OK, really. Who doesn't just love fried cheese. It is a decadent, once a year indulgence for me but really.....fried cheese. Call the cardiologist!
So what a wonderful, a tad bit healthier version of this great snack. And so easy and so fast! 3 ingredients (plus the marinara sauce). And a tad bit less guilty!
BAKED MOZZARELLA BITES
Mozzarella sticks, cut into 1" pieces
milk
Panko bread crumbs (do not substitute regular bread crumbs)
Preheat oven to 425F. Dip the cheese pieces in the milk and then roll in the bread crumbs. Bake for 8 minutes (I like mine a bit "meltier" so I will try 10-12 minutes next time). Serve with marinara sauce.
Well, guess what? Yep, there's a new member of the Fulton family here on Stepping Rock. Jim called Sunday and said someone at work had a stray that they couldn't keep and "Did I want another dog?!!!!!" Really?
So that night this little one joined our family. I'm waiting for Jim to be able to spend some time with us so we can get to know her and give her a name. She had her first vet appointment this morning. The veterinarian believes she has a bit of Boston and Jack Russell terrier in her. She's 14 1/2 pounds (the smallest dog we've ever had). Her heartworm test was positive so we've already started treating that. She has a large tumor on her belly and the vets believed it would be better to take care of it right away (heartworm treatment is a 3-month process). So she'll go back on Thursday for surgery and then hopefully, we be on the path to many more years together. Oh, they believe she's probably about 8-years-old.
Jim should be back on a regular schedule next week which means.......dinner every night! So I should be back to regular food postings (and occasional dog info) very soon. I'm so looking forward to getting back into the kitchen. I already have a list of "can't wait to try" recipes.
This is the classic "as-found-in-many-restaurants" artichoke/spinach dip. I served it in a bread bowl from Panera, but you could absolutely serve it with chips or crackers. A basic recipe that is good for just about any occasion.
ARTICHOKE and SPINACH DIP (makes 4 cups)
1 (8 oz) pkg cream cheese, room temp
1/4 cup mayo
1/4 cup (1 oz) Parmigiano-Reggiano
1/4 cup (1 oz) Pecorino Romano
note: instead of these two cheeses, I used 1/2 cup shredded Parmesan
1 garlic clove, minced (1 tsp)
1/2 tsp dried basil
1/4 tsp garlic salt
Kosher salt and pepper to taste
1 (14 oz) can artichoke hearts, drained and chopped (I use artichoke bottoms, much more meat, without the prickly leaves)
1 (10 oz) pkg chopped frozen spinach, thawed and drained, and squeezed dry
1/3 cup (2 1/2 oz) shredded mozzarella
Bread bowl or chips or crackers
Preheat the oven to 350F. Lightly grease a 1 quart ovenproof baking dish.
Mix together the cream cheese, mayo, cheese(s), garlic, basil, garlic salt, S&P in a medium bowl. Gently stir in the artichoke hearts and spinach. Transfer the mixture to prepared baking dish. Sprinkle the mozzarella on top.
Bake for 25 minutes until bubbly and lightly browned on top. Transfer the dip to a bread bowl (if using) or serve warm with pita chips or small toast.
Once again, not the best photo (Thanksgiving was very hectic), but this dip was a big hit with everyone. Easy to make and perfect for big events because you can make this days ahead. I made a double batch and, over a week later, I still have some left and it's as good, if not better, than the day it was made.
WHITE BEAN and SUN-DRIED TOMATO DIP (Makes 3 cups)
1 (15 oz) can cannellini beans, drained and rinsed
2 Tbsp fresh lemon juice
1/4 cup EVOO
2 garlic cloves
1 tsp onion powder
Pinch cayenne
1 (3-4 oz) jar sun-dried tomatoes packed in olive oil, drained and patted dry
1/2 tsp chopped fresh rosemary
1/4 tsp kosher salt
1/4 tsp black pepper
1 tsp chopped fresh chives
Pita chips
Put the beans, lemon juice, olive oil, garlic, onion powder, cayenne, sun-dried tomatoes, rosemary, S&P in a food processor. Pulse until the mixture is smooth.
Put the dip in a serving bowl. Before serving, garnish with the chives and serve with a basket of toasted pita chips.
