Summer-garden cheese casserole

This is a thrown together kind of recipe that uses things you probably have a ton of if you have a vegetable garden!

4-5 sliced summer squash and/or zucchini
1/2 sliced vidalia onion
olive oil
salt & pepper
1-2 sliced large tomatoes (or 1-2 handfuls of halved cherry tomatoes)
your favorite shredded cheese
fresh basil

Sautee summer squash/zucchini, onion in olive oil until soft
Season to taste with salt & pepper
Place in casserole, cover with sliced tomatoes, sprinkle with cheese (I used sharp cheddar)
Bake at 350 for about 20-25 minutes until bubbly
Top with shredded basil leaves
Serve!

Notes:
Adjust all ingredients to your taste.
It is good room temperature.
I think the next time I make it - I'll roast the tomatoes first - and may also try adding roasted red peppers.

Cucumber Tea Sandwiches

For Easter, we had several kid potluck parties so I had to find something REALLY easy to make that tasted decent. I found this on the internet and a lot of people seemed to like it. It's very "American", in that it only has a couple ingredients and there aren't any fresh or organic ingredients, but if you are looking for simple this is it.

• Slices of bread - white or wheat, I think I used about 14-16 slices
• 8 oz cream cheese - I used the block of Philly cream cheese, but I think using whipped would have been a lot easier to spread; if using whipped you won't get as much mileage out of one package
• 2 cucumbers - peeled and sliced
• One package dry Hidden Valley dressing mix (this is the "American" part)

Combine the dressing mix with the cream cheese. I would suggest adding 2/3 the package, tasting, then adding more for taste.

Spread the cream cheese on both slices of bread, then add a piece of cucumber between the bread. I cut each piece of bread into fourths to make finger-sized sandwiches.

Banana Cookies

• 3 mashed bananas
• 1/3 cup oil
• 3 cups quick oats
• 1 tsp vanilla
• 2 Tbsp tapioca flour (or corn starch, 1:1 substitution)
• 2 tsp cinnamon
• 2 Tbsp syrup
• 1/3 cup sugar (can cut to 1/4 cup)
• (You can add raisins if you like)

Preheat oven to 350 degrees F. Mix all ingredients thoroughly. The dough is a little sticky but can easily be dropped (and spread a little) by tablespoons on a cookie sheet lined with parchment paper or a non-stick cookie sheet. Bake for about 15 minutes (or until done).

Giada's Chicken Cacciatore

I saw her make this on TV and thought it looked easy enough for me! It's easy, delicious, and dressy enough for dinner guests (who always ask for the recipe). It seems coating the chicken in flour and browning really makes the chicken tender. I now use this method to cook chicken with various veggies and jar'd simmer sauce if I need a really quick and easy meal. You can't over cook this either, I've left it simmer for over an hour and it's great. Of course if simmer'd longer the veggies are soft (which is fine for us) but the chicken just falls apart. Yummmmm!

I use 4 boneless/skinless chicken breasts and serve with pasta. It was served with mashed potatoes on the show that featured this recipe.


Prep Time:15 min
Cook Time:40 min
Ready In:55 min
Servings:4

Ingredients
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Directions
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano.

Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Zucchini Pie

This recipe came from Cooking Light, I believe. We stole it from friends Matt and Rebecca.

Ingredients

3 c. grated zucchini

1 small onion, chopped

1 c. all-purpose flour (I use gluten-free flour)

1 c. grated provolone cheese

3 eggs, beaten

1/4 c. vegetable oil

4 T. grated Parmesan

2 t. chopped basil (calls for fresh, I use dried if that is all I have)

1 t. baking powder

1 t. kosher salt

1/8 t. ground black pepper

Preparation

Preheat oven to 350. Combine all ingredients in a large bowl, reserving 1 T. of the Parmesan. Spoon the mixture into a 10-inch round pie plate that has been coated with cooking spray. Bake for 45-50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 - 15 min. before slicing.

Mia likes this, so we are thinking of trying to modify to include other veggies - broccoli or spinach or something.

Cashew Chicken

Serves 4

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon cornstarch
• Coarse salt and ground pepper
• 2 tablespoons vegetable oil
• 6 cloves garlic, minced
• 8 scallions, white and green parts separated, each cut into 1-inch pieces
• 2 tablespoons rice vinegar
• 3 tablespoons hoisin sauce
• 3/4 cup raw cashews (4 ounces), toasted
• White rice, for serving (optional)

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Prep: 30 minutes
Total: 30 minutes

Sweet Potato Enchiladas

Wash and slice 2-3 large Sweet Potatoes (or Yams)
Boil until softened
Peel, cut into cubes, and set aside

Dice and saute 1/2 of a large onion over Med-High heat
Add diced sweet potatoes and saute for 3-5 more minutes (adding water or apple juice to de-glaze pan as needed)

Add 2 cups of black beans (1 15 oz. can is sufficient)
1/2 tsp ground cumin
3/4 tsp cinnamon
1/2 tsp salt
Cook for additional 5 minutes adding water/juice as needed
Remove mixture from heat

Mix in 1 cup grated cheddar cheese

Scoop mixture into flour tortillas, roll, and place into 9 X 13 baking pan that has been sprayed with non-stick spray. Makes 6-8 enchiladas depending on the size of tortillas.

Sprinkle 1/2 to 1 cup of cheddar or jack cheese over the top of enchiladas

Cover and bake for 20-25 minutes at 350 degrees

Serve with sour cream, salsa, and cilantro

Skirt Steak with Garlic Cilantro Sauce

This is also good on chicken breasts . . .

For Sauce:
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsley chopped cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne

For Steak:
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb skirt steak, cut crosswise into 3- to 4-inch pieces

Preparation:

Make Sauce:
Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.

Grill Steak:
Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.

Heat an oiled well-seasoned ridged grill pan (can also be done on the BBQ) over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.

Salsa Verde Chicken Soup

Great soup and super easy to make in a crock pot.

- 1 to 1 1/2 lbs. of skinless, boneless chicken
- 32 oz. chicken broth
- 2 jars (16oz each) salsa verde
- 1 can (4 oz.) chopped chilies
- 12 oz. can of corn
- tortilla chips (topper)
- shredded cheese (topper)

Add chicken and 2/3 of the broth to crock pot.
Cook on high for about 3 hrs.
Add salsa verde, corn (drained) and chopped chilies.
Cook on high for 1 more hour (make sure chicken is cooked). If it looks too thin or thick - add more broth and/or salsa. You can add or cumin, salt and pepper to taste, but the broth is usually super salty.

Serve with tortilla chips and cheese in the soup, also good with sour cream and cilantro.