These easy-to-make zucchini fritters are a fantastic way to use up an abundance of zucchini, especially during the summer, when our gardens are at their peak.
They are so crispy on the outside and tender on the inside, making them a great snack, appetizer, or even a nice light meal.
Our daughter, Jamie came over last week with a huge zucchini. She set it on the counter, and I asked what we were making. She replied we are going to make zucchini fritters.
I've never had these before and am always ready to try a new recipe. I couldn't wait to get started.
Recipe for Zucchini Fritters:
Ingredients:
1 large or 3 medium-sized zucchini (peeled and shredded) about 1 1/2 to 2 lbs.
Scoop out 3 to 4 tablespoons of the zucchini batter and flatten to form. Sort of the size of a thin burger.
Fry until they are golden brown on both sides.
This photo is of our grated zucchini in a colander with a bowl under it, Fran placed a dish on top to help drain the water out of the zucchini.
The measurements in this recipe are approximate. I watched Jamie mix the ingredients but, she didn't measure anything.
You'll want to make sure that the zucchini mixture is consistent and holds together when you're forming them. So, you may need to add more flour, bread crumbs, or parmesan cheese as needed.
We served the zucchini fritters with a Caprese Salad and a dill dip that Jamie made from plain yogurt, fresh dill, and lemon juice.
One of the best things about these zucchini fritters is how simple they are to make, and how absolutely delicious they are.
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There is something wonderful about cooking breakfast outdoors, especially
when using cast iron skillets on a grill. This year for the 4th of July we
had a house full so, it was a good idea to cook breakfast for everyone on
the grill. Here is a review of my cooking experience.
I used my Char-Griller Smokin Champ Charcoal Grill, and a gas grill will also
work. Preheating the grill to medium-high temperature was my goal (around
375-400 degrees F).
Here is my Menu:
Bacon
Sausage Links
Hash Browns
Pancakes
Scrambled Eggs
Over easy Eggs (made in the bacon grease)
Cast iron is perfect for grilling or cooking on any surface, it retains
heat very well and provides an even cooking surface. Make sure your
skillets are well-seasoned to prevent sticking.
I used every cast iron skillet I own to make this breakfast. I cooked the
bacon in my 12-inch skillet and started the sausage in my 8-inch skillet.
Reserving my 10-inch skillet for the scrambled eggs later. I almost forgot
the hash browns and pancakes were cooked on my 17-inch x 9.5-inch
griddle.As the food was cooked I moved it to foil pans that I placed on the upper
rack to keep it warm.
The Verdict:
To prevent the scrambled eggs from sticking I used a generous amount of
butter in the bottom of the skillet. The bacon cooked well in my 12-inch
skillet, and I finished cooking the sausage and over-easy eggs in the
bacon grease (not so healthy but so good).
The pancakes were a challenge as they cooked rather quickly on the
griddle. Heat control is the key, the pancakes were the last thing I
cooked so, the griddle was too hot at this point. Overall cooking
breakfast with cast iron skillets on the grill is an adventure worth
trying. I had so much fun cooking this breakfast and everyone really
enjoyed the food.
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Summer is here, and that means it's time for barbecues, picnics, and all things outdoors. Whether you're celebrating the 4th of July, Memorial Day, or just feeling extra patriotic this festive trifle is the perfect dessert to add to your picnic. It's not only delicious but very easy to make.
Every year for our 4th of July celebration our daughter Jamie, and grandson, Tyler make this festive dessert. This is so easy to assemble, no need for baking skills. Just layer and go. With the vibrant colors and fresh fruit flavors, it's a real crowd-pleaser. You can customize it with your favorite fruits and flavors making this so versatile.
Ingredients for a Festive Patriotic Trifle:
1-angle food cake or pound cake (cut into cubes)
2 cups strawberries, sliced
2 cups blueberries
1 cup raspberries
2 cups vanilla pudding
2 cups whipped cream
Assemble the Trifle:
In a large trifle bowl or glass dish, start with a layer of cubed cake.
Add a layer of vanilla pudding, spreading it evenly over the cake.
Add a layer of mixed berries (strawberries, blueberries, and raspberries).
Add a layer of whipped cream.
Repeat the layers until you reach the top of the dish, finishing with a layer of whipped cream and berries.
