It’s great to be back!
Back home with my family, back in my kitchen and…
back with all of you!!!
I enjoyed my vacation, but I have to admit that I did go through a bit of withdrawal, especially since I hadn’t been baking…OR writing.
I think it’s become a habit.
A good one.
Just a few pictures of my hometown of Wickford, Rhode Island.
Going back I found myself asking why we’d ever left.
But it was time.
Time for something new and different.
And of course, we appreciate things more once we don’t have them anymore.
Enjoy the view and if you are ever able to visit Rhode Island I highly suggest you take the time to stop in Wickford.
You won’t regret it.
This is a big deal for me because I can’t STAND the sand. I HATE it!
So, I just had to take a picture.
Summer Squash Chicken – serves 4
1 medium zucchini
2 small yellow squash
2 teaspoons olive oil
salt and freshly grated pepper
4 boneless, skinless chicken breasts
1 egg, lightly beaten
1 cup Panko bread crumbs plus more if needed
1 teaspoon poultry seasoning
1 cup grated Fontina cheese
1/2 cup pasta sauce (optional – add more if desired)
Preheat oven to 425F.
Prepare a 9 X 13″ glass baking dish by coating it generously with cooking spray.
Slice zucchini and yellow squash and then cut slices in half.
Place squash slices in a small bowl and add olive oil, salt and ground pepper. Toss to coat.