Squash Boats

I came across this side dish when a friend of mine posted a picture on facebook of this amazing dinner she made.  She used Zucchini to make the boats and I have tried both Zucchini and Yellow Squash but favor the Yellow Squash more.  Try both and see what you like!



3 Squash (yellow or zucchini)

1 Roma Tomato, Chopped

½ Teaspoon Garlic, Minced

1 Teaspoon Olive Oil

¼ Cup Breadcrumbs

Salt to taste

Black Pepper to taste

½ -1 Cup Mozzarella Cheese, Shredded

Cut the squash length wise and scoop out the center making a “boat” trimming off the bottom if you need to stabilized it on the sheet pan.  In another bowl, mix together the tomato, garlic, breadcrumbs, salt, pepper, and olive oil to make a wet sand type mixture.  Pack the mixture into the boats and bake in a 375 degree oven for about 35-40 minutes until the squash is tender and cooked through.  At this point, top the boats with cheese and return to the oven for 5-10 minutes until the cheese is melted and slightly browned. 

This makes a delicious side dish to any meal! Whatever you eat it with, take the Thyme to Savor…

Crispy Roasted Potatoes

These potatoes are amazingly delicious.  They are fairly easy to make and require not a whole lot of attention.  Here is the recipe that serves 2!

Ingredients:

·         2 1/4 teaspoons melted butter

·         2 1/4 teaspoons olive oil

·         1 pound russet potatoes, peeled

·         2 shallots, thickly sliced lengthwise

·         pinch red pepper flakes (optional)

·         coarse salt

·         2 sprigs fresh thyme

Directions:

·         Preheat oven to 375°. Combine butter and oil in a small bowl.

·         Brush the bottom of a small round baking dish (or two individual baking dishes) with some of the butter mixture and set aside.

·         Using a mandoline or very sharp knife, slice potatoes very thinly crosswise. The thinner the potato, the crispier it will get in the oven.

·         Vertically arrange potato slices in the baking dish(es) and wedge shallots throughout

·         Sprinkle with red pepper flakes and salt. Brush tops with remaining butter mixture.

·         Bake for one hour; then add fresh thyme and bake for an additional 35 minutes or until potatoes are tender and cooked through and tops are crispy.

These are a must try! They are a great side dish to steak, chops, or even chicken.  How ever you eat them, remember to take the Thyme to Savor...