I’m always looking for new recipes as Chief ZooKeeper hates having the same dish very often, plus it’s great fun and I want to share a new one with you weekly. Sharing new recipes all the time keeps me on my toes and I love that! Hope you enjoy that and if there is something you are looking for or some type of recipes you’d like to see, let me know! This one is healthy and delicious!
- 2/3 c panko crumbs
- 1 tbsp minced fresh oregano or 1 tsp dried
- 1 tbsp minced fresh basil or 1 tsp dried
- 2 tsp minced fresh parsley or 1/3 of that dried
- 2 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 c all purpose flour
- 2 eggs, beaten
- 6 boneless, skinless chicken breasts
- Mix together bread crumbs, herbs, salt, pepper and flour. Set aside.
- Beat eggs in their own bowl.
- Dip chicken in eggs, then in dry mixture. Place on wire rack while doing other chicken (this helps the crust).
- Cover baking sheet with foil, oil well.
- When all chicken is done and crust has dried a little (doesn’t take more than a few minutes), place chicken on baking pan.
- Spray chicken with non-stick cooking spray on top and sides.
- Bake at 350 degrees for 25-30 minutes, or to 170 degrees Fahrenheit.
Originally posted 2016-08-29 06:55:50.
Before summer is officially over, I thought I’d share this amazing recipe with you! When I was a kid my Mom would buy Welch’s all fruit popsicles as a special treat from time to time. This recipe tastes JUST like them. First bite took me back years! A quick check in the mirror revealed it was only in my head though.
The Popsicle molds pictured are IceWabanga Fill and Freeze Ice Pop Molds. There are many reasons I’m loving these! We’ll start with the thing I look for first: they are dishwasher safe! I have plenty of items that can’t go in the dishwasher so I like to have the option of popping them in if I’m busy or have a houseful. I also love that you can take each Mold out of the holder one at a time, so you don’t have to run water over the all the popsicles to get one out, you can make just a couple of ice pops if you like and you can wash them as you use them as opposed to having the top part ready to wash and waiting for the bottom. I’m always worries about losing them!
They also came with a bonus of 2 silicone ice pop molds. I think these are going to be great for a push pop type popsicle! If you are on the market or just hate your current ones, you should definitely check these out. There aren’t a ton of products like these that I feel like I must have, but these are on that list!
Now, on to the recipe!
4 cups chopped, hulled strawberries
3 Tbsp corn syrup
3 tbsp sugar
2 tbsp lemon juice
- Puree in blender or food processor all ingredients.
- Pour into molds, you don’t need to leave much space as this particular recipe does not expand when it freezes.
- Freeze until frozen (like you would have never thought that was next! LOL)
Please Note: This will yield about 10 pops!
Originally posted 2016-08-24 21:40:00.
This recipe is a favorite for urban Indians in Mumbai! Now you can try it at home! Simple and easy recipe! These are not meant to be fluffy as we typically eat them in America, but rather flat served with toast or thin bread.
1 tsp salt
1/4 tsp black pepper
3/4 chopped onion, divided into 3
3/4 c chopped tomato, divided into 3
2 tsp finely diced jalapeno, divided into 3
1/4 c fresh cilantro, chopped and divided into 3
- In a bowl, beat together eggs, salt, pepper and 2 tbsp water until blended.
- Ina large nonstick skillet, heat 1 tbsp of oil over medium heat. Pour 1/4 of the egg mixture into skillet. Scatter 1/4 of each of the toppings evenly on top.
- Cook without stirring until edges can be lifted with spatula, about 2 minutes.
- Fold over to form semi-circle. Cook for 30 seconds longer.
- Transfer to platter and keep warm as you do the next two.
Have you ever had an Indian omelette?
What type of omelette makes your mouth water?
Originally posted 2016-08-22 06:50:35.
Since we have two recipes in this one, I’m gonna post them one at a time. Makes it way easier in case you want to make the fish but not the sauce or if you want to make the sauce for something else! I think the Pineapple Ketchup would go great with homemade french fries.
Homemade Fish Sticks
2 c cornflakes, crushed
1 tsp pepper, divided
1 Tbsp lemon juice
1 lb tilapia fillets, cut into 1″ strips
1/4 tsp kosher salt
- Preheat oven to 425.
- Place a wire rack on a large baking sheet, coat with cooking spray.
