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Panko Fried Zucchini Crisps with Garlic Aioli Dip

3 Aug

Pinterest… you always trouble me. I am totally guilty for pinning and bookmarking this one. These are just so crispy and juicy and perfect. I had to try these for myself. I love zucchini (its probably one of my favorite veggies) and because these are all pantry items this recipe is so easy, and can be made on a whim!

Panko Fried Zucchini Crisps with Garlic Aioli Dip
*Adapted from Natasha’s Kitchen

Ingredients
2 large green zucchini, cut into 1/2″ thick rounds
1 cup of all purpose flour seasoned with 2 tsp salt and 1/2 tbsp black pepper
2 eggs, beaten for egg wash
2 cups of panko bread crumbs
1/4″ of canola oil in pan
For Garlic Aioli: mix 1/3 cup mayo, 1 pressed garlic clove, 1/2 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp pepper

Instructions
In an assembly line have zucchini slices, eggs, flour, and panko ready. Dredge zucchini rounds in flour, then dip floured zucchini in the beaten egg, then panko bread crumbs. Heat a large, non-stick pan over medium-high heat and add about ¼” oil (enough to generously cover the bottom). Once the oil is hot, add breaded zucchini chips and saute about 3 minutes per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a bowl or plate lined with paper towels and serve them warm with the prepared aioli sauce. YUM!!!! Seriously guys. Thanks Natasha!


-M

Buffalo Chicken Cutlet Quesadillas

13 Jul

Buffalo Chicken Cutlet Quesadillas

A few words about this flavor bomb of a quesadilla. My dear husband is an avid lover of buffalo chicken. When in doubt, it’s his go-to meal when it’s on any menu at a restaurant. My intuition told me to create a quesadilla, but instead of just using plain old seasoned grilled chicken, using a breaded moist buffalo cutlet. The result? Glorious delicious flavor and a restaurant quality meal in under 30 minutes. How great is that? Give it a try for yourself and you’ll fall in love!

Ingredients:
4 thinly sliced boneless skinless chicken cutlets
2 eggs, beaten and seasoned with salt and pepper
1 ½ cups of plain breadcrumbs
Mikes Red Hot Buffalo Sauce
Whole Grain Flour Tortillas (or regular, to your liking)
1 Package of Mexican Blend Shredded Cheese
Optional Sides: Guacamole, Pico de Gallo, Celery, Blue Cheese/Ranch Dressing.

Instructions:

To start, we want to fry the chicken cutlets. To prep, dip each cutlet with egg, then breadcrumbs. Set aside. In a large oiled skillet, fry the cutlets until browned and crispy. Coat each cutlet with a light amount of hot sauce on each side. Slice into one-inch pieces, and then again down the middle to create small Lego sized pieces. In a preheated grill pan on medium-low heat, place one tortilla down on the pan. Coat with cheese first, chicken, and then again cheese on top. Top with another tortilla and allow to melt for a few minutes. When ready, flip carefully to continue the melting process. Remove from heat and slice into triangles. Serve with blue cheese or ranch, a side of guacamole and chips, and celery for dipping.

This recipe will be featured on the ranting chefs page in a few weeks. I will need your votes! Information to follow.

-M

Golubtsi – Stuffed Cabbage with Chicken and Rice

6 Jul

For those of you reading, this is one of our classic family recipes. My grandmother from Romania makes this usually with chunks of meat inside but for the purpose of creating something a bit healthier, I chose to go with my aunts recipe by using ground chicken. I love these, they are so good. Light and easy to eat but yet full of flavor and a classic russian go-to meal. Best served with a dollop of sour cream, these are also great to freeze and reheat later!

