I'm always looking for zuccini recipes in the fall when I have a ton from my garden. This one is yummy, I just tried it tonight...
Calabacita Chicken Stew
I got this recipe from my Pillsbury Bake off cookbook, it makes a lot, so I downsized it a little...
Olive Oil
1 lb. Boneless skinless chicken breast, cubed, uncooked
1 medium zuccini
1/4 cup chopped onion
1 can of corn (I prefer frozen, add as much as you want)
1 can diced tomatoes with green peppers and onion, undrained ( I just used 2 fresh tomatoes, diced and peeled, and a little bit of fresh green pepper, I added a little salsa for some juice too)
1 can chopped green chilies (I didn't use the whole can because I'm only making it for 2)
Garlic Powder
Ground Cumin
Salt & Pepper
Fresh cilantro
Cook chicken in olive oil until no longer pink. Add it to a pot with all the other ingredients except the cilantro. Heat to boiling, reduce heat to medium-low and simmer covered 15-20 min. or until zuccini is tender. Stir in the cilantro, cook 3 min. longer stirring occasionally.
Super EASY, I had all the ingredients, and super good!
This next one looks DELICIOUS in the picture in my cookbook, but I haven't tried it yet. Shane isn't really a dessert kind of guy, so I have to make it when I know other people will eat it. If anyone tries it, let me know how it is!
Cherry Cream Crunch
Base and Topping
1 cup flour
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
Dash Salt
1/2 cup butter/margarine softened
1 tsp vanilla
1 cup coconut
1/2 cup quick cooking oats
1/2 cup chopped walnuts
Filling
1 can sweetened condensed milk (14 oz)
1 TBS grated lemon peel
1/4 cup lemon juice
Dash salt
2 eggs, slightly beaten
1 can cherry or blueberry pie filling
Heat oven to 425 F. In a large bowl combine flour, brown sugar, cinnamon, dash salt, butter, and vanilla until crumbly. Stir in coconut, oats, and walnuts. Press 2 1/2 cups of the crumb mixture into the bottom of an ungreased 9 x 13 inch glass dish; reserve the rest of the mixture for topping. Bake 12 min. or until light golden brown. Meanwhile, in another bowl mix all the filling ingredients except the pie filling. Spread filling evenly over partially baked base. Carefully spoon pie filling evenly over the condensed milk mixture. Sprinke the rest of the crumb topping over top. Bake 15-18 min. longer or until the top is golden brown. Cool 30 min. Refrigerate at least 2 hours before serving.
Calabacita Chicken Stew
I got this recipe from my Pillsbury Bake off cookbook, it makes a lot, so I downsized it a little...
Olive Oil
1 lb. Boneless skinless chicken breast, cubed, uncooked
1 medium zuccini
1/4 cup chopped onion
1 can of corn (I prefer frozen, add as much as you want)
1 can diced tomatoes with green peppers and onion, undrained ( I just used 2 fresh tomatoes, diced and peeled, and a little bit of fresh green pepper, I added a little salsa for some juice too)
1 can chopped green chilies (I didn't use the whole can because I'm only making it for 2)
Garlic Powder
Ground Cumin
Salt & Pepper
Fresh cilantro
Cook chicken in olive oil until no longer pink. Add it to a pot with all the other ingredients except the cilantro. Heat to boiling, reduce heat to medium-low and simmer covered 15-20 min. or until zuccini is tender. Stir in the cilantro, cook 3 min. longer stirring occasionally.
Super EASY, I had all the ingredients, and super good!
This next one looks DELICIOUS in the picture in my cookbook, but I haven't tried it yet. Shane isn't really a dessert kind of guy, so I have to make it when I know other people will eat it. If anyone tries it, let me know how it is!
Cherry Cream Crunch
Base and Topping
1 cup flour
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
Dash Salt
1/2 cup butter/margarine softened
1 tsp vanilla
1 cup coconut
1/2 cup quick cooking oats
1/2 cup chopped walnuts
Filling
1 can sweetened condensed milk (14 oz)
1 TBS grated lemon peel
1/4 cup lemon juice
Dash salt
2 eggs, slightly beaten
1 can cherry or blueberry pie filling
Heat oven to 425 F. In a large bowl combine flour, brown sugar, cinnamon, dash salt, butter, and vanilla until crumbly. Stir in coconut, oats, and walnuts. Press 2 1/2 cups of the crumb mixture into the bottom of an ungreased 9 x 13 inch glass dish; reserve the rest of the mixture for topping. Bake 12 min. or until light golden brown. Meanwhile, in another bowl mix all the filling ingredients except the pie filling. Spread filling evenly over partially baked base. Carefully spoon pie filling evenly over the condensed milk mixture. Sprinke the rest of the crumb topping over top. Bake 15-18 min. longer or until the top is golden brown. Cool 30 min. Refrigerate at least 2 hours before serving.
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