Appetizers/Snacks

Starters and Appetizers

Pea Rangoons Appetizer with Blueberry Chutney

I’m absolutely OBSESSED with these pea rangoons! I know, pea rangoons? What’s the deal, McBooty? Bear with me.

I was feeling inspired the other day so I threw some ingredients together, cast my spell (“Double, double, toil and trouble!”) and popped my creations into the oven. To my surprise, these turned out to be tasty little morsels – perfect for an appetizer! This was one of those magical cooking moments that only exists in folklore. Okay, not really, but these pea rangoons are absolutely addicting – you’ve been warned!

I felt capable of anything. If my magical powers could create such an appetizer masterpiece, what else could I do? My thoughts reeled… I could end world hunger or help nations around the world find peace. Or I could create a sauce to dip these pea rangoons into. Baby steps, right?

First, I whipped up an Asian dumpling sauce (soy, vinegar, garlic, etc.) to dip these little guys in. The dumpling sauce ranked 3 out of 5 in my book – good, but not good enough. Then I blended up some buttery, lemony Hollandaise sauce because frankly, Hollandaise sauce tastes good on everything, right? FALSE! Hollandaise received a 1 out of 5 for these dumplings. Hmm… the wheels continued turning and then it hit me. {BAM!}  Spicy, fruity chutney.  Wait a second McBooty, fruit with peas? I don’t know about that combination, you’re weird. Trust me, in some absolutely wacky (and delicious) way, it works.

Try these for yourself and you might become a believer too. These are great for any get together where you want to impress your guests with your refined palate and cooking skills (yet these are very easy to make). Tell me your thoughts in the comments below.

I included a recipe to make your own blueberry chutney, but I used store-bought chutney (and it works just as well!)

Pea Rangoons with Blueberry Chutney

Pea Rangoons with Blueberry Chutney

Ingredients

    ---For the Pea Dumplings
  • Nonstick olive oil cooking spray
  • 2 cups cooked green peas, lightly mashed
  • 1 small shallot, thinly sliced
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/3 cup grated Parmesan
  • zest of one large lemon
  • 1 cup ricotta cheese
  • 32 wonton wrappers
  • ---For the Blueberry Chutney
  • 2 cups fresh or frozen blueberries
  • 1/2 cup minced onion
  • 1 tablespoon grated fresh ginger root or 1 teaspoon ground ginger
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/2 cup dried blueberries
  • 2 tablespoons cornstarch
  • 1 cinnamon stick or 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice

Directions

    ---For the Pea Dumplings
  1. Saute the shallot in a bit of olive oil until transparent and fragrant. Remove from heat.
  2. Add the peas, cooked shallots, salt, garlic, Parmesan and lemon zest to a food processor and blend together. Plop the mixture into a large bowl and fold in the ricotta. Taste and add more salt or lemon for added brightness.
  3. Preheat your oven to 400 degrees F and lightly grease a baking sheet with olive oil cooking spray.
  4. Set up your wonton assembly line; lay out five or six wonton wrappers on a clean counter top and keep a tiny bowl of water handy. Drop a teaspoon of filling into the center of each wonton wrapper. Fold the wontons however you wish, using the water as a "glue" to seal all of the edges. I lined one corner of each wonton wrapper with a bit of water, folded the wrapper in half and pressed the edges together. Then I folded each remaining side across the plump pea filling so it resembled an open envelope. Seal with a bit more water.
  5. Rub each dumpling with a bit of olive oil and arrange them in a single layer on your baking sheet (you can heavily spray them with the olive oil cooking spray too) and bake them for 4 minutes. At the 4 minute mark, flip them over and bake for another 3-4 minutes, until golden brown and crispy.
  6. ---For the Blueberry Chutney
  7. Combine all ingredients in a medium saucepan and bring to a boil, stirring frequently. Boil 1 minute and remove cinnamon stick. Cool completely, place in tightly sealed containers and refrigerate for up to 3 weeks (or freeze).
http://foodiemcbooty.com/pea-rangoons-with-blueberry-chutney/

This is an original Foodie McBooty recipe.

pumpkin drop donuts, donuts without pan, donut holes

Pumpkin Drop Donuts

pumpkin drop donuts, donuts without pan, donut holes

Happy September!

