BIZZY BAKES

This week's recipe was selected by Kayte and is called Lemon-Tarragon Chicken with Squash Ribbons.  I have been wanting to make zucchini ribbons for a while but you know how something can fall under the radar which this did. It is so easy to do, I can't imagine why I waited.  I only used zucchini while the recipe called for both green and yellow squash,  Cooking for one means (to me) cutting back on some of the ingredients when it looks workable.  In this case, all I could see the yellow squash doing was adding color to the recipe which is nice but not a necessity. It was a good dish, a little too lemony for me but easily edible.  I would make it again and change the flavor slightly.  This may not be a common citrus to use in such a recipe, but I think I would like orange. You can share in everyone's results at our Eating with Ellie p age.  Please join us. Linked to:   Full Plate Thursday       Lou Lou Girls  ...

Veggie Delight I had no name for this dish, I put together, this evening.  I am finding it difficult to follow recipes from cookbooks or online.  Almost always, I take the recipe, in another direction.  That is what happened, today.  I pulled out a few cookbooks, found a recipe for roasted cubes of vegetables in a tomato sauce and covered with cheese.  It had veggies, I had in the house and the idea of roasting vegetables with a cheese topping intrigued me. I ended up slicing the veggies thinly on the mandolin and separately putting piles of them, in a baking dish.  I then dropped some spicy cheese on top, well spaced out.  It was delicious. Ingredients: 1 zucchini 1 yellow squash 2 carrots 1 mini red pepper 1 mini yellow pepper 1 mini orange pepper 1/4 green pepper spray olive oil 3 slices from a twisted spicy mozzarella roll 1/4 teaspoon black pepper 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh basil (my basil is re...