This is a great healthy snack to make for people of all ages and doesn’t require too much prep work!
3 tablespoons olive oil
salt and pepper, to taste
1 cup panko crumbs
1/2 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp garlic powder
Preheat oven to 450.
Line 3 baking sheets with foil; lightly spray with cooking spray and set aside.
In a large mixing bowl, combine zucchini slices, olive oil, salt and pepper; mix until well combined.
In a separate bowl, combine panko crumbs, Parmesan cheese, oregano, and garlic powder.
Dip slices of zucchini in cheese mixture and coat on both sides, pressing on the coating to stick.
Place the zucchini slices in a single layer on the previously prepared baking sheets.
Lightly spray each slice with cooking spray. This will help with achieving a crunchier texture.
Bake for 10 minutes; rotate pan and continue to bake for 8 to 10 minutes, or until chips are golden brown.
Remove from oven.
I thought I would try some more DIY candy kits since the first one turned out pretty good. Sushi Candy sounded like it would be amazing but…I’ll let you find out for yourself.
1852 Dundas St East (Mississauga)
Cuisine: Northern Chinese
This restaurant uses a lot of lamb in their dishes; I’d say about 80 per cent. So if you don’t like the taste of lamb, DO NOT go here. If you do then by all means, this might be the place for you. If you can handle your spice that is.
Their Fried Barbecue (Lamb) is a pretty big plate of lamb with quite a spicy kick. I couldn’t eat too much of it at one time but I kept going back because it was chewy and full of flavour.
The noodles in the Lamb Soup Noodle was handmade and so fresh! They were chewy and did not break apart easily but they were heavy so you couldn’t lift it too high. This one wasn’t too spicy but there was a lot of black pepper which is a different experience.
The Lamb Soup is similar to the previous one but there are no noodles and you have a lamb shank instead of pre-cut pieces. You have the same clear, peppery broth with the hundreds of green onions.
And of course, you can’t forget the Shish Kebab (Lamb). These are SO spicy, even if you ask them to put less but the meat was a little dry in my opinion but still had a nice texture to them.
It’s a good place to try but I probably wouldn’t be back. I would’ve liked to see more variety, even with their specialty being lamb. The service was also poor, it took a long time to get someone’s attention and even then, it seemed like they were annoyed.
It’s always great finding new and interesting snacks. These are a different take on your traditional American Oreos and of course, I had to share with all of you! Watch my video to find out how it went :).
*Oreo Green Tea Matcha Cookie Bars
*Oreo Soft Cookie: Strawberry Fields
*Oreo Strawberry Chocolate Bars
*Oreo Green Tea Matcha Chocolate Bars
*Oreo Vanilla Chocolate Bars
477 Queen Street West
The desserts are displayed beautifully behind a class and the workers in uniforms greet you cheerfully as they take your order.
You can choose to have it to go but you can also eat downstairs in a private area with padded seating. It’s nice after a day of walking and shopping at the nearby Eaton Centre.
The St Honore Chocolate is one of the variations that they rotate and it’s a creme chantilly (this one in chocolate) in a tart with berries usually and two full-sized macarons varying in flavour. It’s so good and the tart is cookie-like while the creme is so smooth, it melts in your mouth!
The St Honore Vanilla Bean is equally as good but instead of a chocolate creme chantilly, it’s vanilla bean.
I grabbed some Mini Macarons to share with some friends I was seeing the next day and they were still pretty fresh. There were different flavours and I enjoyed the ones I tried. They still aren’t the best I’ve had but if I passed by one, I would drop in to get some.
9665 Bayview Avenue #30 (Richmond Hill)
Type: Dim Sum
For Father’s Day, I brought my family to have some dim sum but I wanted to go to somewhere classy that made them fresh in the kitchen. And Yang’s didn’t disappoint!
The Baked Sweet Durian Puff + Baked Cashew & Pumpkin Puff were new to me! You can taste the durian and the puff was so flaky it crumbled right when I bit into it. The pumpkin was more deep fried and chewy with a smooth pumpkin centre.
One of the best delicacies at dim sum, Beef Tripe with Fermented Bean Paste. By itself it doesn’t have a taste but it’s the juice that it’s steamed in that gives it the flavour.
The Crispy Japanese Pearl Oyster is something I usually get if I see it. I love oysters and the batter around this one wasn’t too thick and was nice and fluffy.
My favourite dim sum dish of all time, the Crystal Jumbo Shrimp Har Gow Dumpling. I love that the shrimp filling inside is simple but the best part is the super chewy clear skin on the outside. I always eat the outside first, it’s the only time I don’t save the best for last!
The Minced Squid Ball in Bird’s Nest was a little interesting as well. The bird’s nest outside was crispy but I felt like there was too much compared to the squid on the inside. There needed to be more filling!
Their Seafood Dumpling with Russian Fish Roe (Siu Mai) was really fresh and you could taste it! It was still pipping hot but the flavour of everything was multiplied.
We got the Steamed Chicken Feet with Spices because they didn’t have the red one. It was still good and the skin and meat wasn’t thin so it wasn’t an old diseased chicken,
Last but not least, the Taro Cake. With chunks of taro, I enjoyed this one a lot because they didn’t cheap out on the main ingredient. It was a little dry though but that was probably because of the taro. You win some, you lose some.