Pages

.

Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts

Recipe: Baked "Fried" Zucchini


I am cooking my way through all of the fresh from the garden zucchini and squash that we have been blessed to receive.  Last week, I made mini zucchini cakes that my family loved.  Fried zucchini is a big family favorite.  Our favorite pizza restaurant in our small town makes the BEST fried zucchini.  It is so good we always get two orders for our family to share.  Not the healthiest thing, but oh so good.  I am trying to feed my family more healthy and delicious meals and obviously fried zucchini is not.   This recipe, which I found on one of my favorite blogs, Favorite Family Recipes, is a healthy alternative.  It has great crunch and is super simple to make and it makes me feel better that my family can still eat one of our favorite appetizers. 

Enjoy!

Baked "Fried" Zucchini

by Emily @ Family Favorite Recipes
Ingredients
  • 4-5 small zucchini spears, cut on an angle
  • 2 eggs
  • 1-2 tbsp milk
  • 1 cup Italian-style bread crumbs or finely blended croutons
  • 1/2 cup parmesan cheese
  • salt and pepper to taste
  • butter or cooking spray
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with foil or spray with non-stick spray.
  3. Slice zucchini, cutting at an angle.
  4. Combine eggs and milk in a bowl.
  5. In a separate bowl, combine bread crumbs, parmesan cheese and salt and pepper.
  6. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs.
  7. Place zucchini on baking sheet, spray the top of each with cooking/butter spray.
  8. Bake for about 10-12 minutes or until golden brown.
  9. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer or until golden (watch them closely to prevent burning).
  10. Remove from oven and serve hot with ranch dressing.
Powered by Recipage


Linked To:



reade more... Résuméabuiyad
at No comments:
Labels: , ,

Recipe: Cauliflower Patties





My family loves cauliflower...okay...almost all of my family.  One of my girls does not enjoy it but she doesn't like lettuce or potatoes either, but will eat the mess out of tomatoes...go figure.  My other girls will eat it raw, mashed, roasted, however I make it.  Sometimes I even boil it a bit to soften it up, then add some Italian dressing and feta and pack it for their lunch.  They love it but their friends think they are weird...lol!


Cauliflower mash is our absolute favorite but I wanted to try something else.  I came across this recipe and it sounded delicious.  I actually used the recipe as a guide, but really made them to our family preference and what I had on hand.  My oldest daughter, Hailey, actually came up with the dipping sauce.  I was just going to use blue cheese or ranch dressing, but she wanted to make something with some zip.  She concocted a dipping sauce that was really tasty.  She mixed blue cheese dressing with a bit of A-1...zippy and tasty!


Enjoy!




Cauliflower Patties
{based on the original recipe by This Girl's Gotta Eat}
Ingredients
    For the Patties
    • 1 head cauliflower
    • 2 eggs
    • 2 tsp baking powder
    • 6 tbsp parmesan cheese
    • 1/2 tsp onion powder
    • salt and pepper to taste
    • 1/4 cup ricotta cheese
    • 1/3 to 2/3 cups flour
    For the Dredge Mixture
    • 2 tbsp parmesan cheese
    • 1/3 cup flour
    • oil

    Instructions
    1. Cut cauliflower into small pieces. Boil in a large pot of water until soft.
    2. Drain cauliflower very well and set aside until cool enough to handle.
    3. Mash cauliflower with a masher or fork.
    4. To cooled cauliflower, add 2 eggs and ricotta cheese, mixing until well combined.
    5. Add parmesan cheese, onion powder, salt and pepper.
    6. Starting with 1/4 cup of flour, mix into cauliflower. Add as much flour as needed to make a thick mixture. It should be thick enough that you can form patties and it will hold the shape.
    7. In a pan, add enough oil to cover the bottom of the pan. Heat on medium-high heat until hot.
    8. In a plate or bowl, add 1/3 cup flour and 3 tablespoons parmesan cheese. Stir well to combine.
    9. Dredge patties on both sides in the flour mixture.
    10. Fry patties until golden brown on both sides, about 3 minutes on each side.
    11. Drain on paper towel.

