If you're like most gardeners, you probably have zucchini coming out you ears this time of year. Here's a great way to use up some of them.
15 years ago if you wanted a great hot dog in the Bend Area, you would stop at the end of the Pomeroy-Mason Bridge. At the foot of the bridge, on the Pomeroy side, there was a small drive-in restaurant. Many of us remember and miss Adolph's Dairy Valley. Here's the recipe for their amazing hot dog sauce.
A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil.
Lean and tender, pork tenderloins are perfect for the grill. This zesty marinade makes tenderloins even more tender than they already are. Serve slices on pita with onions, tomatoes, and tzatziki.
Use your slow cooker to prepare this great twist on basic barbecue chicken. Throw the chicken breasts in frozen, and serve with baked potatoes.
Amazing meatballs just like an Italian grandma would make. This is my choice for a Mother's Day meal that easy and sure to please.
Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.
This is a great recipe that can be tweaked with whatever fresh vegetables you have on hand. It has a mild ginger flavor that can be enhanced according to taste, and is filling yet light on the tummy! Tofu may be added. Serve over a bed of steamed jasmine rice.
Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta.
This is the kind of recipe that you just throw together. No need to truss or fuss. Pop it into a very hot oven and it is ready in a hurry.
If you're looking for the easiest dinner imaginable (short of takeout), sheet pan recipes are the perfect thing for you. This one, with chicken, apple, and Brussels sprouts, is not only easy to cook, but even easier to clean! Serve it alone or with rice and salad.
A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, covered, for one day in the refrigerator; heat again over low heat. Try it with some crusty bread if desired.
A flowering plant in the amaranthus family, quinoa is a pseudograin that is grown for it seeds. After harvest, the seeds are processed to remove the bitter-tasting outer seed coat. Versatile for many dishes, cooked quinoa supplies nutrient content similar to wheat and rice, such as moderate amounts of protein, dietary fiber, and minerals. Quinoa is gluten-free. Quinoa originated in the Andes mountains of northwestern South America.
This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking.
M. Leiland writes: "We make this low-fat ground turkey pasta recipe about once a week; it is really easy, low fat, and the cinnamon and cumin give the turkey a great flavor!"
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
From the What-Am-I-Doing-With-All-Of-This-Zucchini Department...
If you're like me, you might have tomatoes coming out your ears right now. Here is a unique way to use them.
- 1 1/2 pounds skinless, boneless chicken breast meat - cubed
- 1/8 cup red wine vinegar
- 1/2 lime, juiced
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 10 (6 inch) flour tortillas
- 1 tomato, diced
- 1/4 cup shredded lettuce
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup salsa
- Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
- Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.