Appetizer Idea: Healthier Mozzarella Sticks

Guess who was still trying to eat her way through 20+ egg roll wrappers after a month or more of coming up with egg roll wrapper ideas?

This girl.

When my own creative mind fails, Pinterest does not. I took to the pin boards and happened across lots of recipes using cheese sticks to make baked mozzarella bites with an egg roll wrapper coating. I’ve already tried the breaded bites, so I thought why not the wrapped ones. Let’s see which is better.

Well to no surprise, they were both equally good. I think my baked mozz bites made with whole-wheat breading looked a lot prettier, but these had a nice crunch.

And these egg-rolled-wrapper ones are super quick, easy, and mess free. If you’ve got some wrappers to use or company coming over and not a lot of time on your hands, I’d go for these. 

1 serving (Double or triple for more company)

Ingredients

2 organic or soy mozzarella cheese sticks

2 egg roll wrappers

optional: Marinara sauce for dipping

Directions

Preheat oven to 425 degrees. Lightly grease a cookie sheet. Set aside.

Cut the cheese sticks into three equal parts. Lay on one edge of the egg roll wrapper, and then slice the wrapper into three’s, too, to fit with each of the mini sticks.

Roll up! I rolled mine sort of at an angle and then tucked in the sides at the end. Use a drop of water or less to seal the egg roll wrappers in place.

Bake for 6-8 minutes or until golden brown and crispy. The cheese may begin to bubble out of the sides, and if so, that’s just a sign that you did something right. They’re ready to go!

Related articles

• Appetizer Idea: Basil-Tomato Margarita Bites (collegiateculinaire.wordpress.com)
• Appetizer Idea: Bite-Sized Fajita Bowls (collegiateculinaire.wordpress.com)
• Baked Mozzarella Bites (collegiateculinaire.wordpress.com)

Hatch Chiles & Cheese Over Easy

Since arriving in Fort Worth at the start of this month, I’ve been less consumed with being the new girl in town and more into all the new things this town can offer. My foodie favorite is Hatch Chiles from an awesome new grocer called Central Market. 

The Hatch Chile Festival was not the traditional festival I thought it to be–more of an in-store roasting and celebration than an off-site extravaganza. Nevertheless, my spicy side had to try, so I picked up some of those big green chiles, the “Hot” ones, one night before a Rangers game.

Were they as “Hot” as advertised? I didn’t really think so. But these once-a-year peppers from New Mexico are fresh and tasty. I thought they’d be the perfect compliment to eggs. Some simple cheese and red pepper spice later, I had an excellent Southwestern breakfast. It’s not novel, but it is good. Lots of egg-white protein and some capsaicin make for a delightfully healthy mix.

Ingredients

1/2 small Hatch chile, sliced into rings

4 egg whites or 1 egg + 3 egg whites

1 oz. fresh cheese, crumbled or sliced

1 T fresh salsa

optional: Red pepper flakes

Directions

-Lightly grease a skillet. Add in eggs one at a time after the skillet has reached medium-medium heat. Cook until almost all of the egg white has hardened, and then using a wide spatula, flip carefully.

-While eggs are cooking, prepare other ingredients as necessary. When egg is cooked through, plate it. Top with cheese first, then chiles, then salsa and spice. The egg should be hot enough for the cheese to melt down a bit on it’s own, but if not you can microwave on high for about 30 seconds.

Related articles

• Food Feature: Hatch Chiles (robertrothschildfarm.wordpress.com)
• Chiles Rellenos with Salsa Ranchera (made with Hatch Chiles) (scrumptiousandsumptuous.com)

Appetizer Idea: Thai Flatbread Pizza

The egg-roll wrapper saga seemed like it would never end. I’d tried my hand at every wonton-wrapper-inspired idea I could imagine.

And then one day I had lunch at a cool little cafe-bistro in Cedar Rapids, IA called Brewed Cafe. It was at this lunch meeting that I found myself torn between a vegetarian chili and a Thai flatbread pizza. Concerned that the flatbread might disappoint, I went chili. Curious still the next day, I recalled the ingredients and tried making my own version of the ‘za.

It was great. The wrapper I used was a perfect flaky crust to make several mini pizzas. And I’d have never thought cucumber would have worked so well on a warmed crust, but I was mistaken. Slice it thin enough and it can surprise you.

