Three Easy Summer Squash Recipes
Summer Squash Casserole
6 c. yellow or zucchini squash, chopped
1/4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 8-oz. pkg. herb stuffing mix
1/2 c. melted shortening
Cook squash and onion about 5 minutes, drain. Combine soup, sour cream, and carrots, fold in drained squash and onion. Combine stuffing mix and shortening, spread half of mix into 12×8x2-inch pan. Spoon vegetable mix over top, cover with rest of stuffing mix. Bake at 350 degrees for 30 minutes. Note: this recipe can be served as a main dish or side dish.
Midwestern Stir-Fry
1/2 c. Miracle Whip Salad Dressing or mayonnaise
2 tbsp. milk
1/2 tsp. mustard
1/2 lb. smoked sausage, cut into 1/4-in. slices, halved
3/4 c. yellow squash slices, halved
1/2 c. green or red pepper strips
1/2 c. green onions, cut into 1-in. pieces
Hot cooked rice
Combine salad dressing, milk, and mustard, mixing until well blended; set aside. Stir-fry sausage in large skillet or wok over high heat until thoroughly heated. Remove sausage from skillet; drain, reserving 1 tbsp. fat. Return reserved fat to skillet. Add squash and peppers. Stir-fry 3 minutes. Return sausage to skillet with onions; stir-fry 1 minute. Remove from heat. Add salad dressing mixture; mix lightly. Serve over hot cooked rice.
Summer Squash Pork Bake
1 lb. ground pork
1/2 tsp. garlic salt
1/4 c. fine dry bread crumbs
3 tbsp. Parmesan cheese, grated
6 oz. mozzarella cheese, sliced
1/2 pint sour cream
6 summer squash, each about 5 inches long
Salt and pepper
Fry pork until meat loses its pinkness. Drain fat, then stir in garlic salt, crumbs, 2 tbsp. Parmesan cheese and sour cream. Set aside. Cut squash in thin lengthwise slices. Sprinkle lightly with salt and pepper. In a greased shallow 2-quart baking dish, arrange about half of the squash slices; spoon pork mixture evenly over top and cover with remaining squash slices. Bake, covered, 350 degrees for 35 minutes. Uncover, arrange mozzarella cheese over top and sprinkle with remaining Parmesan cheese. Bake uncovered 10 minutes or until cheese is golden.
Rachel Paxton is a freelance writer and mom who is the author of What’s for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.
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The Best Ways For Grilling Filet Mignon
By Mike Cobb
This is probably one of the easiest things which you will grill. Why, you ask? Because you have so much less to do when you are grilling filets than when you are grilling anything else.
There is less prep time, less work involved, less stress, less work, less messing around with everything. And less seasoning, believe it or not and that says a lot since that is the business that I am in: the BBQ rub business.
But filet mignon are so great in and of themselves that you do not need a lot of extra seasonings; it would just take away from the greatness of the steak and it’s natural flavor and taste. Salt and pepper, cracked black pepper, that is all you need.
Here is a great tip for grilling filet mignon, or most cuts of meat for when you are getting ready to barbeque. Pull them out, especially the filet and rub some cracked black pepper all over it. Now wrap a piece of bacon around the filet and tie it in with a toothpick which has been soaking in water for about 30 minutes.
Two things, the bacon infuses some flavor, but basically just keeps the meat moist since it is such a lean cut of steak. And then, two, when you are grilling filet mignon,you want to place the steak on the counter and just let it sit for about 45 minutes. You are going to let it come to room temperature.
You do not want to take a very cold steak and then try to grill it when it is so cold on the inside. The outside will be burnt black and the inside will still be raw. You did not pay all that money just to throw it away.
Now, pre-heat your grill to really hot when you are grilling filet mignon. Place the steaks on there after it has come up to temperature and sear the outside for about 3-4 minutes. Now after you have seared both sides and got those good grill marks on there, move the steaks over to where they will finish up on indirect heat. Now they should cook, and it will not take all that long to finish up…probably not more than 6-10 minutes max.
Here is a good rule of thumb:
rare 130 and above
medium rare 135 degrees and up
medium 145 degrees and up
Now, you can use an instant read (digital) thermometer. When it has finished up, you always, always need to place it on a plate and let it rest. I cannot stress that too strongly: let it rest for about 15 minutes. Then, and only then can you really enjoy it.
Just a couple of things left. You notice I never mentioned the salt. One, only use sea salt, or Kosher salt; the flavor is so much better than that crazy iodized stuff they pawn off at the grocery store as salt….you know, the one in the blue box….no names mentioned.
And you put the salt on only after you have seared both sides. Then You can liberally salt it (to your taste).
And two, never, pierce a cut of meat when you are grilling. As a professional Chef, sometimes I think I was born with a pair of tongs in my hand. Always use tongs, never a turning fork where it punctures the meat.
There you go, those are some good tips for when grilling filet mignon. Try those and you should have some really good steaks to enjoy.
For more great recipes and tips from Chef Michael go check out his Barbeque Blog at: Grilling Filet Mignon
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