Vegetable Recipes

A Blast from the Past – Make Ahead Holiday Recipes

I’m leaving for the Philadelphia area Tuesday, so I’m in a hurry today – just like everyone else. Here are several great ‘make ahead’ dishes from 2014. Preparing several dishes ahead of The Big Day makes everything so much easier. Enjoy!!

Click on recipe title, which will bring you to that recipe!

Here’s the one thing you DON’T make ahead – Roasted Turkey Breast (or Turkey) with White Wine, Apples & Oranges – and Savory Gravy

Make Ahead Mashed Potatoes with Sour Cream and Chives

Make Ahead Sweet Potatoes with Cinnamon, Nutmeg and a Splash of Brandy

Make Ahead Herbed Stuffing with Baby Bella Mushrooms

Green Beans with Browned Butter and Sesame Seeds – Browned Butter Can Be Prepared Ahead

Homemade Cranberry Sauce with Apple and a Touch of Cinnamon

November 20, 2016November 20, 2016

My Yellow Farmhouse - Cooking with Love!3 Comments

Too Cold to Grill Outside? Try Italian Sausages Baked in the Oven – Perhaps with a Side of Baby Bella Mushrooms with Balsamic and Sage . . . Two Ideas Too Easy to Even Be Called ‘Recipes’!

Sausages cooked this way make excellent grinders, subs or po’boys!!

I was pleased with how delicious these oven-baked Italian sausages turned out! As you can see in the photo, the sausages were brown and juicy. I am never again going to bother browning sausages in a skillet again! No matter how hard I tried, even with a splatter guard, I’d always end up with grease splattered all over my kitchen.

To cook sausages in the oven, simply place sausages on a broiler pan and pierce each one a few times with a sharp knife. Bake at 400 (F) for 30 minutes. (It sure beats making a big mess!)

++ Line the bottom of the broiler pan with foil for an easy clean up.

++ If you don’t own a broiler pan, line a cookie sheet with foil and place a cooling rack on top.

Place broiler pan containing sausages in a preheated 400(F) degree oven for 30 minutes. ++ Don’t forget to ‘prick’ the sausages at least on one side so the fat can drain out.

You can turn the sausages once, but it’s not necessary. I turned them the first time I tried this, the day before Christmas, but yesterday I forgot simply because I was on my computer .. checking on ‘My Yellow Farmhouse’.

++ If you do turn the sausages, you might want to cook them a bit longer – until both sides are nicely browned and crisped, but its not necessary.

I prepared a spaghetti sauce last night with some of the oven baked Italian sausages (I used both sweet and hot), plus the ‘Baby Bella Mushrooms with Balsamic and Sage’. I’m keeping some of the sauce for myself and sharing some with one of my neighbors. She’s Italian-American – I hope she likes it!!

How to Prepare ‘Baby Bella Mushrooms with Balsamic and Sage’

baby bella mushrooms with balsamic and sage (2) — Baby Bella Mushrooms with Balsamic and Sage

I think you’ll like the earthy flavor the dried sage adds to this dish. And a bit of balsamic adds a whole other level of flavor.

INGREDIENTS

1 Tbs. butter
1 Tbs. olive oil

1 (16 oz.) package sliced Baby Bella Mushrooms
2 Tbs. good-quality balsamic vinegar
1/2 – 3/4 tsp. dried sage
1 Tbs. roughly chopped Italian parsley
freshly ground pepper

++ See if you can find a package of good-sized Baby Bella Mushrooms. The ones I found were large and meaty, a bit like Portabella mushrooms. In fact, Portabella mushrooms would be wonderful prepared this way!

Put 1 Tbs. butter and 1 Tbs. olive oil in a large skillet. Allow butter and olive oil to heat a bit before adding 16 oz. sliced Baby Bella (or Portabella) mushrooms. Cook, stirring often, until mushrooms begin to soften.

Add 2 Tbs. good-quality balsamic vinegar and 1/2 – 3/4 tsp. dried sage, 1 Tbs. roughly chopped Italian parsley and some freshly ground pepper.

Continue to cook just a few minutes more, stirring often, until mushrooms are fully cooked. That’s it!!

