“Fried” Pickles

Since For the Love of Cooking’s delowcious recipe, Baked Onion Rings, was such a hit, I thought I would search for similar waste friendly “fried” recipes to bring to you guys. I use the term “fried” loosely, because these pickles are actually broiled in the oven to make them a tad healthier than the fried version. Personally I have not tried them yet, because I have been a little busy preparing to leave the country. Right now I am in Cali dropping off BooBoo Kitty with my family, because they are going to watch her while I am off gallivanting around Asia. Looks like the EGG is going to become the EGG Roll for about 3 months. Possible 6 if we are lucky. I will definitely update you more in-depth with a Singapore dedicated post once I’ve got my life a little more figured out, but I am definitely feeling the EGG Roll idea. Genius!

Ingredients

• 1 jar of pickle slices (we like large, thick slices of Claussen dill pickles)
• 2 eggs
• ⅓ cup flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 teaspoon garlic powder
• 1 teaspoon Cajun seasoning
• 1 teaspoon pepper
• 1 ½ cups panko bread crumbs
• Ranch dressing + hot sauce for dipping

Directions

1. Turn oven broiler on high.
2. In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well.
3. Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.
4. Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.
5. Serve with Ranch dressing and a dash of hot sauce.

Notes: I am sure there are tons of “fried” recipes out there that we can convert to baking/broiling methods. Hmmmm Let me think…

• Source: Schilling Times

Salsa Sisters

I love the Pioneer Woman. We always seem to be on the same page when it comes to our taste buds, and her very particular pallet for salsa is no different. She despises store-bought versions and loves a little spice and a lot of cilantro. I am telling you, we may have been separated at birth, except she is a little older than me. Whether we are separated sisters, soul sisters or just salsa sisters, she has made the perfect restaurant style/homemade salsa I have ever had, and it is so easy. Don’t get me wrong, there are a lot of steps (20 to be exact), but they are as simple as can be and take no time at all.

Bruschetta is Betta for One

I tend to not cook meals for myself. I just don’t see the point in it. It takes time and effort and makes a big ol’ mess just for little ol’ me. Totally not worth it in my opinion. I just assume make some Top Ramen or have a bowl of cereal instead. However, now that I am married I am trying to become a domestic goddess who can just whip something up at the drop of a hat no problem, even if it is just for me. I am pretty sure a domestic goddess would not be caught dead eating Top Ramen. So, today I thought I would be a big girl and cook myself a little lunch. I made myself a personal sized amount of delowcious bruschetta. I have to say, it was pretty tasty and pretty worth it too. Don’t worry I had more than 2 pieces. I used these 2 for the picture. I have another plate outside the frame with like 8 more pieces on it. Come on, I said personal size, not anorexic size. This was my domestic goddess process inspired by The Pioneer Woman, but downsized for a personal sized serving…

Ingredients

• 1 container of Nature Sweet Cherubs Tomatoes (about a pint), halved lengthwise
• 1 tablespoon of olive oil
• 3 garlic cloves, minced
• ½ tablespoon of balsamic vinegar
• 16 basil leaves, chiffonade
• Salt and pepper to taste
• ½ a baguette
• 4 tablespoons of butter

Directions

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed. (Be sure not to over salt.) Cover and refrigerate for an hour to allow flavors to marry. Don’t have the time? No worries. The flavors are delowcious just the way they are.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.

To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course, appetizer or a nice little meal for yourself

Notes: Want to make your bruschetta even betta? Add Nature’s Best Sunburts to the mix for a fun pop of yellow. Basically just use a mixture of the red, orange and yellow tomatoes. It will look gorgeous!!!

Guilt-Free Spinach Artichoke Dip

I am soooooo excited the third season of  Bethenny Ever After, starts tonight. I love her. She is my idol. I know what you are thinking, but get over it! I love her… Now lets move on and get to the important portion of this post… The eats. In honor of Bethenny’s season premier, I thought I would post one of her healthy, yet still delowcious meals. Well really it is supposed to be an appetizer, but I could definitely eat spinach artichoke dip for dinner. Couldn’t you? Now you don’t have to feel guilty for doing it. Want to make it a skinny day all around? Check out Bethenny’s Skinny Girl Margarita recipe.

