Baked Zucchini Wedges and Sweet Onion Dip

 I have always loved zucchini, especially when it was fried up golden and crisp like my Mother used to make. In my early married years that's how I always used it up too, that and to make quick bread. Fried Squash is delicious, but maybe not always the healthiest choice. I've made fried zucchini sticks before, but when I found this recipe for Baked Zucchini Sticks and Sweet Onion Dip, I had to give it a try. I'm happy to say that this recipe is delicious! The zucchini is dipped in egg, then in a Panko and Parmesan mixture and baked until golden and crisp. It really does hold up well; the squash did not get mushy and the dip, oh that marvelous dip! This is like a Blooming Zucchini with Sweet Onion Dip. It is creamy and full of caramelized onion flavor with a touch of honey and mustard. Take a bite of those crunchy Zucchini Sticks with the fantastic Sweet Onion Dip and it will be hard to stop yourself from eating the whole thing. They make a fantastic appetizer, but I served it just as a side to some burgers for my husband and myself. This dip is addictive and also very good on chips. You must try this soon. Your taste buds will thank you!

Baked Zucchini Sticks and Sweet Onion Dip
Slightly adapted from King Arthur Flour
Step-by-steps on their blog

Dip:
Note-I wanted to use low-fat sour cream instead of the 1 cup of mayo, but didn't have enough so I used a half cup of each, which was really good.
1 tablespoon butter
1  sweet onion, peeled and sliced thin
1 1/2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1/2 cup mayonnaise
1/2 cup low-fat sour cream
a pinch of cayenne pepper
salt and pepper to taste

Zucchini Sticks:
Use 8-10 inch long zucchini. Large baseball bats won't work here! The recipe called for the zucchini to be salted and left to sit in a colander for 1 hour, so liquid could be drained. I skipped that step, as I haven't done that with small squash before. The zucchini turned out just fine.
3 medium zucchini, unpeeled, cut into about 3 inch sticks or wedges
1 cup Panko bread crumbs
scant 1/2 cup freshly grated Parmesan cheese
1 tablespoon pizza spices- I used half dried basil and half dried oregano
1/2 teaspoon salt
pepper if desired
2 eggs, beaten
Cooking spray

Directions:
1. Make the dip- Melt butter in frying pan over medium heat and add the sliced onions. Cook, stirring often until the onions soften, turn golden and caramelize. This will take 10-15 minutes. Lower the heat if needed so onions don't burn
2. Remove onions from heat and add the vinegar.
3. Place the onions in a food processor. Add the honey and mustard and process until smooth. Pour into a bowl. Stir in the low fat sour cream, mayo, salt and pepper, and pinch of cayenne. Cover and refrigerate until ready to use.
4. To make Zucchini Sticks: Cut squash into about 3 inch long sticks; I cut each zucchini into about 18 sticks, or wedges.
5. Combine the Panko, Parmesan, spices and salt and pepper.
6. Line a baking sheet with parchment or foil. Spray with cooking spray. Preheat oven to 425 degrees F.
7. Use 1 hand for dredging the squash in the egg, and the other hand to roll it in the Panko mixture. That will keep the Panko crumbs dry so they will adhere better. Take one zucchini wedge and dip in egg, then roll in the Panko mixture. Don't shake off too many crumbs. They will adhere better as they bake and form a nice crust.
8. Place zucchini sticks on baking sheet. Bake sticks for 12 minutes and check.
They are supposed to be turned at this point, but I baked them for a few more minutes before turning. All together I baked these about 20 minutes. Just watch them so they don't burn.
9. Serve immediately with the Sweet Onion Dip. Enjoy!
Yield: about 3 dozen zucchini sticks and about 1 1/2 cups delicious dip.

Chicken Fajita Nachos with Easy White Cheese Dip

 I love the Fajitas at our local Mexican restaurant, and the Nachos too. Our favorite restaurant makes what they call "Fajita Nachos" with your choice of steak or chicken, and instead of using shredded cheese, they smother the nachos in their Queso Blanco Dip. My goodness, talk about deliciousness on a plate! So, I've tried to recreate this fantastic dish at home the last couple of weeks for my husband and I, just in time to celebrate Cinco de Mayo too!
 I took pictures both times trying to get a good one. Seems that the cheese looked better in my first photos, so that is why you'll see two different shaped plates.

