Yellow Squash Patties Recipe

Yellow Squash Patties Recipe

2 cups grated yellow squash
1 egg, beaten
1/4 cup self rising flour
1 cup bread crumbs
1/3 cup self rising cornmeal
1 small onion, chopped real fine
1 tsp seasoned pepper

Mix all ingredients together.
Spoon out into preheated
olive oil in skillet

Turn to brown both sides.
Drain squash patties on paper towels.
Serve while warm

variations:
use either olive or canola oil for frying
use seasoned bread crumbs instead of plain
add a few shakes of red pepper (ceyanne)
use chopped green onion instead of a table onion
right before serving sprinkle with a little shredded cheese
or a couple shakes of salt


To make one cup of Self Rising Corn Meal Mix

3/4 cup of corn meal
3 tablespoons flour
1 tablespoon baking powder
1/2 teaspoon salt









Diary of a Kentucky Cook

Stir Fry Squash Recipe

Stir Fry Squash Recipe

3 cups yellow squash, sliced in thin coins
1 Tbl olive oil
1 sweet onion, chopped coarsely
1 small red pepper, sliced in rings then halved
1 small green pepper, sliced in rings then halved
2 and 1/2 tsp garlic, jarred
1/4 cup water
1/2 tsp sea salt
1/4 tsp ground black pepper or
seasoned pepper

Place oil in preheated skillet or wok
Add squash, onion, and peppers
Cook, stirring constantly for about 10-12 minutes
Stir in garlic, water, salt and ground pepper.

Cook until squash is tender, stirring often

garnish when serving with shredded parmesan or any of your favorite shredded cheeses
you can also toss in any of your favorite raw veggies and cook with the squash

If you don't care for peppers, you may also leave them out !
This recipe can be changed to fit your tastes.
enjoy...

Diary of a Kentucky Cook

Grilled Kentucky Kabobs Recipe - tips - ideas

Grilled Kentucky Kabobs
Basic recipe courtesy: Hope in Upton, KY






1 bottle of Italian dressing, zesty Italian is excellent !

Use any / and or all of the following;
1 or 2 chicken breasts, cubed
Either 1 package of beef stew meat or
1 package boneless steak, sliced into bite sized pieces
1 cups + cherry tomatoes
1 or 2 onions, sliced in bite size single pieces or small wedges
1-2 small yellow squash, sliced in coins, then halved
1-2 small zucchini, sliced in coins, then halved
1 green pepper, sliced bite size, then halved
1 yellow pepper, sliced bite size, then halved
1-2 jalapeno peppers, sliced bite size, then halved
1 + Habanera pepper, halved
1 cup + whole mushrooms, cleaned

*You have many options when preparing your ingredients;
Place all bite sized kabob ingredients in a plastic or glass mixing bowl.
or
Marinate the meats, peppers and onions only; then add the veggie pieces when layering, right before cooking.

Add Italian dressing to your meats and / or ingredients
Stir well and cover.
Place in refrigerator for at least 8 hours or overnight.
Be sure and stir a few times while marinating.

Right before cooking;
Layer your kabobs according to your family’s favorite ingredients. For example Brian loves any and all peppers - the hotter the better - but I don't, so I leave peppers
off of my skewer and in their place add cherry tomatoes or yellow squash.
layering examples;
Tomato, squash, meat, tomato, green pepper, meat, squash, tomato, meat, zucchini, mushroom, chicken, jalapeno pepper, tomato, etc...