    Hailey's Dipping Sauce
    • 1/3 cup blue cheese or ranch dressing
    • 1 to 2 tbsp steak sauce

    Mix until well combined.
    Powered by Recipage



    Linked To:
    *My Sweet and Savory: Meatless Monday
    *The Southern Institute: Creative Me
    *Boogieboard Cottage: Masterpiece Monday
    *Mrs. Happy Homemaker: Makin' You Crave Monday
    *Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
    *Flour Me with Love: Mix it Up Monday
    *Delightfully Dowling: Mangia Mondays
    *A Southern Fairytale: Mouthwatering Monday
    *Blessed with Grace: Tempt My Tummy Tuesday
    *It's a Blog Party: Delicious Dishes
    *2 Maids Milking: 2 Maids a Baking
    *Inside BruCrew Life: Trick or Treat Tuesday
    *Our Delightful Home: Show Me What You Got
    *Mandy's Recipe Box: Totally Tasty Tuesday
    *33 Shades of Green: Tasty Tuesdays
    *Permanent Posies: Tuesdays Tasty Tidbits
    *Reasons to Skip the Housework: Tuesday Time Out
    *Chef in Training: Tuesday Talent Show
    *From Mess Hall to Bistro: Made from Scratch Tuesday
    *Miz Helen's Country Cottage: Full Plate Thursday
    *Mom on Timeout: Taking Timeout Thursday
    *Bacon Time with the Hungry Hungry Hippo: Anything Goes








    reade more... Résuméabuiyad
    at No comments:
    Labels: , ,

    Recipe: Quick and Healthy Homemade Potato Chips




    I recently had surgery and my recovery involved doing as little as possible for four weeks.  Not so easy to do with three active children in the middle of the school year.  My sweet mother volunteered to take care of all of us.  I know it has been a lot of work for her, but the selfish side of me has enjoyed all the pampering and home cooked meals. While searching for some quick and healthy snacks to make for the girls after school treat, she came across this recipe at Eating Well for Microwave Potato Chips.  Chips that are not deep fried and quick to make...yes please!  The original recipe called for Yukon gold or red potatoes, but my mother made hers with sweet potatoes, purple fingerling potatoes and Idaho potatoes.  Not only were they colorful but they were so tasty.
     
    I am always looking for ways to make my children's lunches and snacks a bit more healthier and this is a great alternative to processed over chemicaled bagged chips.  

    Thanks Mommy for finding such a great healthy recipe.  Enjoy!



    Quick and Healthy Homemade Potato Chips
    {adapted from the original recipe by Eating Well}
    Ingredients
    • 1 1/3 pound potatoes, unpeeled and scrubbed
    • 2 tsp olive oil
    • 1/2 tsp salt

    Instructions
    1. Slice potatoes into very thin rounds.
    2. Toss the slices in a medium bowl with olive and salt to coat evenly.
    3. Coat a large micro-wave proof plate with cooking spray. Arrange some potato slices in a single layer on the plate.
    4. Microwave, uncovered, on High until some slices start to brown, about 2 to 3 minutes (depending on the potato thickness and microwave power).
    5. Turn the slices over and continue microwaving until they start to crisp and brown around the edges, another 2 to 4 minutes. Check frequently and rearrange slices as needed to prevent scorching.
    6. Transfer the chips to another plate and allow to cool completely. The chips will crisp more as they cool.
    7. Repeat with remaining slices.
    Powered by Recipage

    reade more... Résuméabuiyad
    at No comments:
    Labels: , ,

    Recipe: Not Your Mama's Cheese Dip


    With the Super Bowl next Sunday, I thought this would be a perfect time to share a very yummy cheese dip recipe that we eat.  We are grew up with the classic dip of Velveeta and Ro-tel tomatoes and this one has those ingredients too.  It also has a few extra ingredients that takes it over the top to yummy delicious goodness.  I have been making this version for years and it is always gobbled up.  In fact, I pour this over enchiladas and it takes it a whole new level.  It can be made in a crock pot or on the stove and you could easily add ground beef or sausage to add even more goodness.

