Fun with Braids

Awhile back I did a post on a BBQ Chicken Braid. I absolutely loved it and have been wanting to try some different combinations. So when I found myself with a surplus of goat cheese I decide to make some braids.

Since the recipe for the dough makes 2 braids I thought I would try two different kinds

Chicken Spinach and Bacon Braid

Chicken Vegetable Pesto Braid

each including some of my fav. goat cheese

For the Chicken Spinach Bacon one I just cooked and shredded some chicken, then added some marinara sauce to it. Fried up some bacon and wilted some spinach. I topped it all with some goat cheese and provolone.

The best thing about these braids is you can do whatever you like, just use your imagination and your taste buds.

My family loved it, especially my husband and he is very hard to please!

Chicken Veggie Pesto Braid

Start with some cooked shredded chicken, mix with pesto. Grill up whatever veggies you like, I used mushroom, red bell pepper, and zucchini. Then top with the cheese of your choice, I of course went with goat cheese and a cheddar & monterey jack blend. ( I think it would be great with some gorgonzola)

This one I decided to use as a freezer meal, since one braid is big enough to feed my family. But I will let you know how it tastes as soon as I try it.

I am so thankful for Mel from Mels Kitchen Cafe for introducing me to this wonderful way to make a meal!

Oven Baked Chimichangas

I made this and absolutely loved it. I didn't have black beans so I substituted pinto, and I also added grated zucchini. It calls for chipotle in adobo which I loved but since it is pretty spicy I didn't add it to half of them ( for the kids) Everyone that ate this was a huge fan I even got hit up for the recipe after. Best thing is that it is a freezer meal and on the healthier side.

I got the recipe from Mels Kitchen Cafe where I get so many of my meals. I am just so mad I forgot to take a picture of the finished result. Truly these puppies are good and I am just waiting to make them again!

• Oven Baked Chimichangas
  *Note: this recipe makes use of already cooked rice and chicken so plan ahead!
• *Makes 6 chimis
• 1/4 cup canola or vegetable oil
  * shredded zucchini
• 1 onion, chopped fine
• 1 (16-ounce) can black beans, drained and rinsed-* pinto beans
  1 1/2 cups cooked brown or white rice
  2-3 cups diced, cooked chicken
  1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick)
  1 cup shredded cheddar or monterey jack cheese (or a combination of both)
  1/2 cup finely chopped fresh cilantro
  Salt and Pepper
  6 large burrito-size flour tortillas
• Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).
• Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.

Calbacitas

I got this recipe off of Becoming Betty, always in search of a great Squash recipe. Well it looks like I found a new one, which is great since you can never have to many. Everyone loved it and I can not wait to make it again.
I added some red pepper as well since I just loved red pepper and basically this is one of those great recipes that is so easy to add to or take away from.
CALBACITAS ( little squash)

Ingredients:
1-2 medium zucchini
1-2 medium yellow summer squash (or all one type)
1 medium yellow onion, diced
1 clove garlic, minced
1/2 cup chopped, peeled roasted green chile (or canned, drained and rinsed)
1 cup corn (frozen or fresh, cut off cob)
2Tbs tomato paste (or 1 15 oz. can of diced tomatoes)
chopped cilantro (optional—add at end)
1/2-1 cup shredded cheddar cheese (or jack cheese)
* diced red pepper (optional)
Directions:
Cut squash into halves lenghtwise, then cut up into half moons about 1/4 inch thick. Cook diced onion in a large skillet in some oil or butter until it is softened. Add squash and garlic and cook on medium-low heat for about 10 minutes. Add green chile and corn, season with salt and pepper. Add tomato paste or diced tomatoes and cook until most of the liquid is cooked down.and stir in. The liquid from the veggies will thin it out the tomato paste. Remove from heat and stir in ciantro. Immediately sprinkle cheese on top so it will melt. You may also place in a hot oven for 15-10 minutes to better melt the cheese. **NOTE: I add about 1/2-1 t. of sugar to balance out the acidity of the tomatoes.

Summer Veggie and Pesto Pizza

While reading my Family Fun magazine I came across this recipe for a Veggie & Pesto Tart made with pie crust. It looked so amazing I just had to make it. Also being that we were knee deep in squash I thought it a perfect time. Instead of doing a tart I made a pizza, using the whole wheat pizza dough from Fresh & Easy, which is in my opinion the best way to do pizza dough ($1.50 for a spectacular dough either white or wheat).

This Veggie & Pesto Pizza was absolutely incredible! I loved every last bite of it. I will be making this many more times and am hoping to introduce it to as many people as I can.

