Zucchini and yellow squash spaghetti

So, this is a recipe I just throw together often, because I always have these ingredients once my zucc and squash start growing out of my ears...

A bunch of zucchini
A bunch of yellow squash
A handful of fresh Basil
Shredded carrots, or carrots cut up small
Fresh or dried onions to taste
Some fresh tomatoes
Oregano, fresh or dried (I just have dried)
Season salt
Garlic salt
Salt & Pepper
3 small cans of Tomato sauce
Shredded cheese
Spaghetti or linguini noodles

I fry up the veggies in oil or butter and garlic salt, season salt, salt & pepper, for awhile, and once they start to get soft, I'll pour in the tomato sauce.  Add the fresh basil and oregano, some more garlic salt if needed.  Just keep tasting and adding stuff.  It's good that way.  Let it simmer for awhile, not too long though, you don't want your zucc and squash to be mushy.  Put over pasta and add some cheese!  Easy-peasy!  Remy loves it.  It's a great way to get kids to eat zucchini. :)   

Zucchini Bread

Bring on the ZUCCHINI SEASON!  Let's post all of our favorite Zucchini recipes!  This recipe is from the wonderful cook, Jane.  She gave me a loaf, and it's sooo good.

Zucchini Bread


MIX all together:

1 c brown sugar
1 c white sugar
1 c oil
3 eggs, beaten well
2 c grated zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1 ½ tsp baking POWDER
**chocolate chips if desired
POUR into a well greased loaf pan.

BAKE @ 325 degrees for 1 hour – makes 1 large loaf or 2 small loaves

Cherry Dessert

So I have really been craving the Cherry Dessert Mom used to make for Sundays. I found a place in Willard that sells pitted tart cherries. I was so excited and happy!! You all have to make this and let the memories flow.

Cherry Dessert

1/2 Cup butter
White or Yellow Cake Mix
1/2+ Cup chopped nuts

Cut the butter into the cake mix. Pour cherries in bottom of 9x13 pan. Put cake mix over the cherries.
Bake 350 for 45min. (Does it get any easier than that?)

Serve hot with Vanilla Ice Cream. Heaven--Seriously so good. Tastes likes Sunday! Thanks Mom!

Cilantro Lime Pesto

This is just something that I made up, so I'll try to put it into recipe form!

Some pasta--enough to feed a family of 6--linguini, fetuccini, spaghetti, angel hair.  Whatever you've got.
2 packages of McCormick dry Pesto sauce
Oil
Water
4-6 chicken breasts depending on size
1 bunch of Cilantro
A few limes
A package of Pine nuts

OK-  So start cooking your pasta and cube your chicken either before or while it's cooking in some oil.  Mix up the packages of pesto sauce according to the directions on back in a separate bowl or measuring cup.  I always add a little more water than what it says.  Once chicken is 3/4 cooked, pour the pesto in the pan with the chicken.  Let that cook for a bit.  While that's cooking, grab your cilantro and throw some in a food processor and cut it up small.  Depending on how much you love cilantro depends on how much you do.  I usually probably do 1/2 C to 3/4 C of chopped up cilantro.  Put that into the pesto chicken and mix it up.  Don't cook it a lot because then the cilantro loses it's flavor a little.  It's better fresh.  Drain the pasta and dish up some in a bowl or plate.  Pour the pesto chicken and saucy stuff onto pasta, squeeze a bunch of lime juice on top and sprinkle pine nuts all over.  (PS-the lime juice is key, so don't forget it!)  This is a staple at my house.

Another variation to this recipe goes as follows:

If I don't have cilantro or limes, I just do everything the same except add cream of chicken and some milk or half and half and sometimes some sour cream to the chicken and pesto and just eat that over the pasta.  It's quite good as well.

 

Summer Recipes

OK, so I need some fun summer recipes! So let's share some!
Kathryn

Rhubarb Crisp

This is Mom's recipe and we love it. Adding berries to this is also really good. I also use the crisp recipe for my apple crisp. I use fresh apples or homemade apple pie filling that I can in the fall.

