Make Your Own Bread Crumbs

If your house is like mine no one ever eats the crusts of the bread loaves. So instead of throwing them out why not use them to make bread crumbs or croutons.

You can make them right away or save them up in the freezer and make a big batch at one time. I usually save up the ends for a week in the fridge (it doesn't matter if they get a little stale) and then make some up and add it to the bag I have in the freezer. They are ready to use any time I need them. No preservatives, fillers and only as much salt as you add to them.

All you have to do is cut the bread into squares (they won't be perfect squares) and place on a baking sheet. Drizzle with olive oil (about a tbsp/piece of bread) and sprinkle with Italian seasoning or herbs de provence, salt and pepper to taste. Toss so they are coated and then spread out into an even layer. Place in a 350F oven for about 7-12 mins. just until they are toasted brown. At this point they are croutons but if you want bread crumbs place them in a food processor and pulse until they are crumbs. Let them cool first. Place in a freezer bag or air tight container and save in the freezer for when you need them.

Again feel free to play with the flavors by drizzling bread dipping oils, oil based salad dressing (not too much) or by using different seasoning blends. The type of bread also makes a difference. I think that the dempsters whole grain or honey oat work really well and are really healthy for you and your family. It's almost worth even buying a loaf and just making croutons or bread crumbs to have on hand and then just adding to it when I have extra ends. Different loaves of bread no problem go ahead and mix them up.

This is worth the time it takes. You can even throw it in while your cooking dinner and kill two birds with one stone

Potatoes Packets

When I was growing up my mom used to make these cheesy potatoes every summer on the BBQ. All you have to do is thinly slice as many potatoes you need to feed your family. Lay out a layer of tin foil (enough to spread potatoes and then fold over). Spread foil with oil and then arrange potatoes in no more than two layers. The thinner the potato the better and faster they cook. Shred some carrots and spread on top of the potatoes. Top with shredded mozarella cheese and sprinkle with caraway seeds. Fold over the sides to cover top. It should look like a package. Place on a MEDIUM heated BBQ and cook until you can stick a fork into the potatoes with no resistance.

You can do a variety of "Packets" by changing the seasoning or cheese.I usually don't have caraway seeds on hand so I have used taco seasoning, garlic seasoning or Italian seasoning and it turns out just as good. You can play around with whatever is in your cupboard. Potatoes are pretty neutral in taste and can handle most flavors you can throw at them.

I made one last night that was just potatoes and I dolloped butter all around the potatoes and then sprinkled with garlic seasoning.

Zucchini

Yes it is that time of year. If your garden is anything like mine it is producing an abundance of zucchini. Last year I planted 3 plants and had enough zuchini to feed the entire town. This year I only planted one and I still have tons. I don't know why of all the vegetables in my garden zuchini is the only one I never have a problem growing.

Breaded Zucchini Roast
Thinly Slice enough zucchini for your family
Toss with 2 tbsp balsamic vinegar, 1/4c olive oil, 2 tbsp honey, 1 tbsp herbs de provence or Italian seasoning
Spread evenly in a baking dish (I used a 9x13 glass dish)
In a seperate bowl mix 2tbsp melted butter with 1 cup bread crumbs and 1tbsp herbs de provence or italian seasoning. Sprinkle over zucchini.
Place in a 375F oven for approx. 30 mins.

NOTE: you may need to alter the amount of ingredients depending on your famliies tastes and the amount of zucchini you use. Just remember it is better to add too little than too much. You can always add more, you can never take away.

Parmesean Zucchini Sticks
Cut Zucchini into strips (about finger length and width)
Toss with 2 tbsp olive oil, 1 tbsp balsamic vinegar, 2 tbsp garlic seasoning and 1/4c parmsean cheese. Place on a baking sheet and bake at 350F for about 40 mins.

Chocolate Chip Zucchini Loaf
1/2c butter
2 eggs
1c brown sugar
1/4c milk
2c flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 mashed ripe banana
1 1/2c grated zucchini
Chocolate chips

Blend butter and sugar. Add eggs one at a time. Add the flour, baking soda, baking powder, salt and milk. Mix in banana, zucchini and chocolate chips. Bake at 350F for about 50 mins. I didn't give a measurement for the chocolate chips because you can add as much or as little as you like.

I am going to try to come up with a chocolate zucchini cake topped with a sour cream glaze this weekend. I have an idea of how the recipe should go but I won't post it until I try it myself. So come back on Monday and see if it worked.

Another great way to use zucchini is to grate it into your tomato sauce. Either your homemade version or it make a store bought one even healthier and if you puree it they'll never know it's in there.

