Get Your Quiche On. Whether dining out or whipping up meals at home, people generally fall into two categories. People that try something new + exciting as much as possible, and people that go for the rotation of "usuals. " I like to frolic in the happy medium between the two [anyone with me?] And try anything new I can get my hands on, while still honoring my tried and true favorites. Usually that results in me making the same recipes over and over, with little tweaks according to seasonal produce, fridge and pantry contents, and cravings.
I love breakfast... quiches... and anything that doesn't t require pots, pans, or a sinkful of dishes. 10 minute Spinach + Feta Won-ton Quiche Cups [make a plate for yourself or an entire tray for a crowd!] What's in it? 8 Nasoya won-ton wrappers a handful of spinach, torn 1/2 Tbsp plain greek yogurt 1 Tbsp crumbled feta cheese a sprinkle of dried minced onion, garlic powder, salt and pepper top with light sprinkle of parsley and red pepper flakes green salsa, for dipping. Panko Mozzarella Sticks! I first discovered panko bread crumbs back in 1999. Please don’t ask me how I know that; I just do. I remember vividly reading a recipe that contained panko bread crumbs, and I remember vividly that I was nursing my second baby, and I remember vividly that I was hormonal and desperate, and the next thing I knew I was ordering panko bread crumbs from some market in Chelsea that the magazine recommended.
On the phone, of course, because although I had a computer at the time, I certainly wouldn’t have been cool enough to use it to order panko bread crumbs. Plus, I was nursing. Not enough hands. Panko bread crumbs, in a word, are delicious. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. When I set out to make a recipe with panko bread crumbs, I started in the direction of something Asian/exotic. So guess what I did? Let me back up: my family LOVES fried mozzarella sticks. Here we go: Panko Mozzarella Sticks! Grab the panko breadcrumbs. A couple of eggs… Vegetable Lasagna Cupcakes. How about a couple of cupcakes for dinner? I haven’t made lasagna in ages but after seeing the oh-so-cute Petite Lasagnas at Can You Stay For Dinner?
, I just had to make a vegan version. Super easy to make using wonton wrappers, the mini lasagnas bake in about ten minutes or so. I didn’t bother to replace the meat in the sauce called for in the original recipe, I just went with vegetables – fresh shiitake mushrooms and baby zucchini from the farmers market. Baby veggies fit in easily without having to chop them into smaller pieces. Once cool enough to handle, you can actually pick one up and eat it without a fork. I only wish the Daiya cheese was a little more melted (I would have left it in the oven for a bit longer but the tips of the wontons were getting to be pretty brown and I have a very touchy smoke detector).
Vegetable Lasagna CupcakesMakes 12 24 wonton wrappers 1 cup pasta sauce or spaghetti sauce 1/4 cup of your favorite cheese Next, make the tofu ricotta. Easy Appetizer: Tuna Cucumber Bites | Life With Levi. My garden is overflowing with cucumbers, so I thought I’d use them to make an easy appetizer this weekend. I like using cucumber slices instead of toast because it cuts carbs and looks pretty. Ingredients 1 Large cucumber 1 – 5 oz can light Tuna fish (well-drained) 2 TBS mayonaise 1/8 tsp celery seed 1/4 tsp garlic salt 1/4 tsp onion powder Fresh cracked pepper (to taste) Paprika (sprinkle) Fresh basil (optional garnish) Directions Slice cucumber into 1/8-1/4” rounds.
Mix tuna, mayo, celery seed, garlic salt, and onion powder in a small bowl. Add fresh cracked pepper to taste and mix well. Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks.
You know that onion appetizer that came into bloom back in the late ’80s? Outback Steakhouse claims it invented the “Bloomin’ Onion” back in 1988, and it wasn’t long before quasi-fast food restaurants adopted it as the hottest appetizer since artichoke dip baked in a bread bowl. These zucchini sticks, with their melty-soft interior and crisp crust, are reminiscent of those onions – and equally addictive, especially when served with their special onion-mustard dip. Ready to go beyond muffins, bread, kebabs, and frittata? Warning! Crab Rangoon Recipe. I eat Crab Rangoons nearly every time I go to the buffet – they are definitely one of my favorite things to eat there.
One problem I have is the crab Rangoons at some buffets don’t even have crab in them, just cream cheese. In my honest opinion they still taste good with just cream cheese and green onions though but the buffets shouldn’t have them labeled as “Crab Rangoon” if there is no crab in them. So if you don’t eat seafood or you don’t like crab meat then just leave it out. Crab Rangoons are fairly easy to make, if you’re making a large batch taking time to stuff and fold them all might take awhile. These are typically cooked in a deep fryer but if you don’t have one apparently you can bake these as well although I have never tried it.
Most crab rangoons are just cream cheese, crab, and green onions. Cooking Instructions: Step 1: In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Tags: cooking, recipes, food and drink, recipe.