{256 notes}
Pancetta Sage Stuffing Muffins 6 1/2 cups of white bread, cubed (about 1 loaf) 1/2 pound pancetta, diced 1 cup yellow onion, diced (about 1 medium yellow onion) 3 celery stalks, thinly sliced 1 leek, cleaned and thinly sliced 5 large fresh sage leaves, chopped 3 sprigs of fresh thyme 1/2 tablespoon salt* (See note below about salt) 1/2 teaspoon freshly ground pepper 1 cup low-sodium chicken stock 2 eggs, lightly beaten Preheat the oven to 300 degrees F. 1. Thoroughly butter the muffin tin and set aside. 2. In a single layer, place the bread cubes on two sheet pans and bake for 10 minutes, or until barely toasted. Remove and set aside. 3. In a large saute pan, cook the pancetta over medium-high heat, being sure to stir regularly, for about 7 minutes, or until slightly browned and crispy. Transfer to paper towels to drain. The pancetta should release a few tablespoons of grease. This is good! We’ll use this to cook the vegetables. If for some reason your pancetta is super lean, you might want to add a teaspoon of unsalted butter. Bring heat down to medium, and add the diced onion, sliced celery, sliced leek, salt and pepper, and cook until all is softened and translucent, about 10 minutes. Add the sage and thyme and cook just until fragrant. *Note about salt: If your pancetta is super salty and you’re not using low-sodium broth, I’d recommend halving the salt and doing a “salt to taste” BEFORE you put in the egg (which is the last step). These two variables will affect the salt measurement tremendously.  4. Turn off the heat and add pancetta, toasted bread crumbs and chicken broth to the vegetable mixture and toss. Do a taste test. Does it need a bit more salt? If you’re all good then add the slightly beaten eggs and mix once more. 5. Using a tablespoon, transfer mounds of the stuffing mixture to each muffin tin. Be sure to tightly pack the stuffing in each of the muffin cups. This will make sure the mixture adheres to itself and the muffins don’t fall apart. 6. Bake for 20-25 minutes, until top is browned. To remove, take a butter knife and go around each of the stuffing muffins’ outer edge. Using your knife, gently lift it up out of the muffin tins. Serve warm. Recipe inspired by Michael Symon in this month’s Food & Wine Yields 12 Stuffing “Muffins” (via Pancetta and Sage Stuffing Muffins)

Pancetta Sage Stuffing Muffins

  • 6 1/2 cups of white bread, cubed (about 1 loaf)
  • 1/2 pound pancetta, diced
  • 1 cup yellow onion, diced (about 1 medium yellow onion)
  • 3 celery stalks, thinly sliced
  • 1 leek, cleaned and thinly sliced
  • 5 large fresh sage leaves, chopped
  • 3 sprigs of fresh thyme
  • 1/2 tablespoon salt* (See note below about salt)
  • 1/2 teaspoon freshly ground pepper
  • 1 cup low-sodium chicken stock
  • 2 eggs, lightly beaten

Preheat the oven to 300 degrees F.

1. Thoroughly butter the muffin tin and set aside.

2. In a single layer, place the bread cubes on two sheet pans and bake for 10 minutes, or until barely toasted. Remove and set aside.

3. In a large saute pan, cook the pancetta over medium-high heat, being sure to stir regularly, for about 7 minutes, or until slightly browned and crispy. Transfer to paper towels to drain. The pancetta should release a few tablespoons of grease. This is good! We’ll use this to cook the vegetables. If for some reason your pancetta is super lean, you might want to add a teaspoon of unsalted butter. Bring heat down to medium, and add the diced onion, sliced celery, sliced leek, salt and pepper, and cook until all is softened and translucent, about 10 minutes. Add the sage and thyme and cook just until fragrant.

*Note about salt: If your pancetta is super salty and you’re not using low-sodium broth, I’d recommend halving the salt and doing a “salt to taste” BEFORE you put in the egg (which is the last step). These two variables will affect the salt measurement tremendously. 

4. Turn off the heat and add pancetta, toasted bread crumbs and chicken broth to the vegetable mixture and toss. Do a taste test. Does it need a bit more salt? If you’re all good then add the slightly beaten eggs and mix once more.

5. Using a tablespoon, transfer mounds of the stuffing mixture to each muffin tin. Be sure to tightly pack the stuffing in each of the muffin cups. This will make sure the mixture adheres to itself and the muffins don’t fall apart.

6. Bake for 20-25 minutes, until top is browned. To remove, take a butter knife and go around each of the stuffing muffins’ outer edge. Using your knife, gently lift it up out of the muffin tins. Serve warm.

