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Friday, July 8, 2016

Summer Harvest

Ah, yes. The garden is really coming along. We have been blessed with an abundance of summer squash, cucumbers, and finally, tomatoes. There's been some green beans, hot and mild peppers, bell peppers, okra, and a few strawberries as well. There's abundant fresh basil, mint and oregano, and a bit of rosemary, thyme, and catnip! We have three cantaloupes and three watermelons, but not sure they will ever be edible. They are softball to football sized now, so not quite ready to sample.






Over the warm weather holidays, Chuck really loves to grill. He'll load up on ribs, chicken, and pork tenderloin and become "Grill Master Moe", as his brother Mike called him. So on the fourth of July we had some neighbors over to share the feast, and we've (mostly he!) enjoyed the leftovers the rest of this week.

Unfortunately the chicken came out very dry. He normally grills it with the skin on, but this time bought chicken breasts with the skin already off. I hate to waste, so came up with this simple recipe last night and it was pretty good! It looked pretty too, but I forgot to take a pic! Thought I'd share.

Leftover Chicken Italian Style

2 boneless chicken breasts (if pre-cooked, slice thin)
1 medium summer squash, halved and sliced thin
1/4 cup sweet onion
1/2 cup halved cherry tomatoes
1/4 cup sliced green and red bell pepper
1 jar Ragu (or your favorite Italian sauce)
Fresh Italian style cheese mix, shredded
Chopped fresh basil
Salt and pepper, to taste

Saute the thin sliced chicken in a bit of olive oil to moisten, along with the onions. Add in the squash and bell pepper until lightly cooked, about 5 minutes. Salt and pepper to taste. Add in sauce and simmer. Add cherry tomatoes and fresh basil, and then top with cheese. Turn off heat and allow flavors to steam together and cheese to melt.

I served this over multi-grain angel hair pasta and topped with Parmesan cheese with a side of garlic bread.

Quick and easy, even if you're cooking with fresh chicken. Enjoy!

Kel