One-Pan Summer Pasta

Another one-pot pasta dish that seems like it shouldn’t work, but magically, it does! This creamy, meatless dish is so easy and quick to make, yet so good. It’s hearty, filling and budget friendly, too . . . and a good way to incorporate summer vegetables into your meal. Change the veggies or add to as desired. 

One-Pan Summer Pasta   4 servings

8 ounces linguine

1 (15 ounce) can chickpeas/garbanzo beans (drain and save liquid)

1 bunch basil leaves

2 medium zucchini sliced into quarters

1 pint grape tomatoes sliced in half or quartered, depending on size 

4 mini yellow or orange pepper, diced

1 medium red onion, diced (could use yellow or white

2 cloves of garlic, minced

2 tbsp olive oil

Juice from 1/2 a lemon

1/2 teaspoon kosher salt

1/2 teaspoon coarse ground pepper

1/2 teaspoon Italian seasoning

4 cups veggie or chicken broth/stock — I used the drained liquid (aquafaba) from the chick peas as part of this starch liquid adds to the overall creamy texture of the dish

Parmesan and fresh basil for garnish if desired.

1. Add all ingredients to a straight-sided skillet and bring to a boil.
2. Cook for 8-10 minutes on medium heat, stirring occasionally with tongs, until the liquid is nearly evaporated, creating a sauce. 
3. 
   
   
   
   

Bursting with Flavor Tomatoes with honey from Labertew Apiaries

Olive oil, balsamic vinegar and honey from Labertew Apiaries takes these tomatoes over the top with layers of flavor! Labertew Apiaries was featured in the latest issue of KANSAS! magazine. (2022, vol. 78, issue 5). An article about the  Fly Boy Brewery & Eats includes a recipe that uses their honey + there is a one page article about the apiary in Sylvan Grove, owned and operated by Stan and Sandy Labertew and their family. 

Bursting with Flavor Tomatoes 

About 1 pint grape or cherry tomatoes

About 1 tablespoon olive oil + extra for drizzling

1 to 2 tablespoons balsamic vinegar + extra for drizzling 

About1 teaspoon honey 

2 to 3 cloves garlic, halved 

Fresh basil leaves, chopped, plus more for garnish 

1. Preheat the oven to 425°F. B
2. Line a small rimmed baking sheet with heavy-duty aluminum foil and coat with nonstick cooking spray. 
3. Toss the grape tomatoes in olive oil, vinegar and honey. 
4. Arrange in a single layer on foil. Bake the tomatoes until they burst, about 6 minutes.
5. Serve warm, at room temperature or chilled. Garnish with fresh basil. 
   
   
   
   
   
   

   

   The Labertew family — Ben, Angie, Sandy, Stan in their  shop in Sylvan Grove.
   

   Honey fans can follow the progression of bee keeping on Facebook: Labertew Apiaries/Labertew Honey 

7-Layer Iceberg & Pea Salad

In need of a salad for a holiday luncheon, I ran across this one on Pinterest. Haven’t made this (what is now termed a classic) dish in years. It's always a hit . . . and has the colors of Christmas and looks so pretty, especially in a trifle dish.

7-Layer Iceberg & Pea Salad

1/2 to 1 head iceberg lettuce, no core

10 oz grape tomatoes, sliced

10 oz frozen green peas, defrosted (NOT cooked)

6 green onions, sliced

8 oz cheddar cheese, grated

6 slices cut bacon, rough chopped

Dressing

1 cup mayonnaise

1/2 cup sour cream

1 teaspoons apple cider vinegar

1 teaspoon granulated sugar

1 1/2 teaspoons creole seasoning 

1. Get frozen peas out of freezer and allow to defrost while preparing bacon and salad dressing.

2. Cook bacon in a skillet stovetop or in the oven. Drain on a paper towel. Rough chop and set aside.

3. In a medium bowl, whisk together ingredients for salad dressing and set aside.

   
4. In a glass bowl or 9×13 dish, layer: lettuce, tomatoes, defrosted green peas, green onions & grated cheddar. Top layers with dressing. Spread to evenly cover top of the salad. Top with chopped bacon. Garnish with extra shredded cheese.
   

Recipe without photos . . .

