My assembly line for deliciousness |
The portobello mushroom fries started with a flour and egg wash, followed by a dip in panko bread crumbs and freshly grated Parmigiano-Reggiano.
Do I have your attention yet?
Once all the mushroom slices were covered with panko, I baked them in a 425 degree oven for about 8-12 minutes.
Ready to bake |
They turned out good, but next time I'll add more salt to the flour dip and also to the final plate.
Could have used more salt all around!
I dipped the mushroom fries in marinara sauce, but you could also do a rémoulade or ranch. Hell, whatever you want to dip them in is fair game.
I used this recipe from Closet Cooking. This guy's blog is a good resource for recipes. - I've used it a few times.
How about this crunchy plate of love?
The second app was definitely the show-stopper.
Buffalo Cauliflower bites. So. Good.
I've already made this again since the first time we tried it because it was tasty with a capital T.
Well, truth be told, the hubby came home with another head of cauliflower a few days after I made them the first time.
His not so subtle nudge at a buffalo cauliflower bites encore, which I was totally on board with making.
The recipe is really easy - I used this one from a blog I'd never heard of called Persnickety Plates. I'm telling you, if you're even remotely intrigued by this recipe, MAKE IT. It's delicious.
The hubby actually said, "I don't know if I need to have chicken wings again." Bold statement. But it hits on all the flavors you're looking for, and is a good way to sneak in some veggies.
Go experiment with some buffalo cauliflower bites. Or portobello mushroom fries. Go on. Skedaddle to your kitchen.
Ta-ta for now.
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