Saleena: squash

Stuffed Zucchini Boats

I got this recipe from Kayotic Kitchen, and she knows what she's doing!

Ingredients:

1 tbsp sour cream

1/4 to 1/2 tsp salt

1/4 tsp curry powder

1/2 tomato

1 tsp thyme

3 zucchinis

1/2 onion

cheese

pepper

bacon

4-7 mushrooms, sliced

1 squash

Directions:

Preheat your oven to 400. Slice Zucchinis in half lengthwise.

Spoon out the inside, leaving about 1/2".

Cook your bacon in a skillet until crispy.

Saute the mushrooms and onion in a skillet. When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. (No longer or the curry powder will turn bitter.) When they’re done, transfer them to a big bowl.

Then add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato, the squash and crumble the bacon in as well

Lightly butter a baking dish and put the zucchini boats in.

Fill them with your veggie mixture and sprinkle with cheese.

Put them in a preheated oven, give them about 20 minutes. Sprinkle some coarsely chopped parsley on top and you’re done.

You gotta try this, especially if you have been missing out on your veggies. The cool thing is you can fill the zucchini boats with whatever you like! I served this with a simple butter garlic pasta.

<3 Saleena

Honey Roasted Peanut & Pretzel Crusted Chicken

If you are looking to cook something easy and fun, or maybe making dinner for kids, this is sure to be a hit. This chicken is so crunchy and has a great flavor. Plus, I am going to add one of my favorite recipes for honey mustard dipping sauce...it's real good.

Ingredients:

For chicken:

1/2 bag salted pretzels, any shape

1/2 cup honey-roasted peanuts, coarsely chopped

3 sprigs fresh thyme or 1 tsp dried thyme

Salt and pepper

2 eggs

2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick strips

1/4 cup extra virgin olive oil (EVOO)

Honey mustard or barbecue sauce, for drizzling

For Honey Mustard Sauce:

1/4 C Honey

1/4 C Dijon mustard

1/2 Tbsp Hot sauce

2 Tbsp Chives

For the Veggies:

1 Zucchini, sliced

1 Squash, sliced

Salt & pepper

2 Tsp Olive oil

Italian seasoning

Directions:

To make the sauce, add honey, mustard, hot sauce, and chives in a bowl and stir to combine. Place in refrigerator until ready to serve.

Place the pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add the thyme, season with salt and pepper and mix to combine.

Pre-heat a large skillet with EVOO, enough to go a quarter-inch up the sides of the skillet, over medium-high heat. While your oil is heating up for your chicken, add oil to a small skillet and once it is hot add your veggies. Season with salt, pepper, and Italian seasoning. Cook until tender.

Crack and beat the eggs in a second shallow dish with a splash of water.

Coat the chicken in the ground pretzels and peanuts, then the eggs, then the pretzels again. (Double dippin' :])

Add the coated chicken pieces to the hot EVOO. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until the cutlets' juices run clear and the breading is evenly browned.