Thai Lime Coconut Rice

I have a recipe book that is about cooking  your way around the world. I absolutely LOVE the section on Thailand. I have been making this coconut rice for years, just plain. The other day I was thinking how much I love coconut and lime together and decided to try it out on this rice. I'm so thankful I did, as it was a great combination. I also added a touch more sugar than I usually do and that was a good change also. Then I saw on Pinterest about adding all these goodies to coconut rice. So guess what I did? Yep...I added goodies. Oh my goodness, I want to eat this every day of my life! I even ate a bite cold out of the refrigerator today for leftovers. That's how good this was!!

1 can coconut milk (14 oz)
1/2 lime, juiced
1 cup water
1 cup Jasmine Rice
2 1/2 tsp sugar
salt to taste
1/2 cup cilantro, chopped
1/2 cup honey roasted, or cocktail peanuts, chopped
1/2 cup toasted, shredded coconut

1. Turn the oven on to 350. Pour the coconut out onto a cookie sheet and make sure it's in a single layer. When oven is hot, place the cookie sheet in the oven. Set the timer for4 minutes and check to see if the coconut is golden and toasted. If it isn't, then set the timer for 1-2 minutes and check it again. Repeat this process until your coconut is toasted and golden. Remove from the oven and set aside.

2. In a medium saucepan, combine coconut milk, lime juice and water. Bring to a boil. Add the rice, sugar and salt. Reduce heat to low, cover and simmer until all the liquid is absorbed. This can take from 20-40 minutes.

3. Serve rice with the garnishes: Toasted coconut, cilantro, peanuts and extra lime if you wish!

Bean and Corn Salad

I wish all side dishes came together as quickly as this one. I guess if you bought a bag of pre-mixed salad at the store, it might be quicker, but I guarantee you, it wouldn't taste as good. This was so quick and easy to prepare. It's healthy, yummy and would be a perfect summertime accompaniment to a family BBQ. I know, I know, it's not summer. Well....put this on your "to do" list so you will be ready when summer comes around again. I myself will fix this in Fall, Winter and Spring also! :)

Recipe Adapted From: http://mom-machine.com/my-favorite-summer-side/

1 can black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can kidney beans, rinsed and drained
2 cups shelled edamame
1 tomato, chopped
1/4 cup roasted red bell peppers, chopped (I used the kind in the jar)
1 cup corn, cooked and cut off the cob (you can substitute frozen that has been thawed)
1 avocado
3 garlic cloves, chopped finely
1 Tbsp olive oil
1/2 cup cilantro, chopped
juice of 2 limes
Salt/Pepper to taste

Mix everything together in a very large bowl. Stir lightly as to not "break up" the avocado and other veggies. Add salt and pepper to taste. Serve cold. (Make sure not to skip the lime juice, this is what prevents the avocado from turning brown)

Baked Zucchini Fries with Fiesta Dip

I sure wish I would have decided to try this recipe in the summer season when zucchini's were taking over my entire backyard. But leave it to me, to decide to try this, when I have to pay my local grocer for something I can grow myself. Yes, zucchini season is over for me! Well, at least now I know of a great way to use up some of the zucchini I grow next season. Here is the funny part...when zucchini is in season, it's too stinking hot to turn on the oven to cook this, so what is a girl to do? I guess  the answer is crank up the air conditioning in the summer and just make this anyway! Yes it's that good. It's just a new way to prepare zucchini, since I think I have actually tried every other way possible. The dip was so good with it also. In fact, I wanted to just get a spoon and eat the dip, I refrained. But barely!

Recipe Sources:
http://www.funandfoodcafe.com/fried-zucchini/
http://www.myrecipes.com/recipe/fiesta-dip-10000001731425/

For the Fiesta Dip:
4 oz cream cheese, softened 
1/4 cup nonfat plain yogurt  
1/8 cup light mayonnaise  
1 Tbsp cilantro, chopped 
3/4 tsp lime juice 
1/4 teaspoon Sriracha Sauce (or your favorite hot sauce) 
1/8 teaspoon salt 
2-3 Tbsp chopped jarred roasted red bell peppers 
1 Tbsp finely chopped green onion


Place the first 7 ingredients in the bowl of your food processor and process until smooth. Add the roasted peppers and the green onion and pulse the processor just a few times until blended they are blended in.
Place in a bowl and cover and refrigerate until ready to serve.


