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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!

Oct 282014
 

Meatball And Cheese Stuffed Shells

Did ya miss us? Last week was a little hairy with Kenny’s birthday this past weekend and some family coming to help celebrate his big “65”! Where does time go to anyway? This weekend also signals our 23rd anniversary and after all the cooking last week, this weekend I’ll be out of the kitchen, well for the most part!

For Kenny’s b’day, I made him one of his favorites, shells stuffed with homemade meatballs and also some stuffed with cheese for me; I like them both ways but mostly hooked on the cheesy ones, that’s just the way I ROLL!

I used a double batch of my homemade spaghetti sauce and 1-1/2 batches of my homemade meat balls to ensure having enough as I made a dish of each and did not have a lot left over! Of course, it also gave me another excuse to use my Asiago Cheese PDO from Italy!

Then for dessert, I made a brownie pie with a nutty crust that I will be sharing later. I knew the company would be staying overnight Saturday, so I made an awesome ham, cheese and onion quiche for Sunday morning breakfast with our fresh eggs, which was another big success and something I hadn’t made in awhile. And yes, some real men do eat quiche!

So with that, let me continue with the recipe, of course you can alter the recipe for as much as you want to make….

Yes...It was that good!

Yes…It was that good!

 

Meatball And Cheese Stuffed Shells
 
Ingredients
  • For one box of shells for stuffing, I used approximately:
  • 2 batches of my homemade spaghetti sauce and 1-1/2 batches of my homemade meatballs or use 4 to 6 cups of jarred sauce and enough frozen meatballs, thawed to fill have of the shells.
  • 16 oz of ricotta cheese
  • 1 cup of mozzarella cheese plus more of topping
  • ½ cup grated Asiago cheese
  • 2 large eggs
  • 1 tbsp of dried parsley
  • 1 teas of dried oregano
  • 1 teas of dried basil
  • Sea salt and white pepper to taste
Instructions
  1. Cook shells according to package directions.
  2. With an electric mixer, beat the cheeses with the egg and seasonings until light and fluffy.
  3. Spread two large baking dishes with enough sauce to cover.
  4. Stuff half of the shells with the cheese mixture and place in one dish.
  5. Stuff the other half with meatball and a little extra sauce (per Kenny).
  6. Top each dish with additional sauce, cover and bake in a 375 degree oven for about 35 minutes or until hot and bubbly.
  7. Uncover during the last 10 minutes and sprinkle with additional mozzarella and Asiago cheese.
  8. Serve with a tossed salad and of course, lotsa garlic bread.

 

Hope you enjoy as much as husband did on his birthday!!!!

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