Happy Friday Friends!
Phil and I are excited for our special guests this weekend…Joe & Ashley April are in town! We have the pleasure of sharing Joe’s 31st birthday with them, showing the ‘other Aprils’ around San Francisco. I love when anyone comes to visit because its an excuse for us to explore and check out this incredible city. We have a few reservations so I’m not sure how much cooking I’ll be doing but if you’re cooking this weekend & want to keep it light, try today’s Foodie Friday pick, zucchini ribbon pasta & veggies w/basil & parmesan.
Zucchini Ribbon Pasta & Veggies
- 1/2 sm. carton of cherry tomatoes
- 1/2 bunch of asparagus – trimmed
- 1/2 pint mushrooms – sliced
- 1 sm. yellow onion
- 2 cloves garlic
- 3 medium zucchini – sliced into thin ribbons
- 1-2 tbsp parmesan cheese – grated
- basil for garnish
- Salt, Pepper, Red Pepper Flakes
Preheat Oven 425. Dice onion & mince garlic. Prep cherry tomatoes, trimmed asparagus, and mushrooms to roast in the oven by tossing in a tablespoon of EVOO, salt & pepper. Spread veggies out on roasting pan and pop into the oven for about 10-15 minutes or until the cherry tomatoes blister, the asparagus starts to brown, & the the mushrooms edges darken. While they cook, place a large sauté pan on medium heat w/EVOO & add red pepper flakes. Once oil is hot add the onions & garlic – cook until translucent & season with salt & pepper. Add zucchini to the pan and toss in with the onions, garlic, pepper flakes, & oil in the pan. Allow the zucchini to cook for a few minutes but not until translucent…toss with roasted veggies, finish with grated cheese, basil and a drizzle of truffle oil or EVOO.
I’m not going to lie and say it tastes like pasta because it doesn’t, hahaha, but it does taste delicious and is a fabulous way to get a lot of extra nutrients & hydration in your diet. You can get creative and change up the veggies, herbs, add lemon, etc.. and still have a wonderfully nutritious meal.
’til next time, keep smiling! 🙂
We’re just 48 hours from our flight back east and both our stomachs’ are in knots! I still can’t believe the wedding is almost here…it doesn’t feel real! Knowing these last days leading up to our departure would be chaotic, I decided to give one of those meal delivery services a try. My choice was based solely on the fact I’d been seeing their banner ads pop up…I picked Plated…it also didn’t hurt the special was 3 dinners for 2 at just $48 with shipping.The process was simple: signed up, picked the meals (fish, meat and veggie options), and the box showed up on my doorstep. I mildly obsessed over the tracking/delivery & worrying about the perishable items staying fresh BUT that was completely unnecessary because everything was safely stored and labeled in an insulated refrigeration bag, complete with ice packs. Realistically, that box could’ve sat there until I got home from a normal work day and things would have been perfectly fresh!Each meal was very easy to make, came with clear instructions, and was absolutely delicious! Aside from the fact this made dinner a snap, Plated introduced Phil and I to new food! Granted, I’ve made a version of the braised pollock we received but I had never made dukkah spiced flatbread with creamy feta sauce, nor had I attempted a thai chili and tofu soup before….both of which I will be making again soon! Plated is also very low commitment which is great! You pay for the weeks you want, and you can skip/cancel anytime…we just got the first box as mentioned, and wont be getting another until the week we get back from our honeymoon – talk about convenient! I am certainly going to give other meal delivery services a try to see how they compare but Plated has set the bar high and is worth a try for anyone considering this sort of service!
’til next time, keep smiling! 🙂
Happy Friday Friends!
Its been awhile but I’m finally posting a new installment of Foodie Friday and it feels GREAT!! I have been wanting to share some of the delicious bites for a bit and today’s the day! Inspired by Rocco Dispirito’s Now Eat This! I have made my own mildly healthy version of Jalapeno poppers. While I do love a good healthy alternative, I try to steer clear of some non-fat or low fat versions of things because the process of removing the fat adds more harmful chemicals than its worth in calorie savings…..ANYWAY!!!! Below is my recipe, with a lot of help from Rocco, for Jalapeno poppers – perfect for Labor Day Weekend! Also, check out all the other amazing recipe’s he shares in his book – there are some great tips!!
- 6 Jalapenos – halved and seeded
- 1/2 cup cheddar cheese
- 1/2 cup cream cheese
- 1 small bunch green onions finely diced
- 1-2 cups whole wheat panko bread crumbs
- 1/2 cup whole wheat flour
- 1 whole egg + 3 whites
- Spray Oil – from your own spritzer or from grocery story
- Salt and Pepper
Allow cream cheese to soften by sitting out for a bit before beginning the recipe. Preheat the oven to 475 and begin to prep the jalapenos. Once halved and seeded, place peppers on a metal rack on a sheet pan in the oven for 3-4 minutes. Remove from oven and allow to cool completely. In a bowl mix cheddar cheese, cream cheese, green onions, and salt/pepper to taste. Spoon mixture into the jalapeno halves and prepare your eggs, panko, and flour for breading. Carefully dip each jalapeno (with filling) into the flour, then egg, then panko, before resting on the rack to go back in the oven. Once all 12 are complete, spray with cooking oil and bake for 15-20 minutes.
While they’re not super healthy, they’re a lot better for you than their fried friends on most pub menus and perfect for a bit of guilt-less indulgence.
Until next time, keep smiling! 🙂