Mature Living Magazine Sample

Page 41

Baked Zucchini Fries with Caramelized Onion Dip Without fail, before we can get these Crunchy Baked Zucchini Fries with Caramelized Onion Dip to the platter, they’re half gone. Baked until golden and crisp, these “fries,” dunked in a richly flavorful caramelized onion dip, are addictive! INGREDIENTS Zucchini Fries 3 medium zucchini, peeled and cut into 3inch-long sticks 2 tsp kosher salt ¼ cup flour 2 large eggs, lightly whisked 1 cup panko (Japanese breadcrumbs) ½ cup freshly grated Parmesan cheese 1 tsp dried Italian herbs 2 tbsp olive oil Caramelized Onion Dip 1 tbsp olive oil 1 large sweet onion, sliced 1 tsp brown sugar ¼ tsp kosher salt 1 tbsp apple cider vinegar 1 tbsp honey 1 tsp yellow mustard ½ cup mayonnaise ¼ tsp freshly ground black pepper

with salt and toss to coat. Let drain 45 minutes. 2) Meanwhile, prepare onion dip. In a medium skillet, heat olive oil over mediumlow heat. Add onions, brown sugar and salt, cooking 10-15 minutes, stirring occasionally. Once onions are softened and golden, remove from heat and stir in cider vinegar. Place onion mixture in a food processor or blender. Add honey and mustard, blending until smooth. Place in a bowl and stir in mayonnaise and black pepper. Cover and refrigerate until ready to use. 3) Preheat oven to 425°F. Line a baking sheet with parchment paper and coat with non-stick cooking spray. Remove

zucchini from strainer, rinsing very well under cold water to remove salt. Pat zucchini dry with a kitchen towel. Place flour in a medium bowl, eggs in another bowl and the panko, Parmesan and Italian herbs in a third bowl. Working one at a time, dip zucchini in flour, shaking off excess. Next dip in egg and coat with panko mixture, pressing well to adhere crumbs. Place on prepared baking sheet and repeat with remaining zucchini. Drizzle entire sheet of zucchini with 2 tbsp olive oil. Bake 12 minutes, turn sticks and continue baking 6-8 minutes more, until golden brown and crispy. Serve immediately with caramelized onion dip. Serves 4-6

DIRECTIONS 1) Place cut zucchini in a strainer, sprinkle

Steakhouse Creamed Spinach Among the mahogany walls and dirty martinis, something great is happening in swanky steak-houses across the nation…carnivores are eating spinach. A simple side dish that seems healthy next to fried hash browns and marbled rib-eyes, the overly creamy restaurant version is still too flaccid and watery for our taste. Using whipped cream cheese, our easy, silky smooth spinach brings home all the taste of the upscale steakhouse without the side-dish robbery and the velvet banquettes. INGREDIENTS 4 (10oz/283g) packages frozen chopped spinach 2 (6oz/170g) containers Kraft Philadelphia Whipped Cream Cheese 1/4 cup melted butter 1/2 tsp kosher salt

1/4 tsp freshly ground black pepper 2 tbsp freshly grated Parmesan cheese DIRECTIONS 1) Preheat oven to 350°F. Coat an 11×7-inch baking dish with non-stick cooking spray. 2) Defrost spinach according to package directions. Drain very well, squeezing spinach to ensure all excess liquid is removed. 3) In a food processor, place cream cheese, melted butter, salt, pepper and spinach together. Process for 10 seconds. Using a rubber spatula scrape down the sides of the bowl and do 3-4 quick pulses to combine. 4) Transfer to prepared baking dish, sprinkle top with Parmesan and bake uncovered for 20 minutes. Serves 8




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Barcastle Retail Park, Castlebar, Co. Mayo T: 094-9026100 • E: • Page 43 | Mature Living Magazine

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