For the Zucchini:
3 zucchini
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 egg

Heat oven to 450º
Trim the ends off the zucchini, then cut crosswise in half, then cut each piece into 1/4-inch sticks.
 In the shake and bake bag, add the shake and bake mix and the Parmesan cheese. Shake to combine. 
Whisk the egg in a large bowl. Add the zucchini slices to the egg and toss to coat the slices thoroughly.
Place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
Bake for 12 to 15 min. or until golden brown, rotating the baking tray halfway through the cooking time.
Remove the baked fries from the oven, and serve them with the fiesta dip. 

Baked Sweet Potato Fries with Pina Colada Dipping Sauce

I have to confess something. Are you ready? Here goes: I could have eaten the entire tray of these things! Did I you ask? No...but trust me I did eat far too many. I really could have just taken a spoon and eaten the whole bowl of dip. Did I you ask? Well...let's just say that there was none left to throw away lol. You figure that one out on your own ;)
I'm not kidding when I tell you that these sweet potato fries dipped in this sauce, seriously tasted like a donut. A-M-A-Z-I-N-G!!
When my hubby first tasted them and said "these taste just like a donut" I kind of figured he was being sarcastic. But then I tasted it for myself and I was thinking "wow...he's not kidding." So next time you have a craving for a donut for dinner, try these out!

Recipe Source for the Sweet Potatoes: http://www.healthierhabits.org/post/54238353102/so-this-is-how-you-make-them-crispy-super-crispy

For the Sweet Potatoes: 

2 large sweet potatoes
Cornstarch
Olive Oil

Heat oven to 425°
Cut your sweet potatoes into french fry sticks. Try to get all the pieces approximately the same size as they will cook more evenly this way.
Place the cut sweet potatoes into a bowl of water. Soak them for 30-45 minutes.

Drain the water.
In a large bowl, toss the sweet potatoes with cornstarch. Use enough to have a light coating of cornstarch on all of the fries. 
Place the soaked fries on a cookie sheet that either has Parchment paper lining or has been well sprayed with Pam.
Drizzle the fries with olive oil.
Bake at 425° for 30- 45 minutes or until they are as crispy as you like them. Serve them plain or dip them in the following dipping sauce.

For the Dipping Sauce: 
1/2 cup plain yogurt
1/4 cup brown sugar
1/4 cup fresh pineapple, chopped finely
1/4 tsp cinnamon
1 tsp coconut cream

Mix all ingredients together until blended well. Refrigerate until ready to serve.

Latin Quinoa

Have you ever made a side dish that you actually want to eat as your entire meal? This was the side dish that made me want to do that. Although, I loved my dinner, I seriously wanted to forsake everything else on my plate and wallow in this quinoa. The crunch of the pine nuts and the acidity from the lime juice, made this quinoa so good. Of course, anything with Latin flavors is bound to knock my socks off. Thankfully, I live in So Cal, so trust me, even in the dead middle of winter, if my socks get knocked off, it's still NOT cold! ;)

Recipe Source: http://www.fitnessmagazine.com/recipes/recipecomdetail.jsp?recipeId=25113181

1 cup  quinoa, toasted, see note below

2 tsp   canola oil

1 onion, chopped

1 (4 oz) can chopped green chiles

2 cloves garlic, chopped

1 (14 oz) can chicken broth, or vegetable broth

1/4 cup  pine nuts, toasted (see note below)

3/4 cup chopped fresh cilantro

1/2 cup chopped green onions

1 large lime, juiced

1/4 tsp salt

1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly. Set aside. 

