"Fried" Zucchini & "Mock" Ranch

What's funny to note about this year's crop of zucchini is that,

well, there was none!

But thanks to the generousity of others,

the zucchini did come.

And they were bound for where else?

The oven.

To become what they were meant to become:

"Fried" Zucchini

2 lbs. zucchini (any variety), cut into 2" spears

salt & black pepper to taste

2 c plain non-fat yogurt (regular or greek)

1/4 c non-fat milk

1 1/2 tbs Hidden Valley Ranch powder

or

1/2 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp lemon pepper

1/4 tsp paprika

2 c panko breakcrumbs (in the Asian food section)

1/4 tsp salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/4 tsp chili powder

1/8 tsp cayenne pepper (optional)

Directions

Pre-heat oven to 425 degrees.

Toss your spears lightly in the salt and pepper and set aside.

In a shallow bowl mix the yogurt, milk,
and either the ranch powder or the next five spices,

and set aside.

Combine the panko breadcrumbs and spices in another bowl and set aside.

Place a wire rack over a large sheet pan and coat liberally with cooking spray.

Set u a dipping station where in you place the spears in the yogurt mixture,

than in the bread crumb mixture, and then finally on the baking sheet.

Bake for 20-25 minutes* or until golden and crispy.

Enjoy with the dressing of your choice.

I like the following:

"Mock" Ranch

1/2 c plain non-fat yogurt (regular or greek)

1/4 c light sour cream

2 tbs non-fat milk

1 tbs of Hidden Valley Ranch Dressing & Seasoning mix

Directions

Mix, season additionally to taste,

and refrigerate until ready to serve!

*Oven times vary so keep an eye on these puppies!

Ginger-Lime Watermelon with Feta

I'll post a photo soon,

but until then,

grab some mint from your garden and

make this incredibly refreshing salad!

It's a cinch to make,
and dresses up any summer meal.

Enjoy!

Ginger-Lime Watermelon with Feta

Ingredients

1 lime, squeezed

2 tbs rice wine vinegar (not seasoned rice wine vinegar)

1/4 tsp fresh ginger, grated

1 tbs sugar

salt & pepper to taste
5 c watermelon, cubed

1/3 c fresh cilantro, chopped

1/4 c fresh mint, chopped
2 tsp reduced fat feta

Directions

In a small bowl,
combine the first five ingredients and whisk well.

In a large bowl,
add the cubed watermelon, cilantro, & mint.

Drizzle with the dressing,
toss to coat,
and just before serving sprinkle with the feta.

Serve immediately!

Simple Refried Black Beans

I cannot tell you how many times I have choked down refried beans as a child. 

Looking back, it seems like we ate them nearly every single night.  I can even vividly remember cracking open the fridge and seeing the bacon lard container staring at me.

Taunting me.

Ugh.

{Shudder}

Now that I am all grown up,

{It does have it's benefits!}

I've successfully avoided refried beans,

refusing to order them in restaurants,

and certainly not cooking them at home!

Until now.

This considerably lighter version uses absolutley no lard and very little oil.  The flavor come from the beans themselves and chicken stock, making them a tasty-and simple!-side dish for those delicious Latin entrees!

Refried Black Beans

Serves 4

Ingredients

1 tsp extra virgin olive oil

1 15-oz can low-sodium black beans, drained of half the liquid

1/2 c 99% fat free chicken broth

1/4 tsp salt

1/4 tsp pepper

2 garlic, minced

1 jalapeno, deveined, de-seeded, and minced (1 tbs)

1/2 c 2% mozzerella cheese, shredded

Directions

Heat a small skillet over medium-high heat and drizzle in the oil.

After one minute put in everything except the cheese. 

Lower the heat to medium-low,

combine well,

and allow to simmer,

stirring occasionally for 5-6 minutes. 

Mash until nearly all the beans are incorporated. 

{I like mine "beany" and leave some untouched.}

Turn the heat to low and stir in half of the cheese.  

Top with the remaining cheese, cover for one minute,

or until the cheese is melty on top,

and...

Enjoy!

Mango & Jicama Salad

A perfect accompaniment to grilled steak or chicken is a tangy salad.  This one, made with crunchy jicama and juicy-ripe mango fits the bill.  If you've never cooked with jicama before, try it!  It's super inexpensive and easy to use.  Think of it as a cross between a crisp apple and a crunchy potato:  Mildy sweet but loaded with textural interest! 

In this recipe, you'll find yourself with a side that's exotic, refreshing, and of course, super-simple to make.  Try my version, adapted from Bobby Flay's Jicama & Watermelon Salad, and let me know what you think!

Mango & Jicama Salad

Serves 6

Ingredients

1 large fresh orange, juiced plus 1 teaspoon zest

1 lime, juiced plus the zest

 2 tbs honey

1/2 tsp ground black pepper
1 tsp salt

1 medium-sized jicama, cut into matchstick pieces

2 mangos, diced

1/2 c cilantro, roughly chopped

{Special Note: Always season to taste!} 
I run sweet with this salad, and if that doesn't come across I don't hesitate to add a teaspoon of white granulated sugar. 
Make it, taste it, and adjust accordingly!