 I don't normally order the white cheese dip at the restaurant, because I really prefer their salsa with the chips, but, when that Queso Blanco is covering nachos, I say yes please. Their simple white cheese dip really adds to these nachos and some of the other dishes on their menu. I haven't perfected the Queso Blanco yet, but it turned out pretty good this time. I kept it very simple. Make the cheese dip first, before you start the nachos, so the flavors have time to come together. It is quick to make since it is done in the microwave.
 I have to admit that I wasn't good at measuring; I tend to cook by looks and taste, so hope this doesn't keep you from trying this dish. We definitely enjoyed these nachos, twice so far, and I'll make them again. We tend to crave this type of food quite often.

Chicken Fajita Nachos with Easy White Cheese Dip

From Lynda's Recipe Box- made for 2

Nachos ingredients:

2 boneless, skinless chicken breasts

2 cloves garlic, minced

about 1 tablespoon fresh lime juice

salt and pepper

about 1/4 teaspoon cumin

about 1/2 teaspoon chili powder

1/2 half of a large yellow onion, sliced thin

1 green bell pepper, sliced thin -or a mix of colored peppers- I used red and green this time

white cheese dip

diced tomato for topping

diced avocado for topping, or any other topping you desire

good quality tortilla chips

Directions:

1. Make the cheese dip first; set aside.

2. Cut each chicken breast in half lenght-wise, and then slice each piece into thin slices against the grain. Place chicken in a bowl with the lime juice, salt and pepper, cumin, chili powder and the minced garlic and toss to coat evenly.

3. Heat a skillet over medium high heat. (I used my cast iron skillet.) Add 2 tablespoons of oil and add the sliced chicken to the pan. Let cook for about a minute then begin to stir and turn the chicken pieces as they brown, breaking them apart. When no pink remains and chicken is done, remove the meat to a bowl or plate. You may have to do this in 2 batches, if using more than 2 chicken breasts.

4. Add more oil to the skillet and add the onion and pepper. Stir it around as it cooks for 2-4 minutes, just until it begins to slightly soften. Remove veggies from pan.

5. Plate the nachos. Lay the tortilla chips on a plate, then add the onions and peppers, then the chicken. Smother the nachos with cheese dip, then add the diced tomatoes and avocado and other toppings that you desire. Enjoy!

Easy White Cheese Dip -Queso Blanco

1/2 pound white American cheese*, shredded, or diced small

3 small, yellow pickled chili peppers*, or 1 small pickled jalapeno pepper, minced

1/2 cup milk, more or less, depending on how well the cheese melts

Place cheese and milk in a microwave-safe bowl and microwave on high for 1 minute. Remoe bowl and stir well with a fork, or if it is really soupy a whisk. Stir until the cheese and milk is very well incorporated. It will depend on the cheese brand as to how well it melts and whether you will need more milk. If the dip isn't melted enough, microwave another 30 seconds and continue this until the cheese is melted. Add more milk as needed to get the consistency you want. Stir in the minced pickled peppers.

*Notes: White American Cheese is found at your local deli. I bought the Prima Della brand from Walmart and it melted well with less milk than another brand I bought earlier. Land of Lakes is supposed to be a good brand of cheese for dip making.

* Pickled yellow chili peppers, or pickled jalapenos are found on the pickle isle at your grocers. Trappy's  or Mezzetta are 2 brands I can buy here. They work really well in this dip.

NOTE: I found that many Mexican restaurants use white American cheese for the Queso Blanco that they serve.



