Cook Healthy Mozzarella Sticks. Photo credit Who says our favorite cheesy foods have to be off limits?
Mozzarella sticks are awesome for every occasion, and make for a delightful snack that most of us have been accustomed to since childhood. Now that we’re mature college girls who are more health conscious, we can still have the cheesy snack we all love, guilt-free! What you need 12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy1 egg2 tbsp of flour5 tbsp of bread crumbs2 tbsp of parmesan cheeseA dollop of olive oil, or cooking spray Preparation Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozenBeat the egg in a small bowl. What makes them healthier? What do you think? Bang bang chicken » Table for Two. Updated 1/6/2012: If you printed the below recipe prior to 1/6/2012, you will need to reprint.
There was an ingredient typo that has now been fixed. Thank you & sorry! :) Bang bang! This chicken dish lives up to its name. Hot Spinach and Artichoke Dip Recipe : Alton Brown. Tartare tomates. Tapenade artichaut. Vous connaissez la fameuse tapenade à base d'olives noires, d'anchois, etc.
Voici la tapenade à l'artichaut ou plus précisément l'artichonade. Cette recette d'artichonade est très simple à réaliser, sort un peu des sentiers battus et vient égayer de façon originale vos apéritifs. Peu d'ingrédients et vite préparé, faîtes gouter et deviner cette tapenade à l'artichaud à vos invités sans leur mentionner les ingrédients, vous verrez les surprises. A servir sur des toasts grillés. Artichonade ou recette d'artichaunade. Temps de préparation : 5 mn Pour 300 g environ d'artichonade. Ingrédients. TURKISH STUFFED GRAPE Leaves. The stuffed grape leaf, oftentimes referred to as dolma, is an under appreciated member of the meze family.
In favor of the ubiquitous hummus and pita or cucumber and yogurt salad, stuffed grape leaves tend to get passed over. In fact, one of my closest friends and my own mother find this Middle Eastern staple off-putting. I, too, remember a time when I shied away from stuffed grape leaves based solely on the fact that the dish involved the use of a leaf. (Then again, I was 9-years-old; I’m not sure what their excuse is.) Expecting a vegetal, grassy flavor, I was caught off-guard by the savory, sweet, and sour flavor packed inside of each tiny bundle. Having made many different versions of stuffed grape leaves, no recipe renders more consistent and flavorful results than that of Claudia Roden’s in her spectacular cookbook, Arabesque: A Taste of Morocco, Turkey and Lebanon. From Claudia Roden’s, Arabesque: A Taste of Morocco, Turkey and Lebanon Serves 8 or more as an appetizer.
Mini Deep-Dish Pizzas. Pepperoni Pizza Puffs. 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. Hot Artichoke Dip. Parmesan Crisps. Homemade tomato soup is good, but roasted tomato soup is even better.
With the abundance of tomatoes right now in the markets, this makes great use of all those tomatoes and may be the best tomato soup you will ever have. This method calls for roasting the tomatoes, along with some whole garlic, before making the soup. Roasting the tomatoes concentrates their flavor and adds a depth to the soup that you would not have otherwise. I used beautiful San Marzano tomatoes for this soup because a vendor at my farmer's market had them. Use whatever nice, ripe tomatoes you have. The parmesan crisps, sometimes called fricos, are a favorite in our household and we use them to accompany salads sometimes (or a glass of Prosecco). This soup can be made a day ahead, cooled, refrigerated and then gently reheated.
In late summer when there is an abundance of ripe tomatoes, I make big batches of this soup and freeze it. Roasted Tomato Soup with Parmesan Crisps adapted from Gourmet Ingredients: For the Soup: Cheese Fritters. Don't these look better than fried mozzarella sticks that you get at T.G.I.
McFuglies? Come on they have fresh thyme sprinkled all over the top. That's called classing up the joint right there. And while I am writing about these make sure you use whole milk ricotta. Don't even think about using skim milk ricotta. Make sure to do this assembly line style. Then dip the cheese balls (teehee, I am well aware I have the mentality of a 12 year old boy) into flour. Then into the egg. Then have them take a roll in the panko crumbs. Cheesy baked artichoke dip. In college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better. let me put it this way - this is THE BEST artichoke dip!
I apologize for the weird measurements - i doubled the original recipe because it just didn't make enough! Alex did a beautiful job of modeling the dip :) Yield: Makes about 2 2/3 cups.