armadillas


Category Archive

The following is a list of all entries from the Snacks category.

Fenway

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The first time I ever tried kimbap was in a hair salon. No joke. Sure, this isn’t the usual place one may expect to chow down on this Korean rice dish, but to be fair we were expecting to be at the salon for several hours and beauty requires energy. You see, when my cousin and I were in high school we went through this period of getting out naturally curly hair straightened. I can’t remember why. I guess it was hip or something, which was a shame really because curls run in the family and now that I’m an adult I better appreciate their beauty. But we were kids and our mothers may have had something to do with it. Her own mother being Korean, we always made a long drive a few towns over to get to the Korean salon (and honestly they do hair the best; I’ve tried the Brazilian treatments and would go Korean/Japanese in a heartbeat). Anyway, so that’s how I came to discover the magnificence that is kimbap, sitting on a leather couch in the middle of a Korean run salon while I watched my cousin’s thick curls be flattened out to straight perfection. It was love at first bite.

Now kimbap isn’t as easy to come by as one might think. Korean doesn’t seem quite as popular as Chinese takeout, but I’ve managed to find a few holes in the wall. Even better is making friends with someone that can make kimbap. I’ve attempted to make it myself a few times, following recipes quite miserably. But Friday night all that changed when I went over to a coworker’s apartment for lessons. And you know what? It really is not that hard.

Since it was a lesson and I was at a friend’s place, I didn’t document the process as well as I could have, but hopefully you find what I do have to be helpful.

Ingredients:

Seaweed sheets
Sticky rice
Cucumber
Spam (I usually eat it with imitation crab strips)
Egg
Daikon (pickled radish)

Really, you can put whatever you like in your kimbap, but I think the usual ingredients include daikon, egg, spam/crab, bulgogi, cucumber, carrot, maybe some spinach. We didn’t use all these things in my lesson.

Make up some sticky rice. I’m not 100 % sure how to do this, but my friend said it was better than using sushi rice.

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Fry your egg and spam, then slice them into long strips. Slice your veggies into long strips as well.

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If you’re not a professional sushi or kimbap roller, a recommend using a bamboo mat to make your rolls. Spread the rice out thinly over a seaweed sheet, rough side up.

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Line the end closest to you with your fillings. Using the bamboo mat as a guide,  roll everything together. This may be awkward at first but you’ll get the hang of it!

And that’s it. Keep rolling them slice it up into bite size pieces. Yumm

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Share with the dog if you feel so obliged

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Puppy Training

Today was so much fun! Recently, a friend of mine adopted a Bernese Mountain dog. Ohmygoshsocute! He’s only 11 weeks old and he’s the most adorable thing ever. I wish I had a decent picture of him, but every time I whipped out my phone, he would move, leaving me with blurry photos. Today we took him to puppy training. I never thought I would be interested in attending something like that, but honestly I had a blast with it. Today’s class was about loose-leash training and greeting, which means we walked the dogs around the store, luring them forward with treats. Little Max is not much of a walker. He gets tired so quickly! But he was a really good boy.

Ah, makes me want a dog of my own! Hmmm maybe I’ll consider it as summer approaches. By then I should be nicely settled in here.

Enough about pups, let’s get to the other good stuff. I would like you all to meet Laura. She is another recent Youtube discovery. I really enjoy her videos and thought it was about time I tested one out. Because it’s Sunday and Sundays are about brunch, I chose to make her hash brown recipe. I can’t say my attempt was A+ successful – practice makes perfect mind you- but they were pretty good all things considered. I did, of course, make a few alterations.

Recipe courtesy Laura Vitale

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Ingredients:
1 large russet potato, peeled (I used three Idaho potatoes)
1 tablespoon flour
2 tablespoons grated onion or shallot (I only had onion powder on hand- season to taste!)
1 egg white
Salt and pepper
Vegetable oil (I used canola)

Find some potatoes

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And peel them!

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Using a box grater, go ahead and grate them up. I only have a little hand grater so I grated the potatoes directly into a bowl of cold water. This helps to remove some of the extra starch

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Look at that murky water! Let sit for about 5 minutes while you clean up your work space -ahem- stuff everything down your dish disposal

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Now comes the fun part. If you have a potato ricer, you’re in luck. If not, you’ll have to do it the old fashioned way like me. Take your shredded potato and place it in a cloth. Now twist the cloth into a ball around the potatoes and squeeze squeeze squeeze squeeze squeeze until you get as much water out as your hands can muster

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Bravo!

