Harvest Ratatouille for Two

I came across this recipe a few years back, and it has since become a regular in the weekend rotation. It’s a fun, simple and healthy meal. There is a good bit of chopping prep involved, so it’s also one of the few times when I get to use the little pre-measured ingredient dishes that they use on all of the cooking shows. BAMMM!!!!!!

Be sure to serve with plenty of crusty bread. You can also serve it over hot cooked linguine. Goes well with a nice bottle of Pinot Grigio.

2 tablespoons olive oil
1 small red or green bell pepper, coarsely chopped
½ cup chopped onion
1 garlic clove, minced
1-1/2 cups diced eggplant
1 cup diced zucchini
1 cup diced yellow summer squash
1 medium tomato, chopped
1 tablespoon chopped fresh Italian Parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh dill weed
1/8 teaspoon black pepper
2 tablespoon grated or shredded fresh Parmesan cheese

Heat oil in medium skillet or wok over medium-high heat until hot. Add bell pepper, onion and garlic; cook and stir 2-3 minutes or until crisp-tender.

Stir in eggplant, zucchini and summer squash; cook and stir 5-7 minutes or until crisp tender.

Stir in all remaining ingredients except Parmesan cheese; cook until thoroughly heated. Sprinkle with Parmesan cheese.

Chicken Crescent Squares

When I was a kid, Saturday night dinners in our house were always fun, quick, kid-friendly food events. Stuff that you would brag about to your friends who were stuck eating boring, home-cooked foods, just to make them jealous. Hot dogs, burgers, sloppy joes, tacos, or the almighty Swanson TV dinner (pizza was the Friday night staple). I still remember the first time my mom raised the bar and bought me a Hungry Man-sized TV dinner. It was a proud moment, one that was only equaled at the time by my first bike ride sans training wheels, or being allowed to stay out past 8:30. I wasn’t just a young man…I was a HUNGRY young man!

In the past years, frozen entrees have taken on a whole new life: hot pockets, lean cuisines, bagel bites, frozen paninis…it’s as if the frozen food aisle is endless.

Well, thanks to this recipe, our trips to the frozen food aisle have been slashed. It’s a fun recipe that is easy to make, and is not only a quick meal solution, but also works well as an appetizer for dinner parties. Below is the original version, followed by a couple of variations that I have tried. Feel free to add your own mixture or favorite hot pocket filling!

1 (3 oz) package light cream cheese, softened
3 tablespoons melted butter
2 cups cooked, cubed chicken breast (I suggest the Perdue pre-cooked strips)
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons chopped chives
1 teaspoon chopped pimento
1 (8 oz) can crescent rolls
¾ cups seasoned bread crumbs, crushed

Preheat oven to 350º. In a bowl, blend cream cheese and 1-1/2 tablespoons melted butter. Add the chicken, salt, pepper, chives and pimento. Mix well. Separate the crescent rolls. Pull and flatten slightly. Spoon ¼ cup mixture into center of each. Pull cornets to top center and twist slightly. Seal edges. Brush tops with remaining butter, dip into crushed crumbs and bake on an ungreased cookie sheet for 20-25 minutes.

Alternate fillings:

3 oz cheddar cheese spread (I use WisPride Sharp Cheddar), softened
2 cups frozen chopped broccoli, defrosted
(omit chives and pimentos, season w/ salt & pepper to taste)

3 oz cheddar cheese spread, softened
2 cups cooked ham, sliced into small pieces
(omit chives and pimentos, season w/ salt & pepper to taste)

1 (3 oz) package light cream cheese, softened
2 small cans crab meat
¼ cup slivered almonds
(omit chives and pimentos, season w/ salt & pepper to taste)