Zucchini Fries

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1

Grilled Zucchini Fries

Added by patiodaddio on July 12, 2010 in Sides, Vegetables

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 4

Difficulty Easy

Ingredients

• 12 whole Baby Zucchini (about 4-5 Inches Long And An Inch In Diameter)
• 1-½ Tablespoon McCormick Grill Mates® Garlic & Onion Medley Seasoning
• ¼ cups Canola Oil
• ⅛ cups Balsamic Vinegar
• 2 teaspoons Black Pepper, Ground Fresh
• Parmesan Cheese To Taste

Preparation Instructions

Note: If you can’t find baby zucchini, use normal sized ones that are quartered lengthwise.

Wash the zucchini under cold water and drain well.

Trim about 1/8″ from the stem of each squash.

Square each zucchini by removing a sliver from each side.

Combine the seasoning, oil, vinegar and pepper in a large zip-top bag.

Seal the bag and shake to combine the marinade ingredients.

Add the zucchini to the bag, seal, and set aside for one to two hours.

Prepare your grill for direct cooking at medium heat (about 350º).

Oil the cooking grate lightly with canola oil.

Remove each zucchini from the bag, shake off the excess marinade, and lay them on the grill at a 45º angle. Reserve the marinade left in the bag.

Grill each side until they are nicely browned, about 2-3 minutes.

Lightly brush the zucchini with a small amount of the marinade each time you turn them.

Remove the zucchini to a platter in a single layer and immediately shave the cheese over them to taste.

Serve and enjoy!

2

Grilled Zucchini Fries

Added by patiodaddio on July 12, 2010 in Sides, Vegetables

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 4

Difficulty Easy

Ingredients

• 12 whole Baby Zucchini (about 4-5 Inches Long And An Inch In Diameter)
• 1-½ Tablespoon McCormick Grill Mates® Garlic & Onion Medley Seasoning
• ¼ cups Canola Oil
• ⅛ cups Balsamic Vinegar
• 2 teaspoons Black Pepper, Ground Fresh
• Parmesan Cheese To Taste

Preparation Instructions

Note: If you can’t find baby zucchini, use normal sized ones that are quartered lengthwise.

Wash the zucchini under cold water and drain well.

Trim about 1/8″ from the stem of each squash.

Square each zucchini by removing a sliver from each side.

Combine the seasoning, oil, vinegar and pepper in a large zip-top bag.

Seal the bag and shake to combine the marinade ingredients.

Add the zucchini to the bag, seal, and set aside for one to two hours.

Prepare your grill for direct cooking at medium heat (about 350º).

Oil the cooking grate lightly with canola oil.

Remove each zucchini from the bag, shake off the excess marinade, and lay them on the grill at a 45º angle. Reserve the marinade left in the bag.

Grill each side until they are nicely browned, about 2-3 minutes.

Lightly brush the zucchini with a small amount of the marinade each time you turn them.

Remove the zucchini to a platter in a single layer and immediately shave the cheese over them to taste.

Serve and enjoy!

3

Grilled Zucchini Fries

Added by patiodaddio on July 12, 2010 in Sides, Vegetables

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 4

Difficulty Easy

Ingredients

• 12 whole Baby Zucchini (about 4-5 Inches Long And An Inch In Diameter)
• 1-½ Tablespoon McCormick Grill Mates® Garlic & Onion Medley Seasoning
• ¼ cups Canola Oil
• ⅛ cups Balsamic Vinegar
• 2 teaspoons Black Pepper, Ground Fresh
• Parmesan Cheese To Taste

Preparation Instructions

Note: If you can’t find baby zucchini, use normal sized ones that are quartered lengthwise.

Wash the zucchini under cold water and drain well.

Trim about 1/8″ from the stem of each squash.

Square each zucchini by removing a sliver from each side.

Combine the seasoning, oil, vinegar and pepper in a large zip-top bag.

Seal the bag and shake to combine the marinade ingredients.

Add the zucchini to the bag, seal, and set aside for one to two hours.

Prepare your grill for direct cooking at medium heat (about 350º).

Oil the cooking grate lightly with canola oil.

Remove each zucchini from the bag, shake off the excess marinade, and lay them on the grill at a 45º angle. Reserve the marinade left in the bag.

Grill each side until they are nicely browned, about 2-3 minutes.

Lightly brush the zucchini with a small amount of the marinade each time you turn them.

Remove the zucchini to a platter in a single layer and immediately shave the cheese over them to taste.

Serve and enjoy!

4

Grilled Zucchini Fries

Added by patiodaddio on July 12, 2010 in Sides, Vegetables

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 4

Difficulty Easy

Ingredients

• 12 whole Baby Zucchini (about 4-5 Inches Long And An Inch In Diameter)
• 1-½ Tablespoon McCormick Grill Mates® Garlic & Onion Medley Seasoning
• ¼ cups Canola Oil
• ⅛ cups Balsamic Vinegar
• 2 teaspoons Black Pepper, Ground Fresh
• Parmesan Cheese To Taste

Preparation Instructions

Note: If you can’t find baby zucchini, use normal sized ones that are quartered lengthwise.

Wash the zucchini under cold water and drain well.

Trim about 1/8″ from the stem of each squash.

Square each zucchini by removing a sliver from each side.

Combine the seasoning, oil, vinegar and pepper in a large zip-top bag.

Seal the bag and shake to combine the marinade ingredients.

Add the zucchini to the bag, seal, and set aside for one to two hours.

Prepare your grill for direct cooking at medium heat (about 350º).

Oil the cooking grate lightly with canola oil.

