2 c. ricotta
1 c. freshly grated Parmesan, plus more for sprinkling top
2 large eggs
Freshly ground black pepper
1 1/2 c. marinara
2-3 large zucchini, cut into large strips using a Y peeler and drained on paper towels
3 c. shredded mozzarella
Preheat 12″ dutch oven to 350°. In a small bowl, make ricotta mixture: Stir together ricotta, Parmesan and eggs and season with salt and pepper.
Spray and coat bottom and side of dutch oven with oil. Spread a thin layer of sauce in a bottom of dutch oven and layer with two layers of zucchini noodles, ricotta mixture, and mozzarella.
For the final layer, make a zucchini lattice. Layer zucchini noodles side by side at a diagonal in the dutch oven. Lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. Repeat until top layer is full.
Sprinkle with more Parm and season with salt and pepper.
Bake until totally melty and zucchini is cooked through, 30 minutes.
Let rest 10 minutes before slicing.
•5 Russet potatoes
•8 slices thick-cut bacon (cut into 1-inch pieces)
•2 jalapeno (diced)
•1 large yellow onion (sliced)
•2 tablespoons minced garlic
•seasoned salt and pepper
•3 – 4 cups lemon-lime soda (7-up, Sprite, etc.)
1. Preheat the oven to 400 degrees F. Lightly grease a 11 x 13 casserole dish.
2. Cut the potatoes into 1/4 inch slices and place in cold water. Set aside.
3. In a large skillet, fry the bacon over medium heat until begins to brown. Add in the jalapeños, onion and garlic. Reduce the heat to medium-low and continue cooking until the bacon is three-quarters done and the vegetables soften. Remove from the heat.
4. Drain the water from the potatoes. Place a layer of potatoes on the bottom of the dish. Cover with half of the bacon mixture and sprinkle with salt and pepper, to taste. Repeat using the remaining ingredients. Pour the soda over the mixture until it reaches about half-way up the dish.
5. Cover the dish with tinfoil and bake for 20 minutes. Remove the foil and stir. Replace the foil and continue baking for an additional 20 minutes more, or until the potatoes are tender. Season again, if desired. Serve hot.
Cover the dish will help keep the liquid from boiling out, but if needed you can add more liquid while baking if the potatoes do not have enough moisture to soften.
This recipes comes from Chuck Wagon Chef Kent Rollins. http://www.kentrollins.com/
6 medium jalapeno peppers
regular cream cheese
12 slices bacon
any seasoning you want to put in the cream cheese
Slice the peppers lengthwise. Remove the stems, seeds and membranes
Mix any seasonings into the cream cheese that you would like and fill
the pepper halves with cream cheese.
Wrap a slice of bacon around each pepper spirally lengthwise. Place in
a lightly oiled dutch oven.
Bake the poppers at 350 degrees until the bacon reaches your desired
Achieving 350 degrees in your dutch oven depends on the size of the oven
you use and the outside air temperatures.
Consult one of the many guides to determine how many coals to use.
Total Time: 55 min Prep: 10 min Cook: 35 min Resting:10 min
1 stick butter melted, plus 1/4 cup melted butter, plus more for pan
1 cup grated Parmesan, plus more for sprinkling
2 teaspoons dried Italian seasoning
2 packages biscuits
Preheat oven to 350 degrees F. Lightly butter a pan (Bundt, Dutch Oven etc); set aside.
In a small bowl, combine cheese and Italian seasoning.
Cut each biscuit in half. Roll each half into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes (See package cook time). Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.
Prep 10min, Cook 15min, Total 25 min
“This was fantastic with spaghetti, my family loved it… Keep in mind though, we love garlic at our house. If you are not a fan of strong garlic, adjust the amount until you are comfortable with it.”
· cooking spray
· 1/2 cup butter, melted
· 2 teaspoons dried parsley
· 2 teaspoons dried rosemary, crushed
· 2 teaspoons dried basil
· 7 cloves garlic, crushed and chopped
· 2 (10 ounce) cans refrigerated biscuit dough
1. Preheat oven to 350 degrees F (175 degrees C). Spray the pan (such as a Bundt, Dutch Oven or cast iron skillet with cooking spray.
2. In a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. Separate the biscuits, cut into quarters, and dip each quarter into the butter and herbs; place biscuits in a random pattern into the prepared pan (I just make a pile). If there is any unused butter mixture, pour it over the biscuits.
3. Bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes (or whatever the package instructions say). Remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. Serve by pulling the bread apart into individual servings.