Tag Archives: Zucchini

Garlic Butter Chicken Meatballs with Zucchini Noodles

These garlic butter chicken meatballs are low-carb, gluten free, and all around better for you without skipping out on any of the tastiness.

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Serves 4

Ingredients:
1 pound ground chicken
5 garlic cloves, minced and divided
1 egg, beaten
1/2 cup grated Parmesan, plus more for garnish
2 tablespoons freshly chopped parsley
1/4 teaspoon red pepper flakes
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
Juice of 1/2 a lemon
1 pound zucchini noodles (zoodles)

Directions:
In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs.

In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.

Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice.

Add the meatballs back to the skillet and heat just until warmed through. Garnish with Parmesan to serve.

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Appetizers For the Holiday Season

Whenever my dad goes to a restaurant he always says the same thing. “God, I can make a meal just from the appetizers.” So, that’s what I’m making him: a meal of appetizers.’- NBC’s Will & Grace, Season 3/Episode 15 “Cheaters”, Scene IV that aired on February 22, 2001.

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That quote has been stuck in my head ever since I watched the NBC sitcom, Will & Grace…..loved that show….

And given that the Holiday Season is fast approaching, I am focused on appetizers lately. Easy finger foods that can be prepared   with items already in your pantry.

Here are just a few of my favorite savory and sweet appetizers, so far. Enjoy!

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Conch Fritters

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 In making conch fritters, I found that using this batter mix is an easy quick way to make a crowd pleasing appetizer.Louisiana laff-8.5oz-beer-bag largeBeer Batter Mix is the #1 selling fish fry brand in the United States. The light and flaky pub style batter is perfect for just about any type of seafood and is just as great for making onion rings as well. All you have to do is just add your favorite brew or any type of carbonated drink. I use either club soda or seltzer water, which  are neutral in terms of taste.  If conch is not available in your area, any type of firm white fish can used instead, in this recipe. Enjoy!

Serves 4 to 6

Ingredients:
3-4 pounds conch,  cleaned and diced
3 tablespoons lemon juice
1 medium red bell pepper, seeded and diced
1 medium green bell pepper, seeded and diced
1 small yellow onion seeded and diced
1 egg
One bag of Louisiana Beer Batter Mix
1 cup beer or club soda
Canola oil for deep frying

Directions:
Soak the prepared conch in lemon juice for 25 minutes.

Preheat the canola oil in large Dutch oven.

Drain conch. In a large bowl add the conch, bell peppers, onions, egg, Beer Batter mix, and beer or club soda. Mix until smooth.

Using a table spoon, scoop a rounded measure of  the conch mixture, shaking off excess and carefully add to the oil.

Deep fry at 375°F until golden brown.

Drain in paper towels and serve immediately with your favorite dipping sauce.

 

Caramelized Spread

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For a sweet treat, boil a can of sweetened condense milk to make a rich and creamy caramelized spread that can be served with sliced fruits, whole strawberries or slathered on crackers and mini bread slices.

Makes about 1 cup
Ingredients:
One small can of sweetened condensed evaporated milk.

Directions:
Remove the label and place the unopened can of condensed milk in a deep saucepan and cover the can completely with water.

Bring the water to the boil then reduce the heat to simmer and let the can simmer covered in water for 2 1/2 to 3 hours CAUTION- CONSTANTLY MONITOR THE WATER IN THE SAUCE PAN. Do not let the he saucepan boil dry or an explosion will occur. Keep checking  and adding water as necessary.

After 3 hours, carefully remove the can and wait at least 20 minutes before opening the can very carefully in the sink. The contents will still be very hot.

The condensed milk will look like creamy brown caramel. Stir the caramel in the can with a fork to remove any lumps, then pour the caramel into a bowl for serving.boiled toffee

 The spread can be refrigerated for up to 3 days. Soften the spread in the microwave at 5 second intervals, stirring between intervals, until the caramel is spreadable.