Recipe Source: Comfort Foods that Take You Home (David Venable)
First, apologies for the terrible photo. I was so busy on Thanksgiving, I wasn't able to get a photo of everything and I only got this one after most of the appetizers were gone. These were the first to go.
The idea of the recipe came from David Veneble's "Comfort Foods that Bring you Home." Originally, I was going to do Guacamole Cups, but he suggested other options, including salmon and cream cheese. I've been making a salmon dip for years which Jim and I just love. Usually, I serve them on crostini, but I decided to try the eggroll wrappers suggested in his recipe.
The rest of the recipe is really no recipe at all....just mix in the amount of stuff to your tasting.
SALMON CUPS (made about 24 cups)
Canola oil spray
6 egg roll wrappers
8 oz cream cheese (regular, lite, or fat-free), or for something truly lucious, use half cream cheese and half chevre (goat cheese), room temperature
1 package (4 oz?) smoked salmon (it's not the soft salmon that is used in lox, but the firmer salmon.....I can't remember if it's cold or hot-smoked....I find it in a sealed package at Publix)
1-2 Roma tomatoes, depending on size
finely minced red onion
minced capers
sliced black olives, for garnish
Preheat the oven to 350F. Spray a 24-serving mini muffin pan with the spray.
Cut the egg roll wrappers into quarters. Place a square in each muffin tin. Gently press the wrappers against the bottoms and sides. Bake for 7-9 minutes until light golden brown. Remove the cups from the pan and cool on a wire rack. These can be made a day or two ahead of time and, after cooling, sealed in an airtight container.
Smush the softened cream cheese (and goat cheese, if using). Add the tomatoes, onions, and capers. Garnish with olives, if desired.
These will be great appetizers for a Super Bowl party. But let me warn you, they are messy to make! This could be because I only use Panko breadcrumbs. I think a regular breadcrumb would make them a bit easier, but I just love the crunch that Panko provides. A BIG plus is that you can make them up to a week before you fry them (I just fried a batch....one week after I made them for Thanksgiving). You can also make the basic recipe up earlier also and then roll them the day you're going to serve them. So they're very versatile time-wise. Serve with Ranch dressing for the perfect appetizer.
CHEDDAR BROCCOLI POPPERS (makes 20-30 poppers, depending on the size)
1 16 oz pkg frozen chopped broccoli
3 cups (12 oz) finely shredded cheddar cheese
3 plus 2 large eggs, lightly beaten
1 tsp kosher salt (1/2 tsp table salt)
1/2 tsp black pepper
1/2 tsp garlic powder
2 cups dry bread crumbs
Canola oil for drying
S&P
Ranch dressing
Cook the broccoli according to package directions, about 5 minutes. Drain and dry the broccoli in a salad spinner or with paper towels to remove excess water (very important). Chop finely. Broccoli should be warm when adding other ingredients.
Mix together the broccoli, cheddar, 3 beaten eggs, S&P, and garlic powder in a large bowl. Using your hands, shape the mixture into 1" balls.
Put the bread crumbs on a shallow plate. Dip the balls into one of the bowls with the 2 beaten eggs, then roll them in the bread crumbs. Refrigerate the balls for 20 minutes. Dip the balls back into the bowl with the beaten eggs, then roll them again in the bread crumbs. Place the balls on a baking sheet and keep refrigerated until ready to fry.
Clip a deep frying thermometer to the side of a heavy, deep pot (I use a Fry Daddy frier). Add 3" of canola oil to the pot and slowly heat to 375F. Using a slotted spoon, add 6 poppers to the hot oil and fry until golden brown on one side, 1-2 minutes. Turn them and fry for 1-2 minutes more. (Cook the poppers in batches or the oil won't stay hot and poppers will be soggy rather than crisp.) Using tongs, remove the fried poppers to a wire rack or paper towels. Season with S&P. Cook the remaining poppers. Serve hot with Ranch Dressing.
Recipe Source: Comfort Foods that Take You Home, David Venable
We lost our little Spot today. She had a tough year. Liver surgery this spring, but she miraculously rebounded. But she'd been struggling and had lost 10 pounds. We were expecting this, but it didn't soften the blow. We had 13 1/2 wonderful years with this temperamental pooch and we are going to miss her sorely. The refrigerator will forever be called "Spot's Pantry." We love you, sweet girl.
