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Jun 042016
 

Bacon & Onion Tricks

Berry topping and rain 013

Today I’m just going to share a couple of things that we have tried lately and it’s just too damn hot to go outside to do anything else; so I’m just sitting here goofin’ off and hoping that Bambi might come sneaking around the corner and say Hi as I sit here!

Berry topping and rain 002

Picked another pound of blueberries this morning before the heat took it’s toll and I still have more to pick this afternoon, hopefully before we get the much needed rain that is predicted. My daughter’s cheesecake with the blueberry topping that I just posted was a big hit last night at her church supper with the ladies as was her zucchini lasagna that I taught her to make. She’s a lot like me when it comes to cooking, always game to try new ideas. Speaking of which….

A couple of weeks ago on Fox News, I saw a chef from one of the New York City restaurants make these onions on the grill and all the newscasters went bonkers for them. Okay, now it’s bacon folks, do I have your attention now? He took onion rings, sprinkled them with some seasoning and then wrapped them in bacon strips, no joke! I was hooked before I even tasted one. So one night not too long after that, we were doing kebobs on the grill and I decided it was time. I cut the rings in about 1/4 inch slices, omitted the seasoning for the first try, and went on to wrapping them in the bacon securing them with a toothpick. Let me say something here, if you are short on patience, DO NOT ATTEMPT! Wow, wrapping them was surely a chore and I was glad to be doing only a few to try. When you’re done preparing them, grill them over medium heat until the bacon is nice and crisp, flipping them a couple of times as they cook. Next time I think I will use a thicker bacon and maybe it will go a little easier! But all in all, we were in hog heaven (love puns) and will make them again. Maybe I’ll do it when the kids come over and when they ask what they can do to help, I’ll pass the buck and let them figure it out, ha  ha  ha, I’m such a mean grandma!

Berry topping and rain 005

Next up was some burgers for dinner and these can also be done on the grill, but I cooked them inside that night to spare Husband from the heat that evening as it was brutal. I cut a piece of sweet onion to the thickness of my burger and then filled it with my burger meat, pressing it out to fit snugly inside it’s onion nest. I cook a burger for me on the medium-rare side and before you say anything about that, don’t forget that I only use our own fresh ground meat and after too many years to mention, I have yet to get sick on under-cooked burgers! This one was easy to do and I don’t think I’ll ever make a burger without doing this again. They were fabulous! Just remember to use an onion ring large enough for the size patties you’re making and cut it to the thickness of the your burger too………….

Hope you enjoy a couple of tips for your grilling pleasure and have a nice weekend! 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!

Apr 232015
 

                                                         Deep Fried Ricotta Puppies

You just might want a glass of wine!

The original recipe for these was actually a dessert and I wanted to try to alter them to more of a side dish for something in the Italian nature as a compliment to spaghetti and meatballs or even lasagna. However, as my first try at these, I just had some zucchini sticks and some meatballs which I will post at another time.
I did luck out on getting an opinion other than Husband’s which made me feel pretty good! My neighbor was returning our tractor after dinner and I asked him if he liked ricotta cheese and it was a two thumbs up, so I took out some of these for him to try with some sauce I had made to dip them in, don’t think I took enough!!!
He said he loved them and that they were awesome, confirming husband who hardly ever dislikes something I make, God bless him………….Somebody’s got to! So with my husband being blessed, let’s continue with the recipe!

5.0 from 1 reviews
Deep Fried Ricotta Puppies
 
Author:
Ingredients
  • 1 cup ricotta cheese
  • 3 eggs
  • 1 cup flour
  • ¼ cup parmesan cheese
  • 4 teas baking powder
  • ¼ teas dried basil
  • ½ teas dried oregano
  • 1 teas dried parsley
  • ½ teas garlic powder
  • ¼ teas salt
Instructions
  1. Combine the ricotta cheese and eggs in a large bowl.
  2. In another bowl, combine the flour with the remaining ingredients.
  3. Add flour mixture to the ricotta cheese mixture and beat until smooth.
  4. Have deep fryer heated to 360 degrees.
  5. Drop by rounded teaspoonfuls into hot oil a few at a time, being careful not to overcrowd them.
  6. Cook until golden brown, turning after about 1-2 minutes to brown evenly.
  7. Remove with a slotted spoon to paper towels to drain and keep warm in a 200 degree oven.
  8. Continue until all are cooked.
  9. You may cook these ahead of time and let cool instead of keeping warm in the oven, then place them in a resealable plastic bag and refrigerate.
  10. To reheat, place puppies on a baking sheet and bake in a 350 degree oven for about 10 minutes, turning half way through the cooking time.

For dipping, have your favorite spaghetti or marinara sauce that’s been heated 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.

P.S.  Kenny here….Wife is a damn good cook….don’t let her fool ya!!!!

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