For two and a half years now, BeachBoy has been asking for squash casserole. 

“What?” was my initial response.  For some time, he insisted that it did, in fact, exist.  After living in the south for a while, I was finally introduced to it, and much to my surprise, it was fantastic. 

This particular recipe was a part of the mini recipe book we get following the end of the school year banquet at work.  (That is always a treat by the way, since all the southern mamas make the food!)

I usually halve it for the two of us, and BeachBoy likes it with extra crackers as he is a crunchaholic.

We love that it’s fast, and I love the subtle sweetness that comes out when the squash is cooked.  Squash casserole- who knew!?

 squash

Yellow Squash Casserole

  • 4 cups yellow squash, sliced
  • 1/2 cup onion, chopped

Combine the squash and onion in a large skillet.  Add a small amount of water, cover, and cook on medium heat until tender.  Remove from heat when finished, drain, and pour into a 9 x 13 baking dish.

Meanwhile combine in a small bowl:

  • 35 round buttery crackers
  • 1 cup shredded cheddar cheese (I love sharp cheddar.)

Stir half of this mixture in with the squash and onions.  Then, in a second bowl, combine:

  • 2 eggs, beaten
  • 3/4 cup milk
  • 1 tsp salt
  • Ground black pepper to taste (I use about 1/2 tsp)

Mix the above mixture in with the squash, cracker, and cheese mix.  Then, stir in:

  • 1/4 cup melted butter

Top the dish with the remaining cheese and cracker mix.  Cube

  • 2 Tablespoons butter

and dot the top of the dish. 

 

Bake in a preheated 400 degree oven for about 25 minutes or until lightly golden.

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The time has come to say farewell to Summer.  As Fall finds its way to the South, Beachboy and I are quickly slipping in a few Summer favorite on the fleeting warm nights.

This Summer, we developed a new favorite meal: Greek Pork Chops and Summer Couscous.  They aren’t as authentic as the food at the Greek gryo restaurant down the street from Beachboy’s office, but what man can resist meat straight from the grill? 

As Beachboy cooks, his Wal-Mart grill becomes this. 

I like to make fresh hummus for us to snack on while the meat grills. Here is a great recipe and demonstration for hummus.

This one keep you walking light on your active summer nights or a pleasantly warm Fall evening.

 

 

GREEK PORK CHOPS with CUCUMBER SAUCE & SUMMER COUSCOUS

 

Greek Pork Cutlets Recipe

Ingredients:

Pork

  • 4 thin-cut boneless pork chops
  • 1 small onion, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1/4-1/2 c. Extra Virgin Olive Oil

 

CUCUMBER SAUCE:

  • 1 small tomato, seeded and chopped
  • 2/3 cup  plain yogurt
  • 1/2 cup chopped seeded cucumber
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon lemon juice (or more, if desired)
  • 1/2-3/4 tsp minced garlic 
  • Dash of salt and pepper

Directions: 

In a large  plastic bag or shallow dish, combine the oil, onion, lemon juice, parsley, garlic, thyme and pepper.  Add pork, seal bag, and turn to coat. Refrigerate over night or for several hours.

In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving. Serves: 4

 

 Summer Couscous

   Ingredients:

  • 2 medium carrots, diced 
  • 1/2 cup diced celery
  • 1 medium onion, diced
  • 1/4 cup julienned sweet yellow pepper
  • 1/4 cup julienned sweet red pepper
  • 2 tablespoons extra virgina olive oil
  • 1 medium zucchini, diced
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 1 clove garlic, minced
  • 1/8 teaspoon pepper
  • 1/4 tsp. thyme
  • Salt, to taste
  • Hot Pepper Sauce, to taste
  • 1 cup uncooked couscous
  • 1-1/2 cups chicken broth

Directions:

In a large skillet, saute the carrots, celery, onion, garlic and peppers in oil for 5-6 minutes or until crisp-tender. If desired, add kosher salt to the veggies while they cook.  Add the seasonings and remaining veggies; mix well. Stir in the couscous. Add broth and bring to a boil. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork and serve immediately. Yield: 4 servings.

Drain pork and discard marinade. Place on a preheated grill. Cook until juice run clear, turning only once.

Serve warm with chilled cucumber sauce. 

(Recipes adapted from Taste of Home)