Zucchini Cakes

Zucchini Cakes

  • 1 medium green zucchini
  • 1 medium yellow zucchini/squash
  • 3/4 cup panko bread crumbs
  • 1 egg, beaten
  • 1/4 cup minced onion
  • 1/2 cup shredded parmesan cheese
  • 1 Tbsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup butter
  • 1 jar marinara sauce (if desired)
  1. Grate zucchini. Lay out on a paper towel to dry out for 2-3 hours.
  2. After zucchini has somewhat dried out, combine with Panko, parmesan cheese, onion, egg, Italian seasoning, salt and pepper.
  3. In a large skillet, melt the butter down on medium heat.
  4. Make the zucchini mixture into pancake-shaped patties and fry on each side until lightly browned, about 3-4 minutes.
  5. Take off and place on paper towels to absorb any access butter.
  6. Bon appetite! Serve with marinara sauce if desired.
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July 23, 2013. Tags: , , , . Italian, Main Courses. Leave a comment.

Creamy Coleslaw

  • Creamy Coleslaw1 1/2 tbsp. Dijon mustard
  • 1 1/2 tbsp. apple cider vinegar
  • 1 tbsp. lemon juice
  • 1 1/2 tbsp. sugar
  • 1/4 cup mayo
  • 1/4 cup plain Greek yogurt
  • 1/4 cup sour cream
  • 1 head cabbage (purple or green), shredded
  • 2 medium carrots, shredded
  • 1 small bunch green onions, chopped
  • about 1/2 tsp salt
  • about 1/2 tsp pepper
  1. Mix together mustard, vinegar, lemon juice, sugar, mayo, yogurt and sour cream in a large bowl until completely combined.
  2. Add cabbage, carrots and onions. Mix until all the veggies are completely covered.
  3. Add salt and pepper to taste.

July 22, 2013. Tags: , , , . 30 Minutes or Less, Salad, Veggie Side Dish. Leave a comment.

Cumin Summer Sweet Corn

Cumin Corn

  • 2 Tbsp minced garlic
  • 1/2 cup melted butter
  • 1 Tbsp and 1 tsp white sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp ground cumin
  • 1 tsp hot sauce (your choice)
  • 1/2 tsp fresh chopped chives
  • 3 ears of corn, shucked
  1. Mix melted butter, garlic, sugar, salt, pepper, cumin, hot sauce and chives together.
  2. Preheat grill to medium high.
  3. Slather corn with cumin butter mixture and cook on the grill for about 20-30 minutes, or until the kernels are soft. Make sure to turn the corn every 5-10 minutes, adding more cumin butter until each side has a nice char!
  4. Serve with extra sauce on the side.

July 21, 2013. Tags: , , , , , . 30 Minutes or Less, Veggie Side Dish. Leave a comment.

Crawfish Ettoufee

Crawfish EtoufeeCrawfish Ettouffee

  • 6 tablespoons butter
  • 1/2 cup flour
  • 4 cups chopped onions
  • 2 cups chopped green bell peppers
  • 2 cups chopped celery
  • 2 tablespoons minced garlic
  • 1 (14.5-ounce) can diced tomatoes
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 quart shrimp or seafood stock
  • 3 pounds crawfish tails (can get at Heinens)
  • 1/4 cup chopped parsley leaves
  • Steamed white rice, for serving
  • 1/2 cup thinly sliced green onion tops
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  1. Melt the butter in a large Dutch oven set over medium heat.
  2. Add the flour and stir continuously to make a roux.
  3. Stir the roux over medium heat until the color of peanut butter, making sure not to burn, 5 to 7 minutes.
  4. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  5. Add the tomatoes, to the pot and seasonings.
  6. Cook the tomatoes for 2 to 3 minutes and then whisk in the  stock.
  7. Bring the mixture to a boil, and reduce to a simmer.
  8. Cook the etouffee, stirring occasionally, for 45 minutes.
  9. Add the crawfish to the pot, stirring to evenly distribute. Cook for 5 minutes, or until they are cooked through.
  10. Add the chopped parsley to the pot and chopped green onions and stir to combine.

Serve immediately over steamed white rice

July 21, 2013. Tags: , , , , , , . Cajun, Main Courses, Seafood. Leave a comment.

Mama Stahl’s Jambalaya

jambalaya

  • 4 Tbsp butter
  • 1 Cup (or as much as you would like) chopped smokeded ham (like cure 81)  or tasso
  • Andouille or other good pure pork sausage (Polish)
  • 2-3 large Boneless chicken breast (sub 1/2-1 lb shelled deveined shrimp)
  • 1 ½ Cup chopped onions
  • 1 ½ Cup chopped celery
  • 1 Cup chopped green peppers
  • 1 Cup other veggies–tomatoes, squash, zucchini, etc. (optional)
  • 1 ½ tsp chopped garlic
  • 2 Cups uncooked rice
  • 4 Cups chicken stock
  • 1 tsp salt
  • 1/2 tsp white pepper
  • 1 tsp dry mustard
  • 1/2 tsp cayenne
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • ½ tsp thyme
  1. Brown the sausage, tasso (ham) and chicken in butter (approx. 5 min)
  2. Add onion celery, peppers and garlic and seasonings stirring and scraping the bottom of the pot well.
  3. When everything starts to brown add rice and continue to stir 2-3 min.
  4. Add stock, stirring well.
  5. Bring mixture to a boil.
  6. Reduce heat to simmer, cover and leave about 20 minutes.

Serve with Hot creole sauce.

Hot Creole sauce

  • 2 Tbsp butter
  • ¾ Cup chopped onions
  • ½ Cup chopped green peppers
  • ¼ Cup chopped celery
  • 1 ½ tsp garlic
  • 1 Cup chopped  tomatoes
  • 1 ¼ Cup chicken stock
  • 1 Cup tomato sauce
  • 1 tsp sugar
  • ½ tsp tabasco
  • ½ tsp oregano
  • ½ tsp salt
  • ½ tsp white pepper
  • ¼ tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp thyme
  • ½ tsp basil
  1. Melt butter, sauté onions, celery, green peppers, garlic until transparent
  2. Add everything else and simmer ½ hour.
  3. You can cut cayenne pepper and tabasco if too spicy or add more to heat up.

July 21, 2013. Tags: , , , , , , , . Cajun, Chicken, Main Courses, Pork, Seafood. Leave a comment.