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Put into a bowl and add all other ingredients except the oil: flour, egg, onion, salt, pepper. I took the liberty of adding parmesan-romano as well. To each their own!

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In a skillet, preheat enough oil to cover the bottom of the pan on medium-high. Fill 1/3 of a cup with the shredded potato mixture

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Carefully place the potato mixture into the hot oil. Then using the bottom of the measuring cup, flatten out the hash brown

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These are supposed to take 5-7 minutes on one side, but I felt like mine were burning slightly. Adjust heat accordingly if you must. Once golden brown, flip and cook for another 5 minutes or until golden brown again. Remove from oil and continue cooking up the hash browns until there’s no more to be cooked. My batch made six (I ate a couple while cooking).

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As you can see, mine aren’t quite as pretty as Laura’s but they were tasty enough for my first go at hash browns. Next time I think I will add some more cheese…and perhaps some garlic. They tasted fine on their own, but if you had a couple burnt edges, a dollop of sour cream does the trick!

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By the way, no turkey recipe for us today- it’s still slightly frozen so maybe tomorrow. I sure hope it’s thawed out by then. I definitely plan on using it for dinner all week long. Turkey salad, turkey noodle soup, roast turkey sandwiches…

I tell you one thing, though. The downside to cooking here is the smell fills up the whole apartment and can last for a couple days. I’m not even going to tell you how sensitive the smoke alarm is. Pouring a bowl of cereal could make it go off!


Confessions

I’m a terrible blogger! I know, I know it’s been awhile since my last post- but do let me explain. I moved. It’s as simple as that. I moved and these recent changes have made me either too lazy or too social to stay at home and do what I love, which is spending time in the kitchen. But it’s hard to spend time in the kitchen when you’re only cooking for one. Do you know how hard it is to cook for one? Of course, you should always cook for two because that means leftovers for lunch the next day, but I think you understand my point. I’m really enjoying my new apartment; there are perks to living alone. But that doesn’t mean you don’t miss certain things. And now we’re getting off subject and I refuse to make this post a depressing one.

So I will leave you with a small treat. Usually when I search for a new recipe, I go through a list of blogs until I find something I like. But recently, I’ve been watching cooks on YouTube. It’s great! I don’t know why I didn’t think of it before.  No worrying about if there are step by step instructions and pictures. It’s just as easy as watching the video!

The other day I was really craving some souvlaki. Mmm souvlaki. I had the fortune of first trying souvlaki at a wonderful little cafe in Greece when I was 17. What I would do to go there again! Greece is beautiful, and you know what? I actually preferred Athens to all those islands. I was surprised, too. Anyway, so I really wanted some souvlaki, but it’s hard to find the good stuff around these parts. Naturally, the only solution was to just make some myself. So did a little research and discovered TheScranLine. Not bad stuff. He had a video on how to make souvlaki…and tzatziki!.

Enjoy!

Find some Greek yogurt

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Dump it into a bowl lined with cheese cloth

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Looks kinda gross, doesn’t it?

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Tie up the cheesecloth in a ball around the yogurt

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Done! Let rest in a bowl on the counter for the rest of the day (or on top of the fridge if you have a cat). By the time you get back, all that extra juice will be sitting at the bottom of the bowl

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And you’re left with creamy, thick yogurt!

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Now just add garlic, cucumber and some oil and you’re on your way to some fantastic tzatziki. Pacha seemed to like it anyway…

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Technical conspiracies

I’m so upset! As you all know, my lowly yet trusted camera phone stopped working the other day. It’s a bad thing, a very bad thing for my style of blogging. My poor photos may not be high quality, but at least they are instructional. So how, pray tell, am I supposed to make regular updates without photos? I suppose we’re just going to have to use our imaginations for a while. Or, I can attempt at doodling…which has never been my strong point.

Yeah, the doodling is not working out so well. Anyway, the reason I really wanted to post some pics today is because I finally finally finally attempted to make a dough that turned out perfectly. What a feat! I mean, remember my last few attempts with dough? They weren’t very pretty. But today I stumbled upon a fairly simple recipe for homemade pretzels and it was an absolute success. I was ecstatic!

Recipe courtesy Joanne Ozug at Fifteen Spatulas

Ingredients:

  • 2 1/2 cups flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon sugar
  • 2 1/4 teaspoons quick rise yeast
  • 1 cup warm water
  • Sea salt
  • Baking soda mixture (see below)

When I said this recipe was simple, I really meant it. Take all your ingredients and dump them into a bowl. Your warm water should be around 110 degrees.