Recipe inspired by Michael Symon in this month’s Food & Wine

Yields 12 Stuffing “Muffins”

(via Pancetta and Sage Stuffing Muffins)

{24 notes}

astationaryjew:

Samosas!  The filling is on the left, and the finished product is on the right.  I am not very good at shaping them, but they taste the same no matter how they look, and Joe is excellent at frying them, so.

Here is my translation of the recipe my Hindi professor gave me, plus a whole bunch of personal notes.

The first note is that every single measurement in this recipe is up for discussion, since I never saw my Hindi professor measure anything at all.  He was a great cook, so maybe that is the way to go.

FOR THE FILLING

1.  Peel and boil 2 lbs of potatoes.
2.  Mash the potatoes.
3.  Heat ½ cup of vegetable oil in another pan.
4.  Add 1 tsp cumin, 1 tsp mustard seeds, 2 tsp coriander seeds.
5.  Put in 2 onions and 10 (!) garlic cloves. [I used 5 smallish cloves because 10 is too intense for me.]
6.  Add 5 cloves (regular type).  [I guess ideally these would get taken out of the filling later, since they are not very pleasant to bite into, but I forgot about them, oops!]
7.  After 5 min, add 4 tsp of red chili powder, 3 tsp ground coriander, 1 tsp turmeric.  [My prof’s other comment on the turmeric was that you should put turmeric in “until it looks yellow,” which is maybe not the most helpful of measurements, but if you love turmeric, go wild, I guess.  Also, I did not have chili powder on hand so I used cayenne, which is different and often hotter, so I only did 1 tsp.  I don’t know if I would have put 4 tsp of red chili powder in even if I had had it around, because I had guests coming over and I didn’t want them to hate me forever, but obviously this is a matter of personal taste.]
8.  After some time, add in the mashed potatoes.
9.  Add ½ cup chopped cilantro leaves.
10.  Add 3 tsp amchoor (mango powder).  [You can find amchoor at Indian groceries, but usually I am too lazy for that and just substitute the same amount of lemon juice, because amchoor’s main characteristic is sourness.]
11. Your filling is done!  [The original recipe doesn’t call for salt, but salt is tasty, so add some if you’re into that.]

FOR THE DOUGH

3 cups all-purpose flour
1 tsp salt
2 tsp kalonji [my prof translated it “black cumin” but it has all kinds of names in English—anyway we don’t keep this around but it’s kind of pretty to put something in the dough, so we used normal cumin]
¼ cup shortening
and enough water to hold it together as a dough

Just, you know, mix this together until it looks like dough.  You can be hard on it.  It’s not some touchy pastry dough.

ASSEMBLY

OK, I am not great at this part, so you will sort of have to find your own way here.  You need to roll the dough flat and eventually end up with it cut into semi-circles.  Mine were bigger than my hands, but you don’t know how big my hands are, so you’re just gonna have to wing it.

Once you’ve got semi-circles, put some filling on one half and fold the other half on top of it, then pinch the sides together.  It will be sort of triangular if you did it right.  If not, it’ll still taste fine, I promise.  If your dough is not cooperating, you can use a little water to make the sides hold together.  My prof’s method of assembly involved rolling the dough into a cone-shape and then putting the filling in, but that is way too advanced for me.

FRYING/BAKING

My prof’s original recipe is all health-conscious or whatever, and he suggested putting them on a cookie sheet at baking them at 400ºF for 12-15 minutes, which is easy and doesn’t require much clean-up.  But they will taste way better if you fry them, obviously.

So, heat up an inch or two of vegetable oil and then you just have to keep an eye on them to make sure they get golden-brown and crispy.

This recipe made about 25 samosas for us. That will vary depending on how big you make them, but just be aware that it makes a lot of food.

{334 notes}
Roasted Domino Potatoes Ingredients 6 tablespoons unsalted butter, melted, divided 3 1/2 pounds Idaho potatoes (4-6 large) 24 (about) fresh or dried bay leaves Kosher salt and fleur de sel Preparation Preheat oven to 425°. Brush a 13x9x2” baking dish or cast-iron griddle with 2 Tbsp. butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8” slices, keeping slices in stacks as best you can. Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 Tbsp. butter. Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel. (via Roasted Domino Potatoes: Recipe : bonappetit.com)

Roasted Domino Potatoes

Ingredients

  • 6 tablespoons unsalted butter, melted, divided
  • 3 1/2 pounds Idaho potatoes (4-6 large)
  • 24 (about) fresh or dried bay leaves
  • Kosher salt and fleur de sel

Preparation

Preheat oven to 425°. Brush a 13x9x2” baking dish or cast-iron griddle with 2 Tbsp. butter. Peel potatoes and trim ends (do not rinse). Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8” slices, keeping slices in stacks as best you can.

Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Season with salt and drizzle with remaining 4 Tbsp. butter.

Bake potatoes, rotating the dish halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour. Sprinkle with fleur de sel.

(via Roasted Domino Potatoes: Recipe : bonappetit.com)

{364 notes}
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!})

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!})

{96 notes}
My husband and I (and, to be honest, our parents before us) have searched for ages for a make-at-home hummus that tastes “right.” We finally stumbled onto this pretty simple recipe, and it’s amazing.  Ingredients 2 cups canned garbanzo beans, drained 1/3 cup tahini 1/4 cup lemon juice 1 teaspoon salt 2 cloves garlic, halved 1 tablespoon olive oil 1 pinch paprika 1 teaspoon minced fresh parsley Directions Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley. via allrecipes.com

My husband and I (and, to be honest, our parents before us) have searched for ages for a make-at-home hummus that tastes “right.” We finally stumbled onto this pretty simple recipe, and it’s amazing. 

Ingredients

  • 2 cups canned garbanzo beans, drained
  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 2 cloves garlic, halved
  • 1 tablespoon olive oil
  • 1 pinch paprika
  • 1 teaspoon minced fresh parsley

Directions

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

via allrecipes.com

{82 notes}
simplerecipes: Buttermilk Onion Rings 2 tablespoons hot sauce 1 teaspoon garlic salt ½ teaspoon freshly ground black pepper 2 cups buttermilk 1 large Vidalia onion, sliced (⅛-inch to ¼-inch slices) 2 cups flour 1 tablespoon garlic salt 1 teaspoon sweet paprika ½ teaspoon freshly ground black pepper 1 quart vegetable, canola, or peanut oil for frying In a large mixing bowl, combine the hot sauce, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, and the buttermilk. Submerge the onions. Cover the bowl and refrigerate for two hours. In a shallow bowl or large dish, combine the flour with 1 tablespoon garlic salt, 1 teaspoon paprika, and ½ teaspoon of ground black pepper. Dredge the onions in the seasoned flour evenly and shake off any excess. Heat the oil In a large, deep pot until it registers 360ºF on a candy/deep-fat fry thermometer. Fry the onions in three batches, turning them with a pair of tongs so they cook evenly and turn golden brown, about 3 minutes per batch. Remove the onion rings from the oil and drain on paper towels. Taste for seasoning and add a little extra salt, if desired. via the sophisticated gourmet

simplerecipes:

Buttermilk Onion Rings

2 tablespoons hot sauce
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
2 cups buttermilk
1 large Vidalia onion, sliced (⅛-inch to ¼-inch slices)

2 cups flour
1 tablespoon garlic salt
1 teaspoon sweet paprika
½ teaspoon freshly ground black pepper
1 quart vegetable, canola, or peanut oil for frying

In a large mixing bowl, combine the hot sauce, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, and the buttermilk. Submerge the onions. Cover the bowl and refrigerate for two hours. In a shallow bowl or large dish, combine the flour with 1 tablespoon garlic salt, 1 teaspoon paprika, and ½ teaspoon of ground black pepper. Dredge the onions in the seasoned flour evenly and shake off any excess. Heat the oil In a large, deep pot until it registers 360ºF on a candy/deep-fat fry thermometer. Fry the onions in three batches, turning them with a pair of tongs so they cook evenly and turn golden brown, about 3 minutes per batch. Remove the onion rings from the oil and drain on paper towels. Taste for seasoning and add a little extra salt, if desired.

via the sophisticated gourmet

(Source: farm5.static.flickr.com)

