cheese

Baked Mozzarella Balls.

December 22, 2010 · 101 comments

I think we are all aware that there will never be a shortage of cheese in the How Sweet household.

That’s why we must get creative and switch it up at times. Since Mr. How Sweet asks me to make “healthy” cookies, “healthy” cheesecake, “healthy” butter chicken and “healthy” Oreos, this was my attempt at making a healthier, crispy ball of melted cheese. Because he clearly needs something healthier… especially after he eats an entire pizza, a Primanti’s sandwich and 16 cookies. Then manages to lose 4 pounds. Then says he needs to go on a diet. Sometimes I sort of hate him.

The good news? It worked. And these were extra crunchy! Good thing too. I like a little crunch with my fat.

As delicious as these were, I would not recommend them for a large party. Sure – a small gathering or dinner for two is perfect, but if you make these for a crowd you will spend way too much time in the kitchen and not enough time near the wine. Who wants to do that?

Moral of the story: make these for dinner. For yourself. And add some pinot.

Just make sure to spray your wire rack or baking sheet with non-stick spray and to freeze your cheese for awhile. Or else this will happen. Don’t learn the hard way.

But even if you do those things, it still may happen to one or two cheese balls. Trust me, it’s really not an issue. Unless you have an issue eating bubbly, golden cheese.

And in that case, I’m sorry that you are missing out. I’ll eat yours.

Baked Mozzarella Balls

serves 2-4

8 ounces mozzarella cheese, cubed

1/2 cup flour

2 egg whites

1 1/2 cups panko bread crumbs

1 teaspoon dried parsley

Cube the mozzarella and set it in the freezer for 12-24 hours. This can simply be done the night before you make it.

When ready to make, preheat the over to 475 degrees.

Add the flour, slightly beaten egg whites and panko + parsley in 3 separate bowls. Lay a wire rack on a baking sheet and spray with non-stick spray. A wire rack is not required and you can also use a plain baking sheet – line it with parchment paper and then spray it with non-stick spray.

Make sure the oven is at the correct temperature. Moving quickly, take the cheese out of the freezer and dredge it in the flour, dip it in the egg whites, and coat it in the panko + parsley mixture. Set it on the rack/sheet and quickly finish the rest. Spray each cube with cooking spray and pop in the oven for 10-12 minutes. As long as you move quickly, cheese should not melt fast. Remove from oven when golden brown and crispy. Serve immediately.

I wish I got to eat more of these, but I turned my head for 30 seconds and they were gone. Apparently it’s cheese-diet week for Mr. How Sweet.

{ 101 comments }

Provolone Stuffed Fried Zucchini.

January 8, 2010 · 61 comments

Please update your google readers! http://feeds.feedburner.com/howsweeteats/smSp

Forgive me. Forgive me for posting this while you are working hard towards your New Year’s goals. Forgive me for eating all of this without sharing. But please keep reading.

This dish is worth it.

It is another recipe from Barb, and was the most requested dish at her restaurant for years. To me, there is nothing like a good piece of fried zucchini. While we tend to stay away from fried food for the most part, there is something about having a slice of fried zucchini as an appetizer that is just fantastic.

I remember as a young girl that my mom made fried home-grown zucchini. While it was more ‘pan-fried’ than deep fried, it was utterly delicious and I still can taste it to this day.

I needed Barb to come help me with this recipe. If you think I am great in the kitchen, you are wrong. I am a complete goof. If Barb wasn’t with me I would have completely destroyed the dish, but now that I have a few under my belt, I feel confident in making them alone.

I performed surgery on 2 zucchinis, slicing them lengthwise. This was a task, to say the least.

I don’t own a mandolin, mainly because I don’t trust myself with sharp objects. Thankfully, I’ve never cut myself mid-cook, but who knows what could happen in the heat of the moment? Sometimes my passion overwhelms me!

I learned that I should own a mandolin, because slicing these zucchini lengthwise was enough to put me in the nut house. Not to mention I almost jabbed my eye out 6 times. Fried eyeballs, anyone?

Ok that’s just gross. I apologize.

(Side note: If you don’t own a mandolin and slice the zucchini by hand, it may be a bit thick. Soak the zucchini in salted water to make it more flexible.)

Now comes the best part. Well, almost the best part. I consider the best part to be eating the dish, but hey, that’s just me.

Wrap the zucchini slices around a big, hunkin’ chunk of provolone.

Yep, I said it. Please do as I say.

Stick the provolone wrapped zucchini on a bamboo skewer, and fry away.

Sorry for the lack of frying pictures, but it is a bit tedious trying to snap a picture and work with hot oil.

I used a batter of bisquick + beer, and it worked out great. What also worked out great was finishing off the beer. Cooking can be rough sometimes.

Whatever your thoughts on fried food may be, I don’t think you can deny that this is a fantastic looking dish.

Don’t hate it ’cause it’s beautiful.

The marinara and parmesan cheese complete this already mouth-watering snack.

