appetizer

2024 zucchini rounds

August 7, 2024 by Serena Leave a Comment

3 medium zucchinis, sliced into 1/4 inch rounds
1/2 cup flour
2 large eggs. beaten
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon Garlic Powder
1 teaspoon dried oregano
salt and pepper, to taste
1/4 cup olive oil
Fresh parsley, chopped for garnish, optional
Lemon wedges, 0ptional for serving

Directions:
Prepare three shallow bowls: one with flour, one with beaten eggs< and one with mixture of bread crumbs, Parmesan cheese, garlic powder, oregano, salt, pepper

Dredge each zuccini slice in the flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.

Heat oil in large skillet over medium heat. Add zuccini rounds in batches, making sure not to overcrowd the pan.

Cook for 2 to 3 minutes on each side, or until golden brown and crispy.

Transfer to a paper towel lined plate to drain excess oil

Serve hot, garnished with fresh parsley and lemon wedges if desired.

Prep time 15 minutes, Cooking time 15 minutes, Total Time 30 minutes

4 servings

Notes: there is alot of flour, eggs and crumb mixtures based on the number of slices of zucchini I used. Also browned very quickly. Expected more melted cheese based on picture. Keep this recipe but adjust expectations. I used very small zucchini slices.

Pickled Banana Pepper Rings

August 30, 2021 by Serena Leave a Comment

Banana Sweet Peppers – 1 pound with stem removed (approx)

Brine Ingredients:
3 cups white distilled vinegar
2 cups water
1 1/2 tablespoons canning salt
1 tablespoon sugar
scant 1/2 teaspoon turmeric

Prepare canning jars for water bath canning and keep sterilized jars hot. Use new canning lids and rings. (don’t reuse canning lids). Follow recommended USDA method for water bath canning of pickles.

Wash, de-seed and slice banana peppers into rings into desired thickness. Can add hotter pepper varieties if desired for a mixture of hot and mild pickled peppers. If using hot peppers be sure to wear gloves for protection from the oils in the hot peppers.

You don’t have to be concerned about getting all of the seeds out but try to remove as many as you can along with the white sections from the pepper. Keeping all of the seeds in is a personal preference. I just try to cut down on the amount of seeds in the jar and so I have more peppers than seeds in jars.

Make pickling brine using proportions above to pour over peppers and use prepared pint canning jars.

Bring the vinegar, sugar, salt to a rolling boil in saucepan. Keep brine hot as you fill each jar with rings and brine. Make more brine as needed depending on number of jars to be processed. Brine can be refrigerated and reheated as needed if you are small batching depending on quantity being processed.

Add one glove of garlic (crushed to release flavor) in bottom of each jar (optional )before packing with prepared pepper rings. Optional is one teaspoon of chopped garlic if you don’t have fresh cloves. The garlic is totally optional.
Pour hot brine over peppers to within ½” of the top. Pack tightly since rings will shrink when processed. Leave 1/2 inch headroom in each jar. Remove air bubbles from jar.
Wipe off the rim and put lid and ring on.
Process pints for 10 minutes in boiling water bath.
Cool completely for at least 12 hours and check for a good seal. Remove band from jars, wash and label jars. Use within one year for best quality and flavor.

TIPS FOR MAKING PICKLED BANANA PEPPERS:

Follow proper canning procedures and then process in a water bath canner. Follow the USDA guidelines for proper sterilization and timing. Be sure to verify that the lids have completely sealed before storing on the shelf. Make sure your banana peppers are fresh and have been rinsed well.

Keeping the seeds in or not is personal preference. I usually get most of the seeds out but there are always a few that stay in there and it doesn’t affect taste at all. I don’t fuss too much over that.

Instructions

Bring the vinegar, sugar, salt to a rolling boil in a saucepan for making the brine for the pickles.

Pour hot brine over jars filled with the pepper rings to within ½” of the top.
Wipe off the rim and put canning lid and jar ring on. Get as many air bubbles out as you can. Only tighten jar ring to ensure lids stays on jar. Do not over tighten.
Follow proper canning procedures and then process filled jars in a boiling water bath canner for 10 minutes. Follow the USDA guidelines for proper sterilization and timing.

