Foods- Veggie style
Foods- Veggie style
- 25 Pins
Amaretto cookies ... amazing.. addictive must bake
Christmas Baking, Cookies Crumb, Delish Food, Christmas Cookies, Amaretto Cookies, Amaretto Liqueurs, Recipese Food, Cookies Swap, Cranberries Cookies Holding
Chocolate, almond, coconut, cranberry cookies...hold the Amaretto liqueur
Apples Nachos, Chocolates Chips, Chocolate Chips, Slices Apples, Apple Nachos, Apples Slices, Applenacho, Peanut Butter, Slices Almond
APPLE NACHOS ..2-3 servings 3 crispy and slightly tart apples (honeycrisp?) 1 tsp lemon juice 3 tbsp creamy natural peanut butter (melted so it will drizzle over apple slices) 1/4 cup sliced almonds 1/4 cup pecans 1/4 cup flaked unsweetened coconut 1/4 cup chocolate chips looks yummy (& healthy) ???substitute caramel for the peanutbutter???
APPLE NACHOS 3 crispy and slightly tart apples 1 tsp lemon juice 3 tbsp creamy natural peanut butter 1/4 cup sliced almonds 1/4 cup pecans 1/4 cup flaked unsweetened coconut 1/4 cup vegan chocolate chips slice apples thin & lightly spritz with lemon juice. Melt peanut butter and drizzled it all over the apples. Top the apples and peanut butter with unsweetened flaked coconut, sliced almonds, a few pecans and, of course, chocolate chips & drizzle with a little morePB onto the plate.
Spinach, (minus the) chicken, blueberries, strawberries, dried cranberries, and avocado.. Healthy and easy salad.
Weeknight Dinner, Chicken Salads, Healthy Dinners, Shops Lists, Avocado Chicken Salad, Dinner Menu, Grilled Chicken, Dinner Ideas, Healthy Dinner Recipe
Healthy Dinner Menu Plan: a week's worth of meals plus the grocery shopping list. Too bad my budget can't afford to buy this much food for one week lol - good for dinner ideas though
Healthy Dinner Menu Plan (a week's worth of dinners plus shopping lists and recipes!) the chicken salad sounds delicious!
Healthy dinner menu plan for a week, including this grilled chicken salad.
Healthy Weeknight Dinner: Berry Avocado Chicken Salad. I just so happen to have everything for this?
Berry and Avocado Chicken Salad This website has healthy dinner recipes. It caught my eye because it was so colorful! Looks yummy!
Creamy Mushroom and Kale Quesadillas
Creamy Mushrooms, Quesadillas 9701, Kale Quesadillas, Cream Cheese, Healthy Quesadillas Recipe, Mushrooms Kale, Mushrooms Quesadillas, Vegan Quesadillas, Vegetarian Quesadillas Recipe
Creamy mushroom quesadillas
Creamy Mushroom and Kale Quesadillas, use sprouted whole wheat tortillas and organic goat cream cheese #healthy #quesadilla #recipe #sujajuice
Creamy Mushroom and Kale Quesadillas cream cheese mushrooms kale montery jack
baked zuchini chips
Zucchini Recipe, Baked Zucchini, Eggs White, Fun Recipe, Baking Zucchini, Zucchini Chips, Chips Recipe, Cooking Tips, Breads Crumb
Baked Zucchini Chips: Zucchini Parmesan Bread Crumbs Garlic Powder Onion Powder Dried Parsley Black Pepper Paprika 2 Egg Whites Slice zucchini, let dry on towel, dip in egg then bread crumb mixture, bake at 450 for 5 mins, flip, 7 mins. Enjoy.
Baked Zucchini Chips- healthy and delicious We tested the top Zucchini recipes on Pinterest and put them to the test. See the results on Thursday (May 3)
Baked Zucchini Chips #recipes cooking #cooking guide #cooking tips
Omg. These look awesome.
Red Peppers, Grilled Zucchini, Edible Perspective, Food, Zucchini Rollups, Curries Grilled, Goats Cheese, Rolls Up, Zucchini Rolls
Curry Grilled Zucchini Rollups | Edible Perspective (with goat cheese and roasted red pepper)
Curry Grilled Zucchini Rollups | Edible Perspective ##arlington #VA #hotel #hyatt #food @HyattArlington
Curry Grilled Zucchini Roll Ups -- Curry + Roasted Red Pepper + Goat Cheese... Good things will happen!
Fruit Salad, Mixed Citrus, Citrus Green, Salad Recipe, Cooking Lights, Green Salads, Orange Poppies, Food Art, Recipe Book
Mixed Citrus Green Salad with Orange Poppy Seed Dressing by cookinglight #Salad #Citrus #food #art of cooking #cooking guide #nourishment| http://amazingcookingtips610.blogspot.com
Mixed Greens and Fruit Salad
Mixed Citrus Green Salad with Orange Poppy Seed Dressing by Cooking Light. I just love the recipe calendar my mom bought me! We've had so many recipes like this from it!<3
Mixed Citrus Green Salad Recipe by Cooking Light | Maypurr
#food #recipes cooking #cuisine #cooking tips #art of cooking| http://amazingcookingtips610.blogspot.com
9 Summer Pasta Recipes for hot summer days
SUMMER PASTA WITH ZUCCHINI AND GOAT CHEESE.
