Delicious ideas for zucchini!

Hi Everyone!  I am so sorry it has been so long since I have been on.  So much has happened and so many new recipes have been tried.  With this post, I want to play some “catch-up”!  Ok, so first, I have lost about 6 pounds in a little less than 3 weeks.  It could be more, but I have been going to the gym and may have gained some muscle weight.  I am trying so hard to keep it up!  I have to confess, I am not a big fan of working out, but I am a HUGE fan of losing weight!

Now on to my favorite topic....new healthy recipes!  So, a friend and fellow blogger, Roni Mayes (visit her blog at http://lastjobonearth.blogspot.com/), asked for a zucchini recipe.  Well, since zucchini is one of my favorite things to cook…I have more than one!  I even have sweets you can incorporate it in to.  Not only is zucchini delicious and easy to cook, it is rich in Vitamins A & C, and also a good source of Potassium.  It is about 95% water and low in calories, so a good choice for us healthy people!  It is very versatile and can be eaten raw or cooked!

The easiest way to cook zucchini is to slice it and grill it.  You can slice it the long way or in “rounds” about ¼ to ½ in thick.  I leave the skin on.  Then brush with some olive oil on each side and sprinkle it with the spices of your choice.  I like garlic powder, onion powder, and some salt & pepper.  They do not take long to cook, so pay attention to them when you grill them.

Another great way to enjoy it, is to shred it with a cheese grater (I use the larger size grate) and put it in eggs.  Shred the zucchini into a colander.  Let it drain for a little while, patting with paper towels.  Then sauté it in a frying pan in a little olive oil.  It depends how much eggs you are making for the next step.  I am usually making a frittata, so I at this point I would spread the zucchini evenly in the pan and pour in about 8 eggs that I just whisked in a bowl with some milk.  Then let it partially set and if you want, add some cheese (shredded mozzarella is my favorite).  Then bake for about 10 minutes (or until fully set) in the oven at 400 degrees F. 

There are some sweets you can make too…that are healthy.  I just made a zucchini avocado muffin. Not only do you substitute some of the oil for avocado, you can get the zucchini too. They were also made with whole-wheat flour!  Here is the recipe: 

Zucchini Avocado Muffins

Here are some other recipes that I tried and approve of:

• Healthy Chicken Zucchini Alfredo
• Stuffed Zucchini
• I substituted chicken sausage for the pork sausage and made my own "quick sauce" from a can of tomato puree.
• Summer Squash Ribbon Salad
• Black Bean, Corn, and Zucchini Enchiladas

I hope that you enjoy these recipes.  If you need me to find more....please feel free to make a request!

If you aren't a fan of salmon...you haven't tried my salmon cakes!

Salmon is one of those fish people either love it or hate it.  There is not usually an in-between.  We always hear how good salmon is for you and that you should eat it often.  Well, then you need to try this recipe.  I have blended several recipes I found on the internet, and perfected them to make my very own.  Some called for raw salmon....some for canned salmon....I have found the best is to broil a fillet with the skin.  I also have added crab meat and chopped shrimp to make them more of a seafood cake, rather than just salmon.  Now I am sorry this recipes is not exact...for me, when I make things, I don't always use exact measurements.  So, you may need to make adjustments.  

Ingredients:

• 1/2 to 3/4 Lb. Fresh salmon fillet (with skin)
• Olive Oil (see below)
• Canola Oil (see below)
• 1/2 onion - chopped 
• 1 stalk celery - finely chopped
• 1 -2 tsp of the following:
• garlic powder
• parsley
• onion powder
• dry dill
• old bay seasoning (I would start with 1 tsp - depending on your taste)
• 1 cup whole wheat bread crumbs
• 1 cup (may need more) panko bread crumbs - whole wheat if possible
• 1 egg
• 1/2 mayo - with olive oil if possible
• 1 T dijon mustard
• 1 T Worcestershire sauce
• A few splashes of Frank's Red Hot (optional)
• Dill Sauce (for topping while eating)
• 1/4 cup sour cream
• 1/4 cup mayo
• 2 tsp lemon juice
• Splash of milk
• pinch of garlic and onion powders
• tsp of dry dill

Directions:

Preheat the oven to 350 degrees F.

Place the salmon on a cookie sheet, skin side down. Brush with olive oil and sprinkle with salt and pepper.  Place the rack on top rack closest to the broiler and broil for about 10 minutes, checking in 5 minute increments.  May need a few more minutes.  It should flake easy with a fork.  Allow to rest for at least 10 minutes.

Meanwhile, place the onion, celery, parsley, hot sauce, Worcestershire sauce, and seasonings in a large bowl.  Flake the cooled salmon and add to the same bowl.  If you want, you can add some chopped shrimp and/or crab meat.  Then, add the regular bread crumbs, mayonnaise, mustard, and egg(s).  Mix well. Cover and chill in the refrigerator for 30 minutes. 

In the meantime, add the panko breadcrumbs to a small bowl.  Then, shape the salmon mixture into about 10 4-inch cakes.  You can make them bigger or smaller.  Then press each side into the panko bread crumbs to coat.  

Spray a cookie sheet with non-stick cooking spray.  Lay the cakes out on the cookie sheet at least an inch apart.  Then spray the tops with more cooking spray.  I like to use the olive oil spray.  Bake for about 15 minutes or until browned underneath.  Then move the rack up close to the broiler.  Broil them for about 5 minutes, but pay close attention to them as they can burn very easily.  They should be browned and crispy.  Top with the dill sauce and pair with a nice salad.  Enjoy!