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Archive | May 19th, 2011

Ask a Foodie: Any Good Zucchini, Yellow Squash Recipes?

Ask a Foodie: Any Good Zucchini, Yellow Squash Recipes?

Q. Please post some recipes for zucchini and yellow squash on your site. Thank you.  — Laura

Zucchini is easily grown and nutritious.

A. It’s getting to be that time of year. Below is a recipe for Chicken Zucchini Casserole. And, under the recipe, are two favorite past zucchini recipes that we’ve run in SavorSA.  We know that many people are growing zucchini in their gardens, and we will start running more recipes — especially unusual ones we find — in the next few months.

(Readers, if you have some favorites, it would be great to look at those, too. Send to us at walker@savorsa.com and maybe we can use them.)

Chicken Zucchini Casserole

4 large chicken breasts, cooked and cubed
6 cups diced, unpeeled zucchini (or use half zucchini and half yellow squash)
1 cup diced onion
1 cup shredded carrots
1 small can sliced mushrooms, drained
1 can undiluted low fat cream of chicken soup
1 8-ounce carton light sour cream
1/8 teaspoon garlic powder
Pinch cayenne pepper, or to taste
1/4-to-1/2 teaspoon salt, or to taste
1 package chicken flavored stuffing mix
1 cup grated cheddar cheese

Combine squash and onion in medium saucepan, add water to cover and bring to boil for 5 minutes. Drain and cool. Combine carrots, mushrooms, soup, sour cream, garlic powder, cayenne and salt in large bowl. Add zucchini, onion and chicken. Mix and spread in 9 x 13 inch pan. Make stuffing mix with seasoning packet. (Add water or broth, as directed.) Toss well and sprinkle over casserole. Top with cheese and bake covered for 45 minutes at 350 degrees for until golden brown.

Makes 6 or more servings.

Adapted from cooks.com

 

More zucchini recipes:

Zucchini Cobbler
Shrimp with Garlic and Vegetables



Posted in Ask A Foodie, Cooking, Featured, In Season, News3 Comments

Just Keep Pouring That Erath Pinot Noir

Just Keep Pouring That Erath Pinot Noir

Erath Estate Selection Willamette Valley Pinot Noir 2008

Fact: One of the bright spots of the recent Culinaria was encountering the latest release of the Erath Estate Selection Pinot Noir, a blend of grapes from across Oregon’s Willamette Valley.

Notes of red fruit lay over hints of cocoa and earth on the nose, while the palate is full of bright fruit, dusky rose, mushroom and minerality. The finish is tart and tangy, and it lingers pleasantly on the tongue.

Serve it with poached salmon or roast beef. It will stand up beautifully to both seafood and red meat. But whatever you prepare, have some sautéed mushrooms on the side.

Feeling: This wine is anything but subtle. Its aromas entrance you from the first sniff, and the flavors are overwhelming. Yet the light-bodied style, with its lively acid, is so silky and elegant that you just surrender to its charms.

In a world of increasingly mediocre Pinot Noirs, this is a giddy and gorgeous exception.

The cost is about $34 a bottle. Call Spec’s at 210-651-1911 to order this wine.

 

Posted in Wine Reviews2 Comments