Tag Archives: Vegetables

Baked Onion Rings

4 Apr

Good morning all! I am still going strong on my #photoadayapril and Mr. Delish is going to kill me when he sees the photo I posted for today.

I’m sorry but any photo that is going to result in someone wanting to kill you for posting it, just HAS to be posted. It’s worth it, even if he does give me the silent treatment later. He can really only keep that one going until dinnertime if he wants to eat tonight.

Is anyone else getting obsessed with watching The Chew?  I usually only think to watch food shows on the Food Network, but I caught an episode of The Chew once and after that I was hooked. Since I am not home during the day, I record the episodes and then usually spend one entire night a week watching all the episodes. Yes ladies and gents, that is 5 hours worth of tv in one night. Luckily for me, not so luckily for Mr. Delish, that night was last night.

Yesterday I shared with you a recipe for California Turkey Burgers and today I am going to share a yummy side to go along with them. These little guys are super crunchy and are definitely a lightened up version so they are a bit drier than the traditional fried version.

Baked Onion Rings:
Serves 4

1 large sweet vidalia onion
3 cups buttermilk
1 1/2 cup flour
1 tsp salt
1 tsp pepper
2 eggs beaten
1 tbsp water
2 cups panko breadcrumbs
Non-stick spray
More salt to season

Grab your onion, slice off either end and remove the skin. Slice the onion into 1/2 inch slices. Once the whole onion is sliced, separate the slices into rings and discard the very centers.

In a baking dish spread out the onion and then pour over the buttermilk. Cover with plastic wrap and allow to soak in the fridge for 5-6 hours, longer, or overnight.

Once the rings are soaked and you are ready to cook, preheat your oven to 400 degrees and position your oven rack in the center position. Line a baking sheet with aluminum foil and place a baking rack on top of the baking sheet. Spray the baking rack thoroughly with non stick spray.

Grab 3 shallow bowls, in the first place the flour, salt and pepper, mix well. In the second bowl mix the beaten egg with the water. Place the Panko breadcrumbs in the last bowl.

Start by removing an onion ring from the buttermilk and letting the excess buttermilk drip off. Toss the onion ring in the flour mixture, followed by the egg and lastly the Panko. Make sure that you press the Panko on to the onion ring so it is thoroughly coated.

Once each ring is breaded, place on the baking rack and finish breading the remaining onion rings. Spray the rings thoroughly with the non stick spray.

Bake for 7-8 minutes and then flip them over and cook for another 7-8 minutes. Remove from the oven and season to taste with salt. Serve hot and crunchy!

Butternut Squash Lasagna

27 Oct

Oh man.

Last week Jessica over at How Sweet Eats, posted a recipe for Butternut Squash and Sweet Potato Whole Wheat Lasagna and once I saw it, I couldn’t get it out of my head. I have made butternut squash ravioli many times, and I love the combination. So as soon as I saw this recipe, I knew I had to make it.

I was so excited I had to instagram a picture as soon as it was assembled.

I made a few adjustments from her recipe to lower the calorie count a little and also due to what I had on hand. Even after the adjustments, it turned out amazing. Hands down, the best lasagna I have ever had the pleasure of shoving in my face.

Because I roasted the garlic and added it into the squash puree, the whole dish had this sweet roasted garlic flavor and the sweetness of the squash and the saltiness of the cheeses, like, totally compliment each other. Like, totally.

Seriously, the cheese. Oh, the cheese.

The crunchy edges are my favorite. What about you?

Thanks Jessica, you’re the best!



Butternut Squash Lasagna:
Serves 6-8 (makes a 9 x 13 pan)

2 medium Butternut Squash
3 small Sweet Potatoes
1 whole head Garlic
3 tbsp Olive Oil
2 tsp salt

2 tsp pepper
16 ounces Ricotta Cheese
1/2 cup freshly grated Parmesan Cheese
2 tbsp Chopped Sage, plus extra sage leaves for topping
15 Lasagna noodles (cooked al dente or you can use the no boil ones)
2 cups Grated Mozzarella Cheese

For the Squash Layer:

Preheat your oven to 350 degrees and line a baking sheet with tin foil.

Grab your butternut squashes rinse them off, slice each in half, leaving the skin on. Remove the seeds with a spoon. Cut your head of garlic right in half, so you expose all the cloves. Lastly grab your sweet potatoes and wash them up, pierce them all over with a fork. Throw all the veggies on the baking sheet and drizzle with the olive oil and season with 1 tsp each salt and pepper. Using your hands, toss all the veggies in the olive oil and seasoning until thoroughly coated. Flip the squashes so the flesh side is down, and take the halves of the garlic head and stick them under two halves of the squash in the cavity where the seeds were, this allows the garlic to get all nice and roasted without burning. If the garlic doesn’t really fit in the cavity as is, feel free to break apart the cloves to make them easier to fit in.

