Zucchini Cakes

I made these tonight for the second time. Liked them even better than the first time. This is a recipe that I clipped and you can find the on-line version here. I had never heard of such a thing, but as I was looking for the online version of the recipe I came across a lot of variations on the theme. I love zucchini, so I will have to try some. I am only wishing I had one of those gardens (or had a friend with a garden) that was producing more zucchini than is humanly consumable by one person. My garden attempt this summer was almost a complete failure-it looked beautiful but the birds got to the tomatoes before I could and I had only 1 cucumber that was not so tasty. Anyway, here is the recipe:

3 c coarsely grated zucchini

1/2 t salt

1 cup fresh breadcrumbs (I used regular breadcrumbs, but I am thinking this would be better)

1 egg

2 green onions thinly sliced

1/4 cup diced red bell pepper

1 1/2 t Old Bay seasoning (I didn't use this the first time, I since splurged on a can and I like it)

1 t Dijon mustard

1 T mayonnaise or plain yogurt

1/8 t red pepper flakes (Old Bay has a kick to it, so if you left these out you might not miss them)

2 T oil for frying

1 t butter

place grated zucchini in a colander; sprinkle lightly with salt and let stand 30 min. press with paper towels to remove liquid- should reduce to about 2 c. Mix with remaining ingredients (except fats) in a bowl. form into 8 patties. Chill.

Heat oil and butter in skillet

Add patties to skillet and cook until both sides are brown.

140 cal.

chicken toes

This is a favorite from Rachel Ray. My kids always want to help and I let them, however I am usually freaking out on the inside as they are handling raw chicken and uncooked eggs. The cleanup after is pretty intense so we don't get sick from all our fun. Here is the recipe on-line.

1 c corn flakes cereal crushed (kids love this part-and cheap cornflakes are ok)

1 c plain bread crumbs

2 T brown sugar

1 t salt

1/2 t black pepper

1/2 t allspice (RR's "secret ingredient")

3 T vegetable oil

1/3 c all purpose flour

2 eggs, beaten

1 1/2 lbs chicken cut into 2 inch pieces (I use tenders or breasts)

RR has a sauce for dipping-I have never made it. Maybe someday... they are good plain so no worries.

mix first 6 ingredients in a bowl. Drizzle with oil and mix it up well. Create a chicken dipping assembly line- bowl with flour, bowl with egg, bowl with cornflake mixture and proceed to dunk, placing covered chicken on non-stick baking sheet.

Cook at 375 for 15-20 min (depending on the size of your chunks and how nervous you are about uncooked chicken-I usually go for 20 min)

Blonde Brownies

I got this recipe from my grandma Mary Mix. My kids asked me the other day where she got it. I don't know, but my memories are from her, so that is all that matters to me.

Ingredients

1 cup flour

1/2 tsp baking powder

1/8 tsp soda

1/2 tsp salt

1/2 c nuts (my kids aren't nut fans, so I leave this out)

1/3 c butter

1 cup brown sugar

1 egg

1 tsp vanilla

chocolate chips-about 1/2 cup

melt butter (I have always done this on the stove, but as I made it this time it occured to me that this step could be done in the microwave. Just a thought) remove from heat. Add sugar, beat, cool, add egg and vanilla. Add dry ingredients (small amount at a time) mix well. turn into a greased 9x9 pan. sprinkle chocolate chips over top.

Bake @ 350 for 20-25 min.

Everyday French tomato salad

When I lived in Louisville I was a part of a recipe club that got together and shared food and recipes once a month centered around a theme. I would love to do this again, but right now I have enough on my plate. This is a recipe from that era from a dear friend Dawn Hunter.

Salad

5 tomatoes diced
1/2 cucumber diced
1/2 can of corn
1/2 can of tuna (optional)

Vinagrette

1 T dijon mustard
salt and pepper
crushed garlic (1-2 cloves, depends on how much garlic you want in your life)
1/8 cup red wine vinegar
1/8 cup olive oil
1/8 cup canola or vegetable oil

Mix together salad ingredients. In a separate bowl mix together mustard, salt, pepper, garlic and vinegar. Slowly add canola oil in a stream mixing constantly with a fork or a whip. Once an emulsion is built you can add the rest of the oil. Toss with salad and serve with french bread.

the best chocolate chip cookies!

