Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks. You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Warning!
Avocado Fries With Cilantro Lemon Dipping Sauce A couple weeks ago I went out to an improv comedy show with my friend Alana, (the same one from the Blue Velvet Cake post). We met up early beforehand and walked around Hollywood until we found a fun Irish pub to have a few snacks at before we went over to the show. I look at the menu and ordered the avocado fries, thinking they were french fried served with some kind of guacamole dip or with chunks of avocados sprinkled over them. When I got them they looked just like normal, thick, breaded pub fries. Then I bit into them...and I realized that I was in heaven. Ingredients: Avocado Fries Oil For Frying 2 Avocados 2 Eggs, beaten 1 and 1/3 Cup Bread Crumbs 1 Teaspoon Lemon Pepper 1/2 Teaspoon Salt Cilantro Lemon Dipping Sauce 5 Tablespoons Mayonnaise 3 Tablespoons Fresh Cilantro, chopped Juice from 1/2 of Lemon In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin.
Happy Birthday To Me! Today is my birthday. Want to celebrate? It is a gorgeously crisp and sunny autumn day that is begging for a night on the patio. I will light a fire in the fire pot, and we can just chill. OK??? Well...maybe not. 1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with fajita seasoning or even Montreal Steak Seasoning prior to grilling.) 1 (8 ounce) package cream cheese, softened 1 cup mayonaise 1 (8 ounce) package shredded Mexican blend cheese 1 (4 ounce) can diced green chili peppers 1 jalapeno pepper, finely diced (use more is you like more heat) In a medium bowl, combine shredded chicken, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
Creamy Avocado Yogurt Dip Recipe | Avocado Dip Recipe Creamy Avocado Yogurt Dip Avocados and Greek yogurt (and cookies) are staples in my diet. I can’t live without them. I usually eat a yogurt in the morning or mix it in with my Green Smoothie. This dip is so easy to make. Anyways, to make the dip I combined plain Chobani Greek yogurt, avocados, garlic, cilantro, lime, and ground cumin in our Blendtec blender and mixed until smooth. I hope you enjoy this Creamy Avocado Yogurt Dip as much as I do. Creamy Avocado Yogurt Dip This healthy Creamy Avocado Yogurt Dip is simple to make and is great for parties or snack time. If you like this Creamy Avocado Yogurt Dip, you might also like: Avocado Dip from My Baking AddictionHummus Guacamole Dip from This Week for DinnerAvocado Dip from Dine and DishEdamame Guacamole from Two Peas and Their Pod
if you invite me to your summer party... … i promise to bring one of the following deliciously fabulous things. roasted garlic, olive and tomato pasta salad <--- Click here for the recipe. pizza dip <--- Click here for the recipe. champagne cocktail with mint and lemon sorbet <--- Click here for the recipe. baked spinach dip mini bread bowls <--- Click here for the recipe. Alfredo Chicken Pizza <--- Click here for the recipe. mozzarella and pesto stuffed tomatoes <--- Click here for the recipe. antipasta kabobs <--- Click here for the recipe. chocolate dipped peanut butter pretzel bites <--- Click here for the recipe. sesame peanut noodles <--- Click here for the recipe. crazy pizza bread <--- Click here for the recipe. cheesecake stuffed strawberries <--- Click here for the recipe. Chicken Salad Stuffed Tomatoes <--- Click here for the recipe. jalapeno popper dip <--- Click here for the recipe. i’ll be waiting for my invitations. i do love a good summer party. just know i may dance on a table or two.
Perfect Guacamole Recipe Guacamole! Did you know that over 2 billion pounds of avocados are consumed each year in the U.S.? (Google it.) Guacamole: A Classic Mexican Dish The word "guacamole" and the dip, are both originally from Mexico, where avocados have been cultivated for thousands of years. Ingredients for Easy Guacamole All you really need to make guacamole is ripe avocados and salt. How To Pick Perfectly Ripe Avocados The trick to making perfect guacamole is using avocados that are just the right amount of ripeness. Check for ripeness by gently pressing the outside of the avocado. How To Cut an Avocado To slice open an avocado, cut it in half lengthwise with a sharp chef's knife and twist apart. Still curious? Other Ways To Use Guacamole Guacamole has a role in the kitchen beyond a party dip. Guacamole is great in foods, as well. How To Store Guacamole Guacamole is best eaten right after it's made. The trick to keeping guacamole green is to make sure air doesn't touch it! Guacamole Variations Play/PauseSPACE
Southwestern Egg Rolls with Avocado Ranch Recipe Make sure to PIN this recipe Button is right over there or REPIN This recipe ROCKS! The Avocado Ranch is addicting – I even put it on salads. Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE I might miss this time every now or then – but I know you understand Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE What You Need Egg Rolls 2 cups frozen corn, thawed 1-15 oz can black beans, rinsed and drained 1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel 2 cups shredded Mexican cheese 4 oz can diced green chiles, drained 2 green onions, finely chopped 1 tsp ground cumin 1/2 tsp chili powder 1/2 tsp salt 1/2 tsp cayenne pepper 1 package of egg roll or wonton wrappers Ranch Avocado Dipping Sauce 1/2 cup ranch salad dressing1/2 medium ripe avocado, peeled and mashed1 tablespoon minced fresh cilantro1 teaspoon grated lime peel What To Do
Baked cheese balls OK, so we did the experiment with the egg roll wrappers and string cheese to make baked cheese sticks and they turned out alright...but nothing to write home about. These, my friends, were not the same outcome. Yes, I used the leftover string cheese from the above recipe. Cut your sticks into balls, dip in skim milk, and toss in the breading.... I actually don't know how long I baked them because I watched them the whole time thinking they were going to cheesily explode in the oven because how could the cheese not just melt instead of staying in between the teeniest layer of breading that I could barely see after I put them on the greased baking sheet? Don't mind the shadows in the pictures, they're irrelevant. *EDIT* This recipe has been viewed quite a bit lately, and some people have had trouble with the cheese melting into puddles in the oven. Use fat free cheese sticks (they don't melt as easily).