A fresh from the garden treat!
1 & 3/4 cups of sugar
1 cup canola oil
3 teaspoons vanilla
3 cups finely chopped zucchini (we leave the peel on)
8 oz crushed Pineapple
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 teaspoons cinnamon
Preheat oven to 350 degrees. Lightly grease 2 loaf pans.
In a bowl beat eggs with mixer for 1 minute. Beat in sugar and vanilla until the mixture is thick and foamy. Stir in zucchini & pineapple.
In a separate bowl mix flours, baking soda & powder, salt & cinnamon.
Add dry mixture to zucchini mixture & stir until completely moistened.
Pour batter into loaf pans.
Bake for 45 minutes or until done.
We served this dish at our April Katie's Krops Dinner to rave reviews! Our Head Chef Mr. McNeill created a delcious dish & we are happy to share the recipe.
4 split chicken breast (bone in)
1 cup extra virgin olive oil
1 cup orange juice
1 Tablespoon fresh chopped parsley
1 Tablespoon fresh chopped rosemary
2 Tablespoons Butter
2 Tablespoons all purpose flour
2 cups of orange juice
1 Tablesppon of fresh chopped Oregano
Salt/pepper to taste
Marinate chicken breasts over night.
Brown the chicken breasts in a hot skillet, and then place uncovered in a 350 degree oven. Roast for 30 - 45 min, or until juices from the chicken run clear. You can also cut the largest breast at its thickest part to check for doneness.
For the gravy, melt butter in a sauce pan. Add flour and mix with a wire whisk. Cook the flour/butter briefly (don’t brown the flour). Whisk in orange juice and bring to a boil. Lower heat and simmer the sauce until it reaches your desired thickness. Season to taste w/ salt & pepper, and then add oregano.
You can serve the chicken breasts with the sauce ladled over them, or remove the meat from the bone & toss with the sauce. Enjoy!
This soup was a huge hit at our last Katie's Krops dinnner. It was perfect on a hot night. Everyone was asking for the recipe so here it is courtesy of Mr. Herman McNeill our fantastic head chef & dedicated Katie's Krops supporter.
4 large cucumbers, peeled, seeded, and diced
1 large onion, peeled and diced
1 tablespoon fresh dill
½ cup red wine vinegar
4 cups chicken broth
4 cups plain lowfat yogurt
Papa Stags Italian Eggplant Delish!
My friends at Bonnie Plants suggested that I to try and grow their Ichiban Japanese Eggplant and they became a big part of my spring gardens. They are so cool. One plant can produce an amazing amount of vegetables. It is one of my new favorite vegetables to grow and eat. Here is a great recipe from my Grandpa Stagliano that my dad, my brother and I have fun cooking and even more fun eating!
What you will need- 3 pie plates- 1 large skillet, 1 plate covered with paper towels. 3 Ichiban Japanese Eggplant, Wondra, salt, pepper, onion powder, garlic powder, parmesan cheese, 2 eggs, milk, Italian Bread Crumbs, olive oil.
Peel Eggplant and cut into ¼ inch slices, lightly salt eggplant slices.
Prepare the 3 pie plates as follows:
1st pie plate filled with ½ a cup of Wondra, salt, pepper, ½ teaspoon onion & garlic powder
2nd pie plate- 2 eggs, 1/3 cup of milk, 2 tablespoons of parmesan cheese
3rd Pie Plate- 1 and ½ cups of Italian Bread Crumbs
Dip each piece of eggplant in 1st pie plate and coat well, move eggplant piece to 2nd pie plate and coat well, move eggplant to 3rd pie plate and coat fully with breadcrumbs.
Heat oil olive in large skillet over medium heat. Drop coated eggplant in oil and cook about 3 minutes per-side (or until golden brown). Remove eggplant to paper towel coated plate. Be sure to eat while they are hot.
I like to dip the eggplant in a dipping sauce of ½ cup of sour cream, ½ cup of mayonnaise and dried herbs such as dill, scallions, etc. My Papa served this with a marinara sauce. It is delish! I hope you like it!