ZUCCHINI CARROT AND FETA FRITTERS

 Zucchini Carrot and Feta Fritters

The fritters are super easy and quick to make. I love zucchini because you can use it in so many different ways. I’ll be sure to make this again in the summer when my garden is full of zucchini. They are also really good the next day when they are cold.

Zucchini Carrot and Feta Fritters

• 4  zucchini grated and then squeezed (about 1 full cup)
• 2 carrots grated
• ½ cup Feta cheese
• 1 egg lightly beaten
• thyme, mint, parsley (about 2 teaspoons of each chopped)
• 1 clove of garlic crushed
• 2 Tablespoons of flour
• 4 small spring onions finely chopped
• 1/2 cup of crumbs (I like to use Panko Asian crumbs because they are crispier)
• salt and pepper
• oil for frying
• Tzatziki for dipping ( I used cucumber garlic)
• lemon wedges to serve

Grate the zucchini and then place in a tea towel and ring out all the liquid, you want these to be as dry as possible. Put in a bowl and add the flour and coat the zucchini. Add all the other ingredients and mix to combine. Heat the oil in a non- stick frying pan and fry dollops of the mixture, turning when golden brown on the one side. Drain on paper towel and serve with fresh lemon wedges and Tzatziki.

BIKINI MARTINI

Bikini Martini


Bikini Martini

• 1 fluid ounce coconut rum
• 3/4 fluid ounce vodka
• 1 fluid ounce pineapple juice
• 1 dash grenadine syrup

Combine rum, vodka and pineapple juice in a drink shaker. Shake firmly until frothy. Pour into a martini glass and add a touch of grenadine in the middle.

CHICKEN MARSALA

Chicken Marsala

This dish is quick and easy. So, delicious my husband was asking for more, but what else is new?  I just added onions and capers to the mushroom mixture. This classic recipe is pure perfection!

Chicken Marsala

Ingredients:

      1/4 cup all-purpose flour for coating

      1/2 teaspoon salt

      1/4 teaspoon ground black pepper

       1/2 teaspoon dried oregano

       4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

      4 tablespoons butter

      4 tablespoons olive oil

      1 cup sliced mushrooms

      ½ Vidalia onion

     2 tablespoons capers

    1/2 cup Marsala wine

     1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat the chicken pieces in the flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms, onions and capers.  Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear

RIGATONI WITH BROCCOLI AND SAUSAGE

Rigatoni with broccoli and sausage

It’s been a busy week. Today, I got to have some time for me. I went mountain biking. As the kids come home from school with next week off. I decided to make a simple meal. This is Emeril’s Rigatoni with Broccoli and Sausage. I lightened it up by using chicken sausage. I also left out the anchovy, because I don’t like them. All I can say is this dinner was simple and comforting. “A perfect end to a perfect day”. BAM!! Dinner is served!

Rigatoni with broccoli and sausage

Ingredients:

Coarse salt and pepper

1 pound rigatoni

2 heads broccoli, cut into florets

¼ cup extra-virgin olive oil

2 garlic cloves, minced

1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice

4 anchovy fillets, minced

1 pound sweet Italian sausage casings removed

Parmesan, grated for serving

In a large pot of boiling salted water, cook pasta according to the package instruction. In the last 2 minutes of cooking, add broccoli and cook until bright green and crisp- tender. Reserve 1 cup pasta water; drain pasta and broccoli.

Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies. ½ teaspoon salt and ¼ teaspoon pepper.

Add sausage to pot and cook over medium-high heat, breaking up the meat with a wooden spoon, until browned and cooked through. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats the pasta. Sprinkle with parmesan.

BAKED BUFFALO WINGS

Baked Buffalo Wings

This is one of my favorite recipes. Buffalo wings can be baked instead of fried and still retain all their finger lickin' flavor and crispy skin. These are easy to make hot wings. Serve with blue cheese, carrots and celery. You can adjust the sauce by adding more or less frank’s hot sauce.



Baked Buffalo Wings

Ingredients:

¾ cup flour

½ teaspoon cayenne pepper

½ teaspoon garlic powder

½ teaspoon sea salt

20 chicken wings

¼ cup melted butter

½ cup Frank’s Red hot sauce

½ BBQ sauce

1 teaspoon brown sugar

½ of a lime juiced

Line a baking sheet with foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder and salt into a re-sealable plastic bag, and shake to mix. Add the chicken wings, seal and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place in the refrigerator. Refrigerate at least one hour.

Preheat oven to 400 degrees.

Whisk together the melted butter, frank’s hot sauce, BBQ sauce, brown sugar and the juice from the lime. Dip the wings into the mixture and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center and crispy on the outside. About 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

BROILED BANANA DELIGHT

♥ Broiled Banana Delight ♥

This is salty and sweet and great to eat.. Mmmmmm!!

 With Valentine’s Day coming up, this is a sweet treat that can’t be beat..

When something comes from the heart it always tastes better.

 So, enjoy your special time together!

 I know I will.. J ♥♥♥♥ ☺

 Mix 1 tablespoon brown sugar with ½ teaspoon cinnamon and a pinch of sea salt. Halve 4 bananas lengthwise. Brush with 1 tablespoon melted butter and sprinkle with the cinnamon sugar. Wrap in foil and broil until golden brown. Top with strawberries, chopped chocolate, vanilla ice cream and pistachios.

BEEF BARLEY MUSHROOM SOUP

Beef Barley Mushroom Soup

 This is hearty, satisfying comfort food, and perfect for the coldest of days. The recipe makes a lot, but it’s even better the second day.  I toast the barley in a pan then add it to the soup. I also sear the beef it adds tons of flavor to the finished dish.

4-5 tablespoons canola oil, divided

1 medium onion, diced

2 carrots, peeled and cut into ½ inch pieces

2 ribs celery, cut into ½ inch pieces

½ pound white or button mushrooms, cut into ½ inch pieces

3 tablespoons tomato paste

2 ½ pounds beef for stew cut into bit size pieces

About 4 cups water, divided

2 bay leaves

Black pepper

3 cups low sodium beef broth

1 cup barley (not quick cooking) 

In a large pot over medium heat, heat 2 tablespoons of the oil. Add the onion and cook for about 8 minutes. Add the carrots and celery and cook for another 3 minutes. Increase the heat to medium high and add the mushrooms. Cook for another 3 to 4 minutes, add the tomato paste.

Meanwhile, in a large sauté pan over medium high heat, add 2 tablespoons of the oil. Add enough of the beef cubes to fit the pan comfortably. Brown the meat, then transfer to a large bowl and set aside. Repeat with the remaining pieces if needed.

In the same pan used to brown the meat, increase the heat to high. Add 1 cup of water to deglaze the pan, scraping up all the browned bits of meat. Transfer this mixer along with the meat to the pot with the vegetables. Add the bay leaves, pepper to taste. Add the beef broth and remaining 3 cups of water. The mixer will look soupy. Bring the broth to a simmer. Reduce the heat to low and cook uncovered for 1 hour and 45 minutes.

Use the sauté pan over medium heat.  Spread barley into a thin layer and toast lightly. Then add the barley to the soup. Let cook uncovered for another 45- 60 minutes. The meat should be tender and the barley fully cooked. Adjust salt and pepper to taste. Discard the bay leaves. Serve.