 

Kung Pao Oven Baked Chicken Wings

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This is another version of the East meets the Deep South. Chicken wings baked in the oven and coated with a spicy glaze makes for a fantastic tasting appetizer.
Serves 4 to 6

Ingredients:
1/2 cup honey
1/4 cup minced fresh ginger
1 quart plus 2 Tablespoons canola oil
1 small onion, minced
3 garlic cloves, minced
2 Tablespoons mirin
3 Tablespoons unseasoned rice vinegar
3 Tablespoons low-sodium soy sauce
3 Tablespoons soy sauce
2 Tablespoons black bean paste
1 Tablespoon sambal oelek
1 cup whole wheat flour
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 pounds chicken,  tips removed and cut into sections
2 eggs
4 Tablespoons cold water
1/4 cup salted roasted peanuts, chopped
3-4 scallions, minced

Directions:
In a small saucepan, bring the honey and 1 tablespoon of the ginger to a simmer. Let cool, then strain the honey into a bowl.
In a medium saucepan, heat the 2 tablespoons of canola oil. Add the onion and cook over low heat, stirring, until softened, about 4 minutes. Add the garlic and the remaining 3 tablespoons of ginger and cook over low heat until softened, about 2 minutes. Stir in the mirin and vinegar and simmer until slightly reduced, 2 minutes. Add both soy sauces and the black bean paste and simmer just until slightly thickened, about 1 minute. Stir in the sambal oelek.

Preheat the oven to 375°F.

Season the flour with salt,garlic powder, onion powder, salt and cayenne pepper.Prepare an egg wash by whisking the 2 eggs and cold water togetherin a large bowl.Dredge wings pieces in the seasoned flour; then dip into the egg wash. Quickly drop the wings one by one, back for a final time into the seasoned flour. Spread the coated wings onto a lightly oiled baking sheet. Do not crowd them together closely, they need a little space between them to make them crispy. Bake the wings for about 30- 35 minutes or until fully cooked to the bone. The wings should also be turned over once about 20 minutes into the cooking time. The cooking time will vary depending on the size of the wings you use. Drain on a wire rack or on paper towels for a few minutes before tossing with the Sauce.

Transfer the wings to a large bowl and toss to coat with the sauce. Add the peanuts and scallions and toss the wings drizzle with the ginger honey and serve.

 

Zucchini and Potato Chips with Gorgonzola Cheese
Adapted from Fresco by Scotto Restaurant, 2014DSC05793

Serves 4

Ingredients:
6 large baking potatoes
3 large zucchini
4 Tablespoons all-purpose flour
1/8 teaspoon cayenne pepper
2 Tablespoons olive oil
1 1/2 cups crumbled Gorgonzola cheese
Kosher salt to taste

Directions:
Preheat the oven to 350°F.

Scrub potatoes and cut into very thin slices using a mandoline and immediately place in a bowl of cold water. Cut zucchini into thin slices, place in a large bowl and toss with flour and cayenne pepper. Drain potatoes and dry on paper towels.

Place potato and zucchini chips on two large baking pans Toss chips with olive oil and spread the chips out, making a single layer. Bake the chips in the oven for 18-25 minutes until crisp and lightly brown; drain, season with salt and let cool.

Add potato and zucchini chips to a large baking pan. Spread out evenly to make just one layer. Top with Gorgonzola cheese and bake in a 350°F oven until cheese melts. Serve immediately.

 

 

Korean French Fries

Instead of frying the French fries, I opted to bake mine in the oven, which gave a crisp finish.
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Serves 4

For the Bulgogi
1 small onion, minced
3 garlic cloves, minced
1 Tablespoon minced fresh ginger
1/2 cup soy sauce
2 Tablespoons sugar
1 Tablespoon distilled white vinegar
1 teaspoon toasted sesame oil
1 pound boneless rib eye steak, cut into very thin, 3-inch slices
2 tablespoons vegetable oil

1 pound frozen French Fries

For the Toppings
1/2 cup sugar
1/4 cup distilled white vinegar
2 Tablespoons Korean chile paste (gochujang)
2 Tablespoons soy sauce
1 cup kimchi
1/2 cup mayonnaise
3 Tablespoons Sriracha, plus more for serving
Shredded cheddar, chopped white onion, toasted sesame seeds and cilantro, for serving

To make the bulgogi: In a resealable plastic bag, combine the onion, garlic, ginger, soy sauce, sugar, vinegar and sesame oil. Add the rib eye and toss to coat. Seal the bag and refrigerate overnight.

