It's hard to believe, but another week has sped past me; again. I don't know what's gotten to the clock these days. As far as I'm concerned, time can just give it a rest!
The rain could stand a vacation as well. All of my plants are so soggy and water-logged, they may just give up the ghost for the summer. Send a little sunshine my way, if you have any to spare! Wished it worked like that. ;)
To make up for the lack of heat in these parts, I made green chile cheese burgers and calabacitas with a poached egg for brunch. I love this and I should have taken a picture, but we scarfed it before I thought to do so.
Found this pic here at Fork Fingers Chopsticks by Andrea. She has a great site with printer friendly recipes and wonderful photos to get you going!
I use a different method than pictured here for my calabacitas, but the core ingredeints are similar. Sliced zuccinis, chopped Hatch green chiles, onion, red bell pepper and garlic, a handful of frozen white corn, and shredded sharp cheddar. Start by drizzling olive oil in a hot cast iron skillet, and brush a light coating on the top side of the squash. Place them in a single layer in the skillet, and salt and pepper to taste. Allow them to brown nicely. Reduce the heat to medium, then turn and brown other side. You want the out side lightly crisp; the inside tender.
In another skillet, melt a teaspoon of butter with a teaspoon of olive oil. Saute remaining ingredients (except the cheese--save that for later, but hide it from K.-- he'll eat it before you know it's gone!) and add a bit more salt and pepper. Put a bit of a crisp on this mixture, and remove from heat.
Place the zuccini slices on a serving platter and distribute the saute mixture over top. Sprinkle the cheese generously, and melt under a broiler or in the microwave just slightly, taking care not to cook the squash any further: tender=good, mushy not so much!
(Image found here) at GetTheWheatOut from Bess. She has some great ideas for wheat free cuisine.
Serve that up with a nice juicy green chile cheese burger, and who needs a bun?
Hat tip to Greg over at Black Iron Blog. He gave me the inspiration for teh burger!