Zucchini Fries

Another recipe to use up all those zucchini in the garden!  Found this on Betty Crocker.

2 - 6" zucchini
(I used one really big one, you know those ones that you don't even see until they are over a foot long!  But beware, the middle where the seeds are gets squishy so either scoop out the inside or use 2 6" like the recipe calls for.)
1 teaspoon salt (I used Johnny's seasoned salt and mixed it in with the flour.)
1/2 cup flour
2 eggs, beaten
1 cup Italian style bread crumbs
1/2 cup grated parmesan cheese

The original recipe says to place spears in colander over bowl; sprinkle with salt.  Cover; let stand at room temperature 4 hours so zucchini spears can dry.  Then is says to rinse again and dry with paper towels...  I did none of that!  I washed the zucchini, cut it up and started dipping...  and just mixed the salt in with the flour.


1. Heat oven to 425.  Line cookie sheet with parchment paper.  Spray with olive oil cooking spray.
2. Cut off ends of zucchini.  Cut each zucchini in half crosswise; cut each half into 8 (3-inch) spears.
3. You need 3 bowls, 1-flour/salt, 2-beaten eggs, 3-bread crumbs/cheese
4. Coat each spear with flour, dip in eggs and coat with bread crumbs.  Place on cookie sheet.
5. Bake 15-20 minutes turning spears over halfway through baking time, until golden brown.

Serve warm.  Great with marinara sauce or ranch dressing dip.

Buttermilk Dressing (**Ranch**)

I have found a fun new recipe blog - The Sisters Cafe and found this recipe here that is another version of Ranch Dressing, with staple ingredients that you may have on hand.  It is not recommended to use the lowfat mayo... some things are just better "full fat"!  Check out their blog.  It has some fun things!

Buttermilk Dressing
submitted by Melanie

3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed

Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Cover and refrigerate the remaining dressing.

*For Buttermilk Parmesan Dressing: Add 1/3 cup grated Parmesan cheese and 1/2 tsp paprika

Honey Wheat Bushman Bread

like Outback Steakhouse... found on http://recipes.calputer.com/

Dough
1 1/2 cups warm water
2 tablespoons butter, softened
1/2 cup honey
2 cups bread flour
1 2/3 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons (1 pkg.) yeast

Coloring (Add if you want the bread to have the same color as the restaurant.  It will not change the taste if you leave this step out.)
1/4 cup water
75 drops red food coloring
45 drops blue food coloring
30 drops yellow food coloring

cornmeal for dusting

1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine.  Set it on “knead” and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3.

2. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or “well” in the middle of the dry mixture. Pour the warm water into this “well,” then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the “well.” Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise.

3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it or 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it’s fluffy.

Makes 8 small loaves.

Grilled Shrimp

like Texas Roadhouse

Spray skewer with cooking spray and place shrimp on skewer.  Make sure to leave about 1/2" in between each shrimp to ensure they cook all the way through.

Season with Old Bay seasoning.  Place clarified butter (basically seperated butter - milk solids, water and sugar taken out) in a very hot pan.  Place shrimp in pan.  If the pan is hot enough the tails will start to turn orange right away... this is a good sign. Cook about 2 minutes on each side or until they are pink/orange colored. 

Spanish Rice

2 cups rice

2 Tbsp veg. or olive Oil

1 medium onion – chopped

1 small can tomato sauce

Chicken broth when added to tomato sauce makes 4 ½ cups of liquid.

1 tsp. garlic powder (you can use fresh garlic if you want, but chop very fine and sauté with onion)

Salt and pepper to taste

Sautee onions in oil, until soft, add rice, brown lightly.  Add liquid, garlic powder and S&P, stir, bring rice to boil and turn heat down to slow simmer.  Cook until rice is done, do not stir. 

For nice festive looking rice (doesn’t change the taste much).  When adding liquid, add ¼ cup chopped green onions and ½ cup sliced black olives.  Stir once and then let simmer as indicated above.


Recipe from a family friend that is a fabulous cook, Kathy.

Red Robin Seasoning

3 tablespoons salt

1 tablespoon instant tomato soup mix

     (Knorr tomato with basil works great)

2 teaspoons chili powder

1/4 teaspoon cumin

1/4 teaspoon ground black pepper

Combine the ingredients in a small bowl and stir well.  Store in a covered container.

Makes 1/3 cup, which fits well in an empty spice bottle.
found on http://www.topsecretrecipes.com/

Zucchini Soup

This is a recipe from the Lion House Cookbook

You can make double and triple batches but cut back on seasoned salt and chicken soup base.  Six times this for one crock pot.

3 cups (1 lb.) sliced zucchini

1/2 cup water
1 Tbl. fresh or instant onion

1 tsp. seasoned salt (scant)

1/2 tsp. parsley flakes or 2 Tbl. fresh parsley

1 tsp. chicken soup base granules (scant)

Combine and cook until tender and most of the water is evaporated.  Mash and puree and set aside.

(At this point you can freeze in containers and then use in winter and defrost and make the following.)

In saucepan melt

2 Tbl. butter

Add

2 Tbl. flour

1/8 tsp. white pepper

1/8 tsp. MSG

Blend and add 1 C milk

1/2 C light cream

Simmer until thickened

Stir in pureed vegetables

Garnish with paprika and sour cream

Chili-Lime Chicken Kabobs

from The Sister’s Cafe

2 large chicken breast halves (boneless, skinless), about 1.5 lbs
1 sweet red pepper
1 sweet onion
6 Tb olive oil
3 Tb red wine vinegar
2 limes, juiced (4 Tb)
1 1/2 tsp chili powder
1 tsp paprika
1 tsp onion salt
2 tsp minced garlic cloves
1/4 tsp cayenne pepper (more if you like it spicy)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Cut chicken and pepper into 2 inch pieces. Peel onion and cut into quarters. Slice through each quarter to make 8 chunks. (When you pull apart the onion layers, the outer layers should now be in roughly 2 inch pieces) Set aside.

In a small bowl, whisk together the olive oil, vinegar, and lime juice. Stir in spices. Marinate chicken and vegetables for 4-6 hours or overnight. (You can place the chicken and vegetables in separate shallow containers. I make sure the chicken is covered with marinade first. Any leftover marinade, use for the vegetables.)

Preheat the grill to medium heat. Thread chicken, pepper, and onion onto metal skewers and discard the marinade. Grill skewers, turning occasionally, for 10-15 minutes, or until juices run clear.