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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!

Feb 102016
 

Country Living Buttermilk Corn Bread

Topped with blacked peas-chopped onions and a dash of vinegar...

Topped with blacked peas-chopped onions and a dash of vinegar…

Hey Ya’ll, Kenny here to share a recipe that I found in one of my wife’s older cook books. It’s titled – Country Living Recipes – and was written by Jean Wickstrom Liles. The recipe is by Mrs. N.A. Gilcrease from Corsicana, Texas.

As you all know, I am a big fan of corn bread and thought I would try making this recipe myself.  (Please…hold the applause for later.)

Now don’t get me wrong here…I love my wife’s Country Corn Bread the best. You knew I had to say that. After fixing up this bread I found it to be a little dry but, tasted pretty darn good. It would go great with black-eyed peas or fried fish which is what we enjoyed it with.

O.K. enough of my jabbering…here’s the recipe—>

Country Living Buttermilk Corn Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 servings
Ingredients
  • 1 cup yellow cornmeal
  • ⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon soda
  • 1 egg, beaten
  • 1 cup buttermilk
Instructions
  1. Combine the dry ingredients.
  2. Add egg and buttermilk mixing well.
  3. Pour batter into a well greased 8 inch square pan.
  4. Bake at 400 for 20 minutes or until it is golden brown.
  5. Makes about 9 servings.
Notes
I think i would have used a wider pan for a thinner bread. We like our corn bread a little cruncher.

Hope you try this corn bread and enjoy eating it. Oh yeah…..don’t expect me to do this too often….

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