Zucchini Nachos

3 large zucchini, sliced into ½ inch rounds

Olive oil

1 tsp cumin

¼ tsp chili powder

¼ tsp paprika

Salt & pepper to taste

1 ½ cup chicken, cooked & shredded

1 cup cheese

½ cup red onion, diced

1 avocado, cubed

Pico de Gallo

Pickled jalapeños

Preheat oven to 400°.  Place sliced zucchini on a large baking sheet in a single layer.  Toss with olive oil and spices.  Bake until slightly tender, about 5 minutes.

Remove from oven and top with chicken, cheese and onion.  Bake until cheese is melted and chicken is warmed through, about 10 more minutes.

Top zucchini nachos with avocado, pico and jalapeños.

Print recipe HERE.

Herb and Mustard Au Gratin Potatoes

 1/4 cup olive oil

1 Tbsp red wine vinegar

1 Tbsp Dijon mustard

1 tsp. oregano

1 tsp. thyme

1 tsp. garlic, minced

1/4 cup grated Parmesan cheese

4 medium Yukon potatoes, thinly sliced

Salt & pepper to taste

Preheat oven to 400°.  Grease a 9x13 pan and seat aside.

In a large bowl combine all ingredients and toss to coat well.  Spread in pan and cover with foil.  Bake for 30 minutes.  remove foil and bake for 20-25 more minutes or until tender and golden.

Serves 6.

Print recipe HERE.

Marshmallow Frosting

 2 egg whites

1/4 tsp. salt

1/4 cup sugar

3/4 cup Karo syrup

1 tsp. vanilla

Beat egg whites and salt to soft peaks.  Add slowly add sugar while beating.  Continue beating and add Karo syrup.  Fold in Vanilla.

Sausage Pineapple Skewers

 5 Italian sausage links sliced 1/2 inch thick

1 pineapple, peeled, cored and cut into 1 inch chunks

1 cup barbecue sauce

8 bamboo skewers, soaked in water for 1 hour

Preheat grill to medium.  Thread sausage slices and pineapple chunks on skewers, alternating meat and fruit.  Brush skewers generously with barbecue sauce.  Grill for 10 to 15 minutes, turning occasionally until sausage is cooked through.

Serve over rice.

Print recipe HERE.