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Category: Appetizers & Snacks

Soft Pretzels with Roasted Jalapeño Cheese Sauce

Soft Pretzels with Roasted Jalapeño Cheese Sauce

These pretzels are best eaten when they are freshly made. So to make them for a crowd, make the dough then form and freeze the pretzels in advance of your party. This will also give you a good opportunity to double or triple your dough in case you need a lot of pretzels. Instructions for boiling and baking from the freezer are below.

1 1/2 cups warm water (110 to 115 degrees F) pretzel
1 T. sugar
2 tsp. kosher salt
2 1/4 tsp. instant yeast
22 oz. all-purpose flour, approximately 4 1/2 cups
2 oz. unsalted butter, melted
10 cups water
2/3 cup baking soda
2 T. butter, melted
Pretzel, Kosher, or course sea salt

2 small jalapeño peppers
2 T. unsalted butter
2 T. all-purpose flour
1 cup milk
8 oz. extra sharp cheddar cheese, shredded (not package pre-shredded cheese – shred your own)
1/4 cup cilantro, chopped
Kosher salt
To make the pretzel dough: In the bowl of a stand mixer fitted with the paddle attachment, mix together the water, sugar, yeast, and salt on low speed for 10 seconds. Switch to the dough hook and add the flour and butter. Mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and transfer it to a lightly oiled bowl. Cover the bowl tightly with plastic wrap and set it in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Turn the dough out onto a lightly oiled work surface and divide it into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Place a barely damp towel over the dough and the formed pretzels to prevent them from drying out while you form the other pretzels. At this point, you can freeze the formed pretzels on the baking sheets. Once completely frozen, transfer them to a large zipper bag and continue to freeze until you need them. Use within 2 months. To make the pretzels: Preheat the oven to 425° F. Line 2 large baking sheets with parchment paper. Set aside. Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan. If you’re freezing your formed pretzels, skip this step now and continue with it when you’re ready to boil and bake your pretzels from the freezer. Using a flat spatula, gently lower the pretzels into the boiling water and boil them for 30 seconds. If boiling the frozen pretzels, add them to the water directly from the freezer – do not thaw them – and boil for a total of 45 seconds. Depending on the size of your pot, boil 2 to 4 pretzels at a time. Remove the pretzels from the water using the spatula, drain as best you can over the pot, and place them on the baking sheets. Brush the top of each pretzel with some melted butter and sprinkle with the pretzel/Kosher/sea salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. If the pretzels were frozen, bake for an extra 1 to 2 minutes. Lightly brush pretzels with the remaining melted butter immediately after you remove them from the oven. Serve warm.

To make the cheese sauce: Set the jalapeño on a baking sheet and roast under the broiler until blackened on all sides, about 10 minutes. Alternatively, you roast them over a gas burner on the stove, turning with tongs. Place the jalapeños in a heatproof bowl and cover the bowl tightly with plastic wrap. Allow the peppers to cool for 15 minutes then with a paper towel, peel and discard the blackened skins off leaving just the fleshy peppers remaining. Slice, remove and discard the seeds, and roughly chop the peppers. Set aside. In a small saucepan set over medium heat, melt the butter. Stir in the chopped jalapeños to coat with the butter. Whisk in the flour, coating the peppers, and cook for 30 seconds, whisking constantly. Slowly whisk in the milk until no lumps of flour remain. Stirring constantly, bring the milk to a simmer over medium-low heat until it thickens, about 3-5 minutes. Remove the pan from the stove and stir in the shredded cheese until all of the cheese has melted. Stir in the cilantro and add a pinch of salt, if needed. Serve warm. The sauce can be kept warm for 15 to 20 minutes over very low heat on the stove, stirring occasionally. Leftovers can be reheated in the microwave on medium power at 30 second intervals.

Creamy Artichoke Bruschetta

Creamy Artichoke Bruschetta

art62 (8-ounce) packages of reduced fat cream cheese, softened
1 loaf French bread, cut into slices
1 cup mayonnaise with olive oil (fewer calories than regular mayo)
¼ cup light sour cream
2 garlic cloves, minced
1 (14 ounce) can of marinated artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 cup shredded Parmesan cheese
½ cup shredded mozzarella cheese
½ teaspoon garlic salt
1 tablespoon parsley

Preheat oven to 350 F. Place the bread on a foil lined baking sheet and brush or spray with olive oil. Bake the bread for 8-10 minutes until crispy and golden, set aside. In an electric mixer, mix cream cheese, mayonnaise, sour cream, garlic, chopped artichokes, garlic salt, parsley, and both types of parmesan cheese. Scoop a generous amount of the spread onto each piece of bread and sprinkle with the shredded mozzarella cheese. Broil in the oven on high for 5-7 minutes until cheese is bubbly and slightly browned on top. Watch closely to avoid burning. (This can also be made into a dip and baked at 350 for 15-20 minutes until melty and delicious).

Beer Boiled Shrimp

Beer Boiled Shrimp

2 C. (16oz) Budweiser
2 small onions, sliced
1 clove garlic
1 bay leaf
3 peppercorns
2 celery ribs
2 tsp. salt
1/2 lemon, quartered
2 lb shrimp, cleaned and deveined

Pour beer in large pot; add onion, garlic, bay leaf, peppercorns, celery and salt. Bring to a boil. Simmer 10 minutes. Add lemon and shrimp; simmer 12 minutes. Remove from heat, chill well.