Mix it all together with a wooden spoon until the dough begins to form.

Knead the dough. This surely is not my strong point so after a few minutes of trying to figure out if the dough was doing what it was supposed to be doing I decided to stop.

Dust the dough with flour and seal into a Ziploc bag. Allow to rest for half an hour.

After 30 minutes, remove the dough from the bag and divide into however many pretzels you want. The original recipe makes eight. I decided to make six small ones for snacking and two big ones for sandwiches. Who doesn’t love a pretzel sandwich?!

Once the dough is divided, roll and  form into little pretzel knots  on a lightly oiled surface. Dunk each knot into a Baking Soda Mixture, which consists of a cup of water mixed with a tablespoon of baking soda microwaved in a bowl together.

Place the dunked knots onto a greased baking sheet. Sprinkle with sea salt and let rest for 10 minutes. Bake for 10 minutes at 450 degrees. Indulge!

These were pretty good, especially for my first try. I sincerely apologize for not having any photos. Next time I want to experiment and make garlic pretzels. Maybe I’ll even throw some herbs into the dough, too.


Spells

Today I’m going to go on a little rant for ranting’s sake. You see, I’ve been job hunting, submitting applications left and right. There must be near 30 applications out there with my name on them- and that’s just from the past three days. Needless to say, it’s not a fun process. No, not at all.

But it would be really nice if one of these applications turn into my saving grace and someone gives me a ring or shoots me an email. My fingers are double crossed. It’s ridiculous how easy it is to find a crap job that pays next to nothing and offers even worse hours, and how hard it is to find something stable. Eh, but that’s the complaint of everyone nowadays, isn’t it? At least by some miracle I manage to get my bills paid, have a roof over my head and food in my belly, and have supportive friends with which to drink wine and rant. Even when life seems low, there’s always a spec of gold to be found.

Plus, let’s talk about this magnificent weather. As a gal more inclined to favor the winter months over the summer months, this past week of 73 has been absolutely perfect. I took much joy in flinging open the windows and shutting off the a/c. I’ve even donned a sweater thrice already. Perhaps I’m acting a little prematurely, but this summer was pretty rough and I’m ready to welcome better times. So here’s to pumpkin spice, knee high boots, sweaters and scarves, mint hot chocolate, crisp air, hard cider, snuggling, bon fires, falling leaves, and all the other great things that come along with cooler temps. Ah, I’m in love and we’ve barely begun.

So let’s make some chicken. Remember those wings/drumettes I made the other day? Well, it just so happens that I had a second package of drumettes eager to be cooked. Mmm I’m thinking teriyaki!

Ingredients:

  • 1 package chicken drumettes
  • 1/2 cup teriyaki sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • Lemon juice
  • Pepper

I promise, one day I’m going to do these things up with flour and see how it goes. You know, just to see if the skin gets crunchy and not just crispy. But today, I chose the marinade route. You can’t go wrong with a good marinade. Wash your drumettes and put them in a bowl or shallow dish. If you have freezer Ziploc bags. that would work even better!

Pour the teriyaki sauce and oil over the chicken

Drizzle with as much lemon juice as your lemon-loving heart desires

Add a heaping spoonful of garlic. With cold weather coming, garlic keeps the flu away

Now mix with your hands! Or shake your freezer bag up. Set aside for at least half an hour to get the flavors going. The longer it sets, the better.

Arrange chicken on a foil lined baking sheet. Baking sheets help the skin crisp up better in my opinion, but by all means you can use a regular baking dish.

Bake for 40 minutes at 425 degrees. If you’re a little silly like me, forget to SPRAY the foil with PAM. Guess I like aluminum with my chicken! Serve with some fried rice.


Let them fly

It’s FOOTBALL SEASON! That means I have the perfect excuse to eat excessive amounts of junk food on Wednesdays and Sundays. What a beautiful sport! Of course, I am joking. A little bit at least. I’m not very big on snacking. Not only is it bad for my wallet, but it’s also bad for my waste line. So I watch my Redskins win by sipping lemon water and maybe having some popcorn. But that doesn’t mean I don’t indulge every once in awhile. After all, today is our first game of the season. What kind of fan would I be if I didn’t…make some wings?!

