Lidia Bastianich’s Egg-Battered Zucchini Roll-Ups

Lidia Bastianich's Egg-Battered Zucchini Roll-Ups
Egg-Battered Zucchini Roll-Ups

6 small zucchini (about 2 pounds), trimmed
1 cup all-purpose flour
5 large eggs
1/2 teaspoon coarsely ground black pepper
Salt
2 cups canola oil, for frying
2 or more tablespoons small capers, drained
Toothpicks
1/2 lemon

With sharp knife or mandoline, slice zucchini lengthwise into strips about 1/8-inch thick. Strips should be flexible, but not paper-thin.

Place flour in wide-bottomed bowl or shallow baking dish. In another wide-bottomed bowl or shallow baking dish, beat eggs with pepper and 3/4 teaspoon salt. Place colander on plate.

Toss several zucchini strips in flour, shaking off excess. Transfer strips to egg mixture; with fork, turn strips to coat both sides. Pick strips up, 1 at a time, allowing excess egg mixture to drip back into bowl. Place strips in colander. (It is OK if strips overlap). Repeat to coat all zucchini.

In 12-inch skillet, heat oil over medium-high heat until hot but not smoking. Place layers of paper towels on cookie sheet for draining.

Add 6 to 7 zucchini strips to hot oil, but do not crowd skillet. Cook zucchini 1 1/2 to 2 minutes. With tongs, turn strips over and cook 1 1/2 minutes longer or until golden and crisp. Transfer strips to paper towels to drain. Sprinkle lightly with salt. Repeat with remaining zucchini.

Place 3 or 4 capers on 1 end of a zucchini strip; roll strip tightly, enclosing capers in center. Stick toothpick crosswise through roll-up to secure. Repeat with remaining zucchini strips and capers.

Just before serving, stand roll-ups on end on platter. Squeeze juice from lemon half over roll-ups.

Makes 10 appetizer or 6 first-course servings.

Tuna in Biscuits

Tuna in Biscuits
Tuna in Biscuits

1 can (6 oz.) tuna
2 tablespoons mayonnaise
2 tablespoons sweet pickle relish
2 green onions, minced
3/4 cup Monterey Jack cheese, shredded
salt and pepper to taste
1 can refrigerated biscuits

Combine tuna, mayonnaise, pickle relish, onion cheese, salt and pepper.

Press each biscuit in greased muffin pan to form a cup. Spoon tuna mixture into each biscuit.

Bake at 400° for 8-10 minutes.

Easy Ranch Chicken Bites

Easy Ranch Chicken Bites
Easy Ranch Chicken Bites

1 lb. boneless skinless chicken breasts
1/2 cup ranch salad dressing
2-1/2 cups finely crushed sour cream and onion potato chips

Cut chicken into bite-size pieces; place in a bowl.

Add salad dressing and stir to coat. Let stand for 10 minutes.

Add potato chips and toss well. Place on a greased baking sheet. Bake, uncovered at 350° for 18-20 minutes or until juices run clear.

Pyrex Simply Store Glass Rectangular and Round Food Container Set (18-Piece, BPA-free)

Asian Style Chicken Rollups with Mushrooms

Asian Style Chicken Rollups with Mushrooms/
Asian Style Chicken Rollups with Mushrooms

1 tablespoon rice wine vinegar
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 teaspoon crushed garlic
2 tablespoons finely chopped onion
1 teaspoon sesame oil
2 tablespoons water
2 tablespoons brown sugar
1/2 teaspoon sesame seeds (optional)
3/4 pound boneless, skinless, chicken breasts, cut into 3 inch strips (18 strips)
18 medium mushrooms, stems removed
cooking spray

Spray a baking sheet with nonstick cooking spray and set aside. Preheat broiler.

In a bowl, mix the first 8 ingredients plus the sesame seeds (if using), add chicken strips and marinate for 20 minutes, turning occasionally.

Wrap marinated chicken around one mushroom, secure with a toothpick, and place on baking sheet.

Broil until chicken is cooked throughout, about 5 minutes.

You can prepare marinade ahead of time and marinate chicken all day for fuller flavor.

Servings: 6
Serving Size: 3 chicken roll ups

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutritional Information:
Per Serving–
Calories: 131
Carbohydrates: 8g
Protein: 14g
Total Fat: 5g
Saturated Fat: 0g
Cholesterol: 31mg
Fiber: 1g
Sodium: 376mg



Easy Cheesy Meatballs

Easy Cheesy Meatballs
Easy Cheesy Meatballs

1/3 cup Italian-style bread crumbs
1/4 cup milk
1 lb. lean ground beef
1/2 cup Kraft 100% Grated Parmesan Cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1 jar (26 oz.) Barilla Tomato & Basil Sauce

Measure bread crumbs into medium bowl. Stir in milk. Let stand 15 minutes. Add meat, 1/4 cup of the cheese, the salt and pepper; mix well.

