Jul 22

Dad’s Ratatouille

This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce. This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs.

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Jul 22

Copycat Chipotle Guacamole

If you love the lime- and cilantro-spiked guacamole from Chipotle Mexican Grill, then this recipe is for you. It will make all of your tortilla chip dipping dreams come true.

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Jul 22

Creamy Cucumber Salad

Creamy Cucumber Salad is a delicious and refreshing side dish. All it takes is a handful of fresh simple ingredients and 5 minutes. This is the perfect addition to your next summer barbecue!

Summer is in full swing and it is HOT! Cool and refreshing recipes are a necessity and this Creamy Cucumber Salad hits the spot and is a great side to Grilled Honey Balsamic Chicken, Perfectly Juicy Grilled Steak, and Grilled Spinach and Herb Stuffed Pork Chops.

Creamy Cucumber Salad

Selecting the main dish for your cookout is pretty easy but sometimes deciding on what to serve as a side can leave one stumped. Since it’s hotter than Hades outside and the main dish is hot, I like to serve sides that are cool, light, refreshing, and often healthy. This cucumber salad is just that!

How to Make Creamy Cucumber Salad?

  • Cut up the cucumbers and onion. This can be done by hand or using a mandoline slicer for a precise and consistent thickness.
  • Make the dressing- Mix together the Greek yogurt (or sour cream), lemon juice & zest, dill, garlic, salt, and pepper.
  • Mix together the cucumbers, onion, and dressing.

preparing Creamy Cucumber Salad

Why Should I use English Cucumbers?

English cucumbers are preferred because the seeds are smaller. The large seeds in a slicing cucumber cause them to be more bitter. Also, the skin on English cucumbers are thinner, eliminating the need to peel the cucumber.

Sliced cucumbers

Can I use Regular Slicing Cucumbers?

Yes! If you do, I recommend using smaller cucumbers or fresh home grown (or from the farmers market) so that you are using ones that aren’t bitter. If the skin is thick on the cucumbers you can go ahead and peel them.

What Greek Yogurt should I use?

Make sure you it’s PLAIN Greek yogurt. You can use non-fat or full fat, whichever you have on hand or prefer. I like to use the brand FAGE because it’s super smooth and creamy just like sour cream but without all the fat and calories and lots of protein.

Creamy Cucumber Salad unclose

Want more Refreshing Side Salads? Enjoy these ones!

  • Chilled Cucumber Tomato Salad
  • Honey Lime Poppy Seed Fruit Salad
  • Greek Panzanella
  • Broccoli Bacon Salad
  • Creamy Grape Salad

Creamy Cucumber Salad displayed

Creamy Cucumber Salad

Creamy Cucumber Salad is a delicious and refreshing side dish. All it takes is a handful of fresh simple ingredients and 5 minutes. This is the perfect addition to your next summer barbecue!

  • 4 cups English cucumber (thinly sliced (about 2 cucumbers))
  • 1/2 small red onion (thinly sliced)
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1 lemon- zest & juice
  • 1 tablespoon fresh dill (chopped)
  • 1 clove garlic (crushed)
  • 1/2 teaspoon kosher salt
  • Fresh cracked pepper
  1. Mix yogurt, lemon juice and zest, dill, garlic, salt & pepper together in a small mixing bowl.
  2. Combine cucumber, onion, and yogurt mixture together and serve.

Jul 21

Easy Red Wine Sangria

Boozy, beautiful, slightly sweet, and full of orange and cinnamon notes, this Easy Red Wine Sangria is why porches, summer get-togethers, and days at the beach were invented!

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Jul 21

Baked Zucchini Fries

Baked Zucchini Fries are crispy on the outside with a crunchy, seasoned crust and a tender zucchini inside. It is hard to stop after just one! 

Fries are a quick and easy appetizer or side dish! Try these Crispy Garlic Avocado Fries (Baked), Parmesan Herb Asparagus Fries with Creamy Greek Yogurt Ranch or Best Ever Baked Parmesan Garlic Potato Wedge for more vegetable fries that are just as addictive.

Baked Zucchini Fries

Oh zucchini season, how I love you!  There are so many great ways to use up zucchini.  I couldn’t wait to try these baked zucchini fries.

It is such a great and healthy alternative to french fries.  And you are able to use up some of the zucchini in the garden!

I wasn’t expecting these zucchini fries to be so amazing!  And the great thing is that I could have some and stay with in calories for my Hawaii trip.

