Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts

EASY PARMESAN CRISPS

January 20, 2020
I love making these Everything Parmesan Crisps as a low-carb snack, to feature to Caesar salad in situ of croutons, with soup, or an excellent addition to any charcuterie board as an appetizer.

They are very easy to form , the trick is using fresh grated parmesan cheese, pre-grated won’t always work. And since I’m hooked in to Everything Bagel Seasoning, like these Everything Flatbreads and these Air Fryer Eggs they're the right snack!

EASY PARMESAN CRISPS
EASY PARMESAN CRISPS

Since Parmesan cheese has enough sodium on it’s own, using pre-made Everything Seasoning would make them too salty, so I made my very own (it’s so easy!). i actually think you’ll love them the maximum amount as we do!

Parmesan Crisps are easy to form . Shred the cheese with a box grater. Place a silpat or piece of parchment paper on a baking sheet. Then, add heaping tablespoons of grated Parmesan cheese to the baking sheet, spreading them out slightly in order that they are a touch lacey. Confim there's enough space between all in order that they don’t melt together into one big clump. To season, partially bake, then add the seasoning in order that they stick the the cheese without burning, then put them back within the oven a couple of more minutes. This recipe makes 4 crisps, double or triple to form more for sharing.

EASY PARMESAN CRISPS

INGREDIENTS :

  • 3/4 teaspoon sesame seeds
  • 3/4 teaspoon  minced dried onion flakes
  • 3/4 teaspoon  minced dried garlic flakes
  • 3/4 teaspoon  poppy seeds
  • 1/2 cup freshly grated Parmesan, not pre-grated using the large holes of a box grater

INSTRUCTIONS :



  1. Preheat the oven to 400F.
  2. Pour 2 tablespoon of grated cheese onto a silicone lined baking sheet (highly recommended for this) and lightly pat down with your fingers to make about 4 inches round.
  3. Repeat 3 more times with remaining cheese, leaving 1/2-inch space in between each circle.
  4. Bake 3 minutes, until almost done.
  5. Combine the sesame seeds, onion, garlic and poppy seeds in a small bowl.
  6. Top each with 3/4 teaspoon.
  7. Bake for 5 minutes or until golden and crisp. Cool before eating.

CHEESY GARLIC BREAD RECIPE

January 12, 2020
This homemade bread recipe has the right ratio of garlic, paprika, parsley, butter, parmesan, and mozzarella cheese to form this bread a favourite for all. It's easy to form , chesse-y, and therefore the perfect side for homemade spaghetti, or a simple fettucine alfredo with shrimp.

Make this World’s Best bread recipe as an appetizer, side, or simply once you are within the mood for a very good treat and luxuriate in the buttery, cheesy, garlic goodness that has become a loved treasure by all. 

CHEESY GARLIC BREAD RECIPE
CHEESY GARLIC BREAD RECIPE

This cheesy bread recipe is straightforward to form , delicious to taste, and is baked and prepared to serve in only a brief 10 minutes! So fast and straightforward. 

Every bread recipe differs. Some bread recipes just use garlic as their only spice, while others diversify and add Italian spices like oregano or basil.

CHEESY GARLIC BREAD RECIPE

INGREDIENTS :

  • 3/4 cup butter softened
  • 1 tablespoon fresh parsley finely chopped
  • 1/2 cup parmesan cheese
  • 1 tsp paprika
  • 1 tablespoons minced garlic
  • 1 tsp garlic powder
  • 1 loaf Italian bread cut into 1/2 inch slices
  • 1/2 cup shredded mozzarella cheese

INSTRUCTIONS :

  1. Preheat oven to 400 degrees
  2. In a small bowl, mix together butter, minced garlic, garlic powder, parsley, and parmesan cheese.
  3. Slice the Italian bread into 1/2 inch slices, and spread the butter mixture over each piece.
  4. Place on a baking tray.
  5. Sprinkle with a little paprika.
  6. Bake for 10 minutes until butter mixture is melted, and bread is slightly toasted.
  7. Remove from oven, and sprinkle with mozzarella cheese
  8. Turn oven to broil, and return bread to oven, broiling until cheese is melted, and edges are golden brown (1-2 minutes)

GRILLED CHICKEN PESTO PANINI

January 10, 2020
Grilled Chicken Pesto Panini is that the ultimate lunch. Ciabatta bread full of grilled chicken, pesto, avocado aioli, cheese, roasted tomatoes and it's pressed until perfectly crispy and therefore the cheese is melted and bubbly.

