We've grown zucchini!!!!

Some of you may remember my posts here and here. I was so excited to actually be starting our own vegetable garden...oh the money we would save! Well, I haven't any idea as to what happened to the snap peas...they are nowhere in sight...the cucumbers? Well, the plant is out of control and growing right up our fence...but no cucumbers yet. BUT, today I found a zucchini! A beautifully green zucchini...about 8 inches in length! See her debut here:


I was so excited to see her...and she has a couple of siblings growing as well...look at them!

I'll be honest, I almost wanted to take her inside, dress her up and prop her right by my cook top...she was so darn pretty! But alas, reality set in...and I realized in a few days she would spoil and I do not like to waste food...and so I cast her in a small part in the following dish! She did very well!

As I was perusing some of my favorite blogs (see links over yonder to the left)...I stopped at this post...and almost immediately wanted to join in on the fun...and so here I am: cooking and blogging about it! Thanks Patty! I really haven't had any leisure time lately...but when I saw my zucchini today...I immediately ran inside for my camera...funny how this blog has been making me stop to question myself---"Hmmmm...is this a Kodak moment?" Anyway, I thought I would share a dish that my family enjoys which just so happens to include ZUCCHINI.


Here's what you will need:

3 boneless, skinless chicken breasts-cooked and cubed
1 zucchini (wink, wink)-=sliced
1 bell pepper--diced (I like to use red and gold peppers as well, but did not have any on hand)
1 medium-sized onion--diced
1 clove of garlic (optional)
3 cups chicken stock
1 tsp cumin
1 bunch cilantro---chopped

White corn tortillas--fry them in oil to make taco shells and set aside


In a medium sized pan place all of the above ingredients and add salt and pepper to taste. Bring to a boil and simmer for about 30 minutes or until the zucchini and bell pepper have softened...for this dish, I do not prefer the vegetables al dente...however, you may cook them to your liking. It will look like this:


How should you plate it, you ask? Well take a slotted spoon and place a generous portion into a taco shell. Serve with homemade Spanish rice and avocado wedges. A nice iced tea goes perfectly with this meal!

SAVE the broth...use it as a first course by adding some tomato paste and top with some freshly shredded Queso Oaxaca for a delicious tortilla soup!

OH...YUM-ILICIOUS this was!!!!!!! Enjoy!!!!

If you'd like to be added to the Cook it! Blog It! blog roll, simply leave a comment here and Patty will add you!!!!

There are only 3 short rules:

1. COOK IT.

2. SNAP IT.

3. BLOG IT.

Happy Cooking!!!!