Tex Mex Chicken & Zucchini Skillet

A skillet meal loaded with garden veggies. A tasty meal-in-one that is a quick fix! 

Tex Mex Chicken & Zucchini Skillet     4 servings 

1 to 2 tablespoon olive oil 

1/2 medium onion, diced 

1 medium bell pepper, diced

2 garlic cloves minced

About 3/4 cup corn frozen or fresh (I used corn cut from the cob)

About 3/4 cup garden tomatoes, peeled & cut into chunks

About 1 to 1 1/2 cups cooked chicken, chopped or shredded

1 teaspoons taco seasoning, homemade or commercial or homemade taco seasoning

1 1/2 teaspoons cumin 

1 teaspoon kosher salt

Ground black pepper to taste

1 medium zucchini, seeded & cut into chunks

1 cup Cheddar or Pepper Jack cheese, shredded (or use a combo) 

1. Heat olive oil in  medium cast iron (or other heavy) skillet on low to medium heat with the.
2. Add onion, and bell pepper; sauté for 3 minutes, stirring occasionally; add garlic after about 2 minutes. 
3. Add corn, beans, tomatoes, cooked chicken, taco seasoning, cumin, salt & pepper. Stir, cover and cook on low-medium for 10 minutes; add zucchini after about 5 minutes (add now to avoid overcooking). 
   

   
   
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. 

   



Recipe without photos . . . Tex Mex Chicken & Zucchini Skillet     4 servings 

1 to 2 tablespoon olive oil 

1/2 medium onion, diced 

1 medium bell pepper, diced

2 garlic cloves minced

About 3/4 cup corn frozen or fresh (I used corn cut from the cob)

About 3/4 cup garden tomatoes, peeled & cut into chunks

About 1 to 1 1/2 cups cooked chicken, chopped or shredded

1 teaspoons taco seasoning, homemade or commercial or homemade taco seasoning

1 1/2 teaspoons cumin 

1 teaspoon kosher salt

Ground black pepper to taste

1 medium zucchini, seeded & cut into chunks

1 cup Cheddar or Pepper Jack cheese, shredded (or use a combo) 

1. Heat olive oil in  medium cast iron (or other heavy) skillet on low to medium heat with the.
2. Add onion, and bell pepper; sauté for 3 minutes, stirring occasionally; add garlic after about 2 minutes. 
3. Add corn, beans, tomatoes, cooked chicken, taco seasoning, cumin, salt & pepper. Stir, cover and cook on low-medium for 10 minutes; add zucchini after about 5 minutes (add now to avoid overcooking). 
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted.
















Meadow Tea (Amish Mint Tea) — refreshing and nutritious, too

In an Amish novel I was recently reading, I noticed several references to Meadow Tea. Since I had no idea what it was, I did some investigating and then, of course, I had to give it a try.  Barry and I both agree that this sweetened mint tea with lemon is refreshing. I used honey as a natural sweetener in the second batch and it was a nice substitution for the granulated sugar . Additional investigation of mint reveals that it aids digestion, soothes the stomach, and freshens breath. It’s also naturally rich in nutrients like potassium, calcium, vitamin C, and more. 

Above: A refreshing glass of Meadow/Mint Tea.
Below: Mint leaves steeping in hot water. 

Amish Meadow Tea (Amish Mint Tea)

2 quarts water (8 cups)

1 cup packed with spearmint leaves (but I’m also going to try it with chocolate and pineapple mint) + a few extra for garnish 

1/2 cup granulated sugar or 1/4 cup honey if you prefer a natural sweetener

1 tablespoon lemon juice + lemon slices for garnish 

1. Wash and rinse off mint to remove any dirt or pests. Blot dry with a towel or spin in a salad spinner. 
2. Fill a large pot with 2 quarts of water and bring it to a boil over high heat on your stovetop, or heat water in an electric kettle
3. Add in one cup of packed mint leaves, place a tight-fitting lid over top, and remove the pot from the heat; if using electric kettle—place mint leaves in a heat safe container and pour hot water over mint. If using honey as the sweetener, add it now to insure it will dissolve. 
4. Let this mix steep for around 2 ½ hours or more, until the water turns a mint green color.
5. After it’s done, strain and discard the mint as you transfer the tea into a container of your choice.
6. If using granulated sugar, add it now and stir until it’s completely dissolved. Add lemon juice and stir. 
7. Refrigerate the tea until it’s completely chilled.
8. To serve cold: Fill a glass with ice, add the tea and garnish with lemon slice(s) and fresh mint leaves. Note: Meadow/Mint Tea can also be served hot.

