Fun in Pictures

Grilled Zucchini with Yummy Lemon Salt

Ingredients

6 whole Zucchini (medium Sized)
1/4 cup Olive Oil
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
3 whole Lemons, Zested
1 teaspoon Kosher Salt (additional)
Extra Olive Oil If Needed For Brushing

Preparation Instructions

Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) plastic zipper bag. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and smush them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.
Prepare the indoor or outdoor grill to medium to medium-low heat. Grill the zucchini on all three sides until nice and tender, being careful not to burn them. Remove the zucchini to a plate as it gets done.
Pile up the rest of the lemon zest and sprinkle 1 tablespoon kosher salt on top. Use a knife to chop the salt and zest together until it becomes...well, lemon salt! Add more salt if it needs it. Sprinkle the lemon salt over the plate of grilled zucchini and serve.

Source

Buffalo Chicken Pizza Sticks

Ingredients

1 (13.8 oz) roll Pillsbury Classic Pizza Crust (Substitute 12 ounces of refrigerated pizza dough)
3/4 cup (237 ml) buffalo wing sauce (look for “wing sauce” not “hot sauce”)
2 cups (210 grams) shredded cooked chicken
1 cup (60 grams) grated cheddar cheese
1 cup (60 grams) grated mozzarella cheese
2 green onions, thinly sliced

Instructions

Heat Oven and Prepare Baking Sheet
Heat oven to 400 degrees F (200 degrees C). Then, spray a baking sheet (with sides) with cooking spray.
Pre-Bake Pizza Crust
Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto baking sheet then bake for 8 minutes.
Prepare Buffalo Chicken
While the pizza crust bakes, add buffalo wing sauce and shredded chicken to a medium saucepan over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated.Buffalo Chicken Pizza Recipe Step 1
Top and Bake Pre-Baked Pizza
Evenly spread the buffalo chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella cheese and half of the sliced green onions on top.Buffalo Chicken Pizza Recipe Step 2
Bake pizza 6 to 10 minutes until cheese has melted and starts to bubble. Scatter remaining sliced green onions on top. Then, serve.

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Precious♥

Cucumber Avocado Salad with Tuna, Cilantro, and Lime

Ingredients

1 avocado
1 T fresh-squeezed lime juice (I used my fresh-frozen lime juice.)
1 large European cucumber (or 2 smaller cucumbers)
1/2 cup chopped cilantro (more or less to taste)
1/4 cup thinly sliced green onion
1 can (5 oz.) tuna packed in olive oil
salt and fresh-ground black pepper to taste

Dressing Ingredients:

2 T mayo (can use light mayo, but there is not much mayo and full-fat mayo adds a lot of flavor)
1 T fresh-squeezed lime juice (I used my fresh-frozen lime juice).

Instructions

Dice the avocado into 1/2 inch pieces, put in a bowl large enough to hold the whole salad, and toss with one tablespoon of lime juice.
Peel strips from the cucumber if desired, then cut into fourths lengthwise and slice into bite-sized pieces. Chop the cilantro and thinly slice the green onion. Whisk together the mayo and lime juice to make the dressing.
Add the chopped cucumbers, chopped cilantro, and sliced green onions to the avocado and gently combine. Add the dressing and stir just enough to combine. Drain the oil from the tuna and use a fork to partly break apart the tuna into chunks. Stir tuna into the salad and GENTLY combine (don't over-stir; you want the tuna to remain chunky.) Season to taste with salt and fresh-ground black pepper and serve.
This will last okay in the fridge for a day, but it's far better freshly made.

Spiral Apple Bread with Caramel Apple Glaze

INGREDIENTS

2 cups all purpose flour
3/4 cup milk warmed
2 tablespoons unsalted butter melted
2 tablespoons sugar
1 1/2 teaspoons instant yeast
1/2 teaspoon salt
3 whole apples peeled, cored and sliced
1/4 cup unsalted butter
1/4 teaspoons cinnamon
1/4 cup sugar
2 tablespoons unsalted butter
1/4 cup brown sugar
1 tablespoon apple cider
1/2 cup powdered sugar sifted

INSTRUCTIONS

Place flour, sugar, salt, cinnamon, and yeast in a stand mixer with the dough hook attached. Stir to combine.
In a small bowl add your melted butter into your warm milk. Then, with the mixer on low, add this mixture to the flour mixture until it forms a soft dough ball.
Knead with the mixer for about 4 minutes. Then transfer dough into a lightly oiled bowl. Cover loosely with plastic wrap. Let rise in a warm area for 1.1/2 hours or until doubled in size.
Punch dough down then divide into 2 balls. On a lightly floured surface, roll out each ball into an approximately 8 x 11-inch rectangle. Cut into 9 strips.
Lightly grease an 8- or 9-inch round pan. Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.
Repeat the same steps for the other half of the dough. Cover loosely with plastic wrap and let rise for 45 minutes. Toward the end of rising time, preheat oven to 350 degrees F.
Bake for 20-25 minutes until golden brown.
For the topping, mix cinnamon and sugar together in a small bowl. Once the bread is removed from the oven, brush each loaf with melted butter and then sprinkle with the cinnamon and sugar mixture.
While the bread cools, melt butter in a 1-quart saucepan over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in cider. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.
Gradually stir powdered sugar into glaze mixture. If the glaze becomes too stiff, stir in additional cider, 1/2 teaspoon at a time. If the glaze is too thin, add more powdered sugar. Drizzle glaze over the bread.
Cut into wedges to serve.