Tag Archives: snack

Easy Salt & Vinegar Fried Green Tomatoes

12 Aug

Fried green tomatoes. I LOVE them. I am lucky enough to have a coworker who grows tomatoes and happens to be having a problem getting them to ripen! I also love the movie. If you haven’t seen it, rent it. Immediately.

They are so easy and a yum snack.

What you need:

1 Green tomato sliced thin (my preference) or into halves (also my preference)

1/2 cup of brown rice flour

1 egg white

salt and pepper

1/2 cup of salt and vinegar chips (any variety) crushed

Italian herbs from my spice mill

Canola oil

Heat the oil in a sauce pan or frying pan. Make sure the pan or whatever you use is deep enough to have a pool of oil (how unappetizing is that?) so that the tomatoes float. If I had a deep fryer I would have used that but I don’t. Whip the egg white with a splash of cold water. I like to see a lot of bubbles in the egg white. Season with salt and pepper. Season the flour with the herbs. I used a plastic bag for the chip part but it does make it a little messier. You could easily use a bowl. Coat the tomato slices in the flour, egg and then chip crumbs. Fry until crispy brown. Don’t put too many in the oil at once or it will lower the temp of your oil. Drain on a paper towel and season with a sprinkle of salt.

Mater

Serve hot or warm with your favorite dip. I would suggest combining, ranch, Greek yogurt and a splash of hot sauce.

C’est si yum!

Baked Jalapeno Poppers

21 May

I love jalapeno poppers. They are so good and yet I imagine bad for you when you get them out of the box or in a bar. I was craving some and decided there must be a better way. If you search on Pinterest, tons of ideas come up, so I decided to try my own variation.

What you need:

4 fresh jalapenos, cut lengthwise

1/4 block of Velveeta cheese

1/4 cup of softened cream cheese

3/4 cup of panko breadcrumbs

4 slices of cooked bacon

1 bowl of water and a sink

Preheat oven to 375 degrees. To remove seeds, cut the tops off of the jalapenos¬†and then cut them lengthwise. If you have gloves of some sort (latex or the plastic throw away variety) I would say you could use them. If not, just be sure to wash your hands after this part and don’t touch your eyes. Use a pairing knife to cut the white part and seeds out. For pesky seeds that wouldn’t come out, I put them in the bowl of water and got them out that way. I also put the sliced pieces in there as I went through the jalapenos.

Slice the Velveeta according to the size of the jalapeno slices. The stuffing part is up to you. Just pat the jalapeno dry and discard the water.

I stuffed each one differently and they all tasted delicious.

Option 1 – bacon pieces and cream cheese

Option 2 – bacon pieces, Velveeta and then cream cheese on top

Option 3 – bacon pieces and just Velveeta (if you do it this way, put the bacon in first)

Each of these options end the same way, in the panko. I did not use eggs or anything in this recipe. I simply pressed the cheese part and the back part of the jalapeno firmly into the panko. Place on a non-stick sprayed baking sheet and bake for about 10 – 15 minutes.

Jalapeno popper

You want the jalapenos to be tender but watch to make sure the inside does not ooze out. None of this bat ch did. They were delicious and only took about 30 minutes total time to make (including baking). The most time-consuming part was the seed removal.

C’est si yum!

Baked Cauliflower Bites

14 Apr

I know that I made cauliflower bites in my cupcake maker a while back but I made an updated version tonight and they are delicious! I’d made a cauliflower puree in my food processor and decided I wanted something different.

Here’s what I did for the puree:

3/4 head of cauliflower (it was a huge cauliflower. If you have a normal size one, you could use one whole head of cauliflower), shredded

1 garlic clove, minced

1/2 tablespoon of extra virgin olive oil

Salt and Pepper

1/2 tablespoon of herbs de Provence or Italian seasoning

3/4 cup of low sodium chicken broth

non-stick cooking spray

Spray the saute pan with non-stick cooking spray.  Swirl the extra virgin olive oil and add the garlic. Remember not to let it burn! Add the cauliflower. Season with salt, pepper and spice mix. Saute and then as it seems tender, pour in the broth.

Break down the cauliflower in a food processor and let cool.

Puree

For the bites:

3/4 cup of panko breadcrumbs

1/2 cup of shredded Parmesan cheese

cauliflower puree (the above makes almost 2 cups, pureed)

1 egg white (if you have closer to 2 + cups, use two egg whites)

Preheat oven to 385 degrees. Combine all ingredients in a bowl. I got suckered in to buying a Quick Whisk yesterday so I used this to whip the egg whites a bit. Don’t overbeat them! I have this fun macaroon pan that I have actually never used to make macaroons in that was perfect for this. I baked these for about 12 minutes on one side, then flipped them over and baked them again for another 5-8 so it got crispy on each side. These would go great with some sort of Greek yogurt dip or sour cream.

bites1 bites2

C’est si yum!!

 

Cauliflower Bites

7 Apr

My parents don’t like cauliflower, brussel sprouts or kale. Growing up, I didn’t try any of these foods. However, towards the end of 2012, I discovered that cauliflower was delicious and healthy. I’ve cooked it in a number of different ways but decided to try something different. I made a “batter” and went to turn on my stove and realized that I was washing my burner covers. #fail

Luckily, I own a mini-cupcake maker that can be used for so many things i.e. corn muffins, regular muffins and cauliflower bites.

Here’s what you need, yields 10 – 12 bites:

1/2 a head of cauliflower, “riced” – you can either grate it down or put it in a food processor

1 garlic clove, minced

Basil or other dried or fresh herb

1 egg white (I would use two for a bigger batch)

Shredded Parmesan cheese

Salt and pepper

1 tsp of extra virgin olive oil

I beat the egg white with the olive oil, herb and salt and pepper. Mix in the shredded cauliflower and cheese. It should be a wet mix but not soupy. You’re not making pancakes. Spray the cupcake maker down with non-stick spray and spoon in the mixture. Let it cook and press down the sides so you can watch them brown. If you can, flip them upside down so the tops can brown but you don’t have to. Serve them hot or warm. You could pair them with a sauce of some sort like a light alfredo. C’est si yum!

Cauliflower Bites

 

 

Crispy Chickpeas

15 Jan

Maybe chickpeas aka garbanzo beans are an acquired taste. I like hummus and I love falafel but chickpeas by themselves are not my cup of tea. I made these crispy chickpeas after reading an article that said they were crunchy and yum. Maybe yum for some but not for me.

Here’s what you need –

2 cans garbanzo beans, drained and dried

Salt and pepper

1 tsp garlic salt

Extra Virgin Olive Oil

Preheat oven to 400 degrees. Lay dried chickpeas on a non-stick sprayed baking sheet. Drizzle and season chickpeas with salt, pepper and garlic salt. You could add whatever herbs you want also. One recipe I read had Parmesan cheese on them also. Bake for about 40 minutes. If they are still mushy in the middle then don’t eat them yet! They are crunchy but not something I will make again!

C’est si Yum! (for some)