Broccoli Parmesan Fritters. Last week, it was pointed out to me that among the 750 recipes in the archives, there is but a single recipe that utilizes broccoli. Just one! (It’s a great one, though.) For comparison, there are 11 recipes that use cauliflower and 26 with mushrooms. What terrible oversight could have led to this? I buy broccoli (and its friends) approximately once a week, year-round but this wasn’t always the case. Please understand: this is not one of those stories about how preciously advanced my toddler’s tastes are, how early he took an interest in foie gras and how he turns his nose up at white flour pastas, preferring farro. I have a theory that you can tuck almost any finely chopped or shredded vegetable — be it potatoes, zucchini, or an Indian-spiced mix — into a savory pancake, fry it in small mounds until crisp on both sides, serve it with a dollop of a sour cream or yogurt sauce and they will be inhaled.
So, you know where this is going. And with that, I had them for lunch instead. Spicy Baked Feta Recipe from Greece. When I flew from Vietnam to Athens, I found myself deep in the throes of culture shock. There were no motorcycle taxis, no grannies wearing incredibly complex matching pyjamas, no urban chickens clucking about my feet as I sat to eat. It was my first time in Greece and understandably it was a bit different to what I came from in Southeast Asia, a stunning panorama of ruins and culture but lacking the imminent chaos of my beloved Saigon. And a lot of blue. I see why they call it Aegean blue. After a short few days in Athens with my mother and cousins, I headed to Syros, a tiny island a few hours by ferry from the capital. In my previous post about eating gluten free in Greece I talked about the Feta Wars, but I also wanted to provide a really simple recipe for a dish that was never a disappointment. While many of us know baked brie, I certainly never thought of stuffing some Feta in the oven.
Behold: HOW GOOD DOES THIS LOOK? Recipe for Spicy Baked Feta (Bouyiourdi) Hardware Ingredients Enjoy! S Newest Recipes:Classic French Dips Recipe. Ultimate Bacon Dip, Chef Chuck Kerber | Pittsburgh Hot Plate PittsburghHotPlate.Com | Pittsburgh Restaurant Reviews | Food Blog| Cooking Tutorials And Much More | Food | Cooking | Recipes | Food Blog | Pittsburgh. Mema’s Whole Wheat Bread. This post is sponsored by {*style:<a href=' Toll House® Morsels, the perfect special ingredient for all of your family’s favorite treats!
One of the favorite memories of my grandmother (who we called Mema) was the homemade whole wheat bread she would make at least once a week for as long as I can remember. Sometimes we’d help her, sometimes we’d just watch her quick hands work, but it was always a highlight of our visits. She used the same recipe for decades. It was handed down from her mother and her mother’s mother, and it’s the same recipe that all of her children and grandchildren still use today. Homemade Cinnamon Sugar Pretzels. Remember those big soft cinnamon pretzels you’d buy at the mall after spending your babysitting money at Contempo Casual? These are like waaaay better. I think they might be my new guilty pleasure. Right out of the oven hot, sugary, and buttery-they’re amazing!
Keep reading for the recipe and more photos of the process… Check out the recipe I followed here at Our Best Bites , and below are some photos of the process as well: The boiling with baking soda water (similar to making homemade bagels which I did here) is such a great trick to make the outside crusty and the insides soft! Easy as hell pizza balls by ~1wolfmadien on deviantART. Char Siu Bao (Pork Buns) 20th May 2012By KatePhotography by Adam When I was living in Japan I used to buy these buns from the seven eleven below my apartment.
In true Japanese style in addition to the traditional Chinese fillings they came in all sorts of kooky flavours like pizza, cheese & curry and chicken and mayonnaise. Along with a can of hot coffee they were a most reliable cure after a night out clubbing in Ropponggi. On a more recent trip to Sydney, my two year old daughter took great delight in watching highly skilled chefs throw hand stretched noodles around the kitchen and produce baskets of gorgeously delicious steamed buns formed intricately into the shape of little pink pigs!
