Crispy Baked Zucchini Fries with Sriracha Lime Mayo

It's no secret that I love zucchini. I'm a bit upset that we weren't able to plant any in our garden this year, but there's always next year. I'm always looking for new ways to cook up squash aside from the typical sauté, and this is one way that does not disappoint! I've made countless kinds of fries with regular or sweet potatoes, but never thought to make them using zucchini. I always assumed that there was too much moisture in them and they would end up being soggy. Little did I know that when baking them on a rack, the heat is able to wrap around the entire fry, making each of them perfectly crunchy on the outside and perfectly tender on the inside. I think I will have to try that method next time I make french fries. These fries would have been tasty on their own, but dunked inside of a quick spicy mayo and they are out of this world! They are best when eaten right away, but that was not a problem for us. In fact, when they were gone, I found myself wishing that I had made a double batch just to munch on!

For the Fries:
2 tablespoons Flour
1 Egg
1 tablespoon Water
1 cup Panko Breadcrumbs
1/4 cup Parmesan Cheese
1/4 teaspoon Kosher Salt
1/4 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper
1/2 pound Zucchini (about 1 medium squash)

Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish and beat lightly with a  fork. In a second shallow dish, mix together the panko, parmesan, salt, garlic powder, and cayenne pepper. Cut the zucchini into fries by first slicing off the top and bottom of the zucchini; then cut into 3-inch fries by cutting the zucchini in half, then cutting the halves lengthwise into 4-6 pieces. Add the zucchini to the resealable bag containing flour and shake to coat. Working one at a time, shake the excess flour off the fry, dip it in the egg mixture, then dredge it in the panko mixture, pressing to coat completely. Repeat with remaining fries. Place the fries on a wire rack that has been placed over a baking sheet lined with foil. Bake the fries at 425 degrees for about 20 minutes, or until the coating is golden brown and crisp. 

For the Dipping Sauce:
3 tablespoons Mayonnaise
1 1/2 teaspoons Sriracha Sauce
1 teaspoon Lime Juice

Add all ingredients to a small bowl and stir to combine.  

SOURCE: Tracey's Culinary Adventures

Caprese Sticks

One of our favorite things to enjoy during the summer is caprese salads and sandwiches. There is just something about the simple combination of garden fresh tomatoes and basil that scream summer to me; paired with fresh mozzarella and topped with a tangy balsamic vinegar, and I'm hooked! Last night, while we sat in the backyard and enjoyed the summer breeze, I took our love for caprese and adapted it to fit on a toothpick. I plucked a few large basil leaves off of our plant and got to work. I wish I could say I picked the cherry tomatoes off a plant, but instead I took them out of a package, as with the mozzarella balls. With a quick poke of a toothpick, snack was served. I am linking this recipe to the Tomato Love Recipe Exchange, where the theme this week is tomato appetizers. Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven and Bake Your Day, sponsored this week by KitchenAid. Also, visit Recipe for Change to learn more about how to support tomato farmers.  

Whole Basil Leaves
Cherry/Grape Tomatoes
Bocconcini (Mozzarella Balls)
Fresh Cracked Black Pepper
Olive Oil
Balsamic Vinegar
Toothpicks

Poke the end of a basil leaf with a toothpick. Skewer a tomato and mozzarella ball onto the toothpick. Gently pull the basil leaf around the tomato and mozzarella, and feed the other end of the leaf onto the toothpick. Repeat with remaining tomatoes, mozzarella, and basil. Place the skewers on a plate and sprinkle with some fresh cracked black pepper. Lightly drizzle olive oil and balsamic vinegar over the top of the skewers and enjoy! 

Baked Coconut Shrimp

While wasting time on Pinterest, I came across a pin for these shrimp from The Girl Who Ate Everything. I love coconut shrimp! I don't have them too often, but every once in a while, if I'm out somewhere and they are on the menu, I just have to get them. I added them to my menu for last week, and I'm so glad I did.  I slightly altered the dipping sauce recipe to go along with the shrimp. The last time I ordered coconut shrimp out at a restaurant, they were served with an amazingly spicy mango sauce. Since I couldn't find pineapple preserves, and because I really loved the way the mango sauce paired with the shrimp, I set out to make some of my own. The closest thing I could find at the store to mango preserves was a mango-peach jam, so I gave it a try. It was a delicious pairing! I made a side of coconut rice to go along with the shrimp, to make it a little bit more substantial for a dinner rather than an appetizer. This meal was so easy to throw together that it is the perfect meal for any weeknight after work!