Directions

Whisk together juices, honey, pepper and salt in a large bowl.

Add the jicama, papaya, and cilantro and toss to coat.

Let the flavors meld at least 15 minutes before serving and get ready to.... 

Enjoy!

Cinnamon Spiced Spanish Rice

I love this dish, and the combination of spices, especially the cinnamon and garlic, make the house smell amazing!

Cinnamon Spiced Spanish Rice

Makes 3 cups

Ingredients

Pam Cooking Spray

1 1/2 c. white long-grained rice

1/2 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. cinnamon

2 tsp. chili powder

1/4 tsp. cumin

2 c. chicken stock
1 c. water

Directions

Heat a saucepan over medium heat and spray liberally with Pam Cooking Spray.

Add the rice and all the spices and stir to combine.  Allow the rice to toast for several minutes, stirring regularly to prevent burning.

Lower the heat and slowly pour in the chicken stock and water.  

Increase the heat to medium-high and bring to a boil.

Then lower the heat to it's lowest setting and cover for 20 minutes.

Fluff with a fork, add additional salt if desired, and...

Enjoy!

Cilantro Lime Avocado Salad

This dish is adapted from a Barefoot Contessa recipe. It's light, refreshing, and a perfect side to anything fresh from the grill!  

Note:

You will love this simple recipe, but keep in mind that once you add the avocado it's best served immediately.  To make in advance, just prepare until that point and add the avocado at the last.

Cilantro Lime Avocado Salad

Prep Time: 10 minutes
Level: Easy
Serves: 6

Ingredients

2 Roma Tomatoes, chopped
1 .c of frozen corn, steamed and cooled.
1 can of black beans, rinsed and drained
2 ripe Hass avocados, seeded, peeled, and diced.1 medium jalapeno pepper, seeded and minced
1/2 c. chopped cilantro
1/2 tsp. freshly grated lime zest

Place the above items in a large bowl and set aside.

1/4 c freshly squeezed lime juice (2 limes)
1 drizzle of olive oil (approx. 1 1/2 tbs)
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp of fresh minced garlic
1/4 tsp of cayenne or chili powder

Whisk together the above ingredients and pour over the vegetable mixture. 

Toss well, but carefully, to maintain the texture of the avocado.

Season to taste and serve at room temperature.

Enjoy!

Seared Corn & Jalapeno Parmesan Risotto

  

I love risotto!  

It's rich, creamy, and has an incredible full-bodied flavor!!

With this dish, I decided to crank out some heavy flavors utilizing the spiciness of fresh jalapeno tempered by the sweetness of the seared corn.  It's a vegetarian meal in and of itself, or it can be served as a side to virtually anything!  In addition, this recipe, adapted from "The Best Light Recipe", is substantially lower in calories and fat than traditional risotto!

Seared Corn & Jalapeno Risotto

Serves 6

Nutritional Info:  

220 Calories

6 Fat Grams

Ingredients

5 c. low sodium chicken broth

3 c. water

1/2 medium red onion, chopped fine

1 tsp. olive oil
salt

1 c. long grain white rice

1 oz. grated Parmesan cheese (approx. 1/2 c.)

1 Tb. unsalted butter

Freshly ground black pepper

1 c. frozen corn kernels

1/2 Tb. sugar

Pam Cooking Spray

1 jalapeno, seeded  and chopped fine (may use less)
1/2 c. cilantro, roughly chopped

Directions

Risotto
Bring the broth and water to a simmer in a medium saucepan;  reduce the heat to the lowest possible setting and cover to keep warm.

Meanwhile, combine the onion, oil, and 1/2 teaspoon of salt in a large saucepan.  Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 minutes.  

Increase the heat to medium, add the rice, and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes.  

Stir in one cup of broth, stirring frequently, until the broth has been completely absorbed, about 2 minutes.

  

Stir in 3 cups of the warm broth and simmer, stirring occasionally, until the liquid is absorbed and the bottom of the pan is dry, 10 to 12 minutes.

Continue to cook the risotto, stirring frequently and adding a 1/2 a cup of the remaining broth at a time, as needed, to keep the pan bottom from becoming dry (about every 4 minutes), until the grains of rice are cooked through but still some what firm in the center, 10 to 12 minutes.  At this point, though the risotto will be moist, the excess liquid will have fully absorbed.

Off the heat, stir in the cheese and melted butter, and season with salt and pepper to taste.  Stir in the seared corn (directions follow), jalapenos, and cilantro.

 Cover and prepare to serve immediately!

Seared Corn 

 Heat a medium saucepan over high heat and spray with Pam Cooking Spray.  Add the corn kernels, the sugar, and a pinch of salt.  Stir to coat and let sear.

  

 Remove from the pan after 4-5 minutes.  The corn will begin to brown and caramelize from the sugar, making it a perfect addition to our creamy risotto!