squash blossoms from the squash volunteers in the garden
optional- cheese
2 eggs, beaten with a little water
a bottle of beer
enough flour to get a pancake batter consistency
salt
oil
Cut the anthers/style out of the squash blossoms, stuff with cheese and twist the petals closed if you choose to fill with cheese. Heat oil in a saute pan. Mix the beer, flour, and salt. Dip each blossom in the egg, and then in the batter, and place in oil. Flip after several minutes to brown both sides, and remove to a cooling rack on a sheet pan in a warm place.
Monday, May 16, 2016
Chile Relleno Casserole
6 jalapeno peppers
1/2 15-oz can tomato sauce
1/2 cup chopped onion
1/2 lb Oaxacan cheese
1/2 lb chorizo
fresh or dried oregano
1 T salt
12 eggs
1/2 cup milk
Char the jalapeno peppers, peel the blackened skin, cut in half and remove the seeds (use gloves or take care not to touch them). Cook the chorizo.
Preheat oven to 350 degrees. Spray an 8x11" pyrex with Pam, and arrange the peppers in the bottom. Place a strip of cheese in each pepper. Sprinkle the onion and chorizo over the top. Blend eggs, milk, salt, and oregano, and pour gently over the top. The recipe I based this off of called for a 1/3 cup flour and 1 t baking powder mixed into the eggs, which I skipped in favor of more of a souffle effect than a casserole.
Bake until the egg is fully puffed up, 30+ minutes.
1/2 15-oz can tomato sauce
1/2 cup chopped onion
1/2 lb Oaxacan cheese
1/2 lb chorizo
fresh or dried oregano
1 T salt
12 eggs
1/2 cup milk
Char the jalapeno peppers, peel the blackened skin, cut in half and remove the seeds (use gloves or take care not to touch them). Cook the chorizo.
Preheat oven to 350 degrees. Spray an 8x11" pyrex with Pam, and arrange the peppers in the bottom. Place a strip of cheese in each pepper. Sprinkle the onion and chorizo over the top. Blend eggs, milk, salt, and oregano, and pour gently over the top. The recipe I based this off of called for a 1/3 cup flour and 1 t baking powder mixed into the eggs, which I skipped in favor of more of a souffle effect than a casserole.
Bake until the egg is fully puffed up, 30+ minutes.
Asparagus Pizza
Pizza dough
alfredo sauce
several asparagus spears
caramelized onions
prosciutto or coppa
Romano cheese
Chop asparagus into 2-inch pieces and saute. Cut meat into strips. Preheat oven to 450.
Shape pizza dough, spread the alfredo sauce, and arrange the asparagus, onions, and meat on top. Grate a small amount of cheese on top.
Bake for 15-20 minutes until the meat is getting crispy and the dough is cooked.
alfredo sauce
several asparagus spears
caramelized onions
prosciutto or coppa
Romano cheese
Chop asparagus into 2-inch pieces and saute. Cut meat into strips. Preheat oven to 450.
Shape pizza dough, spread the alfredo sauce, and arrange the asparagus, onions, and meat on top. Grate a small amount of cheese on top.
Bake for 15-20 minutes until the meat is getting crispy and the dough is cooked.
Tuesday, May 3, 2016
Baked Breaded Chicken Strips
6 Costco-sized chicken breasts
5 eggs
1 t Worcestershire sauce
1/4 cup buttermilk
2 cups flour
~4+ cups pulverized stale party crackers
5 T cornstarch
1/2 t baking soda
4 T Lawry's seasoning salt
1/2 t pepper
1/2 t paprika
dash cayenne pepper
1 t garlic powder + 2 T onion powder or 1 T no-salt seasoning
4 T buttermilk
Pam or oil spray or melted butter
Preheat oven to 425, spray baking sheets with Pam.
In one mixing bowl, whisk the eggs, W sauce, and 1/4 cup buttermilk together.
Grind the crackers in the food processor and add all the dry ingredients. Mix and then empty into another mixing bowl. Cut the 4 T of buttermilk into the crumb mixture in order to get larger chunks of batter.
Cut the chicken breasts into strips. Coat with the crumb mixture, and then submerge in the egg wash, and generously coat again with the crumb mixture. Place on the baking sheets, and spray the top with Pam or oil spray or drizzle melted butter over the top.
Bake for 20 minutes or until browned and the chicken is 165 degrees.
