Crunchy Bbq Chicken Thighs

OK I should've plated it before taking the photo...But oh well. It was fuzzy anyways (hence using a small picture to make the fuzziness less apparent.) Goes into the tummy all the same and now I don't have an extra plate to wash. =)

I used quick BBQ marinade with chicken thighs, added panko on top and baked it for 35min. With a 2 minute broil at the end to ensure the panko browns.

Easy. Crunchy. Yummy. Enjoy!

Baked Portobello Caps

The picture doens't look like much...but those are baked portobello mushroom caps. I've always wanted to try cooking portobello...this was my first time! I didn't know it's actually a tedious process to scrap the brown gills looking stuff from the underside of the caps first. It ended up taking way longer than I expected so the stuffing for the caps overcooked on the stove (and then I had to bake everything afterwards.) Oh well...live and learn.

Stuffing:
Zucchini
Tomatoes
Onion
Diced mushroom stalks (cut from the portobello)
Panko
S&P
Dried herbs
Cumin

Sides were couscous and Shanghai bok choi.
It tasted good...but yeah, stuffing was over cooked. Next time!

Tomato Zucchini casserole

I was running out of vegetables in the fridge.
There was some leftover tomato paste that would go bad soon if I didn't use it up.
It was cold out.
I had dishes to do.

And this tomato zucchini casserole became the solution! Baked veggies, especially with cheese and panko on top always tastes good. Cold season = casserole season. And while it baked, I was free to do the dishes. Genius!

Tomato
Zucchini
Tomato paste
Frozen corn niblets (found those in the freezer)
Cheese
Panko
S&P
Dried basil flakes (Really, whatever dried herbs you have around would do)

I got the thin slices of zucchini with a mandoline and then just layered everything together. Adding a spoon of tomato paste now and then. Baked it at 400 F. And it was delish! The dishes got done too.