Who said it’s too cold to grill? Tonight’s menu includes Grilled Lime Cilantro Chicken with Pineapple Avocado Salsa and Saffron Jasmine Rice. #delicious Continue reading
Tonight’s dinner was a smashing success! What makes our relationship so special is our willingness to try new recipes, and more importantly, cooking together. Even with a broken wing, we make an amazing team and compliment each other so well. We made sausage stuffed zucchini tonight and it was amazing! Here is how we did it:
1 lb Italian sausage
2 large zucchinis
2 tablespoons yellow raisins
4 tablespoons of pecans
1/4 cup of onions
Panko bread crumbs
First: Sauté some onions in a pan with a little bit of olive oil. In another pan warm some pecans over low-med heat. Once your onions are somewhat soft, toss in the sausage, season with thyme, oregano, parsley, salt and pepper, and cook it through.
Second: While the sausage is cooking, slice two zucchinis in half and using a spoon scoop them out and keep the meat. Also, preheat the oven to 350 degrees.
Next: Once the sausage is cooked through add the pecans, 2 tablespoons of yellow raisins, and zucchini meat and cook for about 5 minutes.
Now scoop the sausage mix into the zucchini and heap it up. Sprinkle panko break crumbs over the top. Put your creation in the oven for 25 minutes.
Enjoy! We sure did!
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