Fried green tomatoes. I’m going to drop a little bit of honesty on you right in the middle of these pictures of unripe tomatoes—I’m currently in the midst of a healthy eating crisis. For the longest time, I thought I knew what “healthy eating” meant. It meant kale and chia seeds and smoothies and protein and tofu. It meant counting calories and checking ingredients. But as more and more stuff comes off from our garden, I’m noticing my definition is shifting.
For the longest time, I’ve been so hyper focused on losing weight. Maybe I’m just rationalizing my eating choices recently. Anywho, enough it’s-all-about-me time. The second reason is a freeze. You can get fried green tomatoes in pretty much every restaurant in this area (although, admittedly, we are pretty much as far north as the FGT craze goes). Part of the fun of fried green tomatoes is the condiment you choose to use. Enjoy! Fried Green Tomatoes by Cassie Johnston Prep Time: 10 minutes | Cook Time: 15 minutes | Makes: About 6 servings Nutrition Info. Skinny Texas Cheese Fries. Guiltless cheesy seasoned fries topped with bacon, jalapeños and scallions served with a cool homemade low-fat buttermilk ranch on the side. Folks... this is sooooo good!! Pure comfort food!! So when it's cheese fries you are craving, make them yourself and you'll save hundreds of calories and have better portion control preparing it yourself.
A half order at Chili's is a whopping 1260 calories and 89 grams of fat, yikes!! This recipe is a serving for two, if you want to make this into a meal, why not serve a large fresh garden salad on the side, with more ranch dressing! You'll have those carbs you crave and feel completely satisfied. I left the skin on for added fiber, and I opted to use a full fat cheddar so that the cheese melts beautifully, I just used less of it and I think it was perfect. if you prefer using reduced fat cheese, Cabot and Sargento are two brands I like to use. Ingredients: Preheat the oven to 400°.
Crab and Cream Cheese Wontons. Crab and Cream Cheese Wontons There’s a restaurant near our house that sells Cream Cheese Wontons. My son is absolutely addicted to these things, and we truly cannot have dinner there unless a cream cheese wonton order is placed. They’re a little on the decadent side, but I have to admit that they’re quite delicious. My little guy was thrilled that I decided to re-create these at home. Anderson Seafoods recently sent me a goodie box of their seafoods (halibut, mahi mahi, lobster tails…). I have to talk about this crab meat for a minute. Mix the filling ingredients in a bowl. Lay a wonton wrapper on a dry work surface.
Dip your finger in the water and rub along the edges of the wonton wrapper to dampen them. Place a heaping teaspoonful of the filling in the center of the wonton wrapper. Fold the wrapper over the filling to create a triangle and run your finger along the edges to seal. Heat a couple of cups of oil in a deep saucepan. All fried and crispy and ready to eat. Chicken and Bacon Sausage Rolls | Penguin says Feed Me! Penguin says Feed Me A Sydney food blog Skip to content ← The White Hart, Neutral Bay Japan City, Chatswood → Chicken and Bacon Sausage Rolls Posted on March 21, 2012 by Jacq Sausage rolls are an old favourite of mine, harking back to the days of single-digit year old parties and after-school snacks.
The recipe comes from my much beloved Bourke Street Bakery cookbook. I took the easy route out and used store-bought puff pastry instead of making my own, and the amounts in the recipe for the filling got me through about 5 sheets of puff pastry. The recipe makes a heck of a lot of sausage rolls, which is great if you’re entertaining lots of people, but it also means that you’ll probably end up with leftovers. Chicken and Bacon Sausage RollsRecipe adapted from Bourke Street Bakery: The Ultimate Baking Companion 1. 2. 3. 4. 5. Related posts: Rainbow Vanilla Buttercake Apple Cinnamon Tea Cake Lemon Sherbet Marshmallows This entry was posted in Recipes. 10 Responses to Chicken and Bacon Sausage Rolls.
Bacon and Cheese Wrapped Tater Tots with Tabasco. Bacon & Cheese Wrapped Tater Tots with Tabasco Game Day is almost here, and the best thing about game day (besides watching those guys in tight pants running around the field with a football) is definitely the food… comfort food of all sorts… food you’re willing to sacrifice extra time at the gym for… food that you only treat yourself to once a year on Super Bowl Sunday. A Super Bowl party wouldn’t be quite right without comfort food, would it? I’ve got a quick and easy appetizer recipe for you that requires only 4 ingredients: bacon, tater tots, cheddar cheese and TABASCO® Original Red. Are you a fan of Tabasco? Do you douse your scrambled eggs with it, drizzle it on your pizza or pour it into your Bloody Mary? I’m always curious to know how people use this stuff.