They had a great crunch to the outside and they were cooked perfectly and soft on the inside like a french fry.  These were amazing dipped in marinara sauce but my boys loved them in ranch

How to make Baked Zucchini Fries

  • Fresh chopped parsley for garnish
  • Preheat oven to 425. Line a cookie sheet with aluminum foil and lightly spray with cooking spray. Set aside.
  • Start by cutting your zucchini. Cut off each end. Then cut the zucchini in half and then lengthwise. Set one piece on its end and cut it in half lengthwise. Cut that half in half. Cut that half in half. Stack the planks on top of each other and cut into strips. Lightly sprinkle with salt.
  • Combine panko crumbs, italian seasoning, and shredded parmesan cheese in a shallow pie dish. Add the flour in a zip lock bag and toss zucchini to coat.
  • Whisk the egg together and working in batches dip each zucchini strip into the egg and coat well in panko mixture.
  • Set on a the cookie sheet. Bake for 12-15 until lightly brown. Can be dipped in marinara sauce, ranch, or your favorite dipping sauce.

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How do you slice zucchini fries?

Start by rinsing off the zucchini under cool water. Cut off the ends on each side of the zucchini, Cut the zucchini in half, lengthwise. Then slice it into 3 or 4 long strips. Repeat and cut into 2 thinner strips.

If they are too long, then cut those in half for the perfect length.

Do you peel zucchini before slicing it?

You do not need to peel zucchini before slicing it. I prefer to leave the skin on the zucchini for that added crispy texture.

How do you make zucchini fries without panko crumbs?

I prefer panko crumbs or bread crumbs for these fries. Seasoning the zucchini fries to your liking without the crumbs will work too.

How do you make zucchini fries crispy?

  • Make sure to pat dry the zucchini when you are done rinsing it off.
  • The smaller the zucchini, the crispier it will get.
  • At the end of baking, switch to broiler and broil the zucchini for 1 to 2 minutes.
  • If you don’t have a broiler, pan fry the zucchini fries on top of the stove for a few minutes flipping and turning them.

How do you store baked zucchini fries?

These fries don’t last long at our house but there are occasion that we make extras with all our garden fresh zucchini. Once they have cooled off from baking, place in an airtight container or ziplock bag. Seal and place in the refrigerator for 2 to 3 days. Reheating when ready.

Can you freeze baked zucchini fries?

Yes! You can freeze your zucchini fries once they are baked. Wait for them to cool. Place them in an airtight container or ziplock baggie. Reheat when ready. You do not need to thaw the zucchini prior to reheating them.

Microwave: Place on a microwave safe plate and warm the zucchini 1 minute at a time.

Oven: Preheat oven to 425 degrees Fahrenheit. Place on a sprayed baking sheet and warm for 12-15 minutes or until cooked.

What sauce is good for dipping zucchini fries in?

  • Marinara Sauce
  • Creamy Honey Chipotle Dip
  • Ranch
  • Chipotle Ketchup
  • Cilantro Lime Ranch
  • Spicy Mayo


Looking for more Zucchini recipes?! Here you go!

  • Cheesy Zucchini Fritters
  • Easy Delicious Shrimp Zucchini Boats
  • Best Ever Zucchini Crust Pizza
  • Thai Zucchini Noodle Salad
  • Cinnamon Zucchini Walnut Cake with Cream Cheese Frosting

Baked Zucchini Fries


  • 3 small zucchini (or 2 large)
  • 1 cup panko crumbs
  • 2 Tbsp Italian Seasoning
  • 1/2 cup grated parmesan cheese
  • salt
  • 1/2 cup flour
  • 2 eggs
  • Fresh chopped parsley for garnish
  1. Fresh chopped parsley for garnish
  2. Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil and lightly spray with cooking spray. Set aside.

  3. Start by cutting your zucchini. Cut off each end. Then cut the zucchini in half and then lengthwise. Set one piece on its end and cut it in half lengthwise. Cut that half in half. Cut that half in half. Stack the planks on top of each other and cut into strips. Lightly sprinkle with salt.
  4. Combine panko crumbs, italian seasoning, and shredded parmesan cheese in a shallow pie dish. Add the flour in a zip lock bag and toss zucchini to coat.
  5. Whisk the egg together and working in batches dip each zucchini strip into the egg and coat well in panko mixture.
  6. Set on a the cookie sheet. Bake for 12-15 until lightly brown. Can be dipped in marinara sauce, ranch, or your favorite dipping sauce.

 

Jul 20

Simply Recipes 2019 Meal Plan: July Week 4

Crisp, refreshing, and vibrant are all ways to describe this week's meal plans filled with Cesar salad, zucchini bowls, lentil salads, and more! As an extra perk, many dishes transform easily from dinner to lunch and can be eaten hot or cold!

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Jul 20

Peach Frangipane Puff Pastry Tarts

Juicy summer peaches set atop slightly sweet almond filling make these peach tarts a welcome treat at the end of any meal. Store-bought puff pastry makes quick work of this simple, rustic dessert!

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Jul 19

Salty Dog Cocktail

Have you ever had a Salty Dog? Not to be confused with the one that jumps in the ocean (ha), this summertime sipper is made with grapefruit juice, vodka, and yes, salt. It's a zingy little drink that's pretty to boot!