Guacamole Dip

 Raise your hand if you like Guacamole! I sure do. I'm addicted to avocados anyway, so when you add in all the other goodies and chips, well, Guacamole is heaven on a chip. Creamy or chunky, I don't care, I'll take it please. My husband doesn't like it at all, but I don't mind. I just don't have to share it! Hehe.
I've had this recipe for many years and have found that you really have to go by taste when making Guacamole Dip. Avocados come in different sizes, as do tomatoes, so following the recipe to a tee is difficult. If you have made this dip before you already know this, but if you are making it for the first time, you have to learn to adjust the recipe to you personal likes. When avocado are large, I use more tomato, when they are small I use less tomato. Just make it yours. Don't use what you don't like. Here's my recipe from the archives.

Guacamole Dip
From Lynda's Recipe Box

2 ripe avocados
1 tomato, diced- I used 1 Roma this time
1/2 of a small onion, diced, or to taste-I only used about 2 tablespoons
1 or 2 small jalapeno peppers, seeded and diced-sometimes I use pickled jalapenos
1 tablespoon fresh lime juice, or to taste- Don't leave this out; it not only adds flavor, but helps to keep the avocado from turning brown.
1 clove garlic, minced-optional (I don't use)
1/4 -1/2 teaspoon salt
black pepper to taste
about 2 tablespoons cilantro, optional

Cut the avocados in half length-wise, and using a spoon scoop out each half and put in a bowl. Mash well with a fork. Add the remaing ingredients and stir. Place plastic wrap right on top of the dip to seal out any air. (Guacamole will turn dark as it is exposed to air.) Chill dip well, and serve with tortilla chips. Enjoy!
Try this Fresh Orange Guacamole, for a different twist.

Cheesy Pizza Dip - from Ellie Krieger

 I was strolling across the web the other day when I came upon this interesting recipe for Cheesy Pizza Dip. It caught my eye because it was different from others I have had, plus it was from Ellie Krieger, so I thought it had to be good. And is it ever. Who among you likes to eat bread sticks or pizza crust that you've dipped in extra pizza sauce? Well, that's the idea here. When this is served with toasted baguette slices, the bread becomes the vehicle for delivering the sauce and cheese.  A mini pizza if you will. The sauce is  deliciously thick, spicy, and topped with Mozzarella cheese, Parmesan and creamy ricotta cheese. I love, love, love it! I hope you will to. I think it would be a hit at any get together, even a Super Bowl Party. Here's the recipe.

Cheesy Pizza Dip
adapted from Ellie Krieger
Ellie calls for this to be made and served in a skillet. She baked at 450 degrees. I made it in a 10 inch casserole dish and baked it at 400 degrees F. for about 10 minutes, just until the cheese melted. I also added a couple of tablespoons of diced green pepper, but I don't think I'll do that again.

For the sauce:
1 - 28 ounce can of crushed tomatoes
1 -2 tablespoons olive oil
2 large cloves garlic, minced
1 small onion, diced
pinch of crushed red pepper
1/2 teaspoon dried oregano
2 tablespoons of fresh basil, minced
1/4 teaspoon salt
pepper to taste

Toppings:
about 3/4 cup freshly shredded mozzarella cheese
3 tablespoons freshly grated Parmesan cheese
1/2 cup ricotta cheese ricotta

Directions:
In a saucepan, over medium high heat, saute the onion in 1 tablespoon of olive oil until the onion is softened, 4-5 minutes. Add more oil if needed and add the minced garlic to the pan. Saute until fragrant, about 30 seconds. Pour the crushed tomatoes, red pepper flakes, and oregano to the pan and simmer for 15 - 20 minutes. Stir in the fresh basil. Sauce will be thick and chunky. There will be about 3 cups of sauce.

Pour the sauce in a baking dish. Top with the mozzarella, and Parmesan. Divide the ricotta onto 4 dollops. Bake at 450 degrees F. until the mozzarella cheese melts, 5-8 minutes.
NOTE: I baked it at 400 degrees F. as I wasn't sure if my pan could handle the higher heat. Enjoy this yummy treat! Can be baked in a pie plate also.

Need some other dip ideas for the Super Bowl this weekend? How about my Black Bean, Corn and Tomato Salsa, One Minute Tomato Salsa, Guacamole or these other dips.

