Tasty Kitchen: A Happy Recipe Community! » Snacks

Stuffed Mushrooms

Zachary — Thu, 09 Jul 2020 23:45:51 +0000

Heat grill to around 375°F.

Using a damp paper towel, thoroughly wash each mushroom and remove the stems. (If you don’t want to waste the stems, dice them into fine pieces and combine them into the filling.)

Combine cream cheese, cheddar cheese, bacon bits, salt, black pepper, and garlic powder in a mixing bowl. Mix until well combined.

Stuff each mushroom with the combined mixture making sure to not overfill. Top with additional cheddar cheese and bacon bits.

Place the stuffed mushrooms over indirect heat and grill for 15–20 minutes or until the cheese is melted and filling is warmed through.

Preheat oven to 400°F. Line a baking sheet with parchment paper or foil. Clean and stuff the mushrooms just as you would for grilling. Arrange the stuffed mushrooms on the baking sheet, leaving a little space between each, and place in the oven. Bake for 10–15 minutes or until the filling is warmed through and the cheese on top is melted.

Note: Make these vegetarian by simply leaving out the bacon bits.

Sausage Rolls

Beth Pierce — Sat, 27 Jun 2020 22:20:28 +0000

Remove puff pastry from freezer and thaw for 15 minutes prior to starting this recipe.
Preheat oven to 400 degrees Cover baking sheet with parchment paper.
Brown the sausage in skillet over medium heat. When almost fully browned add the onion and cook 3-4 minutes. Remove from heat and drain any excess grease. Stir in breadcrumbs, Dijon mustard and parsley. Allow to cool for 15 minutes. Stir in egg and egg yolk. Mix remaining egg white with water in separate bowl.
Lay puff pastry sheets on a lightly floured surface. Using a pizza cutter cut sheets in half. Make a line of the sausage mixture down the length of the pastry puff leaving about 1 inch on both sides. Brush the length of the pastry that you are going to fold to with egg wash. Bring the dough up and over the sausage mixture. Fold down to seal the puff pastry. Brush tops and sides with egg wash.
Cut into equal sections that are about 1 – 1 1/2 inches wide. Bake for 18-20 minutes or until golden brown.

Pickled Jalapenos

Beth Pierce — Wed, 24 Jun 2020 16:35:01 +0000

In a large pot over high heat bring water, vinegar, sugar, salt and garlic to a boil.
Add jalapenos and onions. Remove from heat and let sit for 10-15 minutes. Using tongs remove peppers and onions from the pot and place in canning jars. Pour the pickling solutions over the peppers, cover and refrigerate.

Zucchini Cheese Breadsticks

Chanda | My Farmhouse Table — Sun, 21 Jun 2020 23:39:52 +0000

In a bowl, sprinkle shredded zucchini with salt. Stir and let sit 10-15 minutes so the zucchini starts to release its moisture.

Next, put the zucchini in a clean towel and squeeze out all of the moisture. This is a very important step! Try to get out as much moisture as possible. If not your finished product will not be crispy.

Mix together strained zucchini, eggs, and flour. Coat a baking sheet with cooking spray, then spread the zucchini mixture into a large rectangle that is relatively thin.

Bake at 450°F for 15-20 minutes or until the edges are browned. Make sure the top and sides are golden so that the breadsticks are not “mushy”.

Reduce the oven temperature to 350°F. Combine the melted butter, garlic powder, and pepper. Brush over the crust, then sprinkle with cheese and Italian seasoning.

Bake until cheese is melted, 5-15 minutes.

Let cool slightly before cutting into sticks.

Serve with marinara sauce, ranch dressing, or garlic butter.

Easy Crostini

Beth Pierce — Sun, 14 Jun 2020 19:00:52 +0000

Preheat oven to 375 degrees. Cover baking sheet with parchment paper.
Cut bread into 1/4 inch thick slices. In a small bowl stir together butter, olive oil and garlic powder. Brush both sides of the bread slices with butter mixture. Place on prepared baking sheet. Bake for 15-20 minutes or until golden brown. Flip halfway through the cooking process.
If you love garlic add the the whole 1/2 teaspoon. If you like garlic add the 1/4 teaspoon.

Grilled Pineapple

Beth Pierce — Mon, 08 Jun 2020 17:40:04 +0000

Combine pineapple, melted butter, honey, brown sugar and sriracha sauce in a large zipper bag. Marinate for 30 minutes.
Preheat grill and lightly oil the grate. Cook for about 6-8 minutes each side or until heated through with grill marks on both sides. For best results serve promptly.
If you have a low tolerance for heat (even though this is fairly mild) decrease to 1/2 teaspoon sriracha.
If you don’t have sriracha or don’t want to purchase a bottle substitute an equal amount of sambal oelek or simply a couple pinches of ground cayenne pepper.

