8 zucchini blossoms
2 cups frying batter (boxed or homemade)
Fill a medium skillet with about 2 inches of oil. Heat over medium heat until about 350 degrees. Dip zucchini blossoms in frying batter until fully coated & set into hot oil. Fry about 3 minutes on each side or until golden brown. Remove from oil & set on a paper towel to drain. Salt & pepper to your liking immediatly while blossoms are still hot & add a slight dusting of paprika. Enjoy!
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla
1 cup shredded unpeeled zucchini
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Cream shortening & sugars together. Add egg & vanilla & beat until fluffy. Add zucchini. Mix in flour, baking soda, salt, & cinnamon until well incorporated. Using a spoon mix in chocolate chips & walnuts. Drop dough by tablespoonfuls onto greased baking sheet. Bake for 10-12 minutes, until edges just start to turn brown. Remove from baking sheet & let cool for a minute before serving. Enjoy!
Anyway, on to fried zucchini. This is probably my favorite way to eat zucchini. It's so tasty & makes a great appetizer. Serve this with homemade ranch & you have a winner. Here's the DL...
One medium to large zucchini
1 cup of beer batter or frying batter (I use the store bought stuff, but if you have a good recipe I'd love to see it. Put in the comments section below)
Wash zucchini & cut in half. Then cut in half again lengthwise. Cut each section into one inch strips (or to desired size). Put 2 inches of canola oil in a medium pan & heat on medium or until about 350 degrees. Dip zucchini strips into batter to coat. Immediately set into hot oil. Fry until golden brown, about 2-3 minutes. Then flip over & fry other side until golden. Remove from oil & set on a paper towel to drain. Allow to cool for 5 minutes before serving. Serve with ranch dressing. Enjoy!
This is a super easy & flavorful way to enjoy zucchinni. Actually, this recipe works on a variety of vegetables. It also looks really pretty. Only five ingredients are required to make this scruptous zucchinni dish. Here's the how...Ingredients
Preheat oven to 375 degrees. Slice zucchini into 1/2 inch slices. Place zucchini slices on baking sheet. Drizzle with olive oil & sprinkle with salt & pepper to desired taste. Place about one teaspoon of grated Parmesan on top of each zucchini. Bake for 10 minutes then turn on low broil for 1-2 minutes, or until tops are golden. Enjoy!
1 large zucchini, washed
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1 egg, beaten
2 cups marinara sauce
1/2 cup grated Mozzarella cheese
Heat oil in skillet over medium heat. In shallow bowl combine bread crumbs & Parmesan cheese. Dip zucchini in egg until coated. Immediately set egg coated zucchini into bread crumb mixture & turn until coated on all sides. Put coated zucchini into hot oil & repeat process with remaining zucchinis quickly to ensure even cooking time. Cook 4 to 5 minutes per side, or until coating is brown & crispy & zucchini is heated through.
See you tomorrow!
1/2 cup (1 stick) butter
3 garlic cloves, finely minced or crushed
1 pint heavy cream
1/3 cup chopped flat leaf parsley (optional)
1 cup Parmesan cheese, plus a little extra for topping
16 ounces dry fettuccine noodles
While making sauce cook fettuccine noodles to al dente (if noodles get done before the sauce strain & rinse with cold water or toss with olive oil & set aside).
In medium size sauce pan melt butter over medium heat. Add garlic & cook for 2-3 minutes or until butter begins to bubble. Slowly whisk in cream & cook whisking constantly until cream is warmed through & becomes thick. A bit at a time add the cup of Parmesan cheese & whisk until cheese it melted throughout. Stir in 1/4 cup parsley. Pour sauce over noodles & toss until coated. Top with remaining parsley & sprinkle with Parmesan cheese. Serve immediately. Enjoy!
1 loaf of french bread
1 1/2 sticks of butter, softened
Preheat oven to 350 degrees. Cut french bread loaf in half length ways. Spread half the butter on one side & the remaining butter on the other side. Make sure every inch is covered. It will seem like there is too much butter... there is... it's wonderful! Now sprinkle garlic powder & kosher salt on top to your desired taste. Spread butter around again to mildly incorporate the garlic powder & salt. Put bread on a baking sheet & stick in the oven until butter is totally melted, about 3-4 minutes.
