Chipotle Zucchini Chips

We sure did enjoy these zucchini chips last night.

They were so crispy with just a hint of heat. We finished them with a squirt of lime juice, which helped bring out the chipotle flavor. Delicious!

I shallow fried them in a little olive oil on the stove top so, I don't know about you, but I figure that makes these pretty much health food. Right?

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Chipotle Zucchini Chips

2 zucchini, sliced
2/3 cup milk
1 1/2 tbsp chipotle puree
1/2 cup flour
1/2 tsp cornstarch
1/2 tsp garlic salt
1/4 tsp onion powder
Fresh cracked black pepper

Slice zucchini and place in a single layer on a double layer of paper towels, sprinkle with salt, turn slices over and let sit for 15-20 minutes. Pat dry.

Heat up a skillet over medium heat and add a thin layer of olive oil, 2-3 tbsp.

Whisk together milk and chipotle puree. Chipotle puree is just a can of chipotle peppers in adobo sauce processed in a food processor until almost smooth (which I always have in my fridge). You can always just mince up a pepper and add that with some of the adobo sauce.

In a separate bowl, stir together flour, cornstarch, garlic salt, onion powder and pepper.

Place a handful of zucchini slices into the milk and let sit for a couple of minutes; then coat with the flour mixture shaking off any excess before adding to the hot oil. Cook for a couple of minutes on each side or until golden and crispy. Remove to a paper towel lined plate to drain. If you need to you can place them on a wire rack and store in a 200 degree oven to keep warm. They can also be heated up in a hot skillet, a few seconds on each side.

Serve with lime slices to squeeze over chips.

Tomato Pie

Last night was the first time I've ever tasted Tomato Pie.

I've heard about it and wanted to taste it for quite some time, 

but just haven't had the opportunity or took the time to make one.

That's all changed. Like so many others, I have lots and lots of fresh tomatoes and 

after using some to make this, I have decided it's one of my favorite ways to utilize them.

It's so good.

I used a homemade pie crust because, lets just face it, they're better than store bought. 

Right when I took it out of the oven, I sprinkled on a layer of parmesan cheese and 1/2 my shallots, then let it cool. The cheese melted forming a layer that protects the crust from getting soggy, and the onion warmed up adding a wonderful onion flavor to the bottom.

Once you smear on the cheesy topping, just throw it it the oven.

And you end up with something like this.

My husband said "this is the best new treat we've had in a while".

He loved it. 

Me too!

Linked with Sunflower Supper Club: Weekend Potluck and Rattlebridge Farm: Foodie Friday.

Tomato Pie

1 9-inch pie shell, baked

2-3 tbsp parmesan cheese, finely grated

3-4 shallots, chopped (about 3 tbsp) 
3-4 tomatoes, cut in half, lightly squeezed to remove excess juice and seeds and sliced

1/4 cup basil, sliced or chiffonade 

1/4 cup plus 2 tbsp mayonnaise

4 oz cheddar cheese, grated

3 oz Havarti cheese, grated

3-4 good shakes of Frank's Hot Sauce

Salt and freshly ground black pepper

Preheat oven to 350°F.

Lay the sliced tomatoes out in a single layer on a couple layers of paper towels, sprinkle with salt and let sit for about 20 minutes, to get rid of excess moisture. 

Once your pie shell is cooked and still hot from the oven, cover the bottom with parmesan cheese and 1/2 of the shallots. Let cool.

In a medium bowl, mix together the grated cheese, mayonnaise, hot sauce, a sprinkling of salt and freshly ground black pepper. 

Layer 1/2 the tomatoes into the pie crust, cover with remaining shallots and 1/2 the basil. Repeat with the remaining tomatoes and basil.

Spread the cheese mixture over the top of the pie, place in the oven and bake until browned and bubbly, 35-50 minutes. Cover crust edge with foil during cooking to protect from over browning, if needed. 

Sauteed Squash and Green Beans with Bacon

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How wonderful are all the fresh vegetables that are available this time of year?!

It takes just minutes to throw together something utterly delicious and healthy, like this sauteed squash and green beans with bacon. Man was this good.

It's my absolute favorite way to eat squash and the recipe is simple.

SAUTEED SQUASH

Heat up a skillet over medium heat and add some olive oil.

Add chopped onion (and sweet or hot peppers if desired) and a pinch of red pepper 

flakes, salt and pepper; saute until it starts to soften and get some color.

