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Fried Cheese Sticks |
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Written by Mindy Brinson
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Friday, 23 July 2010 08:12 |
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Fried Cheese Sticks
Ingredients:
- 16 pieces String Cheese cut in half, for a total of 32 pieces (I am trying different cheeses at this time, but you want cheese that is not too "loose" or it will melt into your oil and get gross)
- ½ cup Flour
- 2 Eggs
- 3 T. Milk
- 2 Cups Panko Bread Crumbs
- 1 Tablespoon Dried Parsley Flakes
- Spices and herbs to taste (I like to use a pinch or two of paprika, pepper, garlic powder, chili, or oregano)
- Oil For Frying (peanut, canola, coconut, etc)
- Marinara, Ranch, Sweet chili, or other favorite Sauce For Dipping
Instructions:
Place flour in a small bowl.
In a separate bowl, whisk eggs and milk.
In another separate bowl, combine panko bread crumbs with parsley flakes.
TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
!!!!Place tray in freezer for 30 minutes to freeze!!!!
(You may also keep some in a container in your freezer for a quick fresh, hot snack)
TO COOK: Heat 1 1/2 inches oil in a large skillet over medium heat. When hot, add cheese sticks, 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to leak.
Remove to a rack, paper-towel or paper-bag lined plate to help soak up/drain excess oil; eat as soon as they are cooled enough and dip them in your favorite sauce! |
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Teaser: Secluded Gourmet |
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Written by Free Star
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Saturday, 19 June 2010 08:45 |
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Click the logo to view the teaser:
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Last Updated on Saturday, 19 June 2010 16:14 |
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Friend or Doe? |
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Written by Free Star
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Monday, 14 June 2010 20:26 |
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Last Updated on Monday, 14 June 2010 20:54 |
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Crepes |
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Written by Mindy Brinson
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Sunday, 13 June 2010 06:53 |
I made crepes for dinner last night-Oscar filled his with Apple Butter and poured a little maple syrup on top, while I opted for the more evil chocolate cream cheese filling with banana slices on top (no syrup needed).
Crepes are wonderful because you can make a big pile of them and let people get creative and put all their own favorite fruits, savory bites and sweet tastes on them. You can go "Elvis" and put some peanut butter and bacon crumbles inside and drizzle with honey, or you can do the simple but elegant strawberry filling and dust with a little powdered sugar. If a jar of Nutella actually survived overnight in the pantry (I wake up and mysteriously find myself, spoon gripped in hand, in the pantry with an empty jar in the wee hours of the morning if there is any in the house), that would also be an awesome treat to fill the crepes with!
It is fun to have a crepe brunch party with a big warmer full of homemade crepes and a table full of goodies to top and fill those little thin wrappers with. The prep work is minimal and everyone will love it. Get creative with this easy to make, always fun food!
Ingredients:
3/4 cup all-purpose flour
1 teaspoon salt
1 cup milk
2 eggs
2 tablespoons sugar
1 tablespoon melted butter, plus extra butter for cooking crepes
1/2 teaspoon vanilla extract
Directions:
Put the flour and salt and in a large mixing bowl and whisk in the milk. Whisk in the eggs, and then the sugar, melted butter, and vanilla. Cover and chill in the refrigerator for about an hour.
Drop 1/3 cup of the batter into a hot skillet that you have coated with a pat of the extra butter, swirling the batter to spread it around the pan and make a thin layer. Cook for approximately 1 minute and flip, cooking for another minute to make the crepe a nice golden brown on both sides.
Fill, top, eat, repeat! |
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Last Updated on Sunday, 13 June 2010 06:56 |
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Bird Bath Tip... |
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Written by Mindy Brinson
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Friday, 11 June 2010 05:59 |
In the south any standing water becomes a nursery for our swarms of voracious mosquitoes, so I do not have a birdbath in the spring and summer (I also do not have a bird feeder in the summer either, but that is because they attract bears which are fewer in number than the multitudinous mozzies, but even more disturbing when they make their appearance).
But for those of you who who are willing to brave the biters for some quality bird watching, I have a little tip that will help keep the gross green stuff that grows in your birdy spa to a minimum! Drop a few pennies in the next time you change the water (which you should do frequently for the health of your feathered friends), and the copper will help retard algal growth! |
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Baked Kale Chips |
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Written by Mindy Brinson
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Friday, 04 June 2010 12:34 |
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Ingredients:
1 big bunch or bag of Kale, stemmed and torn into chip-sized pieces.
Olive oil to coat (usually 2 T.)
Salt, Pepper, and/or Chili Pepper to taste
Directions:
Pre-Heat oven to 350 Degrees.
Be SURE the Kale is thoroughly dry. DO NOT add salt or spices to Kale until after cooked, or it will leech out the moisture from the Kale and it will not become crunchy!
Toss the Kale with the oil to coat lightly & evenly.
Bake for 10-20 minutes, but be sure to check at ten minutes, as the Kale cooks at different rates depending on how fresh it is, how much moisture is on it, and how much oil you used. The Kale should be green and crackly when they are ready- do not let them overcook and turn brown or they will be ugly and bitter!
Salt & season to taste! Shaking Grated Parmesan on top is also a yummy way to munch these greens!
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Last Updated on Friday, 04 June 2010 12:53 |
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Rice & Black Bean Bake |
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Written by Mindy Brinson
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Friday, 04 June 2010 12:12 |
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INGREDIENTS:
2 cups cooked brown or white rice
1 Egg or 1/4 cup fat-free cholersteral free egg product
1 1/2 cups picante sauce
1 cup shredded reduced fat chedder cheese
1 can (15-16 oz) black beans, drained
1/4 tsp chili powder
DIRECTIONS:
Pre-Heat oven to 350 degrees.
Mix rice, egg, 1/2 cup of the picante sauce and 1/2 cup of the cheese; press in bottom of a greased 8X8 baking dish.
Mix beans and remaining 1 cup picante sauce; spoon over rice mixture.
Sprinkle with remaining 1/2 cup cheese and the chili powder.
Bake uncovered 30-35 minutes or until cheese is melted and bubbly.
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