Baked Zucchini Fries

Snack alert! Snack alert!

Baked Zucchini Fries (Level 1 carbo)

1/2 cup whole wheat panko bread crumbs**
1/4 teaspoon salt
1 medium zucchini
1/2 cup plain fat free yogurt

Preheat oven to 425. Line a baking sheet with parchment paper.

Slice the zucchini into 3" by 1/2" sticks.

Put the yogurt into a wide mouth bowl. Mix Panko crumbs with salt and spread on a plate. Dip
the sticks, one at a time, into the yogurt to coat, then press into the panko crumbs.

Place on parchment covered baking sheet in a single layer. Bake for 15 minutes until golden brown and tender. Eat straight up or serve with oil free fat free spaghetti sauce to dip in.

**You can add some chili powder and/or pepper along with the salt to the Panko crumbs for some heat.

Enjoy!

Foxye
Somersizing since 01/03

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A smile is a curve that sets everything straight

Asian Shrimp Wraps

This is a really easy dish to prepare as an appetizer or side, even a nice lunch. There will be extra dressing, save it for a salad or marinade for chicken or steak - it is awesome!

When I make these for a party, I like to substitute those little party umbrellas for the toothpicks.

For political correctness I have renamed this - my friends always ask me if I'm serving those "jap wraps".

Asian Shrimp Wraps - Level 1

1 pound shrimp (large)
3 cloves minced garlic
2 Tablespoons minced fresh ginger root
1/2 cup olive oil
1/4 cup sesame oil
1/3 cup rice vinegar
1/4 cup soy sauce
3 Tablespoons dark agave nectar or sugar free honey
1/4 cup water
6 oz fresh snow pea pods

Cook the shrimp in boiling water for about 5 minutes til done. Drain, cool and then peel the shrimp. You can also purchase peeled and deveined shrimp and eliminate this step.

In a 1 pint or larger glass container prepare the marinade. Combine the garlic, ginger, olive oil, sesame oil, rice vinegar, soy sauce, honey/agave nectar and water. Cover with a lid and shake well to combine. Remove the lid and heat in the microwave for 1 minute. Let cool.

Place the shrimp in a medium sized bowl. Pour 1 cup of the marinade over the shrimp and stir to coat. Cover and refrigerate for 1 hour.

Now, let's prep the pea pods. Remove the stems and strings. Partially cook them in boiling water for 1 minute or until they turn bright green. Drain and rinse with cold water, pat dry.

Drain the dressing from the shrimp. Wrap a pea pod around each shrimp and secure with a toothpick. Place on a serving platter, cover and refrigerate until ready to serve.

Enjoy!
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Foxye

A smile is a curve that sets everything straight.

Loaded Pepper Skins

Do you miss Loaded Potato Skins? Try this!

Loaded Pepper Skins

4 Bell Peppers
1 8 oz package of softened cream cheese
1/4 cup mayonnaise
1 clove minced garlic
1 cup salsa

Cut off the pepper tops, then cut the peppers in half and remove the seeds. Cut each pepper half into quarters. Put in the oven under the broiler 3 to 4 inches from the heat with the skin side up. Broil for 4 or 5 minutes until the skins just start to blister. Remove from the oven and turn the peppers over, with the skin side down.

Combine the cream cheese, mayonnaise and the garlic and mix well. Drop small spoonfuls of the cheese mixture onto each piece of pepper and return to the broiler. Broil 3 or 4 minutes until the cheese just starts to bubble. Remove from the oven, top each with salsa and serve on a platter.

Enjoy!
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Foxye

Pickled Shrimp

These are good in a salad, as an appetizer, or served as shrimp cocktails.

Pickled Shrimp (level 1)

1 1/2 pounds shrimp, cooked & shelled
2 medium size onions
15 - 20 bay leaves
1 1/2 cups Perkey French Dressing (recipes follows)

Thinly slice the onion and separate into rings.

In a medium size bowl arrange alternating layers of shrimp, onion rings and bay leaves. Pour the dressing over the top and press down so the top layer is covered, too. Cover the bowl with plastic wrap and refrigerate for at least 24 hours so the flavors are well blended.

Perky French Dressing

1 teaspoon dry mustard (colman's)
1 teaspoon water
1 1/2 cup olive oil
2/3 cup vinegar
1 Tablespoon Worchestershire sauce
1 1/2 teaspoon salt
1 teaspoon sugar substitute
1 teaspoon paprika
1/4 teaspoon cayenne pepper

Mix the mustard in the water and let stand for 15 minutes. Combine all the ingredients in a jar. Cover tightly and shake well.

Enjoy!
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Foxye

A smile is a curve that sets everything straight.

Stewed Zucchini Peppers & Tomatoes

Stewed Zucchini Peppers & Tomatoes (Level 1)

3 Tablespoon olive oil
1 green pepper
1 medium onion chopped
1 medium zucchini (abt 6 oz)
5 cloves minced garlic
3/4 lb tomatoes
1 Tablespoon minced parsley
Salt
Freshly ground pepper

Cut green pepper into 3/4 inch squares. Cut zucchini into 1/2 inch slices, then cube.

