"Happy are all who fear the Lord, who walk in the ways of God."
Palsm 128:1
There goes yet another busy day down in the books...
Cameron and I did our normal feeding, napping and learning routine, and then he and I ran some errands and picked up items for a couple of projects I am working on in our home... and, of course, we picked out a green remote control car for him. I gave him the option, green or red, and he chose green. :)
After making it home from running errands, I decided to cut up and clean the home grown squash my grandmother bought from a local farmer so I could fry it (something I have never done before BTW). I thought to myself, "what would make the taste of these suckers pop?!" I opened my cabinet and things just started popping out at me. But, before I started preparing a thing, I asked my husband if he'd rather the squash be an appitizer or have it with our meal, which was my wheat rotini creamy Italian pasta w/ steamed chicken. I know what you're thinking, fried squash with pasta?! Ha ha... trust me, I thought the same thing, but it turned out to be a good combination since they were both DELICIOUS! Anyhow, my husband said, "honestly, I'd love it as an appetizer." So I let the fun begin, and I created my own AMAZING recipe for fried squash! I didn't use exact measurements since I tend to just "wing" it (as my husband would say). I'm big on just throwing things together and it turning out just as I had hoped.
Jacqueline's Fried Ranch Squash Chips w/ Ranch Dressing For Dipping
Before you begin... you'll need a large skillet (I used a nonstick skillet), choose your oil or shortening and the amount of oil or shortening you will need based upon the amount of squash you plan to fry. I heated my vegetable oil on medium heat while I cut and cleaned my squash, but then, I turned the heat down to a lower setting while I prepared the rest and fried it on the lower heat setting, as well.
I evenly mixed 1 brown egg with 1/4 c Horizon Organic whole milk and added a pinch of fresh ground pepper and a pinch of creole seasoning to the egg and milk mixture. Then, in a seperate bowl, I mixed together 1/2 c of organic flour, 1/2 tbsp fresh ground pepper, 1 tsp creole seasoning (I'm sure you can substitute for season salt if you don't like the spice of the creole seasoning), 1 tsp organic garlic powder, and 1/2 tbsp Hidden Valley ranch and 1/2 tbsp green onion seasonings. I didn't stick with exact measurements on any of the seasonings, though... I added a little more creole and a pinch of season salt... my husband likes his food salty and with a little bit of spice... But, all the measurements are a reasonable guess. I am sure if you like to cook, you'll add or take away. Next, dip your squash in the egg and milk mixture and make sure it's completely coated by the mixture, then place it in and cover it with the flour mixture, and then slowly place it in your grease. Brown each side and remove it from the grease.
As I removed each squash chip from the grease I stood it up on it's side in a glass bowel on my favorite Kleenex (select a size) paper towels (I can't imagine using any other paper towel) . :)
I wanted the paper towel to absorb most of the grease, and it did! :)
Voila...
Last, but not least, I have to share my favorite "cooking creme"... I've been cooking with it for about a year now... go grab some and do as you please with it. Trust me, it will turn your food into a meal! Of course, if you are watching your weight, I wouldn't mix it with every meal, but if you have a "splurge" day like I did today, go ahead and enjoy! You won't be disappointed!
After dinner...
Play time in the bath and with Beau... Ha ha
Well, goodnight to all! We're exhausted!