Chicken Fajitas with Zoodles - light, healthy, and oh-so-tasty summertime meal

Zucchini “noodles” become the basis for a  light, healthy and oh-so-tasty summertime chicken fajita meal. Quick-to-make too. 

Chicken Fajitas with Zoodles    2 servings 

2 medium zucchini, seeded & spiralized on medium to heavy-duty setting setting

Approximately 3 tablespoons olive oil divided

1 medium onion, cut into strips (I used a combo of yellow & red)

1 1/2 to 2 bell peppers cut into strips (I used a combo of green and yellow)

2 chicken tenders cut in half lengthwise

1 heaping+ tablespoon taco seasoning (homemade or commercial)

Salt & pepper to taste

1 tablespoon fresh cilantro chopped 

CCG (Santa Fe seasoning blend of chili, cumin & garlic) or additional taco seasoning

1. Spiralize zucchini on medium to heavy-duty setting; set aside on a paper towel.
   
2. Add the chicken to a large re-sealable bag along with about 2 tablespoons of oil, the taco seasoning, and salt & pepper to taste. Let marinate for at least 30 minutes.
3. Add about 1 tablespoon oil to a cast iron skillet or grill pan set on medium-high heat. Let the pan get very hot and then cook onion and peppers for 7 to 10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
   
4. Add the chicken to the skillet on medium-high heat. (I actually added it during the last 3 to 4 minutes as the vegetables cooked; I just pushed them to the side.) Cook the first side for 5 minutes—in order to get the best cartelization, don’t move the chicken; turn and cook the a second side for 3 to 5 minutes, or until it's cooked through but not overcooked. (Add additional oil if needed.) Remove chicken and add to onion/pepper mixture, allowing it to set a few minutes before slicing it into strips. 
   
5. Turn down the heat, add a tiny bit more oil if needed and add zucchini noodles to pass and toss or move around with tongs to heat and soften only slightly. Season with more salt and pepper, and a sprinkling of CCG Santa Fe seasoning blend. 
6. To serve: Slice chicken into strips. Arrange zoodles on serving plate, top with peppers and onions + fresh cilantro and then arrange sliced chicken over the top. 

Recipe without photos . . . Chicken Fajitas with Noodles  2 servings 

2 medium zucchini, seeded & spiralized on medium to heavy-duty setting setting

Approximately 3 tablespoons olive oil divided

1 medium onion, cut into strips (I used a combo of yellow & red)

1 1/2 to 2 bell peppers cut into strips (I used a combo of green and yellow)

2 chicken tenders cut in half lengthwise

1 heaping+ tablespoon taco seasoning (homemade or commercial)

Salt & pepper to taste

1 tablespoon fresh cilantro chopped 

CCG (Santa Fe seasoning blend of chili, cumin & garlic) or additional taco seasoning

1. Spiralize zucchini on medium to heavy-duty setting; set aside on a paper towel.
2. Add the chicken to a large re-sealable bag along with about 2 tablespoons of oil, the taco seasoning, and salt & pepper to taste. Let marinate for at least 30 minutes.
3. Add about 1 tablespoon oil to a cast iron skillet or grill pan set on medium-high heat. Let the pan get very hot and then cook onion and peppers for 7 to 10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
4. Add the chicken to the skillet on medium-high heat. (I actually added it during the last 3 to 4 minutes as the vegetables cooked; I just pushed them to the side.) Cook the first side for 5 minutes—in order to get the best cartelization, don’t move the chicken; turn and cook the a second side for 3 to 5 minutes, or until it's cooked through but not overcooked. (Add additional oil if needed.) Remove chicken and add to onion/pepper mixture, allowing it to set a few minutes before slicing it into strips. 
5. Turn down the heat, add a tiny bit more oil if needed and add zucchini noodles to pass and toss or move around with tongs to heat and soften only slightly. Season with more salt and pepper, and a sprinkling of CCG Santa Fe seasoning blend. 
6. To serve: Slice chicken into strips. Arrange zoodles on serving plate, top with peppers and onions + fresh cilantro and then arrange sliced chicken over the top. 