{164 notes}
simplerecipes: Crab Rangoon 1/2 pound fresh crab meat, picked over for any shell fragments 8 ounces cream cheese, softened 1/2 teaspoon Worcestershire sauce 1/2 teaspoon soy sauce 1/2 teaspoon grated ginger 1/2 teaspoon lemon juice 2 green onions, sliced paper thin freshly ground black pepper to taste 24 store-bought wonton skins 1 tablespoon cornstarch 2 tablespoons water 1 egg yolk oil for frying In a large bowl, combine the fresh crab meat with the cream cheese. Fold in the remaining ingredients up to the wonton wrappers. Taste for seasoning and set aside. Create the wonton sealing mixture by dissolving the cornstarch in the 2 tablespoons of water. Add the egg yolk and stir until well-incorporated and smooth. Set sealing mixture aside. Working one wonton at a time, place a dough wrapper on a work surface and fill it with 1 heaping teaspoon of the crab filling. Dip your finger in the egg/cornstarch sealing mixture and lightly paint the border of the wonton wrapper. Fold over the edges of the wrapper to create a triangle while encasing the crab filling, pressing to seal the edges with your fingertips. Using the back of a fork, ensure that the wontons are sealed by gently crimping the borders to create a fluted edge. Repeat with remaining wontons. Preheat oven to 200°. Heat oil in a large, heavy-bottomed pot until it reaches the temperature of 350°. Working in batches, fry the wontons until crispy and golden brown, about 3-4 minutes. Drain the wontons on paper towels and keep them warm in the oven while you continue frying the remaining batches. via Food. People. Want.

simplerecipes:

Crab Rangoon

1/2 pound fresh crab meat, picked over for any shell fragments
8 ounces cream cheese, softened
1/2 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/2 teaspoon grated ginger
1/2 teaspoon lemon juice
2 green onions, sliced paper thin
freshly ground black pepper to taste
24 store-bought wonton skins
1 tablespoon cornstarch
2 tablespoons water
1 egg yolk
oil for frying

In a large bowl, combine the fresh crab meat with the cream cheese. Fold in the remaining ingredients up to the wonton wrappers. Taste for seasoning and set aside. Create the wonton sealing mixture by dissolving the cornstarch in the 2 tablespoons of water. Add the egg yolk and stir until well-incorporated and smooth. Set sealing mixture aside. Working one wonton at a time, place a dough wrapper on a work surface and fill it with 1 heaping teaspoon of the crab filling. Dip your finger in the egg/cornstarch sealing mixture and lightly paint the border of the wonton wrapper. Fold over the edges of the wrapper to create a triangle while encasing the crab filling, pressing to seal the edges with your fingertips. Using the back of a fork, ensure that the wontons are sealed by gently crimping the borders to create a fluted edge. Repeat with remaining wontons. Preheat oven to 200°. Heat oil in a large, heavy-bottomed pot until it reaches the temperature of 350°. Working in batches, fry the wontons until crispy and golden brown, about 3-4 minutes. Drain the wontons on paper towels and keep them warm in the oven while you continue frying the remaining batches.

via Food. People. Want.

{35 notes}
simplerecipes: Cheddar Tarragon Cornbread 1 cup medium grain cornmeal 1 cup unbleached all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons dried tarragon 1 cup aged cheddar cheese, grated 1 cup whole milk 1/2 cup honey 1 large egg 1/3 cup unsalted butter Preheat oven to 400°F. Heat a 10″ cast-iron skillet in the oven for 10 minutes. Whisk the cornmeal, flour, baking powder, salt and tarragon in a large bowl to blend. In a separate bowl combine the milk, honey and egg. Remove the skillet from the oven and add the butter. Swirl around the pan until melted. Pour all the butter into the egg mixture. Add the egg mixture to the cornmeal mixture. Do not over mix; the batter will be wet and runny. Pour the batter into the skillet. Bake until the edges are browned and a tester inserted into the center comes out clean, about 20 minutes. Cool in skillet for 10 minutes. Serve directly from the pan. via Simple Bites

simplerecipes:

Cheddar Tarragon Cornbread

1 cup medium grain cornmeal
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons dried tarragon
1 cup aged cheddar cheese, grated
1 cup whole milk
1/2 cup honey
1 large egg
1/3 cup unsalted butter

Preheat oven to 400°F. Heat a 10″ cast-iron skillet in the oven for 10 minutes. Whisk the cornmeal, flour, baking powder, salt and tarragon in a large bowl to blend. In a separate bowl combine the milk, honey and egg. Remove the skillet from the oven and add the butter. Swirl around the pan until melted. Pour all the butter into the egg mixture. Add the egg mixture to the cornmeal mixture. Do not over mix; the batter will be wet and runny. Pour the batter into the skillet. Bake until the edges are browned and a tester inserted into the center comes out clean, about 20 minutes. Cool in skillet for 10 minutes. Serve directly from the pan.

