 Every year we are inundated with zucchini from our garden, and of course I Can, Freeze and Bake with zucchini but, one of our favorite treats are Fried Zucchini Bites. I love the lightness that the panko coating brings and the Parmesan ups the overall flavor profile. You can certainly add in different dry spices to the panko coating, try spicy creole seasoning - yum! Keep this recipe handy and plan on making these this year with zucchini from your garden, farmers market or grocery store... Enjoy! Diane Fried Zucchini Bites Ingredients: 2 zucchini, sliced to 1/4-inch thick rounds 1/2 cup vegetable oil 1 cup Panko crumbs 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 2 large eggs, beaten Directions:
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 Grilling season is fast approaching (I know, some of you are lucky enough to grill year round - believe me, I am jealous about that!) Give this citrus inspired recipe a try. I prefer to just grill the shrimp by themselves (not adding any other vegetables to the skewers) Serve these skewers with grilled pineapple and steamed rice, such a great taste explosion. Enjoy!~Diane Ingredients For Maui Marinade:
Instructions
I used metal skewers, but if you will be using wooden skewers, soak them in water for at least thirty minutes to an hour before threading the shrimp so the skewers won't catch fire on the grill. If using canned coconut milk, you will have some extra. It freezes well, so you can save it to use on another recipe.  Taking my homemade ricotta cheese and turning it into tiny, fluffy pillows of ricotta 'dumplings' aka Italian Ricotta Gnocchi. One of the easiest recipes to make but, does take some practice as you don't want to add so much flour that the dumplings are too heavy - start with 1 cup of flour and add in flour until your dough is no longer sticky, keep your work surface floured (and hands), once the dough can be brought together in a ball, lightly knead the dough for 3 minutes before rolling and cutting... Be sure to serve these hot with in a light sauce as these are filling! I prefer a light pesto, light marinara but, a brown butter mixed with some herbs is my favorite! ~Enjoy! Diane  I love this scone recipe that my relative Elaine in Australia sent to me! I did tweak the original recipe a bit to wrangle it into how I make scones overall. These are light, airy and so wonderful as a brunch table item. I've always referred to Savory Scones as "fancy biscuits" and they are - you can definitely use a biscuit cutter on this dough for a more 'down-home American biscuit' look... I prefer traditional triangle cuts. ~Enjoy! Diane Savory Rosemary & Cheddar Scones Dry: 2 cups A/P Flour 3 tsp Baking Powder 1/2 tsp Salt Pinch of Cayenne 4.25 Tbs cold Butter, diced 1 Tbs fresh Rosemary, chopped Wet: 1/2 cup Sour Cream 1 Large Egg 1 Cup shredded Sharp Cheddar Cheese 2-3 Tbs Milk, divided Directions: Preheat oven to 425F In a large bowl, combine flour, baking powder, salt and cayenne until well incorporated. Cut the cold diced butter into the flour mixture using a pastry blender or fork. Sprinkle in the fresh Rosemary. In a bowl, whisk together the sour cream and egg. Add that mixture to the dry ingredients. Sprinkle in shredded cheese and fold all ingredients together until a dough forms, if your dough is too dry, add 1 tablespoon of milk until all ingredients come together. *this is a slightly sticky dough. Flour your hands and sprinkle flour on a parchment lined baking sheet. Using your hands, knead the dough in your large bowl until a dough ball forms - break ball into two and pat into 3/4" rounds on your baking sheet - use a bench scraper to cut scones into triangles (or rounds if using a biscuit cutter) lightly brush scones with milk and bake 18-20 mins. Serve warm with butter My recipe Inspired by an Original Recipe in shown in photo below from: "The Australian Women's Weekly" Best Recipes from The Weekly  These meatless spinach lasagna noodle roll ups are perfectly paired with Homemade Alfredo Sauce. It was a hit at our most recent dinner party. I love Alfredo Sauce that is not from a jar! This sauce never fails me, always so rich and flavor-filled. The roll ups I've done many different ways, from the fillings to the sauces, its always tasty working off the basic lasagna idea. ~Enjoy! Diane Roll Up Ingredients: Homemade Alfredo Sauce (see recipe below) 1 10 oz. package frozen spinach, thawed & well-drained 1 pint ricotta cheese 1 cup mozzarella cheese, divided 1/2 cups grated Parmesan cheese 1 cup mozzarella cheese, shredded 1 egg, beaten 1 tablespoon chopped fresh parsley 1 teaspoon salt 8 lasagna noodles, prepared according to package directions ************************************************** Homemade Alfredo Sauce Ingredients: 1/2 cup butter, room temp 2 cups heavy whipping cream, warmed 4 ounces cream cheese, room temp 2 cloves minced garlic 1 tsp garlic powder, see note below** 1 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup grated Parmesan cheese Sauce Directions: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Leave this on low, stir often and Continue on with making Roll Ups **garlic note: if you love garlic, add 1 tsp powder and the minced garlic. if you just "kind of like" garlic, add in 1/2 teaspoon garlic powder. if you prefer no garlic, then omit garlic entirely. ************************************************* Directions: Preheat oven to 375 degrees F. Lightly coat a 9x13 baking dish with olive oil (I use a paper towel just to smear around inside and on bottom of dish) Pour 1/4 cup Alfredo sauce over the bottom of the baking dish. In a large bowl, combine spinach, ricotta cheese, Parmesan cheese, 1/2 cup of the mozzarella cheese, beaten egg and salt until well blended. Spoon cheese mixture along one side of cooked lasagna noodles, distributing evenly, and roll up. Place roll-ups seam-side down in prepared baking dish; top with a little Alfredo sauce. Sprinkle with remaining mozzarella cheese. Loosely cover with foil, and bake 35 to 40 minutes, or until heated through. Once out of the oven, pour remaining Alfredo sauce over the lasagna rolls, sprinkle with parsley and serve. Diane's Kitchen Tip: Keep Alfredo Sauce warm on your stove-top and spoon finished sauce over entire dish when its fresh out of the oven. The reason not to place all the Alfredo in the baking dish, is that this sauce is easy to "break." Meaning, the butter & oils separate from the cheeses in the sauce, to help prevent this - use only a little sauce to coat the bottom of baking dish and a little atop the roll ups. Side Note: starting with warmed cream, and room temp butter and cream cheese will help to keep your sauce from 'breaking' later on. |
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