Ingredients

2 egg roll wrappers

2-3 T Trader Joe’s red curry sauce

1/2 cup cucumber, thinly sliced

a few dashes of basil and caraway seed

Directions

Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

Spread the curry sauce over the wrappers, being sure not to use to much or the crust won’t crisp up at all. Place on sheet. Arrange cucumbers as you like and sprinkle on seasonings. Bake until wrappers have crisped, about 5-6 minutes.

Simple and tasty, just the way I like it.

Healthier Banana Split

Happy Monday! The day that follows the best day of the week, in my opinion, Sunday, when we recognize the importance of relaxation. No work is to be had on Sunday. I wish I could say I was better about obeying that commandment, but I’m not.

What I am good at doing on Sundays is caring for myself however I see fit. Usually, this means some time spent talking to my higher power in church or alone, watching 60 minutes, relaxing before the week to come, and spoiling myself with something really delicious for dinner and dessert.

People like the cute “Sundaes on Sunday” idea. Me, too. But I like mine wholesome and nutritious. I’m not saying that’s for everyone, but let me send a little divinely delicious inspiration your way.

You’ve probably heard by now that frozen banana chunks are so sweet and smooth it’s like biting into ice cream. If you follow this blog, you’ve read about my successful experimentation with this and with freezing yogurt for homemade froyo. Both have major yum factor.

So I started putting them together.

With some fresh strawberries, of course–and in another instance, dark chocolate chips–and just made an all frozen, holistic banana split I like quite well.

Ingredients

1 banana

2-3 T chopped strawberries

1/4 cup yogurt of choice ( I like vanilla coconut)

optional: chocolate chips, nuts, etc.

Directions

Slice the banana to your likely. For a split classic, I split mine down the middle and then in halves to fit in my dish. You might also chop or chunk them and layer your yogurt on top.

Next comes the yogurt. Top or drop as you like on your banana split slices or chunks.

Last is the berries. Sprinkle as desired.

Related articles

• Post-Workout Banana Split! (snacksize.wordpress.com)
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Cilantro Sweet Corn Side Dish

One of my favorite nutritionist bloggers, Snack Girl, was bragging one July morning on her Easiest Corn Salad. It did look easy and tasty. Of course I had to try it.

But with my own twist of course. Snack Girl’s was more of a salad, whereas mine is more correctly identified as a corn side with a little cilantro sass.

I’ve changed some of the ingredients to make a side that has a hint of sweet alongside herby cilantro and zesty lime. I quite like the outcome.

Per usual, this recipe makes on serving, but you can make more. See Snack Girl’s post for resizing or comment below if you need help adjusting.

Ingredients

1/2 cup fresh sweet corn kernels

twist of lime

pinch of stevia

1 T diced tomato-onion mix

dash of freshly chopped cilantro

dash of paprika

Directions

Simply combine the corn and veggies. Squeeze lime over the top. Sprinkle on the stevia and add in the cilantro.

Toss. Toss. Toss.

Top with paprika and more cilantro, if desired. Enjoy!

Related articles

• Sweet Corn Salsa (ejanesmith.wordpress.com)
• How to grill corn on the cob (dishingitoutwithclarissa.com)
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Satisfying Salads: Zesty Southwestern Black Bean

Salads are not for rabbits or desperate dieters. If done right, they are a healthy, filling, nutritionally-generous meal (or side) you won’t regret.

To date, I’ve features these protein- and fiber-packed recipes:

The Sesame Steak Salad

The Garden of Eden Salad

If Asian-inspired beef and veggies isn’t for you and neither is fruit-cheese-and-nut combos–or perhaps you prefer a meat-free option (?)–then try a little Zesty Southwestern Black Bean Salad.

This is the salad I make when I’m at home and can’t pull myself away from work for long. It’s sort of the kitchen-sink recipe I go to when time is limited. Why?

Because I always have these ingredients in my fridge and pantry, can dump them on top of a bed of lettuce at the drop of the hat, and the protein and fiber in the beans and veggies assures me I won’t be aching for a more filling meal as I work through the rest of my afternoon. The zesty dressing gives it a little bite that keeps my tastebuds happy, too.

