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Mar 142017
 

Corn Muffin Stuffed Peppers

Really meant to get back here sooner to share this recipe that actually came out much better than expected and not the disaster that I thought it might be! It’s been a very busy few weeks here as Kenny and I decided to have a garage sale that started with one weekend and ended up two with people coming even in between! Digging stuff out from sheds, the barn, closets and anywhere else you could think of, we filled our carport plus the back porch with all kind of goodies no longer of use to us. Even thinking about doing it again in the beginning of April to downsize our junk a little more; you know, one man’s junk another man’s treasure!!!
We also lost both of our chickens to some kind of varmints, opossums most likely and that was not a pretty picture. We have since replaced them thanks to our wonderful neighbors and are getting eggs again. There are also baby chicks in a box in our home waiting to grow up and go out to their  own coop for more eggs down the road! And now let me get on to what I fixed and you’re gonna have to trust me on how they came out as my photographer (husband) has somehow lost the pics somewhere between cyber space or the camera,,,,,,,, gonna have to trade him in, haha! But trust me that the next time I bake them off, I will get more pictures. I am not going to write this in the form of an actual recipe as it is can vary in many ways!

Our future egg layers…

In my thoughts on this, I didn’t want to make the traditional pepper stuffing of meat and sauce as I thought the sauce would have too much liquid with adding the corn bread mix on top. Instead I made a large stir-fry pan of pork sausage (our home made sausage) with chopped bell pepper, onions, seasoning, oyster sauce, salt, pepper, ground ginger and a little soy sauce. You will need to season to taste with the amount you make. I figured it this way, if the peppers were a bust, I at least had more food that was edible, ha ha! Made a big pot of rice and mixed some of the pork mixture with enough rice to fill three good sized bell peppers. I made a batch of our Country Corn Bread for the topping or any corn bread recipe you use, and just baked off the extra batter for use later on. I did not cook off the bell peppers prior to filling, just cut the tops off and remove the seeds and proceed to fill them with the pork and rice mixture to about 1-1/2 inches from the top. Filled the top with corn bread batter to almost the very top. Placed them in an appropriate sized dish and baked them off in a 350 degree oven until the corn bread has risen and is golden brown on top! Well, I will be making these again real soon because they were a big hit here at home. The peppers by not precooking them were nice and crunchy as you would have in a stir-fry dish and totally delicious.

Well I hope you enjoy and let me know how yours comes out!

P.S. Just bought one of those Power Air Fryer as seen on TV and be prepared for more of that as we are addicted…….

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Jun 242016
 

Fried Zucchini Spirals

This is something I saw on the internet and just had to try them my way of course!

fried zuccinee 003

But first let me share a cute story about our blueberries. The other day my granddaughter came to visit with her hubby and daughter and I was excited to show her all the berries that were available to us this year. While we were walking around the yard looking at them, Jingles our dog was right beside us. Sammi and I were picking berries off of the bushes and popping them in our mouths when I noticed Jingles biting off the lower berries and chomping them up! She had never done that before when I was picking them and we just got such a kick out of it; guess she figured if they were good enough for us, they were good enough for her too!! Oh and she only took the ones that were ripe; who says dogs aren’t super smart?

 
Well, I’ve made these zucchini treats twice now and the only problems that I encountered were that the first time, most of them got eaten before we even sat down to eat dinner; not really a problem I guess. The other problem is that you really have to watch them little devils as one second they’re not quite done and the next second they’re almost burnt! So when cooking, do NOT take your eyes off them for a sec unless you like them a little bit on the dark side as did Husband and daughter both; SCARRRRRY…………..

Fried Zucchini Spirals
 
Author:
Ingredients
  • Desired amount of zucchini, cut in large spirals ( I have one of those as seen on TV ones, ha ha! )
  • Flour
  • Bread crumbs seasoned with Italian seasonings ( I used basil,oregano and parsley )
  • Oil for frying
Instructions
  1. Dredge zucchini with flour in large baking pan in a single layer and let sit for about 5 minutes or until zucchini's moisture makes the flour damp; shake off excess flour.
  2. Now repeat with the bread crumbs to which the desired amount of seasonings are added; let stand again for a few minutes.
  3. Fry in a cast iron skillet over medium heat in about one inch of oil, flipping them as they fry and cook until nicely browned or burnt a little as I did the second time around what was I thinking!
  4. Drain on paper towels being careful not to eat them all while standing there in the kitchen finishing up your cooking............

fried zuccinee 004These are great as a side to almost anything, as a topping over a meatball sandwich as we did one night to add some crunch or even as a topper over a nice tossed salad………….. Enjoy!

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