Serves 10.
5 eggs
1 t Worcestershire sauce
1/4 cup buttermilk
2 cups flour
~4+ cups pulverized stale party crackers
5 T cornstarch
1/2 t baking soda
4 T Lawry's seasoning salt
1/2 t pepper
1/2 t paprika
dash cayenne pepper
1 t garlic powder + 2 T onion powder or 1 T no-salt seasoning
4 T buttermilk
Pam or oil spray or melted butter
Preheat oven to 425, spray baking sheets with Pam.
In one mixing bowl, whisk the eggs, W sauce, and 1/4 cup buttermilk together.
Grind the crackers in the food processor and add all the dry ingredients. Mix and then empty into another mixing bowl. Cut the 4 T of buttermilk into the crumb mixture in order to get larger chunks of batter.
Cut the chicken breasts into strips. Coat with the crumb mixture, and then submerge in the egg wash, and generously coat again with the crumb mixture. Place on the baking sheets, and spray the top with Pam or oil spray or drizzle melted butter over the top.
Bake for 20 minutes or until browned and the chicken is 165 degrees.
Serves 10.
Tuesday, March 1, 2016
Savory Bread Pudding 2
2 stale baguettes, cut into 1-inch cubes
8 eggs
1+ quart of milk
1 T salt
2 t ground mustard
1/8 t cayenne pepper
1 t ground sage
2 t ground dried rosemary
Whisk eggs and spices together, add milk (and additional eggs if needed) to cover bread. Add bread, mix well. Let stand overnight in the fridge with something- I used a bowl filled with water- holding the bread down in the egg mixture.
1 onion
4-5 small carrots
6 cloves of garlic, minced
a big handful of fresh thyme
a large sprig of rosemary
several stalks of celery
1 bunch of asparagus
1 head of Swiss chard
2 cups of grated romano cheese
Cut the veggies into bite-size pieces, and saute, adding in the order listed. Chop the herbs very finely and saute with the veggies. When cooked, add to the bread/egg mixture, tempering to prevent scrambled eggs. Fold the cheese in, leaving some to put on top.
Spray two casserole dishes with pam, and fill just over half full with the bread and veggie mix. Sprinkle cheese on top. Bake at 350 for an hour, with the lids on for the first half.
Makes 16-18 servings.
8 eggs
1+ quart of milk
1 T salt
2 t ground mustard
1/8 t cayenne pepper
1 t ground sage
2 t ground dried rosemary
Whisk eggs and spices together, add milk (and additional eggs if needed) to cover bread. Add bread, mix well. Let stand overnight in the fridge with something- I used a bowl filled with water- holding the bread down in the egg mixture.
1 onion
4-5 small carrots
6 cloves of garlic, minced
a big handful of fresh thyme
a large sprig of rosemary
several stalks of celery
1 bunch of asparagus
1 head of Swiss chard
2 cups of grated romano cheese
Cut the veggies into bite-size pieces, and saute, adding in the order listed. Chop the herbs very finely and saute with the veggies. When cooked, add to the bread/egg mixture, tempering to prevent scrambled eggs. Fold the cheese in, leaving some to put on top.
Spray two casserole dishes with pam, and fill just over half full with the bread and veggie mix. Sprinkle cheese on top. Bake at 350 for an hour, with the lids on for the first half.
Makes 16-18 servings.
Wednesday, April 2, 2014
Spinning Salad
romaine lettuce
iceburg lettuce
spinach
beets
hard-boiled eggs
croutons
fresh pepper
Lawry's seasoning salt
Salad dressing:
3 T cider vinegar
3 T water
2 T applesauce
2 t Worcestershire sauce
1.5 t dry sherry
1.5 t Lawry's seasoning salt
1 t sugar
1/2 t paprika
1/4 t garlic powder with parsley
dash of cayenne pepper
1/2 cup vegetable oil
Wash and tear the greens into bite size pieces. Peel and steam or roast the beets (or use canned), allow to cool, and cut into shoe strings (if it's to impress, if not, cut into small pieces). Slice eggs.
In a blender or using sufficiently large liquid measuring cup and immersion blender, blend the salad dressing ingredients.
The reason this salad is called spinning salad is that it is traditionally presented with all the ingredients except the salad dressing, seasoning salt, and pepper in a big metal salad bowl on a bed of ice (usually in a larger bowl). The metal bowl is then spun while the dressing is poured on top. The salad is tossed, and then spun again while the salt and pepper are added, if desired.