Well, Tabasco sauce is the secret ingredient here, so don’t even think of leaving it out. Here’s the how-to: The key ingredients: frozen tater tots, Tabasco sauce, sharp cheddar cheese and center-cut bacon. Serve immediately! Sausage Pretzel Bites. Ham & Cheese Pretzel Bites. Skinny Texas Cheese Fries. Guiltless cheesy seasoned fries topped with bacon, jalapeños and scallions served with a cool homemade low-fat buttermilk ranch on the side.
Folks... this is sooooo good!! Pure comfort food!! So when it's cheese fries you are craving, make them yourself and you'll save hundreds of calories and have better portion control preparing it yourself. A half order at Chili's is a whopping 1260 calories and 89 grams of fat, yikes!! This recipe is a serving for two, if you want to make this into a meal, why not serve a large fresh garden salad on the side, with more ranch dressing! I left the skin on for added fiber, and I opted to use a full fat cheddar so that the cheese melts beautifully, I just used less of it and I think it was perfect. if you prefer using reduced fat cheese, Cabot and Sargento are two brands I like to use. Ingredients: Preheat the oven to 400°. Cut each potato lengthwise into 1/4 inch thin slices; then cut each slice into 1/4 inch fries.
Pizza Bites. Pizza Bites Another delicious recipe for that pizza dough I’ve been raving about. I got this recipe from Annies Eats (the same place I got the pizza crust – that girl knows her pizza!) , and we loved it. Mike loves any sort of stromboli/pepperoni roll, so this recipe was a pretty sure thing. They’re like little mini pizzas, you can’t go wrong with that! Pizza Bites Ingredients:½ batch pizza dough (enough for 1 pizza) 4 oz. mozzarella cheese, cubed (about 20-24 pieces) Sliced pepperoni Olive oil Italian seasoning Grated Parmesan cheeseDirections:Preheat the oven to 400˚ F.
Homemade Baked Mozzarella Sticks. Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt?
Make healthy, Baked Mozzarella Sticks! Here is a recipe I love, and your family will too. Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven.
You May Also Like: Pepperoni Pizza Puffs Recipe. TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?!
I’m kind of over the moon about it. Our little midtown church is overflowing with artists and talented musicians, but all of the singers have never come together to actually do the choir thing in worship before…until now. Which makes this former choir director really happy! Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. …oh good grief, why had I never thought of this before? Read more Read more. Cheesy Mozzarella Stuffed Meatballs. Happy Tuesday Slow Roasters! Welcome to Simply Delicious here at The Slow Roasted Italian. I am so excited to share with you one of my Munchkin's favorite dishes. She is an Italian lover through and through.
I myself could live on pasta and meatballs. I have only shared a few meatball recipes and I figured it was time to share one that is a little more decadent and fun to eat. These cheesy mozzarella stuffed meatballs feature 3 different cheeses and are so delicious I recommend you make the whole recipe. Yes, it makes 32 meatballs. Preheat oven to 400°. Place all ingredients in a large bowl, except the mozzarella cheese. Using a 4 tablespoon scoop, scoop out meat and place on a baking sheet or plate. Place meatballs on baking sheets, not touching. Remove from oven and place meatballs into your sauce and allow to simmer for 30 minutes. Serve and enjoy! Click here for a printable version of this recipe - The Slow Roasted Italian.com. Sausage and Cheese Balls. The first time I tried sausage and cheese balls was a few years ago in Illinois when we were served these snacks at our church’s small group meeting. Although I loved them then, for some reason I never asked for the recipe (or maybe I did then forgot to actually follow up and get it).
Thankfully, this last Christmas during our trip to Maryland, Ben’s mom had a stash of these in her freezer that I came across as I was looking for something to feed Judah for breakfast. I quickly grabbed a few, heated them in the microwave for less than 30 seconds, tasted them to make sure they were not too hot for Judah, and then immediately grabbed some more for myself! You can rest assured that I snatched the recipe from my mother in law. These are super versatile, meaning you can adjust the ingredients as you wish. Since this yields an endless supply, I tend to quickly bake them up on a free morning and keep them in the freezer, tightly sealed in a freezer bag. Congratulations, Francine!
Fuss Free Entertaining with “Toasted” Agnolotti. Even though it was still summer when I wrote this post, the weather for the past few weeks has certainly convinced me otherwise. It has been raining intermittently with thunder and lightning over here in Orange, which unfortunately, took the fun out of leaving the house. On the other hand, having friends over to my place seemed to be a preferred alternative. A casual afternoon entertaining friends with our favourite tv shows (i.e. Once Upon A Time and Grimm) as well as snacks is a perfect way to cure boredom on a rainy day . Given the frequency of entertaining friends in such relaxing manner, I’ve also re-discovered the joy of making simple snacks at home. One of my recent discoveries is the “toasted” potato and cheese filled agnolotti (courtesy of San Remo).
