Baked Zucchini Bites

This is the last of the recipes I made for our Pinterest Challenge.  The Baked Zucchini Bites did turn out delicious, but I will need to make adjustments for future cooking.  It made a mess on the baking sheet, which was a pain to clean.

Baked Zucchini Bites
2 packed cups of shredded zucchini - try to get as much moisture out as you can!
2 eggs, beaten
2/3 cup of Italian blend cheeses
1/2 cup crushed Rice Chex cereal
1 tsp Italian seasoning
1/2 tsp garlic powder
salt & pepper to taste

Mix all of the ingredients together.  Using a medium scoop, make the bites on parchment lined baking sheets.  I used my baking pan with sides, just in case there was any leakage, which was a good call because there was.  Bake at 400* for about 20-25 min.

The next time I make this recipe, I will either cut the eggs down to just one or add more of the crushed Rice Chex cereal.

Zucchini Bite is in the very bottom of the plate.

Black Bean Tacos

Next up for the Pinterest Challenge is Black Bean Tacos - this was my favorite of the night.  I made these according to the recipe, but have already decided I can modify it later for Ken's plant based diet.  The directions call for black beans, which the author has a special way of preparing, and she calls them the Best Ever Mexican Black Beans  In keeping with the challenge, I followed her directions.  Turns out these beans are so good, and I'll be using the recipe for future black beans dishes.

Black Beans
little drizzle of olive oil
2 cloves of minced garlic
2 tsp taco seasoning
1/2 tsp garlic powder
2 (15.5 oz) cans of black beans
1/2 can of V8 juice (11.5 oz)
1/2 tps salt

Start with heating the oil and adding the garlic.  Add the remaining spices to get them all toasty.  Next add the beans and tomato juice.  Finally add the salt and simmer until liquid is cooked down.  The recipe suggests adding cilantro at the end if you're just serving the beans.  This would make a delish side dish for a Mexican meal.

Black Bean Tacos
14 corn tortillas
canola oil
black beans
1/2 cup grated cheese - I used a Mexican blend

Here's how I get tortillas soft and ready - get a small baker, mine is the small round stone baker from Pampered Chef.  Pour a small amount of oil in your palm (about the size of a nickle) and rub hands together.  then pick up a tortilla and rub both sides.  Place on the bottom of baking dish and continue coating each tortilla and stacking them up.  When finishes, microwave tortillas for about 30 sec. or until warmed through.  With the the warmed up tortillas, you're ready to assembly the tacos.  Take a tortilla and place beans on half, add some cheese, fold the other half, and give it a pat to flatten out.  Place all the filled tacos on a parchment lined baking sheet.  Bake at 375* for 15 min. on each side, for a grand total of about 30 min.  You want the tacos to be crunchy.

You can serve this with any kind of salsa or dip, but the recipe called for her Avocado Lime Sauce.  This dip is good, but probably not my favorite.  I had to add more avocado because the lime overtakes the flavoring.  If I make in the future, I will not use as much lime juice.

Avocado Lime Sauce
2 avocados
1/2 cup cilantro - I used more because I'm a huge fan of the flavor
juice of 3 limes
1/2 jalapeno, seeded
1/3 cup olive oil
1 tsp taco seasoning
pinch of salt
1 Tbsp sugar
water to loosen ingredients

I used my Ninja Blender, which made this really easy to make.  I put all the ingredients in, adding water to make sure everything was mixing.  I did the taste test and added another half of an avocado because all we were getting was strong lime flavor.  Like I said... it was okay, but not the greatest.

Black Bean Taco with Avocado Sauce is in the upper right corner and middle of plate.

Creamy Jalapeno Dip

This recipe was on my Pinterest Board, but I did make some modifications in order for it to be gluten free.  I think it turned out well, and we'll be making it again.  Yummy!

Creamy Jalapeno Dip
2 (8 oz) cream cheese blocks, softened
1 cup mayo
1 cup of cheese mix - I used a Mexican blend, plus a little extra to put on top
1/2 cup Parmesan cheese
1 (4 oz) can chopped green chilies
1 (4 oz) can chopped jalapenos

Throw all the ingredients together in a mixing bowl.  I used a hand mixer to really blend together.  Pour into a greased baking pan.  Sprinkle the top with the extra cheese.  Bake at 375* for about 25-30 min, until it starts bubbling and golden.  We served with chips.  This dip has some heat.

Creamy Jalapeno Dip is in the lower left corner.

Pinterest Challenge!

I love Pinterest!  It's a great way to get some ideas and recipes.  Sometimes I'll get on there as a way to unwind, and then I discover I've been on it forever - where did the time go?!?

The downfall of Pinterest... you've got all these awesome ideas and recipes, but never do or make anything.  The remedy for this - Pinterest Challenge!

Karen and I came up with this last summer.  We plan an evening where Pinterest recipes must be made.  You pick a recipe you've never made and dive in.  At my house everyone participates.  Last year we had one fail - the s'more dip.  While all the ingredients were great, together it just made a huge mess that was way too rich.

Last night we had our friends over again for another Pinterest Challenge and Game Night.  I will happily let you know all the recipes were a hit.  Stay tuned for my next entries with the delicious choices we made.  I also highly encourage you to try a Pinterest Challenge and make some of those pins real.