Cheeseburger Stuffed Zucchini

Complete CRAZY talk!  It’s a cheeseburger in a zucchini boat!  Honestly, all the goodness of a gouda cheese burger without the guilt of that carb-crazy bun.  Trust me, as you read through the ingredients you will question if I am a mad person!  Just give it a shot and you will see that deliciousness just arrived in a zucchini boat.  Set Sail!- Amanda  

cheeseburger zucchini

Cheeseburger Stuffed Zucchini

1 T olive oil

1 lb. ground beef

1 small yellow onion, diced

coarse salt and fresh black pepper

1/2 T Tony Chachere’s seasoning

1 cup fresh tomatoes, diced, seeds removed

1/2 cup dill pickle, diced

Sauce:

1 T butter

1 T all-purpose flour

1 cup milk

1 T Dijon mustard

1 + 1/2 cups Gouda cheese, shredded, divided

3 medium zucchini

green onions, snipped with kitchen shears, for serving

In a large skillet heat the oil over medium heat, add ground beef and onion. Season well with salt and pepper. Add Tony Chachere’s seasoning.  Brown the ground beef until cooked through breaking it up as it cooks. Drain off excess grease.

Add the ground beef mixture to a large bowl and mix in tomatoes and pickles.

In the same skillet heat the butter for the sauce over medium-low heat, whisk in flour and cook 1 minute. Whisk in milk and mustard. Bring to a simmer and cook 2 minutes. Turn heat down to low and add 1 cup of the Gouda stirring until completely melted and smooth. Remove from heat and allow to cool a little.

Meanwhile wash the zucchini and slice them in half lengthwise. Scoop out all the seeds leaving the zucchini intact. Place on a large baking sheet or roasting pan.

Stir the cheese sauce into the ground meat. Taste and season with salt and pepper if needed. Spoon the meat into the zucchini boats, sprinkle the tops with the remaining 1/2 cup of Gouda.

Bake at 400 degrees for 25-30 minutes until heated through. Sprinkle with green onions to serve.

Jambalaya

It’s getting crazy in our kitchen.  In celebration of Mardi Gras, we dished up Jambalaya.  This crockpot Jambalaya, packed a punch straight from The Big Easy. Cook it all day for a perfect dinner on Fat Tuesday or anytime you want a little taste of New Orleans.  Is there such a thing as too many beads?- AF 

Jambalaya 

1 lb skinless, boneless chicken breast halves – cut into 1 inch cubes

1 lb andouille sausage, sliced

1 (28 ounce) can diced tomatoes with juice

1 large onion, chopped

1 large green bell pepper, chopped

1 cup chopped celery

1 cup chicken broth

2 t dried oregano

2 t Cajun seasoning, I used Tony Chachere’s Creole Seasoning

1 t cayenne pepper

2 t dried parsley

1/2 t dried thyme

1 lb frozen cooked shrimp without tails

In a crockpot, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

Cover, and cook 8 hours on Low or 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Serve with your favorite rice.  We used white rice this time.

Crockpot Jambalaya