7-Layer Iceberg & Pea Salad

1/2 to 1 head iceberg lettuce, no core

10 oz grape tomatoes, sliced

10 oz frozen green peas, defrosted (NOT cooked)

6 green onions, sliced

8 oz cheddar cheese, grated

6 slices cut bacon, rough chopped

Dressing

1 cup mayonnaise

1/2 cup sour cream

1 teaspoons apple cider vinegar

1 teaspoon granulated sugar

1 1/2 teaspoons creole seasoning 

1. Get frozen peas out of freezer and allow to defrost while preparing bacon and salad dressing.

2. Cook bacon in a skillet stovetop or in the oven. Drain on a paper towel. Rough chop and set aside.

3. In a medium bowl, whisk together ingredients for salad dressing and set aside.

4. In a glass bowl or 9×13 dish, layer: lettuce, tomatoes, defrosted green peas, green onions & grated cheddar. Top layers with dressing. Spread to evenly cover top of the salad. Top with chopped bacon. Garnish with extra peas or shredded cheese if desired. 

Caprese Chicken Pasta

Flavors of summertime Caprese salad combine with pasta and caramelized chicken to create a light, refreshing meal in one that is full of garden goodness. Marinating is done ahead of time. While the chicken is in the skillet, the veggies roast in the oven and the pasta cooks — all in just about a 12 to 15 minute time space. Then just assemble and enjoy!  

Caprese Chicken Pasta  4 servings (I actually cut ingredients in half and made it just for 2)

4 chicken tenders

Olive oil for cooking chicken and roasting vegetables

 

Chicken Marinade

3 tablespoons olive oil 

2 tablespoons balsamic vinegar  

1 heaping tablespoon Dijon mustard 

1 1/2 teaspoons lemon juice

1 teaspoon brown sugar

1/2 teaspoons EACH: Italian seasoning garlic powder, onion powder

1/4 teaspoon salt  

Pinch pepper 

Roasted Veggies

About 6 ounces of grape or cherry tomatoes

1/2 small to medium zucchini, halved and chunked

2-3 garlic cloves, minced

2 tablespoons reserved chicken marinade 

1/2 teaspoon salt

1/4 teaspoon pepper

 

Pasta

1/2 pound linguine or thin spaghetti

1/4 to 1/2 cup reserved pasta water

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

1/8 cup loosely packed fresh parsley, chopped

1/8 cup loosely packed fresh basil, chopped + extra leaves for garnishing if desired

1/4 to 1/2 cup freshly grated Parmesan cheese, more or less

1/4 to 1/2 cup fresh mozzarella cut into chunks or use mozzarella pearls

1. Chicken Marinade: Whisk together all of the ingredients in a medium bowl. Remove 2 tablespoons and reserve to marinate vegetables.
2. Add remaining marinade to a sealable plastic bag along with chicken. Marinate 2 to 8 hours.
3. Marinate Vegetable: Add tomatoes, zucchini, garlic, salt, pepper and reserved marinade to a sealable plastic bag. , Marinate 2 to 8 hours.
   
4. Cooking Chicken: When ready to cook, let chicken sit at room temperature for 15 to 30 minutes. Drizzle a little oil in the bottom of a skillet and heat over medium high heat. Once very hot, add chicken and cook, undisturbed for 3 to 5 minutes, or until nicely browned and caramelized on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5 to 7 more minutes (depending on thickness of chicken) until chicken is cooked through to an internal temperature of 165°F. Remove to a cutting board and let rest 5 minutes before slicing.
   
5. Roasting Vegetables: Meanwhile, preheat oven to 400°F. Drizzle olive oil on roasting pans, add vegetables and marinade and spread out into a single layer.Roast for 12 to 15 minutes.
6. Pasta: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1/4-1/2 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
7. Assemble: Add roasted vegetables and all of the oil/juices/seasonings from the baking sheet to the pasta, along with 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, fresh parsley, and fresh basil. Add reserved pasta water (a little at a time,) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper as needed. Garnish with fresh basil if desired.
   

Recipe without photos . . . Caprese Chicken Pasta  4 servings (I actually cut ingredients in half and made it just for 2)

4 chicken tenders

Olive oil for cooking chicken and roasting vegetables

 

Chicken Marinade

3tablespoons olive oil 

2 tablespoons balsamic vinegar  

1 heaping tablespoon Dijon mustard 

1 1/2 teaspoons lemon juice

1 teaspoon brown sugar

1/2 teaspoons EACH: Italian seasoning garlic powder, onion powder

1/4 teaspoon salt  

Pinch pepper 

 

Roasted Veggies

About 6 ounces of grape or cherry tomatoes

1/2 small to medium zucchini, halved and chunked

2-3 garlic cloves, minced

2 tablespoons reserved chicken marinade 

1/2 teaspoon salt

1/4 teaspoon pepper

 