That’s right, today I decided to try my hand at cooking up some wings. Well, technically they are little drumettes, but who’s really paying that close attention? Anyway, I play around with a few different ideas on how to prepare them. Since my kitchen is small, I opted against frying. I really hate how it makes the whole house smell like grease. But did I want to marinate my wings and then bake them? Or perhaps dredge them in flour to make them extra crispy? There seemed like so many options for my oven.

In the end, I chose to simply bake them on high heat. The skin got nice and crispy without worrying about if adding flour was going to make the whole lot soggy. Plus, no frying!

Ingredients:

  • 1 package chicken drumettes
  • 1 1/2 tablespoons canola oil
  • Buffalo sauce (I used Texas Pete Fiery Sweet)
  • Salt
  • Pepper

Rinse the drumettes and pat them dry with paper towels

Hit those babies with salt and pepper!

 

Line a cookie sheet (or your trusted pizza pan) with some aluminum foil. If you forgot (as usual) to preheat you oven, go ahead and do that now. 4oo degrees please! One day you’ll be a good baker and remember to preheat, one day…

Take your seasoned chicken and mix it up with some oil. I would prefer to use olive oil, but I was plum out so canola oil will just have to do. No worries! This step can be done in a bowl if you prefer, but I rather save some clean dishes and coat the chicken right on the lined cookie sheet

 

Get your hands in there!

 

All done for now. Bake for 45 minutes for some nice crunch. I do like added texture myself

 

After 45 minutes, remove the chicken from the oven and admire your handy work. Just lovely! At this point, you can make your own buffalo/wing sauce and toss it all together. But it’s game day and I was feeling lazy so I just heated up some Texas Pete in the microwave. That’s just how we do things sometimes. Toss…

 

 

…and serve! If you haven’t noticed, I served my wings with extra sauce on the side because I like to get messy (and the fiery sweet is more sweet than fiery), but feel free to serve with some ranch or blue cheese. It’s your game food after all!

 

Go SKINS!

 


Pinterest and timeline finally got me!

Back in June I wrote a post in regards to my favorite food. If memory serves, I went on about how impossible it is to choose a favorite food, especially if you are a devout foodie, love to eat, and love to cook. But here recently, I’ve start to change my mind about this favorite food embroilment. It all started with a craving, as most things in life do. We had already eaten dinner that night. I shouldn’t have been hungry, not at all, and yet it would seem that my tummy was having quite the rumble. I tried to resist. I checked my email. I browsed through blogs. I chatted on Facebook. All this with the hope of forgetting my hunger.

But she had other plans. Finally, with a touch of reluctance and a bit of excitement, I pulled the bread down and grabbed the provolone and cheddar from the crisper in the fridge. I really, really wanted a grilled cheese, though for the life of me I don’t know why. Cravings. But I didn’t want just any grilled cheese. I wanted something satisfying, something that would allow me to sit down and enjoy the rest of my night. So I went to the garden, gathered a couple golden tomatoes, and returned to the house. Inside, I sliced those tomatoes as thin as my knife would allow, snacking on too-big slices (which tasted as glorious as sunshine), and arranged the thinner slices along with my two types of cheese across my bread. On a whim, I dusted everything with pepper and oregano before popping the whole shebang into the toaster oven.

Then I waited. And I waited some more. Before the crust turned black, I took my prize out of that toaster oven and ate it. If those tomatoes, freshly picked, tasted like sunshine, they transformed my sandwich into the best kind of ambrosia and I’m going to go off and live an immortal life in Olympus. Between the tomatoes and the oregano along with the cheese, I could have died a very happy person thanks to a very simple thing: a grilled cheese sandwich.

And you know what? I’ve always been partial to a good sandwich anyway. So perhaps that is my favorite food. If I absolutely without a doubt had to choose because my life depended on it.

The pictures are $%*&, but that’s okay. One day I will have a fancy camera!

 

 

So simple yet so awe inspiring. I’m pretty sure I could eat something like this everyday for lunch


My crush on Ben Ebbrel

Fish and chips

Fish and chips

Everyone loves some fish and chips——

That’s a little tune I just made up. You see, we’ve been watching a bit of Jenna Marbles around here and if you’re familiar at all with Jenna Marbles, then you know that sometimes she sings. Then it gets stuck in your head. Then you sing. It’s an ongoing circle of singing. Actually, I do a lot of singing. Singing, whether you’re good at it or not (and I’m not), is a very good way of passing time. I sing when I’m at work prepping all those meats and veggies. I sing when I’m trying to stuff clothes into my washer. I sing when I’m walking from one block to another. I find singing to be very motivational, even when it’s a simple little tune about stepping in wet grass on your way to the car because it just rained an hour ago. Most of my songs are what I call chore songs. They just help me out with whatever it is I’m trying to accomplish. I’m not even sure if I would call it singing as more of a talking aloud to yourself, drawling out all your vowels. Would that be called drawling? As someone who studied language, you’d think I should know the answer to that. Whatevs.

