Summer Squash Parmesan

This is the time of year to find innovative ideas to use the over abundance of summer squash.  Here’s just one of the many ways to put that summer delight to use.

2-3 lbs summer squash

1 cup flour

1 egg

½ cup beer

1 Tbsp Italian seasoning

2 cups marinara sauce

¾ cup parmesan cheese

Oil for frying

Wash summer squash and cut into ¾ inch rounds. 

Combine flour, beer, egg and Italian seasoning in medium bowl and mix well.  Dip squash in batter and coat well. 

Heat oil in cast iron fry pan to 375º; cook battered squash 2-3 minutes per side.  Drain on paper towels. 

Pour half of sauce in greased casserole dish.  Layer squash in dish and top with remaining sauce.  Sprinkle with parmesan cheese and bake in 375º oven for 25-30 minutes until bubbly and parmesan cheese is lightly browned.  Serve with a side of pasta.

© Crackerberries 2011

Grill Fried Chicken

I had this idea in the middle of the night and when I tried it, WOW!  It was good.  Tall Cool ☺ne loves this chicken.  My friend, Jody, said the Redeye Rub was not recommended for chicken, but those are the kinds of things that I like to try…

2 TBSP Redeye Rub (from June 2011 Women’s Day magazine)

·         3 Tbsp paprika

·         2 Tbsp brown sugar

·         2 Tbsp ground coffee

·         2 tsp kosher salt

·         1 tsp black pepper

1 cup all purpose flour

2 Tbsp extra virgin olive oil

1½ lbs chicken legs & thighs

Combine Redeye rub and flour in zip lock bag.  Shake each piece of chicken thoroughly.  Place on greased grilling pan (I used aluminum foil, but next time I am just going to use my cast iron fry pan).  Drizzle with olive oil.  Cover with aluminum foil tightly.  Place on grill on low heat, cover and cook for 1 hour.  Serve with your favorite summer time side.  Here it’s served with grill roasted veggies in basil and sage.

© Crackerberries 2011