Mango Avocado Salad with Coconut Curry Chicken

Last night’s dinner was a delightful hit; I think Bade said “this is SO good” over 5 times during dinner. We had coconut curry chicken on top of a mango avocado salad with a honey citrus vinaigrette.

Ingredients for Chicken
1 cup sweetened coconut flakes (chopped/minced smaller)
1 cup panko breadcrumbs
1 1/2 tsp garlic powder
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (optional, but it doesn’t add much kick)
1/2 cup flour
2 eggs
12 chicken tenders (I used 2.5 chicken breasts cut in slices, and that easily served 5 adults)

Ingredients for Salad
romaine lettuce (I used a spring mix)
2 avocados
2 mangoes
1/2 red onion

Ingredients for Vinaigrette
1 clove garlic
1 1/2 tsp grated onion
1/3 cup fresh orange juice
3 Tbsp fresh lime juice
2 Tbsp honey
3/4 tsp cumin
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup vegetable oil

1. Preheat oven to 450 degrees F. Line a baking sheet with tin foil and spray with cooking spray.
2. In a shallow bowl combine coconut, breadcrumbs and all the spices.
3. Place your flour in another shallow bowl, and your eggs (whisked) in another shallow bowl.
4. Dip each chicken strip first into the flour, then into the egg mixture, then into your spice mixture, and place on your baking sheet.
5. Cook in the oven for 15-25 minutes depending on how thick your chicken strips are. The coconut will look a little burned on the edges, and the breadcrumbs should be golden brown.
6. Add all the ingredients for the vinaigrette into a bottle, and shake the bottle to mix. Then place in the fridge.
7. Slice your mangoes and avocados into little chunks, and chop the onion (I didn’t chop it too finely).
8. Add the lettuce or spring mix to each plate, and top with whatever amounts of the onion, mango and avocado that each person wants, then put your cooked chicken and top, and drizzle the vinaigrette on top of everything.

Other serving suggestions would be to have the chicken on top of rice with a mango dressing or mango salsa. Or serve the chicken with steak fries with a mustard-apricot-pineapple dipping sauce (1 cup apricot-pineapple preserves, 2tsp soy sauce, ½ tsp Dijon mustard and 1/8 tsp curry).

Creamy Baked Chicken Taquitos

Last night I made taquitos for Bade and I. My mother makes these taquitos, so I already know that we like them, but it was my first time making them.   My mother likes to make a large batch of these because they freeze well. You can put them in the freezer on a cookie sheet (so they freeze in the shape you want) uncooked for 2 hours, and then you can move them to a Ziploc bag. When you are ready to eat them, cook at 425 degrees (from frozen) for 25-30 minutes. They will last in your freezer up to 3 months. The recipe below serves 6-8ish people. The original recipe is from “Our Best BItes” and can be viewed at: http://www.ourbestbites.com/2014/07/baked-creamy-chicken-taquitos/.

Baked Creamy Chicken Taquitos

1/3 cup (3 ounces) cream cheese
¼ cup green salsa
1 Tbsp fresh lime juice
½ tsp cumin
1 tsp chili powder
½ tsp onion powder
¼ tsp granulated garlic
3 Tbsp chopped cilantro
2 Tbsp chopped green onions
2 cups cooked, shredded chicken
1 cup shredded pepper jack cheese

10-16 6-inch corn or flour tortillas (as fresh as possible so that they don’t crack)
2 Tbsp olive oil
Kosher salt

1. Heat oven to 425 degrees F. Line a baking sheet with tin foil and spray it lightly with cooking spray.
2. Mix everything listed above the tortillas in a bowl. Note: it is best to melt the cream cheese for 20-30 seconds in the microwave so that it mixes better.
3. Wrap your tortillas in damp paper towels (3-4 tortillas at a time) and heat in the microwave for 30 seconds.
4. Place 2-3 Tbsp of your chicken mixture on each tortilla, then wrap and place on your cookie sheet with the seam-side down.
5. Lightly spray your rolled up tortillas on your cookie sheet with cooking spray and/or spread some olive oil on top of them, and sprinkle with Kosher salt. Cook for 15-20 minutes until edges are golden brown.
6. Let these cool for 5 minutes before eating them (they are hot!) and serve with salsa, sour cream and guacamole.

