Rice and Jeans

food, fashion, and life in Belize

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Zucchini Fritters

This is a very easy recipe that I randomly discovered a few years ago in an Allrecipes Cookbook, which I also randomly bought at Marshalls one day.  Luckily, they also have it on their website here.  Although they call them Zucchini “Patties”, but I like “Fritters” better, because they remind me of conch fritters.  They could also be a good vegetarian version of conch fritters.  Here’s my version of their recipe:


Grate the zucchini, I leave the skin on because 1. I’m lazy and 2. Speckled green batter looks more interesting than boring one-coloured batter


Then I put the grated zucchini in this nifty contraption called a potato ricer.  You are actually supposed to put potatoes in there and smash them through to make the smoothest mashed potatoes ever.  But it also doubles as a zucchini water-squeezer-outer.  Then I measured how much zucchini I had and adjusted the recipe amounts using Allrecipes convenient little “change serving” button that allows you to automatically increase or decrease the ingredients like magic.


I ended up with 3 cups of zucchini.

So I had to add:

3 eggs, beaten

3/4 cup flour

1/2 of an onion chopped

And whatever cheeses I had in the fridge that added up to 1 1/2 cups grated.  This time, it happened to be parmesan, gouda, and sharp cheddar.

Salt and pepper to taste, and I like to add a sprinkle of garlic powder.


Stir it up.


Fry in vegetable oil.  Scoop into pan by spoon and then flatten them out.  The thinner they are, the crispier they will fry up.


The thinner they are, the crispier they will fry up.


Drain on paper towels.


Serve with ketchup, marinara sauce, sour cream, or “yum-yum” sauce – which I will share the recipe for in my next post!! Stay tuned!

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Creamy Chicken with Mushrooms

It was a dark and stormy night, a frigid 65 degrees!  Freezing Belizeans needed something warm and delicious in their bellies


Here is a step by step tutorial on how to make this creamy chicken with mushroom dish.


You can use whatever part of chicken you want, but it’s best if it has skin and bones. I got the package called “chicken cuts”.  It had some strange looking “cuts” of chicken, for example, I swore one piece looked like a thigh, yet it had an appendage of rib bones(?).  But anyway, try to cut them about the same size, dry the chicken off, and season with salt, pepper and garlic powder.  Then sprinkle a little flour on it.


Now brown the chicken in olive oil.  You may have to do more than one batch to avoid overcrowding of the pan.


While the chicken is browning, wash the mushrooms.  Yes, I said WASH.  I know the usually say “don’t put them in water” blah blah blah, just “wipe them”


See that dirt? That’s why I wash them. I don’t care if they get “rubbery”, I don’t want to eat soil.


Take the browned chicken out, and set aside.  It doesn’t matter if it’s still raw with bleeding bone-ends, as long as the skin is nice and browned.  Don’t worry, we will put them back in the pot shortly.


Now add a little butter to the pot and throw in some onions with salt and pepper.  Cook them until they start to turn clear.


Now, add the shrooms.


Cook them till they’re nice and brown.


Now, we’re gonna add white wine.


Maybe 1/3 cup? Depends how you feel…


Cook until the wine reduces and gets thicker, then add a spoonful of flour.


Then stir it all around until it’s mixed in good.


Add about 1 1/2 cups chicken stock, and put the chicken pieces back in the pot.


Now cover and cook for about 20 minutes.  (I didn’t really need to show this step, but I just wanted to show off my awesome new green dutch oven, love it!)


Now stir in maybe 1/4 cup of heavy cream


and sprinkle some parsley on top, because it looked a bit boring and all brown.




Serve with crusty french bread, or rice, or mashed potato, or pasta.  In fact, this would probably even taste good on top of torn up pieces of cardboard, it’s SO good. MAKE IT!!

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Ring Around the Scrambled Eggs

Here’s a very easy recipe to make scrambled eggs look fancy.


First make your scrambled eggs any way you like them. I made mine with 6 eggs, splash of milk, onion, tomato, and cilantro.  Then, I discovered my Cheez Whiz only had 1 baby spoonful left, so I added that along with a very mashed Kraft Single from the bottom of the drawer, and a small hunk of cream cheese.  Salt and pepper to taste.

Preheat the oven to 375 F

Now bust the crescent roll dough out of that scary unpredictable cardboard tube.


Try to carefully separate the triangles and arrange them like above, with the wider parts forming the inside of the wreath and overlapping each other.  Press the edges together a little bit to make sure they stick.


Carefully, arrange the scrambled eggs in a circle on top of the dough.


Wrap the points over the scrambled egg ring and try to tuck it under the dough in the middle.  If you can’t tuck it, just press it into the inside edge of the dough.  Then brush with a little bit of milk.


Now bake in the preheated 375F oven for 15-20 minutes until golden brown.


Let cool 2 minutes, then devour.