Do you know what that means?  September means the air is crisper in the morning, school season starts and pumpkin season is just around the corner!  What better way to celebrate pumpkin season than with pumpkin donuts?  These drop donuts taste just like mini pumpkin pies.  Yum!

Now, I don’t have a donut pan so I stick to drop donuts (who needs a donut pan to make great donuts at home anyway?)  Okay, these aren’t gourmet looking by any means but they are rustic and absolutely delicious.  Make sure you have some friends or family members around when you make these, otherwise you’ll eat them all by yourself.  Which, your taste buds will love but your tummy might not.

The most important thing to keep in mind when making drop donuts is to make sure you drop small amounts of dough into your fryer oil.  If you make the donuts too large, the inside will not be able to cook completely and the inside of your donuts will be doughy instead of fluffy.

Pumpkin Drop Donuts

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yields: About 30-40 donuts

Ingredients

  • Vegetable oil for deep frying
  • 1 cup flour
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon all spice
  • 1/8 teaspoon ground cloves
  • 1/3 cup canned pumpkin
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1/3 cup sugar
  • 1 teaspoon cinnamon

Directions

  1. Heat oil for deep frying (375°F).
  2. In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, all spice and cloves. Mix pumpkin, milk, oil, vanilla and egg in a separate bowl. Stir into dry ingredients just until moistened. Allow to rest for 5 minutes.
  3. Drop by teaspoonfuls into hot oil 5-6 at a time. Fry 2-3 minutes, on each side, until golden brown.
  4. Drain on paper towels. Mix sugar and cinnamon; roll warm donuts in mixture and serve.
http://foodiemcbooty.com/pumpkin-drop-donuts/

Mini Chicken WonTacos

chickenwontacos

I’m pretty much a fan of mini anything.  Mini corn dogs, mini burgers, mini pizzas, mini cheesecakes, mini chocolate chips, etc. etc.   I admit, I’m the person near the food table at parties, happily talking in between handfuls of bite-sized foods.

Mini tacos in wonton shells make tiny crispy, crunchy, spicy, Mexicany, chickeny, cheesy, tasty (yep, I ran out of adjectives that end in ‘y’) finger foods.  These are easy to make as an appetizer for guests or to enjoy as an entree for taco night served along side some Spanish Rice.

¡Olé!

Mini Chicken WonTacos

Rating: 51

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Yields: 24 mini tacos

Mini Chicken WonTacos

Ingredients

  • 1 pound boneless skinless chicken breasts
  • juice from 1 large lime
  • 1/2 packet of taco seasoning
  • 1 cup chunky salsa
  • 1 can mild or medium green chiles
  • water
  • 24 wonton wrappers
  • olive oil
  • taco toppings (we had shredded cheddar and fresh pico de gallo, yum!)

Directions

  1. Place the chicken in a slow cooker. Add the salsa, green chiles, seasoning, lime juice and add enough water to cover the chicken. Cover and cook on high for 2-3 hours or low for 5-6 hours or until chicken is tender. Once the chicken is cooked, shred the meat with two forks in the pot. Set the slow cooker to warm and set aside.
  2. In the mean time, make the taco shells. You can bake your shells or deep fry them. To bake them, brush the wonton wrappers lightly with olive oil. Drape them over a wide edged baking sheet to create a taco shape. Bake at 375 degrees for 5 minutes or until the shells are golden brown. Deep frying the shells can be tricky. Your goal is to get a basic shape of a taco shell. I used my tongs and fried one wonton wrapper at a time. I gently fried one side for about 5 seconds, then used my tongs to fold one corner across to the other corner while leaving an opening and frying the other side of the shell. You'll have to work quickly but you'll get it! Drip dry the fried wonton shells on a paper towel.
  3. To assemble the tacos, take a shell and add a bit of chicken (doing your best to drain the chicken as you do so). Add a bit of cheese and pico de gallo (or whatever you like to eat on tacos), then devour!!
http://foodiemcbooty.com/mini-chicken-wontacos/