Back on track. I've learned over the last year how to make my own iced coffee that I love. I also love how much cheaper it is than buying espresso & how I don't have to get out of my pjs to get one. Here are my steps:
*First you need to cold brew some java. I like to use the Toddy Cold Brew System. Not too expensive & works like a dream. But if you don't have a Toddy you can also add a half pound of your favorite coffee (dark roast recommended) to 1 gallon of water. Giver 'er a good stir & then cover & let sit (brew) for eight hours or so. Strain through a few layers of cheesecloth & a colander. Now that you have your coffee concentrate prepared stick it in the fridge until it is very chilled (no one likes lukewarm iced coffee).
* Now, find yourself a glass. I like to throw in one tablespoon of chocolate sauce. Then add the coffee concentrate a little below half full (about 3 ounces). Mix the chocolate & coffee together. Add ice cold half & half almost to top (about 8 ounces). Give a good stir, your almost done.
*Now you're ready to sit back & sip away. I suggest using a straw, it just makes it that much better. Enjoy.
Iced coffee is a great drink to serve at parties & BBQs as well. To make an entire pitcher just stick to the same quantities- a little less than 1/2 a pitcher of coffee concentrate, rest of the way with half & half & then ice to top it off. Add flavor (like chocolate) as desired.
One thing we don't lack around here are mosquitoes. They're horrible for all of July & August. My poor kids get eaten alive the minute they step out the door. And they hate it when I have to spray them down with bug spray. So you can only imagine my excitement when I found this stuff. Not only does it smell good, it's sunscreen & bug repellent in one. It's always handy when you have 4 kiddos if you can skip a step. So to get sunscreen & bug repellent on in one shot is wonderful. It's also waterproof. I swoon, I'm in love.
You can grab a bottle of this stuff here wait patiently for a sale & you can get it for a steal.
2 1/2 cups cooked, shredded chicken
1/2 teaspoon cumin
1 teaspoon garlic powder
2 cups chicken broth
2 tablespoons canola oil
12 corn tortillas
1 medium onion, diced
2 cans (4 oz) diced chilies
1 teaspoon paprika
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons flour
1 cup sour cream
2 1/2 cups grated Monterey Jack cheese
1 cup grated cheddar cheese
1/4 cup chopped green onions
Heat 2 tablespoons of the oil in a small skillet over medium heat. Flash fry tortillas to soften, about 5 seconds on each side (do not cook too long or they will get crispy). Place tortillas on paper towels to drain.
In large skillet heat 1 tablespoon of oil over medium heat. Add the onion saute for 3 minutes. Add chicken, one can of chilies, 1/2 teaspoon paprika, cumin & garlic powder. Stir well & add 1/2 cup chicken broth & cream. Cook, stirring occasionally until mixture begins to bubble. Turn off heat & set aside.
In separate large skillet melt butter & sprinkle in flour. Cook over medium heat whisking constantly until brown & bubbly. Pour in 1 1/2 cups chicken broth & cook for two minutes. Stir in the remaining can of chilies. Reduce heat to medium-low & stir in sour cream. Add 1 1/2 cups of the grated Monterey Jack cheese & 1/2 teaspoon paprika. Stirring constantly cook until cheese is melted & sauce is creamy & smooth.
Top with remaining Monterey Jack cheese & back at 350 degrees for 30 minutes. Sprinkle with green onions & serve.
1 lb. ground beef/elk/deer
2 tablespoons butter
1/2 lb. mushrooms, washed & sliced
1 medium onion, minced
1 1/2 cups beef broth
2 tablespoons ketchup
1 garlic clove, minced
1 teaspoon salt
1 can diced tomatoes
3 tablespoons flour
1 cup sour cream
16 ounces Rotini noodles
In large skillet melt butter. Add onions & mushrooms, cook for 3 minutes. Add ground beef & cook until meat is cooked through. Reserving 1/3 cup of the broth stir in remaining broth, ketchup, garlic, salt & tomatoes. Cover & simmer for 15 minutes.
Meanwhile cook noodles until al dente. Blend reserved broth & flour. Stir flour mixture into meat mixture & heat to boiling stirring constantly. Reduce heat & stir in sour cream. Cook until heated through. Pour over noodles & serve immediately. Enjoy!
*Some folks are extremely adverse to mushrooms. I wouldn't suggest it, but if you must omit them I think this dish would still be wonderful.