Chicken Enchilada Pockets. Baked Zucchini Sticks and Sweet Onion Dip: that bloomin’ zucchini! Today, class, it being late July and all, we’re going to examine our zucchini facts: •Zucchini is always at the end of any A-to-Z food list; •Zucchini and fruitcake are the undeserving targets of many a joke; •The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America; •And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks.
Queso Blanco Dip {Sugar Rush Reinvented: #6} And so…another week of my anti-Sugar Rush continues.
Well, not that I’m anti-sugar, but like I explained last week, I am changing it up this year and doing two weeks of savory, delectable appetizer “treats” with a highlighted recipe from years past of Sugar Rush. I feel a little redundant swooning over each of the recipes I’ve posted with Sugar Rush Reinvented, but I’m telling you, I hit on some wondrous recipes this go-round. Even though I stated the pinwheels were my favorite, I had to sidestep that claim when the pizza bites knocked my socks off, and now…if the quantity of queso blanco dip I devoured (rephrase: me and the baby devoured) is any indication, this might be my actual favorite.
Until tomorrow, that is. So creamy. Click HERE to see all of this year’s Sugar Rush Reinvented recipes. Kolokythokeftedes (Zucchini and Feta Balls) When I went to Greece on vacation last year, at one of the restaurants we went to we decided to skip having a main course and we ordered a bunch of mezes or appetizers to share.
Among the appetizers were of course some of the classics including tzatziki (a Greek cucumber salad), melitzanosalata (a Greek roasted eggplant salad) and a few others. The one that really caught my attention however was the zucchini balls otherwise know as kolokythokeftedes. They were like meatballs only made with zucchini along with some herbs and feta. They were perfectly round, golden brown, slightly crispy on the outside and warm, soft, moist and tasty on the inside. What Megan's Making: Bread. Works for Me Wednesday – How to Freeze Bread Are you familiar with the blog We Are That Family?
Kristen is inspiring, challenging, funny, and she has the best stories. Every Wednesday she hosts Works For Me Wednesday on her blog. Cheese Pinwheel Rolls. Sooner or later, all my conversations inevitably turn to food.
Don’t believe me? Call me up sometime and try to, say, sell me some insurance. Fried Dough Mozzarella Bites. These weren't as crazy amazing(cramazing?) As they look and sound, but they were still very good. They definitely need a few tweaks though to become a perfect recipe.
The main issue which I knew might be a problem from the start is that the cheese explodes out of the dough well before the dough is finished cooking. Appetizer Recipe: Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce. 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. Potatoes? Potatoes could be perfect. 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 Preheat the oven to 400°F.
Wash and dry the potatoes. Drain the potatoes and put them in a large bowl. Cut the strips of bacon into thirds. Cook the potatoes for 15 minutes, then flip each piece. Pepperoni Pizza Puffs. If I ask my kids what they want for dinner, there's a ninety percent chance they will say pizza. They love it, as most kids do. 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.