++ Don’t make the mistake of over-cooking mushrooms. If juice starts pouring out of the mushrooms, you’ve cooked them too long.

A terrific hogie, sub or po’boy can be made with a combination of sweet and hot Italian sausage and these mushrooms. Or, the sausages and mushrooms could be added to a big pot of spaghetti sauce, as I did last night. (I’m planning to serve ‘Baby Bella Mushrooms with Balsamic and Sage’ as a side for a nice, fat steak or a juicy chicken breast.) Enjoy!

Baked Italian Sausages 003 — Quick ‘n Easy Oven Baked Italian Sausage

January 6, 2016January 11, 2016

My Yellow Farmhouse - Cooking with Love!13 Comments

Roasted Cauliflower and Red Pepper Gratin with Toasted Pine Nuts

++ This can be prepared GLUTEN FREE !!

++ UPDATE – – EVEN BETTER WHEN MADE A DAY AHEAD !! I just discovered that the next day the flavor of the roasted red peppers and cheddar cheese is infused throughout and the cauliflower is lovely & creamy !! It tastes a lot like a very special version of Mac & Cheese.

It amazes me, now that I’m actually paying attention, how many fabulous recipes can be found which are healthy AND delicious. Not only am I losing weight in my effort to eat healthy, I also have a lot more energy. LOOK OUT WORLD !!

If you think you don’t like cauliflower, this may be the recipe to change your mind ! This is NOT your mother’s (or grandmother’s) ‘boiled all to hell’ cauliflower. A light cheese sauce graces the roasted cauliflower with loads of flavor and there’s a tiny bit of heat from the cayenne pepper. And, except for garlic salt with herbs, there’s no salt in this recipe. (This was my dinner last night, that’s how much I enjoyed this dish.)

INGREDIENTS

7 cups cauliflower, cut into pieces 2″ ++ Uses 1 head of cauliflower, with perhaps a bit leftover
1 red pepper, cut into 1/4′ strips
1 – 2 Tbs. olive oil
1 Tbs. flour ++ For ‘Gluten-Free use 1 Tbs. cornstarch
1/4 tsp. garlic salt with parsley ++ Or garlic powder
1/8 tsp. cayenne pepper
1/4 tsp. salt-free seasoning ++ I like ‘Mrs. Dash – Garlic & Herb’
1/8 tsp. freshly ground pepper
14 – 1/3 cup pine nuts ++ a.k.a. pinola nuts ++ You could also use walnuts or pecans
2 Tbs. butter
1 1/4 cups 2% milk ++ I used 1% & that worked fine!
1 1/4 grated Cheddar cheese

SET OVEN AT 425 (F) TOTAL COOKING TIME – 25 MINUTES (10 MINS, THEN 15 MINS.)

Mix together cauliflower pieces, red pepper strips and 1 – 2 Tbs. olive oil.

Spread vegetables evenly on baking sheet with sides.

Roast veggies in a 425 (F) oven for 10 minutes. While cauliflower is roasting, toast pine nuts and prepare cheese sauce.

Roasted Cauliflower and Red Pepper – After 10 Minutes

TOASTED PINE NUTS

In a small (ungreased) frying pan over medium heat toast pine nuts, shaking pan occasionally, until nuts become lightly browned.

CHEESE SAUCE

In a small bowl mix together 1 Tbs. flour (For ‘Gluten-Free use 1 Tbs. cornstarch), 1/4 tsp. garlic salt with parsley, 1/8 tsp. cayenne pepper, 1/4 tsp. salt-free seasoning and 1/8 tsp. freshly ground pepper

Melt butter in a medium saucepan over medium heat. Once butter is melted, add the flour and spices. Whisk together and cook, stirring with whisk, for about a minute.

Slowly add 1 1/4 cup milk and continue whisking until mixture is well blended. Continue to simmer sauce for 4 – 5 minutes if using flour, whisking occasionally. ++ If using cornstarch, the simmering time will be less. ++ If sauce becomes too thick when using cornstarch, add a bit more milk.

REMOVE SAUCEPAN FROM HEAT. Add 1 1/4 cup shredded cheese and whisk until cheese sauce is smooth. Add toasted pine nuts.

