Blog Archives

Fried Zucchini Bites

4/19/2018

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:

Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into egg, press in Panko mixture to coat zucchini.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate before serving.

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Grilled Maui Shrimp

4/18/2018

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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:

1/2 cup coconut milk
4 teaspoons Tabasco
2 teaspoons soy sauce
1/4 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice

For Skewers:

1 pound large (31-40 count) shrimp, peeled/deveined (fresh or frozen)

Instructions

Place coconut milk, Tabasco sauce, soy sauce, orange juice and lime juice in a medium-sized bowl. Stir well, to combine. Reserve a little bit of the citrus marinade in separate cup to brush on the skewers while grilling.
Add peeled and deveined shrimp to medium bowl with marinade; turn to completely coat. Cover and refrigerate for 1-2 hours (longer, if desired), turning the shrimp occasionally.
Remove shrimp from marinade and thread the skewers. Heat your grill to a medium-high heat level. Lightly brush the grill with oil, then place the skewers onto the grill. Cook the skewers for 3 minutes, brushing with the reserved sauce. Turn the skewers over and cook the other side of the skewers for 2-3 minutes, until shrimp turn pink and are cooked through. When the shrimp are done, remove skewers from grill and place onto serving platter. Serve shrimp still on the skewers, or remove/slide food from skewers onto individual plates and serve while hot.

Diane's Kitchen Notes:
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.

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Homemade Ricotta Gnocchi

4/9/2018

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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

Homemade Ricotta Gnocchi

Ingredients:
1 cup ricotta cheese, well strained
2 eggs
1/2 cup fresh finely grated Parmesean cheese
1/4 tsp salt
1/4 tsp ground pepper
1 pinch red pepper flakes
1 cup all purpose flour, plus more as needed

Directions:
In a large bowl, stir together the ricotta cheese, eggs, Parmesan Cheese, salt, and pepper until evenly combined.
Mix in 1 cup of flour. Incorporate flour until a dough ball starts to form, turn dough out onto a floured work surface. Add in additional flour as needed to form a soft dough.
Divide the dough into 4 quarters, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet covered in parchment paper.
Place baking sheet, covered in saran, in the refrigerator until ready to cook. Fresh gnocchi should be cooked within a few hours, if not frozen for use later.
Add fresh gnocchi to salted, boiling water for 2-3 minutes (they should drop to the bottom of the pot when added and rise to the top when cooked.) Do not over cook the gnocchi, or they will turn mushy. These are best served in a light browned butter sauce (you can flavor your butter with any herb of choice *sage and rosemary being most popular.)

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