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Baking with Shannon, Port Wentworth, GA (2026)

06/06/2026

A friend sent me this and OMG they are delicious!

Baked Parmesan Zucchini Chips

Ingredients:

2 medium zucchini, sliced into 1/4-inch rounds
1/2 cup grated Parmesan cheese
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp black pepper

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat the zucchini slices dry with paper towels.
In a large bowl, toss the zucchini with the olive oil.
Add the Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Toss until evenly coated.
Arrange the zucchini slices in a single layer on the prepared baking sheet.
Bake for 18–22 minutes, flipping halfway through, until golden and crisp around the edges.
For extra crispiness, broil for 1–2 minutes at the end of baking.
Let cool for a few minutes before serving.

Helpful Tip: Thinner slices will crisp more easily. If your zucchini is very watery, lightly salt the slices and let them sit for 15 minutes before patting dry and baking.

06/04/2026

I don't know about y'all, but I am searching for zucchini and squash recipes! The garden is growing!

Sautéed Zucchini, Squash & Mushrooms

Ingredients (Serves 4)

2 medium zucchini, sliced into rounds

2 medium yellow squash, sliced into rounds

8 oz mushrooms, sliced

1 tsp olive oil

2 cloves garlic, minced

1 tbsp fresh parsley, chopped

Salt & pepper, to taste

1 tbsp grated Parmesan cheese

Instructions:

Prep veggies: Wash and slice zucchini, squash, and mushrooms evenly so they cook uniformly.

Cook: In a large nonstick skillet, heat olive oil over medium heat.

Sauté garlic for 30 seconds until fragrant, then add mushrooms. Cook 2–3 minutes.

Add zucchini & squash and stir frequently for 5–7 minutes, until tender but not mushy.

Season with salt, pepper, and parsley. Sprinkle Parmesan on top before serving.

So good!!

06/03/2026

Squash!! Again! Or Zuchinni!

Ingredients:
2 medium yellow squash
1 tbsp olive oil
½ tsp garlic powder
½ tsp Italian seasoning
Salt & black pepper, to taste
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Everything Bagel seasoning
Instructions:
1. Slice the Squash
Wash and slice the yellow squash into ¼-inch thick rounds.
2. Season the Rounds (I cut mine in half)
In a large bowl, toss the squash slices with olive oil, garlic powder, Italian seasoning, everything bagel, and pepper until evenly coated.
3. Arrange and Top with Cheese
Place the seasoned slices on a parchment-lined baking sheet. Sprinkle mozzarella and parmesan cheese on top of each round.
4. Bake
Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the cheese is bubbly and golden brown on the edges/..

06/03/2026

Do you have a garden or know someone who does? You will have squash! But let me tell you! Zucchini works too!

Southern Squash Casserole

Ingredients:
4 lb yellow squash, sliced
1 small onion, diced
1 cup sour cream
1 can cream of chicken soup
2 cups cheddar cheese, shredded
1 large egg, beaten
1/2 cup mayonnaise
1 sleeve Ritz crackers, crushed
1/2 cup unsalted butter, melted
1 tsp salt
1/2 tsp black pepper
Fresh parsley for garnish

Directions:
Preheat the oven to 350°F and grease a casserole dish.
Boil the sliced squash in salted water for 8 to 10 minutes until tender, then drain very well.
In a skillet, sauté the onion with a little butter until softened.
In a large bowl, combine the squash, onion, sour cream, cream of chicken soup, cheddar cheese, beaten egg, mayonnaise, salt, and black pepper.
Spread the mixture into the prepared casserole dish.
Mix the crushed Ritz crackers with melted butter.
Sprinkle the buttery cracker mixture evenly over the top.
Bake for 30 to 35 minutes, or until golden brown and bubbly.
Garnish with fresh parsley before serving.

05/30/2026

Yesterday was a hard working day and no energy to cook. I grabbed Daddys recipes and found this one.
Dill Pickle Salad

Ingredients

▢½ pound medium shells about 3 cups
▢¾ cup sliced pickles
▢⅔ cup diced cheddar cheese
▢3 tablespoons minced white onion
▢2 tablespoons chopped fresh dill
▢½ cup dill pickle juice
Dressing
▢⅔ cup mayonnaise
▢⅓ cup sour cream
▢⅛ teaspoon cayenne pepper
▢4 tablespoons dill pickle juice
▢salt and black pepper to taste

Instructions
Boil pasta al dente according to package directions. Run under cold water to stop cooking.
Toss cold pasta with about ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.
Combine all dressing ingredients in a small bowl and mix well.
Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

We tossed a few seasoned chicken breast on the grill to go along with this. Very filling! And not heavy!

