It’s a busy week
in the High Country. Folks are getting ready for a long Labor
Day weekend, planning for company coming in or, perhaps, for
that last warm weather get-away to the beach. Did I leave anything
out?
Oh, yeah – what about the thousands who are heading out
of these hills en route to Cajun country for that highly-anticipated
football game between our three-time national champion ASU Mountaineers
and the LSU Tigers?
If there’s any roaring going on – we hope to claim
the rights come Saturday evening!
We’re planning to watch the game at home with friends and,
of course, there’s gotta be some good food on hand. Hopefully,
these ideas will help us all through the celebrations that are
just around the corner.
Zucchini Parmesan Slices
(I know there’s still plenty growing!)
4 medium zucchini
Oil of choice
Lemon pepper
Garlic
Parmesan cheese
Slice zucchini in ¼-incn slices. Heat
a large frying pan. Add zucchini and cover each slice with
lemon pepper, garlic and Parmesan. Flip over and let cook
until browned, approximately 2-3 minutes. Repeat on other
side. Wipe out pan between batches.
Deep Dish Nachos
Tortilla chips
Assorted toppings (see ideas below)
Shredded Cheddar cheese
Thick and chunky salsa or picante sauce
Sour cream (optional)
Layer half the tortilla chips in pie plate
or baking dish. Sprinkle with half the toppings. Cover with
half the cheese. Repeat layers.
Bake at 400°F. for 10 min. or until cheese is melted.
Top with salsa. Garnish with sour cream.
For variety:
Use one or a combination of the following: Sliced pitted ripe
olives, sliced green onions, black beans, chopped cooked chicken.
Layered Vegetable Enchilada Casserole
1 Tbsp. vegetable oil
2 cups diced zucchini
1 cup chopped onion
2 cups packed coarsely shredded fresh spinach
1 cup frozen whole kernel corn
1 jar (17.5 oz.) Pace® Enchilada Sauce
12 corn tortillas (6”)
2 cups shredded Monterey Jack cheese
Chopped fresh cilantro leaves
Preheat oven to 350°F. Heat oil in skillet.
Add zucchini and onion and cook 5 min. or until golden brown
and tender. Add spinach and corn. Cook and stir until spinach
wilts.
Spread ½ cup enchilada sauce in 3-qt. shallow baking
dish. Place 6 tortillas, overlapping as needed to cover bottom
of dish. Spread with half of remaining enchilada sauce. Top
with vegetable mixture and half the cheese. Top with remaining
tortillas and enchilada sauce.
Bake 20 min. Top with remaining cheese and bake 5 minutes
or until cheese melts. Cut into 6 squares and garnish with
cilantro
Steak-on-a-Stick
1 lb. boneless beef sirloin steak, ¾
-inch thick, cut into thin strips
3/4 cup picante sauce
2 tbsp. vegetable oil
1 tbsp. lemon juice
1/4 tsp. garlic powder OR 2 cloves garlic, minced
Chopped green onion
Stir picante sauce, oil, lemon juice and garlic
powder in a large bowl. Add beef and toss to coat. Thread
beef accordion-style on 24 skewers.
Lightly oil grill rack and heat grill to medium. Grill beef
for 10 minutes or to desired doneness, turning and brushing
often with picante sauce mixture. Discard remaining mixture.
Garnish beef with green onion. Serve with additional picante
sauce.
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