Zucchini Fries

I know this picture is totally wimpy but you get the point!

I know this picture is totally wimpy but you get the point!

So I’m going a little crazy posting recipes today. I’ve been so busy with school the blog has been a little deprived. Thankfully, I now have time to post all of the amazingly delicious recipes I’ve been saving up (and also can spare you from the ones my husband and I did not thoroughly enjoy)!

Also, I know I promised I would post more pictures, I have honestly been taking more. All I can tell you is I have a whole bunch of really pretty pictures of really bland food. Basically every time I get some good pictures it ends up being a meal that my husband and I are less than impressed with. So even though I’m sad I don’t have more great pictures up, I’m glad I can spare you the bland recipes!

That being said zucchini fries are another side dish that my man and I have loved. They’re a little messy to make, you have to get your hands dirty, but I think they’re totally worth it. I got the recipe from this website: http://www.ourbestbites.com/2011/01/baked-zucchini-fries/.

Prep: 15 minutes

Cook: 10-12 minutes

Ingredients:

  • 1 lb zucchini
  • 1/2 cup Italian seasoned Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 eggs

Directions:

Preheat oven to 425 F. Line a baking sheet with aluminum foil and spray with non stick cooking spray. Slice zucchini into sticks and then cut them in half, this will make them easier to handle.

*Note one recipe I saw after I made these states to place sliced zucchini in a colander sprinkled with salt and let drain for 1 hour. I did not do this but I do think it would help the Panko mixture stick better.

Combine bread crumbs and Parmesan in one bowl. In a separate bowl, crack the eggs and whisk the eggs. Dip the zucchini sticks first into the egg and then into the Panko mixture. Place on baking sheet and bake 10-12 minutes. Serve with ranch, garlic aioli or your favorite dipping sauce.

Yields: 4 servings

Happy Eating!

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Sauteed Kale and Mushrooms

My honeyman and I have been eating more kale recently. I was originally skeptical about this odd leafy green, but am now fully on board thanks to a couple of great kale recipes! I hope you like it too! This is a great side dish for just about any meal.

Prep: 2 minutes

Cook: 5 minutes

Ingredients:

  • a handful or two of Kale
  • a teaspoonish of Coconut oil
  • a handful of Sliced mushrooms
  • Dash of salt

Directions:

Combine all ingredients in pan over medium heat and cover. Saute for about 5 minutes stirring occasionally.

Yields: 2 servings

*Recipe courtesy of my mom 🙂

Restaurant Style Salsa

So it just occurred to me that I have never posted my favorite salsa recipe on my blog. I love Mexican food and I especially love going to Mexican restaurants and eating good chips and salsa before the meal. That being said, I was thrilled when I found this restaurant style salsa recipe that tastes amazing and is simple to make!

Prep: 8ish minutes

Chill: At least 10 minutes before serving

Ingredients:

  • 1 14 oz can diced tomatoes
  • 1 10 oz can original Rotel
  • 1/2 small onion, roughly chopped
  • 1 clove garlic, peeled and smashed
  • 1/2 jalapeno, seeded
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • handful of cilantro, washed
  • juice of 1 lime

Directions:

Combine all ingredients in a food processor and pulse until ingredients are finely chopped. Serve with Chips!

Yields: about 3 cups

*I am not sure where I got this recipe from, but I wish I could give that person credit because this recipe is awesome!

Tilapia Fish Tacos

These fish tacos were easy to throw together and so delicious. My husband and I decided we wouldn’t change a thing about them and I’ll definitely be making them again!

Prep: 8-10 minutes

Cook: 10 minutes

Ingredients:

  • canola oil
  • 4-6 tilapia filets- cut into strips

Batter to dredge fish in:

  • ¾ cup flour
  • 1 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp garlic powder

Tortilla and Toppings:

  • Salsa
  • Cilantro
  • Mexican cheese blend
  • Avocado
  • Fresh lime to squeeze over taco (The lime gives it a great finishing touch)

Directions:

Pour canola oil into a large sauce pan and heat over medium-high heat. When the oil is hot reduce heat to medium. Dredge fish in  batter and add to oil. Cook 4 to 5 minutes making sure to cook on both sides until golden brown.

Heat tortillas and compile tacos.

Serves: about 4 people