Chile con Queso

Chile con Queso

Chile-con-Queso-3-of-31/2 onion diced (about 1/2 cup)
4 cloves of garlic minced
3 Serrano peppers diced
3 jalapeno peppers diced
2 T. of butter
2 T. of flour
1 C. of milk
6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack
1/2 C. of cilantro, chopped
2 plum tomatoes, peeled and diced (about 1 cup, can use canned if tomatoes aren’t in season)
1/2 C. of sour cream
Salt to taste

Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent. Add the garlic and cook for another minute. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes. Turn heat down to low, and a 1/4-C. at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. Stir in the sour cream. Add salt to taste.

Crispy Zucchini Fritters

Crispy Zucchini Fritters

About 1 pound of roughly grated zucchini
1 small onion, grated
1-2 cloves garlic, finely minced
2 eggs, beaten

⅓ cup all purpose flour

⅓ cup cornmeal

⅓ cup dry breadcrumbs

1 teaspoon salt
about 10 grinds black pepper
2-3 tablespoon finely chopped fresh herbs
about 1 cup buttermilk
1 teaspoon baking powder
2 tablespoons sesame seeds
vegetable oil for frying

bowl

Combine the zucchini, onion, garlic and eggs. Thoroughly mix in the flour, cornmeal, bread crumbs, salt and pepper, and herbs. Stir in enough buttermilk to achieve a fairly thick batter – a bit thicker than a pancake batter. Let this mixture sit for about 30 minutes, and if liquid separates out at all, stir in a couple more tablespoons of flour. Add the baking powder and sesame seeds, and allow to rest for another 5 minutes. Heat ½ inch of vegetable oil in a 12 to 14-inch-wide saute pan. When the oil is hot, use a large spoon to carefully lower about ¼ cup of the batter into the pan, and spread it out slightly. It should begin to sizzle at the edges immediately; do not allow them to touch. Fry for 3 minutes, until they are well browned on the bottom, and you should be able to easily turn them with a pair of tongs – if not, let them cook another minute, and then turn. Fry on the other side until crispy and deep golden brown. Remove to clean newspaper, or paper towels to drain, sprinkle lightly with coarse salt. Repeat until all of the batter is used up.

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet and Savory Cheesy Bacon Wrapped Puff Pastry Straws

Sweet-and-Savory-Cheesy-Bacon-Wrapped-Puff-Pastry-Twist-1511 package frozen puff pastry, thawed
1 egg, beaten
1-2 teaspoons cayenne pepper (optional)
1 cup sharp cheddar cheese, finely shredded (or a mix of your favorite cheeses)
26-30 pieces thin cut bacon (or 18 pieces of thin cut bacon sliced in half lengthwise)
1/2 cup brown sugar
1 tablespoon fresh rosemary, minced (may sub sage or thyme)
1/4 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degree F. Line two baking sheets with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Open one sheet of puff pastry on a cutting board. Brush the surface lightly with some of the beaten egg. Sprinkle with your desired amount of cayenne pepper (I did 1 teaspoon per sheet of puff pastry). Sprinkle surface with 1/2 cup of cheese to evenly cover entire surface. Dust a rolling pin lightly with flour and then roll the rolling pin over the cheese to gently press the cheese into the puff pastry. Cut the puff pastry into long 1/2-inch-wide strips and then take each strip, fold in half and pinch the ends together. Now gently twist each strip several times. Take a piece of bacon and wrap it around the twisted pastry and place on the prepared baking sheet. Repeat with the remaining puff pastry and bacon until everything has been used. Add the brown sugar, rosemary, salt and pepper to a shallow bowl or pie plate and toss well. Now carefully take each bacon wrapped pastry one at a time and dip it through the brown sugar mixture, using your hands to coat all over the twist. Place each twist back on the baking sheet and repeat with the remaining twists. Bake the twist for 30 to 50 minutes, rotating the pans halfway through. My bacon took 50 minutes to cook, but it was on the thicker side. I would start checking them at around 30 minutes and then every 5 to 10 minutes after that to make sure they are not burning. Once the bacon is cooked remove from the oven and allow to cool 5 minutes. Then use a spatula to carefully lift the twists off the baking sheet. Serve!

Chickpea Pancakes

Chickpea Pancakes

6a00d8341c63d853ef00e5523b15108834-800wi1 15 ounce can chickpeas, drained and rinsed well
About 1/3 C. very thick tomato sauce
1 egg
A few T. heavy cream, but you could use bean broth or stock
Cumin to taste (I used quite a bit, a T. probably)
2 cloves garlic, minced
1/4 C. all-purpose flour
Oil to cook the garlic and to fry the patties. I used olive oil

Heat 1 T. oil in a small pan and sauté the garlic for a few minutes. Add the tomato sauce and cook a few minutes more. Add the sauce mix, the chickpeas, egg, cumin, flour, and cream to a food processor. Process until the chickpeas are pureed with the other ingredients. Add salt and pepper if you wish. I didn’t. Wet your hands and form the puree into rough patties and drop them gently into a non-stick skillet with about an inch of hot oil. It took me about 2 minutes per side to cook the pancakes. Drain them on paper towels and serve with whatever you like–cheese, sour cream, tomato sauce, etc.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

1lb. ground chicken or turkeymb
2 oz. cream cheese, softened
2 eggs
2 T. chopped celery
3 T. crumbled blue cheese
1/2 tsp. black pepper

For the Sauce
1/2 stick (4 oz) unsalted butter
1/2 cup Frank’s Red Hot Sauce

Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!! The Frank’s is super salty as is the blue cheese; you don’t need to add more. The mix will be sticky and gooey but that’s normal. Form into about 1 inch balls – remember these are cocktail/bite sized so don’t make them too big. Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes. To make the sauce, combine the Frank’s and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high. After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce. Put back onto the cookie sheet and bake for another 12 minutes. If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy. Serve with celery sticks to be authentic.

