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Emily Bites - Weight Watchers Friendly Recipes: side dishes
Emily Bites - Weight Watchers Friendly Recipes: Balsamic Roasted Vegetables Love roasted veggies - Flavor up!
Watchers Friends, Weight Watchers, Side Dishes, Weights Watchers, Muscle Building, Emily Bites, Roasted Vegetables, Roasted Veggies, Balsamic Roasted
Balsamic Roasted Vegetables - Emily Bites
Paleo Spaghetti Squash Recipes, Pasta Recipes Healthy, Spag Squash, Spaghetti Squash Healthy, Healthy Recipe, Healthy Spaghetti, Healthy Clean Eating Recipes, Healthy Vegan Recipes, Paleo Recipes Spaghetti Squash
9 Healthy Spaghetti Squash Recipes
9 Mouthwatering Spaghetti Squash Recipes
Have you ever made homemade Crock Pot Sloppy Joes? This recipe is quick and kid-friendly!
Crockpot Kids Sloppy Joes, Crockpot Sloppyjoes, Crockpot Recipes Easy Quick, Crockpot Recipes Sloppy Joes, Crock Pot Sloppy Joe, Crock Pot Meat, Ground Beef Crock Pot Recipe, Crockpot Sloppy Joe Recipe, Crockpot Bbq Ground Turkey
Homemade Crock Pot Sloppy Joes.
Crock Pot Sloppy Joes: Homemade Sloppy Joes
Cucumber Bites with Herb Cream Cheese and Cherry Tomatoes These are fantastic for a number of reasons... Beautifully colorful, a real standout of a dish. Easy, Really Really DIY Easy to make and cost effective, The whole tray of about 36 appetizers will come in at about a quarter each! Perfect dish for a catering appetizer or side dish, Great for a pass a plate PotLuck event or any big family gathering.
Easy Party Food, Cucumber Appetizer, Church Potluck, Cream Cheese, Potluck Food, Beautiful Salad, Cheese Tray, Catering Food, Appetizer Tray
Inspired By eRecipeCards: Cucumber Bites with Herb Cream Cheese and Cherry Tomatoes - 52 Church PotLuck Appetizers
Slow Cooker "Melt in Your Mouth" Pot Roast
Crockpot Recipes Roast, Melt In Your Mouth Pot Roast, Cooker Melted, Pots Roasted, Crock Pots, Pot Roast Slow Cooker Recipes, Mouth Pots, Slow Cooker Pot Roast Recipes, Cooker Pots
Melt in Your Mouth Slow Cooker Pot Roast recipe!
Slow Cooker Melt in Your Mouth Pot Roast. Coat carrots, potatoes, onion, celery with oo, then coat veggies and meat with steak seasoning, salt, thyme, rosemary. Sear roast, then sauté veggies 5 m. Add to crock pot with beef broth. When done, add juices to pan with corn starch/water, simmer until thickened.
Basic Pizza Sauce Recipe : Food Network - FoodNetwork.com
Alton Brown, Sauces Recipe, Ree Drummond, Food Network, Bobby Flay, Foodnetwork Com, Salad Recipe, Ina Garten Marshmallows, Emeril Lagasse
Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce Recipe : Bobby Flay : Food Network - FoodNetwork.com
Hawaiian Vintage Chocolate Chocolate Souffle with Grand Marnier Chocolate Sauce Recipe : Emeril Lagasse : Food Network - FoodNetwork.com
Lentil Salad Recipe : Alton Brown : Food Network - FoodNetwork.com
Kid Friendly Pasta Salad Recipe : Ree Drummond : Food Network - FoodNetwork.com
Basic Pizza Sauce Recipe : Food Network
Sandwich on a Stick and 9 other "on a stick" recipes
Gluten Free Lunches For Kids, Recipe, Gluten Free Sandwiches, Sticks, Lunches Ideas, Diet Ideas, Turkey Breast, Glutenfree, Parties Food
Gluten Free sandwich on a stick #glutenfree
Sandwich on a Stick and 9 other on a stick recipes
Gluten Free Diet Idea: Sandwich on a Stick // 6-inch skewers, deli-sliced lemon chicken or smoked turkey breast, arugula, Colby jack cheese, grape tomatoes, small dill pickles, ranch dressing or deli mustard (optional, for dipping)
Sandwich on a Stick lunch idea
Sandwich on a Stick - party food
12 Recipes On A Stick - JOYFUL scribblings
Mexican Street Corn Salad Recipe - may substitute another cheese for the feta like queso fresco or ricotta salata
Http Sixsistersstuff Com, Side Dishes, Salad Recipes, Mexican Side Dish, Corn Salad Recipe, Street Corn, Corn Recipe, Mexicans Street, Corn Side Dish
Mexican Street Corn Salad. Corn recipe curated by SavingStar. Save money on your groceries and online shopping the smart and simple way with SavingStar.com!