Pasta with Zucchini and Goat Cheese Recipe
Olive Oil, Cheese Recipe, Summer Pasta, Pasta Recipe, Healthy Recipe, Food Recipe, Goats Cheese, Goat Cheese, Goats Chees Recipe Zucchini
Avocado Eggs, Avocado Pizza, Eggs Recipe, Breakfast Pizza, Food, Fries Eggs, Closets Cooking, Breakfastpizza, Avocado Breakfast
Avocado Breakfast Pizza with Fried Egg via @Kevin Mann Mann Mann Mann Mann Mann (Closet Cooking) // #avocado #breakfast #breakfastpizza
Avocado Breakfast Pizza with Fried Egg on ClosetCooking.com // When breakfast meets pizza, it's ok to eat this dish any time of day! #avocado #pizza #recipe
Avocado Salads, Smash Chickpeas, Lunches, Grilled Chicken, Chickpeas Salad, Breads, Healthy Recipe, Salad Sandwiches, Green Onions
Smashed Chickpea & Avocado Salad Sandwich Yield: Salad for 3-4 sandwichesPrep Time: 10 minutesTotal Time: 10 minutes This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip! Ingredients: 1 (15 ounce) can chickpeas or garbanzo beans 1 large ripe avocado 1/4 cup fresh cilantro, chopped 2 tablespoons chopped green onion Juice from 1 lime Salt and pepper, to taste Bread Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc. 1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them. 2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
Smashed Chickpea & Avocado Salad Sandwich- I love the chickpea salad sandwich. This just makes it better.
Chickpea and Avocado Salad sandwiches - made this last night but added grilled chicken with lemon pepper, chili powder, and lime. Also grilled the bread and added tomatoes and spinach to sandwich. AMAZING!!!
Fun Recipe, Avocado Ice, Ice Cream Maker, Ice Cubes, Bananas Ice Cream, Minute Avocado, Dairy Free, Gluten Free, Icecream
delicious!! 5 minute Avocado ice cream :)
Vanilla Avocado Banana “Ice Cream” (Vegan, Dairy-Free, Soy Free, Gluten Free) by loveveggiesandyoga #IceCream
Vanilla Avocado Banana Ice Cream by loveveggiesandyoga: Avocado + banana + milk + sugar/sweetener + ice cubes. http://tinyurl.com/bnuj68f No ice cream freezer needed. And Avocado ice cream is SERIOUSLY the best.
Avocado Banana "Ice Cream"- No Ice Cream Maker Required (dairy free, sugar free option)
Vanilla Avocado Banana “Ice Cream” (Vegan, Dairy-Free, Soy Free, Gluten Free) 1 ripe avocado 1 medium banana (previously frozen in chunks is optimal) 1 tsp vanilla extract 1/2 c milk (nut milk, vanilla flavored nut milk, milk, cream, vanilla Coffeemate, or water) 1/2 c sugar (add/reduce/omit as desired, or use stevia or vanilla NuNaturals stevia drops, to taste, or agave) 1 cup ice cubes (optional) Blend everything in Vita-Mix or blender until smooth.
Vanilla Avocado Banana “Ice Cream” (Vegan, Dairy-Free, Soy Free, Gluten Free) don't need an ice cream maker for this one!
Grilled Goats, Pizza Recipe, Pesto Pizza, Gluten Free, Chees Pizza, Grilled Pizza, Grilled Pesto, Goats Cheese, Goat Cheese
Grilled Goat Cheese and Pesto Pizza *Make it Gluten Free*
Grilled Goat Cheese and Pesto Pizza #recipe
Grilled pesto pizza with goat cheese.
Grilling pizzas. grilled goat cheese and pesto pizza
Vegan Recipe, Roasted Cherries Tomatoes, Cinnamon Almond, Cooking Lights, Tomatoes Spaghetti, Healthy Habits, Healthy Recipe, Spaghetti Shugart, Meatless Recipe
Cooking Light - has a section of vegan recipes
Web-Exclusive Healthy Habits Meatless Recipes
roasted cherry tomato spaghetti shugart spice
Peanut butter, strawberries, bananas and granola = healthy breakfast to go. So many different variations of this!
Flatout Wraps, Peanut Butter Bananas Wraps, Healthy Breakfasts, Healthy Breakfast Wraps, Strawberries Bananas, Healthy Wraps Recipe, Bananas Granola, Peanut Butter Wraps, Granola Wraps
Healthy Breakfast Wrap - peanut butter, strawberries, bananas and granola wrap.
Great idea! PB with SB Flatout Wrap - peanut butter, strawberries, bananas and granola = healthy breakfast to go. Yum. #hgeats #healthy
Peanut Butter, Strawberries, Bananas, Granola Wrap= Healthy Breakfast To Go
Strawberry, banana, granola, and peanut butter wrap. Very simple and tasty!
Peanut Butter Banana wrap mm mm goood
Shut the front door ...these are fabulous! Low carb. grilled avocado with melted parm. cheese & lime. Holy cow.
Low Carb, Grilled Avocado, Melted Chees, Melted Parm, Front Doors, Sea Salts, Holy Cows, Parmesan Chees, Hot Sauces
Former Pinner says: Shut the front door ...these are fabulous! They are -broiled- avocados which have been cross-hatched cut to allow equal amts of Tabasco Chipolte Sauce & lime juice to sink in; sea salt & pepper; & melted parm. cheese, Holy cow! ~ I was on the fence about avocados in general, these lil babies knock me flat off & into their waiting arms!
Shut the front door ...these are fabulous! Low carb. grilled avocado with melted parm. cheese & lime. Holy cow. NO Hot Sauce for me!