According to Barb, once you have made it before, it is very quick and easy to make. Not only is it a party pleaser because it is so aestetically appealing, but each guest can pull a zucchini piece off of the skewer and enjoy.

The batter also came out light and fluffy, as opposed to being heavy and just sitting in your stomach. It was a nice change from restaurant fried food!

This probably ranks up there as one of the best things I’ve ever ate. And being able to make it at home? That is just priceless.

Provolone Stuffed Fried Zucchini

Makes 3 skewers

3 bamboo skewers

12 thin lengthwise-sliced pieces of zucchini

12 1-inch chunks of provlone cheese

1 1/2 cups warm marinara sauce

1/2 cup parmesan cheese

frying batter of choice

frying oil of choice

Once zucchini is sliced lengthwise, wrap it around a chunk of provolone and skewer it on the bamboo. Continue with the others, until each skewer has 4 pieces on each.

Make sure the frying oil is hot. Dip the skewer into the batter, then place in the oil. Fry about 3 minutes on each side, or until golden brown.

To serve, lay on top of 1/2 cup of marinara sauce. Sprinkle with parmesan cheese.

So before you disown me for leading you off the beaten path, just plan to make this someday. Maybe in the summer? On a cold, winter night?

Or on a Monday when you have sworn to eat more veggies and less fried food? Eek. I don’t know who would do that.

Let’s be real.

We all know that this dish still gave me more veggies than I normally eat.

And if you are just drooling and have to make it this weekend? Check out my tips on how to avoid weight gain on the weekends.

With this baby, you may need it.

{ 61 comments }

Arugula and Asiago Pesto.

December 26, 2009 · 39 comments

Please update your google readers! http://feeds.feedburner.com/howsweeteats/smSp

I have always enjoyed pesto, but it wasn’t until I began making it with arugula that I absolutely loved it. While basil has a very strong flavor, the arugula is mild but spicy. It has a bite to it, and mixed with the asiago it is to die for.

Asiago is one of my most favorite cheeses. I could eat it on anything. And I do.

That doesn’t say much since at any given time we have enough cheese in the fridge to feed a small country. Or my husband.

Into the food processor goes arugula, garlic, and asiago.

Such a pretty color! You can also use your mini food processor to make a smaller serving. I used my large one, because I do everything in excess. I know no limits.

After pulsing it a few times, stream in the olive oil to create more of a sauce.

It’s peppery with a hint of cheese, and I love it on whole wheat pasta alone.

I also think it is such a ‘pretty’ dish.

Arugula and Asiago Pesto

4 cups arugula

1/2 cup asiago cheese

3 garlic cloves

1/4 cup olive oil

In a food processor, combine garlic, arugula and cheese. Pulse until combined. Stream in olive oil a tablespoon at a time until the pesto becomes smooth.

Serve with pasta or on sandwiches.

Since my hubby has major convulsions if he doesn’t eat meat, I knew I need to make this dish more ‘man-friendly’ for him.

I added some grilled chicken, tomatoes, chopped bacon, and a sprinkling of asiago.

I highly suggest trying the pesto with bacon. It was delightful!

The tomatoes also added a nice, fresh taste to the spicy pesto. It was a great combo!

It made my hubby full, happy, convulsion-free, and put him right to sleep. Just the way I like it.

{ 39 comments }

Holiday Appetizers 101: Fresh Spinach and Artichoke Dip with Bacon.

Update your readers! http://feeds.feedburner.com/howsweeteats/smSp Here we have another excellent appetizer to cause you to unbuckle that belt one meal too early! It is the holiday season, right? Unbuckling pants mid-meal is inevitable. Just wear a cute, long top like I do. I love a thick, creamy spinach dip. I love it even more with bacon. I love it even more with smoked cheese. This is a treat every will love. Even veggie-haters like myself. Along with cream cheese, I use mayonnaise and sour cream and my base. Just as with the buffalo chicken dip, if you are making this for a crowd, I suggest using full-fat ingredients. I happened to have low-fat mayo, so I used it up. I’d much rather clog my arteries with full-fat mayo, though. Don’t you? Fresh sauteed spinach, garlic and shallots. Make sure you use an entire bag of spinach so you are left with enough for the dip by the time it cooks down. I love using fresh spinach, and must admit I’ve never even tried frozen spinach. I fold everything together with a spatula [...]

20 comments Get More Sweet Eats →

Holiday Appetizers 101: Baked Brie with Cranberry, Pancetta, and Spiced Pecans.

Update your readers http://feeds.feedburner.com/howsweeteats/smSp Oh, my. Can we please count the ways that brie cheese can be served? This one is very festive, and better yet – EASY. Just wait until you see how easy it is. I start with a small wheel of brie. And some store bought cranberry relish. Since it is Thanksgiving, you may have some extra cranberry sauce laying around that would make an excellent topper. If you don’t, just buy the stuff in the jar! The brie gets gobbled up so quickly that I rarely take the time to make cranberry sauce just for the brie. But if I have some extra homemade goodness, I will use that. I do take the time to fry some chopped pancetta. It is sinful and delicious. And comes in tiny pieces. So, I eat alot of it. Shocking. The pecan picture escaped my camera snap, but I use the pre-packaged Emerald Pecan Pie pecans. Have you ever had these? They are incredible. I can’t stop at one bag, but that’s just me. And, well, you know how I am. I crushed the pecans in [...]