2. To toast pine nuts: place them in a small dry skillet over medium-low heat, stirring constantly, until lightly browned, 3 to 5 minutes. Set aside..

3.  Heat oil in a large skillet or saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic. Cook, stirring, for 1 minute. Add the quinoa and broth. Bring to a simmer. Reduce heat to maintain a simmer, then cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.

4. Add pine nuts, cilantro, green onions, lime juice and salt to the quinoa. Mix gently and fluff with a fork.

Lime Cilantro Quinoa

I love Quinoa. I haven't had any in quite awhile and tonight, I decided to make a new recipe. I have tried quinoa many ways, but this by far is the best way I've ever fixed it. Of course, I think you can add lime and cilantro to just about anything and they would somehow make it taste better. Lime and Cilantro make great partners. Kind of like my hubby and I! :) They just go together perfectly. (So glad I can still say that after 30 years of being married)
All the flavors in this dish balance out so well and compliment each other. I wanted to just take the spoon and not stop eating but I forced myself  to walk away after a small amount, knowing that if I didn't stop, I never would. So guess what I will be having for lunch tomorrow? You guessed right....Cilantro Lime Quinoa!

Recipe Adapted From:
http://www.fitnessmagazine.com/recipes/recipecomdetail.jsp?recipeId=25113181

1 cup quinoa
2 tsp olive oil
1 onion, chopped
1 (4 oz) can diced green chiles
2 cloves garlic, chopped
14 oz chicken broth
1/4 cup pepitas
 3/4 cup cilantro, chopped
1/2 cup green onions, chopped
2 Tbsp lime juice
1/4 tsp salt

 Place the dry quinoa in a small skillet. Toast over medium fire for about 5 minutes or until it crackles. Then take the toasted quinoa and place it in a sieve and rinse it thoroughly and set aside.
Place the pepitas in the same skillet and toast them dry for about 2-4 minutes or until they begin to brown. Set aside.


Heat the olive oil in a saucepan over medium heat. Add the onion and cook for about 2-3 minutes, or until softened. Add the green chilies and the garlic and stir it together with the onions. Add the quinoa and the chicken broth. Bring to a simmer. Lower the heat and place a cover on the pan. Simmer on low heat until the broth has all been absorbed and the quinoa is tender. This should take about 20-25 minutes. 

Add the pepitas, cilantro, green onions, lime juice and salt. Fluff the quinoa with a fork and serve warm.

 

Stuffed Avocados

Lucky for us, my hubby brought home a bag full of avocados from someone at his work that has a tree in his backyard. When I say a bagful....I  mean a bagful! I'm not even sure what we are going to do with all of them as they are all ripening at one time. Guacamole? Yes! Avocado sandwiches? Yes! Salsa? Yes! But seriously, there is NO way we can eat all these. So tonight I was thinking of a side dish to go with our Ahi Tuna steaks. Then the thought struck me to get an avocado and just start filling it with all the things I love. Ok...not ALL the things, trust me I couldn't stuff my hubby in there and I DO love him! But I'm glad I tried this and I will definitely be recreating it soon. Probably tomorrow as I sit and look at so many ripe avocados on my kitchen counter. ;)
The combo  of flavors worked very well together. It's got just enough spice to give it a kick. If you don't like spice, you can leave out the jalapeno, but try to live on the wild side and just leave it in. It really does add a great element to the dish!

2 Avocados
1/4 cup corn (fresh, frozen and thawed, or canned)
1/2 cup cilantro, chopped
 1 jalapeno, chopped
Juice of 1 lime
Salt/Pepper to taste
25 Smokehouse roasted almonds (these are the ones with the smoky flavor added)


Cut  your 2 avocados in half. Using a spoon, scoop out the meat of the avocado.

 Set the skins aside to fill later.

Cut up the avocado meat in bite size chunks. Place it in a bowl. Add to that bowl, the corn, cilantro, jalapeno, salt and pepper.

Squeeze the lime juice over the mixture and stir well. Set aside.

