Hetty’s life + a new zucchini&mushroom recipe

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Hey everyone!

It’s Saturday, and I’ve taken a sort of personal day off. It’s been a while since the last time I did that.  I needed a day to think, a day to breath. It’s been a lot going on around here lately and I’ve been exhausted and in a way  I still am. Life is not always easy, and when life gives you lemons you make lemonade but sometimes that’s easier said than done. We’re expecting a thunderstorm this afternoon and a part of me is looking forward to it because it’s been a long time since we’ve gotten any rain around here. So a little rain would be good. But you know, the weather is changing constantly so even though the forecast is saying it we will get a thunderstorm and rain later today it can quickly change into no rain at all.

Well, that’s who my life is looking right now. It’s Complicated, but we do the best with the cards we’re dealt. Thinking positive is key, think positively when things get though and don’t let a complicated situation destroy you. Let it give you strength, let it make you stronger instead. We choose how we deal with any situation we are given. It’s not always easy, life ain’t easy but we do the best we can.

Enough about my life, and let’s talk about today’s post. Mushrooms and zucchini are two types of vegetables that I often use in a variety of side dishes. I really love using zucchini, you can do so much with it.  Today’s dish is a simple way to give the mushrooms and the zucchini great flavor.

Ingredients:

1 zucchini

1/2 pound mushrooms

Chili flakes

Tuscan spice blend

Salt

Pepper

EVOO

1 Clove of garlic

Butter

2 teaspoons Sun-dried tomatoes

Directions:

  1. Wash the squash and the mushrooms. Use a kitchen-towel to gently dry the squash and the mushrooms. Add the mushrooms to a mixing bowl. Slice the zucchini lengthwise in half, then lengthwise into quarters before slicing it up. when sliced, add them in with the mushrooms.
  2. Season with salt, pepper, chili flakes, Tuscan spice blend and a few drops of lemon juice. Sprinkle some EVOO on top and 2 teaspoons of sundried tomatoes before gently blending it together.
  3. Put some butter into a large skillet on high heat. When the butter has melted add in the mushroom and zucchini. Let it simmer for about 2 minutes on high heat before turning the heat down to medium. Let it cook for about 5-10 minutes or until the vegetable shave reaches a golden color. Be careful about cooking them too long, you want them to be tender and not soggy. When they’re done, put the vegetable into a drainer to drain any unnecessary liquid. When the vegetables are ready and drained add them into a serving bowl.

This is an easy dish to make and it’s perfect as a side dish to a variety of dishes. chicken, steak, pork or even BBQ. It’s so easy to make and it’s very tasty. I hope all of you like this dish as much as we do.

I hope all of you are having an amazing Saturday so far, and I hope to see you back here tomorrow for a new post. Coming up tomorrow is a surprise post.

  • Hetty

 

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