Recipes At My Table

Colour my world with zucchini anytime.  My Zucchini tots are a go-to for snacking and I love to serve them as an appetizer.  They are a healthy alternative to anything prepackaged.  Easy to make, they won’t last long and disappear quickly. There are many versions of these.  I add some cornmeal to mine to give them a little more texture.  

 We love vegetables at our house and it is easier than ordering out.  I make a big batch of these Zucchini Tots.  They freeze well.  I put them into a ziplock bag and take out as many as needed when I get the munchies.  Sometimes I dip them in plain Greek yogurt with a few spices or some marinara sauce.  I also like them just plain.  I hope you enjoy them.   

If you haven’t tried my zucchini pie go to https://recipesatmytable.com/crustless-zucchini-pie/

Ingredients for Zucchini Tots

• 1 large zucchini shredded and drained
• 1/2 tsp salt
• 1/2 cup seasoned breadcrumbs
• 1/4 cup cornmeal
• 1/4 cup grated Parmigiano 
• 1 egg
• 2 cloves garlic minced
• 2 tbsp chopped parsley
• 1 tbsp Avocado oil
• Yogurt Sauce:  1/2 cup greek yogurt, 1/2 cup diced cucumber, 1/2 tsp dill, 1 small clove garlic, salt and pepper

Process

Grate the zucchini using a box grater.  Salt it and leave it to strain for 30 minutes. After 30 minutes push down with your hands on the zucchini in the strainer to get out excess moisture. I pick up the mixture and squeeze out any liquid.  

Put the zucchini into a medium bowl.  Add in your other ingredients.

Prepare a baking sheet and brush on some avocado oil.Form into small balls.  I use about a tbsp of mixture to roll.  This recipe makes 18.  Place onto the prepared sheet and brush tops of the zucchini tots with some more avocado oil

Bake in a preheated 400F oven for 15 minutes. Turning them at halfway mark.  

Serve with a tomato sauce or a yogurt sauce. For the yogurt sauce place everything into a small food processor and pulse. Today I served them with marinara sauce.

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Zucchini Tots

Author Renata Solski

Ingredients

• * 1 large zucchini shredded and drained
• * 1/2 tsp salt
• * 1/2 cup seasoned breadcrumbs
• * 1/4 cup cornmeal
• * 1/4 cup grated Parmigiano
• * 1 egg
• * 2 cloves garlic minced
• * 2 tbsp chopped parsley
• * 1 tbsp Avocado oil
• * Yogurt Sauce: 1/2 cup greek yogurt 1/2 cup diced cucumber, 1/2 tsp dill, 1 small clove garlic, salt and pepper

Instructions

1. Grate the zucchini using a box grater. Salt it and leave it to strain for 30 minutes.
2. After 30 minutes push down with your hands on the zucchini in the strainer to get out excess moisture. I pick up the mixture and squeeze out any liquid.
3. Put the zucchini into a medium bowl. Add in your other ingredients.
4. Prepare a baking sheet with parchment paper and brush on some avocado oil.
5. Form into small balls. I use about a tbsp of mixture to roll. This recipe makes 18.
6. Place onto the prepared sheet and brush tops of the zucchini tots with some more avocado oil

7. Bake in a preheated 400F oven for 15 minutes. Turn them at half way mark.

8. Serve with a tomato sauce or a yogurt sauce.
9. For the yogurt sauce place everything into a small food processor and pulse.

These fun Ricotta Cannoli Cookies make Christmas merry and bright.  I love cannoli and this makes me think I am in Sicily.  Something about the idea of chocolate, ricotta and nuts together.  I didn’t have pistachios in the house and I often substitute pecans or walnuts in these.  Of course pistachios are the authentic Sicilian nut.  

It doesn’t matter what time of year it is, I dream of Sicily.  This cookies brings back memories of walking back to the beach and having an afternoon espresso and a cannoli after our siesta.  There is much to learn about living life from the Europeans.  It is such a leisure way to feel and express gratitude.  I long for those sunny Sicilian afternoons and the smell of the sweets as you walk down the streets.  My Ricotta Cannoli Cookies take me away with my espresso as I overlook our winter wonderland in Northern Ontario.  

Stay warm everyone.  For my easy cannoli recipe see this on my blog https://recipesatmytable.com/pizzelle-cannoli/

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 cup sugar
• ½ cup butter at room temperature
• the zest and juice of an orange (divide in two)
• 1 cup whole milk ricotta cheese
• 1 large egg
• ½ cup chocolate chips
• ½ cups pecans or pistachios 
• 1 cup powdered sugar
• 1 tsp amaretto liqueur 
• pecans and shaved chocolate for topping(optional)

Process

Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a bowl.  In a stand mixer place the sugar, butter and the zest and juice of 1/2 the orange.  Beat until light and fluffy.  

Next in a small bowl put in the ricotta and beat in the egg.  Put this into the wet ingredients and continue beating for a couple of minutes.  Cover the dough and place in the refrigerator for 3 hours. 