Ingredients

• 1 package (about 9 ounces) frozen artichokes, defrosted and drained
• 1 package (about 9 ounces) frozen spinach, defrosted and drained
• ¼ cup freshly grated Parmesan cheese, divided
• ¼ cup shredded Monterey Jack cheese
• ¼ cup part-skim ricotta cheese
• 8 ounces reduced-fat or soy cream cheese
• 2 tablespoons nondairy or low-fat mayonnaise
• ½ tablespoon lemon juice
• 1 clove garlic, minced
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 2 dashes Tabasco sauce

Directions

Don’t worry about exact amounts for this recipe. If you can only find artichokes or spinach in slightly smaller or larger amounts, that’s fine. In this recipe, frozen is actually better than fresh because the softer texture works better for dip, so take the easy way.

Defrost the vegetables in the refrigerator overnight, then drain them a colander in the sink or over a bowl. You can drain them together in the same colander because they’ll get mixed together anyway, and that makes fewer things to wash. After they are drained, press on them with paper towels to get rid of any extra moisture that would dilute the dip’s flavor.

Preheat the oven to 350 F. Combine all the ingredients except 2 tablespoons of the Parmesan cheese into a large bowl or into a food processor. Blend or pulse until mostly smooth but leave some artichoke chunks for texture.

Pour the mixture into an oven-proof dish or casserole. Sprinkle with the remaining Parmesan. Bake for 20 minutes, or until heated through and just starting to bubble.

Remove from the oven and let it cool for at least 10 minutes. Serve hot or warm with thin slices of baguette, raw vegetables, baked tortilla chips, or crackers.

Notes: Want to try Bethenny’s Skinny Girl Margaritas? CLICK HERE to get the recipe!

• Source: Bethenny Frankel
• Recipe Yields: 6 servings

Baked Onion Rings

Do these make your mouth water, or is it just me? I found these on For the Love of Cooking (one of my fave recipe blogs) and pinned it on my pinterest. People seemed to love it and started pinning like crazy, so I wanted to share Pam’s recipe with you guys too. Hope you love them as much as I do! Not only delowcious, but much healthier than your standard fried onion rings, so you can eat twice as many and not feel guilty. At least that is my thought process.

Ingredients

• 2 sweet yellow onions, sliced into thick rings
• ½ cup of flour
• Sea salt and freshly cracked pepper, to taste
• 1 egg
• 3 tablespoons milk
• 1 ½ cups of Italian seasoned panko crumbs
• Cooking spray

Directions

Preheat the oven to 450 degrees. Line a baking sheet with a silpat mat coated with cooking spray.

Slice the onion into thick rings then separate them. Pour the flour into a bowl then season it with a bit of sea salt and freshly cracked pepper then mix well. Mix the egg and milk in a bowl until well combined. Pour the panko crumbs into another bowl. Dredge the onions first in the flour, then in the egg mixture, and finally in the panko crumbs until fully coated. Place each coated ring on the baking sheet. Repeat with the remaining rings. Spray the rings with cooking spray then place into the oven. Bake for 10 minutes then flip the rings over carefully with tongs. Bake for an additional 10 minutes. Remove from the oven and serve immediately. Enjoy.

Bruschetta

I am an Italiano. Okay, I am like a quarter Italian, but since I married a fellow ¼ Italiano, I like to think of myself as now half Italian. I know it doesn’t really work that way, but in my world it does, so leave me alone. Italian or not, I love Italian food. I am a pasta fanatic, and I could live off bread alone. Bruschetta is probably my favorite meal of all time. Yep, that’s right, I called bruschetta a meal, because in my house it is. I found this super simple version on The Pioneer Woman and it looks fantastic!

Ingredients

• 2 tablespoons olive oil
• 5 cloves garlic, finely minced
• 1 pint red grape tomatoes, halved lengthwise
• 1 pint yellow grape tomatoes, halved lengthwise
• 1 tablespoon balsamic vinegar
• 16 whole basil leaves (chiffonade)
• salt and pepper to taste (don’t oversalt!)
• 1 whole baguette
• 8 tablespoons butter

Directions

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.

To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

• Source: The Pioneer Woman
• Prep Time: 10min
• Cook Time: 20min
• Total Time: 30min
• Recipe Yields: 12 servings (or one hungry Italian… maybe 2)

Bite Size Tilapia Fish Tacos

Sorry if I offend anyone, but I could care less about this year’s Super Bowl. It seems like everyone I rooted for lost. First it was the Saints, then it was the Texans, and then my last resort Niners lost, leaving me with no one. In my opinion it is not even worth watching. However, when I saw these bite size tilapia tacos I wanted to make them ASAP. A Super Bowl party would be the perfect place to showcase these little buggers. Whether it is at my house or yours I am bringing the tacos. I originally got the recipe from the Food Network, but after doing a little research, I found an even better version by the Chef Wanabe. Anna uses the same basic premise, but added some extra things I love, like jalapenos and tomatoes. Can’t go wrong in my opinion.