“These buns are deliciously light and fluffy and can be filled with just about anything. “We purchased the BBQ pork (char siu) from an Asian take-out place, which made the filling really quick and easy to make. Makes 16 Buns Filling Heat oil in pan, sauté onion for 2 minutes. Reduced-fat mini garlic naan (recipe) | A Mummy Too. Pepperoni Pizza Muffins Recipe. When I’m online looking for dinner inspiration, I often search for recipes that take something my family loves and make it into something new. Since pizza is one of my family’s favorite treat, I try to find new ways to incorporate it into our menu – kinda like I did with the Fried Pizza Bites.
When I stumbled onto a recipe from the Noble Pig, I knew I had to try it out on my family! They absolutely loved it! The recipe was simple, only required a few ingredients and didn’t take long at all to prepare! Remember, I like to keep things simple and fast in the kitchen, and this recipe is definitely both! So, go get you a big bowl and let’s get started in making this simple, yet tasty recipe. Grease a 12-cup muffin pan and carefully pour or spoon the mixture into each of the cups. Don’t those look absolutely yummy?!? Pepperoni Pizza Muffins Pepperoni Pizza in a muffin. Author: Crystal @ SimplyBeingMommy.com Recipe type: Entree Ingredients Instructions Preheat oven to 375 degrees. Pierogi Recipe | Cooking Momofuku at home. October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi.
I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. (This happens more often than you would believe).
I’ve always been a frozen pierogi buyer, but now I think I’m going to have to go homemade forever. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. Fried Mozzarella. 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: Chimichanga Recipe - How to Make Chimichangas Video. An American Southwest specialty, chimichangas are deep-fried meat and cheese filled burritos. This home version is easy, delicious, and since it doesn't use a deep-fryer, much lower in fat.See Transcript Hi, I'm Chef John Mitzewich for About.com, today we're making something from the American Southwest, the delicious chimichanga.
Chimichanga Filling Ingredients There it is, the chimichanga. If you don't know its basically a deep-fried burrito. Let me show you how to put this together. Chimichanga Filling Variations Now, you could use this filling as is. Prepare the Chimichanga Tortillas We're going to take some egg white and a pastry brush, that's going to help us seal the tortilla. Assemble the Chimichangas Put 1/4 of the filling in the center. Fry the Chimichangas We're going to fry these, seam-side down in a pan on medium heat in a couple tablespoons of vegetable oil.
Bake the Chimichangas When those are done, we're going to put them on a foiled baking sheet. Serving Chimichangas. Chicken pot pie reimagined. Buffalo Wild Wings Recipes. I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients.
Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated Spicy Garlic 1 Cup Frank’s cayenne pepper sauce1/3 Cup vegetable oil1 Teaspoon granulated sugar1 Teaspoon garlic powder½ teaspoon course ground black pepper½ teaspoon cayenne pepper½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce1/3 cup vegetable oil1 teaspoon granulated sugar1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder1/2 teaspoon Worcestershire sauce1/8 teaspoon coarse ground black pepper Hot Wing Sauce Blazin’ Mango Habanero Asian Zing Carribean Jerk Cooking Instructions:
How to Make Bagels: A User's Manual at Epicurious. Making bagels at home isn't difficult or labor-intensive, but the process does take two days. Here's an overview of the basics, plus a recipe with more specific instructions. Weighing/Measuring the Ingredients Professional bakers prefer the accuracy of weighing ingredients, but if you don't have a kitchen scale, stick to volume measurements. For flour, use the scoop-and-swipe method: Fill the measuring cup above the desired amount and swipe off the excess with a flat tool, such as a pastry blade or an icing spatula. As with all bread recipes, you may need to slightly adjust the flour or water during the mixing and kneading process. For ingredients used in small amounts, such as yeast and salt, measure with teaspoons and tablespoons instead of a scale—unless you're making an extra-large batch.