05/26/2026

Taco Bell Copycat Tortillas

Ingredients:

1-1 1/2 pounds lean ground beef.
Veggies: 1 small onion diced;
2-3 cloves of garlic, minced.
1 packet Taco Bell Taco Seasoning.
Salt and Pepper to taste.
1 15-ounce can Fat-Free refried beans, warmed.
Salsa or taco sauce your choice;
Tortillas : 8 - 6" flour tortillas soft taco size.
2 cups Shredded Mexican Cheese divided.
Tops of 4 Green Onions sliced; 4 Roma-sized tomatoes, diced; Sliced black olives (optional)

Here's what you do now!

Prepare the

In a skillet, brown the ground beef with onions and garlic. Add salt and pepper to taste, drain, and toss in the taco seasoning packet and 1/4 cup water. Simmer it all together for about 10 minutes, and then set aside.
Grab a small skillet, spray with non-stick cooking spray, and heat it over medium heat. Now, place a tortilla in the skillet and let it slightly brown. Flip it over and do the other side. Repeat for all 8 tortillas, placing them on paper towels afterward. Yummm
Use about 1/3 cup of refried beans for each pizza, top with about 1/2 cup beef mixture, and spread to coat. Now, top with another tortilla.
Quick Broil: Slide them under a broiler set on low for about 5 minutes. Or put in air fryer for 5 min. 450°
Topping Galore: Remove from the oven, spread with 2-3 tablespoons of salsa/taco sauce, and sprinkle with tomatoes, green onions, and cheese. And olives if you like them.
Now, broil on high for 3-5 minutes or until the cheese has melted to perfection. Remove from the oven and enjoy!

05/25/2026

Chicken and potatoes in crockpot.

Ingredients:
8 bone-in, skin-on chicken thighs
16 ounces baby red potatoes, halved
16 ounces baby carrots
16 ounces green beans, trimmed
2 tablespoons chopped fresh parsley leaves
For the sauce:
½ cup reduced sodium soy sauce
½ cup honey
¼ cup ketchup
2 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground black pepper
Instructions:
In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. (See photo on how I placed them in mine. We have a large oval crockpot).
Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.

Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes. You can also put them in an air fryer 400° for 3-4 minutes)
Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

05/22/2026

This is just a simple thick soup. I wasn't in the mood to cook or go shopping, so I pretty much had everything on hand!
Potato and Cheese Soup.
Click on pictures to enlarge. I typed it out to print and put in my album.
It hits the spot!

05/22/2026

Grab the crockpot and get ready for delicious Tex Mex Easy Dinner!
After work, It feels good to smell this while walking through the door.

Ingredients

1 Pound Boneless Skinless Chicken Breast
1 Tbsp Taco Seasoning
8 oz Salsa
15 oz Black Beans Rinsed and drained
1 Cup Frozen Corn

Instructions:

Pour your salsa in the crockpot first, then add chicken, seasoning, black beans and corn. Stir, making sure there's sauce underneath the chicken so it doesn't end up sticking to the bottom.
Cook on LOW for 8 hours or on HIGH for 4 hours. Shred with a fork, then serve with taco shells, over salad or in a burrito bowl.
This is so good even the kids will want more!
Enjoy!

05/20/2026

Broccoli and Red Onion Salad. OMG good!

Ingredients:

For the Dressing:
3/4 cup mayonaise (fat free)
3 TBS granulated sugar
2 TBS apple cider vinegar
1/4 tsp salt (to taste)
1/4 tsp black pepper (to taste)

For the Salad:
6 cups chopped fresh broccoli
3/4 cup dried cranberries
3/4 cup sunflower seed kernels
3/4 cup red onion (diced)
3/4 cup cooked and crumbled bacon.

Instructions:
Add the mayonnaise, sugar, vinegar, salt, and pepper to a small bowl. Whisk them together till the mixture is nice and smooth, then set aside.
Add the broccoli, cranberries, sunflower seeds, red onion, and bacon to a large bowl. Stir them together.
Pour the dressing over the salad, and mix it all together till fully combined, and everything is coated evenly in the dressing.

Cover with Saran wrap and put in fridge for at least an hour!

This is a delicious summertime Salad!
We usually make chicken fingers with this.

Baking with Shannon

06/06/2026

06/04/2026

06/03/2026

06/03/2026

05/30/2026

05/26/2026

05/25/2026

05/22/2026

05/22/2026

05/20/2026

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