Baked Zucchini Fries

3 zucchinis (about 1 lb.)
1/4 cup grated Parmesan cheese (the powdery stuff!)
1 packet Shake N Bake Chicken coating mix
2 eggs, beaten


Heat oven to 450 degrees F.
Cut the ends off each zucchini.  Cut crosswise in half and then cut each piece into 1/4 inch matchlike sticks.
Add cheese to coating mix in a ziploc bag and shake to combine.
Add zucchini to the beaten egg in a bowl and toss to coat.
Place 1/4 of the zucchini in the bag with the breading and toss to coat.
Spread onto a baking sheet sprayed with cooking spray.
Repeat with remaining zucchini.
Bake 7 minutes, and then turn.
Bake 7 more minutes.

Serve with ranch dressing, or any other dipping sauce you would like.

My review:  These were delicious. My fiance was a little apprehensive because he loves fried zucchini and was disappointed when he heard I was planning on baking these.  He was pleasantly surprised, and said that these were just as good!  I loved them.  I would like to try them with a different flavor of shake and bake, like the herb one...  Also, some fun dipping sauce.  I think thousand island would be good, or a spicy ranch.  So many possibilities, and this is one of my favorite foods!

Tortellini Spinach Salad

 

20 oz package cheese tortellini, refrigerated

1 can quartered artichokes

1 package fresh baby spinach, washed

1/2 cup crumbled feta cheese

1 cup cherry tomatoes, halved

1/2 cup diced red onion

(1-2 cups chicken or steak, grilled) optional

Mix all ingredients together and toss.  Serve with a delicious vinaigrette.

My review:  This was yummy!  I loved the combination of salad and pasta.  Very good made as a meal with the addition of the meat, but also great as a side without it!

Saucy Burgers!

10 cooked burgers (grilled or pan cooked, either way)
1 cup ketchup
2 cups water
1 tsp mustard
1 tsp vinegar
1/4 tsp salt
1/4 tsp pepper
2 tbsp sugar
1 tsp onion powder
1/4 tsp garlic powder
4 tbsp Worcestershire sauce

Mix all ingredients together and stir them, until boiling.
Simmer for 10 minutes.
Add burgers.  (At this point, you can put them in the crock pot with the sauce, if you like, and leave on low for up to 6 hours).

My review:  These are delicious.  I seriously love them.  Yum!  This recipe is easily halved or doubled, or even more!  Delicious. 

Stained Glass Jello

So, I suck, and I shoulda posted before July 4th, but I wanted to share this anyways, because you can do any color combination, and it's so pretty!!

1 (6oz) box Jell-O (I used Cherry)
1 (6oz) box Jell-O (I used Berry Blue)
4 cups boiling water
2 envelopes unflavored Knox gelatin
1/2 cup cold water
1 1/2 cups boiling water
1 (14 oz) can sweetened condensed milk

In two separate rectangular (13x9) pans, sprinkle each box of Jell-O.  Add 2 cups of boiling water to each pan and stir until the Jell-O dissolves.  Put in the refrigerator for at least 3 hours until set.
Cut each pan into small cubes and then mix the cubes in a 9x13 pan.
In a medium bowl, sprinkle the 2 pouches of unflavored gelatin into 1/2 cup cold water.  When the gelatin blooms (let it sit for 3-5 minutes), add the 1 1/2 cups boiling water.  Whisk together until all the gelatin dissolves.  Then, add the can of SC milk.  Stir and let cool at room temperature.
Pour the milky mixture over the Jell-O cubes, and stick in the refrigerator overnight.
Cut into squares and enjoy!

My review:  This is so pretty, and tastes soooo good!  I want to make it with green and yellow, because I think it would be pretty!  How fun would it be to do your favorite sports teams colors?  Fun stuff!  Enjoy!

Corn Salad

10 ears of corn, shucked
1/2 cup red onion, finely diced
1 cup cherry tomatoes, sliced in half
3 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/2 cup feta cheese, crumbled
2 tbsp basil leaves, dried
1 tsp garlic powder

Bring a large pot of water to a boil.  When boiling, add 1 tbsp sugar and 1 tbsp vinegar.  Add the 10 ears of corn to the water and bring to a rolling boil.  Cover the pot, remove from heat, and let sit for 10 minutes, covered.  Remove from the pot to cool.  Once cooled, cut the kernels off the cob, cutting close to the cob.

Toss the kernels into a medium bowl with all the other ingredients, and chill for at least 1 hour before serving.  Add additional salt and pepper if you want. 

My review:  This is delicious!  So summery and fun, and pretty!  It tastes amazing.  I actually put mine on top of romaine lettuce as a salad, and it was a delicious lunch.  It's also good for a summer picnic side.