Calabacitas

Calabacitas

• 1 Tbsp. Olive Oil
  
• 1 yellow onion, diced
• 1 red pepper, diced
• 2 large zucchini, diced
• 2 large yellow squash, diced
• 1 cup corn kernels, (frozen or canned, drained)
• 1-12 ounce can black beans, drained and rinsed
• 1/2 tsp red pepper flakes
• 1/2 cup chopped cilantro
• 1 tsp lime juice
• salt to taste

Heat oil. Saute onion. Add red pepper, zucchini, squash, red pepper flakes, and salt and cook until soft, about 3 minutes. Add corn and beans and cook until heated through.

Wendy's Sweet Potato Casserole

2 lb sweet potatoes (mashed)

1/2 cup butter (melted)

2 Tbsp. sugar

2 Tbsp. brown sugar

1 Tbsp. orange juice

2 eggs (beaten)

1/2 cup milk

1/3 cup pecans (chopped)

1/2 cup brown sugar

2 Tbsp flour

2 Tbsp. butter (melted)

Lightly grease the slow cooker.  In a large bowl, mix the sweet potatoes, 1/3 cup butter, sugar and brown sugar. 

Beat in orange juice, eggs, and milk. Transfer to the crock. 

Combine the pecans, 1/3 cup brown sugar, flour and 2 Tbsp butter and spread over the potatoes. 

Cover and cook on high 3-4 hours.

Wendy's personal notes:
I usually steam/bake and mash the sweet potatoes and make the mash mix in the crock pot the night before.  I also make the topping but store in a separate zippered bag.  Store the crock and topping bag in the fridge overnight, assemble in morning. Only needs to cook for 3-4 hours.

Parmesan Vegetable Side Dish

Ingredients:

Nonstick cooking spray
1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan

Directions:

Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside.

In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.

Drizzle all over with 1 Tablespoon olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake covered for 30 minutes.

Remove aluminum foil and sprinkle with mozzarella and Parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.

TIPS

The vegetables should be sliced into 1/8”-thick rounds. You can use a mandolin, just make sure the blade thickness is 1/8”, otherwise you may end up with too-thin slices.

Try to layer vegetable slices of the same diameter with each other, as this makes layering easier.

Adapted from The Blond Cook