The title is a bit presumptuous, but it is the name of the recipe so we are going to stick with it. This is from our Tempe AZ west stake Relief Society cookbook. I have heard some rave about this recipe, so when Zoe wanted to make some cookies the other day I decided to give it a try. They are really good. The recipe is from Jennifer Hansen.

Ingredients:
3/4 c shortening
3/4 c dark brown sugar
3/4 c white sugar
2 large eggs
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 c flour
1 c chocolate chips

Mix shortening and sugars unitl fluffy. Add eggs, soda, salt, baking powder and mix well. Add flour. Add chocolate chips. Bake at 375 for 8-10 min. Transfer from pan to cool. Makes about 3 dozen.

Golden sweet cornbread

This is a user friendly cornbread. My kids don't appreciate versions with "stuff" in them, so I just stick with this one from allrecipes.com

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar (I use less)
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Directions

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan (8x8 works fine also).
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Mojito-grilled fish taco

My grandmother always has stacks of recipes she has cut out of the paper that she wants to try out (she still does at 93). I inherited this gene. I have a book of loose recipes that I have clipped from papers and magazines that I want to try. This is one that I really like and my kids will eat it without too much drama. My kids are OK with fish. This is probably not the recipe to change their minds as the fish is not disguised.
You can find the recipe here with pictures (mine never look that pretty.)

Ingredients
2 tablespoons lime juice
2 tablespoons minced mint leaves
1 tablespoon canola oil
1/2 teaspoon salt
1 teaspoon sugar
1 fresh jalapeno chile, seeded and minced (doesn't add much heat, can omit if it makes you nervous)
1 pound firm white fish, such as halibut, snapper or cod, cut into 8 finger-shaped pieces
(I always use tilapia. I have tried other fish, but get more complaints)
Lime Slaw
1/2 cup low-fat mayonnaise
2 tablespoons chopped mint
1 tablespoon fresh lime juice
1 1/2 cups shredded cabbage
8 corn tortillas, warmed on the grill
Instructions
1. Combine marinade ingredients; stir well. Add fish to marinade. Refrigerate 30 minutes, turning once. Remove fish from marinade. Discard marinade.

2. Prepare grill for high-heat cooking. Place fish directly over heat; grill until firm, opaque and lightly browned, about 7 minutes, turning once.

3. To prepare lime slaw, combine mayonnaise, mint and lime juice with cabbage. To serve, place grilled fish on corn tortilla; top with 3 tablespoons slaw. Fold tortillas over. Serve 4.

London Broil

Several months ago I found this great recipe on line for a london broil marinade. Then I couldn't find it again. I found it last week and it was as good as I remembered. Here it is (here is the link if you are interested):

1 London Broil, approximately 1 to 2 lbs.
1/2 c. soy sauce
3 cloves garlic, minced
2 TBS. vegetable oil
2 TBS. ketchup
1 tsp. dried oregano
1/2 tsp. freshly ground black pepper

Poke holes in your LB with either a fork or the tip of a sharp knife. Dump all ingredients except the LB in a large ziplock bag. Close the bag tightly and give it a good shake or 10 to combine all the ingredients. Drop your LB in the bag and smoosh the marinade all over it, then place the bag on a flat dish and refrigerate overnight or at least for 8 hours, turning the bag over once.

When ready to prepare, heat your grill and cook the LB for approximately 4 minutes on each side for rare, 5 minutes on each side for medium rare and 6 to 8 minutes on each side for medium well to well. I highly recommend serving this cut of meat on the rare to medium rare side as the more well you cook it the more tough it will be regardless of the marinade or the slicing. Gah.

After your LB is grilled to your liking, let it rest off the heat for at least 5 minutes to evenly distribute the yummy juices throughout the piece, ensuring juicy slices from end to end! Cut thinly along the bias of the meat.. meaning cut it width wise and not length wise. Enjoy

Why why why...

My kids are picky eaters. Won't eat vegetables, won't eat bread, won't eat peanut butter, won't drink milk, won't sit still long enough to eat, etc...

I want to expand their palates.

I am not very good at remembering where I found recipes on the internet.

I need an easy way to share my finds with others.

Here I will chronicle what we are eating. What worked, what didn't, and if we should go there again.

Don't hold your breath.