Of course, I like to sing when I cook as well. Which is how the fish song came into being. I think it’s pretty clear that I’ll be serving fish for lunch. Fried fish, pub style. I don’t have any potatoes so the chips part isn’t necessarily relevant, but I’ll keep it in the song anyway.

Fish and chips

Fish and chips

Everyone loves some fish and chips

Battered in beer

Battered in ale

Then fried fried fried

To give us crisp fish and cheer

What can I say? I should have become a composer- just kidding! I think my talents are better suited in the kitchen. Anyway, back to the fish. This whole thing was inspired by some tilapia. The only way I myself have ever cooked fish is to make fish tacos. It was time to expand my horizons. I thought about maybe broiling my tilapia seeing that the broiler and I are falling in love. I was all set to do so, too. I had my spices picked out (a Southwest blend provided by Mrs. Dash) and I was ready to turn up the heat in my kitchen when I decided to see what my boys at Sorted were up to. That’s how I stumbled across a video for fish and chips. Hmm fish and chips. What a brilliant idea. Why not give that a go? I wasn’t sure how tilapia would fare all battered up (most of the recipes I found used halibut or haddock), but I was willing to experiment for the sake of lunch.

Ingredients:

  • 1 cup flour
  • 1 cup dark ale or beer (creates a more complex flavor)
  • Splash of red wine vinegar (or white wine vinegar)
  • Salt to taste
  • Pepper to taste
  • 4 tilapia fillets, cut into fingers (total of 8)
  • Canola oil for frying

Because I don’t have a deep fryer, something I would desperately love to invest in, I had to use my cast iron skillet to fry up my fish. Coat the pan with the canola oil enough to cover at least half way up the fish. Turn heat to medium and let oil warm up while you make the batter. When I was ready to fry the fish, I turned the heat down to medium-low. A good way to test the oil is to slip some batter into it and see if it sizzles

For the batter, mix flour, salt, and pepper into a medium to large bowl

Add  the beer and vinegar

Whisk whisk whisk until the batter is nice and smooth. We don’t want any lumps! The consistency will be rather gooey, similar to pancake batter

After halving your fish fillets and whipping up the beer batter, the oil should be the right temperature. Dip your fish into the batter. Don’t you just love playing with your food?

 Carefully lay the dipped fish down into the oil. The last thing we want to do is splatter ourselves with molten lava- I mean hot oil!

After 5 minutes or so (golden brown), flip your fish using a fork. Or whatever instrument you can manage

I know it doesn’t look all that golden. You don’t have to tell me. Fry for another 5 minutes or so and then transfer to some paper towels for draining. Keep frying the rest of your strips in batches. Aluminum foil is a good way to keep the cooked fish warm

Since I had no chips on hand, I served my fish up with some quesadillas…

…which unsurprisingly led to this:

Crispy fish quesadillas! But the fish was good in or out of the cheese filled tortilla. I was pleasantly impressed by my first attempt at beer battered fish. The boys weren’t complaining either. The only downfall is the whole house smells like oil now and I’ve gotten a couple complaints about burning eyes. Poor fellas.

Fish and chips

Fish and chips

Everyone loves some fish and chips

Mixed with flour

Battered in beer

With cheese and tortillas

All made into quesadillas


Sweet sweet mercy

I’m a gardener. Actually, I only attempt to garden and even that I manage to muck up. My green thumb simply has not developed yet, though my mint and basil are flourishing as well as my salsa peppers. See, look at those babies!