Place the veggies in the oven and bake for 45 minutes until soft and cooked through. Set the pan aside to cool.

Once the squash and potatoes are cool enough to handle, scoop out the flesh from both and put them into a large bowl, discarding the skins. Make sure to get your garlic cloves and squeeze out the roasted garlic into the mix as well! With a fork or potato masher, mash the squash, potatoes and garlic until smooth. Taste and season with more salt and pepper if desired. Set aside until you’re ready to assemble.

For the Cheese Layer:

In a bowl, mix together the ricotta, Parmesan, chopped sage and 1 tsp each salt and pepper.


To Assemble:

Spray your 9 x 13 baking pan with non stick spray. Start by laying 4-5 lasagna noodles on the bottom of the pan, make sure they are covering the entire bottom.

Next spread on 1/2 of the squash mixture, followed by 1/3 of the ricotta mixture, another layer of noodles, remaining squash, another layer of ricotta. Finally layer the last of the noodles, covered with the remaining ricotta mixture. Cover the top of the lasagna with the grated mozzarella and dot with the sage leaves.


Baking:

Preheat your oven to 350 degrees and bake for 45 minutes until browned and bubbly. Allow to rest for 5-10 minutes before slicing.

Lemon Ricotta Stuffed Zucchini Blossoms

7 Sep

Fall is around the corner and as much as I am sad to see summer go, I am excited for fall food and the crisp, cool weather. I really am more of a summer person, I was born in July so I think I was destined to be a sun worshiper. Which I usually am, but this summer was…well it was LAME. In Vancouver we didn’t get hot summer weather until like last week, and frankly, I’m over it. Summer had its chance to shine and it left me hanging so I’m really rooting for fall to come along and steal summers thunder.

Also, we are moving in a month and I am not interested in schlepping boxes in 30 degree weather. No thanks. Packing and moving is miserable enough as is, without adding copius amounts of sweat to the occasion. Carrying heavy things, ugh. Packing away my kitchen aid, terrifying. Cleaning out my fridge, yuck. Touching cardboard, crrriiiinnnnggeee.

I do love the unpacking part because I am an organizational freak of nature. Last time we moved Mr. Delish had a “cruise” with his car friends (did I tell you he’s automotive obsessed? That’s for another post.) Anyways, he felt all horrible about leaving me alone to unpack. When really I was having a hay day of my own.

Okay let’s get to it! Zucchini blossoms are an amazing ingredient, the only problem is, finding good ones! Or just finding them at all, really. I have yet to find a regular grocery store that carries them. You usually have to get them at a farmers market. Or of course if you grow your own zucchinis you can pluck them out of your lovely garden.

These ones are filled with a lemony ricotta mixture, lightly battered and fried until crispy. I just made them by themselves but I think they would also be great with some type of aioli as well!




Lemon Ricotta Stuffed Zucchini Blossoms:
makes 12 stuffed blossoms

1 cup ricotta cheese
1/4 cup parmesan cheese
Zest of one lemon
Juice of one lemon
1/4 cup chopped basil
Salt and Pepper to taste
1 1/2 cup flour
1 tbsp baking powder
1 1/2 cup soda water
12 medium Zucchini Blossoms cleaned and dried
Vegetable oil for frying 
More lemon slices for serving

In a bowl mix together the ricotta cheese, Parmesan, lemon zest and juice, Basil and then season with salt and pepper to taste.

Fill each of the zucchini blossoms with the ricotta mixture and make sure to squeeze the petals around the filling to secure it in place. Set aside.

In another bowl mix together the flour and baking powder, carefully whisk in the soda water. Set aside.

In a heavy bottom pot or pan, heat about 2 inches of the oil over medium high heat until shimmering. Dip the flowers in the batter and turn them to coat completely. Fry in batches for 2 minutes per side until golden and crispy. Remove to a plate lined with paper towel and immediately season generously with salt.

Wait a minute to pop one of these in your mouth, don’t be like me and scorch off all your taste buds because you are impatient.

Serve with lemon slices to spritz over top. Enjoy!!

Bacon Wrapped Twice Baked Potatoes

12 Aug

I did something bad. It wasn’t the first time and I’m 100% positive it won’t be the last.

I went a little overboard. Just a teensy bit.

You can probably tell by the title of this post that I lost control of the situation. You’re probably thinking…’who is this wacko that thinks its appropriate to make a twice baked potato even more rich and calorie laden.’