 Using the pulse button on your food processor, pulse a few times and process  the almonds until they are very small little pieces. Set the almonds aside. *If you don't have a processor, you can very finely chop them

Right before you are ready to serve the dish, stir the almonds into the avocado mixture. If you stir them in too early, they will soften up too much. 

Use a spoon to fill up the avocado skins with the avocado mixture. Serve immediately!

Thai Peanut Cabbage Slaw

There is nothing better on warm days than a refreshing, cold salad to eat for a meal. Since this has been a pretty hot week in Southern California, this was the perfect answer for a meal to "beat the heat." It's light, refreshing and actually healthy! When summer gets into full swing, I intend to make this as a dish I can sit out by the pool with and eat to my hearts content. :)

Recipe Adapted From: http://www.theyummylife.com/Thai_Peanut_Slaw

Dressing Ingredients:

1 Granny Smith apple, peeled, cored & chopped

1 ½ Tbsp soy sauce

1 ½ tsp honey

1 Tbsp sesame oil

1 Tbsp rice vinegar

2 Tbsp creamy peanut butter 

1 Tbsp water

¼ tsp garlic powder

1/8 tsp cayenne pepper

Slaw Ingredients:

5 cups shredded cabbage (or one 16-oz bag cole slaw mix)

3/4 red bell pepper, thinly sliced

2 green onions, thinly sliced 

3 Tbsp chopped fresh cilantro

3 Tbsp chopped fresh Italian Parsley

 1/2 cup salted cocktail peanuts, chopped 

Mix dressing ingredients in a blender or food processor until it's completely pureed. It should have a consistency similar to apple sauce. 

In large bowl, toss together all the slaw ingredients and pour the dressing over the top. Stir thoroughly to coat the slaw with the dressing. Cover and refrigerate for at least 1 hour to allow the flavors to blend together. 

 * Add extra peanuts right as you serve the salad as the ones that were on it might be a little less crunchy after it sits awhile. 

Parmesan, Lemon and Herb Mashed Potatoes

I was thinking of changing the name of this post to "A bowl full of hearty goodness." Seriously, this was like a bowl of everything I love to eat. I mean, who doesn't like potatoes with cheese? The sad part is that potatoes are not on my anti inflammatory diet I am on right now, so I had to watch my hubby eat this, while I drooled at the table. Ok, so I didn't actually drool, but trust me when I say that there were a few times I was tempted to say "hey...look at that over there" and when he turned his head, I would reach my grubby little fingers over, stick them in his potatoes and quickly rid myself of the evidence by eating it off my fingers. I showed self restraint though and only tried one tiny forkful. Oh boy...it was wonderful!

Recipe Adapted From:
http://userealbutter.com/2012/02/20/parmesan-gremolata-smasher-potatoes-recipe/

2 red potatoes (you can substitute regular potatoes if you would like)
1/8 cup olive oil
1/2 tsp salt
1 1/2 garlic cloves, minced
1/4 cup parsley, chopped
1/2 lemon, zested
1 Tbsp green onion, chopped
1/8 cup fresh shredded parmesan cheese
1 Tbsp butter, melted
*Shredded parmesan cheese for the top of the potatoes

Heat oven to 400°.
 In a saucepan, cover potatoes with water. Bring to a boil and cook until softened, about 25-40 minutes depending on the size of your potatoes.
Drain the water and place the potatoes onto a flat surface. (I used my cutting board)
Using a fork. "smash" each potato down somewhat. (This step makes it easier for the mixer to do it's job)
Place them into your mixer. Add the olive oil, salt, garlic, parsley, lemon zest, green onion, parmesan cheese and butter. Mix until thoroughly combined.
Place into a ramekin or a small dish that can go into your oven and sprinkle as much Parmesan cheese on the top as you would like.
Bake at 400° for 20 minutes or until Parmesan is melted and golden. 
* If you would like yours to be less thick, you can add a little bit of milk into your mixer until you reach the desired consistency. I wanted mine a little thicker than normal mashed potatoes!

