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Showing posts from July, 2014

Zucchini Chips

The zucchini recipe trend is continuing. I am working to find more and more inventive ways to use this wonderful vegetable. When I am making "fried" zucchini, I normally use my Southern Summer Squash   recipe, simply swapping the zucchini in for the yellow squash, for a delicious un-fried zucchini. While this is wonderful and easy, I wanted to branch out a little more last week and find a new way to make baked zucchini resulting in a crisper zucchini chip. This recipe uses panko to make a crisp outer coating without a heavy batter. These chips were fantastic! Crisp, light, delicately seasoned and the flavor of the fresh zucchini came shining through. Perfection! 1-2 Zucchini 1/2 Cup All Purpose Flour 3/4 teaspoon Salt 3/4 teaspoon Black Pepper 1/2 teaspoon Garlic Powder 2 Eggs 1 Tablespoon Water 1 1/4 Cup Panko Bread Crumbs 5 Tablespoons Vegetable Oil 1. Slice the zucchini into 1/8"-1/4" thick slices. 2. Prepare your dredging bowls. Fill t

The Best Zucchini Bread

Our garden is in full production mode right now. The peppers, tomatoes, corn, and squash are abundant. As we began gathering from our bounty this year, the first vegetables to ripen were the zucchini, and, just like always, when they start coming in, they come in! We only grow 2 plants because they always produce so abundantly. Everyday, we are getting 2-3 mature zucchini from the plants. For 2 people, that is a lot of zucchini! While we love grilled and baked zucchini, my husband asked me to develop a zucchini bread recipe, as he had never tried it before and had always heard of it. I was shocked! How could you grow up here and never have tried zucchini bread? Now, for those of you that are not from the South and have never eaten zucchini bread, please do not think that it is some bread that tastes like zucchini, because you would be sorely mistaken. This bread is moist and tender, filled with cinnamon flavor. For you mothers out there, this is also a great way to work some vegetable

Southwestern Beans

With the Fourth of July just a few days away, we are all preparing for family gatherings and backyard barbecues to celebrate our independence. While we all expect something delicious to be coming from the grill, getting creative with the side items is always fun. Here in the South, baked beans are a standard at any backyard gathering. The sweet, sticky, and bacon covered beans are fantastic. However, I love baked beans so much that I make several varieties throughout the year to enjoy as a meal. This recipe was inspired as a hybrid of my Mexican Campfire Beans and traditional Southern Picnic Beans . These beans are spicy! However, the heat is well rounded with the deep flavor of the chipotle powder and the sweetness of the brown sugar. So, as you prepare for your gathering this week, consider spicing up the cookout with these Southwestern Beans. 1 Pound Ground Beef 1/2 Cup Minced Yellow Onion 3-15 ounce Cans Pork-N-Beans 1 Cup Packed Light Brown Sugar 1 Cup Ketchup 2