Sunday, July 2, 2017

Crispy Zucchini Coins

Crispy Zucchini Coins
(Cooking Light) Posted by: tootsiewootz

1/2 c. Italian-seasoned breadcrumbs
3 Tbsp. grated Parmesan
1/4 tsp. pepper
3 c. thinly sliced zucchini (about 1 lb.)
2 egg whites, lightly beaten
cooking spray

Preheat oven to 450 degrees. Combine breadcrumbs, Parmesan, and pepper; mix well. Dip the zucchini slices in egg whites; dredge in breadcrumb mixture. Place zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 min. Turn zucchini over; bake an additional 10-15 min. or until outside is crispy and browned.

***Baking time might be a bit long - check after 8-10 minutes on first side, second side may only need about 5 more minutes.

Parmesan Rice Pilaf

Parmesan Rice Pilaf
Sharon --GatorGrrrl

1 tbsp butter
1 tbsp olive oil
1/2 cup onion, diced
1/2 cup carrots, diced
2 cloves garlic, minced
1 cup other veggies (zucchini, broccoli, mushrooms, bell peppers, squash, whatever is in the bin)
3/4 cup rice
14 oz. can chicken broth or 2 cups of water and a boullion cube
1/4 cup of shredded parmesan cheese (or more to taste)
1/2 cup frozen peas
salt and pepper to taste

Heat a deep lidded skillet or Dutch oven and melt the butter and olive oil. Saute the onions and carrots until softed, about 4 minutes. Add garlic and saute 1 minute. Add rice and broth, stir and put the lid on the pot and let it simmer 10 minutes. Take the lid off and add the rest of the veggies. Stir and add more water if the rice is starting to stick or water is getting low. It should still be slightly soupy. Return the lid to the pot and let it simmer another 5 minutes or until the rice is done. Stir in the frozen peas, parmesan, salt and pepper and serve

Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Parsley

Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Parsley
twinklejill via

1 medium zucchini cut into 1/2 inch cubes
2 tablespoons olive oil
2 teaspoons salt plus more to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 tablespoon unsalted butter
1 medium white onions, chopped
1 1/2 cups basmati rice, rinsed and drained
2 1/2 cups chicken broth
2 red bell peppers, roasted, peeled and diced
1/2 cup chopped fresh flat leaf parsley
4-5 basil leaves  cut into thin strips

1. Preheat oven to 400*F.
2. Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste. Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown. Cool to room temperature.
3. Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat. Add the onion and cook about 5 minutes until soft. Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat. Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid.
4. Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil. Stir gently to combine. Season to taste if required. Serve warm.

Sauteed Zucchini

Sauteed Zucchini
Michelle (MMmom)

4 medium zucchini
4 tbsp unsalted butter
2 clove garlic, minced
2 tsp lemon juice (I didn't measure, and probably used more)
Salt and pepper to taste

Rinse zucchini and cut into bite sized chunks.  In a hot pan, melt the butter, then add zucchini and sauté for 3-4 minutes.  Add the minced garlic and lemon juice and sauté for 2
minutes more.  Adjust the seasoning with salt and pepper, serve.  Other vegetables can be used…yellow crook neck squash and carrots work really well

Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup
Serves 4

1 pound Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, crushed
5 cups beef broth
1/2 cup water
1/2 cup dry red wine
2 cups or 4 medium chopped, seeded, peeled tomatoes (equivalent to 1 large can whole tomatoes)
1 cup thinly sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 8 oz. can tomato sauce
1 ½ cups sliced zucchini
8 ounces or 2 cups cheese tortellini
3 tablespoons chopped parsley
1 medium green pepper, cut into ½ inch pieces
grated parmesan cheese

In a large soup pot, brown sausage, remove from pan and set aside. Reserve 1 tablespoon of drippings and sauté onion and garlic until tender.  Add beef broth, water, and all other ingredients EXCEPT tortellini, zucchini, parsley, green pepper, and parmesan cheese. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes.  Skim off fat and add other ingredients. Simmer uncovered for an additional 5 minutes or until tortellini are tender.  Serve sprinkled with parmesan cheese.

Veggie Kabobs

Veggie KabobsGrace (TigMode) 
12 mushrooms
2 green bell peppers
1 red bell pepper
1 pint cherry tomatoes
2 onions
1 eggplant
3 zucchinis
1/2 cup olive oil
1/2 cup lemon juice
black pepper

I suggest you use a sweet onion such as Vidalia, Imperial Sweet or Bermuda. Prepare vegetables. Clean mushrooms and remove stems, seed peppers and cut into bite-sized chunks, peel onions and cut into chunks,  remove stems from cherry tomatoes, slice zucchini into thick slices,  cut eggplant into chunks. Use 6 metal skewers about 6-8 inches long. Thread vegetables onto skewers, alternating according to color for a nice presentation. Brush with a marinade of the olive oil, lemon juice, salt and  pepper.  Grill 4 inches from hot coals, turning and basting frequently.  Cook for about 12-15 minutes.

Saturday, July 1, 2017

corn avocados salad

  • 5 strips Thick cut bacon
  • 4 ears corn, husks and silks removed
  • 2 ounces cotija cheese (feta cheese may be substituted)
  • 2 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • 1 Hass avocado
  • coarse salt
  • ground black pepper to taste
  1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.
  2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cotija cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine.
  3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and cut the avocado into 1/2 inch pieces. Transfer the avocado to the skillet. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.
Makes 6-8 Servings