Veggie Salad

This is one of my favorite ways to eat raw veggies. I know, you are probably thinking that your favorite way is to cut up some raw veggies and dip them in Ranch dressing. Well, this is a much healthier way to eat them. Let's face it, Ranch dressing is not the healthiest thing in the world. This salad has nothing unhealthy in it at all. There is no measuring, no cooking, it's basically a slice and stir recipe. So next time you are feeling like you just want something extremely healthy to snack on, give this a try. I think you will be surprised at how great it tastes.

You can include any veggies that you like, but these happen to be my favorite. You can add or take away as you please. Also, I happened to use a gourmet olive oil and balsamic vinegar that I had at the house, but plain olive oil and balsamic also tastes great on this salad. I didn't include any amounts in the recipe because this is just a "add the amount you like" kind of recipe.

Cucumber
Celery
Fennel
Red Onion
Tomato
Green Onion
Cilantro
Lemon Infused Olive Oil
Peach Cinnamon Balsamic Vinegar
Salt/Pepper to taste

Chop all the veggies. Throw them into a bowl. Drizzle as much or as little olive oil and vinegar as you would like over them. Add salt and pepper to taste. 

Corn with Spicy Butter and Lime

Anything with lime and cilantro has got to qualify as a favorite of mine. So when I found this recipe, I just knew it had to be a good one and I was right. Again, I didn't get to enjoy it because corn is no longer on my eating plan, but I did try a bite and was thrilled with the result. The hubby loved it too! This is super quick and easy to make and I'm not sure you could really do it wrong.

Adapted from: http://eatdrinkdaily.com/bbq-corn-mexican-spicy-butter-lime-recipe/

1 (16 oz) bag frozen corn
1/4 cup butter, melted
1 lime, juiced
1/2 tsp paprika
1 tsp crushed red pepper flakes (use less if you don't like your food too spicy)
1/2 tsp cumin
1 garlic clove, chopped
1/2 tsp sugar
1/2 tsp coriander
1 tsp salt
1/2 tsp pepper

For garnish:
1/2- 1 lime, juiced
Chopped cilantro

Heat oven to 400°
Thaw out corn on countertop or in microwave. Set aside. In a medium bowl, place the melted butter, lime juice, paprika, red pepper flakes, cumin, garlic, sugar, coriander, salt and pepper.  Put the corn into the butter mixture and stir, making sure all the corn is coated with the butter mixture. Pour out the corn into a greased 9x11 pan. (You could also use a square pan) Bake at 400° for 30 minutes. Remove from oven and top with chopped cilantro and lime juice.

Loaded Brown Rice and Chili Beans

I am pretty sure that this dish has all my favorite ingredients. Ok...so it doesn't have chocolate! As I was gathering fixins to make dinner tonight, I was struck by a thought. Why not put all of the great things I can find in my kitchen together to make a wonderful side dish? I'm so glad the thought evolved as this dish turned out to be scrumptious. I may have just created my new favorite brown rice side dish. If you love brown rice, chili beans, olives, jalapenos, onions and cilantro, then you will love this! Next time I might even add some diced tomatoes. I guess you can add just about anything you like that goes with this. Enjoy!!

1 cup brown rice, uncooked
3 cups water

1 Tbsp olive oil

1 (16 oz) can chili beans in mild sauce (do not drain)
2 oz diced jalapenos
4 oz sliced olives, drained

1 med onion, chopped
1 Tbsp olive oil

1/4 cup cilantro, chopped
Salt to taste

Bring 3 cups water and olive oil to a boil. Add the brown rice. Cover with a lid and put the fire on very low and leave it for 45 min.

While the rice is cooking, saute  your onion in olive oil over low heat until golden brown and tender.
Get all your other ingredients ready.

After the rice is done cooking, add in the sauteed onion and all the other ingredients except  the cilantro. Stir to mix together. Reheat on low flame until everything is heated through. This shouldn't take but just a couple of minutes. Take off the fire and stir in chopped cilantro. Salt it to taste and serve!

