Posts Tagged ‘zucchini


Beer Battered Zucchini and Carrots with Creamy Peppercorn BBQ Sauce

Yes, I’m STILL using up the zucchini I got at the farmer’s market last week.  This is a good appetizer – excellent football food.  I borrowed from this Beer Battered Zucchini recipe (from a site called “” no less) but also made things up along the way.  The batter is very thick, sticks well to the vegetables and turns out like tempura.  Here’s the final recipe I ended up with:

1 medium zucchini
4 medium carrots
1 cup flour plus a little extra for coating vegetables
1/2 teaspoon baking powder
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon paprika
6 oz. beer
½ cup vegetable oil
¼ cup olive oil

Peel carrots.  Cut zucchini and carrots into spears.  Place vegetables into Ziploc bag with a couple tablespoons of flour and shake until they’re thoroughly covered.

Mix flour, salt, baking powder, cayenne and paprika.  Add beer and stir until mixed.  Let stand for 15 minutes.

Preheat oven to 350 degrees.  Heat vegetable oil and olive oil together in a large skillet until bubbles appear and oil sizzles if a drop of water is added.  Coat floured vegetables in batter.  Fry on one side until golden brown.  Turn and repeat on the other side.  Remove vegetables to a plate lined with paper towels for draining.  Put plate in the oven to stay warm between taking out batches of vegetables.  Add salt and serve immediately.  Serve with the sauce of your choice.

For a dipping sauce, I mixed light creamy peppercorn dressing with barbeque sauce and it went with these amazingly well.


Penne with Grilled Vegetables, Grilled Chicken and White Wine Sauce

I came up with this recipe to use the various ingredients I had on hand: penne, chicken breast, red peppers, zucchini, red onion, garlic and Parmesan.

1 red pepper
1 medium zucchini
½ inch thick slice of red onion
2 tablespoons minced parsley
2 tablespoons olive oil
2 skinless boneless chicken breasts
12 oz. cooked penne pasta
2 tablespoons butter
2 large cloves garlic, minced
½ cup dry white wine
½ cup half-and-half
Seasoned salt, salt and pepper
¾ cup grated fresh Parmesan cheese

Preheat the grill on high heat.  Chop the red pepper, zucchini and onion into roughly one-inch pieces.  Toss in a bowl with olive oil and seasoned salt such as Lawry’s.  Seal the vegetables in a large packet of foil and place on the grill. Cook 20-25 minutes, turning once halfway through.  Season chicken breasts with seasoned salt and freshly ground pepper.  Grill until done, 15-20 minutes, turning once.  Cut cooked chicken breasts into bite-size pieces.

Melt butter in an extra-large skillet.  Add garlic and sautee 2 minutes over medium heat.  Add white wine and cook until liquid is reduced by half.   Whisking constantly with a wire whisk, VERY SLOWLY add half-and-half, stirring so it doesn’t curdle. Cook for 1-2 minutes so mixture reduces and thickens slightly.  Add pasta, grilled vegetables, chicken, ½ cup parmesan, and parsley, mixing thoroughly with sauce.  Season with salt and pepper.  Serve immediately. Sprinkle additional parmesan on top of each serving.  Serves 4-6.

Wine: I used La Joya Sauvignon Blanc from Chile to cook this dish and also served it with the meal.


Zucchini with Green Chile and Cheese and Grilled Potato and Shallot Packages with BBQ Chicken

This zucchini recipe is a favorite side with our family.  I was so happy to find that my mom’s cousin Andrea put it into the wonderful cookbook full of recipes that our family gave us as a wedding gift.  I reduced the quantity of the recipe to serve 2-4.

2 large zucchinis, sliced
½ cup chopped roasted green chile (around three chiles)
½ cup chopped onion
garlic powder or salt
salt and pepper
1/8 loaf velveeta cheese

Slice and boil squash.  When water boils, add onions.  Continue to boil until zucchini is soft enough to mash with a fork.  Drain water, mash squash, drain again.  Add cheese and chile.  (I didn’t have velveeta so I used Colby Jack and American). Stir over low heat while cheese melts.  Season to taste.  This is a great side dish for when you barbeque chicken or burgers!

Grilled Potato and Shallot Packages

I adapted this from the Grilled Potato and Onion Packages recipe from Epicurious.  The only changes I made were to use red potatoes instead of white and to use chopped shallots instead of red onions.  I made a couple extra servings to use in hash browns for breakfast tomorrow.  Both of these side dishes are great with barbequed chicken on the grill.


Roasted Green Chile

I can’t begin to list all the good things you can make with green chile.  Growing up in the Mesilla Valley of New Mexico, the chile capital of the world, there’s not much we ate that didn’t have green chile in it.  Even McDonald’s had a green chile cheeseburger on the menu.  Here in Minnesota I found some nice green chile at the farmer’s market – not sure what variety it is, but it’s mild to medium as far as heat.  After the chile has been roasted, you can either freeze it with the blistered skin still on, or peel and clean it and use it fresh.

To start out, heat up the grill to at least 400 degrees and put the chile on.  When one side is blackened and blistered (3-5 minutes), turn the chile and do the other side.  Continue turning the chile until the entire outside surface is evenly blackened and blistered.

An alternative method for roasting chile is to do it directly over the flame on a gas stove.  This is a more time consuming way to do it unless you just want one or two chiles.

The next step is to remove the chile from grill or flame and plunge into bowl of ice water.  Make sure the chile is totally immersed and leave it in the water for a minute or so.  This loosens the skin for easy peeling.

Soak some old (but clean) kitchen towels in ice water and spread them on a plate.  Wrap the chile in the cold towels when it comes out of the ice water.

If you are freezing the chile for future use, you can leave the skins on to give them a little more protection.  Leaving the skin on until the chile is used also helps it retain a little more of that good smoky roasted flavor.  Make sure the chile is totally cool and pat it dry with a paper towel before putting it in a freezer bag to freeze.

If you want to use the chile fresh, go ahead and peel the skin off and remove the seeds and veins.  If you want to use the chile for chiles rellenos, leave the tops on.  Try to maintain the integrity of the chile – leave it one piece if possible and just pull out the seeds and veins through a slit in the side.  This helps keep the cheese filling inside the chiles rellenos when you are deep frying them. If all you need are green chile strips for cooking, remove the tops and don’t worry about the chile falling apart as you clean it.  WARNING:  Do not touch your eyes while you’re peeling and cleaning the chile!  If you’re dealing with a really hot variety, you might even want to wear surgical gloves.

Chile varies in heat by variety but a good rule of thumb for knowing how hot your chile will be is to check the color of the seeds.  When the seeds are pure whitish-yellow, the chile will tend to be on the milder side for whatever variety you’re using.  If the seeds are tinged with grey, as in the picture above, watch out — these will be hotter.

What do I have in store for this batch of roasted green chile?  I’m thinking some chile con queso, chiles rellenos, zucchini with green chile and cheese, and a new breakfast recipe — Shirred Eggs with Green Chile.

Here are some ideas for what to make with your roasted green chile:

Huevos Rancheros with Hash Browns

Zucchini with Green Chile and Cheese

Shirred Eggs with Green Chile and Cheese

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

Dad’s Quick Chile con Carne


Farmer’s Market Produce Bonanza… Except for Chives

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