Zucchini Fries with Sweet Onion Sauce

It's football season! That means camping on the couch, goofy rituals for good luck, and delicious finger foods for snacking.  Our team (Dallas Cowboys) hasn't done as well as we would like this year. They are 2-3 and two of the three losses were to teams who aren't known for being challenges. Maybe one day, our home team will start playing the way they did back when they were legends.

I came across this recipe on Pinterest one day and thought it looked like a great alternative to french fries for burgers. I was completely right.  This recipe is highly reminiscent of the famous Bloomin' Onion from Outback Steakhouse. The zucchini doesn't get as crispy as fries, but is much healthier, tastier, and prettier than its potato counterpart.   The recipe is from King Arthur Flour. I highly recommend the sweet onion dipping sauce. If you don't feel like getting that fancy, these fries taste great with your favorite salad dressing.

Tip: when I cut my zucchini,  I slice it in half, then stand the halves on end.  I then cut the half into 9 pieces (make 2 horizontal cuts and 2 vertical cuts). this gives the perfect size zucchini fry.

Ingredients

Fries
3 medium zucchini, unpeeled, cut into sticks
1 Tbsp salt
1 c coarse, dry bread crumbs (panko works best but regular will do just fine)
1/2 c grated Parmesan
1 Tbsp Italian seasoning
2 eggs, beaten

Dip 
1 Tbsp butter
1 medium sweet onion, sliced
2 Tbsp cider vinegar
2 Tbsp honey
1 Tbsp mustard
1 c mayo (not Miracle Whip)
Salt and pepper to taste

Directions

Dip
1. Melt butter over medium heat.  Stir in onions and cook until very soft and brown from caramelization. Remove from heat and stir in cider vinegar.

2.  Pour the onions into a food processor with honey, mustard, mayo, salt, and pepper. Blend until smooth. Refrigerate until ready to serve.

Fries
1. Place zucchini in colander and sprinkle with salt.  Allow to sit for 1 hour. Pat dry.

2. In a small bowl, combine bread crumbs, Parmesan, and Italian seasoning.

3. Prepare a baking sheet by laying down parchment paper and spraying with oil.

4. Dip zucchini sticks into egg mixture, then tossing in breadcrumbs to coat. Place on prepared pan.

5. Bake at 425 for 10-12 minutes, flip, then bake another 8-10 minutes until golden brown.

6. Serve warm with chilled sweet onion dip.

Tell me, who's your favorite football team? Are you proud of how they are doing this year? Leave your answer in the comments!

 
 

Mexican Pizza

Have you ever moved away from your home area and found that some of your favorite foods are not available at your new grocers? That happened to me when my husband joined the Army. We moved from Texas, where all my favorite foods are plentiful, to Kansas, where you can't find a catfish restaurant or a Mom and Pop BBQ joint (assuming you aren't in Kansas City) to satisfy your cravings.  That means I have to get creative. One of our favorite lazy meals is the Mexican Pizza by Red Baron. I have only ever found it at home and most of the grocers in my hometown carry it or a competitor's version.  I have been craving a hot slice of that tasty pizza lately and decided to come up with my own version.  After 1 bite, I may never buy another frozen pizza again!

For this pizza, I made my own crust (recipe here).  It was incredibly easy and far tastier than anything store bough or delivered.  The crust is a basic pizza dough and can be used for any pizza or calzone.  What are your favorite toppings?


Ingredients

1 pizza dough (recipe) 1/2 can refried beans
1/4 c salsa
1 1/2 c cheddar cheese, divided
3/4 lb hamburger
1 Tbsp cumin
1 Tbsp chili powder
1 Tbsp oregano
1/8 tsp cayenne
1/4 onion, diced
2 roma tomatoes, diced
1 small can black olives, sliced
1 handful tortilla chips, lightly crushed
sour cream and guacamole for garnish

Directions

1. Brown hamburger with onion, cumin, oregano, cayenne, and chili powder.

2. Prepare pizza dough on a pan.

3. Mix refried beans with salsa. Spread over prepared dough.

4. Sprinkle on 1 c cheddar cheese.

5. Top with hamburger, tomatoes, olives, and chips. Sprinkle 1/2 c cheddar cheese on top.

6. Bake at 500 for 8-10 minutes or until outer edges turn a golden brown.

7. Garnish with favorite taco condiments and enjoy.

I'm curious to know: Of the recipes that I have posted so far, what has been your favorite? Post your answer in the comments!

Basic Pizza Dough

Apologies in advance, there are no photos for this post.  However, I'm sure your imagination is excellent in thinking up a ball of dough. This dough is another (again!) Pioneer Woman recipe.  It is thin, crispy, and yet fluffy and chewy.  It may be the perfect pizza crust. It is for us, anyway. This dough can be used for pizzas, calzones, and whatever else your stomach desires. I'm sure you could make some amazing breadsticks with it as well.

The recipe makes for 2 pizzas worth of dough. The unused half can be stored in the fridge for up to 3 days. The dough can also be stored unbaked for up to 6 months in the freezer.

Tip: When measuring flour, use a spoon to scoop flour into the measuring cup instead of using the cup as a scoop. Using the cup causes the flour to pack and creates a denser bread when cooked.  Spooning the flour in ensures that the dough will be light and fluffy. Use this technique any time you need flour and you will see an improvement in your baked goods.

Ingredients

1 tsp or 1/2 packet active dry yeast
4 c flour
1 tsp kosher salt
1/3 c olive oil, plus extra for coating

Directions

1. Pour  1 1/2 c warm water into a bowl. Add in yeast but don't stir.

2. Combine flour and salt in a mixing bowl. Drizzle in the olive oil while mixing until just incorporated.

3. Stir the yeast/water mix. Add to flour and mix by hand until the dough forms a ball. Make sure that any chunks are broken up and mixed in well until a smooth dough is formed.

4. Coat a clean, large bowl with olive oil. Toss the ball of dough in and turn to coat with oil.  Cover with a moist towel and leave for 1-2 hours. Or, wrap with plastic wrap and refrigerate for up to 2 days.

5. To use, preheat oven to 500. That is not a typo, promise.

6. Divide the dough in half. Spread some oil on a baking pan. Use your hands to press and stretch the dough into the desired shape.

7. Add favorite toppings and bake for 8-10 minutes or until the edges are a golden brown.

Italian Roast Chicken and Vegetables

I made this! As in, this is my recipe! So what if I combined a few different recipes I have seen floating around Pinterest, the end result is mine! It is simple, full of flavor, a perfect one dish meal.

You can use any vegetables your heart desires. Try squash, broccoli, sweet potatoes, or peas.







Ingredients

6 chicken legs (or whatever piece of chicken you prefer, bone in or boneless)
1 packet dry Italian seasoning mix
1/4 c olive oil
1/3 c pesto
2 pounds total desired vegetables

Directions

1. Preheat oven to 350.

2. In a small bowl, combine oil, pesto, and dressing mix.

3. Place chicken and vegetables in a large roasting dish. Pour pesto mix all over, spreading out as best you can.

4. Cover with foil and bake for 1 hour, until chicken and potatoes and cooked through.