Chill in the refrigerator for at least one hour before serving.
I hope you enjoy this festive dessert at your next picnic. The delightful combination of fruit, pudding, and whipped cream is sure to impress your guests.
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Pork chops are among my favorite meats for dinner. They are almost
always what I order when we eat out, even when we go to a steak
house.
At home, I have several ways I prepare pork chops. Of course, we
grill them and I fry breakfast chops. I also have a pork chop
casserole that I have been preparing for my family for over 30 years.
I found it in a cookbook I borrowed from a friend. I returned
the cookbook long ago, but I copied down this recipe, tweaked it slightly, and now it
is a much loved recipe in our home. I prepare it at least once a month. It is easy to assemble and is ready to serve in about 90 minutes.
The original recipe called for bone-in pork chops. I don't like
having bones hiding in a casserole, so I use boneless pork
chops.
Combine rice, seasoning packet in rice, 2T melted butter, and hot water
Pour the mixture into the casserole dish (make sure rice is evenly spread across bottom)
Sprinkle pork chops with pepper. Lay the chops on rice mixture
Place a pat of butter on each chop
Cover and bake at 350° for 1 hour
Uncover casserole – in a small bowl, combine milk and cream of celery soup together and pour over casserole
Bake uncovered for 15 minutes
Cooking Time Note: The cooking time is based on thin or medium sized boneless pork chops. Because oven temperatures can vary and because chop thickness affects cooking time, I recommend cutting into one of the chops to make sure it is fully cooked before you add the soup & milk mixture.
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By the time I have worked an entire day outside of the home, cooking dinner is the last thing on my mind. I am always looking for easy, tasty, and economical meal ideas. This beefy mushroom roast couldn't be easier or more delicious.
I am a household of one. So it is easy to make large and inexpensive meals. Rice and Pasta dishes are economical and fairly easy to make. If I make a large pot of either of those two meals, I also have an expensive lunch for the next day at work. I like avoiding the expensive (and often calorie-laden) fast food meals that I would resort to if I didn't make these meals for dinner and left-over lunches.
But sometimes I crave a different flavors from the pasta and rice routine. Unfortunately, I require easy meals and that often limits the variety flavors. This is why I was thrilled when I stumbled onto this four (or three if you don't like onions) ingredient recipe that is perfect for a slow cooker.
Beefy Mushroom Roast
One day at the grocery, I just happened to notice the cans of Campbell's Beefy Mushroom soup (condensed). I had been craving a beefy mushroom and rice menu item from a favorite Chinese restaurant in a neighborhood where I previously lived but I don't have access to that now that I'm living in a very rural area. I decided to try this soup with a beef roast to try to take care of the beef and mushroom craving. And I'm so glad I did!
Ingredients:
1 can of Beefy Mushroom soup (10.5 oz)
1 small onion (sliced or chopped)
1 small bag of frozen "soup" vegetables (16 oz)
1 beef roast (2 - 3 lbs)
Preparation:
slice (or chop) the onions and place them in the bottom of the slow-cooker
place the beef roast on top of the onions.
pour the can of beefy mushroom soup on top of the roast
set the slow-cooker on "low" (I use this setting because I'll be at work during the day. You could use a high setting and have the meal in half the time)
approximately 30-60 minutes prior to serving, add the bag of frozen vegetables in the slow-cooker. Turn the setting to high and cook until they are heated. Stir.
serve
Freeze or refrigerate leftovers for additional meals
Leftover Beefy Mushroom Roast
I have discovered that I usually end up with a large amount of leftovers with this meal. I often separate it into single serving (freezer) containers, pop them into the freezer, and I can use them for furture meals whenever the mood hits.
I have made mashed potatoes the next day and spooned some of the Beefy Mushroom Roast leftover mix onto the mashed potatoes.
I recently discovered the Bisquick "Impossible" Pie recipes. I most often make a chicken-pot-pie meal using the Bisquick recipe. It just requires some filling, pouring a Biquick/milk mix over the top, and baking until heated through and brown on top. It didn't take long for me to realize that the Beefy Mushoom Roast is a perfect filling for the Bisquick Impossible Pie recipes. And so quick and easy to make when using the leftover roast for the filling.
