Fried Green Tomatoes

Amanda's Plate fried green tomatoes, fried green tomato recipes

Growing up in our family owned grocery store, I had a unique opportunity to learn about different fruits and vegetables. I saw many customers purchasing the green tomatoes we had on display and often wondered what they would be making with them and so I asked! I learned about fried green tomatoes and had to try it myself. 


FRIED GREEN TOMATO RECIPE

I gathered the ingredients and set out to make this traditionally Southern Dish.

Since

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Zucchini Cakes with Herb Dipping Sauce

amanda's plate zucchini cakes

I love zucchini, but I feel that it must be transformed somehow. Zucchini fries, little zucchini medallions with mozzarella, zucchini bread (my mom was sneaky like so many moms are about vegetables) or zucchini cakes!

Zucchini is currently in season, as demonstrated by the monster piles of zucchini I found at the Farmer’s Market. I brought a few home and decided to make some zucchini cakes with a herb dipping sauce.

zucchini cakes

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Spring Salad with Tobys Chunky Feta

May is National Salad Month! A perfect reason to combine all of springs delicious vegetables, eat some greens and top it off with a delicious dressing. Which led me to created this crisp, filling Spring Salad with Toby’s Feta Ranch Dressing!

Toby's Chunky Feta

I was introduced to Toby’s recently and have been enjoying it since. The chunky feta is my absolute favorite. It’s rich, thick, creamy and tangy. 

I created a salad of quinoa, baby arugula, cherry tomatoes, radishes, asparagus, cucumbers, chives and the beautiful chive blossoms, almond slivers and Toby’s Chunky Feta!

tobys chunky feta

If you have access to some chive blossoms (Can be found at your local farmers market) please pick them up! They are beautiful and delicious! Also, to get your radishes to curl, place them in ice cold water with a few ice cubes and viola! 🙂

spring salad with tobys feta ranch

Another reason I love Toby’s Family Foods Chunky Feta Ranch is because the cheese is in the dressing! So there’s no need for additional cheese.. its all built in 🙂

 

On to the recipe:

5.0 from 1 reviews
Spring Salad with Tobys Feta Ranch
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup cooked and cooled quinoa
  • 2 tablespoons toasted almond slivers
  • 2 tablespoons sliced radishes
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon chopped chive
  • 1 cup sliced English cucumber
  • 1 cup asparagus
  • 4 cups baby arugula
  • ½ cup Toby's Chunky Feta Dressing
Instructions
Asparagus
  1. Bring 6 quarts water to a rolling boil. Blanch asparagus for 2 minutes, removing from boiling water and placing directly into bowl of ice water.
  2. Pat dry and set aside.
Assembly
  1. Arrange baby arugula onto a plate.
  2. Top with rolled quinoa.
  3. Arrange remaining vegetables on top of the bed of arugula and quinoa.
  4. Drizzle with Toby's Chunky Feta Dressing
  5. Enjoy 🙂

 

**This post is brought to you by Toby’s Family Foods. All content, ideas and words are my own. Thanks for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂 

spring salad with tobys feta recipe

If you make this dish, I’d love to see! Please Tag me using #CreateAmandasPlate 🙂 <3

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Butternut Squash and Arugula Pasta

Amanda's Plate butternut squash pasta

One of my favorite things about fall are all the different varieties of squash. Growing up, my family ran a small produce market and I absolutely loved when we got in the first pumpkins of the season. All those gourds, inspired this butternut squash and arugula pasta! 

My sister, Deana and I would help arrange the vibrant, orange squash on hay stacks. We would carefully place heirloom Indian corn in between the pumpkins and then stand back and admire our work. 

I created this butternut squash and arugula pasta recipe last year. It makes a filling and satisfying dinner.