The fresh potato filled agnolotti is one of the recent ranges from San Remo. Potato, bacon and sagepotato, leek and dillpotato, spinach and onion Wondering what agnolotti is? Serves 2 people as a snack Ingredients:- Methods:- 1. 2. 3. Pepperoni Knots from Zestuous. I had a fun time with this recipe. I wanted to re-create these amazing pizza rolls that I used to order in Manhattan, Kansas, at a place called Gumby’s pizza. I ordered a basketful and dipped them in ranch dressing. That and a tall beer and you could call it a night. My goal though was to make a quick and easy recipe. I experimented a lot with this recipe. At first, I used homemade pizza dough, but that takes a couple hours to proof. This is a super simple recipe. Ingredients 1 can refrigerated garlic breadsticks 16 one-inch slices mozzarella cheese 32 slices pepperoni 1 tablespoon Italian seasoning 1 tablespoon grated Parmesan cheese 1 tsp. kosher salt Instructions Unroll each breadstick and cut them in half.
Roll each piece into a log about 6-8 inches long. Grab both ends of the dough and tuck one end under the other end, creating half a knot. Place each knot on a greased or silpat-lined baking sheet. Serve immediately or refrigerate and reheat in the microwave for one minute. Sweet Snacks: Cream of Jerusalem artichoke with mushrooms meatballs. Esta semana será un monográfico de despistes y para empezar traigo un ingrediente poco común. Esta mezcla de patata y alcachofa llamada topinambur, alcachofa de jerusalem, patata de Judea, etc, tiene muchos nombres, es de textura súper crujiente y ese puede comer cruda o cocinada. Está llena de beneficios para la salud, rebaja el colesterol, regula la diabetes, tiene hierro, fósforo, magnesio y un montón de virtudes más. Se que no es frecuente verlo en nuestros mercados, exceptuando en la Boqueria y algún otro mercado grande, yo (como todos los ingredientes "raros") lo encuentro en Francia, en un pueblito que me tiene enamorada llamado Cerét, donde cada sábado ponen el mercado semanal y es una delicia pasear por sus calles llenas de paradas.
Bueno, no me enrollo, sólo decir que si alguna vez os encontráis con ellas en el mercado, no os asustéis por su aspecto, lanzaos a comprar y veréis que ricas. Crema de topinambur con albóndigas de ceps Ingredientes para 2 pers 50 g. de pera pelada Sal. Saturdays with Rachael Ray - Pack-It-In Pizza Heros | I am a slacker. My taxes still aren’t filed. I had planned on working on 4 new recipes yesterday, cleaning all of my bathrooms, and hoped to get a grasp on my overflowing email inbox.
And then I noticed the date. And I had a mini anxiety attack, realizing that I only had a few days to get my taxes done. So instead of all of the things on my list that I needed to get done, I worked on taxes. Amidst taking care of children. And when the day was coming to a close, all I wanted was a simple dinner. I’ve been hitting the recipe jackpot lately – at least according to my husband.
What is your favorite go-to meal when you’ve had a crazy day? Change up pizza night by turning your pizza into a sandwich!! Ingredients 1 pound pizza dough, quartered 1/4 cup extra virgin olive oil, plus more for brushing 1 pound crimini mushrooms, sliced salt and pepper 8 oz thinly sliced pepperoni 8 oz mozzarella, shredded 8 slices swiss cheese marinara sauce, for serving Instructions Lightly flour a work surface. Meatballs in Red Wine Sauce — eat, little bird.
Mini gorgonzola popovers. | frugal foodie family | fabulous chow – less dough. Sweet and Sour Meatballs for World on a Plate | www.KatherineMartinelli.com. Secret Recipes and Hummus. Jalapeño Popper Dip. Spanakopita Bites. Black Bean & Cheese Nachos. Rhubarb cream cheese hand pies. Prosciutto Mozzarella Pinwheels. 100 Healthy Snacks Under 200 Calories. The World’s Best Egg Roll Recipe | I Hate My Message Board. Bacon-wrapped Jalapeno Chicken Bites. Fried Boccincini with Spicy Tomato Sauce. Authentic Pretzels. Pretzel Wrapped Smoked Sausages & Cranberry Mustard « Foodie With Family. Appetizer Recipe: Atomic Buffalo Turds BBQ Addicts - BBQ Blog. Sausage and Cheese Stuffed Mushroom Recipe - Stuffed Mushrooms food review. Cheesy baked artichoke dip.