Wowchos

Wowchos

pic36rWzk2 large heads of garlic, separated into cloves and peeled
2 T. oil
Tortilla chips, large bag
1/4 cup red onion, chopped
1 (4 ounce) can green chilies
1/3 cup sliced pimento stuffed olive (optional)
1 1/2 cups monterey jack cheese, shredded and jalapeno flavored
Chopped cilantro (to taste)
Chopped green onion top (to taste)

Pre-heat oven to 375-degrees F. Coat garlic cloves with oil and bake for 30 minutes or until soft and golden. Cover a 9″X13″ foil covered metal pan with tortilla chips. Mash and distribute garlic, onion, chiles and olives evenly over the chips. Cover with shredded cheese and bake at 400-degrees F for 5 minutes or until cheese melts. Top with cilantro and green onions.

Baked Stuffed Clams

Baked Stuffed Clams

10 large chowbaked-stuffed-clams-ader or quahog clams, rinsed, sand and grit removed
3 T. minced onion
1/2 cup butter (1 stick)
2 T. chopped fresh parsley (or 2 tsp. dried)
1 clove garlic, minced
1 T. lemon juice
1 cup bread crumbs
1 T. clam juice (or cooking liquid from steaming the clams)
Salt and freshly ground pepper to taste
1/4 cup grated Parmesan cheese

Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven’t opened it means they were dead to begin with and should not be eaten).Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince finely. Break apart the clam shells from their hinges. Rinse. Pick 10-12 of the cleanest, nicest looking clam shells and set aside. Preheat oven to 350°F. In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.) Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan. Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top. Variation: Cook a few strips of bacon until fat renders but not brown or crispy, chop and mix in with the stuffing. Use crumbled up Ritz crackers for the breadcrumbs. So good!

Corn & Cheese Balls

Corn & Cheese Balls

1 C. untitledCorn (frozen or fresh)
100gm Paneer Indian cottage cheese (If paneer is not available, you can use boiled potato)
¾ C. grated Cheddar cheese
2 T. Corn flour
¼ C. All-purpose flour
Salt to taste
½ tsp Sugar
1 Mild Green chili, diced fine
2 T. fresh chopped Cilantro
½ tsp Baking powder
¼ C. Milk
Bread crumbs
Oil for frying

Boil corn in little water till it is soft. Drain the water and coarsely grind in a grinder. Grate the Paneer or Potato. In a bowl, mix together corn, paneer, cheese, corn flour, all purpose flour, salt, sugar, green chili, green coriander and baking powder. Make 13-15 balls from the mixture. Refrigerate for 10-15 minutes. Take out from the refrigerator. Dip the balls in milk and then in bread crumbs, so that they are coated with crumbs. Refrigerate again for 10-15 minutes. Heat oil in pan. Take the balls out of the refrigerator and let them sit on the counter for at least 2-3 minutes before frying. When the oil becomes very hot, Turn the heat to medium and fry the balls till golden brown. Take care not to fry the balls at a very high heat, otherwise they will turn black. Serve hot with tomato ketchup.

Golden Onion and Pancetta Tassies

Golden Onion and Pancetta Tassies

2 tablespoons butter
2 cups chopped sweet onion
3 ounces shredded Gruyère or Swiss cheese
¼ cup whipping cream
¼ teaspoon snipped fresh rosemary or 1/8 teaspoon dried, crushed
¼ teaspoon salt
¼ teaspoon pepper
4 slices pancetta or bacon, finely chopped

Cook onion in butter 20-30 minutes until tender and golden brown, stirring occasionally. Remove from heat. Stir in cheese, cream, rosemary, salt and pepper. Cook bacon until crisp; drain. Divide onion mixture among the baked Tassie Shells. Sprinkle tops with pancetta or bacon. Bake at 350º for 10 minutes or golden brown. Cool slightly; remove from pans. Garnish with rosemary, if desired. Serve warm. Makes 24.

Tassie Shells:

1¼ cups flour
¼ teaspoon salt
1/3 cup butter
4 to 5 tablespoons water

Stir together flour and salt. Cut in butter until pieces are pea-size. Sprinkle 1 tablespoon water over part of the mixture; toss with a fork. Push moistened dough to side of bowl. Repeat moistening dough, 1 tablespoon water at a time, until all dough is moistened. Form dough into a ball. Roll on lightly floured surface to about 1/8-inch thickness. Cut 3-inch rounds. Gently press rounds into 1¾-inch muffin cups. Place a ball of foil in center of each. Bake at 450º for 5 minutes. Remove foil. Bake 3-5 minutes more or until golden. Cool in pan on wire rack. Makes 24.

Roasted Garlic, Feta and Walnut Dip with Toasted Flat Bread

Roasted Garlic, Feta and Walnut Dip with Toasted Flat Bread

1 mediuphotom bulb garlic, end cut off, 1 clove reserved
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 cup walnut halves, toasted
1 1/2 cups feta cheese, crumbles
1/2 cup milk
1 teaspoon dried oregano
1/4 cup flat-leaf parsley, a handful of leaves
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, reserved from above, cracked away from skin
4 flat breads or pitas, cut into wedges and toasted

Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven. Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve. When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.

Olive Puffs

Olive Puffs

Olive puffsThese puff pastry wrapped olives are our family’s favorite holiday appetizer. We make them with a variety of olives – pimento stuffed green, plump kalamata, Provencal – just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them.

24 pimento-stuffed green olives
1 (17.25 ounce) package frozen puff pastry, thawed

Preheat oven to 400 degrees F (200 degrees C). Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet. Bake for 20 minutes, or until golden brown.

