Fresh Zucchini Herb Fritters

Fresh Zucchini Herb Fritters
Can be easily modified for gluten free, and Paleo.
Always try to use organic, and clean/non processed, whole foods 😉
Makes 8 fritters
zuc
The Stuff you need:
  • 2 large zucchini’s- cut ends off
  • 1 tsp – plus ¼ tsp salt
  • ¼ cup diced green onions
  • 1/8 cup chopped fresh dill
  • 1/8 cup chopped fresh parsley
  • juice of 1/2 lemon
  • 2 large eggs, lightly beaten with a fork
  • ½ cup all-purpose flour (optional if paleo)
  • 1/2 cup panko /or seasoned bread crumbs (optional if paleo)
  • 1/4 c grated parmesan cheese (optional if paleo)
  • ½ tsp baking powder (optional if paleo)
  • ¼ tsp ground black pepper
  • Olive oil for pan
What to do with the Stuff:
  • Grate zucchini on large grating holes or use food processor with the grating blade attachment
  • Place in a large bowl, stir in 1 tsp salt
  • Set aside for 20 minutes
  • After 20 minutes, squeeze dry zucchini over sink, to remove extra water
  • You may also use a cheesecloth for this to expedite process
  • The amount of water you squeeze out will seem like a lot
  • Add another ¼ tsp salt, or to taste
  • Add chopped green onion, dill, parsley, lemon juice, beaten eggs, salt, & black pepper,  mix well
  • In a small bowl combine flour, panko, parmesan, and baking powder
  • Add to the zucchini mixture, mix well
  • In a large heavy bottomed non-stick skillet  heat 2 tbsp of olive oil over med-high heat
  • Using a tablespoon, add zucchini mixture to skillet, and gently flatten the tops with a fork
  • Cook 3-5 min per side on medium-high heat, adding oil as needed, until golden brown
  • Place on a paper towels to absorb excess olive oil

May serve with homeade Tzatziki sauce, or sour cream (optional if paleo)

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Lemon Peppered Chicken Fajitas

Lemon Peppered Chicken Fajitas

lempep

Serves 4

The Stuff you need:

  • 3 boneless chicken breasts,pounded thin, sliced into thin strips
  • 
1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large sweet red onion, sliced
  • 1 serrano pepper (or jalapeno), minced
  • 4 cloves of garlic, minced
  • ¼ cup lemon pepper seasoning
  • Salt
 (about 1 teaspoon)
  • 2/3 cup olive oil

What to do with the Stuff:


  • Slice the large peppers and onion into strips, set aside
  • Combine garlic, serrano pepper, lemon pepper seasoning, 1 tsp salt, and olive oil
  • In a heavy storage bag, combine the marinade with the chicken and let marinate for 1 hour
  • Remove from refrigerator 30 minutes before cooking.
  • Preheat large skillet on medium/high heat for 5 minutes
  • Stir-fry the chicken strips for 10 to 12 minutes, or until the chicken starts to caramelize and brown
  • You may need to add a little more oil
  • When chicken is halfway through cooking, add the peppers and onions on other side of the pan, you want them to still be slightly crisp
  • Transfer the chicken, and pepper mix to a serving plate
  • Serve with flour or corn warmed tortillas & your favorite sides

Garnishes, Toppings and Side Suggestions:

  • Salsa
  • Avocados or guacamole
  • Sour Cream
  • Fresh Cilantro
  • Lime Wedges
  • Mexican Rice
  • Frijoles of your choice

“Darren’s Sticky Date Pudding” – Saturday Weekly Recipe post

~ Darren’s Sticky Date Pudding ~

OMGSH! a for REAL  “OLD SCHOOL Recipe”

ACTUALLY handwritten, ON PAPER, with his Auntie’s handwriting..I

HAD to share it this way..;-)  Enlarge if necessary, or inbox me if you can’t, I will send the written version.

stickydatepuddingimages

Now, for the AMAZING story behind this.. We have a weekly BBQ at our house, and our good friend Darren, ( a world class body builder with 0% bodyfat!! ) turns up to our house last week with THIS.. DIVINE, DECADENT and MOST DELICIOUS dessert treat EVER..!

Best served with the sauce warmed, and a side scoop of plain vanilla ice cream ( he brought fat free..lol)

I’m not even a huge dessert fan.. but THIS WAS SOOO AWESOME 😉  I HAD SECONDS !

