Foodie Friday... Ribs and Fritters

If you like those slow cooked ribs with meat so tender it nearly falls off the bone... You'll love these...

Here's what you'll need...
1 rack of pork ribs
shake seasoning or lemon pepper (your choice)
BBQ sauce (if desired)

Preheat oven to 200-degrees.
Line baking sheet with heavy duty aluminum foil.
Rub Ribs with Shake or Lemon Pepper.
Slow bake Ribs for 4-hours. Do not open oven. Leave ribs alone... they'll be perfectly done in 4-hours. If you want to add BBQ Sauce, brush on at the 3-1/2 hour point, then return ribs to oven for the last 1/2-hour of cooking.
Remove ribs from oven, let them rest for about 5-minutes before cutting apart.

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and Fritters... Zucchini Fritters to be exact...

Prep time for this is 25-minutes, but cooking time is only about 10-minutes.

Ingredients:

2 cups grated Zucchini

1 cup finely chopped onion

1 tablespoon olive oil

4 cloves garlic, minced

2 eggs, beaten

1/2 cup grated Parmesan cheese

1/2 to 3/4 cup flour

1/2 teaspoon salt

1/8 teaspoon white or cayenne pepper

1/2 teaspoon dried thyme leaves

1 cup canola or vegetable oil

Preparation:

*Place the zucchini in a kitchen towel, gather up the edges, and squeeze hard over the kitchen sink to remove excess moisture.

*In heavy skillet, heat olive oil over medium heat and cook zucchini, onion, and garlic until liquid evaporates. Remove from pan and place in mixing bowl; let cool for 30-40 minutes. *Add beaten eggs, Parmesan cheese, 1/2 cup flour and seasonings to make a batter. You may need to add more flour if the batter doesn't hold together when dropped from a spoon.

*Heat 1 cup oil in heavy saucepan over medium heat until it reaches 375 degrees F (water droplets will sizzle and evaporate immediately) and drop batter by tablespoons into the heated oil. Fry the fritters for 2-4 minutes on each side until deep golden brown. Drain on paper towels and serve warm.

These Zucchini Fritters are delicious... but next time, I think I will cut back slightly on the dried thyme leaves.

Add some fresh sliced tomatoes and you've got a Southern Feast!

That's what's for supper, down here in French Lique...

For more Foodie Friday, visit Ms. Gollum and join the Food Fest!

Foodie Friday... the last Friday of Lent... Good Friday

Catholics between the ages of 18 and 59 are obliged to fast on Ash Wednesday and Good Friday. In addition, all Catholics 14 years old and older must abstain from meat on Ash Wednesday, Good Friday and all the Fridays of Lent.

In observation of the last day of the Lenten Fast, I thought I would share with you, a simple but delicious recipe for Salmon that is easy to make any time of year.

Salmon with Tomatoes, Lemon and Rosemary

1 to 1-1/2 lbs of Salmon fillet cut into 4 equal pieces
Salt
Pepper
4 tsp extra virgin olive oil (EVOO)
16 slices lemon + 1-whole lemon squeezed
4 sprigs rosemary (you can use dried rosemary if you don't have fresh)
24 cherry tomatoes (halved) or 4 Italian tomatoes (sliced)
1-glass of your favorite wine

1. Preheat oven to 475-degrees. Cut four 12-inch long pieces of parchment paper.
2. Rub each fillet with salt, pepper, 1-tsp EVOO and 1/t-tsp lemon juice.
Put 2 lemon slices in the center of each parchment, take a sip of your wine and continue...
top lemon slices with Salmon, a rosemary sprig or dried rosemary,

two more slices of lemon; surround with 12 cherry tomato halves or 1 sliced Italian tomato.

Fold down parchment and seal edges well - leaving room around the ingredients so they can steam. Put packets on baking sheet.
isn't this just beautiful?

3. Bake 15-18 minutes, or until the salmon is cooked.
(open center packet to test.)

hello... are you done yet?

At this point I let my Salmon "rest" for approx. 1-2 minutes, in the packets, on top of stove. Then serve immediately with rice and vegetable dishes of your choice.
I love the way parchment looks just out of the oven... tinged with color... Now, finish you glass of wine and enjoy your dinner...

We like to serve this Salmon with white rice seasoned with Contadina Italian & Garlic Tomatoes.

Serves 4. Per serving: 240 calories, 5g carbs, 24g protein, 13g fat, 70 mg cholesterol.

Thanks Parade Sunday Magazine for another great recipe!

For more Foodie Friday celebrations join Designs by Gollum.

For the remainder of the weekend, we will be giving thanks for the sacrifice of our Lord and for the gift of the resurrection... down here in French Lique.

God Bless each of you.

Foodie Friday... or Sugar Free Peeps...

Amongst Yahoo's most emailed photos was this... So... does this qualify for Foodie Friday... ? well... it's food... and it's Friday... Now jump over to Gollum's blog and see other, more traditional foodies... "Now PEEPS(R) fans can enjoy a sweet treat with PEEPS(R) Sugar-Free Marshmallow Chicks! This delicious dessert is a bright delight that's sure to make you smile." (PRNewsFoto/Just Born, Inc.)

Lovin' peeps... especially now that they're sugar free... down here in French Lique...