Homemade BBQ Potato Chips and 6 Ways to Seduce Me

homemade bbq potato chips

6 Way to Seduce Me:

1.  Bacon

2.  Avocado

3.  Dark Chocolate

4.  Potatoes

5.  Pizza

6.  All of the Above

Most girls like flowers.  I like food.  Bring any combination of these foods to me and I am yours.  Forever.  Or at least until I am hungry again.

These homemade chips speak straight to my heart.  They are perfectly crisp, perfectly seasoned, and perfectly addicting.  Yep, they’re pretty darn perfect.  I don’t know why I buy potato chips to be honest with you (oh wait,  yes I do… it’s because I’m lazy).  At any rate, these are easy to make and great for parties (or yourself).

Think about making your own potato chips instead of popcorn the next time you get the munchies.  If you’re not a fan of BBQ chips, you can add your own seasonings.  Get creative – salt and vinegar, parmesan and garlic, salt and pepper, garlic and cayenne, mustard and ketchup (do I still have your attention?).  Hell, even the purist salted chips will please a crowd.  Just make these already!

homemade bbq potato chips

Homemade BBQ Potato Chips

Rating: 51

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yields: 6-8 servings

Homemade BBQ Potato Chips

Ingredients

  • 3 large russet potatoes
  • oil for deep frying (vegetable, canola or peanut oil)
  • Small amounts of paprika, garlic salt, onion powder, chili powder, cayenne pepper, ground mustard and sugar

Directions

  1. Wash, scrub and peel the potatoes (leave skin on, if you want extra dietary fiber). Using a very sharp knife, cut potatoes into very thin slices (about ¼ - ⅛ inch rounds) and soak them in a bowl of iced water. Place the bowl in your refrigerator for 30-40 minutes. This will help to remove all the starch from the potatoes, making them ready for deep frying – make the chips crispier. You can also use a mandolin or blade attachment of food processor to slice potato paper thin.
  2. In the mean time, combine all seasoning ingredients into a small bowl and set aside.
  3. Remove, rinse a few times (water must be clear in the last rinse) and let drain completely. Then lay flat on kitchen towels and pat dry (the dryer the better because hot oil and water do not like each other).
  4. Heat oil in a deep fryer or a large saucepan until the oil reaches 350˚F. Gently lower potato slices into hot oil in small batches and deep fry for 3 minutes, or until crisp and golden brown. Remove with a slotted spoon, shake off excess oil and drain on paper towels to remove the rest of the oil. Then transfer them to a big bowl. Dust with BBQ seasoning immediately while the chips are still hot so that the flavor adheres to the hot oil.
http://foodiemcbooty.com/bbq-potato-chips/

Recipe from Niche To Pics.

Maple and Tamari Almonds

maple tamari almonds glazed

I have the Mister Rogers’ song, “Won’t you be my neighbor,” stuck in my head.

Why?  Well, do I really need a reason?  Okay, I do have a reason.  Our friends recently moved into the neighborhood!  I wanted to do something special for them, modern JELL-O mold style (except without the mold).  Are you still following me?

raw almonds toasted

I decided that a 6-pack of brewskis and homemade beer snacks would do the trick.  I made these sweet and salty almonds to start.  I’ll be honest, these were kind of a pain in the foot to make.  As you can guess, syrup can become a sticky mess when baked but the end result is completely unique and tasty and worth the mess.  Just make sure you put some aluminum foil on your baking sheet and everything will be okay.  You’ll end up with sweet maple/molasses and salty soy flavored almonds – a nice accent to any beer that you are drinking.

maple tamari glazed almonds

Heck, grab another beer while you’re at it.  You’ll need something to wash down all of the almonds you’re about to eat.