Pasta

1/2 pound linguine or thin spaghetti

1/4 to 1/2 cup reserved pasta water

1 tablespoon lemon juice

1 tablespoon balsamic vinegar

1/8 cup loosely packed fresh parsley, chopped

1/8 cup loosely packed fresh basil, chopped + extra leaves for garnishing if desired

1/4 to 1/2 cup freshly grated Parmesan cheese, more or less

1/4 to 1/2 cup fresh mozzarella cut into chunks or use mozzarella pearls

1. Chicken Marinade: Whisk together all of the ingredients in a medium bowl. Remove 2 tablespoons and reserve to marinate vegetables.
2. Add remaining marinade to a sealable plastic bag along with chicken. Marinate 2 to 8 hours.
3. Marinate Vegetable: Add tomatoes, zucchini, garlic, salt, pepper and reserved marinade to a sealable plastic bag. , Marinate 2 to 8 hours.
4. Cooking Chicken: When ready to cook, let chicken sit at room temperature for 15 to 30 minutes. Drizzle a little oil in the bottom of a skillet and heat over medium high heat. Once very hot, add chicken and cook, undisturbed for 3 to 5 minutes, or until nicely browned and caramelized on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5 to 7 more minutes (depending on thickness of chicken) until chicken is cooked through to an internal temperature of 165°F. Remove to a cutting board and let rest 5 minutes before slicing.
5. Roasting Vegetables: Meanwhile, preheat oven to 400°F. Drizzle olive oil on roasting pans, add vegetables and marinade and spread out into a single layer.Roast for 12 to 15 minutes.
6. Pasta: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1/4-1/2 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
7. Assemble: Add roasted vegetables and all of the oil/juices/seasonings from the baking sheet to the pasta, along with 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, fresh parsley, and fresh basil. Add reserved pasta water (a little at a time,) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper as needed. Garnish with fresh basil if desired.

Roasted Cherry Tomatoes

Roasted Cherry Tomatoes are bursting with flavor and a great way to use an excess of the little tomatoes. We add them to salads, pasta, even pizza. 

I also turned them into an appetizer by spooning them over softened cream cheese.

A guide to Roasting Cherry Tomatoes

Cherry Tomatoes 

Minced garlic (I minced one large clove of garlic for a quarter sheet pan of tomatoes)

Minced fresh herbs (I've used both thyme and rosemary; about 1 tablespoon per quarter sheetpan of tomatoes)

Tomatoes ready to go into oven

Olive oil 

Kosher salt & coarse-ground pepper

1. Preheat oven to 375°
2. Arrange tomatoes on a a baking sheet in a single layer.
   
3. Sprinkle minced garlic and herbs over tomatoes; drizzle with olive oil and season with salt and pepper.
4. Bake in preheated oven for 35 to 45 minutes or until most of juices have been absorbed and tomatoes have begun to caramelize. 
   

Judy’s Picnic Pasta Salad

This was one of Judy Potter McMullen’s contributions to the July 2021 picnic in KC. It’s full of garden produce + a couple of types of cheese, and is topped with a light and flavorful dressing. This is one of those salads that gets better over time . . . so make ahead and allow the flavors to meld! A great side dish or add pepperoni or other sausage, ham etc. for a main dish salad. 

Judy’s Picnic Pasta Salad    Serves 10+

Pasta Salad

1 lb. dried pasta like rotini, fusilli, penne, or farfalle (bow tie)

1 cup sliced bell pepper (1 medium)

1 cup thinly sliced zucchini (1/2 medium)

1 cup halved cherry tomatoes

1/3 cup thinly sliced scallions/green onions (5 to 6)

1/4 cup sliced pepperoncini or banana peppers, optional

1 cup (4 ounces) halved mixed olives

1 cup (2 ounces) grated parmesan cheese or hard cheese

1 cup (6 ounces) fresh mozzarella balls, chopped

1/3 cup fresh parsley or basil, optional

Dressing

1/3 cup red wine vinegar, white wine vinegar or champagne vinegar

1/2 teaspoon fine sea salt, plus more to taste

1/2 teaspoon fresh ground black pepper

1/2 teaspoon dried oregano

2 to 3 tablespoons juice from pepperoncini jar, optional

1/2 cup extra-virgin olive oil

1. Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
2. While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
3. Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). 
4. Taste for seasoning and adjust with salt and pepper as needed. 
5. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

 Judy found the recipe at inspiredtaste.net

Black Bean Fiesta in a Jar with Lime Cilantro Dressing

Recipes for Mason Jar salads are typically made in quart jars; one of those jars is more than enough for the two in our household so I’ve downsized this tasty salad mix for pint jars. Even then, the amounts are variable and can be adjusted as can the choice of ingredients.     

