Deviled Ham Recipe Rachael Ray Recipe For Stuffed Recipe For Zucchini

RACH'S STUFFED ZUCCHINI

Steps:

• Preheat oven to 425 °F
• Halve the zucchini lengthwise and scrape out the center flesh, making hollow boats
• Finely chop the scraped squash and reserve
• Spray the zucchini boats or drizzle them with oil and season with salt and pepper
• Roast them cut-side down on a baking sheet for about 15 minutes
• Remove from oven and let cool
• Place breadcrumbs on a small baking sheet and brown in the oven until deep golden and nutty in fragrance
• Remove and leave oven on
• Heat a skillet over medium-high heat with EVOO, 3 turns of the pan
• Add mushrooms and cook until deeply brown
• Add reserved chopped zucchini, shallots, garlic, salt, pepper and thyme, and stir 5-7 minutes more to lightly brown the zucchini
• Add tomatoes and basil, and stir 1 minute
• Add toasted breadcrumbs and stir to combine so the breadcrumbs soak up the cherry tomato juice; add the cheese
• Loosely fill the zucchini with the stuffing, mounding it slightly on the top
• Pour the tomato sauce on the bottom of 2 casserole dishes and arrange the zucchini in the dishes
• Bake 20-25 minutes to set stuffing and heat sauce

STUFFED YOUNG ZUCCHINI

Steps:

• Heat the oven to 425 degrees F.
• Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
• Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
• While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
• Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

BURGER OF THE MONTH: GREEN EGGS & LAMB BURGERS

Steps:

• Step 1For the green harissa, in a dry small skillet, stir the seeds over medium heat until toasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapeños, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the EVOO to form a sauce; transfer to a bowl.Step 2In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. EVOO, the red harissa, garlic, and spices. Form into 4 patties (thinner in the centers for even cooking).Step 3Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.Step 4In a small bowl, season the yogurt. Mix in the dill.Step 5In a nonstick skillet, heat a drizzle of EVOO over medium. Crack in the eggs and cook until fried, over easy or medium.Step 6Build the burgers by stacking the bun bottoms, the dill-yogurt sauce, lettuce, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun tops.

RACHAEL RAY'S DEVILED HAM CROQUE MADAME

Steps:

• Preheat oven to 375°F.
• Place ham in the bowl of a food processor with the mustard, Tabasco, paprika, parsley sprigs, grated onion and a few grinds of pepper. Process until very finely chopped and combined.
• Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute. Whisk in milk and season with salt, pepper and nutmeg. Thicken to coat spoon.
• Arrange bread on a baking sheet and spread the deviled ham evenly over the slices. Top each with 4 asparagus spears then cover with béchamel sauce and some cheese. Transfer to oven and bake until golden.
• Cook eggs to your liking and top each sandwich with an egg. Serve with a few cornichons and extra mustard at the table.

DEVILED HAM-STUFFED MUSHROOMS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
• Mix cream cheese, deviled ham, onion soup mix, Worcestershire, and curry powder together in a bowl until well blended.
• Stuff each mushroom with cream cheese mixture and place on the baking sheet with the stuffing facing up. Sprinkle with Parmesan cheese.
• Broil in the preheated oven until cheese is nicely melted, 3 to 5 minutes.