    Enjoy!

    Not Your Mama's Cheese Dip
    by Wende Rickett
    Ingredients
    • 1 can chopped green chillies
    • 1 can cream of chicken soup
    • 1 pkg shredded Monterrey Jack cheese
    • 1-1lb Velveeta cheese
    • 1 small can evaporated milk
    • 1 can diced tomatoes (fire roasted is best, but plain is good too)

    Instructions
    1. Cube Velveeta.
    2. In a large saucepan or crock pot, add all ingredients, stirring to mix well.
    3. If making in the crock pot, turn on low and occasionally stir cheese dip to make sure the ingredients are incorporated.
    4. If making on the stove top, cook on medium-low heat and stir frequently until cheeses are melted.
    Powered by Recipage



    Linked To:
    *Mrs Happy Homemaker: Makin' You Crave Monday
    *Blessed with Grace: Tempt My Tummy Tuesday
    *Permanent Posies: Tuesday Tasty Tidbits
    *Chef in Training: Tuesday Talent Show
    *From Mess Hall to Bistro: Made from Scratch Tuesday
    *Miz Helen's Country Cottage: Full Plate Thursday
    *Somewhat Simple: Strut Your Stuff
    *Mom on Timeout: Taking a Timeout Thursday
    *A Glimpse Inside: Catch a Glimpse
    *Simply Sweet Home: Friday Favorites
    *Rattlebridge Farm: Foodie Friday
    *Blissful and Domestic: Feature Friday Linky Party
    *I Heart Naptime: Sundae Scoop
















    reade more... Résuméabuiyad
    at No comments:
    Labels: ,

    Recipe: Cranberry-Jalapeno Cream Cheese Dip



    I was recently invited to a finger foods recipe party...my favorite kind of party!  I love appetizers, snacks, finger foods, chips and dip...whatever you want to call it, this is my food group.  I have some favorite recipes, but I wanted to do something different so I did some searching.  I came across this recipe at Mel's Kitchen Cafe and knew immediately that this was the recipe I was looking for.  I was right!  The dip was a success at the party and at home.  
    The tart cranberries, spicy jalapeno and the cilantro all mixed to make the most perfect topper to cream cheese.  I mixed up the cranberry mixture in the morning and let it sit in my refrigerator for 6 hours.  I stirred it every now and then to make sure all the delicious goodness was well mixed.  An hour or so before serving, I whipped my cream cheese to a lighter texture and spread it in my serving tray.  I then poured the cranberry mixture on top.  One thing I should have done because I was transporting, was to pour off some of the liquid.  It made it a bit more messier and sticky.  After the party, I had a little leftover and stored in the refrigerator for a treat the next day.  It was even better!   

    I have a family party coming up and this recipe just might make an appearance there as well.  It is just that good!

    Enjoy!



    Cranberry-Jalapeno Cream Cheese Dip
    (slightly adapted from the original recipe by Mel's Kitchen Cafe)


    Ingredients
    12 ounces fresh cranberries
    5-6 green onions, chopped
    1/4 cup chopped fresh cilantro
    1-2 jalapeno peppers, seeded and finely diced
    1 cup sugar
    1/2 teaspoon cumin
    2 tablespoons fresh lemon juice
    1/8 teaspoon salt
    2 (8 ounces each) packages cream cheese, softened
    Chips/Crackers, for serving

    Directions
    Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and very finely chopped. Transfer the mixture to a covered bowl and refrigerate for 4 hours (or overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.


    When ready to serve, beat the cream cheese in a mixing bowl until light and creamy. Spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.


    Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

    Linked To:
    *The Sweet Details: Savory Sunday
    *I Heart Naptime: Sundae Scoop
    *Nifty Thrifty Things: Nifty Thrifty Sunday
    *Flamingo Toes: Think Pink Sundays
    *Petite Hermine: Sunday Linky Party 
    *Boogieboard Cottage: Masterpiece Monday
    *11th Heaven's Homemaker Haven: Homemaker Monday 
    *Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen 
    *DIY Home Sweet Home: More the Merrier Monday 
    *Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday 
    *Delightfully Dowling: Mangia Monday 
    *Marvelously Messy: A Marvelous Mess
    *Keeping it Simple: Motivate Me Monday
    *The Girl Creative: Just Something I Whipped Up 
    *Blessed with Grace: Tempt My Tummy Tuesday 
    *It's A Blog Party: Delicious Dishes
    *Mandy's Recipe Box: Totally Tasty Tuesday
    *33 Shades of Green: Tasty Tuesdays 
    *Chef in Training: Tuesday Talent Show
    *From Mess Hall to Bistro: Made From Scratch Tuesday 
    *Permanent Posies: Tuesday's Tasty Tidbit
    *Sugar and Dots: What I Whipped Up Wednesday 
    *This Chick Cooks: These Chicks Cooked
    *Turning the Clock Back: What's Cooking Wednesday 
    *Around My Family Table: Turning the Table Thursday   





    reade more... Résuméabuiyad
    at No comments:
    Labels: , ,

    Recipe Review: Buffalo Chicken Braid



    We love Buffalo chicken wings around here.  I don't care for chicken on a bone, so we go boneless.  When I came across this recipe on Do You Know the Muffin Pan blog, I knew that I had to give this recipe a try.  Seriously, what could be bad about spiced up chicken wrapped in pizza dough?  Sounds like a winner to me.  This recipe is super easy.  Braiding the dough is a few extra steps but totally worth it.  Amy has step by step instructions with pictures to help you get the idea of how to braid the dough.  I used a canned pizza dough and canned chicken for a super fast dinner.  Also, I didn't have any blue cheese dressing, so I made mine without.  The next time I make it, I will use my own dough and cook and shred some chicken breast to replace the canned chicken.  My family loved this meal and have asked for me to make it again.

    Enjoy!


    Buffalo Chicken Braid
    (adapted from the original recipe by Amy @ Do You Know the Muffin Pan)

    1 can chicken breast, drained (or 2 chicken breast, cooked and shredded)
    1 can pizza dough
    2 cups cheese, divided (I used a combination of blue cheese and Italian blend shredded cheese)
    1/2 cup red onion, finely diced
    1/2 cup Frank's Red Hot Sauce

    Preheat oven to 425 degrees.  In a small bowl, add chicken and hot sauce.  Mix with a fork breaking up any large lumps while incorporating the sauce.  Set aside.  Unroll pizza dough.  Measure 3" from the long side of the dough and lightly score (not cutting through the dough) on each side.  In the middle section, sprinkle one cup of the cheese making sure to spread it so it covers from the top to the bottom of the dough.   Next, spread the diced onions.  Add the chicken.  Sprinkle the rest of the cheese making sure to cover as much of the chicken as you can. Cut 1 inch thick strips on either side. To braid, pick up one strip and fold it over, pressing it against the opposite strip, continuing until you reach the bottom.  You can tuck the bottom ends under, but it is not necessary.  Bake for 12 to 15 minutes or until golden.  Allow to cool for few minutes before cutting.

    Linked To:
    *It's a Keeper: It's a Keeper Thursday
    *Paisley Passion: Thrilling Thursday
    *Miz Helen's Country Cottage: Full Plate Thursday
    *Simply Sweet Home: Friday Favorites
    *Bizzy B. Bakes: Bake with Bizzy
    *Paisley Passions: Fun w/Food Friday
    *Six Sister's Stuff: Strut Your Stuff Saturday 
    *I Heart Naptime: Sundae Scoop 

         



    reade more... Résuméabuiyad
    at No comments:
    Labels: , , ,