacon strips on foil-lined baking sheet. Place in cold oven. Turn oven to 400 degrees (bacon will cook as oven heats up.) Cook for 20 minutes. Chop each strip into quarters once cool enough to handle then set aside.
3. Combine ground beef, Worcestershire sauce, salt, pepper, garlic powder, and slightly cooled caramelized onions to a large bowl then mix. Roll into large meatballs then flatten out and place onto a foil-lined baking sheet. Bake for 8-10 minutes or until cooked through. If your ground beef has a higher fat content make the burgers a bit larger to compensate for the loss of size while fat renders out during baking.
4. You can quickly fry the burgers if you want them a bit browned. Or put them under the broiler. Stack with bacon and cheese and skewer with toothpick for easy eating.
5. Can add roasted jalapeño or poblano pepper, guacamole and top with half a cherry tomato like the original recipe calls for.

Simple Chocolate Ice Cream

Based on the recipe found here.

SIMPLE CHOCOLATE ICE CREAM

3/4 c. cocoa powder, sifted 
1/2 c. sugar
1/3 c. dark brown sugar
a pinch salt
1 c. whole milk
2 c. heavy cream
1/2 Tbsp. vanilla


In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. Turn ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Creamy Chicken & Roasted Poblano Pepper Soup

Recipe based on post found here.

CREAMY CHICKEN AND ROASTED POBLANO PEPPER SOUP

INGREDIENTS

2 Tbsp olive oil
2 Tbsp butter
1/4 cup flour

1 small onion, chopped
8 cups chicken broth
2 Tbsp ground cumin
1/4 tsp cayenne pepper

1 tsp kosher salt divided
1/4 tsp coarse black pepper
16 ounces roasted corn

2 cans black beans

3 poblano peppers, roasted
2 chicken breasts, cooked & shredded

1/2 cup half and half or heavy cream

Heat butter and oil in large stockpot. Add onion to sauté. Once onions have softened, add flour and cook for a couple of minutes. Add the broth and seasonings. Bring to a boil. Lower heat and add beans, corn, chicken and peppers. Heat thoroughly. Add cream.