Avocado Fries with Spicy Roast Garlic Dip After seeing a few of these Avocado Fries on Foodgawker, I just so happened to have an avocado in my fridge and knew I had to try this intriguing combination. So here is my take on these curiously delicious Avocado Fries! Avocado Fries 1 Avocado3/4 Cup Panko Bread Crumbs2-3 tbsp Flour1 EggParmesan CheeseSalt & PepperCanola Oil I haven’t tried this recipe with any other type of Avocado, but I would recommend using one that isn’t quite ripe yet, and still stiff when squeezing it. Store it in your fridge before making these, this way you don’t have to worry about it being too soft when you bread and cook it. Take two plates and a bowl, put your panko and flour on the plates and scramble an egg into your bowl. While you are breading everything, get a pan ready on medium-high heat, with enough oil to coat the bottom of the pan. Spicy Roast Garlic Dip 2 Cloves Roasted Garlic1 tbsp Butter3 Tbsp Sour CreamChili PasteLemon Juice (Optional) And there you have it! Enjoy! Bob
baked homemade pizza rolls If you ever find yourself in a Southern Indiana grocery store and see a young couple standing in the frozen novelties section shouting, “I LOVE TOTINO’S PIZZA ROLLS” at one another, stop and introduce yourself because that would be me and my handsome husband. *waves* Hi, we’re dorks. It all comes from this commercial, which is all kinds of ridiculous and hilarious. The scary part about it is that we actually do love Totino’s Pizza Rolls. But damn, they are delicious and junkfooderific. I knew it was only a matter of time before I tried to make my own. Wonton wrappers are typically used when frying, but they also bake up beautifully. For the filling, I went sans-meat—green peppers, onions and garlic, but really, you can use whatever fillings make your heart go pitter-patter. And yes, we definitely started shouting, “I LOVE JOHNSTON’S PIZZA ROLLS” while consuming these. Baked Homemade Pizza Rolls by Cassie Johnston Prep Time: 45 minutes Cook Time: 20 minutes Makes: 48 rolls
Garlic Cheese Wontons By Brooke McLay | Looking for the newest appetizers worth craving? These garlic & mozzarella are to.die.for. Like, grab yourself a vat of awesome and dunk yourself in there for permanent. They are absolutely incredible. nggallery id=’119940′ Step 1 Place small pieces of fresh mozzarella cheese onto wonton wrappers. Step 2 Sprinkle a small amount of minced garlic and a bit of cracked pepper over the cheese. Step 3 Moisten the edges of each wonton wrapper with a bit of water. Step 4 Gently transfer the wontons into a pan of coconut oil heated to medium heat. Step 5 Cook wontons on both sides, until golden brown. Step 6 Remove from heat and serve immediately with your favorite marinara sauce. Garlic & Mozzarella Wontons 4 ounces fresh mozzarella2 teaspoons minced garlic (fresh or the sort in the jar)fresh ground pepper12 wonton wrappers1 cup of your favorite marinara sauce Place small pieces of fresh mozzarella cheese onto wonton wrappers.
Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!} Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!} Are you all addicted to pizza as much as I am? I’m addicted to a lot of things, but pizza would be close to the top of my list. It’s just so addicting! I can’t help myself. If you can learn to make it perfectly at home, it’s not only cheaper, it’s healthier! Well, it CAN be healthier if you put in the effort….which I did not do this time around…oops. The hardest part in pizza making is the crust. Here are the details of my pizza dough recipe that you are going to want to know: {1} I use warm water-not hot, not cold. That’s pretty much it. Incase you got lost in that last paragraph, there are some easy to follow step by step instructions below. I turned my pizza dough into delicious Cheesy Garlic Bread Sticks. In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Once you reach this stage, turn the mixer on high to knead for 6 minutes. Ingredients: Directions:
Party Recipe: Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce Recipes from The Kitchn Okay, we're not going to win any awards for thinking up this combination, but hey — these potato bites are easy, delicious, and perfect for a sports-loving crowd, should you find yourself surrounded by one this weekend. They even remind us of sports-bar food ... like little deconstructed potato skins. (Image credit: Emma Christensen) We decided to make these after countless evenings munching on these bacon-wrapped dates, which are also very yummy, but got us thinking about other things we could wrap in bacon. If you can find tiny new potatoes, those would be even more aesthetically precious. With the creamy wedge of potato and the crunchy bacon, the sour cream dip is what pushes this appetizer over the edge. Makes about 3 dozen bites 1 pound small or medium red potatoes 2 1/2 teaspoons salt, divided 1 1/2 teaspoons minced fresh rosemary 1 tablespoon olive oil Freshly ground pepper 12 ounces to 1 pound thick-cut bacon 1 cup (8 ounces) sour cream 1 to 3 teaspoons hot sauce Salt and pepper
Dill Chicken Salad Sandwiches Anyone that doesn’t like chicken salad please give these a try, and anyone who likes chicken salad, these sandwiches will make you love chicken salad =)! They are full of exciting flavors. I created this recipe because I felt the chicken salad sandwich needed a bit more to it, and cheese! Your average chicken salad doesn’t have any cheese, rip off =). Dill Chicken Salad Sandwiches Ingredients 2 cups shredded, cooked chicken breast 1 cup grapes, sliced into halves 1/2 cup chopped cashews 1/2 cup chopped celery 2 Tbsp chopped green onion 1/3 cup freshly grated Parmesan cheese 1/4 cup mayonnaise 1/4 cup buttermilk 2 tsp lemon juice 1 tsp dried dill 1 tsp dried parsley 1/4 tsp garlic powder Salt and pepper to taste* Green leaf lettuce, for serving (optional) Directions In a small mixing bowl, combine mayonnaise, buttermilk, lemon juice, dill, parsley, garlic powder, salt and pepper. Notes
Garlic Pull Apart Bread | Ambika's Kitchen I’ve missed blogging. Its been only about a week since I cooked something, shot the photos, processed them, written a blog post, the recipe, published it and waited for comments I think its safe to say that this page has become a part of me and can be called an obsession. I almost feel guilty when I haven’t written/shot for my blog. Monica Bhide recently quoted “I think my blog has an insatiable appetite and needs to be fed constantly”. I’ve been meaning to post this recipe for quite some time now and I am glad I got the time to make it and photograph it today. Adapted from here & here Combine the warm milk, water, sugar and yeast in a mixing bowl and let it stand for 5 minutes, until it starts to foam up.Combine the flour and salt in another mixing bowl or the mixing bowl of your stand mixer. Store any remaining bread (if at all!!) See the texture of the bread?
Homemade Baked Mozzarella Sticks Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:
Pierogi Recipe October 2, 2010 My mom is obsessed with keeping a stocked freezer, but I guess I don’t really take after her, because my freezer tends to be relatively empty, aside from random containers of stock/ramen broth, frozen dumplings and pierogi. I admit, I store buy frozen chinese dumplings and pierogi for those times that I just don’t feel like cooking. I tell myself it’s because of ease and convenience, but really, I just love the taste of frozen pockets filled with deliciousness. Pierogi are fast, tasty, and ideal for when I let myself get too hungry and become a crazy unthinking monster. It’s Oktoberfest right now and that means two things: beer and sausages. I found an old Gourmet magazine pierogi recipe on epicurious.com and for my first pierogi making experience, it was great. I couldn’t resist putting my own twist on the pierogi though: instead of filling all the pierogi with a potato cheddar cheese filling, I mixed up potatoes with green onion oil.
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