Deadwood Weekend

After a 7 hour drive and one flat tire, we made it to Pine Flats Campground, in Idaho around 1:10am. We slept in the next morning, then went on an all day dirt bike ride, from 11:00 – 9:30. We did make some stops along the way, including stopping at Deadwood Reservoir to swim.

The next morning we woke up and walked over to the Pine Flats Hot Springs which are right next to the river, and are fed by a hot waterfall. However, you do have to wade through the river to get to these hot springs, but the location of the springs is worth it.

After dinner we made dutch oven peach cobbler.  I always have to look up the specifics of the cooking on this, so here it is for future reference…

Dutch Oven Peach Cobbler

Ingredients
2 cans peaches
1 box cake mix (yellow or white, I’ve used both before)
1 can 7up or Sprite
a few shavings of butter

1. Line dutch oven with tin foil, then add a few shavings of butter to the bottom.
2. Drain 1 can of peaches, then dump the drained can and the full can into the dutch oven.
3. Add your cake mix on top.
4. Pour your can of 7up in a spiral on top of the cake mix.
5. Lightly mix everything together, not fully, just a little.
6. 15 briquettes on top, 10 briquettes on the bottom, cook for 50 minutes, turn every 10-15 minutes. Serve with ice cream or whipped cream.

The next day we rode Warm Springs with our dirt bikes (18.5 miles). This trail was great for 95%, but had a rough, rocky and sandy climb out near the end that was exposed to the sun, and very difficult to ride. On the 95% that was awesome, we were riding among big tall pine trees with tons of wild flowers, and of course, following along and crossing Warm Springs.  The trail ends at Bull Trout Lake, and passes No Name Lake and a small pond with bright yellow blooming lily pads.

All the Idaho trails we rode on this trip were very well manicured, with many bridges, cleared out rocks, and were often comfortably wide single track.

Vermont Carrot Cake

I was in charge of the cake for my dad’s birthday and Father’s Day combined (we moved it to this week because all his children were busy last week…sorry dad :( ). I made him his favorite, carrot cake, with a moistening twist that’s delicious.

Blend:
2 cups sugar
3 eggs

Add:
2 cups flour
2 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt

Add:
3/4 cup oil
3/4 cup buttermilk
2 tsp. vanilla
2 cups finely chopped carrots
1 cup crushed and drained pineapple
1 cup shredded coconut
Nuts and raisins optional

Bake in a 13×9 inch greased baking pan (I use glass) at 350 degrees for 40 minutes.

Frosting:
1 stick butter (1/2 cup)
8 oz cream cheese
4 cups powdered sugar
2 tsp. vanilla

Chill, and enjoy.

Homemade Apple Pie

Apple pie, not only an All-American classic, but one of my family’s favorites. Here is my family’s homemade apple pie recipe.

Ingredients
6-8 tart apples (I like gala apples)
1 c. sugar
2 Tbsp flour
1 tsp cinnamon
dash of nutmeg
2 c. sifted flour
dash of salt
2/3 c. shortening
5-6 Tbsp ICE cold water
1 Tbsp tapioca
1-2 Tbsp butter

1. Cut up apples into small slices.  Mix in 1 c. sugar, 2 Tbsp flour, 1 tsp cinnamon, and a dash of nutmeg.
2. In a separate bowl mix 2 c. sifted flour with 2/3 cup shortening.  Use a pastry mixer so that you don’t over mix (should look like lots of crumbs).
3. Slowly add tablespoons of water as needed to your pastry dough bowl. When ready, roll out 2 pastry rounds.
4. Place 1 pastry in a greased pie tin, and poke holes in the bottom with a fork.
5. Add apple pie filling to more than full.  Be careful to NOT add the juice that has accumulated in the bottom.
6. Sprinkle 1 Tbsp tapioca over the apple filling, and cut up 5 slices of butter to place on top of that.
7. Add the second crust to the top and seal the edges.
8. Bake at 400 degrees for 50 minutes.

First Motorcycle Trip Of the Season

First motorcycle trip of the season and we had perfect weather (including the dust storm as we were packing up to go)!

Snowing at our house, but nice where we were going.

This is PART of our group of riders.

I am up to 2″ deep puddles now… Oh Yeah!!

