Tag Archives: Panko

Stuffed Brussels Sprouts

Posted
Filed under On the Side

The man of this house LOVES Brussels sprouts.  Little does he know the amazing nutrition that is served up every time he eats these little buds.  Crazy amounts of vitamins  C and K.  High five for Brussels sprouts!  This creation was a perfect side dish and will be a regular addition to family dinners.  They take just a little extra work and it totally pays off with presentation.  Turn the blah side dish into a Bravo!  Get to stuffing- Amanda

photo-95

Don’t Judge by the Picture

Stuffed Brussels Sprouts 

15 very large Brussels Sprouts (think…I’m going to stuff these babies!)

1 c Skim Milk Ricotta

1 c shredded parmesan

1/2 c panko bread crumbs

3 cloves garlic, minced

1 T dried Thyme

1 T dried Basil

1 t dried Marjoram

1 t dried Sage

1 t sea salt

a pinch of pepper

1 T Olive Oil

Wash your Brussels sprouts.  Trim the ends and cut into halves.  In a large pot, bring water to a boil and add your sprouts.  Let them cook for 2 minutes, remove, and let them cool.

Now you need to core your spouts.  Simply take a scoop out of the middle leaving a good shell.  Finely chop the cored Brussels sprout pieces.  In a skillet, add olive oil, finely chopped cored Brussels sprouts, and minced garlic.  Cook until the chopped sprouts are tender.

Mix sprout and garlic mixture along with ricotta, panko, parmesan cheese, salt, and herbs.

Line your baking sheet with parchment paper.

Using a small spoon, fill in the Brussels sprouts with the stuffing.  Please over fill them.  Place on your baking sheet.

Bake the stuffed Brussels sprouts for 20 minutes at 400 degrees.  (or until the caps are crispy and browned.)

Oven Fried Pickles

Posted
Filed under Simple Beginnings

I love Pickles! Slices, spears, and juice. Don’t knock a dill pickle snow cone.  My boys love their pickles too.  On a Friday afternoon, I whipped up this snack before they even knew I was busy in the kitchen.   It was a success complete with an empty plate.  I’m thinking this coating will work nicely with a variety of veggies.  Next up, oven fried jalapeños.   You can take the girl out of Texas, but you cannot take the spice out of the girl! -AF 

Oven Fried Pickles

1 jar dill pickle, slices

2 eggs

1/3 cup flour

1 T Worcestershire sauce

1/2 t hot sauce

1/2 t Tabasco

1 t garlic powder

1 t Cajun seasoning

1 t pepper

1 1/2 cups Panko bread crumbs

Ranch dressing

Here we go:

Turn oven broiler on high.

In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, Tabasco, garlic powder, Cajun seasoning, and pepper. Mix well.

Place Panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, then coat it in the Panko bread crumbs.

Place coated pickles on a baking rack above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.

Serve with Ranch dressing

Baked Chicken Strips

Posted
Filed under Main Dish

Mom, what are we having for dinner?  That’s the golden question on the way home from school.  An easy answer if you have this little recipe trick up your sleeve.  You can feel confident that these chicken strips are not fried and loaded with horribleness.  My little man always requests seconds.  Keeping it Real!- AF  

Baked Chicken Strips

1 cup Panko breadcrumbs

1 t Italian seasoning

2 T  Parmesan cheese

1 clove garlic, minced

1/4 cup vegetable oil

6 boneless, skinless chicken breasts

In a Ziploc bag, mix Panko, Italian seasoning, and Parmesan together; set aside.  Flatten chicken to 1/2 inch thickness;  cut into 1-inch wide strips.  Combine garlic and oil in small bowl.  Dip strips into oil mixture and drop in bag to coat with Panko mixture.  Arrange strips on greased baking sheet.  Bake at 350 degrees for 20 minutes, turning after 10 minutes.  Serve with favorite dipping sauce.