Recipe Index


Summer Squash Recipe Roundup

This summer around the Fenton household, we are getting our vegetables the old-fashioned way: through an honest-to-goodness trade. Our friend who has been away all summer has asked us to mow his lawn and water his plants and in return we get our pick of his vegetable crop. Pretty sweet deal! But this also means we have way more veggies than we know what to do with. For the veggies we didn't freeze, I found I was desperate for new ways to cook zucchini and yellow squash. If that is the story of your life this summer as well, hopefully this post will inspire some fresh new ideas for you!

Baked Zucchini Fries with Cilantro and Green Onion Noodles from Anna at The Joy Cottage

Crispy Squash & Zucchini Chips from Laura at Meet Virginia

Creamy Ravioli with Squash, Lemon and Chives from Real Simple

Cheesy Zucchini Pizza from Jenna at Eat, Live, Run

Summer Squash & Chive Pancakes from Gina at Skinny Taste

Zucchini Cakes from Ryan at The Pioneer Woman

Pasta Salad with Tomatoes, Zucchini, and Feta from Ree at The Pioneer Woman

And finally, for those of you who have anti-veggie kiddos, here's a sneaky way to get them to eat their zucchini:

Low Fat Chocolate Chip Zucchini Bread from Gina at Skinny Taste

Hopefully you found some good ideas and maybe even a new food blog to follow! Let me know if you try any of these recipes and how they turned out for you. As if you haven't had enough of summer squash already, stay tuned for a family favorite (and award-winning, might I add!) zucchini recipe from the madre coming soon. :)


Kielbasa and Red Beans

I came across this recipe when I was looking for crock pot recipes that cook for around 4-5 hours (the time that was required to drive to my son's high school baseball game, watch the game, and then drive back home). I also needed it to be easy (always a requirement!).

2 lbs. Kielbasa, cut into bite-size pieces
5 - 16 oz. cans kidney beans, drained and rinsed
2 - 14 1/2 oz. cans diced tomatoes
1 onion, chopped

Combine all ingredients in a slow cooker. Cover and cook on low setting for 8 hours, or high setting for 4-5 hours. This tastes really good served over rice. Serves 6-8. Enjoy!

Brunswick Stew

My younger sister, Catherine, gave me this recipe. She uses "Shane's Rib Shack's" BBQ pork and chicken and Williamson Bros. Bar-B-Q Sauce (really sweet).

2 - 28 oz. cans diced tomatoes
2 lbs. BBQ (my sister uses 1 lb. pork, 1 lb. chicken from Shane's)
2 cans creamed corn
2 cans shoe peg corn, drained
1/2 cup BBQ sauce (my sister uses Williamson Bros.)
1 t. ground pepper
1 T. salt
1 T. sugar
2 T. vinegar
chopped onions (optional)

Place all ingredients in crock pot. Stir. Cook on low 4-6 hours, stirring occasionally. You can also cook on high 2-3 hours. Enjoy!


Not Your Average Slaw

Hey there, I'm Lesley Anne, and I'm so excited to sign in for my first guest post on A Cook's Connection. I couldn't wait to share this recipe with you today because I don't think the timing could be more perfect! The weather is warming up, which also means it's time to fire up your backyard grill and get it back in action. The weather on Sunday is especially looking good for a backyard cook out here in Georgia!

Something my husband, Kyle, and I really enjoy making as a side when we grill out is slaw. But not just any kind of slaw. We are suckers for Asian Slaw, to be exact. It's a tasty twist on the typical cabbage, mayo and pepper combo, and I promise your taste buds will love you for it! Here's how to make it:

Asian Slaw

• 2 packs beef-flavored Ramen noodles
• 1 15 ounce/1 lb slaw mix tri-colored slaw
• 1 cup of sliced almonds (toast them at 250 very briefly if you want)
• 1 cup sunflower kernels/seeds
• 1 bunch scallions, chopped
• 1/2 Cup Sugar
• 3/4 Cup Canola Oil
• 1/3 Cup Vinegar

Break (uncooked) Ramen noodles up in a large mixing bowl. Place slaw mix on top of the noodles, and then sprinkle almonds and scallions on top. Take beef flavor packets in noodles and mix with 1/2 cup of sugar, 3/4 cup canola oil, and 1/3 cup vinegar. Whisk together until the powder dissolves and pour over the slaw. Let the slaw sit for an hour and then mix right before you eat.

Super easy and super delicious! If you try it, I'd love to hear how it turned out for you. Special thanks to Kyle's mom for introducing me to this wonderful recipe.


Chicken Taco Stew

Since I'm the "queen" of easy recipes, I thought that I'd share this recipe that was given to me by the mom of one of Lesley Anne's volleyball teammates:

Chicken Taco Stew

1 can corn
1 can kidney beans
1 can ranch style beans (pinto beans)
1 can stewed tomatoes
1 can rotel tomatoes
2 cans chicken broth
2 packs taco seasoning
2 lbs. chicken (raw & cut up into bite-sized pieces)
sauteed onions & peppers

Put all in crock pot and cook all day. Serve with sour cream and/or shredded cheese.

If you don't have time to saute the onions and peppers, just put them in raw and they will cook with the rest of the stew. This stew is really yummy and very easy!!!

"Must Try" Internet Recipe Finds {Vol.1}

Hello All! 
Sorry it's been a month plus some. My Man is full into tax season at work and I have taken on an extra challenge teaching in the After School Program at my school two afternoons a week. SO nota-lota (yep, it's officially a word in my dictionary) cookin' has been going on at our house. My sweet mom has made us dinner several times even though she claims she's not good at it. Well,  she has become amazing at finding and making fast and yummy meals! We appreciate it. 

Anywho! I have been perusing food blogs today for inspiration and thought I would share some finds that I want to try. Maybe you will be inspired too! 

I have plans for posting several of my favorite go-to recipes on here very soon. Maybe this will tide you over until I get to it. 


A Delish Pasta Dish

Picture from
One of my favorite finds on is the Eight-Layer Casserole. Get the recipe right here. If you are a pasta lover, then this is the dish for you! It is the perfect casserole to make for dinner guests because it makes a ton. That is unless you have a Drew Dickerson (my "little" brother, that is not so little anymore) as one of your dinner guests. In that case you should definitely make two batches if you are having more than four guests. The first time I made this dish I invited my parents and my then 18 year old brother to help us eat it. The casserole was an instant hit. My dad and Drew traditionally do not care of Italian cuisine, but they both went back for seconds (in Drew's case, thirds and fourths) of this Italian dish. According to the recipe I should have had half the casserole left, but by the time they were finished with it, I had NOTHING left. Not even a spoonful. My corning ware was bare! Like I said, it is good! I have made this for two other dinner parties and both times it was a success. It looks, smells, and tastes great. Serve with a side salad and garlic bread and you are set!

I have made some adjustments to the casserole which is not unusual for me. This one definitely needs more meat and tomato sauce. I think I doubled it last time and it turned out perfectly. I also added more spices to the sauce. Any of your favorite Italian spices will do like rosemary, thyme, and/or Italian seasoning. A little extra garlic flavor never hurts! Add some minced garlic ( 1 tsp. should do it) and onion salt to the meat when you brown it. Mmmm.....mmm!

 Try it out and let me know what you think!