Next to Carter and cooking, other activities took backseat last week.
Spring Break 2011 was a simple, sincere stay-cation, in which I enjoyed family, friends, sleeping in, and not taking home a single paper.
Now it’s back to the grind: alarm clock, bells, quiet quiet quiet please. It would’ve been an easier transition, perhaps, if Arizona hadn’t decided to revert back to bone-chilling weather this week, complete with wind and icy rain.
Last night would’ve been a perfect night for warm comfort food — gooey grilled cheese and tomato soup or maybe even toasty zucchini casserole topped with crunchy breadcrumbs. Instead, it was a trip to Rubio’s for grilled mahi-mahi burritos with fro-yo for dessert. I felt like a fraud, eating such summertime favorites in the blistery weather. Carter had it right, sleeping in his puppy pjs, clutching his fuzziest blanket and staring confounded at the gray light shifting in through the blinds.
Here’s a recipe for a yummy semi homemade casserole. I used my Make-a-Mix Cookbook and adjusted a few things to accommodate my own kitchen.
5 medium zucchini, sliced up
3-4 carrots, sliced up
1/2 cup chopped onion
2 1/2 cups of homemade or store-bought stuffing mix
1 can of cream of chicken soup (use cream of mushroom for vegetarian dish)
1/2 cup sour cream
6 tablespoons of butter
Optional: 2 1/2 cups shredded chicken
- In a small pot with boiling, salted water, put in zucchini and carrots and cover for 15 minutes or until veggies are tender. Drain.
- Preheat oven to 350 degrees.
- In a large saucepan, sauté onion in 4 tablespoons of butter until tender. Add in 1 1/2 cups of the stuffing mix, the cream of chicken soup, and the sour cream.
- Stir and add vegetables (and chicken, if you’re going all out) and transfer to a lightly buttered casserole pan.
- Melt remaining butter and toss with remaining stuffing mix. Sprinkle over top of casserole.
- Bake 30-40 minutes.