Remove baking sheet from oven after 10 minutes. Using a spatula, gently turn the partially cooked cauliflower and red pepper strips. Drizzle cheese sauce slowly over veggies.

Return baking sheet to oven and roast for another 15 minutes, or until tops of cauliflower are nicely browned. Serve & Enjoy !!

January 23, 2015January 23, 2015

My Yellow Farmhouse - Cooking with Love!9 Comments

Green Beans with Browned Butter and Sesame Seeds – Browned Butter Can Be Prepared Ahead !

++ The prep work for this recipe can be done one night before – or earlier in the day. ++

Green Beans with Browned Butter and Sesame Seeds is the last recipe in a series of 6 ‘make ahead’ recipes, all of which can be prepared – or prepped – a day or two ahead, which will help to make your busy life a bit easier! By preparing a few dishes each night for two nights, all you’ll need to do the day of The Big Feast is roast the turkey, make the gravy and cook the green beans.

I’ve been preparing green beans this way for a few years but today it was a bit different as I had to list amounts and cooking times – I usually just ‘wing it’. Guests often ask, “How did you make these beans?” Well, now they know!

Everything was very casual the night of the ‘taste testing’.

MENU

Mashed Potatoes with Sour Cream and Chives

https://myyellowfarmhouse.com/2014/11/13/make-ahead-turkey-dinner-recipe-no-1-mashed-potatoes-with-sour-cream-and-chives/

Sweet Potatoes with Cinnamon, Nutmeg and a Dash of Bourbon

https://myyellowfarmhouse.com/2014/11/15/make-ahead-turkey-dinner-recipe-no-2-sweet-potatoes-with-cinnamon-nutmeg-and-a-splash-of-brandy/

Herb Stuffing with Baby Bella Mushrooms, Celery and Onions

https://myyellowfarmhouse.com/2014/11/15/make-ahead-turkey-dinner-recipe-no-3-herb-stuffing-with-baby-bella-mushrooms/

Green Beans with Browned Butter and Sesame Seeds

Turkey Breast (or Turkey) with White Wine, Oranges & + Savory Turkey Gravy

https://myyellowfarmhouse.com/2014/11/17/make-ahead-turkey-dinner-recipes-no-4-5-roasted-turkey-breast-or-whole-turkey-with-white-wine-oranges-and-apples-savory-turkey-gravy/

Bonus Recipe – Homemade Whole-Berry Cranberry Sauce with Apple and a Hint of Cinnamon

https://myyellowfarmhouse.com/2014/11/20/homemade-whole-berry-cranberry-sauce-with-apple-and-a-hint-of-cinnamon/

– – –

++ The amount of beans shown here should serve between 5 – 6 people, depending upon how many other sides dishes you’re serving. I figure approximately a handful of fresh beans for each guest… but I have small hands, so this ‘method’ might not work for you!

++ If you’re having lots and lots of guests and need to cook more beans, just double or triple the browned butter. But remember, the cooking time for the beans will be a bit longer.

Ingredients and Method

fresh green beans, rinsed – ends snapped ++ You don’t have to snap both ends… although I usually do.
1/2 cup water
2 Tbs. butter
1/8 tsp. Mrs. Dash ‘Garlic & Herb’ seasoning
1/4 tsp, salt
1 Tbs. sesame seeds

Rinse beans and snap off ends. Snap beans in half if they’re are overly large. (This step can be done either the night before or earlier in the day, just place the beans in a plastic zip lock bag and refrigerate.)

Place beans and 1/2 cup water into a large skillet with a cover. Bring water to a boil. Cover and allow to cook at a light boil for between 10 -12 minutes. ++ Beans will not be fully cooked at this point.

While beans are cooking (or the night before/earlier in the day) prepare the Browned Butter, which only takes about 5 minutes!

Place 2 Tbs. butter, 1/8 tsp. Mrs. Dash ‘Garlic & Herb’ seasoning and 1/4 tsp, salt in a small pan over medium heat. It’s not necessary to stir the butter but you do have to watch it carefully ! After several minutes the butter will have foamed up considerably. Remove pan from heat and add 1 Tbs. sesame seeds. Set browned butter aside until beans are fully cooked.

