Falling into late summer, early autumn recipes

In mid-September the garden produce seems to be winding down, the SEMO District Fair is behind us, football is gearing up and nights are turning a little cooler. Can this mean that autumn is just around the corner?

I love fall, and as temperatures will be turning a little cooler, over the next few weeks I will be getting out recipes using apples and pumpkin. The aroma of fall once again certainly will be in the air.

But until such time, I will be using the end of the garden produce as long as possible. Cabbage and zucchini recipes may be used all year, but there is just something about having the vegetables garden fresh.

I also have a couple of chicken recipes for you to try and those can become year-round favorites as well.

Cabbage and Noodles with Bacon

1 head of cabbage, chopped

1 pound of bacon

1 large onion, chopped

2-3 large handfuls of egg noodles

Black pepper

In a large skillet over medium-high heat, cook the bacon until crisp. Remove from the pan and drain on paper towels, then break into bite-sized pieces. Meanwhile, bring a large pot of salted water to boil for the egg noodles. Add the noodles and cook until just or barely done. Drain the noodles and set aside.

Drain some of the bacon fat from the pan, reserving enough to cook the onions. Add the chopped onion to the pan and cook for about 1-2 minutes, or until the onions begin to soften. Add the cabbage to the skillet and cook until tender, stirring occasionally. When the cabbage is tender, add the egg noodles and bacon, mixing thoroughly. Season with pepper. Serve immediately.

Oven-Baked Zucchini Fries

3 zucchini or about 1 pound

1/4 cup grated Parmesan cheese

1 packet Shake & Bake Coating Mix

1 small egg

Heat oven to 450 degrees. Trim the zucchini, cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.

Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini. Bake for 12 to 13 minutes or until golden brown, turning the baking tray 180 degrees after 7 minutes to facilitate even baking. Makes about 6 servings.

Baked Zucchini Boat

Zucchini -- young, small zucchini work well

Olive oil

Garlic, minced or garlic powder

Fresh sliced tomatoes

Salt and pepper, to taste

Mozzarella cheese or Parmesan cheese, or a combination of both

Slice the zucchini in half. Slice a thin slice off the bottom to keep in stable. Brush with olive oil and top with garlic or garlic powder. Top with sliced tomatoes, salt and pepper to taste and mozzarella cheese, Parmesan cheese or a combination of both cheeses. You can experiment and any toppings you like. Bake at 375 degrees for 20 to 30 minutes until soft.

Crock Pot Sweet Garlic Chicken

4-6 chicken breasts

1 cup packed brown sugar

2/3 cup apple cider vinegar

1/4 cup lemon-lime soda

2-3 tablespoons minced garlic

2 tablespoons soy sauce

1 teaspoon fresh ground pepper

2 tablespoons corn starch

2 tablespoons water

Red pepper flakes, optional

Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce and pepper. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two as it will continue to thicken as it cools down.

Sprinkle red pepper flakes on top if desired. Served over rice or noodles.

Grilled Chicken Tenders

1 pound chicken tenders

1/2 cup Italian dressing

1 teaspoon fresh lime juice

1 1/2 teaspoons honey

Mix dressing, lime juice and honey. Pour over chicken tenders. Marinate for 1 hour.

Cook tenders in a non stick pan or grill until golden in color, but not dry.

Chicken Parmesan Baked Pasta

1 (28-ounce) can whole peeled tomatoes

1 tablespoon olive oil

6 garlic cloves, minced

1/4 teaspoon dried oregano

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon kosher salt

2 cups water

1 to 1 1/2 cups low-sodium chicken broth

12 ounces shell shaped pasta

2 ounces (about 1 cup) grated Parmesan cheese, divided

1/4 teaspoon black pepper

4 ounces (about 1 cup) shredded mozzarella cheese

1 pound boneless, skinless chicken breasts, cooked and cut into bite-sized pieces

2 tablespoons chopped fresh basil

Preheat the oven to 475 degrees. Add the tomatoes to the bowl of your food processor and pulse until coarsely chopped, about 10 pulses. Set an oven-safe 12-inch skillet over medium-high heat. Add the oil, garlic, oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute. Add the chopped tomatoes, the water, 1 cup of the chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering, you may need to reduce the heat slightly, until the pasta is tender, about 14-16 minutes. Stir the pasta frequently as it cooks. Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, the pepper, and the chicken. Season to taste with additional salt and pepper if necessary. If the mixture seems dry, mix in as much of the remaining 1/2 cup of chicken broth as needed to loosen it up.

Note: If you don't have an oven-safe skillet, transfer the mixture to a baking dish at this point. Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil then serve.

Breakfast Enchiladas

1 pound breakfast sausage

2 cups shredded cheddar cheese

8 (8-inch) flour tortillas

6 eggs

1 tablespoon all-purpose flour

2 cups half and half

3 ounces real bacon bits or cooked chopped bacon

Cook the sausage in a frying pan. Once cooked, stir together the sausage, 1 cup of the cheese, and half of the bacon bits. Place one-eighth of the mixture in the center of each tortilla and roll them up. Place them seam side down in a greased baking dish. Repeat until all tortillas are used.

In another bowl beat the eggs and flour. Mix in the half-and-half and pour over the tortillas in the pan. You can either cook immediately or cover and put in the refrigerator until morning. Pre-heat oven to 350 degrees. Sprinkle remaining cheese and bacon bits over the tortillas. Cover with foil and bake for 35 minutes. Uncover dish and bake 10 minutes longer. May serve with salsa or sour cream if desired.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.