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3 Points
Crispy zucchini sticks baked with a bread crumb breading.
 

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12 Points

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2 Points

I have a quite large backyard and with the long Texas summers it makes sense to me to have a vegetable garden. With our temps we can quite easily garden from April through September and some years I can stretch it out to October. This year I decided to try my hand at fresh herbs. I was pleasantly surprised at how easy it was to grow these. With my tomatoes, I am constantly having to fight with the tomato worms for my fruit. Have you ever seen these worms? Good grief, they are hideous. I kid you not, they can totally destroy a tomato plant over night. Not so with herbs. Easy to grow and easy to care for and so this recipe was born.

Grilled Herbed Zucchini and Squash

INGREDIENTS

1 medium zucchini
1 medium yellow squash
3 tbsp. melted butter
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh chives
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
24 Grape tomatoes for garnish

DIRECTIONS

1. Preheat the grill. Place the grill rack at least 5 inches from the heat source.

2. Cut the zucchini and squash crosswise into 1/4 inch slices.

3. Place the zucchini and squash in a large bowl. In a small bowl, combine the butter, thyme, basil, chives, garlic, salt and black pepper and mix well. Pour over the vegetables and toss to coat. Making sure all of the vegetables are well coated.

4. Place the vegetables on a large sheet of heavy duty foil. You will need about 20 inches of foil. Seal the foil well. Place the foil packet on the grill rack.

5. Cover and grill on medium heat for 25 minutes. Vegetables should be tender. Be careful opening the foil packet. Steam burns are no fun. Garnish with the grape tomatoes.

Servings: 6

Cooking Times

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

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Crispy Carrot Potatoes

I tried and tried to get a decent pic of these Carrot Patties but no matter how hard I tried the photo had a orange tint to it. I’m thinking the problem is a combination of cloudy skies and florescent lighting. Alas, I do not own studio lighting or an expensive camera like the professional bloggers so I have to make do with what I have.

9 Points

INGREDIENTS

1 lb. carrots, peeled and cut into chunks
1/4 cup butter, divided
1/4 cup chopped onion
1/4 cup all purpose-flour
1/3 cup milk
2 tsp. fresh chives, chopped
1/4 tsp. salt
1/4 tsp. black pepper
3/4 cup bread crumbs
2 tbsp. olive oil

DIRECTIONS

1. In a medium saucepan, bring 1 inch of water to boiling on high heat. Add the carrots. Cover and boil for 10 minutes or until carrots are tender. Carrots should be tender enough to mash. Drain the carrots and place in a large bowl. Mash the carrots with a fork and set aside.

2. In a small skillet, heat 2 tablespoons butter on medium high heat until butter is melted. Add the onion and cook until tender, stirring frequently. Stir in the flour and heat until lightly browned. Whisk in the milk and heat until thickened. Stir the onion mixture into the mashed carrots. Add the chives, salt and black pepper.

3. Form the carrot mixture into 4 patties. Dip the patties in the bread crumbs to coat both sides. Press the bread crumbs into the patties. Place on waxed paper and refrigerate for 2 hours.

4. In a large skillet, heat the remaining butter and olive oil on medium high heat until the butter is melted. Add the carrot patties and cook 5 minutes per side or until browned.

Servings: 4

Cooking Times

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 30 minutes