Leftovers never tasted so good. Supper was a breeze. Doubled back on some leftover honey/lemon chicken I had tucked away in the freezer. Thawed same and cut them into bite-sized pieces.
Did a quick saute of chicken in a drizzle of olive oil along with roughly chopped onions and crushed garlic. Added a squeeze of duck sauce and soy sauce from Chinese delivery. Took my leftover honey/lemon chicken to another dimension by adding roasted beans and zucchini.
Combined all ingredients and garnished with chopped parsley and scallion. The roasted veggies brought a nutty and slightly sweet taste to the lemony chicken. Served mouth-watering dish on a bed of steamed Jasmine rice.
My taste buds and I were taken to a very delicious place.
I was in good company. It was like a corn fiesta in my kitchen. Once again, Mother Nature has done her duty. She has bestowed some of the finest and wholesome foods for the sizzling days of summer.
And because I know how much these foods are perishable, I did my part by firing up my grill pan with a couple leftover ears of corn. Though the temperatures were sky-rocketing on the outskirts, I made sure to open my doors and windows to emit the smoky air.
Those sweet and crispy corns were not alone; I also grilled zucchini, mini sweet peppers. These are seasonal vegetables as well. More so, the prices were relatively inexpensive.
I even roasted some green beans in the oven that seemed to be heading south. After grilling, corn was removed from the cob and slices of other veggies were added to pan-roasted onions and tomatoes. I made sure to season along with salt and black pepper along with a tangy dressing of red wine vinegar and a dash of sugar.
All the vegetables were in accord and soaked up all the delicious flavors. Topped grilled corn salad with crumbled feta cheese. This added a beautiful creamy contrast to the sweet corn salad.
Who says one has to consume the typical supper/dinner items? Well, my palate wasn’t in the mood to partake of the norm. So, I went with the flow. Actually, I had eaten my supper for lunch. I was overly tired and didn’t feel like preparing anything from scratch. My freezer is a god-send. Once again, it came through for yours truly. Well, tucked away in close proximity to the some frozen cream corn, I found some left-over stewed peas and rice.
I thought I stuck gold. So, I let my microwave did the talking and thus I had dinner for lunch. Fast forward to supper time, my sensitive and smart palate just didn’t feel like consuming the typical supper menu. As a result, I went with the flow. I knew I had three zucchini from my last shopping trip.
I thought about doing some grilled zucchini with cheesy scrambled eggs. But somehow, that didn’t appeal to me and I dropped the idea. Funny how things just pop in the head. You see, I got a culinary brainstorm of sort. And, that’s how zucchini fritters became my supper.
I fetched my main ingredients and apparatus: I used my box grater to shred zucchini and cheeses (jalapeno/cheddar).
Zucchini (medium/large) shredded
Onion (half of medium) finely chopped
Scallion (1 stalk) finely chopped
Parsley (1 teaspoon) finely chopped
Eggs (2 med) beaten
2% Milk (half cup)
Jalapeno and sharp cheddar cheese (1/3 cup)
All purpose flour (3/4 cup)
whole-wheat flour (1/4 cup)
Salt and black pepper to taste
Garlic (clove) to flavor oil
Combination of olive/canola oil for frying
In a large bowl, milk was added to beaten eggs.
Onion, scallion, parsley, flour, salt,black pepper were combined.
Zucchini and cheese were then added and folded with other ingredients.
In a hot skillet, garlic was added to oil and slowly heated so as to flavor. Then was tossed.
Fritters were pan-fried two at time under low to medium heat until they were crispy on the outside and perfectly cooked on the inside.
Guys, I was super-happy with the results. I served them with a dollop of sour cream. Fritters were crispy on the exterior and full of flavors on the inside. My palate and I were very delighted.
I’m a great lover of nature.I can’t help myself. I’m that bird who tries to catch that worm (now, if only I could catch a few ‘worms’, but, I’m still trying). Anyway guys, I guess you could consider this a good ‘worm’ story; sort of a food idea. Well, my community is populated with quite a few ducks. I reckon it’s because of the waterways in the form of canals. Canals are so essential for excess water from those precipitous months of the year here in South Florida.