Beautiful Southern Utah view points

Herb Chicken Kabobs and Peach Cobbler

On the kabobs, note for future reference…only do kabobs when it is guaranteed NOT windy :-/.

Dutch Oven Peach Cobbler

Ingredients
2 Tbsp Butter
2 cans peaches
1 box yellow or white cake mix
1 can sprite or 7up

1. Line the dutch oven with tin foil.
2. Put a few bits of butter in the bottom (I cut up 2 tablespoons)
3. Pour in 2 regular size cans of peaches (I used one can of light syrup and one can of heavy syrup).
4. Add 1 box of yellow or white cake mix.
5. Pour 1 can of sprite or 7up in a swirl motion over the top.
6. Cook with 8 briquettes on the bottom and 18 on top for 50 minutes.

Banana Bread Muffins

We had 2 bananas that were going brown that we needed to use last night.  I didn’t want to make banana bread partly because I have made it many times before, and partly because we would need more than 2 bananas.  Instead, Bade and I chose to make these banana muffins with brown butter glaze. They turned out really yummy.  Here is the recipe we used from whatscookingwithruthie.com.

Ingredients

• ½ C butter
• ½ C applesauce
• 
3/4 C sugar
• 
2 whole eggs and 4 egg whites
• 2⅔ C flour
• 
2 Tbsp fresh lemon juice (about ½ a lemon)
• 
2 tsp baking soda
• 4 overripe bananas- add one at a time

• ¼ C butter, browned on stove
• 2 C powdered sugar
• ¾ tsp vanilla
• 2-3 Tbsp lowfat milk

Instructions

1. Mix butter, applesauce, sugar and eggs.
2. Add flour.
3. Add lemon juice, baking soda and bananas.
4. Place half the batter into a gallon ziplock baggie, snip the end off, fill donut pan ⅔ the way full or pour into lined muffin tins.
5. Bake at 350 degrees. (Donuts 7-9 minutes, muffins 18-20 minutes). Cool in pans on a wire rack for 5 minutes, then turn out on rack to finish cooling.
6. In a small sauce pan melt butter over medium high heat, watch carefully when it reaches a medium brown color and nutty aroma remove from heat.
7. Whisk in 1 C powdered sugar at a time, adding 1 Tbsp milk as it thickens; adjust milk as necessary so it’s thick enough to stay on top of donuts.
8. Add vanilla, whisk until smooth.
9. Drizzle hot over the tops of donuts or muffins.

Asian Style Chicken & Broccoli

original recipe from http://www.piarecipes.com/2014/03/chicken-and-broccoli-stir-fry.html

Bade made this dinner for me last night.  After making the dish we decided on a few changes that we will make next time.  See recipe below with our adjustments.

Ingredients:

• 3-4 chicken breast chopped
• 2 teaspoons finely chopped ginger
• 2 garlic cloves, finely chopped
• 1 cup chicken broth
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 2 cups broccoli florets
• 1 cup water chestnuts
• handful of cashews
• 2 teaspoons cornstarch

Directions:

1. Spray skillet and heat (on medium high) chicken, garlic and ginger. Fry 2 to 3 minutes until chicken is brown.
2. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
3. Add broccoli, water chestnuts and cashews. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

Chicken Makhani Dinner

Try 2 at chicken makhani (aka butter chicken), this time was SO much better, I want to share the recipe.  I like when people say what goes good with a main course, so I have included the entire dinner (for 4 people) here, which includes chicken makhani with rice, a side salad and naan bread.

A day before you want this for dinner, marinade tandoori chicken.

Ingredients
Basmati rice
Chicken breasts

1 1/2 tsp meat tenderizer
1/6 cup lemon juice

2 cloves garlic (minced or pressed)
1/2 ginger root (shredded or minced. You’ll use the other half later)
1 tsp cumin
1/2 tsp cardamom
1/2 tsp ground red pepper
1/2 tsp paprika
1 Tbsp Greek plain yogurt

3/4 cup canned pureed tomatoes
2 green chilies (diced or minced)
1/2 ginger root (shredded or minced. The other half from before)
1/2 stick of butter
1/2 tsp cumin
1 1/2 tsp paprika
salt to taste (I used salted butter, so I didn’t add any salt)
3/4 cup heavy whipping cream
1 1/2 tsp garam masala
1/8 cup chopped cilantro (I chopped 1/4 cup, because you can use it to garnish the naan)

