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April 20,2024

 

Mozzarella Cheesy Onion Rings

Ingredients:

2 large white onions

8-10 mozzarella cheese sticks

1 cup all-purpose flour

2 large eggs, beaten

2 cups breadcrumbs

1 tsp garlic powder

1 tsp paprika

Salt and pepper, to taste

Chopped parsley for garnish

Oil for frying

Instructions:

Peel the onions and cut into approximately 1/2-inch rings. Carefully separate the rings from each other.

Take a slice of mozzarella cheese stick and fit it inside an onion ring. Use a second onion ring to encase the cheese, forming a cheese-stuffed onion ring. Repeat with the remaining onion rings and cheese.

Place the flour, beaten eggs, and breadcrumbs in three separate bowls. Season the flour with garlic powder, paprika, salt, and pepper.

Dip each stuffed onion ring into the flour, then the egg, and finally coat it well with the breadcrumbs.

Heat oil in a deep fryer or a large saucepan to 350°F (175°C).

Fry the onion rings in batches until golden brown and crispy, about 2-3 minutes per side.

Remove with a slotted spoon and drain on paper towels.

Sprinkle with chopped parsley before serving.

 

 

Honey Glazed Jalapeño Cheese Cornbread

Ingredients:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar (optional)

1 cup buttermilk

1/2 cup unsalted butter, melted

2 large eggs

1 cup shredded cheddar cheese

2-3 jalapeños, seeded and diced

Instructions:

Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast iron skillet.

In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar (if using).

In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed throughout the batter.

Pour the batter into the prepared baking dish or skillet, spreading it out evenly.

Bake for 25-30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool slightly before slicing and serving.

Enjoy your delicious Jalapeño Cheese Cornbread!

+ When you take the cornbread out of the oven, let it rest for 5-10 minutes then drizzle honey over the surface.

 

April 13, 2024

Sausage, Peppers and Onions

Ingredients 

  • 5 Italian sausages

  • 2 Tbsp. Olive oil

  • 1 Red bell pepper cut into strips

  • 1 Orange bell pepper cut into strips

  • 1 Yellow bell pepper cut into strips

  • 3 tsp. Minced garlic

  • 1 Can Crushed tomatoes

  • 1 C. Onion sliced

  • 2 tsp. Italian seasoning

  • Salt and pepper to taste

Instructions

  • Heat the oil in a large skillet over medium heat on the stove.

  • Brown the sausages on all sides for a few minutes, and then remove from the skillet.

  • Add the onions and peppers to the skillet, and saute for about 5 minutes until they begin to become tender. Add salt and pepper to taste.

  • Place the minced garlic into the pan with the vegetables,and saute for 30 seconds.

  • Mix in the crushed tomatoes and Italian seasoning as well as more salt and pepper to taste.

  • Add the sausages back into the skillet, and cover. Simmer for 20-25 minutes until the sausages are cooked through and vegetables are 

 

 

How to Make Perfectly Crispy Roasted Chickpeas

You’ll find the full recipe below, but here are the factors that yield super crisp chickpeas.

  1. Pat the chickpeas as dry as possible before baking. Discard any skins that fall off as you pat them dry, but you do not need to spend extra time picking the skins off each chickpea.

  2. Do not add oil or salt yet! Spread the chickpeas across a baking sheet lined with parchment paper (if you want to bake two cans of chickpeas at once, you’ll need to use two baking sheets to avoid overcrowding them).

  3. Roast until the chickpeas are crisp and golden in spots,shaking the pan after every 10-minute interval.

  4. Turn off the oven and let the chickpeas rest in the hot oven for 10 to 15 more minutes. I cannot explain why this works, but it does. The chickpeas are more crisp this way than they are if you bake them for the same length of time.

  5. Finally, transfer the chickpeas to a bowl and stir in olive oil, salt and optional seasonings. Enjoy.

 

Homemade Manicotti

Ingredients

For the sauce:

  • 1 teaspoon extra virgin olive oil

  • 8 ounces Italian sausage

  • 2 medium cloves garlic finely minced

  • 1 ½ tablespoons Italian seasoning

  • 2 14 ½- ounce can fire-roasted canned tomatoes

  • 1 teaspoon kosher salt

  • ¼ cup roughly chopped fresh basil leaves

For the pasta:

  • 3 large eggs

  • ¾ cup water

  • ½ cup milk

  • ¾ cup all-purpose flour

  • 2 teaspoons melted butter cooled slightly

  • ½ teaspoon salt

For the filling:

  • 8 ounces ricotta cheese

  • 1 cup shredded Mozzarella cheese I like whole milk Mozzarella

  • ½ cup finely shredded Parmesan cheese

  • 1 large egg

  • 3 tablespoons finely chopped fresh basil or parsley optional

  • ½ teaspoon kosher salt

  • ? teaspoon freshly ground black pepper

For the topping:

  • 2 cups shredded Mozzarella Cheese I like whole milk Mozzarella

Instructions

For the sauce:

  1. Heat 1 teaspoon of olive oil in a medium-large pot over medium heat. Add Italian sausage and cook until golden brown (about 10 minutes), breaking up the sausage with a metal spatula until sausage is crumbly.

  2. When sausage is golden brown, pour off all accumulated fat except for 1 tablespoon. Add garlic and Italian seasoning to sausage and continue to cook until fragrant, about 30 seconds, stirring continually.

  3. Add fire-roasted tomatoes and salt. Bring to a boil, then reduce to a steady simmer and cook for 15 minutes until sauce is beginning to thicken. 

  4. Remove from heat, add chopped basil and stir to combine. Transfer sauce to an 8x12 baking dish or 12-inch oval gratin pan

For the filling:

  1. Combine ricotta, mozzarella, Parmesan, egg, basil (or parsley), salt and pepper in a medium-size bowl. Stir until well combined. Set aside.

For the pasta:

  1. Whisk eggs together then add all ingredients together and whisk until smooth. Consistency will be like heavy cream.

  2. Heat a 6 or 7-inch skillet until hot over medium heat. Remove pan from the burner and spray with non-stick cooking spray.

  3. Add ¼ cup batter to the pan and swirl the pan until the bottom is evenly coated. Cook until the surface becomes slightly dull, about 30-40 seconds. Flip and cook opposite side for another 10-15 seconds. Slide the pasta circle onto a piece of parchment paper.

  4. Repeat, making 5 more pasta circles, stacking them between pieces of parchment paper.

  5. Continue with the recipe or refrigerate stack in a ziplock bag, if not using right away.

To fill the pasta:

  1. Place about ? of the filling (a large rounded tablespoonful) onto the lower end of one of the pasta rounds. Spread filling in an even layer across the circle (see picture above in the post). Bring the lower end of the circle over the filling and roll into a tube shape. Place pasta tube on top of meat sauce in the pan.

  2. Repeat with remaining pasta rounds, snuggling the filled pasta next to each other on top of the meat sauce.

  3. Top with 2 cups of shredded Mozzarella.

  4. Preheat oven to 350?F. Tent manicotti with foil so that foil is not touching cheeses. Bake for 45 minutes then remove foil and continue baking for another 10-15 minutes (until cheese is beginning to brown at the edges). Allow to sit for 10 minutes before serving. Garnish with chopped fresh basil or parsley, if desired.

 
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