Bovina Days Weekend

It was Bovina Days weekend.  Yard Sales, Dessert Contests and historical marker dedication ceremonies.  Lovely day.

Cilantro Chicken

A new recipe Tim tried - it was light and subtle and fresh.

Smaller Projects

I got some smaller projects completed this week. I was redoing a portrait wall in our bedroom and suspended the pictures from chain hung from a picture rail.  I was worried that the frames might swing but they are weighted and don't really move that much.  I also wanted a towel rack for the guest bath but couldn't find anything I liked. I recycled some old fencing in our back yard and made one myself.  The grayed color of the wood was perfect with the wall color and the shower curtain fabric.  I also needed a coffee caddy for some guests that are coming in a couple weeks and found a galvanized tiered tray that I liked from Home Goods. I loaded it up with Fish's Eddy diner mugs, Tim's Grandmother's depression glass sugar and creamer and a couple chalkboard label containers from Anthropologie.  It will work perfectly on the kitchen bar. 

Cat Sitter

If we could have our way, our cats would spend every weekend with us.  Unfortunately, dealing with projectile cat vomit is just not our idea of a fun excursion.  They do not travel well. It took us awhile to find a really good cat babysitting agency.   We finally found one and one of the sitters is this guy named Oscar.  He is definitely a cat whisperer.  His hobby is photography and he takes amazing pics every time he visits. He sends us the images and we look forward to seeing his beautiful pics and knowing that our cats are safe and well cared-for. Here are just a few images he has produced of our cats, Sookie and Atticus.

Chicken Enchilada Stuffed Zucchini Boats

Now that we have zucchini, it's time to be creative with some new recipes! A little spicy for wimpy me but delicious! You can make this with a purchased roast chicken and shred the chicken breast and buy pre-made enchilada sauce to make this recipe easier if you choose. 

Chicken Enchilada Stuffed Zucchini Boats

For the enchilada sauce:

• olive oil spray  
• 2 garlic cloves, minced
• 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 2/3 cup fat-free low-sodium chicken broth
• kosher salt and fresh pepper to taste

For the zucchini boats:

• 4 (about 32 oz total) medium zucchini
• 1 tsp oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup diced green bell pepper
• 1/4 cup chopped cilantro
• 8 oz cooked shredded chicken breast
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder
• 3 tbsp water or fat free chicken broth
• 1 tbsp tomato paste
• salt and pepper to taste

For the Topping:

• 3/4 cup reduced fat shredded sharp cheddar
• chopped scallions and cilantro for garnish

For the enchilada sauce: 

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.  

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

Vegetable Garden - Mid Summer Status

We continue to status check our results in the new vegetable garden.   We still have so many posts to put in the ground with so much rock to dig up and fencing panels to put in place. However, the bale gardening is a big success and we are planning to add almost double the bales for next year already because it seems to be really working.  The bales are sturdy, the plants seem to like the location.  God knows, it is so much easier to water the garden now that the area is closer to the house.  As always, our motto is Don't Count Your Tomatoes until we see all the results and get through August but as of mid-summer - success!

July 4th Celebrations

This year instead of us hosting in Bovina, Tim's brother - Jeff hosted in his hometown of Buffalo, New York.  We all drove up to spend the weekend and we had a great time.   Evenings of grilling out and fire pits and smores.  Days filled with sightseeing around town, shopping at Vidlers, the Buffalo Botanical Gardens and on the canal.  Baseball games, symphony orchestras, and fireworks.  What else could you ask for?  It was a great weekend.