Pasta with asparagus, mushrooms and goat cheese (Maybe sub Gruyere for the goat cheese)
Chicken Asparagus, Cheese Chicken, Mushrooms Recipe, Chicken Pasta, Cheese Pasta, Asparagus Mushrooms, Goats Cheese, Dinner Tonight, Goat Cheese
Chicken, asparagus, mushroom & goat cheese pasta
Everything I die for, and Kevin hates.. Except for the chicken.. Pasta with Goat Cheese, Chicken, Asparagus and Mushrooms
Pasta with Goat Cheese, Chicken, Asparagus & Mushrooms- dinner tonight
Pasta with Goat Cheese, Chicken, Asparagus Mushrooms Recipe
Egg-less cookie dough to eat. Not to bake. Just to eat. Every woman should have this recipe on hand... perfect for girls night in!
Cookies Dough, Chocolate Chips, Vanilla Cups, Chocolates Chips, Brown Sugar, Eggs Less Cookies, Girls Night, Cookie Dough, Eggless Cookies
Heres to hoping i pass my glucose test tomorrow!!! Pregnancy cookie dough. Egg less cookie dough to eat. Not to bake. Just to eat. Every woman should have this recipe on hand... perfect for girls night in! Eggless Cookie Dough 3/4 cup brown sugar 1/4 cup butter, softened 1/4 tsp. vanilla 1/4 cup milk 1 cup flour Pinch salt 1/2 cup chocolate chips
Revolutionary Mac & Cheese -- the pasta is cooked in the milk, which forms the base for the sauce. No water, no draining. 2 cup pasta, 2 cup milk, 1 cup cheese
Chees Sauces For Pasta, Mac Cheese, Revolutionary Mac, Mac N Cheese, Cups Pasta, Cups Milk, Mac And Chees Cooking In Milk, Cups Chees, No Cook Recipe
Revolutionary Mac Cheese -- the pasta is cooked in the milk, which forms the base for the sauce. No water, no draining... Ive been looking for this recipe for years!!! 2 cup pasta, 2 cup milk, 1 cup cheese. I LOVE Mac n cheese!
Revolutionary Mac Cheese -- the pasta is cooked in the milk, which forms the base for the sauce. No water, no draining... 2 cup pasta, 2 cup milk, 1 cup chees
Portobello Mushroom Pizza
Healthy Alternative, Portabella Mushrooms, Mushrooms Pizza, Olive Oils, Stuffed Mushrooms, Healthy Pizza Recipes, Portobello Mushrooms, Mushroomspizza, Portobello Pizza
Stuffed Mushrooms Ingredients: 4 tomatoes, 4 large portobello mushrooms, 4 cloves of garlic, lemon, 1 leek, 1 onion, fresh basil, parmigiano reggiano cheese, fresh parsley, olive oil, salt.
PORTOBELLO PIZZA 4 tomatoes, 4 large portobello mushrooms, 4 cloves of garlic, lemon, 1 leek, 1 onion, fresh basil, parmigiano reggiano cheese, fresh parsley, olive oil, salt Saute onions, add other veggies saute til tender squeeze lemon over add basil, fill portobello topping with cheese & parsley and bake @ 400 for 12 minutes
Portabella mushroom pizzas. Healthy alternative and delicious!
Portabella mushroom pizzas: 4 tomatoes, 4 lg portobello mushrooms, 4 cloves garlic, lemon, 1 leek, 1 onion, fresh basil, parmesan cheese, parsley, olive oil, salt. Heat 2 Tbsp oil, chop & cook onion til slightly brown. Chop tomato, garlic & leek, add to onions w pinch salt & saute til tomatoes soft. Squeeze 1 Tbsp lemon juice over mix. Add basil. Grease sheet, place mushrooms bottom side up. Add mix from sauce pan into each mushroom, top w parmesan cheese. Bake 12 min at 400F, top w parsley.
Delicious & Healthy Pizza Recipe Portobello Mushroom Pizza 4 tomatoes, 4 large portobello mushrooms, 4 cloves of garlic, lemon, 1 leek, 1 onion, fresh basil, parmigiano reggiano cheese, fresh parsley, olive oil, salt. Add the mixed ingredients from the sauce pan into each mushroom and top with grated parmegiano cheese. Fill the mushrooms Place on baking sheet into the preheated oven and bake for 12 minutes at 400F creativity is encouraged ;)
Peanut Butter Fruit Dip ~ Aside from it being absolutely delicious, it is jam packed with calcium and protein and its light and healthy! note: swap plain greek yogurt for sour cream
Pb Fruit, Sour Cream, Jam Pack, Butter Fruit, Fruit Dips, Peanut Butter Cups, Peanut Butter, Greek Yogurt, Butter Dips
Peanut Butter Dip! Substitute splenda for sugar, greek yogurt for sour cream and use sugar free pudding.
Peanut Butter Fruit Dip | Chef in Training #EasyRecipes #KidFriendly #KidsCanHelp #Fruit #PeanutButter
PB Fruit Dip - prob will sub out the sour cream for greek yogurt.
parmesan crusted pesto grilled cheese
Crusts Pesto, Fun Recipe, Grilled Chees Sandwiches, Food, Pesto Grilled Cheese, Grilled Cheese Sandwiches, Parmesan Crusts, Sandwiches Recipe, Grilled Cheeses
Parmesan Crusted Pesto Grilled Cheese Sandwich Recipe on twopeasandtheirpod.com One of my favorite sandwiches! #grilledcheese #Food #Pesto #Cheese #Sandwich #MainDish
Spread a banana with peanut butter, slice into bite size pieces, roll in rice krispie cereal. Breakfast sushi!
