Cajun Cooking TV » Slices Bacon

How to Cook Squash

Beryl — Wed, 06 May 2009 16:05:04 +0000

Smothered Yellow Squash Recipe

Yellow Crookneck squash is from the family of vegetables called summer squash; which includes zucchini and patty pan squash. Summer squash are named so as they are harvested when the vegetables are young and the skin still tender to eat with little or no cooking. In other words, you can eat summer squash either raw or cooked. In this recipe, we smothered the squash in a small amount of water with a sweet Texas onion, vibrant red bell pepper, seasonings and crumbled bacon. I had a couple junior cooks that I was teaching how to cook squash – Ashley and Marie.

Prep: 30 minutes
Serves: 6-8 as a side dish

Ingredients for Smothered Squash

4-5 Yellow Squash, sliced
1 medium Sweet Onion, chopped
1 Red Bell Pepper, sliced
4 slices bacon
2 cups water or chicken stock
Tony’s or Salt & Pepper to taste
2 tablespoons olive oil
1 cup Italian bread crumbs
1 cup Parmesan cheese

Cooking Directions for Smothered Squash

Begin by heating 2 tablespoons olive oil in a 6 quart pot on medium heat (#6).

Cook the bacon. Set aside on a paper towel to drain and cool.

Saute‘ onion and bell pepper until softened.

Add 2 cups water.

Season with small amount of Tony’s or Salt and Pepper.

Add the sliced squash.

Crumble the bacon and add to the squash.

Stir well.

Cook covered for 20 minutes.

Serving Suggestions for Smothered Squash

Serve in small bowls as a side item topped with a sprinkling of Italian bread crumbs and parmesan cheese.

Optional: Substitute bacon with sliced and cooked sausage or ground pork.

Cajun Green Beans and New Potatoes

Beryl — Sun, 11 Jan 2009 19:36:30 +0000

Cajun Green Beans and New Potatoes are a modern twist of the traditional holiday green bean casserole – without the mushroom soup. We recommend using fresh or frozen green beans in this recipe. You won’t get a good taste effect using salty canned green beans. Give it a Cajun Recipe try – it’s a sure bet you’ll like it.

Ingredients for Cajun Green Beans and New Potatoes:

2 10 oz packages Whole Green Beans
10 small red new potatoes
4 cups water
4-6 slices bacon (cut into 1 inch pieces)
1 small sweet onion (diced)
1 small red bell pepper (cut into strips)
1 Tablespoon minced garlic
1 Teaspoon Sea Salt
1 Teaspoon Tony’s Creole Seasoning
Dash of Liquid Shrimp & Crab Boil
Taking several slices of bacon, cut into 1 inch pieces. On medium heat, fry in a skillet until brown. Remove bacon to a separate bowl. Carefully pour the hot bacon drippings in a large 6 quart pot.

Sauté the diced sweet onion until translucent and tender.

To the pot, add 4-5 cups water, red new potatoes, sea salt, Tony’s, garlic, and a dash of Liquid Shrimp & Crab Boil. Boil for about 10 minutes until potatoes can break with a fork.

Add frozen green beans and bell pepper. Stir and lower the heat to medium-low (#3 or #4). Simmer 10 minutes.

Serving Suggestions for Cajun Green Beans and New Potatoes

To serve at the table, transfer green beans and new potatoes to a casserole dish. Top with crunchy French fried onions or chopped nuts for a tasty holiday fare.

Serves 6-8.

Don’t forget to make some corn bread muffins for dipping in the pot liquor.

Options: Mix in a can of mushroom soup for an old fashioned green bean casserole and then, we top with a generous portion of shredded cheddar cheese and bake in the oven for about 20 minutes.

Cajun Green Beans

Beryl — Sat, 27 Dec 2008 20:24:28 +0000

Cajun Green Beans and New Potatoes are a modern twist of the traditional holiday green bean casserole – without the mushroom soup. We recommend using fresh or frozen green beans in this recipe. You will not get a respectable taste effect using salty canned green beans. Give it a Cajun Recipe try – a sure bet you’ll like it.

Ingredients for Cajun Green Beans:

Taking several slices of bacon, cut into 1 inch pieces. On medium heat, fry in a skillet until brown. Remove bacon to a separate bowl. Carefully pour the hot bacon drippings in a large 6 quart pot.