Baked Cauliflower Bites with Cheddar Dipping Sauce

I’m a former mustard-hater-turned-lover who grew up loathing the yellow mustard and the occasional spicy brown Grey Poupon that showed up in our fridge so this was my chance at redemption. I did it for the mustard…. 

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Buttery Baked Artichokes with Mozzarella

Artichokes are sauteed slowly with garlic to develop their flavor then baked in a buttery bath smothered with Mozzarella and Parmesan cheeses. The earthy, pungent artichokes and the creamy, salty cheese couldn’t be better matched.

They offer each other a balance that is deliciously addicting!… 

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Fried Dill Pickles

Fried pickles are a lovely concoction of battered crunchiness with a briny pickle inside. They are fried just long enough to cook the breading leaving the defining ‘snap’ of the pickle intact.

I initially thought the pickle would get soft and the breading soggy from all the moisture in the pickle but I proved my own self wrong.Even the next day, straight from the fridge cold, they were just about as good as when first made…. 

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For More Delicious Recipes Check out my Index!

Honey Chipotle Chicken Wings

Honey Chipotle Chicken Wings

Bobby Flay’s Honey Chipotle Chicken Wings earned rave reviews at my Mexican Inspired Dinner Party! Sweet and spicy, they pack a hit of smoky heat that slowly creeps up on you, but doesn’t burn your tongue off. The sticky, succulent wings were one of the first things to completely disappear off my appetizer table – everyone loved them!

The wings are tossed in a dry spice rub, baked and then coated in a flavorful honey chipotle glaze. The process is just like making buffalo wings but without all that butter. And frying. The original recipe calls for brushing some of the glaze over the wings during the last ten minutes, a step I skipped to save time. If you’re not fond of hot and spicy you can easily swap out the chipotle puree for barbecue sauce with excellent results.

Honey Chipotle Chicken Wings
chicken wing recipe 1

Bobby Flay's Honey Chipotle Chicken Wing Recipe

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Honey Chipotle Chicken Wings

Thank-you for your support in the Project Food Blog Competition! If you have not yet voted for my Mexican Inspired Dinner Party- it’s not too late – you can log-in with your Twitter, Facebook or Foodbuzz password. Thanks again! xoxo

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Farinata Genovese: Ligurian Chickpea Pancake/Flatbread

Farinata Genovese: Ligurian Chickpea Pancake

Farinata or Faina is a savory flatbread made from chickpea flour whose origins lie in Liguria, Italy. You may recognize it by another name; it’s twin is the popular French version called Socca. I was introduced to this dish by Gera of Sweet Foods who lives in Uruguay where it is wildly popular.

Farinata is made with a loose batter of highly nutritious chickpea flour, water, olive oil and salt. This version also includes thinly sliced onions and fresh, fragrant rosemary. It is baked in a hot cast iron skillet or pizza pan that renders a golden crispiness to the outside with a soft, tender middle. It is sometimes used like pizza dough and topped with sauce and cheese or vegetables. And I have even heard of it being put right on top of pizza.

For such a simple list of ingredients the flavors are surprisingly rich and complex. I was happily surprised. And I can truly say it is one of the most delicious things I’ve ever tasted. I gobbled up half of the pan in a matter of minutes. The taste is almost indescribable because chickpea flour doesn’t exactly taste like chickpeas. Strange but true. It has a unique flavor that no one in my family could identify.

Farinata Genovese: Ligurian Chickpea Pancake

Chickpea or Garbanzo bean flour can be found in the health food section, Italian or Middle Eastern section of your market or in specialty stores. I buy mine at the health food store – the Bob’s Red Mill brand. And while I usually don’t post recipes that require ‘special’ trips to find ingredients this one is well worth it.

This makes a great appetizer straight from the oven warm. Or if you’re like me; dinner. It’s rustic, healthy, and ridiculously simple to make!

Farinata Genovese: Ligurian Chickpea Pancake

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Farinata Genovese
(adapted from Mark Bittman’s The Best Recipes in the World)

1 cup Chickpea Flour
1 + 3/4 cup Water
3/4 teaspoon Sea Salt or 1/2 teaspoon Table Salt
1 teaspoon, at least, ground Black Pepper
5 tablespoons Olive oil, divided
1/2 large Onion, thinly sliced, optional
1 tablespoon fresh Rosemary, optional.

1. Sift chickpea flour into a bowl; add salt, then slowly add the water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit for one hour, or up to 12. The batter will thicken and should be about the consistency of heavy cream.

2. Preheat oven to 400 degrees. Put a well-seasoned or cast-iron skillet(I used a 10-inch) or 12-inch pizza pan over medium high heat and add 2-3 tablespoons oil into heated pan, swirl to cover pan evenly. When the oil is hot add onion and let it cook for one minute. Pour in batter and sprinkle top with Rosemary.

3. Drizzle a little olive oil over top and bake for 20-40 minutes until it is no longer custardy in the middle and it is firm with the edges set. Turn on broiler and broil top for a minute or two until it takes on a golden brown, spotty color.

4. Allow to set for a few minutes and then carefully remove from pan to a cutting board using two spatulas. Allow to cool briefly. Cut into wedges and season generously with black pepper. Best served warm.

