*ZUCCHINI BOATS*

Yum and yum. :) A light lunch/supper or a good side dish.

2 small zucchini

1 Italian sausage link (4 oz), casing removed

1 tablespoon chopped onion

1 tablespoon chopped celery

1/4 cup salad croutons

1/4 cup shredded cheese (divided)

Cut each zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set aside.

Chop zucchini pulp; set aside.

Crumble sausage into small skillet; add onion and celery. Cook over medium heat until sausage is no longer pink; drain. Stir in croutons, 2 tablespoons cheese and zuchinni pulp. Spoon into zucchini shells.

Place in an ungreased baking dish; add 1/4 in. of water. Cover and Bake at 350 degrees for 20 minutes.

Uncover; sprinkle with remaining cheese.

Bake 5 minutes longer or until zucchini is tender.

Yield: 2 servings.

**** I didn't use any croutons and added extra sausage and cheese.... yum! I also didn't use a link... just ground Italian sausage.

Cornbread Panzanella Salad

EXCELLENT<> EXCELLENT

1/2 c. mayo
1/4 c. buttermilk
1 tbsp sherry vinegar or cider
salt
pepper
hot sauce (optional)
1 recipe cornbread
2 cups argula
1 1/2 c tomatoes, diced
1/2 of cucumber, peeled, seeded and cut up
1 celery stalk, sliced
1/2 c fresh basil
2 tbsp fresh italian parsley
2 tbsp mint leaves
1/3-1/2 c. bottled corn relish or whole corn (Trader Joe's Corn salsa is great)
1 recipe lemon roast chicken

For dressing, combine, mayo, buttermilk, vinegar. Season to taste with salt, pepper and if using hot sauce. Cover and chill untill serving.
For cornbread, make your favorite recipe in your skillet. cool and cut into chunks.
Combine salad ingredients, slice chicken on top, then corn, then cornbread and cover with dressing!!!!!

Chicken: 2 3 lb chickens
2 lemons quartered
4 bay leaves
6 cloves garlic
6-8 fresh herb sprigs, like rosemary
ground pepper
3/4 c. white wine or chicken broth
salt

Insert above into chicken and roast at 375 .

*****Easy directions. I used chicken breasts and marinated them in lemon juice, bay leaves, garlic, rosemary and chicken broth. then grilled them and sliced them. Very good.
Also used any salad you like. We recently used the other salad, best ever, on this blog and put the rest on top. Try it, you will love it!!

Corn and Cheese Custard

This is an awesome side dish!!

CORN AND CHEESE CUSTARD

1 1/4 c cream
1 c. milk
1 3/4 c smoked gouda, grated
1 c. fresh bread crumbs
3 egg yolks
1 c. corn kernals
1 tsp sea salt
1/2 tsp pepper.

Heat cream and milk until warm, not bubbling. Reduce heat and stir in 1 1/2 c cheese till melted. Add bread crumbs. Cool 10 min. Whisk egg yolks, 3/4 c corn, salt and pepper. Pour into 10 1/2 x 7 dish. Top with 1/4 c corn and 1/4 c. cheese. Place dish in roasting pan. Pour 1 inch water into pan. Bake 1 1/4 hrs.

**I used pampered chefs deep dish baker. The food processor is great in making this.