Crops can flourish even in the heat

My Tomatoes, Purple Bell Peppers, Jalapeno Peppers and Banana Peppers picked this morning

 Gardening was something that I knew would always be a part of my routine.  It was something I grew up with.  It is something that I am amazed by every season

It is August, and yes statistically the warmest time of the year.  We have certainly seen some major shift in the typical climate over the years.  Extreme heat, devastating fires and an increase in dangerous tropical storms.

 We have had an unusual amount of  wet spells here.  It has not been that unwelcome.  For nearly one solid week I was unable to do more that take a quick glance at my crops.  When I was able to take full inventory I was thankful that I escaped major damage.  I was also pleased to see the over abundance of new blossoms even in the heat.

My beautiful Lemon Tree's planted from the seeds of one fresh lemon

I've always been adventurous when it comes to planting and growing new things.  These Lemon trees are healthier and more beautiful than I could have imagined.  They have not matured to the point of producing new fruit.  By next spring they should be in prime shape for a fresh bath of lemonade.

Pan Baked Shrimp over Southern Fried Rice.

 Pan Baked Shrimp over Southern Fried Rice

I have always been a big fan of any oriental dish.  Out of a whim I decided to try something on my own.  Not only is it very tasty, it is satisfying and filing.  I wanted to come up with something quick and easy.  This dish may not be true to oriental cuisine.  I am no expert in the field. I do hope you will enjoy.  The receipt is for a one dish serving, so ramp it up if needed.

THE SHRMP

10 Medium Shrimp

Old Bay seasoning

cooking spray

THE RICE

1 cup white rice

sesame oil

1 1/2 TBS Worcestershire sauce

1 TSP garlic powder

1/2 TBS chives

1 TSP chopped fresh parsley

ORANGE SAUCE

1 large orange

1 TSP white vinegar

pinch garlic powder

2 TSP soy sauce

Red chili flakes (optional)

1 TBS starch

Place shrimp in single layer on a parchment lined cookie sheet.  Spray with cooking oil and Sprinkle very lightly with a small amount of Old Bay seasoning.  Place in 350 oven for 5 minutes.  Turn each shrimp over baking another 5 minutes or until shrimp is lightly brown.

While shrimp is baking place warm sesame oil in a medium skillet.  Stir constantly until rice becomes translucent and soft.  Add 2 1/2 cups of water and cover.  Allow rice to cook for 10 minutes, or until most of the water is evaporated.  Remove rice from heat.  While still hot stir in Worcestershire, Chives, and Parsley.  Return lid to skillet and set aside to set for 5 minutes.

Squeeze the juice from one large orange.  Add the vinegar, garlic and soy sauce (red flakes if desired).  Add to sauce pan and allow to come to a full boil.  Place 1 tablespoon of cornstarch in 2 teaspoons of water.  Stir until mixture is milky white.  Add the cornstarch slowly to the the orange juice stirring constantly until desired thickness.

Place rice on serving dish and top with shrimp.  Drizzle with warm orange sauce.

SWEET POTATO SOUP

2 cups milk

½ cup butter

1 cup water

2 medium sweet potatoes

2 cups chopped ham

1 cup diced onion

1 TBS fresh oregano

½ cup chopped fresh chives

2 TBS fresh chopped basil

1 TBS fresh chopped rosemary

2 cloves minced garlic

 

2 TBS corn starch mixed with 1 cup cold water

 

Bake sweet potato in microwave for 7 minutes on high so it is soft but not done.  While sweet potato is cooking heat milk and water in a large sauce pan.  Add chopped ham and all remaining ingredients to pan.  Dice sweet potato and add along with butter.  Let simmer for 10 minutes.  To avoid breaking up potatoes do not stir.  Add corn starch and water stirring gently to thicken.

VEGAN FALL HARVEST LASAGNA

1 medium head broccoli chopped

2 cups zucchini squash diced

2 cups yellow squash diced

2 cups fresh spinach chopped

1 large carrot shredded

1 small onion chopped

2 cloves minced garlic

1 ½ cups imagine non-chicken chicken broth

½ cup flour mixed with ¼ cup cold water

1 12oz pkg lasagna noodles (such as Good for Life)

1 8oz pkg Daiya mozzarella shreds

1 8oz pkg Daiya onion and chive cream cheese

Heat olive oil in skillet.  Add broccoli and squash, stirring until tender, for about 5 minutes, but not soft.  Add onion and garlic.  Stir for another five minutes.  Add chicken broth.  Heat until boiling.  Mix flour with water in a bowl, whisking briskly to remove any lumps.  Quickly add into vegetable mixture, stirring constantly.  Once thickened, remove from heat and set aside

Cook noodles according to package directions.  Drain, do not rinse.  Spread a very small amount of vegetable broth over bottom of 9X13 baking dish.  Place one layer of noodles on bottom of pan.  Add a layer of ½ of the vegetables and gently spread ¼ of the cream cheese over vegetables topping with ½ of the mozzarella shreds.  Add another layer of noodles, top with vegetables and remaining cheese in order.
Bake at 350 for 15 minutes.  Cover and bake an additional 10 minutes.