Mexican Street Corn Salad Recipe | Six Sisters' Stuff
Chilled Vegetable Salad | MyRecipes.com
Salad Recipes, Summer Vegetables, Chill Vegetables, Frozen Peas, Green Beans, Green Peppers, Summer Salads, Veggies Salad, Vegetables Salad
Chilled Summer Vegetable Salad
Chilled Vegetable Salad | Southern Living, sub red pepper for pimientos, frozen peas and regular green beans
cold veggie salad
Chilled vegetable summer salad: Chopped green pepper, onion, pimiento, corn, green beans, and green peas lend a flavorful and varied taste to this make-ahead vegetable dish
Chilled Vegetable Salad Recipe -- green pepper, onion, pimento, corn, green beans, green peas w- sugar/vinegar/oil dressing. Simple. Might work for the reunion (makes 8 cups)
Chilled Vegetable Salad | MyRecipes.com
Cha-Cha Chicken Salad - Quick & Delicious Summer Salad Recipes - Southern Living
Southern Living, Chicken Salads, Yummy Food, Chacha, Cha Cha Chicken, Chicken Salad Recipe, Chickensalad, Favorite Recipe, Creamy Chicken
Cha-Cha Chicken Salad. Allow guests to spread on crackers, pita or #yummy food #food| http://greatfood503.blogspot.com
Apple Chicken Salad w/ Honey Mustard Dressing #chickensalad #chicken #salad #salads
Cha-Cha Chicken Salad - A Southern Living recipe, haven't tried it yet. But, of course, any good ChaCha needs to know about cha cha chicken!
Cha-Cha Chicken Salad Recipe - Impress your guests with this creamy chicken salad that's pressed into a mold and inverted onto a cake stand. Press chopped almonds into the side and surround the chicken salad with fresh herbs and fruit for an over-the-top presentation.
Cha-Cha Chicken Salad Recipes < 35 Quick & Delicious Summer Salads Recipes - Southern Living
52 Quick & Delicious Summer Salads
12+ Ideas of What To Do With Extra Eggs - The Healthy Honeys
Homestead Eggs, Freezing Eggs, Farm Eggs, Freeze Eggs, Eggs Recipes In Muffin Tins, Eggs Food, Breakfast With Eggs, Egg Recipes Extra Eggs, Chicken Eggs
12+ Ideas of What To Do With Extra Eggs #food #health
Link on how to freeze eggs
12+ Ideas of What To Do With Extra Eggs - The Healthy Honeys
Herbs Citrus, Ovens Roasted Chicken, Citrus Ovens, Healthy Dinner, European Food, Oven Roasted Chicken Breast, Citrus Roasted, Oven Chicken Breast, Citrus Chicken
Herb Citrus Roasted Chicken....made this for dinner with just chicken breasts and it was amazing. New meal added to the healthy dinner rotation. I added fingerling potatoes and fresh green beans and served with steamed broccoli.
herb citrus chicken.
Herb and Citrus Oven Roasted Chicken by thecomfortofcooking #Chicken #Herb #Citrus - yum yum yum - marinated for ~3hrs. Ended up cooking mine at 425 degrees and still needed a little more than 1 hr cook time but the smells coming from the oven were scrumptious!
The Comfort of Cooking » Herb and Citrus Oven Roasted Chicken
Lemon Garlic Shrimp Kabobs - The easiest, most flavorful way to prepare shrimp - so perfect for summer grilling or roasting!
