Saturday, June 27, 2015
Once again, our garden is way ahead of us! We have more squash than we know what to do with and from only two plants! The granddaughter is eating her fair share but you can only ask so much from a 7 month old.....so I have to figure out how to use the rest of these yellow beauties! This made my kitchen smell so good, I had to call the Hubs in from the patio just to sniff this! This is so good, I may make it again tomorrow!
4 large yellow squash - washed and cubed
3 Tbl butter
1/2 tsp onion flakes
two pinches of red pepper flakes
1 cup milk
1 1/2 cup shredded sharp cheddar cheese
2 sleeves of Ritz crackers - crushed
salt and black pepper to taste
Sauté' squash with onion flakes and red pepper flakes (salt and pepper to taste) in 2 Tbl butter until tender but not mushy. While your squash cooks, whip eggs and milk together and add 1 cup of the sharp cheddar cheese. Blend well.
Transfer squash into a 9x9 casserole dish (sprayed with cooking spray). Stir in one sleeve of crushed Ritz crackers. Top with remaining 1/2 cup of cheese then top with the remaining sleeve or Ritz. Dot the top of your casserole with thin slices of the remaining butter.
Bake at 350* for 40 - 45 minutes until golden brown and the center is a firm set. Let rest for 5 minutes then serve. Summer Golden YUM!
If you are an onion fan (I'm not) you can use 1/2 sweet onion chopped instead of the onion flakes. I am so glad I added the red pepper flakes - that really sets off the flavor for this hearty side dish. I hope ya'll enjoy it as much as we have!
Sunday, May 3, 2015
Cinco de Mayo is on the way and ya'll know how I love a good theme for dinner! This makes a really great appetizer or light dinner. Grab your sombrero and get your grill tongs. We're grillin' this one out veggie style!
4 bell peppers (any color you like)
2 cups shredded cooked chicken
4 green onion (chop both green and white parts)
2 cloves garlic (finely chopped)
1 teaspoon chili powder
1/2 cup fried (or grilled) corn
1/2 cup black beans (rinsed and drained)
1 cup salsa
2/3 cup chopped fresh cilantro
1 1/2 cups shredded cheddar cheese
3/4 cup sliced black olives
1/2 cup sour cream
canola oil, salt and pepper
Heat a few tablespoons of vegetable oil in a non stick skillet, add onion and garlic, saute' for 2 minutes. Add chili powder, corn black beans and shredded chicken, toss until well blended and the chicken is warm. Remove from heat and add salsa plus a pinch of salt and pepper.
Wash and half the peppers, spoon the chicken mixture evenly into the pepper halves. Top with shredded cheddar cheese and grill over medium heat 10-15 minutes. Top with sour cream, olives and cilantro - serve immediately.
These can be prepped ahead and kept in the fridge overnight. You can also bake these in the oven if it rains on your fiesta! You can adjust the heat with your favorite hot sauce.