Zucchini Fritters: My July Secret Recipe Club Entry

On July 18, 2011, by Glenda Embree- BusyAtHome

  I love checking out new foodie blogs and finding recipes that put some variety and creativity into our family’s menu plans.  That’s why Secret Recipe Club is such a blast for me.  I get the challenge of cooking or baking something completely new and my family thinks I’m an amazing genius in the kitchen!  [...]

 

I love checking out new foodie blogs and finding recipes that put some variety and creativity into our family’s menu plans.  That’s why Secret Recipe Club is such a blast for me.  I get the challenge of cooking or baking something completely new and my family thinks I’m an amazing genius in the kitchen!  Right, guys?  I’m an amazing genius in the kitchen?  :)

zucchini fritters

Zucchini Fritters served with sour cream and diced tomatoes.

I was lucky enough to be assigned Cook Lisa Cook for the July edition of Secret Recipe Club.  I’ll be making many trips back to Lisa’s blog, before I’ve exhausted the list of all the recipes I want to try, from her collection.  For this particular assignment, I selected Zucchini Fritters, 1) because I have never eaten or made them and 2) because I love new ideas to use fresh garden produce.  I didn’t change up very much with this recipe.  It’s scrumptious, as is.  I used a little less onion and a little more nutmeg.  I know you’re going to love these as much as our family!

Zucchini Fritters

Rating: 51

10 minutes

15 minutes

25 minutes

15 fritters

Zucchini Fritters

Super simple, fabulously frugal and absolutely delicious! Wonderful way to eat fresh produce from your garden.

Ingredients

  • 4 cups grated zucchini
  • 3 eggs
  • 1/2 medium Vidalia onion, minced
  • 3/4 cup King Arthur All Purpose Flour
  • 1/2 tsp nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper to taste
  • peanut oil

Instructions

  1. Mix the zucchini, onions and egg.
  2. Add flour, nutmeg, salt and pepper.
  3. Heat a very thin coating of oil in a large skillet over medium-high heat.
  4. I used a 1/3 cup measuring cup about half full to dip batter into my skillet, flattening them as I poured them out.
  5. I fried the fritters 1-2 minutes per side until lightly browned.
  6. Drain on paper towels and while still hot, sprinkle with some additional salt & pepper to taste.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://busy-at-home.com/blog/zucchini-fritters-my-july-secret-recipe-club-entry/

..

Here’s how I put them together:

fritteringredients

Shredded zucchini, diced onion and other fritter ingredients.

 

  1. I mixed the zucchini, onions and eggs, then added the flour, nutmeg, salt and pepper.

    flour and nutmeg

    Nutmeg, flour and other dry ingredients added to batter.

  2. Heat enough peanut oil to cover the bottom of your skillet, on medium-high heat.
  3. I used my 1/3 cup measuring cup, filled about half full, to spread the batter into the bottom of my skillet.  I spread them out fairly thin, probably about 1/4 inch thick.

    cooking fritters

    Three zucchini fritters beginning to fry in my skillet.

  4. After 1-2 minutes, turn the fritters to cook the other side.  The color will be golden brown when they are ready to turn.

    turn the fritters

    When the bottoms are golden brown, flip the fritters to fry the other side.

  5. Drain the fritters on paper towels and then transfer to a plate.  I got 15 fritters from this batch, counting the ones that were eaten before they could make it to the plate.  :)

 

Our fifteen-year-old son, flipped for these and wanted to know if there was a way to take them in his lunch, when he’s detasseling in the fields, next week.  Then my son-in-law stopped by and saw what I was making.  He was super excited to try them, as he said his mom used to make zucchini fritters when he was a kid.  These definitely passed muster and he asked that I get the recipe to my daughter, right away.

zucchini fritters

Yum! My plate of zucchini fritters with sour cream and diced, fresh tomato.

I ate my fritters with sour cream and diced tomatoes.  I required myself to eat only two, but I’m not kidding when I tell you, it would have been nothing for me to polish off half a dozen!  Nothing beats the freshness of summer produce for flavor and texture.  I could eat these with fresh sliced tomatoes, cucumbers and onions, and some sweet corn,…oh and some watermelon.  lol  Mmmm….The fresh tastes of summer make a hearty delicious meal, any way you serve them up!  How’s your garden coming?

Well, there’s no question this recipe is a keeper and that our family will be serving zucchini fritters, again.  Thanks so much to Cook Lisa Cook and to Secret Recipe Club for helping us discover them!

