When a food craving strikes for me, it’s almost guaranteed to be for something with Mediterranean/Middle-Eastern flavors. Today was no different. I brought back a couple Pinterest recipes that were husband-approved: Greek Grilled Chicken and Spanikorizo (rice with spinach and lemon).
I also made a special treat for myself to eat instead of the chicken – Panko Portobello Fries with some aioli for dipping (my version of aioli = a little mayo + a lot of garlic). They were so good, it’s possible I ate all of them before I finished making the rest of dinner. And by possible, I mean it definitely happened. Best of all, they’re so easy to make, especially when you buy the portobello mushrooms already sliced. Just dip in egg and then coat in Italian seasoned Panko crumbs (because why use regular breadcrumbs when you can use bread that has been electrocuted for your tastebud pleasure) and bake for 10-15 minutes at 425 degrees. When I bread and bake veggies (like zucchini chips), I like to put them on a baking rack so the heat can circulate around them, making them toasty all over. At least, I think that’s what happens. All I know is the end result is delicious!