++ If you prepared the browned butter the night before (or earlier in the day) remove it from the refrigerator and rewarm in the microwave before adding it to the cooked beans.

Remove cover from skillet. Lower heat a bit. Continue cooking for another 5 – 6 minutes, stirring every once in a while. ++ Any remaining water will gradually evaporate, which helps the browned butter to stick to the beans. ++ Be sure not to overcook the beans – you want them crisp-tender!!

Add your prepared browned butter to the beans, mix well — and serve. Easy and delicious!

Happy Holidays to All – Enjoy !

November 22, 2014November 12, 2016

My Yellow Farmhouse - Cooking with Love!11 Comments

‘Not Your Grandmother’s Potato Salad’ – Roasted New Potatoes with Creamy Parsley Dressing and Avocados

UPDATE – A Reddit follower said she swapped out the black olives for (drained) marinated artichoke hearts. I LOVE that idea!!

Our summer family tradition of ‘Swim & Feast’ continued last night and my contribution was Roasted New Potatoes with Creamy Parsley Dressing. This salad is fully-loaded with crunchy shredded carrots and celery, avocado, sliced black olives and hard-boiled eggs. Most of us returned for second helpings – even the children!

The stars of this dish are the new potatoes which are roasted in the oven with red onion wedges and minced garlic. With the addition of chicken, salmon or ham etc. you’ve got yourself a great meal!

++ You don’t have to peel new potatoes – how’s that for easy?

++ This salad can be made the day before – and it can also be served warm.

INGREDIENTS & METHOD

Preheat oven to 425F Total time for baking potatoes 35 – 40 minutes

3 lbs. new potatoes (I used White Delights which have a firm texture.)
1 cup red onion, sliced thick
3 large cloves of garlic, minced (About 1 Tbs.)
3 Tbs. olive oil
1/2 cup shredded carrots
1 Tbs. chopped fresh parsley
1/2 cup chopped celery (One stalk.)
1 can (3.8 oz.) DRAINED sliced black olives
6 hard boiled eggs, cut into large slices (3 of the eggs are mixed into the salad – the other 3 are placed on top of the salad.)
3/4 cup mayonnaise
3 Tbs. chicken stock (I used “College Inn – Bold Stock) ++ You can freeze the leftover stock or use it when making scrambled eggs instead of milk or in gravy etc. etc.
1/2 tsp. salt – or to taste
1/4 tsp. pepper
3 Tbs. minced fresh parsley
One chopped avocado – placed on top of salad right before serving. (Why? Because avocados become brown when exposed to air.)

Rinse 3 lbs. new potatoes – no need to peel. Cut into 1 1/2′ pieces. Place chopped potatoes, 1 cup sliced red onion & 1 Tbs. minced garlic in a medium size bowl. Add 3 Tbs. olive oil – mix everything together. Place onto a greased 15″ x 10″ cookie sheet, spreading out potatoes etc. to form one layer. Roast potatoes at 425 for 20 minutes.

After 20 minutes, stir potatoes and roast for 15 – 20 minutes more – or until you can pierce potatoes easily with a knife. (You don’t want to overcook them either or they won’t hold their shape in the salad.)

Place the cooked potatoes back into the medium sized bowl and add 1/2 cup shredded carrots, 1 Tbs. chopped fresh parsley, 1/2 cup chopped celery, 1 can (3.8 oz.) DRAINED sliced black olives and 3 sliced hard cooked eggs.

In a small bowl mix 3/4 cup mayonnaise, 3 Tbs. chicken stock, 1/2 tsp. salt – or to taste, 1/4 tsp. pepper and 3 Tbs. minced fresh parsley. Pour sauce into bowl containing potatoes and mix well. Top salad with the remaining 3 (sliced) hard cooked eggs & sprinkle on a bit of minced fresh parsley.

** Just Before Serving – add 1 chopped avocado to top of salad.

You can serve salad warm. OR – you can let it sit in the fridge overnight, which gives the flavors time to blend. Enjoy!

