Zucchini fries and seasoned sour cream

Have you guys listened to the song Up With the Birds by Coldplay? I am a bit of a CP fanatic. Dan rolls his eyes at me any time I mention Coldplay. This song, though, it is really great. On my sad days, it uplifts me. On my happy days, it makes my smile a little bit bigger. I am listening to it now as Dan gives Sammy his first-ever shower (fairly certain it isn't going so well) and as I listen to the combine harvest corn a few feet from our dropzone trailer.

Elijah is spending the night with his auntie tonight, so Dan and I have had special time with our sweet Sammy. It has been fun! Elijah's medical needs combined with his flair for the dramatic sometimes causes us to focus on him. This time with our sweet Sammy is special to all of us.

The boys are back from their shower. It didn't go well, as suspected. Once Sammy is in bed Dan and I will prepare tonight's dinner, a frozen pizza. Don't judge! We're in a trailer! I'm wishing I had saved some of these zucchini fries that I made the other night.

First, prepare the zucchini fries. You can make the seasoned sour cream while the fries are baking. Or you can be healthy and use ketchup.

Preheat your oven to 425 degrees F. Coat a nonstick baking sheet with cooking spray and set aside.

In a small bowl, combine:

1/2 cup skim milk

1 large egg

Whisk until combined.

In another small bowl, combine:

1/2 cup seasoned breadcrumbs

1/2 cup shredded Parmesan cheese

Mix well.

Cut 2 large zucchinis into 3-inch by 1/2-inch strips.

Coat the zucchini strips with the milk-egg mixture, followed by the breadcrumb-cheese mixture.

Place onto the prepared baking sheet.

Bake in the preheated oven for 20 to 25 minutes, or until crispy and golden brown. Serve with...

Seasoned sour cream!

In a medium bowl, combine:

1 cup mayonnaise

1 cup sour cream

Stir until smooth.

Add:

Juice from 1/2 of a lemon

1 tablespoon Worcestershire sauce

1/2 teaspoon dried parsley

1/2 teaspoon garlic salt

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

Mix well. Refrigerate for a minimum of 1 hour before serving.

Serve with aforementioned zucchini fries. Or another vegetable. Or crackers. 

..good things are coming our way... Yes, I'm still listening to CP. Enjoy the recipe and have a great day, friends!

Printable recipe: Zucchini fries

Printable recipe: Seasoned sour cream

7-layer taco dip

I find it impossible that I haven't shared this recipe yet. This is one of my all-time favorites! Dan and I make this 7-layer dip a handful of times every year, and for various occasions. One being Cinco de Mayo! We plan to celebrate the holiday tomorrow night with our skydiving friends, Dan in his beer holster, me in my chili pepper earrings and the boys in their sombreros. Happy Cinco de Mayo, everyone! (I will try to get a picture of all of us in our festive attire.)

I spent literally years perfecting this recipe, and let me tell you...it is PERFECT! Please trust me on this. Prepare it exactly as it is, and you will not be disappointed. Your guests will adore you, I promise!

In a medium bowl, combine:

16-oz. can refried beans

1 heaping tablespoon taco seasoning (I use Ortego Chipotle-flavored seasoning)

Mix well. Spread mixture evenly onto the bottom of a 9x13 pan.

In another medium bowl, combine:

10 oz. sour cream

8-oz. package cream cheese, softened

Mix well. Spread mixture over the bean mixture in the pan.

Top with:

1 bunch green onions, thinly sliced

16-oz. jar salsa

2 medium tomatoes, chopped

1/2 of a head of iceberg lettuce, coarsely chopped

2 cups cheddar cheese, shredded

Refrigerate until ready to serve. Serve with chips. Enjoy the fiesta!

Printable recipe: 7-layer dip

Blueberry-sour cream muffins

This is Week #46 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

I feel like a bit of a two-timer. I've had a favorite muffin for years, and now I'm suddenly dreaming of another. My old muffin still has a special place in my heart, but this new one gives me butterflies. I'm one of those people who goes to a restaurant and doesn't stray much from the usual order. When I find something I love, I stick with it! So when it was time to make this muffin recipe, I almost felt like it was a waste of time. Like any other muffin than my usual would be a huge disappointment.

And I could not have been more wrong! I am now feeling inspired to order something besides the Spinach Veggie Wrap (for the 273rd consecutive time) at Jason's Deli!

First, make the topping:

Preheat your oven to 375 degrees F.

In a medium bowl, combine:

1/2 cup light brown sugar

1/2 cup all-purpose flour

2 tablespoons unsalted butter, softened

1 teaspoon cinnamon

Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

Now make the mufins:

Spray a 12-cup muffin pan with cooking spray. 

In a medium bowl, whisk together:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

In a large bowl, using a hand-held mixer, beat 1 large egg at medium speed until frothy. 

Add:

3/4 cup sugar

1 tablespoon unsalted butter, melted

Beat until pale yellow, 1 minute.

Beat in, until blended:

1 rounded cup sour cream

1 teaspoon pure vanilla extract

3/4 teaspoon finely grated lemon zest

Add the dry ingredients and beat at low speed until almost blended. 

In a small bowl, toss together:

1 rounded cup frozen blueberries (I used fresh, and mmmm!)

1 tablespoon flour

Gently fold the blueberries into the batter.

Fill the muffin cups three-fourths full of batter and sprinkle with the topping.

Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan and allow them to cool on a rack.

You'll be two-timing your favorite muffin in no time!

Click here for a printable recipe!