Pulled Pork Fajitas

This is a great recipe because it uses one of the best inventions ever to enter our kitchens...Slow Cooker. Just toss everything into the slow cooker in the morning and it's ready when you get home.

1 Boneless pork loin roast (2 1/2 pound)
1 onion thinly sliced
2 cups Ketchup (cheap kind)
2 tbsp sweet chili sauce
3/4 cup salsa (I'll let you determine how hot you like it)
2 tbsp garlic seasoning
1 tbsp BBQ seasoning
1 tsp chili powder

Combine all your ingredients in the slow cooker leaving out the roast. Whisk until combined. Place roast in and turn until coated or spoon mixture over roast. Leave on low for 8-10 hours. You'll know it's ready when the pork shreds apart with a fork. Continue to shred it all and then serve wrapped in tortillas. You can serve on a bun instead if you want a change. To make sweet and spicy you can add 1/4 cup honey or maple syrup.

I suggest serving with some coleslaw either in the fajitas or on the side. I like the crunch factor in my fajita.

Coleslaw
1 green cabbage shredded
1 raddichio shredded
3 carrots shredded
1/4 cup mayo or plain yogurt
1/4 cup sour cream
2 tbsp honey
2 tbsp mustard
1tbsp garlic seasoning
2 tsp BBQ seasoning

Since there is so much shredding to do in this recipe I suggest using the shred attachment for your food processor if you have one. I pull mine out for large shredding jobs like this or for large amounts of cheese. Combine dressing ingredients in a large bowl and stir to combine. Add shredded ingredients ontop and stir all together. I suggest making this before hand so that the flavors can get to know eachother. You can make it in the morning or the night before.

Is It Done?

This chart is to give you estimated cooking times for how long it takes to cook various meats until doneness. I do recomend all kitchens should be equipped with a thermometer to test the doneness of meats. It removes any guessing on your side. Always insert thermometer in the thickest part of the meat. These are just average times. It can depend on your oven and the size of you meat and also how many times you open the door to check if its done.

Poultry
Chicken (whole about 3 1/2 pounds) 400F for about 1 hour done at 170F
Chicken (Bone in parts) 475F for 50 - 60 mins done at 170F
Turkey (whole about 14 pounds) 325F 3 1/2 hours done at 170F

Beef
Tenderloin (whole 3-4 pounds) 375F 45-50 mins done at 125F for med rare
Prime Rib (6-7 pound roast) 450F for 15 minutes done at 125F for med rare
then drop to 350F for an hour

Pork
Loin Roast (4 pound) 425F for 30 mins done at 145F in center
then drop to 375F 30 mins
Tenderloin ( about 1 pound) 425F for 10-15 mins done at 145F

Shake n' Bake

Why buy mass produced shake n` bake full of fillers and salt when you can make your own in minutes. Here`s a few suggestions but feel free to play around with flavors and textures.

For all recipes combine ingredients in a large ziploc bag. Dip chicken in 1/2 cup buttermilk then place in bag and shake until coated. Place on baking sheet and bake in a 350F oven until internal temperature is 170F. (see Is It Done? for average cooking times). If you don't want to buy buttermilk or don't have any you can use 1/2cup milk with the juice of 1/2 lemon. Yes it will curdle but thats what it is suppose to do. Works just as well.

Italian
1/2 cup cornmeal
1/2 cup italian bread crumbs
2 tsp onion powder
1 tbsp garlic seasoning
1 tbsp italian seasoning
1 tbsp Chopped Parsley (optional)

Triscut
1 cup crushed tricut crackers (choose your favorite flavor. I love the cracked black pepper)
1/2 cup bread crumbs
1 tbsp garlic seasong
2 tbsp onion powder

Sweet and Spicy
1 cup bread crumbs
2 tbsp brown sugar
1 tsp chili powder
1 tbsp garlic seasoning
1 tsp smoked paprika
1 tsp BBQ seasoning

BBQ Sauce

You don't need to buy BBQ sauce you can simply make your own. Also good for those times you run out and don't have time or evergy to go to the store.

1 cup ketchup
1/2 cup honey or maple syrup
1 tbsp garlic seasoning or minced garlic
1 tsp smoked paprika
1 tbsp taco or BBQ or Cajun seasoning
2 tbsp sweet chili sauce (optional)

I keep the cheap no name ketchup on hand to make BBQ sauces. It's only for the tomato flavor. Trust me it make no difference in the taste if you use the cheap kind. This is coming from a heinz girl. Feel free to change things up a little. Like if your family likes things hot add some hot sauce or crushed chilis. You can change up the spices as well by adding dip mixes or your favorite herb mix. You can add more honey or maple syrup to make it stickier or less if you prefer it less sweet.