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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
 
Author:
Ingredients
  • 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
Instructions
  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?

Mar 062014
 

Italian Tomato Dumplings

Like I said, this week is busy getting ready for my granddaughter’s baby shower, however we still have to eat and last night was another night of needing some comfort food! Rain yesterday and much more today in the forecast; driveway is still totally out of commission and husband is really getting tired of pulling our groceries thru the woods in our wagon!

A few months ago, my other granddaughter Sam, asked me if I had ever had tomato dumplings and my answer was that I had never heard of them! With the promise of getting  the recipe to me, Which I am still waiting. Anyhow, while flipping through the pages of one of my old cook books from the 60’s, Favorite Recipes of America, I happened upon just such a recipe by a Mrs. Bonser, and although I’m not sure if it is the same as Sam’s, I had to try it! My mistake was that I had made some beef stew and paired them up with that, you know, dumplings and stew. Never having them before, I was disappointed with that combo but husband loved it as the dumplings are more on the style of the southern ones he grew up with! This got me thinking and I decided to try my hand at making them on the Italian side since they’re cooked in tomato juice and enjoy them with some homemade chicken parm, and that made both of us very happy campers!

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The garlic bread went perfect with this…

5.0 from 1 reviews
Italian Tomato Dumplings
 
Ingredients
  • 3 cups tomato juice
  • ½ teas salt
  • 1 tbsp sugar
  • ⅛ teas pepper
  • 1 teas oregano or a combo or Italian seasonings to equal
  • For the dumplings:
  • 1-1/2 cups flour
  • ½ teas salt
  • 3 teas baking powder
  • 1-1/2 to 2 teas oregano or a combo of Italian seasonings to equal
  • ½ cup milk
  • Freshly grated Asiago cheese for topping
Instructions
  1. Heat tomato juice with the salt, sugar, pepper and Italian seasoning.
  2. Sift together the flour with the remaining salt and baking powder; mix in spices.
  3. Add milk and stir to blend into a stiff dough adding a little more milk if necessary.
  4. Drop by teaspoonfuls into the hot tomato juice, cover and cook for 12 minutes being careful not to overcook.
  5. Keep covered during the entire cooking time without peeking!
  6. Sprinkle with cheese and serve piping hot.

 

Next time I might try cooking them in V8 Juice, as there will be another time according to Kenny!    Hope you enjoy………….

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