Panko crusted avocado tacos – yes – and they are amazing!! You want the avocados to be a little firm. Leave off the cheese and they are vegan.
- 2 large ripe avocados
- 2 Tbsp olive or avocado oil
- 2 Tbsp plain, unsweetened almond milk
- 3/4 cup panko bread crumbs
- 1/4 tsp each salt + pepper
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 6-8 tortillas
- 1/2 red onion, very thinly sliced
- Cotija cheese, crumbled
- Fresh cilantro, chopped
- Hot Sauce and/or salsa
Preheat oven to 450 degrees , line a baking sheet with parchment paper. whisk together almond milk and oil in a shallow bowl and mixing panko bread crumbs and spices in another shallow bowl.
Halve avocados, remove from skin and slice into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces.
Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to lined baking sheet and repeat until all avocados are coated.
Bake for 10-12 minutes or until lightly browned on the exterior.
Assemble tacos and serve with slaw.
Serves 3 – 4.
Left over risotto? I’ve got you covered! And these freeze and reheat beautifully, just freeze them after you roll them in panko.
- Leftover risotto
- Bocconcini (mini mozz balls)
- Panko bread crumbs
Use 1/4 c of risotto, flatten out and press bocconcini in the middle, wet hands a little and form into a ball, roll in panko and repeat. Spray with olive oil.
Bake at 425 for 10 minutes until crispy on the outside and cheese is melted.
Pork let cutlets arrived in my AgLocal box last month, I don’t know why I took so long to cook them up, they are delicious!
1 pound pork cutlets
1/2 c panko
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
1 large egg white, lightly beaten
4 TBSP cornstarch
Preheat oven to 400°F. Place a wore rack in a rimmed baking sheet spray with cooking spray.
Mix breadcrumbs, paprika, onion powder and salt in a shallow dish.
Lightly beat egg white with a fork in another shallow dish.
Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides.
Place the pork on the prepared baking sheet. Bake until just barely pink in the center and an instant-read thermometer registers 145°F, 14 to 16 minutes.
5 WW PP
Baby it’s cold outside and I wanted something warm and comforting for dinner. I had a pack of gnocchi and went to epicurious for some inspiration and this is what resulted, cheesy gnocchi with a panko crunchy top. Best of all, dinner in less than 20 minutes!
1 package shelf stable gnocchi
2/3 c half and half
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp pepper
1 bag of baby spinach
1 tsp flour
6 oz ricotta
3 oz shredded mozzarella
1/4 c panko
Cook gnocchi according to package.
Preheat oven to 425.
In a 12 inch oven proof skillet, heat half and half, salt, pepper, nutmeg and flour over medium heat, whisking. Continue to whisk until it starts to bubble then reduce heat and add spinach. Once spinach wilts remove from heat. Add gnocchi, stir to coat the gnocchi. Drop the ricotta in blobs and smoky over top. Sprinkle with mozzarella and panko.
Place pan in skillet and cook for 4 – 7 minutes – until bubble and brown on top. Keep an eye on it, panko can burn quickly.
Serves 4 – 6.
They had oysters at the farmers market this weekend – woo hoo! Now since they were already shucked I decided to play things safe and cook ’em. So I searched the web found a couple recipes for sriracha butter and came up with my own spicier version. I also finally used my mini calphlon pans.
4 TBSP butter, softened
3 – 4 tsp sriracha
1/4 tsp salt
1 small minced shallot
3 TBSP cilantro, minced
Combine all ingredients except oysters and panko and chill till ready to use.
Preheat your broiler or BBQ.
Divide oysters amount a shallow heat proof pan. Top with butter and sprinkle with panko. Cook 1- 2 minutes until panko starts to crisp up and butter bubbles.
This is from Food & Wine, and I must say it’s awesome! I love the spicy crumbs and Dijon and it really takes broccoli to the next level! I used chorizio and added more garlic to make it even spicier and cut back the olive oil to make it a little healthier.
2 oz sliced pepperoni or chorizo
3 garlic cloves
1 c panko
Olive oil spray
2 lb broccoli, cut into long spears
2 TBSP Dijon mustard
Preheat the oven to 425°.
In a mini food processor, pulse the pepperoni with the garlic until finely chopped. Add the panko and pulse just to combine.
In a medium non-stick skillet, cook the breadcrumbs over moderate heat, stirring, until crisp and golden, about 5 minutes. Scrape onto a plate and let cool.
Spread the broccoli on a baking sheet, spray with olive oil and season with salt. Roast for about 15 minutes, turning once, until tender and browned in spots.
Spread the mustard on one side of the broccoli and sprinkle with crumbs.
Serves 4 – 6.
I love salt and pepper eggplant – but there are so many calories in fried food I just can’t bring myself to make it. Instead I came up with a healthier version baked in the oven – crispy on the outside soft on the inside and most important yummy in my tummy! I dipped them in ponzu.
3 small eggplants
Salt and pepper
Preheat oven to 425. Place a wire rack on a baking sheet.
Cut eggplant into 1 inch fries, you can peel them if you like, I like the skin so I leave it on.
In a shallow bowl put a couple scoops of flour, salt and pepper. In another bowl beat the eggs and a splash of water, about 1/4 c. Pour the panko in a third bowl.
Coat eggplant in flour, dip in egg and roll in panko then place on wire rack. Spray eggplant pieces with a little olive oil.
Bake for 18 – 22 minute until crispy on the outside.