Tasty Kitchen Blog - Aurora. 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. Not enough hands. Panko bread crumbs, in a word, are delicious. Cheese-Stuffed Bread Sticks. Fair warning: You should only make these bread sticks when surrounded by plenty of people to help you eat them.
Otherwise, there is a very serious danger of proceeding directly from the last bite of one bread stick to the first bite of the next. Especially if there's a little bowl of tomato sauce for dipping and no one to stop you. I embarked on this mission of stuffing cheese inside bread thinking this would be easy-peasy. Wrap cheese in dough, bake, devour. Garlic butter roasted mushrooms. A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms.
Garlic Butter Rolls › shutterbean - Aurora. Twice Baked Potatoes with Garlic Herb Shitake Mushrooms. I’ve been on a veritable binge with sweets, chocolate and desserts in general for the last few days!
Have to fess up I’ve been totally overindulging in “poor me I’m going to be an empty nester”! Think not? Well here’s just one example; Filippo wanted oatmeal raisin cookies at 10:30 the other night. Yep, turned on the oven and within half an hour we were munching on warm oatmeal cookies! Parmesan Roasted Potatoes. Ok fine.
I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. Churro Tots. Happy Wednesday, beautiful people.Factoid for you: Getting my car serviced stresses me.To deal, I totally made Churro Tots.
Throw in stress eating and calls to dad, and it some how made everything okay. I encourage it! Last week I went to a cookbook release party at Border Grill and they had churros…in tot form! I was blown away by their cuteness–had to replicate it stat for you all.I basically made a tweaked and adjusted version of this pate a choux recipe. And then fried small balls of the dough. Grab a baking sheet, line it with some paper towels. Recipe adapted from Dorie GreenspanPrint this recipe! Loaded Potato Skins. Posted on April 23, 2010 by Erin We recently attended a potluck event and I signed up to bring both an appetizer and a dessert.
David and I had been talking about how much fun it would be to make our own potato skins, so I thought this would be the perfect dish to take along. Italian Grilled Cheese Sandwitch. Who doesn’t love a good grilled cheese?
Blackened Chicken Wraps. Hassleback Potatoes. Sweet and Sour Onions. Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta. 1a If you are using a baking stone, place the stone on top of the middle rack in the oven.
Preheat the oven to 450°F. Allow the oven to stay at 450°F for at least 15 minutes before cooking, to thoroughly heat up the stone. 1b If you are NOT using a baking stone, place racks in the upper and lower thirds of the oven. Preheat the oven to 450°F. 2 Heat 1 Tbsp olive oil in a small sauté pan on medium hight heat. 3a If you are using a baking stone, sprinkle some corn meal on your pizza peel and place one tortilla on top of the pizza peel. 3b If you are not using a baking stone, line two rimmed baking sheets with parchment paper and brush with olive oil. 4 Sprinkle each tortilla with half a cup of shredded Asiago cheese. Baked Lotus Root Chips. June 20, 2007 | 46 Comments These are the tastiest chips we’ve ever eaten.
Use them to garnish your biryani at a dinner party. Lotus root (nadur in Kashmiri/bhein in Punjabi/kamal kakri in Hindi) is available quite easily in Chinese/Thai/Vietnamese stores. Look for smooth skin, orange-pink in colour, and an evenly cylindrical shape. The older the lotus root, the more fibrous it gets. Peel the lotus root. Preheat the oven to 450 F and put a pot of water to boil. When the water comes to a boil, salt it and drop the discs in. Potato Skins. Method 1 Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave.
If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. Onion Rings. Ingredients 2 large yellow onions, peeled, sliced into 1/2-inch to 3/4-inch thick ringed slices, rings separated (See How to Slice an Onion)2 cups buttermilk, or 1 cup plain yogurt mixed with 1 cup milkSaltFreshly ground black pepper1 1/4 cups all-purpose flour and 1/4 cup cornmeal OR 1 cup prepared cornbread flour plus 1/2 cup all-purpose flour2 or 3 cups of grapeseed oil, or other high smoke-point oil such as canola oil or peanut oil Equipment needed: a 5-quart heavy-bottomed dutch oven, tongs, candy thermometer, paper towels, cookie sheets Method 1 Combine the buttermilk (or yogurt and milk) with 1 1/2 teaspoons salt and 1 teaspoon black pepper in a large bowl.
Add the onions to the buttermilk mixture and coat thoroughly. 2 In a separate bowl combine the flour and cornmeal, 1 teaspoon of salt and 1/2 teaspoon of pepper. 3 Add the oil to a largish Dutch oven pan - about 5-quart or 6 quart size. Be very careful whenever handling hot oil. Serve hot. Mushroom Caviar. Baked Stuffed Jalapeños. Are you a risk taker? I think one has to be a bit adventurous to eat jalapeños. You never know if biting into one is going to yield that wonderful flavor and kick that is the basis for so much of Southwestern food, or if that one little bite will pack such a fiery punch that you’ll be running around the room mouth agape and tears in your eyes, begging for something to cool it all down.
If you find that the pepper you’ve bit into is just too hot for your tongue, cool it off with sour cream, milk, or cream cheese. That’s the trick, and the reason why cheese is so often paired with hot chiles. There’s something in the milk protein that lessens the impact of the capsaicin (the molecules that give chilies their heat).