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The Last Days of Summer Are Here

Scarlett Cook

2022 is flying by and it seems like only yesterday that we were celebrating the new year. The first half of this year has seen changes in our everyday lives; some permanent others not. But one thing is certain, you must feed your family. Try these recipes (Yes one does have zucchini in it so another recipe to use up your bounty.) and don’t think about that Christmas shopping just yet.

Chicken Thighs with Chunky Tomato Sauce

Serves 4 – 6

1 22-Ounce package frozen mashed potatoes 2 Pounds skinned and boneless chicken thighs 1 Tablespoon Greek seasoning 2 Tablespoons olive oil 2 Medium zucchini, chopped 1/2 Cup diced onion 1 14.5-Ounce can fire roasted tomatoes with garlic, undrained 2 Tablespoons butter, cubed 1 Tablespoon red wine vinegar 1/2 Teaspoon salt 1/4 Teaspoon pepper

Prepare mashed potatoes according to package directions; keep warm. Sprinkle chicken with seasoning. Cook chicken in hot oil in a large skillet over medium high heat 7– 8 minutes on each side or until done. Remove from skillet and keep warm. Reduce heat to medium; add zucchini and onion to skillet and sauté 2–3 minutes or until tender. Add tomatoes and cook stirring often 7–10 minutes or until slightly thickened. Remove from heat and stir in butter, vinegar, salt and pepper. Serve chicken over potatoes. Spoon sauce over chicken and potatoes. Roasted Cauliflower

Serves 4

2 Tablespoons olive oil 1 Head of cauliflower 1/2 Teaspoon salt 1/4 Teaspoon pepper

Preheat oven to 425°. Drizzle a cookie sheet with sides with the 1 tablespoon oil. Cut cauliflower vertically in 1/4” slices. Arrange in a single layer on pan. Drizzle remaining oil over cauliflower and sprinkle with salt and pepper. Bake 25 – 30 minutes or until golden brown.

Lemon Slaw

Serves 6

1 Cup mayonnaise 1 Teaspoon lemon zest 1 Tablespoons fresh lemon juice 2 Tablespoons rice wine vinegar 2 Teaspoons sugar 1 Teaspoon salt 1 Teaspoon paprika 1/2 Teaspoon black pepper 1/2 Teaspoon Worcestershire sauce 2 16-Ounce packages shredded coleslaw mix

Stir first 9 ingredients in a large bowl until well blended. Add coleslaw mix and stir. Cover and chill at least 2 hours before serving.

Cherry Fudge Cake

Serves 10 – 12

1 Box devil’s food cake mix 1 21-Ounce can cherry pie filling 2 Large eggs 1 Teaspoon almond extract 1 Cup sugar 1/3 Cup whole milk 5 Tablespoons butter 1 Cup semisweet chocolate chips

Preheat oven to 350°. Grease and flour a 13”x9” pan. Beat cake mix, pie filling, eggs and extract at low speed for 20 seconds; increase speed to medium and beat 1 minute. Pour into prepared pan. Bake 27–30 minutes or until pick inserted in medium comes out clean. Cool in pan on wire rack for 10 minutes. Bring sugar, milk and butter to a boil in a heavy saucepan stirring occasionally; boil 1 minute. Remove from heat and stir in chips until mixture is melted and smooth. Quickly pour and spread on warm cake. Let cool 1 hour before serving.