Chicken Fajita Stuffed Peppers, flavors of the traditional fajitas in colorful bell peppers. The peppers are stuffed with cooked strips of grilled chicken, bell pepper, onion and folded altogether in white queso then sprinkled with shredded sharp cheddar. Chicken Fajitas Stuffed Peppers are filled with all the ingredients served on the hot iron skillet you get at your favorite Mexican restaurant. The bell peppers are cut in half and used for the vehicle for eating the fajita instead of flour tortillas. I like to cook the filled pepper in the rich sauce leftover from the cooking the peppers and onions just until they are soft yet still sturdy enough to pick up to eat. That way, they are easy to pick up the whole filled pepper. Leaving the stem on the pepper helps them hold together.
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Summer Vegetable Gratin
Summer Vegetable Gratin, four simple vegetables layered in a gratin fashion on a bed of sauteed sliced onions then topped with a mixture of buttery breadcrumbs and shredded parmesan cheese. With summer overload of squash, zucchini, tomatoes, and eggplant, I like to make a lovely Vegetable Gratin. The vegetables bake into a tender bubbly casserole, rendering them into a vibrant melody of summertime freshness. The vegetables are beneficial to using uniform size, so the gratin cooks evenly and not yielding too much moisture. Also, the larger the vegetables, the larger the seeds. In the recipe, I use fresh Roma tomatoes, straight neck squash, slender zucchini, and mini Japanese eggplants. At the last minute, I scattered a few garlic pods in and around the vegetables to enhance the flavors.
Summer Peach and Cherry Salad
Summer Peach and Cherry Salad with Fresh Collard Ribbons and Feta, an elegant salad showcasing fresh seasonal stone fruit. A beautiful combination of sweet peaches and fresh cherries with the salty taste of feta on a bed of tender collard ribbons. Peach and Cherry Salad On A Bed of Fresh Collard Ribbons This Peach and Cherry Salad is lite and fresh with red onions and a sprinkle of feta on my favorite bed of leafy greens and tender collard ribbons. Capturing the last of the peach season here in Texas. We have eaten a ton of peaches this year. Our favorite orchard is winding down, as well as our local Sams. The salad is then drizzled with a simple White Balsamic Vinaigrette.
