Vegetable Hash

As a side dish or entree, this dish is as tasty as it is appealing!

Ingredients:

1 large zucchini

1 large yellow squash

4-6 Roma tomatoes

8 slices bacon

salt, pepper, and garlic powder to taste

olive oil

Directions:

1. Slice zucchini and yellow squash into 1/2" rounds, then quarter each round.

2. Quarter and remove seeds from tomatoes and cut each quarter in half.

3. Combine vegetables, coat VERY LIGHTLY with olive oil, and season with salt, pepper, and garlic powder.

3. In large skillet, cook bacon until light brown and crispy. Remove and let drain on paper towel.

4. Remove all but 1 tbsp. of the bacon drippings. Add vegetables and saute until cooked and lightly browned.

5. Remove vegetables, drain for a few moments on paper towel. Place in serving bowl, crumble in bacon, and toss lightly.

Serves 4 as a side dish. or two as a main course.

Squash Souffle

This is proof that squash doesn't have to be boring! (I'll add a photo soon!)

Ingredients:

1 cup flour
1 tsp. baking powder
4 eggs, separated
1/2 cup vegetable oil
1/4 cup olive oil
1 small onion, diced
1 lg. zucchini, diced
1 yellow squash, diced
3/4 cup butternut squash, finely diced
1/2 cup shredded cheddar cheese
1 tsp. curry powder
1 tsp. garlic powder
1 tsp. celery salt
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper

Directions:

1. Preheat oven to 350 degrees. Thoroughly coat casserole dish with cooking spray or butter.

2. In large skillet, heat olive oil. Add diced onion and all squash. Season with curry powder, garlic powder, celery salt, and paprika. Saute until vegetables are just getting tender. Remove veggies from olive oil and let rest.

3. In large bowl, combine flour and baking powder. Add egg yolks and vegetable oil and combine well. In separate bowl, whisk egg whites until thick and frothy, but not stiff. Gently fold whisked egg whites into flour mixture. Add in sauteed vegetables, salt, pepper, and cheddar cheese and gently combine.

4. Pour mixture into prepared casserole dish and bake @ 350 degrees for approximately 45 minutes. Souffle is done when dinner knife inserted in center comes out clean.

Pineapple Casserole

Ingredients:

2 cans pineapple chunks, well drained (or one pineapple cut into chunks)

1/2 cup sugar

2 tbsp. flour

4 oz. shredded cheddar cheese

20 butter-flavored crackers, such as Ritz crackers

3 tbsp. butter, melted

Directions:

1. Preheat oven to 350 degrees

2. In large bowl, mix together drained pineapple, sugar, flour, and cheddar cheese. Tranfer pineapple mixture to an 8 x 8 casserole dish.

3. Crumble crackers over top of pineapple mixture.

4. Pour melted butter over all.

5. Bake for 30-35 minutes.

Shrimp and Chicken Risotto

This risotto dish is creamy, a bit tangy, and oh sooo good!

1/2 cup cooked chicken

24 medium cooked shrimp

2 tbsp. butter

3 cloves garlic, finely chopped

1 small shallot, finely chopped

1 cup uncooked arborio rice

3 cups well seasoned chicken broth (note, if broth is not well seasoned, add a bit of Adobo seasoning)

1/4 cup sherry

1 tbsp. lemon zest

1/2 tsp. curry powder

juice of 1 lemon

1 oz. cream cheese

1/4 cup grated parmesan cheese

4-5 green onions, chopped

1. In small saucepan, heat chicken broth to simmering and keep on stove.

2. In large saucepan, melt 2 tbsp. butter, add garlic and shallot and saute for 1-2 minutes. Add rice and saute for additional 2-3 minutes. Add sherry and stir, cooking until sherry is absorbed.

3. Add 1/2 cup simmering chicken broth to rice and cook, stirring constantly, until liquid is absorbed.

4. Add the lemon zest, lemon juice, and curry powder and stir in completely.

5.Continue to add broth, 1/2 cup at a time, stirring constantly. Cook until the liquid is absorbed between additions. With the last addition, the rice should be tender on the outside and still just a bit firm inside. Continue to cook until most of last addition of broth is absorbed.

6. Add cream cheese and parmesan cheese and stir in until completely incorporated.

7. Add chicken, shrimp, and 1/2 of the green onion (mostly the white part here). Stir in and cook until warmed through.

8. Use the green part of the chopped green onions as garnish on top of each serving. Don't forget this step; the freshness of the green onion is really the crowning touch!

Macaroni and Cheese

Lots of cheesy goodness!!

8 oz. elbow macaroni
4 tbsp. butter, divided
1/4 cup flour
1 tsp. dry mustard
1/4 tsp. ground black pepper
1/2 tsp. salt
1 cup milk
1 cup chicken broth
3 oz. cream cheese
4 oz. shredded sharp cheddar
4 oz. shredded white cheddar
3/4 cup italian bread crumbs

1. Preheat oven to 350 degrees. Lightly spray 8x8 casserole dish with cooking spray.

2. Cook macaroni according to package directions, taking off heat just before completely cooked. Drain completely.

3. In large saucepan over medium high heat, melt 2 tbsp. butter. Add flour, dry mustard, salt and pepper and whisk together well. Cook for 1 minute, stirring constantly. Add chicken broth and whisk well to incorporate flour mixture. Add milk and bring to boil, stirring often. When mixture starts to boil, turn heat to low and add cream cheese, whisking well to incorporate. When cream cheese is melted and mixed in, add both cheddar cheeses and stir until completely melted and sauce is smooth.

4. Pour macaroni into sauce and mix well. Pour into prepared casserole dish.

5. Melt 2 tbsp. butter and mix with breadcrumbs. Sprinkle moistened crumbs over macaroni and cheese and bake for approx. 35-40 minutes, until cheese is bubbling and topping is golden brown.