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My Fridge Food - Recipes you already have in your Fridge. French Fries: The No-Guilt Version. There’s nothing like a french fried potato. The taste, the texture, the dip-ability; it’s probably one of my favorite go-to comfort foods. However, I don’t need the fat of an actual deep fried potato, and I certainly do not favor processed french fries that come from the frozen food section of the grocery store. Enter: Healthy French Fries* Step 1: Peel your ‘taters. This isn’t necessary, though, but if you decide you want the skin on make sure you scrub-wash them first.

At this time remember to preheat your oven to 450 degrees. Step 2: Cut them into strips. Step 3: Place potatoes in colander and rinse the starch off of them. Step 4: Pat down the potatoes. Step 5: Drizzle Olive Oil over potatoes. Step 6: Salt those babies up. Step 7: Mix them up so they all get coated with the olive oil and salt. Step 8: Arrange them, on a baking sheet, in a single layer Step 9: Add anything else you like. Step 10: Place the potatoes into your preheated oven for 20 minutes. And then, voila… Healthy French Fries. Palestinian Breakfast | Three Many Cooks. Serves 4 Iyad served this to us for breakfast with warm pita, cucumber spears, and tomato and sweet onion wedges, but in less than a week home I can attest it makes a darn good lunch and appetizer. 2 cans (15- to 16 ounces each) fava or pinto beans 2 garlic cloves, minced 1 tablespoon extra-virgin olive oil, plus extra for drizzling 1 large lemon, juiced 2 tablespoons chopped fresh parsley Heat beans in a Dutch oven to a simmer.

Drain off enough liquid so that when you mash the beans, they are soft spread consistency. (Better to drain off more liquid and add back as needed. You don’t want soup.) Mash hot beans with a potato masher until mostly smooth. Pour bean puree onto a lipped platter, drizzle with additional olive oil and sprinkle with parsley. Gyoza - Japanese Dumplings. Gyoza. Gyoza are Japanese dumplings. Not to be confused with goza, the Japanese portable grass mat you sit on at the beach or picnics. I love gyoza. There's lots of different ways you can fill them and make them, today I am making a meat filling and a vegetarian filling. Vegetable ingredients: 1 sweet onion, chopped 1 small bunch nira-japanese garlic chives, minced 1 package mushrooms, chopped 2 cups thinly sliced cabbage 2 cups thinly sliced napa cabbage 1 beaten egg For meat filling add to the vegetables: 1 lb. bulk pork hot breakfast sausage or ground pork 1/2 lb. shrimp, roughly chopped I like the spiciness of the hot pork breakfast sausage, but you can use plain ground pork also.

Season the plain ground pork with a tablespoon of sake, shoyu and oyster sauce or hoisin sauce along with a teaspoon of sugar and salt. This is nira--Japanese garlic chives. They have a strong garlic smell, so when you bring them home, put them in an air-tight container or a plastic bag. Slice them thinly. The meat filling. Goat Cheese and Artichoke Dip. I love artichokes. I love artichoke dips. So any combination I can come up with makes me quite happy. Of course there is the version with green chilies and mayonnaise that is really fantastic. Do you know that one? I tend to assume that it has made the rounds already, but I would be thrilled to have an excuse to post that one, as well.

This one is different in that it is all cheeses and artichokes and practically nothing else except garlic and a little seasoning. It bakes briefly. Having made it several times, I am also fantasizing about using it as a filling for chicken. Preparation: 8 ounces cream cheese, softened 1 (14-ounce) can artichoke hearts, thoroughly drained and squeezed with paper towels 1 to 2 garlic cloves, minced 5 ounces (give or take) of goat cheese, softened ½ cup shredded parmesan cheese Dash of cayenne pepper Dash of cracked black pepper Squeeze the artichokes with paper towels until you have gotten most of the liquid out of them. Note: Homemade Soft Pretzel Bites. Kramer honestly made these all by himself.

