I had to put some of that red hot sauce Charles made to work with some stir fry. Some left over chicken and the veggies from the farmers market made it easy to throw together. I like to just throw together recipes with what I have on hand so adjust as desired if you have different veggies or sauces. Many times I use pineapple with the red hot sauce for a sweet and spicy effect today I just went for spicy.
Cut veggies to desired size. I like a combination of shapes and sizes some slices and some chunks. Heat oil in large skillet or wok; add celery, onion, and mushrooms. Saute for about 5 minutes over medium heat. Once nearly tender add zucchini and squash continue cooking for about 3 minutes. Add cooked chicken, soy, ginger and red hot sauce. Cook until heated through and veggies are desired tenderness about 2 more minutes. Serve with rice and additional soy and red hot sauce if desired.
Just a quick post today. I have a few recipes I need to post but I am worn out after a busy day at work and my creative juices have stopped flowing. I like to go with super easy when I fry okra. I’ve tried batters and fancy breading recipes but none of the really seem worth the extra effort. You will notice in my first picture I snuck in some zucchini fries too. Sometimes frying those wonderful garden fresh veggies is just so good!
Fresh Fried Okra
salt, pepper, cayenne, or any spice you desire
oil for frying
Wash your okra and trim stem end. Cut into bite size pieces or leave whole if desired. You should look for small okra; larger pieces tend to get a woody texture and bite size make it easier to eat.
Heat oil over medium high heat; use plenty of oil in large skillet for best results or fry in separate batches.
Place okra in a bowl and toss with an egg or two depending on how much okra you have; I used about a pint basket of okra and one egg.
Remove okra from egg and toss with flour. Sift gently to get rid of excess flour. Place breaded okra in hot oil; let cook for about a minute before stirring. Carefully stir to make sure all surfaces are submerged and not sticking together; continue to fry for 2 – 3 more minutes or until lightly golden. Remove from skillet onto paper towels. Immediately sprinkle with salt and pepper and any other spices; think of it like a french fry when seasoning. If you have a favorite season salt or blend don’t be afraid to sprinkle that on.
Thought I’d start our day off with a good breakfast. I’d gotten a couple zucchini at the farmers market yesterday and decided I would put part of one to use. Fresh tomatoes always go nicely with eggs too; give it a try if you haven’t before there’s something delicious about the combination. You can always adjust the recipe to the veggies you have on hand so don’t be afraid to experiment.
Zucchini and Mushroom Omelet
3 strips thin sliced bacon cut into pieces
1/4 cup sliced mushrooms
1/4 cup shredded zucchini
salt and pepper
1/4 cup diced tomato
Fry bacon in small skillet until crispy. Remove from skillet and drain on paper towel; keep bacon grease in skillet and return to burner over medium heat. Add mushrooms and zucchini and fry for about 5 minutes.
Whisk together eggs and add to skillet; cook for 2 – 3 minutes working egg around the pan to mostly cook.
Flip over; don’t worry if it doesn’t flip perfectly. If it fights too much just go with a loaded scrambled egg effect.
Sprinkle cheese on top and fold in half. Heat until cheese begins to melt about 1 more minute. Serve with diced tomato and bacon crumbles.
Another quick post today; this would be another of my pasta and goat cheese recipes but I did take a slightly different and fresh approach to it. I used a bruschetta type combination for the sauce; a fresh basil, tomato, and olive oil. I also paired zucchini with the shrimp for a nice vegetable addition.
Shrimp with garden fresh zucchini tomato and basil
Prepare pasta according to package directions or desired technique. In large skillet melt butter; add shrimp and zucchini; sauté about 5 minutes or until shrimp is just cooked. Meanwhile combine olive oil, basil and tomato. Once shrimp has cooked add tomato mixture and heat through about 1 – 2 minutes. Serve over pasta and add goat cheese or parmesan if desired.
Today marks the half way point of the year. I started this blog just before the new year and have sort of impressed myself that I have achieved my goal of a post a day since I began. Sort of the ultimate “new years resolution” for me I suppose. I am not one for resolutions, traditions, or really celebrating over commercialized milestones of any type but it’s been fun thus far creating recipes daily. Some days it is a struggle; other days I have a couple of recipes ahead. No matter how rough my day had been or how tired I am there is something therapeutic about creating my post. Don’t get me wrong; some days I dread this time of day but once I have finished the sense of accomplishment takes over and I am glad I got it posted. I don’t think any of this would have come about if Charles hadn’t gotten me a camera. I’m not sure why he chose a camera or how he knew it would be perfect. To be honest I wondered what I would do with it for a moment …. but then we made some oyster stew, then I decided to start a blog, then I roasted some beautiful squash and had to take a picture, and then …. well you know the rest…..
1/2 cup diced onion
1 medium zucchini ~ diced
1 Tbs butter
1 tsp marjoram
1/2 tsp nutmeg
1/4 tsp cayenne
2 clove garlic ~ smashed
1 1/2 cup chicken stock
1 cup heavy cream
salt and pepper to taste
1 – 2 Tbs sour cream if desired
In medium skillet sauté onion and zucchini in butter for about 5 minutes. Add marjoram, nutmeg, cayenne, smashed garlic cloves and 1/2 cup of the chicken stock. Simmer for 5 minutes or until veggies are tender.
In blender combine zucchini mixture and remaining chicken stock. Be very careful when working with hot items in a blender (Adding the remaining chicken stock will help cool the veggies). Puree together to blend. Pour into sauce pan and add cream. Check flavors and add salt and pepper as desired; stir in sour cream. Serve hot or cold.
I had a couple of little zucchini and was dying to try them with goat cheese. This was oh so delicious; I went very simple with the ingredients and process. Not that this wasn’t amazingly delicious but my wheels are turning for the next grilled zucchini boat recipe.
Grilled Zucchini Boats with Goat Cheese
2 small zucchini
salt, pepper, garlic powder
2 – 3 o.z. goat cheese
Cut zucchini in half and scoop out seeds leaving about 1/4 inch shell. Season with salt, pepper, and garlic.
Divide goat cheese between shells.
Over medium high heat indirect heat cook for about 7 minutes until shells have started to soften and char a bit if desired. I like my zucchini to have a bit of crisp so cook to your liking being careful not to char the shells more than desired; move away from heat as needed.
I decided to grill some zucchini today while the coals were hot. I really enjoyed the garlic butter combination. I’d actually intended to add some parmesan but forgot by the time lunch was ready! I enjoyed the zucchini cut into wedges; very easy to handle while cooking.
2 medium zucchini ~ quartered lengthwise
1 clove minced garlic
2 Tbs butter
1/2 tsp salt
1/4 tsp pepper
Mince garlic and combine with butter, salt, and pepper. Heat to melt butter and set aside. Over hot coals begin browning zucchini. About 2 minutes each side depending on grill temperature.
Begin basting with garlic butter. Butter may cause flare ups so be careful while grilling and rearrange as needed. Continue to cook 2 – 3 minutes longer or until zucchini is desired tenderness. Brush with remaining garlic butter just before serving if desired.