A few Kabob Tips:
~All of the ingredients can be changed according to what you want to add.
If you don’t like the taste of grilled cherry tomatoes, leave them off. You can pick and choose ingredients to personalize your kabobs.
~Use 1 package of boneless pork, cut into bite size pieces
or try using all chicken or pork cubes and adding pineapple chunks for a sweeter kabob, marinating the meat only.
~You can also add Shrimp to your basic ingredients list
~You can use a gas grill or a charcoal grill - charcoal adds more smoky flavor.
~If using a charcoal grill; Light the grill, to save time, while you are waiting for the coals to be ready, layer your kabobs - The process is a little messy, so keep a clean dish towel handy.
~Marinate at least 8 hours, overnight IS Best.
~Metal skewers work best, if you do use wooden kabobs - be sure and soak them in water first and cover the handle tip with foil - for easier gripping.
~Use aluminum foil on the grill in case any pieces fall off while cooking and for easier clean up.
~You can use regular Italian or Zesty Italian dressing., or you may decide to skip marinating your ingredients altogether and going with sprinkle grill seasonings for your meat and veggies.
Use your imagination.
~This recipe will make approximately from 10 - 12 kabobs

Side ideas and variations:
~Your favorite Cold pasta salad
~Grilled corn on the cob
~Sweet corn
~Roasted potatoes
~Potato salad
~Slaw

~

Thanks again Hope !









Diary of a Kentucky Cook

Easy Baked summer squash - zucchini recipes

Easy Baked summer squash -
zucchini recipe

preheat oven to 350 degrees

Using zucchini or yellow squash:
slice squash in thin, coin shaped pieces

Place sliced squash on a lightly sprayed cookie sheet.
brush squash with melted butter on the tops.

Sprinkle each piece with a mixture of salt, pepper and a little garlic powder.
How much of each to use, depends on your taste or personal preference
:)

Bake until brown & toasty.

~You can use seasoned pepper or even ceyanne for a different zing !!!



Diary of a Kentucky Cook

Yellow Squash - Zucchini recipe or Squashed Pasta

Yellow Squash - Zucchini or
Squashed Pasta Recipe

Prepare your favorite pasta;
such as elbow or rotini,
*rainbow rotini makes this dish just beautiful !
drain pasta, set aside to cool.

prepare 2 medium size yellow squash or zucchini
peel, cut crosswise then slice in small bite size pieces, resembling french fries.
rinse well, drain on paper towels.

Place the squash pieces in a preheated skillet with olive oil.

saute in olive oil and add in little butter,
season to taste with salt and pepper,
garlic powder or fresh minced garlic,
cook until tender.
Cool a bit.

Then simply toss your squash in with your cooked, cooled pasta.
You can add a little more extra virgin olive oil if needed.

variations:
-use as the main dish and serve with soup and garlic bread
-great as a side with hot dogs or brats..
-great as a side dish with burgers or even steak !!


Diary of a Kentucky Cook

Yellow Squash fries recipe

Yellow squash fries

prepare 2 medium size yellow squash:
peel, cut crosswise then slice in french fry size pieces.
place the squash "fries" briefly in a bowl of cold water, drain well.

In a plastic bag place a little boxed corn muffin mix, adding the squash fries,
shake the baggie to coat your fries well.

Place squash in a preheated skillet with a little olive oil and
cook until just golden brown and slightly crisp.

drain on paper towels and
season with a little seasoning salt
and / or salt and seasoned pepper.

Diary of a Kentucky Cook

Kentucky Fried Fritters - Yellow Squash recipe

Kentucky Fried Fritters - Yellow Squash recipe

2 medium peeled and cubed yellow squash
1 egg, beaten
1/3 cup self rising flour
1/3 cup cornmeal OR seasoned fish fry
1 medium onion, grated well
Vegetable or canola oil for frying
salt

Place cubed squash in a saucepan in salted water
Cover & cook 10 - 15 minutes or until squash is tender.

Drain squash
Mash squash (will make approximately 1 cup)
Combine squash and egg, stirring well.
Add both the flour and cornmeal or seasoning.
Mix well
Add onions to mixture and stir until blended.

Drop mixture by level tablespoon into hot oil.
Cook until golden brown, turning once.
drain on paper towel lined plate
Makes about 2 dozen.

for different variations to these fritters, think about
adding any of the following:
cumin
cayenne
shredded cheese
italian seasoning
a little powdered onion and garlic
any your fav spices



Hello dear friends !
Sorry I havent been around much lately.
I have been ill, I got out of the hospital a few days ago.
My honey made these for me last night, it was so good I just had to share.


Diary of a Kentucky Cook