Wednesday, June 27, 2012

Baked Zucchini

Tip:  Read directions completely before preparing.

3 - 4 medium zucchini
3/4 cup plain bread crumbs
1/4 cup grated Parmesan cheese
Dash of crushed red pepper (optional or more if you like)
1/8 teaspoon dried oregano
1/8 teaspoon fine sea salt
Dash of pepper
2 large eggs, beaten
Preheat oven to 425.  Line a baking tray with parchment paper or non-stick aluminum foil.

In a large bowl, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, oregano, salt and pepper.

In a large bowl, beat the two large eggs.

Cut the zucchini into wedges.  I first cut the long zucchini in half, diagonally.  Then in half, then each half into four wedges.

One by one, dip the zucchini wedges in the beaten eggs and transfer to the plate with the bread crumb mixture, being sure to coat zucchini thoroughly.

Place on the baking tray and bake for 20-15 minutes.  Depending on the size of wedges, it may take longer to bake. 

After the first 15 minutes, flip them to ensure thorough baking.  Finish baking, check to ensure the zucchini is tender inside, crunchy on the outside and then serve.  Enjoy!

Tip:   These are great with Honey Mustard or Ranch Dip or dipping sauce of your choice!

Monday, June 11, 2012

Pan Seared Brussels Sprouts

Tip:  Read directions completely before preparing.

18 Brussels sprouts
1 tablespoon extra virgin olive oil, plus more for rubbing on sprouts
1/4 cup grated or shaved parmesan cheese

fine sea salt
fresh ground black pepper

Wash the Brussels sprouts well. Trim the stem ends and remove any loose outer leaves. Cut in half from stem to top.

Gently rub each half with olive oil.

In a large skillet, heat 1 tablespoon of olive over medium heat. Don't overheat the skillet, or the outsides of the brussels sprouts will cook too quickly.

Place the Brussels sprouts in the pan flat side down in a single-layer, then sprinkle with a couple pinches of salt, cover, and cook for roughly 5 - 10 minutes depending on the size of the Brussels sprouts.  The bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to ensure they are tender enough.  If not, cover and cook for a few more minutes.  Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized.  Use a metal spatula to toss them once or twice to get some browning on the rounded side.

Remove from pan, and season with a bit more salt, a few grinds of pepper, and sprinkle with parmesan cheese.  Enjoy!

Servings:  4

Tip:  Other cheeses such as gruyere, Gouda or blue cheese can also be used instead of parmesan!  Experiment and try them all!

Saturday, June 2, 2012

Avocado Cream Sauce

Tip:  Read directions completely before preparing.


1 avocado
1 clove garlic, chopped
1 tablespoon, minced finely,  fresh chives
1 tablespoon, minced finely,  fresh cilantro
1/2 tablespoon, minced finely, fresh tarragon
1/2 teaspoon, minced finely, fresh jalapeño
1/2 tsp fresh lime juice
1 tablespoon butter
1/4 cup Mexican cream (Cacique Brand)
In food processor, blend avocado with garlic, lime juice, and herbs until smooth.

Melt butter in a saucepan over low heat.
Stir in avocado mixture and cook over low heat, stirring occasionally, until heated through.

Add Mexican cream and salt, then continue to heat, until smooth and creamy, about 2 minutes, but do not boil.

Tip:  Excellent sauce to be served with fish tacos!