Fried Squash that will take you back to your childhood!!!

Good evening……As yall all know I am growing a garden, and I reeped what i sowed!!!!! I found a yellow and zuchinni squash out of my garden and it reminded me of childhood…..When I lived in the country in Dalhart! My mom would fix fried squash, and it was such a treat for us, especially with a hint of sweetness to it. It is really simple to cook, hope you try it and like it.
We are still praying for rain here in Amarillo, it is so dry. It is so sad!
Enjoy your Monday evening and Peace out to all………

Ingredients:
2 or 3 squash( I used 1 yellow and 1 green)
salt and pepper
flour
vegetable oil for frying
table spoon of sugar

Instructions:

Slice the squash, place in bowl and salt and pepper them, then add enough flour to coat the squash…use your hands to get all the squash coated. In a frying pan add oil(bout an inch in depth)! When the oil is hot add the squash-be sure to shake off any access flour before adding to oil. Let it cook and when it seems to start browning on under side..flip over and continue cooking til browned… Then here is the kicker—well for me it is…hahaha….sprinkle sugar over the squash and transfer to platter with paper towels lining it!!!
Yum Yum!!!!

A stroll thru my yard~~~~~~~vegies, and flowers!

Well, hope you had a great cyber walk thru my yard…..from vincas to my herb bucket to lettuce….one thing is for certain, and that is I’ve got a variety of plants….hahahah kinda like my personality….LOL!
It is gonna be another hot day, so I guess I’ll get the sun tea jar out and make me some ice tea with lime….how refreshing does that sound? Until we meet again….Peace out!!!

STUFFED VIDALIAS

Not Your Ordinary Onion: Stuffed Vidalias

4 vidalia onions (8 ounces each)
1/2 teaspoon olive oil
3 cups shredded zucchini
3 gloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
3 tablespoons dry bread crumbs
1 1/2 tablespoons chopped toasted pine nuts
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preheat the oven to 400°F.

Cut about 1/ 2″ off the top of each onion; slightly trim the bottoms so the onions stand upright. Line a baking sheet with foil. Add the onions, cut side up, and coat with no-stick spray. Bake for 1 hour, or until soft when tested with a sharp knife. Set aside for 15 minutes, or until cool enough to handle.

Reduce the oven temperature to 350°F.

Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2″ shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for another use.

Warm the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and chopped onions. Cook for 6 to 8 minutes, or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, and 2 1/2 tablespoons of the Parmesan. Season with the salt and pepper. Mix well.

Divide the filling among the onion shells. Coat a 9″ x 9″ baking dish with nonstick spray. Add the onions. Sprinkle the tops with the remaining 1/2 tablespoon Parmesan.

Bake for 20 minutes, or until golden.

Makes 4 servings

I AM AN ONION-LOVIN MACHINE…PEOPLE!

Hope you will enjoy these as much as I did!!!