CHICKEN AND SPINICH ALFREDO

My spinach is typically one of the very first crops to harvest in my early spring garden.  I love it fresh, canned or cooked in one of my favorite dishes such as this one.  Chicken and Spinach Alfredo is an easy, carefree dish that is just delicious, tender and juicy.  Combined with the fresh herbs I grow it is a meal I am proud to serve too.  This dish is for four people

4 Chicken leg quarters
1/2 cup olive oil
4 Cups fresh Spinach
3 oz Cream Cheese
2 tablespoons fresh chives
1 tablespoon fresh rosemary
1 tablespoon fresh basil
1 1/2 tablespoon fresh oregano
4 cloves fresh garlic minced
2 cups rice prepared as directed
salt and pepper

Heat oil in skillet.  Split let quarters by making a slit directly between thigh and leg bone.  Bend until bones are separated and cut through remaining meat.  Sprinkle chicken pieces with salt and pepper.  Place in hot oil and brown 2 to 3 minutes on both sides.  Remove from skillet and place pieces in baking dish.  Place in oven and sprinkle with additional salt and pepper.  Cook uncovered at 300 for 1 hour.

Cook spinach in boiling water.  Place all herbs in a chopper and grind.  Add herbs to spinach and cook for 30 to 45 minutes or until tender.  Remove from heat.  Stir in Cream Cheese until melted.

Remove chicken from pan.  Place spinach in baking dish and top with chicken.  Cover baking dish and cook for an additional 15 minutes or until spinach begins to bubble at 350.  Serve over cooked rice seasoned with salt and pepper.




STACKED CHICKEN AND WAFFLES

Sometimes I think I even surprise myself.  This is such a wonderful breakfast you'll definitely want to do it again.  The combination of flavor with the crispy crunch will definitely leave you satisfied.  Don't think of it as just a breakfast dish.  It is a wonderful dinner or Sunday Brunch also.

This recipe makes one serving so adjust accordingly.


1 Waffle prepared as directed, or substitute one frozen waffle
1 Cup Canola oil
1 Small white potato shredded, or substitute one frozen hash brown
1 Small egg
2 tablespoons milk
Salt and Pepper to taste


Heat oil in skillet.  Shred potato and place in hot oil leaving in a round patty.  Sprinkle with salt and pepper cooking seven to ten minutes on each side until brown and crispy.  While potatoes are cooking toast waffle in toaster until brown. 

Place waffle on a plate and top with crispy hash brown.  Whisk one medium egg with 2 tablespoons milk.  Pour egg in still hot skillet.  Gently fold egg forming a single patty turning until cooked through.  Top with Shredded Chicken Gravy (see below).    Sprinkle with salt and pepper if desired.

Shredded Chicken Gravy

1 1/2 Fresh Baked Chicken (canned does not work)
1 Cup Chicken broth from baked chicken
1/4 Teaspoon of each
    salt
    pepper
    onion powder
    garlic powder
1 Tablespoon cornstarch
1/4 cup cold water

Mix first six  ingredients in a sauce pan stirring well.  Bring to a full boil.  Mix cornstarch and water until smooth.  Add to chicken and stir until thick.

MEXICAN CHICKEN AND RICE

What a delicious and economical dish!  But, isn't that the way dinner should be.  So darn easy and tasty too.  This dish serves four.  I used the leftovers to make a soup for lunch.  Just don't forget to add the flour torillas.





1 Pkg 8 chicken legs and/or thighs
1/2 cup Infused Olive Oil (see recipe below)
Uncle Chris's seasoning (by Fiesta)
Chili powder

2 1/2 Cups uncooked rice
1 1/2 cup water
1 cup Mild or Medium Salsa
2 TBS chili powder
1 TBS Uncle Chris's seasoning (by Fiesta)
Salt and Pepper to taste
2 cups frozen peas

Coat each piece of chicken with infused olive oil (below). Pour remaining oil in electric. Sprinkle chicken with Uncle Chris's and Chili Powder.  Place chicken in electric skillet and brown about 10 minutes on both sides.  When brown and crisp remove from skillet.

Add rice to skillet and stir until rice looks almost white.  Add water, salsa, peas and seasoning.  Return chicken to skillet, cover and simmer checking, but not stirring occassionaly.  Add additional water if rice begins to look dry.  Rice should be done and ready to serve in 20 minutes.


INFUSED OLIVE OIL

3 cups extra virgin olive oil
1/8 cup each
      diced onion
      minced garlic
      drued chili pequin finely ground
Place all ingrediens in a covered jar.  Let set at least 24 hours before using.