Homemade Soft Pretzel Bites Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot!
Parmesan-Crusted Chicken Tenders Recipe Canola or olive oil cooking spray 1/4 cup(s) all-purpose flour 2 large eggs 1/2 cup(s) Parmesan cheese, finely shredded 1 cup(s) coarse dry breadcrumbs, preferably whole-wheat 1 pound(s) chicken tenders 1 tablespoon(s) Italian seasoning 1 teaspoon(s) garlic powder 1/4 teaspoon(s) salt 1 cup(s) marinara sauce, heated Preheat oven to 450 degrees F. Place a large wire rack on a baking sheet and coat with cooking spray. Place flour in a shallow dish. Lightly beat eggs in another shallow dish. Combine Parmesan and breadcrumbs in a third shallow dish. We like Ian's brand of coarse dry whole-wheat "Panko breadcrumbs." Here are some alternate versions of this recipe created by our wonderful community of chefs!
Grilled&Avocados Avocados have been a mainstay of my culinary life for about as long as I can remember. Growing up in Southern California in the 60's, avocados were locally grown, plentiful and part of just about every party and celebration, usually in the form of guacamole. But all that changed and guacamole became the springboard for a host of dishes, sweet and savory, but for me, nothing beats a plain slice of perfectly ripe avocado. It really needs nothing to enhance its lusciousness, but then.... The other day as I was listening to one of my food podcasts, Evan Kleiman was interviewing an avocado grower who mentioned that one of his favorite ways to eat avocados is to grill them. THAT night I’m so grilling an avocado. Remove it from your grill and and sprinkle with a little lime juice and salt. Here's a quick and easy salsa recipe. Dump it all in the blender and process until it becomes a harmonious blend of salsa goodness. Taste and add more salt, cayenne or cilantro if needed.
cheesy baked artichoke dip in college i was a waitress and bartender at The Loring Bar & Cafe in Minneapolis. it is where i met alex, so it will always hold a very special place in my heart. it was a really great place to work - cool co-workers, great customers and excellent food. the one thing that we were known for was artichoke dip. i can't tell you how many times i ate that for dinner. it was incredible but since The Loring closed no other artichoke dip has even came close to replacing it. i have tried several recipes for artichoke dip that really sucked. too dry - to heavy - not enough flavor - i have covered them all. but this recipe is the last artichoke dip recipe i will ever need. it is similar to the Loring recipe - dare i say - it might be even better. let me put it this way - this is THE BEST artichoke dip! i apologize for the weird measurements - i doubled the original recipe because it just didn't make enough! alex did a beautiful job of modeling the dip :) Yield: Makes about 2 2/3 cups Preheat broiler.
Muy Bueno Cookbook » Molotes (Oaxacan Masa Empanadas) We are huge fans of tacos in our home. It’s kinda funny because if you ask my three year old what he wants for dinner he always says tacos. What’s not to love about tacos? We usually have tacos as a clever way to disguise leftovers. Whether it’s leftover shredded chicken, fish, or brisket – corn tortilla tacos with an assortment of toppings works every time. As I was playing with empanda recipes in the fall I tested savory empanada recipes, but for some reason our empanada dough recipe didn’t seem to do the savory fillings justice, so I did some research. I’ve seen cigar and torpedo shaped molotes as well as balls of dough similar to hush puppies. To make the molotes, the masa harina is mixed with a small amount of all-purpose flour, baking powder, shortening, and hot water. Molotes make the perfect party appetizer or main dish as they can be made ahead of time and frozen up to one month prior to frying. Make them ahead of time and you’ll have a platter of crispy goodness.
Baked Parmesan Zucchini Sticks I got kinda hooked on these this summer. I’ve always loved the zucchini sticks my parents served at their pizzeria and used to eat them often when I worked there. But let’s be real, though they are a “vegetable”… the deep fried part kinda trumps the veggie part don’t ya think? I started making these at home this summer…not sure why it’s taken me so long to put this zucchini recipe together. Baked Parmesan Zucchini Sticks Ingredients 3 large zucchini, sliced longways, halved and cut into sticks 2 eggs 1/2 cup plain bread crumbs 1/4 cup Parmesan cheese, grated 1 tsp dried oregano 1/2 tsp dried garlic powder Olive oil spray Instructions Preheat oven to 425 degrees. Tagged as: Appetizers, Side Dish, Vegetarian
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:
Shredded Beef Chimichangas Mexican food was never a regular part of my life until Ben also became a regular. See, my family’s choice restaurant and food was Italian as I was growing up. I can’t even remember one time when my parents took us out to have Mexican. Enter Ben…whose family adores Mexican food and would often go out to enjoy it together as a treat. Incidentally, in the past couple of years and after continuous visits to more authentic Mexican restaurants, I decided to give in, branch out, and try some new dishes. Now that we live in the Southwest, I feel a bit obligated to enhance my cooking skills in Mexican food. In order to stay true to my Pennies on a Platter theme, I was opposed to picking a dish that would force me to buy a bunch of ingredients with the likelihood of Ben and I not even enjoying the meal. After some research, I learned that Chimichangas are merely fried burritos. What did Ben think? You need to make the meat ahead of time, as it is prepared in a slow cooker for 6- 8 hours.
Crispy Potato Roast Recipe Hey Guys! So…it’s still really hot out…wtf! I’m totally ready for fall…forget this, “I just don’t want summer to end” BS…I’m OVER IT! Okay, I apologize for being aggressive right there, but man does this weather make me grumpy. Remember when you were a kid and sleepovers were still the best thing ever? If you are willing to brave a hot kitchen for about an hour (woof, I know), this dip is totally worth it and a delicious treat to help keep you cool (once you’re sitting and enjoying it) and leave you feeling guilt-less afterwards! xx Jenny Roasted Onion Dip Serves 5 to 6 Ingredients: 2 large sweet onions, quartered 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 yellow onion, thinly sliced 1 tablespoon light brown sugar 3 garlic cloves, minced 1 cup nonfat Greek yogurt 1/2 cup sour cream 1 1/2 tablespoons fresh lemon juice 1/2 teaspoon cumin salt and pepper to taste 1. 2. 3. 4. 5. 6.