Oven baked Zucchini, Onion, Parmesan

Quick Easy Italian Sausage Dinner-3-poppopcooks.com

Boy, do we like these Zucchini Chips. We could make a meal out of a big plate of them and a bottle of wine.

Pre heat the oven to 500. First you need to slice up 1 big (or 2 little) zucchini. Slice or julienne a medium size onion. Put them in a mixing bowl and drizzle some olive oil.  Sprinkle salt, pepper and garlic powder. Toss it  together. Spread everything out evenly on a cookie sheet lined with aluminum foil sprayed with oil or just the cookie sheet sprayed with oil. Sprinkle grated parmesan cheese all over and put it in the oven.

Quick Easy Italian Sausage Dinner-poppopcooks.com

It will only take about 6-8 minutes to get crisp so keep an eye on them. When they are as crisp as YOU want them,

Quick Easy Italian Sausage Dinner-3-poppopcooks.com

Serve them up.

Quick Easy Italian Sausage Dinner-3-poppopcooks.com

If they are done before the rest of the meal is ready just leave the pan in the oven and turn the oven off. Leave the door open for a minute then close it and they will be okay.

 

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Crisp zucchini chips with onion and parmesan.
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Course Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
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Instructions
  1. Pre heat the oven to 500. First you need to slice up 1 big (or 2 little) zucchini. Slice or julienne a medium size onion. Put them in a mixing bowl and drizzle some olive oil. Sprinkle salt, pepper and garlic powder. Toss it together. Spread everything out evenly on a cookie sheet lined with aluminum foil sprayed with oil or just the cookie sheet spayed with oil. Sprinkle grated parmesan cheese all over and put it in the oven.
  2. It will only take about 6-8 minutes to get crisp so keep an eye on them. When they are as crisp as YOU want them, serve them up.
Recipe Notes

If they are done before the rest of the meal is ready just leave the pan in the oven and turn the oven off. Leave the door open for a minute then close it and they will be okay.

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Roasted Red Peppers

Roasted Red Peppers are so easy to make that after you make them the first time you will always have some in your fridge ready to go on some cheese and/or crackers.They also may find there way into your salads, on your burgers, in your risotto and sometimes your Chicken Cordon Bleu will become Chicken Cordon Rouge. 

You can bake  them in the oven, or under the broiler, or on a BBQ grill, or right on a burner of a gas stove or in a pan with a little olive oil like we’re going to do them now. When you roast them on a flat surface, as opposed to baking or broiling, you will want to stand them on end after the sides are done to get it all roasted. You don’t want to waste any of that good stuff!IMG_1986

 

 

While the peppers are roasting chop up the garlic and the basil leaves. Dried basil is okay.

IMG_2174After the peppers are roasted all over move them to your cutting board and with a serrated  edge steak knife cut out the stem then cut the pepper in half length wise.IMG_2171

.Get the seeds out and trim off the white stuff.

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You don’t have to actually peel the skin off. You just drag the knife across the skin and it comes right off.

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Cut up them up in any size pieces you want and put them a container that has a snap on or screw on lid.

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Add the garlic, basil and just enough good extra virgin olive oil to cover it all. Mix it up and enjoy it. It’ll lkeep about a month in the fridge. You will have it scarfed all up way before that.

 

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You could leave the halves intact and use them on burgers, in grill cheese sandwiches and on and on and on.

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Alright, lets open a bottle of wine.

 

 

 

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You could leave the halves intact and use them on burgers, in grill cheese sandwiches and on and on and on.

 

Alright, lets open a bottle of wine.

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Roasted Red Peppers are way easier to fix than you thought.
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Course appetizer, Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
how hoggy are you?
Ingredients
Course appetizer, Veggie
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
how hoggy are you?
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put about 1 tbsp of the oil in a pan just big enough to handle the 2 peppers. Medium high and add the peppers. Turn the peppers as the skin becomes dark brown to black and starts to bubble away from the pepper. Whiie they are roasting chop up the garlic and basil. When the sides are all roasted give them a little time on each end. When they are black and bubbly all over turn the heat off and move the peppers to a cutting board.
  2. With a serrated steak knife cut out that stem and cut the peppers in half lengthwise. Get rid of the seeds and remove the white stuff. Turn the halves over and remove the skin by dragging the knife across the skin. It's real easy the skin will want to come off. If you are going to use the peppers in sandwiches or on burgers, etc. You could use the halves astray are at that point.
  3. Cut up the peppers in whatever size you want and put them in a container that'll have tight lid. Add the oil, the garlic and the basil. Stir it up. I'll bet you can't resist having some a piece of cheese right then. A little wine would go good also.
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Sauteed Spinach

Sautéed Spinach poppopcooks.com

Sautéed Spinach, besides being real good it is also real good for you. Ya know? Spinach, garlic and olive oil.

 

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Put the widest skillet that you own on med. low heat and add about 3 tbsp. (you can drizzle it in and “eyeball it”) good EV olive oil. While it’s heating up chop up 6 garlic cloves add to the pan. Squeeze in the juice from half a lemon. Salt and pepper to taste. This is optional, a pinch of crushed red pepper. We like it because it livens things up a little.

Sautéed Spinach poppopcooks.com

 

Don’t add the spinach until the rest of your course is on the plates. Have a pancake flipper ready and start tossing it all, getting the garlic and spinach mixed together. The spinach is going to wilt real quick so be ready to portion it out to the plates when it is as wilted down to how you like it. Divvy it up on the china and enjoy!

Sautéed Spinach poppopcooks.com

 

 

 

 

 

 

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Sauted Spinach BigOven - Save recipe or add to grocery list Yum
A great veggie.
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Course Veggie
Cuisine Italian
Prep Time 1
Cook Time 1-3 minutes
Servings
Ingredients
Course Veggie
Cuisine Italian
Prep Time 1
Cook Time 1-3 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Put the widest skillet that you own on med. low heat and add about 3 tbsp. (you can drizzle it in and "eyeball it") good EV olive oil. While it's heating up chop up 6 garlic cloves and to the pan. Squeeze in the juice from half a lemon. Salt and pepper to taste. This is optional, a pinch of crushed red pepper. We like it because it livens things up a little.Don't add the spinach until the rest of your course is on the plates. Have a pancake flipper ready and start tossing it all, getting the garlic and spinach mixed together. The spinach is going to wilt real quick so be ready to portion it out to the plates when it is as wilted down to how you like it. Divvy it up on the china and enjoy!
    Sautéed Spinach poppopcooks.com
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