Tamari and Maple Almonds

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yields: About 2 cups, 6-8 servings

Ingredients

  • 10-ounces (2 cups) whole almonds
  • 2 tablespoons reduced-sodium tamari
  • 4 tablespoons pure maple syrup
  • Nonstick cooking spray

Directions

  1. Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes. Remove from the oven and lower the temperature to 300.
  2. In a medium bowl, combine tamari and maple syrup. Add almonds, and toss until thoroughly coated. Line your baking sheet with aluminum foil and lightly cover the baking sheet with cooking spray. Spread almonds evenly on sheet.
  3. Roast in oven until deep brown, about 3-5 minutes. Immediately transfer to a clean baking sheet and spread almonds out, separating so nuts don't touch. Let cool before serving.
http://foodiemcbooty.com/maple-and-tamari-almonds/

Spicy Queso Dip (Medium Heat) {Vegetarian}

spicy queso dip

Today is National Cheese Lovers Day!  It’s pretty much my favorite holiday… second to National Bacon Day of course.  🙂

This queso dip is bursting with vegetables and flavor.  The chunks of tomatoes, three kinds of peppers, onions, hint of lime and spices really make this dip sing.  I like to think all of the vegetables make this dip good for you too… even if you do add mounds of processed cheese to it.  You win some, you lose some.

Anywho, whip this recipe out at your next football party or social gathering – this recipe makes a huge batch.  It’s super cheesy, filled to the brim with veggies and it has enough heat to satisfy those picky heat buds.  Trust me, it’ll satisfy the masses.  Just be sure you have enough tortilla chips on hand.  Going, going, gone!

Note:  Feel free to omit the peppers if you’re not a huge fan of heat.  If you do enjoy a bit of kick, remember that the smaller your pepper is, the hotter it will be.  Think of it as if all of that heat is concentrated into a smaller area.  To test how hot your pepper is, cut it in half and lick the inside edge.  You can judge how hot the pepper is by the amount of tears you shed 😉

Also, always avoid touching your eyes or face after dealing with hot peppers.  It is best to use a pair of gloves while chopping them if possible.  Even after washing your hands, the residue from hot peppers will linger on your hands for hours, even days.

Spicy Queso Dip (Medium Heat)

Spicy Queso Dip (Medium Heat)

Ingredients

  • 1 teaspoon olive oil
  • 1 cup minced red onion
  • 3 garlic cloves, minced
  • 1 anaheim or poblano pepper, diced
  • 1 medium jalapeno, seeded and diced
  • 1 medium serrano pepper, seeded and diced
  • 1/2 cup (or more) low-sodium chicken broth
  • 10-ounce can tomatoes with chiles, drained
  • 1/4 cup fresh cliantro, chopped (reserve some for garnish)
  • Juice of 1 lime
  • 1/2 teaspoon cumin
  • 1 teaspoon chile powder
  • Salt and pepper, to taste
  • 16-ounces (about half of a pack) of Velveeta Cheese Product, largely cubed

Directions

  1. Saute the onion, peppers and garlic in the olive oil over medium heat until soft, about 5 minutes.
  2. Add the broth, tomatoes, cilantro, lime, cumin, chile powder and salt and pepper to taste. Bring the mixture to a boil, then reduce to low heat.
  3. Add the chunks of cheese and stir until the mixture is smooth and creamy. Taste test and add more spices if desired. Add more cheese if the mixtures seems too tomato heavy. Sprinkle with a few leaves of cilantro and serve warm with a spoon nearby (the mixture will solidify if it sits for too long) and your favorite tortilla chips.
http://foodiemcbooty.com/spicy-queso-dip-medium-heat/

Southwestern Eggrolls with Jalapeno Ranch Dip

I had been craving a southwestern style egg roll for weeks when we finally took a trip to Perkins Restaurant.  Back in the day when I worked there, their mini chimi’s were one of my favorite things to munch on as the wee hours of the morning ticked on.  I had finally been away long enough that the food was appetizing again, which was made apparent by my insatiable craving.

