Is there anything better?

I just love fresh cut flowers and my garden is finally in bloom with Iris, Peony and Mediterranean Bells. Peony are one of my favorite flowers, they make such a beautiful arrangements.

For our June EGA meeting we are having a pot luck/finger food gala. I have decided on mini zucchini quiche. I have a really easy and delicious recipe that I would like to share with you. I have to figure out how long to cook them in the mini muffin tin that I'll be using, I usually just bake it in an 8" pie pan. Wish me luck and I hope you all try and enjoy this recipe!

Zucchini Quiche

1 Tablespoon grated onion

4 Lg. eggs

1 cup grated sharp cheese

1/2 cup vegetable oil

1 cup Bisquick

3 cups zucchini sliced 1/4" think and quartered.

salt and pepper to taste

Mix all but zucchini together well, then all zucchini, again mixing well. Pour into greased 8" pie pan and bake at 350 for 35 minutes. Let cool and serve.

Cook, wasn't he a pirate?

I have had an odd sort of compulsion to cook lately. I know that others enjoy this, but it was always stressful and disastrous for me. So who knows what has come over me, but I have been using that big hot thing in the kitchen, and some of it even turns out edible (ringing endorsement, no?). With that said... I have a great recipe for you! As it is me cooking it, it is easy, quick and inexpensive.

Thai Chicken
1.5 lbs. boneless, skinless chicken breast cubed
5 cloves garlic chopped
2-3" ginger chopped I go heavy on the ginger (turns out that it is best to peal it - live and learn)
3 Tbsp fish sauce (easy to find at the grocery store, in the Asian section)
3 Tbsp soy sauce (my ankles require that I use low sodium soy)
5 ish Tbsp sweet chili sauce (I like it hot, so use to taste)
1-2 Tbsp lime juice
1 each small zucchini chopped (green and yellow - for color)
1 small head broccoli chopped into large florets* (I often use frozen veggies thawed)

I put a little olive oil in bottom of a large skillet and cook the chicken, ginger and garlic on med heat about 10 minutes-ish, until the chicken is just about cooked through. Mix the rest of the wet ingredients in a small bowl and add with the veggies to the chicken. Cover and cook on med/low for about another ten minutes, stirring occasionally. If you want the sauce to cook down more, remove the chicken and veggies and cook uncovered at a low boil for a few minutes. I serve over sushi rice.

I hope you try and enjoy it!