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Corn and Zucchini Fritters

Corn and Zucchini FrittersSummer time is fritter time as far as I am concerned.  Both corn and zucchini are ripening by the minute.  You have to use them before you lose them to fall.

I had fritters on my dinner menu for the week but paired with BBQ shrimp.  Well that flew out the window the other night when I tried to make gnocchi and the ricotta cheese was spoiled.  Since I already cracked the eggs and grated the zucchini we had fritters instead.  Turns out it is a new favorite of my children, my daughter especially loved them.  Even Mr.Picky is a big fan of corn and zucchini fritters.

As a child I remember getting so excited when I saw my mom making fritter sauce.  Corn was a favorite vegetable growing up and she made plain corn fritters which were eaten with in minutes.  The flavors are a memory and comfort of growing up to me.  I prefer to cook mine in a well seasoned cast iron pan like my mom did.  Don’t worry a non stick skillet will work.  I try to add as little butter as I can to the pan, just enough to help with sticking.

The fritter sauce is similar to thousand island (which I don’t care for) but much better.  Maybe it is because it is homemade.  The sauce completes these guys and they just don’t taste the same without it.  No one would want to eat a dry pancake, although the fritters are moister than pancakes.  Give it a try while you have zucchini out your ears.

Corn and Zucchini Fritters:

  • 2 eggs
  • 1 cup milk
  • 1 1/2 cup corn (about 2 ears)
  • 2 cups zucchini, grated
  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Whisk together flour, baking powder and salt.  Add in milk and egg until smooth.

Fold in corn and zucchini until combined.Corn and Zucchini Fritters

Prepare a skillet over medium temperature, prepare fritters similar to pancakes.  A touch of butter in the pan and a 1/4 cup scoop of batter.  Cook about 2 minutes per side or until golden brown.

corn and zucchini fritters

Serve with fritter sauce to experience the whole flavor scale.

Fritter Sauce:Fritter Sauce

  • 1/3 cup mayo
  • 3 Tbs ketchup
  • 2 Tbs sweet relish
  • dash of tabasco
  • dash of salt
  • 1/2 tsp garlic powder
  • 1-2 Tbs onion, grated directly over bowl

Mix all together until combined.  Use to top your fritters!

Basil Pesto Recipe

I used to think I disliked pesto.  Which really makes no sense because basil is my favorite herb, parmigiano-Reggiano is one of my favorite cheeses, and I use olive oil for everything.  I think it is the pine nuts which have never done anything for me.  After making my own pesto it was better than I remembered.

I just lessened the amount of pine nuts which was good because I only had about a cup on hand.  I also made a thicker pesto which olive could be added as needed.

After using half the pesto I put the rest in the freezer for a later date.  There are lots of great recipes calling for pesto out there.  Since the basil is in full swing in the garden I might as well make a few jars to store in the freezer.


Basil Pesto:Basil Pesto

  • 2 – 3 cups basil
  • 1 cup pine nuts
  • 1/2 – 1 cup olive oil
  • 4 cloves garlic
  • salt and pepper to taste
  • 1 cup parmigiano-reggiano
  • lemon juice to taste

In a food processor combine all besides cheese and oil, process until combined.

Slowly add in olive oil until desired thickness is reached.

Add parmigiano-reggiano and either stir in by hand or pulse a few times.

Cover with plastic pressed against pesto and then sealed.  The less air reaching the pesto the less browning will occur.

Baked Chicken Cordon Bleu

Mr.Picky loves chicken cordon bleu, although I couldn’t remember the last time I made it.  When I came across Chicken Cordon Bleu – White Lights on Wednesday which was a baked recipe I decided to make it.  I had all the ingredients on hand, minus swiss cheese.  This turned out great especially the sauce, and it wasn’t even fried.  Plus unlike numerous other recipes I have made I didn’t have to worry about stuffing and toothpicks.

This is a must try for any family.  Wasn’t sure the kids were going to care for the swiss cheese, but they both had as much as I would let them eat.

Chicken Cordon Bleu

Baked Chicken Cordon Bleu:

  • 2 chicken breasts, split like a butterfly but cut all the way through
  • 8 slices of deli ham
  • 4 slices of swiss or provolone cheese
  • 3/4 cup panko bread crumbs
  • 2 Tbs butter, melted


  • 3 Tbs butter
  • 3 Tbs flour
  • 1 cup milk
  • 1/4 cup chicken broth
  • 1 Tbs Dijon mustard
  • 3/4 tsp Worcestershire sauce
  • 1/2 cup parmesan cheese
  • Parsley and Salt/Pepper, to taste

Lightly grease a 9×13″ pan, and line up the four chicken pieces flat.  Top each piece of chicken with two slices of ham, and then a piece of cheese on top of that.

Chicken Cordon BleuCombine bread crumbs and 2 Tbs melted butter, mix until crumbs are coated in butter.  Evenly top cheese with bread crumbs.

Bake at 350 degrees for 30-35 minutes, or until chicken runs clear.  About 15 minutes into cooking time make sauce.

Melt butter in a saucepan add in flour and stir for about 1 minute until smooth.  Slowly add in milk and broth, stirring constantly.  Add in mustard, salt, pepper, and Worcestershire.  Continue to stir until thick and smooth, stir in the parmesan and taste for additional seasonings.

Once the chicken is done pull out of the oven and top each piece with some sauce and a sprinkle of fresh parsley.

Baked Sweet and Sour Chicken Recipe

Sweet and Sour chickenChinese food is my favorite.  I will never get Mr.Picky to like it but when he is gone we can eat it all we want.  My daughter requests this as often as I am willing to make it.  I have never cared for anything sweet and sour related but this recipe won me over.  Everyone I know that I have made if for has fallen in love, and have passed this recipe out many times.