One - Minute Tomato Salsa

I can make a meal out of only chips and salsa, lots of salsa. And it is one of my favorite things when we go to our favorite Mexican Restaurant. They have the Best chips and salsa ever.
I found this recipe for One Minute Salsa in a Cook's Country Magazine last year and I've made it numerous times since then. I personally really like it, but it isn't quite as good as the restaurants. And of course it is not going to be as yummy as a fresh salsa made with garden grown tomatoes, no way. But this salsa is still one that I crave. After all, I can have a tasty salsa in just about one minute. All you need is canned, diced tomatoes, and some other ingredients that really freshen this salsa up. Fresh cilantro and lime juice really give it a flavor boost. Ingredients are pulsed quickly in a food processor and viola - salsa and chips are yours. Hope you'll give it a try.

One - Minute Tomato Salsa
adapted from Cook's Country
This recipe makes a mild salsa.

1/2 of a small red onion, quartered
1/4 cup fresh cilantro leaves- Cook's used twice as much
1/4 cup jarred, pickled jalapeno slices, drained
2 tablespoons lime juice
1 garlic clove, peeled- Cook's used 2
1/2 teaspoon salt
1 (28 ounce) can diced tomatoes

1. In a food processor add the onion, cilantro, jalapenos, garlic and salt. Process until coarsely chopped.
2. Add tomatoes to processor and pulse until combined, about 2 or 3 quick pulses. If desired, drain salsa in a fine mesh stainer to remove some of the juices. Transfer salsa to a serving bowl. Stir in the fresh lime juice. Serve with chips and enjoy!

NOTE: I've found that different brands of tomatoes vary and that will make a difference on whether or not you will need to drain them for salsa. Also, use good quality canned tomatoes. I've used Hunts and Red Gold brands with success. Also, fire roasted tomatoes are nice in this.

Fresh Orange Guacamole

I love Guacamole. My husband, on the other hand won't go near it, so if I make it, I need to make sure company is coming. If not, I get to eat the whole thing! That was the case this time so I made half a batch of this recipe from the December issue of Southern Living magazine. I ate the whole thing!
I was enamoured as soon as I saw the photo of this Fresh Orange Guacamole, so I had to try it. The avocado is mixed with onion, jalapeno, orange, and orange juice. It can be topped with a few pomegranate seeds for extra color if desired. It is a very pretty presentation. It is different, but I liked the burst of orange flavor with each bite of orange I took. I did miss the lime juice that I normally use though. Lime gives this dip some punch, something that the orange juice didn't. I couldn't taste the orange juice at all, and the jalapeno I used had very little flavor. I am going to make this again, and try using lime juice instead of the orange juice. But, I'd still love to find this guacamole at any food event, and certainly it would be a wonderful addition to a New Years celebration. So give it a try if you are looking for a new way to serve your guacamole.

Fresh Orange Guacamole
adapted slightly from Southern Living - 1/2 recipe
2 ripe avocados
1/2 of a navel orange, peeled and cut into 1/2 in. pieces
1 tablespoon finely diced red onion
1 1/2 teaspoons fresh orange juice
1/2  jalapeno pepper, seeded and finely diced
1 garlic clove, minced- I did not use this
salt and pepper to taste
fresh pomegranate seeds for garnish- optional

Scoop avocado pulp into a bowl and mash with a fork until chunky. Stir in the orange and the rest of the ingredients, except the pomegranate seeds. Cover and chill at least 1 hour. Garnish with pomegranate seed if desired. Enjoy!

Spinach and Artichoke Dip

I know, there are many recipes for Spinach and Artichoke Dip on the web. But I was craving it after reading Kathleen's post last week. Her photo was enticing and I had stuff on hand to make it happen. I had half a bag of spinach that needed to be used, and a can of artichokes in the pantry. I toasted some baguette slices, mixed the dip, stuck it the oven and indulged. Ahhh, it was so good! So here's my version of her delicious dip.

