Summer Squash with Baked eggs

This dish comes from food network.
This was ok for us but it did not knock our socks off. I guess our taste buds crave a little more excitement but it was a good way to use up some summer squash. This also made a lot so for those out there feeding more than two it is a good side dish.

2 lbs summer squash we used yellow and zucchini.
1 Tablespoon kosher salt
2 Tablespoons olive oil _ another 2 Tablespoons
2 shallots (we used yellow onion)
2 cloves garlic minced
1/4 teaspoon paprika + more for sprinkling
1/2 lb tomatoes chopped
4 oz goat cheese (chevre)
1/4 cup basil sliced and extra for garnish
4 eggs
black pepper
Cut off ends of squash and using a grater or food processor grate the squash. Combine 1 Tablespoon salt and let drain in a colander in sink for about 30 minutes
Preheat oven to 375
In an oven proof skillet heat 2 Tablespoons of olive oil. Add onions garlic and paprika and cook till tender and fragrant.
Squeeze as much of the liquid out from the squash, add to the skillet along with the tomatoes.
Cook until the mixture is tender and no longer releasing liquid, about 10 minutes.
Remove skillet from heat and stir in goat cheese and basil.
Smooth the mixture in skillet and make 4 wells with the back of a spoon and crack an egg in each one.
Sprinkle salt and pepper and paprika over eggs. Bake until egg whites and yolks are set about 10 minutes Garnish with basil and crusty bread.

By the way I have been having trouble loading my pictures. After 3 days of this I went back to my old template wish they would quit trying to improve something that works for me already. Now I have the dang spaces I can't get rid of with out going in to the html.

Squash

It is finally getting a little cooler and so nice last week end we had the window open to get some fresh air. Only bad thing is the summer bounty will be gone soon. This year we do have some stuff put up for the winter and hope to do more next year. We did a little yellow squash and this is one I really like.

Just cut up some bacon and fry a little onion and cook till tender add salt and pepper to taste. I like to add some feta cheese on top.

By the way I hate them screwing around with the blog. I have a hard time placing my pictures  now. and this is the third time to do it. I just left out the other pictures because I could not get them to line up right.

Shrimp,Crab, Squash Pasta

We had some left over imitation crab meat and was looking for something to cook with it but we didn't have quite enough for any of the recipes we had. So we just kind of threw this together with some stuff we had left over and it turned out pretty good.

Pasta for two cooked and drained. (We really had enough for my honey to have for lunch the next day)
1/4 cup onion diced

1 one stalk celery diced

a few mushrooms sliced

1 or 2 squash (one per person if small or one larger sliced or cubed)

one or two cloves garlic we use 2 because we like garlic

1/2 teaspoon red pepper flakes more or less per your preference

1/2 teaspoon fresh rosemary ( we have a bush out side the kitchen but you can use dried)

2 sweet basil leaves if small or one large( our basil plant is growing like gangbusters we have got to use more)

salt and pepper to taste

one tomato

1 cup heavy cream

1/4 cup grated Parmesan cheese with extra for topping

about 1/2 pack of imitation crab meat

about 12 medium shrimp

a little water about 1 Tablespoon

1 Tablespoon oil

1 tablespoon butter

Combine oil and butter in large skillet on med high heat. When hot add onion,celery,mushrooms and squash. Kinda stir fry for a few minutes till squash is starting to get tender about 5 to 8 minutes.

Add 1 Tablespoons water and the garlic and cook till squash is tender.

Add chopped tomato, red pepper flakes,rosemary,basil.

Add 1 cup cream and 1/2 cup water stir and bring to a boil. then reduce to a simmer to thicken.

Add salt and pepper to taste

Last add shrimp and crab after pasta has been cooked and drained.

Add pasta to sauce after shrimp have cooked (turned pink) if cooked to long shrimp will be rubbery.

Heat till warm serve immediately and top with Parmesan cheese.

Pork Chop and Feta Skillet from Sisters Cafe

God this was so good we are going to have to fix this one again soon. We had the Cilantro and Lime rice with this. My wife said this was the best squash she has ever eaten. And on top of every thing it was so simple to do. Erin from Sisters Cafe we send you a big kiss. Please check out their site we have a link here on the right.
We did make a few changes as we have some rosemary and basil growing in the yard.
1 teaspoon crushed dried rosemary(we used fresh)
1 teaspoon dried basil (we used fresh sweet basil)
1 teaspoon minced garlic(we used more because we like garlic)
1 pinch black pepper(we may have used a little more)
1 tablespoon olive oil
4 pork chops (we had 2 really large ones)
1/4 cup fresh squeezed lemon juice (we added a little zest) about one lemon in dish large enough to dip chops in.
2 oz crumbled feta cheese with basil and sun dried tomatoes (we only had plain)
1-2 yellow squash or one zucchini. We used 2 cups of summer squash we had put up last summer to make room for new.
We also had 1/4 head of cauliflower we added this wasn't part of original recipe but what the heck we like cauliflower and know it kinda absorbs the flavors (and we were right.)
In small bowl stir rosemary,basil,garlic,and pepper.
Heat oil in large skillet. Dip chops in lemon juice sprinkle with herb mixture.
Place chops in hot skillet, drizzle some lemon juice over them, sear both sides. About 7 minutes each side.
(Now we fix our chops a little different here in that we simmer them in a little water and covered for about 1 1/2 hours turning every 30 minutes and adding water if needed. the chops are so tender they fall off the bone)
Add sliced squash to edges of pan and pour remaining lemon juice and herbs if any, simmer when squash(we also added cauliflower here)is near done add feta cheese and cook till melted. About 5 minutes. I know you are gonna love this one.