Summertime Surprise Sugar Cream Pie (Zucchini Pie)

Zucchini what? Barry was braced for the worst when I told him we were having Zucchini Pie for dessert. He loves zucchini bread and other sweet treats as well as savory recipes that include the garden vegetable but . . .  However, after just one bite, he was a fan. Truthfully, it tasted just like a classic sugar cream pie with it's characteristic firm but creamy filling and sweet taste. I found several versions on the internet, all containing the exact ingredients except some called for 2 cups of zucchini. I wonder who was brave enough to originally create this recipe? Last question: Since itcontains a vegetable, could we call this a healthy pie?

 A slice of Zucchini Pie with blueberries, sliced strawberries
and a dollop of  whipped cream. 

Summertime Surprise Sugar Cream Pie (Zucchini Pie)      Make one 9-inch pie

1 cup zucchini peeled, seeded & pureed (squeeze out excess moisture if pureed zucchini seems wet)

1 egg

1 cup evaporated milk

1 cup granulated sugar

1/2 cup all-purpose flour

2 tablespoons butter, melted

1 teaspoon vanilla

1 9-inch pie crust unbaked (I used a no-roll oil pie crust)

Ground cinnamon 

Ground nutmeg

1. Preheat the oven to 450°.
2. Mix all ingredients in a blender or food processor. 

   
3. Pour into an unbaked pie shell. 

   
4. Sprinkle liberally with cinnamon and lightly with nutmeg.

5. Bake for 10 minutes and then reduce heat to 350° and bake for another 30 minutes or until a knife inserted in the center comes out clean. 

   
   
   

Recipe without photos . . . Summertime Surprise Sugar Cream Pie (Zucchini Pie)      Make one 9-inch pie

1 cup zucchini peeled, seeded & pureed (squeeze out excess moisture if pureed zucchini seems wet)

1 egg

1 cup evaporated milk

1 cup granulated sugar

1/2 cup all-purpose flour

2 tablespoons butter, melted

1 teaspoon vanilla

1 9-inch pie crust unbaked (I used a no-roll oil pie crust)

Ground cinnamon 

Ground nutmeg

1. Preheat the oven to 450°.
2. Mix all ingredients in a blender or food processor. 

3. Pour into an unbaked pie shell. 

4. Sprinkle liberally with cinnamon and lightly with nutmeg.

5. Bake for 10 minutes and then reduce heat to 350° and bake for another 30 minutes or until a knife inserted in the center comes out clean. 


 

Zucchini Chocolate Chip Pecan Bars

 It’s zucchini season again and when I found this bar cookie recipe at King Arthur Baking, I had to give it a try! 

Zucchini Chocolate Chip Pecan Bars     Makes one 9" x 13" pan 1/3 cup (66g) vegetable oil
1 large egg
1 cup (213g) brown sugar, firmly packed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 cup (120g) King Arthur Unbleached All-Purpose Flour or (113g) King Arthur White Whole Wheat Flour
1 1/2 cups (134g) quick rolled oats
2 cups (340g) semisweet or bittersweet chocolate chips (I used dark chocolate)
Toppings: 3/4 cup (86g) chopped pecans and fine salt, for topping

1. Add the shredded zucchini, vegetable oil and egg to the work bowl of a food processor; process to  downplay the zucchini's texture and to mix ingredients.
2. Add the remaining ingredients except the toppings—pecans and fine salt.
   
3. Add batter to a greased/sprayed 9" x 13" pan (line pan with parchment for ease in removing bars if desired).  
4. Sprinkle with pecan and salt.
   
5. Bake bars for 20 to 25 minutes, until a toothpick inserted into the center comes out clean (a few moist crumbs may still cling to it).
   
6. Cool completely and cut into bars. 

Recipe without photos . . .

Zucchini Chocolate Chip Pecan Bars     Makes one 9" x 13" pan 1/3 cup (66g) vegetable oil
1 large egg
1 cup (213g) brown sugar, firmly packed
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 cup (120g) King Arthur Unbleached All-Purpose Flour or (113g) King Arthur White Whole Wheat Flour
1 1/2 cups (134g) quick rolled oats
2 cups (340g) semisweet or bittersweet chocolate chips (I used dark chocolate)
Toppings: 3/4 cup (86g) chopped pecans and fine salt, for topping

1. Add the shredded zucchini, vegetable oil and egg to the work bowl of a food processor; process to  downplay the zucchini's texture and to mix ingredients.
2. Add the remaining ingredients except the toppings—pecans and fine salt.
3. Add batter to a greased/sprayed 9" x 13" pan (line pan with parchment for ease in removing bars if desired).  
4. Sprinkle with pecan and salt.
5. Bake bars for 20 to 25 minutes, until a toothpick inserted into the center comes out clean (a few moist crumbs may still cling to it).
6. Cool completely and cut into bars. 

