Crispy Fried Goat Cheese *This post contains Amazon affiliate links.* Be still my heart. This is the first of my trio of holiday appetizer recipes that I developed for Sam’s Club. These h’ors d’oeuvres are really easy to throw together on the fly. The outside crust is unbelievably crunchy and flavorful. The best part? You could also serve it as more of a main dish (say, for brunch), over a salad with some good garlic bread and a glass of red wine. Tips for slicing goat cheese To make the cheese a little easier to slice, pop it in the freezer for about 15 minutes before cutting to firm it up.Use a sharp, non-serrated knife and wipe it down with a paper towel and warm water in between slices.Try cutting it cheese-shop style, with a piece of clean stainless steel wire—or unflavored dental floss. This recipe is easy to scale This is one of those recipes that’s easy to scale up or down, depending on how many people you’re feeding. Crispy Fried Goat Cheese Chill your cheese Grab your goat cheese. Prep your dredging station
Maple Glazed Brussels Sprouts with Hazelnuts Maple Glazed Brussels Sprouts with Hazelnuts Though the weather down here tells a very different story, autumn has officially arrived. And with it, my craving for Brussels sprouts. Maple glazed with hazelnuts, and broiled to a crispy perfection. Tiny baby cabbages – so cute! A lot of people think they don’t like Brussels sprouts. It’s true though – Brussels sprouts CAN smell pretty gnarley. After removing the very bottoms of their stems, I like to cut them in half so they cook faster and so that more of their surface area can brown. Then I tossed them in the maple syrup and hazelnut mixture and baked them for a few more. I took them out once they were nice and crispy and the nuts were toasted. Recipe You need: About 10-12 Brussels sprouts 3 tablespoons of chopped hazelnuts or walnuts3 tablespoons of maple syrupOlive oil SaltBlack pepper Garlic powderOnion powder Directions Preheat to 400°FIn a bowl, toss nuts with 3 tablespoons of maple syrup, about 1/2 teaspoon of salt and some black pepper.
Kepti ridikėliai, vištienos juostelės Įsivaizduojate, turguje nei su žiburiu negalėjau rasti ridikėlių! Į galvą lindo įkyrios mintys: kirminai sugriaužė, mįslingos bakterijos užpuolė, kažkoks ridikėlių maniakas urmu išpirko. Pas vieną bobulytę klausiu, pas kitą. Nėra. Kepti ridikai geras pundelis ridikėliųžiupsnis druskosgražus šlakas alyvuogių aliejausžiupsniukas džiovinto arba šviežio rozmarino Ridikėlius nuplauname, nupjaustome šakneles ir viršūnėles. Vištienos juostelės 3 vištienos krūtinėlės100 ml pieno1 kiaušinis100 ml maltų džiuvėsių100 ml sezamo sėklųžiupsnis kmynų, šviežiai grūstų juodų pipirųdruskosalyvuogių aliejaus Krūtinėles supjautom juostelėms. Valgom viską su šviežiom bulvėm (man jokio skirtumo, kad jos iš Italijos), užsigeriame svogūnais ir krapukais pagardintu kefyru. Ridikai iš Tartelette. ( 2 Balsai )
Cilantro-Lime Vinaigrette + Grilled Fish Tacos So last week, when I posted these fish tacos, I promised to post my grilled fish tacos, too. Which I am doing today, but really, especially since once you’ve cooked your fish, you basically assemble the tacos in the same fashion that you put together the fried tacos, I want to share another recipe with you today as well. We’ve posted a lot of Cafe Rio/Costa Vida-esque knockoff recipes that we’ve developed, like the Creamy Lime Cilantro Dressing and the Green Enchilada Sauce. Well, I searched and searched the internet over and have not found any knockoffs of the vinaigrette. I love this dressing on just about any salad, but I also love it because it works fabulously as a fresh, bright marinade for just about any kind of meat. But back to the dressing. In the jar of your blender, combine the lime juice, vinegar, garlic, salt, and sugar. Serve over greens, any kind of Mexican salad, or use as a marinade for meat or vegetables. Cilantro-Lime VinaigretteRecipe by Our Best Bites
Easiest Bread Ever... I LOVE bread. Never once did I think I cold ever do one of those low-carb diets. It simply is not in my DNA. I NEED unrefined, processed, bleached flour. Seriously, it takes TIME (you know the dough rising and all that), but in terms of actual hands on time, it is maybe ten minutes for the whole recipe. Country BreadAdapted from King Arthur's Flour Ingredients1 1/2 cups water (temperature doesn't matter, you don't need to proof the yeast - LOVE THIS!) Directions Stir together all of the ingredients in a stand mixer with the dough hook. Cover the bowl with plastic wrap or a cloth and let it rest overnight or for at least 8 hours. Turn the dough onto a lightly floured surface and shape it into the loaf shape of your choosing on lightly greased sheet pan.
Parmesan Pepper Cheese Puffs I order quite a bit online so every day when I go to check the mail I am bombarded with numerous catalogs ranging from everything from Athleta to Victoria's Secret and everything in between. I recently received my first ever catalog from King Arthur's Flour and found that not only do they have great products (I have already ordered a few things), but their catalog also includes recipes. I was delighted and decided to try a couple of them out. Cheese puffs and a no knead bread...here I come... First, up was the Parmesan Pepper Cheese Puffs. I have never made cheese puffs and was excited at how easy the directions were. These are definitely a winner and worth a try. Parmesan Pepper Cheese PuffsAdapted from King Arthur's Flour Ingredients1 cup water4 T. butter1/4 tsp. salt1/4 tsp. cayenne pepper1/2 tsp. black pepper1 tsp. dried Italian Seasoning1 tsp. granulated garlic1 cup all-purpose flour3 eggs1 egg white1/2 cup grated parmesan cheese DirectionsPreheat your oven to 400 degrees.
A lighter take on Hasselback Potatoes I love potatoes. I know that some carb-haters deem them evil, but I will never, ever cut them out. Not only are they unbelievably versatile, but much like chicken, they can take on different tastes and flavors that will compliment practically any dish. Plus, I must mention that as long as we don’t drown our potatoes in butter, oil, cheese and other delectable fats, potatoes aren’t all that bad for you. I found a delicious recipe for Hasselback potatoes, but decided to lighten them up a bit by using a LOT less oil and substituting some healthier alternatives. I started by using my handy Misto to spray the tops of the potatoes with and then melted one tablespoon of butter with some chicken stock, garlic, lemon and lemon zest to further flavor them some more. One more note, I did serve these with my lighter version of gorgonzola sauce, see here, but you could also eat these plain or with a light sprinkling of either gorgonzola or parmesan cheese would be awesome as well. Directions