Well the wacko is me. I fully admit, I do this sometimes. I started by thinking, which carb should I make for dinner tonight? (because I can’t make a meal without including some starchy goodness!)

I thought…hmm rice? No…too healthy. Pasta? Naa, not starchy enough. Potatoes? ….Bingo! Yukon gold potatoes? Uh, yes please.

Then I thought, well what kind of potatoes should I make…mashed? boiled? baked? Oh yes baked, with sour cream and bacon bits….YES. Wait a second? Twice baked? Filled with creamy goat cheese and sour cream? Wrapped in bacon? Do I dare? 

I dared people, I dared. And you know what. They were awesome. Creamy potatoes mixed with the tangy goat cheese and salty bacon equals flavor combo made in heaven.

Try ’em tonight.


Bacon Wrapped Twice Baked Potatoes:
Makes 6 Servings

3 Yukon Gold Potatoes, Washed and Dried
3 tbsp Olive Oil
6 Strips Uncooked Bacon (I used peppered but regular would be just fine)
1/2 cup Sour Cream
1 4oz log of Soft Goat Cheese
Salt and Pepper to Taste

Preheat oven to 375 degrees.

On a nonstick baking sheet, place the potatoes, prick each potato with a fork all over, drizzle each potato with olive oil and season with salt.  Bake for 35 minutes and then place the strips of bacon on the same baking sheet if you have room, or a separate baking sheet if you don’t. Continue to bake for another 10 minutes or so until the potatoes are cooked through.

Remove the potatoes from the oven and allow to cool for a few moments so you can handle them. Cut each potato in half and then use a spoon to scoop out most of the potato into a bowl, leaving a little bit around the edges so the skin keeps its shape.

Mash the scooped potato until all of the large pieces are broken up. Add the Sour Cream and Goats Cheese and mash again until smooth, then season with salt and pepper. Scoop the mixture back into the potato skins.

By this time the bacon should be cooked but not crispy. Remove the bacon from the oven and allow to cool so you can handle it. Wrap one piece of bacon around each potato half, making sure the ends of the bacon are tucked underneath the bottom of the potato.

Place back on the baking sheet and bake for another 10-15 minutes until heated through and the tops of the potatoes are beginning to brown.

Zucchini Pancakes with Lemon Basil Aioli

4 Aug

Did I ever tell you that zucchini is my favorite vegetable? …Well guess I did now… Whew, I feel so much better getting that off my chest. I like it grilled, I like it stir-fried, I like it raw. I like it in the morning and in the afternoon, I like it in the evening and underneath the moon. Name that early 90’s childrens band!

You know my life is getting boring when I have to steal lyrics from childhood songs to serve as content for my blog. Relevant content is getting to be slim pickin’s around here. So let’s get straight to the point.

Zucchini pancakes are the bomb, you should try them ASAP.

Zucchini Pancakes with Lemon Basil Aioli:
Makes about 18-20 small pancakes

For the Aioli:
1/4 cup Mayonaise
2 tbsp Sour Cream
Juice of one lemon
2 tbsp Chopped Basil
2 cloves Garlic, very finely minced
Salt and Pepper to taste
For the Pancakes:
1/2 Sweet Onion, Chopped Finely
2 Cloves of Garlic, Minced
3 Small Zucchinis, Grated
6-8 tbsp Flour
1 tsp Baking Powder
About 1/2 cup Butter for Frying
About 1/2 cup Olive Oil for Frying
Salt and Pepper to taste
 

For the Aioli:
In a small bowl, whisk together all of the aioli ingredients. Cover and refrigerate until you’re done making the pancakes.

For the Pancakes:
In a small saute pan, heat about a teaspoon each of olive oil and butter. Saute the onion for about 2-3 minutes until softened, add the garlic and saute for another minute or so. Remove to a bowl and set aside.

In a large bowl, add the zucchini and season with salt and pepper. Stir in the sauteed onion and garlic and stir well to combine. Add about 6 tbsp of flour and the baking soda. Allow to sit for 5-10 minutes. Once it has rested, check the consistency of the batter. If the batter seems to thin, add another tablespoon of flour and check again. If it still seems thin you can add the last tablespoon of flour.

Heat a saute pan over medium high heat and add about a tablespoon each of olive oil and butter. Heat until bubbling and then use a ladle to scoop and pour the batter into small pancakes. Cook for about 2-3 minutes and then flip and cook for another 2-3 minutes on the opposite side. You can keep the cooked pancakes warm in the oven while you are cooking the remaining pancakes.

Serve with Lemon Basil Aioli.

Enjoy!

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