Zucchini Fritters

I found this recipe in the July/August 2010 issue of Food Network Magazine.  I wasn't sure about them but they were SO good!  I could have eaten all of them I think, but I saved a couple for lunch tomorrow.



Zucchini Fritters

Grate 2 small zucchini into a colander in the sink; toss with 2 tsp salt and let sit 10 minutes.  Squeeze out the liquid.  Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan, and 1/4 cup flour.  Pan-fry spoonfuls of mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side.  Drain on paper towels and season with salt.

Meatball Subs

I had some meatballs in the freezer so I baked them in the oven, then threw them in a pot with some spaghetti sauce.  We served them with slices mozzarella cheese (because I was out of parmesan).

I usually just throw some different seasonings in my meatballs but when I use them for spaghetti, or something Italian, I usually use garlic powder, salt, pepper, oregano, and basil.  If it's a little soft I may add a little bit of bread crumbs, or an egg if it's too dry.

Tortellini Soup

The best soup ever!!  Unfortunately I'm the only one in my family who really loves this recipe.  My husband eats it because that's what's for dinner but he doesn't love it.  And my kids will eat a couple bites of a tortellini but that's it.  Good think I like it enough to eat all the leftovers!

Tortellini Soup

Brown 1 lb. of Italian sausage with the casings removed.  Saute 1 chopped onion and 2 large garlic cloves.  Combine above.

Add 2 cans of chicken or beef broth
1 oz can of tomato soup
1 diced green pepper
1 sliced carrot
3/4 lb can chopped tomatoes
2 Tb basil
1 tsp oregano

Simmer 40 minutes.  Add 8 oz cheese tortellini 5 minutes before serving.  Best when soup is made ahead.  Add tortellini last.

**We aren't big fans of chunks of tomatoes so here's what I use in mine:

Jimmy Dean Italian sausage
1 can tomato soup
1 can tomato sauce
beef broth
green pepper, red pepper, carrot
onion, garlic
basil, oregano
I probably doubled the amount of tortellini

***I also make a double batch of this.  It freezes well if you make it to the point of adding the tortellini.  Then all you have to do is thaw is, get it simmering, and add the tortellini.

This post also linked to:
Mouth Watering Monday
Tempt My Tummy Tuesday

Butternut Squash Bread

I've made butternut squash rolls before that we ate but weren't terribly excited about.  This was really good though.  My husband ate almost the entire loaf by himself!

Butternut Squash Bread

1 (.25 oz) pkg active dry yeast

1/4 cup warm water (110 to 115 degrees)

1/2 cup and 2 Tb mashed, cooked butternut squash

1/2 cup warm milk (110 to 115 degrees)

1 egg, beaten

2 Tb plus 2 tsp butter or margarine, melted

2 Tb and 2 tsp sugar

1/2 tsp salt

3 1/2 cups all purpose flour (I did half white, half wheat)

In bowl, dissolve yeast in warm water; let stand 5 minutes.  Add squash, milk, eggs, butter, sugar, and salt; mix well.  Gradually add 3 1/2 cup flour; beat until smooth.  Add enough remaining flour to form soft dough.  Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in greased bowl, turning once to grease top.  Cover and let rise in warm place until doubled, about 1 hour.  Punch dough down.  Shape into three loaves; place in greased 8x4x2 inch loaf pans.  Cover and let rise until doubled, about 30 minutes.  Bake at 375 degrees fr 25-30 minutes or until tops are golden.  Remove from pans and cool on rack.

**I only got two loaves out of this but I had one larger pan.  I also froze one of them for later.

This post is linked to:
Meatless Mondays

Menu Monday

Here's our plan for the week, subject to change of course!:

Monday: Meatball Subs, zucchini fritters, fruit
Tuesday: Red Beans and Rice, fruit
Wednesday: Chicken Pot Pie, fruit
Thursday: Leftovers
Friday:  I'm gone so probably pizza for the hubby and kids
Saturday: Spaghetti, green beans, cheese stuffed breadsticks
Sunday: Leftovers or BLTs with Cheesy Potato Bites

Recipes to Watch For:  zucchini fritters, cheesy potato bites, four layer dessert, butternut squash bread, tortellini soup

Almond Rice Pilaf

This is my new favorite side dish.  In fact, I would eat this alone as a meal, for breakfast, lunch, or dinner.  I will say, however, you need to like onions because it does have a fairly strong onion taste to it.

Brown 3/4 cup chopped onion and 1/2 cup slivered almonds in 1 Tb butter.  Add 2 cups chicken broth; bring to a boil.  Stir in 2 cups uncooked instant rice (I use brown rice).  Cover; remove from heat; let stand for 5 minutes.  Serves 6.

Roasted Garlic and Nut Crusted Fish

1/2 cup Roasted Garlic Balsamic Vinaigrette Dressing
4 tilapia filets (1 lb)
1/4 cup finely chopped plantars mixed nuts
2 Tb finely chopped fresh cilantro
1 clove garlic, minced
1 tsp peanut oil

Pour dressing over fish in shallow dish; turn fillets over to coat both sides with dressing.  Refrigerate 30 minutes to marinate.  Meanwhile, combine nuts, cilantro, garlic and oil.

Heat over to 375 degrees.  Remove fish from marinade; discard marinade.  Place fish on lightly greased baking sheet.  Top with nut mixture; press lightly into fish to secure.  Bake 10 to 12 minutes or until fish flakes easily with fork.

**Changes I Made with What I Had on Hand:
--I just used olive oil and balsamic vinegar for my marinade.
--Didn't have cilantro so I just used some garlic powder, salt, and pepper.
--I used a mixture of pecans, almonds, and walnuts.

Ghetto Margaritas

Pardon the name but that's what it was called when I was taught how to make it and I'm not sure what else to call it.  They're so very yummy and easy.  Be careful though, it's more potent than you think!

1 bottle Corona ( I used lite)
1 can frozen pink lemonade or raspberry lemonade
12 oz sprite (or some kind of lemon lime soda)
12 oz silver tequila (or I've used vodka and it's been just as good.)

Pumpkin Muffins

I posted a Lemon Muffin recipe like this not too long ago, explaining that I could never find canned pumpkin around here to make the pumpkin ones that I liked.  Well, I finally found some and bought 5 large cans so I made some muffins with one of them.  This is the most simple recipe and freezable as well.

Pumpkin Muffins

1 can pumpkin pie filling
1 box yellow cake mix
cinnamon, nutmeg, ginger

Mix pie filling and cake mix until thoroughly mixed.  I don't like many seasonings so I only add two or three shakes of cinnamon and one or two shakes of nutmeg and ginger.  Mix until combined then bake at 350 degrees for 15-18 minutes.

Butter Herb Fish

This was a very simple fish dish that had lots of flavor.  All I did was take some white fish, in this case I had red snapper.  Place in a baking dish.  Mix butter with any herbs, I used garlic powder, rosemary, oregano, salt, and pepper.  Smear over fish and bake until done.