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.
Baked Apples with Savory Stuffing It wouldn’t be Thanksgiving without my mom shouting at my brother, “That’s NOT FULLY COOKED, you’re gonna get sick!” while he’s hunched over the refrigerator door, grabbing a spoonful of uncooked stuffing. I can’t really blame him for wanting to eat it uncooked; our mom really does make the most incredible sausage & chestnut stuffing. These baked apples taste just like Thanksgiving except my mom isn’t in the background shouting at me for getting into them. The filling of sausage, celery, herbs & onions remind me of her stuffing, but the apples add a nice sweet/tang to round out the flavor. I love how the tops of each apple overflow with crispy golden bread and browned sausage thanks to the teamwork of small dabs of butter and a hot oven. And we’re off! Get your ingredients together. Put the celery & onions in a hot pan with melted butter & olive oil. Put the sausage in the pan & cook it. Now add in the breadcrumbs, sage & thyme. Cut the top third off of each apple. Hello browned goodness!
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
Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.
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...
Garlicky Baked Fries I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. crispy golden baked fries These garlic fries are incredibly simple to make and are so full of flavour. crunchy potato skin Garlic Fries Adapted from: Lottie + Doof Ingredients: 8 garlic cloves, minced or grated 6 tbsp extra virgin olive oil 3 russet potatoes (about 8oz each), each cut into 12 wedges 3 tbsp cornstarch/cornflour 1 1/2 tsp coarse sea salt 1 1/2 tsp freshly ground black pepper ½ tsp garlic powder 1/4 tsp cayenne pepper Tools:Microplane to grating the garlic warm and soft interior Tagged as: garlic, garlic baked fries, savory bakes, sides