Spicy Roasted Vegetables

There are no words to explain how happy I am to be off of work for the summer. I am able to spend much more time in my garden, reading and cooking! Today I found out that our city offers a rebate program if you buy a fruit or shade tree. So off to the nursery I went. I wish I could confess that all I came home with was a fruit tree, but of course I picked up some other things while I was there. Me in a garden nursery is almost as bad as my hubby in a Lowes or Home Depot. So after we planted the new peach tree, I picked some zucchini and some jalapenos out of the garden and went inside to make some dinner. This dinner was healthy, yummy and satisfying.

 *There is  no definite amounts in this recipe because it depends how many vegetables you are making. Just use all seasonings to taste. Top with as much Parmesan as you would like

Carrots, thinly sliced or shredded  (I used shredded)
Zucchini, thinly sliced
Onion, thinly sliced
Italian Seasoning
Crushed Red Pepper Flakes
Salt to taste
Fresh grated Parmesan Cheese

Preheat oven to 375°.
Place thinly sliced vegetables on greased cookie sheet. Shake all seasonings onto the top of the veges. Top with fresh grated Parmesan Cheese. Bake at 375 for approximately 20-30 min, or until the veges are tender. This time will depend on how thin you slice your veges.

Zucchini, Tomatoes and Mozzarella

After arriving home from vacation yesterday afternoon, I was surprised that my sweet little neighbor that was watering my garden for me, had left all the ripe vegetables on the vines. I had told her to take anything she wanted that was ripe while we were gone, but I guess she decided not to. So needless to say, I had zucchini and tomato overload! There was a zucchini the size of Texas...yes it was that big...and tons of ripe cherry tomatoes. So after eating a lot of tomatoes, I decided to save some of them to throw together with some zucchini for dinner. I didn't cook the zucchini that was larger than most adults, but trust me, I will soon and you just wait until you see the picture of this bad boy! But I did cook up a couple smaller zucchini's and made this really tasty side dish. The hubby and I really liked it.

1 1/2 Tbsp olive oil
2 large zucchini, sliced
1 cup sliced onion
1 garlic clove, chopped
Italian Seasoning, to taste
Salt/Pepper, to taste
Crushed red Pepper, to taste

A handful of Cherry Tomatoes
Grated mozzarella cheese (you can use as much or as little as you prefer)
Grated (Fresh) Parmesan cheese (you can use as much or as little as you prefer)

In a skillet, heat olive oil. Add the zucchini, onion, garlic, Italian seasoning, salt, pepper and crushed red pepper.  Saute until the vegetables are crisp-tender. Stir in the tomatoes and the mozzarella and Parmesan cheeses. Cook just until the cheese is melted.

Green Bean Bundles

These green beans came directly out of my backyard garden. Yes you heard me right.....right out of my backyard! I am so excited about growing food this summer. I added a lot to the garden this year and I am slowly seeing all my hard work pay off.  As for the bacon....it most definitely did NOT come straight out of my backyard. I am gardening a lot this year and I guess you could call me "Farmer Joni." but just because my husbands name is John and that would make him "Farmer John"....trust me, the bacon came directly from the grocery store! ;)

Green beans that are bundled in a blanket of bacon that has been cooked with brown sugar? Yes please! For those of you that know me and read this blog, you know that I am not a big fan of bacon. I am a big fan of green beans though. I actually loved this dish and this just might be my new "go to" green bean recipe. The brown sugar gives the bacon just a little crunch and the sweetness blends well with the beans.

Green Beans
Bacon (strips cut in half)
3 Tbsp butter, melted
1/4 cup brown sugar

Preheat oven to 400°
Cook the green beans in a pot of boiling water until the are soft. Set them aside. Cook the bacon in a skillet until it is "soft" but done. You do not want it crisp or it will not roll around the green beans. Cut each slice of bacon in half. Roll each half around a small bundle of green beans and place each bundle in a well greased dish. I used 5 in each bundle. In a small saucepan, melt the butter. Stir in the brown sugar and cook for only a minute or two until the sugar  has been fully stirred into the butter. Use a pastry brush and brush this butter mixture all over the green bean bundles. Place the bundles into the oven for 15 minutes. Serve warm.

