Squash Casserole

When summer squash season rolls around and you need a way to use up your yellow squash bounty, what better dish to make than a creamy, cheesy, and buttery squash casserole? This classic combines fresh squash and onion with a creamy sauce and a crunchy cracker-Cheddar cheese topping.

Ingredients

• 4 cups sliced yellow squash

• ½ cup chopped onion

• ¼ cup water, or more as needed

• 35 buttery round crackers, crushed

• 1 cup shredded Cheddar cheese

• 2 eggs, beaten

• ¾ cup milk

• ¼ cup butter, melted

• 1 teaspoon salt

• ground black pepper to taste

• 2 tablespoons butter

Directions

• Step 1

  Preheat oven to 400 degrees F.

• Step 2

  Place squash and onion in a large skillet over medium heat. Pour in water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.

• Step 3

  Mix cracker crumbs and cheese together in a medium bowl. Stir half of the cracker mixture into the cooked squash and onions.

• Step 4

  Mix eggs and milk together in a small bowl, then add to squash mixture.

• Step 5

  Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into the prepared baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

• Step 6

  Bake in the preheated oven until lightly browned, about 25 minutes.

Baked Honey Mustard Chicken

This honey mustard chicken is quick and easy to prepare, and the kids love it, too!

Ingredients

• cooking spray

• 6 skinless, boneless chicken breast halves

• salt and pepper to taste

• ½ cup honey

• ½ cup prepared mustard

• 1 teaspoon dried basil

• 1 teaspoon paprika

• ½ teaspoon dried parsley

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.

2. Season chicken breasts with salt and pepper. Place in the prepared baking dish.

3. Combine honey, mustard, basil, paprika, and parsley in a small bowl; mix well. Pour 1/2 of the honey mustard mixture over chicken and brush to cover.

4. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with remaining honey mustard mixture. Continue baking until chicken is no longer pink and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

5. Let cool 10 minutes before serving.

Marinated Flank Steak

A great flank steak marinade like this one is important if you want a tender, juicy, flavorful steak.

Ingredients

Marinade:

• ½ cup vegetable oil

• ⅓ cup low-sodium soy sauce

• ¼ cup red wine vinegar

• 2 tablespoons fresh lemon juice

• 1 ½ tablespoons Worcestershire sauce

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

• ½ teaspoon ground black pepper

Steak:

• 1 (1 1/2-pound) flank steak

Directions

1. Gather all ingredients.

2. Whisk together oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, garlic, and pepper for marinade until thoroughly combined. Place steak in a 9x13-inch glass baking dish.

3. Pour marinade over flank steak in the baking dish; turn several times to coat thoroughly with marinade. Cover, and refrigerate for 2 to 6 hours, or up to 12 hours if you have time.

4. When ready to cook, preheat an outdoor grill for medium-high heat and lightly oil the grate.

5. Remove steak from the marinade and shake off excess. Discard the remaining marinade.

6. Cook steak on the preheated grill for about 5 minutes per side, or to desired doneness.

7. Remove from the grill and let rest for 5 minutes before slicing and serving.

Tips

You can use regular soy sauce, if preferred.

Rustic Sausage Pasta

This rustic pasta recipe is quick and easy to adjust for taste.

Ingredients

• 1 (12 ounce) package rotini pasta

• 1 pound bulk Italian sausage

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 red bell peppers, chopped

• 1 small zucchini, chopped

• 1 small yellow squash, chopped

• 1 cup mushrooms, sliced

• salt and pepper to taste

• 1 (14.4 ounce) can diced tomatoes

• 1 cup tomato sauce

• ¼ teaspoon dried thyme

• ¼ teaspoon dried basil

• ¼ teaspoon dried oregano

• 1 cup grated Parmesan cheese

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

• Step 2

  Brown the sausage, stirring to crumble, in a skillet over medium heat. Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the red bell pepper, zucchini, yellow squash, and mushrooms. Season with salt and pepper. Cook another 5 minutes. Add the tomatoes, tomato sauce, thyme, basil, and oregano; cook until heated through, about 5 minutes.

• Step 3

  Combine the drained pasta with the sausage mixture in a large bowl. Top with Parmesan cheese to serve.

Hot Greek Salad

It’s a Greek Salad, but warm and filling!

Ingredients

Ingredient Checklist

• 1 cup orzo pasta

• 1 ½ tablespoons olive oil

• 2 skinless, boneless chicken breast halves, cubed

• 4 cloves garlic, crushed

• 1 tablespoon Greek seasoning, or to taste

• 2 cups fresh spinach

• 1 cucumber, cubed

• 1 tomato, cubed

• 1 (15 ounce) can large black olives, drained

• 2 tablespoons sun-dried tomato vinaigrette

• ¼ cup crumbled feta cheese

Directions

1. Bring a large pot of lightly salted water to a boil.

2. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes.

3. Drain and keep warm.

4. Heat olive oil in a large skillet over medium heat; cook and stir chicken, garlic, and Greek seasoning until chicken is no longer pink in the center and juices run clear, about 10 minutes.

5. Add spinach, cucumber, tomato, olives, and vinaigrette; lower heat and simmer until spinach begins to wilt, 5 to 10 minutes.

6. Serve over orzo; top with feta cheese.

Quick Onion Soup

Photo by Adrienn87 form PxHere

Over the weekend I was watching a video on the Townsend’s YouTube Channel. They focus on 18th century life and cooking. What caught my eye was a recipe for onion soup. Of course, I didn’t have all of the ingredients, and I came up with my own seasoning mix. I think I created a pretty good modern take on a 200 year old onion soup that can be made in about 30 minutes using just a few ingredients.

Ingredients

• 2 Sweet Onions

• 4 Tablespoons of Butter

• 1 Teaspoon of Soy Sauce

• 1 Tablespoon of Bisquick

• 2 Cups of Water

• Marjoram

• Thyme

• Old Bay Seasoning

• Pepper to Taste

Directions

1. In a saucepan over medium heat melt butter.

2. Slice onion into rings, add to pan, and cook until caramelized.

3. Add a pinch of marjoram, thyme, and Old Bay Seasoning.

4. Add Bisquick and stir until it is well incorporated, forming a roux.

5. Add soy sauce and water and bring to a boil while stirring. Soup will thicken.

6. Pepper to taste and serve with a crusty bread (optional).

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The Inspiration Video