Summer Veggie & Pesto Pizza

8 servings

Ingredients:

1 pizza crust ( mine was a wheat one from Fresh and Easy)

2 tsp. olive oil

2 small zucchini, sliced into thin rounds

2 small yellow squash sliced into thin rounds

Kernels cut from ear of 1 sweet corn

salt and pepper

2 Tbsp. of your favorite basil pesto

2 oz. fresh goat cheese or cream cheese at room temp ( I did a combination of both)

1 large egg

5 to 10 grape or cherry tomatoes, halved

1/4 cup shredded parmesan

5 basil leaves thinly sliced

Heat oven to pizza instructions or 450. Roll out pizza dough onto pizza stone or sheet.

Heat oil in a large skillet over medium-high heat. Add zucchini, squash, corn and season with salt and pepper. Cook vegetables until the they are lightly browned, about 5 min.

Transfer to a bowl to cool, then toss with the pesto

In a small bowl, whisk together the goat cheese and or cream cheese with the egg until almost smooth. Season with salt and pepper.

Use a spatula or the back of a spoon to spread the egg and cheese mixture over the crust. Spread the cooked veggies on top then scatter on the tomatoes and parmesan cheese. Bake until crust is golden about 20 min. Let it cool slightly on a wire rack. Sprinkle it with basil before serving.

Squash Soup

If you have Squash in your garden I am sure you are drowning in it, I know I am. Probably the best recipe I have got from the Cummards is this Squash Soup recipe. I never knew what I was missing. I have since introduced it to many people, not one has given it a thumbs down. It is a hit with young and old ones alike. Even my 2yr. old Pres is a HUGE fan. So enough of that here it is:

btw it is Super simple

* If you try nothing else on my blog TRY THIS

Squash Soup

2 Medium Zucchinis diced

2 Medium Yellow Squash diced

Boil till tender and slightly opaque

Drain WELL

add 1/4 cup butter

add about 1 cup of half and half

then mash with a potato masher- but not too much

Then add salt and pepper to your liking.

Zucchini Bread

As a kid, meal time during the summer almost always had some type of "Squash/Zucchini" item. Zucchini Casserole, Zucchini and Hot Dog, and my Favorite Zucchini Bread. So now that I have my own garden I am able to make this little slice of heaven once again.

I love making these little bitty bread loaves- they are such a great little thing to give away. ( trust me anyone you bestow this gift upon will LOVE it)

If you are not already a fan of the Z-Bread, I challenge you to please give it a try, don't be scared you can hardly even taste the "Healthy" in it!

most of my fam likes them warm with butter, but I just eat it plain and it is still soooo good.

ZUCCHINI BREAD

Blend:

3 Eggs

1 C sugar

1 C brown sugar

Add:

1 C oil

1 C nuts (optional)

2 C grated zucchini

1 tsp vanilla

Mix together:

3 C flour

1 tsp. salt

2 tsp. cinnamon

1 tsp. soda

1/2 tsp. baking powder

1/4 tsp. nutmeg

Blend together and pour into greased and floured pans. ( 2 bread pans) - or ( 1 bread pan and 2 mini loaf pans)

Bake at 300 degrees for 1 hour.

The Farmer- Roasted Veggie Sandwich

Probably my most favorite restaurant of the moment is Liberty Market. It has the BEST sandwiches EVER! I have 2 favorites the first is the "The Rancher" ( which I will try and make at a different time) and "The Farmer". The sammy includes the following roasted vegetables, red pepper, portobello mushroom, zucchini, squash, & sweet potato. Now they have the recipe drawn on the walls in one of their bathrooms but I forgot to write it down, though it seems pretty self explanatory. The only thing I couldn't find is the great sesame bread they use, so I got a multi grain bread with sesame and poppy seed crust.

I started out by thinly slicing all the veggies to fit nicely on the sandwich, then I drizzled olive oil and salt and pepper to coat and arranged on a cookie sheet with tin foil and put in the oven for 20-25 min. on 400 degrees. ( i also turned halfway through)

I smeared some softened goat cheese on the bread

loaded it all up

put it in my george forman, since I don't have a panini press

and ta da. How beautiful.

I thought it was great, my kids however just ate the bread.

In conclusion, while I loved the sandwich I think I like LM's a little better. I don't know what it is, I guess it is just the restaurant curse for me. They must do something special I don't know about. :) But if you like all these veggies you will love this sandwich wether you make it for yourself or try out my fav place Liberty Market! p.s. if you go don't forget to get the Red Velvet it Rocks ( and I don't even really like red velvet)