Garlic Knots

Beth Pierce — Wed, 27 May 2020 19:31:01 +0000

Preheat oven to 400 degrees. Cover baking sheet with parchment paper or silicone baking mats.
Melt butter in microwave. Stir in the dried oregano, dried parsley, garlic powder and finely grated Parmesan Cheese.
Pat out pizza dough into a rectangle onto a lightly floured surface. Using a pizza cutter divide into twelve even pieces. Roll each piece into a 5 inch rope about 1/2 inch thick. Tie into a knot and place on prepared baking sheet tucking the ends in underneath.
Brush the knots with 1/2 of the melted butter mixture. Bake for about 18-22 minutes or until lightly browned. Brush with remaining butter mixture and serve promptly. If desired serve with marinara dipping sauce.

Spiced Roasted Chickpeas

PW Food & Friends — Sun, 03 May 2020 17:00:57 +0000

Preheat oven to 350ºF. Place the oven rack in the middle of the oven.

Spread out the chickpeas on a clean, dry kitchen towel. Place another towel over top, and gently pat and roll the towel over the chickpeas. While drying the chickpeas, some of the skins will start to loosen. Pull off and discard as many of the skins as you can. The chickpeas crisp up more when the skins are removed. It can be a bit tedious, but worth the effort!

Transfer the chickpeas to a bowl and toss with the olive oil and salt until coated.

Transfer the chickpeas to a dry baking sheet. Bake until chickpeas are golden brown and crispy, 45 to 50 minutes, shaking the tray and turning it halfway through cooking.

While chickpeas are baking, combine cumin, paprika, garlic powder and cayenne pepper in a small bowl.

Remove the chickpeas from the oven and toss with the spice mixture. Allow the chickpeas to cool. Eat “as is” or sprinkle in salads or on top of soups.

Kentucky Fried Cauliflower

Rob — Wed, 29 Apr 2020 13:02:41 +0000

Combine all dry ingredients (up to the buttermilk) and pour into two bowls, pour buttermilk into another. Dredge cauliflower in spiced flour, shake off excess. Dip dredged cauliflower into buttermilk, then into next bowl of spiced flour. Lay pieces on greaseproof lined tray.

Fill a medium or large saucepan one third full of oil, or prepare a deep-fat fryer. Heat to 180’C (2). Carefully drop coated cauliflower into oil (3). Fry for 3-4 minutes until deep-golden in colour, drain onto kitchen paper. Sprinkle with sea salt.

To finish, carefully fry thyme sprigs for a few seconds until crisp, sprinkle on cauliflower and serve with your favourite sauce. Prepare to be mobbed by anyone in your household.

Tips:

(1)Try to ensure that all pieces are of equal size so they cook evenly.

(2) A digital thermometer is invaluable here. If you don’t have one, carefully drop a small cube of bread into the oil, it should bubble right away and go golden in about 10 seconds. Keep little ones far away when frying and turn the pan handle away from you, so you don’t knock it accidentally.

(3) Don’t overcrowd pan/fryer or the pieces may stick together.

Super Tots

Natalie Wiser-Orozco — Sun, 26 Apr 2020 17:34:05 +0000

Preheat oven to 475ºF and ready two half sheet pans, lining with either parchment paper or silpats.

In a medium bowl, add the chia seeds, and water. Mix, and let sit for 10 minutes while you mix the remaining ingredients.

Take one pack of frozen broccoli, and strain with a sieve under hot water until slightly defrosted. Drain as well as you can. Add to a food processor, and pulse a few times until the broccoli resembles rice. Return to the sieve, and using the back of a large spoon, press as much water out as you can. Alternately you can squeeze in a tea towel to expel all the moisture. After the water is out, perform your 1 cup measurement.

In a large bowl, break up the Melissa’s Quinoa very well, so there are no large chunks remaining. Stir the chia seeds so there are no clumps, and add to the quinoa mixture, along with the breadcrumbs, broccoli, nutritional yeast, olive oil, salt, pepper. Mix very well.

The mixture should look crumbly, but when squeezed should stay together. Using a 1 Tablespoon measure, scoop into your hand, and shape into tot shapes, about 1.5 inches long, and .75 inches in diameter. Place on your lined sheet pans.

Bake for 20 minutes, rotating once after 10 minutes, and until golden brown and crispy on the outside. Serve immediately.

Add all the ingredients for the lemon pepper mayo in a small bowl, and whisk to combine thoroughly.