AND…I had some for breakfast the next day.. OMGSH …simply THE BEST.. I had to share 😉

 

Kung Pao Chicken – Wednesday Weekly Recipe post

Kung Pao Chicken & Veggies

kungpao

The Stuff you need;

SAUCE

  • 2 TBS oyster sauce
  • 1 TBS balsamic vinegar
  • 1 TBS soy sauce
  • 1 TBS brown sugar
  • 1 tsp toasted sesame oil
  • 2 tsp crushed red pepper flakes (or more for spicy)
  • 1/4 tsp ground ginger
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 2 Tbsp water

CHICKEN

  • 2 boneless skinless chicken breast cut into bite sized cubes
  • 1 large egg
  • 2 Tbsp cornstarch
  • pinch black pepper
  • 2 Tbsp vegetable oil (for frying)

VEGETABLES

  • ½ lb. broccoli florets bite sized pieces-quick blanched
  • 1 large red bell pepper chopped into 1/2 inch pieces
  • 2 green onions,diced
  • 1/2 cup dry roasted peanuts (unsalted) chopped
  • 4 cups cooked rice

What to do with the Stuff;

  • Mix the ingredients for the sauce together in a bowl and set aside
  • In a large bowl, whisk together the egg, 2 Tbsp of cornstarch, and a pinch of pepper until smooth
  • Take chicken breast cubes and toss to coat in the egg mixture
  • Heat the vegetable oil in a large skillet over medium high heat, until it is very hot, (not smoking)
  • To test whether or not the oil is hot enough, drop a bit of the egg mixture into the skillet It should poof up and bubble furiously
  • Once the oil is very hot, add the egg coated chicken
  • Spread it out in the skillet, cook until golden brown on the bottom
  • Once golden, break up the pieces and flip them over Cook until golden on all sides and cooked through
  • Remove the cooked chicken from the skillet
  • Add the broccoli florets to the hot skillet and cook for a few minutes
  • Add the chopped bell pepper and cook for 2-3 min (it should still be fairly crispy and crunchy)
  • Add the chicken back to the skillet, along with the prepared sauce
  • Stir the skillet until everything is coated in the sauce, and the sauce has become thick and bubbly-heat remains on medium-high
  • Stir in the chopped peanuts, and sprinkle the sliced green onions over top
  • Serve with rice

Double Bean Burritos – Saturday Weekly Recipe post

 Double-Bean Burritos

mex

The Stuff you need;

  • 1 cup cooked brown rice
  • 1 cup chunky Mexican salsa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 6 (10-inch) flour tortillas
  • 1 can refried beans
  • 1 1/2 cup  shredded Monterey Pepper Jack cheese
  • 2 peeled avocados, cut into slices
  • 12 cilantro sprigs
  • Sliced pickled jalapenos – optional
  • Diced red onions- optional
  • Sour cream- optional

What to do with the Stuff:

  • Cook rice until done
  • Combine salsa and black beans in a small saucepan
  • Cook over medium heat 5 minutes or until thoroughly heated
  • Heat refried beans
  • Warm Tortillas
  • Spread 1-2 tablespoons refried beans over each tortilla
  • Top each tortilla with some rice
  • Add 1/3 cup black bean mixture
  • 4 tablespoons cheese
  • 2 avocado slices
  • 2 cilantro sprigs
  • Roll up burritos
  • Serve with side salsa, sour cream, sliced jalapenos, and diced red onions if desired

 

Ravioli with Fresh Grape Tomatoes and herbs, in White Wine Sauce -Wednesday Weekly Recipe post

Ravioli with fresh grape (or cherry) tomatoes, and herbs, in a white wine sauce

rav

The Stuff you need:

  • 18 ounces fresh or frozen cheese ravioli
  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 1 pint grape (or cherry) tomatoes, halved
  • 1 cup dry white wine
  • Salt and black pepper (to taste)
  • 2 tablespoons unsalted butter
  • Fresh chopped flat-leaf parsley (to taste)
  • Fresh chopped thyme (to taste)
  • Fresh chopped basil ( to taste)
  • Fresh shredded Parmesan cheese (to taste)

What to do with the Stuff:

  • Cook the ravioli according to the package directions, drain, and return them to pot
  • Heat olive oil in a large skillet over medium heat
  • Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes
  • Add the tomatoes, parsley, thyme, and basil, cook until softened
  • Add wine, salt, pepper
  • Simmer about 6-8 minutes
  • Add butter, stir until it is melted into the sauce
  • Gently toss the ravioli with the tomato mixture
  • Top with fresh grated Parmesan cheese

Easy Mashed Potato Puffs – Saturday Weekly Recipe Post

Easy Mashed Potato Puffs

Quick, Easy, and delicious!

mpp

The Stuff you need;

  • 3 cups of mashed potatoes
  • 2 eggs, separated
  • 1/3 cup sour cream
  • 1 heaping cup shredded sharp cheddar cheese
  • 4 TBS grated Parmesan
  • 2 TBS chopped scallions
  • 2 TBS chopped parsley
  • Salt and black pepper, to taste

What to do with the Stuff:

  • Preheat oven to 375 degrees F
  • Lightly grease nonstick muffin pan ( or Ramekins)
  • In a medium mixing bowl, whisk the egg yolks, then add in the sour cream
  • Stir in both cheeses and the scallions, parsley salt & pepper
  • Add mashed potatoes, and mix well
  • Fold in pre- stiffened egg whites, mix well
  • Spoon into the muffin pans (or ramekins) filling the cups to slightly below the top
  • Bake 30- 35 minutes until they pull away from the sides of the cup and are golden brown
  • Remove from oven and let them cool 5 minutes in pan

