Ice Cold Watermelon- healthy summer snack

       Ice Cold Watermelon one of my favorite summer snacks

photo: L watts

        Diary of a Kentucky Cook

Instructions for canning tomatoes

Reposting a link to my Canning Garden Fresh Tomatoes Recipes Hints & Tips Post from Monday, August 21, 2006. Instructions for canning tomatoes.



CANNING GARDEN FRESH TOMATOES







Diary of a Kentucky Cook

Stir Fry Squash Recipe

Stir Fry Squash Recipe

3 cups yellow squash, sliced in thin coins
1 Tbl olive oil
1 sweet onion, chopped coarsely
1 small red pepper, sliced in rings then halved
1 small green pepper, sliced in rings then halved
2 and 1/2 tsp garlic, jarred
1/4 cup water
1/2 tsp sea salt
1/4 tsp ground black pepper or
seasoned pepper

Place oil in preheated skillet or wok
Add squash, onion, and peppers
Cook, stirring constantly for about 10-12 minutes
Stir in garlic, water, salt and ground pepper.

Cook until squash is tender, stirring often

garnish when serving with shredded parmesan or any of your favorite shredded cheeses
you can also toss in any of your favorite raw veggies and cook with the squash

If you don't care for peppers, you may also leave them out !
This recipe can be changed to fit your tastes.
enjoy...

Diary of a Kentucky Cook

Stuffed Jalapeno Pepper recipe

Stuffed Jalapeno Pepper recipe

Jalapeno Peppers, capped, seeded and split lengthwise
1 8oz. pkg cream cheese, softened
2 tsp Cajun seasoning
uncooked bacon, cut in thirds

In a mixing bowl, mix together cream cheese and cajun seasoning.
Blend well.
Stuff peppers with mixture.

You can now;
Wrap the filled jalapeno with a piece of bacon, securing with a toothpick and
Bake at 350 degrees until bacon is done.

Or

Place the stuffed peppers on a cookie sheet and place in the freezer until they are frozen.
Place frozen stuffed peppers in a freezer bag.
When ready to use, remove from freezer, wrap with bacon and bake at 350.
No need to thaw before cooking.



Diary of a Kentucky Cook

Quick & Easy Grilled Zucchini Recipe

Quick & Easy Grilled Zucchini Recipe

4 small zucchini, sliced lengthwise into 1/2 inch slices.
3 Tbsp. olive oil
1/4 tsp. garlic salt or
roasted garlic and sea salt blend and or your
favorite seasoned pepper blend

Cover zucchini slices with Olive Oil and sprinkle each side with garlic salt and pepper.
Place directly on grill
grill until browned
turn over and brown the other side, cook till tender.

Can't get easier or quicker than that...




Diary of a Kentucky Cook