August 6, 2014April 11, 2018

My Yellow Farmhouse - Cooking with Love!27 Comments

‘Grab ‘n Go’ Crustless Quiche Squares

Above Photo Shows Yield from Second (Smaller) Version of Recipe

UPDATE – – Cathy from Australia told me she prepared Crustless Quiche Squares BUT she substituted cooked bacon for the broccoli. I love that idea! Cathy calls them Bacon and Egg Squares and said they were a big hit with her four daughters!

When my twin sons were teenagers I had a repertoire (of sorts) featuring things they could ‘Grab ‘n Eat’ – and by ‘they’ I mean my sons and their multitudinous friends … all of whom seemed to have bottomless stomachs.

Crustless Quiche Squares are a bit more ‘solid’ than most quiches due to the addition of a bit of flour, which is why they’re so easy to ‘grab and eat’ either for breakfast (as I did today), for a packed lunch or to serve as appetizers. And they’re equally delicious eaten right from the fridge or at room temperature.

++ Today I made a smaller version of the original recipe, which works well for someone like me who doesn’t need to feed lots of teenagers! That recipe follows the larger yield recipe below.

THIS VERSION MAKES A LOT …… USE A GREASED 13″ X 9″ PAN

(++ See below for recipe which makes fewer squares ++)

Ingredients

++ Oven temperature changes – – Bake at 400F for 15 minutes, … then lower to 350F for 30 – 35 minutes.

10 eggs
1/3 cup butter
2 medium Bermuda onions, sliced
1 1/2 cups chopped mushrooms
1 1/2 cups chopped broccoli
1/2 cup flour
1 tsp. baking POWDER
1/3 tsp. salt
1 lb. (16 oz.) small-curd cottage cheese
1 lb. (16 oz.) Monterey Jack Cheese – grated

In a large bowl, beat 10 eggs with an electric mixer for about a minute. Set aside.

In a large skillet, over medium heat, melt 1/3 cup butter. Add 2 medium Bermuda onions, sliced; 1 1/2 cups chopped mushrooms and 1 1/2 cups chopped broccoli. Cook, stirring occasionally, for 15 minutes. Set aside.

Add 1/2 cup flour, 1 tsp. baking POWDER and 1/3 tsp. salt to the previously beaten eggs until combined.

Add 1 lb. small-curd cottage cheese and 1 lb. grated Monterey Jack Cheese and beat until combined.

Add sauteed onions, mushrooms and broccoli. Again, beat until combined.

Pour into greased 13′ x 9′ pan. ++ Bake at 400F for 15 minutes………then REDUCE HEAT to 350F for 30 – 35 minutes.

Crustless Quiche Squares should be light brown when fully cooked, and a knife stuck in the middle shouldn’t stick. Enjoy!

+ + + +

++ Directions for Making a SMALLER Batch of ‘Grab ‘n Go’ Crustless Quiche Squares ++

++ Use a greased 9′ x 9′ pan

++ Oven temperature changes – – Bake at 400F for 15 minutes, … then lower to 350F for 23 – 25 minutes.

Ingredients

5 eggs
1/4 cup butter
1 medium Bermuda onions, sliced
3/4 cup chopped mushrooms
3/4 cup chopped broccoli
1/4 cup flour
1/2 tsp. baking POWDER
1/4 tsp. salt
1/2 lb. (8 oz.) small-curd cottage cheese
1/2 lb. (8 oz.) Monterey Jack Cheese – grated

In a large bowl, beat 5 eggs with an electric mixer for about 30 – 40 seconds. Set aside.

In a large skillet, over medium heat, melt 1/4 cup butter. Add 1 medium Bermuda onions, sliced; 1/2 cup chopped mushrooms and 1/2 cup chopped broccoli. Cook, stirring occasionally, for 15 minutes. Set aside.

Add 1/4 cup flour, 1/2 tsp. baking POWDER and 1/4 tsp. salt to the previously beaten eggs until combined.

Add 8 oz. (1/2 lb.) small-curd cottage cheese and 8 oz. (1/2 lb.) grated Monterey Jack Cheese and beat until combined.

Add sauteed onions, mushrooms and broccoli. Again, beat until combined.

Pour into greased 9” x 9′ pan. ++ Bake at 400F for 15 minutes………then LOWER HEAT to 350F for 22 to 23 minutes.

