Tag Archives: vegetarian

Crispy Rice Bites #SundaySupper

Crispy Rice BitesDo you love leftovers as much as we do around here? I usually make more than enough of all our meals so lunch is ready to reheat the next day. some things like pasta of rice get re-used in another recipe too, and that is both helpful to not waste food but also super economical.

In that light, I made these crispy rice bites sort of by accident. I was trying to make croquettes but the rice wasn’t cooperating to stick together- so I made these little bites, and they turned out great: soft on the inside, crispy on the outside.These rice bites are also an easy way to use up leftover rice and serve it again as a totally new side dish with dinner.

Since I made it sound kinda weird, I want to clarify: these are easy. No worries- croquettes are fussy and I wasn’t feeling like fussing. I just wanted to get on with feeding my family, you know? Here’s what you do:

Mix it up and scoop with a tablespoon:

Crispy Rice Bites

Use the tablespoon to scoop into a hot pan:

Crispy Rice Bites

Leave them alone for 2-3 minutes and then flip them once the edges get brown, and then push down with the back of the spatula:

Crispy Rice Bites

Check out how creamy on the inside and crisp on the outside:

Crispy Rice Bites

Crispy Rice Bites

Ingredients & How-to:

1 cup leftover cooked rice (I used Basmati)
2 Tbsp. shredded cheese (cheddar, parmesan or another hard cheese)
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. ground pepper
2 medium eggs (or just 1 jumbo), beaten
1/2 cup bread crumbs (panko or regular)
1 TBSP. oil for frying

  • To a large bowl, mix the rice, cheese, and seasonings together.
  • In a separate bowl whisk the eggs. Add to the rice mixture.
  • Stir in the bread crumbs.
  • Heat the oil in a skillet pan over medium-high heat.
  • Using a tablespoon measure, scoop the mixture into mounds into the hot pan. Don’t press down! Cook for 2-3 minutes. Flip over and then press down with the back of the spatula. Cook this side for another 2-3 minutes.
  • Remove and serve warm.

Crispy Rice Bites

These are so easy and a yummy change from just reheating rice, don’t you think? I think this hand-held little cake, is a complete meal in itself with eggs, cheese and rice. It would be perfect for little kids who love to hold on to their food and have little bites to eat too- just add a veggie or salad and I would be good on any given night!

Do you love rice?

The Sunday Supper Blogger Community came up with this list of great Simple rice recipes for dinner:

Simple Rice Recipes for Dinner #SundaySupper

What’s for dinner?

Rice is for dinner!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Crispy Rice Bites


Linking up  for Meatless Monday!

Foil Pack Grilled Potatoes #SundaySupper

Foil Pack Grilled PotatoesThis is stupid easy my friends. Potatoes, butter or oil, and your grill. Foil is my easy-button on this one, so follow along, but don’t be mad…I forgot to take a picture when they were done! Ack! I will update this asap with a good pic, I promise!

We all have a lot to do for our Labor Day get togethers, so let’s just get to it:

Cut your potatoes super thin- I do it by hand, but you can use a mandolin.

Foil Pack Grilled Potatoes

Lay out the foil in a criss-cross and spray it.

Foil Pack Grilled Potatoes

Layer your potatoes, season, and add pats of butter. Do it three times:

Foil Pack Grilled Potatoes

Then wrap and grill!

Foil Pack Grilled Potatoes

So I have made this with half regular potatoes and half sweet potato and it is just as delicious and maybe a little more pretty with the color. It doesn’t matter with the cooking time, as it all turns out the same, so here’s the official recipe:

Foil Pack Grilled Potatoes

Ingredients:

4-5 medium sized white, russet, or sweet potatoes
5 Tablespoons butter, margarine, or olive oil
Seasoning to shake: salt, pepper, garlic powder, onion powder

  • Heat the grill to 350*-400*
  • Rip two lengths of foil and set crosswise and spray with nonstick spray. You can also cook these in a disposable foil pan and cover with foil.
  • Slice your potatoes very thin and of a consistent size.
  • Layer the potatoes in a single layer on the foil. Season with a generous sprinkling of your seasonings. Place a teaspoon of butter around the layer. Place another layer of potatoes over this. Add the seasoning and butter. Place a third layer of potato on top, season it, and dab with butter.
  • Wrap it up tightly and place on the grill for 30-40 minutes until the potatoes are tender. If it is wrapped well, you can flip it half way through the cooking time for even cooking. Remove from the grill and serve. {open carefully to avoid burning}

Foil Pack Grilled Potatoes

That is it! Enjoy and happy last days of summer grilling!

For more Labor Day Recipe Ideas Check out my friends at Sunday Supper! Thank you to Em Beitel and Christie Campbell of A Kitchen Hoors’ Adventures for hosting.

Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

Delicious Labor Day Entrees

Luscious Labor Day Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Linking up with Meatless Monday!

Crispy Baked Zucchini Bites

Crispy Baked Zucchini Bites

I was lucky enough to get a boat-load of yellow zucchini from my sister a few weeks ago from her load of CSA goodies, and I made them into a quick baked and breaded side dish that is so good, that it can pass for a snack too. You are going to love these!

Just a few ingredients and it’s super fast once you get those few items lined up and ready to go:

Crispy Baked Zucchini Bites

Here’s the recipe and since I know you have all the ingredients already (including too much zucchini that you keep making the same boring-old way!) this one is a no-brainer to try!

Crispy Baked Zucchini Bites

Ingredients:

4 small to medium green or yellow zucchini
1/3 cup italian dressing
1/2 cup bread crumbs (regular or seasoned)
1/3 cup grated parmesan cheese
1/8 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. dried basil

♦Preheat the oven to 400*. Line a rimmed sheet pan with parchment or spray it.
♦Get two medium sized bowls. In one, add the dressing. In the other bowl add the rest of the ingredients, and mix until combined.
♦Cut the zucchini into coins about 1/4 inch thick. Place them all into the dressing and combine until coated completely.
♦Dip each into the breadcrumb mixture until coated on all sides. Place on the parchment lined pan.
♦Bake for 10 minutes on one side. Flip them over and bake for another 10 minutes.
♦Remove from the oven and serve!


NOTES:

  • This is a similar recipe to my favorite Crispy Chicken Nuggets recipe that I make all the time, or I also have used the breaded topping to bake tomatoes with some fresh basil and it’s fan-tab!
  • If you have the breading left over, you can save it in the fridge for up to a week- so save it!
  • I have used panko breadcrumbs too or a mixture of regular and panko and it adds a nice texture to this, so if you have them you can try that too.

Enjoy!

Crispy Baked Zucchini Bites


Linking up with Meatless Monday!