To my disappointment, Perkins took the chimi’s off of their menu.  That figures huh?   At least it motivated me to finally try to make these on my own.  These turned out super flavorful and were easy to make.  The filling is bursting with protein filled beans and vegetables but you could add some lean shredded chicken to this mix too.  The least healthiest part about these egg rolls is the deep fry.  You can opt to spray these with some non-stick cooking spray and bake them at 425 degrees F for 14-15 minutes (flipping halfway) instead but I’m a crunch FIEND and generally prefer that deep fry crunch.  Yum!

Southwestern Eggrolls with Jalapeno Ranch Dip

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yields: Serves about 8

Southwestern Eggrolls with Jalapeno Ranch Dip

Ingredients

    For the Eggrolls:
  • 1/4 cup olive oil
  • 1/4 cup chopped green onion
  • 8 cups fresh baby spinach
  • 1 cup frozen corn
  • 1 (15 ounce) can black beans, drained
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 6 ounces Monterey Jack cheese, shredded
  • 1 (14 ounce) package egg roll wrappers
  • vegetable oil for frying
  • For the Jalapeno Ranch Dip:
  • 1-1/3 cups mayonnaise
  • 1/3 cup buttermilk
  • 1/3 cup salsa verde
  • 3 tablespoons canned chopped green chilies
  • 3/4 cup fresh cilantro leaves
  • 2 jalapeno peppers, halved and seeded
  • 1 envelope ranch salad dressing mix

Directions

    For the Eggrolls:
  1. Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
  2. Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
  3. In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.
  4. For the Jalapeno Ranch Dip:
  5. Place the first seven ingredients in a blender; cover and process until smooth. Chill until serving. Serve with chicken wings and, if desired, celery. Yield: 2-1/4 cups.

Notes

Wear disposable gloves when you're working with jalapeno peppers.

http://foodiemcbooty.com/southwestern-eggrolls-with-jalapeno-ranch-dip/

Recipe adapted from All Recipes.

Mummy Weenies

These little pigs in a blanket are all dressed up as mummies and ready to party hardy in your mouth.  Decorate with mustard or ketchup for added cuteness.  These are one of the first things to disappear so I usually make a double batch.

On a side note, this adorable photo is courtesy of the Half-Buzzed Hostess, whom I completely admire for her dedication to drinking while cooking.  I didn’t have a photo of my finished mummies because I brought them over to the party to bake and who knows what I was doing by the time they came out of the oven — most likely resembling a Half-Buzzed Guest.

Preheat your oven and line two baking sheets with foil or parchment.  On a lightly floured work surface, roll dough sheet out into a large rectangle.  Cut vertically to make long 1/2-inch wide strips.  Yours should end up longer than mine did in this picture.

Drain and pat sausages dry with paper towels.

Wrap 1 strip of dough around each sausage to look like a little mummy, leaving a little space in between each wrap and pressing firmly at each end to secure. Place the wrapped mummies about 2 inches apart on the baking sheets.

Bake for 15 to 20 minutes or until the dough is golden brown. Place two small dots of mustard or ketchup for eyes and serve warm with extra mustard and ketchup for dipping.

Watch them disappear before your eyes.  Spooky!

