summer chips

These are the naughtiest-tasting healthy veggie "chips" I have ever had the pleasure of enjoying.

Ingredients:

1 summer squash

1 zucchini
2 eggs
1 cup panko (or breadcrumbs)
1/4 cup shredded cheese of choice 
Herbs of choice (I kept it simple with some salt and pepper)

Directions:
1. Preheat oven to 375 degrees. 

2. Chop or slice up your veggies. Coat slices in whisked eggs.

3. Dredge veggie slices in a mixture of panko and shredded cheese (and herbs/spices of choice).

4. Arrange slices spaced out on a baking sheet.

   
5. Top each slice with extra bread-cheese mixture (for an extra crunch). Drizzle olive oil over all slices. Lightly sprinkle salt and pepper on tops of slices.

 6. Pop baking sheet into preheated oven for about 15 minutes.


7. Broil until crispy golden brown on top (about 7 minutes...but keep your eye on these bad boys, as they may burn easily!).

8. Divide among plates of those you really like (as these are not to be wasted on just anyone!) and enjoy!! Okay, so maybe this isn't a real step to some...but to me this is the most important one!

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sriracha day

With yesterday being a chilly and wet day I needed something to warm me up. Sunday turned into Sriracha Day when we found the sriracha cookbook (found here) I got for T for some previous holiday. The book is filled with some regular uses and some outlandish uses for sriracha, from sriracha mayo to the sriracha tropical fruit salad (which I made obviously). While I made the sriracha tropical fruit salad (with pineapple, mango, strawberries, kiwis, and bananas mixed with soy sauce, toasted sesame oil, and honey topped with coconut and fresh mint), T made sriracha mac n' cheese.

After a night of spiciness I made some zucchini mini-muffins (and a loaf to freeze for later weekend guests).

 

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