Crustless Quiche Squares should be light brown when fully cooked, and a knife stuck in the middle shouldn’t stick. Enjoy!

++ Recipe adapted from ‘The Frugal Gourmet’

March 13, 2014December 12, 2016

My Yellow Farmhouse - Cooking with Love!25 Comments

Roasted Butternut Squash Soup

Recipe adapted from People magazine – December 2013

I absolutely adore butternut squash, in any incarnation. The flavor of this butternut squash soup is enhanced by roasting the squash in the oven, then adding honey and a bit of nutmeg to the finished soup. A good thing about this soup – you don’t have to peel the squash, which I hate …

Ingredients

2 – 3 pounds of butternut squash (You want to end up with 5 – 6 cups of mashed squash.)
1 Tbs. olive oil
3 cups chicken or vegetable broth
2 Tbs. honey – or ‘to taste’
1 cup half & half
1/8 tsp. nutmeg – or ‘to taste’
1 tsp. salt – or ‘to taste’

Preheat oven to 350.

Cut butternut squash in half. Remove the seeds and fibers and discard.

As you can see, I used 1 1/2 very large squashes and I ended up with quite a bit left over, which was absolutely fine with me. (You want enough squash to end up with 5 – 6 cups of mashed squash.)

Lightly oil a cookie sheet with olive oil. Be sure to use a sided cookie sheet. I used one without sides and had to clean the oven after….. Place squash, cut side down, on the cookie sheet. Bake for 30 – 40 minutes or until squash is very tender when pierced with a sharp knife.

Scrape squash pulp into a blender. (I didn’t have a blender when I made the soup at our Pocono house, so I pureed the squash in batches using my small Nutri Bullet. Hence, the photo of the pureed squash not in a blender, but in a bowl.)

Puree squash with about 1 1/2 cups of chicken stock and honey until smooth.

Place pureed squash in a large saucepan. Add 1/2 cup half & half, remaining broth and 1 tsp salt – or ‘to taste’. Cook, stirring, occasionally, until heated through. Do no boil !!

If you like a thinner soup, add more chicken broth. If you like a thicker soup, add more pureed squash. Serve sprinkled with a bit of nutmeg. Enjoy!

January 25, 2014April 19, 2014

My Yellow Farmhouse - Cooking with Love!2 Comments

‘Easy-Creamy’ Asparagus Soup

++ This soup can be made using JUST the snapped off ends of asparagus – OR – using the entire stalk of asparagus. (I just got a kick out of making a great tasting soup with asparagus ends, which are usually thrown away!)

On New Year’s Day I enjoyed a meal (more like a ‘feast’) at my sister-in-law’s home. I brought the asparagus, and, as I was breaking off the ends (which is actually rather fun to do) I began to think, “I bet I could do something with these little babies”. So I took them home and made an easy but delicious soup which I called ‘Free Asparagus Soup!”

Asparagus is good for you for several reasons, one being that asparagus contains Saponins. Saponins have anti-inflammatory and anti-cancer properties and their intake has been associated with improved blood pressure, improved blood sugar regulation and better control of blood fat levels.

+ Tip Asparagus should be eaten within 48 hours of purchase.

+ Tip Once you bring asparagus home, wrap the ends in a damp paper or cloth towel and place in the vegetable bin of your refrigerator.

Ingredients & Method Recipe makes 4 cups of soup but is easily doubled or tripled

++ If you have any questions about this soup, feel free to use the ‘comment’ section below

5 cups water
2 1/2 cups roughly chopped asparagus ends left after cooking asparagus spears – OR – whole (unsnapped) asparagus spears
1/4 cup chopped onion
1 Knorr chicken bouillon cube – – or 2 regular cubes
salt – to taste (I didn’t use any…)
1/2 cup heavy or whipping cream
croutons – for garnish

Place 5 cups water, 2 1/2 cups roughly chopped asparagus, 1/4 cup chopped onion, bouillon cube(s) & salt in a medium saucepan. Simmer for about 40 minutes.

Allow to soup to cool a bit so you can blend it in batches. (Last year I purchased a Magic Bullet, so I used that.)

