Squash Blossoms

Some meals are just sustenance. Others are good, repeatable, respectable. Then there are the 'Oh-my-goodness-I-get-the-last-one-can-we-make-it-again-tomorrow" meals. These fried squash blossoms fall into the third category. YUM! Trust me...they are delicious. This recipe is a combination of three different recipes and makes a creamy filling with an Italian flare.




Fried Squash Blossoms
12 squash blossoms
Oil for frying

Filling:
3 oz cream cheese, softened
1 Tablespoon sour cream
1 egg yolk
1/3 cup shredded cheddar
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder

Batter:
1/2 cup flour
4 Tablespoons corn starch
1/2 cup cold water
1/4 teaspoon salt

1. Preheat oven to 350 degrees.
2. Prepare the filling by mixing all the filling ingredients until well blended. Put it in the fridge to set up, while you prepare the batter and squash blossoms.
3. Mix together the flour, corn starch, and salt. Whisk in the water until smooth. Place it in the fridge while you prepare the squash blossoms.
4. Prepare squash blossoms by gently washing them to remove any dirt or bugs. Remove the stamen from the inside of each petal. Spin gently, one at a time, to remove any excess water. Set on a paper towel while you prepare the remaining blossoms.
5. Pour 1-inch of vegetable oil into a pan. Heat on medium-high heat until the oil sizzles if you add water to it.
6. While the oil heats, construct the blossoms. Pick up one blossom and add about 2 teaspoons of filling to it. Gently twist the pedals to close. Dredge the blossom through the batter until coated on both side. Set on a plate while you prepare the remaining blossoms.
7. Turn off the preheated oven and place a cookie sheet in it. 
8. Once the oil is heated, gently place the filled blossoms in the oil and fry for 3-4 minutes, turning halfway through, until the batter turns golden. Once the blossoms are fried, place them on the cookie sheet in the oven to stay warm while you fry the remaining blossoms.

How to construct the blossoms

Super Bowl Spread

I am anxiously awaiting tomorrow night's Super Bowl. Not only is my boy Peyton in THE game with his fellow Colts, but we get to watch it at our friends' house, where the kids will have space to freely run about and we'll enjoy the company as much as the game and commercials. It's a potluck, and our contributions will be:

• Cheese-stuffed crescent rolls, which are just cubed cheese cooked inside refrigerator crescent rolls;
• Spinach-artichoke dip, made by mixing cream cheese with a jar mix from Clay Gourmet. (I'm feeling too lazy to make the from-scratch version, as yummy as it may be;
• Homemade salsa and chips. With all the tomatoes and peppers growing around this place, I only got one batch of salsa put away this year. I saved a jar just for Super Bowl.
  
• Cream-cheese covered with jalapeno jelly, served with Triscuits. I think we're actually required to bring this to every potluck. It's probably in the Jay's Jellies by laws, or something.
  

So, what are YOU serving up for Super Bowl? And, do you have any great, easy chicken hot wing recipes? Preferably one that doesn't require deep-frying?

Favorite appetizers

Nothing is better than appetizers and football. Our three favorites are:

Cheesy Triscuits
2 strips of bacon, cooked and crumbled
1 cup cheddar cheese
1/2 cup mayonnaise
1/3 cup chopped onion
Triscuits

Mix bacon, cheese, mayo, and onion together. Top each triscuit with about a teaspoon of the mixture. Broil on low for about 5-10 minutes, until cheese is melted and triscuits start to turn golden brown.


Little Smokies

1 package little smokies (we prefer Farmland brand)
1 jar Heinz chili sauce
1/3 cup brown sugar

Mix chili sauce and brown sugar. Pour over little smokies and either warm in a crock pot for 3-4 hours, or warm in a microwave about 3-4 minutes on medium heat.



Cream-cheese and jelly

1 8-oz package cream cheese, softened
1 jar jalapeno jelly, any flavor
Triscuits

Place the cream cheese block on a plate. Pour the jalapeno jelly over the cream cheese. Serve with Triscuits.