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Somethin' Good is Always Cookin' (Recipes)

Dan Brosnan's Zucchini Brosnini

4 small zucchini, cut crosswise
1 large onion, sliced
3 cloves of garlic, minced
1 each, green, red and yellow pepper, cut into strips
1 pound fresh mushrooms, sliced
1 package cherry tomatoes
½ cup Parmesan or Romano cheese
3-4 tablespoons olive oil
1 tablespoon each parsley and rosemary
1 teaspoon each, garlic salt and oregano
Pinch or red pepper flakes
¼ cup dry white wine

In a large skillet, heat olive oil. Add sliced onions and garlic until lightly brown. Add peppers and all spices to onion mixture. Cook covered for about 20 minutes. Add sliced mushrooms, zucchini and white wine. Cook covered for another 10 minutes. Add whole cherry tomatoes and Parmesan/Romano cheese. Cook for 4-5 minutes. Taste and adjust seasonings.

Original recipe from Dan Brosnan, Glen Ellyn, IL

Drusilla's Health and Wellness Recipes
Apple Blueberry Crisp

2 cups sliced, peeled tart apples
1 cups fresh or frozen blueberries
2 Tablespoons packed brown sugar
2 tablespoons thawed orange juice concentrate
1 tablespoons all-purpose flour
½ teaspoon ground cinnamon

Topping
½ cup old-fashioned oats
¼ cup packed brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
3 tablespoons cold margarine or butter, cubed

In a large bowl, combine the first six ingredients. Transfer to an 8-inch square baking dish, coated with cooking spray.

For topping, combine the oats, brown sugar, flour and cinnamon. Mix well. With a fork, cut in margarine until mixture is crumbly; sprinkle over fruit.

Bake at 350° for 30–35 minutes or until topping is golden brown and fruit is tender. Serve warm with a dollop of light whipped topping. Yield: 4 servings

Nutritional Facts: 1 serving 258 calories, 9 g fat (5 g saturated fat), 20 mg cholesterol, 63 mg sodium, 46g carbohydrates, 3g fiber, 3g protein.

Handy Hints - Grilling Tips

  • Be sure your grill is hot enough before starting.
  • Grill meat and veggies about 4 inches from heat source and chicken about 6-8 inches away.
  • To add more flavor, try adding pre-soaked chunks of natural hardwoods like Hickory.
  • Make sure grill is clean before cooking.
  • To prevent sticking, brush or spray a light coating of oil on grid.
  • If your grill has a top, close it to allow smoke to add its flavor.
  • To keep poultry from drying out, grill with bone in and baste continuously.
  • Poultry dark meat takes longer than white meat, so start it sooner.
  • Sear chicken on the skin side first.

From relunctantgourmet.com


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