- Place cornflakes and 1/4 tsp pepper in a bowl and mix.
- In another bowl, combine egg and lemon juice, stir with fork.
- Sprinkle fish evenly on both sides with salt and pepper.
- Dip fish in egg mixture, then into cornflake mixture. Place on rack and repeat.
- Bake at 425 til fish becomes flaky, about 12 minutes.
1/2 c cubed pineapple
1/3 c ketchup
1 tsp soy sauce
In a food processor or blender, combine ingredients and enjoy!
Got any great plans for the Pineapple Ketchup? Additions, changes? I’d love to hear them!
Originally posted 2016-08-15 09:08:54.
I have to say, the tacos were great but the Daisy Sour Cream made it awesome! I love the new squeeze bottles! So much easier to put it on so that you get just the right amount of sour cream in each bite! I’m pretty stoked! I love when new ‘genius’ ways come about and making my food pretty without me having to make a big mess! I do need to disclose that I got to try the Daisy Squeeze Sour Cream for free as part of a promotion, but my opinions of Daisy Sour Cream are true and honest. I’ve loved them forever!
2 tsp garlic powder
2 tsp paprika
1/2 tsp ground coriander
1/2 tsp pepper
3/8 tsp kosher salt, divided
2 lbs tilapia fillets
1 tbsp olive oil
1 tbsp finely chopped cilantro (I used the squeeze kind found in the produce section)
2 tsp canned chopped green chiles
2 diced, peeled avocados
1/4 c lime juice
12 corn tortillas
- Preheat broiler to high.
- Combine first four ingredients with 1/4 tsp salt. Brush fillets with oil and sprinkle with spice mixture. Place fillets on baking sheet and broil 6 minutes or until fish is flakey.
- Combine remainings salt, cilantro, chiles, lime juice and avocado. Mash with fork and mix to combine. Set aside.
- Heat tortillas in pan, you want to get a slight char to get the best possible flavor!
- Divide fish and avocado mixture on tortillas, add a dallop of Daisy sour cream and enjoy!
Originally posted 2016-08-08 09:06:56.
Corn is a perfect staple during the summer but once it gets too hot, no one wants to deal. This recipes is fantastic and helps us cool down!
Are you growing a garden this year? Or maybe checking out the local Farmer’s Market? I don’t think there is any flavor in the world like that which comes from garden fresh veggies.
Even if you don’t have them fresh though, this recipe is super yummy and great for picnics, brunches and pot lucks! I’m definitely going to be making it for next year’s July 4th bash!
I love that this is so yummy, and especially that it’s a col addition to a hot dinner! The fresh flavors from the garden truly shine in this dish!
This recipe certainly cannot be any more simple and it’s perfect after a day or so of sitting in the fridge! Even if you don’t have time or the inclination to make it ahead, it’s perfect when made as your making dinner as well!
Garden Fresh Corn Salad
4 Ears of Corn, cooked with kernals removed
-or- 3 cups corn kernals
1/2 sweet onion, chopped
1 medium tomato, chopped
1/3 c of your favorite mayo
2 Tbsp lime juice
3 Tbsp finely chopped Basil leaves
-or- 6 Tbsp dried basil
Combine all ingredients in a bowl and stir. You can serve immediately or make it a day or two in advance.
As is typical, the flavors meld wonderfully after it’s been sitting a while. Just remember to keep it cool if you use an egg based mayo.
I personally love having it cool with dinner! It’s beyond delicious on a hot summer day! It’s especially great for a BBQ or picnic, I’ll be honest and say I had a couple of servings as lunch one day! haha
What is your favorite way to prepare fresh summer veggies?
Originally posted 2016-07-25 07:45:30.
One of the worst things about having a dairy allergy is that everything one buys has dairy in it! Chief Zoo Keeper didn’t always have a dairy allergy so he very much knows the wonderful flavors of all things dairy. One of the many things he misses is Corn Nuggets. I spend a bit of time trying to get recipes to be dairy free and taste good. So, below is the dairy version with notes to modify it to be dairy free. The ones pictured used the modification that I’m putting by the asterisks. Hope you love it and will come back and leave me your comments.
11 ozs cream style corn **Leave out for dairy free version
11 ozs whole kernel corn, drained **double, mix with dairy free cream cheese
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
3 cups vegetable oil (for deep frying)
- If making the dairy free version, start by mixing the corn and cream cheese. If not, mix corn together.
