Zucchini Boats with Pork Sausage - Z - Alphabet Challenge

This is the final post of my alphabet challenge! I'm very proud of myself for sticking with this for 26 weeks. There were some new favorites and some disasters but that's the fun of cooking, even if it tastes awful you learned something for the next time. For anyone who actually read these posts - thanks! I pretty much do this for myself but I hope you were entertained with some of my creative dishes.

Ingredients:

3 Zucchini, ends trimmed and cut in half lengthwise
1 lb pork sausage, casings removed
3 Tbsp. panko bread crumbs
1 tsp. salt
1 tsp. pepper
1/2 cup marinara sauce
1/4 shredded mozzarella
6 Tbsp. grated parmesan cheese

 

Directions:

1. Preheat an oven to 350.

2. Cut zucchini in half lengthwise. Gently scoop out the seeds into a bowl making sure the outer skin stay intact. Place empty zucchini boats on a sheet tray.

3. To the bowl with zucchini add the pork sausage, bread crumbs, salt, pepper, and mozzarella. Combine with hands until you have a uniform mixture.

4. Divide the pork mixture into 6 equal sections. Add the pork to the zucchini boats. Top with a spoonful of marinara sauce so the pork is covered.

5. Cover the zucchini with foil and bake about 40 minutes or until the pork is cooked through (about 165 using a thermometer).

6. Once the pork is cooked and the zucchini is slightly softened, top each zucchini boat with a Tbsp. of grated parmesan cheese. Cook uncovered for 5 more minutes until the parmesan is browned on top. Remove from oven and serve warm!

Yogurt Raita and Naan Bread - Y - Alphabet Challange

Thank goodness this Y dish came out better than X. I utilized the yogurt in both the raita sauce and the naan bread. This is a great side dish to any kebab or skewer but I made this with lamb lollipops. There's something special about making bread from scratch and serving it warm that really impresses your eaters. The best part - the raita can be made a day in advance so all you have to do is whip up the bread and you're ready to go!

Ingredients:
Raita Yogurt Sauce
3 cups plain full fat Greek yogurt
1 cucumber, peeled, seeded, and grated
1/2 cup fresh mint, minced
1 jalapeno pepper, seeded and minced

 
Naan Bread
1/2 cup lukewarm water (about 105-110 degrees)
2 tsp. sugar
1 packet active dry yeast
1 3/4 cup all purpose flour
1 tsp. salt
1/2 cup plain full fat Greek yogurt
Vegetable oil for cooking

 

Directions: 

Raita Yogurt Sauce:

1. Take grated cucumber and place in a clean linen dish towel. Squeeze out as much moisture from the cucumber as possible.

2. Add all ingredients to a small bowl and stir to combine. Add salt and pepper to taste. If you want the sauce to be spicy you can leave the seeds in the jalapeno. I like to make this ahead of time so all of the flavors can meld, even better if it sits over night.

Naan Bread:

1. In a small bowl or glass measuring cup, combine lukewarm water and sugar. Sprinkle yeast on top and let sit until frothy, about 8 minutes. 

2. In a large bowl, whisk together flour and salt. Add yeast mixture and yogurt and use a rubber spatula to combine. Once a shaggy dough starts to form, dump onto a clean work surface and knead with your hands until a smooth dough forms. If the dough is sticky, add a bit more flour. Transfer to a clean bowl and cover with a kitchen towel. Let rise until doubled in size, about 1 hour. 

3. On a floured surface, divide dough into 8 equal pieces. Roll each out into a 7” circle. Keep dough covered with a clean kitchen towel so it does not dry out while you are frying the naan.

4.  In a large skillet over medium-high heat, heat enough oil to lightly coat the bottom of the pan. Working one at a time, cook dough until blistered and dark golden in spots, about 3 minutes per side. Adjust heat and add more oil as needed. Store cooked naan in a clean kitchen linen towel to keep warm. Serve warm with the raita sauce!