She's a mother of seven and an attorney, but her real passion is in the kitchen.
Alabama Chef, Stacy Lyn Harris stops by the Good Day Kitchen with two recipes straight from the garden to the stove ....perfect for the three day weekend. Squash boats and corn chowder straight from her Harvest cookbook. For more information Stacy Lyn Harris visit her website stacylynharris.com see below for today's recipes.

Squash Boats recipe from Stacy Lyn Harris

Serves 4

I love to eat these jewels as a meal in the summertime. This dish is light and refreshing after a long day in our hot, Alabama summers. It is also hearty and tasty enough to leave me satisfied.

Ingredients
4 yellow squash
3 tablespoons olive oil, divided
1 Vidalia onion, chopped
3 cloves garlic, chopped
2 tomatoes, chopped
1 teaspoon oregano, chopped
1 teaspoon basil, chopped
cup bread crumbs, divided
1 1/2 cup parmesan cheese, divided
1 teaspoon Kosher salt
½ teaspoon freshly ground pepper
2 eggs, beaten
4 tablespoons butter
2 tablespoons parsley, for garnish

• Preheat oven to 350 degrees.
• Half squash lengthwise and scoop out the seeds and soft flesh with a spoon and discard. Place squash into a baking dish.
• Heat 2 tablespoons of olive oil in a sauté pan over medium heat and sauté onions and garlic for about 5 minutes or until onions are translucent. Remove from heat. Add tomatoes and cook 2 minutes. Add 1/4 cup bread crumbs, 3/4 cup cheese, salt, pepper, and the eggs into the skillet and mix well.
• Mound the stuffing into the cavity of the squash. Top the mounds with remaining bread crumbs and dot each with butter. Bake for 20 minutes then remove the pan and sprinkle the remaining parmesan cheese over the top of the squash and return to the oven for another 10 minutes or until mounds are golden brown and squash can be punctured easily with a fork.
• Remove from oven and drizzle with remaining olive oil and garnish with basil and parsley.


CORN CHOWDER recipe from Stacy Lyn Harris

Corn chowder always reminds me of one my husband’s best friends. He raves about my recipe and I think the secret to its success is the use of fresh corn. Although frozen corn is certainly acceptable, the fresh corn pops in your mouth and adds a special sweetness that is exceptional. I personally think the white cheddar cheese in the recipe gives this dish it’s wow-factor, but this friend, whose name I can’t disclose, is “allergic” to cheese. That’s code for “I hate cheese”; therefore I make that optional in the recipe.

8 strips bacon, diced
2 large onions, chopped
1/3 cup flour
8 cups chicken stock
8 cups chopped potatoes
1 teaspoon salt
½ teaspoon pepper
8 ears fresh or 4 cups frozen corn
2 cups light cream (half and half)
1 tomato, diced
8 ounces sharp white cheddar cheese, optional

• Sauté bacon and onion in heavy bottom stock pot. Drain excess fat.
• Sprinkle flour on top of onion bacon mixture. Pour chicken stock, potatoes, salt, and pepper into pot and bring to a boil. Reduce to simmer for 15-20 minutes or until potatoes are tender.
• Meanwhile, boil corn for 3-5 minutes. Drain and cut corn off the cob.
• Add corn and cream into pot and heat through. Ladle into bowl and serve with tomatoes and, if des

свернуть