Salad jars are a nice picnic option for us. I make them the night before and we can grab-and-go the next day. 

The spicy dressing and addition of cilantro really boost the flavor of this salad! 

Salads in a Jar are a great way to add fiber, veggies & even some fun to daily meals.

 

Black Bean Fiesta in a Jar with Lime Cilantro Dressing      Fills 2 pint jars

Lime Cilantro Dressing—recipe follows 

About 2 to 3 tablespoons onion – yellow, white or red onion, chopped

About 1/3 cup shredded carrots

About 1/3 cup shredded purple or green cabbage

About 1/2 cup cooked quinoa (I flavored with a spicy Mexican blend while cooking)

1/2 to 3/4 cup cooked black beans, drained & rinsed 

About 1/2 cup corn kernels (fresh or frozen that has been thawed)

About 1/4 cup cherry or grape tomatoes, halved

About 2 to 3 tablespoons cilantro leaves, torn or whole

2 to 3 oz. of baby spinach or other greens

1. Prepare dressing using recipe that follows.
2. To build the mason jar salads: Grab two wide-mouth ping size mason jars and add about 2 tablespoons+ dressing to the bottom of each.  Adding the dressing to the bottom of the jar allows the sturdy vegetables to marinate in the mixture and help keep less sturdy greens from becoming soggy
3. Add in onion, carrots and cabbage. 
4. Add remaining ingredients in layers in whichever order you prefer: quinoa, black beans corn, tomatoes, cilantro leaves Top with with spinach. 
5. Refrigerate jars overnight if desired. Place in chilled cooler if taking on a picnic. 
6. To serve:  Pour jar onto a large plate or bowl, allowing dressing to mix with the remaining ingredients.

Lime Cilantro Dressing                  









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1/4 cup lime juice

2 tablespoons maple syrup

1 tablespoon cilantro

1 clove garlic

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 cup+ vegetable oil (olive oil is tasty but solidifies when refrigerated so I used canola)

 

Make dressing by placing all ingredients expect oil into blender or food processor; blend until smooth and then drizzle in oil while blender/processor is on low, adding enough to achieve desired dressing consistency.

Marinated Cherry Tomato Salad

The last of our garden tomatoes went into this simple marinated salad. (We picked green cheery tomatoes before the first freeze, layer them out in single layers in a cardboard box and covered them with newspapers. They kept in the basement in a cool place and we checked them periodically.) We served them as a side dish but they could be poured over lettuce, too. 

Marinated Cherry Tomato Salad

1 pint cherry or grape tomatoes

1/4 onion, thinly sliced

1 1/2  tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 tablespoons minced fresh parsley

1 heaping tablespoon jarred pesto

1/4 teaspoon granulated sugar

1 clove garlic, pressed

Kosher salt & coarsely ground black pepper

1. Halve the tomatoes and add them to a large zipper bag with the sliced onion. 
   
2. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. 
   
3. Seal the bag, getting all the air out. Place into the fridge for a few hours. 

Recipe without photos . . .

Marinated Cherry Tomato Salad

1 pint cherry or grape tomatoes

1/4 onion, thinly sliced

1 1/2  tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 tablespoons minced fresh parsley

1 heaping tablespoon jarred pesto

1/4 teaspoon granulated sugar

1 clove garlic, pressed

Kosher salt & coarsely ground black pepper

1. Halve the tomatoes and add them to a large zipper bag with the sliced onion. 
2. Add the olive oil, balsamic, parsley, pesto, sugar, garlic and sprinkle with salt and pepper. 
3. Seal the bag, getting all the air out. Place into the fridge for a few hours. 

Roasted Cherry Tomatoes with garlic & rosemary

A tasty way to use a batch of the cherry tomatoes from our garden. 

Roasted Cherry Tomatoes with garlic & rosemary

About 10 ounces cherry tomatoes, halved or leave small ones whole

3 garlic cloves, minced

1 or 2 sprigs fresh rosemary

1 to 2 tablespoons olive oil

1/2 to 1 teaspoon kosher salt

1 teaspoons fresh cracked black pepper

1 teaspoons fresh cracked black pepper

1. Preheat oven to 375°F.
2. Arrange tomatoes, garlic and rosemary on baking sheet. Drizzle with olive oil, stir and spread out  tomatoes in an even layer on tray. Season with salt and pepper. 
   