Deviled Egg Spread

Deviled Egg Spread

1 d9500f8a7c381c79e33f4e47896421f9dozen large eggs
2 tablespoons white vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting

Perfect Hard Boiled Eggs: In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

Festive Cabot Cheddar Tree

Festive Cabot Cheddar Tree

festive cheeseAt your next holiday gathering, try this fun and festive idea for displaying a variety of Cabot cheeses – a lactose free cheddar tree! This creative take on the traditional cheese platter livens up any food table and is loved by kids and adults alike.

5 (8-ounce) bars Cabot Sharp Cheddar, plain and flavored
Fresh thyme sprigs
Grape cherry tomatoes or olives
1 mushroom

Cut each bar of cheddar into 1-inch cubes. On large platter or cutting board, arrange cubes in rows to form tree shape, using different flavor for each row and separating flavors with thyme sprigs and rows of tomatoes or olives. For star on top, peel skin from mushroom; press star pattern into mushroom with point of knife.

Spring Vegetable Potstickers with Sweet Chili Soy Dip

Spring Vegetable Potstickers with Sweet Chili Soy Dip

6091971 T. grapeseed or coconut oil, divided
1 small shallot, small dice
2 tsp. minced fresh ginger
6-7 stalks of asparagus, woody ends snapped off + small diced
1 cup shelled fresh/frozen peas
1 cup shredded green cabbage
juice of 1 lime
salt + pepper
2 sprigs of mint, leaves chopped
24+ wonton wrappers

¼ cup tamari or nama shoyu
2 T. maple syrup/raw honey/agave
1 tsp. minced fresh ginger
couple drops of hot toasted sesame oil
pinch of red pepper flakes
1 green onion, thinly sliced on a bias
2 tsp. toasted sesame seeds

Heat 1 ½ teaspoons of the grapeseed oil in a large sauté pan over medium heat. Add the shallots and ginger to the pan. Stir them up and cook until fragrant and shallots are translucent, about 2 minutes. Add the asparagus, peas and cabbage to the pan. Sauté until the peas and asparagus are bright green and the cabbage is slightly wilted. Add the lime juice, season the mixture to taste and remove from the heat. Add the mint, stir, and allow the mixture to cool. Divide the vegetable filling amongst the wonton wrappers, placing about 2 teaspoons of it in the center of each wonton square. Moisten half of the edges with a bit of water and fold the potstickers up, pinching the tops shut as you go. Wipe out the sauté pan and heat the remaining grapeseed oil on medium heat. Fry the potstickers in batches until they’re golden brown on both sides, about ½-1 full minute per side. Introduce more oil to the pan as needed to finish them up. For the sweet chili soy dip, whisk all of the ingredients together. Serve the potstickers hot with the dip on the side.

Beer Fondue

Beer Fondue

unnamed1 small clove garlic, halved
3/4 C. Budweiser
2 C. shredded processed Swiss cheese
1 C. shredded sharp cheddar
1 T. flour
dash hot sauce
veggies and bread for dipping

Rub inside of saucepan with garlic. Add beer; heat slowly. Coat cheese with flour. Add cheese to beer, stirring constantly until thick. Stir in hot sauce. If mix becomes too thick, stir in a little warm beer.

Rosemary Soft Pretzels

Rosemary Soft Pretzels

Homemade-Rosemary-Soft-Pretzels-from-willcookforsmiles_com_2¼ tsp dry active yeast (1/4 ounce)
¼ tsp coarse salt
2 tsp sugar
1 cup warm water (100 to 110 degrees)
3 cups all-purpose flour, plus more for surface
2 T. unsalted butter
1/4 teaspoon cayenne pepper
3 T. baking soda
Medium pot of water
2 T. unsalted butter, softened
2 T. chopped rosemary
1 T. coarse salt

Mix yeast, coarse salt, sugar, and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5-10 minutes. Mix flour and cayenne in a large bowl. Using a pastry cutter or your fingers, cut butter into flour until mixture resembles coarse crumbs. Slowly pour yeast mixture over flour mixture, stirring to combine. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes. Cut dough into 12 pieces, and roll each into an 18-inch rope. Form a U shape with 1 rope, and twist ends together twice. Fold twisted portion backward along center of U shape to form a circle, then gently press ends of rope onto dough to seal. Transfer to an oiled baking sheet, and repeat. Let rise for 20 minutes. Preheat oven to 450 degrees. (Martha recommends 475 and cook for 15 minutes, but I found that 450 and cooked for 7-9 minutes is much better.) Bring a large pot of water to a boil, and add baking soda. Boil pretzels in batches until puffed and slightly shiny, 1 to 2 minutes per side. Lightly dry on paper towel and return to baking sheet. Brush with butter and sprinkle with pretzel salt and rosemary. Bake until golden brown and cooked through, about 7-9 minutes.

Delectable Zucchini Fritters

Delectable Zucchini Fritters

3 cups grated zucchini (I used 3 small to medium)
1 cup grated carrot (2-3 carrots)
1 medium onion, grated
3 cloves garlic, minced
1 1/2 cups seasoned bread crumbs
2 eggs
2-3 T. Old Bay Seasoning (or to taste)
Salt and pepper to taste
Flour for dredging (about 1 cup or so)
Oil for frying

Combine all ingredients except flour and oil in a large mixing bowl. Cover and refrigerate for a few hours. If the mixture seems a bit watery, add a few more bread crumbs or some flour to firm them up a bit. Gently form patties with the mixture. Dredge in flour and place on a plate.
Heat oil to medium heat using a larger skillet. With the help of a spatula, slide patties into hot oil. Fry for about 4-5 minutes on each side. Drain on paper towels.