I can take no credit for them. He even took all of the photos himself. He’s quite the burgeoning food blogger, isn’t he? I’m quite proud of him. As I’ve said before, he is the bread maker in our household. By Jeffrey Hamelman on commenter Juliana M.’s suggestion. Kramer and I are truly pretzel fiends, so we figured what better way to satisfy our pretzel cravings than by making some soft pretzel bites? Your ingredients. First, melt your butter. Then add it to your water, sugar, yeast, and salt. Add the flour and pulse until smooth and combined. Now, on a lightly floured surface, knead the dough into a ball. Oil a large bowl, place the dough in it, and roll it out to make sure it is covered. When the dough has risen, remove it from the bowl and cut into smaller pieces. Now make those smaller pieces into 8 long ropes, about 22 inches in length.

Now cut the ropes into 1-inch pieces. Cover the bites and allow them to rise again for another 20-30 minutes. How Sweet It Is - Part 11. Cilantro Lime Hummus. Look what I found! A bunch of delicious, vibrant cilantro. And it didn’t cost me an arm and a leg. Since I had lots of limes left over from the lemon lime cake I made a few weeks ago, I knew the first step would be to combine the cilantro with lime. Cilantro reminds me of delicious Mexican food (my favorite cuisine!) , which in turn reminds me of margaritas. I could use a margarita considering there is a hefty amount of snow piled outside my window.

A big margarita. And because I have a dangerous hummus obsession, I knew some form of the bean dip was on the agenda. Who am I? Luckily, I instantly remembered that I had some persian lime olive oil leftover from my shopping trip this summer. It had to be fate. Apparently I’ve got Mr. [print_this] Cilantro Lime White Bean Hummus makes about 1 cup 1 15-ounce can of cannellini beans, drained and rinsed 1 clove of garlic, minced (more or less, depending on your tastes) 1/4 cup cilantro 1 teaspoon lime zest 1 tablespoon lime juice salt and pepper to taste. Evil chef mom: cheese fritters with balsamic sun-dried tomato dipping sauce. 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. If you are going to go through all trouble frying these you might as well go all out. 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. Viola! Cheese fritters: adapted from everyday italian 1 1/2 cups fresh whole milk ricotta 1 1/2 cups shredded mozzarella 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups panko (Japanese bread crumbs) 3 large eggs 3/4 cup all-purpose flour vegetable oil, for frying a few sprigs of thyme lemon In a small bowl combine the ricotta, mozzarella, salt, and pepper.

No Fry Crab Rangoon Recipe. Crab Rangoon I Recipe. Mushrooms Stuffed with Brie. You want to make these. Oh, do you want to make these. I have a problem these days. I’m experiencing an unnatural obsession with stuffed mushrooms. I’m not kidding—I lie awake at night, not contemplating the meaning of life or the fate of the universe, but just how many different ways I can stuff a mushroom cap. It’s taking over my life. Is that normal? Please say yes. You’ll love these stuffed mushrooms, my dears. Whether or not you invite them back next year is entirely up to you and outside the scope of my involvement. Garlic. Except maybe chocolate chip cookies. Smash ‘em with the flat side of the knife to crack ‘em open. Thank you for your cooperation. Bloop! Then, if you want to be a really thorough food blogger like me, please be sure to forget to take a photo of the chopped garlic.

Again, your cooperation is greatly appreciated. Chop a big handful of parsley. Now slice up a few green onions. Flavor, flavor, flavor! Now grab a bunch of white button mushrooms—all sizes are fine. Now. Enjoy! French Onion Soup Stuffed Mushrooms. Important note: this recipe has absolutely nothing to do with Thanksgiving. I’m so glad I got that out. I feel cleansed! I whipped up these little mushroom appetizers yesterday for two reasons: 1. I love stuffed mushrooms in any form and am always thinking of fun little variations. 2. You’ll love these! (And here are a couple of other ‘shroom recipes if you’d like to have a variety): Original Stuffed MushroomsMushrooms Stuffed with Brie Begin by cutting an onion in half from root to tip. Melt butter in a medium skillet. Throw in the onions and toss them around. Cook for about fifteen minutes, then pour in wine and broth.