3-Ingredient Yogurt Cake

3-Ingredient (sometimes 4) yogurt cakes are trending on the internet so I had to give the recipe a try. I’ve made it twice so YES, it does work despite being super easy. It contains no flour or oil and is reminiscent of a light and creamy cheesecake. Since I am often leery of some trendy recipes, I cut this one in half and put it in a small (3-inch) springform pan that I bought for either small desserts or appetizer cheesecakes. It was the perfect size for the two of us. I baked it about an hour. 

For this version I flavored  homemade yogurt with a thin layer of lemon curd and then spread a thin layer on top for serving + added fresh fruit and mint leaves. 

 

3-Ingredient Yogurt Cake   About 4 (possibly 6) servings 



1 2/3 cups sweetened Greek yogurt  (I used full fat homemade Greek yogurt; the first time I sweetened it to taste with honey; the 2^nd time I used homemade lemon curd)

4 large eggs

4 tablespoons cornstarch     













1. Preheat oven to 350°F. Spray the interior of a 6-inch round springform or regular cake pan with cooking spray and then line the interior with a single large sheet of parchment paper so that it completely covers the interior of the cake pan and comes up slightly above the pan. Press and crease the parchment paper as needed so that it sticks to the interior of the pan. It is okay that the parchment paper will be wrinkled and uneven around the edges; this will create a rustic-looking cake that is not perfectly round. 
2. Add yogurt and eggs to a large mixing bowl. Whisk until eggs are thoroughly combined. If adding sugar, mix it in now. Add in the cornstarch and whisk until batter is smooth. Pour batter into the prepared baking pan. 

3. Bake for about 70-75 minutes or until cake is puffed up, the batter is no longer jiggly and the cake has a caramelized surface. When the cake comes out of the oven it will begin to deflate and may wrinkle. 

4. Let cake cool at room temperature for about 30 minutes and then place it into fridge for at least 2 hours to develop flavor. 
5. Remove cake from the refrigerator about 15 to 30 minutes before serving.
6. If desired, drizzle with honey or other sweetener when serving and top with fruit. 

3-ingredient cake ready to go into the oven. 

Instant Pot Boneless Pork Chops

We often find that boneless pork chops (often slices from the pork loin) can be quite chewy. Since we prefer tender, I tried this recipe that I found Sunday Supper Movement blog.  Packed with flavor, the chops/pork loin slices were done, start to finish, in less than 30 minutes and they were oh-so tender. I halved the recipe and serve the pork with Potato-Turnip Mash and a garden salad.  

Instant Pot Boneless Pork Chops     Yield: 4 servings 

4 boneless pork loin chops/slices 

4 tablespoon butter or a combination of butter & olive oil

1 cup chicken broth

1 tablespoon Worcestershire sauce

1 tablespoon+ cornstarch

2 tablespoon water

 

Pork Chop Seasoning—mix together the following: 

3 tablespoons paprika

2 tablespoons onion powder

2 tablespoons garlic powder

3 tablespoons sea salt

2 tablespoons crushed red pepper flakes

1 tablespoons black pepper

1/4 cup lightly packed brown sugar

1. Pat pork chops dry and season generously with pork chop seasoning on all sides.
2. Set Instant Pot to saute mode. Once hot, add in butter/olive oil and allow to melt. Once butter is melted, add in pork chops and brown on both sides, approximately 2 minutes on each side.
3. Add chicken broth to your pot, and using a wooden spoon deglaze the bits of pork from the bottom of the pot. (You can remove chops but I just pushed them aside, added the broth and deglazed the pan.)
4. Add in Worcestershire sauce and mix well.
5. If you removed chops, replace them and secure Instant Pot lid;  turn to the pressure cook mode. Pressure cook for 7 minutes.
6. When 7 minutes is up, allow pressure to naturally release on its own, about 10 minutes. 
7. Remove chops to a plate. 
8. In a small bowl combine cornstarch (I added a bit more than called for) and water and mix well. Add slurry into the remaining liquid inside your Instant Pot. Give a good mixing, and let thicken for about 5 minutes. 
9. Serve gravy over pork chops and enjoy