Breakfast Sushi, Size Piece, Kids Treats, Bite Size, Bites Size, Bananas Covers, Rice Krispies, Almond Butter, Peanut Butter
"Breakfast Sushi, banana covered in peanut butter, sliced into bite size pieces, and rolled in Rice Krispies." healthy kids treats
Breakfast Sushi - banana covered in peanut butter, sliced into bite size pieces, and rolled in rice krispies. Make it paleo friendly by using almond butter and rolling in chopped almonds.
baked zucchini sticks
Baked Zucchini, Recipe, Sweets Onions, Food, Onions Dips, Yummy, Appetizers, Zucchini Fries, Baking Zucchini Sticks
zucchini sticks. Home About Contact 800.827.6836 Norwich, Vermont 0 items in cart checkout » shop recipes our flours education community videos blog « Lemon-Lime Cupcakes: kiss us with citrus Zucchini-Cheese Pancakes: turning green into gold » Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! July 28th, 2011 by PJ Hamel Recipe: Baked Zucchini Sticks and Sweet Onion Dip Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Let’s try these crispy baked zucchini sticks. First, find yourself 3 medium-size zucchini, about 9″ to 10″ long. That won’t be hard at this time of the year, right? Don’t be tempted to use those baseball-bat-sized zucchini hiding under the leaves in your garden, though; you want small, slim zucchini here. Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zuke into 9 sticks lengthwise, then cutting into 3″ lengths, works well. Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer. While the zucchini are shedding their excess liquid, make the dip. First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced. Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions. When the onions are medium brown, remove them from the heat. Place the following in a small food processor or blender: all of the caramelized onions 2 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon prepared mustard Process until fairly smooth. Remove from the processor, and stir in 1 cup mayonnaise. The resulting 1 1/2 cups dip can be used not only for these zucchini sticks, but as a tasty sandwich condiment. Note that I’ve purposely not added any salt to the dip. I find that the zucchini sticks themselves, with the salt you added to drain them and the addition of Pizza Seasoning, are plenty salty. If you plan on using this dip for another purpose, you might want to add 1/4 teaspoon salt. OK, back to the zucchini. See how they’ve started giving up liquid? Rinse them thoroughly; you want to get rid of any excess salt. Then pat them dry. Next up: the bread and cheese coating. But first, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil. Combine the following: 1 cup Panko bread crumbs scant 1/2 cup freshly grated Parmesan cheese 1 tablespoon Pizza Seasoning or mixed Italian herbs Mix until thoroughly combined. Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. You’re going to dip each zucchini stick in the egg… …then roll it in the crumbs. Warning! Warning! Do as I say, not as I did here. I figured, heck, just lay ‘em all in the crumbs and toss ‘em around, right? Never mind this coating one-by-one stuff… WRONG. About midway through, the crumbs had gotten so much egg splashed onto them they were sticking together in a solid mass. So I had to add a lot more Panko, and that still didn’t really help. Trust me, these will look a lot nicer if you take the time to dip-and-roll one by one. Maybe you could divvy up the egg and crumbs, and get one of the kids to help you… My fellow baker, Susan Reid, is editor of our print newsletter, The Baking Sheet, in which this recipe first appeared. She says, “There’s a basic restaurant tenet about breading: ‘One hand wet, one hand dry.’ It makes the difference between getting through them all in one go, or having your hands end up looking like catcher’s mitts.” She adds, “If you happen to have a convection oven, this is the ideal sort of recipe to put the fan to work. Faster, more even browning.” Thanks, Susan! Place the sticks on the prepared baking sheet. Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp. These baking times don’t match those in the recipe; I realize that. Bottom line, bake until the sticks are a speckled golden brown… …like this. Now, put the sticks on a plate, the dip in a nice bowl… …and dig in! With guests, of course. Any leftover sticks can be wrapped and stored in the fridge. Reheat at 350°F for about 10 to 15 minutes, if desired. Read, bake, and review (please) our recipe for Baked Zucchini Sticks with Sweet Onion Dip. Print just the recipe. Tags: appetizers, mustard dip, zucchini, zucchini sticks This entry was posted on Thursday, July 28th, 2011 at 4:09 am and is filed under miscellaneous, view all. You can follow any comments to this entry through the RSS 2.0 feed. You can skip to the end and leave a comment. Pinging is currently not allowed. Share on emailShare on facebookShare on twitterShare on stumbleuponShare on google_plusone Pin It 52 Comments on “Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini!” celesteu Says: July 28th, 2011 at 7:00 am Point of clarification: Outback didn’t invent the Onion Mum…it dates at least to the early/mid 80s at Russell’s Marina Grill first (8555 Pontchartrain Blvd, New Orleans, LA). Early Outback menu copy actually credited Russell’s. Thanks for sharing. It’s easy to believe such a treat came from NOLA! ~ MaryJane These days Outback claims they invented them – maybe they just lay claim to the “blooming onion”? At any rate, provenance aside – I’m glad SOMEONE invented that decadent treat! PJH "Joni M from St. Louis" Says: July 28th, 2011 at 8:30 am Whoa, this sounds like a delicious way to get those veggies into folks when otherwise zucchini gets a turned up nose other than in zucchini bread. A neighbor brought us over some fried zucchini one time and ick–all that grease floating on the plate totally turned us off