If you’re currently on a touch holiday vacation from work or school, gather up the ingredients and provides this panini a try because if you don’t, you’ll be sorry. 

GRILLED CHICKEN PESTO PANINI
GRILLED CHICKEN PESTO PANINI

The great thing a few panini is that you simply can stuff and fill them with all types of various ingredients. Yyou actually don’t need a recipe, per say, but rather you'll just accompany the flow and see what you've got available . As long as you set some cheese in there, you’ll be good to travel . The sky’s the limit. Plow ahead and make some masterpieces! 

If you’re trying to find a fast and straightforward lunch, I highly recommend this recipe. You don’t need to undergo the difficulty of creating your own pesto and aioli either, if you don’t have the time, just use store bought pesto and blend mayo with mashed avocado and call it each day .

GRILLED CHICKEN PESTO PANINI

INGREDIENTS :
For the grilled chicken:

  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 pound chicken breast cutlets
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • 1 teaspoon black pepper
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes

For the panini:

  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound mini tomatoes on the vine
  • 4 ciabatta rolls, split
  • 8 slices mozzarella cheese

For the pesto:

  • 2 cups fresh basil leaves
  • 2 garlic cloves
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh lemon juice
  • ¼ cup grated parmesan cheese
  • ¼ cup pine nuts
  • ¼ to ⅓ cup olive oil

For the avocado aioli:

  • 1 large egg yolk
  • 2 garlic cloves
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon dijon mustard
  • 1 avocado, peeled and pitted
  • ¼ cup olive oil
  • 3 tablespoons vegetable oil
  • pinch of salt
  • few grinds of black pepper

INSTRUCTIONS :
  1. Preheat oven to 375°F.
  2. Heat an outdoor (or indoor stovetop) grill over medium-high heat. Place the chicken in a bowl and mix it together with the seasonings and oil until evenly coated. Grill the chicken for about 4 to 5 minutes on the first side, flip over and continue to grill for another 2 to 3 minutes or until cooked through. Transfer to a plate, cover loosely with foil and set aside.
  3. Cut the tomatoes in half and place on a baking sheet. Drizzle with the oil, salt and pepper. Toss to evenly combine. Roast in the oven for about 15 to 20 minutes, or until soft and slightly charred. Remove from oven and allow to cool down.
  4. To make the pesto: Combine all of the ingredients (except the oil) in the bowl of a food processor. Pulse a few times to chop it down. While the machine is running, slowly stream in the olive oil until the pesto is somewhat thick but still spreadable. Transfer to a small bowl and set aside.
  5. To make the avocado aioli: Combine all of the ingredients (except the olive oil) in the bowl of a food processor. Pulse until smooth and combined. While the machine is running (slowly stream in the olive oil until thick and the consistency of mayo. Transfer to a small bowl and set aside.
  6. To assemble the sandwiches: Split the ciabatta rolls. Spread one half with pesto and the other half with the avocado aioli. Place a slice of cheese on each half of bread. Then layer with the chicken, tomatoes, and more pesto on the chicken. Close them and then drizzle the tops with a bit of olive oil. Place (two at a time) on a hot panini press and press down on the top. Grill until hot and the cheese has melted. Cut in half and serve warm. Enjoy!

GLUTEN-FREE MOZZARELLA BITES

December 29, 2019
Gluten-Free Mozzarella Bites are easy to whomp up reception. These crispy, ooey-gooey bites are great for game day, kids’ sleepovers, or anytime you’re craving a cheesy treat!

