I did something kind of fun last week.
I made a recipe, taking pictures and notes on Instagram.
While I may not do this everytime I cook, I think it is a fun, valuable resource and plan to use it more often.
Please note that this was late at night so the pictures are not perfect. I hope you enjoy anyways!
At this point, I wasn’t adding commentary. Here I used butter, garlic, and onions with my squash. It wasn’t until the next post that I came up with the idea.
Did you like this idea? Do you find it easier to use than most other posts?
Let me know in the comments. Thanks, guys!
- 8 tbsp. butter
- 1 medium onion, chopped
- 2 medium yellow summer squashes, cut
- 4 large eggs
- 1/2 cup heavy cream
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 2- 4 oz. cans diced green chiles, undrained
- 8 oz. shredded cheddar cheese
- 1 cup crushed Ritz crackers
- Pre-heat oven to 350* F.
- In a large skillet, melt 4 tbsp. of the butter over medium heat. Add onions until soften, stir in squash. Cook for about five minutes, stirring often.
- Drain water out of the mixture, letting set while you make the egg mixture.
- To make the egg mixture, whisk eggs, cream, salt and pepper in pan you are using. Add in the chiles with their liquid. Finally, add the squash and onion mix and combine all together. Top with Ritz crackers and remaining butter.
- Bake until golden brown, about 30 minutes. Let stand for ten minutes before serving.
- *I liked the taste of this recipe better on day two!
Recipe adapted from Magnolia Table Cookbook by Joanna Gaines