Soft Pretzels

Ingredients

• 1 tsp granulated sugar
• 1-1/2 cups warm water
• 1 pkg active dry yeast
• 2 tsp vegetable oil
• 4 cups all-purpose flour
• 1 tsp salt
• Baking soda

Topping:

• 1 egg, beaten
• 2 tsp coarse salt

Preparation

In large bowl, dissolve sugar in 1/4 cup (50 mL) of the warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. 

Stir in remaining water and oil. Stir in 3 cups (750 mL) of the flour and salt to make sticky dough. 

Turn out onto lightly floured surface; knead for 10 minutes or until smooth and elastic, adding as much of the remaining flour as necessary to make firm dough.

Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. 

Punch down dough. Cut into 8 pieces. On lightly floured surface, roll each piece into 20-inch (50 cm) rope. Form into circle, crossing left end over right end above circle 3 inches (8 cm) from ends. 

Pick up ends and cross left end over right end again. 

Bring ends over and down to bottom of circle, overlapping by 1/4 inch (5 mm) to create pretzel shape; press to seal. Place on 2 parchment paper–lined baking sheets. Cover and let rise for 15 minutes.

Add 2 tbsp (25 mL) baking soda to large wide saucepan of boiling water. Boil pretzels, 3 at a time, turning over once with slotted spatula, until puffed and set, about 1 minute. Using spatula, transfer to rack; let cool. 

Topping: Return 4 pretzels to each prepared pan. Brush with egg; sprinkle with salt. Bake in top and bottom thirds of 400°F (200°C) oven (or 375°F/190°C convection oven), switching and rotating pans halfway through, for 25 to 30 minutes or until golden and bottoms sound hollow when tapped. Transfer to rack; let cool just until warm. (Make-ahead: Let cool completely. Freeze in airtight container for up to 2 weeks.)

(via Soft Pretzels recipe - Canadian Living)

Puff Pastry Pissaladiere

Ingredients

Puff Pastry [Recipe]

Topping:

• 1/4 cup extra-virgin olive oil
• 3 spanish onions, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 tsp minced fresh thyme
• 1 bay leaf
• 1/4 tsp pepper
• 1/4 tsp granulated sugar
• 1 tbsp white wine or wine vinegar
• 1 cup Gruyere cheese

Preparation

Topping: In large skillet, heat olive oil over medium-low heat; cook onions, garlic, thyme, bay leaf, pepper and sugar, stirring occasionally, for 45 to 55 minutes or until caramelized and about 1-1/2 cups (375 mL) remain. Stir in white wine; set topping aside.

Meanwhile, divide puff pastry in half. On lightly floured surface, roll out each half into 9-inch (23 cm) square; place each on parchment paper-lined rimless baking sheet. Refrigerate until firm, about 30 minutes.

Divide onion mixture over puff pastry squares, spreading evenly; sprinkle with cheese. Arrange toppings at 2-inch (5 cm) intervals over top to make 1 piece per serving when cut. Refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Bake in top and bottom thirds of 425°F (220°C) oven, rotating and switching pans halfway through, for 20 to 25 minutes or until golden and crusty. Let cool for 5 minutes before cutting each into 16 squares.

(via Puff Pastry Pissaladiere recipe - Canadian Living)

Ingredients

• 1/3 cup hazelnuts
• 2 cups diced extra old cheddar cheese, at room temperature
• 1/4 cup butter, softened
• 2 tbsp Scotch whisky
• 1 tbsp Dijon mustard
• 1/2 tsp pepper

Preparation

On small rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until golden and fragrant, about 6 minutes. Let cool; coarsely chop.

In food processor, combine cheese, butter, whisky, mustard and pepper until smooth. Pulse in 1/4 cup (50 mL) of the hazelnuts just until mixed. Scrape into bowl; sprinkle with remaining hazelnuts. (Make-ahead: Cover and refrigerate for up to 3 days.)

(via Whisky Cheddar Spread recipe - Canadian Living)

Queso Blanco Dip (White Cheese Dip)

• 1 1/4 lb block White American Cheese (Land O’Lakes brand preferred), cut into 1-inch cubes
• 1/4 cup diced green chiles
• 2 pickled jalapenos, chopped
• 1 ounce pickled jalapeno juice
• 2/3 cup whole milk
• 1/2 cup cold water
• pinch of cumin (optional)

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.

