Zucchini-Corn Fritters

Looking for a good side dish for your steak night?  This just may be the perfect pairing. And it's another way to use up that abundance of zucchini this summer.

2 medium zucchini, coarsely shredded
Kosher salt
1 Tbsp butter

1/2 small onion, finely chopped

1 garlic clove, minced

2 ears corn, kernels cut off 

1/2 cup cornmeal

1/2 cup all-purpose flour

1/4 tsp baking soda

Freshly ground black pepper

3/4 cup buttermilk

1 large egg

Vegetable oil to fry

Toss the zucchini with 1/2 tsp salt in a medium bowl; let stand 10 minutes.  Wrap the zucchini in a kitchen towel and squeeze dry.

Meanwhile, heat the butter in a large nonstick skillet over medium-high heat.  Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes.  Add the corn and cook, stirring occasionally, until tender crisp, about 3 minutes.  Set aside.

Whisk the cornmeal, flour, baking soda, 3/4 tsp salt and 1/4 tsp pepper in a medium bowl.  Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini.  Add the cornmeal mixture and stir until just combined.  

Wipe out the skillet the corn-onion mixture was cooked in.  Pour in about 1/8 inch of vegetable oil and place over medium heat.  Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops.  Cook until the fritters are golden brown, 3 o- 4 minutes per side.  Drain on paper towels and sprinkle with salt.  

Serve warm and enjoy.  

 

Honey-Garlic Slow Cooker Chicken Thighs

 

Looking for a super-easy dinner idea?  Then this is the recipe for you.  This is easy thanks to the slow cooker, plus the ingredients are likely already in your pantry.  

4 skinless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup honey
3 garlic cloves, minced
1 tsp dried oregano

Place the chicken thighs in the bottom of your slow cooker.

In a small mixing bowl, combine the soy sauce, ketchup, honey, garlic, and oregano.  Pour mixture over the chicken thighs.

Cook on low heat for 6 hours.  

Serve with roasted potatoes and a green vegetable.  

Super easy dinner!

Cranberry Walnut Chicken Salad

This is the perfect picnic or road trip meal.  This salad is bursting with flavors of fresh herbs, dried berries, crisp lemon juice and tender chicken.  Serve as a sandwich, over a bed of lettuce, or with crackers. 

 
1/2 cup mayonnaise
1/4 cup sour cream or plain Greek yogurt
1 tsp fresh lemon juice

1 Tbsp minced flat leaf parsley
1/4 tsp dried dill

3 cups chopped or shredded cooked chicken

1/2 cup finely chopped celery or finely chopped apple

1/3 cup dried cranberries

1/3 cup chopped toasted walnuts

Salt and pepper to taste

In a large mixing bowl, combine the mayonnaise, sour cream or Greek yogurt, lemon juice, parsley and dill.

Add the rest of the ingredients and stir until combined.  Season with salt and pepper to taste.

Chill for at least 30 minutes before serving. 

 

Thai Drunke Noodles

Need dinner in a hurry?  See smiles all around when these Thai Drunken Noodles make their way to the table.  This scrumptious dish includes tomatoes, garlic and toasted sesame seed dressing for terrific flavor.

1/2 lb dry rice noodles, uncooked

2 Tbsp soy sauce

1 Tbsp apple cider vinegar

1 1/2 tsp brown sugar

1 tsp chili-garlic sauce

1/4 cup Kraft Asian Toasted Sesame Dressing, divided 

1 small white onion, sliced

3 garlic cloves, minces

2 tomatoes, chopped

Cook the noodles as directed on the package, omitting salt.  Meanwhile, mix soy sauce, vinegar, sugar, chili-garlic sauce and 2 Tbsp dressing until blended.  

Heat remaining dressing in large deep skillet or wok on high heat.  Add onions and garlic, cook and stir 2 minutes.  Remove from heat.  

Add tomatoes, noodles and soy sauce mixture, mix lightly.  

Make this a total meal by adding grilled shrimp.  

 

Kansas City -Style Spareribs

What ribs are better than Kansas City-Style Spareribs?  None.  They are hands down the best! 

Dry Rub

1/4 cup brown sugar

2 Tbsp paprika

1 Tbsp seasoned salt (I like Red Robin)

1 Tbsp chili powder

1/2 tsp black pepper

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1/2 tsp dry mustard powder

Ribs

2 racks pork spareribs

1 bottle barbecue sauce Kansas City-style (any brand - pick your favorite)

Preheat your oven to 300 degrees then coat a grill pan or baking sheet with a rack inside with cooking spray.  

In a small bowl, stir together all ingredients for dry rub until evenly combined.  Pat ribs dry using paper towels then trim away excess fat and silver skin from both sides.  

Season both sides of each rack of ribs generously with spice rub, using half of the rub for each rack.  St this point, you may begin baking right away or cover and refrigerate for up to 24 hours.  Personally, I like to let them absorb all that good flavor by refrigerating overnight.

Place the ribs on the prepared pan and bake for 2 1/2 hours.  Begin checking ribs at about 2 hours and rotate if necessary for even cooking.  If the edges of the meat are becoming too crispy and dark, cover the ribs loosely with a sheet of aluminum foil for remaining cook time.  

When ribs are tender, remove from the oven and brush top side with barbecue sauce.  Return to the oven and bake uncovered for an additional 20 minutes.  Separate ribs by cutting between bones and serve with remaining sauce. 