Return the blended soup to the saucepan. Add cream. Simmer soup for a bit until rewarmed. Serve sprinkled with croutons and, perhaps, a stick-to-the-ribs grilled cheese sandwich. Enjoy!!

Photo courtesy of Bouchon Bakery & Serious Eats.com.

January 4, 2014August 20, 2014

My Yellow Farmhouse - Cooking with Love!17 Comments

Zucchini Appetizers

I started making these “Zucchini Appetizers” about 25 years ago when we lived outside Philadelphia, Pennsylvania in a lovely town called Villanova. These are delicious – and do they ever disappear fast! They’re also great to have in the fridge for those times when you just want to grab something quickly.

I always had things like this in the fridge for my twin sons and their friends to “nosh” on. Although, occasionally, I’d spy one of their friends walking by with The Very Last Piece of Something I’d had my heart set on. ( And I’m speaking of you, “Joe F” !! )

As some of you know, I’ve been a bit “under the weather” off and on now for several months but recently I’d been feeling much better. Then, two weeks ago, I fell and messed up the ligament connecting my left collarbone to the shoulder. My shoulder had begun healing, when, two days ago, I fell five minutes after arriving at a friend’s cabin while bringing a bag into the house. Of course, I crashed on the same shoulder….!! But – have I let having one arm in a sling change my plans for a large party this coming Saturday – heck no !!

I prepared these “Zucchini Appetizers” recently while at our home in the Pocono Mountains. I did pretty well chopping etc. using “mostly” one hand…. and taking the photos was NOT easy…. Right now I’m typing with two hands ’cause I’m sick of typing with only one …. although I think I’ll pay for doing this tomorrow.. Enjoy ! PS – I heard from my son’s wife that he was pretty happy I left him a good portion of these “Zucchini Appetizers”!

Oven at 350 F grease a 9″ x 13″ pan Bake for 25 – 30 minutes, until golden brown

Ingredients

3 cups thinly sliced zucchini – about 4 small – OR – 2 medium
1/2 cup finely chopped onion
1 clove garlic, minced
2 Tbs. chopped fresh parsley – (I didn’t have garlic or parsley, so I used 1/2 tsp. garlic salt with parsley.)
1 cup Original Bisquick (UPDATE – my friend made these using low-fat Bisquick!!)
1/2 cup freshly grated Parmesan cheese (The flavor is so much better with fresh Parmesan!!)
1/2 tsp. seasoned salt (I prefer Mrs. Dash – Garlic & Herb)
1/2 tsp. dried oregano or Italian Seasonings
1/2 tsp. salt
1/8 tsp. pepper
1/3 cup vegetable oil (Original recipe calls for 1/2 cup…)
3 large eggs, slightly beaten (Since many of us now buy LARGE eggs, I found that 4 large eggs were too many. If you buy MEDIUM eggs, then use 4.)

Prepare 3 cups thinly sliced zucchini, 1/2 cup finely chopped onion, 1 clove minced garlic and 2 Tbs. chopped fresh parsley. (If you don’t have fresh garlic or fresh parsley, use 1/2 tsp. garlic salt with parsley.)

Add veggies to a medium bowl. Add 1 cup Original Bisquick and 1/2 cup freshly grated Parmesan cheese.

Now add 1/2 tsp. seasoned salt, 1/2 tsp. dried oregano or Italian Seasonings, 1/2 tsp. salt, 1/8 tsp. pepper, 1/3 cup vegetable oil, 3 large eggs, slightly beaten. (If using medium eggs, use 4 eggs!) Mix everything together. You may have some tiny lumps, don’t worry about that!

Pour everything into a greased casserole or 9″ x 13″ pan. (My casserole was a bit smaller than a 9″ x 13″, so I just baked it for 5 minutes longer!!)

Bake for 25 to 30 minutes – or until its golden brown – in an oven set at 350 F.

Here’s what it’ll look like when you take it out of the oven – yum !!

Allow to cool a while, then cut into squares or triangles. For appetizers, cut into 3′ x 3″ squares. For “noshing” – cut as big as you like. These “Zucchini Appetizers” are great eaten warm but they can also be served at room temperature, which is how I serve them at parties. Another great thing about these is they can be made the day before!! Enjoy!!