Cheese straws. Meet my new favorite party trick. In dusting off a woefully-neglected group of recipes on my “Cook This” list, subcategory “Cheese” I came upon a curious confection known as a cheese straw. Despite making a note to try them, cheese straws were new to me, but seeing as they involve cheddar, butter, salt and red pepper flakes, I couldn’t imagine them being anything less than awesome. What I didn’t realize was that, in a ridiculously simple process that took no more than one hour from prep to snacking, what I’d really baked were a cheesy poofs/cheez doodle hybrid! And that my life may now be complete. It’s funny, all of these “cheese”-based snacks have never held my interest; they seemed so artificial, but not in a tasty way, like Twizzlers or Insert-Your-Shameful-Junk-Food-Habit-Here are. Except so much better: buttery, crisp, flavorful and just a little spicy.
One year ago: Pistachio Petit-Four CakeTwo years ago: Whole Lemon Tart + Strawberry Tart Cheese Straws Adapted from The Lee Bros. Garlicky Baked Fries. I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. Crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. Crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides.
Baked Zucchini "Fries" So I found out if you call it a fry, my kids will eat it. Dang. Why didn’t I know that last week when I was trying to get them to eat carrots. You know…orange fries. Even better…have them dip ’em in marinara, …tell them it’s ketchup. It’s amazing what a 2 year old will believe. As for you, this is a great way to keep to your New Year’s resolution. Or are we over resolutions? To make good habits and one day to break them. Before you give up…try these. Ingredients 3 medium zucchini sliced into 3" x 1/2" sticks 1 large egg white 1/3 cup seasoned bread crumbs 2 tbsp grated Pecorino Romano cheese (can be found in the spaghetti sauce aisle next to Parmesan cheese) cooking spray 1/4 tsp garlic powder salt fresh pepper Instructions Preheat oven to 425°. Notes Source: SkinnyTaste Recipe Notes: 1) Make them a little skinnier than shown here. 2) I had to double my breading because I had 4 zucchini and the breading got too soggy. 3) Best when served warm.
Avocado Fries. Oh dear. I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” And so my daughter tweets this recipe, and I'm laying all the blame on them. Of course, I had to go and make them, and now we are doomed. Sigh…. At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill. So, consider yourself warned. Avocado Fries Printable RecipeRecipe Adapted from Sunset Magazine Canola oil for frying1/4 cup flour1 tsp kosher salt2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) 1. 2. 3. 3. Spicy Baked Potato Wedges Recipe. Check Out: Bacon Roasted Potatoes Recipe I love potato wedges, and I prefer baked potato wedges to deep-fried ones because they are crisp, not oily and most importantly, very easy to make.
The only work you need to do is to slice the potatoes, coat them with seasonings, and then you let your oven do its magic. These wedges make both an excellent side-dish or finger food on its own. Potato wedges taste good with minimal seasonings (just salt, pepper and any herbs of your choice), but if you like it hot, don’t forget to spice them up with a bit of cayenne pepper. Like Us on Facebook Don’t Miss a Recipe! In this recipe, I used dried parsley, cayenne and bay leaf from Honest Vanilla.