Golubtsi – Stuffed Cabbage with Chicken and Rice

Ingredients
1 large head of green cabbage, boiled to soften
1 cup of white or brown rice, cooked
1 lb ground chicken
1 onion, diced
1-2 carrots, cleaned and grated
2 spoonfuls of tomato paste for onion/carrot mixture, 1 spoonful for later simmering
1 handful of fresh dill, chopped
1 bottle of v8 vegetable/tomato juice flavored with black pepper
Salt to taste

Instructions
Cook rice according to package instructions or until just about done. Set aside in a large bowl. Cut off the butt of the cabbage and In a large pot, fill water just enough to get a good boil going and soften the cabbage in the pot. Boil for about 15 minutes or until cabbage is softened. You can also do this by putting cabbage in the freezer overnight, and then taking it out and it will be soft to use the next day. For the stuffing rice/chicken mixture, In a deep pan, saute diced carrots and onions until soft/translucent (about 5 mins). Add the onion/carrot mixture to the rice in the large bowl that was set aside. In the same pan, cook ground chicken and break up into small pieces as it’s cooking. Add to the large bowl. Add dill and tomato paste to the mixture of chicken, onion/carrot, and rice. Mix and add salt. To assemble the Golubtsi, see photos for help. Start by placing 1-2 cabbage cups into the bottom of the deep pan to act as a cushion. Remove each cabbage cup carefully from the head of cabbage (careful not to rip), add about 1-2 tbsp of rice mixture and wrap each like a burrito. Place into the pan, seam side down. Stack the Golubtsi on top of each other if you run out of space. To finish, cover them with about 1-2 cups of v8 and about 1 spoonful of tomato paste. Add water to cover more if you need, and sprinkle with a pinch of salt on top. Bring to a boil and simmer covered for 20 minutes. Serve with sour cream and enjoy!

-M

Our Honeymoon – FOOD in Italy

27 Mar

As I noted in my previous post, we went to Italy for our honeymoon. The food in Italy is divine. Everything comes right off of the farm and right out of the goat. There is just no other word except perfection. It’s perfection at the core of every taste bud. I seriously love you guys, but there is no way I can remember every single one of these dishes below and what type of garnish, tomato, or sauce is on these dishes. I’ll leave it up to your imagination… I will just say it was made and eaten with love???

IMG_0236 IMG_0237 IMG_0242 IMG_0243 IMG_0340 IMG_0341 IMG_0342 IMG_0470 IMG_0471 IMG_0472 IMG_0473 IMG_0474 IMG_0475 IMG_0501 IMG_0543 IMG_0604 IMG_0610 IMG_0617 IMG_0618 IMG_0620 IMG_0621 IMG_0710 IMG_0741 IMG_0744 IMG_0746 IMG_0747 IMG_0752 IMG_0753 IMG_0775 IMG_0782 IMG_9548 IMG_9617 IMG_9618 IMG_9620 IMG_9621 IMG_9896 IMG_9898 IMG_9899 IMG_9906
-M

Quinoa Pilaf (Low GI)

31 Mar

Low GI

I love Quinoa – ever since i found out it was low GI, i couldn’t believe it. It’s so versatile and can be used just like any rice/couscous. It has a really delicious taste and goes well with any vegetable/meat too.

Quinoa Pilaf

Ingredients
1 Package of Quinoa (2 cups) (see picture for what i used)
4 cups of low sodium chicken broth
1 zucchini, split down the middle, then sliced again down the middle of one side, cut in 1/2 inch round slices
1 cup of a red bell pepper, cut in 1/2 inch pieces
1 cup of an orange pepper, cut in 1/2 inch pieces
1/2 pound of asparagus, sliced diagonally in 3/4 inch pieces
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley
2 cloves of garlic, minced
2 tbsp lemon juice
Freshly ground black pepper, per taste
Sea Salt, per taste

Instructions
Cook the quinoa in the chicken broth as per package instructions. If no instructions are available, bring chicken broth to a boil, stir in quinoa, lower heat and cover, let simmer for 15 minutes until done. Fluff with a fork when ready. Meanwhile, combine all vegetables in a lightly oiled skillet on medium heat, add minced garlic and lemon juice and saute until soft (about 10 minutes). Combine quinoa with the vegetables. Add parsley and green onions, black pepper and sea salt, and serve.
M.S.