Chayote Squash With Cauliflower And Sherry Food

CHAYOTE SQUASH SIDE DISH

Steps:

• Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
• Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.

FRIED CHAYOTE SQUASH

Steps:

• Heat the butter and oil in a large skillet over medium heat, until the butter is melted. Add the onions and sauté until they are golden, but not browned, about 8 to 10 minutes. Add the chayote and oregano and sauté an additional 2 or 3 minutes, until the squash starts to soften. Lower the heat, cover, and let cook until the chayote is tender, an additional 10 minutes.
• Remove from the heat. Add the salt and pepper and toss before serving.

CHAYOTE SQUASH WITH CAULIFLOWER AND SHERRY

Steps:

• 1. Heat oil and butter in a large pan, preferably a wok, with a lid 2. Saute onion 3. Add chayote and cauliflower 4. Sprinkle (very!) generously with italian seasoning, then stir 5. Add water and cover pan with lid. Reduce heat and let sit 10 minutes, stir, then let sit another 10 minutes 6. Add curry powder and sherry, then cover and let sit another 10 minutes, or until chayote is tender Enjoy!

STUFFED CHAYOTE SQUASH

Steps:

• Slice chayotes in half. Boil in salted water for about 30 minutes. Scoop out seeds and discard. Scoop out flesh and mix with all other ingredients except cheese. Saute with olive oil. Stuff Sauteed vegetables in squash halves, then bake in 325 degree F oven for about 20 minutes. Sprinkle with cheese and serve.

CHAYOTE SQUASH WITH RED PEPPERS AND GINGER

Steps:

• Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.

CHAYOTE SQUASH

Steps:

• Combine squash and broth in a medium saucepan. Cover, and place over medium-low heat. Simmer until squash is tender, about 12 minutes, adding more broth if pan becomes dry.
• Meanwhile, melt butter in small skillet over low heat. Add onion, and saute until translucent. Remove from heat, and add parsley.
• Add onion mixture and cream to cooked squash and its remaining liquid. Toss to mix. Season with salt and pepper to taste. Return to medium heat just until cream is bubbling and squash is reheated. Serve immediately.

EASY SKILLET CHICKEN WITH PARMESAN AND SHERRY

Steps:

• Heat oil in large skillet, add onion, green pepper, mushrooms and chicken.
• Cook until veggies are tender and chicken is cooked through, stirring frequently. .
• In a bowl whisk together soups and water until smooth. Add to the chicken and veggi mixture in the skillet.and bring to a gentle simmer. Then add the garlic powder and the sherry.
• Add the parmesan cheese and stir until melted. Remove from heat, and serve over linguini or thin spaghetti.
• Note: the soup can oz's are a guestimate, but it's 2 cans of soup, give or take actual ozs'. May also add additional water if a thinner sauce is desired.