How To Cut Your Squash

The most time consuming aspect is peeling, cubing and roasting the butternut squash which takes about 15 minutes. I learned a tip while watching The Chew. If you first prick the squash with a fork and place in the microwave for 2-3 minutes, it will help loosen the skin and the squash will roasted just a little bit faster.

butternut squash, how to cook butternut squash, how to peel butternut squash IMG_4099 IMG_4106 IMG_4108 

Butternut Squash and Arugula Pasta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
A delicious pasta dish with beautiful, sweet, oven roasted butternut squash
Ingredients
Squash
  • 1 medium butternut squash, peeled, cubed about 5 cups
  • ½ teaspoon kosher salt
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon fresh ground black pepper
  • 2 teaspoons fresh sage, chopped
Pasta
  • 1 pound spaghetti noodles
  • 6 cups fresh baby arugula
  • 1 tablespoon minced garlic
  • 1 cup finely chopped yellow onion
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup pine nuts (or almond slivers), toasted
  • ¼ cup extra virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
Instructions
For the butternut squash
  1. Preheat oven to 400 degrees
  2. Toss cubed butternut squash with olive oil, kosher salt, pepper and fresh sage
  3. Spread onto a sheet pan and bake for 30 minutes, stirring once, until squash is tender and golden. Set aside
  4. Cook pasta until al dente. Reserve ¼ cup pasta water.
  5. In a large pan, heat olive oil and add in garlic and onions. Mix in the arugula until wilted and stir in the cooked spaghetti noodles. Add ¼ cup reserved pasta water.
  6. Add the butternut squash, pine nuts and Parmesan cheese
  7. Toss until all noodles are evenly coated
  8. Sprinkle on more Parmesan, if desired
  9. Place in serving dish and enjoy!

Butternut squash arugula pasta

Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate @AmandasPlate.

 

Xoxo, 

 

Amanda

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Game Day Bites

spinach artichoke dip, dip, spinach dip, football game food, game day bites, tailgating, seahawks

I grew up watching football, college and professional. Sundays, Monday’s and Thursday nights from September until the Superbowl in February, were spent watching football.
My mom a Dallas Cowboys fan. My dad a Detroit Lions fan. My sisters and I, didn’t have strong opinions until years later when Deana became an Indianapolis Colts fan, Mona a Lions fan and myself a Seahawks fan.

Yes, I was a fan of the Seahawks before I moved to Seattle, met Russel Wilson and they won the Superbowl!

It was in 2007 when the Superbowl was hosted in Detroit, when I really became a Seahawks fan. I bought an oversized Seahawks sweat shirt and wore it in Downtown Detroit where the Steelers fans growled and booed at me!

Fast forward a few years and I was living in Seattle with my husband, Hussein. My sister Mona came to visit and we went to the mall and I casually said “Oh, hey!” to Russell Wilson as he walked past. My sister asked “who is that?”. “Russell Wilson” I responded. She quickly turned to follow him, grabbing my arm as she hurried towards him. She asked for a picture with him and to our delight he agreed! This was just a few weeks before the Seahawks Super Bowl win!

russell wilson with seattle fans, seahawks, 12th man

As I reflect on football and my family, I can’t help but think about all the amazing food we would snack on while watching the game! The Superbowl always had the most elaborate menu, as it usually falls on my birthday!

Game Day spread

Some of my favorite Game Day Bites include:

Turkey Burger Sliders

Eggplant and Jalapeno Toast

Chocolate Peanut Butter Bars

Key Lime Cupcakes

And my spinach artichoke dip:

Spinach Artichoke Dip
Serves 6
A rich and creamy spinach artichoke
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Print
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
312 calories
7 g
90 g
29 g
8 g
16 g
121 g
586 g
3 g
0 g
8 g
Nutrition Facts
Serving Size
121g
Servings
6
Amount Per Serving
Calories 312
Calories from Fat 253
% Daily Value *
Total Fat 29g
44%
Saturated Fat 16g
82%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 90mg
30%
Sodium 586mg
24%
Total Carbohydrates 7g
2%
Dietary Fiber 2g
7%
Sugars 3g
Protein 8g
Vitamin A
34%
Vitamin C
6%
Calcium
18%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 eight ounce packages of cream cheese
  2. 1 ten ounce frozen package of shredded spinach, defrosted
  3. 1 cup artichoke hearts, roughly chopped
  4. 2 tablespoons sour cream
  5. 1/2 cup shredded Parmesan cheese + more for topping, if desired
  6. 1/2 teaspoon garlic powder
  7. 1/4 teaspoon onion powder
  8. 1/4 teaspoon ground Cayenne, optional
  9. 1/2 teaspoon kosher salt
  10. 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 350 degrees farenheit
  2. Strain spinach and squeeze out all water
  3. In a medium size bowl, combine all ingredients until well incorporated
  4. Spread mixture into an oven safe dish and bake for 20 minutes or until golden brown
  5. Top with additional Parmesan cheese and brown the top under the broiler for 2 minutes
  6. Serve with slices of baguette or your favorite chips!
  7. Enjoy 🙂
beta
calories
312
fat
29g
protein
8g
carbs
7g
more
Amanda's Plate http://amandasplate.com/
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Easy Chicken Dinner

easy chicken dinner, amandas plate dinner idea, chicken dinner

We’ve got a winner… winner.. chicken dinner! 😀

This is the perfect meal for those evenings after a long day at work and your family responds with “I don’t know” when asked what they want to eat.

Yes, we all get that response. And we all need a super easy chicken dinner! A dinner that is made quickly, but does not lack on flavor or nutrients.

When creating this recipe, I wanted to ensure it was nutritious, packed with flavor, have some crunch and versatile (so you could make it your own).

I love cherry tomatoes, and had some on hand from the Farmer’s Market. I also knew I wanted to roasted some chickpeas for crunch, as they are a great source of fiber!

I first tossed the chickpeas in spices and olive oil, spread them on a cookie sheet and placed them in the oven and made the rest of the dish.

chickpeas

(Warning: you may eat all of these crunchy nuggets on their own!)

chickpeas

Ingredients:

–Chickpeas
1 15 ounce can chickpeas, drained and patted dry
1/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon turmeric
2 tablespoons extra virgin olive oil
–Chicken
4 chicken breasts, pounded out to 1/4 inch thickness
1/4 cup all purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon Spanish paprika
3 tablespoons extra virgin olive oil
–Tomato
2 cups cherry or grape tomatoes
3 cloves garlic, minced
1/4 teaspoon kosher salt
3 cups baby spinach
1 tablespoon olive oil
–Grain
2 cups of your favorite rice or other grain, prepared to package instructions
Parsley for garnish

 

Instructions:

–Chickpeas
1. Preheat oven to 400 degrees.
2. Line baking sheet with foil.
3. In a bowl, toss chickpeas in salt, garlic powder, cumin, turmeric and olive oil. Spread evenly onto baking sheet.
Bake for 25-30 minutes, stirring once, until golden brown and crunchy.

chickpeas
–Chicken
4. Pound chicken to 1/4 inch thickness
5. A bowl, stir together all purpose flour with salt, garlic powder, black pepper and paprika.
6. Dip chicken into flour mixture. Shake off excess.
7. Heat olive oil in a large skillet on medium heat. Add chicken to skillet and cook until golden brown on each side; about 4 minutes a side. Place on a rack.

chicken
–Tomato
8. In same skillet that chicken was cooked in, add additional tablespoon of olive oil. Add in cherry tomatoes and garlic. Add spinach and salt and sautee until tomatoes are blistered and spinach is wilted.

spinach and tomato
–Assemble
9. Place 1/2 cup rice on plate and spoon over tomato and spinach. Sprinkle with chickpeas and top with chicken breast.
10. Garnish with parsley
Enjoy 🙂

easy dinner, chicken dinner, easy dinner idea

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So Many Ways to Toast

Eggplant toast, eggplant and jalapeno toast,

Many often ask where I find inspiration for my recipes or what my process is for developing new recipes. I sometimes have an idea after seeing something at the farmer’s market or on the web. But most of the time, I have no idea what I am going to do until I actually start doing it! I just get in my kitchen and start working.

