Zucchini Boats

Ingredients

• 2 medium zucchini
• 1 slice white bread, torn into small pieces
• 1/4 cup bacon bits, grilled chicken, or other cooked meats or your choice.
• 1 tablespoon minced black olives
• 1 jalapeno pepper, minced
• 3 tablespoons diced green chile peppers
• 1/4 cup minced onion
• 1/4 cup chopped tomato
• 6 tablespoons shredded sharp Cheddar cheese
• 1 pinch dried basil
• seasoned salt to taste
• ground black pepper to taste

Directions

1. Prepare the grill for indirect heat.
2. Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
3. In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
4. Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
5. Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.

Slow Cooker Chicken Creole

The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup.

Ingredients

• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• Creole-style seasoning to taste
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 1 stalk celery, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 onion, diced
• 1 (4 ounce) can mushrooms, drained
• 1 fresh jalapeno pepper, seeded and chopped

Directions

1. Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
2. Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

Classic Potato Salad

Ingredients

• 5 potatoes
• 3 eggs
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup sweet pickle relish
• 1/4 teaspoon garlic salt
• 1/4 teaspoon celery salt
• 1 tablespoon prepared mustard
• ground black pepper to taste
• 1/4 cup mayonnaise

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Avocado, Tomato and Mango Salsa

Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish.

Ingredients

• 1 mango - peeled, seeded and diced
• 1 avocado - peeled, pitted, and diced
• 4 medium tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup chopped red onion
• 3 tablespoons olive oil

Directions

In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.

Garlicky Sun-Dried Tomato-Infused Oil

You can use just the infused oil or the garlic and tomatoes, too! This oil can be used as a salad dressing, bread dip, or even to add flavor to your favorite saute.

Ingredients

• 7 cloves garlic, chopped, or more to taste
• 10 sun-dried tomatoes, chopped
• 2 cups olive oil

Directions

Place garlic and sun-dried tomatoes in a 16-ounce dark glass bottle. Pour olive oil into the bottle using a funnel. Close the bottle tightly and refrigerate, 8 hours to overnight. Store the infused oil in the refrigerator.

Grilled Sausage with Potatoes and Green Beans

Ingredients

• 3/4 pound fresh green beans, trimmed and halved
• 1/2 pound red potatoes, quartered
• 1 large onion, sliced
• 1 pound smoked sausage, cut into 1 inch pieces
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 1 teaspoon butter
• 1/3 cup water

Directions

1. Preheat an outdoor grill for high heat.
2. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal.
3. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.