Serve with toppings of choice

Black Pudding, Spinach, Mushroom Fritatta – Wednesday Weekly Recipe post

Black Pudding, Spinach & Mushroom Fritatta

” !!!??? Black Pudding???, (??WTF??)  I thought it was Salami  ”  cori

THIS, was a first for me. The husband brought home this lovely looking package of meat, which I initially thought was salami.. upon further review, I read that it was “black pudding” (!?wtf!?) ..Sooo..STRAIGHT to Google I went,. Initially, I was grossed out…I realized what it was, eeek…umm yah,  a mixture with pigs, (or ox blood), (!!!???!!!) whaaaaat??!!  ugh-I have to admit, at first I shuddered, but then realizing, that I would be THE WORST hypocrite of all time, had I not at least TRIED it, ( re: “trying’ means preparing, AND eating ).. So, I DID,  😉 and quite frankly, I am GLAD I did 😉 it was actually REALLY good, I will actually visit this delicacy again in the future….. However, for the faint of heart, I won’t EVER judge you, ( and please don’t judge me..lol) SO, that being said,  feel free to modify if need be, the fritatta is pretty easy going. You may substitute any ground sausage, or beef, or simply leave it vegetarian 😉  Bon Appetit!

blkfrt

 

The Stuff you need :

  • 3-4 TBS extra virgin olive oil
  • 2 portions black pudding
  • 2 small (red or gold) shallots diced finely
  • 6 nice sized mushrooms sliced, and halved
  • Hearty handful of fresh baby spinach
  • Salt and pepper to taste
  • 6 eggs
  • Handful of shredded mozzerella
  • Small bunch fresh parsley, chopped

What to do with the Stuff:

  • Melt the butter in a frying pan
  • Remove the skin from the black pudding and crumble into the hot butter
  • Add Shallots, and saute’ until well blended, and pudding browns
  • Add mushrooms, and saute’ in with mixture until just soft
  • Add Spinach, continue cooking until it starts to wilt
  • Break the eggs into a small bowl and whisk with a splash of milk
  • Roughly chop the parsley & stir into the eggs and pour into pan
  • Lift sides and start to cook bottom, lifting, and letting the bottom cook well
  • Cook over low heat till the bottom has formed a golden bottom
  • under broiler
  • The center will probably still be very moist
  • Heat an overhead grill
  • Lift the pan from the heat and slip it under the grill
  • Top pan with shredded mozzerella, watch closely until eggs have set, cheese has melted, and the top is lightly browned
  • Cut into wedges and serve.

 

Blackened Chicken with Dirty Rice – Saturday Weekly Recipe post

Blackened Chicken with Dirty Rice

blkchx

The Stuff you need;

Rice:

  • 1 TBS olive oil
  • 1 small chopped onion
  • 2 stalks chopped celery
  • 1 small chopped green bell pepper
  • 1 TBS chopped fresh thyme
  • 1 cup long-grain white rice
  • 2 teaspoons paprika
  • 1/4 teaspoon ground red pepper
  • 6 garlic cloves, minced
  • 2 cups veggie or chicken stock (or water)
  • 1/4 teaspoon kosher salt
  • 1 TBS olive oil
  • 1/4 lb cooked/browned ground sausage
  • ¼ lb chicken livers, finely chopped
  • 2 green onions, thinly sliced
  • 1 teaspoon hot pepper sauce

 

Chicken:

  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground red pepper
  • 4 – (6-ounce) skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 1/2 cup chicken broth

What to do with the Stuff:

  • Preheat oven to 400°
  • To prepare rice, heat a medium saucepan over medium-high heat
  • Add oil to pan; swirl to coat
  • Add onion and next 3 ingredients (through thyme); sauté 4 minutes
  • Add rice, paprika, 1/4 teaspoon red pepper, and garlic; sauté 1 minute
  • Add 2 cups stock or water and 1/4 teaspoon salt; bring to a boil
  • Reduce heat, cover, and simmer 12 minutes. Let stand 5 minutes
  • Heat a medium skillet over medium-high heat
  • Coat pan with Olive Oil
  • Add browned sausage meat
  • Add livers; sauté for 4-5 minutes or until lightly browned and cooked through
  • Stir in green onions
  • Add sausage/liver mixture and hot pepper sauce to the rice; fluff with a fork, set aside
  • To prepare chicken, combine cumin and the next 5 ingredients (through red pepper)
  • Rub spice mixture evenly over chicken
  • Heat a large ovenproof skillet over medium-high heat
  • Add oil to pan; swirl to coat
  • Add chicken to pan; searing/browning for 3 minutes
  • Turn chicken; place pan in oven
  • Bake at 400° for 6 minutes or until chicken is done
  • Remove chicken from pan, add broth bring to a boil cook until liquid is reduced to 1/4 cup (about 2 minutes)
  • Spoon sauce over chicken; serve with rice, and some awesome greens of your choice 😉

Notes:

You may adjust spice/heat to your liking. This recipe is gauged for Medium-Hot. Simply add to, or decrease the amounts of crushed red peper, and/or the liquid pepper sauce. This recipe is EXCELLENT when served with collard greens, or kale, or spinach. Enjoy!