Food Porn: Zucchini, Feta & Spinach Fritters

If I were Fritter King, all noble fritters would have to have spinach. 

Right now, this isn't a rule so not all fritters have spinach. But of course, only the best of the best ones do. I haven't made these fritters...but Morgan from over at Host the Toast did. And they look delicious. 

She says the fritters are more like a vehicle for the special tzatziki sauce...but I don't know about that. From the looks of it...I would say the sauce is a vehicle for fritters. 

Either way...get the recipe here from Host the Toast! 

Follow Host the Toast on Facebook, Pinterest, and Twitter. 

Tell us how it goes.

-A+D

Tip Tuesday: Grill Salmon Over Pineapple Skins

Photo courtesy of adashofcinema.com

A Dash of Cinema gives these really awesome step by step instructions on how to cut a pineapple. If you're stumped when it comes to whole pineapples -- you should check out the tutorial here. 

Once you've mastered cutting whole pineapples, however, eventually the question might arise...what to do with those leftover hides? What to do with the pineapple skins that are rough and spiky on the outside, but sweet with scrapes of pineapple meat on the inside?

Buy your whole pineapples on the same grocery shopping day that you buy salmon or any other fish to throw on the grill. Instead of using a cedar plank or grilling basket...use the pineapple skins that you would have otherwise thrown away. Grill the salmon on the fruity side, so the rough spiky side is facing the coals/gas and so instead of burning, the salmon absorbs the fruitiness of pineapple. I have yet to try this! 

Happy grilling,

A+D

Rosemary & Parmesan Crusted Chicken Over Coconut Creamed Spinach

Going to be honest, this creamed spinach did not turn out to be particularly creamy, but it was still very tasty, so it made the spianch blog cut. 

Instead of using cream or milk, I like to substitute or add in coconut milk. Simply because I love coconut milk. To make this dish, I just layered on parmesan chicken over a bed of the creamed spinach and baked it. It's very simple...good with rice or bread...or mini croissants, which is what we did :)

You Will Need:

(Approximately)

1-2 tbs mayo

2 chicken breast

1 tbs white Italian cheeses

1 tbs white cheddar

1-2 tbs cream cheese

Dried rosemary (or fresh)

1/2 can coconut milk

Parmesan cheese (a generous sprinkle)

2 c. frozen spinach (thawed)

salt + pepper to taste

1/4 white/yellow onion

In a large bowl mix together all of the cheeses, a sprinkle of parmesan, coconut milk, spinach, white onion, and salt and pepper. 

When done, scoop mixture into a baking dish. 

Slice each chicken breast in half so that you have four thin cuts all together. This helps cook faster, more evenly, and cut back on portions. 

Lather each piece of chicken with a bit of mayo then top with salt and pepper, a generous sprinkle of Parmesan cheese and the dried rosemary. If you have fresh sprigs of rosemary, use that! 

Layer the chicken over the bed of spinach. 

Bake in the oven for around 30-40 minutes at 375 degrees F, checking occassionally for the chicken to brown. 

We threw some of these quick, yummy, croissants in the oven, too. 

Since the chicken is cut thin, it'll cook relatively fast. So once the parmesan browns, it is very likely done! 

Serve with a scoop of the creamed spinach and a side o f bread and butter...yummm,

Bon Appetit!

-A+D