Zucchini Fries

All of the recipes that I have posted here thus far have been family tradition recipes... now fried "zucchini" is most definitely a family staple but this dish has a twist inspired by an Italian eatery that my husband and I enjoy.

Casting call for this show 

• 1 1/2 cups All Purpose Flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon french fry salt (it's the cheesy kind - found at Publix)
• 1/2 teaspoon California garlic salt
• 1 teaspoon parsley
• 1/2 teaspoon gun powder seasoning (or black pepper if u can't find gun powder seasoning)
• 1/2 cup beer (any kind - we don't discriminate)
• 1 large egg
• 1 pound fresh zucchini or yellow summer squash (about 3 medium)
• Peanut oil for frying
• Grated Parmesan cheese
• Table salt for "salt bathing" (you will see - just trust me)

Mix your dry ingredients in one bowl and your two wet ingredients in a separate bowl - you know how this part goes... max sure that you mix the dry ingredients well and whisk the egg and beer until it's somewhat "frothy"

Start your oil - peanut oil is what I prefer, for three reasons... 1. it's a healthier alternative 2. it doesn't burn while you are frying (less smoke) and 3. it just plain ole' taste better - put your oil on the stove top and allow it to heat up while you move on to prepping...

In the meantime - while your mixtures are "marinating" - prep your zucchini. Now what's different from your grandma's way is this part. Peel each zucchini, quarter it, take the seeds outs, and then cut each quarter into halves, and then cut each quarter into thirds or fourths - depending on the size - your goal here is to make each zucchini the size of a "french fry" - like pictured above.

Now you will need to lay each spear out so that it can get a "salt bath". 

 

A salt bath is just what it sounds like. Lay the spears out - as pictured to your left... sprinkle each spear with table salt. Now this does and doesn't have to do with the taste. It doesn't bc the main purpose with the salt bath is bc zucchini holds a lot of water. The salt absorbs the water - causing the veggie NOT to absorb the oil from the frying they are about to receive - inevitable helping the taste of the zucchini in the long run!

As your oil is readying - begin to drag each spear through your wet mixture and then roll it thoroughly in your dry mixture. I like to have it setup across the cabinet as an assembly line of sorts - bc as you all know - I am OCD and like to keep down on the mess - plus this technique just overall works better.

Now that your oil is hot and your zucchini is prepped and ready - let the zucchini dive in become dee-lish!

Fry baby fry!!

Take out each spear as it browns - layout on a long pan (covered with a few paper towels) to allow the spears to drain a bit - then sprinkle with parm cheese - be as generous or stingy as you like. I like to be generous - of course...

Dear zucchini fries, I love you!

Yes it's always fun to do the presentation portion - especially when serving guests. However this is such an easy presentation I like to do it for just me and the hubby as well. It helps on serving the yummy veggies - and keeps them warm. So I am going to share my simple trick... for making even fried veggies look deelish and fun - especially if you have a non-veggie lover involved like say a "little four year old picky eater"...

Take two clear goblets or whiskey glasses... line each glass with a decorative napkin (or paper towel if you aren't impressing anyone but yourself). Fill each glass with as many spears as it will hold (I turn the glass on it's side to "lay them in" delicately and have them stand up. Then I take two clear shots glasses and fill each one with our favorite dipping sauces - spaghetti sauce and ranch. Then I place them all on a clear try! That way each person has their own special little container to hold. We also fried squash and kept them cut into regular circles - as you will see in the pictures.



Did I make mention.....that I love these! They are so fantastic - that we literally made a meal of these. We had no sides or meats - just zucchini and squash!

Tuesday Tenderloin

Ready yourself for a plosion of deliciousness in your opening through which food passes into the body!!

Indeed, this dish is so smart and wonderful I felt the need to "Webster" even the most simple of words!! I bet you didn't realize that one of the days of the week was named after my family's tenderloin recipe. In fact, it's referred to as Tuesday Tenderloin bc I am told it was a standard on Tuesday night - kind of like Monday Meatloaf... this is my "tuesday tenderloin" with a Mandy spin.

The component parts of our combination today  (ingredients: Webster)

4 tbsp Olive Oil (use 2 tbsp at a time - NOT ALL 4 to start with)
1tbsp flour
Salt to taste (as always) I like salt - my hubby not so much
1 1/2 tsp sage
1tsp garlic (California style)
1 tsp thyme
1/2 tsp allspice
1/2 tsp paprika
1 tbsp onion powder
1 tsp of parsley
2 apples (red delicious is what I use) cored first and then thinly sliced
1 cup of apple juice
1 cup of white wine (Reisling is what I used)
(cornstrach as needed)
Large Tenderloin (I use pork)

Let's see how well you follow a channel or direct course of thought or action (directions: Webster)
Mix ALL of your dry spices (including salt and flour) into a bowl.

