Rice and spinach stuffed zucchini boats recipe

These delicious "boats" are a yummy and healthy summer entree when its simply too hot to eat meat. 

RICE AND SPINACH STUFFED ZUCCHINI BOATS
Ingredients

• 2 cloves garlic, minced
• 2 tablespoons olive oil
• salt and pepper, to taste
• dash cayenne pepper
• 1 cup white rice, rinsed
• 2 cups frozen chopped spinach, thawed and drained of excess liquid
• 2 1/2 cups water
• 1/4 cup half and half
• 1/4 cup sun-dried tomatoes, diced
• 1 cup shredded Parmesan cheese, plus more for serving
• 4 medium zucchini

Directions

Preheat oven to 400 degrees F. In a large saucepan, saute garlic in olive oil with salt, pepper and cayenne until fragrant. Add rice, spinach, water and additional salt and pepper if desired. Bring to a boil then immediately reduce heat to low, cover and cook until rice is tender, about 20 minutes. Fluff rice and stir in half and half, tomatoes and cheese. Add additional half and half if needed. Slice the zucchini in half lengthwise and remove the seeds. The halves will resemble a boat. Place the zucchini boats on a baking sheet and fill with the rice mixture. Bake until fork tender, about 20 minutes. Before serving, sprinkle with a little more Parmesan. 

Watermelon margarita recipe from Fruit2O

Here's a new take on a classic summer cocktail from the folks at Fruit2O. 

WATERMELON MARGARITA

• 1 ounce lime juice
• 1 ounce St. Germain
• 2 ounces silver tequila
• 1 cup chilled Watermelon Fruit2O

Directions
Combine all ingredients in a shaker and give a couple shakes to combine. Serve on the rocks with salt and a small slice of fresh watermelon.

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Cheesy chicken enchilada recipe

This hearty dinner is a great way to use leftover chicken, or purchase a roast chicken from the deli to cut down onyour prep time! It has just enough heat to make it flavorful without overpowering more tender tastebuds. If you wish to warm it up more, use two cans of jalapenos instead of one jalapeno and one of green chilies.Recipe, En

CHEESY CHICKEN ENCHILADAS

Ingredients

• 1 onion, chopped
• 1 green pepper, chopped
• olive oil
• salt and pepper to taste
• 3 cups shredded cooked chicken breast
• 1 small can green chilies, chopped
• 1 small can jalapenos, chopped
• 1/4 cup flour
• 1 teaspoon ground coriander
• 2 cups chicken broth
• 1 cup sour cream
• 1 cup Mexican cheese blend, divided
• 12 small corn tortillas
• small can black olives for garnish

Directions

Preheat oven to 350 degrees F. Saute onion and green pepper in olive oil until tender. Sprinkle with salt and pepper, if desired, and combine with chicken, green chilies and jalapenos. Combine flour and coriander in a sauce pan and add broth. Stir until smooth. Cook over medium heat and bring to a boil. Cook until thickened then remove from heat. Add sour cream and half of the cheese and stir until smooth and creamy. Add 1/2 cup of the sauce mixture to the chicken mixture and combine. Warm tortillas and fill each with approximately 1/3-1/2 cup of the chicken mixture. Roll and place seam side down in a 13 X 9 baking dish lined with foil. Spoon remaining sauce over the top of the enchiladas and sprinkle with cheese. If desired, top with black olives. Bake for 30-35 minutes, until cheese is melted and enchiladas are heated through.

Celebrate National Watermelon Day with delicious watermelon tomato gazpacho

Today is National Watermelon Day. If you didn't know that, don't feel bad. I didn't until a few weeks ago. Anyway, now we are all now in the know and it is time to figure out how to celebrate this yummy day! The following recipe is one that I adapted from the current issue of Better Homes and Gardens and is a delicious and unique way to incorporate watermelon into gazpacho. Enjoy!

WATERMELON TOMATO GAZPACHO
Ingredients

• 2 slices sourdough bread, crust removed and torn into pieces
• 3 tablespoons dry white wine
• 1 tablespoon water
• 5 cups watermelon, cubed with seeds removed
• 4 large heirloom tomatoes, quartered and seeded
• 1 medium size red pepper, quartered, seeded and roasted
• 1 small white onion, quartered
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• sea salt, to taste
• sour cream, for garnish
• lime zest, for garnish

Directions
Combine bread, wine and water in a small bowl. Let stand ten minutes until all liquid is fully absorbed. Puree all ingredients, except those needed for garnish, in small batches until smooth. Combine the pureed ingredients in a large bowl and stir until well combined. Tightly cover and refrigerate for up to 2 days, until ready to serve. Top each serving with a dollop of sour cream and a little sprinkling of lime zest. For added color, consider garnishing with a small slice of watermelon on the side of the bowl.

*If this recipe sounds delicious, please visit Dayton Moms Blog and check out my watermelon salsa recipe! ~Aimee~

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