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May 132016

Baked Italian Zucchini Nibblers

Hope everyone had a nice Mother’s Day! As I mentioned, it was the first year that I got to have my daughter with me and it was so nice. Kenny cooked up my omelet and then topped it off with a steak on the grill,,,,,,,,,,,Yum!

tiller and fritta 015
Now let me share this delicious recipe with you. I’m sure most of you out there would call this a frittata but I just prefer to call em as I see em! I found this recipe in one of my old cookbooks (probably before the word frittata even existed, ha ha) and with some alterations to the original recipe, they came out pretty damn good, even if I say so my own Selph?  That was just a little pun on our last name and my computer is telling me I need to do a spell check, as if I didn’t know how to spell my last name, really now……….. Even my daughter thought they were pretty tasty. We had them with some of my homemade spaghetti sauce and I think the next time, I will just make a basic pizza sauce for our dipping pleasure! So with that, here we go:

tiller and fritta 006


Baked Italian Zucchini Nibblers
  • 3 cups zucchini, large grated
  • 1 cup biscuit mix
  • ½ cup minced onion
  • ½ cup vegetable oil
  • ½ cup Parmesan cheese
  • 2 tbsp parsley
  • ½ teas oregano
  • ¼ teas basil
  • Generous dash of garlic powder
  • Salt and pepper to taste
  • 4 eggs beaten
  1. Combine all ingredients and mix well.
  2. Spread mixture onto a greased, rimmed cookie sheet.
  3. Bake in a 350 degree oven for 25 minutes or until golden brown.
  4. Cut into bite size pieces and serve with your favorite spaghetti or pizza sauce.

Off to a fish fry tomorrow at our granddaughter’s new home and I’m making a new dessert to take and hopefully will be sharing with you next week! Have a nice weekend and enjoy………..Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

What eggs?

Feb 232016

Turkey Cordon Bleu Meatloaf

deer and turkey loaf 007

Don’t know why, but we have been on a ground turkey thing lately! This one was actually Husband’s idea with wife, moi, adding her own little touches to it, as always, ha ha……… I do have to say it came out pretty damn tasty and they made a great sandwich the next day whether you have them cold piled high with lettuce and tomato or heated up. Now the heated up part is excellent if you slap it over a piece of toast and then pour some of the gravy over the top, YUM YUM! This is a very simple recipe and one I hope you will enjoy.

Fresh out of the oven...YUM!

Fresh out of the oven…YUM!

Turkey Cordon Bleu Meatloaf
  • 20 oz. ground turkey
  • ½ cup dry bread crumbs, plus more for outer coat
  • 2 eggs, one for the meatloaf and one for the coating
  • ½ teas poultry seasoning
  • ½ sea salt
  • White pepper to taste
  • Swiss cheese slices
  • Ham slices
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 1 cup Swiss cheese shredded
  1. Mix together the ground turkey, bread crumbs, 1 egg, poultry seasoning, salt and pepper.
  2. Pat out onto a sheet of plastic wrap into an approximate 8" X 12" rectangle.
  3. Top with slices of ham and desired amount of Swiss cheese, leaving about an inch along the edges.
  4. Roll up from the smaller end, sealing together the edges to contain the cheese.
  5. Brush the outside with beaten egg and carefully roll into dry bread crumbs.
  6. Place in a lightly greased loaf pan and bake in a 350 degree oven for about 50 minutes or until done.
  7. For the gravy, melt butter in a saucepan over low heat, whisk in flour; slow add milk and stir until thickened.
  8. Add cheese and heat just until cheese is melted.

Hope you enjoy this as much as our picture of our buddy nicknamed “Bambi” who has started visiting us in our backyard. She is just one of our wild

friends along with Lady Hawk, Mr. Cooper her mate and Peter Cotton Tail, and yes I know it sounds silly but we name all our friendly creatures our here in the north forty!!!!! Getting senile for sure :)

Say hi to Bambi!

Say hi to Bambi!


Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

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