2 1/2 to 3 cups of diced rhubarb
1/4 tsp. salt
2/3 cup sugar
1/2 cup flour
1/2 cup chopped nuts

Stir up above ingredients and put in a 9 x 13 buttered pan.

In separate mixing bowl:
1 cup brown sugar
1/2 tsp. salt
3/4 cup flour
1 cup oatmeal
3/4 cup butter, softened

Mix with pastry cutter and sprinkle evenly over rhubarb mixture. Sprinkle on top very last 3 Tbsp. water. Bake at 350 degrees for 45 minutes.

Easy Rhubarb Cake

It is that time of year when the rhubarb is on. This is a fun way to use it up.

1 package yellow cake mix
5 cups diced rhubarb (fresh or frozen)
1 cup sugar
1 cup heavy cream

Mix cake as instructed on package. Pour batter into greased 9 x 13 pan. Sprinkle rhubarb evenly over batter. Sprinkle with sugar. Pour cream over top. Do not mix. Bake at 350 degrees for 30- 40 minutes or until cake is done.

Kathryn's Granola

8 cups regular rolled oats
6 cups 6 grain cereal mix
1/2 cup flax seed meal
2 cups wheat bran
2 cups coconut (can be sweetened or unsweetened)
1 cup raw sunflower seeds
1 cup nuts (your favorite)
1 scant packed cup brown sugar
1 Tbsp. cinnamon

1 cup honey
1 cup oil
1 cup water
3 tsp. vanilla
2 tsp. salt

In a large bowl, mix together well; oats, 6 grain, flax seed, wheat bran, coconut, sunflower seeds, nuts (your favorite kind), brown sugar (can be more or less than a cup, however you like it, but I wouldn't do any more than 1 1/2 cups), and cinnamon.

In a saucepan, add remaining ingredients. On medium-low heat, stir and heat through. Do not boil or over heat. Heat just enough to dissolve salt and until the honey is blended in. Pour over oat mixture and stir well.

Spread in two 9 x 13 pans for a softer granola. Spread on 4 cookie sheets for a crunchy granola. Roast for 1 hour at 225 degrees. Stir after 1/2 hour and then every 10 minutes.

Can add dried fruit to you liking, after roasted. Cool and store in an air tight container.

I have a TON of wheat bran and 6 grain. I am happy to share, let me know.

Curry Chutney Chicken Wraps

I made this for a baby shower a couple of weeks ago. I thought it was really good.

1 cup chutney (Major Gray is a good brand)
1 1/2 cup mayonnaise
2 tsp. curry
1/2 cup toasted coconut, sweetened & shredded
2 lbs. roasted chicken, chopped or shredded (cooked and seasoned)
1 cup celery, chopped
1 1/2 cup seedless grapes, halved
1 cup toasted almonds, sliced
Salt and pepper to taste
Lettuce
Large flour tortillas, specialty wraps, pitas, or croissants

Place chutney in a food processor or blender and chop finely. Combine chutney with mayo, curry, and coconut in a large bowl. Add chicken, celery, grapes, and almonds. Mix gently to combine. Season with salt and pepper. Take hard spine off lettuce leaves. Lay out large tortilla with lettuce leaves and make a wrap with the meat mixture.

Creamy Wild Rice Soup

4 C Water
½ t salt
½ C uncooked wild rice
3 T chopped green onions
¼ C shredded carrot
3 T chopped pecans
6 T butter or margarine
1/3 C flour
2 cans (14 oz each) chicken broth
½ C diced fully cooked ham
¼ t pepper
1 C half and half cream
Green onion strips, optional

In a large sauce pan, bring water and salt to a boil. Add rice. Reduce heat; cover and simmer for 50-55 minutes or until tender. Remove from the heat. Let stand for 10 minutes; drain and set aside. Can make white rice instead.

In a soup kettle, sauté the onions, carrots, and pecans in butter for 30 seconds. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the ham, pepper and wild (or white) rice. Cover and simmer for 5 minutes or until carrots are tender. Reduce heat. Add cream and heat through (do not boil). Garnish with green onion strips if desired. Yield: 4 large servings, 8 small servings.