Tag Archives: toaster oven

Food Focus: Zucchini (and a recipe for Cheesy Zucchini Casserole!) from Everyday Good Thinking, the official blog of @hamiltonbeach

One of the most ubiquitous summer fruits, the zucchini (cucurbita pepo) is a long, green summer squash of Italian origin with many culinary uses. It’s usually prepared as a vegetable in savory dishes like ratatouille, casseroles and fritters, but it can also be shredded and used in sweeter dishes like zucchini bread. The best zucchini to purchase (or pick, if you have a garden of your own) are less than 8 inches long. This means the squash is immature and the seeds are still soft. Larger zucchini (They can grow up to a few feet in length!) tend to be more fibrous and woody than their smaller and more tender counterparts.

Hamilton Beach

Zucchini is a healthful, low-calorie fruit containing folate, potassium and vitamin A. Like many other fruits and vegetables, much of the nutritional value is found in the peel, so keep it on to get all the nutrients you can. One whole zucchini is only 16 calories!

Zucchini squash blossoms are also edible. These grow directly on the plant and can be eaten raw or cooked. They are commonly stuffed with soft cheeses and fried. If you can find them, the flowers are a beautiful summer treat.

Hamilton Beach


Cheesy Zucchini and Squash Casserole
SERVES: 12

Ingredients
1 Tablespoon olive oil
1 medium sweet onion, halved and thinly sliced
1 garlic clove, minced
1 pound zucchini, thinly sliced
1 pound yellow squash, thinly sliced
1 large egg
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup seasoned Panko crumbs
1 Tablespoon butter, melted
Instructions
Preheat oven to 350°F.
Heat olive oil over medium-high heat. Add onion and garlic; cook 2 minutes. Stir in squash, cooking an additional 4 minutes or until squash is tender.
Beat egg and sour cream in large bowl until well blended. Stir in cheeses, thyme, salt and pepper. Pour into 8x8-inch baking dish.
Stir crumbs and butter in small bowl. Sprinkle over squash mixture.
Bake 25-30 minutes or until crumbs are golden brown and mixture is heated through.
Notes
If using a countertop oven, use middle rack for baking.
To speed food prep, use a food processor to chop, mince, slice and shred.
Everyday Good Thinking http://everydaygoodthinking.com/

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Smoked Gouda Bacon Mac n' Cheese from Everyday Good Thinking, the official blog of @hamiltonbeach

Macaroni and cheese is almost everyone’s favorite childhood food, and we’ve made this grown up version by adding smoked gouda, bacon and spices. The crunchy bread crumbs come together in the food processor and add a nice crunch to the soft mac and cheese when you bake it in the oven. And bacon? Well, who doesn’t like bacon? This is the ultimate in rich comfort food, and it’s great for leftovers because it’s even better the next day. The recipe is also perfect for feeding a crowd – just pair it with a salad and a good beer selection and you have dinner for a dozen people.

Smoked Gouda Bacon Mac n' Cheese from Everyday Good Thinking, the official blog of @hamiltonbeach


Smoked Gouda Bacon Macaroni and Cheese
SERVES: 10

Ingredients
1 (4 oz.) French baguette, torn
6 slices cooked bacon, chopped
1/4 cup loosely packed parsley
2 Tablespoons butter, melted
1 package (16 oz.) corkscrew or elbow pasta
1/3 cup butter
1/4 cup flour
4 cups milk
1 package (8 oz.) extra sharp Cheddar cheese, shredded
1 package (8 oz.) smoked Gouda cheese, shredded
2 1/2 teaspoons Creole seasoning
Instructions
Preheat oven to 400°F.
Using S-blade with food processor running, drop bread, 1/2 of the bacon and parsley into food chute. Process until finely chopped. Gradually add melted butter; process until crumbs form. Set aside.
Cook pasta according to package directions for al dente. Drain and rinse with cold water. Set aside.
Melt 1/3 cup butter in Dutch oven over medium-high heat. Gradually add flour, whisking until smooth, about 1 minute. Slowly add milk, stirring 8 to 10 minutes until mixture is thickened and smooth. Remove from heat.
Stir in cheeses, remaining bacon and Creole seasoning until cheese is melted. Fold in pasta.
Pour mixture into 11x7-inch baking dish sprayed with nonstick cooking spray. Sprinkle with breadcrumb mixture.
Bake 25 to 30 minutes or until crumbs are browned and mixture is heated through.
Notes
If using a countertop oven, place baking dish on the bottom rack to bake.
Everyday Good Thinking http://everydaygoodthinking.com/

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Peaches are everywhere this time of year, not to anyone’s dismay. Peaches are fabulous on their own as a juicy afternoon snack, as long as you don’t mind the juice running down your arm or getting all over your face. When peaches are overflowing and you want to use them in a dish, there are few things better than this incredibly juicy and fresh peach crisp.

Individual Ginger Peach Crisps from Everyday Good Thinking | @HamiltonBeach

The crisps are baked in ramekins which makes it easy to serve individual desserts, or, if you’re a peach crisp lover who doesn’t like to share, you can store a couple and have an individually sized crisp for each day. It’s so good we really can’t blame you for not sharing.