Mozzarella Bites you'll make reception with just 10 minutes of active cooking time. Crispy on the surface, ooey-gooey on the within. 

GLUTEN-FREE MOZZARELLA BITES
GLUTEN-FREE MOZZARELLA BITES

Anyway, we’re going deeply savory today and you simply need a few inches of oil heated during a pot to form these hot and crispy, stretchy Mozzarella Bites.

Start by cutting 6 mozzarella cheese sticks into 6 equal pieces each. I cut all in half, then cut each half into thirds. By the way, I even have to inform you, Ben worked at Pizza Hut during college (true story) and said stuffed crust pizza is simply a daily ball of dough stretched super thin then the surface is rolled around cheese sticks. I feel cheated somehow right?

GLUTEN-FREE MOZZARELLA BITES

INGREDIENTS :

  • 2 cups gluten-free bread crumbs
  • gluten freevegetarian
  • salt
  • 6 mozzarella string cheese sticks, each cut into 6 bites
  • 1/4 cup gluten-free flour
  • 2 eggs
  • 2 Tablespoons water
  • marinara sauce

INSTRUCTIONS :

  1. Add flour to one bowl, whisk together eggs and water in another bowl, then add bread crumbs to another bowl. Season bread crumbs with salt then stir to combine.
  2. Working with 4 bites at a time, roll in the flour, tapping any excess off, then add to the egg mixture and use a fork to coat. Transfer bites to bread crumbs then use your fingers to coat each bite. Add bites back into the egg mixture then use a fork to coat, and then transfer back to the bread crumbs to create a double coating. Place bites onto a large plate then repeat with remaining cheese and refrigerate for 20 minutes or until breading is set.
  3. Add enough oil to a small, heavy-bottomed pan to come 2” up the sides. Turn the heat to slightly above medium then heat until oil reaches 365 - 370 degrees. Fry bites in batches, being careful not to overcrowd the pan, until golden brown, 30 seconds or so. Scoop bites onto a paper towel lined plate then sprinkle with salt and serve immediately with warmed marinara sauce.

BACON WRAPPED CHICKEN BITES

December 23, 2019
Bacon Wrapped Chicken Bites – Perfectly seasoned chicken pieces, wrapped in glorious bacon, rolled in sugar and baked to golden perfection. 

I have an excellent yummy fabulous and ridiculous appetizer for you today. Bite size pieces of chicken wrapped in bacon, they're then rolled in sugar and eventually baked to perfection.  

BACON WRAPPED CHICKEN BITES
BACON WRAPPED CHICKEN BITES

The bacon, the sugar, the chicken; this recipe has got to be the motherlode of all appetizers! They're filled with flavor, sweet from the sugar, salty from the bacon, plus I generously seasoned them with some fresh cracked pepper.

This recipe only involves a couple of ingredients! It’s amazing how just a couple of items from your kitchen can make something so delicious. 

BACON WRAPPED CHICKEN BITES

INGREDIENTS :

  • 1/2 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 12 slices bacon thin cut, cut into halves or thirds
  • 3/4 cup dark brown sugar packed
  • 2 chicken breasts boneless and skinless, cut into 1 inch cubes
  • 1 tbsp parsley for garnish

INSTRUCTIONS :

  1. Preheat oven to 350 F degrees.
  2. Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet. Place a cookie rack on top the baking sheet. I used a cookie rack here. Place the sugar in a shallow plate.
  3. Season chicken pieces with salt and pepper.
  4. Depending on your bacon how thin or thick it is, cut each slice in either half or 3 pieces. I cut mine into 3. Wrap each piece of chicken with a piece of bacon. There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar and make sure each piece is nicely coated in the brown sugar.
  5. Place chicken pieces on the prepared baking sheet and season again with more salt and pepper.
  6. Bake for about 45 minutes or until bacon is nice and crisp.
  7. Garnish with parsley, so that it looks pretty.

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