Garden update and a couple of recipes!

Yes!  We do have  a garden this year!  We started  a little late, but I think we are going to be ok!  We planted tomatoes, cherry tomatoes, bell pepper,  jalapeños, cantaloupe, okra, squash, and watermelon.   We have really been able to do a better job keeping our grass/weeds out this year.  Jeff uses his dad’s tiller about once a week between the rows and it keeps it nice and free of weeds!  Everything is starting to take off.  Particularly our squash.   I have been able to pick several this week.  I have also gotten one cherry tomato.  :-)  The flavor of the tomato was good, but the skin was really tough.  Any ideas why? 

Jeff also has a little “pet” tomato project.  A guy at his work brought back several of the tiniest tomatoes you have ever seen (about pea size) from Hawaii and gave some to Jeff.  They care called Hawaiian Currant Tomatoes.   Jeff dried them out and planted the seeds.  Now we have these beauties.

 

We have been working really hard on getting our St. Augustine and Bermuda grass to grow and fill in.  Just in case you are interested, here is a little landscaping comparison for you too! 

Before…

Two months ago…

Two days ago…

I just love that sweet potato vine!  I am a little (ok…A LOT) worried about grasshoppers eating all our plants!  They are already BAD!!!

The Back…Before…

Two months ago…

Two days ago…

Back flower bed…A couple of  months ago…

Two days ago…

Now, time for a couple of recipes!  I have never made squash casserole before but knew I wanted to eat some of our new crop tonight!  I used a combination of two of Paula Deen’s recipes.  Cheesy Squash Casserole and Squash Casserole.  I don’t think Paula Deen ever disappoints and she didn’t this time either as far as I am concerned!  :-)  I have realized that I am getting better at taking recipes and making them my own.  I am learning to take risks.  Small ones, but hey, they are risks.

Here is what I did…

Took about 4 squash and cut them up into pieces.  Diced an onion.  Satueed the squash and onion in a skillet with a little olive oil (about 2-3 tbs) and butter (1 1/2 tbs) until the squash and onion appeared soft. 

Then, I  mixed the squash mixture with 1/2 cup of sour cream, about 3/4 cup of shredded cheddar cheese,  about 1/4-1/2 cup of fresh shredded parmesan cheese, salt, pepper, and garlic salt (didn’t have garlic powder).  Top the mixture with crushed Ritz crackers.   Bake at 350 for about 20 minutes.  Mine made an 8x8 pan.  Yum, Yum, Yum!!

I also made Garlic Chicken.  Jen sent me this recipe a few years ago and I love it! 

Mix one cup herb stuffing mix (I have been using bread crumbs instead because that is what I had in the pantry), one cup of mozzarella, and 1/2 cup fresh shredded parmesan cheese.  Seperately, mix 1 egg and 1 tablespoon of milk.  Dip your chicken in the egg mixture then in the stuffing/bread crumb mixture.   Place in pan.  In a separate bowl mix 3-4 tablespoons of butter with a clove of garlic. Melt and drizzle over chicken.  Bake on 350 for about 30 minutes or until chicken is done.  YUM!! 

I can’t remember if I have shared it or not but another quick and easy chicken recipe is dip chicken in Dijon mustard and then into French Fried Onions.  Bake for about 30 minutes on 350. 

That’s all I got for tonight!  :-)