Posted in Appetizers, tagged Zucchini on May 30, 2010 |
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I’m usually not one to crave fried food. But every now and then, something greasy sounds good. I had some zucchini in the fridge that I needed to use up so I decided to try out some zucchini cakes. I don’t remember where I saw these the first time but they looked really good. Not knowing what I was getting into exactly, I was really surprised at how quick these came together. At first, I had my skillet on medium high heat, which was wayyyy too hot! If anyone likes their food extra crispy, you may want to use this temperature. So I switched pans, and started over. Medium heat was perfect. These definitely hit the spot without being too greasy! Thanks for stopping by!! Hope everyone is enjoying this beautiful holiday weekend!! :)
- 1 large zucchini, grated
- 1/2 cup bread crumbs
- 1 tbsp minced garlic
- 1 tbsp dill, finely chopped
- 1/2 cup parmesan cheese
- 2 eggs
- salt and pepper
- olive oil
1. After grating zucchini, place in a kitchen towel and ring out excess liquid. This will help keep the cakes together while they are cooking. Place zucchini in a large bowl.
2. Add in bread crumbs, garlic, cheese, salt, and pepper and stir until combined. Add 1 egg at a time. Depending on how much zucchini you have, 1 egg might be enough. The mixture should be almost batter like. If needed, add additional egg.
3. Heat olive oil (enough to cover bottom of the skillet) to a medium heat. When the oil is hot enough, drop heaping tablespoonfuls of zucchini batter and press down slightly with a fork. After about 3-4 minutes, flip zucchini cakes over. They should have a nice golden brown crust on the bottom. Cook on the other side for about another 3-4 minutes. Place a paper towel on a plate and allow zucchini cakes to cool slightly before serving. I served mine with some sautéed portabella mushrooms and drizzled with a little bit of horseradish sauce.
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Posted in Appetizers on February 2, 2010 |
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Not sure if you noticed or not, but I haven’t posted any sugary treats lately. I think I was on sugar overload from the holidays and my birthday. But it’s a new month…..which means new sweets! First, I want to share this garlicky appetizer dish. I had it at a jewelry party months ago and have been wanting to try it out.
Basil, garlic and sweet cherry tomatoes are such a wonderful combination. Next time I would half some of the tomatoes so as it bakes the juices would release into the bread a bit. The bread turned out crunchy and golden – very crouton like. Homemade croutons are the best, aren’t they??!?
Although delicious by itself….I added some romaine lettuce and drizzled balsamic vinegar over top. OH YUM!!!
Garlicky Cherry Tomato and Bread Gratin
Recipe from YumSugar
Prep Time: 20min Total Time: 50-60min
- 5 cups day old French baguette, cut into 1 inch cubes
- 1 1/2 lbs small cherry tomatoes
- 1/3 cup extra virgin olive oil
- 3 medium garlic cloves, thinly sliced (or diced)
- 1/4 cup chopped fresh basil
- 1/2 cup chopped fresh flat leaf parsley
- 1/2 cup plus 2 tbsp freshly grated Parmesan cheese
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground pepper
Preheat oven to 375 degrees. In a large bowl, combine bread cubes and tomatoes. In a smaller bowl, combine olive oil, garlic, parsley, Parmesan cheese, salt and pepper. Drizzle over bread mixture. Scrape the mixture into a 10 inch pie dish (lightly greased) and bake on center rack for 30-35 minutes or until bread cubes are browned and crisp and the tomatoes are very tender. Serve warm or at room temperature.
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Posted in Appetizers, tagged Peas, Pesto on January 25, 2010 |
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Florida was great……it was so relaxing and warm! And is there anything better than Yuengling on tap??!?
Whenever we get together with family members there is NEVER a shortage of food around. This trip was no exception. Not that I’m complaining at all because it’s always delicious. My grandma is a wonderful cook and she spoils us to no end when she can. I wish she was closer to Ohio so I could learn a few things from her. So in trying to keep things on the lighter, springy side I decided to make some Pea Pesto Crostini. Now…….I am a HUGE fan of basil (obviously) so I was a little skeptical about anything claiming to be “pesto” without having any basil in it. Rest assured you will not be disappointed!
The pea mixture is slightly sweet, and garlicky/savory at the same time. And the slightest bit of olive oil keeps the texture smooth. And that bright green color – LOVE IT! I could not stop eating this stuff. It was so light and flavorful. Brent is a big fan too! Which is always a plus. So if you are looking for a way to stay on that healthy track this new year without giving up the good stuff…..try this recipe out!
Pea Pesto Crostini by Giada De Laurentiis
Prep Time: 10 min Total Time: 15-20min
- 1 cup frozen peas, defrosted
- 1 garlic clove
- 1/4 cup grated fresh Parmesan
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp olive oil
- 6 slices sourdough baguette
- 1/3 cup olive oil ( I used my Olive Oil Misto to reduce the calories a bit – it worked great)
- 6 cherry tomatoes, halved
For the pea pesto: Pulse together the peas, garlic, Parmesan, salt, and pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper if needed. Set aside.
For the crostini: Preheat a grill pan or panini pan on medium-high heat. Brush (misto) both sides of the slices bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer bread to a clean surface and spread with 1 to 2 tbsp of the prepared pesto on each slice. Top with tomato halves and serve.
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