Check out all the other fabulous Secret Recipe Club entries for July!

 

(This recipe is linked to Grocery Cart Challenge.)

Stuffed Jalapeno Poppers Dip: Simple & Delicious for Your Fourth of July Celebration! @NoritakeChina

On June 30, 2011, by Glenda Embree- BusyAtHome

Mouthwateringly delicious, creamy and spicy — this is a simple to prepare appetizer that you will not want to share.  Seriously, I could easily have eaten this directly from the baking dish with a spoon.  (If no one saw it, it never happened.  )  It’s that good!  This recipe incorporates all the flavors I love [...]

Mouthwateringly delicious, creamy and spicy — this is a simple to prepare appetizer that you will not want to share.  Seriously, I could easily have eaten this directly from the baking dish with a spoon.  (If no one saw it, it never happened.  :) )  It’s that good!  This recipe incorporates all the flavors I love in stuffed jalapeno poppers and melds them into a luscious dip that will be perfect for your 4th of July entertaining.  The other part I love is that it can be served hot or cold.  This time of year, in Nebraska, I cool and then chill it after it is baked.  Then I serve it cold.  In the winter it’s fabulous served hot from the oven.  So, you decide how it works best for you and your family, but seriously, you have to make this.  Go edit your grocery list, right now, and make sure you have everything.  I can’t wait to hear how it turned out for you!

Stuffed Jalapeno Poppers Dip

Rating: 51

10 minutes

30 minutes

40 minutes

15 servings

Stuffed Jalapeno Poppers Dip

Simple, delicious dip that will leave your guests wanting more and asking for the recipe. Control the heat by the number of jalapenos you use. You can definitely substitute sour cream for the Miracle Whip. I actually prefer that, but my family likes the slightly sweet tang of the Miracle Whip.

Ingredients

  • 2 (8 oz) blocks of cream cheese, softened
  • 1 cup of Miracle Whip (or sour cream)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Italian blend cheeses, shredded (or Parmesan)
  • 4 jalapenos, minced with seeds
  • 1/2 cup cooked bacon, chopped
  • 1 cup Panko bread crumbs
  • 1/2 cup Italian blend cheeses, shredded
  • 1/4 cup butter, melted

Instructions

  1. Blend cream cheese, Miracle Whip, cheddar and Italian cheeses, jalapenos and bacon. I threw everything into my stand mixer and mixed until it was thoroughly incorporated.
  2. Spread the dip into an 8×8 baking dish.
  3. Mix Panko, second 1/2 cup of Italian cheeses and the melted butter. Sprinkle this topping evenly over the top of the dip.
  4. Bake at 350 degrees for 30-35 minutes. Crust will be beautifully browned and dip may be bubbling around the edges of the pan.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://busy-at-home.com/blog/stuffed-jalapeno-poppers-dip-a-simple-delicious-recipe-for-your-fourth-of-july-celebration/

Here’s how to put it together.

dip ingredients

A handful of ingredients that blend perfectly for a spicy bite of heaven on a cracker! (I got lazy and used pre-cooked bacon pieces, but you can certainly cook your own.)

 

ingredients in stand mixer

I blended all the dip ingredients in my stand mixer until they were well incorporated.

baking pan

Spread the dip into an 8x8 baking dish. Remember this beauty from my Noritake bakeware review? It's perfect for oven to table at a 4th of July celebration. (Click this picture to read more about Noritake bakeware.)

 

Sprinkle the dip with the Panko, cheese and butter crumb mixture.  Bake at 350 degrees for 30-35 minutes.

Pull it from the oven and serve it popping hot with your favorite crackers, appetizer bread or chips  OR  you can cool it and chill in the fridge until serving time.  It’s absolutely fabulous, hot or cold!  Enjoy!

dip

Baked up with a toasty, brown Panko crust. Serve it warm or cold, but you really MUST serve this. You'll be famous worldwide in a matter of minutes! :)

This post is linked to the Grocery Cart Challenge.

Homemade Summer Sausage

On December 15, 2010, by Glenda Embree- BusyAtHome

Will you be bringing meat and cheese trays to get-togethers over the holiday season?  This recipe will help you save money and wow your guests with a delicious alternative to greasy, pre-packaged sausages.  You’ll be hard-pressed to ever buy another one of those “logs-o-meat” after indulging in this simple and delicious treat!  This recipe was [...]