Notes

Keeping the seeds in or not is personal preference. I usually get most of the seeds out but there are always a few that stay in there and it doesn’t affect taste at all. I don’t fuss too much over that.
This recipe makes 2 pints.

Best Swedish Meatballs Recipe

December 4, 2020 by Serena Leave a Comment

Meatballs:

1/2 cup breadcrumbs
1/2 cup (125ml) milk
35 ml cream
1 large egg
1 clove minced garlic,
1/3 teaspoon salt
1/4 teaspoon EACH of black pepper and ground white pepper
1/4 teaspoon Grillkrydda OR all spice OR all purpose seasoning
1/2 of an onion, finely chopped
1 pound (500 g) ground beef (mince)
1/2 pound (250 g) ground pork (mince)
2 tablespoons fresh, finely chopped parsley
1 tablespoon butter
2 teaspoons olive oil

Gravy Sauce (OPTIONAL):
1/3 cup butter
1/4 cup plain / all purpose flour
250 ml (1 cup) vegetable broth (or stock)
250 ml (1 cup) beef broth (or stock)
1 cup thickened (or heavy) cream*
2 teaspoons regular soy sauce
1 teaspoon dijon mustard
Salt and pepper, to season

Instructions
In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
Once the milk has absorbed some, add in the onion, meat(s) and parsley. Mix well with your hands to combine.
Roll meat into about 24 small balls, or 16 larger balls.
Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.
Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream, soy sauce and dijon. Bring to a to simmer and season with salt and pepper to taste. Mix the sauce through well to combine all of the flavours together.
Continue to simmer until thickened.
To serve:
Non Swedish way: Place meatballs into the gravy in the pan and serve
Traditional Swedish way: Do not make the cream sauce at all. Serve meatballs over plain or stewed macaroni, plain or mashed potatoes, and lingenberry jam (optional)
Notes
*Replace heavy or thickened cream with reduced fat cream if you wish to reduce calories)1) I use a mixture of ground beef and pork (mince) in may recipe, but you can use all beef is you don’t have or like pork 2) To make the meatballs lower in carbs, use almond meal to replace the breadcrumbs. Also, use 1 tablespoon of cornstarch mixed with 2 tablespoons of water to replace the flour in the gravy sauce. Just add the cornstarch mixture at the end, while continuously stirring, over low heat until sauce has thickened.3) I like to grate my garlic clove with the small part of a grater. You can use minced garlic if you prefe

Small BBQ Meatballs

September 28, 2019 by Serena Leave a Comment

Small Meat Balls in Barbecue Sauce

– from Barbara Humphrey

(shared by Mike and Serena Crossfield Humphrey – Barbara is Mike’s mother)

1 pound ground beef

½ pound ground pork

1 pound ground veal (2 ½ pounds meatloaf meat mix – best if meat is all ground all together)

4 slices bread

¾ cup milk

1 onion, minced finely

2 teaspoons salt

¼ teaspoon pepper

1 clove garlic, minced fine

⅛ teaspoon nutmeg

⅛ teaspoon allspice

2 eggs

Sauce

½ cup onion, minced

2 Tablespoons butter

1 cup catsup

⅓ cup vinegar

2 Tablespoons brown sugar

½ cup of water

2 teaspoons prepared mustard

2 Tablespoons Worcestershire sauce

⅛ tsp salt

Combine all ingredients in saucepan and simmer for 10 minutes.

Have meat finely ground together, crumble bread and mix with milk. Add meat mixture to bread/milk and mix well. Add remaining ingredients mixing until well blended. Form into one inch balls. Small size balls are best to make five to six dozen small balls. Let stand 30 minutes.

Brown balls on all sides in skillet on medium heat. Pour off fat.

Add BB sauce over browned balls. Simmer covered 30 minutes.

Can also bake balls in a 350 degree oven for 15 minutes on a cookie sheet (drain grease) and then combine with sauce into a crockpot or dutch oven to simmer.

PDF to print and share

Appetizer Test

October 2, 2013 by Serena Leave a Comment

Add Some Italian Flavor

June 24, 2010 by Serena Leave a Comment

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2024 zucchini rounds

Pickled Banana Pepper Rings

TIPS FOR MAKING PICKLED BANANA PEPPERS:

Notes

Best Swedish Meatballs Recipe

Small BBQ Meatballs

Appetizer Test

Add Some Italian Flavor

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