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Farinata Genovese: Ligurian Chickpea Pancake

I’m linking this to Two for Tuesdays: Celebrate Real Food @ Girlichef Heather’s site.

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Crunchy Pizza Dough Croutons

Crunchy Pizza Dough Croutons with Caesar Salad

I’m bringing you a simple recipe for croutons that are made by pan-frying little pieces of pizza dough and tossing them in Parmesan cheese. While the method is simple the outcome is not. I taste tested one three before adding them to my salad and was quite tempted to eat them all straight away – one right after the other. The heck with the salad! These are extremely addicting! Make extra!

The recipe comes from one of the newer shows on Food Network called Five Ingredient Fix. As soon as I saw what the host, Clarie Robinson was up to I knew these were in my very near future. Cheesy little bites of lightly fried dough? Who can resist? And why would you want to? Claire served hers in a salad dressed lightly with lemon and olive oil that she calls Caesar salad. Where she is limited to five ingredients I am not. I served mine with my Mock Caesar Salad; a knock-off of the traditional dressing using mayo in place of egg and Worcestershire or fish sauce in place of anchovies.

Crunchy Pizza Dough Croutons with Caesar Salad

I didn’t give set amounts because you can really make as little or as many as you’d like. This is more of a method than a recipe. I broke off a small piece of dough while making pizza and saved it to make these another night. I do suggest that you have the salad ready before frying up the croutons. They are best served warm. And if the salad isn’t ready when the croutons are there may not be any croutons left! I’m pretty sure these would be good with any type of salad or dressing. They also make a great appetizer or snack. And are very versatile. I will be playing around with seasonings and different cheese(s).

These really add a little something extra to an everyday salad. I loved them warm with the contrast of the cold salad. They truly are little puffy bites of heaven that melt-in-your mouth. Salty, crusty and totally delicious. Make some today.

Crusty Pizza Dough Croutons & Caesar Salad

Pizza Dough Croutons
(adapted from Food Network)

Pizza Dough
Fresh Parmesan, grated*
Vegetable/Canola oil
3 or 4 garlic cloves, whole,peeled

1. Cut the pizza dough into little rectangles or roll into balls. They will puff up bigger as they cook so cut them a little smaller than you want them to be. Add the Parmesan cheese to a medium size bowl.

2. In a large, heavy-bottomed skillet add about 1/4-inch of oil. Heat on medium-low heat, add garlic cloves and saute.

3. Test oil by frying one piece of dough – the oil should get bubbly around the dough. If not turn heat up to medium. Fry the dough turning until all sides are browned. Drain on paper towels and then add to bowl with Parmesan while still warm. Serve with your favorite salad.

*I used a 1/4 cup for 15 croutons. 

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Mock Caesar Salad Dressing
(by Reeni)

1 tablespoon Mayonnaise
1 tablespoon fresh squeezed Lemon juice
2 teaspoons Worcestershire or Fish Sauce
2 Garlic cloves, finely minced
1 teaspoon Dijon Mustard
1/2 cup Extra-Virgin Olive Oil
1/4 cup Parmesan cheese, grated, plus more for shaving/sprinkling over top
Sea/Kosher salt and fresh Pepper
Pizza Dough Croutons

By Hand:
1. In a small mixing bowl whisk together the Mayonnaise, Lemon Juice, Worcestershire, Garlic, and Mustard until well combined.

2. Stream in the oil while whisking and continue whisking for a minute or two.

3. Stir in Parmesan. Taste and adjust to suit your own taste by adding more Garlic, Lemon Juice, Worcestershire, or Mayonnaise for a creamier finish. Season with salt and pepper.

4. Toss with Romaine hearts, additional Parmesan, Croutons, and slices of Parmesan Chicken.

In a Food Processor:
1. To the bowl of a food processor add the Mayonnaise, Lemon Juice, Worcestershire, Garlic, and Mustard. Pulse until well creamy and well combined.

2. Stream in the oil while pulsing. Pulse until well emulsified.

3. Taste and adjust to your own tastes by adding more Garlic, Lemon Juice, Worcestershire or Mayonnaise for a creamier finish.

4. Stir in Parmesan cheese, taste and season with salt and pepper.

5. Toss with Romaine hearts, additional Parmesan, croutons, and slices of Parmesan Chicken.

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Crunchy Pizza Dough Croutons with Caesar Salad

I’m taking your side dishes for the Showdown! Add your links to the bottom of the post HERE.

Do you love burgers? Join us and rate Katie Lee’s Award Winning Logan County ‘Grilled Cheese’ Burger. Find out the details/ get the recipe and add your link to the bottom of the post HERE.

I also want to tell you about a new site to visit called Foodierama.

Foodierama is a homepage for foodies based on the idea of serendipity. It’s designed as a portal front page containing teasers to the latest posts of a list of hundreds of the best food blogs. Whenever users enter the page they discover something new and exciting: a new blog, a new recipe or cooking technique etc. In addition, users get a panoramic view of what’s going on in the food blog-sphere all on one graphic page.” -Dave, co-founder of Foodierama

I’m linking this to Chaya of My Sweet and Savory for her Meatless Monday round-up.


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