Tag: Appetizer

Fried Zucchini

Fried zucchini is another one of my new favorite ways to serve this polarizing squash. The flour crust brings some texture to the squash, and the butter add a good flavor to the side that makes it very enjoyable. I have some advice though based on my mistakes. First, heat the oil fully before hand. I started with barely any butter in the pan and no oil, so quickly my mixture became a thick rue. I was adding oil as it cooked just to get some liquid in the pan. Also, make sure you get off loose flour before it enters the pan. You don’t want an even messier oil after you flip you zucchini over. Finally, I also plated the fried zucchini right away, however I would have benefited by letting them strain on a disposable plate first.

What You Will Need
  • 1 Medium/Large Zucchini
  • 3 Tbsp Butter
  • 1/4 cup Oil
  • 1/4 cup Flour
  • Large Frying Pan/Dutch Oven
  • Large Ziploc bag
Instructions
  1. Wash and slice a zucchini into 1/2 to 1/4 inch thick slices.
  2. Heat a large frying pan over medium high heat. Add 3 Tbsp butter, and 1/4 cup oil.
  3. In a large Ziploc bag, add 1/4 cup flour. Add your slices into the bag a few at a time, and cover thoroughly in flour.
  4. Shake off flour, and add to the hot oil. Cook until golden brown on both sides. Remove from oil and strain on a paper towel lined disposable plate. Let strain for about 5 minutes before serving.
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Bread with Orange Blossom Honey

Bread is one of my favorite gifts to make for others, and this recipe has been a huge hit. If you don’t have honey, just simply substitute honey for 1/3 cup sugar. I like the honey recipes not only because I have a lot of honey, but because it’s healthier and adds a bit of a different flavor to the bread. Though the honey in more noticeable in bagels and rolls, you still get some of the flavor, and the bread isn’t as overall sweet as it would be with the sugar. I doubled the recipe and made 2 loaves at once.

  1. Mix together in a bowl, bloom 1 Tbsp active yeast in 1 cups warm water and 1 cups flour. Add 2 cups flour, 3 Tbsp Orange Blossom honey, and 2 Tbsp oil. Mix by hand or with a dough hook until dough comes together. Knead until elastic.
  2. Place in an oiled bowl, turn over, cover with a hand towel, and let rise until doubled in size, about 1 hour.
  3. Grease a 9×5 bread pan.
  4. Punch down the dough, kneed, and form into a loaf. Place in prepared pan, and let sit until doubled in size, about 45 minutes.
  5. About 10 minutes before bread has finished it’s second proof, turn oven to 350 F.
  6. Once risen, bake for 30 minutes. Let cool for 15 minute before serving
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Canning Thousand Island Pickles

I’ve been sitting on this post for a couple days now. This is at least my great-grandmother’s recipe, however it may be older, and I was feeling a bit iffy about sharing. Because this is a family recipe, it may not be approved my canning regulations, however my family has been canning these pickles for several generations and no one has gotten botulism. Before you can, make sure you are familiar with the process of canning. You have to make sure you get every step otherwise the jar may not seal and you’ll have lots of pickles to eat in such a short time. But when you do follow the steps, most jars do seal. To tell if a jar sealed, you check to see if the lid pops when you push the center of it.

These are sweet pickles due to the sugar in the mixture. When canning, I recommend using 2 of one color pepper and 1 of the other color bell pepper. The red and yellow add more color to the mixture and they don’t taste any different then the green. When you are heating the mixture, it can be helpful to use a fork to try the cucumbers. This will help in being able to identify when the pickles are done and need to be remove from the heat. You don’t want the pickles too crisp or too soggy. I did a double batch and ended up getting 16 1/2 jars, with 15 jars sealed. One jar was dropped when being removed from the canner and the top broke off when it hit the counter. The counter was clean so we could salvage the pickles, but you can’t re-can, so they joined the 1/2 can in the fridge.

  1. Quarter and slice 8 medium cucumbers. Core and dice 3 red/yellow bell peppers. Dice 4 medium onions. Add all diced veggies into a large stockpot.
  2. In the stockpot, add 1 tsp ground mustard, 2 tsp mustard seeds, 1 tsp turmeric, 4 tsp salt, 3 cups sugar, and 2 cups apple cider vinegar.
  3. Place over medium high heat. Stir often and heat to a boil, but do not boil. Fill a large water bath canner 1/2 with water and heat over high heat. In a small saucepan, add your lids and place over medium high heat.
  4. Place mixture into heated and sterile jars. Leave 1/2 inch heat space. remove bubbles by running a metal knife around the outer edge. Wipe off the lip and threads of the jar. Add warmed lid on lip, then hand tighten jar rings.
  5. Place filled and sealed jars into your water bath canner. Drop into boiling water, cover with lid, and let can for 10 minutes.
  6. Lift jars out of hot water. Remove hot jars and place on 2 kitchen towels. Let cool until room temperature. Remove rings, label jars, check to make sure jars are sealed, and store sealed jar in cellar or cool dark area. If jar didn’t seal, place in fridge and eat within a week.
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Tuna Salad Cucumber Boats

Cucumbers are growing like crazy in my garden right now, and besides pickling them, I’m trying all kinds of crazy recipes. I saw a similar idea with zucchini, but I decided cucumbers would be best. Instead of bread, use a cucumber for your tuna salad. They are crisp and refreshing. This idea is fun for parties, or as a cool modern side dish this summer. Also try with shredded chicken or julienne veggies like carrots and radishes.

  1. Wash a cucumber and slice in half. Use a large spoon to remove the core of the cucumber and to create your boat.
  2. In a bowl, place the insides of your cucumber. Add 1 can of strained tuna, 2 diced shallots (or 1/4 cup diced onion), 1/3 cup mayo, and 2 Tbsp Dijon. Mix together.
  3. Use a spoon to fill your cucumber boats. Top with shredded cheese if desired, and serve.
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Lime Jello With Sliced Cucumbers

Not only is green jello with sliced cucumbers refreshing and great for any picnic, but it was also my dad’s favorite version for jello! The sugary lime jello is perfectly paired with the crisp and refreshing cucumber. Placing cucumbers in jello doesn’t affect their texture and the cucumbers also don’t change color in this side/dessert. This recipe is easy to make and a great way to sneak something healthy into their food. Nothing says summer like cucumbers in lime jello!

  1. Pour 2 packets of green jello into a medium-large sized bowl. Turn your water to hot and let run until fully heated. Place 2 cups of hot water into the bowl. Stir until powder is mostly dissolved. Add 2 cups of cold water. Stir until remaining powder dissolves. Cover and place into the fridge for 1 hour.
  2. Wash 2 medium sized. Cut your cucumbers as you desire. Once an hour has passed, add your cucumbers to your jello mix. Cover and return to the fridge until solid.
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