Look what I got yesterday.
Is that just not the best ever?
I'm so excited!
What a blessing it is to have gardening friends that share!
But it did remind me of the old saying:
In the summertime you should really keep your
car doors locked for fear that your neighbors will fill
up your back seat with all their extra zucchini.
I'll just go ahead and tell ya that if you have any
extra veggies that you don't want this summer
I'll be more than glad to take them off your hands!
~~~~
I love cookbooks.
I love reading recipes.
I love cooking blogs and I've been following
a few since I started blogging.
my favorites are:
Katherine at Smokey Mountain Cafe,
Prudy at Prudence Pennywise
Kate and Sara's Our Best Bites
What happens is, while I am reading the recipe and all the ingredients
I mentally check off each item.
When I have every thing to make that recipe in the house,
that's the recipe I usually end up making.
That's exactly what happened last week when I saw
what Katherine at Smoky Mountain Cafe had created.
I had everything except the sausage and that was
easy enough to run to the store and pick up.
So here is my version of her Poppin Squash Casserole!
For step by step pictures and instructions check her out here.
Poppin Squash Casserole
1 tablespoon of extra virgin olive oil
1 tablespoon of butter
Baby Bella mushrooms,couple of generous handfuls
1/2 lb. of sliced andouille sausage or your favorite smoked or spicy sausage
1 medium diced vidala (or yellow) onion
2 teaspoons of minced garlic
2 yellow (summer) squash
2 zucchini squash
1 can of Original Rotel Tomatoes and Green Chilies
salt to taste
Manchego or Monterrey Jack cheese
seasoned bread crumbs
Heat a skillet over medium-high heat and add1 tablespoon of extra virgin olive oil and on tablespoon of butter. Once the butter has melted, add a couple of generous handfuls of baby Bella mushrooms. Don't move them around too much, you want them to sear and turn golden brown very quickly. Once the mushrooms begin turning golden brown, add 1/2 lb. of sliced andouille sausage or your favorite smoked or spicy sausage.
Allow the sausage to cook for about 5 to 7 minutes then add in 1 medium diced vidala (or yellow) onion and saute until the onion becomes soft. Add 2 teaspoons of minced garlic, stir to thoroughly combine.
Peel and slice two yellow (summer) squash and two zucchini and add to the skillet.
Saute for another 5 minutes, you want the squash to brown slightly but not turn squishy.
Add in one can of Original Rotel Tomatoes and Green Chilies!
Stir to blend. Season with salt to taste.
Pour into a buttered casserole dish.
Top with Manchego or Monterrey Jack cheese and some seasoned bread crumbs. Bake at 350 degrees fro 30 minutes.
Thanks Katherine!
We loved it!!
Oh, and don't forget to drop down to the post below and sign up for my giveaway!
