Corn and Zucchini Medley

Yum, yum and YUM!

2-4 sliced bacon, sliced
2 c. diced zucchini
2 c. corn
1 onion, chopped
1 clove garlic
1/4 c. shredded cheese
pepper to taste

Fry the bacon in large skillet until cooked.  Drain and set aside, reserving  1 T. of drippings.

In reserved drippings, saute zucchini, corn and onion until tender-crisp.  Add garlic and saute for additional minute.  Season with pepper, if desired.  Top with bacon and cheese.

Better-with-Bacon Summer Squash

Summer squash is often the gift that keeps on giving in our neck of the woods.  And, even though I have dozens of tried-and-true recipes on-hand, I find myself looking for new ways to prepare it.  This is especially true because one of my kiddos pretty much loathes the stuff.  She will eat it when it’s served, but only because she’s hungry.

Since so many things are better with bacon, we’ve added it to our summer squash this year in the hopes of finding another recipe that we can all get excited about.  Even if it doesn’t pass muster with her, I look forward to having this with some fresh corn on the cob and thick-sliced heirloom tomatoes.

You can use any type of summer squash in this recipe:  zucchini, yellow squash, patty pan or even 8-ball zucchini.  It really doesn’t matter.  This can even be served with rice or over pasta if you want to bulk it up a bit.

4-6 strips bacon, diced
2 small zucchini, thinly sliced
2 small yellow squash, thinly sliced
1 medium onion, halved and thinly sliced
2 cloves garlic, minced
salt & pepper to taste
1/4 c. grated Parmesan cheese, if desired

In large skillet, cook bacon over medium heat until crisp.  Remove bacon and carefully drain grease, keeping 2-3 tablespoons in skillet.

In the bacon drippings, saute summer squash and onion for 6-8 minutes or until crisp-tender.  Add minced garlic and stir for 1-2 more minutes until garlic is cooked.

Sprinkle with cheese if you want (and why wouldn’t you?).

Shredded Zucchini Saute’

6-ish c. shredded zucchini
1 T. cooking oil
1 T. minced, fresh basil
salt & pepper to taste
2 t. butter
2 T. grated Parmesan cheese

Squeeze moisture out of zucchini by wrapping in a cotton towel and twisting to remove moisture.  Scrape zucchini into a bowl.

Heat oil in large skillet over medium-high heat.  Add zucchini, basil, salt and pepper.  Saute’, stirring often until crisp-tender–maybe 5 or so minutes.

Dot with butter and sprinkle with Parmesan cheese.

Jalapeno Popper Dip

Yum, yum, yum, yum, YUM!

Last year, a friend told me she made a jalapeno popper dip.  My interest was piqued, but I didn’t have jalapenos on-hand, so I didn’t act on that interest.  Our garden is now putting out quite a few of these lovely hot peppers, so I wanted to give this dip a try. We had company coming in for Labor Day, and I thought perhaps I’d find willing guinea pigs among my guests.  I found a recipe and tweaked it according to my preferences and the ingredients I already had in my home.  The results were scrumptious!  I will say that the original recipe I saw used green chilies in the dip as well, which would be a welcome addition.

2 pkg. cream cheese
1 c. sour cream
a couple of dashes of Worcestershire
1/2 c. shredded cheddar
6-8 fresh jalapenos, diced
1/2 c. grated Parmesan
corn chips, tortilla chips or other dippers

Combine all ingredients well.

Bake at 350 for 25 minutes, or until golden brown.

Did I say yum?

Zucchini Pizza Pie

Since our summer months are usually inundated with zucchini, I try to prepare it in a wide variety of ways.  Most of my family agreed that this recipe is a keeper.  Once the crust in established, the rest of the dish is very flexible, so it’s a great option when trying to use what you already have on-hand.

4 c. grated zucchini
1/2 t. salt
2 eggs
1/2 c. grated Parmesan
2 c. grated mozzarella or provolone
1 c. grated cheddar
1 lb. ground beef or pork sausage or chorizo, or whatever
1 onion, chopped
2 c. marinara sauce of your choice
1 c. bell pepper, chopped (or mushrooms, black olives, more zucchini, tomatoes, etc.)

Preheat oven to 400.

Put grated zucchini in a colander and sprinkle with the salt.  Let stand 10 minutes, then squeeze out moisture.

Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses.  Press into greased 3-qt. baking dish.  Bake 20 minutes.

In large saucepan, cook ground meat and onion over medium heat until done.  Add marinara sauce.

Spoon sauce/meat mixture over baked zucchini crust.  Sprinkle with remaining cheese and top with veggies of your choice.  Bake another 20 or so minutes, or until heated through.

NOTE:  This casserole freezes really well.

Bacon Ranch Broccoli Salad

Not too long ago, my friend, Jimmy, made this salad for his family and me for dinner.  I thought that kids across America would enjoy broccoli more if it tasted like this!  I asked for the recipe and was told that it was just broccoli and ranch dressing.  Hmmm.  “Surely it’s more complicated than that!” I thought.  I finally gave it a whirl yesterday, and no, it’s not complicated in the least.

Incidentally, this would be good with cauliflower, carrots, peas and many other garden veggies.  What an easy lunch to pack for the job!

1 bunch of broccoli, raw or barely blanched, cut in bite-sized pieces
bacon, cooked and crumbled (I think I used 4 or so slices.)
cheese, grated (I think I used about a cup.)
ranch dressing (from the bottle, from the packet or from scratch–your choice, as much as you want)

Combine above ingredients and refrigerate until ready to serve.

Cheesy Chicken Bundles

I simply must share this recipe with you.  I found it while looking through some recipes, and it piqued my interest.  I had been searching for a new non-casserole, non-soup freezer meal that could be adapted for my power cooking classes.  I gave this a whirl, and it was an instant success.  Once we tried, it I realized that I had made it years ago and wrote it off because it was a hassle.  Obviously, my definition of “hassle” has changed considerably.  Plus, I now know that making a double batch yields twice as much for only one mess.

Anyway, I tweaked a couple of things, and it has worked beautifully for both my power cooking classes and my family.  I rarely buy boneless, skinless chicken breasts, but I confess that I’ve been buying them monthly in order to put these on the menu.  Boneless, skinless chicken thighs would also work nicely.  I hope your family enjoys them as much as mine.

1 c. bread crumbs
½ c. cheese, grated (Swiss is my fave.)
½ c. grated fresh Parmesan cheese
1 ½ t. seasoned salt
6 boneless, skinless chicken breasts
½ c. butter, melted

Slice chicken breasts in half lengthwise as though you were going to butterfly them.  The goal is to have a thinner piece of meat with which to work.

Combine bread crumbs, cheeses and seasoned salt in bowl.  Melt butter in separate bowl.

Dip chicken pieces in melted butter, then in cheese-crumb mixture.Tuck sides of chicken under to form individual bundles.

To freeze, wrap each bundle in plastic wrap and then place in freezer bag.

To serve, make sure chicken pieces are thawed.  Place bundles in large, shallow baking dish.  Bake, uncovered, at 350 for 30-40 minutes, or until topping is crispy and chicken is done.

NOTE:  If you use smaller pieces of chicken, you will have less baking time than if you use larger pieces.  If you think your pieces look smallish, start with a baking time of 25 minutes; you can always add more if needed.