Panko Mozzarella Sticks! 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. Panko bread crumbs, in a word, are delicious. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. When I set out to make a recipe with panko bread crumbs, I started in the direction of something Asian/exotic. So guess what I did? Let me back up: my family LOVES fried mozzarella sticks. Here we go: Panko Mozzarella Sticks! Grab the panko breadcrumbs. You’ll need a bunch of string cheese—one string cheese per two fried mozzarella sticks you’d like to make. You’ll need a bowl of flour… A couple of eggs… A little milk… And some dried parsley flakes. Oh! Yum!
Pizza Braid A pizza braid is very kid-friendly, easy on the wallet and extremely simple to make. My aunt and cousin first introduced me to them and I’ve been hooked ever since. The possibilities are endless of the varieties you could make (check out the Apple Dessert Braid!), but the recipe below is for a very basic hamburger and pepperoni braid. As I said, this is extremely basic. The dough takes a few hours to rise, so I take it out in the morning and place a towel over it. Yes, yes the dough in that photo has not risen fully. Then you spread out the sauce, lay the meats down, followed by the cheese. Then with a pizza cutter, start cutting about 1 inch thick strips down the whole rectangle. Follow the pictures above. A few minutes before it’s done I brush with olive oil and sprinkle with oregano. There are so many versions you can make of the pizza braid: Philly cheesesteak, spinach and mushroom, Parmesan chicken- almost anything!
Sriracha and Banana Pepper Potato Salad Potato salad is not really my thing. As with anything that "isn't my thing", I like to try and think about what makes up the dish, what the reasons are that I might not like it, and how to make it better for my personal tastes. My main complaints with your common potato salad is that it's bland, has too much mayo, and has super large chunks of potato. First I made an herb salad with mint, cilantro, scallion, and cucumber. The start of the dressing. Followed by a whole jar of banana peppers. At first I was concerned about the pink color, but the guests seemed to like it. I make it a point to never boil potatoes for anything. A nice half mash - half chunk consistency. After it cooled a bit, the herbs and cucumber go in. Really tasty stuff. Super spicy, but cooling at the same time from the cucumber and creamy potatoes and mayo. This potato salad will bring life to your next BBQ. Prepare 5 lbs of potatoes for roasting by cleaning and chopping into approx 2 inch chunks.
Crepes of Wrath Cauliflower Tortillas (Paleo, Grain Free, Gluten free) Cauliflower is so incredibly versatile in the kitchen. Every time I play with it in the kitchen I almost always end up stunning myself with another use for it. And yes I refer to it as playing because I do fairly odd things with it until something interesting happens, and something interesting happens every time. That doesn’t mean that it worked or that it’s functional, just something interesting. Like a gargantuan cauliflower mess which I try to avoid as often as possible. Disregarding my misadventures with combustible cauliflower , I do actually really enjoy the taste of cauliflower. I personally don’t like something that tastes too eggy if it’s not an egg dish. Ironically the drained cauliflower kind of looks like fresh masa flour as well. I loaded those gorgeous things up and I suggest the same. Cauliflower Tortillas (Paleo, Grain Free, Gluten free) Ingredients ¾ a head of cauliflower riced or 2 cups riced and packed 2 eggs salt and pepper to taste Instructions Notes link
Quick Chicken and Gravy — Our Life In The Kitchen It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes.
Gluten-Free Pizza Recipe Made With Chickpea Flour! A diet full of whole foods offers excellent benefits, but it’s tough to ditch the pizza and refined-carbohydrate products that we’re accustomed to. What’s not to like about pizza? A slice of pizza is inexpensive, can instantly fill you up, and if you’re lucky and they deliver, you won’t even have to leave the comfort of your couch to enjoy it! The downside is while you may feel great while scarfing down those greasy slices of pizza, ever notice how you feel afterwards? The truth is that you don’t have to have celiac disease or a wheat allergy to feel the discomforting effects of eating these types of foods. Why Is Wheat-Free & Gluten-Free Pizza Better? To make white flour, the hull of the wheat is discarded, stripping the wheat of most of its nutritional value and almost all fiber. Whole wheat flour products are a more nutritious alternative as the flour is less processed, preserving most of the healthy elements and fiber, and allowing for a slower rise in blood sugar levels. Crust: 1. 2.
Fried Dr Pepper Ribs | Spicy Recipes Then one day, last Wednesday to be exact, I had dinner at this fantastic restaurant while traveling on business and lo and behold on the menu were Dr. Pepper ribs. Fried Dr. Pepper ribs at that. This recipe is my attempt to recreate the magic and damn it, I nailed it. For the ribs and rub 2 full racks pork spare or baby back ribs, silver skin removed4 tablespoons smoked paprika1 tablespoon garlic powder1/2 teaspoon cayenne1 tablespoon ground cumin1 tablespoon coriander1 tablespoon herbs de provance2 tablespoon kosher salt1 tablespoon fresh ground black pepper1 tablespoon turbinado sugar (substitute brown sugar)1 can of Dr Pepper2 cups peanut oil For the Sauce 2 cans Dr Pepper1/2 cup sweet chili sauce (found in the Asian sections in most super markets)4 tablespoons soy sauce1 teaspoon Worcestershire sauce1 teaspoon rice vinegar3 - 4 drops Sriracha sauce 1. 2. 3. 4.
9 Ways to Make the Best of Your Juice Pulp It’s a common question for those of us who love juicing our fruits and vegetables… “What can I do with the pulp that is leftover after I juice my produce?” Good news is there are plenty of ideas to inspire you to start using the pulp so it doesn’t go to waste. 1. In the mood for something warm? Add it to your next soup or make your own veggie broth. 2. 3. 4. 5. 6. 7. 8. 9.
How to Make Proper Barbecue Chicken There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. This way is a vast improvement over most methods, and won't take all afternoon. the dry rub keeping half the grill hot and half of it cooler, i.e. For the rub, I turned to a famous thing "magic dust" invented by barbecue god Mike Mills. (makes 2 cups)