Sausage Green Pepper Wontons

Sausage Green Pepper Wontons

Sausage-Green-Pepper-Wontons-Landscape2 c. (1 lb.) sausage, cooked and crumbled
1 tsp. seasoned salt
1 ½ c. cheddar cheese, shredded
1 ½ c. Monterey Jack cheese, shredded
1 c. Buttermilk Ranch Dressing
½ c. chopped green pepper
12 wonton wrappers

Lightly grease 2 muffin tins. Press one wonton wrapper in each muffin cup. Bake 5 minutes until lightly brown. Remove and let cool on cookie sheet. Brown sausage and seasoned salt. Drain grease from sausage. Put sausage in bowl and add cheddar cheese, Monterey Jack cheese, Buttermilk Ranch Dressing and green peppers. Mix with rubber spatula. Fill each cooked wonton with filling and place on cookie sheet. Bake at 350 degrees for additional five minutes or until bubbly.

Savory Rhubarb and Thyme Bruschetta with Romano Pecorino Cheese

Savory Rhubarb and Thyme Bruschetta with Romano Pecorino Cheese

Rhubarb-300x2851 Tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 teaspoon apple cider vinegar
1/3 cup golden raisins, coarsely chopped
1/2 cup granulated sugar
1 Tablespoon lemon juice
1/3 cup white wine, dry; such as Pinot Grigio
1 Tablespoon fresh ginger, peeled and grated (from about a 2-inch piece)
12 ounces rhubarb, trimmed and cut crosswise, 1/4 inch thick
1 1/2 teaspoons fresh thyme leaves, plus more for garnish

1 baguette, cut into 1/4-inch thick slices
1/4 cup olive oil
1/2 teaspoon kosher salt
8 ounces Pecorino Romano cheese

Preheat oven to 375°F. Rhubarb Chutney: Heat the oil in a medium sauté pan over medium heat. Cook onion, garlic, ginger and salt until the onion is translucent, about 5-7 minutes. Add wine, vinegar and raisins and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in the lemon juice and rhubarb. Cook until the rhubarb starts to soften, about 5 minutes. Transfer to a food processor or blender and blend for 15-20 seconds (until blended but chunky). Return to sauté pan and then cook until thickened (about 10 minutes). Add the thyme and adjust seasoning if necessary. Make Bruschetta: Arrange bread slices on a baking sheet. Brush the bread slices on one side with olive oil and sprinkle with kosher salt. Bake until the slices are golden around the edges and crisp, about 12-15 minutes. Set aside to cool. Assemble: Using a vegetable peeler, shave ribbons of cheese. Put a slice of the shaved cheese on the bread, then a dollop of chutney and garnish with a sprig of thyme. Serve immediately.

Smoked Gouda Fritters with Balsamic Honey Mustard Dipping Sauce

Smoked Gouda Fritters with Balsamic Honey Mustard Dipping Sauce

smokyfritters1 (15-oz) container whole milk ricotta
1 cup shredded smoked gouda
1 cup shredded mozzarella
1 cup flour
3 eggs, lightly beaten
2 cups seasoned breadcrumbs
Canola oil, for frying

For the Dipping Sauce:

1/3 cup Dijon mustard
2 tablespoons grainy mustard
2 tablespoons aged balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste

For the Fritters: Combine the cheeses in a large mixing bowl. Mix well. Scoop approximately 1 tablespoon of the mixture into hand and roll gently into a ball. Place on a parchment-lined baking sheet. Repeat with remaining filling. Once all fritters are formed, place the tray in the freezer for at least 30 minutes. Remove from tray and dredge each fritter in the flour, then the eggs, and finally the breadcrumbs. Repeat with all fritters and return to the baking sheet. Freeze for at least 30 minutes (frozen fritters can be stored in plastic bags and fried whenever you need them). Heat the oil in a large, heavy-bottomed pot until temperature reaches about 350°F. Working in batches, place the chilled fritters in the hot oil and cook for 2-3 minutes, or until golden brown on all sides. Remove from oil and immediately sprinkle with salt. Repeat until all fritters are fried. Serve fritters warm with dipping sauce.

For the Dipping Sauce: While the fritters are chilling, mix all ingredients for the dipping sauce together in a bowl. Set aside until ready to serve.

Sun Dried Tomato Palmiers

Sun Dried Tomato Palmiers

6 oil-packed sun-dried tomatoes 973838
1 clove garlic, crushed
3 tablespoons grated Parmesan cheese
1 (8 ounce) can refrigerated crescent dinner rolls
1 egg yolk, beaten with 1 teaspoon water

Preheat oven to 400 degrees F (200 degrees C). Drain sun-dried tomatoes, reserving 1 1/2 tablespoons oil. Finely chop the sun-dried tomatoes. In a small bowl, combine, sun-dried tomatoes, reserved oil, garlic, and 1 tablespoon Parmesan cheese. Lay roll dough out flat, and seal perforations. Spread tomato and cheese mixture evenly over the dough. Starting at one long end, roll the dough up to the middle. Roll up other long end to meet in the middle. Cut into 1/2 inch slices. Arrange on a greased cookie sheet, and brush with egg yolk mixture. Bake in preheated oven for 5 minutes, or until golden brown. Turn over, and continue baking for 5 minutes. Remove from oven, and sprinkle with remaining 2 tablespoons Parmesan cheese. Serve warm.

Sun-Dried Tomato and Cannellini Bean Dip

Sun-Dried Tomato and Cannellini Bean Dip

1 14 oz. can of cannellini beans drained
8 sun-dried tomatoes packed in oil, drained (reserve one for top if desired)
1-2 cloves garlic, chopped
1 Scallion (reserve a bit for top if desired)
1 tsp. fresh oregano, chopped
4 T. olive oil
2 T. red wine vinegar
1/4 C. or more water
salt and pepper

healthy-dip-recipes-for-vegetables-cannellini

Place all the ingredients in a food processor and pulse until it’s smooth. Add more water if it’s too thick. Adjust the seasoning. Top with a little chopped reserved tomato and scallion if desired.

