Dinner was inspired by a recipe for Tuna Croquettes, courtesy of Alton Brown, one of my favorite tv chef personalities. We had a little breading leftover from the croquettes, and I had just picked a couple choice zucchini from the garden, so we dunked them in an egg-wash, coated them with the breading and fried ’em up. And of course we’d need some sort of dipping sauce to go with them, so we mixed up some things we had around; feta, chipotle peppers in adobo sauce, herbs & spices. A very tasty, and pretty healthy, dinner!
- 1 C Panko breadcrumbs
- 1 Tbsp Penzey’s Northwoods seasoning
- 2 Zucchini
- 1 egg, beaten
Mix bread crumbs and seasoning evenly together. Dip sliced zucchini in egg , then coat on both sides with bread crumbs. Fry in just enough oil to cover the bottom of a 12″ frying pan. Remove from oil when the bread crumbs are starting to turn golden brown and place on a cooling rack above a paper towel lined pan.
For the dipping sauce:
- 1.5 c sour cream or plain Greek yogurt
- 1 or 2 canned chipotle peppers, seeded
- a large handful of fresh basil leaves (I’d say we had about 15)
- 1/4 c or more crumbled feta cheese
Throw it all in a food processor, or use an immersion blender, and blend until it’s the consistency you want.
Back when we were dating most of our date nights were spent in the kitchen cooking together. We liked cooking better than going to movies because we actually spent the time with one another, talking face to face, instead of sitting in a dark room, not paying any attention to one another. It was cheaper than eating out too. Continue reading Home made corn bread
I had a personal triumph in the kitchen last night. I made food that my husband raved about, and not just “no, yeah, this is good honey. I like it just fine.” It was, “wow! This is amazing! How did you come up with this? SOOO GOOD!”
And I owe it all to the humble zucchini.
Continue reading Zucchini is a Wonderful Thing
This recipe is adapted from one I got out of Kraft Food & Family magazine back when it was still free. I’ve only made it a couple of times, but I like it a lot. My husband is not as much a fan of it; he thinks it’s too sweet, so I cut the sugar down, as well as the miracle whip because it was too much for the amount of broccoli.
I’ve thought about substituting non-fat Greek yogurt for the miracle whip, but then I’m not sure how the vinegar and sugar would taste. Perhaps an experiment for another day. For now, this is how I make a creamy, sweet-and-sour broccoli salad.
Continue reading Tangy Broccoli Salad
Holy WOW! I haven’t posted in a LONG time. Sorry! Turns out, January and February are busy months! And also I haven’t done much cooking And I have not taken any photos of what I have cooked . I always feel like there’s not much point in posting without photos! Luckily, we did cook a day or two ago, and although I didn’t take any photos of it, I’ve made and photographed it before! So today is a bit of a re-blog with a little twist at the end: Grilled Blue Cheese and Pesto Stuffed Sweet Peppers, a.k.a. The Best Way to Make Vegetables Bad For You. Continue reading Grilling in February: Grilled Blue Cheese and Pesto Stuffed Sweet Peppers
No Thanksgiving dinner is complete without a green bean casserole and this year we had a guest with a severe gluten allergy. My mom graciously opted to make this delicious green bean dish that features fresh green beans and carrots. Continue reading My Mom’s Gluten Free Green Bean Casserole
3.5 stars out of 5. Only because the original recipe doesn’t call for nearly enough herbs. Although I already have some ideas on how to make these in a variety of ways, so maybe I should give it another 1/2 star. Ok, ok, it’s 4 stars. Continue reading Baked Herb and Parmesan Potato Slices