Oven Baked Zucchini Crisps with Basil Dipping Sauce

I had seen this recipe and have been thinking of trying it for awhile now. Tonight seemed the right time to try it. Thank goodness I did, because they were very yummy. I'm sure glad they were good, because I am going to be needing a lot of good zucchini recipes. I am growing zucchini for the first time this season, and I didn't know that the amount of zucchini seeds I planted, could feed the entire nation. So when they start blooming and producing zucchini, you will all probably get very tired of zucchini recipes! The dip that goes with this is really good too.It's light and refreshing!

Adapted from the original recipe found at: http://www.cinnamonspiceandeverythingnice.com/2011/05/oven-fried-zucchini-chips-with-basil-dipping-sauce.html

1 cup seasoned breadcrumbs

1/2 cup Parmesan cheese, fresh grated

1/2 teaspoon salt

1/2 teaspoon onion powder

dash of cayenne pepper

1/8 teaspoon black pepper

1/3 cup milk

2 small zucchini, sliced 1/4-inch-thick

Preheat oven to 425° F. Grease a large oven-proof wire rack and set it on a baking sheet.

Stir together bread crumbs, Parmesan, salt, onion powder, cayenne pepper and black pepper in a medium bowl. Place milk in a separate bowl. Dip zucchini slices in milk and then in breadcrumb mixture. Place slices onto the greased wire rack. Repeat until all the zucchini are coated.

Bake for 30 minutes or until golden brown. Serve with basil dipping sauce.

 

Basil Dipping Sauce

 

1/2 cup Sour Cream

3 tablespoons mayonnaise (like Hellmann’s)

3 tablespoons fresh basil, chopped

1 scallion, chopped

1/2 clove garlic

1/4 tsp Tarragon

Dash of crushed red pepper flakes

Dash of cayenne pepper

1/2 teaspoon Worcestershire sauce

Salt and pepper

 

Mix all the ingredients in a bowl and stir to combine.

Spicy Green Beans

This year I have decided to try and grow my own green beans. The plants are looking great, but it will be quite awhile until they actually get to be harvested. I'm always in such a hurry this time of year for my crops to grow. Until my green beans are ready, I guess I will have to keep buying them. Next time I make these, I will make them quite a bit spicier, as I believe my ability to taste hot food has completely left me. I'm pretty sure you could feed me any  kind of pepper and I wouldn't think it's hot. Well ok...maybe a ghost pepper or a straight habanero, but honestly not much else! My hubby is not a huge green bean fan, so he wasn't as excited about these as I was. I guess when my crop of green beans start being harvested, I am going to have to work really  hard to find new ways to cook them, or I will be giving them all away.

 Original recipe from: http://www.kalynskitchen.com

1 lb. fresh green beans
2 Tbsp soy sauce
1 Tbsp  Unseasoned rice vinegar
2 tsp. sugar
1/4 tsp. red pepper flakes
1/4 tsp. pepper
1 Tbsp vegetable oil
2 Tbsp minced garlic
1 Tbsp fresh ginger, minced

Mix together soy sauce, rice vinegar, sugar, red pepper flakes, and pepper.

Use a large frying pan with a lid and heat over high heat.  When the pan is hot, add the green beans and 1/4 cup water; cover and cook on medium-high heat for 3-5 minutes or until the beans are bright green and starting to get tender. Remove the lid and continue to cook until the water is all evaporated.

Add the oil, minced garlic and ginger and cook for about 2 minutes, stirring frequently, so the garlic and ginger don't burn.  Add the soy sauce mixture. Bring it to a boil and cook about 2 minutes more, until the sauce thickens and coats the beans and beans are tender-crisp. Serve hot.

