Summer in a pan

Summer always brings lots of fresh veggies and grilled yummies to mind. I usually buy a bunch of whatever is on sale for veggies, wash, cut and put in containers in the fridge. I had a BBQ birthday party that left me with an excess of bell peppers (red, orange and yellow), zucchini, yellow squash as well as some left over grilled chicken. My pantry is always stocked with a variety of pastas and canned tomatoes. I prefer fresh but a can of something can make dinner quick and easy.

Summer Pasta

*handful each of peppers, zucchini/squash
*1 can stewed tomatoes
*2 servings dry pasta
*1 grilled chicken breast

1. Heat olive oil in pan and add veggies. Add seasoning of choice (I used garlic salt, italian seasoning and lemon pepper) and saute for 1-2 minutes.
2. Add the can of stewed tomatoes plus one - two cans of water and simmer.
3. Once it comes to a boil add the pasta and cool until pasta is tender.
4. Dice chicken breast and toss into pasta. Cook until chicken is warm.
- If you do not have left over chicken you can put uncooked chicken breasts in when you add the tomatoes and simmer them in the sauce, flip over once then add the pasta. You may need more water or tomato sauce for this.



Caramel Banana French Toast

I finally made it to the store yesterday and got some organic bananas amongst other things. They sat quietly taunting me this morning. The idea started as banana pancakes but why go simple when you can go yummy. That and I always need to find some way to coax the boyfriend out of bed. Why to his heart is definitely his tummy.

French Toast

*Bread of your choice
*1/4 cup milk
*1 teaspoon vanilla
*2 eggs
-this is enough mix to make 4 pieces of FT

1. scramble all together and dip the bread.

Bananas in caramel sauce

*1/4 cup butter
*1/2 cup superfine sugar
*1/2 cup heavy cream (I used whole milk)
*2 bananas, sliced

1. Melt butter in a skillet over medium heat.
2. Stir in sugar and cook, stir constantly, until sugar is melted and light brown.
3. Slowly stir in the cream (it will get you). Boil 1 minute and reduce to low.
4. Place the bananas in pan and cook until heated through, about 2 minutes. Serve hot.

Note: The banana's degrade very fast in the hot caramel sauce, if you want them firm only cook for 1 minute and if you want a banana-y sauce let it cook longer. It does however break down the caramel and make the sauce a little grainy.

- I put the toast and caramel sauce in layers, so there was no need to syrup.