Potatoes Bacon Zucchini - Kitchen Cat
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★ Kitchen Cat ★ Potatoes Bacon Zucchini Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
6 lg : Potatoes, Boiled and Skinned
2 tb : Butter
1 md : Zucchini, Sliced Fairly Thin
6 : Slices Bacon
Salt and Pepper; to Taste
4 tb : Olive Oil
How To Roast Zucchini, Potatoes & Brussel Sprouts | Side Dish Recipes | ThymeWithApril
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Baked Parmesan Zucchini
4 medium Zucchini
1/2 c parmesan cheese
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp garlic powder
1 tbsp dried thyme
2 tbsp fresh parsley
sea salt
pepper
2 tbsp olive oil
non-stick spray
Preheat oven at 350 degrees. In small bowl combine parmesan cheese, dried basil, dried oregano, garlic powder, dried thyme, sea salt and pepper. Stir with a spoon. Set to the side.
Slice and quarter zucchini. Spray cookie sheet and cooling rack with non-stick spray. Place zucchini on rack with space in between to cook evenly. Sprinkle generous with parmesan mixture over zucchini. Drizzle with olive oil. Place in oven and bake for 15-20 minutes. Then broil for 2-3 minutes or until golden brown. Serve warm. Top with more parmesan cheese and fresh parsley. EAT AND ENJOY!
Roasted Parmesan Potatoes
1 lbs baby yellow potatoes
1/3 c parmesan cheese
2 clove chopped garlic
2 tbsp unsalted butter
olive oil
paprika
sea salt
pepper
1 tsp Italian dressing
1 tsp fresh parsley
Preheat oven 400 degrees
Clean and rinse potatoes. Cut potatoes in half. Heat cast iron skillet and add butter and olive oil. Add potatoes and cook until the surface is crispy and golden brown. Add garlic, Italian dressing, paprika and sea salt. Stir and combine well. Add parmesan cheese and parsley. Place skillet in oven and roast for 15 minutes. Spoon on serving plater and top with more parmesan cheese and parsley. Serve warm. EAT AND ENJOY!
Grilled Brussel Sprouts
1 lbs Brussel Sprouts
4 slices of chopped bacon
1/2 chopped red onion
1/2 c chicken broth
1 medium avocado
2 tbsp balsamic vinegar
olive oil
sea salt
pepper
Rinse and slice in half brussel sprouts. In a pan cook and brown chopped bacon. Drain in a plate with paper towel and set aside. Add chopped red onion in same pan and saute in the bacon fat. After cooked put in small bowl and set aside. Heat olive oil and same pan and add brussel sprouts. Cook on high heat for 2 minutes until golden brown. Add chicken broth and cook for 5 minutes util broth had dissolved. Add onions back to skillet. Season with sea salt and pepper. Transfer to serving dish and add avocados and crumble cooked bacon on top. Drizzle olive oil and balsamic vinegar mixture on top. Serve warm. EAT AND ENJOY!
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Cheesy Potato Pierogi Recipe (Vareniki) - Natasha's Kitchen
Pierogi filled with cheesy potatoes, tossed with crisp bacon and melted butter and served with sour cream is the ultimate comfort food.
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????INGREDIENTS FOR POTATO FILLING:
►2 lbs russet potatoes (5 medium), peeled
►1/2 tsp salt
►2 Tbsp butter melted
►2 oz cream cheese softened
►3/4 cup mozzarella cheese shredded
FOR THE PIEROGI DOUGH:
►1 cup of warm water
►1/4 cup whole milk
►2 Tbsp sour cream
►1 large egg
►1 tsp salt
►4 cups all-purpose flour measured correctly
FOR THE TOPPINGS (For 1/3 batch):
►4 oz bacon chopped
►2 Tbsp butter
???? PRINT THIS RECIPE:
????HOW TO FREEZE PIEROGI:
Generously dust a baking sheet with flour and arrange pierogi (pierogi ruskie) so they are not touching then cover loosely with plastic wrap and place in the freezer. Once frozen, transfer to a large zip-loc bag. Pre-freezing in a single layer keeps them from sticking together in the freezer.
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Sweet Potato & Zucchini Fritters
Looking for an easy, summer weeknight dinner? Our sweet potato & zucchini fritters (RECIPE BELOW) are great to make ahead and also get the kids’ tick of approval.
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Sweet Potato & Zucchini Fritters
Serves 4 Prep 15 mins Cooking 20 mins
350g gold sweet potato, peeled,
coarsely grated
200g zucchini, coarsely grated
2 spring onions, thinly sliced
1 cup (120g) grated tasty cheddar
3 Coles Australian Free Range Eggs, lightly whisked
½ cup (60g) buckwheat flour
21/2 tbs olive oil
350g mixed tomatoes, halved or quartered
60g Coles Australian Baby Spinach & Rocket
¼ cup (80g) spinach dip
¾ cup (210g) Greek-style yoghurt
Combine the sweet potato, zucchini, spring onion, cheddar and egg in a large bowl. Stir in the flour until well combined. Season.
Heat 2 tbs of the oil in a large frying pan over medium heat. Add four ¼-cup (60ml) portions of the sweet potato mixture to the pan. Cook for 3 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 2 more batches, with the remaining sweet potato mixture.
Combine the tomato and spinach and rocket in a medium bowl. Drizzle with the remaining oil. Season.
Combine dip and yoghurt in a small bowl. Arrange the fritters on a serving platter. Season. Serve with the salad and yoghurt mixture.
Make it ahead
Cook the fritters up to 2 days ahead. Store in an airtight container in fridge. Reheat in oven at 180°C for 15 mins, or in a preheated sandwich press for 2-3 mins, or until heated through.
Want more easy weeknight dinners? Check out our Best-ever salads and light meals playlist
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Sweet Potato & Zucchini Frittas
The Thermomix is the all-in-one kitchen applicance that will transform your kitchen. Come be inspired to make Seet Potato & Zucchini Frittas Manually in your TM31, TM5 or TM6.
I am on a mission to equip & empower you to transform your kitchen with a Thermomix. Whether you are 6-96 years old, in a big kitchen or small, love cooking or hate it, the Thermomix is here to make life easier of you. German engineered & made in France, this amazing machine is made to last & will change what you want to do in your kitchen ~Lisa Keegan~
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How to make of stuffed zucchini and stuffed potatoes
Hi guys welcome to my channel
How to make zucchini stuffed and potatoes stuffed
Ingredients
Zucchini
Potatoes
Grounded chicken meat or beef meat
Eggs
Carrot
Potato
Salt and black pepper
Coriander leaves
Garlic
Cooked onion
Tomato
Tomato paste
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