JENN’S SUMMER ZUCCHINI PIE
• 3 medium zucchinis, chopped
• 1 half of a medium onion, chopped
• 1 cup buttermilk baking mix
• 4 eggs, beaten (egg beaters will work!)
• 1/2 cup grated Parmesan cheese
• sprinkle of parsley
• ground black pepper and sea salt to taste
• handful of bread crumbs for topping

1. Preheat oven to 350 degrees F. Grease a pie plate.

2. Mix zucchini, onion, buttermilk baking mix, eggs, Parmesan cheese, parsley, pepper and salt in a bowl. Spread mixture into the prepared pie dish and top with bread crumbs.

3. Bake for 30 minutes, or until lightly brown. Fork dipped in center should come out clean when it’s done.

DELICIOUS & EASY!

Any kind of chicken, either a whole chicken cut up or boneless breasts or boneless tenders, which I like because they’re so crunchy and kids like them. (The cookbook author prefers drumsticks and thighs because they’re more moist)

Bottled Italian dressing (Kraft or Wishbone or some other kind of cheapo dressing is best)
Corn flake crumbs (Kellogg’s makes them…look in the bread crumb aisle of the supermarket)

Marinate the chicken in the Italian dressing…the recipe says to do it overnight in the refrigerator, but I often do it at the last minute.

Roll the marinated chicken pieces in the corn flake crumbs and place the crumb-covered pieces in a foil-covered baking dish or roasting pan.

Bake at 350 degrees for 20 to 40 minutes, depending on the type and size of chicken pieces.

To check if they’re done, stick the tip of a knife in the chicken…the juices should run clear and the top should be crisp and browned.

5-7 pink radishes, removed from stems and rinsed well
1-2 avocados, cored and peeled
1 crusty French baguette
1/2 lemon, juiced
salt to taste

Preheat the broiler.

In a small bowl, mash the avocado with a fork. Add the lemon juice and a dash of salt. Mash together and taste for seasoning.

Slice the radishes into thin rounds. Set aside.

Cut the baguette into pieces 1/2 inch thick. On a cookie sheet, arrange the slices and toast under the broiler until just beginning to turn golden brown, about 2 minutes.

To assemble crostini, top each piece of toasted baguette with a thin layer of avocado mash and two to three slices of radish. Sprinkle with coarse salt and/or a drizzle of olive oil and serve.

–fresh basil leaves

–fresh arugula leaves

–red pepper (in thin strips)

–cherry tomatoes

–mozzarella balls (from your deli counter, preferably marinated in olive oil and spices)

–sun-dried tomatoes (also from the deli counter in olive oil. In some places you can find them mixed with the mozzarella balls)

–half of a red onion thinly sliced (sometimes I leave this out for parties, it can be really strong)

–a quarter cup freshly grated parmesan cheese

Dressing: Good Seasons Zesty Italian made with balsamic vinegar and olive oil

I get lots of compliments for this salad and special requests from hosts to bring it to their party. It rocks!

Chao!