Summer Squash – Sauteed

squash

Sweet summer squash. Dave’s favorite way to be served this vegetable is to have it sauteed with onions and bacon. If you don’t want to use bacon, then use some bacon grease. That’s right. A tablespoon will do. Save some of your “fat” when you fry up some bacon. It can be stored at room temperature for several weeks. Add some sea salt and pepper if you’d like, and saute away. You can serve some small bacon pieces with it if you’d like.

IF, however, you don’t want to use anything bacon, you can use olive oil. I have to do that sometimes when I don’t have any bacon on hand. ‘Always wish I did, though because it’s just not quite as good.

Fresh, small squash is the most tender and flavorful.  It’s a pretty dish when you slice this vegetable thinly and use the dainty rounds.

For sauteeing, you can use a large skillet. I am blessed with a cook-n-dine, so that’s what I use. (I don’t get anything for referring you to the cook-n-dine, but if you want to call them, you can get the number from the link above; ask to speak with Bea Gebhardt and tell her I sent you.)

I fry a pound of bacon on my cook-n-dine and then ladle the drippings into a container for later use. By the time the bacon is done, my “skillet” is well oiled and I’m ready to go. The bacon is used for garnish and for other recipes later in the week.

squash

Yes. It looks dirty, but it isn’t. It’s the only photo I took and I know it’s a fail.

Put onion into the bacon grease/oil and let it sautee for a minute or two, then add thinly sliced squash. Season with sea salt and pepper (optional). Keep mixing and moving the ingredients around so they don’t get too brown (as I am prone to do.)

squash

Put the vegetables into a bowl and top with bacon pieces (optional).

squash

This dish only takes minutes to make and is bound to please. I’ve also added fresh, whole green beans to the mix. They take a little longer, so you’ll want to start with the beans first before you add the succulent yellow squash.

Summer Squash - Sauteed
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A simple, easy way to serve fresh summer squash and guaranteed to have kids asking for more.
Ingredients
  • 4 strips bacon - or more
  • 4 cups sliced squash
  • 1-2 onions, sliced thinly
  • 1 Tbsp. bacon grease OR olive oil
  • Salt and Pepper to taste
Instructions
  1. Wash fresh squash and slice thinly
  2. Slice onions
  3. Season skillet with olive oil OR bacon grease
  4. Add onions, stirring for a minute or two
  5. Add squash and mix together with onions
  6. Season to taste
  7. Stir-fry until squash and onions are tender

squash pinterest

Chicken Bites

chicken bites

Chicken Bites. You make them as large or as small as you’d like.

Looking for an easy, do-ahead chicken recipe for a crowd?  Here is one you will want to try. I got it from my sister Alice, who served it at our family reunion this summer. I saw those trays of chicken in the refrigerator Friday and we got to indulge on Saturday evening. This recipe for chicken bites is easy to make ahead of time or the day you plan to serve it.

chicken bites

Melt butter and mix dry ingredients separately. Dip your pieces in the butter and then in the crumbs. You can use drumsticks, leg quarters, or breasts. Be sure to cover your trays with tin foil – it helps with clean-up.

Bake it uncovered for 20-25 minutes in a 400-degree oven.

chicken bites

Chicken Bites
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
An easy oven-bake chicken dish that can be done a day or two ahead of time. Basil, parmesan cheese, and Ritz crackers help give it a distinct flavor
Ingredients
  • 4 chicken breasts (or other pieces)
  • ½ cup parmesan cheese
  • ½ tsp. seasoned salt
  • 1 cup crushed Ritz crackers
  • 1 tsp. basil leaves
  • ¼ tsp. pepper
  • ½ cup butter, melted
Instructions
  1. Place aluminum foil on baking sheet.
  2. Cut chicken into pieces if desired
  3. Combine next five ingredients
  4. Dip chicken in melted butter, then in crumbs
  5. Bake uncovered for 20-25 minutes (at 400-degrees) or until done on the inside.

 

pinterest chicken bites

 

Homemade Pizza Sauce

pizza sauce

This recipe for pizza sauce is simple and easy to do. I recognize that it’s not completely homemade because it doesn’t start from scratch with tomatoes, but it’s the closest thing to it.

