July 31, 2013


Summer dining....wow your family and guests with
bright splashes of cool colors!

Your southern hospitality will reflect your warm spirit when you choose your favorite collections of dinnerware, plants, fresh fruits and wines,
 as you create a dining space that will transport you to a
chateau in the South of France!

Styling Tip~
Add a special touch to your dining table by making use of those
fresh summer fruits and veggies....
the colors of the garden in lemon yellows and lime greens,
 accented in light, airy plants and candles can create a space
 that looks inviting and just makes you feel good!

This recipe was given to me by our son Greg!
What a fantastic and delicious way to enjoy summer squash!

4 boneless, skinless chicken breasts
salt and pepper to taste
1 zucchini, chopped
1 yellow squash, chopped
1 medium onion, chopped
1 cup hummus
1 Tbsp. olive oil
2 lemons
1 t. smoked paprika
Preheat oven to 450 degrees F. Prepare one large baking dish or two smaller baking dishes with cooking spray.
Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables.
Bake for 30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately!

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