Tag: side

Zucchini Pizza Bites

This recipe is an oldie, but goodie! I had a big zucchini that needed using up and I was sooo in the mood for these yummy (and guiltless) zucchini pizza bites!! A perfect way to use up all the zucchini in your garden and satisfy your craving for pizza in a low-carb way.

I make these all the time, sometimes for lunch or as snack. Even my husband thinks they are pretty darn good! They also happen to be gluten-free, and perfect for meatless Mondays. Of course, you could add some leftover sausage, pepperoni, basil, or whatever you like on your pizza. If you haven’t tried these yet, they are a must while zucchini is in season!

Note: My zucchini was very large, if your zucchini is smaller, you can cut them on an angle for large ovals.

Zucchini Pizza Bites
gordon-ramsay-recipe.com
Servings: 1 • Serving Size: 4 pieces • Old Points: 2 pts • Points+: 3 pts
Calories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g

Ingredients:

Directions:
Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill the zucchini for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Modified slightly from Green Light Bites^[1].

References

^{^} Green Light Bites (greenlitebites.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/zucchini-pizza-bites html

Fruity turkey stuffing

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Make this delicious stuffing to cook inside the Woman’s Weekly’s roast turkey plus serve some stuffing balls on the side.

Serves: 8-10
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

This stuffing can be made the day before. If you prefer to cook it separately from the bird, pack the mixture into a baking dish and cook in the oven at Gas Mark 5 or 190°C for 20 mins, then cover with foil and cook for another 15 mins. Serve in slices.

Ingredients

30g (1oz) butter
1 large onion, peeled and finely diced
2 sticks celery, diced
1 butternut squash, peeled, deseeded and finely diced – use 500g/1lb for the stuffing and keep rest for a vegetable medley
1 cooking apple, peeled and finely diced
100g (3½oz) ready-to-eat prunes, chopped
100g (3½oz) pecan nuts, toasted and roughly chopped
2tbsp brandy or Marsala
125g (4oz) coarse, day-old breadcrumbs
4tbsp chopped fresh parsley
Salt and freshly ground black pepper

Method

Melt the butter in a large frying pan, add the onion and cook for 3 mins. Add the celery and squash and cook, covered, for 10 mins, stirring occasionally, until the squash is softened. Use a potato masher to crush the vegetables, but not too smoothly. Spoon the mixture into a large bowl.
Add the rest of the ingredients as you prepare them and mix well. Cool before using to stuff the turkey.
Use about 500g (1lb) of stuffing for the neck end of the turkey and shape the rest into 16 stuffing balls. Put on a baking sheet (with some sausages in bacon) to cook later.

Cooked this? Upload a picture to our Facebook page

Nutritional information per portion

Calories 184(kcal)
Fat 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

£151+ 27%
£101-£150 16%
£71-£100 12%
£51-£70 10%
£31-£50 9%
Less than £30 10%
I don’t know yet 5%
I’m not setting a budget 11%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

Twice Baked Potatoes – They Take Longer, But At Least They’re More Complicated

I don’t do a lot of things in the kitchen purely for
esthetic reasons, but these twice baked potatoes are one of my more beautiful
exceptions to that rule. You can get almost the exact same flavors by just
adding stuff to a regular baked potato, but what you won’t get in that
scenario is the impressive, over-stuffed height, and gorgeous, golden-browned
crust seen here.

Is it worth it? Only you can answer that. For me, once in a
while, for those extra fancy dinners, the answer is a resounding yes. Taste is,
and always will be, the most important aspect of cooking, but when entertaining
guests on special occasions, don’t forget that you’re putting on a
show with the food. And when it comes to starchy side dishes, this is a great
way to express that flair for the dramatic.

Like I said in the video, this is a demonstration of
technique, and not necessarily a recipe I want you to follow verbatim. I will
list what I used below, since I’m required to by food blogger common law, but if there was ever a
recipe that you’d want to experiment with, this is the one.

By the way, since there‘s a certain amount of prep involved
here, you can make these ahead of time, up to the point of the second baking,
and then just finish when it gets closer to service. I hope you give this show
stopping side dish a try soon. Enjoy!

Ingredients for 4 Twice Baked Potatoes:

4 large russet potatoes

3 tbsp butter

1 or 2 tbsp minced green onion

salt, pepper, cayenne to taste

1/2 cup shredded white cheddar cheese

1/2 cup cream or milk

1 egg yolk

Bake at 400 degrees F. for an hour to cook potatoes, and
then 20-30 to brown after stuffing.