Remove each zucchini from the bag, shake off the excess marinade, and lay them on the grill at a 45º angle. Reserve the marinade left in the bag.

Grill each side until they are nicely browned, about 2-3 minutes.

Lightly brush the zucchini with a small amount of the marinade each time you turn them.

Remove the zucchini to a platter in a single layer and immediately shave the cheese over them to taste.

Serve and enjoy!

More Recipes from K.E.

Wheat Pancakes

2 cups whole wheat flour
2 cups milk
1 tsp salt
1 T baking powder
2 T sugar
3 eggs
1/4 cup oil

Add:
1 cup water with 3/4 cup corn meal cooked in microwave
1/2 cup pumpkin
1 tsp cinnamon

Russian chicken

1 c Russian Dressing (Wishbone brand)
1 cup apricot jam
1 pkg Lipton Onion Soup Mix

5-6 chicken breasts (or boneless pork)
Crockpot high for 6 hours or 350 for one hour

Serve with rice.

Beefy Mushroom Tips

Cut a 3-4 pound chuck roast into chunks.

Brown in a skillet with salt and pepper

Put in crockpot and pour 2 cans Campbells Beefy Mushroom Soup

Crockpot--Cook on low for 8-10 hours

Serve as gravy over mashed potatoes

Swim Burritos

Brown:
2 lbs meat--round steak (2-3 cups)
1 T oil

Put in Crock-Pot
meat
1 pkg of dry onion soup
1 c water
cook for 3 hours

shred meat

Then mix the following in to the crock pot
Meat
1 can refried beans
1 chopped onion
1 can stewed tomatoes
1 raw potato (graded)
1/2 c salsa
cook for 3 more hours

Fill flour tortillas. Serve with lettuce, tomatoes, sour cream, green onions, salsa.

It takes 2 packages of flour tortillas. Fill all tortillas and wrap in tinfoil and freeze or
freeze the meat mix and put into fresh shells at a later date.

Cranberry Bread

Cranberry Bread

2 cups flour
1 ½ tsp baking powder
½ tsp baking soda
1/2 tsp salt
1 tbsp grated orange peel
1 ½ cups fresh cranberries
¼ cup margarine softened
1 cup white sugar
1 egg
¾ cup orange juice
Preheat to 350. Grease and flour loaf pan. Mix together flour baking power soda salt. Stir in orange zest and cranberries and set aside

In a large bowl cream butter, suger, egg until smooth. Stir in orange juice. Put in flower mixture until just moistened.
Bake for 1 hr or until bread springs back when gently touched.

Peanut Bar Cookies

1 Yellow Cake Mix
2/3 C Butter
1 Egg
Mix these ingredients all together and press into a 9x13 pan. Cook at 350 degrees for 15 minutes.

Pour 2 C Mini Marshmellows over the crust. Put back in the oven for two minutes.

Let cool.

Top layer:
1/4 C Butter
3/4 C Sugar
3/4 C Karo Syrup
1 Pkg Peanut Butter Chips
1 tsp Vanilla
Melt these ingredients all together in a saucepan. Bring to a boil then immediately remove from heat.

Stir in:
2 C Peanuts
2 C Rice Crispies

Spread on top of marshmellow layer and let cool before serving.

Festive Chocolate covered pretzels

Ingredients
1 12-ounce package milk chocolate chips
1 12-ounce package white chocolate chips
24 large pretzel rods
Assorted holiday sprinkles
Directions
Place the milk chocolate chips in a microwave-safe bowl and the white chocolate chips in another. Microwave one bowl on high for 1 minute. Remove and stir with a rubber spatula. (The chips should melt while you are stirring, but if they don't, you can continue to microwave for 15 more seconds, then stir again.) Wash and dry the spatula. Microwave the other bowl on high for 1 minute, and stir until the chocolate is melted.
Dip one pretzel rod into the milk chocolate; use a spoon or butter knife to spread the chocolate about halfway up the rod. Twist the rod to let the excess chocolate drip off. Hold the rod over a piece of wax paper and shake sprinkles on all sides. Place the pretzel on another piece of wax paper to dry. Coat another pretzel with white chocolate and sprinkles. Repeat until you've coated all the pretzels, half with milk chocolate, half with white chocolate, and let dry completely, about 24 hours. (Cover any remaining chocolate with plastic wrap and store in the refrigerator.)

Egg Nog French Toast

1-lb loaf of French Bread
3 oz whipped cream cheese (easier to spread than the other stuff)
2 1/2 cups eggnog
6 Tbsp butter, melted
8 eggs
1/4 tsp nutmeg

CRANBERRY SYRUP
1 cup frozen raspberry blend juice concentrate, thawed
1 cup jellied cranberry sauce
1/3 cup sugar

Grease 9 x 13-inch baking dish. Arrange half of French bread cut into 1/2-inch thick slices to cover bottom of dish. Spread cream cheese on other slices and arrange on top of first layer of bread to form cream cheese center. Combine eggnog, melted butter and eggs in bowl and beat until well blended. Pour evenly over bread slices. With back of wooden spoon, gently press bread into dish. Sprinkle with nutmeg. Cover with plastic wrap and refrigerate 8 hours or overnight. Bake uncovered at 325 degrees for 35 minutes or until center is set and edges are lightly browned. Serve, cut in squares with Cranberry Syrup. CRANBERRY SYRUP In small saucepan, combine all ingredients. Mix well. Cook and stir with wire whisk over medium-low heat until cranberry sauce and sugar have melted. Pour over Eggnog French Toast.

Homemade Truffles

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine
Directions
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.