Zucchini Latkes

After a friend of mine online posted pictures of her zucchini pasta, I had a craving for fried zucchini.  Instead of starting up my deep fryer, I opted to adapt my latke recipe to make these delicious zucchini pancakes.  The result is a crispy creamy pancake that will have people requesting this recipe often.

Remember to peel the zucchini to get rid of the yeast!

Spinach Alfredo Pizza

I created this for the challenge at Double Take. The ingredients for this time were Spinach and Cheese.  I just happened to have some fancy pizza dough in my house I have been meaning to use that is yeast free ( I used a Great Value brand, but it also comes in that Pillsbury brand I have mentioned before that is leavened with Glucono Delta Lactone and Baking Soda), so a delicious white pizza sounded great.  If the fancy strikes you, you can butter the crust when it comes out of the oven and sprinkle it with parmesan.

Fried Green Tomatoes

Since I no longer eat hamburgers on rolls, I make a big deal about dressing them up. During the summer, my husband loves to grill and loves to grow a garden full of herbs and veggies.  That gives me a great opportunity to make a southern favorite, Fried Green Tomatoes.  While I pretty much abhor fully ripened tomatoes, unless they are finely pureed in a sauce, green tomatoes have a wonderful tangy taste and a firm texture that I really enjoy.
Here, the fried green tomatoes are paired with thick cut bacon, a cheddar cheese sauce, and homemade ranch dressing, which suits them best!

L & L Style Macaroni Salad

Ever since I first tried the macaroni salad at L& L Hawaiian Barbecue, I have wanted more.  And I am not a fan of macaroni salad.  Unfortunately, I had it when visiting my sister in San Diego, CA and I haven't been anywhere, since, that had one.  I finally, after years of looking, found a lead, and from that information, created a recipe that approximates the salad pretty well.

Of course, if you are not trying to clone L & L's recipe, you can always add diced ham, finely chopped shallots, or anything else you fancy. 

Carrot and Feta Salad

This is great for summer picnics.  Light and crisp and tangy!


3 large carrots, peeled
¼ cup crumbled feta cheese
1 tablespoon maple syrup
2 teaspoons canola oil
1 tablespoon fresh dill
Salt and pepper to taste

Place a medium pot, half filled with water, over medium heat to bring  to a simmer.
Slice carrots into wafer thin medallions and place in simmering water with a generous pinch of salt.
Simmer carrots for 5 minutes or until slightly tender but not mushy.
Shock carrots by placing cooked carrot slices in ice water for a few moments, until cooled.
In a medium bowl, whisk together maple syrup, canola oil, dill, salt and pepper.
Add cooled carrots and feta to maple dill dressing and toss to coat.
Store refrigerated in a covered container and serve chilled or room temperature.

Kinda Mom's Thai Noodles

This is my version of my mom’s Thai Noodles.  They are a favorite of mine.  I always make more than I need because the leftovers make a great lunch.  Wonderful with grilled shrimp or chicken satay.