Moreover, these canals beautify and attract animal lives in the form of my dear ducks. Oh, I love to watch them do their flips for worms/fish and form their famous ‘V’s’ as they paddle across the canal. Anyway, these adorable ducks also love dry land and grassy vicinities. What I’ve observed is that they garner quite a lot of their food from the grass. They graze for extended times. As I thought about same, I smiled and said to myself, “Hmm, no wonder they poop so often”.
Believe or not, that’s when I got a brainstorm. I realize that these birds’ diet is made of enormous fibers. And perhaps, we humans could learn a little from these creatures. So, after my sweat fest on the outskirts, I made my way to my kitchenette and whipped up a fibrous batter that contain kale and zucchini. I created a zucchini/kale fritter dish.
With the aid of my box grater, I shredded a small zucchini and finely chopped a handful of kale. I tried to keep a fine balance; so, I combined half and half of whole wheat and all purpose flour, pinch of salt, black pepper, baking soda, nutmeg, finely chopped onion, scallion, one beaten egg with a splash of milk.
I made a simple batter with the addition of some tap water to dry ingredients. Then, I added all the other ingredients and folded them together.
In a hot skillet, I input a combination of canola and olive oil under medium heat. It was time; so, I dropped each fritter and watched them brown to perfection. After a few minutes (6 to 7 minutes on each side), I flipped each one.
I made sure to drain my fritters on paper towel to remove excess oil. Zucchini and kale fritters were served with toppings of finely chopped kale and strips of zucchini. On the side, I also added a dollop of sour cream for dipping with a couple wedges of orange slices.
As I sat and devoured my fritters, I thought of my dear ducks. I do think that they would love this dish. Eh.., there would be a food fight(me and those ducks).
I love eggs. I could partake of them for breakfast, lunch or dinner. I enjoy them fried, poached, scrambled, or in an omelet form. The wonderful thing about eggs is that they keep me satiated for a long time. Moreover, they are packed with beneficial vitamins, minerals, antioxidant like lutein and many other nutritious values.
So, today I was at a crossroad with what to prepare for a brunch. I was leaning towards scrambled eggs or a typical omelet. But then, on close inspection of my refrigerator I realized that I had all the ingredients to make me a frittata. I think I must have read it somewhere or viewed it on a cooking show. The trouble is I have never made that dish before. I thought, “How difficult could this be?”
I was a wee bit anxious and excited. You see, anything with cheese and eggs sound quite exciting to me. Frittata is really an Italian omelet. I decided to take the beautiful plunge.
*Assorted cooked veggies(1cup)
*Crispy beef bacon (bits)
*Bread crumbs (sprinkle)
*Salt/pepper (to taste)
1. Veggies were blanched.Blanching means cooking quickly and shocking in a cold bath to stop cooking process.
2. Onions and zucchini were cut in relatively small pieces and sauteed in a couple drops of olive oil in heated skillet. These were seasoned along with salt and pepper to taste.
3. Blanched veggies were dried with paper towel and added to skillet to absorb flavors.
4. In a bowl, eggs and milk were combined along with a pinch of salt and cracked black pepper and finely chopped parsley. All ingredients were whisked and then veggies were added. Grated parmesan cheese was also added.
5. In a heated skillet over low to medium heat a couple teaspoons of olive oil was added and covered the entire pan.
6. The entire mixture was then added to skillet in order to cook bottom.
7. After approximately five minutes skillet was removed and placed in a heated oven under broiler for another three minutes for top to set/cook.
8. Breadcrumbs/cheese were combined and then sprinkled on top of frittata for a crispy finish. This step is optional.
9. Garnish with parsley or any herb on hand.
I was so proud of yours truly. I served my first frittata with crispy beef bacon on the side and a few spears of asparagus. Of course, it would not be brunch without a refreshing drink. With a fresh squeeze of orange juice I splashed some left-over pinot grigio for a perfect drink. Salud! To Italy!