4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour
1 1/2 tsp baking powder
1 tsp baking soda
1 Tbsp sugar
1/4 cup hot water (but not boiling, just hot tap water)
3/4 tsp active dry yeast
3/4 cup warm milk
1 cup Greek yogurt
melted butter for brushing (may use olive oil)
fresh cilantro or other herbs for topping (I used cilantro and garlic salt)

1. Tandoori chicken marinade (1 day ahead of time). Cut 2 large or 4 small chicken breasts into slices, and sprinkle with (1 1/2 tsp) meat tenderizer and (1/6 cup) lemon juice.  Let sit for 30 minutes.

2. Marinade tandoori chicken in (2 cloves) garlic, (1/2) ginger root, (1 tsp) cumin, (1/2 tsp) cardamom, (1/2 tsp) ground red pepper, (1/2 tsp) paprika, and (1 Tbsp) Greek plain yogurt, overnight.

3. 2 hours before dinner, prep the naan.  First put (1 Tbsp) sugar, (1/4 cup) hot water, (3/4 tsp) active dry yeast in a bowl and let sit for 10 minutes.  Then combine all ingredients, (4 cups) all-purpose flour, (1 1/2 tsp) baking powder, (1 tsp) baking soda, (3/4 cup) warm milk, and
(1 cup) Greek yogurt. You will likely need to mix with your hands…this is VERY sticky.  Let sit for an hour, or until you are ready to cook it just before dinner is ready.

4. Start basmati rice.

5. Cook tandoori chicken that has been marinading.  I cooked it in a deep sauce pan.  Once cooked, dump entire contents of sauce pan out on a plate and set aside.

6. Heat (1/2 stick) butter in sauce pan, along with (1/2 tsp) cumin and (1 1/2 tsp) paprika.

7. Add (3/4 cup) canned pureed tomatoes, (2) green chilies, and (1/2) ginger root to sauce pan.

8. Add chicken to sauce pan. Let simmer.

9. Start making naan.  Divide the naan dough into 8 little balls.  Use flour on your hands so the dough doesn’t stick. Roll the dough out until as thin as possible/comfortable.  Lightly spread melted butted on one side, then place on medium-high heated cast iron skillet (butter side down).  Quickly butter the new top side, then cover with pan lid and let sit until you see bubbles (approximately 1 minute). Flip, and cook for another 1 – 2 minutes. Once you remove from heat lightly season with the seasonings you want (I used cilantro and garlic salt).

10. Once naan is done and dinner is just about ready, and add the (3/4 cup) heavy whipping cream, (1 1/2 tsp) garam masala, and (1/8 cup) chopped cilantro to sauce pan.

11. You will want to serve this dish with some veggies. I would recommend a light salad.

Sour Cream Waffles

My mother makes the BEST waffles for holiday breakfasts, topped with strawberries, homemade whipped cream, and syrup. YUM! Bade and I made these waffles about 2 weeks ago and they turned out great.  Here is the recipe, its from the Vitantonio waffle iron recipe book.

2 eggs
1 cup sour cream
1/4 c butter or margarine
1 cup buttermilk
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 tsp baking soda

1. Combine eggs, sour cream, butter and buttermilk.

2. In a separate bowl (I used the same bowl) combine the rest of the ingredients.

3. Mix 2 mixtures together, and cook in a waffle iron.

Cinnamon Rolls in an hour and a half

My sister has a delicious cinnamon roll recipe, but you have to make the cinnamon roll dough at least 8 hours before you want to cook them.  That’s too much pre-planning for me.  The cinnamon roll recipe below is delicious, and is all done in an hour and a half! This recipe is found at food.com.

What you need!
 – 1 (1/4 ounce) package dry yeast
– 1 cup warm milk
– 1/2 cup granulated sugar
– 1/3 cup margarine
– 1 teaspoon salt
– 2 eggs
– 4 cups flour

– 1/3 cup margarine, softened
– 1 cup packed brown sugar
– 2 1/2 tablespoons cinnamon

– 8 tablespoons margarine
– 1 1/2 cups powdered sugar
– 1/4 cup cream cheese
– 1/2 teaspoon vanilla
– 1/8 teaspoon salt

1. Add the yeast to the warm milk and let sit for 5 minutes.

2. Add the sugar, margarine, salt, eggs and flour.  Mix, then let rise for 1 hour.

3. Preheat oven to 400 degrees. Roll out dough until about 1/8 – 1/4 inch thick. I rolled the dough out on a cutting board.

