Parmesan Zucchini Crisps

May 27, 2015  /   /   //  9 Comments

Parmesan_Zucchini_Crisps

I have a snacking problem. I will be the first to admit that. Snacking is my favorite, and specifically I love crunchy things, like crackers, or chips. It’s a problem. I have zero self control. I don’t really buy crackers and chips because I can literally eat them in one sitting, and then I just feel terrible mentally and physically, yet I will do it again and again. Most of the time I try to just not be an idiot and snack terribly all the time, but there are times when I just need to, to get through some work that I don’t want to do. That is where these Parmesan Zucchini Crisps come in. I don’t want to sit here and tell you think is the new healthy snack or whatever, but I do want to tell you that yes, these are better for you than an entire thing of goldfish, or a line of ritz crackers. These are tasty too, it really doesn’t seem like you’re sitting down to eat a pile of zucchini. This has become my new go to snack / stress eating item. Super easy to make, and they keep really well. Hope you guys enjoy!

Teri

zucchini_mandolin Parmesan_Zucchini_Chips

Parmesan Zucchini Crisps
Serves 4 to 6

Ingredients:
2 large zucchini, very thinly sliced (using a mandolin would be best)
1 ounce Parmesan
1 tablespoon finely crushed sea salt flakes

Directions:
1. Preheat oven to 200˚F.
2. Line zucchini slices onto 2 baking sheets lined with parchment.
3. Grate parmesan evenly over slices and sprinkle with salt.
4. Place baking sheets in the oven and bake for 1 hour 45 minutes to 2 hours and 30 minutes, depending on thickness (rotating the baking sheets halfway through).
5. Remove from the oven and allow crisps to cool completely. Serve.

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Pickled Mushroom Flatbread

May 26, 2015  /   /   //  3 Comments

pickled_mushroom_flatbread

I’m sure I’ve mentioned a few dozen times that I love pickled things, of all kinds(…that and fermented stuff). I can eat pickled things all day and all night. One of my favorite pickled foods are pickled mushrooms. I love the texture and flavor of them! One of my favorite things to do with pickled mushrooms, aside from eat them straight from the jar, is to toss them onto flatbreads. The bright, sour flavors from the pickles really go great with the chewy crust and gooey cheese!

Every now and then, when I want to turn this (which I usually like to serve as a shared appetizer) into a complete meal, I like to top the piping hot flatbread with some greens, such arugula, tossed in a little lemon juice. The steam from the flatbread slightly wilts the greens, creating this bright sort of topping that also seconds as a simple salad-ish thing. I’m pretty sure what I just wrote sounded pretty weird and maybe it didn’t make much sense…I just recommend doing it and you’ll see what I mean! It’s awesome, me thinks. Enjoy! xx, Jenny

flatbread_dough mushroom_flatbread_prebake flatbread_recipe

 

Pickled Mushroom Flatbread
Makes 1 flatbread

Ingredients:
1/2 recipe basic pizza dough
cornmeal for dusting
1 tablespoon extra virgin olive oil
1 cup shredded gruyere
1 cup pickled mushrooms, drained1/4 to 1 teaspoon crushed red pepper flakes

Directions:
1. Heat oven to 450˚F.
2. Roll dough on a lightly floured, clean surface into a 8”x14” oval, about 1/4” thick.
3. Transfer flatbread onto a baking sheet or pizza peel, dusted with cornmeal.
4. Brush the surface with oil and sprinkle with cheese. Top cheese with pickled mushrooms and a light sprinkle of pepper flakes.
5. Place/Slide flatbread into the oven and bake for 8 to 10 minutes or until cheese is bubbly and melted and crust has browned.
6. Remove from oven, slice and serve.

