Tuesday, July 28, 2009

Bumper Crops of Zucchini and Tomatoes?

Try this amazing, summer "Recession Garden" Treat...

This one actually brought rave reviews by the whole family -- everyone found something to like about the seared zucchini, the light pasta, and of course -- I enjoyed it along with a lovely Pinot Grigio from Southern California's award winning South Coast Winery

You'll need:

Thin sliced Zucchini
1 clove minced garlic
2 tbs EVOO (extra virgin olive oil)
1 tbs butter
liberal amounts of Parmesan cheese

Bow-tie pasta - prepare per directions

Bring olive oil and butter to bubbly
Toss in clove of garlic
Sautee zucchini approx. 3-4 min
Right when it starts to "brown" - dust with salt & Parmesan cheese

Once pasta finished, drain and toss with bit of salt & olive oil
Serve Zucchini over the pasta along with crusty bread

If you have a ton of grape tomatoes like I do, you can also slice those in half, and serve as a side salad - with chunks of mozzarella, fresh basil leaves, and equal parts olive oil & balsamic vinaigrette.


Tuesday, July 21, 2009

Apple Crisp

Here's one that I love and plan for making for the kiddos tonight for dessert:

Slice up one to two apples per person - thin or thick, your preference
juice from 1/2 lemon - fresh from your lemon tree (note - if you don't have one, you need one).

Dump sliced apples into casserole dish. Squeeze lemon over top - no seeds, mind you!

In a separate bowl, create mixture of:
  • 1 cup brown sugar
  • 1/2 cup butter
  • 3 tbs flour
  • 1 tbs cinnamon
  • 1 tbs sugar
Cut butter into brown sugar, flour, cinn. and sugar until a crumbly mixture.

Dump over top of apples. Pat down until even.

Cut thin pats of butter to place around top of the mixture.

Bake at 350 degrees for 15 minutes.

Serve with vanilla ice cream, using sauce as topping.


Tuesday, July 14, 2009

Easy Chicken Enchilada Skillet

You'll Need:

* 1 tbs olive oil/1 tbs butter for flavor
* 1 lb boneless skinless chicken breast halves, cut into chunks
* 1 can chicken broth
* 1 can Cream Of Chicken soup
* 2 tbs flour
* 6 flour tortillas, cut into pieces
* 1 cup shredded cheddar cheese
* ½ cup salsa

Music/Media of Choice: Swap favorite CD’s with your best friend and dance to a different tune!

To Create this Magnificent Meal:

- Heat oil & butter in large deep skillet, add chicken and cook thoroughly – about 7 minutes.

- Mix broth, soup, and flour until well blended. Add to skillet gradually, stirring all the while. Add tortillas, and stir to fully combine ingredients. Bring to bubbly boil. Simmer for about 3-5 minutes.

- Sprinkle top with cheese & cover until cheese melts. Top with salsa & serve with Zesty Refried Beans! Ole!