4. Melt butter and rub on rolled out dough.

5. Mix the brown sugar and cinnamon together and sprinkle on buttery dough.

6. Cut dough into 1 3/4″ strips, roll up, and place on greased baking sheet. Leave plenty of room for each roll.

7. Bake for 10 minutes.

8. Mix together margarine, powdered sugar, cream cheese, vanilla and salt, and spread the icing on warm cinnamon rolls.

9. Enjoy.

Sweet Mustard Chicken

The chicken was so good I totally forgot to take a photo before eating. This image is the photo from tablefortwoblog.com for their Holy Yum Chicken.

If you like honey mustard sauce (or even if you don’t because I am not the biggest fan of honey mustard sauce), you’ll love this chicken.  I got the recipe from tablefortwoblog.com.

Into a Ziplock bag I placed:

2 chicken breasts
1/4 c Dijon Mustard
1/8 c Maple Syrup
1.5 tsp rice wine vinegar
salt
pepper

I let that sit in the fridge until I was ready to cook dinner.  Once I was ready, I preheated the oven to 450 degrees. I dumped the entire contents of the Ziplock bag into a little bread pan, just big enough to fit both pieces of chicken comfortably. I cooked the chicken breasts for just under 30 minutes.  After plating the chicken breasts, I mixed in 1.5 tsp cornstarch into the remaining fluid to make a sort of gravy to put on the top of the chicken. Also add fresh rosemary for a garnish. I served it with mixed veggies and mashed potatoes.

Our Backyard

I tried my first attempt to make the yummy crepes that my brother-in-law makes.  I gave a pretty good show, but they aren’t quite to par. Bade, Bade’s little brother, a family friend and I all ate both savory and sweet crepes this morning!

In the afternoon, after a long nap (Bade is fighting a potential flu) we went snowmobiling out in our back yard for the first time.  We went up a familiar dirt bike trail, so we knew the way, but we found way more open fields for snowmobiles than we have experienced previously up there.  Snowmobiling on top of a mountain, is definitely something that I would recommend.

Favorite Cookies: Snickerdoodles

Both Bade and I LOVE snickerdoodle cookies.  My favorite recipe for snickerdoodles comes from food.com. It makes 60 – 80 snickerdoodles cookies (I make medium-small balls), so I like to make a full batch and freeze a few dozen in some ziplocks to cook another day.

Dough

• 1 cup butter
• 1 1/2 cups sugar
• 2 large eggs
• 2 3/4 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Cinnamon Sugar Coating
Mix the dough into dough balls, then roll in this cinnamon sugar coating before placing on the ungreased cookie sheet.

• 3 tablespoons sugar
• 3 teaspoons cinnamon

Cook at 350 degrees for around 7-8 minutes on an ungreased cookie sheet.  Take the cookie sheet out before they look fully cooked.

From frozen: I let the cookie dough balls defrost for 30 minutes to an hour, then push them down 1/2 way. You can then cook them like regular.

Fruit Pizza Recipe

Fruit pizza is a great dessert to bring to a summer/fall BBQ. Bade and I made this for a get together recently and it was a big hit. The recipe was from allrecipes.com.

Crust

• 1/2 c butter
• 3/4 c sugar
• 1 egg
• 1 1/4 c flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt

Frosting

• 1 package (8 oz) cream cheese
• 1/2 c sugar
• 2 tsp vanilla

1. Mix crust, and roll out to pan or cookie sheet size.  I like to make 4 circles in the 4 corners so you don’t have a soft doughy middle.  The 4 corners will spread out and connect with each other.
2. Bake at 350 degrees for 8 – 10 minutes until golden brown.
3. Once cook, spread frosting mixture over crust.  Note, the frosting mixture will be a light brown color because of the vanilla.  You can use white vanilla o avoid this, or add a little bit of powdered sugar to the top to lighten it up.
4. Chill.
5. Add fruit when you are ready to serve.  My favorite fruits to add are strawberries, kiwis, bananas and blueberries.