Smooth Restaurant Style Hummus

Smooth Restaurant Style Hummus

ethereally-smooth-restaurant-style-hummus-from-scratch-stat1/4 C. water
3 T. lemon juice
6 T. well stirred tahini
2 T. extra-virgin olive oil
1 15 ounce can drained and rinsed chickpeas
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
Pinch of cayenne
About 1 T. chopped fresh cilantro

Combine the water and lemon juice in one bowl, and the tahini and oil in another. Set aside about 12 of the whole chickpeas for a garnish. Put the chickpeas, salt, garlic, cumin, and cayenne in a food processor and process for about 15 seconds. Scrap down the sides of the processor. Then add the lemon water mix through the feed tube with the processor running for about 1 minute. Scrap down the sides several times. Then add the oil and tahini, with the processor running, until the hummus is fluffy. Put the hummus in a bowl, garnish with the cilantro and whole chickpeas, and drizzle with some olive oil if you want.

Auntie Peggy’s Garlic Spread

Auntie Peggy’s Garlic Spread

6 Cloves fresh garlic; peeled
6 Green onions
1 pkg. (8 oz.) cream cheese; softened
2 C. Shredded cheddar cheese
2 T. Mayonnaise
3 tsp. Soy sauce

Makes enough for two whole loaves of French bread. In a blender of food processor, mince garlic. Add onions and chop finely. Add cream cheese and mix thoroughly. Then add remaining ingredients and process until well blended. Spread on halved loaves of French bread and place under broiler until bubbly.

Spinach-Baked Clams on the Half Shell

Spinach-Baked Clams on the Half Shell

1 dozen extra lg. clams or Eastern quahogs
1/2 lb. fresh spinach, stems removed
1 C. seasoned bread crumbs
1/4 C. parsley
2 cloves garlic, finely minced
1 stick butter, melted
1/4 tsp. white pepper
4 T. clam juice
Tabasco sauce (optional)
Lemon wedges (optional)

Scrub clams thoroughly and place in large saucepan with enough water to cover. Cover and steam, 5 to 10 minutes, or until shells open. Drain clams and juice in colander covered with cheesecloth and reserve broth. Remove clams from shells and coarsely chop. Place clams in large bowl. In small saucepan, combine spinach and enough water to steam. Cook about 5 minutes, remove from heat, drain, and pat dry, and chop coarsely. Add spinach to bowl with clams. Add bread crumbs, parsley, garlic, butter, pepper, and clam juice and mix well. Mold a heaping portion of stuffing on each half clam shell (you will not use all shells). Arrange on lightly greased baking sheet and bake in preheated 375 degree oven for 25 minutes. Serve hot and garnish with fresh lemon wedges and/or Tabasco sauce.

Texas Surprise Garlic Meatball Appetizer

Texas Surprise Garlic Meatball Appetizer

50 to 60 cloves fresh garlic, peeled
12 oz. sharp Cheddar cheese
1/3 cup fresh parsley leaves (stems removed)
1 to 2 jalapeno peppers (optional)
6 cloves fresh garlic
6 oz. hot pork sausage
6 oz. mild pork sausage
2-1/4 cups buttermilk baking mix

Blanch 50 to 60 cloves garlic in boiling water 3 to 4 minutes. Drain and set aside to cool. In food processor fitted with shredding disc, grate cheese. Remove and set aside. Allow cheese and sausage to come to room temperature before mixing. In dry food processor bowl, chop parsley and peppers, if used, using steel blade. Use garlic press or side of wide-bladed knife to crush 6 cloves garlic. Add to processor, along with sausages and baking mix. Process until well mixed. Add cheese, and process only until well combined. Shape into 50 to 60 small balls, inserting a whole blanched garlic clove in each. At this point, balls may be frozen for baking at a later time. To bake at once, place balls on ungreased baking sheet. Bake at 325°F (160°C) for 20 to 25 minutes or until golden brown. Serve hot as an appetizer, plain, or with a bowl of plain yogurt for dipping.

Vermont Cheddar Gougères with Smoked Salmon Filling

Vermont Cheddar Gougères with Smoked Salmon Filling

VT_Cheddar_Gougeres_950x712_72_RGBGougères:
1 cup water
8 tablespoons (1 stick) Salted Butter, cut into cubes
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup Unbleached All-Purpose Flour
4 large eggs
6 ounces Sharp or Extra-Sharp Cheddar, grated (about 1 1/2 cups)
1/3 cup grated Parmesan cheese, divided
1 teaspoon dry mustard
Pinch ground red pepper (cayenne)

Filling:
8 ounces Cream Cheese, softened
1/2 -1 cup finely minced smoked salmon
1/4 cup finely chopped fresh chives
1 tablespoon hot sauce
About 3 tablespoons Sour Cream
1/4 cup finely chopped red bell pepper

To make gougères: Preheat oven to 425°F. Line baking sheet with parchment paper. In saucepan, heat water, butter, salt and sugar until butter is melted. Add flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball. Remove from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so egg doesn’t cook, until dough is firm, smooth and waxy. Add all of cheddar, all but 2 tablespoons of Parmesan, mustard and red pepper, and stir until well blended. Transfer mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan. Bake for 10 minutes. Reduce oven temperature to 375°F and bake for 20 to 25 minutes longer or until completely golden brown.

To make filling: Beat together cream cheese, salmon, chives and hot sauce. Stir in sour cream to achieve proper consistency for filling. Stir in red peppers. Make small slit in side of each gougère. Scrape filling into pastry bag or plastic bag. Cut off corner and squeeze some of filling into each gougère.