- Drop in spoonfuls onto a baking sheet, put in freezer for at least 4 hours. Trust me, you want it as frozen as possible.
- In a medium bowl, be at egg and add cornmeal, flour, salt and pepper.
- Pre-heat oil to 350 degrees
- A few at a time, take corn out of freezer and dip in flour mixture. Immediately put in oil. I suggest doing only a few at a time because they will start to thaw very quickly and when they thaw, they fall apart.
- Fry until golden brown. Place on paper towels to let some of the oil drip off.
How’d you make yours? Any improvement suggestions?
Originally posted 2016-07-18 07:31:36.
Summer is full of time with the kiddos being out of school. Gotta have something for them to eat for breakfast as it seems they insist on eating every single day *gasp*. Good food doesn’t have to be difficult or extremely unhealthy and this French Toast Recipe is a big crowd pleaser, especially as the Chef doesn’t have to spend much time or effort to get it on the table! It takes less than 15 minutes total, and that’s including the half asleep stumbling to remember to grab the other ingredients!
3 lg eggs
3/4 c milk (we used silk in place of normal milk)
1 tbsp sugar
1/4 tsp vanilla
1/4 tsp salt
8 slices sandwich bread (could use french bread, sliced about 1 inch thick)
- Beat eggs, milk, sugar, salt and vanilla with wire whisk until well mixed then pour into a shallow bowl.
- Heat skillet over medium heat. Spray with vegetable oil or cooking spray before heating)
- Dip bread into egg mixture and let soak a minute. Cook 4 minutes on each side or until golden brown.
Originally posted 2016-07-11 08:00:40.
My husband heard this song about tuna melt sandwiches and is so amused by it he used it as a ringtone for a while. Neither of us had ever had tuna melt sandwiches so I decided to try it. I wanted to post the song so you could be amused by it too but unfortunately we were concerned about copyright laws. So all I can say is that it was in an episode of Mystery Science Theater 3000. If you’ve ever watched it, you know it’s crazy and funny. I definitely recommend watching if you ever feel silly, you can find it on youtube.
Anyway, because of that crazy song I decided to try out this recipe I found in the Healthy & Homemade 2nd edition cookbook published by Iowa State University. An added bonus is that it’s seriously low calories, around 340. Plus, if you are like me getting the fish in my diet is difficult, so having a recipe that I’ve found that I love is definitely going to help me have fish a little more often! So for real, if you even remotely like tuna you should try this out!
2 cans tuna, in water but drained (you can use oil, just know it ups the calories)
1 bunch green onions or 1/3 c chopped yellow onion
3 tbsp light mayo
1/8 tsp black pepper
1/8 tsp garlic powder
4 slices whole wheat bread
4 tomato slices
4 slices American cheese
- Pre-heat oven to 350 degrees
- In medium bowl, combine tuna, mayo, onion, pepper, and garlic powder. Mix well.
- Place bread on baking sheet.
- Spoon about 1/4 of the tuna mixture on each slice of bread, spreading nearly to the edges. Add a tomato slice.
- Bake 5 minutes.
- Add a cheese slice on top of each and return to oven another 5 minutes or until cheese is melted.
Hope you love it as much as we did! It’s definitely going in our normal menu selection!
What are your thoughts? Did you make any fabulous changes to it?
Originally posted 2016-07-05 08:00:24.
If you are a mom, you know the sense of pride that comes when your child does something on their own. Monkey has gone away and isn’t close by anymore. Though she doesn’t live close by, there are things she needs from time to time and I still love my Monkey. When she made the recipe below, she was very excited and proud of herself. I’m proud of the little things too. My fervent prayer, as is probably everyone’s for their children, is that Monkey will succeed and be self sufficient well enough to be comfortable and happy. Below is the recipe that she came up with on her own. I am so proud to be sharing a Monkey original recipe, hence the name: Salsa de Mono.
3 medium tomatoes, finely chopped
1 small onion, diced
2 sm jalepenos, diced with 1/2 the seeds set aside
1 tbsp fresh cilantro, minced
1/2 tsp minced garlic
Lime juice to flavor
If you’d like it to be mild, try leaving out the jalepeno seeds but if you’d like it to be hotter, add more. Prepare all ingredients then combine in a bowl. Mix well. Adjust seasonings to taste. Enjoy!
Originally posted 2016-06-27 07:54:48.