Tuesday, July 24, 2012

What's Cooking?

(I will not be blogging about Penn State. So...sorry.)

I've been trying to cook a lot more lately. On Sunday, I made two recipes that I thought were aaaamazing.

First up, Skinny Sour Cream and Chicken Enchiladas


Source: skinnymom.com via Kate on Pinterest

(via Pinterest, originally by Skinny Mom)

This dish was super delish. I left out the cilantro and onions, because I didn't have cilantro and Dave prefers no onions in our food. It was *soooo gooooood.* It's great because you can amp up the spice as you prefer. I used mild Rotel and a whole jar of chiles. It was perfect spiciness for even the kids. If I was making it for just me, I would have used spicier stuff. ;) 

Start to finish, it took about an hour. 30 minutes or so of cooking chicken, making sauce and assembling the whole she-bang. Then I baked it for 30 minutes because I like the cheese crunchy.


As a side dish, since we're trying to eat healthier up in here and chips and queso aren't exactly waistline friendly...I made baked zucchini fries.




This recipe from pinterest was my inspiration. But. I had no panko bread crumbs, my italian seasoning is missing in action and I was feeling adventurous. So here's how I did it.

Ingredients:
Zucchini!
Bread crumbs
Parmesean Cheese
Ranch seasoning
2 eggs

1. Wash your zucchini. Chop it into sticks. Or circles. Or whatever shape you are feeling. It doesn't matter! Put it in a colander and sprinkle a little salt on top. Let it sit in sink and "de-moisturize." The recipe called for an hour plus. I did about 45 minutes...or as long as it took for me to make the enchiladas and put Trace in bed. :)

2. In a bowl, mix bread crumbs, parmesean cheese and ranch seasoning. I used 2 medium zucchini, 2.5-3 cups on bread crumbs, 1.5 cups of parmesean cheese and half a packet of Hidden Valley Ranch seasoning.

3. Rinse zuchinni to get the salt off. Pat dry with a paper towel.

4. In a bowl, scramble two eggs together. You're going to bread the zuchinni now. Prepare yourself. I hate this step.

5. Dip zuchinni in eggs first then roll them in bread crumbs. Lay on a cookie sheet covered in parchment paper or wax paper, whatever you have on hand. Continue with all zucchini. Try to remember wet hand-dry hand...whatever. It never works anyways! ;)

6. Bake zucchini in oven at 350 for about 20 minutes. Keep an eye on them. When it seems the bread crumbs are crunchy, they are done!

We dipped ours in fat-free Hidden Valley Ranch. SO GOOOOOOOD!!

7 comments:

Neely said...

So enchiladas look great! Also I know you aren't going to blog about Penn State but I imagine this must be really hard for you and just know not everyone looks at things one sided :)

Melissa said...

Those enchiladas look so delicious!!! And I have been wanting to try those zucchini fries.

:)

Lindsey @ Let the Light Shine said...

Ohh I pinned those zucchini fries! Glad to hear they're yummy! May try your version instead :)

Kelly said...

Lawrd. Whhhhhhhhhhhy did I have to read this post when I'm starving?? ;-) They both look delicious!! I have all of the ingredients for the zucchini at home; might try them this weekend!!

Jessica said...

I"m so making each of these!!! Thanks for sharing!!

A Babbling Brunette said...

I haven't been following any of the Penn State stuff. Not really even sure much about it. :-/

I wish I wasn't soooo picky. That stuff looks good but I know I'd never try it. :)

Meghan said...

Aww! This looks amazing! I am always on the hunt for new recipes!