Squash & Fetta Fritters

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Squash & Feta Fritters

Hello hello! This post is going to be short and sweet just like this amazing recipe.

I had some left over yellow squash and could not think of what to do with it. I tend to saute it and add it into pasta, rice, or couscous. But I wanted to think outside the box.

So I went to straight to the all knowing  and did my research. I googled it. I typed in yellow squash recipes and found a few recipes that used them to make pancakes, latkes, fritters, patties, whatever you want to call them. I think they sound more appetizing when they are called fritters. Wouldn't you be more intrigued by a fritter as opposed to a patty? I think so.

Well these fritters are light and healthy and go great with a yogurt dipping sauce, over lettuce, or just as they are. I dove right in and ate about 3 just on their own. DELISH!

Great for a snack or with a meal and they literally take no time at all. Go ahead and maybe add some zucchini and carrots too if you want some more veggies. You can change up the cheese as well, but I think the feta is perfect. I also thought maybe using panko breadcrumbs might be good too, to make it have a nice crisp texture.

Anyways, enjoy! :)

Squash and Feta Fritters

Makes 6-8 Fritters

Ingredients

•  2 small- medium yellow squash (or zucchini)
• 3/4 cup bread crumbs
• 1/4 cup feta cheese
• Zest & Juice of one Lemon
• 1 egg 

Directions

1. Grate zucchini into a bowl and squeeze out  the liquid with a strong paper towel or clean dish towel.
2. Add bread crumbs, feta and lemon zest and egg and mix well.
3. Make sure mixture is not too wet. If it is, add more bread crumbs. If it is too dry add another egg. Form patties and pan fry on medium until golden with 1 tbsp of olive oil or cooking spray. 

Oh hey there small fry....

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Baked Parmesan Zucchini Fries

Look at me! Not only did I yet two post in two days but both are a big change from my normal posts and quite healthy. These baked zucchini fries are one of my new favorite things. I could eat bucket loads of these. Mmm with a nice tangy marinara sauce. Delish!

These a healthier take on the fried zucchini you can order out at most restaurants, which are usually just frozen breaded zucchini thrown in a deep fryer. The ones I made are prepared not just in a healthier way, but a more delectable way which you can actually taste the zucchini and the Parmesan but still have that nice crunch.

The crunch is due to the use of panko bread crumbs. These are great & I use them on baked chicken fingers too. They crisp up much more than your typical homemade, or store bought breadcrumb.

So go ahead and whip these up for a snack or a nice side dish they don't take long and a taste amazing. I prefer to dip them marinara sauce but I have seen several recipes with onion dips as well. Ranch dressing would be great, but ranch makes everything taste better :).

If you are sticking with the healthier route go ahead and just use marinara its a perfect combo.

Enjoy <3!

Ingredients

• 2 egg whites
• 1 cup Panko breadcrumbs
• Salt
• Pepper
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 2 medium sized zucchini, cut into sticks

Instructions

1. Preheat oven to 425 and line a baking sheet with parchment or spray with non stick cooking spray.
2. In a shallow dish or bowl whisk egg whites.
3. Place Panko, salt, pepper, garlic powder, and cayenne pepper in a zip top bag and shake to combine.
4. Dip the zucchini into the egg and then into the panko mixture a few at a time, shaking gently to coat.
5. Place on the baking sheet.
6. Bake 20-25 minutes, until golden brown.
7. Serve with your favorite dipping sauce.

*NOTE* By dipping the zucchini into flour before dipping into the egg will help the panko mixture really coat the sticks however I didn't mind the "rustic" coating I achieved by skipping this step. 

Quick and Easy

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Creamy Parmesan Risotto with Chorizo and Asparagus

Hello, Hello! Happy Sunday! How was everyone week?! If you are over here on the east coast I hope you are all still taking advantage of this amazing weather we are still having! It's so crazy, but I am NOT complaining in any way. I am such a baby when it comes to being cold so I am really trying to do as much as I can outside before I freeze my toes off.

Anyways, I have been cooking and baking quite a bit lately but I haven't had the chance to take pictures or post about them so hopefully that will change and I will be more of stickler with my camera and get snapping. I'd really like to practice taking really nice shots with what I make. That being said, please excuse the horribly focused and lighted pictures used to show this dish. The camera on my cell phone just does not do this dish justice. IT IS AMAZINGLY DELICIOUS!

I had some chorizo left over from this venison chili I made for my pops and wanted to use it somehow. So i rummaged through the cabinets and fridge and came up with this. It's really simple because the risotto is made by cheating and from a box. I have made risotto before and well, this taste just as good and is much easier!

I LOVE Lundburg's. It is quick and easy and has the amazing smooth and creamy texture of real risotto. I shouldn't say real. I guess this is real risotto just made in a simpler method :).

 Before I make the rice, I saute the chorizo that I took out of the casing in a little bit of olive oil until nice and brown. I mash it a little with a wood spoon to get nice bit size pieces. Then remove them from the pan and cooked the rice in the same pan to pick up all the flavor of the chroizo. ( MMM! I'm getting excited thinking about this!) I steamed the asparagus in the microwave covered with plastic wrap for a quick 2 minutes and chopped it and tossed it with the chorizo back into the risotto once that was finished cooking.

