Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

Back in the beginning of August when I was hosting a dinner for neighbors who had returned to the US, I executed a bunch of new recipes. One of the apps I made is this one. I loved the idea of baking a zucchini stick appetizer. I actually followed this recipe 100& and it turned out really tasty. The only problem I encountered was keeping the breading on the sticks. The egg that is used for dredging doesn't stick very well to zucchini and even less when you have skin on the stick. I mashed it in a bit and it worked pretty well. I'd make this again.

Ingredients:

1/2 cup bread crumbs (I used panko)
1/2 cup parmigiano reggiano (grated)
1 teaspoon oregano
1 pound zucchini/courgettes (sliced into sticks and pat dry)
salt and pepper to taste
1 egg (lightly beaten)

Directions:

1. Mix the bread crumbs, parmigiano reggiano and oregano in a bowl.
2. Season the zucchini with salt and pepper.
3. Dip the zucchini in the egg and then dredge in the bread crumb mixture.
4. Place the zucchini on a baking sheet in a single layer with the skin side down.
5. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.

http://closetcooking.blogspot.com/2009/02/parmesan-crusted-baked-zucchini-sticks.html

Blueberry-Banana Stacks

Having my neighbors back in town and coming over for dinner inspired me to try three new appetizer recipes. Their children were visiting grandparents out-of-state, but I still had three young ones to try and appeal to. I found this recipe in Parents Magazine back in April 2009. Simple, cute, versatile and bite size. They were a hit!

Ingredients:

8 mini flavored popcorn cakes (or mini rice cakes)
strawberry cream cheese
1 banana, sliced
8 blueberries

Directions:

1. Spread popcorn cakes with strawberry cream cheese
2. Place a slice of banana on top
3. Add an extra dollop of cream cheese
4. Top with a blueberry

Hot Spinach & Artichoke Dip

My next door neighbors moved away for a year...a very long year. And, they moved very far away...very far, like to The Republic of Georgia...right at the crossroads of Western Asia and Eastern Europe. Far across the world, my neighbor Monica read my blog and made kind comments about wanting to try some items when she returned home.

Well, she and the rest of her family are back in the States and to welcome them home we hosted a dinner and invited some other neighbors over. I didn't recreate any of my previous blog entries but I did try to execute three new appetizers and here's the first one.

Hot spinach and artichoke dip! Who doesn't love it when you go out to a restaurant and order it? Although I am a vegetarian, I am not a fan of spinach and will only eat it raw. I also am not a fan of artichokes and will only eat it in combination with spinach in a creamy dip. I might have a strange condition. ;) I found this recipe on someone else's blog and changed the recipe only slightly. I tried it on a multi-grain cracker before serving it and then decided to toast up some "black & white" loaves from a local bakery department. I lightly brushed the bread with garlic olive oil before toasting and it was wonderful. I later put out some untoasted bread and my husband preferred to eat it this way. To each their own...

Ingredients:

1/2 (10 ounce) package frozen spinach (thawed, drained and coarsely chopped)
2 (7 ounce) jars of marinated artichoke hearts (drained and coarsely chopped)
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic (grated)
1/2 teaspoon chili sauce (optional)
1/4 cup grated parmigiano reggiano (grated)
1/4 cup mozzarella (grated)

Directions:
1. Mix everything and pour it into a baking dish.
2. Bake in a preheated 350F oven until bubbling and golden brown on top, about 30-40 minutes. Finish off under the broiler for a browner top, if desired.

http://closetcooking.blogspot.com/2008/11/hot-spinach-and-artichoke-dip.html