ZUCCHINI SEASON!!!

Here are a couple ways to love zucchini.

Zucchini patties

From Allrecipes.com

Qty Measure Ingredient

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2 Cup zucchini, shredded

2 eggs, beaten

1/4 Cup onion, chopped

1/2 Cup Flour

1/2 Cup parmesan cheese, shredded

1/2 Cup mozzarella, shredded

salt, to taste

Instructions: Combine all ingredients. Heat a small amount of olive oil over medium-high heat.  Drop zuccini mixture by heaping spoonfuls and cook until golden on each side.

Serve with spaghetti sauce for dipping.

Stuffed zucchini

From Cooks magazine, via Stacie at work

Qty Measure Ingredient

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4 medium zucchini 

salt and pepper to taste

4 tablespoons olive oil 

3 medium red potatoes 1/2-inch cubes

1 medium onion chopped

5 cloves garlic minced

3 medium tomatoes chopped and seeded

1/3 cup basil fresh

6 ounces monterey jack cheese shredded

Instructions: Preheat oven to 400, with one rack high and one rack low.

Toss potatoes, onion and garlic with 1 T oil, salt and pepper and place on a cookie sheet on the upper rack.  Roast about 20 minutes or potatoes are golden brown.  Halve zucchini lengthwise and scoop out to 1/4" thick.  Brush with 2 T oil, then sprinkle with salt and pepper.  Place on a cookie sheet on the lower rack, cut side down and bake 8-10 minutes.

When potatoes are browned, add tomatoes, basil, 1/2 c cheese and salt and pepper.

Divide stuffing among zucchini (about 1/2 c each) and sprinkle with remaining cheese.  Bake 6 minutes or until cheese melts.

Asparagus and rhubarb season!!

Look back to June, 2013 for asparagus fritters that we had this weekend, and rhubarb slush.

Here's two more for the rhubarb category.  If you aren't sure you like rhubarb, either of these will convince you!

Rhubarb nut muffins

Source:   Taste of Home

Qty Measure Ingredient

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1 1/2 cups flour  

3/4 cup brown sugar  

1/2 teaspoon baking soda  

1/2 teaspoon salt  

1/3 cup oil  

1 large egg lightly beaten 

1/2 cup buttermilk  

1 teaspoon vanilla  

1 cup rhubarb diced 

1/2 cup walnuts chopped 

1/4 cup brown sugar  

1/4 cup walnuts chopped 

1/2 teaspoon cinnamon  

Instructions: Combine flour, brown sugar, baking soda and salt.  Combine oil, egg, buttermilk and vanilla.  Stir wet into dry ingredients just until moistened.  Fold in rhubarb and walnuts.  Fill muffin cups 2/3 full.  Combine topping ingredients and sprinkle over muffins.  Bake at 375 for 20-25 minutes or until tests done.  Cool 10 minutes before removing to wire rack.

Cherry rhubarb cobbler

Source:   Syracuse Newspapers

Qty Measure Ingredient

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1 can cherry pie filling  

3 cups rhubarb  

1 cup sugar  

4 tablespoons butter  

1/2 cup shortening  

1 cup sugar  

1 egg  

1 cup flour  

1 teaspoon baking powder  

1/2 cup milk  

Instructions: Spread cherry pie filling and rhubarb in 9 x 13 baking pan.  Sprinkle with sugar and dot with butter.  Cream together shortening and sugar in a mixing bowl; add egg and beat well.  Combine flour and baking powder; add alternately with milk to creamed mixture, starting and ending with milk.  Spread over filling.  Bake at 350 for 50-60 minutes.

Hamburgers  

From Allrecipes.com

1 1/2 pounds ground beef
1/2 onion, finely chopped
1/2 c shredded Monterey Jack or Colby cheese
1 t soy sauce
1 t Worcestershire sauce
1 egg
1 envelope dry onion soup mix
1 clove garlic, minced
1 T garlic powder (no, that's not a typo!!)
1 t dried parsley
1 t dried basil
1 t dried oregano
1/2 t crushed dried rosemary
S & P to taste (don't add salt--it's very salty from the onion soup mix and soy sauce)

Mix all ingredients and form into 4 patties.  Grill on a hot grill to desired degree of doneness.

Smothered pork chops

1 c beef broth, divided
2 T milk
2 t flour
2 t dijon mustard
1/2 t salt
1/4 t pepper
8 pork loin chops, 1/4" thick
1/2 t paprika
1/4 t thyme
1 c onion, coarsely chopped
1 T parsley

Combine 1/4 c broth, milk, flour, mustard, salt and pepper, whisk and set aside.

Sprinkle one side of each chop with paprika and thyme.  Saute pork until done (I used thick chops and it took about 30 minutes).  Remove from pan and keep warm.  Add chopped onion to pan and sauté until lightly brown (about 4 minutes).  Add remaining broth, bring to a boil and cook 2 minutes.  Add milk mixture, stirring with a whisk.  Add pork, turning to coat.  Cook 1 minute.  Sprinkle with minced parsley.

From Cooking Light magazine.

Pork chops:  buttermilk-brined pork chops

Source:   Cooking Light, 10/04

Qty Measure Ingredient
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2 cups buttermilk  
2 tablespoons kosher salt  
2 tablespoons sugar  
1 tablespoon lemon rind grated 
1 teaspoon rosemary fresh 
1 teaspoon sage fresh 
4 pork loin chops  

Instructions: Mix all ingredients except chops in a ziplock bag.  Add pork chops and marinate overnight.

Remove pork (discard marinade).  Sprinkle pork with pepper.  Cook to desired degree of doneness in a hot skillet coated with cooking spray.

Gruyere-bacon dip

This is absolutely delicious--dip with crackers or vegetables.

1/2 c chopped onion
4 oz. shredded Gruyere cheese
1/2 c mayonnaise
1 t Worcestershire sauce
1/2 t dry mustard
1/8 t pepper
8 oz cream cheese, softened
2 T sliced green onion
4 slices bacon, cooked and crumbled

Saute onion until soft.  Put in small (2 1/2 qt) slow cooker.  Add Gruyere, mayonnaise, Worcestershire, mustard, pepper and cream cheese.  Stir until blended.  Cover and cook on low for 1 1/2 hours, stirring halfway through.  Top with green onions and bacon.

Breakfast sausage patties

From Taste of Home

3/4 c buttermilk
2 1/2 t kosher salt
1 1/2 t sage
1 1/2 t brown sugar
1 1/2 t pepper
3/4 t marjoram
3/4 t savory
1/4 t cayenne pepper (I don't use)
1/4 t nutmeg
2 1/2 lb ground pork (I used turkey)

Combine buttermilk and seasonings.  Mix in ground meat.  Shape into patties--this mixture is very moist.  Cook patties in batches, 5-6 minutes on a side.