Caramelized Onion and Apple Tassies

Caramelized Onion and Apple Tassies

8 TaCOATblespoons (4-ounces) unsalted butter, softened
4 ounces cream cheese, softened
1 1/2 cup unbleached all-purpose flour
Pinch of kosher salt
4 bacon slices
1 Tablespoons unsalted butter
1 medium sweet onion, finely diced
2 large Granny Smith apples, peeled and finely diced
1 Tablespoon light brown sugar
1 Tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, minced
1/2 cup (2-ounces) aged White Cheddar cheese, grated
1 Tablespoon crème fraîche
1 extra large egg

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese together until smooth. Gradually add the flour and salt, beating at low speed until well blended. Shape the mixture into 24 balls. Place on a baking sheet, cover and chill for 1 hour. Meanwhile, cook the bacon in a non-stick skillet over medium heat until browned and crisp. Drain on paper towels and finely chop; set aside. Drain all but 1 tablespoon of bacon fat from the skillet and return to medium heat and add the butter. Add the onion and sauté for 5 minutes. Add the apple, brown sugar, vinegar, salt, pepper, and thyme and cook, stirring occasionally, until golden brown, about 10 minutes. Remove from the heat, transfer the mixture to a medium bowl, and cool completely. Once cooled, add the cheese, crème fraîche, egg, and cooked bacon, mixing until combined. Preheat the oven to 350º F. Place the dough balls into the cups of a lightly greased 24-cup mini-muffin pan. Press the dough up the sides of the cups to form a cup. Divide apple mixture evenly between the dough cups. Bake for 20-25 minutes or until golden brown. Remove the tassies from the pan to a wire rack and allow to cool slightly. Serve warm or at room temperature. Enjoy!

Garlic Puffs

Garlic Puffs

puffs1 small head fresh garlic, separated into cloves
½ cup butter
1 cup flour
¼ teaspoon salt
4 eggs

Cover garlic cloves with boiling water. Let stand 5 minutes. Drain, peel and finely mince. Melt butter in water in saucepan. Add garlic, flour and salt all at once. Cook, stirring, until mixture forms into a ball. Cool slightly, and then add eggs one at a time, beating after each addition until mixture is smooth. Drop by less than teaspoonful’s onto greased sheet. Bake at 400º for 10 minutes; reduce heat to 325º and bake 20-25 minutes longer or until golden. Remove from oven and cut in half. Cool. Fill with Garlic Filling.

Garlic Filling:

1 small head fresh garlic, in cloves
1/2 cup heavy cream
1 cup grated Parmesan cheese
1 green onion, finely chopped
2 tablespoons chopped pimiento
2 tablespoons chopped black olives
2 tablespoons chopped roasted almonds

Cover garlic cloves with boiling water. Cook until cloves are tender. Peel and mash. Whip cream. Stir in garlic and remaining ingredients. Fill puffs.

Roasted Garlic & Blue Cheese Dip

Roasted Garlic & Blue Cheese Dip

6 lg. Heads fresh garlic
16oz. cream cheese
4 oz. Blue cheese
3/4 C. Milk
2 tsp. Chopped fresh parsley

Remove outer covering on garlic. Do not peel or separate the cloves. Place each garlic head on a large square of heavy aluminum foil. Fold up the foil, so the cloves are completely wrapped. Bake for 1 hour at 350 degrees. Remove garlic from oven and cool for 10 minutes. Separate cloves and squeeze cloves to remove cooked garlic. Discard skins. In food processor, mix cheeses, milk and garlic until smooth. Place in serving dish. Sprinkle with parsley. Serve as a dip with crudités (mixed vegetables) or crackers for dipping. Makes 5 cups.

Grapesicles

Grapesicles

48 green seedless grapes, rinsed
48 red seedless grapes, rinsed
16 6-inch wooden skewers

Thread six grapes, alternating grape colors, onto each wooden skewer. Place skewers into the freezer for 30 minutes, or until frozen. Serve immediately.

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Cheesy Bacon Oven Chips with Chipotle Ranch Dipping Sauce

Cheesy Bacon Oven Chips with Chipotle Ranch Dipping Sauce

1 large, uniformly-shaped russ89306e2170c725ccadea44ce4fd71911et potato, scrubbed well and sliced into 1/8″ rounds*
Cooking spray
3/4 C. shredded colby jack or cheddar cheese
Salt & pepper to taste
2 T. crumbled bacon (about 2 slices) – I used real bacon bits
Chopped parsley or chives, for garnish (optional)

Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry. Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with chipotle ranch sauce (recipe below). Serves 2.

*You can use 2 medium-sized potatoes rather than 1 large. Also, I like to leave the skin on but you can peel the potatoes if you prefer.

Chipotle Ranch Dipping Sauce

1 T. ranch dressing
3 T. sour cream
1/4 tsp. chipotle chili powder
1/8 tsp. cayenne (adjust more or less depending on how spicy you want).
1/8 tsp. salt
1/8 tsp. garlic powder

Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers

Rajas & Cheese

Rajas & Cheese

Rajas_Chafing_Dish 1 1/2 large sweet red bell peppers (oil-roasted, peeled, cored and seeded)
3 large poblano chiles (oil-roasted, peeled, cored and seeded)
4 jalapeno chiles (oil-roasted, peeled, cored and seeded)
1 T. vegetable oil
1/2 small white onion, diced
2 tsp. chopped fresh cilantro leaves
1/4 tsp. dried Mexican oregano, toasted
Pinch of kosher salt
3/4 C. Mexican Crema (or creme fraiche or natural sour cream)
2 ounces grated queso Oaxaca (or Chihuahua cheese or Monterey Jack)
1 1/2 T. grated Parmesan cheese
6 (5 1/2 inch) soft white corn tortillas
Optional Garnish: oil-packed sun-dried tomatoes, drained and cut into strips, and toasted pine nuts
Accompaniment: Salsa Fresca