Try it!

Ingredients

2 cups Romaine lettuce

1/4 cup black beans

dash of cumin

dash of chili powder

dash of red pepper flakes

1 small Roma tomato and a few slices of onion sauteed

-or-

1/4 cup canned tomatoes and green chiles

1 oz. Newman’s Own Southwestern Ranch (or something comparable)

Directions

Toss all ingredients until dressing coats the salad leaves. Or if you’re like me and prefer layers in your salad instead of a mix, start with salad base, and then top with beans, sprinkle seasonings on top, veggies, and finally drizzle dressing on top.

Related articles

• Gourmet Salad Ideas for Meatless Diets (vegetarian.answers.com)
• Southwestern Salad (anniesapron.wordpress.com)
• Easy Spicy Zesty Sweet Chickpea Salad Recipe (theculinarylinguist.wordpress.com)

 

Appetizer Idea: Basil-Tomato Margarita Bites

So continues my obsession with egg roll and won ton wrappers.

If you’ll recall my post “Appetizer Idea: Bite-Sized Fajita Bowls,” I picked up a pack of  Nasoya egg-roll wrappers at HyVee. It’s been true love ever since.

Another one of the won-ton wrapper apps I see floating around on Pinterest.com features a combination of tomato and mozzarella.

For this first one, I wasn’t feeling mozzarella. I’ve been using a soy-based garlic-herb cheese a lot lately, so I crumbled that over the top instead, tossed in some basil, parm, and spice, and felt my eyes roll back in my head when I tasted the crispy-cheesy-flavorful crunch of this appetizer.

Hope you get a pow in the yum like I did. These appetizers are right up my alley. I’m sure I’ll continue to make them for myself, but I suspect they might become my new favorite stand-by for potlucks and dinner parties, too. Very easy, and very good.

Ingredients

1 egg roll wrapper (Get a good healthy brand like Nasoya)

1/2 Roma tomato, diced into medium chunks

red pepper flakes

1 oz. cheese of choice, mozzarella or a heartier herb one will do

dash of parmesan

1 t basil

Directions

Preheat oven to 400 degrees. Lightly grease a mini-muffin tin. Set aside.

Take the egg roll wrapper and slice into four equal squares. Press into pan, folding sides to fit down as necessary, but not pushing too hard.

In a small pan, saute the tomatoes in a little cooking oil for a few minutes, adding in the basil, then the red pepper flakes. Evenly  distribute among the wrappers.

Bake for about 7 minutes or until edges of wrappers turn golden brown. Top with cheese of choice (cubed or crumbled), dash of parm, and more basil if you like. Bake another 2-3 minutes until cheese melts.

Serve right away and warm, if possible. Enjoy!

Related articles

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Pink Lemonade Pops!

Ever since I interviewed Pops! author Krystina Castella in 2011 for the Kansas City Star, I’ve associate summer with popsicles. I’m sort of anti-AC, so oftentimes a cold sweet pop on a sticky hot day is a saving grace.

Plus, after you chat with a pro-popsicle innovator about how much thought can go into one simple pop, you gain a new appreciation for these simple sweets. I look forward to blending, pouring, and freezing new flavors to try and it’s made all the easier when you know exactly what makes for a tasty, easy-to-remove, attractive looking popsicle. If you’re interested, read my 2011 story by clicking here.

Castella is actually a college professor with a background in structural design. At the time, she was teaching and writing the book–when I talked to at least–and so she put a lot of thought into what makes for a beautiful structure, form that follows flavor, and entertaining on a purpose. Very smart and savvy, that one.

These pops, they aren’t particularly smart or savvy.

But they are good. And easy to make. Everybody loves lemonade in the summer, myself included, so I put it in pop form and gave it a little pink sweetness.

Makes 6 medium-sized popsicles or seven to eight smaller ones.

Ingredients

2 T vanilla yogurt

10 medium-sized strawberries, sliced

a few lemon slices

splash of vanilla

1 T stevia

8 oz. VitaminWater Zero – Lemonade

Directions

Cooling off with a pink lemonade pop right before the Ames Independence Day Parade. Always have some pops ready in the fridge!

