I love snack time. It’s my favorite time of day, next to nap time. And I wanted something new. Most of the guacamole in my area has onions and tomatoes. One I dont care for at snack time, and the other I can’t eat. I figured I would try and make my own. Here is the recipe!
1 large ripe green Avocado, seeded and sliced
1 clove garlic
A quarter of an Jalapeno, diced
1/2 a lime
1/8 cup milk
1/4 to 1/2 tsp salt
1 Tbs Cilantro, roughly chopped
Scoop Avocado from skin and put into a food processor along with the garlic, cilantro and Jalapeno. Squeeze in lime juice and pulse. Scrape down sides of processor and add milk. Pulse until smooth, then add salt to taste, pulsing to incorporate. Serve with Tortilla chips.
This recipe Serves 6.
It’s a New Year, and I usually ring those in much like I did this year; by laying out a nice spread of horderves and a cold bottle of sparkling wine. Most of them are premade from a box (because kids) but I like to make my own stuffed mushrooms. My mother went vegetarian for several years (she still ate cheese) and during that time I created this recipe because so many include sausage. Here is the recipe.
- 16 oz capped mushrooms
- 8 to 12 cloves of garlic, minced (depends on clove size. Mine were small, so I used 12)
- Wedge of Parmesan cheese
- 1.5 cups Good, plain breadcrumbs
- 8 oz block of cream cheese, softened
- Salt and pepper to taste (I used about 1/4 tsp salt and 1/8 pepper)
- Extra virgin olive oil
- A large glass roasting pan
Preheat oven to 375°F. After cleaning mushrooms, separate caps from the stems. I twist the stems off and clean out the cavity of the mushrooms with clean fingers. Place the caps into the large glass roaster and flip curved side up. Drizzle a small amount of oil over the caps and rub to coat, then sprinkle with a little salt. Flip caps over fill side.
Dice stem pieces and reserve. Mince garlic and place both into a large frying pan with 1 Tbs Extra virgin olive oil, salt and pepper. Cook over medium heat about 2 minutes. Add bread crumbs and stir to coat. Cook 2 to 3 minutes until toasted and well combined. Add cream cheese and combine over low heat until everything is mixed well. Grate Parmesan cheese over top and stir to combine. I use about 1/4 a cup.
Remove from heat and allow to cook until you can handle the mix with clean hands. Using a small spoon, scoop mix and fill all mushroom cavities. With remaining mix, distribute evenly over mushrooms, and use your hands to shape mix into small mounds. Grate more Parmesan cheese over top and drizzle with a little olive oil. Roast mushrooms for 30 minutes (caps will look moist and soft when done and the filling will be golden brown). Let cool about 5 minutes before serving.
It was kinda late at night. My husband got off work late again. And he was snacky. So was I…so I cut up this block of mozzerella cheese I had in the fridge and tried making fresh cheese sticks for us.
I really liked how they came out. I didnt bother trying to freeze before I fried… I’d bet they’d be even better if I freeze them an hour or two next time!
Here’s the recipe:
- 16 oz block of mozzerella cheese, sliced into fat sticks
- 1 1/2 cups ap flour
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 cups plain bread crumbs
- 1/4 cup parmesan cheese
- 1/2 Tbs dried parsley
- 2 to 4 eggs and a little milk
- Enough oil to fry sticks in a small pot
Mix flour, salt, pepper and garlic in a pie plate.
Beat eggs and milk in a small bowl.
Combine bread crumbs. Parsley and cheese in another pie plate.
Heat oil in pot. As oil comes gets hot, coat mozzarella in flour. Three at a time, dip sticks into egg wash and then coat in crumbs. Repeat with egg wash and crumbs, then set aside on a plate. You want the mozzarella sticks to be completely coated in breadcrumbs with no gaps. Fry 2 to 3 sticks at a time until golden, and remove to a clean plate with paper towels to drain.