My husband does not like this! In his words, he “needs to know what’s for dinner” so that he can “get excited about it”! I think he’s learned to accept that my menu planning is non-existent and this is the best way for me to be creative 😛

I know which flavors I like and which flavors and ingredients work well together; this helps a lot! I rarely have a recipe that is totally off!

I’m also inspired by all of you! When you tag me in your beautiful culinary creations, it inspires me to create something using those flavor profiles! So keep tagging me: Twitter and Instagram and by using #TeamAmandaSaab

My best friends mother, Mona Elhelou send me a picture of her eggplant toast! I loved it so much, I created my take on an eggplant toast! 🙂 These make for a great appetizer! I served them with a BBQ chicken salad 🙂

How do you toast? Tell me on Instagram


 

 

Ingredients:

1 large eggplant
1 baguette, sliced into 1/2 inch pieces
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
2 tablespoons fresh lime juice
2 tablespoons almond slivers, toasted
2 tablespoons pomegranate arils
1/2 cup micro greens
2 jalapenos, sliced thin
1 cup white vinegar
2 teaspoons kosher salt
2 teaspoons sugar

 

Procedure:

1. Placed jalapeno slices in bowl. Heat vinegar, 2 teaspoons salt and 2 teaspoons sugar until boiling. Pour over jalapenos and cover with plastic wrap. Set aside for 20 minutes.
2. Roast eggplant on open flame, until skin is charred.

Eggplant and Jalapeno Toast
3. Peel away skin and mix eggplant flesh with 1/4 teaspoon garlic powder, 1/2 teaspoon kosher salt and 2 tablespoons lime juice.
4. Brush bread with olive oil and toast until broiler until brown.
5. Toss micro greens and pomegranate arils with remaining olive oil.
6. Drain jalapenos.
7. Assemble: spread eggplant over toasted bread, layer on jalapenos, sprinkle on micro green mix and almonds!
8. Enjoy 🙂

 

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Mediterranean Zucchini Boats

As the first day of Spring approached, all I could think was “summer is almost here”. And with that thought, I reflected on the beautiful flowers, the greenery, the water and the bounty of fruits and vegetables that come in the summer.

I began to create a salad recipe and thought it needed a little something more.. a vessel, a boat of sorts, to hold it together.

Squash are a beautiful versatile vegetable that serve as a great vessel for your favorite salads, chili and almost anything else! I chose green zucchini for this recipe.

I wanted to keep the flavors light and fresh. Feel free to get creative and swap or sub ingredients for those you like more!

I used quinoa, but lentils, faro, rice, and couscous would all work great! This is also a great way to use some left over grains!

 

Here is my recipe:

 
Mediterranean Zucchini Boats
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Mediterranean Zucchini Boats Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 2-4
Ingredients
  • 1½ cups cooked quinoa
  • 3 medium sized green zucchini
  • ½ cup cherry tomatoes, chopped
  • ¼ cup kalamata olives, sliced
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon curly parsley, chopped
  • 3 tablespoons feta, crumbled
  • 2 tablespoons toasted slivered almonds
  • 2 tablespoons dried apricots, sliced
  • 1½ tablespoons lemon juice
  • 1½ tablespoons extra virgin olive oil
  • 2 tablespoons shallots finely chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut ends and tops off zucchini. Scoop out the seeds.
  3. Line baking sheet with parchment paper.
  4. Arrange zucchini on baking sheet. Brush with olive oil. Sprinkle with kosher salt. Bake for 12-15 minutes.
  5. Make vinaigrette by whisking together olive oil, lemon juice, shallots, kosher salt and fresh ground pepper.
  6. Assemble the filling by mixing quinoa, olives, apricots, tomatoes, almonds, mint, parsley and feta cheese. Toss in vinaigrette.
  7. Allow zucchini to cool and then scoop in quinoa salad mix. Top with more feta if desired.
  8. Enjoy 🙂

 

 

 

 

 

salt

Dressing

feta sprinkles

 

 

 

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