Drain the meat, pick off the solids and pat dry. In a large skillet, heat the vegetable oil until smoking. Add the meat and cook over high heat, turning once, until lightly browned, 4 minutes. Transfer the meat to a plate and keep warm. Rinse out the skillet and wipe dry.

Prepare the french fries in the oven, according to directions given on the particular brand that you like.

To prepare the toppings: In a medium bowl, combine the sugar, vinegar, chile paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet until very hot. Add the kimchi and cook over high heat until the liquid is thickened and glossy and the kimchi is browned in spots, about 5 minutes.

In a small bowl, whisk the mayonnaise with the 3 tablespoons of Sriracha.

Scatter the french fries on a platter and top with the bulgogi and kimchi. Drizzle with some of the Sriracha mayonnaise and sprinkle with cheddar, onion, sesame seeds and cilantro. Serve with additional Sriracha.

Zucchini Linguine with Shrimp

My backyard garden is just bursting all over with an abundance of Zucchini, as they are reaching their peak this summer.growing-zucchini-how-to-grow-zucchini-summer-squash2-1024x768

But did you know that zucchinis are actually fruits and not a true vegetable?

However, in the culinary world, it is treated as a vegetable. Like all squash, and being a member of the gourd family, zucchini has its ancestry in the Americas. More specifically, they are native to Central America and Mexico. The varieties of squash typically called “zucchini” were further cultivated and developed in Italy, many generations after their introduction from the New World.

As a food, Zucchini are so versatile. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. Mature (larger sized) zucchini are well suited for cooking in breads, similar to banana bread or incorporated into a cake batter. Even Its flowers can be eaten stuffed and are a delicacy when deep fried, as tempura.Zucchini can also be eaten raw, sliced or shredded in a cold salad, as well as lightly cooked in hot salads, as in Thai or Vietnamese recipes.

Zucchini has a delicate flavor and requires little more than quick cooking with butter or olive oil, with or without fresh herbs.] The skin is left in place. Quick cooking of barely wet zucchini in oil or butter allows the fruit to partially boil and steam, with the juices concentrated in the final moments of frying when the water has gone, prior to serving, making it a perfect base for gluten free or paleo dishes.

For this dish, you can use a mandolin or a juilenne peeler to make the zucchini noodles.tumblr_llj0cdP1j51qdei8m

There is even a new product on the market as seen on those late night infomercials. It is called the Veggetti Spiral Vegetable Slicer.vegetti3 81p5zeYQufL._SL1500_

 

I prefer using the Paderno Spiralizer from Italy. Theimg32o spiralizer is available at Williams-Sonoma (www. williams-sonoma.com). Unlike the mandolin, the spiralizer will give you a continuous spiral that resembles cooked spaghetti, rather than a julienne effect that you would get with using  a mandolin or a peeler.

 

 

I gathered the ingredients I had on hand: Shrimp, garlic, fresh herbs, 1 small lemon,  1/2 small onion, salt, pepper, crushed red pepper flakes, and butter.

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The  large  mature zucchini was taken straight from my back yard garden and washed. Using the spiralizer, the zucchini was cut.Paper towels were used to remove excess moisture. The zucchini was then placed in a glass bowl.

 

My recipe calls for the spiral zucchini to be “raw”,  seasoned with a squeeze of lemon juice, salt and freshly ground pepper, chopped parsley and torn Thai Basil leaves. which were added to the zucchini and tossed well to mix and set aside.

For the shrimp, The shellfish were deveined, with the tail left intact. Two cloves of DSC03941garlic, roughly chopped and a small onion were added to a skillet with 1 tablespoon of butter. The garlic and onions were sauteed until the onions were translucent and the garlic was fragrant.The shrimp were added to the skillet, along with salt, pepper, crushed red pepper flakes and lemon zest. The shrimp were cooked until pale pink, about 2-3 minutes each side.

The zucchini linguine was swirled onto a plate. The shrimp.garlic and onions were arranged on top of the  zucchini noodles and a dusting of grated Parmesan cheese was sprinkled on the finished plate.

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From prep time to cooking time, the entire dish only took 25 minutes, with very little cooking involved. I am sure that you can add any mix of summer vegetables, like tomatoes to the dish.

Quick, light, and easy summer cooking……..as I enjoy the fruits of my labor from my back yard garden!