crispy

CRUNCHY ZUCCHINI BITES

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Crunchy Zucchini Bites

Have you noticed summer is here? I assure you it is peaking in my neck of the woods.  Bringing record-breaking, scorching, hell-like heat with it too! WOW! Sadly, for many of my garden edibles the heat has been nothing less than brutal. The increased temps left me just a single zucchini ready for picking this morning. Hmph! Nature can be a beast sometimes. 😦

However, being the single beauty was of good size I decided I wanted to stretch it between the hubs & I as a side.

And I Did! Just look at these crispy bites of yum! Here is how I did it:  SAM_0407

  • 1 zucchini
  • 1 cup vegetable oil
  • 1 1/2 tsp garlic powder
  • 1 cup panko bread crumbs
  •  2 eggs, beaten
  • 1 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • salt/pepper to taste
  1. Peel zucchini then cut into 1/8″ rounds
  2. Grate 1/2 cup parmesan cheese into the Panko, add garlic powder & mix well
  3. Beat 2 eggs
  4. In a fry pan, heat some oil to medium – high
  5. Dredge the rounds in your flour
  6. dip thoroughly in egg
  7. press into the panko parm breading mix being sure to cover each side
  8. Fry in batches about 2-3 minutes each side until the centers are soft and the outside is crispy, crunchy golden brown .
  9. Remove from oil, place on paper towel salting to taste

SAM_0415These lovelies were paired with grilled chicken, fluffy potato and out of this world crunchy zucchini bites! If you’re a texture person as I am, then you will enjoy the crispy crunch ~ A total knock out thanks to the Panko (Japanese bread crumbs).

Another “Thank you” to Chungah over at #DamnDelicious for her recipe inspiration!SAM_0439

During all seasons we get to enjoy grilling thanks to my counter-top grill. Electric, removable grate & removable drip pan. ♥♥♥

Such an effective way to 71tRQFahuML._SL1500_bring the flavors & textures of outdoors inside without feeling the heat!

If you enjoy grilling as much as I do, but don’t want to melt in the rising temperatures outside, here is a newer version counter-top grill by Hamilton Beach   https://amzn.to/2LuVlpFd. 

Time to get your grill on!

Til Next Time ~

Domesticate Rebellion

THRIVING ~ Have you witnessed the testimonies? It’s not about weight loss; it IS about feeling better from the inside out! If interested I would love to help you! Knowledge is Power! Sign-up for a FREE account & information at https://domesticated.le-vel.com

 
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Rustic Pizza Dough

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One of my all time favorite things to eat is and always will be PIZZA! Rather from scratch at home or dropping in at one of the popular pizza joints that are popping up everywhere – it is one of the ultimate satisfying ‘fast food’ ‘finger food’ options I just can’t say no to.

When I was younger I enjoyed thick crust pizza ‘pie’. Something you sank your teeth into but could still hold with your hands; (occasionally requiring a fork.) However, taste-buds, husbands and kids bring about expansion… In this instance, expanding my tastes and ultimately my hips therefore thin crust became a fave. 😉

Specifically we enjoy a crust so thin it has rips and tears from being stretched! It has burnt edges with bubbles filled with air that crunch noisily when bitten into.

Mmmm, do you see that? That crunch? Paper thin and so so good. Even though I know we eat initially with our eyes – let me assure you the taste is even better!

Previously I found a nice enough “10 minute” dough recipe; Fast & easy but it had a ‘chew’ versus a ‘crunchy bite’. So where do I go for inspiration? 

-to pinterest ♥ and the net-

Where I found the perfect Rustic Pizza Dough that if you have time to wait on its rise, you will absolutely fall in love with the authenticity!

Let this transport you to the outside patios of Italy. I’ve made it as far as my porch.

Perhaps you’ll make it to Italy for me! LOL

Typically, when we have pizza night at our house, it’s usually hand in hand with having a few grands over. I recall pizza dough being the first thing we attempted to make with our first grand little. Something ‘hands on’ allowing lil fingers to play, all while being in the midst of what was happening in the typical hub of the home; AKA the kitchen!

I personally do Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) which is a French culinary phrase meaning “putting in place” or “everything in its place.” I gather everything up that I will need before starting, including the various toppings that will be used. I pre-cook most toppings too since the time in the oven isn’t really long enough to accommodate. Of course, this is entirely personal preference – so feel free to rock out your own. That’s exactly what I do!

Crust Ingredients:

  • 5 cups AP flour (approx) + some for dusting
  • 1 1/2 tsp active dry yeast
  • 1 1/2 tsp kosher salt (original calls for sea salt)
  • 2 1/4 cups COLD water (yup, COLD)
  • 1 tbsp EVOO

While gathering the ingredients, that is a good time to start pre-heating your oven to a min of 500 degrees. The original recipe and my own experience concur a pizza stone makes all the difference too. Be sure to have yours in the oven during the preheat process.

I used a kitchen aide mixer but not to fret, this can come together by hand nicely too. So use what you have – it’s really hard to fudge this one guys! 🙂 Incorporate all dry ingredients together then add COLD water. TaDah!

No proofing necessary! (That’s a win win in my book!)

Mix, adding additional flour as needed. The dough should be slightly sticky but not enough to remain on the side walls of your mixer. It’ll take between 8-12 minutes to combine. When finished, remove the dough and cut into 6 rounds. Don’t worry about extras — this recipe freezes exceptionally well!

Place the rounds on a cookie sheet, drizzle with the EVOO, cover with plastic wrap or a damp cloth and walk away. Not really ‘away’ but let it rest for an hour or so in a nice warm spot. The yeast will activate surprisingly well, doubling the size of each round. This time allowance gives ample opportunity to pre-cook your toppings if your into that kind of thing.

Once the dough has risen, take out one of the rounds to work while keeping the others covered. This will ensure they do not dry out. Use a slight dusting of flour on your counter to roll out your dough the size of your pizza peel. *Dust your peel so your dough will slip off onto the stone without sticking.

Pre-bake each crust at high temp for 1-2 minutes to ensure a crisp crunchy texture before adding any toppings. It is seriously worth the minimal effort! Remove the pre-baked crust from the oven. Keep in mind Less is More if you desire crisp & crunchy! Use your favorite sauce, prepared toppings & choice of cheese then back into the oven between 5-7 minutes.

Bam! Dinner Is Served!

What is your favorite pizza? Do you prefer thin crust or thick crust? Did you know pizza is a fabulous way to use left over meats, veggies and the last tidbit of various cheeses? Is there a special recipe you do with your littles or grands? Let me know how it goes in your kitchen!

Til next time ~

Domesticated Rebellion

Shout out to Ciao Florentina for the original recipe posted in 2011 at https://ciaoflorentina.com/about-florentina/ who shares her journal of simple living, filled with joy, laughter and sinfully delicious recipes!

Disclaimer: This post contains no affiliate links but my site does. Meaning if you click & buy, I could be compensated. So, Thank you!