Baked Zucchini Sticks and Sweet Onion Dip…

King Arthur Flour

King Arthur Flour

These look good, right?  Even if you hate vegetables, the crunchy panko breadcrumbs over tender salted zucchini dipped in home-made  sweet onion sauce make these  little babies irresistible.  Try subbing them in for french fries the next time you’re grilling out or make a batch for a healthy snack alternative over the weekend.  If you’re a vegetarian, even better…put them in your weekly rotation!  I love finding new ways to serve and eat vegetables – and hey, if you pile on enough panko maybe the kids won’t notice they’re green underneath!

Baked Zucchini Sticks and Sweet Onion Dip

via King Arthur Flour

King Arthur Flour

King Arthur Flour

Dip

  • 1 tablespoon butter
  • 1 medium sweet onion, about 1/2 pound, peeled and sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste

Zucchini sticks

  • 3 medium zucchini, unpeeled, cut into 3″-long stick
  • 1 tablespoon salt
  • 1 cup coarse, dry bread crumbs (e.g., panko)
  • scant 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon mixed Italian herbs
  • olive oil spray
  • 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
King Arthur Flour

King Arthur Flour

First, find yourself 3 medium-size zucchini, about 9″ to 10″ long. 

Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zucchini 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.

King Arthur Flour

King Arthur Flour

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.

King Arthur Flour

King Arthur Flour

Rinse your zucchini thoroughly 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.

King Arthur Flour

King Arthur Flour

Combine the following:

1 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tablespoon mixed Italian herbs

Mix until thoroughly combined.

King Arthur Flour

King Arthur Flour

Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish.  Coat your zucchini and hand dip individually in the panko mixture.  Line on baking sheet.

King Arthur Flour

King Arthur Flour

Bake the sticks for about 12-15 minutes per side until they’re starting to brown.  You’ll know they’re done when they’re brown and crisp on the outside.

King Arthur Flour

King Arthur Flour

King Arthur Flour

King Arthur Flour

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Buffalo “Chicken” Wings…Vegetarian Twist

The Curvy Carrot

The Curvy Carrot

I know, I know…I was blogging about ice cream yesterday, but it’s summer time – and right around now when the weather gets warm I start panicking about breaking out the bathing suit.  My husband’s been on a health kick for months and I’m slowly trying to convert.  We both love wings and for a while there they were a weekend staple (until he ruined everything with his calorie counting) so when I saw this recipe I thought: what a great compromise!

Granted, it calls for butter, buffalo sauce and buttermilk but cutting out the fried chicken makes this a much healthier alternative to the traditional chicken wing and perfect if you’re a vegetarian.

Buffalo “Chicken”-Vegetarian Style

via The Curvy  Carrot

Servings: enough for at least 3-4 people

Ingredients

1 head cauliflower, cleaned and cut into bite-sized pieces

1 cup buttermilk

1 cup all-purpose flour

2 teaspoons garlic salt

1 cup buffalo sauce

1 tablespoon unsalted butter, melted

For serving:  Bleu cheese dressing, celery, etc.

The Curvy Carrot

The Curvy Carrot

Instructions

1. Preheat the oven to 450 degrees.

2.  In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it’s ok if there are a few lumps left).

3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture.

4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.)

5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl.

6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can.

7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

Black Raspberry and Chocolate Chunk Ice Cream…

The Little Red House

The Little Red House

This recipe has inspired me to find and purchase an ice cream maker.. seriously,  because what better way is there to use fresh berries this season than to churn them into 100% natural creamy goodness!  If you have kids this is a great way to get them involved in the kitchen – use the base recipe and substitute the black raspberries for peaches or strawberry; keep your freezer full all summer!  Consider sugar substitutes to lower the calories per serving.  Ice cream makers start at around $25 at your local Walmart and continue up in price depending on the retailer.

The Little Red House

The Little Red House

Black Raspberry and Chocolate Chunk Ice Cream

via The Little Red House

2 cups heavy cream
1 cup whole milk
a few drops of pure vanilla extract (optional)
1 cup granulated sugar
7 egg yolks
2 cups black raspberries
4oz dark chocolate, cut into small pieces
 
The Little Red House

The Little Red House

Over medium heat, bring cream and milk to a simmer in a saucepan. Meanwhile, whisk together sugar and yolks until pale and thickened. When small bubbles have started to form on the surface of the cream mixture, slowly whisk in to sugar and yolks, then return to the saucepan. Cook over medium-high heat–stir continuously until mixture is slightly thickened and coats the back of a spoon. Remove from heat (add vanilla if using) and allow to cool completely in the refrigerator or freezer. While mixture is cooling, place 1 1/2 cups of the berries in a saucepan and cook on low heat so they start to get nice and juicy. Smash with a fork, and allow to cool.
 
Once cream mixture and berries are cool, mix together. Gently stir in remaining 1/2 c whole berries. Add to ice cream maker and follow manufactures instructions. After the ice cream has been churning for about a half hour, add chocolate chunks (you can add them earlier if you are sure your mixture is 100% cooled–you don’t want them melting into your ice cream). 
The Little Red House

The Little Red House

Liven Up Your Memorial Day Table…Painted Glass Tutorial

Repiny

Repiny

If you’re anything like me you have a dozen or so old flower vases and various glass bottles scattered around the house (mine are crammed under the kitchen sink).  Why not put them to good use and throw together a bright, fun centerpiece to liven up your Memorial Day Table?  Try using red, white and blue paint for a patriotic touch!

