04 May 2014

Zucchini Feta Fritters with Tzatziki Sauce

OMG. I have made several different kinds of zucchini fritters/pancakes, etc. Go to the Easy Find Recipe Index and look under Meatless Main dishes for them. Anyway - I like ALL the recipes... I wouldn't post them on my blog if I didn't... but these are my favorite of all of them! Why?! I don't know - they got so deliciously crispy, the feta was different and amazing, fresh herbs... If you're choosing between one of the recipes to make, you'll want to make this one!

2 medium zucchini (about 2 heaping cups after draining)
1/4 c red or green onion, diced
2 tbsp fresh parsley or mint, chopped
1 egg
2/3 c all-purpose or white whole wheat flour
1/2 c feta cheese, crumbled
salt and fresh black pepper
olive oil, for pan-frying


2/3 c plain nonfat Greek yogurt or sour cream
1/2 cucumber, shredded on large holes of a box grater
1 tbsp fresh or dried dill
a big squeeze or two of fresh lemon juice

Shred zucchini using the large holes of a box grater. Put zucchini in a colander over a bowl and sprinkle with 1/2 teaspoon coarse salt. Allow to drain for an hour in the fridge, occasionally pressing down the zucchini with the back of a large spoon to help remove the water. Alternately you can put the zucchini in a dish towel and twist the water out.

Meanwhile make the tzatziki sauce: combine all sauce ingredients and refrigerate. 
In a large mixing bowl combine zucchini, onion, herbs, flour and feta together. Season well with salt and pepper. Refrigerate 20 minutes.

Heat a large skillet over medium heat with enough olive oil to generously cover bottom. Drop fritters by 1/4 cup full into skillet and use a spoon or spatula to form into patties. Cook on each side about 5 minutes until golden brown. Add more oil to pan as needed, working in batches. Serve with tzatziki sauce.

Original recipe found here.

Crispy Baked Mushrooms

Just another delicious way to eat mushrooms!

8 (ounces) button mushrooms (I used baby bellas)
1 egg white
3 tbsp grated Pecorino Romano (Parmesan can be substituted)
4 tbsp Italian seasoned Panko breadcrumbs
1/4 tsp garlic powder
salt and pepper
marinara sauce for dipping

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. In a large Ziploc bag combine the breadcrumbs, cheese, garlic powder, and salt and pepper. Set aside.
Place egg white in a separate large Ziploc bag. Add mushrooms and shake to coat.
Remove mushrooms and place in breadcrumb bag and shake well to coat evenly. Place mushrooms in an even layer on the baking sheet. Spray lightly with cooking spray. Bake for 8-10 minutes or until golden brown. Serve with marinara for dipping.

Original recipe found here.

Mini Chicken Parmesan Meatloaf Cupcakes

These are cheese-filled! That's my favorite part. The delicious, ooey-gooey cheesy middle. Mmmm. Fun to make and yummy!

1 c Panko
1/2 c Parmesan cheese, shredded
1 tbsp extra virgin olive oil
1 egg
1 lb ground chicken breast
1/2 c diced red pepper
1/2 c diced onion
2 cloves garlic, minced
1 tbsp dried oregano
1 tbsp fresh basil
mozzarella cubes (about 3/4x3/4")
marinara sauce

Preheat oven to 400 F. In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it's evenly coated. Set aside.
In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it. Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin. In the meantime, warm the marinara sauce in a small saucepan. Serve meatloaf cupcakes with warmed marinara.

Original recipe found here.

Balsamic Oven-Roasted Green Beans

Last summer I discovered my favorite way to eat green beans is to roast them. I make these Parmesan Roasted Green Beans ALL the time. This is a similar recipe, but with a yummy balsamic kick! I will have to switch off between these two recipes.

1 lb green beans, ends trimmed, cut in half
1 tbsp extra virgin olive oil
lemon pepper seasoning
sea salt
garlic powder
crushed red pepper flakes
1 tbsp balsamic vinegar

Preheat oven to 425 degrees.  Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they're evenly coated. Season to taste with the salt, lemon pepper (or cracked black pepper), garlic powder and crushed red pepper. Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 so there would be a bit more caramelization.

Original recipe found here.