Creole Sautéed Summer Squash and Zucchini

Sweet Daddy D's Creole Sautéed Summer Squash and Zucchini
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Combine sliced summer squash and zucchini with red onions, creole seasoning and herbs, then saute over high heat to bring out the natural sweetness of the veggies. Slip in a little bacon...almost too good for a side dish!
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  1. Peel and slice squash and zucchini into medallions; Slice red onion into half moons; Slice lemons, discard ends; Chop garlic
  2. Place all of the above into a large bowl.
  3. Add herb and spice blend and a few dashed of olive oil.
  4. Mix well and set aside for about 20 minutes.
  5. Chop bacon into 1 inch pieces.
  6. Cook bacon in a large saute pan over high heat.
  7. Remove bacon from the pan and set aside on paper towels to drain but leave the bacon grease in the pan.
  8. Add the vegetables to the bacon grease.
  9. Shake pan and stir occasionally.
  10. Allow the vegetables to start to brown slightly on the edges before you shake or stir.
  11. Maintain a high heat as you saute, don't allow them to burn but you do want to encourage some caramelization to occur and cook down slightly.
  12. After about 20 minutes, remove from heat and return the crisp bacon pieces to the vegetables.
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Chicken Marsala

Sweet Daddy D's Chicken Marsala
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It looks and sound so elegant, but its really quite simple. A thick and creamy Marsala wine sauce over saute'd chicken and mushrooms. Its sure to impress your guests! Serve it with pasta or potatoes and some saute'd spinach on the side. Even you will be impressed.
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  1. Either pound or slice the chicken breasts to about 1/4 inch think. Season flour with salt and pepper, then dredge chicken pieces and shake off the excess flour.
  2. Heat about 1/4 inch of olive oil over high heat until shimmering. Saute' the floured chicken until golden brown, about 3 minutes on each side.
  3. Remove the chicken from pan and set aside. Pour off any excess olive oil from the pan but leave the browned fond in the pan
  4. Over medium high heat, add 4 tablespoons butter to the pan.
  5. When the butter is foaming, add 2 tablespoons of flour and stir constantly to make light roux
  6. Add the shallots and mushrooms and sauté until starting to brown
  7. Add the garlic and rosemary and continue to saute' until aromatic, about 2 minutes
  8. Add the chicken stock and wine; bring to a low simmer and saute' until thickened and reduced by almost half. Add salt and pepper to taste.
  9. Add the chicken back to pan and spoon sauce over all the chicken pieces. Taste the sauce for salt or pepper.
  10. Add the remaining 2 tablespoons of butter to the pan and shake the pan to incorporate smoothness into the sauce. Once the butter has melted, its done.
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Chicken Penne

Sweet Daddy D's Chicken Penne
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This simple pasta dish with chicken and flavored with fresh tomatoes and spinach will be a hit with the whole family, especially the cook!
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  1. Prepare the penne as directed on the box; set aside. Reserve some of the pasta water
  2. Apply the Chicken Seasoning liberally to the chicken tenders and set aside
  3. Peel the tomatoes by lightly making a cross hatch over the stem end trying just to pierce the skin. Drop in heavily boiling water a few at a time for 4 or 5 minutes, then remove to an ice batch. After a few minuted in the ice batch, the skin should easily peel off. Rough chop the tomatoes and set aside in a bowl.
  4. Add a couple tablespoons olive oil to pan over medium high heat, saute/grill chicken in sauce pan until browned on all sides. remove from pan and set aside.
  5. Add more olive oil to pan; sauté onions until softened, scraping brown specs off bottom of pan;
  6. Add garlic and tomatoes, fresh basil, thyme, and oregano and sauté until the onions start to caramelize, about 4 to 5 minutes [maybe deglaise with a little dry white wine]
  7. Add white wine and let it simmer until reduced by half
  8. Add the fresh spinach, mix well, cook until starting to wilted, about 2 minutes.
  9. Add cooked panne a little at a time to the pan and mix well. You may not use all of the pasta, just make sure its all coated with the sauce. Add a couple tablespoons of the pasta water and mix well.
  10. Add browned chicken tenders; mix well.
  11. Add a drizzle of olive oil and the Parmesan cheese and toss all together.
  12. Taste for salt and fresh ground pepper
Recipe Notes

Serve with fresh grated Parmesan cheese and crusty French bread

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