Crispy Zucchini Coins & Baked Corn Casserole~ 5.29.10

This weekend marks the beginning of the SUMMER! I've been a bit heavy on desserts over here, lately, so I thought I'd share one of my favorite little HEALTHY zucchini recipes. It's light and healthy and very yummy!

And if you're headed to a picnic anytime soon, you may very well like the second recipe for Baked Corn Casserole. Another easy peasy one that my children love and works great as a side dish for all things grilled. We especially like it with hot dogs and hamburgers. Last week, I served it alongside tacos! Give it a try and let me know what YOU think!

Crispy Zucchini Coins

1/2 cup Italian bread crumbs- I have used homemade crumbs that I keep in the freezer and added italian seasoning to that and a pinch or so of salt
3 Tbs grated Parmesan cheese
1/4 tsp pepper
3 c thinly sliced zucchini- honestly, I NEVER measure this. I buy a couple and use 'em. One zucchini goes a LONG way when you're thinly slicing it.
2 egg whites, lightly beaten
cooking spray

Preheat your oven to 450 degrees.COmbine first 3 ingredients; stir well.
Dip sliced zucchini in egg whites and dredge in bread crumb mixture.
Place in single layer on baking sheet coated with cooking spray (last time I made these on a pizza stone- PERFECTION!)
Bake at 450 for 15 minutes on one side and additional 15 minutes on the other. You want them crispy and browned.

This is a Costain classic and I believe I got it from Cooking Light years ago- not sure who to give credit to!

Next up, we have baked corn casserole. I'm sure everyone has seen/eaten some version of this over the years. This is my favorite!

Baked Corn Casserole
serves 4-6;
takes about 1 hour 15 min with prep and cooking
(I always forget that part, so I'm writing it in here so I will remember!!!)

1 8 1/2 oz pkg corn muffin mix
1 can- whole kernel corn; drained- I've never done this, always just used frozen, about 1/2-3/4 of a cup (acutally, I use the can from the creamed corn to scoop it and measure it- I'm so EXACT- LOL)
1 can cream style corn
1 cup sour cream- I chooes light
1/4 cup butter, softened- I melt it.
1 egg

Preheat oven to 350 degrees.
Combine all ingredients- mix well and pour into a greased 8x8 or 9x9 (2 qt) casserole dish.
COVER and bake 30 minutes.
UNCOVER and bake 30 minutes or until set and golden

this came to be by way of my "imaginary friends"- started making it on Labor Day 2002!

Creamy Latin Pasta Salad ~ 5.20.09

This would make a great side dish for your Memorial Day picnic this weekend! It is THE OFFICIAL start of summer and I'm hoping the weather cooperates with the calendar b/c we intend to grill!

Oh how I love a grilled burger or veggies or hot dog or... anything!

I made this when I had the twin's birthday party back in March. We went for a Mexi-themed party and I served Beef and Bean chimichangas, Sweet Potato Burritos, Taco cups (for the kids) and this Creamy Latin Pasta Salad. OH and my favorite Black Bean Salsa made an appearance as well!

So Friday night, 2 days before the party... I was just, you know, looking around on the web for what I was going to make. I already knew the main course, I just needed my sides. AND I went looking to Ingrid Hoffman of Food Network fame.

This recipe doesn't disappoint. It lives up to it's creamy name and gets it's latin flavors from cilantro and lime juice. I add whatever veggies I have around the kitchen. But, the past 2 times I've made it, black and green olives and grap tomatoes have always been present!

Give this a try if you're tired of the same old Italian pasta salad and you'll be glad you did. I just wish my kids liked pasta salad- I think they can't get past the "it's pasta and it's cold" thing. their loss.

Here's what you need and how do make it!

1 lb rotini pasta --- cook to al dente in boiling salted water

Dressing (I double this!- the salad seems to be too dry without adding more dressing)
1/2 cup evaporated milk
1/4 cup extra virgin olive oil
1 cup crumbled feta cheese
1/2 cup fresh cilantro leaves
1 lime juiced
S&P

place all the dressing ingredients in a blender and whirl until smooth and creamy. toss with drained pasta and fold in your add ins....

Add ins:
choppped black olives
chopped green olives
zucchini- I cut into thin slices, stack and then cut into strips
red pepper
red onion (no thank you)
grape tomatoes- cut in half
thin sliced ham
jicama- thinly sliced
1 cup frozen peas

Chill, covered, for at least 2 hours. Mix before serving and taste to see if you need to add a bit more dressing. I did. It seemed dry. As I didn't want to add too much more, I added a drizzle of extra virgin olive oil to loosen it up a bit.

Makes 6-8 servings, at least. I'd say more. I only made this much and had plenty for our large group of 25 + people ('cause not everyone eats it...)!