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!
Bang Bang Shrimp Time for another delicious football snack! This one would be good for a nice dinner too though! So this is supposed to be like the Bonefish dish with the same name but I’ve never had the dish so I can’t really say how close it is to the real thing. I can, however, say that it is amazing. Not going to lie, it was quite a bit of work because you have to deep fry the shrimp but seriously worth all the time spent staring into the pot of oil. Ingredients 1 lb. medium shrimp, peeled and deveined For the sauce: ½ cup mayonnaise 4-5 teaspoons chili garlic sauce, such as Sriracha sauce 1 teaspoon granulated sugar 1 teaspoon rice vinegar For the egg mixture: 1 egg, beaten 1 cup milk For the breading mixture: ½ cup all-purpose flour ½ cup panko breadcrumbs 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon dried basil For frying: 8 to 12 cups vegetable oil Instructions Combine all ingredients for the sauce in a small bowl; cover and set aside.
Homemade Pork Buns! Dear Pork, We meet again. This time things got intense. As per usual I was dabbling in vegetarianism, reading books like “Animal Factory” and “Eating Animals” and having thoughts like “I just can’t keep eating meat”. Then I bought a groupon for Barnes and Noble. Dammit, I blame it on them. First I marinated you in a magical sauce with all kinds of delicousness: five spice powder, hoisin sauce, honey, soy sauce and much more. Then I laid you on a rack to go in the oven. And roasted you until you were all glossy and charred and happy looking. From there I took it a step further. While you waited patiently, I made a dough, a dough not too different from my favorite hamburger bun dough. And then I encased you in that dough, giggling with every pleat. You made adorable dumplings. I let your dough rise until soft, and then I roasted you again. PORK BUNS RECIPE (Andrea Nguyen): Char Siu Pork: 1 lb bonelss pork shoulder 1 big clove garlic 1 1/2 TBSP sugar 1/4 + 1/8 tsp five spice powder 1 1/2 TBSP honey
Buffalo Chicken Rolls I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking. At worst, we’re in a one-sided pen pal relationship and you’re not keeping up your end of the bargain. I’m tired of paying for postage when you never write back. But really, it’s mostly good, isn’t it? Give and take. So today I’m going to ask you a favor. Ready? Okay. Please get your cute bottom to the market, pick up a package of egg roll wrappers, some hot wing sauce, blue cheese, toss in a box of Junior Mints for good measure, and then get situated in the kitchen to make these. Buffalo Chicken Rolls. They are beyond perfect for the Super Bowl. The exterior is a crispy, crunchy flour shell. Here’s the step-by-step process to make them yourself: **Note: Find egg roll wrappers in the refrigerated case of the produce department at your grocery store. Ingredients Instructions Preheat oven to 400 degrees F. Notes
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
Gluten, Grain, and Garbage-Free Chick-fil-A Nuggets Update: Please note that I’ve improved upon this recipe – check out the new version here. Over the past few weeks we’ve spent a fair amount of time out in town, shopping for gifts, and we have often found ourselves away from the house with no lunch plans. Chipotle is our emergency standby, but sometimes we’re tempted to grab Chick-fil-A since they’re everywhere (there are 30 of them within 20 miles of our house!). So I set out to recreate these chicken nuggets, and most importantly, reduce the ingredients list of this dish from 30+ ingredients down to 10 with minimal compromise on taste. You’ll Need: 2 lbs boneless, skinless chicken breasts 1/4 cup dill pickle juice 1 egg, beaten 2 tbsp buttermilk or cream (coconut milk okay) 1/4 cup tapioca starch (potato or arrowroot starch okay) 1 tbsp paprika 1 tsp each salt and black pepper 1/2 tsp garlic powder 1 dash ground cayenne pepper 1/2 cup lard or coconut oil for frying Step one: cut up your chicken into 1″ chunks. Like this: Like Loading...
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.
Best-Ever Chicken Tenders Our quickest, easiest and crunchiest chicken tenders ever—thanks to one special ingredient: Progresso® plain panko crispy bread crumbs. Make room in your cupboard for Progresso® plain panko crispy bread crumbs. These Japanese-style breadcrumbs are the secret to creating perfectly light and wonderfully crispy chicken strips any night of the week—no frying required. Here, the Betty Crocker Kitchens share 13 new recipes for signature strips—with flavors ranging from wild to mild—and dips, all ready for the dinner table in just 30 minutes. Honey Sriracha Chicken Tenders Honey adds sweet while Sriracha brings heat in these best-of-both-worlds strips. For the dip: Go for a spicier kick by dunking strips in more Sriracha hot sauce. Chile Lime Chicken Tenders Ancho chile powder and fresh lime add distinctive flavors that pack a punch. For the dip: Keep things easy (and delicious) with Yoplait Greek key lime yogurt. Curry Coconut Chicken Tenders Fans of coconut shrimp, this one’s for you!
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.