Ingredients

Wonton cups:

• 12 (3 ¼ by 3 ¼-inch square) wonton wrappers
• ¼ cup canola or vegetable oil

Filling:

• 3 tablespoons olive oil, plus more for drizzling
• 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
• Kosher salt and freshly ground black pepper
• 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
• 1 mango, peeled and flesh cut into ½-inch cubes
• 3 green onions, finely chopped
• 3 cups coarsely chopped baby arugula (Chef Wanabe does not use)
• 1 tomato cut into small cubes*

Dressing:

• 3 tablespoons olive oil (4 tablespoons)
• 2 tablespoons fresh lime juice (substitute lemon juice and lemon zest)
• Kosher salt
• 1 tablespoon chopped parsley*
• 1 tablespoon chopped cilantro*
• 1 garlic clove minced*
• 1 jalapeno pepper chopped very thinly.*

Creme Fraiche: (Chef Wanabe does not use)

• ½ cup creme fraiche
• 1 tablespoon wasabi powder
• ¼ teaspoon kosher salt

Directions

Wonton Cups:

Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.

Filling:

In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly.

Dressing:

In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated.

Creme Fraiche:

In a small bowl, mix together the creme fraiche, wasabi powder and salt until smooth.

For Assembly:

Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish. Spoon about 1 to 2 teaspoons of the creme fraiche mixture on top of the fish and serve.

Notes: The wonton wrappers can burn very quickly in the oven so check them after 5 minutes. I added, subtracted and modified some ingredients (in bold) per recommendation of the Chef Wanabe. I always like a little kick and never discriminate against a tomato when it comes to any sort of taco. Also the Chef Wannabe scrapped the creme fraiche, which makes it a little easier, and just went with the filling and dressing. This version is definitely worth trying and hopefully inspires you to play with it and make your own recipe.* 

• Source: Giada De Laurentiis
• Prep Time: 15min
• Inactive Time: 15min
• Cook Time: 12min
• Total Time: 42min
• Recipe Yields: 4 to 6 servings

For the Love of Crescent Rolls

Crescent rolls can make for some very tasty recipes. First off, they are delicious on their own, but after you add some fun ingredients they can become absolutely delowcious! Pam over at For the Love of Cooking has come up with some fabulous ideas that take crescent rolls to a whole new level and definitely make me want to do the Pillsbury Doughboy laugh constantly.

Chocolate and Peanut Butter Filled Crescent Rolls

These look and sound beyond wonderful. They could also be good as warm peanut butter and jelly crescent roll sandwiches. What do you think? I will have to try it. Talk about the perfect lunch on the go.

Click Here for the Recipe!

Cinnamon and Sugar Crescent Rolls

Just when I thought a crescent roll couldn’t look any tastier. My mouth is watering just looking and the picture. I would eat these for breakfast or dessert. Who am I kidding? I would eat these for breakfast, lunch dinner, dessert, afternoon snack, midnight snack, anytime really.

Click Here for the Recipe!

Breakfast Braid

This is great and right up my Hubby’s alley. I love things that come in little pockets, like burritos or those horribly awesome apple pies from McDonald’s. These actually remind me a lot of those. Substitute apple and cinnamon for bacon, eggs and cheese of course.

Click Here for the Recipe!

Italian Cheese Fondue

One of the fabulous things about getting married is you get fun wedding gifts that you would never buy for yourself otherwise. For example, the Hubby was very excited about registering for our fondue set. Ok ok, I was excited too, but I am way more excited now that I found this awesome Italian Cheese recipe on the Food Network. Check it out!

Ingredients

• 8 ounces grated Fontina
• 8 ounces grated Gruyere
• 5 teaspoons cornstarch
• 6 ounces thinly sliced pancetta, chopped
• 2 cups dry white wine (such as Pinot Grigio)
• Freshly ground black pepper
• 2 tablespoons chopped chives
• Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

Directions

Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.

Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.

• Source: Giada De Laurentiis
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Recipe Yields: 6 servings

Fried Ravioli

Ingredients

• Olive oil, for frying
• 1 cup buttermilk
• 2 cups Italian-style bread crumbs
• 1 box store-bought cheese ravioli (about 24 ravioli)
• ¼ cup freshly grated Parmesan
• 1 jar store bought marinara sauce, heated, for dipping

Directions

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Notes: Goes great with some classic “Italian Street Food”. Try Sausage, Peppers and Onions.

• Source: Giada De Laurentiis
• Prep Time: 15min
• Cook Time: 15min
• Total Time: 30min
• Recipe Yields: 4 to 6 servings