Sunday, March 25, 2012

Zucchini Fritters

Spring is in the air, fresh veggies are becoming more abundant (and will be even more abundant once my freshly planted garden takes off!) And in general I'm craving fresher meals packed full of as many veggies as I can get. This week I bought a bunch of beautiful baby zucchini. After stir-frying, sauteing, and grilling, I decided to try something different. For some reason I was craving my dad's delicious and utterly unhealthy I thought to myself, "self, you can do something healthier to hit the spot, right?" and I set off to make zucchini/potato fritters. 
I added the potato because I wasn't sure how the zucchini would hold up both in the flavor and texture department. They turned out fantastic and I really enjoyed the little nuttiness the potato added, but they would be good straight zuch as well.  Here are the deets for a new spin on zucchini. 

The Deets
2 Zucchini Shredded
1 Potato Shredded
2 Eggs Beaten
1/2 Cup Panko Breadcrumbs
1 Shallot finely chopped
Salt and Pepper to taste
1 TBS Olive Oil

The How To
Add Beaten Eggs into Shredded Zucchini, Potato and Shallot
Mix until coated well with egg
Add Panko Breadcrumbs and Salt and Pepper
Once fully incorporated form into small patties
Add Olive Oil to a pan over medium heat
Cook patties until brown {about 7 minutes}
Flip-over and cook on other side for another 7 minutes or so
Plate, Pray & Enjoy

Wednesday, March 14, 2012

White Chicken Lasagna

Lasagna. When you hear the word Lasagna I bet you imagine red sauce, ground beef and lots of tomatoes. Am I right? Well time for a switch up in your normal {delicious but normal} Lasagna. This recipe is actually lighter than it sounds, you can forgo the heavy cream and use all milk to make it even lighter. Either way, it's delicious! 

The Deets
1/4 Cup Butter
1 Shallot {or 1/2 small onion [I'm a shallot fan]} finely chopped
1 Clove Garlic minced
1/4 cup all-purpose flour
1 teaspoon salt
2 Cups Chicken Broth
1 Cup Milk
1/2 Cup Heavy Cream
2 1/2 Cups Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
     1 TBS Chopped Fresh Basil
1 tsp Oregano
1 Cup Ricotta Cheese
2-3 Chicken Breasts, Cooked and Chopped/Cubed
1 Package Frozen Chopped Spinach {Thawed, Rinsed and Drained}
1 Jar Artichoke Hearts – Roughly Chopped
1 Box Lasagna Noodles
     1/4 Cup Grated Parmesan Cheese for Topping

The How To
Melt the Butter in a saucepan over medium heat
Cook the Shallot and Garlic in the butter until tender
Stir in Flour and Salt, and simmer until bubbly
Add Chicken Broth and Milk, 
Gently bring to a boil, stirring constantly
Once boiling add 1 1/2 Cups Mozzarella and 1/4 Cup Parmesan
Reduce heat and stir until smooth
Add Basil and Oregano mix until smooth and remove from heat.
Divide Sauce in half
Add Chicken, Spinach and Artichoke Hearts to 1/2 of Sauce Mixture
Cook Lasagna Noodles according to package directions
Time for Assembly! 
In 9x13 baking dish add 1/2 of the plain sauce mixture 
Add a layer of Lasagna Noodles 
Top with  1/2 Ricotta, and 1/2  Chicken/Spinach/Artichoke Sauce 
Add another layer of Lasagna Noodles 
Top with remaining  Ricotta and Chicken/Spinach/Artichoke Sauce  
Add 1/2 Cup of Mozzarella and 1/4 Cup Parmesan
Add another layer of Lasagna Noodles
Top with remaining plain sauce mixture and remaining Cheese

Bake at 350 for 35 to 40 minutes
Plate Pray & Enjoy!

Sunday, March 11, 2012

Veggi Up!

Here's a Quick and Delicious way to add an extra serving of vegetables to your plate. Flash Seared Veggies!

The Deets
1 Cup Baby Carrots (I cut mine in quarters)
1 Cup Snap Peas
1 Zucchini (Cut in Half & quartered)
1 Cup Mushrooms (Quartered)
1 TBS Olive Oil (I used Pesto Infused Olive Oil)

The How To
Cut and Clean Veggies
Heat Pan over Medium Heat
Add Olive Oil
Cook Mushrooms for about 4 minutes
Add Zucchini cook for another 4-5 minutes
I like to get a good sear on my Zucchini & Mushrooms
Add Carrots & Snap Peas
Cook for about 4 minutes

Plate, Pray & Enjoy!

Sunday, March 04, 2012

Pineapple Grapefruit Juice

This week we got a new grocery store - this makes me happy - very happy - almost as happy as if a new Nordstrom opened... This grocery store has a great concept it's a combo of your traditional supermarket mixed with your whole foods style natural market grocer. Each isle has your traditional grocery staple brands right next to a section of your more natural or specialized items. It's really a great concept. And since it was the grand opening they had some fantastic produce bargains! They had pineapples on sale for $2.00 so I have to grab one. Here is a great pineapple trick - when you cut up your pineapple resist the urge to toss the core - it's great for juicing! I used the core & only the core for juicing this time, usually I'll toss in a few pieces of the good stuff, but my experiment was successful!

The Deets
1 Pineapple Core
2 Ruby Red Grapefruits
The How To
Cut Core into Quarters
Peal and halve Grapefruit
Juice Away!