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Entries in Appetizers (4)


Stuffed Zucchini Boats

I made this as an alternative to my Eggplant Boat o' Veggies, a go-to dinner in our house. The zucchinis resulted in a tasty, light meal. If you don't want to serve this as a main course, it would work perfectly as an appetizer or side dish to a main course of meat. The honey contrasted perfectly with the vinegar and the vegetables soaked up the marinade nicely. I used freshly shaved parmigiano reggiano cheese to top the zucchini boats. Delish!

Stuffed Zucchini

Servings: 3 people

Serving size: 1.5 zucchini per person

  • 6 zucchini
  • 5 roma tomatoes
  • 1 small-medium sweet yellow onion
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 cup shredded cheese
  1. Preheat oven to 400 degrees F.
  2. Cut zucchini in half, length-wise.
  3. Scoop contents of zucchini out using a small spoon.
  4. Dice scooped out zucchini, tomatoes and onions into a similar size.
  5. Place vegetables and garlic into a bowl. Mix with balsamic vinegar, olive oil, honey and salt.
  6. Spray a casserole dish with non-stick cooking spray (9x13 or multiple 9x9 dishes) and fill with empty zucchini boats.
  7. Scoop vegetable mixture into the zucchinis, filling them to the top.
  8. Sprinkle zucchini boats lightly with shredded cheese of choice.
  9. Bake in oven for 20-25 minutes, until cheese is golden brown and mixture is slightly bubbling.

Panko Baked Zucchini Fries

Baba's Mediterranean Kitchen, a small restaurant in Baltimore, quickly became one of my favorite joints to dine at. Baba's sits on Fort Ave, a street mixed with business and residential spaces, almost indistinguishable from the homes that are to either side of it. Inside, the restaurant holds no more than 20 people with small tables and a counter bar. The menu is extensive for such a small place and absolutely fabulous. While I could continue to review this restaurant, I'll save that for another post. One of the featured items at Baba's are their zucchini fries. Priced at only $4, popping in for a plateful of these fries was far too easy to do. Unfortunately, we moved away and I have yet to find a restaurant in Connecticut that makes zucchini fries which make my mouth water like Baba's do. The other night, I decided to take things into my own hands and whip up a healthier version of this mediterranean snack. A slight zest, some cumin and cayenne pepper, these zucchini fries are the perfect snack for adults and kids alike. Served with my 5-minute hummus on the side, you'll be reaching for zucchini every time you walk through the grocery.

Panko Baked Zucchini Fries

Servings: 20 "fries," enough for 2-3 people

  • 1 large zucchini
  • 1 cup whole wheat flour
  • 1 cup panko crumbs
  • 2 tsp cayenne pepper
  • 1 tbsp cumin
  • 2 eggs
  • 1 tbsp lime juice
  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with foil and grease with non-stick spray.
  3. Cut zucchini into "fries." Here is a GREAT step-by-step tutorial on cutting a zucchini (and another recipe for zucchini fries if you don't like mine!)
  4. Mix flour, panko, cayenne and cumin into a small bowl.
  5. Whisk egg and lime juice in a separate bowl.
  6. Dp each zucchini fry into the egg/lime juice mixture, roll it in the panko mixtures and place on the baking sheet. Repeat with all fries.
  7. Bake for 6-8 minutes and then flip the fries. Bake for another 6-8 minutes. Serve hot with my 5-minute hummus on the side.

5-Minute Hummus

Here is a great recipe for quick and easy hummus. You can't really mess up hummus so play around with it to get the texture/consistency and flavor you enjoy.

Word to the Wise: You can change the consistency  by simply adding more of the garbanzo bean liquid. You can also change the flavor by altering the amount of garlic and lemon juice you add.


5-Minute Hummus

Serving Size: 1.5 cups

Servings: 8 (3 tbsp per serving)

Nutrition Per Serving: 105.2 calories; 4.4g fat; 317.6mg sodium; 3.3g protein

  • 1 15-oz can chickpeas, drained and liquid reserved

  • 3 tbsp of chickpea liquid

  • 3 cloves garlic, minced

  • 1 tbsp tahini

  • 1.5 tbsp olive oil

  • 3-4 tbsp lemon juice

  • 1 tsp ground cumin

  • 1/2 tsp paprika

  • 1/2 tsp salt

  • 1/2 tsp black pepper


  1. Combine all ingredients in a food processor.

  2. Let pulse until all ingredients are combined and smooth.

  3. Add additional chickpea liquid if hummus is too dry.

  4. Refrigerate - It tastes best if it has sat overnight.


Bruschetta Two Ways

For our Falliday party, I made bruschetta - two ways. I made a typical tomato bruschetta as well as a mushroom bruschetta. Both were delicious and simple to make.




Word to the Wise: Alter these to taste - add more/use less salt, pepper, basil, parsley, olive oil, vinegar, etc. depending on how you prefer them.

Bruschetta Bread

Time: 10 minutes

  • Bread of choice (I prefer french baguettes)

  • 1 clove garlic

  • Olive oil


  1. Preheat oven to 350

  2. Thinly slice bread

  3. Place on baking sheet lined with foil

  4. Cut 1/2 clove garlic and rub on all slices of bread

  5. Drizzle bread lightly with olive oil

  6. Place in oven for 3-5 minutes or until crisp

  7. Serve with bruschetta

Tomato Bruschetta

Time: 20 minutes

Serving Size: 3 cups

  • 2 beef tomatoes, seeded and chopped

  • Fresh basil, to taste, chopped

  • 1 red onion, finely chopped

  • 1/4 cup olive oil

  • 2 tbsp red wine vinegar

  • 1 tbsp balsamic vinegar

  • 2-3 cloves of garlic, minced

  • Salt and pepper, to taste

  • Feta, goat, or fresh parmigiano reggiano cheese


  1. Chop all necessary ingredients.

  2. Mix everything together and stir.

  3. Add ingredients to taste.

  4. Refrigerate for at least 30 minutes.

  5. Serve on bread or in bowl

  6. Add cheese to top if desired

Mushroom Bruschetta

Time: 20 minutes

Serving Size: 2 cups

  • 16oz mushrooms (I buy the thinly sliced ones from the store, type does not matter)

  • Olive oil

  • Fresh parsley

  • 2 cloves garlic, minced

  • 1/2 tbsp butter


  1. Dice mushrooms

  2. Place 2-3 tbsp olive oil in pan and add mushrooms and garlic

  3. Cook until soft

  4. Add parsley and butter

  5. Saute for 1-2 minutes

  6. Refrigerate for 30 minutes

  7. Serve on bruschetta bread