I posted this separately but should have posted it here, so I will lol! It is not a traditional tian, as islay corbel pointed out, but it was delicious. I was listening to the Splendid Table over the weekend (must have been a re-run). Here is a recipe for the bounty of zuchs that keep walking in my back door. It took some time, but man is it good. I cooked the arborio rice in chicken stock, with a bit of butter, as if I was making risotto...I used more breadcrumbs than called for - a function of the baking dish - and I mixed some grated parm cheese in with the breadcrumbs. My only deviations...It was even better reheated the next day. Zucchini Tian 2010, Martha Rose Schulman. Prep time: 15 minutes Cook time: 45 minutes Total time: 60 minutes Yield: Serves 6 From the July 31, 2010 show. "This is a classic Provencal gratin, one of my favorite dishes from the region. It's bound with rice and egg, it's great cold or hot, and if you have more summer squash than you know what to do with, look no further." Ingredients 3 tablespoons olive oil 1 medium onion, chopped 2 to 3 large garlic cloves, to taste, minced 2 pounds zucchini or other summer squash, cut in 1/4- to 1/2-inch dice Salt and freshly ground pepper 2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme 1/2 cup Arborio rice, cooked 2 eggs 3 ounces Gruyere cheese, grated (3/4 cup) 1/4 cup breadcrumbs (fresh or dry) Instructions 1. Preheat the oven to 375F. Oil a 2-quart gratin dish. 2. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent but not mushy, 5 to 10 minutes. Season generously with salt and pepper. Stir in the thyme and rice, and remove from the heat. 3. Beat the eggs in a large bowl. Beat in 1/2 teaspoon salt and the cheese. Stir in the zucchini mixture and combine well. Scrape into the gratin dish. Sprinkle the breadcrumbs over the top. Drizzle on the remaining tablespoon of olive oil. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature. ------------------------------------------------------ My prep time was about twice what she says, but it's worth the effort. I think if the rice were already cooked, leftover from something else, then her prep time might work. seagrass

My version of country lo boil: this will be third year for gs and my combo birthday dinner: country lo boil my way 3-4 lb shrimp OR less for your family--in shell and deveined, yes deveined. I get mine at Publix 2 tsp thyme 1 tsp salt 1 1/2 tsp pepper 2 bay leaves or if they are small ones use 3 or 4 2 crushed garlic cloves (I used jarred crushed) juice of 2-3 lemons **I used bottled for 3 lemons 1/4 lb melted butter Melt the butter, stir in the ingredients. Pour over shrimp and with hands, YES HANDS, toss with the mixture so each shrimp is coated, in a 9 x 13 pan, ( I used my large rectangle glass dish) Cover with foil, bake 400 for 25 minutes. OR until they are all pink I generally check and stir at least once. To serve put on the table as is from the over, and spread with newspaper for tablecloth, and damp hand clothes as this is ls lots of fingers foods. I also boiled some smoked sausage, cut into large single serving pieces. ----------------------------------------------------- New Potatoes or Red Potatoes 12 10 medium serves 4 Salt 1 teaspoon Fresh Chives ***I used dried parsley 1/4 cup Butter 1 tablespoon 1. Scrub unpeeled new red potatoes and cut in half. 2. Bring to a boil in well-salted water. 3. Reduce to a simmer. 4. Simmer ONLY 10 Minutes 5. Drain 6. Add Chives and Butter to Taste. You may substitute a very good olive oil for butter. --------------------------------------------------- My boiled corn, we like it crunchy Fill a large stockpot halfway with unsalted water and bring to a rolling boil. Add corn on the cob (husk and cornsilk removed) to the boiling water. Let water return to a full boil. Cover pot and immediately turn off heat. Let covered pot sit undisturbed on the burner for 10 to 15 minutes. Remove corn and serve hot with your choice of butter, margarine, salt, and/or other seasoning I make my own flavored butter for the corn.

Jerk Chicken with Cornbread (Real Simple) 2 bunches scallions, trimmed 2 tablespoons paprika 1 1/2 tablespoons garlic powder 1 1/2 teaspoons ground allspice 1 teaspoon ground nutmeg 3/4 teaspoon cayenne pepper 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons olive oil juice of 1/2 lime 2 tablespoons molasses 1 4-pound chicken, cut into pieces 1 8.5-ounce box corn muffin mix 1 jalapeno, seeded and minced lime wedges (optional) Heat oven to 400 F. Thinly slice the dark green tips of 4 scallions; set aside. Place the remaining scallions in a roasting pan. In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes. Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalapeno and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan. Place in oven and bake for 15 to 20 minutes. Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired. **For more intense heat, rub the spice mixture over the chicken and marinate several hours in the frig.

I love the red beans and rice from Popeye's Chicken. I want to make this when the weather cools off. I may add 1/2 tsp. or so of Liquid Smoke after I taste. LOUISANA STYLE RED BEANS AND RICE (Kalyn�s Kitchen) I used a 3.5 quart slow cooker to make this, but a slightly smaller quart size would work. This freezes well, so you might want to double the recipe and use a larger crockpot. 1 large onion, diced small 2-3 tsp. olive oil 1 T minced garlic 1 T Tony Chachere's Creole Seasoning (or other Creole seasoning of your choice) 1 tsp. dried thyme 1 tsp. dried oregano salt and black pepper to taste (I didn't use salt because the Tony Chachere's seasoning has salt, and I only used a little bit of pepper) 4 cups cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock) 3 cups diced lean ham or Louisiana Hot Sausages (dice into pieces about the size of the cooked beans) 3 cups homemade chicken stock or canned chicken broth 1 T Worcestershire sauce 1 tsp. green Tabasco (or use a smaller amount of red Tobasco) 2-3 bay leaves 1 tsp. red wine vinegar 3 cups cooked white rice for serving If using dried beans, soak overnight and cook on stovetop until slightly soft. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain. Cut ham or sausage into small pieces, about the size of cooked beans. Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown. Add garlic and saute 1 minute, then add Creole Seasoning, dried thyme, and dried oregano and saute 1-2 minutes more. Put onion mixture into small crockpot. Add cooked beans and diced ham or sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, and red wine vinegar, and stir to combine. If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly. Serve hot, topped with white rice. In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice. Serves 6.