Summer Grilled, Lemon Grilled Shrimp, Shrimp Kebabs, Shrimp Kabobs, Food, Grilled Shrimp Garlic, Kabobs Shrimp, Lemon Garlic Shrimp, Preparing Shrimp
Lemon Garlic Shrimp Kabobs. An easy and flavorful way to prepare shrimp - perfect for summer grilling or roasting! #Food #Grilling #Shrimp
Lemon garlic shrimp kebabs
Lemon Garlic Shrimp Kabobs - Damn Delicious
How to Cook Kabobs in a Conventional Oven | LIVESTRONG.COM
Convection Ovens, Convention Ovens, Livestrongcom, Cooking Kabobs, Maine Dishes, Yummy Recipe, Winter Weather, Healthy Food, Grilled Kabobs
yumma yumma...since i can't bbq in the winter weather
How to Cook Kabobs in a Conventional Oven | LIVESTRONG.COM
Crispy Prosciutto Cups with Caprese Chopped Salad
Chopped Salads, Alufoli Erin, Salad Recipes, Chops Salad, 200 Graden, Proscuitto Cups, Aprons String, Crispy Proscuitto, Caprese Chops
Crispy Proscuitto Cups with Caprese Chopped Salad Recipe | Apron Strings
Crispy Proscuitto Cups with Caprese Chopped Salad Recipe
Honey Garlic Chicken via Taste Of Home
Veggies Kabobs, Grilled Honey, Chicken Honey, Mel Kitchens, Chicken Kebabs Honey Soy, Honey Chicken, Chicken Kabobs, Kitchens Cafes, Veggies Kebabs
Grilled honey chicken and veggie kabobs from Mel's Kitchen Cafe
Mel's Kitchen Cafe | Grilled Honey Chicken and Veggie Kebabs
Honey chicken kabobs
grilled chicken honey kabobs
Grilled Honey-Garlic Chicken Kabobs
chicken kabobs - savory marinade *** This was so good. We used the extra marinade on any leftover vegetables and just popped those in the oven at 350 while the kabobs cooked on the grill. A-mazing.
Taste Better, Bbq Ideas, Chicken Kabobs On The Grilled, Maine Dishes, Chicken Kabobs In The Ovens, Life Taste, Healthy Recipe, Healthy Food, Cooking On The Grilled
I think I like the marinate for this one. Chicken Kabobs in the Oven. Great for Winter.
Chicken Kabobs | Life Tastes Better with Butter
Greek Summer Salad: 2 Cucumbers (peeled/chopped), 2 pints Grape Tomatoes (sliced in half), 1 Red Pepper (chopped), 1 Green Pepper (chopped), 1/2 c. Green Onions (sliced), 1/2 c. Pitted Kalamata Olives (sliced), 1 1/2 - 2 c. Crumbled Feta Cheese, 3 T. Red Wine Vinegar, 1 T. Lemon Juice, 3 T. Olive Oil, Salt and Pepper. Combine all ingredients in a large bowl. Serve immediately, store in fridge.g
Greek Summer Salad: 2 Cucumbers (peeled/chopped), 2 pints Grape Tomatoes (sliced in half), 1 Red Pepper (chopped), 1 Green Pepper (chopped), 1/2 c. Green Onions (sliced), 1/2 c. Pitted Kalamata Olives (sliced), 1 1/2 - 2 c. Crumbled Feta Cheese, 3 T. Red Wine Vinegar, 1 T. Lemon Juice, 3 T. Olive Oil, Salt and Pepper. Directions: Combine all ingredients in a large glass, plastic or ceramic bowl -- toss to incorporate. Serve immediately, or cover and store in the refrigerator until ready to eat.
Kalamata Olive, Olive Oils, Greek Summer, Red Wine, Olive Slices, Grape Tomatoes, Green Peppers, Summer Salads, Onions Slices
Greek Summer Salad: 2 Cucumbers (peeled/chopped), 2 pints Grape Tomatoes (sliced in half), 1 Red Pepper (chopped), 1 Green Pepper (chopped), 1/2 c Green Onions (sliced), 1/2 c Pitted Kalamata Olives (sliced), 1 1/2 - 2 c Crumbled Feta Cheese, 3 T Red Wine Vinegar, 1 T Lemon Juice, 3 T Olive Oil, Salt & Pepper. Combine all ingredients in a large bowl. Store in fridge. | thespottedlamb.com
Greek Summer Salad
Tuscan Chicken Skillet - an easy one-pan meal the whole family will love!