of fried zucchini but this might bring us back! Oh my, my mouth is watering for these with that awesome sounding sauce… We hope you give it a try! Panko really does do wonders for that amazing crunch. ~Jessica Kim Says: July 28th, 2011 at 8:39 am I made these a few weeks ago for my parents and we thought they were wonderful! They’re good without dip, too. I second the too-much-egg-in-the-coating problem. Been there, done that, learned my lesson. After a while, it wouldn’t stick to the sticks. I was thinking it might be easiest to just sprinkle it on. They’re definitely worth the hassle to make! I think that might be a good idea, Kim – they’re kind of a pain to coat, and kind of a pain to turn. If you just put them on the baking sheet, and sprinkled heavily with the crumbs, then hopefully they’d be sufficiently coated AND you wouldn’t have to turn them over, since there wouldn’t be any coating on the bottom. I’m definitely trying it this way next time – thanks! PJH KAF_Keri Says: July 28th, 2011 at 10:08 am I wonder if shiskabobbing them on a skewer would help at all? You could hold the stick over the bowl of bread crumbs and rotate it as you sprinkle the Panko! It would also make them easier to move around and serve! Great idea! Make sure to soak them in some water for about an hour before baking if they’re wooden so they don’t get too hot, and it could definitely work! Thanks Keri. ~Jessica Smriti Says: July 28th, 2011 at 10:31 am So glad you posted this recipe and so many others that use zucchini! With my CSA food box overflowing with zucchini and squash I’ve been hunting around for recipes that use them in different way! amgbooth Says: July 28th, 2011 at 10:51 am I will definitely give this recipe a try. Right now candy onions are in our farm markets. Would those be good to use for the dip? I recently had fried zucchini and mushrooms at a Red Robin restaurant and they served it with Sweet Hot Thai Chile dipping sauce. It was a different take on the usual ranch or honey mustard dips and very good. Those would be great to use, if you don’t mind it being on the sweet side! I love the fried veggie idea going on at restaurants these days, especially when paired with awesome dipping sauces like that. I’m a sucker for Sweet Chile anything! ~Jessica deniseebr Says: July 28th, 2011 at 12:38 pm These look so yummy! I have a couple of zucchini that I need to use up (with more coming!) and this perfect! I did have one question. What type of mustard did you use for your dip? I couldn’t tell if it was a dijon mustard or possibly a course-grain??? In any case, both are making me very hungry right now!! Denise, I can’t remember what mustard I used – just grabbed it out of the test kitchen fridge. But I suspect it may have been Gulden’s spicy honey mustard, or Grey Poupon, since that’s what’s usually in there. PJH Nanciew Says: July 28th, 2011 at 2:05 pm Thanks so much for posting this. I’ve been swimming in zucchini and have been trying to keep how I use it varied to keep the family from revolting on me. This looks good! Hope you and the fam enjoy it! ~Jessica Brenda Says: July 28th, 2011 at 2:44 pm Would it work to dredge them in corn starch, then egg, then panko; maybe it would adhere better? Worth a try – the cornstarch might absorb the egg a bit so it didn’t just seep into the crumbs? Let us know how it works out, Brenda. PJH SoupAddict Karen Says: July 28th, 2011 at 3:43 pm Are you kidding me with that onion dip? I am *dying* here, dreaming of my Candy onions, that are just about ready to pull. This has to be the most delicious thing I’ve seen all week. Muuahh! Nice! Just in time, Karen. Enjoy! ~Jessica wendyb964 Says: July 28th, 2011 at 5:59 pm The coating is similar to one I’ve used for poultry forever: panko/chopped garlic/parmesan cheese/pepper/parsley. I usually dip the pieces in a combo of coarse-grain or interesting mustard, EVOO, mayo, egg, or whatever I have around. I’ll try yours as well as the sweet onion dip. Question: do they ever get crispy? Zucchini sticks and sweet potato oven fries always seem to be rather limp aside from the coating. Oh, and if I were to sprinkle the crumbs over the prepared zucchini, I’d probably save all the crumbs after baking, freeze them, add stuff as needed, and use to top a casserole. Thanks for the always yummy recipe(s). They should crisp up for you, but there are some things you can do to ensure that they will be more crispy. You can cut the sticks thinner, drain them a little longer to omit as much moisture as possible, and you can bake them a little longer if you’d like. I hope this is helpful. ~Amy Nanciew Says: July 29th, 2011 at 9:43 am Tried these last night and they were a definite hit, even with my family who has been eating zucchini almost continually this summer. I realized after I’d grated the Parmesan that it might have been better if I had grated it just a little smaller; I’ll do that next time. I think that would improve their sticking to the zucchini. Didn’t really matter though because they tasted great and the dip was a perfect match. Hazeyboo Says: July 29th, 2011 at 9:46 am Zuchinni comes last in an American cook book – well towards the front as courgettes here in the UK. I’m learning lots of American English by following your baking tips! mumpy Says: July 29th, 2011 at 2:57 pm i’ve made these several times since the recipe first showed up in the ‘baking sheet’ and we love them…love the dip too!