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Baked Zucchini Sticks
Taken from What’s Cooking Fall 2011 Kraft Magazine.
Makes 8 servings.
1 pouch Shake’N Bake Extra crispy (or Cajun) original coating mix
1 TBSP minced fresh parsley (I used parsley flakes and it turned out great)
1 TBSP water
4 zucchini, cut crosswise in half, then quartered lengthwise (make ‘em look like fries!)
¼ cup ranch dressing or sour cream for dipping
- Preheat oven to 400.
- Mix coating mix with parsley in the Shake’N Bake plastic bag
- Beat egg and water in a medium bowl.
- Dip zucchini sticks in egg, then in coating mixture, until evenly coated. Place in a single layer on a baking sheet sprayed with cooking spray, or lined with tinfoil.
- Bake 20 minutes or until crisp-tender and golden brown. Serve with dressing of choice.
You’re eating green veggies – that taste delicious! Something tells me I may need to put "Deceptively Delicious" by Jessica Seinfeld on my wish list this year.
Balsamic Glazed Salmon
Taken from America’s Test Kitchen Light & Healthy 2010.
Makes for 2.
2 skinless center-cut salmon fillets about 1 ½ inches thick
1/8 tsp salt
1/8 tsp pepper
1 tsp oil
¼ cup orange juice
3 TBSP balsamic vinegar
2 TBSP honey
1 TBSP white vinegar
1/ tsp red pepper flakes
1 dash of rosemary
- Pat the salmon fillets dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch non-stick skillet over medium-high heat. Carefully lay salmon, skinned-side up, in the skillet and cook until well browned on the first side, about 5 minutes. Flip the salmon and continue to cook until the sides are opaque and the thickest part is cooked, 3-5 minutes longer.
- Transfer the salmon to a platter, tent loosely with foil, and let rest while making glaze.
- Whisk the oj, balsamic vinegar, honey, white vinegar, pepper flakes, and rosemary together in a small bowl. Wipe out the skillet with a wad of paper towels and return to medium heat. Add the glaze to the skillet, bring to a simmer, and cook until the glaze is thick and syrupy, and reduced to about ¼ cup – about 5 minutes.
- Spoon glaze over salmon and serve.