To Oil Roast the Poblanos, Jalapenos and Red Bell Peppers: Heat 2 inches of canola oil in a heavy-bottomed pan to 375 degrees F. Roast only 1 or 2 chiles at a time to avoid overcrowding and lowering of the oil temperature. Turn the submerged chiles as the skin starts to blister, after approximately 1 1/2 minutes per side. Turn the chiles as necessary until all sides are blistered, but not burned. Transfer to a bowl and cover with a clean kitchen towel or plastic wrap. Allow chiles to steam for about 15 minutes and then peel off the skin with your fingers or dull edge of a knife. Do not rinse the peeled chiles. Split open the chiles and remove the veins and seeds. Slice into strips, about 3 inches long by 3/8 inch wide. For added heat, simply cut the jalapenos into strips without discarding the seeds. Set aside the bowl of roasted, peeled, cored, seeded and sliced chile and bell pepper strips. In a large, heavy nonstick skillet, heat the oil over medium heat and sauté the onion until translucent, about 3 minutes. Decrease the heat to low, add the bell pepper and chile strips, then stir in the cilantro, oregano, salt, crema, queso Oaxaca, and grated Parmesan. Cook over low heat, stirring continuously so the mixture doesn’t brown or scorch, until the queso melts, about 5 minutes. Remove from heat immediately. To serve, lay warm tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa, sun-dried tomatoes and toasted pine nuts.

Cheese Cracker Stars

Cheese Cracker Stars

Around my French table Cheez-it ish cheese crackers French Fridays with Dorie Dorie Greenspan8 T. cold unsalted butter, cut into 16 pieces
1/4 lb. Gruyere, Cheddar, Manchego or Emmenthal, grated (about 1 C.)
1/2 tsp. salt
1/8 tsp. freshly ground white pepper
pinch Cayenne
1 C. plus 2 T. (275 mL) all-purpose flour

Put the butter, cheese, salt, white pepper and cayenne in a food processor and pulse until the butter is broken up into uneven bits and the mixture forms small curds. Add the flour and pulse until the dough forms moist curds again — these will be larger. There are times, though, when you pulse and pulse and never get curds — in that case, just process for a minute, so that everything is as moist as possible. Turn the dough out onto a work surface and knead it gently until it comes together. Divide the dough in half, pat each half into a disk, and wrap the disks in plastic. Chill for at least an hour or for up to 3 days. Centre a rack in the oven and preheat the oven to 350°F (180°C). Line a baking sheet with a silicone baking mat or parchment paper. Working with 1 disk at a time, roll the dough out between sheets of plastic wrap or wax paper to a scant 1/4 inch (6 mm) thick. Using a small cookie cutter– I use a cutter with a diameter of about 1¼ inches (3 cm)– cut the dough into crackers. Gather the scraps together, so you can combine them with the scraps from the second disk, chill and roll them out to make more crackers. Place the rounds on the baking sheet, leaving a scant inch (2.5 cm) between the rounds. Bake for 14 to 17 minutes, or until the crackers are lightly golden and firm to the touch; transfer the crackers to a rack to cool. Repeat with the second disk of dough (and the scraps), making certain that your baking sheet is cool. You can serve these while they’re still a little warm, or you can wait until they reach room temperature.

Mozzarella Sticks with Buttermilk Dip

Mozzarella Sticks with Buttermilk Dip

The secret to getting restaurant quality mozzarella sticks at home is using panko-style breadcrumbs and making sure that each piece of cheese is double dipped for an extra crispy crust that is free of any holes for the cheese to escape from during frying. Freezing the mozzarella sticks prior to frying ensures that the crust has time to adhere to the cheese in the dry environment of the freezer. As with all frying, make sure to carefully monitor your oil temperature and allow it to rebound in between batches. Because the mozzarella sticks are frozen, it might be a good idea to make a double batch to keep on hand for any last minute game day parties.

12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks Mozzarella-Sticks-with-Buttermilk-Dip-1024x768
1 1/2 cups panko-style breadcrumbs
4 teaspoons Italian seasoning
1/2 teaspoon table salt
Freshly ground pepper to taste
4 eggs
1 cup of all-purpose flour
Canola oil for frying

1/3 cup buttermilk
1/4 cup sour cream
2 tablespoons freshly squeezed lemon or lime juice
1 tablespoon olive oil
1 1/2 teaspoons honey
2 tablespoons minced fresh basil
2 tablespoons minced green onions
2 tablespoons minced flat-leaf parsley
1/4 to 1/2 teaspoon of table salt to taste
Freshly ground black pepper to taste

Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly. Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.

Meanwhile, make the buttermilk dip: In a small bowl, whisk all of the ingredients together until well combined. Cover with plastic wrap and refrigerate until ready to serve.

Fry the mozzarella sticks: Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Using an candy thermometer, heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes. Drain on paper towels. Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches. You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry. Serve immediately with buttermilk dip.

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

DSC_050913 eggs
2 C. grated zucchini
2 C. sugar
1 C. vegetable oil
1 T. vanilla
2 1/2 C. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 C. chocolate chips (I used the darkest one I could find)

Preheat oven to 350 degrees. Mix together all of the dry ingredients. In a separate bowl beat the eggs until foamy. Beat in the sugar and vanilla. Mix in the zucchini and oil. Add the dry ingredients and mix until just combined. Fold in the chocolate chips. Spoon the batter into lined muffin tins and bake until golden and muffins spring back to a light touch. About 15 minutes.