Aug 062015
 

These can be made as tostadas, quesadillas or soft tacos. They are especially good with fresh corn.

Chicken and Summer Vegetable Tostadas

2 teaspoons canola or olive oil
8-12 ounces chicken breast
1 cup red onion
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini
1/2 cup salsa
1 teaspoon ground cumin
4 flour tortillas
Cooking spray
1 cup shredded pepper jack cheese

Heat oil in a large skillet over medium-high heat. Sprinkle salt and pepper over chicken and add to the skillet cooking for 3-5 minutes on each side or until cooked through. Remove from pan and keep warm with foil wrapping. Add onion to the skillet and cook for 2-3 minutes. Add corn and zucchini and saute 2 more minutes. Dice chicken and add it to the skillet along with the salsa and cumin. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Arrange tortillas in a single layer on a baking sheet; lightly coat with cooking spray. Broil 3 minutes or until lightly browned. Flip tortillas and spoon chicken mixture in the center of each tortilla. Sprinkle each with 1/4 cup cheese. Broil on lower rack until cheese melts.

Yield: 4 Servings

Aug 092014
 

This dish to me is more like a squash soufflé.  In the summer, it’s a great way to use all that fresh squash from the garden.  In this version I used half zucchini and half yellow squash, but any variety or combination works.

Summer Squash Casserole

 

8 small  or 3 – 4 large squash, halved and sliced
1/2 medium sized onion, diced
1/2 stick butter
2 cups cheddar cheese, grated
3 eggs, beaten
1 cup crush crackers
1/4 cup milk
Salt & Pepper, to taste

Melt butter in a saute pan on medium heat.  Add squash and onion and sauté for 10-15 minutes or until soft.  Covering the pan during the last 5 minutes of cooking time will help soften the squash.  Once softened, mash squash and onion mixture with a potato masher or fork. Combine all ingredients and place in a baking dish.  Bake at 400 degrees for 30 minutes or until golden brown.