So easy. Place all ingredients–except lemon slices and leave out a few strawberries if you want to drop some in for effect later–in the blender and blend ’til smooth. Squeeze the lemon slices over the top. Blend once more until perfectly smooth.

If you saved some strawberries, drop those few slices down the sides of your pop molds and then distribute your blended concoction evenly between the molds. Freeze for 3-4 hours or until solid.

When it comes time to serve, remove carefully and correctly by letting them stand on a counter for a minute or so, or running them under lukewarm water for about 10-15 seconds. They should slide right out. If not, don’t wiggle the stick back and forth too much or else it may come out of the center, leaving the pop in the mold. Just wait and pull gently.

Related articles

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Appetizer Idea: Bite-Sized Fajita Bowls

With this post, I begin the first of what I imagine will become a long series of appetizer ideas using my new favorite ingredient for entertaining…

This weekend, I picked up a package of egg-roll wrappers. And since I opened them tonight and starting playing around with them, my mind has been racing with ideas.

I often see won-ton wrappers used to make lots of creative appetizers on Pinterest.com. I finally picked up a package for my own culinary experimentation. But note, I went with egg roll wrappers instead. Why? They’re similar, but bigger. So if I want to cut them to different shapes and sizes with a knife, then I can have whatever I need, including won tons, by slicing accordingly.

Occasionally I am clever.

For this first one, I had some venison steak strips leftover, some peppers, limes, chiles, and tomatoes. The rest is history. I love these. It’s like a perfect appetizer compliment to my own meal and I can’t wait to try them out on a group.

Ingredients

1 egg roll wrapper (Get a good healthy brand like Nasoya)

2 oz. steak, sliced into strips

red pepper flakes

1.5 T red and green chiles

1 slice of lime

a few diced tomatoes

a few thinly-sliced peppers

dash of cumin and chili powder

Directions

Preheat oven to 400 degrees. Lightly grease a mini-muffin tin. Set aside.

Take the egg roll wrapper and slice into four equal squares. Press into pan, folding sides to fit down as necessary, but not pushing too hard.

In a small pan, sear the steak with the vegetables, cumin, and chili powder. You can use other vegetables, of course, I used common fajita ingredients I had sitting in the fridge, but you might also try corn, avocado (not seared in pan though), tomatoes, black beans, etc. Saute for a few minutes, then evenly  distribute among the wrappers. Spritz some lime juice over the top to keep the steak moist–and a little more after it comes out of the oven–but not too much or else they’ll get soggy.

Bake for about 10 minutes or until edges of wrappers turn golden brown. Top with chiles and a dash of red pepper flakes. Serve right away and warm!

Sesame Steak Salad

Women in my life are always complaining about salads. They don’t like them. They leave them feeling hungry an hour later. They’re not worth the hassle of making

My goodness. If I had a penny for every time I heard that, I could buy a lot of salads. And most of those salads would probably be the Thai Chopped Chicken Salad at St. Louis Bread Co. or Panera to those not from St. Louis.

And I’d give a lot more than a penny to hear a man long for a salad. When pigs fly…

Ever on my mission to spread some helpful advice, I give the sad salad Sallies (and Sams) of the world one word of advice: protein.

Protein keeps you full. It helps you build muscle and powers you through the day. 

And if you add protein to your salads, you will enjoy them more and stay fuller longer.

When I threw together this Sesame Steak Salad the other day, I meant to add edamame–an excellent source of protein–and completely forgot. I wish I had, so if you’re considering following this recipe and have some on hand, it would be a great addition!

Ingredients

1.5 cups Romaine lettuce

3 oz. sliced steak

1/2 red pepper, sliced lengthwise

a few red onions, chopped or lengthwise slices

1 t sesame seeds

radishes and chopped cabbage to garnish (although the cabbage makes for a nice crispy crunch if you need that and want to avoid fried wonton strips)

Directions

-It’s a salad, so: lettuce first, veggies next, protein on top, sprinkle sesame seeds on top, and toss in dressing of your choice. If you’re taking this to work, you’ll want to add the dressing later so the salad doesn’t get soggy.

And in choosing a salad dressing, choose a good one. I love Newman’s Own Sesame-Ginger dressing. So good, good for you, and does good by giving proceeds to charity.

Related articles

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