Mixing & Kneading This part of bagel making involves turning a relatively low-yeast, low-hydration recipe into a stiff dough that can stand up to the rigors of boiling later. Shaping Fermentation Boiling. Buffalo Chicken Bites. One of my favorite guilty pleasures is buffalo wings, especially dipped in blue cheese dressing. There's something about the buffalo chicken and blue cheese combo that really appeals to me and I had a craving for it lately. When I came across a recipe for ham and cheese stuffed pretzel bites, I figured I could substitute it with chicken and blue cheese. That's when I decided to make these Buffalo Chicken Bites... yum!
These are such an awesome snack, which could be a meal in itself if you have enough of them. It's not hard since they are addictively delicious! I made a few changes to the original recipe aside from the filling substitution, including omitting the process of boiling the bites before baking. I plan on making these again and experimenting with other fillings such a steak, provolone, sauteed peppers and onions for Philly Cheesesteak Bites... or even pepperoni, italian sausage, mozzarella and mushrooms for Pizza Bites. Buffalo Chicken Bites 2 1/2 cups of flour. Last-Minute Buffalo Chicken Dip Bites. These tiny buffalo chicken dip bites have just the right amount cream cheese, blue cheese, chicken and hot sauce all in a little phyllo pocket and ready to pop in your mouth, fuss free, on Super Bowl Sunday. My mind has felt a bit cluttered lately.
I suppose it is because there are plenty of things I should be doing and many more that I have yet to do. This isn’t necessarily a bad thing, but my mind seems to be focused on the other things that I rather *want* to do instead.Confession: I have walked away from this post no less than 12 times this morning.The point is, tomorrow is the Super Bowl. THE Super Bowl. We don’t have any plans. Our friends that used to host a kid-friendly event have long since moved to Oklahoma, leaving us to fend for ourselves with four kids on Super Bowl Sunday, and that means we generally entertain ourselves with the game on in the background, the kids squealing in the foreground and plenty of food right in the middle of all of it.
Buffalo Chicken Rolls. I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back. But really, it’s mostly good, isn’t it? Beautiful, even. I cook and clean the dishes, you pop in and eat with your eyes. Give and take. So today I’m going to ask you a favor. Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these. Buffalo Chicken Rolls. They are beyond perfect for the Super Bowl.
The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients. Just Cook It. 50 After-School Snacks. Tiny Peanut Butter (No Bake) Energy Balls, er Bites! Last week we made the snack that kept on giving, tiny little peanut butter chocolate chip energy bites that lasted us the whole week. I made them Sunday night and they lasted for school snacks, mid morning snacks, afternoon snacks and recovery snacks. They lasted in a baggie in my purse, the lunch boxes, backpacks, pretty much everywhere I went I took my balls them with me.
Yes, they’re balls. And I can’t help saying it. And if I’m not saying it out loud, I’m saying it in my head. Yes also it’s a Pinterest find, I pretty much find and make Pinterest recipes like I’m getting paid for it. So here’s the recipe! Peanut Butter No Bake Energy Bites Don’t my balls look good? Ingredients: 1 cup dry oatmeal1/2 cup peanut butter1/2 cup ground flaxseed1/2 cup chocolate chips1/3 cup honey1 tsp. vanilla Directions: Mix all the ingredients in a large bowl and refrigerate for 30 minutes.
Amazing! Enjoy! Better than Nutella. No-bake energy bites. 7 Rules to Snacking. 10 Guiltless Gluten-Free Snacks - Greek Yogurt Parfait. 10 Snacks Under 100 Calories. Askgeorgie. Almost-Famous Corn Salsa Recipe : Food Network Kitchens. Cheesy, oozy guacamole bean dip. How to make basil butter. Tequila-Soaked Watermelon Wedges.
Better Than Takeout Orange Chicken. Real, Juicy, Bacon Cheeseburgers. Cheddar Bacon Ranch Pulls. Cheeseburger Slider Steamed Buns.