…we found them a bit too salty, so i cut back on the salt a bit – we’ve been on a low-salt diet for years, so that may just be our preference. hubby discovered that you can make them in round slices too….my fault, since, when he offered to help, i just said ’slice the zucchini’ thinking he would know how since he knew what we were making…the rounds tasted great too, so he was forgiven…especially since i found the rounds easier to turn than the sticks! i haven’t tried cornstarch, but last time i made them, i shook the slices in a bag with a bit of flour to see if that would make the egg/crumbs stick better…i thought it made a difference. and the leftovers DO reheat well, which amazed me – so few breaded things make decent leftovers. great recipe, great way to enjoy the prolific zukes! Thanks for sharing your lovely tips and variations! ~Jessica sugarjo Says: July 30th, 2011 at 11:42 am Very good. I loved the zucchini this way. Next time I will divide the breading into two bowls since at the end of breading my zucchini, the batter did not stick as well, probably due to egg getting into it. So if you split it into two batches, you can switch to a fresh batch of breading halfway through. This is a keeper. I did make the onion dip, and it is tasty. I don’t like it with the zucchini personally, but I think it’s great for sandwiches and burgers. Thank you so much! K-Spaz Says: July 31st, 2011 at 1:23 pm I made these for a gathering of 20-25 yesterday. They were a huge hit. I love onion so I went probably a bit rich on that in the dip. I also caramelized mine pretty long, so much so the dip was light brown. Every one loved them and every piece from 3 full 12×18 pans was gone. I used 4 different varieties of zucchini from the garden, the seed’ier ones I removed seeds from, the others I left them in. Personally, I really preferred the pieces that were 1″ square or so. The smaller ones didn’t seem to have any body to them, and somehow, the squash actually helped bring out the flavors in all the seasonings. If I do them again, I’ll make the sticks larger. I did have to bake a long time, probably >1/2 hour at 425 or higher. (I did pies too and needed the oven hotter for a little while). I may attempt a sort of “shake and bake” thing in a bag next time. This was time consuming this way, and for a large gathering, might take too much time if you’re doing other stuff. This was all I had to make yesterday so time wasn’t short. Thanks for the tip on on one-hand-wet, one-dry. I bread rarely, and that was a big help. I’d also note, I think it’s about impossible to overcook these. Thanks for sharing your “baking for a crowd” experience. It’s nice to know the recipe is do-able for big groups. I like the shake and bake idea too. Would work well for wedges. ~ MaryJane David Says: July 31st, 2011 at 11:19 pm I just made these tonight and they are SO addictive! So I thought I’d “give back” and share my lil trick for breading, hope you and your readers find it useful– I use chopsticks to take the zucchini from the egg wash to the crumbs. Then I use 2 forks (one in each hand) to toss them, then double-fork-lift them out on to the baking sheet. It works perfectly cuz it’s minimum liquid into the crumbs, and your hands stay clean and dry. And thanks for the tip for doing them individually cuz that really helped.Thanks so much for sharing the tips, they’re very hand-y. ~ MaryJane ErinG Says: July 31st, 2011 at 11:20 pm We made these tonight–delicious!! Ours were very crispy (not at all soggy). While baking, I started to turn each individual zucchini stick over and found that a little tedious, so I just baked them a little longer and then finished them up with the broiler so the tops would be golden brown. That worked perfectly! The only trouble I had was that I thought they were a little salty, even after rinsing and patting dry. I would probably use less salt next time. Thanks for a great recipe for using up our zucchini! (Four plants and they’re just getting going!!) Glad you enjoyed them Erin. ~ MaryJane Irene in TO Says: August 1st, 2011 at 10:26 am Toss the salted/rinsed/very-well-dried sticks with a tablespoon of flour with some garlic powder and pepper added. The egg will then stick better, and the excess egg can be allowed to drip off as you lift the sticks out. You will have a nicer thinner layer of egg if you beat the egg with a tablespoon of water or milk. This was standard cooking practise in the 1970’s. Cornstarch will also work, but you need to spice that first layer that sits right next to your veggies. I always use a shallow soup plate for the final crumb layer, adding crumbs as required to keep the last layer thin, and to keep the crumbs dry. jenniferkimgoodman Says: August 1st, 2011 at 9:54 pm These sound great. Any ideas for making them gluten-free? Could I just use the flour substitute instead of panko? Or should I look for gluten free bread crumbs? (I haven’t found any I like.) Thanks! Yes, definitely use GF bread crumbs – maybe if you season with herbs and add cheese, you’ll find they taste better? Good luck – PJH chin Says: August 3rd, 2011 at 3:41 pm I know what you mean about zucchini growing like a weed.One year we grew zucchini in our garden,We didn’t count on them being bigger than baseball bats!I gave my brother a heart attack with one of them:}(he was getting a glass of water out of the fridge when i pulled one on him.) AWESOME! We’ve actually played baseball with zucchini bats and broken tomato baseballs. It wasn’t pretty, but we laughed like loons over it. ~ MaryJane jenblacker Says: August 4th, 2011 at 6:46 am I made these a few weeks ago when I had an “appetizer night” for dinner. I LOVE them! If you want to laugh, I made a knock off of the Outback ranch dressing to dip these in instead of the onion dip. It was still great. This is a wonderful way to eat your vegetables, especially when zucchini is on sale and/or it’s growing wild in your garden. Jen C Says: August 14th, 2011 at 8:39 pm Tried these tonight- they came out amazing! Followed the recipe except for the panko crumbs- made my own crumbs with coarsely ground wheat bread. Thanks for sharing! Heather Says: September 30th, 2011 at 5:17 pm YUM!! I can’t wait to try these with zucchini that we got from our CSA. I have to make a few modifications because we are