Mango and Black Bean, Quinoa Salad

Well, I'm not sure who "Mel" is over at www.melskitchencafe.com but I'm pretty sure she is brilliant. I love her blog, her recipes and can't wait to try more of them. This recipe is straight from her blog. I did not even alter it one bit, which is a huge surprise since I hardly ever leave recipes intact. That's how awesome this sounded when I read about it. It's super healthy, super quick to fix and oh my goodness, it's oh so yummy!

2 cups cooked quinoa, cooked in vegetable or chicken broth, at room temperature or chilled
1 (15-ounce) can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
4 green onions, white and green parts thinly sliced
1/2 cup chopped fresh cilantro
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper



Place 3/4 cup uncooked  and rinsed quinoa into a pot with 1 1/4 cups chicken or vegetable broth. I used chicken broth for my recipe. Bring to a slow boil and turn fire down to low and cover the pot. Cook for 30-35 minutes. Let sit until it's at room temperature.
Place the cooked quinoa in a large bowl. Add black beans, mango, red pepper, green onion, and cilantro.
In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired). Chill the salad for at least one hour before serving.

Bacon and Jalapeno Stuffed Mushrooms

 This week just happens to be one of those crazy weeks that is so filled with appointments, errands, and out of the ordinary things to do, that there isn't enough time in each day. Late in the afternoon, I had just enough time  to whip up dinner before it was off to get a haircut. Thankfully this recipe, that I used for a side dish, was super easy, fairly quick to prepare and oh so scrumptious!! It called for chopping up the extra mushroom stems and I completely forgot to do that (one of the signs of aging and being too busy lol) but even with forgetting those, it truly was a great recipe! I'm so glad I tried it. The hubby loved these and we will definitely be having these again, hopefully soon!

 Here is a link to the original recipe: 
http://gimmesomeoven.com/bacon-jalapeno-stuffed-mushrooms/

Ingredients:

• 1/3 cup panko bread crumbs
• 1 Tbsp. butter, melted
• 1 lb. large button mushrooms
• 3 strips thick cut bacon, diced
• 1 jalapeno, minced
• 1/4 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 oz. cream cheese
• 1/3 cup shredded Mozzarella Cheese
• salt and pepper

Heat oven to 350°.

In a small bowl combine the panko bread crumbs with the melted butter.  Toss until evenly coated.  Set aside.

Carefully clean and stem the mushrooms. Save half of the stems and chop them finely. Set them aside. Set the mushroom caps on a baking sheet that you have sprayed with Pam. 

In a small pan over medium heat cook the chopped bacon until crisp.  Add the chopped onion, jalapeno, garlic and mushroom stems and cook until softened, about five minutes.  Season with salt and pepper to taste.  Set aside to cool slightly.

In a medium bowl, stir the shredded cheese with the cream cheese until well combined.  Add the warm vegetable mixture and mix well.

Divide the filling evenly between the mushrooms.  Top with the buttered panko mixture.  Bake for 20 minutes, or until the mushrooms are tender and the topping is golden brown.  Serve warm.

Fried Okra

My mom used to make fried okra when I was growing up. She is from the South, so it was just a natural thing for her to make this. Not so much for me. I even had to call her to ask what she breaded hers with. I remembered liking this when I was a kid, and now that I tasted it again, I still do!  I haven't eaten it in years...too many to count. My 2 year old grand daughter even snacked on these. I guess the fact that it's fried, doesn't make it the best choice around, but at least it's a vegetable for her to snack on.

1 bag frozen (unbreaded) okra
1/2 cup corn meal
14 cup flour
salt and pepper
oil for frying

Thaw out the okra for a short time. It doesn't need to be all thawed, just somewhat. In a bowl, mix your corn meal, flour, salt and pepper. Toss the okra into this mixture, in batches,, until coated. Heat oil on high on the stove top. When the oil is hot, add about 10-15 okra to the hot oil. (You don't want to add too much more than this as the oil will cool down and make frying more difficult) Fry until light golden brown. Remove onto a a paper towel lined plate and continue with more batches of okra until it's all cooked. Add more salt to cooked okra if needed.