Thursday, August 16, 2012

Zucchini, Zucchini, Zucchini

Since we bought such a tasty zucchini at the Farmer's Market on the weekend and I had already made zucchini bread and used it in my vegetarian stuffed peppers I decided to try frying it up like eggplant. I also made a side of pasta with an olive oil sauce and a can of diced tomatoes to go with it.

Zucchini slices
2 eggs beaten
Vegetable oil for frying
Flour or Fry Magic (I used Fry magic since it was already seasoned)

Heat the vegetable oil in a frying pan
Dip the Zucchini slices in the egg and then in the Fry Magic or the flour mixture.
Fry in the frying pan, flipping.
Take out when the coating is brown.
Put on a plate with a paper towel to drain the grease.

We dipped these in Ranch dressing... they were really tasty.

Vegetarian Stuffed Peppers

I love this time of the year because of all of the fresh vegetables I get out of the garden and at a farmer's market. Ryan and I ventured to a farmer's market this weekend since we canceled our Green Bean Delivery because we thought we would be out of town. We picked up a nice looking zucchini while we were there and some red and green peppers. As we are attempting to eat more fresh produce and less meat every week, I decided to try Vegetarian Stuffed Peppers. I'm addicted to Pinterest and have found some great recipes on there, so this is a modification of the Orzo Stuffed Peppers recipe.

2 or 3 green or red peppers sliced in half
2 cups of orzo
1 can of chicken broth
sliced zucchini
diced onion
feta cheese
1 can of diced tomatoes (I used ones seasoned with oregano and basil)

Cook the orzo in the can of chicken broth as it gives it better flavor.
While that's cooking mix together the zucchini, onion, the tomatoes and the feta cheese. 
When the orzo is done cooking, add that to the zucchini mixture. 
Put the sliced peppers in a baking dish. Fill them with the mixture. Cover with foil. Bake in a preheated oven at 350 degrees for a half hour.

These were very tasty, the only thing I would change is to blanch the peppers in a pot of boiling water before filling them.

Monday, August 13, 2012

Mexican Concoction

Since it's been a record hot summer, our jalapeno and banana peppers in the garden have surely enjoyed it and are producing like crazy. After canning a whole batch of Jalapeno jelly I still had peppers to use. I decided to thaw out some chicken breast and make some meat for tacos in the crock pot. Here's what I came up with:

2 chicken breasts (it's OK if they aren't completely thawed)
Put them in the bottom of a crock pot.

I then diced some jalapeno peppers and some fresh onions from my garden and added those.

My friend Audra canned some tomato jalapeno sauce that I dumped in there and a jar of salsa with some chili powder and some honey to cool it off. I put the lid on and let it cook for about 4 hours on high in the crock pot.

Take it out and shred it and enjoy with tortillas. I also made some homemade Spanish rice which you can find on my blog too!! 

On the agenda  tonight: Vegetarian Stuffed Peppers... blog post to come on those later!