SPINACH AND ARTICHOKE DIP
adapted from Kathleen's recipe

8 ounces cream cheese, room temperature
1/4 cup mayo
1/2 cup sour cream, I used low fat
3/4 cup freshly grated Parmesan cheese
5 ounces fresh baby spinach leaves
1 can artichoke hearts, water packed, drained and chopped
1/4 teaspoon garlic powder
1/4 teaspoon red pepper flakes

Since I used fresh spinach, I quickly sauteed it in a skillet in 1 teaspoon olive oil. It was wilted in just a minute. Stir in the softened cream cheese, sour cream, mayo, Parmesan cheese, chopped artichoke hearts, garlic powder, and pepper flakes. Pour into a baking dish and bake in a preheated 350 degree oven for about 45-50 minutes until golden and bubbly. Serve with baguette slices, pita chips or whatever you like. It's good with anything!

NOTE: More spinach can be used, if desired. This made 2 1/2 - 3 cups of dip.

Herb Dip (and a Happy Thanksgiving!)

I was wanting a yummy dip to have on hand this Thanksgiving weekend, one that would be good with veggies. I found this one from Ina Garten and it's delicious! This creamy, flavorful dip is full of fresh herbs and scallions in a smooth cream cheese, mayo and sour cream base. I wouldn't make this without the fresh herbs as I don't think the dried stuff will give it the flavor to be tasty. The fresh dill is fantastic. I love it! If you need a dip for the guys watching football this weekend, or just something besides turkey leftovers to snack on, this dip could be the answer!

HERB DIP - slightly adapted from Ina Garten
8 ounces cream cheese, room temperature - I used low fat
1/2 sour cream - I used low fat
1/2 cup mayo
4 scallions, white and green parts, minced
2 tablespoons fresh parsley, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt - I used 1/2 teaspoon
3/4 teaspoon black pepper
Place the cream cheese, mayo and sour cream in a bowl and blend with electric mixer. Stir in the herbs and refrigerate for several hours so flavors come together. Serve at room temperature with veggies of choice. The herb flavors are amazing, as long as they are fresh. Enjoy!

Happy Thanksgiving to all! I so enjoy all my blogging friends and I'm so thankful that each of you come by to read my blog. And you even leave comments! I also appreciate all of my readers that come quietly here to look for recipes. I hope all of you have a wonderful Thanksgiving! Thank you for including me in your lives!

White Bean and Roasted Red Pepper Dip

Hope everyone has had a great Labor Day weekend! I haven't posted in a week because life got in the way, but I'm back with a new recipe that I tried a few days ago. I had some really huge, beautiful red bell peppers, so I decided I wanted to make dip. I love the red pepper dip made with sour cream and cream cheese, but I wanted to find a healthier dip this time. I remembered seeing a different recipe at Smitten Kitchen awhile back. I was intrigued, as it is made with white cannelini beans and jarred roasted peppers. I had some peppers to use, so I roasted them under the broiler. I wasn't sure if I was going to like it at first, but after it's refrigerated and the flavors develop, this white bean roasted pepper dip is really delicious! Very different, but so tasty with pita chips or good crackers. I had to take pictures quick before my husband devoured it! My kids were not as enthusiastic about it and said it was just ok. Can't win them all!

White Bean and Roasted Red Pepper Dip ( adapted from Smitten Kitchen)
2 large red bell peppers, roasted
1 can of cannelini beans, drained (white kidney beans)
1 clove garlic,minced or pressed
juice of 1/2 lemon
2 ounces of goat cheese
To roast the peppers: Cut peppers in half; remove membranes and seeds. Line a baking sheet with foil. Lay pepper halves on pan and flatten with you hand. I have an electric oven, so I put them under the broiler with the oven door ajar and roasted the peppers until black. Remove from oven and place peppers in a bowl and cover immediately with plastic wrap. As the peppers cool, they will sweat and you can easily peel off the skin, when ready. Coarsely chop peppers. In a blender add the drained beans, chopped red peppers, garlic, lemon juice and goat cheese. Blend well. Pour into a container and refrigerate a few hours so the flavors will marry. This dip is not as thick as one made with cream cheese, but it is very tasty. I hope you enjoy it!

