Great Recipes for Great Screened Porches
With summer fast-approaching it’s a good time to expand upon your warm-weather recipes! We have something for everyone here, including dishes with lots of fresh ingredients as well as dishes that are heavier for a comfortable night-in. From pasta to pizza and all things in-between, continue reading to find something new and delicious for your recipe-box.
Spaghetti Squash Carbonara
Ingredients:
1 large spaghetti squash
1 tbsp. olive oil
Salt and pepper
8 oz. pancetta, diced
1 small onion, diced
3 cloves garlic. minced
2 large eggs
1 tbsp. chopped fresh flat-leaf parsley, extra for garnish
1 cup finely grated Parmesan cheese
Directions:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper
Cut spaghetti squash in half crosswise (Cutting it this way will make for longer, more spaghetti like shreds). Scrape out the seeds. Drizzle the squash halves with olive oil and sprinkle with a little sea salt and black pepper. Place cut side down on a baking sheet. Bake for 45 minutes or until fork tender and the shreds pull away from the skin effortlessly.
While the spaghetti squash is roasting, heat a large skillet over medium heat. Add pancetta to the pan and cook until crispy. To the pan, add the onion and the garlic. Cook until translucent and soft. Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash. If there is a lot of excess moisture from the spaghetti squash shreds, use paper towels to dab the squash and remove as much excess moisture as possible.
Add the spaghetti squash to the skillet and toss with pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot.
In a large mixing bowl, whisk together eggs, parsley, grated Parmesan, sea salt and black pepper. To the mixing bowl, add squash mixture and toss with egg mixture. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them.
Top with shredded Parmesan, and garnish with parsley before serving.
Chicken Bacon Ranch Pizza
Ingredients:
1 lb. homemade pizza dough (or store bought)
⅔ cup ranch dressing
3 cups shredded mozzarella cheese
1½ cups chopped cooked chicken
4 strips bacon, cooked and crumbled
Directions:
Preheat the oven to 425°F.
Roll out dough to about a 13-15 inch circle. Place on pizza pan.
Top dough with ranch and spread to an even layer. Sprinkle it with cheese. Top with chicken and bacon. Bake for 15 minutes or until the crust is golden brown.
Baked Honey-Glazed Chicken Tenders
Ingredients:
1 lb. chicken tenders
2 tsp. soy sauce
1 tsp. garlic, minced
1 tsp. ginger, grated
2 large eggs, beaten
1 cup panko breadcrumbs
Green onions, sliced as garnish
Toasted sesame seeds
Green beans
For the Sauce:
1/3 cup honey
2 tbsp. soy sauce
1 tbsp. Sriracha
3 cloves garlic, minced
Cornstarch slurry
1 tbsp. water
1 tbsp. cornstarch
Directions:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Marinate chicken tenders with a splash of soy sauce, garlic and ginger for 15 minutes.
Dip chicken tenders into beaten eggs, then panko breadcrumbs.
Place on a baking sheet. Bake until golden brown and crispy, about 15 minutes.
Pour sauce over chicken and gently toss.
Serve garnished with green onions and toasted sesame seeds with a side of green beans.
For the Sauce: While the chicken is baking, bring honey, soy sauce, Sriracha and garlic to a simmer. Add cornstarch slurry and stir until thickened.
Buffalo Chicken Stuffed Peppers
Ingredients:
3 large bell peppers – any color, cut in half lengthwise and seeds removed
4 cups cooked shredded chicken – a rotisserie chicken will be about the perfect amount of chicken for this recipe
1 cup mayonnaise
1/2 cup hot sauce or buffalo sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
¼ tsp. pepper
2 tbsp. nutritional yeast (optional)
1 bunch of green onions
Ranch dressing for garnish
Fresh herbs for garnish
Directions:
Preheat the oven to 400 degrees.
Arrange cut and de-seeded bell peppers in a lightly greased large skillet or baking dish, cut side up.
In a large bowl combine pre-cooked shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, nutritional yeast, and green onions. Mix to thoroughly combine. Taste and add more hot sauce or salt if desired.
Fill prepared peppers with the buffalo chicken mixture – making sure to pack it in.
Cover the baking dish and bake stuffed peppers for 30 minutes. Remove foil and bake another 20 minutes – until peppers are tender and the stuffing is bubbling and slightly browned.
Top with a drizzle of ranch dressing, thinly sliced green onion, and fresh herbs if desired and serve!
Spinach & Ricotta Pasta Bake
Ingredients:
10 oz. ziti pasta
2.5 cups mozzarella cheese
1 lb. ricotta
1 cup parmesan cheese
4 garlic cloves
12 oz. frozen chopped spinach
24 oz. tomato passata
2 tsp. dried Italian mixed herbs
½ tsp. chili flakes
Salt & pepper to taste
Garlic & onion powder to taste
Olive oil
Directions:
Preheat the oven to 350 degrees F.
(Pasta Sauce) Pour out about 1/4 cup of the passata (to make room to add flavorings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
Cook the pasta for the time recommended on the package, minus 1 minutes of cook time.
Scoop out 1 cupful of pasta cooking water, drain the pasta, and set all aside.
(Ricotta Mixture) Mix Ricotta plus ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
Add pasta and stir to combine. Transfer to a heat-proof baking dish.
Top with Pasta Sauce and with cheese. Loosely cover with foil.
Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
Serve while hot and fresh!
Let us know if you try any of these delicious warm-weather recipes! Also, if you have some you’d like to share, we’ll try them and get back to you on how fantastic they are.
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