Crispy Zucchini with Honey Mustard Aioli

Crispy zucchini with honey mustard aioli is a perfect use for all that zucchini you have laying around! 

Crispy Zucchini with Honey Mustard Aioli

Zucchini is NOT hard to come by during the summer months. If you don’t watch where you are going, you’re likely to trip over some, it’s that abundant. And I’m so tired of seeing zoodle after zoodle after zoodle. We need to liven things up a little. Zucchini is so healthy anyway, no one says you can fry it a little and make it a fun, crispy snack that still has less calories than a giant honking bag of potato chips, right? 

Of course, if you’re going to enjoy crispy zucchini coins like they are crispy potato chips, you’ll need the right dipping sauce. Dipping sauce is crucial when it comes to any recipe that is meant for dipping. If it wasn’t already apparent, I’ve been living off this honey mustard aioli for the better part of a year. It’s zesty with a nice zing from the mustard, but has just a touch of sweetness from the honey. Creamy, smooth and perfect with my crispy zucchini coins. Folks, there isn’t much better when it comes to enjoying summer produce.

Crispy Zucchini with Honey Mustard Aioli

 

Crispy Zucchini with Honey Mustard Aioli

Ingredients

  • 1 large zucchini sliced into coins
  • 1 1/2 cup panko breadcrumbs
  • 2 eggs, whisked
  • oil for frying
  • For aioli:
  • 1/2 cup mayo
  • 2 Tbsp. stone ground mustard
  • 1-2 tsp. honey

Instructions

  1. Heat 1/4 inch oil in a large pan over medium.
  2. While the oil heats, prepare the zucchini. Dip the slices into the egg, then the panko to coat. Set aside until the oil is hot.
  3. Once hot, place the zucchini coins into the oil, ensuring not to crowd the pan. Cook until golden brown, then flip and cook until golden on the other side. Remove to a paper towel-lined plate. Repeat with the remaining zucchini.
  4. To prepare the aioli, simply combine all ingredients until well mixed.
http://www.feedmeseymourblog.com/crispy-zucchini-with-honey-mustard-aioli/

Be sure to check out some dishes from my other Foodie Mama friends!

 Grilled Zucchini Bruschetta

Grilled Zucchini Bruschetta

Double Chocolate Zucchini Muffins

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Zucchini Mushroom Chicken Copycat

Zucchini & Mushroom Chicken Foodie Mamas

Crispy-Zucchini-and-Honey-Mustard-Aioli

Pulled Tandoori Chicken Nachos for #WeekdaySupper

Pulled tandoori chicken nachos have just the right amount of spice and coolness to keep any nacho lover happy for hours on end. 

Pulled Tandoori Chicken Nachos

Nachos are one of those universally liked by all foods, if only for their versatility. If you don’t like beef, simply omit and add extra beans. Fans of buffalo chicken can rejoice over having their very own plate of spicy goodness to dive into, extra blue cheese please. Really, you can make anything into nachos so long as you are willing to put up with the ridiculously sloppy mess that inevitably follows with every single bite. Wear a lobster bib and you’re good, right?

I discussed these nachos with my friend Kiera for a good week before making them. We talked about different toppings and sauces, cheeses and veggies to go along with it. We laid out a plan and then the time came to cook them. I took some serious liberties with our “recipe” in that I really changed every single thing. While I still have to make the actual nachos we talked about one day, this version – these pulled tandoori chicken nachos – were spectacular! One of those eat until you literally can’t fit one more bite into your mouth nachos. Unbotton the top button of your jeans, make room on the couch for a food coma nap, run an extra three miles that night nachos.

Pulled Tandoori Chicken Nachos

It’s the combination of perfectly spiced pulled chicken with cool Greek yogurt (standing in for sour cream) and light Monterey Jack cheese that does it. The chicken is spicy, but not overly so. The cheese is just enough that it doesn’t overpower that chicken flavor. Each chip gets a perfect chicken to cheese to sour cream ratio, leaving not one chip naked and none soggy from too much ingredient. That’s important with nachos. So set out to make these today. You likely have all the ingredients on hand and it takes less than 30 minutes. Enjoy!

Pulled Tandoori Chicken Nachos Tandoori chicken recipe from the Big Man’s World.

