Jared and Sarah in Island Park, 2010
Zucchini and Bell Pepper Enchiladas
2 T. olive oil
1/2 onion, halved and thinly sliced
1 red bell pepper, seeded, halved and thinly sliced
1 t. kosher salt
2 ears of corn, kernels sliced off (or 1-1/2 c. canned or frozen corn)
2 c. shredded zucchini, about 1 medium zucchini
1 Anaheim chili, seeded and minced
1 chipotle chili, seeded and minced
1/2 t. cumin
1 large tomato, chopped
2 garlic cloves, minced
10 corn tortillas
2 c. shredded cheddar cheese
1 (14 oz.) can enchilada sauce
In a large skillet over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the onions, the bell peppers and salt. Cook until softened, about 3 minutes. Add the corn, zucchini, chiles and cumin. Stir until combined and cook until zucchini is softened, about 3 minutes. Stir in tomatoes and garlic. Cook for 3 more minutes and remove from heat. Set oven to 375 degrees. Spray a 9x13 inch pan with non-stick spray and set aside. Microwave one tortilla for 15 seconds. Spoon a small amount of zucchini mixture onto the tortilla, about 1/4 cup. Sprinkle on a little cheese. Roll up and place inside prepared pan, seam side down. Repeat with all the rest of the tortillas. Pour enchilada sauce over the top and sprinkle on the remaining cheese. Bake for 15-20 minutes, or until cheese is melted. Serve with chopped avocados or guacamole.
2 garlic cloves, minced
10 corn tortillas
2 c. shredded cheddar cheese
1 (14 oz.) can enchilada sauce
In a large skillet over medium high heat, add the olive oil. Once the oil runs quickly in the pan, add the onions, the bell peppers and salt. Cook until softened, about 3 minutes. Add the corn, zucchini, chiles and cumin. Stir until combined and cook until zucchini is softened, about 3 minutes. Stir in tomatoes and garlic. Cook for 3 more minutes and remove from heat. Set oven to 375 degrees. Spray a 9x13 inch pan with non-stick spray and set aside. Microwave one tortilla for 15 seconds. Spoon a small amount of zucchini mixture onto the tortilla, about 1/4 cup. Sprinkle on a little cheese. Roll up and place inside prepared pan, seam side down. Repeat with all the rest of the tortillas. Pour enchilada sauce over the top and sprinkle on the remaining cheese. Bake for 15-20 minutes, or until cheese is melted. Serve with chopped avocados or guacamole.
by Sarah, wife of Barbara's son Jared
Grandma grew a HUGE zucchini in her garden and brought it up to the cabin. She and Dee had fun making it into boats for Lucas and Caleb, while Sarah took a turn fishing with the guys. Interestingly enough, each of the boys went right to the boat they wanted. Grandma's (held by Caleb) was a motorboat—complete with bench seats—and was totally "sea worthy." Dee's, on the other hand, was creative (had to take Captain Crunch off the box and relocate him to the ship, add shade, oars and oarsmen). Lucas held it up to showed Uncle Scott. The first thing Scott said was: "It will sink." Dee then got to take a trip down the river in Jared's boat with Scott. The report back on the boats: as soon as Lucas' ship was put in the water, it immediately sank! I hate it when engineers bring artists back to the real world : )
Grandma grew a HUGE zucchini in her garden and brought it up to the cabin. She and Dee had fun making it into boats for Lucas and Caleb, while Sarah took a turn fishing with the guys. Interestingly enough, each of the boys went right to the boat they wanted. Grandma's (held by Caleb) was a motorboat—complete with bench seats—and was totally "sea worthy." Dee's, on the other hand, was creative (had to take Captain Crunch off the box and relocate him to the ship, add shade, oars and oarsmen). Lucas held it up to showed Uncle Scott. The first thing Scott said was: "It will sink." Dee then got to take a trip down the river in Jared's boat with Scott. The report back on the boats: as soon as Lucas' ship was put in the water, it immediately sank! I hate it when engineers bring artists back to the real world : )
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