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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?

Dec 012015
 

Zucchini Crust Pizza Pie

First off today, I want to share a little weird thing that happened to us this weekend! As I was preparing this dish in the kitchen, something flashed by me in the kitchen but it happened so quick that I thought it might just be the brewsky talking, now I had had only one, trust me. My instincts were immediately confirmed when my daughter who was here for dinner that night, let out a HOLY S*!? followed by Husband with a What the Hell is that!

With beautiful weather that evening, we still had the back door cranked open letting the nice cool breeze inside (no screen door as dog went flying through it one day and bent it all to smithereens)! Low and behold, we had a bat fly into the house, can you believe that? In all my years of living here in the woods and seeing many a bat flying around gathering up those pesky and unwanted mosquitoes, this was something new for us and all I could remember from growing up was the fact that I was told by my grandma that bats like to get into your hair, CREEPY! Well, Kenny, my hero, shooed him out and 1cooking went back on the front burner so to speak!

Not a bite left..... :-)

Okay, now let’s go on to this fabulous tasting pie. I made what I thought to be a good size pie so Kenny and I could have some the next day for lunch, NOT! Nary a piece was left and now I’m gonna have to make another one just to make sure our taste buds were going in the right direction that night! All toppings are subject to your own personal preferences:

 

Zucchini Crust Pizza Pie
 
Author:
Ingredients
  • For the crust:
  • 2 cups shredded zucchini
  • 2 eggs, beaten
  • 1 cup shredded mozzarella cheese
  • Toppings:
  • About 16 oz pizza sauce, store bought or homemade, I used homemade.
  • Pick you favorites of meat, veggies and cheese, ours were, cooked and crumbled hamburger, chopped onions and green peppers and more mozzarella cheese and grated Parmesan.
Instructions
  1. Squeeze out as much moisture as you can from the zucchini and mix in the beaten eggs. I also seasoned the zucchini with some extra Italian seasoning when I mixed it with the egg.
  2. Spread into a 9X13 inch rimmed cookie sheet; make sure to use a rimmed pan as more moisture will escape from the zucchini.
  3. Sprinkle with the 1 cup of shredded mozzarella and bake in a 400 degree oven for 10 minutes.
  4. Remove from oven and top with desired amount of pizza sauce, top with your favorite toppings and top with cheese.
  5. Bake on the lowest rack of your oven for about 30 minutes more or until cheese is melted and bubbly!

This week starts the changing of the guard, oops, I mean the decor which takes about 3 weeks as I am a fanatic, just ask my family! Can’t wait to have the house all decorated for the Christmas season! Hope you 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!

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