Note:  Don't worry if you don't use all of the dry rub -- it's great on chicken or pork too.  Simply seal what's leftover in an airtight container and store it for up to 2 months.  
 

Zucchini Bread with Lemon Honey Butter

We are approaching the time of year when I always have more zucchini than I know what to do with.  This recipe is a great way to use some of it up.

3 large eggs

1 cup vegetable oil

1 cup sugar

1 tsp vanilla

2 cups shredded zucchini (about 1 medium)

1 Tbsp grated lemon zest

2 cups all-purpose flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

Lemon Honey Butter:  

4 oz butter, softened

1 Tbsp honey

1 Tbsp grated lemon zest

Preheat your oven to 350 degrees.  Grease two 9 x 5" loaf pans.  In a large bowl beat together the eggs, oil, sugar and vanilla.  Slowly add zucchini.  Add lemon zest and mix thoroughly.  

In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt.  Slowly add zucchini mixture until completely combined.  Divide the batter between the prepared loaf pans.  Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes.  Let cool on a rack 15 minutes.  Unmold and serve warm or at room temperature with Lemon Honey Butter.

Lemon Honey Butter:

In a small bowl, combine the butter, honey and lemon zest.  Mix together well.

Easy Taco Salad

There are few things better than a yummy taco salad.  The best part is creating your own with all of your favorite toppings -- from avocado to cheese, sour cream to onions -- you get to make it your own.  My favorite part -- the crispy tortilla bowl.

For the beef filling:

1 Tbsp olive oil

1 1/4 lbs lean ground beef

1 cup of your favorite salsa

2 tsp chili powder

1 tsp ground cumin

Salt and freshly ground black pepper

For the salad:

1 head romaine lettuce or iceberg lettuce, chopped

1 can black beans, drained and rinsed

1 cup shredded Mexican cheese blend2 medium tomatoes, diced

1 avocado, diced

5 Tbsp sour cream

1/4 cup chopped red onion

Crunchy tortilla bows or tortilla chips for serving

In a 12" skillet, heat olive oil over medium-high heat.  Add beef to the skillet, cooking thoroughly until browned and cooked through.  Drain the fat.

Stir in the salsa, chili powder, and cumin.  Season to taste with salt and pepper.  Allow to warm all ingredients and then remove from heat.  

Create your individual salads in crispy tortilla bowls or on plates.  Layer lettuce, beans, cheese, tomatoes, and additional toppings of your choice.  

This is fantastic presented as a "Build Your Own Salad Bar".  Enjoy!!

Chicken with Smashed Potatoes, Potpie Style

Instead of a piecrust, a creamy chicken and vegetable mixture is spooned over potatoes coarsely mashed with their skins on for a hearty meal.  This is comfort food at its best.

1 1/2 lbs baby red potatoes, each cut in half

1 Tbsp vegetable oil

4 boneless, skinless chicken breast halves

1/2 tsp salt

1/4 tsp ground black pepper

1 1/2 cups matchstick carrot strips

1 cup chicken broth

1/4 cup heavy cream

1/2 tsp dried tarragon

1 cup frozen peas, thawed

1 Tbsp butter

In a Dutch oven, combine potatoes and enough salted water to cover; heat to boiling over high heat.  Reduce heat to low; cover and simmer until potatoes are fork-tender, about 12 minutes. 

While potatoes are cooking, in a nonstick 12" skillet, heat oil over medium heat until hot.  Add chicken and sprinkle with 1/4 tsp salt and 1/8 tsp pepper; cook 6 minutes.  Turn chicken; cover and cook until it loses its pink color throughout, 8 minutes longer.  Transfer chicken to a plate; keep warm.

To the same skillet, add carrots, broth, cream, and tarragon; cover and cook over medium-high heat until carrots are tender, about 5 minutes.  Remove skillet from heat and stir in peas.  

Coarsely mash potatoes with butter and remaining 1/4 tsp salt and 1/8 tsp pepper.  Spoon potatoes onto platter; topo with chicken and vegetable mixture.

Serve with a nice dinner salad for a complete meal.

Crunchy Summer Salsa

Looking for a way to freshen up your salsa experience?  This recipe will do just that.  Serve it with a substantial tortilla chip because it's chunky, as well as crunchy.  

1 cup diced fresh peaches

1/2 cup diced cucumber

1/2 thinly sliced red onion

1 garlic clove, minced

1 tsp red pepper flakes

3 Tbsp chopped fresh cilantro

2 Tbsp fresh lime juice

1/2 tsp kosher salt

Stir all ingredients together in a small bowl.  Season to taste with additional lime juice, salt,  and red pepper flakes.  

Summer Corn Salad

Too hot to turn on the oven?  Don't want to heat up the house? This perfectly quick and easy to make salad is perfect for those days/nights.  It's cool and refreshing and the perfect blend of fresh vegetables and zesty Italian dressing.  

2 ears corn on the cob, boiled and cut from the cob
2 medium diced fresh tomatoes
2 small garden cucumbers, sliced
1 red onion, thinly sliced
1 avocado, diced

1/2 tsp red pepper flakes
1 cup zesty Italian salad dressing
 

Combine all ingredients in a large bowl.  Stir well to combine.  Cover and refrigerate for several hours.  

Can be made up to 2 days ahead of time.  This is delicious and the perfect side for a barbecue.