3. Bake for about 20 minutes or until tomatoes are soft and start to caramelize.

Recipe without photos . . . Roasted Cherry Tomatoes with garlic & rosemary

About 10 ounces cherry tomatoes, halved or leave small ones whole

3 garlic cloves, minced

1 or 2 sprigs fresh rosemary

1 to 2 tablespoons olive oil

1/2 to 1 teaspoon kosher salt

1 teaspoons fresh cracked black pepper

1. Preheat oven to 375°F.
2. Arrange tomatoes, garlic and rosemary on baking sheet. Drizzle with olive oil, stir and spread out  tomatoes in an even layer on tray. Season with salt and pepper. 
3. Bake for about 20 minutes or until tomatoes are soft and start to caramelize.

Warm Israeli (Pearl) Couscous as a side dish

It’s a pasta dish of a different sort! Yes, Israeli (pearl) couscous is actually pasta formed into small pearl shapes. It’s larger than regular couscous but both are made of semolina flour (or whole-wheat flour, depending on the brand), The flour-water dough that is the basis for Israeli couscous is machine-extruded to form tiny beads or pearls, which are then toasted dry in oven. And, pearl couscous is cooked like most pastas—in boiling water for about 10 minutes or so.

Since Israeli couscous was included in our pasta inventory, now seems like a perfect time to try out a new side dish recipe . . . 

Warm Israeli (Pearl) Couscous 

About 2 to 3 tablespoons extra virgin olive oil

1/2 onion, diced

1 cup Israeli (pearl) couscous

2 garlic cloves, minced or puréed

1 1/2 to 2 cups broth or water (add salt if using water)

1/2 to 3/4 cup Parmesan + extra for garnishing

Cherry or grape tomatoes, halved

1 sprig chopped parsley or slivered basil leaves

Salt and pepper to taste

1. Heat a large saucepan over medium to medium-high heat, add olive oil and when heated, add onion. Sauté onion until it becomes transulent, then add couscous and garlic; stirring often, until it colors very lightly and smells aromatic and toasty. 
   
2. Immediately add broth and cook 10 minutes, until most of liquid is absorbed and couscous is tender but not mushy. Add Parmesan cheese and stir.

   

   Couscous after most of broth has been absorbed.

3. Remove from heat and add cherry tomatoes.
4. Garnish with extra Parmesan cheese and parsley or basil.
   

Other add-in suggestions: Asparagus, radishes, fresh greens, olives, mushrooms . . . 

Recipe without photos . . .

Warm Israeli (Pearl) Couscous 

About 2 to 3 tablespoons extra virgin olive oil

1/2 onion, diced

1 cup Israeli (pearl) couscous

2 garlic cloves, minced or puréed

1 1/2 to 2 cups broth or water (add salt if using water)

1/2 to 3/4 cup Parmesan + extra for garnishing

Cherry or grape tomatoes, halved

1 sprig chopped parsley or slivered basil leaves

Salt and pepper to taste

1. Heat a large saucepan over medium to medium-high heat, add olive oil and when heated, add onion. Sauté onion until it becomes transulent, then add couscous and garlic; stirring often, until it colors very lightly and smells aromatic and toasty. 
2. Immediately add broth and cook 10 minutes, until most of liquid is absorbed and couscous is tender but not mushy. Add Parmesan cheese and stir.
3. Remove from heat and add cherry tomatoes.
4. Garnish with extra Parmesan cheese and parsley or basil 

Other add-in suggestions: Asparagus, radishes, fresh greens, olives, mushrooms . . . 

Kentucky Hot Brown Sandwiches - a Kansas version

I was introduced to Hot Brown Sandwiches during our last trip to Kentucky when we met Colonel Bob and Cora Jane Spiller for lunch at a downtown restaurant in Bowling Green. 

We enjoyed a leisurely lunch with lots of conversation including the story about the origin of the sandwich.

This is my “loose” interpretation of that turkey, bacon and cheese sandwich bathed in a cheesy sauce . . . using what I have on hand, my Kansas version. There are many variations of the “original” recipe; the types of cheese used in the sauce varies from regular to white Cheddar to all Parmesan. The “original: recipe that I found at allrecipe.com includes specific amounts; my version is more of a general guideline. The original calls for roasted turkey; I used thin slices of Barry’s roasted turkey breast. It allows two slices of toast and two pieces of bacon per person, we used only one of each per serving. I omitted the egg and heavy cream that the original added to the white sauce and just used a basic sauce with cheese. Also used cherry tomatoes in place of the traditional slice. It was a delicious rendition of the lovely time we shared with the Spillers back in June of 2013.

