Summer Squash Casserole

Hello Cooking Fans!

Well, this recipe just has Wow all over it! Ok, and that was the corniest saying EVER...but seriously, folks. Really good recipe. It has good potential for experimenting too.

I only had 5 squash to use, so, I think one or two more would have made it even better, but I couldn't see why you couldn't maybe add some broccoli into it or even brussel sprouts!

But, for now, give it a shot once and see what you think. I love this and will definitely be making it again.

Here are the basic ingredients:
6 cups yellow squash or zucchini,
1 cup chopped onion,
1 can cream of chicken soup,
1 cup sour cream,
1 cup shredded carrots,
½ cup butter or margarine,
1 package seasoned stuffing mix

Turn your oven to 350 degrees and get the oven warming.

Put on a pot of water, add some salt and start it boiling.

Cut up your onion. I know it says one cup, but I always just use the whole thing. It's usually pretty close to that and why save a sliver of onion? Just cook it! Go ahead and just put that chopped up onion into your boiling pot of water.


Next, slice up your squash and/or zucchini and go ahead and dump that into the pot of boiling water as well.


Set the timer for 5 minutes and let it boil away. Make sure and adjust the temp if necessary to prevent it from foaming over.


While that's boiling, go ahead and grate up some carrots into a big bowl.


Add your can of Cream of Chicken Soup


Add your cup of sour cream


Stir! Now the original recipe says to stir the soup and sour cream first, then add carrots, but I just stirred it all together and it worked just fine.


By this time, it should be five minutes! Drain your veggies and add them to your soup mixture.


Stir!


Now, for the stuffing. The recipe just said to mix the butter in the stuffing. So, you wonder, dry? Are you supposed to wet it? One time, I tried it dried, thinking that the moisture from the food would moisten the bread crumbs. WRONG WRONG WRONG. Go ahead and put enough hot water in to moisten the stuffing mix and then mix in your softened butter.


Put half the stuffing on the bottom of your casserole dish


Put ALL the veggie soup mixture on top of that


Spread the rest of the stuffing mix on top of that


Put it in the oven and bake for about 25 minutes until it's all bubbly and hot looking..
And let me tell you, I just loved this. It was so good.

Savoy Slaw with Mint and Cilantro

Hello Cooking fans!

I don't know why I don't do more slaws. They are always so refreshingly tasty and so damn healthy. So, I had some carrots to use up and decided that a slaw would be the best place for them.

And you know, it's pretty cheap to make a slaw and it makes so much. I don't think I smack myself in the head nearly as often as I should.

So, let's get to it!

The Ingredients

6 cups thinly sliced savoy cabbage
1 cup coarsely grated peeled carrots
1 cup coarsely grated peeled daikon radish
1 large red bell pepper, cut into 2x1/3-inch strips (about 2 cups)
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
4 green onions, sliced
7 tablespoons seasoned rice vinegar
2 tablespoons Asian sesame oil
2 tablespoons vegetable oil
2 serrano chiles, seeded, minced

So, the Xena substitutions:
I used one giant jalapeno instead of serranos. I didn't want it to be too hot and the Boy likes the flavor of jalapeno.
I didn't measure the cabbage, carrots or radish. Just chopped or grated it all up and threw it together.

And now for the steps!

First, cut up your cabbage into thin strips and put it into a big bowl


Grate the carrots and put into the same bowl


Peel and grate the daikon radish and put into the same big bowl


Slice up the red bell pepper into super thin slices and make the length about 2 inches or so. I just sliced and then cut in half. Place in big bowl.


Chop up about 1/2 cup of mint and place in big bowl


Chop up about 1/2 cup of cilantro and place in big bowl.


Finally, thinly slice up your four green onions and place into the big bowl.


I didn't mix up yet, because you have to mix it really good when you add the dressing, but it's your choice. Mix once or Mix twice.

Now to make the dressing!
Chop up your jalapenos or serranos after seeding them and place into a small bowl.


Then pour in your 7 tablespoons of rice vinegar, 2 tablespoons of sesame oil and 2 tablespoons of vegetable oil. (I ended up doubling this part because it didn't seem like enough to me)


Whisk all that together and add some salt and pepper.


Pour over the big bowl of stuff and mix really well.
Very tasty.