Baked Breaded Zucchini Sticks with Greek Yogurt Dip

Posted on June 14, 2017 by admin
Baked Breaded Zucchini Sticks with Greek Yogurt Dip
Yields 30
If you’re looking for a light, healthy appetizer or snack that is full of great flavor, you’ll want to try these baked zucchini sticks. Coated in panko bread crumbs, paprika, salt, and garlic powder, then baked for approximately 25-27 minutes - until crisp and golden – these are quick and easy to make. Be sure to enjoy them with our delicious Greek yogurt dip – a fresh, cool dip that perfectly complements these when they’re nice and warm out of the oven.
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Zucchini Sticks
  1. 1½ pounds zucchini, about 2 medium-small
  2. ½ cup King Arthur All-Purpose Flour
  3. ¾ teaspoon salt, divided
  4. 4 egg whites
  5. 2⅓ cup dry panko bread crumbs
  6. 2 teaspoon paprika
  7. ¼ teaspoon garlic powder
  8. 2 tablespoons plus 2 teaspoons canola oil or avocado oil
Greek Yogurt Dip
  1. ¾ cup Cabot Plain Greek Yogurt
  2. 2 tablespoons extra-virgin olive oil
  3. 4 teaspoons lemon juice
  4. 1 tablespoon chopped fresh basil or dill
  5. ¼ teaspoon pepper
  6. 1 small clove garlic
  7. ¼ teaspoon salt
Instructions
  1. PREHEAT oven to 400° F. Coat a baking sheet with cooking spray.
  2. CUT zucchini into batons about 3 to 4 inches long by ½-inch square.
  3. PLACE flour in a pie plate or shallow baking dish, add ¼ teaspoon salt and stir to combine.
  4. BEAT egg white in a pie plate or shallow baking dish until very foamy.
  5. MIX bread crumbs with paprika, ½ teaspoon salt and garlic powder in a pie plate or shallow baking dish. Drizzle canola oil over and mix with a fork until completely moistened.
  6. DIP zucchini sticks in flour. Shake off excess, then dip into egg white and shake of excess. Then dip them into breadcrumb mixture and arrange on baking sheet, so they don’t touch. Discard excess breading. Bake, turning once with a spatula or tongs, until the breadcrumb coating is crispy and golden, 25 to 27 minutes.
  7. WHISK yogurt, olive oil, lemon juice, herbs and pepper in small bowl. Mince garlic and then mash with ¼ teaspoon salt. Add to the yogurt mixture and whisk to combine.
  8. SERVE the zucchini sticks hot with the dip.
Notes
  1. Recipe and photo courtesy of Katie Webster.
  2. Copyright © 2017 Cabot Creamery
Adapted from Katie Webster
Adapted from Katie Webster
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Plank Grilled Chicken with Fruit Salsa

Posted on June 7, 2017 by admin
Plank Grilled Chicken with Fruit Salsa
Add flavor with Alder Plank grilling.
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Ingredients
  1. 1 cup chopped fresh peaches
  2. 1 cup chopped fresh mango
  3. ½ cup chopped red bell pepper
  4. ¼ cup thinly sliced red onion
  5. Juice of 1 lime
  6. ¼ cup fresh basil leaves, torn
  7. Sea salt
  8. 2 teaspoons olive oil
  9. 4 (6-ounce) boneless, skinless chicken breasts
  10. 1 Alder Plank, soaked
  11. Lime wedges for serving
Instructions
  1. Soak Alder Plank for one hour. Combine peaches, mango, pepper, onion and lime juice in a bowl; set aside.
  2. Set the EGG for direct cooking at 325°F/163°C.
  3. Rub the chicken with olive oil and season with sea salt. Place soaked plank on the grid close the dome and heat for 1 minutes. Flip the plank, and place the chicken on the heated side. Grill approximately 20 minutes or until chicken is done (165ºF/74°C).
  4. Remove chicken and plank from the EGG and squeeze lime over the chicken. Stir the torn basil into the salsa and serve over the chicken.
Notes
  1. ©Copyright 2016 Big Green Egg®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Asparagus Frittata with Tomato Chutney

Posted on June 7, 2017 by admin
Asparagus Frittata with Tomato Chutney
Perfect for spring and summer brunch!
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Frittata
  1. 1 bunch asparagus
  2. 2 teaspoons olive oil, divided
  3. 2 cups grated russet potato (about one large potato)
  4. 1/2 teaspoon kosher salt, divided
  5. 1/4 teaspoon freshly ground black pepper, divided
  6. 8 large eggs
  7. 1/4 cup half-and-half
  8. Pinch freshly grated nutmeg
  9. 1/4 cup goat cheese
Chutney
  1. 2 tablespoons vegetable oil
  2. 1/4 cup diced red onion
  3. 1 poblano pepper, diced
  4. 2 teaspoons black mustard seeds
  5. 2 cloves garlic, minced
  6. 5 Roma tomatoes, diced
  7. 1/2 teaspoon salt
  8. Pinch freshly ground black pepper
  9. 1 tablespoon brown sugar
  10. 1 tablespoon red wine vinegar
  11. 1/4 teaspoon smoked paprika
  12. 1 tablespoon chopped fresh cilantro or parsley
Instructions
  1. Preheat oven to 350 F.
  2. Trim asparagus about halfway up the stalks; reserve the bottom halves for soup or another suitable recipe. Cut the tops into 1-inch pieces. Heat 1/2 teaspoon oil in a Le Creuset nonstick fry pan over medium heat. Add asparagus and toss until just tender, about 4 minutes. Remove to a plate.
  3. Put the grated potato in the center of a dish towel, then twist and press to remove as much liquid as possible. With the fry pan still set over medium heat, add remaining olive oil. Press the grated potatoes in one even layer over the bottom of the pan and up the sides. A cup measure or spatula will help with this. Season with a pinch of salt and pepper, then cook until browned on the bottom, about 6 minutes.
  4. Beat eggs with half-and-half, nutmeg and remaining salt and pepper. Pour half of the egg mixture over the potato crust. Add goat cheese and asparagus, then pour the remaining eggs over the top. Place the pan in the oven and bake 20 to 25 minutes until the eggs are just set.
  5. While the frittata is cooking, make the chutney. Heat oil in a nonstick fry pan set over medium heat. Add onion and poblano pepper and cook until soft. Stir in mustard seeds and garlic, cooking until fragrant, about 1 minute. Add tomatoes, salt and pepper and cook until the tomatoes start to break down and release their juices. Stir in brown sugar, vinegar and paprika. Reduce heat to medium-low and cook to a jammy consistency, about 5 to 8 more minutes. Remove to a bowl and set aside until ready to use. Stir in herbs just before serving.
Notes
  1. © 2017 LE CREUSET. All rights reserved.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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