Very cheesy video: http://www.yumsugar.com/Lawry-Spinning-Salad-Recipe-Video-34206595
iceburg lettuce
spinach
beets
hard-boiled eggs
croutons
fresh pepper
Lawry's seasoning salt
Salad dressing:
3 T cider vinegar
3 T water
2 T applesauce
2 t Worcestershire sauce
1.5 t dry sherry
1.5 t Lawry's seasoning salt
1 t sugar
1/2 t paprika
1/4 t garlic powder with parsley
dash of cayenne pepper
1/2 cup vegetable oil
Wash and tear the greens into bite size pieces. Peel and steam or roast the beets (or use canned), allow to cool, and cut into shoe strings (if it's to impress, if not, cut into small pieces). Slice eggs.
In a blender or using sufficiently large liquid measuring cup and immersion blender, blend the salad dressing ingredients.
The reason this salad is called spinning salad is that it is traditionally presented with all the ingredients except the salad dressing, seasoning salt, and pepper in a big metal salad bowl on a bed of ice (usually in a larger bowl). The metal bowl is then spun while the dressing is poured on top. The salad is tossed, and then spun again while the salt and pepper are added, if desired.
Very cheesy video: http://www.yumsugar.com/Lawry-Spinning-Salad-Recipe-Video-34206595
S'More Pie
2 cups graham cracker crumbs
8 T (1 stick) butter
3/4 cup heavy cream
3/4 cup milk
10 oz semi-sweet chocolate
pinch of salt
2 eggs
1 t vanilla extract
2 T sugar
large marshmallows
Heat oven to 325 degrees Fahrenheit. Pulverize graham crackers in food processor. Melt butter and mix into cracker crumbs. Press into deep pie pan and bake for 8-10 minutes to harden the crust.
In a medium saucepan, whisk cream and milk, and warm over medium-low heat. Add chocolate and stir until melted. Whisk the eggs, and temper them by adding a little of the milk mixture to the eggs while stirring vigorously. Add as much milk mixture as your container will allow, and then add the egg mixture to the saucepan. Pour slowly, and stir while adding. Tempering prevents the egg from being cooked by the hot milk mixture. Scrambled egg in chocolate custard is gross. Add the sugar and vanilla extract and stir until all is dissolved and mixed in. Pour into the pie pan, and bake until the custard is evenly puffed up in the center (15-30 minutes).
Cut the marshmallows in half. Place inside down on top of the pie, covering the pie completely. Set the oven to broil and toast the marshmallows. Watch it the whole time so you don't burn the marshmallows/pie- this only takes 2 minutes or so.
Chill for as long as you can take it. The warmer it is, the harder to cut and serve. The recipe suggests reheating in the microwave for 7-10 seconds, but ours never got cold enough to warrant that.
Requested by William O. Christmas 2011
8 T (1 stick) butter
3/4 cup heavy cream
3/4 cup milk
10 oz semi-sweet chocolate
pinch of salt
2 eggs
1 t vanilla extract
2 T sugar
large marshmallows
Heat oven to 325 degrees Fahrenheit. Pulverize graham crackers in food processor. Melt butter and mix into cracker crumbs. Press into deep pie pan and bake for 8-10 minutes to harden the crust.
In a medium saucepan, whisk cream and milk, and warm over medium-low heat. Add chocolate and stir until melted. Whisk the eggs, and temper them by adding a little of the milk mixture to the eggs while stirring vigorously. Add as much milk mixture as your container will allow, and then add the egg mixture to the saucepan. Pour slowly, and stir while adding. Tempering prevents the egg from being cooked by the hot milk mixture. Scrambled egg in chocolate custard is gross. Add the sugar and vanilla extract and stir until all is dissolved and mixed in. Pour into the pie pan, and bake until the custard is evenly puffed up in the center (15-30 minutes).
Cut the marshmallows in half. Place inside down on top of the pie, covering the pie completely. Set the oven to broil and toast the marshmallows. Watch it the whole time so you don't burn the marshmallows/pie- this only takes 2 minutes or so.
Chill for as long as you can take it. The warmer it is, the harder to cut and serve. The recipe suggests reheating in the microwave for 7-10 seconds, but ours never got cold enough to warrant that.
Requested by William O. Christmas 2011
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