Showing posts with label fresh produce. Show all posts
Showing posts with label fresh produce. Show all posts

Wednesday, July 15, 2015

Spaghetti Squash Fritters and White Sangria Sparkler

Summer is well upon us and we have had the fortunate time to be visiting our Saturday Farmer's Market and all their fresh abundance of fruit, veggies and flowers that Colorado supplies.


This past weekend we picked up some beautiful peaches and made a chilled, refreshing Sangria.

White Sangria Sparkler
Courtesy of Damn Delicious

1 (750ml) bottle white wine
2 peaches, sliced
2 kiwis, peeled and thinly sliced
1 cup raspberries
3 Tbl sugar
1 (750ml) bottle sparkling white wine (like Prosecco)

In a large pitcher, whisk together white wine, peaches, kiwis, raspberries and sugar.

Let chill in refrigerator for at least 1 hour.

Serve over ice with sparkling white wine,

Angus just has to be in every photo,
especially during our patio Happy Hour time,
or should I rephrase..."Puppy Hour".


Our newest bloom in the front yard.

We also picked up some spaghetti squash to have with marinara sauce for dinner.  I ended up having one half of the squash left over and found this amazing side dish recipe for later during the week. Super easy and really delicious!

Served along side our chicken and pepper kabobs.

Bacon, Spaghetti Squash and Parmesan Fritters
Courtesy of juliasalbum.com

2 eggs
1/3 cup flour
3 cups spaghetti squash, cooked, shredded and wringed out
1/2 cup Parmesan cheese, shredded
1/4 tsp salt
3 green onions, chopped
5 bacon strips, cooked, drained and chopped
2 Tbl. olive oil

In a large bowl, using electric mixer, beat 2 eggs on high speed for 1-2 minutes.  Add flour and continue beating for about 30 seconds to combine.  To the same bowl, add spaghetti squash, Parmesan cheese, green onions and salt.  Mix very well until all the mixture has uniform consistency. Add bacon and mix. 

Heat a large skillet on medium-high heat until very hot.  Only then add olive oil.  It should sizzle and smoke right away.  Using a tablespoon, spoon the tablespoon full of the batter for each fritter and crop on the skillet.  Using a spatula, correct the shape of each fitter, making it flatter and rounder.  Cook until the bottom side of each fritter is golden brown, about 1-2 minutes.  Reduce heat to medium.  Using spatula, flip fritters to the opposite side, and cook 1-2 more minutes.

When flipping fritters, you can use a spoon on the opposite side of spatula to help push each fritter onto the spatula and then flipping.

Turn off the heat and let the fritters sit in the skillet (uncovered) for 2-3 more minutes. (Check the bottom, if they're too dark, remove fritters from the skillet immediately.)  Do 4 fritters at a time, so they crisp up, and not steam.

Serve with a dollop of sour cream or Greek yogurt.


One Year Ago: Turkey Chili

Tuesday, April 1, 2014

Chinese Chicken Salad - Ramen Style

It's planting season here and my personal in-house farmer friend has got his garden on!  Us rookies admitted that we completely over planted last year and definitely learned our lesson.  So, we discussed this year's selections and he mapped out his seedlings to get started.


Last year we definitely realized that in order to achieve our cases of dill pickles that my husband is so great at, we need much, much, much more fresh dill to be planted.  There are so many people that make dill pickles here, I swear the dill is going to be sold on the black market.


Good thing our fresh produce is right around the corner, because we cannot get enough of this Chinese chicken salad.



Oriental Cole Slaw with Ramen Noodles (a.k.a. Chinese Chicken Salad)

1 bag shredded mixed cabbage with shredded carrots
2-3 green onions, chopped 
1 package chicken flavored ramen noodles, crushed
2 ounces slivered almonds
3 Tablespoons sesame seeds (optional)
2-3 cooked chicken breast, diced

Dressing:
1/2 cup canola oil
1/4 cup granulated sugar
3 Tablespoons vinegar
1 package ramen seasoning (from the noodle package)
1/4 cup Best Foods Real Mayonnaise with Olive Oil

Heat oven to 350 degrees.  Put crushed ramen noodles, slivered almonds and sesame seeds in a pie dish and bake 5-10 minutes, until ight brown.

Mix all dressing ingredients.

Combine cabbage mix, green onions and toasted noodles, almonds and sesame seeds.  Wait to toss with dressing until just ready to serve.