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Finger Steaks

May 24, 2015  /   /   //  6 Comments

finger_Steaks

I’m very excited to share this recipe with you guys. Have you all ever heard of finger steaks? They are little strips of steaks battered and fried. In Idaho they are at nearly every mom and pop drive thru’s and diners, usually served with French fries and a piece of toast. They are definitely a favorite of mine. They are never really served as an appetizer, but that’s how we have them. Here we served them with a hollandaise sauce, which is something I would have never really thought to pair with finger steaks but it’s really good. I hope you guys like them as much as me!
♥Teri

steak finger_steak_recipe steak_fingers

 

Steak Fingers with Hollandaise
Serves 5 to 7

Ingredients:
hollandaise sauce:
4 egg yolks
1/2 lemon, juiced
1/2 cup (1 stick) unsalted butter, melted (and clarified, if desired)
pinch cayenne pepper
1-3 tablespoons warm water (optional)
salt and pepper to taste

1 1/2 cups all purpose flour
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon smoked paprika
1 boneless (12 ounce) New York strip steak, thinly sliced (crosswise)
2 eggs, beaten
peanut oil for frying
salt and pepper to taste

Directions:
1. For hollandaise sauce: Place egg yolks and lemon juice into a stainless steel or heatproof glass bowl and whisk together until the mixture doubles in volume.
2. Place mixture over a pot with simmering water (make sure the water from the pot does not reach the bottom of your bowl) and begin whisking. While whisking, begin to add melted butter, in a slow and steady stream, until fully incorporated and the hollandaise is thick and smooth (the sauce should gradually thicken as you add the butter)
3. Add cayenne and season with salt and pepper. Remove from heat and cover with plastic wrap, directly over the surface and set aside.
4. For steak fingers: Place flour, garlic powder, onion powder, and smoked paprika into a shallow dish and whisk.
5. Generously season steak pieces with salt and pepper.
6. Dredge steak pieces into the flour mixture and shake off excess. Then dip each piece in the beaten eggs and finally back into the flour mixture, shaking off any excess.
7. Fill a heavy bottom skillet with 1 inch of oil and place over medium heat.
8. Once oil is hot, carefully drop in steak fingers, making sure not to overcrowd the pan.
9. Cook steak fingers on each side for 4 to 5 minutes or until browned and cooked through.
10. Remove from heat and season with salt and pepper. Serve immediately with hollandaise sauce (if hollandaise has thickened too much while sitting, just stir in warm water (1 tablespoon at a time) until desired consistency has been reached).

 

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Creamy Whole Grain Mustard Slaw Topped Bratwursts

May 23, 2015  /   /   //  1 Comment

Mustard_Slaw_Bratwursts

It’s memorial day weekend and grilling season has officially begun, yay!! Today we’re grilling up these totally delicious whole grain mustard saw topped bratwursts! I love a big, juicy sausage (no pun intended…really) and brats are one of my favorites. They’re filled with flavor and I love the way grilled brats in particular almost snap when you bite into them.

We poached the brats in a little beer before finishing them off on the grill for that great, smoky flavor and crisp outer texture! We’ve topped the brats with a super simple whole grain mustard slaw. I personally prefer a vinegar based slaw to a creamy one, but on occasion I’m totally into creamy slaws; with this slaw you sort of get the best of both worlds. You get that nice spicy and sour flavor from the mustard and cider vinegar combination and the dash of mayo adds just a touch of creaminess to the slaw. The pinch of sugar isn’t necessary, but I think it helps to balance out all the flavors.

If you guys are looking for a last minute something to toss on the grill and serve up this weekend, these almost classic beer brats are PERFECT! Enjoy!
xx, Jenny

Bratwursts slaw_topped_Bratwursts

 

Creamy Whole Grain Mustard Slaw Topped Bratwursts
Serves 4

Ingredients:
whole grain mustard slaw:
1 3/4 cups shredded green cabbage
1/4 cup shredded carrots
3 tablespoons whole grain mustard
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
pinch sugar

2 cups beer of choice
4 bratwursts
4 toasted hot dog buns

Directions:
1. For slaw: Place cabbage and carrot in a mixing bowl and toss together.
2. Place remaining slaw ingredients into another mixing bowl and whisk together until smooth.
3. Pour mustard mixture over cabbage mixture and toss together until well combined. Cover and refrigerate for 30 minutes to 1 hour.
4. For brats: Pour beer into a pot and bring to a simmer. Add brats and continue to simmer for about 10 minutes or until brats have just cooked through.
5. Lightly grease a grill or grill pan and set over medium-high heat. Sear brats for 2 to 3 minutes on each side. Remove from heat and allow sausages to rest for about 5 minutes.
6. To assemble: Place a brat into each hot dog bun and top with a large handful of slaw. Serve.

 

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