Will you be bringing meat and cheese trays to get-togethers over the holiday season?  This recipe will help you save money and wow your guests with a delicious alternative to greasy, pre-packaged sausages.  You’ll be hard-pressed to ever buy another one of those “logs-o-meat” after indulging in this simple and delicious treat!  This recipe was passed to me by my mom, who got it from my Aunt Joyce.  It is a snacking tradition in our home from Thanksgiving through New Years.  I hope you will enjoy it with your family, too!

(The pictures on this post show me tripling the recipe.)

A triple batch of beef ready to be made into sausage.

……………………

Aunt Joyce’s Homemade Summer Sausage

Yield: (2) 1 lb. rolls

Ingredients:

  • 2 lb. ground beef or ground turkey (We prefer it with very lean ground beef, but have successfully used turkey, too.)
  • 2 Tablespoons Morton Tender Quick Salt (I buy this at Wal-Mart in the baking aisle.  It’s for curing meat & it is definitely not regular table salt.)
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper (I usually omit this pepper and increase the peppercorns to 1 Tablespoon)
  • 1/2 teaspoon mustard seed
  • 2 teaspoons coarsely ground peppercorns ( I usually increase this to 1 Tablespoon)
  • 2 teaspoons. liquid smoke
  • 1 Tablespoon sugar

Sugar and spice and everything to make your sausage delish!

Directions:

  1. Combine all ingredients and mix thoroughly. Roll into 2 long rolls (like logs).

    Mix it up.

  2. Wrap in foil and refrigerate for at least 24 hours. (In all the years that I have been making this, I have never done the refrigerating step.  I roll it and put it straight in the oven.)

    Making this in such large batches, I am rarely too precise about the length of the rolls. Just make sure they are about equal in thickness, so they bake evenly.

  3. Bake on the cookie sheet for 2 hours at 275°.

    Cooling on a wire rack.

  4. Cool, rewrap and refrigerate.   (Or in our case, slice it as soon as the heat subsides enough to keep from burning your fingers.)

Sliced warm and served on my pretty Lenox china.

This makes fabulous gifts and is always welcome on an hors d’oeuvre buffet.  It is a traditional part of our holiday celebrations.  Pair it with crackers and cheese for a satisfying snack.  It freezes well and so can be made ahead and thawed in time for parties or snacking.  Enjoy!!!

Served with crackers and cheese.

—–

This post is linked to Tasty Tuesday.

Taco Dip

On November 19, 2009, by Glenda Embree- BusyAtHome

The fastest, most deliciously satisfying dip! It’s easy and yummy whether you have it for a snack or Sunday night supper. We serve it with white corn chips, but you should use your family’s favorite. These ingredients are almost always in my kitchen, so we can whip up a platter any time someone stops by [...]

The fastest, most deliciously satisfying dip! It’s easy and yummy whether you have it for a snack or Sunday night supper. We serve it with white corn chips, but you should use your family’s favorite. These ingredients are almost always in my kitchen, so we can whip up a platter any time someone stops by and have often done so.

All you need is a platter to build it on and these simple ingredients.

Ingredients

  • 1 or 2 cans of refried beans (adjust this amount to your personal preference)
  • (1) 16 oz carton sour cream, (we normally use light, but have used full-fat and non-fat with great results)
  • 1 packet (any brand) taco seasoning mix
  • 1 to 2 cups grated cheddar cheese, (we tend to lean toward the “more is better” side of cheese – lol)
  • 1 or 2 chopped tomatoes
  • 2 green onions with tops, chopped

Start by spreading the refried beans onto your platter.  Scootch them out to within an inch or so of the edge and try to make the layer a uniform thickness across the plate.

For the second layer, use a small mixing bowl and stir the sour cream and taco seasoning together.  Once it is mixed, spread the sour cream mixture over the refried beans.

Top the sour cream mixture with a generous layer of shredded cheddar cheese.  It will make all passersby very excited!  –  lol

Beautiful granddaughter #1 loves tomatoes as much as grandma, so the next layer was 2 fresh tomatoes, chopped.

Top it off with the diced green onions and it will look as pretty and appetizing as it is delicious!  It only takes a few minutes to prepare and it is always a crowd pleaser!

This recipe is well received at youth group meetings, football parties or snack attacks.  You could easily add ingredients that your family enjoys, like black olives, a layer of guacamole, minced jalapeno, etc.  Be creative and customize it to your personal tastes or just follow this recipe to the letter.  Either way, you won’t be disappointed.  Enjoy!

Printable Recipe

…..

This post is linked to Tempt My Tummy Tuesday and Tasty Tuesday.

Tagged with:
 

wordpress themes