The whole this takes about 30 minutes max and is quite an impressive side dish to any meal. Obviously It would accompany certain foods better than others. However a friend of mine made this with an Asian stir fry and heck it was just as great!

I hope you enjoy! Check back soon for my red velvet cupcakes! :)

Creamy Parmesan Risotto

w/chorizo & asparagus

• 1 box Lundburg's Creamy Parmesan Risotto                                            
• 1 1/2 tablespoons olive oil
• Splash of white wine, or chicken stock
• 2 1/2 cups of water
• 2 chorizo sausage links, removed from casing and chopped finely
• 6-8 asparagus stalks, bottoms removed

1. In  a medium pot, or large saucepan pour 1 tablespoon of olive oil and heat over medium-high. Add the chopped chorizo and saute until nice and brown.
2. Remove and let sit on plate with a paper towel.
3. In the same pot, add a splash of white wine and scrape the bottom of the pan to lift all of the flavor.
4. Mix the flavor packet with 2 1/2 cups of water.
5. Add 1/2 a tablespoon of olive oil and pour the packet of rice into the pot.
6. Saute for a minute or two, tossing it in the olive oil and allowing it to pick up the chorizo flavor.
7. Pour the water and seasoning mixture into the pot stirring the rice.
8. Bring to a boil then reduce heat to low simmer for 20 minutes, stirring occasionally.
9. While simmering the rice, set asparagus in a microwave safe dish with a splash of water and cover with plastic wrap.
10. Microwave for 2 minutes, less or more depending on size of asparagus. Let sit for a 1 minute and remove plastic wrap and set on paper towel.
11. Once cool chop into small pieces and set aside.
12. Once rice has absorbed most of the liquid, around 20 minutes, stir in chorizo and asparagus and remove from heat.

Try not to eat the whole thing yourself. It's that good!

My Favorite Rice

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Salsa Rice

Hello, Hello! Before I get on to the recipe, I need to admit something.

I'm getting really really excited for fall!
 This is crazy, I am a summer girl through and through, but this year I am super anxious and excited now that Autumn has made its way around. I ended summer on a great note, with a fantastic birthday, but was hesitant and kinda bummed at the sudden change in weather. Well, tables have turned. I am enjoying the warm sun with the chilly breeze and since I have recently become a grandma and basically fall asleep before I get to my dinner, I don't mind that its dark so early. I used to HATE this, but hey it gives me time to catch up on sleep, and get in some extra blogging, hehe:).

I also have some exciting things coming up in the next few weeks, which just make fall all the more better! I will be selling my cupcakes at a HUGE pumpkin festival in town, I have most weekends free and will actually get in some great hiking, and I'm slowly becoming an acrobat! Yes that's right, but that's a story for a different day.

Oh, and this is PERFECT bonfire weather, which means S'MORES!!!!! And there's nothing like some good old Jersey S'mores:).

Oh and pumpkin beer! Another great addition to fall!

Ok, you get it, I'm excited about fall! But onto one of my go-to rice recipe.

This is one of my favorite recipes and I make it all the time. It is super easy yet super delish.

The hardest part is making the  brown rice, which you can use minute brown rice which makes it all the more easier.Although I have actually messed up minute rice in the past. Several times. Ooops.

To make this I just cook the rice with chicken stock and add whichever veggies I have on hand, with some good salsa, and sometimes sprinkle on some pepper jack, or sharp cheddar cheese on top.

Then viola! I loovvveeee this dish so usually make a giant bowl and use it as my meal, but you can use it as delish side.



cooking the peppers and onions while rice steams

Oh, by the way its super healthy, with vitamins from the veggies and fiber and protein from the brown rice. So don't feel guilty if you end up having several servings.

Well obviously I have yet to break my blabbing habit, so I will stop my hands from going on and on and leave you with the goods.

ENJOY!

My Favorite Rice

Serves 2-adjust according to servings needed

1 cup brown rice

1cup chicken stock, or water if this is a veggie meal

1/2 cup of your favorite salsa

1 cup of favorite mixed veggies

       *I tend to use peppers and onions either raw or sauteed, sometimes I'll throw in steamed broccoli and shredded carrots, like I said whichever I happen to have*

1 teaspoons of garlic powder and salt and pepper to taste.

1/4 cup shredded pepper jack/ sharp cheddar cheese, optional.

fresh cilantro, optional.

• Cook rice in chicken broth according to directions.
• While rice is cooking, prepare vegetables.
•  If  using raw veggies, simply dice into small like size pieces.
•  If cooking, cook to liking; steam, saute, boil.
• Once rice is done mix in vegetables, salsa, garlic,salt and pepper.
• Stir to incorporate, adding more salsa if desired.
• Add fresh cilantro for added flavor
• Top with cheese if you wish.



my future protege'