Recipe

Zucchini Fritters

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I recently hosted a cooking demonstration on a big boat in a bigger sea.

It was a cruise ship actually, and I was in the middle of the Caribbean, chatting away to a group of Delilah enthusiasts about my kids, my life, my farm, and my love of cooking!

I shared my Zucchini Fritter recipe with everyone, and then we taste-tested the result! Mmmmm.

Perhaps it was the excitement, the sea air, the energetic participants… but oh my, they were delicious if I do say so myself!

It will soon be zucchini season, so here’s the (easy!) recipe if you feel like giving them a try:

Ingredients:

  • 2-3 medium zucchini, grated

  • 1 small to medium onion, finely diced

  • 1/3 cup all purpose flour

  • 2/3 cup Panko bread crumbs

  • 1/2 cup grated Parmesan cheese

  • 2 large eggs, beaten

  • 3 cloves garlic, minced (or 2 tsp garlic powder)

  • salt, freshly ground black pepper, and paprika to taste (or use about 2 teaspoons of seasoning salt)

  • 4 tblsp olive oil

Directions:

  1. Place grated zucchini and diced onion in middle of a square of cheesecloth, or a clean kitchen towel, and squeeze to drain as much moisture from the vegetables as you can. Set aside.

  2. In a large bowl, combine flour, Panko, Parmesan cheese, garlic, salt, pepper, paprika (or garlic powder and seasoning salt,) then add the zucchini and onion and stir well.  

  3. Add the 2 beaten eggs to the batter just before frying, and mix until evenly combined.

  4. Working in batches, heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Gently drop mounds of the zucchini batter into the skillet, about 2 heaping tablespoons at a time; flatten slightly with the back of a spatula.

  5. Fry until cooked through and golden brown; approximately 2-3 minutes per side. Remove to paper towels, then to serving dish.

  6. Serve warm as an appetizer, side, or light lunch/brunch. Use your favorite aioli sauce or plain yogurt for dressing.

Roasted Brussel Sprouts with Balsamic-Honey Glaze

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My oldest son hosted our Thanksgiving dinner this year. Well, what I really mean to say is that my daughter-in-law hosted Thanksgiving dinner this year.

While Isaiah works hard to provide for his family, so does Riely, and let’s face it, she’s the one that does the majority of the holiday prep.

Nearly 40 guests were invited into their gorgeous new home, where we feasted on not one, but two, delicious smoked turkeys. I brought the mashed potatoes and pumpkin dump cake; all other the sides, salads, and desserts were provided by the rest of the grateful guests.

The roasted Brussel sprouts with a balsamic-honey glaze were a stand out!

Ingredients:

  • 2lbs Brussel sprouts, trimmed and halved.

  • 1/4 cup Olive oil

  • 1 teaspoon each:

    • garlic powder

    • thyme

    • oregano

    • paprika

    • black pepper, and

    • sea salt

  • Glaze

    • 1/4 cup Balsamic vinegar

    • 1/4 cup Honey

Directions:

  1. Place prepared Brussel sprouts in a large bowl, toss with olive oil and seasonings until evenly coated (add or subtract seasonings as you desire, you know me, I use recipes as guides!)

  2. Spread seasoned sprouts on a shallow baking pan and place in preheated 425 degree oven.

  3. Meanwhile - combine vinegar and honey in saucepan and heat until mixture begins to reduce and thicken.

  4. Roast sprouts until tender and some have begun to blacken - about 25-30 minutes, turning occasionally.

  5. Remove from oven, drizzle glaze over the top, stir to coat and return to oven for approximately 5 more minutes.

  6. Serve hot.

  7. Add cooked bacon or sausage crumbles to the roasting mixture if desired.

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Even the kids gobbled these tasty little morsels up! They are super easy to prepare and a nutritious side to any family meal, but fancy enough to serve at your holiday dinner party!

(If you’re as lucky as me, after dinner you’ll get a live musical performance! Because, while my son may not be a domestic wonder, he - and our good friend Sharif - can sure play guitar and sing!)

Enjoy!

Mexican Style Beef Pot Roast

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Judging by all the comments on my Facebook page, it is still very much winter in most areas of the US. It's been predominantly cold, wet, and dreary at the farm as well, so we're still in hibernation mode.  Bring on the comfort food!

This dish, tried, tested and appropriately adjusted by Steve Made, is a delicious infusion of the classic pot roast bursting with south-of-the-border flavors.

(Pulled, the meat works beautifully for burritos or tacos too!)

Ingredients:

2 – 3 ½ lb beef pot roast
1 lb baby potatoes
3 large carrots, cut into bite sized pieces
1 tsp black pepper½ tsp salt1 large sweet onion, chopped
1 20 oz can red enchilada sauce, medium spice (or as spicy as you like it!)
1 10 oz can diced tomatoes
1 4.25 oz can diced green chilies
1 15 oz can pinto beans, drained and rinsed
1 15 oz can corn, drained
1 2.25 oz can sliced black olives, drained
* Suggested toppings: Sour cream, Green Onion, Cilantro, Lime Slices, Avocad

Instructions:

  1. In a 6 quart crock pot pour ½ cup of the enchilada sauce to cover the bottom.
  2. Add roast and top with salt, pepper and remaining enchilada sauce.
  3. Cover and cook on high for 6 hours or until beef is tender.
  4. 2 hours into cooking process, turn over pot roast - add potatoes, onions and carrots.
  5. In the last hour of cooking add pinto beans, corn, black olives, diced tomato and green chilies.
  6. Garnish with sour cream, green onion, cilantro, sliced avocado, sliced lime and/or fresh squeezed lime juice.

Ole'