Zucchini With Vidalia Onions with Balsamic Vinegar
A quick and tasty side dish, great for hot days. Scroll down to see more onion recipes.
2 medium zucchini or yellow summer squash (about 1 pound)
2 medium Vidalia sweet onions, chopped
2 tsp. olive oil
2 tbsp. balsamic vinegar
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh parsley
1/2 tsp. salt
Pepper to taste
2 tbsp. chopped pecans, optional
Cut zucchini into strips about 1 1/2-inches in length. Spread zucchini and onions in a microwave-safe dish. Cover loosely with plastic wrap and microwave for 5 minutes on HIGH. Meanwhile combine oil, vinegar, mint and parsley in a small container. Cool zucchini and onions for 3 to 4 minutes then toss with oil and vinegar mixture. Sprinkle with pecans, if used; serve warm or at room temperature.
Baked new potatoes
3 pounds new potatoes, small size
2 tablespoons butter
2 cups shredded cheddar cheese
4 ounces real bacon pieces
1/4 cup milk
3/4 cup real mayonnaise
2 teaspoons yellow mustard
paprika to sprinkle
Boil potatoes until tender then slightly cool. Cut each potato in half. Scoop out centers, leaving some around the inside of potato.Combine bacon,butter, cheese, scooped potato pulp and milk mix until smooth. Refill potato halves with potato mixture.Bake at 350°F (175°C) for 15 minutes or until heated and cheese is melted.Mix together mayonnaise and mustard. Top each potato with small amonut of mixture then sprinkle a little of paprika on top. Serve as a side dish or as an appetizer.
Green Bean Casserole
4 cans green beans, drained
2 cans cream of mushroom soup
1 can fried onions
2 bags (16oz each) mozzarella cheese
1 large can mushrooms, drained
1/4 cup milk
Preheat oven to 350 degrees.
In a large bowl add green beans, mushrooms, cream of mushroom soups and milk. Mix together. Add 1 bag of the mozzarella cheese and 1/2 of the fried onions.
Pour into a large enough baking dish. Cover with foil and bake for about 30 minutes. Uncover and add on top the remaining mozzarella cheese and the remaining fried onions. Bake uncovered for about 15 minutes or until cheese is melted and onions are golden brown.
Broccoli Rabe (Rapini)
2 pounds broccoli rabe (rapini), trimmed and cut.
4 to 5 cloves garlic
2 tbsp. olive oil
Salt to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
Wash Broccoli Rabe .
Cook broccoli rabe in boiling water until crisp-tender then drain, place broccoli rabe in ice cold water.
In a large skillet saute' the garlic in the olive oil until lightly brown, make sure you don't burn it or it will taste bitter. Drain the broccoli rabe again and add to the skillet add the remaining ingredients stir and cook for another five minutes.
3 tomatoes sliced 1/4-inch thick
1 cup all-purpose flour
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
1 cup italian breadcrumbs
2 tablespoons Dijon mustard
olive oil to fry
In a bowl combine italian breadcrumbs and Parmesan cheese
In a separate bowl combine flour, onion powder, garlic powder ,salt and pepper and mix well.
In another shallow bowl combine eggs and dijon mustard.
Take slices of tomato and dip in flour then dip in egg mixture then dip in parmesan mixture, pressing down lightly Parmesan mixture onto slices. Repeat with all slices.
In frying pan heat olive oil, over medium-high heat. Place tomato slices in pan, and let cook until just golden brown. Make sure you cook tomato enough before flipping it or the parmesan coating will fall off.
Serve while hot.