gluten-free, but I am so excited to try this. Looks awesomely delicious! That sounds great! We would love to hear about your GF modifications if you don’t mind sharing them with us. ~Amy Caity Says: October 2nd, 2011 at 3:08 pm I don’t have that big of a family and I did see that these are good reheated but even then 2 cucumbers are too much. Would cutting the recipe in half affect the cooking time? I’m still learning to cook in terms of going off script on recipes but heard that the amount affects how long to cook. I would just wait till they turned a nice crisp brown but my oven doesn’t have a window. Has a light switch… but no light or window, lol. Thank you for any help you can offer Caity, you can absolutely cut the recipe in half, and bake for the same amount of time. Baking time doesn’t change except when you halve something that bakes in a big mass – e.g., a cake,instead of individual cookies. Also, I assume you meant zucchini? I don’t think this recipe would work well with cukes, they’re too juicy. Good luck – PJH Tattered Style Says: October 21st, 2011 at 10:05 am Yummy ~ trying these this weekend! Dana Claire Says: October 26th, 2011 at 11:57 am I made these and they were a hit! Made two batches one gluten free for my sister. The onion sauce is AMAZING and I can’t wait to make it again- we put it on hot sandwiches the next day and it was great. I doubled the onion this recipe called for and added a bit of horseradish and used vegenaise instead of mayo. Can’t wait to have these again. Claire, thanks for sharing your success here. Did you use GF bread crumbs for the coating, is that how you made them GF? PJH PurpleRanger Says: October 31st, 2011 at 12:27 pm The onion dip looks interesting, but I think I would use sour cream and/or cream cheese instead of the mayo. Shantelle Says: November 8th, 2011 at 8:58 pm I made these tonight and they were great, not soggy at all. I have one small complaint, I made the onion dip exactly as called for and it was way too sweet for me. I like a more savory dip, so next time I think I would take out the honey and probably add horseradish. Other than that it was great. Thanks for an easy recipe and love that it was baked not fried, even more healthy! Hi Shantelle, Of course, please do tweak the sauce to your taste. And thanks for reminding me that I’m almost out of horseradish! ~ MaryJane Jenna Says: November 9th, 2011 at 10:16 pm I just got done making these. I substituted the parmesan in the crust for fresh fine shredded mozzarella. The boyfriend is not a fan of parmesan. I thought the cheese would ooze, but counteracted the oozing by placing the baking sheet on the top shelf of the oven to make it crisp quicker. I lined the sheet with foil instead of parchment paper and sprayed it with PAM. Worked out just fine. Only recommendation is that the seasonings I used didn’t have very much flavor, even with the cheese in there. I just lightly sprinkled the sticks with some salt right out of the oven to help bring out more of the cheese and herbs flavoring. Other than that, boyfriend is happy and better yet, my kids like them too! Thanks for the recipe, will repeat for a Thanksgiving dish. =] fi Says: November 12th, 2011 at 9:10 pm Was a good recipe, although next time, i wont add quite as much honey, will up the amount of spicy and/or Dijon mustard, and definitely will add in some roasted garlic before blending in the food processor. (I also added in red pepper flakes to kick it up a bit) Rachael @ Mrs-Adventure Says: November 26th, 2011 at 4:25 pm Thank you SO MUCH for this AWESOME recipe. We just made it and ate every last bite. I can’t believe that anyone would need to change a thing my husband has already asked for round II tomorrow ) Great to stash away for next zucchini season too, Rachael – glad they were a hit! PJH Justine Says: December 17th, 2011 at 1:02 pm I’m 23 from Portland, OR and have recently been browsing recipes on Pinterest to keep me from eating out as much. I found this one a few days ago and decided to try it out. The sticks came out perfect and were a hit with the rest of my household. My 83 year old Grandmother especially liked the sweet onion sauce! Thank you so much for sharing! Merrilee Says: December 27th, 2011 at 12:23 am I loved the flavor, but the coating was crispy and the zucchini was soggy. I salted them and drew out the moisture for an hour, then I patted them dry. I let them cook until browned, too. I don’t know what went wrong. Merrilee, I think maybe it’s just managing your expectations (yes, the zucchini will remain soft); and next time, perhaps cutting the sticks smaller/thinner (which will allay the extent of that softness). Glad you liked the flavor – PJH Gail C via Pinterest Says: January 5th, 2012 at 8:57 pm Just made these — awesome! I oven-roast veggies a lot and always use non-stick foil. Not sure if it was because of that but zucchini browned and crisped all around; no turning required. My husband did the egg dip and quick drain, and I quickly covered over the wet zucchini with crumbs and pressed. We had great luck until the last 10% or so when the crumbs finally got a little too moist. TIME SAVING DIP: start with Braswell’s Balsamic Onion Jam, add the mustard and mayo (or greek yogurt or low/nonfat sour cream). I get mine at World Market/CostPlus. Thanks for sharing your tips here, Gail – including the balsamic onion jam, which sounds sooooo tasty… PJH Steph Says: January 6th, 2012 at 11:06 pm We just made these today, got the recipe off Pinterest. I have to say, I like them a lot, but if I made them again, I would substitute horseradish instead of mustard. The mustard just didn’t taste like the outback steakhouse dip. I think horseradish would give it that edge. Good thought, Steph – I’d like to try that, too. Thanks! PJH eileen Says: January 9th, 2012 at 7:33 pm WOw, these were really GOOD! Thanks