Slowly add in the flour mixture.Remove from stand and fold in chocolate chips and pecans.  

Prepare two cookie sheets with parchment paper.  Take 1 tsp of cookie dough and roll into balls.  Leave some room between the balls for the cookies to expand.  

Place in a 350F oven for 13 minutes.  Let the cookies cool before icing. I like to dip these cookies in the glaze and decorate.  Sometimes I just dust them with powdered sugar.  

These freeze well. 

The Glaze

Measure out the powdered sugar and add the orange zest, the 1 tsp of amaretto and 1 tsp of the squeezed orange juice. 

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Ricotta Cannoli Cookies

Author Renata Solski

Ingredients

• * 2 cups all purpose flour
• * 2 teaspoons baking powder
• * 1/4 teaspoon salt
• * ½ teaspoon cinnamon
• * ¼ teaspoon nutmeg
• * 1 cup sugar
• * ½ cup butter at room temperature
• * 1 tbsp baileys
• * the zest and juice of an orange divide in two
• * 1 cup whole milk ricotta cheese
• * 1 large egg
• * 1 cup chocolate chips
• * ½ cups pecans or pistachios
• * 1 cup powdered sugar
• * 1 tsp amaretto liqueur
• * pecans and shaved chocolate for topping optional

Instructions

1. In a stand mixer place the sugar, butter and the zest and juice of 1/2 the orange. Beet until light and fluffy.

2. Next in a small bowl put in the ricotta and beat in the egg. Put this into the wet ingredients and continue beating for a couple of minutes.
3. Slowly add in the flour mixture.
4. Remove from stand and fold in chocolate chips and pecans.
5. Cover the dough and place in the refrigerator for 3 hours.
6. Prepare two cookie sheets with parchment paper. Take 1 tsp of cookie dough and roll into balls. Leave some room between the balls for the cookies to expand.
7. Place in a 350F oven for 13 minutes. Let the cookies cool before icing.
8. I like to dip these cookies in the glaze and decorate. Sometimes I just dust them with powdered sugar.
9. These freeze well.
10. The Glaze
11. Measure out the powdered sugar and add the orange zest, the 1 tsp of amaretto and 1 tsp of the squeezed orange juice.

Chocolate Chip Russian Tea Cakes are a favourite with everyone.  I like to add Baileys liqueur to mine.  Some get dunked in extra chocolate and some are rolled in icing sugar. Whatever your preference these disappear quickly.  At our house they go in the freezer, but we have some elves that like to reach in and eat these frozen.  LOL 

Many believe that these little treats originated somewhere in Europe as a teatime snack. They are also found in Mexico where they became popular at weddings. The first time I ate them was at a cousin’s house.  Italians don’t make many desserts with butter, but now we do.  

You can also get creative and make a variation of Christmas desserts with this recipe. For example, stack the balls on top of each other and make a snowman.  Another pretty idea is to stack theses on a plate in the shape of a Christmas Tree.  Enjoy!!

For another little treat don’t forget my baked turdilli: https://recipesatmytable.com/baked-turdilli/

Ingredients For Chocolate Chip Russian Tea Cakes

• 1 cup butter, softened
• 1/2 cup sifted powdered sugar
•   1/2 tsp cinnamon 
• 2 tsp Baileys Liqueur
• 2 cups all-purpose flour
• 2/3 cup finely chopped pecans
• 1 cup chocolate chips
•  extra icing sugar for rolling
•   Melted Chocolate for dipping

Process

Take your softened butter and mix with the sugar until creamy.

Add in the Baileys Liqueur.  

Stir the Cinnamon into the flour.  Slowly add in your flour.  I do it in 1/2 cup increments.Now stir in the the pecans and chocolate chips.

Roll into 1 inch balls and place on parchment paper or untreated baking sheet.  

Bake at 350F for 10 minutes.  Cool and roll in icing sugar.  Or you can dip the tops in some melted chocolates chips. 

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Chocolate Chip Russian Tea Cakes

Author Renata Solski

Ingredients

• 1 cup butter softened
• * 1/2 cup sifted powdered sugar
• * 1/2 tsp cinnamon
• * 2 tsp Baileys Liqueur
• * 2 cups all-purpose flour
• * 2/3 cup finely chopped pecans
• * 1 cup chocolate chips
• * extra icing sugar for rolling
• * Melted Chocolate for dipping

Instructions

1. Take your softened butter and mix with the sugar until creamy
2. Add in the Baileys Liqueur.
3. Stir the Cinnamon into the flour. Slowly add in your flour. I do it in 1/2 cup increments.
4. Now stir in the the pecans and chocolate chips.
5. Roll into 1 inch balls and place on parchment paper or untreated baking sheet.
6. Bake at 350F for 10 minutes.
7. Cool and roll in icing sugar. Or you can dip the tops in some melted chocolates chips.