via Simple Bites

{373 notes}
simplerecipes: Baked French Fries with Chile Peppers & Cilantro 4 medium russet potatoes (about 1 ¾ pounds), unpeeled 3 tbsp plus 1 tsp olive oil, divided 1 tsp kosher salt 2 garlic cloves, minced ¾ large red jalapeno chile, seeded & membranes removed ¼ cup chopped fresh cilantro Salt to taste Preheat oven to 425 degrees F. Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between two kitchen towels. In a large bowl, combine the potatoes, 3 tablespoons olive oil, and 1 teaspoon kosher salt. Divide the potatoes between two baking sheets lined with parchment paper, spread into a single layer. Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking. Heat 1 teaspoon olive in a small nonstick skillet set over medium heat. Add garlic and jalapenos and cook until fragrant, about 1 minutes. Take care not to burn the garlic. Place the cooked potatoes in a large bowl and toss with garlic, peppers, and cilantro. Taste (careful – they’ll be hot!) and season with additional salt, if necessary. Serve. via Cookin’ Canuck

simplerecipes:

Baked French Fries with Chile Peppers & Cilantro

4 medium russet potatoes (about 1 ¾ pounds), unpeeled
3 tbsp plus 1 tsp olive oil, divided
1 tsp kosher salt
2 garlic cloves, minced
¾ large red jalapeno chile, seeded & membranes removed
¼ cup chopped fresh cilantro
Salt to taste

Preheat oven to 425 degrees F. Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between two kitchen towels. In a large bowl, combine the potatoes, 3 tablespoons olive oil, and 1 teaspoon kosher salt. Divide the potatoes between two baking sheets lined with parchment paper, spread into a single layer. Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes, and rotating the racks halfway through baking. Heat 1 teaspoon olive in a small nonstick skillet set over medium heat. Add garlic and jalapenos and cook until fragrant, about 1 minutes. Take care not to burn the garlic. Place the cooked potatoes in a large bowl and toss with garlic, peppers, and cilantro. Taste (careful – they’ll be hot!) and season with additional salt, if necessary. Serve.

via Cookin’ Canuck

{66 notes}
whatisanipomoea: hotblondecocktail: Sammy’s low carb, gluten free, grain free but totally boss cheesesticks: I used reduced fat string cheese made with colby and mozzerella.  Egg mixture:  2 eggs 1 tsp sriracha 1 tbsp onion powder 1 tsp salt “Breading” mixture: 1 cup almond flour 2 tbsp italian seasoning 1 tsp salt You’ll also need oil for frying.  Coconut oil is the best frying oil (I think) because it pretty much refuses to burn and also it is supposed to be good for you. Something something sciencey. Dip your cheesesticks in the egg mixture and then roll them around in the “breading”.  Press the breading onto the cheesestick so you get solid coverage.  Put some oomph into it, k?  Bring your oil to a boil and toss in your cheesesticks.  They won’t take long.  Maybe a minute/minute and a half on each side. If they start to get golden, that’s when you want to turn.  Brown and it’s burned. Drain on a paper towel covered plate.  Shove them in your face.  I like to eat mine with a curry ketchup.  Just mix about 1 tsp curry powder and 1 tsp garlic powder into 1/3 ketchup.  Microwave for like 30 secs, give it a good stir and you’re good to go.  Enjoy! *Photo not mine! Dinner is being delivered and IT CANNOT GET HERE FAST ENOUGH THIS LOOKS DELICIOUS.

whatisanipomoea:

hotblondecocktail:

Sammy’s low carb, gluten free, grain free but totally boss cheesesticks:

I used reduced fat string cheese made with colby and mozzerella. 

Egg mixture: 

  • 2 eggs
  • 1 tsp sriracha
  • 1 tbsp onion powder
  • 1 tsp salt

“Breading” mixture:

  • 1 cup almond flour
  • 2 tbsp italian seasoning
  • 1 tsp salt
  • You’ll also need oil for frying.  Coconut oil is the best frying oil (I think) because it pretty much refuses to burn and also it is supposed to be good for you. Something something sciencey.

Dip your cheesesticks in the egg mixture and then roll them around in the “breading”.  Press the breading onto the cheesestick so you get solid coverage.  Put some oomph into it, k? 

Bring your oil to a boil and toss in your cheesesticks.  They won’t take long.  Maybe a minute/minute and a half on each side. If they start to get golden, that’s when you want to turn.  Brown and it’s burned.

Drain on a paper towel covered plate.  Shove them in your face.  I like to eat mine with a curry ketchup.  Just mix about 1 tsp curry powder and 1 tsp garlic powder into 1/3 ketchup.  Microwave for like 30 secs, give it a good stir and you’re good to go.  Enjoy!

*Photo not mine!

Dinner is being delivered and IT CANNOT GET HERE FAST ENOUGH THIS LOOKS DELICIOUS.