Additional Seasonings?
I am not good in the kitchen. And when I try to venture from exact recipes or be creative with additional herbs, I often end up with flavors that clash. So I haven't added any additional seasonings to my Beefy Mushroom Roast meal. I occasionally wonder about adding Herbes de Provence, since I am fairly new to that herb mix and have discovered how much I like it in venison stews. But frankly, the onion and condensed beef mushroom soup seem to add sufficient salt and flavors to this easy slow cooker meal.
There are a variety of frozen mixed vegetables to try. Mixes that include okra, spinach, or potatoes. All of those have been good but I have preferred the mix with green beans.
There is a creamy beef mushroom soup option that I have thought about trying but this roast is so good as it is that I haven't attempted to make that particular substitution yet.
Related Links:
This Beefy Mushroom Roast is a delicious filling for the Bisquick Impossible Pies. I usually use a chicken-pot-pie type of filling but the beef roast is an amazing way to use leftovers with an additional flavor.
My blog post after learning about Herbes de Provence for stewsand how wonderful those herbs are in a venison stew.
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Kaizen Low Carb Pasta made with lupin flour is a health-conscious alternative to traditional pasta
made with wheat flour and semolina. It is the best pasta I have found for
those of us who follow a low-carb diet, such as keto enthusiasts, diabetics,
or anyone looking to reduce their carbohydrate intake. It is also a great
option for people who follow a gluten-free diet.
This product review will cover Kaizen pasta’s taste, texture,
nutritional value, preparation, and overall value. As a bonus, I will also share a simple
recipe I developed that uses Kaizen fusilli.
Taste and Texture
One of the most critical aspects of any pasta product is its taste and
texture. Kaizen low carb pasta aims to mimic the familiar experience of
traditional pasta, and it does a commendable job.
Taste
The pasta has a mild, slightly nutty flavor that pairs well with a variety of
sauces. It reminds me of chickpea pasta.
While it doesn't have the same taste as pasta made from wheat flour and semolina, it is quite enjoyable when combined with robust sauces like
marinara or Alfredo.
Texture
The texture is pleasantly firm, though slightly different from traditional
pasta. It is a bit chewier, which can take some getting used to, but
it holds up well in both hot and cold dishes.
Nutritional Value
Kaizen low carb pasta shines in its nutritional profile, making it an
attractive option for health-conscious consumers.
Low in Carbohydrates
This pasta is significantly lower in carbs compared to regular
pasta, making it suitable for low-carb and keto diets. Each serving contains
only 6 grams of net carbs, depending on the specific variety.
The company has also come out with an even lower-carb pasta line, which I have ordered and will review after I have tried it.
High in Protein
With 20 grams of protein per serving, this pasta helps in meeting daily
protein requirements, which is beneficial for muscle maintenance and overall
health.
High in Fiber
The pasta has 15 grams of dietary fiber per serving, contributing to better digestive
health and helping to keep you full for longer.
Gluten-Free
Kaizen pasta has been reformulated with a gluten-free recipe, so more people can enjoy it.
No Artificial Ingredients
Kaizen prides itself on using natural ingredients, which is a big plus for
those avoiding artificial additives and preservatives.
Preparation
Preparing Kaizen Low Carb Pasta is straightforward and similar to traditional
pasta. Just bring a large pot of salted water to a boil, cook the pasta for about 5–6 minutes (to the desired texture), drain, and use as desired, with a sauce or in recipes.
Although the texture is different than traditional pasta made from wheat and semolina flours and cannot be cooked al dente, it's crucial to monitor the pasta closely to avoid overcooking so it does not become mushy.
Versatility
Kaizen Low Carb Pasta is versatile and, at the time of this post's publication, is available in four shapes: Fusilli, ziti, radiatore, and cavatappi. This makes it suitable for a variety of
dishes.
It works well in classic hot pasta dishes like spaghetti Bolognese, carbonara,
lasagna, and baked casseroles.
I used it to make a low-carb, high-protein, high-fiber version of a traditional Jewish sweet noodle kugel (a sweet egg, cottage cheese, and noodle casserole) and it was absolutely delicious!
It also holds up well in cold pasta salads, providing a hearty base for a variety
of fresh ingredients.