You can leave out the wine if you’re a good girl or boy. When it comes to cooking with wine, I’m not a good girl. I’m also not a boy. I realize that made no sense. Let the onions cook down until most of the liquid is gone, about 5 minutes. Grab some mushrooms and pull off the stems. Melt some butter in a large skillet. Throw in the mushrooms. But just a couple. Yum and a half. Yum! Stuffed Mushrooms. Few things in life give me more joy than this. A mushroom cap stuffed with a glorious mixture and baked until golden brown and sizzling. I could pop ‘em in my mouth every day till Kingdom Come and I’d never get tired of them. Which brings me to something I’ve discovered about stuffed mushrooms: I actually prefer to stick to small/medium mushrooms, rather than the gargantuan caps you see in restaurants.

Those are delicious, too—don’t get me wrong. But I like the pop-in-your-mouth convenience of the small ones, and they also tend to hold together a little better than the big, ooey-gooey suckers. I love these things. But I’ve always been a very nostalgic eater. Let’s get the fun out of the way: you’ll need white wine. You’ll need mushrooms. 24 ounces of the white button suckers. I’ve always been really good at math. You’ll need 1/3 pound (1/3 package) hot breakfast sausage. Go ahead and brown it in a skillet, making sure it crumbles into fine bits as it cooks. Grab a medium yellow onion… Bacon-wrapped Jalapeno Chicken Bites. 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree.

I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender.

Be sure to wear plastic gloves when handling fresh jalapenos. Bacon-Wrapped Jalapeno Thingies. These are evil. And they must be destroyed. My lovely sister-in-law, Missy, brings these little wonders to my house each Fourth of July and they have made a huge impression on my life. I’ve decided that I never want to be without them, they’re so fundamental to my survival at this point. And they’re as simple as it gets: Cream cheese-stuffed jalapenos wrapped in bacon. Cook ‘em. Pop ‘em in your mouth. Sing praises. The only problem arises when our father-in-law is on the premises when Missy arrives bearing these puppies. But enough of our family dysfunction; let’s get started, shall we?

The Cast of Characters: Fresh Jalapenos, Cream Cheese, and Bacon. Start with a jalapeno. Slice the jalapeno in half length-wise. Ack! Please, please don’t lob off your fingers. Now it’s time to seed them. With a spoon, gently scrape out the seeds and white membranes. If you’re impervious to the spiciness, you can leave a little membrane and/or a couple of seeds inside. Just schmear it in there generously. Summer Veggie Salsa. As much as I adore summer fruit, summer veggies make my heart melt too. This salsa has been my mom's go-to summer party dish for as long as I can remember, from a cookbook by family friend Diane Worthington.

It's a bit time-consuming (be prepared to make best friends with your knife if you're not already), but worth it in a meditative kind of way. This is the kind of dish that lets the veggies speak for themselves, and makes me so excited to move back to California next week. Light, fresh, and oh-so-summery! This salsa could easily be served on its own as a salad, or as a topping for grilled chicken, fish, or steak.

Side note: As always, I've left out the [abhorrent] cilantro. Summer Veggie SalsaAdapted from The California Cook by Diane Rossen WorthingtonPrintable RecipeServes a crowd 1. 2. Panko Mozzarella Sticks! – Tasty Kitchen Blog. 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. 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. You’ll need a bowl of flour… Oh! Steak Bites. Today I’ll show you how to make my gourmet Steak Bites, which are actually about as UN-gourmet as it gets. But they’re fun to make, easy, and go a long way toward promoting peace and tranquility among the male species. They just love these simple suckers. I did NOT just call MEN “simple suckers.” I called the STEAK BITES simple suckers. Begin with a simple sirloin steak, and choose one without a lot of gristle. My local grocery store also sells it already cut up. Place the steak on a cutting board. Trim off the obvious, large pieces of fat. Cut strips less than 1-inch wide. Then rotate the strips and cut small pieces. If you see any large chunks of fat or gristle… Go ahead and lop ‘em off. As if they don’t already. I also like to trim off this silvery membrane, because it’s tough, man.

BEEF, beautiful BEEF! Often I’ll sprinkle them with seasoned salt and lemon pepper, but today let’s just keep it simple: plenty of kosher salt… And freshly ground black pepper. Yes, I used this. Yeah. 1. Tapenade Recipe : Alton Brown. Goat Cheese with Fresh Dill and Paprika. Homemade Ranch Dressing. Hot Olive & Artichoke Dip.