If you have not tried this recipe do not wait any longer.  Baked Sweet and Sour Chicken Recipe | Six Sisters’ Stuff is one of the most family friendly recipes I have found.  The first time I made it about a year ago, I ended up making it twice in one week.

I changed the recipe only slightly by adding vegetables.  I also will double the sauce recipe sometimes so we have more sauce to pour over our rice.

Beware it is simple but time-consuming, so give yourself some time.

Baked Sweet and Sour Chicken:

  • 2-3 boneless chicken breasts, cut into bite size pieces
  • salt and pepper, to taste
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup grape seed oil
  • 1 large sweet onion, cut into bite size pieces
  • 1 red or yellow pepper, cut into bite size pieces
  • 1 can of chunky pineapple, drained


  • 3/4 cup sugar 
  • 4 Tbs ketchup
  • 1/2 cup vinegar (cider or white vinegar)
  • 1 Tbs soy sauce
  • 1 tsp garlic salt

Preheat oven 325 degrees.

In a greased 9 X 13″ pan place cut up peppers, onion, and pineapple if desired and set aside.  Mind you that you can add or leave out any of these vegetables.

Rinse chicken in water, pat dry and season with salt and pepper.

In a gallon bag combine chicken and cornstarch.  Shake the bag until evenly coated.

Heat a large skillet with oil.

Dip 1/4 of chicken into egg at a time, then fry chicken until just brown but not cooked.  Be sure to not crowd the chicken in the skillet or they will not brown.

Sweet and Sour ChickenTransfer chicken pieces to the baking pan as they brown.  Just place on top of the vegetables in a single layer.  Continue browning chicken until all chicken is in the baking pan.

Whisk together the sauce and evenly pour onto chicken.

Bake 1 hour, stirring every 15 minutes or so.


Chicken Enchiladas with Verde Sauce

Chicken Enchiladas with Verde SauceLooking back I don’t ever remember eating enchiladas, instead my mom always make a casserole with similar flavors.  When I met my husband his mother was always making enchiladas, with flour tortillas and a verde sauce which I had never tried before.  She usually uses a ground beef filling, but it was her sauce that won me over.  She showed me her secret which is so simple.  This recipe was given to her from an acquaintance thirty some years ago.

I use the verde sauce recipe but choose to put a chicken filling in my enchiladas.  The filling changes every time I make enchiladas because it usually consists of what I have on hand.  Feel free to subtract, add, or substitute your filling; but I would try the sauce as it is.

Chicken Enchiladas with a verde sauce:Chicken enchiladas with Verde Sauce


  • 1 (10 3/4 oz.)can cream of chicken soup
  • 3/4 of can filled with milk
  • 1 (7 oz.) can of Salsa verde (this has some kick, I usually only add only 1/2 a can to my sauce)


  • Rotisserie chicken or 3 chicken breasts (cooked), shredded or chopped
  • 2 Tbs green chiles or a small can, diced
  • 4 Tbs cilantro, chopped
  • 1/4 cup onion, chopped
  • 1 cup baby spinach, chopped
  • 1/2 cup frozen corn, chopped
  • 1/2 cup sour cream
  • 1 cup cheddar or mexican blend cheese, shredded
  • 2 green onions, chopped
  • About 8 6″ flour tortillas

For the sauce place chicken soup, and milk in a medium saucepan over medium heat.  Whisk until smooth, and add the salsa verde to a level of spice that you can handle.  I usually use about a 1/2 a can to serve to my family.  I would start with a 1/4 of a can and taste the sauce as you add the salsa verde.  Once your sauce is smooth, remove from heat and set aside.

For the filling in a large bowl combine all ingredients except the tortillas.  Mix until combined and consistant throughout.  Like I said, add as much or as little of whatever sounds good to you.

This time I sautéed my corn and onions a bit, and added my spinach in just enough to wilt it.  I almost always add sour cream and cheese to my chicken filling.  My vegetables vary on what is in the house, or what needs to be used up.

To assemble grease a 9×13″ casserole dish, and spread about 1/2 cup of the sauce on the bottom of pan to prevent sticking of enchiladas.

I used about 2/3 of a cup of filling per 6″ tortilla and rolled them up, placing seam side down in my casserole dish.  Fit them any which way you can, it worked for me to put two rows of four enchiladas across my pan.

Pour the remaining bit of sauce all over the enchiladas, taking care to cover every bit of tortilla with some sauce so the tortilla does not dry out.

Bake at 350 degrees, for about 25 minutes or until bubbly and starting to brown.  Add 1/4 cup more of shredded cheese to the top the last 5 min. of baking if you would like.

Party Meatballs

Party Meatballs

I love meatballs, and when I am too lazy to make them I do use frozen.  In this case these are the best recipe to use with frozen meatballs.  They take no time to throw together and heat rather quickly.  I would see this recipes similar often and thought it sounded terrible.  One reason was because I don’t care for grape jelly, but I love BBQ sauce it was a conflict of interest.  I had never bought grape jelly in my life, so I went out and purchased some and took the risk.  Well take my word for it, it was a risk worth taking   After making these the first time, I made them again a few days later and then my sister went home and made them again.  They are my new go to for a picnic or potluck when a hot dish is required.

Party Meatballs:

  • 2-3 lbs. frozen meatballs or homemade (you make the choice, beef or turkey)
  • 18 oz. bottle of BBQ sauce (again your favorite sauce)
  • 3/4 cup of grape jelly

Place all the ingredients in a 3-4 quart slow cooker.  Cook on low 3-4 hours, stirring every hour or so.

*After the first hour or so once the sauces have come together, taste the sauce.  Add more jelly to make it sweeter or more BBQ to add a smoky flavor.  I like mine with more BBQ flavor so that is how I have written the recipe.

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