It’s a lot of work to make pizza sauce completely from scratch, and I’ve decided that this form of “homemade” works best for me. This recipe is simple and easy to fix. I usually simmer the sauce while I’m mixing up the pizza dough for homemade pizza.  Tomato sauce, bay leaves, oregano, and parsley make a fine pizza sauce. I often double recipe so I can put some in the freezer and have it ready to use the next time. If you double the pizza dough and the sauce, you’ll have an easy meal next time. I allow the pizza dough and the sauce to thaw for several hours before I’m ready to use it.

sauce

My friend Cindy (who happens to belong to my husband’s side of the family) makes a mean pizza and she gladly shared this recipe with me over a quarter of a century ago. Since then, I’ve never used anything else. I sometimes add Italian seasoning to the original recipe as well.

Once you’ve got your dough and sauce on the pan, add all ingredients except the cheese. Bake until the bottom of the crust is nearly done. Then add your cheese and put it back in the oven until the cheese has melted.

Your choice of ingredients will be as varied as the palettes of those you are serving.  I’ve used ham, bacon, hamburger, sausage, pepperoni, chicken, onions, peppers, mushrooms, and cheese. Mix and match, or allow each person to design his own pizza using small cast iron skillets for personal pan pizzas!

If you’d like the recipe I use for my pizza dough, you can simply click here.

Homemade Pizza Sauce
Author: 
Recipe type: pizza sauce
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 16 oz. tomato sauce
  • ½ tsp. oregano leaves
  • ½ t. garlic salt
  • 1 tsp. Season-all
  • 1 Bay leaf
  • ¼ tsp. black pepper
  • 1 tsp. sugar
Instructions
  1. Mix all ingredients in a pan and bring to a boil.
  2. Simmer for 10-15 minutes.
  3. Remove bay leaf.
  4. Spread sauce over crust.
  5. Top with your choice of pizza ingredients

pizza sauce

Raisin Cookies

raisin

When you have a husband or child who doesn’t like chocolate, you’re happy for an alternative to chocolate chip cookies. I knew Dave’s favorite cookies were raisin cookies before I married him. He likes oatmeal raisin cookies and he likes this recipe, which does not have oatmeal. The problem with this recipe is that you have to get the batter just right for the cookies to be their best. He doesn’t complain if they’re too runny, which is when I should have added a little more flour. Other times they get too stiff, which of course comes from adding too much flour.  I always feel accomplished when the results of my labor turn out just right.

The cookies in this photo were from a batch that turned out just right. You start with cooked raisins and then add the dough ingredients, including cinnamon, cloves, and nutmeg. This recipe comes from the Mennonite Community Cookbook.

Raisin

These cookies are moist and tender, so be careful not to overbake. They freeze well, but you’ll want to put waxed paper between the layers or they will stick to each other. Because they take a little more effort (cooking the raisins and getting the batter just right), I tend not to make them as often. But then, practice makes perfect – and in the thirty-plus years I’ve been making this recipe, I hit more than I miss.

Raisin Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
 
I don't add nuts to this recipe. These cookies are tricky to get done right. Too much flour makes them stiff. Too little flour makes them flat and runny. After a few tries, you'll figure out how thick to have the batter. I always do a test bake on one or two cookies. Be careful not to overbake!
Ingredients
  • 1 cup boiling water
  • 2 cups raisins
  • 1 cup shortening
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 4 cups flour
  • 1 tsp. baking powder
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 tsp. cinnamon (I use a little more)
  • ¼ tsp. cloves
  • ¼ tsp. nutmeg
  • Add boiling water to raisins and cook for 5 minutes. Cool.
  • Cream shortening and sugar together. Add eggs and vanilla and beat until fluffy.
  • Add cooled raisins to creamed mixture and mix thoroughly.
  • Stir dry ingredients together and blend into creamed mixture.
  • Drop by teaspoonfuls onto greased baking sheet, spread 2-e inches apart.
  • Bake at 350 for 12-15 minutes. Makes 6 dozen.
Instructions
  1. Add boiling water to raisins and cook for 5 minutes. Cool.
  2. Cream shortening and sugar together. Add eggs and vanilla and beat until fluffy.
  3. Add cooled raisins to creamed mixture and mix thoroughly.
  4. Stir dry ingredients together and blend into creamed mixture.
  5. Drop by teaspoonfuls onto greased baking sheet, spread 2-e inches apart.
  6. Bake at 350 for 12-15 minutes. Makes 6 dozen.

 

pinterest raisin