3 Drink Recipes to Make this Memorial Day Weekend…

Source Unknown

Source Unknown

If you’re having company over this long Memorial Day weekend than you probably have your menu all figured out by now – chicken and burgers, chip and potato salad – but why not try and do something special with your drink menu?  Give your friends and family something to enjoy while you finish cooking – encourage conversation and put that case of Miller Lite your husband’s got in the fridge to shame. Here are 3 Drink Recipes to Make this Memorial Day Weekend.

How Sweet It Is

How Sweet It Is

Coconut Creamsicle Margaritas

via How Sweet It Is

Yield: makes 1 serving, is easily multiplied

Total Time: 10 minutes

Ingredients:

2 ounces grand marnier
2 ounces orange juice
1 1/2 ounces silver tequila
1 ounce lime juice
1 ounce coconut water
1 ounce canned light coconut milk
1 ounce simple syrup
unsweetened shredded + toasted coconut for glass rims
orange + lime slices for serving

How Sweet It Is

How Sweet It Is

Directions:

To rim glasses, fill a plate with coconut. Rub honey or left over frosting on the rim – anything sticky that the coconut will stick too – then place on the plate to coat with coconut. Fill glass with ice.

Combine all Grand Marnier, orange juice, tequila, lime juice, coconut water, coconut milk and simple syrup in a shaker and shake well for 30 seconds. Pour over ice and garnish with wedges of orange and limes. Drink!

A Beautiful Mess

A Beautiful Mess

Smashed Raspberry Lemonade Cocktail

via A Beautiful Mess

Smashed Raspberry Lemonade Cocktail, Serves One  2 ounces Triple Sec

Ingredients:

2 ounces Limoncello
1 handful of raspberries
juice of two lemons
club soda
raw sugar

A Beautiful Mess

A Beautiful Mess

To muddle your fruit, add a handful of fresh raspberries and a sprinkle of raw sugar to the bottom of a glass. Use a muddler (a wooden spoon will work too!) to smash your fruit until it has the appearance of jam.  Add the Triple Sec, Limoncello and lemon juice to your glass. Add ice. Top if off with club soda. Give it a quick stir and enjoy! Garnish with fresh raspberries and lemon slices!

A Beautiful Mess

A Beautiful Mess

pauladeen.com

pauladeen.com

Non-Alcoholic Lime Sherbert Punch

via pauladeen.com

Servings: 6-8 glasses
Prep Time: 10 min

Ingredients:

2 quarts lime sherbet
2 liters ginger ale
1   (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries

Mom On Time Out

Mom On Time Out

Directions

In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.

Balsamic Galzed Steak Rolls…Weeknight Masterpiece!

Picture the Recipe

Picture the Recipe

I love discovering new food sites ~ and this recipe for Balsamic Glazed Steak Rolls by Picture the Recipe is exactly why.  It’s made with delicious and affordable skirt or flank steak, seasoned with what’s most likely already in your fridge and pantry, and filled with a mix of healthy vegetables.  This on is definitely going into the week night rotation in my house! 

Picture the Recipe

Picture the Recipe

via Picture the Recipe

Picture the Recipe

Picture the Recipe

Picture the Recipe

Picture the Recipe

Anthropologie…Imitation Is the Best Form of Flattery (And It’s Cheaper)

Anthropologie

Anthropologie

While browsing through the online pages of Anthropologie this past weekend, as usual, I wanted to buy one of everything.  Their Summer Entertaining section is filled with pieces that I would love to have in my own home this season – and for a fraction of the cost I can! If you’re up for a little DIY’ing, so can you.

One of my favorites ~ the Confetti Fete Glasses; $12 a piece.

Anthropologie

Anthropologie

Or, buy a whole set of tumblers for $12 and do this instead!

Savvy Sugar

Savvy Sugar

Savvy Sugar

Savvy Sugar

What You’ll Need:

  • Red, yellow, blue, and white enamel acrylic paint
  • Glass tumblers
  • Paper towel
  • Cotton swabs
  • Sheet pan
  • Parchment paper

Do one color at a time and allow the paint to dry between dot applications.  When the glasses are dry, flip them over on the parchment paper and put them in a cool oven.  Set the temp to 350 and bake for 30 minutes to set the paint.  Let cool one hour before handling.

Block Print Star Napkin Set; $48.

Anthropologie

Anthropologie

Hand-Stamped Napkins via babycenter

Baby Center

Baby Center

You will need:
100 percent cotton napkins (as many as you like)
Iron
Cardboard
Rubber stamp
VersaCraft fabric ink pad
Test fabric

Wash, dry, and iron the napkins, then lay each on a hard surface. Put a piece of cardboard under the napkin to absorb any ink that passes through the fabric.

Lightly tap the stamp on the ink pad and gently press on a piece of fabric to test the impression. Once you’re satisfied with the results, press the inked stamp on the napkin. You may want to create a border or pattern. Re-ink the stamp between every impression.

When all the napkins are stamped, place a piece of fabric between the stamped side of the napkin and the iron, and press both sides of the napkin with a hot iron. Do not use steam or water. The heat will set the ink and prevent fading.

Mason Jar Sippers; $48 set of 12.

Anthropologie

Anthropologie

Daisy Cut Mason Jar Lids;  11 for $0.49 a piece + shipping!!! (follow the link to order)

Candle Soylutions

Candle Soylutions

Grab a cheap pack of mason jars and some fun straws and voila!