COOKING WITH CLORIS -- MOZZARELLA SPINACH CAKES

Do your kids turn their noses up at vegetables? Today Cloris has a spinach recipe that will have them asking for seconds. -- AP

MOZZARELLA SPINACH CAKES
(serves 4)

Ingredients:
1 box frozen chopped spinach, defrosted and drained
1 teaspoon Italian seasoning
1 tablespoon grated Parmesan cheese
2 cloves garlic, minced
1 lg. egg
whole wheat bread crumbs
2 tablespons olive oil
1/4 cup shredded mozzarella cheese

Whisk together egg, garlic, Parmesan cheese, and seasoning. Stir in spinach. Add bread crumbs a little at a time until mixture holds together to form into four patties. Heat olive oil in frying pan. Add patties. Cook until browned. Flip patties and cook second side until brown. Place patties on paper towel covered plate to drain excess oil. Transfer to toaster oven broiler pan. Sprinkle with mozzarella cheese. Place in toaster oven and broil until cheese melts and turns golden brown.

Yummy, right? How can anyone not love spinach when served like this? -- AP

COOKING WITH CLORIS --CHICKEN PANZANELLA

Cloris has another super hot weather meal for us today, a twist on the traditional Panzanella. Trust me, this is as delicious as it sounds! Cloris tells me the recipe serves 6, but she doesn’t have to feed two growing (and growing and growing) teenage boys. If you have a couple of those in your house, the recipe only serves 4. -- AP

CHICKEN PANZANELLA
(serves 4-6)
Ingredients:
3 cups cubed sourdough bread
2 lg. ripe tomatoes cut in chunks
1 med. onion, chopped
2 cloves minced garlic
1/4 cup extra-virgin olive oil
2 T. red wine vinegar
1/2 tsp. salt
1 med. zucchini
1/2 seedless cucumber
1 cup mini-mozzarella balls
2 cups cut up cooked chicken

Preheat oven to 400 degrees. Line a jelly-roll pan with foil. Arrange bread in single layer. Toast 10 minutes or until evenly browned. (Toss once.)

Combine tomatoes, onion, garlic, oil, vinegar, and salt in bowl. Let stand at room temperature 45 minutes, tossing occasionally.

Quarter zucchini and cucumber lengthwise. Cut into 3/4” pieces. Add zucchini and cucumber to bowl. Add mozzarella and chicken. Let stand at least 15 minutes before serving.

Add bread just before serving, tossing to blend all ingredients.

Another winning dinner recipe from Cloris! Isn't she fabulous? Let's hear from you. Anyone who posts a comment this week is entered into the drawing for a free book from our Book Club Friday guest author. -- AP