Baked Zucchini Chips

4 medium zucchini, sliced into 1/4" to 1/2" pieces

3 tablespoons olive oil

1 cup panko bread crumbs

1/3 cup grated Parmesan cheese

1 pinch salt, to taste

1 pinch black pepper, to taste

Dipping sauce of your choice

Preheat oven to 450°F. Line two baking sheets with aluminum foil and spray with non-stick cooking spray, then set aside.

Add sliced zucchini to a large bowl and drizzle with olive oil, then toss to coat. Set bowl aside.

In another medium bowl, add panko, Parmesan cheese, salt, and pepper to taste, then mix well.

Add a slice of zucchini to the bowl with panko mix. Use a fork or spatula to gently press the breading on the top side of the zucchini, then flip zucchini and press more panko on the other side. Transfer coated zucchini to prepared baking sheet. Repeat this step until all zucchini are coated, spacing zucchini so that no pieces are touching. If desired, spray breaded zucchini with more cooking spray for a crispier finish.

Bake coated zucchini for 20 to 25 minutes or until zucchini is tender and the panko coating is golden brown in color.

Serve baked zucchini chips immediately with dipping sauce of your choice.

Original recipe HERE

Feijoada (Brazilian-Style Stew)

2 lbs. pork loin

2 cup dried black beans

1/4 cup onion, diced

2 cloves garlic, minced

6 cups water

2 Tbsp. beef bouillon 

2 bay leaves

1 tsp. cumin

½ tsp. coriander

1 ½ tsp. chili powder

1 ½ tsp. seasoned salt

1 lb. bacon cooked and crumbled

Place all ingredients in a slow cooker except bacon.  Cook on high for 5-6 hours or low for 8-10.  Stir in bacon.  Serve over rice and top with diced tomatoes.

Texas Sheet Cake

 Bring to a boil:

1 cup butter

4 Tbsp cocoa

1 cup water

Then pour over:

2 cups flour

2 cups sugar

1/2 tsp. salt

Beat until smooth then add:

2 eggs

1/2 cup buttermilk

1/2 tsp. baking soda

1 tsp. vanilla

Mix until smooth and pour in a greased cookie sheet.  Bake at 350° for 20 - 25 minutes.

Frosting:

In a pan melt:

1/2 cup butter

4 Tbsp. cocoa

3 Tbsp. milk

3 Tbsp. water

Then pour over

3 1/2 cups powdered sugar

1 tsp. vanilla

Let cake cool then frost.

Hawaiian Haystacks

 2 chicken breasts

1/4 cup butter

1/4 cup onion, chopped

2 cloves garlic, minced

1/3 cup flour

4 cups chicken broth

1 can coconut milk

2 poultry gravy packets

Cook chicken breasts in slow cooker for 4-5 hours.  Dice and set aside.

In a large saute pan melt butter over medium heat.  Add onion and garlic and saute until translucent and fragrant.  Add flour and whisk together until combined forming a roux.

Add chicken broth, coconut milk and gravy packets.  Salt and pepper to taste.  Bring to a boil then simmer until desired thickness.  Add chicken.

Serve over rice with suggested toppings: olives, pineapple, mandarin oranges, peas, chow mein noodles, shredded cheese, tomatoes, shredded coconut, peppers, etc.

Salmon Recipes

 

Potato Wedges

 Yukon Gold potatoes (about 1 per person)

Olive oil

Salt & pepper to taste

Preheat oven to 425°.  Quarter potatoes lengthwise (skins on).  Slice each quarter in half or into thirds if potatoes are large.

In a mixing bowl, toss wedges with enough oil to coat (doesn't take much).  Place potatoes on a baking sheet, skins down.  Season with salt & pepper and any additional other seasonings, if desired.

Bake for 30-40 minutes or until golden brown and puffy.  Serve immediately.