Zucchini Patties

Last night I was too exhausted to cook, but I wanted something homemade. Cause I've been too exhausted to cook for about 2 months, and I needed some good home cookin'. Oh, and I was out of practically every ingredient (because, like I already mentioned, shopping is a chore best left for times of the year that aren't summer). Oh, AND I had already made the tuna salad sandwiches I bragged about earlier one too many times this week. So I was at a loss. I got on Pinterest, since flopping down in a chair and staring at a computer screen were the only two things I could convince my body to do.

I came across these little gems, and my stomach growled, so I took it as a sign. Well, that, and we have zucchini coming out our ears around here, so I had at least one of the ingredients. And THAT is basically how I decide what to cook these days.

Anyway, here's my version of Zucchini Patties (I knew that if I called them 'cakes', the kids would be too disappointed to give them a fair shake):

1 large (mine was huge) zucchini, shredded and rung out between paper towels
1/2 C. parmesan cheese
1-2 eggs (start out with one, but if your "batter" doesn't stick together at all because your zucchini is the size of a transatlantic jet plane, add another)
1 C. bread crumbs (I just took two slices of bread and broke them up)
Nutmeg (maybe 1/8 tsp? I don't know. Just sprinkle some in)
Smoked Paprika (again, no idea. But make sure there's enough that you can taste it and everything is tinged orange. If you don't have smoked paprika - it's not the same as regular paprika! - go get some. It is amazing stuff.)
1 clove garlic, crushed
Salt (lots)
Pepper

Heat large skillet over med heat. Add some olive oil. Place 2" patties in skillet and cook 2 minutes (or more - use your judgement) on each side. Transfer them to a cookie sheet. Broil them for 2-5 minutes. Serve with ranch dressing.

I loved them. They made a perfect light summer dinner when served with melon, blueberries, and cherries. While no one asked for seconds, my children all ate their serving without complaint, and then ended up eating a LOT of fruit.

And that, dear readers, is what I like to call,

"Success".

Reader Recipes - Sandwiches

I chose Sandwiches as the Friday theme, because I need recipes! I want to incorporate more of them into my menus, but have a hard time getting excited about them. You know how Merica feels about fish? Well, take that aversion, square it, and you'll have my opinion of sandwiches. I just can't stand them. Which has made lunch a dreaded affair in my life since Elementary School.

It doesn't make sense. My favorite food item is the hamburger, which is just a glorified sandwich, right?
Same goes for Mexican food - it's all just a tortilla sandwich. And I can eat Quizno's subs all day long. Or chicken salad on croissants. Or Thanksgiving turkey on left-over crescent rolls.

So, I guess what my problem is, is sliced bread. It just wasn't meant for anything but toast! I finally realized that as long as my sliced bread is toasted, I really enjoy a good sandwich. Oh, and the filling has to be greater than or equal to the volume of the bread (more filling than bread).

That, combined with a heavy dose of lazy, is why I made a few modifications to this recipe for California Sandwich:

Filling (combine the following):
1 avocado, diced
1 tomato, diced
1 cucumber (I use half a really big English cucumber), diced
squeeze of lime juice
2 TB. chopped cilantro
salt and pepper to taste

Toast your bread (I find that the recipe makes three generous sandwiches, so I make one for me, one for my husband, and then I have enough left over for another sandwich - for me - the next day)
Spread it with mayonnaise.
Sprinkle it with garlic salt.
Add the filling on top of one slice.
Pile on lots of alfalfa sprouts.
Slap on a slice of pepper jack cheese (has to be pepper jack - that's what makes the sandwich).
Top with second slice of toast.

It is really delicious. We have been partaking for a couple weeks now, and even my husband (I pack his toast and filling separately, to be assembled @ lunch time, so as not to get soggy) can't get enough of it; the same husband who hates the following items:

avocados, tomatoes, cucumbers, and cilantro.

That's why I call it the Magic Sandwich.

(also, it is just fine without the tomato, if you happen to think you have some and then find that you don't - like I did yesterday)