Mummy Weenies

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: About 40 Mummies

Mummy Weenies

Ingredients

  • One 8-ounce can Pillsbury crescent dough (without seams if you can find it, otherwise just squish the seams together so they fade)
  • 1 pound package of cooked cocktail-sized all beef sausages
  • Mustard or ketchup, for decorating and dipping

Directions

  1. Preheat your oven to 375 degrees F. Line two baking sheets with foil or parchment.
  2. On a lightly floured work surface, roll dough sheet out into a large rectangle. Cut vertically to make long 1/2-inch wide strips. Yours should end up longer than mine did in this picture.
  3. Drain and pat sausages dry with paper towels.
  4. Wrap 1 strip of dough around each sausage to look like a little mummy, leaving a little space in between each wrap and pressing firmly at each end to secure. Place the wrapped mummies about 2 inches apart on the baking sheets.
  5. Bake for 15 to 20 minutes or until the dough is golden brown. Place two small dots of mustard or ketchup for eyes and serve warm with extra mustard and ketchup for dipping.
http://foodiemcbooty.com/mummy-weenies/

Ginger-Chili Edamame

I often order edamame at sushi bars.  A bowl of edamame is an invitation to play with your food.  Pick it up with your fingers, suck out the delicious seeds that live inside of that tough, outer-shell, and lick your fingers clean.  The only thing that can make edamame better is a delicious sauce that you toss the edamame in.  This is my humble opinion of course.

This sauce takes seconds to whip up and for this American-Asian, these are ingredients that are typically lying around in my fridge and pantry.

Ginger-Chili Edamame

Rating: 51

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Yields: About 12 servings

Serving Size: 2 tablespoons edamame, 1 teaspoon sauce

Calories per serving: 46

Fat per serving: 2g

Ginger-Chili Edamame

Ingredients

  • 1 (12-ounce) bag frozen unshelled edamame
  • 3 teaspoons grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 4 teaspoons sesame oil
  • 2 teaspoons Thai chile sauce
  • 2 tablespoons honey
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons SriRacha hot sauce, optional

Directions

  1. Prepare edamame according to package directions. Set aside.
  2. Whisk together remaining 6 ingredients; serve with edamame.
http://foodiemcbooty.com/ginger-chili-edamame/

Slow-Cooked Pork, Fresh Peach and Cilantro Quesadillas

Happy Labor Day!  Are you enjoying your weekend?  I’ve been so busy this weekend that I almost feel like I need a weekend after this weekend!  It’s a good thing I only have four work days this week.  I have a feeling that next weekend will be very similar.

Peach season is rockin’ and rollin’ here in Colorado.  There are fruit stands on almost every corner with loads of freshly picked peaches.  These peaches are absolutely divine by themselves, but I have food A.D.D. and wanted to try cooking with them too.  Something so deliciously sweet needs something smokey and salty to balance everything out, don’t you think?  What a perfect opportunity to slow-roast some pork shoulder.

*drool*  Okay, I confess… I’ll use any excuse to make slow-roasted pulled pork.  You really don’t have to twist my arm there.  I know this sounds a bit odd, but keep an adventurous mind here folks.  The combination of these savory morsels alongside perfectly juicy peaches will leave you with a mouthful of heaven my friends.

I added some cilantro for some brightness and a bit of shredded cheddar to bind everything together (Chedda’ makes everything betta’).  I served mine with BBQ sauce on the side, which I personally enjoyed but Mister was mowing these down without any sauce.  I must have done something right.  I love it when I do that.

Pork, Peach and Cilantro Quesadillas

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yields: 2 Servings

Serving Size: 1 Quesadilla

Pork, Peach and Cilantro Quesadillas

Ingredients

  • 2 Large tortillas (white or whole grain)
  • 1 ripe peach, sliced
  • 1/2 cup or so of Perfect Pulled Pork
  • 1/2 cup cheddar or Velveeta, shredded
  • Cilantro
  • BBQ sauce, for serving

