Zucchini and squash are in season and I'm being inundated from our gardens. Found a really great sourdough fritter recipe that uses 350g shredded (and squeezed the water out) zucchini or squash combined, 100g sourdough discard, 100g AP flour, 100g various cheese (I use a shredded cheddar and parmesan), a jalapeno, couple eggs, couple tbsp butter (or reserved bacon fat) and salt/pepper to taste. Fry them in a cast iron skillet with olive oil until brown.

Can be eaten immediately or frozen for later (toasts up in the oven from the freezer quick and easy)! I like mine topped with spicy sour cream and fresh basil (or a soft fried egg).

I’m really on the sheet pan/one pan recipe train lately. I made a Tuscan Garlic Chicken Sheet Pan Dinner last week that was fairly simple and turned out to be pretty tasty.

Tuscan Garlic Sheet Pan Dinner

Serves 4, 5-10 minutes of prep, 30 minutes of cooking time.

Ingredients

• 1/2 cup olive oil (118mL)
• 1/2 cup balsamic vinegar (118mL)
• 1 tsp dried basil (approx. 3-5g)
• 1 tsp parsley (approx. 3-5g)
• 1 tsp salt (approx. 3-5g)
• 1 tsp pepper (approx. 3-5g)
• 5 cloves garlic
• About 1 lb (454g)of green beans (washed, tips removed)
• 10 oz (284g) grape tomatoes (cut in half)
• 8 boneless, skinless chicken tenders (or breasts, cut into large strips)
  Optional:
• a pasta of your choosing to serve alongside (e.g. linguine, fusilli, orzo).

Instructions

1. Preheat oven to 425F (220C).
2. Slice tomatoes in half and grate parmesan cheese
3. If not using chicken tenders, slice chicken breasts into approximately 1” (25mm) wide strips.
4. Mix all ingredients into a large zip-top bag or bowl with a lid. Shake to mix/combine.
5. Pour all contents on to a large, parchment-lined baking sheet. Spread out evenly.
6. Bake for 30 minutes, until chicken is cooked.
7. Serve as-is, or on top of pasta

A couple days ago I made sone grilled chicken seasoned with rosemary garlic salt, with fried potatoes seasoned with thyme, rosemary, oregano(all fresh from our garden) and a late addition of basil. I also did some canned green beans fried in a light sesame oil with salt and garlic pepper.

It's not often my kids not only eat everything I make, and rarely do they compliment my cooking. Everyone says it was the best meal all summer

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I've been making grilled chicken thighs. I tend to single out one food item and cook it everyday for weeks and then move on when something else catches my heart, but I always come back to chicken thighs.

These start out trimmed and seasoned with salt, msg, and a dry rub from a famous BBQ place in my city. They go on the grill skin side up over indirect heat until about 140f. Then they get a real thinn layer of a sweeter BBQ sauce, cook for another 5 or 10 min, flip them skin side down over direct heat just long enough to quickly apply BBQ sauce to the bottom, flip back over immediately. Cook until the bottom sauce caramelizes a bit. Finish over indirect heat until 175\180. It may seem high but thighs taken out at the recommended safe temp of 165 are super chewy imo.

Does anyone think my tops are getting too much char? I personally like it this way but have never made them for other people

I did a big batch of bone I chicken Thighs in the crock pot with:

Onion, shallot,garlic, carrots, bayleaf, chicken stock, dried peppers, and allspice.

Cooked for like 4 hours, took the chicken out, shredded it and threw the bones, skin, and cartaloge back in.

Let that cook on high for like 15 hours to get some rich bone broth.

Made some soup with the carrots, onion, some of the chicken, some of the broth.

Saved the remaining broth and chicken. Use that to make ramen, soup, or sandwiches. Lasted me the week, all I have left is a quart of stock. Froze it for future use.

I've been phasing out read meat and milk from my diet because I gone through years long moderate back acne and since switching it's cleared mostly all of it. Because of that I've incorporated a TON of tofu in my meals. Pressed, fried and marinated in different soy sauces, miso and gochujang. I've basically been cooking vegetarian Korean meals and it's been a blast. As a hispanic I don't understand why Korean food is not more popular with us as they use tons of chili and garlic.

Fruits mostly, its the fruit season now and I don’t appreciate how varied fruits in my country are when I was younger.

Whilst I rarely eat fruits, the ones I eat are mostly western fruits like apples and oranges and less of my local fruits like papaya and “nanas”. This is simply due to the lack of exposure to them and overexposure of western shows/movies/cartoons growing up. I am planning to rectify this now.

I had some potatoes that were getting old. After trimming them down, I boiled them for a potato salad and left them on the counter to cool. Came back later and decided to try the thing where you break them into pieces and broil them with garlic and rosemary. It's pretty good; they've crisped up nicely!