Add moon shaped squash slices making sure the squash hits the bottom of the 

skillet, so they can start to brown. Stir in some minced garlic and cook 

1-2 minutes; add chopped tomato and continue cooking 2-3 minutes more.

Squeeze in juice from 1/2 lemon and some chiffonade basil.

Give it a good stir, check for seasoning and serve.

GREEN BEANS with BACON

Cook 2 slices of chopped bacon in a medium sauce pan; 

remove with a slotted spoon and set aside.

In the same skillet, add green beans to the bacon drippings and give them a stir.

Add chicken broth to come almost to the level of the beans, and a pinch of salt and pepper.

Cover and simmer until beans are tender, taste for seasoning. Stir in chopped bacon.

I served these 2 delicious sides with some cheese pasta and a quick and simple chunky tomato sauce.

FABULOUS!

Homemade Peach Ice Cream

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This ice cream was the bomb. 

In fact, I think it's some of the best peach ice cream I've tasted. 

So many recipes out there call for way too much sugar, for my taste. I don't like overly 

sweet ice cream because, I think the flavor of the ice cream itself gets lost. 

This has the perfect amount and the peach flavor really shines. 

Creamy and scrumptious,,,,,very yummy!

Homemade Peach Ice Cream

2 cups Peaches, chopped (I prefer peeled)

1 cup sugar

1 tbsp lemon juice

2 cups heavy cream

1 cup milk

1 tsp vanilla extract

4 egg yolks

In a bowl combine peaches, 1/2 cup sugar and lemon juice. Cover and refrigerate for 2 to 3 hours or overnight, stirring occasionally. Remove peach mixture from refrigerator and drain juice into a cup. Return peaches to refrigerator.

In a saucepan combine 1/2 cup sugar, heavy cream, milk and vanilla. Bring just to a boil.

In a small bowl, whisk egg yolks. While whisking, stream in about 1/3 of the boiled cream mixture. While whisking cream and sugar, stream back in the egg  mixture. Return to the heat and continue to heat while stirring. Mixture will thicken as it returns to a boil. Remove from heat and pour into a bowl. Add the reserved peach juice. Refrigerate until cold.

Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. After the ice cream begins to stiffen, about half done, add the peaches and continue to freeze until done

Chicken Dorito Casserole

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This mexican style casserole recipe was given to me by my mom 

after I got married, way back in 1981.

 It's definitely not what you would call healthy, but it is easy to make and really really good. 

So are leftovers the next day for breakfast.

 

It makes about 10 servings and is really filling, so your not actually eating a lot at one time. 

Unless of course you want to, and I'll be honest, that does happen quite often.

Linked with Rattlebridge Farm: Foodie Friday,  Sunflower Supper Club: Weekend Potluck 
and Addicted to Recipes: Scrumptious Sunday Link Party .

Chicken Dorito Casserole

3 Chicken Breasts

Olive Oil

1 Onion, chopped

1/2 cup Celery, chopped

1 Jalapeno or Fresno Pepper, seeded and minced

4 clove Garlic, minced

1 tsp Cumin

2 tsp Chili Powder

1 tsp Oregano

Pinch Salt and Pepper

1 can Rotel, mild

1 1/2 cups Chicken Stock

8 oz Cheez Whiz

3 oz Cream Cheese, softened

1 can Cream of Mushroom Soup, low sodium

1 bag Doritos, use 10 oz.

4 oz Cheddar Cheese, grated

Heat oven to 375*.

Season the chicken breasts with cumin, garlic powder, salt, and pepper. Cook in a large skillet with olive oil until just shy of done, preferably with a hint of pink. Set aside to rest. Shred chicken.

In the same skillet with a little more olive oil, sauté onion, celery, pepper, garlic, pinch of salt and pepper, cumin, oregano and chili powder until softened. Add Rotel and chicken stock, stirring to deglaze pan. Transfer into a large bowl and add remaining ingredients except Doritos, including shredded chicken and any accumulated juices.

Spray a 9x13 baking dish with oil. Reserve a handful of crushed Doritos for top and add 1/2 of the remaining crushed chips to the dish. Cover with 1/2 the chicken mixture and repeat.

Sprinkle top of casserole with reserved Doritos and cheddar cheese.

Bake for 25 minutes. Remove from oven and let rest 10 minutes.

Serve with toppings of your choice, like sour cream, lettuce and tomato.