OVEN-BAKED ZUCCHINI FRIES RECIPE

OVEN-BAKED ZUCCHINI FRIES RECIPE

3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix (or Gluten Free Bread Crumbs)
1 small egg

Heat oven to 450ºF. Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to 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 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to bake evenly

Esquites (Mexican Corn Salad)

Esquites (Mexican Corn Salad)

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

Potato & Bacon Potato Salad

Ingredients

4	cups cubed red potatoes
1	cup chopped onion
7	bacon strips, cooked and crumbled
2	tablespoons minced fresh parsley
1-⅓	cups mayonnaise
3	tablespoons grated Parmesan cheese
3	tablespoons prepared ranch salad dressing
2	tablespoons prepared mustard
4	teaspoons white vinegar
½	teaspoon minced garlic
¼	teaspoon salt
¼	teaspoon pepper (Source)

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. In a large bowl, combine the potatoes, onion, bacon and parsley. In a small bowl, combine the remaining ingredients. Pour over potato mixture; toss to coat. Refrigerate for 1 hour or until chilled. Yield: 8 servings.

Squash Casserole

Squash Casserole

Ingredients

• 4 pounds yellow squash, sliced
• 1 large sweet onion, finely chopped
• 1 cup (4 oz.) freshly shredded Cheddar cheese
• 1 cup mayonnaise
• 2 tablespoons chopped fresh basil
• 1 teaspoon garlic salt

• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 2 cups soft, fresh breadcrumbs, divided
• 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
• 2 tablespoons butter, melted
• 1/2 cup crushed French fried onions

Preparation

1. Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.

2. Combine squash mixture, freshly shredded Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.

3. Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.

4. Bake at 350° for 35 to 40 minutes or until set.

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Quinoa Tabbouleh

Quinoa Tabbouleh

Ingredients

• 1/2 cup quinoa (red or white), rinsed
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• A pinch of freshly grated nutmeg
• 3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
• 1/2 cup finely chopped fresh mint leaves
• 1 pint cherry tomatoes, quartered
• 1 English cucumber, diced
• Small handful jarred peppadew peppers or roasted red peppers, finely chopped

Directions

*Cook's Note: I chop the parsley and the mint by hand. You can use a food processor if you like, but I find it doesn't chop the leaves as uniformly, and has a tendency to turn them into a wet puree rather than tiny, crunchy little bites.

Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop. Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes. Remove it from the heat and allow to cool.

Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.

Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!)

Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.

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Cauliflower Tator Tots

Cauliflower Tator Tots

1 12 ounce bag frozen cauliflower
1/3 cup grated Parmesan Cheese
salt, pepper, onion powder (to taste)

Cook cauliflower, covered, in microwave for 6 minutes. Pour off water and let stand until cool.

Process well in a food processor, (or rice using other means). I’ve found the smoother texture holds together better than the more coarse texture. As you form cauliflower into its shape, squeeze, working any excess water from the vegetable. Roll into approx. 1.5″ balls and drop into Parmesan. Form into tots by flattening the tops. If the mixture is still too moist and falls apart, work a little of the Parmesan into the tot, and then roll the formed tots into the Parm once again to coat.

Place tots on a greased cookie sheet and freeze for 30 minutes prior to baking to help tots hold their shape. At this point it’s good to note that you can freeze them longer or make these ahead of time. Simply place in a freezer bag after the initial chilling period and store for up to a month.

Below, you can see the uniform shape of the tots. (The ones to the far left were stuffed with American cheese inside, and only incredibly amazing. My kids swiped those. The whole world should be covered in cheese stuffed cauli tots.)

To bake: Preheat oven to 400 degrees Fahrenheit. Bake for 10 minutes, rotating tots every five minutes or so for even browning.

Makes about 30 tots. One serving is 6 tots.

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Loaded Mashed Potatoes with Bacon & Cheddar

Loaded Mashed Potatoes with Bacon & Cheddar

Ingredients:

• 5 lb russet potatoes
• 10 sli bacon
• 8 oz cream cheese, room temperature
• 0.5 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced
• 2.5 c cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

Directions

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

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Greek Pasta Salad

Greek Pasta Salad

1 1/2 tablespoons salt
12 ounces bite-size pasta, your choice
2 cups medium diced seedless cucumber, lightly sprinkled with salt
2 cups halved cherry tomatoes, lightly sprinkled with salt
1 cup crumbled feta cheese
1/2 cup pitted kalamata olives, chopped coarse
1/2 medium red onion, sliced thin
1 1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
Ground black pepper

Bring 3 quarts of water to boil in a large pot. Add salt and pasta to the boiling water. Using back-of-the-box times as a guide, cook pasta until just tender.  Drain pasta (do not rinse), pour into a shallow baking pan, and cool to room temperature.

When ready to serve, place pasta, cucumber, tomatoes, feta, olives, onion, and oregano in a large bowl, Add oil; toss to coat. Add vinegar and pepper to taste; toss to coat. Adjust seasonings and serve.