Zucchini Chips - Recipe Theme

2-3 zucchini

2 cups bread crumbs

¾ cup parmesan cheese

⅓ cup fresh basil, chopped

2 Tablespoons chives, chopped

1 Tablespoon garlic powder

½ teaspoon salt

1 teaspoon pepper

1 ½ teaspoons red pepper flakes

2 eggs

Directions

Preheat oven to 450ºF/230ºC. Cut off top and bottom of each zucchini and slice then into ½ - ¼ inch slices. Using a mandolin gets you thin uniform slices, but a knife will also work.

In a large bowl, mix together bread crumbs, parmesan cheese, salt, pepper, garlic powder, basil, and red pepper flakes. In a small bowl, whisk eggs together.

Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both sides. Repeat for all slices.

Transfer slices onto a large baking sheet, lined with parchment. Bake in oven for 15-20 minutes or until chips are golden brown.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZuccJul)

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Lemony Two-Bean Salad

This is a great vegetable side dish, but it makes a great salad main dish too.  This is a vegan recipe with protein coming from cannellini beans.

LEMONY TWO-BEAN SALAD

1 lemon, sliced

1 tsp salt

12 oz. green beans, trimmed

2 cloves garlic, smashed

1-15-oz can cannellini beans

red pepper flakes

chopped fresh parsley

chopped fresh lemon balm

Sprinkle sliced lemon with salt and set aside. Cook green beans (trimmed) in boiling salted water until crisp-tender, 5 minutes; drain and rinse. Sauté smashed garlic cloves in olive oil over medium heat, 3 minutes. Add can cannellini beans (drained and rinsed), the green beans and a pinch of red pepper flakes; cook 2 minutes. Pat the lemon slices dry; chop and add to the beans along with some chopped parsley and chopped fresh lemon balm. Season with salt. Serves 4 to 6.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

Grilled Spiced Broccoli - Monthly recipe - Meat less Monday

Adapted from a 2016 article in Grill it Bookazine this recipe gives you a great side dish, or a tasty main dish base.

Grilled Spiced Broccoli (Serves 6)

2 bunches broccoli

1/2 cup olive oil
1/4 cup tarragon or chive blossom vinegar
1 teaspoon onion powder
1 teaspoon garlic powder 

1 teaspoon dried chives

1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper 

Cut each bunch of broccoli into six pieces. In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until crisp-tender. In a large bowl, whisk marinade ingredients until blended. Add broccoli; gently toss to coat. Let stand, covered, 15 minutes. 

Drain broccoli, reserving marinade. Grill broccoli, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until broccoli is tender, turning once. If desired, serve with reserved marinade. Combine with cooked black or white beans for a high protein main dish.

Note: you can substitute Cider Vinegar for the herbal vinegar in this recipe.

To find any recipe featured this month - use the search box and type: GrillJul

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)
   February - Beef Stew (StewFeb)
   March - Jambalaya (JambMar)
   May - Ham and Shrimp Dishes (ShrHamMay)
   June - Bread recipes (BreadJun)
   July - Grilling (GrillJul)
   August- Garden Delights 
   September - Salsa, Corn and Jelly 
   October - Squash Dishes 
   November - Pumpkin Recipes
   December - Herbal Cocktails 

Crock Pot Sweet Garlic Chicken - Weekend Recipe

I found this recipe in my files (I know it came from Facebook, but sorry to say the origin is lost.)  However, the maker said that there is a baked version of this recipe out there, which I have not tried, but if it is half as good as this chicken was, then it is worth looking for.

This recipe was a whim when I had time and a crock pot and my hubby had given up control of the kitchen.  Those things do not happen that often.

So here is an amazing recipe

Crock Pot Sweet Garlic Chicken 

It broke apart with a fork like butter.

4-6 chicken breasts
1 cup packed light brown sugar 
2/3 cup cider vinegar 

1/4 cup lemon-lime soda
2-3 Tbls. minced garlic
1 tsp. fresh ground pepper

1 tsp. fresh ground ginger (1/2 tsp. powdered)
2 Tbls. corn starch
2 Tbls. water
Red pepper flakes (in celebration of the year of hot peppers)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I served it over Thai rice noodles and it was amazing.

Weekend Recipe - Garlicky Escarole

Esarole is a great summer green.  You can use it as a substitute for bibb letuce and red lettuce.  I like it because it makes a wilted green dish like lettuce never can.

Try this so you see what I mean:

Garlicky Escarole

2 heads escarole, chopped

1 Tbls. Olive oil

2 cloves fresh garlic, finely chopped

¼ tsp. crushed red pepper

Salt & pepper

1 8 to 10 ounce can cannellini beans

1 Tbls. capers

Directions:

Heat extra virgin olive oil in 12-in. skillet on medium. Add garlic, finely chopped, and 14 tsp. crushed red pepper; cook 1 minute, stirring. Add escarole, and 1/8 tsp. each salt and pepper; cook 3 to 4 minutes or until wilted, stirring and tossing.

Stir in cannellini beans rinsed and drained, and capers, drained and chopped. Cook 2 minutes.

Serve as a side or on baguette slices as an appetizer.