*Recipe Note: White American cheese is found at most deli counters in your local grocery store.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

(via Queso Blanco Dip (White Cheese Dip), The Second and Final Attempt » Pennies on a Platter)

Greek Nachos

serves 4-6, prep 15 minutes, cook 20 minutes, adapted from The Food Matters Cookbook

• 4 pitas, split and cut into wedges
• oil
• salt
• 1/2 lb ground lamb (or beef or chicken)
• 2 cloves garlic
• 2 tsp oregano
• 1 tsp onion powder
• 1 cup Greek yogurt (0% fat works fine here)
• 1/2 cup fresh mint
• 1 lemon, juice and zest
• black pepper
• 2 tomatoes, diced
• 1/2 large cucumber, diced
• 1/4 red onion, diced
• kalamata olives
• 4 oz feta cheese, crumbled

Heat oven to 350°F.  Place half of pita wedges on a baking sheet and brush or spray with oil.  Sprinkle with salt and bake 10 minutes or until golden and crisp.  Replace with second half of pita wedges.

Meanwhile, heat a medium skillet over medium heat.  Add ground lamb, breaking up with a wooden spoon until chunky.  Add garlic, oregano, and onion powder.  Stir to combine and continue cooking until nicely browned and crumbled.

While meat is browning, combine yogurt, mint, lemon juice and zest in a small bowl.  Add water until desired thickness.  Taste and salt (add more mint or lemon if desired). You can replace this with any favorite tzatziki (here’s mine), set aside.

Arrange pita chips on a platter or individual plates.  Dress with tzatziki, tomatoes, cucumber, onion, olives, meat and feta.  Enjoy!

(via Greek Nachos | chaos in the kitchen)

Cheesy Garlic Bread Sticks

yield: 1- 12 inch pie

Ingredients:

• 1/2 recipe Fail-Proof Pizza Dough
• 2 tablespoons softened salted butter
• 2 cloves garlic, finely minced
• 1/4 cup grated parmesan cheese {use the real stuff!}
• 1/4 pound grated mozzarella cheese
• {salt & pepper, if desired}

Directions:
Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet…a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}

Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}(via Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks {just like in restaurants!})

hellyeahrecipes:

Cheese Fritters with Balsamic Sun-Dried Tomato Dipping Sauce

• 1 1/2 cups fresh whole milk ricotta
• 1 1/2 cups shredded mozzarella
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups panko (Japanese bread crumbs)
• 3 large eggs
• 3/4 cup all-purpose flour
• vegetable oil, for frying
• a few sprigs of thyme
• lemon

Dipping sauce

• sun-dried tomatoes with oil
• balsamic glaze
• olive oil
• salt and pepper to taste
• dijon mustard
• lemon juice

1. In a small bowl combine the ricotta, mozzarella, salt, and pepper. Place the panko crumbs into one bowl. In another bowl, lightly beat the eggs. Put the flour in a separate bowl. Line a tray with parchment paper.
2. Scoop a 1 1/2 tablespoon ball (between the size of a ping pong bowl and a golf bowl) of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue doing this until cheese mixture is gone. If it’s hot in your house, you might want to chill the cheese balls for 30 minutes to an hour.
3. Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Do a test fritter because the first one always screws up. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. When you are done with the fritters, place the thyme springs in the oil and fry for a few seconds.
4. Sprinkle fritters with thyme and salt. Squirt some lemon juice on top of the fritters.
5. For sauce: Blend until smooth

(Source: )

Origami Pirate’s Fried Pickles

Ingredients

Marinade:

• 1 Gallon Pickles
• 2 Cloves Garlic (Finely minced)
• 5oz Chili Lime Cholula Hot sauce

Breading:

• 2 Cups bread crumbs
• 2 Tablespoons Shallot Salt
• 2 Tablespoons Garlic Salt
• 2 Tablespoons Black Pepper
• 2 Tablespoons Arizona Dreaming spice blend (available from Penzy’s Spices, it would be similar to Mexican or Southwestern pepper/seasoning mixes)

• 2 Eggs
• splash Olive Oil

Mix the hot sauce, pickle juice and minced garlic. The pickles should
be sliced or speared. For best results the pickles should sit in the
juice at least overnight, but can be kept refrigerated as long as
needed.

Mix the bread crumbs, Shallot Salt, Garlic Salt, Pepper and seasoning blend.
Whisk the eggs and olive oil until smooth. Drench pickle slices/spears
in egg bath and then coat in bread crumb mixture. Fry at 350 degrees
for 2-3 minutes depending on thickness of pickle.

via librarianpirate, her husband’s recipe.