Kentucky Hot Brown Sandwich 

1 slice of bread per person, toasted and cut in 2 triangles

Thinly sliced smoked turkey or roasted turkey

Cherry tomatoes, cut in half or 1 tomato slice per sandwich

Cheese sauce (basic white sauce with Cheddar cheese added)

Parmesan cheese – enough to add a little to the cheese sauce & to sprinkle over the top of the sandwich

1 slice of crisp bacon per sandwich 

Parsley or chives for garnish if desired

1. Preheat the oven's broiler. 
2. For each hot brown, place toast triangles in the bottom of an individual sized casserole dish. 
3. Cover with a liberal amount of roasted turkey and cherry tomato halves.
   
4. Spoon sauce over the top of each one and sprinkle Parmesan cheese. 
   
5. Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. 
6. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. 
7. Garnish with parsley or chives if desired and serve immediately with a fork!

STORY OF THE SANDWICH: The Kentucky Hot Brown  was originally created in 1926 at the Brown Hotel in Louisville, Kentucky. Chef Fred K. Schmidt came up with the sandwich to feed late-night revelers at the hotel, which was a hotspot for live music and dancing in the 1920s. When the musicians took a break at midnight, the crowds would flock to the restaurant for sustenance to keep them going for the rest of the night.

Recipe without photos . . .

Kentucky Hot Brown Sandwich 

1 slice of bread per person, toasted and cut in 2 triangles

Thinly sliced smoked turkey or roasted turkey

Cherry tomatoes, cut in half or 1 tomato slice per sandwich

Cheese sauce (basic white sauce with Cheddar cheese added)

Parmesan cheese – enough to add a little to the cheese sauce & to sprinkle over the top of the sandwich

1 slice of crisp bacon per sandwich 

Parsley or chives for garnish if desired

1. Preheat the oven's broiler. 
2. For each hot brown, place triangle toast in the bottom of an individual sized casserole dish. 
3. Cover with a liberal amount of roasted turkey and cherry tomato halves.
4. Spoon sauce over the top of each one and sprinkle Parmesan cheese. 
5. Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. 
6. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. 
7. Garnish with parsley or chives if desired and serve immediately with a fork!

Edible Bugs!

A platter for edible bugs!

Our Parents as Teachers staff were busy today assembling edible bugs for an evening picnic. We had a blast making them and let the creative juices flow. They were a "BUG" hit!

EDIBLE BUGS!
Here's what we used:
Celery
Strawberries slices
Blueberries
Green grapes
Grape tomatoes
Cucumber slices
Apple slice brushed with lemon juice
Rasins
Mini chocolate chips
Chex Mix
Chives
Mint for garnish
Spreadable cream cheese (in a tub)
Peanut butter

Here's what to do:

1. Cut celery into sections and use a knife to trim the underside so it will set flat.
2. Fill with cream cheese or peanut butter.
   
3. Add fruit, veggies or whatever you want to create the bug of your choice. Cut pieces of chives for antennae. 
4. Add some cream cheese to a baggie, trim end and pipe a dot in eye area; add a mini chocolate chip.
5. Place bugs on tray and add mint or excess fruit to fill in empty spaces.
6. Be creative and have FUN! 

   

   Grape tomato head, mini chocolate chip eyes, chive antennae, cucumber slice body. 

   

   Blueberry bug eyes, chive antennae, strawberry slice wings, blueberry body.

   
   

   

   Blueberry head with chocolate chip eyes, chive antennae, strawberry body.

   

   Blueberry bug eyes with Chex Mix antennae and body parts. 

Instructions without photos . . .
EDIBLE BUGS!
Here's what we used:
Celery
Strawberries slices
Blueberries
Green grapes
Grape tomatoes
Cucumber slices
Apple slice brushed with lemon juice
Rasins
Mini chocolate chips
Chex Mix
Chives
Mint for garnish
Spreadable cream cheese (in a tub)
Peanut butter

Here's what to do:

1. Cut celery into sections and use a knife to trim the underside so it will set flat.
2. Fill with cream cheese or peanut butter.
3. Add fruit, veggies or whatever you want to create the bug of your choice. Cut pieces of chives for antennae. 
4. Add some cream cheese to a baggie, trim end and pipe a dot in eye area; add a mini chocolate chip.
5. Place bugs on tray and add mint or excess fruit to fill in empty spaces.
6. Be creative and have FUN!