Tag: sharp cheddar cheese

Zucchini Tots

Getting your family to eat their veggies can often be difficult. Well these kid-friendly zucchini tots are the perfect solution! They make a great side for breakfast or dinner!

I shared this recipe a few years ago, and we all loved them, but the only issue was I made them in a mini muffin tin, and they stuck to the pan. Here’s a photo of them as mini muffins…

Then last year I made these cauliflower tots^[1] and baked them on a baking sheet and they were perfect. So last night I decided to try it out with this recipe, and the results were zucchini tot perfection – no more sticking to the pan!

I also like how they got a little crisp on the edges – so good! My husband LOVED these, and he’s pretty particular when it comes to eating zucchini. One advice is to be sure to squeeze as much water out of the shredded zucchini, I just used paper towels. Some moisture will still remain, but they will turn out just fine.

I have tons of zucchini recipes here on Skinnytaste, so many I created an entire Pinterest board called Yummy Zucchini^[2] devoted to it. A few of my favorites are Zucchini Enchiladas^[3] (perfect for meatless Mondays), Chicken Rollatini Stuffed with Zucchini and Mozzarella^[4], Zucchini Pizza Bites^[5] and one of my summer favorite’s – Sausage Stuffed Zucchini Boats^[6]. For breakfast you can try this Chocolate Chip Zucchini Bread^[7], even the pickiest of kids will enjoy them!

Zucchini Tots
gordon-ramsay-recipe.com
adapted from The Two Bite Club^[8]
Servings: 3 Serving Size: 4 tots • Old Points: 2 pts • Points+: 3 pts
Calories: 108 • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g
Sodium: 262 mg (without salt)

Ingredients:

cooking spray
1 packed cup grated zucchini
1 large egg
1/4 medium onion, minced
1/4 cup grated reduced fat sharp cheddar cheese
1/4 cup seasoned breadcrumbs
1/4 tsp kosher salt and black pepper to taste

Directions:

Preheat oven to 400°F. Spray a baking sheet with cooking spray.

Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes

References

^{^} cauliflower tots (www.gordon-ramsay-recipe.com)
^{^} Yummy Zucchini (pinterest.com)
^{^} Zucchini Enchiladas (www.gordon-ramsay-recipe.com)
^{^} Chicken Rollatini Stuffed with Zucchini and Mozzarella (www.gordon-ramsay-recipe.com)
^{^} Zucchini Pizza Bites (www.gordon-ramsay-recipe.com)
^{^} Sausage Stuffed Zucchini Boats (www.gordon-ramsay-recipe.com)
^{^} Chocolate Chip Zucchini Bread (www.gordon-ramsay-recipe.com)
^{^} The Two Bite Club (thetwobiteclub.blogspot.com)

Incoming search terms:

https://gordon-ramsay-recipe com/tag/gordon-ramsay-zucchini-bread

Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

by Pam on March 6, 2014

I was in the mood for a baked egg this morning for breakfast. I looked in the refrigerator and found a leftover piece of bacon from my kids’ breakfast, some extra sharp cheddar, and a bit of asparagus from last nights dinner. I also threw in a few slices of grape tomatoes because I love them with eggs. I served this baked egg with toast to dip into the yolk. It was a terrific breakfast that filled me up and made me smile. I love the combination of flavors and I have a feeling I will be making this again tomorrow morning.

Preheat the oven to 350 degrees. Coat two small ramekin with cooking spray.

Place a bit of bacon crumbles, a few tomatoes, a few pieces of asparagus, and a sprinkle of extra sharp cheddar cheese, into the ramekins. Crack an egg into the ramekin, being careful not to break the yolk. Add 1 tsp of milk into each, a few more bacon crumbles, tomatoes,asparagus, and a little more cheddar to the top of each. Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 7 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.

Print^[1]

Save^[2]

Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

Ingredients:

Cooking spray
1 slice of bacon, cooked and crumbled
3-4 grape tomatoes sliced
1 spear of asparagus, chopped
1 tbsp extra sharp cheddar cheese
1 eggs
1 tsp milk
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees. Coat two small ramekin with cooking spray.

Place a bit of bacon crumbles, a few tomatoes, a few pieces of asparagus, and a sprinkle of extra sharp cheddar cheese, into the ramekins. Crack an egg into the ramekin, being careful not to break the yolk. Add 1 tsp of milk into each, a few more bacon crumbles, tomatoes,asparagus, and a little more cheddar to the top of each. Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 7 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

The Tuna Melt – Open Face, Insert Hypocrisy

If you watch as much food television as I do, then I’m sure
you’ve heard a celebrity chef or two, pontificating about the horrors of
combining cheese and fish. They say it’s never acceptable, no exceptions, never,
ever.

Of course, after the show ends, they have a couple beers and
head for their favorite late-night diner, where they enjoy delicious tuna
melts. Those hypocritical bastards. I’m not saying to start pouring nacho
cheese sauce over your sautéed sand dabs, but when it comes to food, it’s best
to never say never.

As I mention in the video, this will only be as good as your
tuna, so use something nice. You know I’m a Tonino man, but any imported,
olive-oil packed brand should work fine. By the way, I enjoy the classic,
toasted sandwich-style tuna melt a great deal, but this open face version is a
little easier to execute, and perfect for larger groups, since you can fit a
bunch on a pan.

Whether you use my formula or embellish to your tastes, I
really hope you give these a try soon. And, if you know any celebrity chefs,
invite them over and see if you can get them to admit this totally works.
Enjoy!

Ingredients for 2 large tuna melts:

2 thick slices of Italian or French bread

2 tbsp soft butter

6.5 oz jar of oil-packed tuna, drained

2 tbsp small diced celery

1 tbsp minced green onion

2 tsp capers

1 tsp hot chili sauce or other hot stuff to taste

salt and pepper to taste

2 tbsp mayonnaise, or more to taste

about 1/3 cup shredded or crumbled fresh mozzarella

1/4 cup shredded sharp cheddar cheese

cayenne to taste

Incoming search terms:

https://gordon-ramsay-recipe com/tag/gordon-ramsay-tuna-melt