Pulled Tandoori Chicken Nachos for #WeekdaySupper

Ingredients

  • 1 lb. chicken breasts
  • 4 cups chicken stock
  • For the tandoori sauce
  • 1/2 cup Greek yogurt
  • 1 tsp sea salt
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp garam masala
  • 1 tsp black pepper
  • For nachos:
  • 15 to 20 tortilla chips
  • 1 cup grated monterey jack cheese
  • 1/4 to 1/2 cup Greek yogurt
  • Green onions

Instructions

  1. Bring chicken stock to a boil in a large pot over high heat. Add in the chicken and then turn the heat down and simmer for 15 to 20 minutes until chicken is cooked through. While the chicken cools, prepare the sauce.
  2. Combine smoked paprika, cayenne pepper, cumin, garam masala, black pepper, Greek yogurt and salt until well mixed.
  3. Using two forks, shred the chicken. Toss it with the sauce.
  4. Cover a baking pan with foil. Turn the oven to broil.
  5. Place the nachos on the baking pan, then top them with chicken and cheese. Broil two to three minutes until cheese is melted.
  6. Drizzle with Greek yogurt and green onions.
http://www.feedmeseymourblog.com/pulled-tandoori-chicken-nachos-for-weekdaysupper/

Buffalo Chicken Poutine

Buffalo chicken poutine is a perfect way to trash up your smothered french fries. Spicy, cheesy and crisp! 

Buffalo Chicken Poutine

If there’s one thing us Americans are really particular about, it’s our french fries. Some like them curly, others steak. I’m a fan of crinkle cut but only if they are extra crisp. And even in fast food terms, people break it down further by choosing to side with McDonald’s over Burger King or Wendy’s over Arby’s. Then there is the topic of loaded fries: chili, bacon, cheese, gravy, mayo, ketchup. Toss any number of ingredients onto a fry and you have something entirely different going on. 

In Canada, there’s a popular dish known as poutine which I equate to a really done up version of loaded fries. Gravy and cheese curds are poured over top of french fries leading to what I think is probably the most epic French fries ever.  It’s my goal to try an authentic, straight-from-Canada version one day. Until then, here’s my take on it!

Buffalo Chicken Poutine

Buffalo chicken poutine seemed almost like a natural progression because you have all the good things in there. A little bit of rotisserie chicken, a gravy made with spicy hot buffalo sauce, some cheese – of course – all thrown over some crispy crinkle fries. You can call this the trashy meal of champions, if you want. I’d be ok with it. I made it for lunch over the weekend and the plates were licked clean – a true testament to its deliciousness!

Buffalo Chicken Poutine

Ingredients

  • 1 large bag frozen french fries
  • 3 Tbsp. butter
  • 4 Tbsp. flour
  • 2 cups chicken broth
  • 1/2 cup buffalo sauce
  • 1 cup monterey jack cheese
  • 1/4 cup blue cheese

Instructions

  1. Cook the french fries according to package instructions.
  2. While they cook, make the buffalo gravy. Head the butter in a skillet. Once melted, add in the flour and whisk until smooth. Slowly add in the broth, whisking to avoid lumps.
  3. Add in the buffalo sauce and stir until fully combined.
  4. Once the fries are finished, divide them between two plates and top with monterey jack cheese. Drizzle buffalo sauce over top.
  5. Crumble blue cheese on top of the fries.
http://www.feedmeseymourblog.com/buffalo-chicken-poutine/

Italian Hoagie Style Pressed Picnic Sandwiches for #SundaySupper

Italian hoagie style pressed picnic sandwiches take any picnic from boring to fabulous in one simple bite.

Italian Hoagie Style Pressed Picnic Sandwiches

July is National Picnic Month, which is incredibly appropriate considering it is the warmest month of the year. And sure, maybe you don’t necessarily feel like slogging your goodies all the way to the beach in the oppressive heat. Or perhaps you aren’t into bugs and ants that undoubtedly swirl around any blanket or sheet you may lay down on top of a grassy area in your local park. If you put aside all the minor annoyances, however, picnics are awesome, especially if you can round up a great group of friends and family and encourage them all to bring their own fabulous dishes and drinks. 

I’ve wanted to make a pressed picnic sandwich for years but never had much reason to do so. And so this Sunday Supper event with Gallo Family Vineyards is basically the picnic of my dreams, the one I’ve truly been waiting for all year long. Gallo asked a few of us to come up with our best picnic wares to celebrate this month and I could not be more excited to see what everyone is bringing to the party. I of course brought the pressed picnic sandwich.

Italian Hoagie Style Pressed Picnic Sandwiches

Now, if you know me well, you may be wondering why I didn’t bring a traditional hoagie. Here’s the answer: I just can’t. I’m a stubborn Northesterner and I can’t handle the conversation that will ensure over hoagie vs. sub vs. grinder. To me, it is and always will be a hoagie. Lingo and jargon aside, the flavors of a traditional Italian hoagie do me in every dang time. I cannot resist spicy capicola, stacked provolone and all the trimmings. I think pressed picnic sandwiches are meant to be classy foods but hey, I gave it a Philly spin by filling that fancy sandwich with all my favorite Italian hoagie ingredients. It goes perfectly with Gallo’s Cabernet Sauvignon, the deep richness of the wine doesn’t overpower but perfectly compliments the sandwich. And their mini bottles are completely picnic-ready, easily fitting into your adorable basket that you’ve no doubt packed. If you aren’t a deep red fan, try their Pinot Grigio with this as well, either works perfectly! 

