Asparagus

This recipe is easy and tastes really good. I use a cast iron skillet.

Add olive oil and heat skillet on medium. Cut the bottom inch or so of the asparagus off and throw them in the pan with salt (I like kosher) and ground pepper. Let them cook until they start to brown (stirring frequently). Cover and let them for cook for 5-7 additional minutes. I usually check the consistency at this point. You want them to be a bit firm but not crunchy. If they are not to this consistency yet, leave them in the pan with the lid off until they reach that consistency. Remove from pan immediately as they will continue to cook. 

Brussel Sprouts

Halve brussel sprouts and sautee them in olive oil (cut side down). Sprinkle them with creole seasoning. After a few minutes cover pan and let them steam for a bit. Uncover and move them around in the pan to get them coated and cook a couple more minutes. Total cook time should be around 8-10 min.

8 ball zucchini

Ingredients:
2-3 “8 Ball” Zucchini (or regular if you have to)
3 slices bacon
1 tomato, peeled and chopped
1/2 medium onion, chopped
3/4 cup grated sharp cheddar cheese
1/2 cup Italian seasoned bread crumbs
1/2 to 1 cup chicken stock
Salt
Pepper 

Preheat oven to 375 degrees. 

Directions:
Slice the tops off each zucchini (or cut a boat in regular). Set them aside and reserve for later. Hollow out each zucchini, chop and reserve the pulp. 

Chop the tomato and onion and set aside.

Cut the bacon crosswise into 1/4” pieces. Add it to the skillet over medium-high heat and cook until the bacon has browned and rendered most of its fat.

Add the reserved zucchini pulp, tomato and onion and cook for 4-5 minutes.

Remove the pan from the heat and add bread crumbs and 2/3 of the cheese reserving some for topping. Stir well to combine all ingredients. Taste for seasoning and add salt and pepper as desired.

Sprinkle each hollowed zucchini lightly with salt and pepper and stuff with the mixture. Place stuffed zucchini in a shallow baking dish or pan and add chicken stock (or water) to a depth of about 1/4 inch.

Place the pan in the oven and cook for 20 minutes.

After 20 minutes, remove from the oven and add remaining cheese to top of each zucchini. Place the reserved zucchini tops in the stock. Return to the oven and cook for 20 more minutes or until the zucchini is tender.