Heat the oil in a large saucepan and saute the pepper, onion, zucchini and garlic until the onion is wilted. Add the tomato, parsley, salt and pepper and cook over medium heat, uncovered, for 30 minutes. At the end of the cooking time, turn up the heat to reduce the liquid - this should be thick, not soupy.

Serve hot or cold.
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Foxye

Honey Chicken Wings

Looking for an easy, fingerlicking good party takealong? This is it!

HONEY CHICKEN WINGS. (Level 1)

3 pounds chicken wings (16 wings)
salt and pepper to taste
2 cups sugar free honey
1 cup soy sauce
1/2 cup sugar free ketchup
1/4 cup oil
2 cloves garlic, minced

Rinse chicken and pat dry, cut off and discard wing tips. Cut each
wing at joint to make two sections. Sprinkle wing parts with salt and
pepper.

Place wing parts on broiler pan and broil 5-4 inches from heat 20
minutes, 10 minutes per side till chicken is brown.

Transfer chicken to crockpot.

For Sauce combine honey, soy sauce, ketchup, oil and garlic in bowl.
Pour over chicken wings. Cover and cook on low 4-5 hours or on high
2-2 /2 hours.

Enjoy!
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Foxye

Spinach Dip

All time favorite appetizer

Spinach Dip (Level 1)

1 package frozen chopped spinach, cooked & very well drained
1 cup sour cream
1/2 cup mayonnaise
1/2 cup fresh minced parsley
1/2 cup minced green onions, whites only
1/2 teaspoon beau monde seasoning
1/2 teaspoon dried dill weed
salt & pepper to taste

In a bowl mix together sour cream, mayonnaise, parsely, scallions and
spices. Add the sinach and stir thoroughly. Taste for seasoning. Cover
and refrigerate overnight.

I put the sinach dip in the center of a hollowed head of red cabbage,
and serve with a variety of vegetable "dippers" - endive, celery,
cucumber, snow peas, cauliflower, zucchini...

Enjoy!
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Foxye

Roasted Shrimp in the Shell

Roasted Shrimp in the Shell (Level 1)

2 pounds medium or large shrimp
1 1/2 teaspoon garlic powder
1 teaspoon cumin
1 1/2 tespoon salt
3/4 teaspoon ground red pepper
3 tablespoon lime juice

Make a pasty marinade with the garlic powder, cumin, salt, pepper and
lime juice by combining all. Add shrimp (with the shells on) and
marinate of one hour.
Transfer shrimp to a broiling pan or skewer on bamboo sticks. Broil
about 5 minutes on one side, and 5 minutes on the other. The shells
may char, but the meat will be fine.

Enjoy!
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Foxye

Broiled Scallops

This is one of my favorite appetizers

Broiled Scallops (Level 1)

1/2 pint fresh bay scallops
8 strips of bacon

Rinse and drain a half pint of fresh bay scallops.

Take 8 strips of bacon and cut each strip into six pieces - cut bacon
in half the long way, then cut each half into 3 pieces.

Wrap each scallop with a piece of bacon and pin with a toothpick.

Place scallops on their sides in a baking tray. Broil for 2-3 minutes
on one side under a hot broiler then turn each scallop over and broil
for 2-3 minutes on the other side.

Serve and enjoy hot!
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Foxye

Stroganoff Meatballs

This is really good for entertaining or taking to a party - you make
it, let it sit to combine flavors, then easily finish it with some
last minute heating and mixing.

Stroganoff meatballs (Level 1)

1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
1 large onion chopped
4 tablespoon almond meal
1 beaten egg
1 1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoon olive oil
2 tablespoon tomato paste
1 cup beef stock
1 cup sour cream

Mix together 3 meats. Add onion, almond flour, egg, salt, pepper and
nutmeg, mixing in by hand.

Form into small balls and saute quickly in heated olive oil over
medium hi heat. Do not saute too many at one time or they will not
brown nicely.

When meatballs are all sauteed and browned, put them all in skillet
together and gradually add tomato paste and beef stock. Simmer for 15
minutes.

Let stand for several hours or refrigerate overnight.

Just before serving, reheat on low - do not boil. Add sour cream,
stirring in with a wire whisk.

Enjoy!
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Foxye

Barbequed Shrimp

I love anything shrimp....

Barbequed Shrimp (Level 1)

1 pound jumbo shrimp peeled with the tails on
1/4 pound butter cut into bits
1 tablespoon lemon juice
1 tablespoon worcestershire sauce
1 tablespoon freshly ground pepper
1/2 teaspoon salt
Tabasco sauce to taste

Place the shrimp in a single layer in a 9 x 13 baking dish. Dot with
the butter. Combine the rest of the ingredients and pour over the
shrimp. Bake in 350 oven for 20 minutes, stirring occasionally.

Remove the shrimp to a soup tureen or to individual bowls. Pour the
juices from the pan over the shrimp and serve immediately.
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Foxye