Argentinian Inspired Steak

Photo from: http://shine.yahoo.com/summer-grilling/adam-rapoports-skirt-steak-chimichurri-sauce-131800639.html

Last night Bade suggested that we make an Argentinian Inspired Steak dinner; he even sent me a link to the recipe he thought looked good, http://shine.yahoo.com/summer-grilling/adam-rapoports-skirt-steak-chimichurri-sauce-131800639.html. We had guests for dinner, and everyone agreed that it was worthy of repeating. Here is what I did for our steak.

1. Cut skirt steak (1.5 – 2 lbs) out and cut against the grain.  I cut 4 pieces from a 2 lb slab. Lay all your pieces out and sprinkle with kosher salt.  Leave out for 30 minutes.  Pat dry, then re-salt and pepper the slices one more time.

2. Make your marinade.

• 1/2 c red wine vinegar
• 1 tsp kosher salt
• 3-4 garlic cloves minced
• 1 shallot chopped
• 1 red jalapeno pepper chopped
• 1 c minced cilantro
• 1/2 c minced parsley
• 1/3 c minced oregano
• 3/4 c extra virgin olive oil

3. Divide the marinade into 2 containers, one to be used as a marinade, and one to be used as a season or garnish after the meat has been cooked.  Marinade meat for 1-6 hours (I did 3 hours).

4. Cook steak on the grill on high for about 4 minutes per side.

We served the steak with mashed potatoes and a light salad which looked really good on a plate, and tasted just as nice. Dang! I wish I grabbed a photo of it before eating :).

Right Fork For Dinner

This weekend Bade, his sister and her family, and I went dirt bike riding up the right fork of Hobble Creek.  We took a break at the top of 6th water (or something like that) where water that is piped from Strawberry reservoir makes it appearance. Bade and his bother-in-law did the dirt job of retiring some rainbow trout so that we could enjoy them for dinner that evening.

And a weekend with Bade’s sister isn’t complete without her husband making his famous crepes. This weekend was slightly different because this weekend he taught Bade and I how to make them.  We weren’t all that great at it, but we’ll get better :).

Tin Foil Dinner

Bade and I made tin foil dinners that were De-Lish! Below is the recipe that we prepared before hand, kept in a cooler, then cooked later in the day/evening.

1 lb ground beef (ripped into little pieces)
2 potatoes (cut into little cubes)
10-15 thick baby carrots (cut in half)
10-15 string beans (cut into thirds)
3/4 can cream of mushroom
1 shallot (diced)
grated cheddar cheese (add more than you think)
1/2 onion (chopped)
salt (lots)
pepper (lots)

Mix all raw ingredients together and divide into tin foil; we divided it into 3 tin foil packs. Tin foil packs shouldn’t be over packed, and should be relatively flat. Double or triple wrap your tin foil dinners. When you are ready to cook your tin foil dinner, cook on fire coals or on a camp site grill (shown above) for around 20 minutes.

Grilled Peaches And Cream

It is warming up outside, which means its grilling season.  Ok, so it isn’t that warm at Bade’s house yet, but it is warm enough where I don’t feel bad making him go out and grill.  So tonight, we cooked up New York Strip steak with red bell peppers and mushrooms on a kebab, with buttered squash in tin foil. For dessert, I drained a can of peaches (no added sugar, stored in water, not syrup) and sprinkled on 3-4 Tbsp brown sugar, and about 1 tsp of cinnamon.  Add a little butter to the mixture, and wrap up in tin foil. Grill on medium heat for about 15 minutes.  Serve over ice cream with maple syrup, and optional granola.  Next time I even want to add a little cake mix to the peach mixture to make it a little more like a cobbler.

Parmesan Zucchini

I wanted to spice up zucchini, because it is so good for you and rarely my vegetable of choice. So I mixed 1/3 c Parmesan cheese, 1/3 c bread crumbs, garlic salt and Italian seasoning in a bowl.  Then I dipped zucchini wedges (I cut mine in half and in 9ths and let them air dry for an hour) in a mixture of 2 large eggs and a little (about 1/3 c) egg beaters, then rolled the zucchini wedges in my cheese and bread mixture.  Then I cooked them in the over at 425 degrees for 15 minutes, turned them over, then another 15 minutes.  They were delicious! I ate them with ranch dressing.