Overall Value
Considering its health benefits, Kaizen low carb pasta offers good value for
money. Although it is more expensive than conventional pasta made with wheat
flour and semolina, the added nutritional benefits will justify the higher
price point for many consumers.
It's particularly valuable for those who need to manage their carbohydrate
intake, follow a gluten-free diet, or want a higher protein
alternative to standard pasta.
Kaizen low carb pasta is an excellent product for anyone seeking a healthier
alternative to traditional pasta without compromising on taste and texture.
Its high protein and fiber content, combined with its low carbohydrate
profile, make it a standout option for low-carb dieters and health-conscious
individuals. While it may require a slight adjustment in cooking and texture
expectations, its versatility and nutritional benefits make it a worthwhile
addition to your pantry.
I whip up this delicious, low carb pasta dish often because it's quick and
easy to make and my husband and I both enjoy it.
I usually serve it with a side salad and, sometimes, with garlic bread made
with Hero bread (expensive but 0 net carbs and exceptional taste and texture for a
keto-friendly bread).
I hope you and your family enjoy it.
Buon appetito!
Servings: 4
Ingredients
Boiling water
Salt
1 pound ground pork
8 oz. portabello mushrooms
1/4 cup wine (red is traditional but white is good, too)
Bring a large pot of salted water to a boil while you make the pork and mushroom ragu (meat sauce).
In a large nonstick skillet, crumble and lightly brown the ground pork over medium-high heat.
Slice the mushrooms and add them to the browned pork. Stir occasionally until the mushrooms are soft.
Stir in the wine and the optional seasonings and cook until the wine is reduced by about half.
Stir in the marinara sauce and turn the heat to a low simmer.
Stir the fusilli into the boiling salted water (some foaming is normal) and boil for 5 minutes.
Drain and stir the cooked pasta into the pork and mushroom ragu. Turn the heat down to low and let the pasta "marry" with the sauce for 3 to 5 minutes.
Divide into four portions and grate some Parmigiano-Romano cheese over the top just before serving.
The Best Low Carb, High Protein, Gluten-Free Pasta by Margaret Schindel
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This is one of my absolute favorite pasta dishes. Garlic butter noodles
with mushrooms are so easy to make and you can have them on the table in 30
minutes or less.
When looking for something quick, tasty, and easy to make this is one of our
go-to meals. The butter garlic flavor really stands out. If you like mushrooms
as I do, and pasta this is a perfect combination. The recipe below is enough
for two people. If you're serving a crowd just add to it accordingly.
Ingredients:
12 oz. sliced mushrooms (washed and pat dry)
4 tablespoons butter (2 for the mushrooms and 2 for the noodles)
3 cloves of garlic finely chopped
1/2 bag of noodles (or your favorite pasts)
Salt and pepper to taste
1 tablespoon chopped parsley or basil for garnish (optional)
Directions:
Begin cooking the mushrooms in a skillet over medium to high heat.
Stir and turn the mushrooms until you see moisture in the pan.
Add 2 tablespoons of butter and chopped garlic and continue to stir and
turn until the mushrooms are golden brown.
Lower the heat to simmer and cook your noodles.
Drain the cooked noodles and return them to the pot or a bowl, add the
other 2 tablespoons of butter and stir.
Pour the cooked mushrooms over the noodles and stir. Add the garnish and
serve.
I always begin cooking my mushrooms in a dry pan first over medium to high
heat. Mushrooms contain a lot of water, and this method allows the liquids
to slowly evaporate and the mushrooms to caramelize.
You will also want a skillet large enough so the mushrooms are not piled
high on top of each other. After they burn off some of their liquids and
turn golden brown it is time to add the butter and any seasoning you're
using.
This is such a versatile meal, you can use whatever pasta you like instead
of noodles. You can also season the mushrooms with your favorite seasonings or add a little
lemon juice to the mushrooms as they are cooking.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
I have always been a huge fan of chowder. I don't really care what kind, it can be clam chowder, potato chowder, or vegetable chowder, they are all delicious to me. My nephew, who went to the Culinary Institute of New York, can dish up some of the finest clam chowder I have ever had, it is really to die for! However, the calorie count on this wonderful chowder was enough to give me a heart attack. I would estimate probably between 350 to 400 per cup!
