That's amore! Zucchini Pizza Boats!

I'm in love! All the goodness of pizza with no crust! I know that if my mother had made these for me when I was a child, I would have asked to have these every day of the week. The concept is simple. Hollow out zucchinis, fill them with your favorite pizza topping and bake. Voila! Atkins-friendly, gluten-free pizza. Experiment with different toppings and go nuts. The kids will love these and be eating their vegetables too! Enough writing, I have to go make these again! Yum!

Ingredients

• 4 medium zucchinis
• 1 lb. hot Italian sausage
• 1/4 cup pizza sauce or Demitri's Bloody Mary Mix
• 1 lb. good-quality mozzarella cheese, grated
• 1 cup grated parmesan cheese
• 1 cup grated cheddar cheese

Method

1. In a sauté pan over medium heat, brown the sausage for 10-15 minutes. Sausage should be cooked through.
2. Remove sausage from heat and set aside.
3. Preheat the oven to 350ºF.
4. Slice each of the zucchinis in half lengthwise end-to-end.
5. Using a small melon baller, hollow out each zucchini half being careful not to break the skin.
6. Tear off a large section of heavy-duty foil about twice the width of a rimmed baking sheet.
7. Place the foil on the sheet folding ridges the length of the baking sheet every inch and a half until you have about four or five ridges formed and all the foil fits onto the baking sheet (see below). The troughs created by the foil ridges will keep the zucchinis from tipping over while baking.
8. Place the zucchinis skin side down in the foil troughs in the baking sheet.
9. Place a tablespoon or two of sauce into each of the zucchini boats.
10. Carefully spoon the sausage into each of the zucchini boats.
11. Top the zucchini boats with the mozzarella cheese, then layer on the parmesan cheese, and finally top with the cheddar cheese.
12. Bake in the oven for 30 minutes until the cheese is brown and bubbly.
13. Serve at once!

Serves four as a main course, eight as a snack.

Zucchinis hollowed out in their foil troughs.

Sauce and meat in place!

Topped with the cheeses, ready for the oven.

Super Easy, Super Cheesy Chile Relleno Squares

I have to say that some of my most favorite dishes contain green chiles and cheese as the main ingredients. There is just something about the texture and flavor that makes it a real comfort food for me. This recipe really highlights these two ingredients which combine to make a great appetizer or side dish. They are so easy to make and so creamy delicious that I'm sure this dish will become one of your favorites for entertaining or even just to have during the week. These delectable morsels pair nicely with a fruity Pinot Grigio wine. Yum!

Ingredients

• 2 cups Mexican shredded cheese (usually a combination of colby, jack, and cheddar)
• 2 cups shredded sharp cheddar cheese
• 8 oz. chopped mild green chiles (two four-ounce cans)
• 2 eggs
• 2 tablespoons heavy whipping cream
• 1 tablespoon flour (substitute almond flour for a gluten-free alternative)

Method

1. Preheat oven to 375ºF.
2. Grease an 8-inch square baking dish with cooking spray.
3. Evenly spread two cups of the Mexican shredded cheese in the bottom of the prepared baking dish.
4. Layer the green chiles evenly on top of the cheese.
5. Evenly spread the two cups of cheddar cheese on top of the green chiles.
6. In a bowl or 2-cup measuring cup, beat the eggs, cream, and flour. Pour over the cheese.
7. Bake at 375ºF for 30-35 minutes until set and the top becomes light golden brown.
8. Cut into small squares and serve warm.

Makes 16 servings.

Jorge's Chicken Chorizo

Chicken is a weeknight staple for a lot of people and it is in our house. Grill it, bake it, fry it, chicken can be a quick and satisfyingly tasty meal. But it can also become boring. "Chicken again?" If you have become bored with your chicken dishes, you must try this one. Quick and easy and soooo delicious, this dish satisfies the tastebuds. Although it uses chorizo, a Mexican pork sausage, it is not overly spicy and therefore very approachable for people how tend to shy away from spicy foods. The added fat in the chorizo and salt pork make this a very satisfying dish that will fill you up. Oh yes, of course it is gluten free, Atkins friendly, and paleo diet worthy! Try it tonight for something different--you won't regret it! Yum!

Ingredients

• Four chicken thighs (with skin and bone)
• 4 - 5 ounces chorizo
• 1 4-ounce can of mild diced and roasted green chiles
• 4 ounces of salt pork
• About a dozen green olives
• 20 whole cloves of garlic

Method

1. Preheat the oven to 325ºF on convection roast setting or 350ºF for non-convection ovens.
2. In a 9-inch glass baking dish, add the green chiles and olives and spread evenly to cover the bottom of the dish.
3. Slice the salt pork into 1/4" slices and cover the olive and green chile mixture.
4. Divide the chorizo into four "pieces" and place each piece underneath the skin of the chicken thigh. Use your finger to separate the skin from the thigh meat, making a pocket. Flatten the chorizo once under the skin to evenly cover the thigh meat.
5. Place the chicken thighs in the baking dish on top of the salt pork.
6. Arrange the garlic cloves in the crevices formed by the chicken thighs.
7. Drizzle the tops of the thighs and garlic with extra virgin olive oil.
8. Add salt and pepper to taste.
9. Bake for one hour.

Serves four.

Step 2: Green chiles and rough-chopped olives

Step 3: Salt pork. Mmmmm....

Step 8: Ready for the oven!