Chicken Skillets, Recipe, Chicken Dinner, Food, Tuscan Chicken, Eating, Yummy, Wanderlust Kitchens, Chicken Breast
Tuscan Chicken Skillet - an easy one-pan meal the whole family will love! #chicken #dinner #recipe
Tuscan Chicken Skillet - 1 Pan, 45 Minutes, Dinner is served! Author: The Wanderlust Kitchen, Serves: 4. 2 Tbsp olive oil, divided. 1 lb chicken breast tenderloins, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp oregano, ½ tsp thyme, ½ yellow onion, diced. 3 cloves garlic, minced. 12 oz mushrooms, sliced. ⅔ c sundried tomatoes, chopped. 1 (15 oz) can Cannelini Beans, drained & rinsed. 2 (15 oz) cans fire roasted diced tomatoes. 1 Tbsp sugar, Salt & pepper, to taste. Parsley for garnish.
Tuscan Chicken Skillet - food - oppskrifter
Tuscan Chicken Skillet - mg 4/14/14...left out chix and added swiss chard. Pretty n yummy
Tuscan Chicken Skillet - The Wanderlust Kitchen
I love zucchini and this recipe is awesome!
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.
Green Bean Salad w/ Fresh herbs, tomatoes, and feta from Patty Markison Price / Patty's Food. Perfect for a 4th of July or summer pool party side dish!
Side Dishes, Fresh Herbs, Green Beans, Parties Side, Patty'S Food, 4Th Of July, Beans Salad, Pools Parties, Bean Salads
Green Bean Salad w/ Fresh herbs, tomatoes, and feta from @Patty Markison Markison Price / Patty's Food. Perfect for a 4th of July or summer pool party side dish!
Best Broccoli ever!! Just need broccoli, sea salt, olive oil, pepper, parmesan cheese, garlic and lemon. Preheat oven to 425. Toss cut, dry broccoli in enough olive to lightly coat each piece. Add a bit of minced garlic. Toss together. Spread single layer on baking sheet. Add salt & pepper. Bake 20-25 minutes. Squeeze lemon over and sprinkle with parmesan cheese and serve.
Best Broccoli ever!!
Baking Sheet, Olive Oils, Roasted Broccoli, Preheat Ovens, Broccoli Recipes, Parmesan Cheese, Sea Salts, Mince Garlic, Add Salts
Best Broccoli Recipe:: Just need broccoli, sea salt, olive oil, pepper, parmesan cheese, garlic and lemon. Preheat oven to 425. Toss cut, dry broccoli in enough olive to lightly coat each piece. Add a bit of minced garlic. Toss together. Spread single layer on baking sheet. Add salt & pepper. Bake 20-25 minutes. Squeeze lemon over and sprinkle with parmesan cheese and serve.
Lemony Roasted Broccoli Preheat oven to 425. Toss cut, dry broccoli from one large head in enough olive oil to lightly coat each piece. Add a bit of minced garlic to taste. Toss together. Spread single layer on baking sheet. Season with salt and pepper. Bake 20-25 minutes. Squeeze juice of one lemon over broccoli, sprinkle with parmesan cheese and serve.
Zucchini Crust Pizza
Zucchini Pizza Crust, Pizza Crusts, Zucchini Crusts Pizza, Zucchini Crust Pizza, Eating, Yummy, Gluten Free, Healthy Recipe, Food Recipe
Zucchini Crust Pizza.. zucchini pizza crust
Zucchini Crust Pizza.. WOW favorite new healthy recipe!! Thinkin about just eating the crust
Zucchini Crust Pizza - this pizza crust is seriously delicious! Make sure to squeeze out the liquid if you like it crispy like me! Nothing better than low calorie, low carb great tasting gluten free!
Zucchini Crust Pizza.. WOW favorite new healthy recipe!! This is happening this weekend! No link but I can figure this recipe out. Yummy!!!!
Chopped BLT salad. Butter lettuce and arugula with bacon, grape tomatoes, avocado, corn and feta cheese, tossed with a simple lime juice/olive oil dressing. This is my new favorite salad. The lime dressing is great, very flavorful, you don't need to put a lot on.