If you want to make this as a single-serving dessert for one, quarter the recipe and use a single ramekin. You can also save the kitchen from extra heat by using a toaster oven instead of a big oven; it’s a great way to get dessert started while the main course is occupying your oven. I’ve done this for a dinner party, which made for more time with friends and less time in the kitchen.Individual Ginger Peach Crisps from Everyday Good Thinking | @HamiltonBeach

 


Ginger Peach Crisp
SERVES: 4

Ingredients
2 pounds peaches, pitted, peeled and sliced
1 cup packed light brown sugar
2/3 cup all-purpose flour
2/3 cup old fashioned oats
1/2 cup butter
1 ½ teaspoon grated ginger, divided
Instructions
Preheat oven to 350°F.
Spray 4 (9-ounces each) baking dishes with cooking spray.
In medium bowl, stir peaches and 1 teaspoon ginger. Divide between baking dishes.
In food processor bowl, add brown sugar, flour, oats, butter and remaining ginger. Pulse until crumbs form. Sprinkle crumbs over dish.
Bake 25 to 30 minutes or until peaches are tender and crumbs are golden brown.
Notes
Serve warm with vanilla ice cream. This recipe can be baked in a 8X8-inch baking dish. Follow the recipe and bake 25 to 30 minutes until peaches are tender and crumbs are golden brown.
Everyday Good Thinking http://everydaygoodthinking.com/

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In the South, “okra” is synonymous with “fried okra.” Fried okra is an absolute treat, especially when spiced and served with a delicious dipping sauce, but there are many other ways to enjoy okra. Okra can be roasted, added to stews and curries, pickled, added to gumbo or, of course, fried. Today, we’ll discuss some facts about okra and offer two delicious recipes to get you started.

Fried Okra from Food Focus: Okra by Everyday Good Thinking | @HamiltonBeach

 

Fun Facts

  • Okra is a vegetable that comes from the plant Abelmoschus esculentus. It is a member of the hibiscus family and a distant relative of cotton; it blooms beautiful white flowers.
  • The part of the okra plant we eat is the immature seed capsule.
  • The part of the okra often referred to as “slimy” is mucilage, a mixture of proteins and molecules that helps plants and seeds retain water.
  • The mucilage can be used as a thickener for soups and stews. Quick, high-heat cooking (like frying) minimizes the mucilage that gets drawn out in cooking.
  • Okra is at its best when pods are young and less than 3” in length. When they are bigger, they can become more fibrous and less tender.
  • Some varieties of okra can be red or contain both red and green coloring.

Recipes

Fried Okra from Food Focus: Okra by Everyday Good Thinking | @HamiltonBeach

Fried Okra from Food Focus: Okra by Everyday Good Thinking | @HamiltonBeach

 


Fried Okra with Smoky Dipping Sauce
SERVES: 6

Easily create this Southern classic in our 8 Cup Oil Capacity Deep Fryer. The okra comes out crispy and mouth-wateringly delicious. Serve with our smoky dipping sauce for added flavor.
Smoky Dipping Sauce
1/2 cup mayonnaise
1 Tablespoon ketchup
1 Tablespoon spicy brown mustard
1 teaspoon honey
1/4 teaspoon smoked paprika
Okra
Vegetable oil for frying
2 pounds okra, tops cut off, halved lengthwise
2 large eggs, beaten
1 cup panko bread crumbs
1/2 cup all-purpose flour
1 teaspoon Cajun seasoning
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
In small bowl, add mayonnaise, ketchup, spicy brown mustard, honey and smoked paprika. Stir until blended. Cover and refrigerate until ready to serve.
Pour oil into deep fryer and preheat to 350F.
Place okra and eggs in large bowl, toss until okra is well coated.
In large resealable plastic bag, add panko bread crumbs, flour, Cajun seasoning, salt and pepper. Seal bag and shake.
Add half of the okra to bag. Seal bag and shake until okra is well coated.
Place a single layer of okra in deep fryer basket and cook for 4 minutes or until golden brown. Drain on paper towels. Repeat with remaining okra.
Everyday Good Thinking http://everydaygoodthinking.com/

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Roasted Okra from Food Focus: Okra by Everyday Good Thinking | @HamiltonBeach Roasted Okra from Food Focus: Okra by Everyday Good Thinking | @HamiltonBeach

 


Cajun Roasted Okra
SERVES: 6

These are made easily in our Toaster Ovens for a great snack or appetizer. It doesn’t overheat the kitchen and the roasted okra is convenient and efficient to cook in a toaster oven.
Ingredients
1 pound okra, tops removed and sliced in half lengthwise
2 Tablespoons olive oil
1 teaspoon Cajun seasoning
1/2 teaspoon black pepper
Sea salt to taste
Instructions
Preheat oven to 450°F.
Line a 15X9X1-inch baking pan with aluminum foil and spray with nonstick cooking spray.
Place okra, olive oil, Cajun seasoning, pepper and salt in prepared pan; stir until well coated.
Bake 35 to 40 minutes until okra is crisp.
Serve with Cajun Dipping Sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

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