Healthy Zucchini Fries

I had some leftover zucchini after the Zucchini Ribbons and had to put them to use.  A fellow friend and food blogger, Lindsay at The Lean Green Bean posted a great and healthy use for the squash! I used her recipe along with a few other versions she posted to come up with my own version.  I made a Romesco Sauce for dipping although a jar of marinara would do just fine. 

These are a great alternatives to regular fries due to the veggies and baking instead of potatoes and baking.  Using just egg whites instead of yolks and whites is healthy as well.  Most of fat content in the egg is from the yolk.  

Ingredients:

-4 zucchini or yellow squash (I used a mix of both)

-2 egg whites

-1 1/2 cups of panko breadcrumbs

-1/4 cup parmesan cheese

-1/2 tsp garlic powder

-1/4 tsp cumin

-1 tsp dried basil

-1 tsp dried oregano

-salt and pepper to taste

Romesco Sauce Recipe and Ingredients Here

Light Romesco Sauce

Please don't be shocked...this recipe is from Skinny Dips. I promise I'll stop, but it's hard.  They're just so yummy and light! I made this dip to go with the Zucchini Fries. My roommate liked the dip so much that she stopped eating zucchini fries and just took a spoon to the sauce. No joke! I should have warned her of the garlic abundance because she was on her way to a wedding...oops. Sorry, Lee, but you'll miss me when I'm gone! :)

Ingredients: 

-2 medium ancho chiles

-4 large garlic cloves

-1 large roasted red bell pepper

-1 cup almonds, toasted

-1 (14 oz) can diced tomatoes, drained

-2 Tbsp red wine vinegar

-1 1/4 tsp sea salt

-1 tsp Spanish smoked paprika

-1/4 tsp sugar

-1/8 tsp cayenne pepper

-2 Tbsp olive oil

Zucchini Ribbons with Almonds and Truffle Salt

This is my first blog post with my new lens! I'm so excited...I just can't hide it. I got the inspiration for this recipe from Rachael Ray but changed a few things, including the truffle salt.  I heart my pasta so this is a very healthy alternative! It's a great summer salad. A refreshing, zesty side to grilled meat such as these Turkey Sliders!

Ingredients:


-2-3 zucchini and/or yellow squash
-zest and juice from 1 lemon
-1 Tbsp dijon mustard
-2 Tbsp finely chopped basil
-1/4 cup finely grated parmesan cheese
-3 Tbsp olive oil
-1/2 tsp truffle salt

Required: Mandolin

Roasted Brussels Sprouts

A lot of people don't like Brussels Sprouts...or hate...or despise them.  If you're one of those people I recommend trying them roasted before writing them off all together.  I have to admit I don't really love this veggie steamed or boiled either.  As I mentioned in my Roasted Broccoli with Garlic and Lemon recipe, roasting vegetables brings out their natural sweetness.  This is a simple recipe that may make you think twice about these little guys. 

Ingredients:

-1 lb. of Brussels Sprouts

-2 Tbsp olive oil

-sea salt and freshly ground pepper to taste

Turkey Sliders

Did you know turkey has about 40% less fat than ground beef? That's what it said on the package of the turkey!  Don't quote my numbers, but I do know it's leaner.  These burgers are a much lighter version than a huge juicy cheeseburger and I promise they have just as much flavor!

Ingredients:

-1 lb ground turkey

-3 green onions, chopped

-1 Tbsp dried minced onion

-1 tsp sea salt

-2 Tbsp Worcestershire sauce

-1/4 cup bread crumbs

-1 tsp roasted garlic, minced

-1 Tbsp dijon mustard

-ground pepper to taste

-whole wheat slider buns

Roasted Broccoli with Garlic and Lemon

Sick of the boring boiled or steamed broccoli as a side? This is a zesty new twist to a often bland veggie.  Roasting vegetables may be my favorite since it brings out their natural sweetness.  I stumbled upon this recipe on All Recipes. 

