With squash and zuchini being so plentiful during the summer, I’m always looking for ways to use them. The variety of zucchini I used in the recipe is called Golden Dawn. It has a bright gold color with green at the tips. It’s easier to find during the summer but it’s still not as plentiful as yellow goose...
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This time of year, corn on the cob is incredibly crisp and sweet. There aren’t alot of things better than a piece of hot corn with a little butter and salt. One of the ladies at my Weight Watchers meeting mentioned this and I had to try it out. Once you cook corn this way, you’ll never go back to boiling. Who would have...
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This is an easy low maintenance side dish that can be thrown together without much fuss. I used cilantro because that’s what I had on hand but flat leaf parsley or even sage would be great too. Use long cooking rice for this, not instant. The trick to cooking perfect white rice is having the correct ratio of liquid to rice...
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This is quick side that goes great with steaks. Bacon and blue cheese blend well together and will take boring potatoes to new heights. You could also try this with steak fries or O’brien potatoes. If blue cheese is a little too strong for you, try an extra sharp cheddar or smoked gouda. 2 cups frozen shredded hash...
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Neither my husband or I grew up eating cabbage. The mushy stewed cabbage that I watched my mom make, didn’t rate high on the appeal meter for me. By the time the cabbage was stewed for an hour or two, it no longer resembled the crisp green veggie we bought at the store. A year or two ago I started experimenting with...
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We love yellow squash. It’s in season during the summer but it’s readily available all year round. This recipe would be just as good with zucchini or acorn squash. 3 large yellow squash 1 10 oz box frozen chopped spinach 1 cup ricotta cheese 1/4 cup parmigiano reggiano Good Seasons Garlic and Herb salad dressing...
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