for the one wet hand, one dry hand suggestion as that helped a lot. I added some horseradish to the sauce for a little kick and it was fantastic! Although next time, I’ll have to make a full recipe of it(I halved it bc there were only 2 of us) as it is fantastic and my husband about licked the bowl clean! Once the fries were gone, he was dipping avocado in it! transferofhealth Says: January 15th, 2012 at 2:52 pm What a fantastic looking dish. I love zucchini – and the dip looks delicious! ~ Tiffany ~ Tiffany Michelle Says: January 21st, 2012 at 3:44 pm Making these again today…they are a new family favorite! So, so delicious!! I have yet to try and re-heat them as we never seem to have any left autumnrosep Says: January 21st, 2012 at 5:09 pm The easiest thing to do whenever working with egg wash and some kind of coating is use a latex glove for one hand so that you can keep one clean and just throw away the “catcher’s mitt” of egg and crumb at the end! Saves nails and rings! Excellent tip – thanks! PJH Beebeefox Says: March 12th, 2012 at 5:19 pm Myself and 2 of my boys have Celiac Disease… I wonder what else beside Panko we could use to coat the zucchini??? I wonder if you could make crumbs from GF bread, and toast them? Seems like that would work just fine… PJH Sheila Says: April 4th, 2012 at 2:20 pm Made these today and brought them to work. The folks in the office loved them and the dip. Steph from http://www.moderndaydonnareed.com Says: May 2nd, 2012 at 2:00 pm This looks fantastic and I’ve been so excited to try! I have the zucchini in the colander shedding water now – and hope to get them in the oven so they re ready as an after school snack! CarolineVB Says: May 3rd, 2012 at 1:10 am Is it okay to substitute the zucchini with cucumbers instead? Caroline, I don’t think the cukes would have enough body; I’m afraid, with all their water content, they’d just shrivel away… Try it if you like, but I foresee a lot of limp blobs of soggy bread crumbs! PJH Rebecca Says: May 17th, 2012 at 11:20 pm This turned out really good!!! I used almond flour instead of bread crumbs, and it was super tasty Too lazy to make the dip so I used hummus. Wonderful. Christie Says: May 28th, 2012 at 12:27 pm I made these with almond flour too! It cuts out the grains and adds in some great fats! I used grapeseed vegenaise instead of mayo. Fabulous! Cindy HS Says: June 5th, 2012 at 6:38 pm I made these last night with Glutino GF breadcrumbs and they were do very delicious. I have made several baked zucchini recipes and this is by far the best. I agree that the smaller the slices, the crispier they become. Thanks! Heather Says: June 17th, 2012 at 3:47 pm I did this with summer squash too. It came out fantastic. Instead of mayo for the dip I threw in a wedge of cream cheese. Yum YUM is right – that sounds delicious, Heather. Thanks for sharing – PJH The 36th Avenue.com Says: June 19th, 2012 at 12:37 pm Sharing on my Facebook Page! It looks great! traci Says: June 19th, 2012 at 9:42 pm My whole house got smokey when I made these. They tasted great, and I’d like to make them again, but how can I avoid the smoke alarm going off next time? You may have some old oil or food pieces in your oven. When you turn the oven temperature up high, your kitchen can fill with smoke. I would try giving your oven a thorough cleaning and if you have an aghast fan turn it on. jimmy billimoria Says: June 20th, 2012 at 1:46 am looks delicious, will try it out this week end. Betzy Says: July 3rd, 2012 at 7:15 pm Found this recipe on pinterest and just finished eating too large a portion! Yum! I have a csa and we are getting tons of zucchini and summer squash, so I am always looking for new recipes. I love these! I was able to make these with things I already had in the house including onions from my csa. I did add a little crushed red pepper to the bread crumbs for a little kick. I am hoping I can convince my non vegetable eating boyfriend to eat them when he gets home. If this doesn’t work nothing will. And the dip! I can’t wait to try it in sandwiches. I wonder if it would work with greek yogurt, I would prefer that to mayo. So glad you found this tasty recipe on Pinterest, Betzy – hope veggie-scorning BF finds them just as delicious as you do! As for the Greek-stype yogur t- it would definitely make a tangier dip, but if that’s OK, go for it. PJH Post a comment. 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Baked Zucchini Sticks and Sweet Onion Dip - I didn't make the sweet onion dip. The zucchini fries were delicious. This recipe was to make A LOT of zucchini sticks...so you wouldn't need as much of the coating as in the recipe for less zucchini.
Easy pad thai. Blogger lived in Thailand and said it's closer to authentic than take out.
Pad Thai Recipes, Brown Sugar, Weird Ingredients, Lime Juice, Soy Sauce, Easy Pads Thai, Padthai, Bloggers Living, Rice Noodles
Very easy pad thai, no weird ingredients or hot peppers. Blogger lived in Thailand and said it's closer to authentic than take out. (Double the sauce per the comments) 8 oz dried, wide & flat rice noodles 2 T brown sugar 2 T fresh lime juice 3 T soy sauce 1 squirt (about 1/8 t) Sriracha 2 t vegetable oil 3 scallions (green onions), white and green parts, separated and thinly sliced 1 garlic clove, minced 2 lrg eggs, light beaten 1/2 c fresh cilantro 1/4 c chopped roasted, salted peanuts
Very easy pad thai without the weird ingredients or hot peppers. Blogger lived in Thailand and said it's closer to authentic than take out. (double the sauce per the comments) #food #thai #padthai #noodles #vegetarian #myfavorite
Easy pad thai recipe. I love mine with shrimp! I always need more sauce than what the recipe calls for, so I throw in extra soy sauce, brown sugar, and lime juice.
Quick and easy for those nights when you just have no idea what to cook...French bread pizza