Corn, Black Bean and Tomato Salsa

New photo added 5-26-2012. A few years ago a friend brought a version of this salsa to a picnic we both attended and it was an instant hit, with absolutely none left over. I've changed it a little, of course, and for one thing I added the tomatoes. When you can get in season fresh tomatoes this salsa can't be topped! It is so fresh and vibrant and popping with flavor and color! I can't wait for the tomatoes in my garden to grow so I can make lots of this tangy salsa. I do use canned black beans, drained and rinsed really well, but you could certainly cook your own if desired. Fresh corn is the best also, but canned does work and so does left over grilled corn. In fact, the grilled or roasted corn is really yummy in this dish. Top it off with fresh peppers and onions and some lime juice and you've got an instant hit at any gathering. Let's make some now.

CORN, BLACK BEAN and TOMATO SALSA

1 can black beans, rinsed and drained well, or about 2 cups of home cooked beans

1 1/2 cups fresh, frozen, grilled, or canned corn(drained)
4-5 Roma tomatoes, diced small
1 bunch green onions (scallions) sliced, or some diced red onion, or vidallia onion

1-2 jalapeno peppers, seeded and minced, or other pepper of choice

1/2 bell pepper, if desired, diced

1 clove garlic, minced or pressed

1 diced avocado, diced, optional

1 small can sliced, black olives, optional

about 1/4 cup fresh lime juice

1Tbs. canola or olive oil
salt and pepper to taste

1/2 cup diced cilantro, if desired

Dice up vegetables and combine in a large bowl. Add minced garlic, lime juice and oil and mix well. Cover and refrigerate for a couple of hours before serving. You can make this salsa as hot or mild as you like. Serve with lots of tortilla chips! I normally don't add the avocado because my husband doesn't really like it, but he's not home now, so I'll eat it before he gets here! hehe

Actually, the avocado doesn't keep well if you have any left over the next day, but you can always pick it out. This is a taste of summer on a chip, but I couldn't wait for summer to get here to make it and share it with you. Enjoy! What's your favorite summer salsa?

Guacamole Dip

I have to say that I am very grateful that we have avocados to enjoy! They have a nutty, buttery flavor that is delicious in so many dishes. Some people shy away from making homemade Guacamole, but it is quite easy to prepare. Start with ripe avocados. Push your thumb against the skin and if the fruit "gives" a little, it's ripe. If it gives too much, it may be too ripe to use. Also, it's easy to alter this dip to your own liking. I use less onion in Guacamole than I used to back in the 70's when a friend gave me this recipe. Boy,does that make me sound old! Anyway this recipe originally called for 1 medium onion and that's too much for me now, unless Vadalia onions are in season. Vadalia onions are sweeter and very easy on the digestive tract. Today, I used just 4 tablespoons of diced red onion, so I have cut down. Just make it how you like it!

Guacamole Dip
2 ripe avocados, pitted and peeled
4 Tbs. finely diced red onion
1 or 2 diced jalapenos, Serrano's, or chili peppers ( I used 1 small chili)
1 or 2 ripe Roma tomatoes, seeded and finely diced ( I used 1)
1 Tbs. fresh lime juice ( or lemon juice)
1 finely minced garlic clove, if desired
1/2 tsp. sea salt
dash of black pepper
2 Tbs. or more of chopped cilantro

To cut an avocado, cut it length wise all the way around and pull it in half. It will have a large seed inside. If the seed doesn't release from the fruit easily, cut that half of avocado length wise again and pull apart. The seed will come out now. With a spoon scoop out the pulp into a bowl and mash well with a fork. Add the diced onion, peppers and tomato. Add the rest of ingredients and mix well. It's best if chilled for the flavors to develop. Put into a serving bowl and cover with plastic wrap. Place the wrap right on the Guacamole to keep the air out. The air is what turns Guacamole brown. When ready, serve with your favorite tortilla chips. If you have much of a crowd, you may need to double the recipe! Enjoy!