Wednesday, September 6, 2017

Stuffed Potato, Zucchini, Chicken and Cheese #recipe from author @DarylWoodGerber




I don't know about you, but every once in a while, I have to empty my refrigerator. That means going through things and deciding what absolutely must be eaten. I found a carton of sour cream that was begging to be used. And chicken (already cooked) that cried out, "Eat me!"  (I have to admit I was feeling a bit like Alice in Wonderland. I also found an onion and a zucchini that were going to grow tired if I didn't do something with them.  I like to accommodate my vegetables, don't you? And honestly I hate tired zucchini.  The peel loses that lovely crunch factor. And a tired onion simply grows limp and loses flavor. Ugh. 

What to do?

Well, I hadn't eaten a potato in I can't tell you how long. I love potatoes, but they don't particularly like my waistline. However, I figured if I made this as a lunch—I like to eat all my starchy...glycemic... (non-green) carbs before dinner time and stick to protein and green veggies for dinner—I could rationalize eating the potato.

Talk about easy and quick! I baked the potato in the microwave. I found a nifty trick while refiguring Sparky's diet lately. You wrap the potato (or in Sparky's case a sweet potato) in saran. Cut two holes into the potato and microwave for 5-6 minutes. When done, the skin peels right off.  I didn't want the skin to peel off my baked potato, but it could have, if desired.

By the way, this means that I now have plenty of space in my refrigerator for all the goodies I want to share with you as we draw near to the release of A DEADLY ÉCLAIR in November. On my list of recipes not found in the book:  French Pear Tart, French Roquefort Tart, Gogeres (a cheese puff appetizer - yum), Spinach soufflé and more!  Get ready. Ooh, la, la!

Stuffed Potato, Zucchini, Chicken and Cheese

1 Russett potato
1 tablespoon butter
¼ cup chopped onion
¼ cup chopped zucchini
¼ cup cooked chicken ( I used half a chicken a thigh)
½ teaspoon salt
½ teaspoon pepper
½ teaspoon mixed herbs (I used Penzey’s Parisienne)
2-4 tablespoons shredded Gouda cheese (or Cheddar cheese)
1-2 tablespoons sour cream
A dash of paprika

Wrap potato in plastic wrap. Cut a large slice into the potato through the plastic wrap. Cook in microwave for 5-6 minutes until tender. Remove plastic wrap and cut the potato in half. Scoop out the potato meat. Set aside ¼ cup, diced. (You can save or toss the rest.)

In a sauté pan over medium-high heat, melt the butter. Add the onion.  Stir for one minute. Add the zucchini. Stir for another minute. Add the chicken.  Season with salt, pepper, and herbs.  Add the reserved ¼ cup cooked potato. Stir fry for 1 minute longer.

Set the scooped out potato skin on a plate. Top with the stir-fried potato and veggies mixture. Add cheese and sour cream. Sprinkle with paprika and serve immediately.












Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.


A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.










GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN
                                a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRETS

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.



9 comments:

  1. Aren't refrigerator clean-ups marvelous ways to get inspired?
    This sounds great.

    Because I love you all, I have two points to offer--
    1-There is some controversy about having plastic wrap touch food while it is being microwaved. Or any plastic, for that matter. Glass is safer.
    2-Your dinner of meat and veggies has carbs. Veggies are carbohydrates. Perhaps you mean certain carbs that have a particular glycemic index?

    ReplyDelete
    Replies
    1. Once again you're right, so I fixed the "carb" mention. I never think of veggies as "carbs" because I think of carbs as only the ones that are somewhat bad for me - the starchy, glycemic carbs. So fixed. Thanks. RE: plastic. I've never had a problem with it and can't think why that would cause a problem. I know storing in plastic has been an issue. I'll check out the facts on the net and see what it comes up with re: plastic wrap in a microwave. Thanks. ~ Daryl

      Delete
    2. Granted this is 2011

      According to the FDA though, rigorous testing proves that the chance of plasticizers leaking from plastic wrap when heated is slim to none. Manufacturers must test their plastic wraps so that they adhere to FDA regulations and only then can the products carry a “microwave safe” label.Nov 30, 2011

      Delete
    3. Well hunted.
      I just like to be safe and avoid the combination of plastics and microwaves.
      I also don't put lemon in drinks (tea, water, whatever) in plastic cups or bottles. Especially Styrofoam. The acid dissolves the cup.

      Delete
  2. I love to do the "Chopped" basket routine every once in awhile too.

    Cynthia B

    ReplyDelete
    Replies
    1. The Chopped basket. Absolutely. What can I do with this, this, and this? Love it, Cynthia. ~ Daryl

      Delete
  3. Lovely recipe, Daryl! I like the idea of eating the higher-glycemic carbs at lunch. I hadn't thought of that and I also LOVE potatoes.

    ReplyDelete
    Replies
    1. The guilt seems easier to take if eaten before 2 p.m. I think that might be why Europeans eat their heavy meal in middle of the day and not at night. ~ Daryl

      Delete