Avocado Fries

Boy, do I have a treat for you guys today!

Fried avocado slices. They’re delicious. They’re healthy(ish). And they’re totally what you’re going to be serving your guests on Saturday as they down copious amounts of margaritas.

For sure.

It all started as I was scraping the last bit of avocado from its shell while humming the Teenage Mutant Ninja Turtles theme song. It happens every time. Just ask GamerMan…

ANYWAYS, it was then that I realized I’d eaten at least three avocados that week and they’d all either been on salads or sandwiches. Talk about uninspiring. So I ran to the interwebs and stumbled upon this gem from Sunset which called for breading and frying avocado slices.

It’s like all my favorite things rolled into one! BINGO.

Go get yourself a bucket of avocados – we’re gonna par-tay!

Avocado Fries

(serves 6 – from Sunset)

Canola oil for frying
1/4 cup AP flour
About 1/4 tsp. kosher salt
2 large eggs, beaten
1 1/4 cups Panko bread crumbs
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Preheat oven to 200F. In a medium saucepan, heat 1 1/2 in. oil to 375F.
Meanwhile, mix flour and salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then Panko to coat. Set on 2 plates in a single layer.
Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Season to taste (pair them with Sriracha for an extra punch!)


Fish & Chip Bites

When I heard the Olympics were going to be held in London this year, I literally jumped for joy.

You see, in my family the Games aren’t so much about sitting around watching people exercise (I get enough of that at the gym). No, the Olympics are about FOOD. Good food. Different food. Food from countries whose name I can’t pronounce. Except England – I can pronounce England.

And what is England known for? Battered and deep-fried fish with a heaping side of golden fries. And malt vinegar. Can’t forget the malt vinegar *drool*

Admittedly fish and chips aren’t the easiest, nor cleanest snack food. Until today. Today I introduce to you fish and chip bites! Pop-able nuggets of flaky fish and crispy potato, perfect for this summer’s games – or just a chilly Sunday afternoon. Added bonus: The malt vinegar flavor is BUILT-RIGHT-IN, so there’s no messy dripping or soggy batter mess!

Fish & Chip Bites

(makes 24 bites – FTY Original)

2 cod fillets
13 oz frozen french fries, extra crispy (try OreIda’s Extra Crispy Golden Crinkle Fries)
1/4 cup mayo
2 eggs, beaten
1 heaping teaspoon Archer Farms malt vinegar popcorn seasoning (sold at Target in the popcorn aisle)
1/2 teaspoon Worcestershire sauce
1/2 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon red pepper flakes
1 cup + 24 Ritz “Munchables” Pretzel Rounds
2 Tablespoons unsalted butter, melted
Salt & pepper to taste
Butter flavored cooking spray
1 teaspoon olive oil (EV)
Prep work:

  • Liberally spray a nonstick mini-cupcake tin with butter flavored cooking spray and insert a Ritz Pretzel Round into each cupcake hole.
  • Cook french fries as directed, allowing to cool for at least 10 minutes.
  • Preheat oven to 350F
  • Measure out 1 cup of Ritz Pretzel Rounds, place in a zippy bag, and crush. Divide in half, leaving one plain and seasoning the other with salt & pepper.

In a nonstick saute pan, heat olive oil until shimmering. Meanwhile, rinse and pat dry your cod fillets. Cook fillets over medium-high heat for 3 minutes on the first side, flip and cook 5 minutes on the second side. Remove cooked fillets from pan and place on newspaper to wick away extra oil. Let cool for 5-10 minutes, or until cool enough to handle.

While the fillets cool, combine mayo, eggs, mustard powder, malt vinegar seasoning, Worcestershire sauce, and red pepper flakes in a large bowl. Whisk to combine.

Using your fingers, separate cod fillets into small chunks (they should separate easily on their own) and coat with mayo-mixture.

Chop cooled french fries into 1/4-1/2 inch pieces and add to fish-mayo mix. Add in the plain crushed pretzel rounds. Toss to combine.

Using a small cookie dough scoop (1.5 tablespoon), scoop one round of fish & chip mixture into each mini cupcake hole in your tin. You should be able to *just* fill all 24 holes.

Drizzle apx 1/4 teaspoon of melted butter atop each filled mini cupcake hole and sprinkle lightly with seasoned crushed pretzel rounds.

Bake at 350F for 10-15 minutes or until puffed and lightly golden.

Remove from oven to cool briefly (5 minutes) before removing each fish & chip bite from the pan using a fork/toothpick/skewer. Plate and serve with lemon wedges and a pint of your favorite beer!



Breakfast Baguette

Let’s face it – after a week of having guests in your home (and in your hair), you start to not care what the heck they eat for breakfast. There’s only so many cinnamon rolls one can make, omelets are SO last season, and it’s tough to convince most folks over the age of 7 to eat fruity, marshmallowy cereal.

Enter the breakfast baguette. Chock full of the sophistication your guests will appreciate: Parm, lemon, and parsley. Throw in some prosciutto and you’ve got the makings of a yummy Euro-inspired morning meal.

Bonus: It’s easy enough to go from oven-to-table in 30 minutes!!!


Breakfast Baguette

(adapted from Martha Stewart Living – January 2012)

1 baguette (~15 inches long)

5 large eggs

1 teaspoon lemon zest

3 tablespoons water

1/4 cup Italian parsley, roughly chopped

4 slices prosciutto, thinly sliced (pick up the Columbus brand!)

1/4 cup shredded parmigiana cheese (optional)

Preheat oven to 350F. Hollow out the inside of the baguette (the easiest way to do this is pretend you work at Subway and cut into the bread in a V shape down the length of the baguette, discard the negative V, and forcefully run your fingers through the inside to remove most of the soft interior). Tear the crumbs into small pieces and set aside.

the subway cut!

side note: yes, that is indeed a candy-cane shaped baguette. fresh & easy sets my heart aflutter :)


In a medium bowl, whisk together the eggs, zest, water, and parsley. Season with salt and pepper per your normal tastes. Stir in 1/2 cup reserved bread crumbs.

Place hollowed out bread on a baking sheet. Shingle the inside of the bread with prosciutto slices (depending on the size of your baguette, you may need more or less slices of prosciutto – work accordingly).

Slowly pour egg mixture into the meat-lined cavity until you reach the brim.

Bake for 30-35 minutes or until eggs puff and are cooked through. Remove from oven and sprinkle with parmigiana cheese. Slice and serve!

Now you have the Lucky Charms back to yourself ;)