For the Dipping Sauce:
1 tablespoon Lime Juice
2 teaspoons Jalapeño, finely chopped
1/2 cup Pineapple Preserves (I used mango-peach jam)
*Splash of Tequilla (I added)

Add the lime juice, jalapeño, and preserves to a bowl and stir to mix well. Add a splash of tequila, if needed, to thin out the sauce. Set aside until ready to use.

For the Shrimp:
1 pound Uncooked Large Shrimp, peeled and deveined (I used 26-30 size)
2 Egg Whites
2 tablespoons Cornstarch
2 cups Sweetened Flaked Coconut

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. In a small bowl, beat the egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. Holding the shrimp by the tail, dip it into the plate of cornstarch, making sure that it is coated. Then, dip the shrimp into the egg whites, then dip it into the coconut, coating well. Place the shrimp onto the cookie sheet and bake for 15-17 minutes, or until the coconut is golden brown, turning the shrimp half way through baking to be sure that both sides become golden. Serve with the dipping sauce. 

Raspberry and Brie Flatbreads

Our new street has an island in the middle and our village does not take care of it, so the residents of the street formed a block club and everybody helps with maintenance, including planting flowers. A few weeks ago, we attended the spring information meeting where we picked the flowers we wanted to plant. We were especially excited to go to the meeting to meet the neighbors, since we moved in during the winter and haven't really gotten to see anybody yet. Our neighbors are all great, and as it turns out, they do a lot of things throughout the year. Things like block parties, block sales, garden walks, progressive dinners, and my personal favorite, wine and cheese night! I'm so excited to be living on such an awesome street! So, the night of our block meeting, we wanted something quick and light for dinner. I turned to this dish that I saw on Mrs. Regueiro's Plate. I was intrigued by the combination of ingredients, as well as the simplicity of the recipe. After eating, Joel commented that these would be great as appetizers for a cocktail party; I agreed. I will definitely have to keep these in mind the next time I'm planning a party!

1 Onion, chopped finely
1 tablespoon Olive Oil 
1 1/2 teaspoons Fresh Rosemary, chopped
Salt and Black Pepper
Flatbreads or Pizza Dough (I used 4 sandwich sized flatbreads)
3 1/2 ounces Brie, thinly sliced
1 1/2 cups Fresh Raspberries
2 tablespoons Basil Leaves, chopped

Add the oil to a medium skillet over medium heat. Saute the onions until they caramelize, about 15-20 minutes. Stir in the rosemary and pepper. Arrange the flatbreads on a baking sheet or pizza stone. Divide the onions up between each of the flatbreads and top with the brie and raspberries. Bake at 375 degrees for 6-8 minutes, until the cheese melts and the bread is slightly crisp. Sprinkle the tops with the basil and serve.

Pizza Bites

This past year, for my high school friends' annual Christmas party, I was in charge of bringing an appetizer. I wanted to try something different, but also wanted to keep it "safe" with something that I knew everybody would enjoy. Who doesn't love pizza, right? I've seen a few similar recipes floating around, but I chose to adapt this one from Annie's Eats. It was quite a hit, too!

3 tubes Biscuits (the ones with about 10 biscuits per tube--this was my adaptation)
4 ounces Mozzarella Cheese, cut into 20-24 cubes
Sliced Pepperoni
Olive Oil
Italian Seasoning
Grated Parmesan Cheese.

Lightly grease a 9-inch pie plate or cake pan. Take each biscuit and slightly flatten it. Top each biscuit with a cube of cheese and a slice of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces. Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm with pizza sauce for dipping. (*I did end up with a few extra pizza bites that didn't fit in the pie plate, so I baked those off extra in a separate dish)