This is a little treat that I make for myself once a year. I don’t normally eat fried foods, so this is eagerly awaited. It’s easy to make and can be served as a side dish or a snack. I hope you enjoy it.
What you’ll need:
Zucchini
Bread Crumbs
Eggs (beaten)
Vegetable Oil
Large Pan
Peel the zucchini. Then continue to peel the meat of the Zucchini. Set aside.
Heat Vegetable Oil:
Dip the Zucchini slices in the beaten eggs, then into the bread crumbs on both sides.
Brown on both sides.
Drain on Paper Towels.
Serve and enjoy.
Happy Creating everyone!
To see how I made this, click on the link below & please subscribe to my new YouTube channel!
In my younger years, I went on a quest to gather as many family recipes that I could. This recipe was given to me by my Dad’s sister, Aunt Emma, years ago. It was her mother’s recipe. I’ve tweaked it a little bit, but it’s basically my Grandma’s recipe. Enjoy!
Remove the giblets from the chicken & rinse the chicken with cold water, inside & out. Place in the bottom of the pressure cooker & add the giblets. (heart & liver)
Add mushrooms, diced veggies, can of chicken broth, spices & water to the fill line.
Put in Pressure Cooker for 20 minutes. After the 20 minutes is up, cool down the pot with cold water, remove the valve & then remove the lid.
Remove the chicken from the pot. I usually put it into a strainer over a bowl so I don’t lose any of the broth. Remove the giblets. Let cool.
Boil the noodles, rinse them & set them aside.
Once the chicken has cooled down enough to handle with out burning your fingers, remove the skin. Then remove the chicken meat from the bones. I like the texture of tearing the meat as well as cutting it into cubes. (watch out for those tiny bones!)
The broth is a little cooled by this time. Veggies are tender. Add the chicken pieces to the broth. Stir in the cooked noodles.
The only thing left to do is serve and enjoy!
Happy Creating everyone!
To see how I did this, click on the video & subscribe to my new YouTube channel!