I often thought to myself that their had to be a lower calorie way to make good chowder. So I did some research on the internet. There are literally thousands of recipes on the internet for all kinds of chowder. Low cal chowder, not so much. There are some, so I did some comparisons. I found that vegetable chowder is usually less calories that those containing meat or fish. I don't mind skipping the meat, so I decided to try a compilation of my own making for vegetable chowder.
I had to make it a few times to adjust the ingredients. At first the base was just too thin, more like soup than an actual chowder. I was at a loss as to how to correct this problem without causing the calorie count to skyrocket by adding heavy cream. I was stumped for a while. Then one day I was grocery shopping, looking for some cheese when I saw a bag of finely shredded reduced calorie cheese. I think a visible light bulb went off over my head, right there in the store. I could melt some of this cheese in my veggie chowder and thicken it and also add some more flavor! I made some the very next day and put about half the 8 ounce bag in the pot and stirred it slowly.
Ingredients:
2 cups reduced fat chicken broth
1 cup sliced carrots
1/2 cup chopped celery
1/2 cup chopped bell peppers
1/2 cup chopped onions
2 cups skim milk
3 Tablespoons flour
1/2 teaspoon garlic powder
1 teaspoon dried parsley flakes
pinch of black pepper
4 ounces reduced fat cheddar cheese
Directions:
In a medium saucepan, combine chicken broth, carrots, celery, pepper and onions.
Bring to a boil and then reduce heat and simmer until vegetables are tender.
in a covered jar combine skim milk and flour and shake well.
Pour into broth and veggies and stir gently to mix.
Add parsley flakes garlic powder and black pepper and then slowly add the shredded cheese.
Stir slowly and let thicken.
Remove from heat and spoon into bowls with a sprinkle of cheese on top.
Only 160 calories and 4 grams of fat.
The result of the addition of cheese was a creamy, delicious chowder with medium thick consistency and mouth watering vegetables. Toss in a few croutons and you don't even need crackers, and all for fewer calories than most protein bars. If you need to add meat, try ham cubes, bacon, or pulled chicken. All of them would be a yummy addition!
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The original oven baked beans of our childhoods were always SO good; cooked with lots of bacon and sweet molasses. Only problem is, they take a long time to prepare and cook.
As our children were growing up, we did a lot of camping, and cooked on a Coleman Stove and the camp's grill. We always enjoyed having baked beans with our grilled hamburgers and hot dogs. But, without an oven, and having a time constraint out in the campgrounds, oven baked beans was not an option. Therefore, my hubby, Bob, came up with his own version of camper baked beans, which he named Bob's Top-of-the-Stove baked beans.
After our children grew up, they began to make this recipe both in camp and at home. Quite quick to prepare and always tasty, it has become a standard favorite in our family.
Cut up bacon slices into one or two inch squares. Chop the onion.
Begin by sauteing the bacon and onion together. When done to your preference, pour off excess bacon grease (leaving a small bit for flavor).
Add the can of Pork & Beans.
Add all the other ingredients.
Simmer for 15-20 minutes to heat through and blend all the ingredients.
As the beans simmer, add more ketchup and/or brown sugar to your tasting preference. This is an extremely variable recipe, so exact amounts are not given in the ingredients. Personally, I prefer lots of ketchup and enough brown sugar for that 'sweet' taste. Taste and adjust amounts to your own satisfaction as the beans simmer.
NOTE: We always used a Corning Ware pan (as shown in the accompanying pictures), so everything can be cooked in one pan. Otherwise, you might wish to saute the bacon and onion in a frying pan, then add them and the other ingredients together in a sauce pan.
*Explanation for the *starred items in the recipe: the number of bacon strips and the amount of onion used are negotiable! Personally, we like LOTS of bacon and plenty of onion. Adjust each to your own personal preference.
Summary
Bob's Top-of-the-Stove Baked Beans Recipe is easy & quick, and definitely delicious. And it's one of those recipes that works equally as well cooked on the stove-top in your kitchen or on a camp stove at a campsite.
It is most definitely a favorite in our family.
*All images are the personal photos of (c) Wednesday Elf
*Bob's Top-of-the-Stove Baked Beans Recipe is brought to you by Wednesday Elf
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