Ingredients:

-2 heads of broccoli

-2 tsp olive oil

-1 tsp sea salt

-1/2 tsp black ground pepper

-2 cloves garlic, minced

-Juice of 1 lemon

Light Pepperoncini Dip

Are you sick of light dip recipes from Diane Morgan's Skinny Dips? Good! Me neither! As I'm sure you all know by now, chips and dip are my weakness.  This cookbook has become my life saver.  If you don't like the taste or texture of cottage cheese this dip may not be for you.  I think it's awesome though...creamy and a bit spicy from the pepperoncini!

Ingredients:

-1/2 cup light sour cream

-2 oz light cream cheese (1/4 of a bar)

-1 container (16 oz) reduced-fat cottage cheese

-1/2 cup drained, stemmed and finely chopped pepperoncini

-2 Tbsp minced flat leaf/Italian parsley

-grated zest of 1/2 lemon

-1/2 tsp garlic powder

-1/2 tsp sea salt

Oysters Rockefeller

I've become recently obsessed with oysters! I think I had a bad experience a few years ago when I lived in DC so I never even tried them in Dallas.  Blake made me expand my horizons again when plopped me at the bar at JAX in Denver.  There, I fell in love again with oysters and an overload of horseradish.  

Oysters Rockefeller is a historic dish originating in no other than NOLA! Famous restaurant, Antoine's, is the birth of this recipe.  The owner's son came up with the dish and called it "Oysters Rockefeller" after the richest man at the time, John D. Rockefeller.  It describes the richness of the sauce plopped on top these oysters and broiled! So if you want the real thing, get your butt to New Orleans.  Meanwhile this recipe I found in Eating Well is a quick fix. I altered it a bit.

Ingredients:

-18 small-to-medium oysters

-6 cups gently packed baby spinach

-1 cup flat-leaf/Italian parsley

-2 Tbsp butter

-2 green onions, finely chopped

-6 Tbsp. Pernod, Sambuca or other licorice-flavored liqueur 

-1 Tbsp lemon juice

-1 tsp hot sauce

-1/3 cup parmesan cheese

Required: Oyster Knife

Optional: Rock Salt, which is often used to make ice cream

Miso Cucumber Salad

I love the salty and nutty flavor of Miso.  After making Miso Glazed Sea Bass a while back I had some Miso in the fridge.  Apparently if you keep it sealed it will last forever in the refrigerator.  I stumbled upon this in Cooking Light...one of my all time favorite magazines. This is a great and refreshing salad to beat the summer heat.   It's going to be over 100 degrees all week in Dallas....hopefully Lola and I will survive!

Ingredients:

-1 1/2 Tbsp sesame seeds, toasted (I only had black seeds)

-2 Tbsp light miso. 

-1 Tbsp rice vinegar

-1 Tbsp honey

-1 Tbsp hot water

-1 tsp crushed red pepper flakes

-2 tsp dark sesame oil

-4 cups thinly sliced seeded cucumber

Saffron Red Potatoes

I made these as a side dish to Oysters Rockefeller. I had some saffron leftover so when I stumbled upon this recipe in Cooking Light I was excited to try it. They were so easy to make an almost shined more than the oysters! If you want an easy side dish with a bit of "fancy", here ya go! The saffron adds a wonderful flavor and makes the potatoes a beautiful golden hue.

Ingredients:

-1/2 cup water
-1/4 cup chopped parsley
-1 Tbsp. olive oil
-1/2 tsp sea salt
-1/2 tsp pepper
-2 cloves garlic, minced
-Dash of Saffron threads
-1 lb. red potatoes

Chicken Diane

Chicken Diane! I hadn't enjoyed this famous dish for quite sometime until I stumbled upon a recipe in Cuisine at Home.  It was mentioned as a fabulous recipe to make for 2 people.  I made it for one (me) and kept the leftovers.  This is now my go-to Chicken Dish...so easy and tastes so fancy! :)

Ingredients:

-1 Tbsp canola oil
-2 boneless, skinless Chicken Breasts
-1 Tbsp unsalted butter
-1 Tbsp minced shallots (I think I used more)
-1 tsp minced garlic (again....I used more)
-3 Tbsp. brandy
-2 tsp. Dijon mustard
-2 tsp. Worcestershire
-1/4 cup half-and-half
-1 Tbsp minced fresh parsley
-salt and pepper