Preheat oven to 350°F.

Shape meat mixture into 1-inch balls. Place in single layer in foil-lined 15x10x1-inch baking pan.

Bake 20 minutes or until meatballs are cooked through.

Meanwhile, heat pasta sauce in small saucepan on medium heat.

Transfer meatballs to large platter; top with the sauce. Sprinkle with remaining 1/4 cup cheese.

Makes: 18 servings, about three meatballs each

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition (per serving)
Calories 90
Total fat 4g
Saturated fat 1.5g
Cholesterol 20mg
Sodium 340mg
Carbohydrate 6g
Dietary fiber 1g
Sugars 3g
Protein 7g
Vitamin A 4% DV
Vitamin C 4% DV
Calcium 8% DV
Iron 4% DV



Deviled Eggs (3)

Deviled Eggs
Deviled Eggs

6 hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon mustard
1 teaspoon vinegar
2 tablespoon parmesan cheese

Halve hard-cooked eggs lengthwise and remove yolks.

Place yolks in a bowl; mash with a fork. Add mayonnaise, mustard and vinegar; mix well. Season with salt and pepper, if desired.

Stuff egg white halves with yolk mixture. Garnish with paprika or parsley, if desired.

Makes 12 eggs.



Pecan and Cheese Stuffed Mushrooms

Pecan and Cheese Stuffed Mushrooms
Pecan and Cheese Stuffed Mushrooms

24 large mushroom caps
Juice of 3 large lemons
1 teaspoon olive oil
1 teaspoon butter
2 teaspoons dried dill weed
1 medium onion, diced finely
2 green onions, diced
2 small cloves of garlic, minced
Dash pepper and salt
7 ounces fresh or frozen spinach cooked, drained and chopped
1/2 to 3/4 cup finely diced pecans
1/4 teaspoon cayenne pepper
2 ounces Swiss cheese, shredded
2 ounces Cheddar cheese, shredded
1 ounce Gruyere cheese, shredded

Toss mushrooms in lemon juice. Let stand while making stuffing.

Heat oil with butter in heavy skillet or deep pan over medium heat. Add onions and cook until soft. Increase heat to medium-high. Stir in pecans and cook about one minute. Add green onions and garlic and cook another minute, stirring constantly. Add spinach and cook briefly until excess moisture has evaporated.

Let cool. Stir in cheeses, dill, salt, pepper and cayenne pepper.

Prepare fire. When coals are very hot, spread sheet of foil over grill and brush with oil. Punch 12 holes into foil.

Meanwhile, stuff mushrooms. Arrange on foil and grill until filling is hot, 8 to 10 minutes.

Serve immediately.

Note: If using frozen spinach, prepare according to package omitting the salt and butter. Use water only.



Chili Popcorn

Chili Popcorn
Chili Popcorn

1 tablespoon margarine, melted
1/3 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon paprika
6 cups popped corn

Combine margarine, chili powder, salt, garlic powder and paprika; drizzle over warm popcorn.



Marinated Chicken Wings

Marinated Chicken Wings
Marinated Chicken Wings

1 cup soy sauce
3 teaspoons sugar
1/4 cup white wine
2 cloves garlic, mashed
1/4 cup lemon juice
1/4 cup oil
1 teaspoon MSG
1 teaspoon ginger
3 to 4 family size packages chicken wings

Combine above ingredients and marinate chicken for 16 to 24 hours.

Separate and lay out in pan to bake at 350° for 1 hour.

Serve at once.



Fried Ravioli

Fried Ravioli
Fried Ravioli

Olive oil for frying
1 cup buttermilk
2 cups Italian style bread crumbs
1 box store bought bite size cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan cheese
1 to 2 cups marinara sauce, store bought or homemade, heated, for dipping

Heat 2 inches of olive oil in a large skillet over medium heat until a deep fry thermometer registers 325°.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.

Working in batches, dip the ravioli in the buttermilk to coat completely, allowing the excess buttermilk to drip back into the bowl. Dredge the ravioli in the bread crumbs. Place the ravioli on a baking sheet while you coat the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.

Using a slotted spoon, transfer the fried ravioli to paper towels to drain. Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of warmed marinara sauce for dipping.

Makes 4 to 6 servings