28 comments Get More Sweet Eats →

Holiday Appetizers 101: Buffalo Chicken Dip.

I figured there was not a better party favorite to kick off my appetizer segment than some good ole’ buffalo chicken dip. There are a million variations out there, and I’ve been making this one for about 6 years. It never fails. This is one of the most-requested snacks at our house. We have even been known to eat this for dinner. Which my waistline just loves. The key is combining ranch and blue cheese, and using buffalo wing sauce, not just plain hot sauce. Occasionally when making this just for the 2 of us, I will use low-fat ingredients. If you are making it for a group, I suggest using all full-fat ingredients. The low-fat cheese doesn’t melt as well, and the cream cheese and dressings don’t combine as smoothly. I combine it all into a bowl and use an electric hand mixer to beat until smooth. I always boil my chicken because I think it’s best for shredding, but you can broil or bake it if you’d like. I fold in the chicken and some of the shredded cheese. In this case I grated my [...]

53 comments Get More Sweet Eats →

Comforting Cheese Soup with Red Pepper and Bacon.

Update your google readers! http://feeds.feedburner.com/howsweeteats/smSp Check out my most frequently asked fitness questions on my fitness page! Have you ever had cheese soup? I had never made it before, but dug out this recipe from my aunt. I modified it slightly, but it was incredible. First time ever making cheese soup. I’ll take it. I chopped some onions and sauteed them. I have hated onions my entire life. Just recently, when I began hvaing to carmelize them for my husband every single day, they started to grow on me. Weird. I grated sharp yellow cheddar, sharp white cheddar, and some colby jack. The best (or worst?) part of grating the cheese is eating huge pile-fuls of it. My jeans love it. Not. Once the onions were sauteed, I did the coolest thing ever. I made a roux, with butter and flour, with the onions. I had never made a roux with anything other than butter and flour in the pan, so you can imagine my excitement. It is the simple things in life. Or [...]

27 comments Get More Sweet Eats →

Bacon Gorgonzola Stuffed Baby Red Potatoes.

Update your google readers! http://feeds.feedburner.com/howsweeteats/smSp Look! Another veggie I like. Potatoes. Covered in bacon and cheese… How else would I do it? This makes a great appetizer. My uncle made something similar for my wedding shower, but I was so wrapped up in the day that I do not remember exactly what he made. This is perfect for holiday parties. Over the next few weeks I will be doing some fresh and funky (in a good way) Holiday Appetizers 101. I washed some baby red potatoes and peeled off the yucky parts. If my food has one bruise or spot on it, it has to come off before I can eat it. I’m picky that way. I took a tiny slice off the bottom so the potatoes could stand on their own. I also sliced a bit of the top off. After a few fork-pokes, they went into the oven. Once they were baked, I went around the top with a knife and scoop out the potato. My favorite part. Mashing the potatoes with some butter, gorgonzola, and parmesan. [...]

51 comments Get More Sweet Eats →

Whole Wheat Orzo with Grilled Chicken and Roasted Vegetables.

Please update your google readers! http://feeds.feedburner.com/howsweeteats/smSp Check out who won the American Spoon giveaway HERE! Happy Birthday to my DAD! I made this meal based on a dish my uncle has been making for a few years. I roasted the veggies with salt, pepper, garlic and some balsamic vinegar. A good balsamic really makes all the difference for me. Since we know I am not a fan of veggies, this balsamic adds the sweetness I need. Now only if I was able to cover the veggies in chocolate… I am so glad I found whole wheat orzo. My favorite roasted veggies were the tomato and red pepper. And by favorite, I mean I nibbled off a piece and chewed it 4 times before spitting it out. But it was good. We grilled the chicken using our favorite marinade. [...]

25 comments Get More Sweet Eats →

Smoked Cheddar Bacon Mac.

Update your google readers! http://feeds.feedburner.com/howsweeteats/smSp There aren’t many things I love more in the world that macaroni and cheese. Well, maybe bacon. And cheese alone. And sea-salted chocolate. Don’t make me choose! Choosing a favorite food is like trying to choose a favorite movie. Or a favorite song. Or book. I’m so indecisive. I used white pasta. Sue me. Sometimes it’s just so good in mac ‘n cheese. My inner Mother Lovett refused whole wheat this time. Using the white pasta added a more creamy taste and softness to the dish. Orecchiette is my favorite. I love, love, love this apple smoked cheddar cheese. I eat it on just about everything. Just look at how cute the pasta is. My roux – a la Mother Lovett. To possibly make things even less healthier, I added a heavy dose of heavy cream. It looked heavy. And creamy. I grated the cheese myself. It melts easier, and I prefer to grate my [...]

19 comments Get More Sweet Eats →

← Previous Entries