Recipes

I love summer foods fresh from the garden. The recipes below are from  http://www.foodnetwork.com/ .  I haven't tried them...but planning on soon. I will try to add more soon when I run across them.

If you have a recipe that you would like to share. email me at eclecticmomma@hotmail.com, I would love to hear them.

Portobello BurgersRecipe
courtesy Sandra Lee

Ingredients

• 4 portobello mushrooms, stems on
• 2 teaspoons grill seasoning
• 2 tablespoons canola oil
• 1 tablespoon chopped garlic
• 2 teaspoons Worcestershire sauce
• 2 tablespoons red wine vinegar
• 1/2 cup grated Cheddar
• 1/4 cup mayonnaise
• 4 hamburger buns, toasted
• 4 leaves romaine lettuce
• 1 tomato, sliced

Directions

Rub the mushroom caps with a damp cloth to clean. Remove stems and reserve for Round 2 recipe "Stuffed Zucchini".

In a small bowl combine the grill seasoning, oil, garlic, Worcestershire sauce and vinegar. Brush over the mushrooms making sure to coat completely. Reserve 2 tablespoons of the marinade for the aioli.
Heat a grill pan or outdoor grill on medium heat. Put the mushrooms, gill side down, onto the grill and grill about 4 to 5 minutes on each side. After you flip the mushrooms top each with 2 tablespoons of Cheddar.
While the mushrooms are grilling, make the aioli sauce by combining the remaining 2 tablespoons of the marinade with the mayonnaise in a small bowl. Spread each hamburger bun with aioli sauce. Remove mushrooms from the grill and serve on the toasted buns with lettuce and tomato slices.

Zucchini CakesRecipe courtesy Sandra Lee

Ingredients

• 4 zucchini
• 1 cup Baking Mix, recipe follows
• 1/2 medium onion, diced small
• 2 eggs
• 1 tablespoon chopped garlic
• Salt and freshly ground black pepper
• 1/4 cup canola oil
• 1/2 cup sour cream, for serving
• 2 tablespoons freshly chopped parsley leaves

Directions

Grate 2 zucchini and reserve 2 whole for the Round 2 recipe "Stuffed Zucchini ". Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.

In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.

Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.

In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream

All-Purpose Baking Mix:

• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 2 teaspoons salt
• 3/4 cup shortening

In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.

Corn CasseroleRecipe courtesy Paula Deen

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.