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Jul 19

The Friday Buzz! Soda Shop Stands, French Toast Tea, and Recursive Recipes

Here's our roundup of all good things, good advice, good feelings. It’s the happy hour of blog posts! This week: Soda Shop Stands, French Toast Tea, and Recursive Recipes.

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Jul 19

Tabouli Salad

Tabouli Salad, or Tabbouleh, is a healthy and delicious salad made from bulgur wheat, minced herbs and vegetables, and a light lemon vinaigrette.

This salad is so easy to make, plus it’s full of nutrition. You can make this salad as a side dish to go with tasty recipes like Creamy Mediterranean Chicken or Herbed Lemon Garlic Chicken Skewers. This tasty salad is also a great meal prep option. Just make a big batch on the weekend and it will take care of all your weekday lunches!

Tabouli Salad

TABBOULEH

Hi! Krissy here from Self Proclaimed Foodie and Ten Acre Baker. I’m super excited to share this recipe with you because it’s not only super tasty and colorful, but everything about it is healthy. WIN!

If you’ve ever eaten at any kind of Mediterranean restaurant, you’ve most likely had tabouli salad before. It seems like every time I order this recipe, it varies quite a bit from place to place. The cast of ingredients is usually more or less the same, but the ratio is what changes. I found that my recipe is the perfect balance between grain and vegetable. The dressing is so light that there’s just enough to hold it together and add the right amount of flavor without overpowering the salad. I started off eating one small bowl and quickly loaded up with seconds and thirds. And guess what? I had no guilt whatsoever.

Tabouli salad ingredients:

Much like with any salad, you can vary the quantity and type of ingredients you use, but this is what I chose:

  • Red Bulgur wheat – this whole grain is both terrifically nutrition and incredibly convenient. It is made from whole wheat kernels that have been parboiled, dried and cracked. It has a slightly nutty flavor.
  • Fresh parsley and mint – stems removed and leaves are minced
  • Cucumber – I use an English cucumber that I cut in half lengthwise and scoop out the seeds before I chop it.
  • Scallions, or green onions – I used both the white and green parts
  • Tomatoes – I opted to use colorful grape tomatoes. They have a great texture and hold up well when quartered.
  • Lemon juice, olive oil, salt and pepper

Nothing but healthy and wholesome ingredients!

Ingredients in bowls

How to make Tabouli Salad:

This recipe really couldn’t be easier.

  1. First step is to cook the bulgur wheat. To do this, you simply boil water and then pour it over the wheat and let it sit until all of the water has absorbed. This can take anywhere from 15 minutes to an hour, depending on your wheat. You’ll use a 1:1 ratio of wheat to water. You’ll want the wheat to be fully cooled when you combine it with the vegetables and herbs.
  2. Second step is to cut up the vegetables and herbs. This salad tastes best when everything is minced super fine. I actually prefer to do all the chopping by hand, but you can cut the time down drastically if you pulse everything through a food processor.
  3. You will mix everything except the olive oil together in a large bowl and refrigerate for at least an hour. Then, you’ll add the olive oil just before serving. If you’re in a real hurry, you can skip the refrigeration step.
  4. That’s it! I always give my tabbouleh a taste and add additional salt, lemon or olive oil, if needed.

Tabouli Salad

Tabouli salad is a great make ahead option.

Typically, I don’t like making salads ahead of time because anything green gets rather yucky after it sits in the refrigerator. Because all of the herbs are chopped so fine and they’re soaking in lemon juice, they stay a nice vibrant green and continue to taste fresh.

This is one of the few salads that I like to make a big batch of and continue to eat throughout the week. Because this recipe is so healthy, it’s a great grab-and-go option to have on hand.

Tabouli Salad

More tasty salad recipe ideas:

  • Broccoli Ramen Salad
  • Chilled Cucumber Tomato Salad
  • Summer Cobb Salad
  • Kale Pasta Salad
  • Summer Corn Salad
  • Best Ever Ambrosia Salad
  • Creamy Grape Salad Recipe
  • Mouthwatering Strawberry Spinach Salad
  • Best Ever Creamy Pea Salad with Bacon

Tabouli Salad

Tabouli Salad, or Tabbouleh, is a healthy and delicious salad made from bulgur wheat, minced herbs and vegetables, and a light lemon vinaigrette.

  • 1 cup Red Bulgur
  • 1 cup boiling water
  • 1 bunch fresh parsley (minced (about 1 cup))
  • 3/4 ounce mint leaves (minced (about 1/4 cup))
  • 3 large scallions (minced (about 1/4 cup))
  • 1 pint grape tomatoes (quartered)
  • 1 medium english cucumber (seeds removed and diced)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper (freshly ground)
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  1. Remove boiling water from heat and add bulgur. Stir to combine and allow to sit for about an hour. When done, fluff with fork.
  2. In a large bowl, combine all ingredients except olive oil. Toss to combine and chill for one hour.
  3. Immediately before serving, add olive oil and toss well to combine. Season with additional salt and pepper, if desired.

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