Moving to once a week?

I found a recipe for frying string cheese. YUM! I am still being healthy (I only ate 2), so now I have the rest of them to worry about. Somehow….I will disperse them. Updating twice a week has become so hard… I don’t know why either? I think it is because I want to post in the morning, but I also have to work in the morning. Productivity or fun? Fun makes me fat and productivity gets me moneys. I really need to money and not the latter. Haha. One of my best friends is getting married in 3 weeks! I am so happy for her, but I’m kind of sad because that means she’s going to move! Lucky for you though because when I get sad I tend to eat, and to eat I have to cook! I will have to post the website later, but the recipe was pretty easy.

 http://bubblecrumb.blogspot.com/2010/01/fried-string-cheese-sticks-recipe.html 😀

Ingredients:

24 sticks of cheese (I used mozzarella and a cheddar twist one)

3 plates or pan pans

flour

italian style bread crumbs

2 eggs

1 tbs of water

Frying oil (Vegetable/Canola/etc)

Method:

1. Scramble eggs and tbs of water, then place this mixture in one of the pans

2. In another pan put some flour

3. In the last pan place your breadcrumbs

4. roll the cheese stick in the flour, eggwash, and then the breadcrumbs

5. Heat the oil to high/medium-high heat. When the oil is heated fry the sticks for about 15sec-20sec on each side.

6. Drain them on some paper towels and enjoy

Notes:

I dip these in ranch, but since I don’t have any ranch I improvised with some pizza sauce I had leftover. I put basil, oregano, red pepper flakes, and some garlic into the sauce. It was pretty good. I made about 24 sticks of cheese with plenty leftover to make more. So, if you want to cook less you should definitely tweak the recipe. I think next time I am going to add some cajun powder to the bread crumbs or something because I like that kick. Did you know that humans are the one of the only animals (if not THE only) that actively seek out spicy things? Spicy isn’t a flavor…it is a feeling. So, we actively seek out pain. LOL. Isn’t that crazy? Anyway, next time I am going to make a ranch dip to go along with these…actually I may do that later because I only ate two of them. Gotta watch that waistline. Happy Nom noms!

This slideshow requires JavaScript.

PS: as you can see by the title I am going to be moving to once a week posts. I don’t want blogging to feel like a chore, so I will fit it into my fun time *im updating at work*….but it will be our little secret…that I share with facebook, twitter, and the rest of the internet 😛

http://bubblecrumb.blogspot.com/2010/01/fried-string-cheese-sticks-recipe.html

Advertisements

Making broccoli tastier

Broccoli is probably one of my favorite veggies. I eat it a lot (steamed, stir fried, raw…etc), and I like to find new ways to serve it. I stumbledupon this site a few weeks ago and instantly wanted to try this. The only problem was that I didn’t have any broccoli stocked, so I couldn’t. School basically piled up on me and I couldn’t hit the store to get any….sad days. Anyway, I finally got around to getting the ingredients (along with a few others)! You HAVE  to try this!

http://www.staceysnacksonline.com/2011/01/broccoli-bites-for-kids.html

Ingredients:

16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli)
1 1/2 cup of grated cheddar cheese
3 eggs
1 cup of seasoned Italian breadcrumbs

Method:

Mix all the ingredients together in a large bowl.

With your hands, form small patties and lay on a parchment lined baking sheet.

Bake at 375F for 25 minutes, turning the patties after the first 15 minutes.

Notes:

I hate that I keep missing instructions…but at least everything turns out well :D. I didn’t see the part that says turn over after the first 15 minutes. I just baked it on one side for about 35 minutes. I also put 2 cups of cheese and a 1 and 1/4 cup of breadcrumbs. It may be different for you, but just feel the consistency of the mixture and see if you think stick enough to make patties. I added a touch of garlic powder, but the seasoned breadcrumbs are already pretty nicely season. Anyway, these little patties were really awesome. I like that I keep running into these recipes that just need everything to be mixed together with no order. What can I say, except I love simplicity :D. Alright, get those stoves fired up, ovens preheated. and oil heated to the perfect temperature! Happy cooking!

This slideshow requires JavaScript.

Queso!

A couple of weeks back my dad decided that he would buy 5 bags of guacamole chips… Now, I don’t know if you buy things in bulk, but I find this ridiculous. He gets mad at me when I don’t eat them either, but I mean getting through a bag takes weeks! Anyway, I have decided to humor his little shopping spree by making queso to entice the eating of chips. Apparently, this recipe is the FAMOUS ROTEL CHEESE DIP. Hrmm… We’ll see about that! Take it to the recipe:

http://www.texmex.net/Rotel/cheesdip.htm

Ingredients:

1 lb. pasteurized processed cheese spread, (Velveeta), cut into 1″ cubes
1 can (10 oz.) Diced or Whole RO*TEL Tomatoes & Green Chilies

Directions:
In a saucepan, combine ingredients; stir over low heat until cheese spread is melted.
Serve with tortilla chips, crackers, or vegetables.

Microwave: Place ingredients in a covered casserole.  Microwave on HIGH  until
cheese spread is melted, about 5 minutes, stirring once.

Notes:

Well, as you have seen in the past I like my things spicy, HOWEVER, I realize that I do entertain friends sometimes that can’t take the heat. So, I bought some canned jalapenos and put them in a separate bowl for my eating delight. I also threw in a few pinches of garlic powder, julio’s seasoning, and a pack of bacon bits.  I had half an onion left over from an earlier recipe so I said “What the heck” and chopped about half of that up and threw that in too. These went great with the guac chips and I am pretty sure they’d go great with any tortilla/corn chip. It was pretty good, but I had a problem with it being kind of runny…anyone else or that just me? Anyway, to counter this I added some slices of cheese and a tbs of cornstarch. Also famous? I guess it may be for easy cooking, but it definitely could use some tweaks :D. Happy cooking!

This slideshow requires JavaScript.

PS: If you have any recipes/websites for refried bean dip…that would be great! Thanks.