Despite my gardening shortcomings, a few tomatoes have managed to struggle through my neglect. I save a few from the birds every week

Have you ever eaten a tomato straight off the vine? Oh goodness, it is one of nature’s divinities. There are few things in the world more enjoyable than biting into a tomato still warm from ripening in the sun. You can practically taste the sunshine in the juices

I never really liked tomatoes all that much growing up. Unless they were made into some sort of salsa or spaghetti sauce. Hey, I admit I was a picky kid.  As I got older, sure I’d order them on my sandwiches but usually picked them off before I got to the third bite. But fresh tomatoes from the yard are rapidly changing my mind about this lovely little fruit. I’m sure it could change your mind, too, if you’re not already on the wagon. And they make a lovely snack sprinkled with salt and pepper. Slrrrp (that’s the sound of my mouth watering)

But of course, one thing that always comes to mind with fresh tomatoes is green fried tomatoes. I blame the movie

 

The fried tomatoes I made today are very simple. I’m sure they would be better with some cornmeal mixed in with the flour, but you do what you can in a pinch

Ingredients:

1 green tomato (though, honestly, mine was on the yellow side)

1/2 cup flour

1 egg

Splash of milk

Pepper to taste

Salt to taste

Oil for frying

Heat oil in a skillet on medium heat, about 1/2 inch. Slice your tomato. I was only cooking for myself, but you can up all the ingredients for a crowd

 

Gather your other ingredients together. In one bowl, mix together the flour, salt, and pepper. Add cornmeal if you have some in your pantry. In a separate bowl, whisk together milk and egg

 

Dip your tomato slices in the egg and then dredge them through the flour. You know the drill by now! Fry for about 3 minutes on each side until nice and golden

 

 

Annnnnnnnd EAT! I think they have enough flavor to be eaten plain, but feel free to serve with some ranch if you have a need to do some dipping. Or even some ketchup if you’re feeling sacrilegious

Note to self: remember to keep out of cat’s reach. He has vegetarian tendencies after all… But at least he saved me from a stinging insect. Good Toby!


Dionysus

I don’t eat a lot of snacks. A long time ago I learned that it was best not to tempt temptation and just leave all that stuff out of my cabinets. If I really want a cookie or some chips that badly, I’ll just have to whip it up myself…and usually I don’t really want it as badly as I thought. But there are those moments late at night when all you want is something crunchy to munch on. You have a craving so strong you could smack someone. Of course, those moments usually involve a little bit of vodka. But hey! We all like to indulge every once in awhile. Sometimes it’s just best to give in to your Dionysian nature and tell Apollo to beat it! Nietzsche, anyone? I had such a moment last night. The munchies took over and I raided my kitchen to no avail. That is, until I spotted the zucchini. You remember that giant zucchini that came into my custody? Well, it’s still kicking! So I decided to make some yummy crispy we-must-be-in-Italy zucchini chips.

(This big guy could feed a family for years! I still have a huge chunk left)

But there’s a catch! The hour was approaching midnight. Who really wants to heat up some oil that late at night and smell up the whole house. Not I! So rather than frying the zucchini, I decided to bake it. Go preheat your oven to 500 degrees! Also, I didn’t really do much measuring for this. Eyeball it. Things will turn out just dandy.

Ingredients:

  • 1 giant zucchini (or whatever zucchini you have on hand)
  • 1 egg
  • Flour
  • Italian style breadcrumbs
  • Hot sauce (I used Texas Pete)
  • Parmesan
  • Pepper
  • Garlic powder
  • Basil

If you like, go ahead and heat up some oil. In my opinion, these taste better fried anyway. But baking them is a close second. We have to pretend to eat healthy sometimes. Anyway, first pull out three bowls. Fill one with flour, one with breadcrumbs, and crack your egg into the third

Generously pepper the bowl with flour. Add the hot sauce in with the egg. Mix the breadcrumbs with a good amount of Parmesan (who doesn’t love cheese?), a dash of garlic powder and a dash of basil.

Next, slice the zucchini into thin disks. Thin=crispy

This is my least favorite part and probably the reason I don’t make a lot of fried foods such as chicken or country fried steak. Using your fingertips (or some tongs!) pat a zucchini disk down into the flour. Shake off any excess flour

Take that floured zucchini disk and coat it with the egg mixture

Almost there! Cover with breadcrumbs. I like a good dusting of breadcrumbs, but be sure not to let it get all clumpy. That wouldn’t taste so great

CLOB FINGERES!!!!!

Spray a cookie sheet with PAM. In my case, I used a pizza pan. It worked just fine. Place your zucchini onto the pan and bake for about 5 minutes. Flip and bake for another 5 minutes or until golden. They don’t take long and cook up real quick!

Eat! Naturally, these would be great with marinara, but ketchup got the job done just as well

Tijuana