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)

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

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!

Penne Pasta with Sausage, Eggplant, and Feta cheese

penne.eggplant

The Stuff you need:

4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage
6-8 garlic cloves, chopped
1 small onion chopped fine
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley

What to do with the stuff:

Cook eggplant, sausage, and garlic in a large nonstick skillet
Heat 5-7 minutes or until sausage is browned and eggplant is tender
Add tomato paste and the next 3 ingredients (through tomatoes)
Sautee over medium heat 5 minutes, stirring occasionally
Place pasta in a large bowl
Add tomato mixture, cheese, and parsley, toss, serve

 

 

Creamed Spinach Bacon Chicken Pasta

Creamed Spinach Bacon Chicken Pasta

spin.chic

The Stuff you need:

  • 12 slices bacon
  • ½ lb mushrooms, sliced
  • 6-8 cloves garlic
  • 1 small onion diced
  • 6 skinless, boneless chicken breast halves – cut into strips
  • 1 1/2 cups all-purpose flour for coating
  • 1 cup white wine
  • 1 bag fresh spinach, washed, stems removed
  • 1 ½ cup sour cream

What to do with the Stuff :

  • In large skillet, fry bacon until cooked to your liking
  • Remove bacon strips from skillet, drain on paper towels
  • Leave bacon fat in skillet for sautéing
  • Sautee onions, garlic, and mushrooms until soft
  • Dredge/coat chicken breasts in flour, then brown in the same skillet until crispy on each side, and done
  • Remove chicken from skillet and place on paper towels
  • Pour out any remaining bacon fat, and add the wine
  • Add the spinach, cover the skillet and simmer over medium low heat until spinach is wilted
  • Add the sour cream and chicken breasts to the skillet and mix with the spinach, & veggies
  • Crumble bacon slices into bits and add to the chicken/spinach mixture
  • Cover skillet and simmer for about 5 minutes
  • Serve over pasta of your choice

 

My kinda Linguine with Clam Sauce- quick, easy, and DEELISH-isous (Quick narrated slide tutorial)

The stuff you need:

1 package linguine pasta
splash olive oil
6-8 anchovy fillets (drain oil into pasta water)
6-8 cloves garlic, minced
1 small onion diced
2 TB butter
1/2 cup chopped fresh parsley ( or cilantro)
1 TB dried oregano
1 t ( or T) if you like spice! red pepper flakes
1 t ground black pepper
2 cans whole baby clams, drained- add juice to pasta water
1/3 c white wine ( a little more is ok)
1/4 c sour or heavy cream (optional)
1/4 c Parmesan cheese

What to do with the stuff: 😉

1.Bring a large pot of lightly salted water, clam juice & anchovy oil to a boil.
2.Cook linguine until “al dente” (tender- yet firm to the bite),approx 8 min drain well
3.Heat olive oil in a large skillet over medium-high heat.
4.Sautee anchovies until they start to dissolve into the oil
5.Add garlic and onion – continue cooking until soft
6.Stir in cilantro, parsley oregano, red pepper flakes, and black pepper
7.Add wine, and sour cream- optional
8.cover- reduce heat to medium-low
9.Add clams
10.Remove from heat add pasta stir well, cover let meld for about 3-5 min
11.Add Parmesan cheese, additional ground pepper to taste