The fun part about a pressed sandwich – besides stuffing it in your face – is in the preparation. You layer all of your ingredients onto the bread, make sure to pile ‘em sky high. Place the lid on top and then press between some heavy books. It causes the sandwich to collapse a bit, become this tiny bite so packed with flavor, you’ll wonder how all of that deliciousness managed to be in one bite. Plus the pressed sandwich makes you look more dignified – no ingredients falling all over our shirt. Try one and eat with dignity!

Italian Hoagie Style Pressed Picnic Sandwiches

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Italian Hoagie Style Pressed Picnic Sandwiches

Ingredients

  • 1 large loaf of Italian bread
  • 2 Tbsp. hoagie oil (found in the deli at your grocery store)
  • 8 slices capicola
  • 8 slices Genoa salami
  • 8 slices ham
  • 8 slices provolone cheese
  • 1/4 yellow onion, finely sliced
  • 2 to 3 large lettuce leaves, chopped

Instructions

  1. Begin by cutting your bread down the middle. Spread the hoagie oil over top of one half of the bread.
  2. Layer the capital on the bread, followed by the salami, ham and cheese. Top with onions and lettuce then place the second half on top.
  3. Wrap the sandwich in plastic wrap, then place a very heavy book on top (a dictionary works well). Let it sit for an hour, pressing the sandwich down.
  4. Place sandwich in the fridge until ready to slice and serve.
http://www.feedmeseymourblog.com/italian-hoagie-style-pressed-picnic-sandwiches-for-sundaysupper/

Be sure to check out the rest of the Sunday Supper posts for a full picnic menu!

Picnic Appetizers:

Picnic Main Dishes:

Picnic Salads and Sides:

Picnic Sweets and Desserts:

Logo EJG Primary - New 2015Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tuna Cakes with Honey Mustard Aioli

By posting this recipe I am entering a recipe contest sponsored by Bumble Bee Seafoods and am eligible to prizes associated with the contest. I was not compensated for my time.

Tuna cakes with honey mustard aioli are an economical, delicious and healthy lunch choice  all year round. 

Tuna Cakes with Honey Mustard Aioli

If you live in Maryland, then you know we are good for one thing: seafood. Or, more specifically, crabs. And Marylanders take pride in having the best crab cakes, chock full o’ plump, fresh crab meat. There’s a constant unspoken competition in creating a no-filler crab cake and having it shine, every time. Having judged a crab cook-off for a few years, I can tell you there are plenty of delicious crab cakes, crab soups, crab fritters and crab pretzels out there.

Crab, however, is not even remotely close to economical. I can’t often be bothered spending so much on crab meat, so I turn to tuna instead. Tuna is so practical and flavorful and filling. In college, I used to get a tuna noodle salad every Friday before editing class. It was so loaded with mayo, I’m sure it cancelled out any health properties the tuna had but man, it was delicious. Tuna itself is full of protein, so I love eating it for lunch. It keeps me full forever and a day, which is great when you’re trying to NOT eat everything in sight out of boredom.

My favorite way to prepare tuna these days is in cake form. Why should crab cakes get all the attention when a properly seasoned and well-prepared tuna cake can be just as perfect? I am very loyal to Bumble Bee brand and used their prime fillet to make one serious, virtually filler-free tuna cake. And to top it off, some honey mustard aioli. I’d had a crab cake at the Taste of Cambridge that came with this aioli – I almost called it mustard until a wiser, more experienced foodie corrected me. It is the perfect compliment to the tuna, giving it a nice zing but not outshining the flavors from the cake.

This year, make tuna cakes with honey mustard aioli your summer go-to!

*A note about fillers – breadcrumbs – in these cakes or in crab cakes.  Do not, under any circumstances, add breadcrumbs because you think they are needed to hold things together. Whoever told you that was trying to sell you a cheaper cake.

Tuna Cakes with Honey Mustard Aioli

Ingredients

  • 1 egg
  • 2 Tbsp. mayonnaise
  • 1 tsp. yellow mustard
  • 1/2 tsp. Old Bay
  • 1/2 tsp. Worcestershire sauce
  • 3 cans Bumble Bee Solid White Albacore Tuna
  • For aioli:
  • 1/2 cup mayonnaise
  • 1 Tbsp. stone ground mustard
  • 2 tsp. honey

Instructions

  1. In a bowl, whip together mayo, mustard, egg, Old Bay and Worcestershire sauce until smooth. Open the tuna and drain it well. Fold it into the egg mixture.
  2. Using a 1/3 cup measure, form patties with the tuna. Place them on plastic wrap, cover and refrigerate for at least an hour.
  3. Preheat oven to 400 degrees. Place the tuna patties on a foil-lined baking sheet.
  4. Bake for 30 to 35 minutes until cooked through and browned.
  5. While they cool, make the aioli by whisking together mayo, mustard and honey. Dollop some on each cake.
http://www.feedmeseymourblog.com/tuna-cakes-with-honey-mustard-aioli/