Mmm... Bacon

There are many factors for how and what you cook. It’s influenced by your heritage, where you live, and the availability of products. Your heritage is a constant but the other factors are changing variables.

The majority of my heritage is German, which effects what I cook. My food has a bold taste and generally has bacon. Now living in Southern California I am open to new produce to apply these flavors to.

I want to put this flavor to zucchini. When I was young, my mother used zucchini for a variety of dishes. I adored the way zucchini could be used for recipes either sweet or savory. A zucchini is also a perfect serving for one.

Gratin Style Zucchini

1 Zucchini, cut in matchsticks

1 Tablespoon Bacon Fat, or Butter

1 Tablespoon Onion, minced

1/2 Piece of Bacon, minced

1 Teaspoon Flour

1/2 Cup Chicken Broth

1/3 Cup Parmesan

1 Teaspoon Thyme

Add bacon fat or butter into a pan over medium heat. Once the fat is hot add zucchini and sauté until it begins to brown, about 5 minutes. Remove zucchini from pan and put aside. Add onions to the pan and cook for a minute then add bacon and flour. Cook for one more minute. You will notice that the flour has absorbed the butter or bacon fat. It’s important to cook after adding the flour to ensure the flour has lost its flavor. Add chicken broth and stir for about 2 minutes before you add the Parmesan and thyme. Return the zucchini to the pan coating it the sauce and cook for one more minute.

Oh My Darlin'... Lemon Thyme

Cooking is an activity I enjoy and find challenging. A spatula has always been in my hand either stirring salads or scraping batter from the bowl. Something, I believe, that comes naturally, as if I was putting a puzzle together.

My boyfriend, on the other hand, has begun his culinary journey recently. Spices seem as if they have just been brought on the East India Trading Company. Complex flavors can be a bit confusing for him.

This recipe was enjoyable for him and very easy with his busy schedule. Whenever I have a busy day, I like to reach for an old friend: Lemon Thyme Chicken Breast. It can marinate all day or even over night. To pound or butterfly (cutting the breast in half parallel to the counter) the chicken is preferable because after a long day, it cooks faster.

Lemon Thyme Chicken Breast

1 Chicken Breast, preferable pounded or butterflyed

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Lemon Juice

1 Tablespoon Thyme (or Rosemary)

Salt and Pepper

Mix oil, thyme (or rosemary), salt, pepper, and lemon juice in a resalable plastic bag or plastic container. Shake vigorously. Place chicken in the bag. Refrigerate for at least 8 hours or overnight. No oil or butter is needed to cook the chicken in a fry pan for about 5 minutes over medium heat on each side or until done.