Directions

  1. Spray a large frying pan with a bit of cooking spray and heat to medium heat. Prepare your quesadilla by sprinkling cheddar across one half of the tortilla and ten spread some pork, cilantro and lots of fresh peaches around the same half of the tortilla. Fold the tortilla in half and place it on the warm pan.
  2. Use a heavy pan (cast-iron if you have it) and lay the pan across the top of the quesadilla to weigh it down. You'll get a nice crispy crust on the tortilla this way. Give it a couple minutes and remove the heavy pan and check the bottom of the quesadilla. Flip it over when it is golden brown (and adjust your heat as necessary). Place the heavy pan back on top of the quesadilla and wait a couple more minutes. Once both sides are browned, remove the quesadilla. Set it aside and repeat these steps with the second quesadilla. Cut both quesadillas into fourths and serve with BBQ sauce.
http://foodiemcbooty.com/slow-cooked-pork-fresh-peach-and-cilantro-quesadillas/

Homemade Mozzarella Sticks

I don’t like to admit that I’m ever selfish, but from time to time I do tend to act a bit more needy than any normal girl ever should.

This recipe all started when I was experiencing that thing women experience once a month – that pull your hair out and scream until you get it, food craving.  You know what I’m talking about.  I didn’t just WANT mozzarella sticks, but my body CRAVED them.  Every day I didn’t have them was another day I was in agony.

I pulled one of those, “If you love me, you’ll make these for me,” classic acts of desperation.

{I am loved!}

A few days later, I came home from work to find a fresh, hot batch of beautiful homemade mozzarella sticks waiting for me.  My absolutely wonderful boyfriend made these little cheesy masterpieces.  I was a foodie in heaven.

He used egg roll wrappers for this recipe, which, is something I had never seen before.  They were really good!  The wrapper was super crisp and kept everything within it’s shell nice and gooey.

I’m a believer.  And I am one lucky lady.  Thanks Mister!

Homemade Mozzarella Sticks

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yields: 10 cheese sticks

Calories per serving: 577

Fat per serving: 35.7

Homemade Mozzarella Sticks

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1 1/2 cups Italian seasoned bread crumbs
  • 10 egg roll wrappers
  • 10 mozzarella string cheese sticks
  • 1 quart vegetable oil, for frying
  • marinara sauce, for dipping

Directions

  1. Beat the eggs in a mixing bowl. Whisk in the milk, then set aside. Place the bread crumbs into a plastic bag, and set aside.
  2. Separate and place an egg roll wrapper onto your work surface with one of the tips pointed towards you. Moisten the two far edges of the wrapper with water. Place a string cheese stick onto the corner nearest you, and roll it in 1/3 of the way, fold over the right and left corners, then continue rolling to the end, pressing to seal. Repeat with the remaining string cheese sticks and egg roll wrappers.
  3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. Dip the mozzarella sticks into the egg wash, then toss in the bread crumbs. Cook in batches in the hot oil until crisp and golden brown, 3 to 4 minutes. Serve hot with marinara sauce.
http://foodiemcbooty.com/homemade-mozzarella-sticks/

Recipe adapted from allrecipes.com

Crispy Onion Straws

Warning:  These onion straws are deliciously addictive!  These crispy morsels make me want to scream because I can’t get enough of them!  I could eat them as a snack, an appetizer, a side dish, or on top my favorite stuffed burger.  Too darn good.

You’ve been warned.  Thank you for listening.

Making these onion strings are super simple too, which adds to their appeal.  Follow these quick steps and make these already, okay?  Then ship me a big box of them.  You’re the best!

Crispy Onion Straws

Crispy Onion Straws

Ingredients

  • 1 whole large white onion
  • 2 cups buttermilk (or regular milk with some lemon juice added)
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1/4 teaspoon paprika
  • 1 quart canola oil
  • black pepper, to taste

Directions

  1. Slice the onion very thin. Place in a baking dish and cover with buttermilk. Soak for at least an hour. Combine dry ingredients and set aside.
  2. Heat oil to 375 degrees. Grab a handful of onions, toss them in the flour mixture, shake off excess and add them to the hot oil. Fry until golden brown. Remove the onions and place them on dry paper towels. Repeat with the other onions and nibble on the first batch while you wait.
http://foodiemcbooty.com/crispy-onion-straws/

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