Well it was a rather laid back weekend, and much needed! Lots of packing and getting ready for vacation next week! It was time to catch up on some major recipe testing...there have been some really great apps I've come across that I've been dying to try!
So here are a few items I stirred up and the outcome was just delightful. Perhaps not the best picture quality, but this cook gets messy! I can't be snapping professional photos!? :P
Canola oil for frying
1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten to blend
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated parmesan for serving (optional)
1. Mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.
2. Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.
3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.
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| Dipping the avocado into the panko |
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| Flash Fry in canola oil for 30 seconds |
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| Sit on paper towels to soak up any oil |
while also making Buffalo Style Roasted Tofu
Ingredients
1 16-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika
Buffalo Sauce
1/4 cup Frank’s Red Hot Original Hot Cayenne Pepper Sauce
1/8 cup Earth Balance Soy-Free Butter
1/4 cup Frank’s Red Hot Original Hot Cayenne Pepper Sauce
1/8 cup Earth Balance Soy-Free Butter
Preheat the oven to 450 degrees. In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on each side.
In a wok, melt the butter. Turn off the heat and add the hot sauce. Stir to combine. Add the freshly roasted tofu and toss until throughly coated
Whala!The finished product....Bon Apetit!
Ingredients
1 bag of peanut butter cookie mix
Pretzels
1 bag semi-sweet chocolate chips
Mix Peanut Butter cookie recipe as noted on package. Once the dough is firm, roll each portion into a small ball, then sandwich them between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.
Pour the chocolate chips into a microwave safe bowl and heat at 30-second, quickly dip each half-way into the melted chocolate. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.
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| Chocolate cool down on the rack! |
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