Coat both sides of your tenderloin generously. SAVE mixture that you just coated your tenderloin with until later in this process!! You will see why this is such a smart dish!!

Heat 2 tbsp of olive oil in a skillet on the stove top and place tenderloin in oil - cook until seared brown on both sides of tenderloin.

Remove tenderloin from skillet... place thinly chopped apples and cook for 2-3 minutes (again until tender).

Stir in juice, wine, butter, the remaining 2 tbsp of olive oil and remaining seasoned flour until mixed well. Use the cornstarch now to thicken up (remember to use with caution - NO MORE than 1-2 level tsp) You have just created a "sauce" of sorts - something pleasing to eat that is considered rare or luxurious - fineness (delicacy: Webster)... Now wasn't that smart? Cooking your main course and a sauce made from the thickened and seasoned juices of the cooked meat all in one skillet!! Bring to a boil!


Place cooked tenderloin in a casserole dish (sprayed with cooking spray) and cover in the fried apples.

Pour the thickened goodness over and around your tenderloin and apples. I generally add a half a cup to a cup of water here to keep the moisture in the tenderloin as well as to keep the sauce from thickening too much while in the oven...

Allow your tenderloin to cook at 400 degrees uncovered for 30-40 minutes depending on the thickness of your cut of tenderloin - mine was VERY thick here so I cooked it for 40 minutes...

And all she needed was a simple side dish or sliced red potatoes (skin on) that had been tossed in garlic, parmesean cheese and a bit of salt...

Lemon Poppy Seed Bread (muffins)

This is one of my most favorite and most under-utilized recipes! It's a family favorite... I am listing it on here for that reason and for my dear co-worker and friend... She requested that I upload my best poppy seed bread recipe and I knew this was it. I took the muffins I made to work and they were DEVOURED - that was AFTER my hubby and yes my 4 year old PICKY eater devoured some!

Our Lovely Party Guests (I say party guests - bc this will be a party in your mouth)

3 cups all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

3 tablespoons poppy seeds

2 1/2 cups white sugar

1 1/8 cups vegetable oil

3 eggs

1 1/2 cups milk

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons lemon extract

This is the second part of the recipe - DO NOT mix in with the "baking" portion - this is to be done with the "yummy portion"

1/2 cup orange juice

1 1/2 cup white sugar

1 teaspoon lemon extract

1 teaspoon orange extract

Do NOT be intimidated by the ingredients here - it's so easy peasy and trust me - your peeps along with your mouth - will say Thank you!

Go ahead and preheat your oven to 350 degrees. Now the good thing about this recipe is that it's versatile - it can be done in loaf pans, muffin pans, or bundt pans. Which ever you choose be sure to coat with Pam Non-Stick cooking spray... MOVING ON!!!!

BAKING PORTION

In a large (I do mean large) mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Stir together your dry ingredients well. This is what you should be seeing at this point...

Now mix in the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.

Now as you probably expected - MIX dry ingredients and wet ingredients together WELL !

Now pour them bad boys up!!

Bake at 350 degrees for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.

Watch these babies rise - oh my tummy is growling just posting this...and seeing these photos all over again....

While your goodies are baking... we will now start the "Yummy Portion" of this recipe

1/2 cup orange juice

1 1/2 cup white sugar

1 teaspoon lemon extract

1 teaspoon orange extract

Mix them all together

Cook on your stove top.... Now I suggest doing this portion of the recipe when you have only about 5-10 minutes left on your baked goods!

You are probably thinking right about now - "No, No, No she isn't - she couldn't possibly" and to your naysayers I respond - YES I AM.... This "concoction" you are about to create with a bit of heat is going to be poured over your baked goodies!! Which will make them even better baked goodies..

Awe - "heaven's nectar"

The trick is when your goodies are hot out of the oven - I like to poke each one with a fork two or three times bc those holes allow for "heaven's nectar" to permeate every fiber of these fluffy morsels....

I am coming to the conclusion that my grandmother MUST HAVE created this recipe from a vision in her prayer time with Jesus!

Please keep in mind that you do are not REQUIRED to use all of "heaven's nectar" on your bread - however I can't imagine what sort of insanity would DRIVE you to consider NOT using it all - or thus licking the pot once you have coated each goodie!

Here is a an example of what you will have with a loaf pan.