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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Yanked Vegetable Alfredo

Using both squashes is a great way of introducing children to vegetables without having the dish look like vegetables. Using skim milk or even almond milk works perfectly here as well. Both squashes will also cook perfectly in the minimal time shown below.


For 4 Serving(s)


  • 1 each small zucchini and summer squash
  • 1 tablespoon butter or margarine
  • 1 tablespoon flour
  • 3/4 cup milk
  • 1 tablespoon Parmesan cheese
  • Salt and cracked black pepper to taste
  • 2 ounces Canadian bacon, diced

Yanked Vegetable Alfredo Directions

  1. Using either a madolin or vegetable peeler, slice both zucchini and summer squash into long thin ribbons. Stack on top of each other and cut into spaghetti-like strips; set aside.
  2. Melt butter in a medium saucpean over medium heat. Whisk in flour. Add milk, salt and pepper, whisking until smooth. Add zucchini, squash and bacon, stirring well. When sauce has thickened slightly, continue to stir and cook another 2 minutes. Add cheese, stir to combine and remove from heat. Serve hot.
  3. Enough for 2-4 side portions.