My in-laws have an amazing garden, and every year I cannot wait for the bags of fresh veggies to start flying into our home. This year the green beans seem to be growing non-stop! I was trying to think of fun ways to use them up and fried green beans came to mind. Now I love my deep fryer don’t get me wrong, but the hubby and I are trying to eat healthier this summer. Therefore, I looked for a fried green bean recipe and then adapted it to baking. This was especially easy since my faux fried ingredient has definitely become panko crumbs. Panko crumbs give such a crispy crust without have to deep fry anything. These came out wonderful! Next time I am going to make a sauce similar to an onion dipping sauce to accompany the fries. We will definitely be making them again in order to keep using all the fresh veggies we are receiving.
Green Bean Fries
from Prevention RD
1/2 lb green beans
1 cup whole wheat flour
1/2 cup skim milk
2 cups panko bread crumbs
2 tsp garlic powder
2 tsp paprika
1 tsp onion powder
Kosher salt, pinch
Preheat oven to 425 F. Fill a large pan with 2-3 inches of water and bring to a boil. While water comes to a boil, trim the green beans. Prepare a large bowl of ice water and set aside. Blanch the beans for 3 minutes and immediately remove them to the ice bath. To prepare beans, gather three bowls. In the first bowl, combine the flour and spices. In the second bowl, combine the egg and milk, whisking to combine. In the third and final bowl, place the panko and season with salt and pepper. Remove 2 tablespoons of the flour mixture and whisk into the egg/milk mixture. Pat the beans dry and dredge in the flour mixture, then into the milk/egg mixture, and finally into the panko to coat. Arrange the beans in a single layer on a baking sheet lined with aluminum foil which has been sprayed with non-stick spray. Prepare all of the beans in that manner. Lightly spray beans with olive oil spray. Bake beans at 425 F for 15 minutes, or until slightly browned.
When Friday rolls around at 3 pm, most people are just trying to get through the next couple hours to start their weekend. I am sitting there instead thinking about all the amazing things that I want to make over the weekend and how I can incorporate them into our weekend plans. This weekend is no exception. We are going to our first Symphony on the Prairie tomorrow night! This is something the hubby and I absolutely love going to, and this time we are going with some good friends so I can make a larger amount of food then normal. This made my mind race with recipes, and I was sitting at work reeling to get home so I could start my menu items for tomorrow. I decided on a Mexican theme for the evening. Our appetizer is going to be this delicious salsa. I have been in love with this salsa since the first time my mother-in-law made it for us. Trust me once you make it, you will end up eating it with a spoon and forgetting about tortilla chips.
Avocado, Tomato, and Mango Salsa
1 mango – peeled, seeded and diced
1 avocado – peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeno pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
3 tablespoons olive oil
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
I am from “The Region” in Indiana, and if you know anything about us region rats we have certain places that we all relate to a type of food. If you are looking for stuffed mushroom caps, chances are you are going to go to Tiebel’s. Now it is true I am partial to the coffee shop with their relish tray, mushroom caps, and perch. I have no idea where to get the type of pan they use to cook the mushroom caps, but I hope to some day find one. I tried to recreate the texture, flavor, and smell of the mushroom caps, and I think I achieved it. I used a muffin tin to simulate the type of pan which is used, since each mushroom is cooked in a separate chamber. The cheese blend and meat mixture were almost spot on. The hubby enjoyed them very much. These are definitely going to be an appetizer in our house more regularly.
Stuffed Baby Bella Caps
1 package of baby bella caps
1/4 pound of lean ground sirloin
1/8 cup of breadcrumbs (I used homemade)
1/2 Tbs worchestershire sauce
1 Tbs of minced garlic
2 Tbs grated parmesan cheese
2 dashes of hot sauce
1/4 tsp of grey or sea salt
pinch of black pepper
1/2 cup shredded colby jack cheese
Preheat oven to 375 degrees. Brown meat over medium heat in a small skillet. While browning the meat, use the spatula to break the meat into small crumbles. Do not drain the meat. Add the remaining ingredients up to the colby jack cheese to pan and continue cooking for 2 minutes. remove from the heat. Clean the mushroom with a tea towel and take the stems out carefully. Spray a muffin tin with nonstick spray. Place a cap in each well. Take a heaping teaspoon of the mixture and put in each of the caps. Make sure to press down the mixture, so that it is flush with the top of the cap. Sprinkle the cheese over each mushroom cap. Bake for 15 minutes. Take the mushroom out of each well and place on platter. Enjoy!!
So not sure who is like us, but whenever we want a good drink and appetizer one of the first places that comes to mind is Bonefish Grill. Now let me say for a chain their food is excellent, and one of the best items on the menu is the Bang Bang shrimp. Now they even have Bang Bang tacos, which we have yet to try. Don’t get me wrong it is delicious deep fried goodness, but since starting 10 minute trainer the other day I decided to try and make a healthier mock version of it. I put together some of the same flavors I thought and cooked it until crispy. I chilled some lettuce and red cabbage in a martini glass and then put the warm crisp shrimp over it. This recipe was definitely one that I will be making again.
insprired by Bonefish Grill’s “Bang Bang Shrimp”
1/2 lb large peeled and deveined shrimp (tailed removed)
2 1/2 Tbs fat free mayonnaise
1 1/2 Tbs sweet chili sauce
1 tsp Siracha
2 Tbs canola oil
1 cup shredded lettuce
1/4 cup of shredded red cabbage
Cut the lettuce and red cabbage in 1 inch strips and put in two martini glasses. Combine mayonnaise, sweet chili sauce, and Siracha with a whisk and set aside. Put a skillet over medium high heat and put in the canola oil. Pat the shrimp dry and put in a resealable bag. Place cornstarch in bag and make sure each shrimp is completely coated. Place shrimp in skillet and after 2 minutes turn, a light golden crust should have formed. Cook the shrimp for an additional 2 minutes on the remaining side. Toss shrimp in the sauce (I actually did this with my hands which worked really well). Place on lettuce and serve immediately.
If you are anything like me, the minute your farmer’s market is open you rush to see what goodies are in store for this year. We are fortunate enough to have a great one a couple blocks away. This last weekend, I found some great produce which included some beautiful asparagus. I was searching for a different way to prepare it when I came across a proscuitto recipe. My husband and I love proscuitto so I figured there was no way this recipe could fail. I was completely shocked by the simplicity of the recipe, yet depth of flavors. I did use balsamic glaze instead, which created a sweet crust over the smoky proscuitto.
Grilled Proscuitto-Wrapped Asparagus
slightly adapted from Annie’s Eats
1 bunch of asparagus, thick or thin
5 slices of thinly sliced proscuitto
Freshly ground black pepper
Preheat the grill or a grill pan to medium-high heat, and oil the grate. Wash, dry and trim asparagus spears. Lay out one piece of proscuitto on a work surface. Bundle a few spears of asparagus together near one end of the proscuitto, and wrap them up tightly with the meat. Lay seam side down on a plate. Repeat with remaining asparagus and proscuitto. Brush the bundles lightly with olive oil. Drizzle with a few splashes of balsamic vinegar glaze. Season with freshly ground pepper to taste.
Transfer the bundles to the heated grill, seam side down, and cook until nice grill marks have formed. Flip gently with tongs, and repeat on the second side. Cook until the asparagus has reached your desired doneness, testing it with a fork. Remove from the grill, transfer to a platter, and serve.