I found this recipe at The Curious Country Cook (blogspot).
yields: 12 mini muffins
1 cups zucchini, grated
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs – I used Italian style
Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will bereally soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
Strawberries are ready to be picked in South Carolina, and what a great way to enjoy them!
- 1/4 cup extra-virgin olive oil
- 3 tablespoons Champagne vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 2 tablespoons grated sweet onion, such as Maui
- 2 tablespoons sugar
- 1 teaspoon poppy seeds
- 10 ounce mixed baby greens
- 2 cups quartered strawberries
- 1/2 cup toasted sliced almonds
- 1/2 cup crumbled feta cheese
Whisk oil, vinegar, salt, mustard, onion, sugar, and poppy seeds in a medium bowl until blended. Add remaining ingredients except for feta and toss to coat. Sprinkle with feta.
A family member shared this recipe with me years ago, but my husband isn’t a fan of nuts in his food.
2 (16oz) packages frozen sliced carrots
3/4 cup pancake syrup
1/4 cup brown sugar, packed
1 cup chopped walnuts
Combine all ingredients in the crock. Stir well. Cover and cook on High for 5 hours.
(Only the High setting is recommended for this recipe.)
Makes about 2.5 quarts.
This is a great veggie side that takes less than 30 minutes. This is one of our favorites!
3/4 lb green beans, trimmed
1 large red bell pepper, cut into strips
1 tbsp extra-virgin olive oil
Freshly-ground black pepper
Preheat oven to 500 degrees F. Toss green beans and bell pepper with oil and salt and pepper to fast.
Spread in an even layer on a rimmed baking sheet and roast at 500 degrees F for about 10 minutes until browned and tender, turning once halfway through cooking.