Author: jennifer

Zesty Corn Salad

Sides and Salads



Yum.  Just looking at this picture makes me hungry for more of this salad.  It’s healthy and it is PACKED with flavor and crunch.  You’re gonna love it.

My mom shared this recipe with me many years ago, and it’s been a favorite ever since.  My family likes a lot of Mexican style food, and adding this salad to the mix helps me to lighten it up, add more fresh veggies, and keep the meal as a whole more healthy.

Zesty Corn Salad Ingredients:
2 cups frozen corn, thawed 1 cup diced green peppers 1 cup diced red bell peppers 1 cup diced celery 1/2 cup diced green onions 1/2 cup minced fresh parsley 1/3 cup shredded parmesan cheese Dressing:
6 Tb. fresh lime juice 3 Tb. olive oil 1/2 tsp. garlic powder 2 tsp. cumin 1 1/2 tsp. salt 3/4 tsp. pepper In a bowl, mix together vegetables, parsley and cheese.  In a small bowl, combine dressing ingredients.  Pour over vegetables.  Toss and serve.

This salad is even better the next day.  The veggies retain their crunch well but they absorb the spices much more and make it especially flavorful.

Hope you try it!

Hopeful Homemaker

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One Wish

Musings on Life and Beauty

It’s been a long, hard day, at at 10:30 pm I still have miles to go before I sleep.

My heart is all jumbled up with a dozen different feelings about at least a dozen different things.

And suddenly, out of the blue I am filled with an overwhelming ache for the ocean.


If I could have one wish , right now, I would wish for 30 minutes alone at the water’s edge.

I would go after the sun has set and darkness is gathering in.  I would go with a quilt wrapped around my shoulders.  And I would simply stand there and listen and breathe.

I would listen to the roar of the waves as they break on the beach and breathe the cool air as it whips my hair against my face.

I would watch the tide, watch the last light of the day as it glistens on the water, making way for distant lights of ships and far away piers.

I would stand still long enough for a feeling of calm to possess me, long enough to gather my disjointed thoughts, feelings, goals, disappointments, worries, hopes and plans.  I’d give my heart time to gather them all back in, ready to be properly sifted, sorted and tucked away.  I’d wait long enough to hear the whisper that says everything will turn out just fine, long enough to feel warm and cold all at once, long enough to let all the tension and stress drain out of me.

Then I’d take one last deep breath, turn around, square my shoulders and get back to work.

And I’m pretty sure I’d feel a whole lot better.

Longing for the sea…

Jennifer

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Chicken & Zucchini Stuffed Shells

Main Dishes



This is a great dish to prepare early in the day, then refrigerate and put in the oven later.

Chicken & Zucchini Stuffed Shells Ingredients:

2 cups cooked cubed chicken (I like to chop it into really small pieces) 1 medium zucchini, finely chopped (1/4 inch pieces) 1/2 tsp. salt 1/2 tsp. rosemary 1/2 tsp. basil 1/2 tsp. parsley 1 cup ricotta cheese 1-2 cups cottage cheese (depending on how creamy you like the filling) 1 egg 2 cups mozzarella cheese 1 cup chopped fresh spinach (0ptional) 1 can or jar spaghetti sauce of your choice 1 box jumbo shell pasta, or manicotti pasta Cook pasta according to directions on pasta.  Drain and rinse in cold water.  Set aside.

In a microwaveable dish, combine chopped zucchini, 1 Tb. water and 1/2 tsp. salt.  Cover and cook on high for about 2 minutes, or just until zucchini is becoming tender.

Put cubed cooked chicken in a large bowl.  Add softened zucchini to the bowl and mix to combine.


Add spices, ricotta cheese, cottage cheese and egg.  Mix well.


Add mozzarella cheese.


Add spinach if you choose.  I like to use fresh spinach instead of frozen spinach.  Stir to combine.  Spoon mixture into shells and place in 9 x 13 inch baking pan.


Pour spaghetti sauce over stuffed pasta.  Cover and bake at 350 for 30-35 minutes or until bubbly.  Garnish with parmesan cheese if desired.  Serve and enjoy.

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